Sauteed Shrimp over Salad


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Shem Creek Shrimp Salad

One dish dinner. Simple. Light. Delicious.

Serves 4 Time 25 minutes

Ingredients:
Shrimp
1 spray olive oil cooking spray
2 tsp olive oil
1 lb large shrimp, peeled and deveined
2 tbsp fresh lemon juice
1 tsp lemon pepper, seasoning
1/4 tsp table salt, or to taste
1/4 tsp black pepper
2 tbsp fresh parsley, fresh, chopped

Salad
2 tbsp red wine vinegar
2 tbsp water
2 tbsp olive oil, extra virgin
1/4 tsp table salt
1/4 tsp black pepper
8 c arugula, baby leaves
2 c baby bella mushrooms, sliced
1 c grape tomatoes, halved
1/4 c red onion, thinly sliced
1 oz parmesan cheese

Directions:

  1. Shrimp: Coat a large skillet with cooking spray and set over medium heat; add oil and heat. Add shrimp; sauté 1 minute. Add lemon juice, lemon herb seasoning, salt and pepper; stir to coat shrimp. Sauté until shrimp are bright pink and cooked through, about 3 minutes.
  2. Remove from heat and stir in parsley.
  1. Salad: In a large bowl, whisk together vinegar, water, oil, salt and pepper until blended. Add arugula, mushrooms, tomatoes and onion; toss to mix and coat.
  2. Transfer 2 1/2 cups of salad mixture onto each of four salad plates. Using a vegetable peeler, shave paper thin slices of Parmesan over each salad. Top with shrimp.

Per 3 oz shrimp
Nutrition Info : calories 146, fat 2.9g, protein 16.3g, carbohydrates 9.4g, sodium 75.8mg

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

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Vegetable Kabobs


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Use any Metabolic approved vegetables you’d like (yellow squash, zucchini, portobello mushrooms, red onions, etc.) Use leftovers in a salad over fresh arugala or spinach.

Serves 4 Time 25 minutes

Ingredients:
1/4 c fresh parsley, finely minced
1 tsp olive oil
1 clove garlic, finely minced
1/2 tsp coarse salt
2 medium green peppers, cut into 8 chunks each
12 medium grape tomatoes
12 medium cremini mushrooms, cleaned, stems removed

Directions:

  1. Preheat grill to high. In a medium bowl, combine parsley, oil, garlic and salt; add vegetables and toss to coat. Thread vegetables onto 4 long skewers.
  2. Grill, turning once, until tender and charred, about 6 to 10 minutes, depending on desired degree of doneness.

Per 1 kebob
Nutrition Info : calories 68.6, fat 1.7g, protein 3.3g, carbohydrates 12g, sodium 299mg

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

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Arugula Salad


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Spicy slightly peppery arugula is a great example of a hearty green that can be used as a salad. These leaves hold up well and won’t go soggy under the oil and vinegar dressing. A nice change from other baby leaf varieties.

Serves 4 Time 15 minutes

Ingredients:
2 tbsp red wine vinegar
2 tbsp water
2 tbsp olive oil, extra virgin
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
8 c arugula, baby leaves
2 c baby bella, thinly sliced
1 c grape tomatoes, halved
1/4 c red onion, thinly sliced
1 oz parmigiano reggiano

Directions:

  1. In a large bowl, whisk together vinegar, water, oil, salt and pepper until blended. Add arugula, mushrooms, tomatoes and onion; toss to mix and coat.
  2. Transfer 2 1/2 cups of salad mixture onto each of four salad plates. Using a vegetable peeler, shave paper thin slices of Parmesan over each salad. Yields 1 salad per serving.

Per Salad
Nutrition Info : calories 91, fat 7g, protein 3.2g, carbohydrates 3.7g, sodium 282mg

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

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