Turkey Cobb Salad


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Make your own turkey cutlets by cutting a turkey tenderloin into rounds and pound flat with a meat mallet. You can also purchase unproccesed deli turkey to save time.

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Serves 4 Cook Time 30 minutes

Ingredients:
4 large eggs, hard boiled
1 1/8 tsp smoked paprika
3/4 tsp kosher salt, divided and pepper
1 1/2 lbs turkey cutlets
3 tbsp red wine vinegar
3 tbsp olive oil
1 pint cherry tomatoes
2 romaine lettuce hearts, chopped
1/4 c (2 oz) crumbled blue cheese

Directions:

Preheat the broiler. Combine 1 tsp paprika, 1/4 tsp salt, and pepper to taste in a small bowl. Arrange the turkey cutlets on a rimmed baking sheet and sprinkle both sides with the paprika mixture. Broil until just cooked through (3 minutes per side). Transfer to a plate and set aside.

Combine the vinegar, the remaining paprika, 1/2 tsp salt, and pepper to taste in a bowl. Whisk the oil along with juices from the cooked turkey and 1/4 cup finely chopped tomatoes.

Peel and halve the eggs. Remove the yolks and chop the whites and add to the dressing mixture along with the lettuce and remaining tomatoes. Chop the turkey, add it to the bowl and toss. Sprinkle the top with crumbled blue cheese.

Nutrition Info: calories 324, fat 15.2g, protein 34g, carbohydrates 11g, sodium 700mg

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

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Ginger-Teriyaki Chicken


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Ginger is widely praised for its health benefits, not to mention its wonderful taste. One tablespoon is simply suggested in this recipe, if you really like ginger, add as much as you’d like.

Serves 4 Time 1 hour

Ingredients:
1 Tbsp ginger root, freshly grated
1 clove garlic, minced
1 c low sodium chicken broth
1 lb boneless skinless chicken breast
1 rib celery, chopped
1 small sweet red pepper, chopped
1 scallion, finely chopped (green part only)
1/4 c teriyaki sauce
1/4 tsp black pepper
16 pieces tender Romaine lettuce leaves

Directions:

  1. Combine ginger, garlic and broth in a large skillet; bring to a simmer. Add chicken in one layer; return to a simmer. Cover and simmer, turning chicken over after 15 minutes, until chicken is cooked through, about 30 minutes. Remove from heat and let chicken sit in broth for 5 minutes.
  2. Reserve 3 tablespoons of cooked broth; discard remainder. Cut chicken into bite-size pieces and place in a medium bowl; add celery, red pepper and scallion.
  3. In a cup, combine teriyaki sauce, reserved broth and black pepper; stir well. Pour over chicken mixture and toss to combine.
  4. To serve, arrange 4 lettuce leaves on each of 4 plates. Spoon 1/4 cup of chicken mixture into each leaf.

4 filled leaves
Nutrition Info : calories 178, fat 11g, protein 6g, carbohydrates 7g, sodium 336mg

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

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Buffalo Chicken Kababs


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Serves 4-6  Cook Time 15-20 minutes

Ingredients:
1 lb boneless, skinless chicken breast cut into 24 cubes
24 pieces celery, cut into 1 inch pieces
2 Tbsp olive or canola oil
1 tsp red pepper sauce
1/2 tsp red pepper blend
1/2 tsp seasoned salt
6 Cups romaine lettuce, torn into bite sized pieces
1/2 Cup fat-free blue cheese (Wishbone Lite recommended)

Directions:

  1. Preheat grill to medium heat.
  2. On each 8-10 inch skewer, alternately thread chicken and celery, leaving 1/4 inch space between each piece.
  3. In a small bowl, mix oil and pepper sauce; brush over the chicken and vegetables. Sprinkle with pepper blend and seasoned salt.
  4. Cover and grill kabobs over heat 15-20 minutes, turning occasionally, until chicken is no longer pink in the center.
  5. On 4 plates, arrange the romaine lettuce, top with kabobs and serve with dressing.

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