Chocolate Chip Cakes

 Those who know me know I have struggled staying on the Medifast plan for some time now. It isn't the plan itself, but rather my horrible habit of binge eating at night. I would do wonderful during the day, but when darkness falls... my inner cookie monster comes out! Although, I don't just crave cookies. Oh no! That would be too easy because if it were only cookies, my hubby could just hide them. I will pretty much eat anything that screams high fat, high calories, and high carbs! Rather it be a few hot dogs, some potato chips, cake, ice cream... you name it... I probably ate it during my late night binge sessions. I don't even have to be hungry because my stomach will make room. The good news is that I am going to get help for it. In the meantime, I am trying sooooo hard to stick to the plan. Here are some wonderful tips I was given during this difficult time until I can get help: 

Add an additional 2 to 3 ounces of extra protein to your day.

Split your lean and green meal into two meals so that you are eating 7 times a day, rather than 6.

And of course, drink your water!

If you can think of anything else, please leave me a comment and I will give it a shot! I officially re-started yesterday. I am not going to lie, it has been hard. We all know about those infamous first three days when trying to go back on plan. You know those pounding headaches, hunger pains, or fatigue as your body gets adjusted to the plan. Luckily, I didn't get the infamous headache, and this has been my second day so I will take that as good news. After three or four days, it does get easier as long as you don't cheat. I am trying and I have hope that I will succeed. One day at a time as they say and day two is just about done. On to day three! Hallelujah! 

But first, I have to share this yummy recipe with you! Cody Jo over at New Beautiful Me had this awesome recipe that I just had to try for Chocolate Chip Cakes . I have to say that this is one of my favorite "On the Go" recipe. You can make these in advance and stick them in a little plastic baggie to take along with you. The weekends get kind of hectic in our household, so these are perfect for me to make the night before. I usually make four at a time. Another great thing about these little cakes is that you can switch out some of the Medifast meals and use different types of pancake mixes with the brownie or chocolate chip soft bake. These are especially good with the light laughing cow cinnamon cream cheese! Oh my heavens! Delish! You could always eat these plain or with a bit of cream cheese too! Enjoy this versatile recipe!

Chocolate Chip Cakes

Slightly adapted from New Beautiful Me

 Ingredients:

1 packet Medifast Brownies OR 1 Chocolate Chip Soft Bake (1 Medifast Meal)
1 packet Chocolate Chip Pancakes OR 1 Spiced Pancakes OR Original Pancakes (1 Medifast Meal)
1/4 tsp baking powder (1/2 condiment)
1/4 cup water

Directions:

Preheat oven to 350 degrees. Combine the brownie OR chocolate chip soft bake mix with ONE of the pancake mixes. Add baking powder and water stirring until combined. Divide batter into two brownie trays or muffin tins and bake for 18 minutes or until done.

This makes a total of 2 servings, 1 cake per meal.
Each meal has 1/4 Condiment and is 1 Medifast meal

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Taco Shells from Cauliflower

I made these today and they were pretty darn good! It wasn't eggy or tasted mainly of cauliflower. It really didn't have much flavor at all, which served perfectly as outer shells for my tacos. They aren't the crunchy kind of shells, but are very similar to tortillas or soft shells. I used 93% ground beef, but you could use chicken or shrimp if you like. Nutrition support said the egg beaters counted as an ounce of protein so just deduct an ounce from whatever lean you decide to use. If you want the source of the recipe with some photos, check out Happy Chomp! These are a great alternative if you are following a low carb lifestyle! Enjoy!

Taco Shells from Cauliflower

Slightly adapted from www.happychomp.com

Ingredients: 

One head of cauliflower but you will only use 1 cup cooked and grated (2 Greens)
6 tbsp egg beaters (subtract 1 once of lean from your whatever lean you use or 1/8 Lean)
2 tsp low sodium taco seasoning (3 Condiments)
4 oz lean 93% ground beef, cooked (7/8 Lean)
1/2 cup shredded lettuce (1/2 Green)
1/4 cup chopped tomato (1/2 Green)

Directions:

Preheat oven to 375 degrees.
Use a food processor, blender, or hand grater to grate the cauliflower into a crumb-like texture.
Microwave the cauliflower for 5 minutes, stirring a little halfway through or move the grated cauliflower to a pan and add 1/4 cup of water. Cover the pan and steam over medium-high heat for about 8-10 minutes. Just make sure to stir half-way through to avoid the cauliflower from burning. Keep in mind that you will have a bit more water to squeeze out.

Place the now-cooked cauliflower in a kitchen towel, that is on top of a sieve, on a bowl. Make sure to drain as much excess water as possible. There is surprisingly A LOT of water in cauliflower.

** Measure out 1 cup of cooked cauliflower.

Mix the drained cauliflower and egg beaters until smooth.
Place the mixture on a baking sheet into two circles at about 1/4” thick.
Bake for 10 minutes. Flip. Bake for another 5-7 minutes (I baked for another 10 minutes). This is important to dry out the tortilla.
Move the tortillas to cooling rack to cool, so the bottom does not become soggy.

Make meat by browning the ground beef. Drain excess fat. Measure out 4 oz using a food scale. Reserve the rest for later use. Add 2 tsp of taco seasoning with about 2 tbsp pf water. Let simmer for a few minutes. Serve on cauliflower shells and top with lettuce and tomatoes.

1 Serving with 1 Lean, 3 Greens and 3 Condiments (No healthy Fats needed)
 

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Perfect Pasta Salad

I made this for my son's birthday party and everyone fell in love with it! This will definitely be my "go to" pasta salad for any get together from now on. The dressing is what makes this dish taste so wonderful. It was even better the next day! It is definitely a keeper! Enjoy!

 

 

Perfect Pasta Salad

 

Ingredients:

1 (1 lb) box tri-colored pasta

1/2 cup chopped green peppers

1/2 cup chopped red peppers

1 cup fresh broccoli florets

1/2 cup shredded carrots

2 cups diced tomatoes

1cup chopped red onions

1/2 lb Colby-Monterey Jack cheese sticks, cubed

1/2 lb cubed hard salami

1/2 cup sliced black olives

 

Dressing

3/4 cup pompeian extra virgin olive oil

3/4 cup pompeian red wine vinegar

1/4 cup sugar

1 tablespoon oregano
1/2 teaspoon basil

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup grated parmesan cheese

Directions:

Mix the ingredients for the dressing together until combined and sugar is dissolved. Set aside.

 

Cook pasta according to directions on the box. Drain and set aside.

 

In a large bowl, combine, pasta, salami, veggies and dressing. Chill well.

 

Add parmesan cheese and cubed cheese before serving. This helps to prevent the cubed cheese from getting soggy.

 

 

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Shepherd's Pie with Medifast Gravy Mix

I love shepherd's pie and I never thought I could have it on Medifast, since the original recipe is loaded with carbs! I got this recipe from the little booklet of recipes that came with the Medifast brown gravy mix or fajita mix. I just used cauliflower and green beans while the original recipe used cauliflower, yellow squash and zucchini. I also added cheese. Turned out really good! I am glad I have an extra serving for tomorrow!

 

 

Shepherd's Pie with Medifast's Brown Gravy Mix

 Ingredients:
7.5 oz cooked 93% lean ground beef (1 1/2 Leans)
1/2 cup shredded reduced fat Mexican or Cheddar cheese (1/2 Lean)
 1/4 cup plus 2 tbsp prepared Medifast brown gravy mix - 1 package mixed with 1 cup water - use only 1/4 cup plus 2 tbsp and reserve the rest for later  (4 1/2 Condiments)
1 1/2 cups cooked cauliflower, mashed (3 Greens)
1 1/2 cups canned french style green beans, no salt added, drained (3 Greens)

Optional Spices:
1/4 tsp garlic salt (1 Condiment)
1/8 tsp black pepper (1/4 Condiment)

Directions:
Preheat oven to 350 degrees. Combine cooked ground beef and prepared gravy in a medium skillet. Bring to a boil. Reduce heat and simmer 5 to 10 minutes. Spread ground beef mixture in a casserole dish. Spread green beans over the top of meat. Pour mashed cauliflower over the green beans. Sprinkle cheese on top of cauliflower. Bake for 25 to 30 minutes or until cheese is melted.

2 Servings with 1 Lean, 3 Greens, 3 Condiments and No Healthy Fat required per serving

 

 

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Shrimp Lo Mein with Spaghetti Squash

I love Asian foods and I really love this dish. The spaghetti squash is an excellent substitute for pasta. The slight sweetness and crunchiness of the spaghetti squash makes this dish absolutely delicious. I have to say that this will definitely be a regular on my low carb menu. If you aren't sure how to cook spaghetti squash, click here for a tutorial. I cook mine in the microwave for about 8 minutes, turning every 2 to 3 minutes, until it gets soft. I had a small one though. Cooking times will depend on how big your squash is and your microwave. Yum, yum, yum! I think I will have this meal for the next two days :)

 

 

Shrimp Lo Mein with Spaghetti Squash

Ingredients:

1 cup or 156 grams or 5.5 oz spaghetti squash cooked (2 Greens)

1/2 cup broccoli or Chinese cabbage (1 Green)

2 tsp low sodium soy sauce (1 Condiment)

1 tsp teriyaki sauce (1 Condiment)

1/8 tsp garlic powder (.25 Condiment)

1/8 tsp ground ginger (.25 Condiment)

1/4 tsp crushed red pepper flakes (.50 Condiments)

7 oz shrimp, cooked, deveined, tails off (1 Lean)

1 tsp olive oil (1 Healthy Fat)

1 tsp sesame oil (1 Healthy Fat)

Directions:

Heat oils over medium high heat. Add spaghetti squash, broccoli, sauces and spices. Toss until coated. Add shrimp and heat for 2 to 3 minutes or until shrimp is warm.

