Tuesday, October 23, 2012

German Chocolate Shake

1 packet of Dutch Chocolate Shake Mix
1/2 cup ice
1/2 cup water
1/2 tsp of Almond Extract
1/2 tsp of Coconut Extract

Blend until Smooth.  This counts for 1 Medifast meal & 1 condiment.

Medifast Egg Nog

1 Medifast Scrambled Eggs
1 Medifast Vanilla Shake
8 oz water
1 teaspoon cinnamon or nutmeg (2 conidments)
1 teaspoon rum  extract (1 condiment)
3 packets Splenda (3 conidments)

Put all ingredients except cinnamon into blender. Mix ingredients for 2-3 minutes or until smooth. Sprinkle ½ teaspoon of cinnamon or nutmeg on top of each drink Garnish with a cinnamon stick of desired and serve.

This makes 2 servings. Each serving is 1 Medifast meal, 3 conidments.

Medifast Shamrock Shake

1 Medifast Vanilla Shake (1 Medifast Meal)
3 oz avocado (2 Healthy Fats)
1 cup Silk Unsweetened Vanilla Almond Milk (1 condiment)
1.5 TB low fat Cream Cheese (1.5 conidments)
1 cup ice
1/2 mint extract (1/2 condiment)

Mix all ingredients in a blender until smooth.

This counts for 1 Medifast meal, 2 healthy fats, 3 condiments

Medifast Pumpkin Pie

1 Medifast Apple Cinnamon Oatmeal
1 Multi-Grain Crackers
5 oz water
¼ tsp pumpkin pie spice
2 packets Splenda
Cool whip

Mix oatmeal, water, pumpkin pie spice, and Splenda. Microwave on high 2 minutes. Stir and chill in freezer for 10 minutes. Spoon onto crackers.

This recipe is 1 Medifast meal, 1 Optional Snack, 4 condiments

Medifast Pumpkin Bread

1 packet of Peach or Maple Brown Sugar Oatmeal
1/4 tsp baking powder
1/4 tsp Capella Pumpkin flavor drops
1/2 tsp pumpkin pie spice
Enough water to make a thick batter

Mix and drop on Pam-sprayed cookie sheet. With wet fingers, spread into a bread-slice shape. Bake at 350 degrees for 12 minutes.

Relish Tray

Jar of dill pickles
Can of whole olives 

Arrange nicely on a tray.

*Please be mindful of Medifast diet guidelines:
2 dill pickle spears equals 1 optional snack
1.5 ounces of olives equals 1 healthy fat

Medifast Green Bean Casserole

6 cups frozen cut green beans (12 green)
1/2 cup onion, chopped (8 condiments)
4 tablespoons grated parmesan cheese (4 condiments)
1 packet Medifast Cream of Chicken soup (1 Medifast meal)
6 oz. water
1 packet Medifast White Cheddar Soy Crisps (1 Optional Snack)

Preheat oven to 350 degrees. Combine green beans, onions & parmesan in a medium baking dish. Mix Medifast Cream of Chicken soup with water & add to green bean mixture. Bake about 45 minutes. Remove from oven & stir. Crush soy crisps into small pieces & crumble on top of green beans. Bake an additional 10-15 minutes.

This entire recipe makes 4 servings.  Each serving is 3 green, 3 condiments, 1/4 Medifast Meal, 1/4 Optional Snack.

Medifast Stuffing

1 packet Medifast Multi-Grain Crackers (1 optional snack)
1 cube chicken or vegetable bouillon (1 condiment)
4-5 oz boiling water
1 Tablespoon onion, chopped (1 condiment)
2 Tablespoon celery, chopped (Very small portion of green, not enough to count)
1/4 teaspoon poultry seasoning, to taste (1 condiment)

Crush the packet of Medifast Multi-Grain Crackers in small mixing bowl.
In a separate, microwave-safe bowl, crush bouillon cube and mix with water, onions, and celery.
Cook mixture in a microwave 1 to 2 minutes or until the vegetables are tender.
Add poultry seasoning.
Mix well, adding additional water to achieve desired consistency.
Blend bouillon and vegetables with Medifast Crackers.

Medifast Mock Apple Crisp

I am not sure who originally made this recipe, but it has been around for years and it is a great recipe for the upcoming Holidays!

2 cups raw zucchini slices - approx 1.5 cups cooked (3 green)
3 T lemon juice (1 condiments because most is cooked out)
1 packets Splenda (1 condiments)
1/4 tsp cinnamon (1/2 condiment)
1/4 tsp nutmeg (1/2 condiment)
1 Medifast Brown Sugar or Apple Cinnamon Oatmeal (1 Medifast Meal)
1 TB Light margarine (1 healthy fat)

Preheat over to 350 degrees   Peel zucchini and slice it lengthwise.  Core and seed the halves and cut into 1/4" slices.  Put slices in sauce pan with 3 T lemon juice. Bring to boil and cover and cook for 5-6 minutes, until tender. Drain thoroughly  Place the slices back into the pan and add the Splenda, cinnamon, nutmeg and 1 tsp of the Oatmeal powder. Cook and stir for another 2-3 minutes.

Pour into small oven safe bowl.  Melt 1 T light margarine and pour over remaining oatmeal. Mix. Sprinkle over the zucchini and bake in the oven for about 30 minutes or until zucchini is bubbling and topping is browned.


This counts for 3 green, 3 condiments, 1 Healthy Fat & 1 Medifast Meal.

Saturday, October 13, 2012

Crock Pot Taco Meat

2 lbs of 96% lean ground beef
4 TB chili powder
2 tsp garlic powder
2 tsp onion powder
1 tsp crushed red pepper flakes
3 tsp ground cumin
1 tsp salt
1 tsp beef base
3 cups of water

Mix all ingredients together (beef can be frozen or thawed) in your crock pot. Cook the meat as indicated below.  After cooking, drain the meat and crumble it after cooling (if needed).

For frozen meat: Start on high an hour or more until the ground beef is browned. Switch to low for an additional 2-4 hours.

For thawed meat:  Mix all ingredients and cook on low for 3 to 4 hours.

Serves 6
145 calories, 0 g carbs, 5 g fat, 24 g protein

Based on recipe here: http://www.lowcarbcrock.com/2011/11/how-to-make-low-carb-beef-taco-meat-in.html

Monday, October 8, 2012

Whopper Pizza

Cauliflower Crust:
1 bag of Kroger Frozen Cauliflower (4 green)
4 eggs (1 1/3 lean)
1/2 cup shredded Kraft cheddar cheese (2 condiments)

1/2 cup shredded Kraft cheddar cheese (2 condiment)
2 TB Bolthouse Thousand Island dressing (1 healthy fat) 
4 oz 96% lean pan browned ground beef (2/3 leaner)

Preheat oven to 375 degrees. In a food processor, blend all the ingredients until smooth.  Spray 2 9" round pie tins with non-stick cooking spray. Pour half of mixture in each pie tin.  Bake for 30 minutes. Loosen edges and flip onto cookie sheet. Bake for another 15 minutes.

Spread 1 TB of Bolthouse Thousand Island on each pizza crust. Sprinkle 1/4 cup shredded Kraft cheddar cheese on each pizza.  Top with 2 oz of browned ground beef.

Makes 2 servings. 
Each serving is:
2 green, 1 lean, 2 condiments and 1/2 healthy fat.
370 calories, 14 g carbs, 11 g fat, 45 g protein

Thursday, October 4, 2012

Shredded Chicken Tacos

Shredded Chicken Tacos

6 oz shredded cooked chicken - good use for leftover chicken!  (1 leaner)
1 cup (149 grams) fresh diced red bell peppers (2 green)
72 g iceberg lettuce for taco shells (1 green)
1/4 cup Kraft Shredded Fat Free Cheese (2 condiments)

Wash and dry lettuce. Place chicken in the center of the lettuce cup. Add diced bell peppers and top with cheese.