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Metabolic Medical Centers

Bloody Mary Beef Kebobs Buffalo Chicken KebobsCeviche in EndiveCucumber CupsEggplant BruchettaLemon Kale ChipsGrilled Antipasto VegetablesGrilled Baby Bok ChoyGrilled RomaineGrilled Rosemary Salmon SkewersGrilled Whole OnionsSalmon Kebobs with Parsley Vinaigrette

June RecipesParty Recipes

Recommend for all programs

Ingredients

Cooking Instructions

1. Inalargemeasuringcupwithaspout,mixallingredientsexceptthesteak.2. Inagallonsizezip-lockbag,addthesteakandhalfofthemarinadeandplaceitinthe

refrigeratorandmarinateatleast4hours,shakingthebagoccasionally.3. Whenreadytocook,placethereservedmarinadeintoasaucepanandheatonmediumhigh

untilithasreducedbyhalf,10-15minutes.Skewerthebeeftenderloincubesonto4longor6shortskewers.

4. Preheatgrilltohighheat.Placeonthegrillandsearbothsides.Then,lowertheheattomedium,removefromdirectheatandcookadditional5minutesformediumrare.

5. Letsteakrestfor10minutesanddrizzlecookedmarinadeoverthetopbeforeserving.

1 lb beef tenderloin, cut into cubes1 Cup low-sodium V-8 juice1 tsp salt1/4 Cup olive or canola oil1 tsp black pepper 2 tsp cajun seasoning1 juice of limepinch cayenne pepper (optional)1 tsp hot sauce (optional)1 Tbsp worcestershire sauce1 Tbsp prepared horseradish

Useatendercutofmeatlikebeeftenderloinforthisrecipe.Thisrecipeisforthemeatonly,butfeelfreetoaddcherrytomatoes,chunksofsweetonionandbellpeppers.

Serves 4 Cook Time 7-10 minutes

Bloody Mary Beef Kebobs

Ingredients

Recommend for All Programs


1. Preheatgrilltomediumheat.2. Oneach8-10skewer,alternatelythreadchickenandcelery,leaving1/4inchspacebetweeneach

piece.3. Inasmallbowl,mixoilandpeppersauce;brushoverthechickenandvegetables.Sprinklewith

pepperblendandseasonedsalt.4. Coverandgrillkabobsoverheat15-20minutes,turningoccasionally,untilchickenisnolonger

pinkinthecenter.5. On4plates,arrangetheromainelettuce,topwithkabobsandservewithdressing.

Serves 4 Time 20 Minutes

Buffalo Chicken Kebobs

1 lb boneless, skinless chicken breast cut into 24 cubes24 pieces celery, cut into 1 inch pieces2 Tbsp olive or canola oil1 tsp red pepper sauce1/2 tsp red pepper blend1/2 tsp seasoned salt6 Cups romaine lettuce, torn into bite sized pieces1/2 Cup fat-free blue cheese (Wishbone Lite recommended)

Ingredients


1 lb fresh flakely white fish (flounder, sea trout, spottail bass)8 limes, juiced2 tomatoes, diced5 green onion, minced2 stalks celery, cliced1/2 green bell pepper, minced1/2 Cup fresh parsley, chopped1 1/2 Tbsp olive oil1/8 Cup fresh cilantro, chopped2 small heads of endive, leaves separated, washed and dried

season with pepper

Cevicheisaseafooddishthatuseslemon,limeorothercitrusjuiceto“cook”theseafood.Thecookingprocessisaresultofachemicalreactionfromthecitricacid.Freshfish,scallops,shrimporcrabismarinatedforatleast8hoursincitrusjuicesandtheneaten.Sincethefoodisnotcookedwithheat,itisimperativethattheseafoodbeveryfresh.

Serves 6-8 Cook Time: Marinate at least overnight

Ceviche in Endive


1. Rinsethefishandcutintosmallpieces(1/2-1inch)andplaceinamediumsizedbowl.Pourlimejuiceoverthefish.Thefishshouldbecompletelyimmersedinthelimejuice.Chillthelimejuiceandfishalldayorovernightuntilthefishareopaque(youcannotseethroughthem).

2. Empty1/2ofthelimejuicefromthebowl.Addtomatoes,greenonions,celery,greenbellpep-per,parsley,blackpepper,oliveoil,andcilantrotothefishmixture.Stirgently.Servethisinendiveleaves.

Ingredients



1. Usingamelonballer,scoopoutthecenterofthecucumberpieces,beingcarefulasnottogothroughthebottomofthe“cups”.Makesureyourcucumberpiecesarebigenoughtoleaveabaseforthecupsafteryouscoopmostofthemeatout.