1 Lean, 3 Greens, 3 Condiments, 2 Healthy Fats

 

*If you would like to add 6 oz of chicken instead of shrimp, decrease the oil to 1 tsp instead of 2 tsp. I would use the sesame oil and leave out the olive oil for more flavor.

 

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Happy Valentines Day!

Happy Valentines Day everyone! Who says an OP Valentines Day isn't possible? Well here are a few yummy ideas you can do to celebrate the holiday with Medifast!

 

 

Chocolate Mint Ice Cream Brownie Bottoms

 

 

Chocolate Chip Soft Bake shaped into a heart and then baked in the oven at 350 degrees for about 12 to 14 minutes.

 

 

Chocolate Peanut Butter Cups made with powdered peanut butter (PB2)

 

 

Caramel Crunch Bar cut into thirds

 

 

Brownie with Light Laughing Cow Cheese, Strawberry flavored

 

 

I hope you have a wonderful Valentine's Day!

Meatball Lasagna

I love this Lean and Green meal because it definitely fits into the comfort food category. You have the yummy seasoned meatballs, the ooey gooey cheese and the Italian diced tomatoes that all yell COMFORT! I decided to use cut up meatballs because those just seem to be the rave right now on Medifast :) Especially the Target Market Pantry Lean Turkey Meatballs which you can have 12 to make one Lean. I did bake the meatballs in the oven first so that I could cut them into fourths but you can put them in the microwave. I just prefer them from the oven because they get nice and brown. I did notice liquid seeping out of the lasagna, I think it was from the squash or the ricotta cheese. No worries! I just drained it out by tipping the dish to the side. Make sure the lasagna doesn't tip out with it :) I am definitely making this one again!

 

 

Meatball Lasagna

Ingredients:

6 Market Pantry Lean Turkey Meatballs, cooked (I baked them for 20 minutes) and sliced into fourths (1/2 Lean)

1/4 cup part skim ricotta cheese (1/4 Lean)

1/4 cup 2% reduced fat Mozzarella Cheese (1/4 Lean)

1 cup or 180 grams (cooked weight) yellow squash or zucchini, sliced lengthwise (2 Greens)

1/2 cup Great Value Italian diced tomatoes, less than 5 g of carbs per 1/2 cup (1 Green)

1/4 tsp garlic salt (1 Condiment)

1/4 tsp dried basil (1/4 Condiment)

2 tsp grated parmesan cheese (2/3 Condiment)

 

Directions:

Preheat oven to 350 degrees.

Layer zucchini or squash slices along the bottom of a medium sized casserole dish. Spread ricotta cheese over the squash. Sprinkle garlic salt and basil over the ricotta cheese and squash slices. Combine diced tomatoes with meatball pieces in a small bowl. Pour over ricotta cheese. Sprinkle mozzarella over meatballs and then top with grated parmesan cheese. Bake for 25 minutes or until cheese is melted. There will be some water or liquid from the squash or ricotta. This is normal. I just drain it from the casserole dish by tipping the dish slightly to the side while making sure the lasagna doesn't pour it as well :) Enjoy!

 

1 Lean, 3 Greens, 2 Condiments and no Healthy Fat required

 

 

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Cole Slaw

I got this recipe from Samantha Miller and I have made it quite often! I love it because it is so simple and fast to make. The cole slaw mix is already prepared so it is easy to toss together with just a few ingredients and BAM... your done! No cooking required! I also love that slightly sweetened apple flavor you get from the apple cider vinegar and splenda. I swear it reminds me of eating apples! Maybe I have been on Medifast too long or maybe I am just wishing I was eating apples, but nonetheless, this is some mighty tasty cole slaw! Love, love, love!

 

Samantha didn't add splenda, but added salt, pepper, and garlic powder to the mix. She also adds 2 tsp of olive oil and 2 tsp of apple cider vinegar to the entire bag of cole slaw mix.. I haven't tried it her way yet, but it sounds like a winner too!

 

I hope you enjoy this as much as I have!

 

 

Cole Slaw

(Slightly adapted from Samantha Miller)
 

Ingredients:

1 1/2 cups tri color cole slaw mix - take out the carrots (3 Greens)

2 tsp apple cider vinegar (1/3 Condiment)

1 tsp olive oil (1 Healthy Fat)

1/2 packet of Splenda, or to taste (1/2 Condiment)

 

Directions:

Combine all ingredients in a medium size bowl. Enjoy!

