Friday, September 2, 2011

A Medifast Picnic (Revolution Rolls and BBQ Ranch Chicken Salad)

Today was such a beautiful day here in Colorado. The weather was perfect for a small hike and a lunch time picnic. It wasn't too hot nor too cold and there was a very nice breeze that seemed to follow us along our walk to cool us down. Our favorite local place to go hiking is Red Rock Canyon because of the various scenic hiking trails to choose from. We found the perfect spot for our little picnic at a bench with a beautiful view of the Garden of the Gods (another local attraction). I was trying to decide what to make for our picnic and so many ideas ran through my mind. Well, Janella, who is part of the Medifast support group called Warriors with a Heart (also on face book), shared this wonderful recipe of hers for Revolution Rolls.  I never heard of this very low carb roll  (only 0.7 grams of carbs per roll!) until she brought it to our attention. She posted this pic with this awesome delicious looking sandwich and I thought hmmmm I can have that? Really? Well, yes you sure can! It looked too good to be true so I ran it through Nutrition Support and they said 1 roll was 1/6 Lean and less than 1 Condiment! This is an excellent substitute for bread. It doesn't taste exactly like sandwich bread, but more like a light and flaky puff pastry or popover. It still works very well for sandwiches. Now that I d seen these rolls, I was dead set on using m for our lunch, I decided to make a chicken salad sandwich. Not just any chicken salad sandwich.!This one had two of my favorite ingredients which are ranch dressing and BBQ sauce. I know it sounds kind of strange, but it is actually really good! Trust me! You will like this! Hubby was skeptical at first, but I urged him to give it a try and now he is in love (with the sandwich and well maybe me too! :) ). This sandwich is so easy to make since it requires only the grilled chicken, BBQ sauce and Ranch Dressing. Make the rolls ahead of time and freeze the rolls you do not plan to eat the next day. This tastes so delicious with the revolution rolls and it will be sure to please any low carb dieter. Oh my!


As our sides, I made about 3/4 cup of crispy zucchini and squash chips (1 1/2 Green). Hubby had regular potato chips. These particular chips do take a long time to make (over 3 hours!) but it is well worth it. I really love these veggie chips because they remind me so much of potato chips. If you would like the recipe for these chips, please go HERE. I also had a small side spinach salad which was made up of 1 cup of baby spinach (1 Green) and 1/4 cup of chopped tomatoes (1/2 Green). This was a complete lean and green meal. Very yummy in deed! :)


Here are a few photos I wanted to share with you from our fabulous picnic! My King Charles Cavalier, Peanut, is always in the lead and seems to think he is the boss. I love the mountain scenery you get to enjoy during our walk!


Stopped to strike a pose!


Hubby giving the thumbs up because he found the location where we should have our picnic. This is the view of the Garden of the Gods (the rock formations in the background) we had while we enjoyed our lunch.


A nice and shady location to sit and enjoy our time together!


These are the revolution rolls filled with the BBQ ranch chicken salad. As you can tell from the photo, they make great sandwich or hamburger buns! Hubby was all ready to dig into his sandwich! Such a huge sandwich it was!


Poor Peanut! He wanted some too! Sorry! Those puppy dog eyes won't win this time!


These are the revolution rolls right when they came out of the oven. They are light and flaky and would also make wonderful desserts! Can you imagine melting some light cream cheese  (1 tbsp is1 condiment) mixed with half a packet of splenda (1/2 Condiment) and drizzled over the top of one these little guys? Maybe add a little bit of cinnamon. Can you say "Heaven"! Or spray some I Can't Believe It's Not Butter Spray over the top and sprinkle some cinnamon and splenda! Better yet, imagine slicing one of these in half and spreading some banana or chocolate pudding inside. Uh oh... I am getting hungry LOL. Or how about drizzling Walden Farms caramel or chocolate syrup over the top and eating one of these with your soft serve ice cream. The possibilities are endless! Let me move on and focus on how to make these before I salivate all over my computer keyboard.


Here is a roll with the cream cheese icing! (1 tbsp of light cream cheese and half a packet of splenda as an additional 1 1/2 Condiments) Sooooo gooood!

First you would add the cream of tarter to the egg whites. If you do not have cream of tarter, there are other substitutes such as lemon juice and white vinegar. I didn't have cream of tarter and refused to pay almost $5 at Wally World (Wal-Mart) when I had comparable substitutes at home. I used white vinegar, but just 1/16 tsp which is equivalent to a pinch. Cream of tarter is a by-product from the manufacturing of wine so it is basically an acid. It helps to firm up beaten eggs to form those stiff peaks. This is why lemon juice or white vinegar works can work just as well as a substitute because they are acids too.


