Thursday, December 30, 2010

Italian Creamy Chicken Soup

1 14.5 oz can of Stewed Tomatoes
2 cups of 99% Fat Free Chicken Broth
4 wedges of Laughing Cow Garlic & Herb Light Cheese
*Note - Laughing Cow cheese is not recommended by Medifast Nutrition Support, however they do give guidelines for how to incorporate it here.
12 oz grilled chicken

Pour diced tomatoes into a pan. With a slotted spoon, remove the tomatoes. Dice the tomatoes into smaller pieces and add back to pan. Add 2 cups of chicken broth. Simmer. With the slotted spoon, separate the tomatoes into 2 bowls. I weighed each bowl to make sure they were distributed evenly. Split the rest of the liquid between the 2 bowls. Weigh each bowl to make sure they are the same. Add 6 ounces of chicken to each bowl. Mix 2 wedges of Laughing Cow Light cheese into each bowl.

This recipe makes 2 servings. Each serving consists of:
Calories: 260
Fat: 3.5
Carbs: 15
Protein: 30

Lean: 1 leaner portion
Green: 3
Healthy Fat: 1
Condiment: 3 (this is an estimate because I am unsure exactly how much Oregano & Basil are used in the stewed tomatoes)

Wednesday, December 29, 2010

How to get Medifast food for less $$

With all the expenses from the holidays, money sure can be tight.  I encourage you to look into ways to save on your Medifast orders if you are feeling the after Christmas money crunch!  I finally broke down the math on how to get the cheapest Medifast food and updated my post on it. The least expensive way I found ends up costing you 250.76 or 12.53 per box including shipping!

Check it out here:

My New Awesome 1X Dress!

Also, I have to share the picture of the 1X dress that I rocked on Christmas Eve! The dress is even a little big without the belt but was on clearance for $5 at Kohls, so that is okay! (my hair & makeup aren't done, but oh well)

Monday, December 20, 2010

3 Month Medifast Anniversary!

Today (12/20/2010) is my 3 month Medifast Anniversary! See what a difference 3 months and almost 47.6 lbs can make?  I am over 1/3 of my way to my weight loss goal.

And yes, I look taller because the other problem my weight loss has solved is ankle problems.  Now I can rock all my high healed shoes because I am not having the ankle pain I was having before.  I am wearing jeans that are 3 sizes smaller and tops 1-2 sizes smaller.

Starting Weight: 310 lbs
After 3 Months: 262.4

Bust: -4.5 inches
Waist: -7 inches
Hips: -7 inches
Arms: -1.5 inches
Thighs: -4 inches
Total: 24 inches lost!

Here is my before and now photo:

Thursday, December 16, 2010

Merry Christmas Everyone!

Merry Christmas
A Blessed New Year

I am taking a break from posting new recipes until after the holidays.  I want everyone to have a safe & happy Christmas season.  God bless and see you next year!

Friday, December 3, 2010

Chicken Cheesy Broccoli Bake

5 oz grilled chicken breast
4 oz low fat cheddar cheese
4 egg whites
3 cups cooked broccoli

Add everything to food processor and run until it is mixed. I pureed mine quite a lot. Spray an 8" casserole dish with non-stick spray. Bake at 350 degrees for 25-30 minutes or until done in the center.

This recipe is 2 servings. Each serving is 1.05 lean and 3 green.

1/2 serving is pictured

Thursday, December 2, 2010

Banana Chocolate Cheesecake Bites

*This recipe was modified on 2/06/2013 to reflect the most current Medifast guidelines*

1 packet Medifast Dutch Chocolate Shake
1 packet Medifast Banana Pudding
2 TB low fat cream cheese
3 TB Water

In a bowl, mix together Dutch Chocolate shake with 2 TB of water. Roll into 6 balls and press flat on a piece of wax paper.

Mix together Banana Pudding with 2 TB of whipped cream cheese and 1 TB of water. Roll into 6 balls and place on wax paper.

