Updates

Hello once again! It's me, Anna.

I've been updating the site today and adding recipes!

Today's recipes that have been added and linked on the recipe page include:

- Stuffed Portabella Mushrooms

- Broiled Lemon Garlic Lamb

- Pan Fried Catfish
- Citrus Grilled Pork Chops

- Herbed Beef Tenderloin & Asparagus
- Northern Italian Shrimp and Broccoli
- Teriyaki Chicken

Phew. Hopefully I'll have a few more done and updated by tonight!

Today is Weigh-In Wednesday as well and I lost -1.5 pounds this week!

That means I'm 159!! YAY!

I'm finally in the 50's. Woot woot.

TTFN

xoxo Anna 

Teriyaki Chicken

1 Medifast Lean and Green Meal - 1 Serving
From the Medifast Lean & Green Meal Cookbook
This recipe has been modified - I substituted chicken instead of Halibut

Ingredients

- 7 oz raw skinless chicken breast (should yield one 6 oz cooked serving) - 2 1/4 cups cabbage, chopped - 1 cup zucchini, chopped - 2 tsp teriyaki sauce - 1 tsp olive oil - 1/2 tsp cayenne pepper - dash of salt and pepper

Instructions

First sprinkle chicken with cayenne pepper or paprika and baste with teriyaki sauce. Broil on tin foil 4 inches under preheated broiler 7 minutes. Remove from oven and wrap in tin foil until ready to serve (this will continue to cook the halibut).

Vegetables. Saute olive oil, zucchini, and cabbage in a pan until slightly brown. Season with salt and pepper to taste. Place on plate and serve halibut on top of vegetables.

Serving Suggestions

Each serving counts as- 1 leaner- protein serving, 1 healthy fat serving, 3 vegetable servings, 3 optional condiment servings

Northern Italian Shrimp & Broccoli

1 Complete Lean and Green Meal - 1 Serving
From the Medifast Lean & Green Meal Cookbook

Ingredients

- 7 oz fully cooked frozen shrimp - 2 cups raw broccoli, chopped - 1/2 cup cherry tomatoes, chopped - 2 Tbsp Ken's Lite Northern Italian with Basil & Romano dressing - 1 Tbsp parmesan cheese, grated - 1 tsp olive oil - 1/2 tsp black pepper

Instructions

Thaw frozen shrimp. In a skillet, heat olive oil and add broccoli and chopped cherry tomatoes; saute 2-3 minutes or until vegetables are al dente. Remove from heat, cover, and set aside. Spoon dressing into another skillet; add shrimp and black pepper. Saute until shrimp is heated through (or opaque in color). Combine shrimp and vegetables into one skillet; cook an additional 2-3 minutes to reheat vegetables. Place shrimp and vegetables on plate, add parmesan cheese and stir.

Serving Suggestions

Each serving counts as- 1 leanest- protein serving, 2 healthy fat servings, 3 vegetable servings, 2 optional condiment servings

Herbed Beef Tenderloin & Asparagus

1 Complete Lean and Green Meal - 2 Servings
From the Medifast Lean & Green Meal Cookbook

Ingredients

- 11-14 oz raw beef tenderloin - 2 1/2 lbs asparagus - 2 Tbsp fresh parsley - 1 tsp olive oil - 1 tsp fresh thyme, minced - 2 cloves garlic, minced - 2 tsp Dijon mustard - 1 tsp fresh rosemary, minced - 1/4 tsp black pepper

Instructions

Marinade/rub Combine all ingredients except the tenderloin and asparagus in a bowl, setting aside a small portion of mix to be used for asparagus. Rub beef tenderloin with mixture, then wrap beef in plastic wrap, refrigerate, and allow to marinate for 30 minutes. While meat is marinating, preheat grill to medium heat and prepare asparagus be washing and trimming ends. Lay asparagus spears on aluminum foil (leave excess aluminum foil at the edges). Sprinkle remaining marinade mix over asparagus spears. Add 1-2 Tbsp water. Fold foil by tucking ends and creating a tent. Place on grill, leaving ends folder. Grill beef 15-25 minutes or until desired temperature. Continue to cook asparagus until al dente.

