Metabolic Research Center Recipes

[noahsmama]

We had a MRC Cook-off at our center on Monday and wanted to share the recipes from the class, as they were delicious!!

Cajun Jambalaya Chicken
Ingredients:
1/2 tsp white pepper 3 large green bell peppers, sliced
1/2 tsp cayenne pepper 2 medium tomatoes, chopped
1 tsp sea salt 1 green onion, sliced
1/2 tsp paprika 2 tbsp olive oil
1/4 tsp garlic powder 2 chicken boullion supplements
1/4 tsp onion powder 12 oz. water
1 1/2 lb. skinless, boneless chicken breasts

1. Make a Cajun seasoning blend by combining the white pepper, cayenne pepper, sea salt, paprika, garlic powder, and onion powder in small bowl.
2. Mix the 2 chicken boullion supplements in 12 oz. of water.
3. Cut the chicken breasts into bite-size pieces. Use about one-half of the seasoning blend to coat the chicken pieces.
4. Heat 1 tbsp of the olive oil in a large frying pan or skillet over high heat. When the oil is hot, saute the chicken until the surface starts to turn borwn. When the chicken has been seared, pour the contents of the pan onto a plate or into a bowl. Do not rinse the pan.
5. Put the pan back over the high heat and add the remaining tbsp of oil to the pan. Add the tomatoes, peppers, and onion to the oil. Sprinkle the veggies with the remaining spice blend and saute for about 10 minutes or until the veggies begin to turn dark brown or black.
6. Add the chicken to the veggies and pour 3/4 c. of the chicken boullion mixture in the pan. Cook over high heat until the stock has bene reduced to just about nothing. Add the remaining 3/4 c. of the boullion mixture to the pan. The liquid should become dark as it deglazes the pan of the dark filk left by the spices and cooking food. Stir constantly, scraping the blackened stuff off the bottom of the pan. Reduce the broth a bit more and then turn the heat down to low.

Makes 4 servings. Each serving includes 6 oz. protein (adjust accordingly), vegetables, and 1/2 clear supplement.

For dinner, you can combine this with a tortilla to get your starch.

Chocolate Pudding Cake with Almond Icing
1 packet Dbl Choc. Pudding
1 packet Vanilla Creme Pudding
2 eggs
1/2 tsp almond extract
2 oz. water
10 packets of splenda

Preheat over to 300 degrees
Combine the Dbl Choc. Pudding packet with 2 eggs and 8 packets of Splenda until mixed well. Spraed in the bottom of a small dish (5 x 5).

Bake for 20 minutes or until a knife inserted comes out clean.

While cake is baking, mix Vanilla Creme Pudding packet with water, almost extract, and 2 packets of Splenda. I think using an electric mixer is best so that the icing gets very smooth.

When cake comes out of the oven, let it cool. Then spread the icing over the top of the cake.

For breakfast only. Makes 2 servings. Replaces 1/2 protein and 1 creamy supplement. You can each another egg to get the other 1/2 of your protein.

Fish Tacos
4 servings
Ingredients:
1 pound white flaky fish, such as mahi mahi (the recipe submitted used frozen halibut, thawed)
2-3 tbsp oilive oil
1 lime, juiced
1 tbsp ancho chili powder
1 jalapeno pepper, coarsely chopped
1/4 cup chopped fresh cilantro leaves
Shredded white cabbage
Hot sauce
Thinly sliced green onion
Low carb tortillas

Instructions
Preheat grill or grill pan to medium-high heat. Place fish in a medium-size dish. Whisk together the oil, lime juice, ancho, jalapeno and cilantro, and pour over the fish. Let marinate for 15-20 minutes. Remove the fish from teh marinade and place onto a hot grill, flesh side down. Grill the fish for 4 minutes on teh first side and then flip for 30 seconds and remove. Let rest for 5 minutes, then flake the fish with a fork. Place the tortillas on teh grill for about 20 seconds. Divide the fish among tortillas and garnish with any or all of the garnishes. (this fish is great the next day briefly warmed in the microwave)

[rn5192008]

Green Bean Casserole:
6oz. frozen french cut green beans, thawed and drained
1 pkg. Cream of Chicken soup prepared in 6oz. water
1 tsp. Butter Buds
2 oz. Frozen Mushrooms, thawed and drained
4 oz. onion flavored Melba rounds, crushed