2. Forthefilling:Inasmallbowl,combinethecaramelizedonions,chivesandlow-fatsourcream.Startwithjustalittleuntilyouhavetherightoniontosourcreamratioyouprefer.Seasontotastewithgarlicandsalt.

3. Spoonthefillingintothecucumbercups,topwithcrumbledturkeybaconpieces.Thesearebestchilledabitbeforeserving.

2 large English Cucumbers, peeled cut into 1 inch pieces1 Tbsp caramelized onions1-2 tsp fresh chives, chopped2 Tbsp low-fat sour cream

season to taste with granulated garlic and saltcrumbled turkey bacon

ThisrecipescallforEnglishcucumbers,youmayalsousehothousecucumbersoranylongcucumberwillworkjustfine.Youmayalsochoosetopeelorleavethepeelsonforaddedfiber.

Serves approx. 24 appetizers Time 15 minutes

Cucumber Cups

Ingredients


Cooking Instructions1. Cut1largepurpleeggplantinto1/2inchrounds.Brushtheeggplantwitholiveoilonboth

sidesandplacethemonatraywithspacebetweeneachslice.Pre-heatyourgrilltohighheat.2. Inthemeantime,peel,seed,andchop5plumtomatoesandplacetheminabowl.Addgarlic,

balsamicvinegar,oliveoil.3. Placetheeggplantonthegrillandcookfor3minutestosear.Fliptheeggplantandspoon1

tablespoonofthetomatomixtureintoeacheggplant,closethelidandcookforanadditional3-5minutes.Justbeforeserving,sprinklethefreshbasilovertheeggplants.

1 large purple eggplant1/2 tsp olive oil5 plum tomatoes1 clove garlic, minced1 tsp balsamic vinegar6 fresh basil leaves, chopped

Serves 6-8 Time 10-15 Minutes

Eggplant Bruchetta


Ingredients


1. Preheatovento350degrees.Chop1bunchofwashedanddriedkaleinto½inchpiecesandplaceinalargebowl.Usingyourhands,massageoliveoil,lemonjuiceandKoshersaltintothekale.

2. Placekaleonparchment-linedbakingsheets.3. Bakefor10-15minutesuntilkaleisdarkgreenandcrispy.4. Coolandserve.Makes1bowlofchips.

1 bunch kale, washed, dried and cut into 1/2 inch pieces2 Tbsp olive oil2 Tbsp fresh lemon juice1/4 tsp Kosher salt

Moveovergreasy,fattypotatochips,there’sanewkidinthesnackworld.Crunchy,vitaminpackedkale.Pairthiswiththeflavorofzestylemonsandyou’vegottheperfectcrunchysatisfyingsnack.

Serves Makes 1 bowl of chips Time 10-15 minutes

Lemon Kale Chips

Ingredients



1. Preheatgrilltohigh.2. Coatpeppersandonionswithcookingsprayandplacethemonagrillrackcoatedwithcooking

spray.Grill15minutesoruntilthepeppersareblackened.Placethepeppersinaziptopbagandletthemstandfor15minutes.

3. Chopthecookedonionsinto1inchpiecesandplaceinalargebowl.Peelandslicethepeppersinto1/2inchstripsandaddthemtotheonions.

4. Combinetheoil,mushrooms,andasparagus;tosswelltocoat.Placethemonthegrillrackandcook3minutesoneachside.

5. Chopmushroomsinto1inchpiecesandaddittotheonion.Sliceasparagusdiagonallyinto11/2inchpieces;addtotheonions.

6. Drizzlewithdressing,tosstocoatandserve.(Makesexcellentleftovers.)

4 bell peppers (red, yellow, green) halved and seeded6 portobello caps1/3 Cup fat-free Italian dressing4 red onions, peeled and cut into 6 wedges2 tsp olive oil2lbs asparagus

cooking spray

Thisshowsuponenightasasidedishforsteakandthenextnightitcantopfreshsaladgreens.Soeasy,soversatile,sogood.

Serves 8-10 Time 10 Minutes

Grilled Antipasto Vegetables

Ingredients



1. Slicetheheadintwolengthwiseandwashthoroughlyforanysandysoilthatmayresideinbetweenleaves.

2. Placethehalvedbokchoyinalargebowl.Inameasuringcupwithaspout,mixtheoliveoilandsoysauce,saltandpepperandmix.Pourthisoverthebokchoyandtosstocoat.

