Thanksgiving Stuffing


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Serves 4-6 Cook Time 45 minutes

Ingredients:
1 lb mild turkey sausage
4 ½ Cups mushrooms, diced
1 medium yellow onion, diced
6 celery stalks, diced
4 carrots, diced
1/2 Cup low sodium chicken broth
1 Tbsp diced fresh sage
½ tsp fresh thyme, minced
½ Cup dried cherries, finely chopped
½ Cup toasted slivered almonds
½ Tbsp garlic powder
4 Tbsp olive oil
to taste Sea salt and black pepper

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large soup pot, sauté onions in olive oil until translucent. Add the sausage and brown. Add the carrots, celery, mushrooms, chicken broth, cherries, almonds, sage, thyme, garlic powder, salt and pepper.
  3. Mix well, bring to a simmer, and cook for 5-10 minutes or until the veggies begin to absorb the chicken broth.
  4. Transfer to a large glass baking dish, cover tightly with aluminum foil and bake at 350 for 45 minutes.

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

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Roasted Vegetables


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Metabolic Recipes

Serves 6-8 Cook Time 50 minutes

Ingredients:
2 medium red onion sliced thinly
1 medium head of cauliflower (approx. 2 ½ lbs)
1 small butternut squash or (2 lbs) yellow squash peeled, seeded, and cut into 1 inch dice 1 lb brussel sprouts, halved
2 tsp extra virgin olive oil
10 sage leaves
5 sprigs thyme
6 sprigs
2 inch pieces of rosemary
Kosher salt
Black pepper

Directions:

  1. Toss vegetables with olive oil and salt and pepper.
  2. Preheat oven to 425 degrees. Spread veggies in 2 large rimmed baking sheets and roast for 30 minutes until beginning to brown, tossing periodically. Lower temp to 350 degrees and roast another 20 minutes. Scrape into bowl and serve hot or at room temperature.

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

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