Author Archives: breanne

Highway To Kale Salad Recipe – Medifast Compliant

Inspired by Laughing Planet’s Highway to Kale salad, we have modified it to be lean and green, Take Shape For Life / Medifast, compliant.  Specifically, we reduced the oil, removed the shredded carrots, and removed the dried cranberries.  We have also added grilled chicken for the protein.

Makes 2 servings.

Lemon-Parsley Dressing:
4 tsp olive oil
2 T apple cider vinegar
2 T fresh lemon juice, from half of one medium sized lemon
2 T water
2 T lemon zest, from the lemon you just juiced
1 T stone ground mustard, or Grey Poupon Country Dijon
1/2 cup flat leaf parsley leaves, roughly chopped
2 cloves garlic, minced
1/8 teaspoon salt, or to taste

Kale Salad:
8 ounces lacinato and red leaf kale, thinly sliced
1/4 cup raw pumpkin seeds (pepitas)
1/4 cup cotija cheese, grated + more for serving
2 grilled chicken breasts, about 12oz cooked, seasoned with salt, lemon pepper, and garlic powder

Instructions

Prepare the Lemon-Parsley Dressing:
Juice the lemon using a citrus juicer. Then add all ingredients for the dressing to a small blender, such as a Magic Bullet. Blend until completely smooth.

Prepare the salad:
Add all ingredients for the salad to a large serving bowl. Add desired amount of lemon-parsley dressing and toss well to coat. Serve heaping bowlfuls of salad with additional cotija cheese grated on top.

Pad Thai with Chicken

Makes 6 servings

Per serving:
1 Leaner protein serving
3 vegetables
3 condiments
2/3 optional snack

  • 1 pound daikon radish, peeled
  • 1 pound zucchini
  • ½ pound (8 ounces) bean sprouts
  • 6 green onions, finely sliced (white and green parts)
  • 36 ounces cooked chicken breast
  • 1 small handful cilantro leaves, chopped
  • 2 tablespoons sesame seeds, preferably black, plus extra for serving
  • 6 small wedges of lime, for serving

Peanut sauce

  • ½ cup PB2 (made by Bell Plantation)
  • ¼ cup lime juice
  • 2 tablespoons low sodium tamari or other soy sauce
  • 1 packet Stevia or Splenda
  • 2 teaspoons grated fresh ginger
  • 1 pinch red pepper flakes
  • About 3 tablespoons water, to thin (if needed)

Directions:

Using a spiralizer or a peeler, shred the radish and zucchini into “noodles”. Toss together the radish, zucchini, sliced green onion and bean sprouts and set aside in a large bowl.

Next mix all the peanut sauce ingredients until smooth and creamy. Toss the sauce with the “noodles” and top with warm cooked chicken, chopped cilantro, sesame seeds and a wedge of lime.

Enjoy!

Kale Chips

  
Rinse kale well and dry throughly with either a salad spinner or on a towel. Remove kale from the stem and tear into chip sized pieces. Lay pieces of kale on a cookie sheet without any overlapping. Spray kale lightly with oil and sprinkle lightly with salt. Bake at 325 degrees for approx 15 min. Check often to avoid burning. Bake until crisp and enjoy!

You can play around with different spices such as parmesan or chili powder.

Mexican Ground Beef Casserole

 

[Picture coming soon!]

Mexican Ground Beef Casserole

Ingredients:
4 1/2 cups spaghetti squash, cooked (9 Greens)
1 can Rotel tomatoes (2 1/2 Greens)
1/4 cup green pepper, chopped (1/2 Green)
1.25 pounds 93% lean ground beef (3 Leans)
2/3 cup shredded 2% reduced fat Mexican style cheese (2/3 Lean)
1/2 cup 2% plain Fage Greek yogurt (1/3 Lean)
1/2 cup red enchilada sauce (8 Condiments)
3 tbsp reduced fat cream cheese (3 Condiments)
1/2 tsp chili powder (1 Condiment)

Directions:
Preheat oven to 350 degrees.

In a medium sized bowl, combine enchilada sauce, Greek yogurt, cream cheese, and chili powder. Stir until combined. It is okay if the mixture is a little lumpy from the cream cheese. The cream cheese will eventually melt when combined with the warm ground beef and spaghetti squash. Set aside.

Over medium high heat, add ground beef, chopped green peppers, and can of Rotel tomatoes to a large skillet. Cook until ground beef is no longer pink and green pepper is tender. Drain meat of all fat and liquid.

Add spaghetti squash and enchilada sauce to the ground beef mixture. Stir until everything is combined.

Pour the mixture into a casserole dish. I used a deep 9 inch square casserole dish. Top with Mexican style cheese. Bake for about 25 minutes or until cheese is melted.

4 Servings with 1 Lean, 3 Greens, and 3 Condiments per Serving (No Healthy Fats required)

Recipes taken from http://www.sandyskitchenadventures.com

 

Enchilada Bake

IMG_1739.JPG

Makes 3 servings

Per serving
1 Lean protein
1 1/3 vegetable servings
3 condiments

Ingredients:

10 sprays non-stick pan spray
1/2 cup green spring onion, finely chopped
6 ounces shredded cooked chicken breast
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 teaspoons chili powder
¼ cup Old El Paso™ enchilada sauce (from 19-oz can)
One cup canned low sodium diced tomatoes
1/2 cup shredded low fat sharp Cheddar cheese (2 oz)
1 cup shredded low fat pepper Jack cheese (4 oz)
3/4 cup plain low fat greek yogurt
4 ½ ounces Sliced avocado
½ cup Fresh cilantro

1. Heat oven to 350°F. Spray 8-inch square (2-quart) or 13×9-inch (3-quart) ceramic or broiler-proof baking dish with 5 sprays cooking spray.
2. Heat 10- or 12-inch skillet over medium-high heat. Add 5 sprays pan spray and onion; cook 5 minutes or until onion is soft.
3. Reduce heat to low. Add chicken, green chiles, chili powder, tomatoes and ¼ cup of the enchilada sauce; stir to combine. Remove from heat.
4. Stir in Cheddar cheese. Transfer chicken mixture to baking dish. Top evenly with pepper Jack cheese.
5. Bake 10 to 15 minutes.
6. Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro.
7. Serve immediately.

Jennie-O Luau Turkey Tacos

jennie-o-luau-turkey-taco-medifast-recipe

Servings: (4 complete lean and green) 2 taco servings

For Filling:
1 1/4 pounds Jennie-O extra lean ground turkey (1 package)
1/2 cup finely diced red bell pepper
2 tablespoons chopped garlic
1 1/2 tablespoons chopped ginger
1 teaspoon red chili flakes (optional)
1/3 cup rice wine vinegar
1/4 cup low sodium soy sauce
1/4 cup fat-free low sodium chicken broth
1/4 cup finely chopped green onion
1/4 cup finely chopped cilantro

For Taco Cups:
8 butter lettuce cups and/or 1 large radicchio – 8 whole large leaves reserved for cups
2 cups finely cut spinach for “nest” in cups

Instructions:
In a large nonstick sauté pan, cook JENNIE-O® Extra Lean Ground Turkey over medium high heat for about 3 minutes. (It will still be somewhat pink.) Add bell pepper, garlic, ginger (and chili flakes, if using), and cook for about 30 seconds, or until you can smell the garlic and ginger. (Do not brown the garlic or the dish will taste bitter.) Add vinegar and cook for 2 minutes, or until most of the vinegar has evaporated. Add soy sauce and cook for about 2 minutes until it reduces to about 2 tablespoons liquid in pan. Add broth and cook for 2 minutes or until liquid reduces to about less than a 1/4 cup. Check to make sure the turkey is cooked to well-done (165 degrees F on a meat thermometer). Remove from heat. Stir in green onions and cilantro. Cover to keep warm. There will be 3 cups of the mixture. Place two radicchio/lettuce cups on each plate and fill each half full with spinach and then top with 1/3 cup of the turkey mixture. Serve hot.

Pineapple Salsa

Pineapple Salsa – Yield Approx 2 cups
Eight 1/4 cup servings

Ingredients:
2 cups pineapple in 1/2 inch dice
12 cherry tomatoes, quartered
1/4 cup finely diced Maui or sweet onion
2 tablespoons fresh lime juice
1 tablespoon rice wine vinegar
2 tablespoons of minced fresh cilantro
2 tablespoons minced fresh mint
salt and pepper if desired

Instructions:
Gently toss to combine all ingredients.

Nutrition Analysis for 1 Luau Turkey Taco (in Lettuce Cup)
Calories 112
Calories from Fat 10
Total Fat 1 gram
Sat Fat 0 grams
Trans Fat 0
Cholesterol 40 mg
Sodium 560
Total Carbohydrate 7
Fiber 2
Sugar 5
Protein 17

Nutrition for One 1/4 cup serving Pineapple Salsa
Cals 30
Fat 0
Sat Fat 0
Cholesterol 0
Sodium 0
Carb 7 g
Sugars 5 g
Protein 1 g

Taken from biggestloser.com

Jicama and Red Pepper Salad

Medifast Jicama Recipe

Jicama and Red Pepper Salad

Prep time: 10 minutes

Yield: 2 servings

Per serving: 3 Green | 21/2 Condiments | 2 Healthy Fats

 

Ingredients

1 Tbsp lime juice

¼ tsp salt

½ tsp ground pepper

1 tsp hot sauce

4 tsp canola oil

2 cups jicama, peeled, cut into matchstick-size pieces

1 cup diced red bell pepper

¼ cup minced fresh cilantro

¼ cup diced scallions

1 clove garlic, minced

 

Directions

1. Combine lime juice, salt, pepper, and hot sauce in a large bowl. Slowly whisk in oil.

2. Toss the jicama, red pepper, cilantro, scallions, and garlic with the dressing.

3. Cover and refrigerate for at least 30 minutes before serving.

Nutrition:

110 calories | 10g fat | 6g carbohydrates | 1.5g protein

Pumpkin Cupcakes with Cream Cheese Icing

cupcakecrop

Prep time: 5 minutes

Cook time: 15 minutes

Yield: 3 servings (Serving size: 1 muffin)

Per serving: 1 Medifast Meal | 2 Condiments | 1 Healthy Fat

Ingredients:

2 packages Medifast Spiced Pancakes

1 package Medifast Original Style Eggs

½ tsp baking powder

1 tsp pumpkin pie spice, divided

1 Tbsp canola oil

¼ – ½ cup water

2 Tbsp low-fat cream cheese

¼ tsp vanilla extract

¼ tsp cinnamon

1 packet of calorie-free sweetener

Cooking spray

Directions:

1. Preheat oven to 350° F.

2. Combine pancake mixture, egg mixture, baking powder,

and a ½ teaspoon of pumpkin pie spice in a medium

bowl. Add oil and water, and mix until a batter-like

consistency.

3. Lightly grease a muffin tin, divide batter into three portions, and fill three muffin cups. Bake for about 15 minutes, until a toothpick inserted in centers comes out clean.

4. Beat cream cheese with vanilla, cinnamon, and calorie-free sweetener until blended. Spread over cupcakes.

Caprese On a Stick

caprese on a stick
Ingredients

cherry or grape tomatoes
small fresh mozzarella balls
basil leaves
balsamic vinegar
salt and pepper
toothpicks

Directions: Place one cherry tomato, a basil leave (or half a leaf if it is large), and a mozzarella ball on each toothpick. Drizzle with balsamic vinegar if desired and sprinkle with salt and pepper.

Beetroot Salad

IMG_9094.JPG

While in Greece, I had a most delicious Beetroot Salad. This is my attempt to re create it.

Ingredients:
2 fresh medium beets with greens
2 wedges Laughing Cow cheese (I like the garlic and herb one)
10 almonds, chopped
2 cups of greens (kale, lettuce, spinach, whatever you like)
Meat if you would like. I used some shrimp sauteed in garlic and lemon. Chicken would also be great in this.
Dressing:
2 Tbls olive Oil
2 Tbls Balsolmic Vinegar
1 Tbls Dijon Mustard

Directions:
Remove the greens from the beets. Wash the beets off and boil them in a sauce pan for about 25 minutes or until they are soft when stabbed with a fork. Run the cooked beets under cool water until you can handle them. Use paper towels or wear rubber gloves, and rub the skin off the beets. It will come off easily. Cube up beets into about 1″ cubes and set aside.
Rinse the beet greens and other greens and chop them for the salad.
Cut up the laughing cow cheese into small pieces.
Combine Olive oil, vinegar and mustard and whisk together to make the dressing.

Now to put it all together:
Place your chopped greens onto 2 plates. Top with the beets, almonds, cheese and meat if desired. Drizzle the dressing over the salad and enjoy! Yummers!

This Medifast recipe would count as 3 greens, 2 fats and 1 condiment without the meat. Add your lean protein and you have a complete lean and green!