Place melba toast in food processor and crush to bread crumb consistency. Saute green beans and mushrooms until tender approx. 5 mins. Place in small baking dish add soup and butter buds. Cook at 350 for 15 mins. Top with melba and cook 5 mins. 2 servings

PUMPKIN PIE
1 pkg. Vanilla Creme Pudding
1 slice 40 cal bread
4oz. yellow squash, peeled,chopped and cooked
1/4 tsp. pumpkin pie spice
1 packet Splenda
1 egg
2 oz. low-fat cottage cheese
3 oz. water

Spray small dish or custard cup with Pam. Place rolled bread in bottom of dish and bake at 350 for 10 mins. until slightly browned. Blend remaining ingredients in food processor or blender. Pour over crust bake for 10-15 ins until solid. 1 serving

Sage and Savory Dressing

7 slices 40 cal bread, toasted and cubed
1 pkg. chicken bullion supplement dissolved in 8 oz. water
3 green onions
1 stalk celery
1/2 tsp. sage, rosemary, poultry seasoning
1/2 bell pepper, diced

Soak bread crumbs in dissolved chicken bullion supplement. Mince green onin and celery. Combine all ingredients and pack loosely in 2 quart casserole dish sprayed with Pam. Bake at 350 for 30-35 minutes or until top is lightly browned. Serving size 1/4 cup. Yields 7 servings


Cranberry Orange Relish

12 oz. fresh or frozen cranberries
1 med orange, peeled
1 package orange or strawberry banana gelatin supplement (optional)
10 packets Splenda

Remove seeds from orange. Place orange and cranberries in food processor. Process until evenly chopped. Add 1/2 the orange peel to make it more tart. place in bowl add dry supplement. Store in fridge for 48 hours for maximum flavor. Serve cold or room temp. Serving size 1/4 cup


Traditional Cranberry Sauce

12 oz. fresh or frozen cranberries
1 cup water
12 packets Splenda

In saucepan bring splenda and water to a boil. Add cranberries and return to a boil. Reduce heat and simmer for 10 mins. Stirring occasionally. Remove from heat. Cool to room temp then refrig for 24 hours. Serving size 1/4 cup

[sherriebaby2009]

Ya'll have sooo many great ideas!! Thanx!!

[sherriebaby2009]

Today, I went in and they gave me the "green" menu. I like snacking and concerned that I'll become hungry. Any ideas or suggestions?

[NotaFatBride]

I know the parm crisp recipe is old hat in this thread but another woman at my center cooks hers on the George Foreman. It helps cut down on the grease.

[magnoliagirl]

Originally Posted by sherriebaby2009

Today, I went in and they gave me the "green" menu. I like snacking and concerned that I'll become hungry. Any ideas or suggestions?

I do a fiberfill mixed with a HNS half way between my lunch in dinner.
It has helped with the hunger.
magnoliagirl

[porchmom84]

Simple but good....tonight I sauteed shrimp and mushrooms in a very little olive oil and Mrs. Dash southwest seasoning and had a 45 or 50 pound tortilla....some of it wrapped in tortilla, some on the side. Easy and yum!

[gish24]

Originally Posted by porchmom84

Simple but good....tonight I sauteed shrimp and mushrooms in a very little olive oil and Mrs. Dash southwest seasoning and had a 45 or 50 pound tortilla....some of it wrapped in tortilla, some on the side. Easy and yum!

a 45 or 50 pound tortilla? Wow, I don't even know if I could lift that to eat it

[porchmom84]

Last night I had p. 140 taco seasoned meat with 1/4 cup black beans and mixed my cooked veggie in there too. Was really good!

[MEEZOOGIRL]

I took the Melba Chicken/Ranch receipe on here and put it on Tilapia fingers. It was really good.

[porchmom84]

Tonight I had the cole slaw in the cookbook with 1/4 cup black beans and a can of albacore tuna. It was REALLY good!

[porchmom84]

You know the chocolate pudding is even better if you put it in the freezer for about 3 minutes or so

[FetchLizzie]

Has anyone tried the Spinach Filled Turkey Roll? page 118

[FetchLizzie]

PorchMom - what kind of meat did you use for the taco seasoned meat?

[porchmom84]

Originally Posted by FetchLizzie

PorchMom - what kind of meat did you use for the taco seasoned meat?

ground turkey breast