Press chocolate piece onto each banana piece and place chocolate side down on wax paper. Freeze for about an hour.

This entire recipe counts for 2 Medifast Meals & 2 condiments.

Sunday, November 28, 2010

Pumpkin Spice Chocolate Chip Pancake

1 packet Medifast Chocolate Chip Pancakes
1/4 cup Water
1/4 cup Eggbeaters
1/2 tsp Baking Powder
1/2 tsp Pumpkin Pie Spice

Mix all ingredients together and cook in a 8" fry pan as 1 big pancake.

This points as a very small portion of your lean and 2 condiments.

Thursday, November 11, 2010

Creamy Tuna Pasta Dish

1.5 cups cooked spaghetti squash (3 Green)
7 oz. Tuna (1 Leanest)
2 wedges of Laughing Cow Light Swiss Cheese (1 Healthy Fat)
1/4 cup Walden Farms Marinara Sauce (1 Condiment)

*See steps 1-4 on this recipe for directions on cooking Spaghetti Squash, pictures included*

Spray a cooking pan with Pam and mix together cooked spaghetti squash, tuna, laughing cow cheese and marinara sauce. Mix together until creamy. Serve and enjoy!

This counts for 1 leanest, 3 green, 1 healthy fat and 1 condiments.

Wednesday, November 10, 2010

Raspberry Cream Filled Chocolate Cake

*Updated 2/06/2013 to reflect most recent Medifast guidelines*

This raspberry cream filling chocolate cake was a very good dessert to end a very good day!  This does have an egg taste, but I actually enjoyed it that way. 

1 packet of Medifast Dutch Chocolate Shake
2 TB Egg Beaters
2 TB Water
1 TB Sugar Free Raspberry Syrup

1 TB low fat cream cheese
1 packet Splenda
1 TB Sugar Free Raspberry Syrup

Preheat sandwich maker and spray with Pam. Mix together cake ingredients and pour into 1/2 (2 triangles) of the sandwich maker. Cook for 3-4 minutes. Mix the filing together and spread in between the 2 cake triangles. Enjoy!

This counts as 1 Medifast meal, 1/16 lean, 3 condiments.

Indian Saag Curry Chicken *Revisited*

I first created this recipe and while it was very good, I wanted to change the cheese to Laughing Cow Lite so it is even creamier because you can use 2 wedges as a Healthy Fat.  I also brought the condiments be within plan.  I really didn't miss the extra spices.  Here is the original recipe, but I will be making this version from now on:

6 oz Chicken Breast Tenders
1.5 cups Spinach, fresh
2 wedges Laughing Cow Lite Swiss Cheese
*Note - Laughing Cow cheese is not recommended by Medifast Nutrition Support, however they do give guidelines for how to incorporate it here.
1 tsp curry powder

Cut up raw chicken and cook in pan with a bit of water, until no longer pink in the middle. Set aside. In a bit of water, saute the spinach until cooked. Add chicken and curry powder and mix together. Add 2 wedges of Laughing Cow lite cheese and mix until creamy.

This counts as 1 lean, 3 green, 1 healthy fat and 2 condiments.

Tuesday, November 9, 2010

Stuffed Banana French Toast

*Updated 2/06/2013 to reflect most recent Medifast guidelines*

This is maybe one of my favorite things I have made. It is the perfect start to a day if you are craving a sweet breakfast or ending your day with a decadent treat!

1 Medifast Banana Shake packet
2 TB Eggbeaters
1 TB Sugar Free Vanilla Syrup
2 TB Water
1 TB low fat cream cheese
1 packet Splenda

Preheat Sandwich Maker and spray with Pam. Mix together shake packet, eggbeaters, syrup and water. Pour into 3 squares of the Sandwich maker. Let cook for 2-2.5 minutes. Whip together 1 TB lwo fat cream cheese and 1 packet of Splenda. Take 2 squares and spread the cream cheese on top. Stack the 3 french toast squares and enjoy!

This counts as 1 Medifast meal, 1/16 lean, 2.5 condiments.

Sunday, November 7, 2010

Chocolate Chip Raspberry Bread

*Updated 2/06/2013 to reflect most recent Medifast guidelines*

This recipe makes a very good bread that is Medifast friendly! This is a very filling meal.

1 packet Chocolate Chip Pancakes
1 TB Sugar Free Raspberry Syrup
3 TB Water
2 TB Egg Beaters
1/2 tsp baking powder

Preheat your sandwich maker. Mix together all the ingredients. Spray Sandwich Maker with Pam. Pour in mix and cook for 3 minutes.

This counts as 1 Medifast meal, 1/16 lean and 1.5 condiments.

 And this is what happens if you forget the non-stick spray:

Wednesday, November 3, 2010

Indian Saag Curry Chicken

6 oz grilled chicken
2 TB cream cheese
1 cup spinach
1/2 cup mushrooms
1 tsp curry
1/4 tsp garlic powder

Healthy saute spinach and mushrooms (using water or 2 TB of broth). Add 1 TB of cream cheese 1/4 tsp of garlic powder and 1 tsp of currry. This will get very creamy. Mix in 6 ounces of grilled chicken.

This counts as 1 lean serving, 2 green servings, 2 healthy fats and 3 condiments.

Tuesday, November 2, 2010

Pumpkin Pie Frapp

1 packet Medifast Vanilla Shake
2 TB Sugar Free Pumpkin Pie Syrup
1.5 cups cold coffee
5 ice cubes

Blend together in Magic Bullet and enjoy!

This counts for 1 Medfiast meal and 1 condiment.

Raspberry Cheesecake Brownie

*This recipe was modified on 2/06/2013 to reflect the most current Medifast guidelines*

1 packet MF Brownies
1 packet MF Chocolate Chip Pancakes (regular pancakes would work too)
1 TB Raspberry Sugar Free Syrup (1 condiment)
5 TB Water
1 TB low fat cream cheese (1 condiment)
1 packet Splenda (1 condiment)

Mix together the MF Brownie and MF Chocolate Chip Pancake mixes. Add 1 teaspoon of sugar free raspberry and 5 TB of water. Mix together and pour into 2 ramekins. Microwave for 2 1/2 minutes. Take out of ramekin and let cool for about 5 minutes. Mix 1 TB of cream cheese and 1 packet of Splenda together for a topping. Divide cream cheese topping and spread evenly on top of each cake. Enjoy!

This entire recipe makes 2 servings.  Each serving is 1 Medifast meals, 1.5 condiments.

Week 6 Weigh In

3.8 pounds lost for week 6! That brings my total weight loss for 6 weeks to 27.2 lbs!! I am noticing my clothes are fitting so much better and I think I am starting to look thinner in my face. No one has really mentioned that I am looking thinner, but I think people are a little apprehensive to mention it. I can see my clothes getting baggier and baggier so I know it is working. This is seriously the easiest diet to follow!

I did have one ordeal when over the weekend when trying to eat out with my husband. I ended up having to send back 2 salads because they just didn't get it right. I hate sending food back, but I am not going to pay for something I just can't eat. I ordered a grilled chicken salad with no carrot, no cheese, no pecans, balsamic vinaigrette on the side with a side of grilled shrimp. The first salad they brought me had grilled chicken with pasta, alfredo sauce, cheese, balsamic vinaigrette & shrimp on the side. Sent it back.

The 2nd salad they brought me was iceberg lettuce mix with carrot, cheddar cheese and crispy chicken. Sent it back and explained again what I wanted. The 3rd salad was correct and very good! I felt so stupid having to send back 2 salads, but really? The waiter was super nice about it all so he did get an extra tip since he was so awesome about making sure I got what I wanted.

This is now my record for sending this back. What is your record?

Sunday, October 31, 2010

Cheesy Egg Muffins

2 cups Eggbeaters (1 lean)
4 oz low fat mozzarella cheese (1 lean)
1/2 cup mushrooms (1 green)
1 cup spinach (1 green)

Preheat oven to 350. Dice mushrooms and saute with spinach.  Fill each muffin cup evenly with egg, cheese and mushroom and spinach saute.  Gently stir the contents of each cup.  Each cup should be about 3/4 full.

Bake at 350 for about 25-35 minutes. When the muffins are done, loosen them with a knife before taking them out of the muffin pan.  Remove from muffin pan and let cool for about 20 minutes on wire rake before transferring into the refrigerator or freezer.

Muffins will keep in the refrigerator for about a week within freezing. Egg muffins can be frozen and reheated. For best results, thaw in the refrigerator before reheating. Microwave on high about 2 minutes to reheat 2 muffins.

This full recipe is 2 lean servings and 2 green servings.  You can enjoy 6 muffins in 1 day for 1 full lean and 1 green serving. Just remember to incorporate 2 more green servings and 2 Healthy Fat servings to complete your Lean and Green for the day.

These are very flavorful on their own, so this recipe is also a good way to save your condiments!

I am often asked about my muffin pan.  It is a Kitchenaid pan with pop out muffin cups.

I love it but it is sold out everywhere! But no fear, this pan would work great too!

Saturday, October 30, 2010

Portabella Mushroom Pizza

2 Portobella Mushroom Caps (120 grams = 2 green)
2 oz Kraft Part Skim Mozzarella Cheese (1/2 lean)
15 Turkey Pepperonis
*Note - Turkey Pepperonis are not approved my Medifast Nutrition Support. You can read the official post here.
2 TB Sugar Free Spaghetti Sauce (2 condiments)
2 tsp Olive Oil (2 healthy fats)
1 tsp Italian Seasoning (1 condiment)

Preheat oven to 350 degrees. Rinse off the top of the mushrooms and cut off the stem. Coat mushrooms with olive oil and put mushrooms on the George Foreman grill for about 10 minutes, until softened. Add 2 TB of spaghetti sauce to each mushroom top. Top with 1 oz of cheese and 1/2 the pepperonis each. Cook in oven until cheese is melted. Top with Italian seasoning.

This counts as 2 green, 1/2 lean, 2 healthy fats, 3 condiments without topping.  Though not recommended, I counted the Turkey pepperoni as the rest of my lean.

Tuesday, October 26, 2010

Week 5 Weigh In, My 1st Cheat and Forgiving Myself

Yesterday (10/25/2010) was my week 5 weigh in and I was down another 3.4 lbs!  I am just loving this diet.  This is the longest that I have ever stayed on a diet before and I am seeing great results. I love being able to fit into old clothes and start to see some things getting too baggy.

The biggest change I have noticed this week has been mental and emotional changes.  I have noticed that my attitude about food really is starting to change.  Before going on Medifast, I tied my eating to my emotions a lot.  I would eat when I was bored.  Eat when I was sad.  Eat when I wanted to reward myself.  Eat because I thought I did something to deserve a "treat".  Since being on Medifast, I am detaching my food intake from my emotions much more. However I am now finding that I really need to stay away from my triggers, even if they are on plan.  I have never given triggers much thought before, but peanut butter is definitely a trigger for me.  A small amount of peanut butter is okay for a snack and I really like it, but I notice that if I make something with peanut butter in it, my craving is very high.  Even if I have a peanut butter crunch bar for a meal at work, I crave it all day.
Back in July & August, before changing jobs and in turn changing health insurance companies, I start working with a therapist that specialized in eating disorders.  I suspected that I had a compulsive or binge eating disorder and was finally ready to get help for it.  I had never been to a therapist before and it was very hard for me to start the process and I didn't want some kind of therapy that would take years to peel away all the layers of the onion.  I wanted help about why I overate and how I could stop having obsessive thoughts about food and such a strong desire to eat everything in the house.  I found out that I am very much "all or nothing". That is with food, relationships, projects at work, etc. I am either fully committed or complete disengaged. This led to a lot of binge eating episodes because I would have to eat all the cookies in the package, but if there were never any, it wouldn't even cross my mind.

The other big epiphany I had, is the fact that I couldn't accept that I am doing good at controlling my eating. As an example, I was tracking my calories on and at the end of the day I would be fully within my ranges and be really proud of myself. Then I would get a strong compulsion to binge & mess up the whole day. It turns out that I have felt like a failure for so long about my food & weight issues, that "doing good" went against the core of who I thought I was and I would binge to reinforce my negative perception of myself.  So I had to work to change the perceptions of myself (in process) and accept that life isn't all or nothing - there is a middle.

Last night I had my first official cheat on Medifast.  I mixed a packet of Hot Cocoa with 3 TB of water and 1 TB of peanut butter and left it in the fridge to make fudge for today.  I got so obsessed about it last night and wanted to eat it that I ended up caving in and ate it even though I already had my 5th Medifast meal.  I really hope that it doesn't put me out of Ketosis, but I feel pretty good today so I think I should be fine.  I decided to forgive myself and not make peanut butter fudge again!  It just further drives home the emotional aspect that lead to me being overweight.  I haven't had the obsessive thoughts about food for several weeks, so that struck me off guard too.

I wish I could be blogging about how strong I was and resisted temptation, but instead I am blogging about how I had a weak moment, forgave myself and jumped right into my normal Medifast routine today like nothing happened.  I am not going to let 1 mistake drive me off a course that I have been so successful on for the past 5 weeks.   Things are not black and white and it is okay if I mess up.  What matters is what I do next and I always need to keep my eye on my goal, instead of beating myself up for a mistake.  I forgive myself and today is a new day!

Sunday, October 24, 2010

Indian Curry Chicken with Grated Squash

I have been craving some Indian food like crazy since starting Medifast.  So I decided to whip this up!  I actually made 4 Lean and Green meals to enjoy this week.

Indian Curry Chicken

1.5 lbs frozen boneless skinless chicken breast
2 TB Extra Virgin Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Paprika
2 teaspoon Curry Powder

Grated Squash

1 Spaghetti Squash
1 Green Bell Pepper
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds

Serving Size and Notes: 
This makes 4 Lean and Green Meals, but not complete.  There is still a couple of ounces of lean and 1 serving of green not used.  Please be sure to incorporate this in your diet or increase the recipe.

This exact recipe yielded me: 2 4 ounce servings of chicken, 2 5 ounce servings of chicken, 1.5 healthy fat servings per meal and 2 higher carb green servings per meal.
Please note: there are 4.25 condiments per serving which is over Medifast guidelines.


1. Preheat oven to 350 degrees.  Cut Spaghetti Squash in half and scope out seeds

2. Fill a baking dish with 2 inches of water. Vent the squash by slicing with a knife.  Bake for 30 minutes.

3. Bake for 30 minutes and remove from oven.

4. Scope Spaghetti Squash out with a fork.

5. Chop up Green Bell Peppers

6. Healthy saute using 2 TB of water

7. Add mustard seeds, cumin seeds and fennel seeds

8. Mix together with Spaghetti Squash in a serving dish

9. Mix together olive oil, garlic powder, onion powder, paprika and curry together in a large zip lock bag.

10. Add chicken and coat well.  Let marinade for for 30 minutes.

11. Spray a baking dish with Pam and add chicken.  Bake at 375 degrees for 30 minutes.

12. Remove from oven and weigh chicken into portions.  This chicken made 2 5 ounce portions and 2 4 ounce portions.

13. Divide into containers for the fridge!

14. Serve and enjoy!

Friday, October 22, 2010

Spinach Frittata

2 cups of egg beaters (1 leanest)
2 cups of fresh spinach (2 green)
1/2 cup of tomatoes (1 green)
1/4 tsp onion powder (1/2 condiment)
1/4 tsp garlic powder (1/2 condiment)
3 oz black olives (2 healthy fats)
1-2 TB broth

Healthy saute (using 1-2 TB of broth) spinach. Once the spinach begins to wilt, add the onion and garlic powder. Cut up olives and add to saute. Slice tomatoes, but do not add to saute mix.

Preheat oven to 425 degrees. Spray a Pyrex pie pan with Pam. Pour in 2 cups of Egg Beaters into pie pan. Add saute mix and spread out evenly. Top with sliced tomatoes. Bake for 15-25 minutes.

The entire 9" pie counts for 1 leanest serving, 3 green servings, 1 condiments and 2 healthy fats for 1 person.

Monday, October 18, 2010

Chocolate Covered Coffee Bean Pudding

I have to say that I am IN LOVE with this pudding. This might be my favorite new food. I love chocolate covered espresso beans and this absolutely satisfies that craving.

1 Medifast Chocolate Pudding
1/2 cup cold coffee
3-4 ice cubes
1/2 tsp of fresh coffee grounds
1 packet Splenda (optional - to taste)

Blend in Magic Bullet and put in freeze for about 5 minutes. Enjoy!

This counts as 1 Medifast meal & 1 condiment if you use the Splenda.

1 Month of Medifast

So I just finished my first month of Medifast and I have to say that I am Medifast convert!

I started at 310 pounds on 9/20/2010. I was squeezing into size 24 pants, but really, I should have been wearing 26 pants. I was wearing 22/24 or 3X-4X shirts and none of my bras fit well.

After one month I have lost 20 lbs and weighed in this morning at 290 lbs! I have lost a total of 8 inches. 2 inches from my bust, 3 inches from my waist, 2 inches from my hips & 1 inch from my upper thigh. Now my clothes are actually fitting me properly, my 4X tops are too big. I am wearing 18/20 & 22/24 tops now. And all my pants are fitting me well. This time next month I hope to report that all my pants are falling off of me!

I do feel fortunate that my first week of Medifast was pretty painless. I had more anxiety then anything about running out of food or that I would be hungry. Praise to God that I did feel satisfied with the food I was eating and my the end of week 2, most of my anxiety was gone. Week 3 was interesting because I did have more cravings, but I do hear that is common. Also in week 3, I really started to feel down about "missing out" on "real food" like Indian, Mexican and Sushi. However by the end of week 4, I realized that I did have an attitude shift about food and I really feel that I am much more emotionally withdrawn from food. I would love to become completely emotionally detached from food, but my emotions and my eating have gone hand in hand for so many years, I am accepting that this is a process.

I also want to thank everyone who has been reading my blog. Being able to share recipes I make with you and know that people are finding it helpful is really helping keep me on track. I love being able to share what I create! It may sound silly, but I think blogging here is a large part of my success so far on the Medifast program.

Have a wonderful on plan night! I am going to head home and heat up left over Spicy Chicken Soup!

God Bless!

Sunday, October 17, 2010

Egg Custard

1 pack of pudding - I used Vanilla
1 egg white
1/2 tsp vanilla extract
1/2 tsp cinnamon
1 packet Splenda
1/2 cup water

Mix everything together - I used my Magic Bullet. Put in a large microwave bowl. I really do mean a large bowl because this puffs up a lot while cooking. Microwave at 70% power for 90 seconds. Stir. Microwave at 70% for another minute. Set in freezer for about 10 minutes for it to setup better.

This used 1 Medifast meal, 3 condiments and 1/14 of a leaner.

Saturday, October 16, 2010

Spicy Chicken Soup

This soup is spicy and perfect for a crisp fall night!  It is also very easy to make and inexpensive too.  Hits all my marks for a regular meal.

2 cups of low sodium chicken broth
2 10 oz cans diced tomatoes with green chiles
12 oz grilled chicken breast

Mix together broth & tomatoes in a saucepan. Chop up chicken and add to soup.

This soup makes 2 servings that are about 2 1/2 cups each. You can add 5-6 black olives to get your healthy fat in too!

*Update 11/8* I recently made this soup using canned chicken breast and it turned out great with that too!

Each serving counts as 1 leaner, 3 servings of green , 2 condiments (broth and green chiles)

Calories 345, Fat 6 grams, Carbs 11 grams, Protein 58 grams.

Friday, October 15, 2010

How to get Medifast food for less $$ & FREE JEWELRY!!!

UPDATED 4/4/2012 

New Client Promo! Start Medifast for less then $251 a month for your 1st 2 months AND get a free piece of Cookie Lee Jewelry for setting and meeting a 90 day goal!

Email me at for info on how I can become your FREE Health Coach!

I have a kit of meals that include 6 boxes of Hot Cocoa,  6 boxes of Chai Latte,  6 boxes of Cappuccino & 4 boxes any Medifast food you like and  6 coffee mugs  for only $245.10!
***That is only $11.14 a box or $1.59 a meal


You can choose 20 boxes of any food you like for $250.80!
 ***That is only $12.54 a box or $1.79 a meal

Free Shipping!
Free Blender Bottle!

Free Cookie Lee Jewelry?
For all new clients that sign up for 3 consecutive months in the BeSlim Club, I will give you a free piece of Cookie Lee jewelry if you meet your weight loss goal.  As your health coach, I will work with you to set and meet a reachable goal.  If you have met your goal at 90 days, I will reward you with a free piece of Cookie Lee jewelry!

Thursday, October 14, 2010

Mint Chocolate Chip Cookies

Note sure who created this recipe, but I found it on the Medifast boards and made it tonight. SO YUMMY!

2 packets of Medifast Brownie
1 Chocolate Mint Crunch Bar
4 Tbsp Water

Nuke crunch bar for 10 seconds just to soften it up. Mix the Brownie mix with 4 TB of water. Spray a microwave safe plate with Pam. Drop 2 TB of dough on plate. Cut bar into 3 long pieces & cut each 3rd into smaller pieces. Press 1/3 of bar into each cookie.

Nuke for 2 1/2 minutes. Let cool.

This is 3 Medifast meals.

Wednesday, October 13, 2010

Raw to Cooked Weight and Number of Servings

As we all should know, our lean portion is cooked weight. I am going to track how raw weight converts to cooked weight here & also the number of servings I get from what I buy.

96/4 Ground Beef - 1.25 lbs = 15 ounces cooked weight (3 5 oz. servings)

Boneless Skinless Chicken Breast (frozen) - 40 oz frozen = 4.5 6 oz servings

Deli Turkey - 1 serving = 6 oz. 2.6 servings per pound.

1 head of lettuce = 8 1 cup servings

Tuesday, October 12, 2010

Recipes I want to try:

Tomato Soup Pizza
1 packet Medifast Creamy Tomato Soup
1/2 teaspoon baking powder
Dash of Italian spices
Dash of garlic powder
Dash of onion powder
3 T Water
1 oz of lowfat 2% shredded cheese

Preheat oven to 350 degrees.

Mix all together and spread on silicon baking sheet (or spray a cookie sheet with Pam) to form a round about the size of a frozen mini-pizza. Bake for 5-6 minutes at 350 degrees. Turn halfway through to ensure good browning on both sides.

Add 1 oz of lowfat 2% shredded cheese. Also, you could use some of your green portion and add mushrooms, spinach, etc.

This counts as 1 medifast meal, 2 condiments, 1/6th of leaner (6 oz of low-fat cheese equals 1 leaner serving.)

Roasted Red Pepper Dip
Note: this is 4 servings of dip
2 large red bell peppers
2 t. tomato paste
2 t. Balsamic vinegar
1 clove of garlic
1/4 t. red chili pepper

Preheat the oven for broiler.

Core and remove seeds from each red pepper and cut, vertically, into 6-8 pieces. Arrange peppers, skin up, on foil-lined baking sheet. Using your palm, press down on peppers to flatten them out. Broil the peppers about 3” from source of heat until skin chars and turns black. Remove peppers and place in a zip lock bag to steam, which will loosen the skin. When cool, remove skin from peppers, preserving any juice in the bag.

Using a food processor or Magic Bullet, combine the roasted peppers, preserved juice, tomato paste, vinegar, garlic, and red chili pepper. Puree until smooth. Refrigerate for 30-60 minutes to allow the flavors to blend.

Enjoy with Medifast crackers or veggies.

Each serving of the dip counts as 1 green & 1 condiment serving.
Per serving: 16 calories, 1 g protein, 0 g fat, 4 g carbs, 23 mg sodium, 1 mg cholesterol, 1 g dietary fiber.

Note: this is 4 servings of dip
8 ounces silken tofu
2 TB lemon juice
1 TB sesame oil
1 t Splenda
1/2 t salt
1/4 cup extra virgin olive oil

In a food processor or Magic Bullet, blend tofu, lemon juice, sesame oil, splenda and salt until smooth. With processor on, slowly add olive oil in a steady stream until incorporated. Mixture should have consistency of thick mayonnaise.

Calories: 122, Fat: 12 grams, Protein: 2 grams, Carbohydrates: 1 grams
Fiber: 0 grams, Net Carbs: 1 grams

Boneless Hot Wings
16 ozboneless skinless chicken breast tenders
1/2 cup vinegar
1/2 cup water
3 TB cayenne pepper
1/2 cup chili powder.

Mix vinegar, water and cayenne pepper. Add chicken to mixture and let
marinate in refrigerator for a couple hours. Put chili powder on a plate and gently dip each tender in chili powder and then place on a rack in a baking pan. Bake at 350° for about 15-20 minutes or until chicken is no longer pink.

Spicy Cauliflower Cheese Bake

1 1/2 cups cauliflower (3 green)
1/4 cup egg beaters (1/8 leanest)
1/2 cup 2% cottage cheese (1/3 leaner)
1/2 cup 2% skim shredded cheddar cheese (
3-6 grams fat/oz) (1/2 lean)
1/4 tsp Cayenne Pepper (1 condiment)

If using fresh cauliflower, you don't need to cook the cauliflower first.  If using frozen, cook the cauliflower in a microwave safe dish according to the directions on the bag. 

Chop the cauliflower into pieces about the size of pasta or pulse in food processor.  Mix together with egg beaters, cottage cheese,  cheddar cheese and cayenne pepper.

Bake at 350 degrees for 25-30 minutes.

This counts as 1 lean and green meal and 1 condiment.

Monday, October 11, 2010

16 pounds lost in 3 weeks!

I had my week 3 weigh in and now I am down about 4 lbs!

Here is my progress so far:

9/27/2010 -9 lbs
10/04/2010 -3 lbs
10/11/2010 -4 lbs

Sunday, October 10, 2010

Grilled Cheese Tomato Sandwich

*Updated 2/6/2013 to reflect the most recent Medifast guidelines*

1 packet Medifast Cream of Tomato Soup
1/4 cup egg beaters
2 TB salsa
1 oz moderate fat cheese 3-6 grams fat/oz

This counts as 1 Medifast meal, 1/3 lean, 2 condiments.

Mix soup, egg beaters and salsa together.

Pour evenly among the 4 squares. Cook for 3 minutes.

Fold in half and add cheese in the middle.  Enjoy!

Saturday, October 9, 2010

Broccoli Quiche Pocket

1 Packet Cream of Broccoli Soup
1/4 cup Eggbeaters
1/2 cup broccoli, chopped finely
1/4 teaspoon baking powder

Mix soup packet, baking powder & eggbeaters together. Add 1/2 cup of broccoli.

Spray preheated sandwich maker with Pam. Pour evenly across 4 squares.

Cooked for 2.5 minutes.

Serve and enjoy!

All 4 squares count as 1 Medifast meal, 1/8 of your lean serving, 1 serving of green and 1/2 condiment.