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.

Hummus
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.

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