 

1 Serving with 3 Greens, less than 1 Condiment, and 1 Healthy Fat

 

 

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Swedish Meatballs with Zucchini Ribbons

This is a super easy recipe that you can literally throw together in a matter of minutes. One of the reasons why this recipe is so  quick to make is the use of frozen meatballs. There are two different kinds of meatballs that are approved for Medifast. One of them being Trader Joe's Flame Broiled Meatballs (5 count as 1 Lean) and the other brand is Target's Market Pantry Lean Turkey Meatballs (12 count as 1 Lean). Both are pretty tasty so either one will work for this recipe.

 

You only need a few ingredients to make the sauce: beef broth,

cream cheese, parsley, pepper and Greek yogurt. You can leave out the Greek yogurt but I added it to give the sauce a little tangyness. Actually, it is a great substitute for sour cream! Try two teaspoons first and then add that third teaspoon if you feel like you want more. I added one tablespoon (3 teaspoons).

 

I served these meatballs over zucchini ribbons which is a great substitute for pasta! Enjoy!

 

 

Swedish Meatballs with Zucchini Ribbons

 

Ingredients:

12 Market Pantry Lean Turkey Meatballs, cooked (1 Lean)

1/2 cup low sodium beef broth (1/2 Condiment)

1 tbsp reduced fat cream cheese (1 Condiment)

1 tbsp 2% Fage Yogurt - optional but it makes it kind of tangy like sour cream(1 Condiment)

1/8 tsp pepper (1/4 Condiment)

1/4 tsp dried parsley (1/12 Condiment)

 

Zucchini Ribbons

2 medium (you should have 270 grams cooked or 1 1/2 cups cooked) zucchinis (3 Greens)

2 tbsp water or beef broth (1/8 Condiment)

 

Directions:

Heat beef broth and cream cheese over medium high heat. Heat until cream cheese is melted, stirring occasionally. Remove from heat. Stir in yogurt and add pepper; stirring until combined. Add to heated meatballs.

 

With a potato peeler, peel 2 medium sized zucchinis to the core (don't peel the center core with the seeds, that part gets mushy). In a non-stick frying pan add broth. Throw the ribbons in with the broth and lightly toss until the zucchini starts to soften - about 3 minutes. The zucchini will cook quickly. Serve hot.

 

Serve meatballs over zucchini ribbons. Garnish with parsley.

 

1 Lean, 3 Greens, 3 Condiments, and No Healthy Fat required.

 

 

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Mexican Chicken and Cauliflower "Rice" Casserole

I love Mexican rice and I thought hmmm... fried rice from grated cauliflower tastes yummy so why not Mexican rice? Well, it turned out yummy too! I decided to try it as a casserole by layering the Mexican rice with grilled cut up chicken that was marinated in olive oil and fajita seasoning. Then layered was shredded Mexican cheese of course! It definitely fulfilled my craving for Mexican food! Enjoy this dish!

 

 

You can see the Mexican cauliflower "rice" mixed with rotel tomatoes, salsa and a combination of spices below!

 

 

It was even better the second day! After re-heating it, I just mixed it all up together and it became a big bowl of spicy goodness!

 

 

Yummy! Yum-Yum!

 

 

Mexican Chicken and Cauliflower "Rice" Casserole
(Medifast Approved)

Ingredients:
2 1/2 cups grated cooked cauliflower (5 Greens)

1/2 cup mild rotel diced tomatoes (1 Green)
1/4 cup salsa (4 Condiments)
1/8 tsp salt (1/2 Condiments)
1/8 tsp pepper (1/4 Condiment)
1/8 tsp garlic powder (1/4 Condiment)
1 cup reduced fat Mexican cheese, grated (1 Lean)
9 oz chicken breast (should yield 6 oz cooked), cooked and chopped (1 Lean)
1/2 tsp low sodium taco seasoning - I used 2 grams of the Medifast Fajita mix (1 Condiment)

1 tsp olive oil (1 Healthy Fat)

Season chicken with taco seasoning and toss with olive oil. Marinate for at least 4 hours. Grill, bake or broil. Chop chicken into pieces into bite size pieces. Set aside.
 

In a large bowl, combine grated cauliflower, rotel tomatoes, salsa, salt, pepper and garlic powder. Pour into a casserole dish (I used a 9 inch pie plate), layer with chicken and then cover with cheese. Bake in a 350°F oven for 25 minutes or until cheese is melted. Divide into 2 equal portions

2 servings with 1 Lean, 3 Greens, and 3 Condiments per serving (No additional Healthy Fat required)

 

 

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