Squash & Zucchini Soup


squash-and-succhini-soup_squash-and-zucchinifoodies

Follow Me on Pinterest

This soup is very light but filling. It’s perfect when you may not feel like a full meal but you still need to get your vegetables in. Here’s an idea you may want to try, mix 1 packet of Profast Chicken Soup in with this soup recipe and add a little protein.

Serves 4  Cook Time 30 minutes

Ingredients:
1 tbsp olive oil
1 medium onion, chopped
2 minced garlic cloves
2 tsp curry powder
2 medium squash, diced
2 medium zucchini, diced
4 c low-sodium chicken broth
1/2 tsp salt
1/4 tsp freshly ground black pepper

Directions:

  1. In medium saucepan, heat oil over medium heat. Add onion; cook about 7-8 minutes, stirring occasionally.
  2. Add garlic and curry powder; cook, stirring, until fragrant (about 1 minute). Add remaining ingredients; heat to boiling. Reduce heat and simmer, covered, 20 minutes.

Nutrition Info: calories 94, fat 3.8g, protein 4.9g, carbohydrates 12.2g, sodium 609mg

 

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

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes

Connect with us on Facebook

Italian Vegetable Stew


italian vegetable stew

Follow Me on Pinterest

Serves 8 Cook Time 6 hours

Ingredients:
4 c water
2 c chopped onion
1/2 c quartered mushrooms
1/2 lb lean, ny strip steaks
1 (14.5-oz) can whole tomatoes, undrained
1 (14 1/4-oz) can fat-free beef broth
3 garlic cloves, chopped
1 c sliced zucchini
1 c yellow squash
1 c torn spinach
1 tbsp dried rosemary, crushed
1 tsp salt
1 tsp rubbed sage
1/2 tsp pepper
1/4 tsp ground nutmeg
1/2 c grated parmesan cheese

Directions:

  1. Combine first 8 ingredients in a large slow cooker. Cover with lid, and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients (zucchini through nutmeg); cover and cook on high-heat setting an additional 30 minutes. Ladle into individual soup bowls, and sprinkle with cheese.

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

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes

Connect with us on Facebook

Italian Vegetable Stew


Follow Me on Pinterest

Metabolic Medical Center Recipes

Serves 6 Cook Time 1 hour

Ingredients:
1/3 Cup fresh basil, chopped
1/3 Cup fresh oregano, chopped
6 cloves garlic, minced
1 Tbsp olive oil
1/4 tsp red pepper flakes
12 oz. eggplant, peeled and cut into 1/2 inch pieces
3 Tbsp olive oil
1 large onion, chopped
2 Tbsp tomato paste
2 1/4 Cups water
1 (28 oz) low-sodium whole peeled tomatoes, drained (reserve juice) and chopped coarse 2 medium zucchini, seeded and cut into 1/2 inch pieces
2 medium bell peppers (red or yellow), stemmed, seeded and cut into 1/2 inch pieces
1 Cup fresh basil, shredded

Directions:

  1. Process the first 5 ingredients in a food processor until finely ground. Garlic & Herb Mix. Set aside.
  2. Toss the chopped eggplant with 1 1/2 tsp table salt in a bowl. Line a microwavable large plate with paper towels and spread the eggplant on a single layer evenly over the paper towels. Microwave until dry and slightly shriveled (8-10 minutes depending on microwave), toss once during the cooking process.
  3. Heat 2 Tablespoons of oil in a dutch oven (or other large, deep pot) over medium high heat until it starts to shimmer and add eggplant and onion cooking until they are semi-translucent (about 2 minutes). Push these veggie to the sides of the pot and add 1 Tablespoon of oil and the tomato paste. Cook for another 2 minutes.
  4. Add 2 Cups of water, tomatoes and their juice, stirring frequently and scraping the browned bits off the bottom of the pan. Reduce the heat to medium-low and gently simmer until the eggplant is totally broken down (20-25 minutes).
  5. Meanwhile, in a separate 12 inch skillet, heat the remaining tablespoon of oil over medium heat until smoking. Add zucchini, peppers and 1/2 tsp salt; cook until tender (10-12 minutes). Push these veggies to the side of the pan and add the Garlic & Herb Mix and cook for about 1 minute. Transfer these veggies to a bowl. Add the remaining 1/4 Cup of water to the skillet of the heat and scrape the browned bits.
  6. Remove the pot from the heat and stir the reserved vegetables and water from the skillet into the vegetables in the Dutch oven. Cover and let stand 20 minutes. Stir in the basil and season with pepper.

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

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes