Taco Tuesday! 🌮 Quick and easy fish tacos for dinner! There are several ways to enjoy tacos on plan. You can make cheese shells which is simply melted cheese hardened into shells, smaller homemade cauliflower crusts, or various kinds of lettuce. I used romaine lettuce. The Vegetable Conversion Chart is helpful in determining how much Green is a serving size.

Romaine lettuce make perfect taco shells, but use any type of lettuce you like. I stuffed the lettuce with seasoned tilapia, air fried red cabbage, avocado or you can use sour cream, salsa ranch dressing and garnished with cilantro. If you want to add cheese,  use 5.25 oz of cooked fish (3/4 Lean) and add 1/4 cup reduced fat mozzarella cheese (1/4 Lean). So delicious! Enjoy!


Easy Fish Tacos

Ingredients:
20 oz raw tilapia ~ should yield 14 oz cooked (2 Leanest)
3/4 tsp salt (3 Condiments)
1/4 tsp black pepper (1/2 Condiment)
1/2 tsp ground cumin (1/2 Condiment)
1/2 tsp chili powder (1 Condiment)

Toppings:
2 tsp lime juice (1 Condiment)
4 tbsp approved dressing of choice (2 Healthy Fats)
3 oz avocado or you can use 4 tbsp sour cream (2 Healthy Fats)

Directions:
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Sprinkle salt, pepper, cumin and chili powder on both sides of tilapia. Bake for 20 to 25 min or until done.

Place each 7 oz portion of cooked fish on romaine lettuce to hold the fish. Drizzle each portion with 1 tsp lime juice and 2 tbsp of dressing. Then add your choice of 1.5 oz avocado or 2 tbsp sour cream per serving. Enjoy!

2 Servings with
1 Leanest, 3 Condiments, and 2 Healthy Fats per serving
*Subtract romaine lettuce from your Greens. 1.6 oz of romaine lettuce is 1 Green


Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

While growing up in the South (Texas, Louisiana and Florida), I absolutely loved shrimp and grits! Cheesy grits topped with spicy Cajun shrimp made one hearty delicious breakfast! Just good old-fashioned comfort food! Here is a healthier low carb version of one of my favorite foods!


This version uses riced cauliflower instead of stone-ground cornmeal, but don't worry! It still has the creamy texture we all love from the grits. Unsweetened almond milk, sour cream and cheese contributes to that! Easy enough for a busy weeknight dinner or tasty enough for company!


Start off by cooking your shrimp seasoned with Cajun seasoning in a medium sized skillet sprayed with cooking spray. Then add lemon juice and chicken broth. Let simmer for about a minute and set aside.



In another skillet, melt butter and cook riced cauliflower for about 5 minutes. Then add salt and unsweetened almond or cashew milk. Cook for an additional 5 minutes.


Add sour cream and shredded cheddar cheese. Stir until cheese is completely melted. Equally portion out the grits on two plates. Top grits with shrimp and sliced green onions. Enjoy this yummy Southern favorite!


Shrimp and Cauliflower Grits

Ingredients:
1 lb raw, peeled, deveined shrimp
1/2 tbsp Cajun seasoning
Cooking spray
1 tbsp lemon juice
1/4 cup chicken broth
1 tbsp butter
2 1/2 cups finely riced cauliflower
1/2 cup unsweetened original almond or cashew milk
1/4 tsp salt
2 tbsp sour cream
1/3 cup reduced fat shredded cheddar cheese
1/4 cup thinly sliced scallions

Directions:
Toss shrimp and Cajun seasoning together in a large bowl.
Spray a medium sized skillet with cooking spray, and heat over medium heat. Cook shrimp until pink, about 2 to 3 min per side. Add lemon juice and chicken broth, scraping any bits off of the bottom of the pan, and simmer for 1 minute, set aside.

In a separate skillet, heat butter over medium heat. Add riced cauliflower, and cook for 5 min. Add milk and salt, and cook for an additional 5 minutes.
Remove from heat, and stir in sour cream and cheese until melted.
Serve shrimp on top of cauliflower grits, and top with scallions.

2 Servings with
1 Leanest, 3 Greens, 3 Condiments and 2 Healthy Fats per serving

Original recipe from Optavia


Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.


These low carb taco cups just made Taco Tuesday even better! They are absolutely delicious and are made from cheese only! Super duper easy to make and very family friendly!


All you have to do is place sliced cheese on parchment paper and bake for about 6 to 7 min. Let cool for about a minute or two. Then carefully lift them off the parchment paper and put them into a muffin tin.


Let cool for about 10 min. Add your taco meat filling and all your favorite toppings!


I used Stacey Hawkins Southwestern Seasoning to season my ground beef, but feel free to use your favorite taco seasoning. 1/2 tsp of Stacey Hawkins Seasoning count as 1 Condiment.


This seasoning has a combination of chili powder, cumin, cilantro, red bell pepper, sundried tomatoes, cayenne, paprika, and natural seas salt. Gluten-free, sugar free and no preservatives! So yummy! 

Enjoy these On Plan taco cups the next time you are craving tacos! You won't be regret it!


Taco Cups

Ingredients:
4 oz raw 95 to 97% lean ground beef, 3 oz cooked (1/2 Lean)
1 tsp Stacey Hawkins Southwestern Seasoning or taco seasoning of choice (2 Condiments)

Additional Toppings:
Lettuce and tomatoes (subtract from your Greens) 
1 tbsp sour cream (1 Condiment)

Directions:
Preheat oven to 375 degrees.
Brown ground beef over medium high heat for about 5 min or until cooked thoroughly. Drain any excess fat.
Season with taco seasoning and stir until combined. Set aside.

Line a baking sheet with parchment paper.
Lay cheese slices on parchment paper and bake 6 to 7 min or until bubbly.
Let cool on the baking sheet for about 1 to 2 min.
Carefully pick up melted cheese slices and place on the bottom of a muffin tin.
Let cool for 10 min.
Place half the ground beef in one cup and the rest in the other cup.
Top with your desired toppings!

1 Serving with
1 Lean and 3 Condiments

*You can use 1/2 cup shredded reduced fat cheddar cheese if you do not have cheese slices. Spread 1/4 cup cheese on parchment paper and form a circle. Repeat to form another circle.


Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

Looking for another quick and easy side dish to serve during the BIG football game? These Buffalo Cauliflower Bites are a crowd pleaser for sure! I used my Air Fryer to cook these up in less than 15 minutes, but you can also use the oven.Yummy munchies that every spice lover will enjoy! If you don't want it too spicy, decrease the hot sauce. Enjoy!


Buffalo Cauliflower Bites

Ingredients:
5 1/2 cup cauliflower florets, cooks down to 4 1/2 cups (9 Greens)
1/2 cup of Frank's buffalo hot sauce, divided (4 Condiments)
1/4 tsp garlic powder (1/2 Condiment)
6 tbsp light ranch or blue cheese dressing, divided (3 Healthy Fats)

Directions:
Add 1/4 cup Franks Buffalo Hot Sauce and garlic power to the cauliflower florets and toss to coat.
Place a piece of parchment paper (not waxed paper) on the bottom of the air fryer for easy clean up or use cooking spray.
Set the air fryer to 360 and cook for 12 to 15 minutes, shaking every 5 minutes.
Place cooked cauliflower in a medium size bowl and add the remaining 1/4 cup of Frank's Buffalo Hot Sauce.
Toss to coat. Serve each serving with 2 tbsp light ranch or blue cheese dressing!
* For the oven, cook for 20 min at 450 degrees stirring halfway through.

3 Servings (1 1/2 cups) with
3 Greens, 1.5 Condiments, and 1 Healthy Fat per Serving

Serve with a Leaner or Leanest Protein if using dressing.


Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.


I often get asked, what I like to make with the Cali'flour Foods flat breads. I enjoy them a variety of ways, but I love using them to make these Mini Mexican Pizzas. Plus the kiddos like them too! Super easy to make with just taco seasoned beef, lettuce, tomatoes, chopped jalapenos, sour cream and of course cheese! Two of the flat breads count as 1/3 Lean and 2 Greens on the 5 & 1 plan!


Some little tips when making the flat breads:

I find that these flat breads are best baked on a pizza screen like the ones pictured above. This allows the heat to circulate evenly around the flat bread because the heat is not trapped underneath. You can find these pizza screens on Amazon.

I also bake the flat breads at a slightly higher temperature than what the package states for about 12 min. Temperature times will vary. Then I broil them until they are done to my liking, about 3 to 4 min. Let the flat breads cool for 10 min and then add the beef and cheese. Bake for a few more min just until the cheese is melted. Top with the rest of the toppings. That's it!


Eat them as mini pizza or fold them over as soft tacos. Perfect for those nights you are craving Mexican! Enjoy!


Mini Mexican Pizzas

Ingredients:
2 Cali'flour Foods Flat Breads (1/3 Lean, 2 Greens)
2 ounces 95 to 97 % lean ground beef, cooked (1/3 Lean)
1/4 tsp taco seasoning (1/2 Condiment)
1/3 cup reduced fat cheddar cheese (1/3 Lean)
1/2 cup shredded lettuce (1/2 Green)
1/4 cup diced tomatoes (1/2 Green)
2 tbsp regular or light sour cream* (2 Condiments)
1/2 ounce chopped jarred jalapenos (1/2 Condiment)

Directions:
Heat oven to 375 degrees.
Place flat breads on a pizza screen or pan with holes in it. Or place on a parchment lined baking sheet. Bake flat breads for 12 to 14 min. Broil for a few more minutes. Let cool for 10 min.

Season cooked ground beef with taco seasoning and stir until combined. Top each flat bread with half of the beef and shredded cheese. Bake for an additional 4 to 5 min or until cheese has melted.

Sprinkle lettuce, tomatoes, sour cream and jalapenos on top of each flat bread.

1 Serving (2 mini pizzas) with
1 Lean, 3 Greens, and 3 Condiments for both pizzas

*If you do not like sour cream, you can use 2 tbsp of salsa as 2 Condiments.


Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

Mini bell pepper nachos is one of my favorite recipes! They are so easy to make, low carb, gluten free, and a great way to get your nacho fix with minimal calories! All the amazing flavors of nachos, but without the carbs from tortilla chips! 


This recipe is made with seasoned taco meat, plenty of cheese, and topped with a little bit of sour cream. I used my own taco seasoning blend, but you can use store bought taco seasoning mix if you prefer. 

Feel free to switch out the sour cream to your Condiment of choice such as 1 tbsp salsa or an ounce of jarred jalapenos which are also 1 Condiment each! I added a garnish of green onions and lettuce to finish it off, but it is totally optional! 

Make the swap to these delicious, healthier nachos and stay on plan! Trust me! You won't miss the chips! Enjoy!


Mini Bell Pepper Nachos

Ingredients:
9 Mini sweet bell peppers  ~ 255 grams ~ weigh for accuracy (3 Greens)
3 ounces Taco Seasoned Beef ~ recipe below (1/2 Leaner and 1.5 Condiments)
1/2 cup reduced fat sharp cheddar cheese (1/2 Lean)
1 tbsp sour cream (1 Condiment)
1 tbsp guacamole (1/2 Healthy Fat)
Optional Garnish: 
small bit of shredded lettuce and sliced green onions

Directions:
Preheat oven to 400 degrees.
Cut the ends off the mini bell peppers and then cut lengthwise. Remove seeds and ribs. Place peppers on a baking sheet lined with parchment paper. Arrange the peppers in a single layer, cut side up. Bake for 5 min.

Top peppers with cooked ground beef and cheese. Bake for 7 to 8 min or until cheese is melted. Top with sour cream.

1 Servings with
1 Lean, 3 Greens, 2 1/2 Condiments, and 1/2 Healthy Fat

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Taco Seasoned Beef

Ingredients:
1 lb 95 to 97% lean ground beef (2 Leaner)

Taco Seasoning Blend (or 1 tbsp store bought Taco Seasoning):
1 tsp chili powder (2 Condiments)
1 tsp cumin (1 Condiment)
1/2 tsp garlic powder (1 Condiment)
1/4 tsp salt (1 Condiment)
1/2 tsp black pepper (1 Condiment)

Directions:
In a large skillet over medium heat, add meat and seasonings. Cook and break up meat until cooked thoroughly about 6 to 7 min. Drain meat of any excess fat.

2 Servings with
1 Leaner (6 ounces cooked) with 3 Condiments per serving


Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

These ricotta bacon stuffed mini peppers make a colorful delicious appetizer to serve at your next gathering! Perfect for serving during a football game or at your next get together! 


The savory taste of turkey bacon paired with creamy ricotta, fresh herbs and a variety of cheese pairs so well with the sweetness of mini bell peppers. They are surprisingly filling and a serving size is a generous amount of food! That is why I gave the counts for 2 Servings as well as 4 Servings.


Besides some prep work, the recipe comes together pretty easily. First, you need to slice the peppers in half lengthwise and remove the seeds and membrane. I removed the tops, but it isn't necessary. 

You can also cut the tops off, remove the seeds and membrane, and then stuff the peppers whole with the filling. If you decide to do it this way, set the filled peppers in muffin tins standing upright so the filling doesn't spill out.


Next, make the filling by combining all of the ingredients in a medium sized bowl. Then portion out the filling on the prepared peppers.


Bake the peppers for about 20 min or until ricotta is set.


That's all there is to it! Stuff, bake, and serve these creamy, tasty, bites to your guests or save them all for yourself! Enjoy!


Ricotta and Bacon Stuffed Mini Peppers

Ingredients:
1 pound assorted mini peppers, about 18 mini peppers* (6 Greens)
2/3 cup part skim ricotta cheese (2/3 Lean)
1/3 cup reduced fat mozzarella cheese, shredded (1/3 Lean)
4 slices turkey bacon
1 egg, beaten (with turkey bacon ~ 1 Lean)
1/4 cup freshly grated parmesan cheese (4 Condiments)
2 tbsp fresh basil chopped (1/4 Condiment)
2 tbsp fresh parsley, chopped (1/2 Condiment)
1/4 tsp salt ~optional (1 Condiment)
1/8 tsp black pepper (1/4 Condiment)

Directions:
Preheat oven to 350 degrees. Cook turkey bacon and chop into very small pieces. Set aside. Cut peppers in half lengthwise, removing seeds and ribs. Place on a baking sheet and set aside.

In a medium bowl, combine ricotta, mozzarella cheese, turkey bacon, egg, parmesan cheese, basil, parsley, salt and pepper. Fill peppers with the cheese mixture. Bake for 18 to 20 min or until ricotta is set and cheese is melted.

2 Servings with
1 Lean, 3 Greens, and 3 Condiments per serving (about 18 pepper halves)
or
4 Servings with
1/2 Lean, 1 1/2 Greens, and 1.5 Condiments per serving (about 9 pepper halves)

*I used 18 whole mini peppers/36 pepper halves (510 grams total). The amount of peppers per serving will vary depending on weight.


Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

I am a big fan of cheesesteak sandwiches so I was excited to try this recipe from Optavia! It did not disappoint! It was so delicious! Sauteed onions, minced garlic, beef and mushrooms stuffed perfectly in a pepper? Then topped with provolone cheese? Yes please! It has all the flavors of the iconic sandwich, but without all the carbs!


Lots of meaty flavor, easy to make, and a huge family favorite! Plus it is a great way to sneak in those extra veggies with the kiddos!  


Because this recipe uses a few common ingredients, meal prepping is a cinch! Take four peppers of any color and slice those suckers in half lengthwise. Then remove all the seeds and ribs. Set aside until ready to stuff with the creamy meat mixture.


Low sodium beef broth is used instead of oil or butter to saute the onions and garlic. This is a wonderful way to give those onions and garlic extra flavor without added fat. The broth is mostly absorbed or evaporated within the 5 min cooking time. Notice I did not mention mushrooms. This is because we are not fans of mushrooms in my household so I omitted them. If you skip the mushrooms, you will need to add one more Green per serving.


After the onions are translucent, add the beef and cook until heated thoroughly. Remove skillet from the heat and add cream cheese. The cream cheese adds additional flavor and makes it slightly creamy. Yes!!!


Stuff the pepper halves with the creamy beef mixture.


Then top each pepper half with 1/2 an ounce of provolone cheese. Bake for 15 to 20 min until the cheese gets melty and gooey! Pure heaven!


Check out the Optavia Pinterest Page if you haven't already! They have lots of yummy healthy recipes approved for our program! I hope you enjoy these stuffed peppers as much as me!


Philly Cheesesteak Stuffed Peppers

Ingredients:
4 medium green bell peppers
1/3 cup diced yellow onion
2 tsp minced garlic
1/4 cup low sodium beef broth
6 oz sliced baby bella mushrooms
1 lb thinly shaved, deli roast beef or thinly sliced steak
4 tbsp low-fat cream cheese
4 oz reduced fat provolone cheese, sliced

Directions:
Preheat oven to 400 degrees.
Slice peppers in half lengthwise, remove ribs and seeds, and set aside.
In a large skillet, saute, the onions and garlic in broth over medium-high heat for about 5 min, or until onions are translucent. Add the mushrooms, and continue to cook until mushrooms are tender.
Mix in the roast beef and heat through, about 3 to 5 min. Remove skillet from heat, and stir in cream cheese.
Fill each pepper with an eighth of the roast beef mixture, then top each half with a 1/2 ounce of cheese. Bake for 15 to 20 min until peppers are tender and cheese on top is melted and bubbly.

4 Servings (2 Bell Pepper Halves) with
1 Lean, 3 Greens, and 3 Condiments per serving

Link to original recipe on Pinterest.


Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.


I love lasagna, but not all the calories and carbs that come with it! This recipe has all the goodness of lasagna, but lightened up for a skinnier version! 


Cali'flour Foods pre-made cauliflower crusts are used in place of traditional lasagna noodles making this a low-carb, gluten-free, healthier for you recipe! The Lite Cali'flour Foods crusts are only 180 Calories, 6 g of Carbs, and 9 g of Fat for the ENTIRE crust!!! It also has 15 g of Protein! That is one heck of a crust! They are made with only a few ingredients which include fresh cauliflower, egg whites, mozzarella, and spices. That's it! No added funky stuff which is why I love them! The Lite crusts count as 1/2 a Lean and 3 Greens on the Optavia or Medifast program! Use them for pizza crusts, quiche, wraps, taco shells... the possibilities are endless! Use Code "SANDY" to save 10% off your order! 


Start off by spraying a non-stick skillet with cooking spray. Saute the onions in the skillet until tender, about 5 min. Many people think you need oil to saute them over the stove, but it really isn't necessary as long as you use a non-stick pan. Add the uncooked meat to the cooked onions.


When making the meat sauce for the lasagna, you can use Jennie-O Sweet Italian Chicken Sausage or 95 to 97% lean ground beef or turkey. I used Jennie-O Sweet Italian Chicken Sausage because I love how it already has the Italian flavors mixed in, but it does have a strong fennel taste. If you do not like fennel, use ground beef or turkey. If you use Jennie-O, skip the salt.

Add an approved marinara sauce and Italian diced tomatoes to the meat mixture and let it simmer for about 5 min. Set aside. For years I have always added a can of diced tomatoes to my marinara sauce because I love the bursts of yummy tomato flavor from the chunks of tomatoes! Make sure you get diced tomatoes that are less than 5 g of Carbs per 1/2 cup! Some brands are 10 g of Carbs per 1/2 cup! For some reason, I have the most luck with generic store brands such as Great Value or Kroger brand so check your labels!


Combine cottage cheese, egg beaters, and dried parsley in a small bowl. Why did I use cottage cheese instead of ricotta cheese? Simply because I can have more per serving on my program. 12 ounces of 2% cottage cheese versus 8 ounces of part skim ricotta cheese are both 1 Lean. Pick your cheese, but in this recipe... more is better so cottage cheese wins for me!