Next you will add splenda and cream cheese that is at room temperature to egg yolks. Mix well and then gently fold the egg yolks into the egg whites until combined, but be careful to not over mix and make the peaks fall. Use a whisk for this.


Line a baking sheet with parchment paper. I sprayed it lightly with butter flavored cooking spray. Then make 6 equal blobs. Bake at 350 degrees for 30 to 35 minutes. Mine were done in 25 minutes but it could have been the high altitude in Colorado.


This what the bottom looks like. It looks like one side of a hamburger bun.


I was thinking of slicing it in half horizontally and making two pieces, but I didn't think the roll would be thick enough for a sandwich. Use your own discretion. I used two rolls which counted as 1/3 Lean and 1.33 Condiments. You can have 3.3 oz beef or pork, 4 oz of chicken or 4.6 oz of shrimp or fish, or 1 1/3 cup egg beaters. This is when a food scale comes in handy. I believe you can get one for under $20 at Wally World. Also, I wanted to add that I am not a big fan of the Walden Farms BBQ sauces because they are thin and watery. Some like it while others do not care for it. I know there is a thick Walden Farms BBQ sauce, but in my opinion, it doesn't really seem much thicker  than the others to me. It is your choice on what BBQ sauce you decide to use, but I highly recommend Smokin' Joe Jones No Sugar Added BBQ Sauce. Make sure you get the No Sugar Added. It is only 1 carb per tbsp so 1 condiment per tbsp!


It is very rich, thick, and bursting with lots of yummy BBQ flavor. It is one heck of a BBQ sauce as far as low carb BBQ sauces goes. You can purchase it at this site called http://www.netrition.com/. They also have a great selection of Walden Farms products, powdered peanut butter, shirataki noodles and other low carb foods. The best part about this site is that they only charge a flat rate of $4.95 for shipping no matter how many products you buy. So stock up and you can really save on shipping! Try the revolution roll and BBQ ranch chicken salad recipes together. Youjust might fall in love like my husband and I :)!  Enjoy!

Here is video on how to make them if you need to actually see it being done. Watch the video and then follow the recipe :)




Revolution Rolls
(Great for sandwiches or making a pastry)
Shared by Janella Bella Bobella

Ingredients:
3 eggs at room temp (1 Lean)
3 tablespoons light cream cheese at room temp (3 Condiments)
A pinch or 1/16 tsp cream of tartar (you can use white vinegar or lemon juice as a substitute)
1 packet splenda (1 Condiment)

Instructions:
Preheat oven to 350 degrees. Separate egg whites from egg yolks, putting whites in one bowl and yolks in another bowl. Add cream of tartar (or vinegar or lemon juice) to whites. Beat whites on high until stiff peaks form. Set aside.

Add cream cheese and splenda to yolks. Whisk yolk mixture until blended. Gently whisk yolk mixture into whites being careful to not over mix and make the whites fall. On a cookie sheet lined w parchment paper, make six equal sized blobs, not touching.

Bake at 350 for 30 to 35 minutes (Mine cooked in 25 minutes). They are good warm, but awesome cold and can be toasted without problem! Freeze the left overs in plastic wrap or individual sandwich bags or keep them in the fridge for up to 5 daysin a large ziploc bag. Toast them to make them crispy again!

Makes 6 Rolls or 3 servings

2 Rolls is 1/3 Lean and 1.33 Condiments

If using regular cream cheese instead of light cream cheese, 2 rolls is 1/3 Lean, 0.16 Condiments, and 1 Healthy Fat

You need to add 2/3 Lean to your day. You can have:
 3.3 oz beef or pork
4 oz of chicken
4.6 oz of shrimp or fish
1 -1/3 cup egg beaters
2 Morning Star Farms Sausage Patties
2 eggs

If you have one roll, you can have:
4.16 oz beef or pork
5 oz of chicken
 5.8 oz of shrimp or fish
1 - 2/3 cup egg beaters




BBQ Ranch Chicken Salad Sandwich

Ingredients:
2 Revolution Rolls (2/6 Lean and 1.4 Condiments)
3 oz chicken breast, grilled and cut into chunks (3/6 Lean)
0.66 ounces of 2% reduced fat cheddar cheese, shredded (1/6 Lean)
1 tbsp Smokin Joe Jones No Sugar Added BBQ Sauce (1 Condiment)
2 tbsp Light Hidden Valley Ranch Dressing (1 Healthy Fat)

Directions:
Cook chicken breast on grill, broiler or George Foreman Grill until cooked thoroughly. Cut into small chunks. Add BBQ sauce, ranch dressing and cheddar cheese to chicken and stir until blended. Serve on two revolution rolls.

1 Complete Lean, 2.4 Condiments and 1 Healthy Fat

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