3. Grillthebokchoy,cutsidedown,oververyhotcoalsfor4-6minutesoruntilthegreensarebrownedbutnotburnt.Serveimmediately.


4 heads baby bok choy (1 head per person)1 Tbsp olive oil2 tsp low-sodium soy sauce1/4 tsp salt1/4 tsp black pepper

Grilled Baby Bok Choy

Ingredients


Serves 4 Time 5 minutes


1. Preheatgrilltohighheat.2. Brushlettuceandonionswithoil,saltandpepper.3. Placelettuceonthegrillandquicklysearbothsidesmakingthosedistinctivegrillmarks.Re-

moveandsetaside.4. Placetheonionsonthegrillandcookforapproximately2-3minutesperside.Justuntildesired

doneness.5. Toassemblesalads,place1romaineheartonaplate,2or3onionslices,1tbspcheeseand

splashofvinegar.

2 heads Romaine, cut in half lengthwise 1 small red onion, cut in thin rings 2 tbsp olive oil 4 tbsp Parmesan cheese splash balsamic vinegar

Salt & Pepper to taste

Needsomethingdifferentfromasalad?Grillit.Thehighheatintensifiesthesweetflavorofromainelettuceleaves.RadicchioandEndiveleaveswillalsoworkwellinthisrecipe.Thissaladisveryeasytodoubleandisabigcrowdpleaser!

Grilled Romaine

Ingredients

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1. Soak12woodenskewersorrosemarystemsinwater.Preheatgrilltomediumhighheat.2. Combinerosemary,oil,garlic,lemonzest,lemonjuice,saltandpepperinamediumbowl.Add

thesalmon,tosstocoat.Alternatethesalmonandtomatoesfillingskewers.3. Oilthegrillracks(usetongstowipeapapertowelsoakedinvegetableoilacrossthegrillgrates)4. Grillfor4-6minutesperside.

2 tsp fresh rosemary, minced1 tsp extra virgin olive oil2 cloves garlic, minced1 tsp freshly grated lemon zest1 tsp fresh lemon juice1/2 tsp kosher salt1/4 tsp ground pepper1 lb salmon filet (skinned) cut into 1 inch cubes1 pint cherry tomatoes

Freshrosemarymakesallthedifferenceinthisrecipe.Tryusingthesturdybranchesstrippedofleavesastheactualskewers.Soakthemafewminutesinwaterbeforecooking.

Serves 4 (2 skewers per person) Time 10 Minutes

Grilled Rosemary Salmon Skewers


Ingredients


1. Preheatthegrillonmedium.2. Peeltheouterlayerofftheonions.Sliceasmallsectionoffofoneendofeachoniontomakea

baseandmakeaholeinthecenter.3. Fillthecenterofeachonionwith1bouilloncubeand1tablespoonofbuttersubstitute.Replace

thetopoftheonionandwrapeachonioninaluminumfoil.4. Grillfor1houroverindirectheatwithaclosedlid.Whendone,removethetopsandcutthem

intobitesizepiecesandplacetheminaservingbowlwithallthecookedjuices.

4 large Vidaila onions4 Tbsp Smart Balance or I Can’t Believe It’s Not Butter4 cubes Low-sodium chicken (or beef) bouillon cubes

Thisrecipescallesfor1low-sodiumchickenbouilloncubeperonion,butyoucansubstitute1low-sodiumbeefboullioncubeformoreofa“Frenchonionsoup”taste.


Grilled Whole Onions

Ingredients



1. Inasmallbowl,combine4Tbsp(1/4Cup)oil,vinegar,garlic,1/4tspsalt,1/4tsppepperinabowl,mixandsetaside.

2. Heatthegrilltohigh(425-550degrees).Inalargebowl,combinetheremainingoilwiththeremainingpepper,tossinthesalmonandcoatallsides.

3. Setoutrowsof3salmonchunksonacleanworksurface.Wraptheturkeybaconaroundthesalmonweavinglongpiecesbetweenchunks.Skewereachrowofsalmonleavingalittlesepara-tionbetweenpieces.

4. Oilthegrillgratesusingawadofpapertowelsandtongs.Setthekebobsonthegrate,grillcov-ered,turnonce,untilfishisbarelycookedthroughabout5minutes.

5. Stirthefreshparsleyintothebowlwiththeoilandvinegaranddrizzleontopofthekebobs.

5 Tbsp olive oil2 Tbsp red wine vinegar1 small garlic clove, minced1/2 tsp kosher salt1/2 tsp ground pepper, divided1 1/2 lb fresh salmon fillets at least 1 inch thick, skinned and cut into 1 1/2 inch chunks4 oz thinly sliced turkey bacon, cut in half lengthwise3 Tbsp fresh parsley, chopped

Usefresh,thicksalmonfilets.You’llneed8(10inch)skewers;soakwoodenskewersinwaterbeforecooking.Also,freshparsleymakesthedifferenceinflavorforthisdish.


Salmon Kebobs with Parsley Vinaigrette

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