Kale Antipasto Salad


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Serves 4  Cook Time 35 minutes

Ingredients:
2 red onion, sliced
2 small Japanese eggplants, halved lengthwise and sliced
12 baby bell peppers
1 pint cherry tomatoes
2 tbsp olive oil, divided
8 c chopped kale leaves, stems removed
1 romaine heart, chopped
2 tbsp balsamic vinegar
2 oz deli-sliced soppressata cut into strips
2 oz romano cheese

Directions:

  1. Preheat the broiler. Arrange the red onions, eggplant, bell peppers and tomatoes on a baking sheet and drizzle with 1 tbsp olive oil and season with salt and pepper. Broil, turning halfway through (6 minutes per side).
  2. Combine the kale and romaine in a large bowl with 1 tbsp olive oil and vinegar. Add the broiled vegetables and toss.
  3. Divide the salad among 4 bowls. Top with soppressata and romano cheese.

Nutrition Info: calories 370, fat 15g, protein 17.5g, carbohydrates 8.1g, sodium 533.6mg

 

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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Stuffed Jalapeno Peppers


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Jalapenos lose their heat when they lose their seeds. Remove the seeds and the white vein and discover the taste of a jalapeno instead of its heat. Be careful NOT to touch the seeds and vein with your bare hands- the oils from the pepper will stay on your skin for hours.

Serves 12 Time 25 minutes

Ingredients:
non-stick cooking spray
12 large jalapeño pepper
1/2 c fat-free cream cheese, softened
6 tbsp fat-free shredded cheddar cheese, or Cheddar jack, divided
2 tbsp scallion, sliced
2 tbsp fresh cilantro,chopped
1/4 tsp table salt
1/4 tsp minced garlic
1/4 tsp paprika, smoked variety (plus extra for garnish)

Directions:

  1. Coat grill rack with cooking spray; preheat grill to medium-high.
  2. Cut off a thin slice from one side of each pepper, leaving stems intact; scoop out seeds.
  3. In a medium bowl, stir together cream cheese, 3 tablespoons shredded cheese, scallions, cilantro, salt, garlic and paprika until blended. Fill each pepper with about 2 teaspoons cheese mixture; sprinkle remaining 3 tablespoons shredded cheese evenly over peppers and sprinkle with more paprika, if desired.
  4. Reduce heat to medium; grill, covered, until bottoms of peppers are lightly charred, peppers are tender and cheese is melted, about 7 to 8 minutes. Let stand 5 minutes before serving.

Per Pepper
Nutrition Info : calories 19.8, fat 0.2g, protein 2.8g, carbohydrates 1.7g, sodium 140.4mg

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

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