Dr. Baird’s Mexican Stir Fry


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Ingredients
1 lb. ground turkey breast
1 lb. ground lean meat (I like bison)
1 bell pepper, chopped (I like red)
1 small onion, chopped
1 tsp. garlic powder
1 1/2 Tbsp Worcestershire sauce
1/2 tsp. Tabasco sauce (more to taste)
1 1/2 Tbsp. Splenda
3/4 cup LOW CARB Heinz catsup
1/2 cup Frontera red enchilada sauce or your favorite salsa
1/2 cup water

* Add any of your favorite vegetables

Instructions

Heat wok or large saucepan. Add both meats and brown. Before meats are totally done, turn off heat, tilt wok, and spoon out fat. Remove meats from pan and reserve. Put chopped onion in the same pan and soften. Add bell petter and do the same. Return meats to the pan. Add the next eight ingredients and bring up to temperature. Add salt and pepper to taste. Serve. May top with chopped lettuce.

Naked Taco Salad


NakedTaco-Salad

Cinco de Mayo or anyday when you’re craving Mexican food look no further.

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Serves 6 Cook Time 45 minutes

Ingredients:

1 tablespoons extra-virgin olive oil
non-stick cooking spray
1 lb ground turkey
1 packet taco seasoning
1 large onion, chopped
1 garlic clove, minced
4 large tomatoes
1 cucumber, peeled, seeded and cut into slivers
1 medium bell pepper, chopped
1 tablespoon chili powder
1 1/2 teaspoons dried oregano, divided
1/4 teaspoon salt
1/2 cup chopped fresh cilantro
1/3 cup prepared salsa
1/3 c fresh lime juice
2 cups shredded romaine lettuce
Lime wedges for garnish

Directions:

  1. Spray a non-stick skillet with cooking spray and heat oil over medium heat. Add the onion and garlic and cook until fragrant (about 5 minutes). Add the ground turkey and the packet of seasoning and stir as this cooks to mix the seasonings.
  2. Prepare the salad: Layer the cooked turkey on the lettuce and top with chopped tomatoes, cucumbers, and peppers.
  3. Prepare the dressing: In a small bowl mix the chili powder, oregano, salt, cilantro, salsa and lime juice. Mix well and dress each salad. Garnish with extra lime wedges.

Nutrition Information Per 1 1/2 c serving
Calories 204.6, Fat 10g, Sodium 336.7, Carbohydrate 12.4g, Fiber 2.7g, Protein 16.7g

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

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Turkey Cobb Salad


turkey-cobb-salad.jpgfoodies

Make your own turkey cutlets by cutting a turkey tenderloin into rounds and pound flat with a meat mallet. You can also purchase unproccesed deli turkey to save time.

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Serves 4 Cook Time 30 minutes

Ingredients:
4 large eggs, hard boiled
1 1/8 tsp smoked paprika
3/4 tsp kosher salt, divided and pepper
1 1/2 lbs turkey cutlets
3 tbsp red wine vinegar
3 tbsp olive oil
1 pint cherry tomatoes
2 romaine lettuce hearts, chopped
1/4 c (2 oz) crumbled blue cheese

Directions:

Preheat the broiler. Combine 1 tsp paprika, 1/4 tsp salt, and pepper to taste in a small bowl. Arrange the turkey cutlets on a rimmed baking sheet and sprinkle both sides with the paprika mixture. Broil until just cooked through (3 minutes per side). Transfer to a plate and set aside.

Combine the vinegar, the remaining paprika, 1/2 tsp salt, and pepper to taste in a bowl. Whisk the oil along with juices from the cooked turkey and 1/4 cup finely chopped tomatoes.

Peel and halve the eggs. Remove the yolks and chop the whites and add to the dressing mixture along with the lettuce and remaining tomatoes. Chop the turkey, add it to the bowl and toss. Sprinkle the top with crumbled blue cheese.

Nutrition Info: calories 324, fat 15.2g, protein 34g, carbohydrates 11g, sodium 700mg

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

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