Spinach adds more nutrients into this lasagna! At only 7 Calories a cup, it packs a healthy dose Vitamins A and C plus folate, iron and calcium. Pop a bowl of 2 cups of baby spinach in the microwave for 1 to 2 min with a microwave safe lid or plastic wrap, and you will have nice wilted cooked spinach.


Time for layering! Spoon 1/3 of the meat mixture on the bottom of a 9 inch deep dish pie plate. Place a Cali'four Foods Lite Crust on top.


Then add 1/3 more of the meat mixture, half the cottage cheese mixture, half the spinach, half the basil, half the fresh parmesan cheese, and half the mozzarella cheese.


Then repeat the layers. Add the second Cali'flour Foods Lite Crust. Followed by the rest of the meat mixture, cottage cheese mixture, spinach, basil, and cheeses.


Bake for 40 min and let set for 10 min. Dig in! This makes 4 delicious servings so share with your family friends! They will thank you for it!


Cali'Lasagna

Ingredients:
2 Lite Cali'flour Foods Crusts (1 Lean, 6 Greens)

For Meat Mixture:
1/4 cup Onions, chopped (4 Condiments)
1/2 lb Jennie-O Sweet Italian Chicken Sausage or 95 to 97% Lean Ground Beef, uncooked (1 Leaner)
1/4 tsp Salt ~ omit if using chicken sausage (1 Condiments)
1/8 tsp Black Pepper (1/4 Condiment)
1/4 tsp Garlic Powder (1/2 Condiment)
3/4 cup Rao's Marinara Sauce* (3 Greens)
1/2 cup Great Value Italian Diced Tomatoes (1 Green)

For Cottage Cheese Mixture:
12 oz 2% Cottage Cheese (1 Leaner)
3 tbsp Egg Beaters (1 Condiment)
2 tsp Dried Parsley (2/3 Condiment)

Additional Toppings:
2 cups Fresh Baby Spinach (2 Greens)
1/4 cup Fresh Basil, chopped (1/2 Condiment)
1 cup Reduced Fat Mozzarella Cheese ~ 3 to 6 g fat per oz (1 Lean)
1/4 cup Fresh Grated Parmesan Cheese (4 Condiments)

Directions:
Prepare Meat Mixture: Spray a non-stick skillet with cooking spray. Saute onions in the skillet until tender, about 5 min. Add the Italian chicken sausage (casings removed) or ground beef, salt (omit if using chicken sausage), black pepper, and garlic powder. Continue cooking until meat is brown. Drain off excess fat. Stir in marinara sauce and Italian diced tomatoes. Heat on low for 5 min. Set aside.

Prepare Cottage Cheese Mixture: In a small bowl combine cottage cheese, egg beaters, and parsley. Set aside.

Prepare Spinach: Rinse spinach to clean spinach. While leaves are wet, place spinach in a microwave safe bowl. Cover with plastic wrap or use a microwave safe lid. No need to add additional water. Steam in the microwave for 1 to 2 min or until fully wilted. Chop and set aside.

Assemble Lasagna: Preheat oven to 375 degrees.
Spray a 9 inch deep dish pie pan with cooking spray. Spread 1/3 meat mixture at the bottom of the pie dish followed by one crust. Top the crust with 1/3 more of meat mixture, half of the cottage cheese mixture, half the spinach, 2 tbsp of basil, 2 tbsp of fresh parmesan cheese, and 1/2 cup of  mozzarella cheese.

Top with the second crust. Spread 1/3 meat mixture, remaining cottage cheese mixture, remaining spinach, 2 tbsp of basil, 2 tbsp of parmesan cheese, and 1/2 cup of mozzarella.

Bake for 40 to 45 min or until warmed through. Remove from oven and let stand 10 min. Enjoy!

4 Servings with
1 Lean, 3 Greens, and 3 Condiments per serving


* Here are some options for approved marinara sauces, but of course not limited to just these below. When choosing a sauce, it must have less than 5 g of Carbs per serving or 1/4 cup.  The lower the calories, the better:

Rao's Marinara Sauce
Hunt's Garlic and Herb Pasta Sauce
Trader Joes Traditional Pasta Sauce
Organico Bello Marinara Sauce

Prego No Sugar Added Marinara Sauce

Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

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