Roasted Fennel


mmcroasted-fennel

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Variation: Use 1 teaspoon fresh lemon juice, 1/4 c fresh, minced parsley, 1 tablespoon fresh, minced dill in place of lemon zest and tarragon.

Serves 4 Time 35 minutes

Ingredients:
olive oil cooking spray
2 medium fennel bulbs, trimmed and thinly sliced
1/4 tsp salt
1/4 tsp black pepper
2 tsp lemon zest
1 tbsp fresh tarragon, minced

Directions:

  1. Preheat oven to 425ºF. Coat a large roasting pan with cooking spray.
  2. Place fennel in a single layer in prepared pan; coat with cooking spray. Roast, stirring once or twice, until vegetables begin to turn lightly golden, about 15 to 20 minutes. Season to taste with salt and pepper; sprinkle with zest and tarragon.

Per 1/2 Cup
Nutrition Info : calories 36.3, fat 0.2g, protein 1.5g, carbohydrates 8.5g, sodium 206.2mg

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Chipotle Pork Tenderloin


Metabolic Medical Centers - Metabolic Recipes

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Serves 4 Cook Time 4-6 Hours

Ingredients:
1 1/4 lb pork tenderloin
1/2 C onion, chopped
1 1/2 tsp Splenda
1 tsp ground cumin
1/8 tsp ground cinnamon
9 large garlic cloves, peeled and smashed
3 chipotle chiles, canned
1 lime (juiced)
2 Tbsp olive oil (divided)
3/4 tsp kosher salt
1/2 C low-sodium chicken broth

Directions:

  1. Combine onion, Splenda, cumin, cinnamon, garlic, chiles, lime juice, and 1 Tbsp olive oil in a food processor; process until smooth. Pour this mixture into a zip-loc bag, add the pork and marinate for at least 1 hour in the refrigerator.
  2. Pour the chicken broth into the crock pot, add the pork and cook on low for 4 hours. When the pork is done, shred with forks and place it back in the crock pot.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Garlic Prime Rib


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Serves 15 Cook Time 1 hour 10 minutes

Ingredients:
1 (10 pound) Prime rib roast
10 cloves garlic, minced
2 Tbsp olive oil
2 tsp salt
2 tsp ground black pepper
2 tsp dried thyme

Directions:

  1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
  2. Preheat the oven to 500 degrees F (260 degrees C).
  3. Bake the roast for 20 minutes in the preheated oven then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
  4. Allow the roast to rest for 10 to 15 minutes before carving so the meat can retain its juices

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes