I am on a cauliflower kick right now and I found lots of easy baked meals in the recipe threads I can prepare in bulk and freeze for busy days...
I make chicken breast with Franks hot wing sauce, makes me feel like I'm out having hot wings!.
You can also make crustless pizza using ground turkey, I posted a recipe yesterday, but it needs to be tweaked a little to meet Medifast guidelines...
I just got confirmed by Nutrisystem that devilled eggs would count as a lean So, 3 devilled eggs (6 halves) if they include 3 Tbl of mustard would be one lean serving and a day's worth of condiments. Yum!..
I do eggbeaters alot. I used to just dump two greens (whatever I had, broccoli, cauliflower, tomato, aspargus.....) in the bottom of a lightly sprayed 9X9 baking dish and then dump the eggbeaters on top...and bake. It makes a ton, and I could gnosh throughout the day. Now, thanks to CodyJo, I do little mini quiches....same concept but in a muffin tin. She also turned me on to putting a cream of "whatever" soup in the eggbeaters. On my super crazy days, I bake up a batch of these the night before...it makes about a dozen mini quiches.
It's a Lean, 2 green, and 1 Medifast meal. (I even divide up 1 wedge of LC between the all the mini quiches. I know what Nutrisystem says, but this is the choice I made for me.) I took a class this weekend, 20+ hours in 2 days....and I took these with me. People were jealous!.
One of the things I like is SPICY food. To jazz these up a bit, I used cream of tomato soup, and blended in the egg beaters and 1 green serving of the Ro-Tel tomatoes with habeneros. As a bonus, I just divided up a serving of brocoli florets in the bottom of the muffin cups, egg mix on top, and a small piece of LC in the middle. BAKE and voila!.
For some amazing ideas.....check out CodyJo's recipe page....she is THE Medichef!..
I second the cauliflower emotion. Cauliflower pizza is my FAVORITE, and cauliflower mac and cheese is a close second. Though Boca Burgers and wilted spinach is a simple, but delicious favorite of mine too!..
Portabello mushrooms. Yum and Yum again. The portabello mushroom pizza is delicious.
I'm going to try them grilled next and use it as a bun for a turkey burger...
Sunny Daze, they are really good if you use a little olive oil and soy sauce to marinade them with before grilling - MMMM!.
I LOVE the recipe from the Lean and Green cook book for Chicken and Broccoli Dijon!! Hopefully that's the name of it.... I am at work but my book is at home... It was so good! I am going to make a large batch of broccoli this way for Thanksgiving. I used veggie broth instead of chicken broth - but other than that, just followed the recipe...
Now that winter is coming again I have been making my on plan salisbury steak recipe...Nice cozy, snuggle in comfort food...
I've been on a turnip fries kick lately. I found several different recipes, but here's my favorite so far:.
2 medium turnips.
1/4 tsp grated nutmeg.
1/2 tsp fresh ground pepper.
2 Tbsp. ground parmesan cheese.
Olive oil spray.
Preheat oven to 425 degrees. Spray a large cookie sheet with olive oil spray. Pare the turnips, then cut into 1/2 inch x 1/2 inch sticks. Combine spices in ziploc bag. Add turnips and shake to coat. Spread sticks in single layer on cookie sheet and spray lightly with olive oil spray.
These are really yummy! I've been eating these regularly, and so far I've just been counting the appropriate amount of cooked vegetables and condiments, and making sure that the parmesan cheese doesn't put me over the recommended calorie/fat/carb limit for the day, but I'm going to post a question to the dietician board to find out exactly how it should count..
That recipe sounds delicious. I may be making several batches this weekend...
I am so boring. I eat chicken almost every night1..
I am on a cabbage kick. With the colder weather, I love cabbage with extra lean ground beef, and rotel or tomatoes sauce. I use all the correct portions for one L&G and bake this mixture in the oven. It is very good comfort food. I even have a recipe for cabbage rolls using Riced Cauliflowers as the rice...
Here are the Lean & Greens I have on my blog. Most of the recipes have pictures too!..
Harmony, I love cabbage too. Could you give some specifics of your roasted ground beef/cabbage/rotel dish? Do you cook the meat or the cabbage first?.
One of my easy favorites is to put several boneless skinless chicken breasts in the crockpot all day with some jarred green salsa. I add a couple cloves minced garlic and 1 tsp cumin, that's it. Nice and tender flavorful chicken, have a salad and/or veg with it. My husband loves this with a baked potato...
CodyJo, I went to your page, everything looks great, but where is the recipe that has the cream of whatever...(I would use broccoli) with egg beaters?.
Ahh, thanks! I am glad you liked my blog..
I need to add more this weekend I have a couple that use egg beaters in the Sandwich maker section...
I would like this riced cauliflower + cabbage + lean beef recipe... I love stuffed cabbage and could really use something like that right now to bake in the oven!!..
Okay here are my favs: 1) cauliflower pizza, 2) turkey burgers in lettuce wraps with reduced-sugar ketchup, 3) steak (of course), 4) crab or lobster, 5) crock-pot roast with turnips, radishes, etc (1c beef broth=1condiment), 6) egg drop soup, and 7) spaghetti squash casserole..
Egg drop soup recipe:.
2c egg beaters.
1lb extra firm tofu.
1.5 tsp sesame oil.
Condiments (tabasco, balsamic vinegar, soy sauce, ginger, white pepper, etc).
Chicken stock (1c=1condiment).
Fresh baby spinach.
Slice the tofu into card-deck slices. Lay in a pan sprayed with pam. Brown both sides of each slice. cut into cubes. set aside..
Bring the chicken stock to a boil, adding the healthy fat and the seasonings (don't forget to factor the broth in as a condiment), add your veggies and let them cook as the broth heats up. Add more water as necessary to make sure you have a good amount of broth left. When boiling, very slowly pour a thin stream of egg beaters into the pot while stirring clockwise. Remove from heat, add tofu. Eat up! Makes 2 L&G servings..
Spaghetti squash casserole:.
12oz 95-97% FF ground meat.
8oz kraft low moisture part-skim mozzarella cheese.
2c sugar-free tomato sauce.
4c cooked spaghetti squash (cook in the microwave until tender, slicing a big X into both sides of the squash to vent: approx. 10 mins...then let cool a little before slicing it open and scooping out the squash).
2 healthy fat servings.
The original recipe called for less sauce and more mushrooms; also called for more meat and less cheese. But I tweaked it a bit to make it more to my taste and asked Nutrisystem what they thought. Nutrisystem says that due to the sodium in the tomato sauce it's not something you want to eat every day and is best considered a condiment, but said it could count for my 'green' if I had it once a week or so. They recommend fresh tomatoes instead. You could maybe just make home-made sauce with no salt or sugar added..
In a casserole dish put a layer of squash, a layer of cheese, then the meat, then tomato sauce (poke holes in the casserole with a knife and wiggle the knife around a little to be sure the sauce sinks in to the nooks and crannies), then the rest of the cheese. Bake at 350-ish for 30+ mins until the cheese is melted and golden. Makes 4 L&G servings..
Okay now i'm hungry lol...