Author Archives: breanne

Chicken Chili Crock Pot Soup

2 cups reduced sodium chicken broth (2 condiments)
2 cups water
1/2 cup green chilies (1 green)
1 cup fresh diced tomatoes (2 greens)
1/4 cup chopped green onions (1/2 green)
1 teaspoon reduced sodium taco seasoning mix (1 1/2 condiments)
1/2 teaspoon cumin (1/2 condiment)
1/4 teaspoon chili powder (1/2 condiment)
1 clove garlic, minced (1 condiment)
13-14 oz raw chicken breasts – should yield 9 oz cooked (1 1/2 lean)
3 cups chopped cabbage, (It will shrink down as it cooks) (4 greens)
2 oz 2% Mexican Cheese to garnish (1/2 lean)

Add all the ingredients (except the cheese) to the crock pot and cook about 6 hours on high. Shred the chicken right in the pot before serving. Dish up and sprinkle each bowl with cheese.

Yum Yum!

Picture to come soon!

This is a lean and green Medifast recipe, which is compliant with the Take Shape For Life program.

Spaghetti Squash Pizza Crust

spagehetti squash pizza

This is delicious!!!!

Spaghetti Squash Pizza Crust, makes one large crust that makes two servings.

1 large spaghetti squash or 2 smaller ones
2 eggs
1/2 teaspoon dried oregano
1/4 teaspoon cayenne (or paprika if you like no spice)
1/2 teaspoon salt

First, carefully cut the squash in half lengthways and scoop out the seeds and innards. Lightly coat the inside of the squash with olive oil or a baking spray. Put cut side down on a cookie sheet. Bake at 375°F for about 35 minutes, until the inside is easy to shred with a fork. Allow to cool a bit. Scoop out the insides onto a plate or baking dish lined with paper towels. Try and soak up any excess moisture from the squash.

In a bowl mix together 3 cups of the squash, eggs, and spices.

Preheat the oven to 400°F. Cover a baking sheet with parchment paper, and spread the spaghetti squash mixture over the parchment paper in a thin layer. Bake until the edges begin to brown, around 20-25 minutes.

Cover the crust in a little sauce, 4 oz mozzarella cheese (1/2 lean per serving) , and your favorite healthy toppings (you can still add half of another lean protein like ground turkey or shredded chicken breast.) Bake for another 6-8 minutes, until the cheese is melted and slightly browned.

This is a lean and green Medifast recipe, which is compliant with the Take Shape For Life program.

Thai Peanut Sauce using PB2 with Shrimp

Flavor explosion!! And people say eating healthy is not good….. This Medifast friendly (lean and green) PB2 dressing recipe below. Amazing!!

PB2 Sauce

PB2 is available at Fred Meyer.   Makes 1 serving.

PB2 Thai Peanut Sauce
1 Tbs PB2
1 Tbs Soy Sauce
1 Tbs Water
1/8 tsp Garlic Powder
1/4 tsp Ground Pepper
1/4 tsp red pepper flakes
1 tsp Stevia or non calorie sweetener of your choice
1/4 tsp Sesame oil
1 tsp olive oil

Mix all ingredients together.

Serving suggestion – Peanut sauce is great over shrimp on a bed of fresh spinach or shredded cabbage.  Also great over grilled chicken!

1 serving of shrimp is 7 oz cooked.

This is a lean and green Medifast recipe, which is compliant with the Take Shape For Life program.

No dye Green Pancakes


4 cups spinach leaves
2 large eggs
1 Tbsp melted coconut oil
1 tsp vanilla extract
2 Tbsp Honey (or preferred sweetener)
1/2 cup plain (or vanilla) Greek yogurt
1/4 cup milk (plus more if needed)
Blend together in a high powered blender until very smooth and frothy.

In another bowl combine:

1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt

Mix dry ingredients with green mixture until combined. Add more milk if the consistency is too thick to pour into a pancake. Pour batter in 1/4 cup portions onto a hot greased griddle or pan. Cook until golden on both sides. Serve warm with toppings of choice.


Stuffed Mushrooms

Makes 2 servings.

6 baby portabella mushrooms (washed and stems pulled out)
2 wedges chives and onion laughing cow cheese
1/4 c low fat shredded mozzeralla
1 finely chopped green onion
2 Tbl finely chopped tomato
2 Tbl chopped mushroom stems

Combine the cheeses, onion, tomato, and stems. Lightly spray the mushrooms with oil and then fill the caps with the cheese mixture.

Bake at 425 degrees for 16-18 minutes or until golden brown.

1 green
1 fat
1/8 of a protein



This Medifast recipe is compliant with the lean and green Take Shape For Life program.

Cream of Cauliflower Soup

This tastes excellent, and just like a traditional baked potato soup. Just without the potato, or all the cream and extra fat.


1 ½ cup cauliflower (3 Greens)
1 cup chicken broth (1 Condiment)
2 wedges laughing cow light garlic and herb (1 Healthy Fat)
Sea Salt to taste
1/8 tsp pepper (1/4 Condiment)
1 tbsp fresh or dried chive (1/7 Condiment)
2 tbsp or 0.5 oz 2% reduced fat cheddar cheese ( 1/8 Lean)
1 tbsp of Turkey Bacon cooked and chopped (1/3 Condiment)

Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve 1 ½ cups. Add the cauliflower and chicken broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. If using frozen cauliflower just boil for 1 minute until tender.

Remove from heat and place in a blender. Add Laughing Cow Light cheese, salt and pepper. Place the top on the pitcher, and blend on high for 30 seconds or until smooth. Pour into a bowl and add cheddar cheese, bacon bits, and chives. Keep warm until ready to serve.

1/8 Lean, All your Greens, 1.72 Condiments and 1Healthy Fat per serving

Altered slightly from:
Cream of Baked “Potato” Soup
Created by Desinie Dunn Rushing

Lean & Green Recipe Contest Winner!

I submitted one of my recipes to a Take Shape for Life meal helper recipe contest, and was one of the 9 winners! Check out the Fajita Chicken Stuffed Roasted Bell Peppers recipe and give it a try!



Medifast® Lean & Green Recipe Contest

Promotion ended August 15, 2013. See Official Rules for details.


Congratulations to the winners of a free Backyard BBQ Kit:

  • Cathe Lewis, Minneapolis, MN
  • Tammy Riojas, Elgin, TX
  • Christina Adam, Santa Maria, CA
  • Monique Reardon, Leon Valley, TX
  • Roberta Annala, Vicksburg, MI
  • Cindy Hurta
  • Breanne Smith, Beaverton, OR
  • Cynthia Hepner, Winlock, WA
  • Pauline Sullivan, Poway, CA

Congratulations to the winning recipes that will be featured in the new Medifast Recipe Booklet:


Aug 29, 2013

Congratulations—it was delicious. Now fire up the grill!  You’ve won a free Backyard BBQ Package and your recipe, Fajita Chicken Stuffed Roasted Bell Peppers, was chosen for inclusion in the Medifast Recipe Booklet.

We’d like your permission to post your name on our winners’ page—www.medifastwinners.comon August 30, 2013 and include your name in the booklet next to your recipe.  If you could reply by Friday, August 30th  we’ll make sure your name is included in the announcement and your Backyard BBQ Package is sent quickly.

Thanks for entering our Meal Helper Contest!



Oct 14, 2013

Good Morning Breanne,

My name is Megan Youngs from Medifast. I want to reach out to you and let you know we are finishing up the Recipe Booklet which includes your winning recipe, Fajita Chicken Stuffed Roasted Bell Peppers.

We’ll be sending you 5 copies of the booklet along with a couple boxes of each of the Fajita Seasoning Mix and Brown Gravy Mix. Unfortunately, we will be discontinuing both of the products in the near future so we will not be inserting them into product boxes, but we will be uploading the booklet to our website to share these great recipes with other Take Shape For Life and Medifast clients.

If you have any questions, please don’t hesitate to reach out to me at any time. Thank you for participating in our contest and be on the lookout for your packaging arriving in the next couple weeks.

No-bread zucchini cheese pizzas with fresh basil



Yes, these low-carb beauties tasted as good as they look! Sooooo good.  We took LARGE zucchinis fresh from our garden and sliced them up for these bread-less pizzas.

You can serve these pizzas with a lean protein of your choice. For example, we added baked chicken with marinara sauce on top (in the upper right of the photo).

Makes 2 servings.

  • Cut up a large zucchini into rounds.  This is the “bread” of the pizzas.  Slice them about 1/2 inch thick or so. Place zucchini rounds onto a lightly oiled baking sheet.
  • Add pizza sauce to the tops of each zucchini round. We prefer Muir Glen brand.
  • Add shredded mozzarella cheese to the rounds.
  • Add some fresh chopped basil to the rounds.
  • Bake in a preheated 400 degree oven for approximately 12 minutes or until the cheese is started to get browned.


Garlic Broccoli


garlic broccoli pic2

Preheat oven to 375°
Chop a head of broccoli (do not rinse!)
Mince 2-3 cloves of garlic
Put 1 ½ cups broccoli, garlic, 2 tsp. olive oil, and a few shakes of salt and pepper in a ziploc bag.
Shake it up (my daughter loves to do this part)
Spread out on baking sheet, place on top rack, and bake for about 30 minutes.
Broccoli will be crunchy and delicious!

Makes 1 serving. This counts as 3 green and two healthy fats.

This is a lean and green Medifast recipe, which is compliant with the Take Shape For Life program.