Collards with Red Onions


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Serves 8  Cook Time 1 hour 20 minutes

Ingredients:
3 (16-oz.) bags fresh collard greens
2 medium red onions, finely chopped
2 tbsp vegetable oil
2 1/2 Cups vegetable broth
1/4 Cup cider vinegar
2 tbsp Spenda brown sugar
1 1/2 tsp salt
1/2 tsp dried crushed red pepper

Directions:

  1. Trim and discard thick stems from bottom of collard green leaves. Thoroughly wash collard greens.
  2. Sauté onions in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until tender. Add broth and next 4 ingredients.
  3. Gradually add collards to Dutch oven, and cook, stirring occasionally, 8 to 10 minutes or just until wilted. Reduce heat to medium, and cook, stirring occasionally, 1 hour or until tender.

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

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Chipotle Pork Tenderloin


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Serves 4 Cook Time 4-6 Hours

Ingredients:
1 1/4 lb pork tenderloin
1/2 C onion, chopped
1 1/2 tsp Splenda
1 tsp ground cumin
1/8 tsp ground cinnamon
9 large garlic cloves, peeled and smashed
3 chipotle chiles, canned
1 lime (juiced)
2 Tbsp olive oil (divided)
3/4 tsp kosher salt
1/2 C low-sodium chicken broth

Directions:

  1. Combine onion, Splenda, cumin, cinnamon, garlic, chiles, lime juice, and 1 Tbsp olive oil in a food processor; process until smooth. Pour this mixture into a zip-loc bag, add the pork and marinate for at least 1 hour in the refrigerator.
  2. Pour the chicken broth into the crock pot, add the pork and cook on low for 4 hours. When the pork is done, shred with forks and place it back in the crock pot.

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

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Marinated Zucchini Salad


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Metabolic Medical Center Recipes

Serves 8  Cook Time 35 minutes

Ingredients:
1/2 Cup olive oil
1 small red onion, sliced in thin half moons
1/3 Cup red wine vinegar
2 tsp Splenda
to taste salt and pepper
6 medium zucchini, sliced into thin ribbons, or rounds

Directions:

  1. In a large skillet, heat the oil over medium-high. Add onion and saute until clear (3 minutes). Add vinegar and Splenda and season to taste with salt and pepper.
  2. Transfer to a glass bowl, add the zucchini and toss. Let this marinate at room temperature for at least 30 minutes.

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