snack | Foodies 4 MMC

Use any variety of kosher, dill, or garlic pickles. Do not use sweet pickles.

Makes 1 jar Time 3-4 minutes to 3-4 hours

Ingredients:
24 oz jar dill, kosher, or garlic pickles
1 small onion sliced thin
1 tsp olive oil

Directions:

Drain the pickles and reserve the brine. Cut the pickles in half if they are not already. Pat them dry.
In a large bowl mix the pickles, onions and olive oil together. Grill 4-5 minutes turning once over medium high heat. Add them back to the brine and serve or keep refrigerated for 3-4 days.

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

Use fresh okra, not frozen for this recipe. Frozen okra is too high in its moisture content and the okra will not get crispy enough.

Serves 4-6 Cook Time 20-30 minutes

Ingredients:
1 tsp olive oil
1/4 tsp salt
1/4 tsp black pepper
1/2 powdered garlic
1 lb fresh okra

Directions:

Preheat the oven to 425 degrees. On a rimmed baking sheet, place a sheet of parchment paper cut to fit the inside of the pan.
Place dried okra in a bowl, add all the ingredients and toss gently with you hands. Spread the okra in a single layer and bake for 20-30 shaking the pan 2 or 3 times during the roasting process.

Nutrition Info: calories 38, fat 1.3g, protein 2.4g, carbohydrates 5.9g, fiber 3.2g sodium 152mg

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

Foodies 4 MMC