Serving Suggestions

Each serving counts as- 1 lean protein serving, 3 vegetable servings, 3 optional condiment servings

*Instead of using Dijon Mustard I used regular plain old yellow mustard*

Citrus Grilled Pork Chops

1 Complete Lean and Green Meal - 2 Servings From the Medifast Lean & Green Meal Cookbook Ingredients

- 3/4 lb raw, bonesless pork loin chops (should yeild two 5oz cooked servings) - 6 cups broccoli, chopped - 10 sprays butter substitude spray (e.g. I can't believe It's Not Butter) - 1 packet sugar substitute

Instructions

Marinade in a 13x9x2 glass dish, mix together last 4 ingredients. Add pork chops and turn to coat. Cover, refrigerate 6 hours or overnight.

Heat gas grill to medium high or prepare charcoal grill with medium hot coals. In a medium pot, heat water until boiling. Add chopped broccoli and boil or steam until until broccoli at al dente. Drain broccoli and set aside, cover to keep warm until serving. Remove pork from marinade. Grill pork chops about 12 minutes, turning halfway through, or until internal temperature reaches 155 degrees on thermometer. Divide broccoli and pork chops onto two plates. Top each serving of broccoli with 5 sprays of butter spray, salt and pepper to taste.

Serving Suggestions

Each serving counts as- 1 lean protein serving, 3 vegetable servings, 3 optional condiment servings

Pan Fried Catfish

1 Complete Lean and Green Meal - 1 Serving
From the Medifast Lean & Green Meal Cookbook

Ingredients

- 8 oz wild catfish, raw or 6 oz farmed catfish,, raw - 1 1/2 cup summer squash, sliced - 1 1/2 cups zuccini, sliced - 1 tsp olive oil - Non-stick cooking spray - 1 Tbsp low fat mayonnaise - 1 1/2 tsp fresh cilantro leaves, chopped - 1 tsp lime juice - 1/4 tsp chili powder or ground chipotle chile pepper

Instructions:

Tartar Sauce Prepare by combining the last 4 ingredients in a small bowl. Mix will. Set aside.

Vegetables Clean and chop zucchini and squash. Preheat a small non stick skillet over medium high heat. Spray skillet with non stick cooking spray for 5-10 seconds. Saute chopped vegetables until al dente. Remove vegetables from heat and cover to keep warm while cooking catfish.

Fish Lightly brush catfish with olive oil and place in pan, cooking 1 minute on each side or until seared. Reduce heat to medium. Cook additional 2-3 minutes on each side, or until catfish flakes easily with a fork. Top with tartar sauce and serve with sauteed vegetables.

Serving Suggestions:

Each serving counts as- 1 leanest- protein serving, 2 healthy fat servings, 3 vegetable servings, 1 optional condiment servings

Broiled Lemon Garlic Lamb

1 Complete Lean and Green Meal - Serves 2
From the Medifast Lean & Green Meal Cookbook

Hint: Click on the photo to enlarge them!

Stuffed Portabella Mushrooms

1 Complete Lean and Green - Serves 2
From the Medifast Lean & Green Meal Cookbook

Ingredients

1 lb portabella mushroom caps (4 caps)
2 cups shredded low fat mozzarella cheese
1/2 cup fresh tomato chopped
1/2 tsp fresh rosemary or 1/8 tsp dried rosemary
2 tsp fresh lemon juice
2 tsp fresh cilantro, chopped
1 tsp olive oil
1/8 tsp fresh ground pepper
1 clove garlic, minced

Directions
1.  Preheat oven to 350
2.  Combine tomatoes and mozzarella with 1/2 tsp olive oil, rosemary, pepper and garlic
3.  Remove mushroom stems and discard
4.  Scoop out interior of mushrooms to create bowls
5.  Combine remaining olive oil, lemon juice and soy sauce
6.  Brush mixture on both sides of mushroom caps
7.  Bake caps until soft (about 6 minutes) in a baking dish in the oven
8.  Remove from oven and spoon the tomato and cheese mixture into caps
9.  Cook for an additional 5 minutes or until cheese is melted

*Mushroom caps will not become firm. They actually get softer.
I attempted this recipe. Didn't like it (don't like mushrooms), but at least I did it*

Dear Journal,

This day sucks.

xoxo
Anna

The Medifast Frosty

1 Meal, 1/2 Condiment

Step by Step Video below

Ingredients:

1. 1 Medifast Chocolate Pudding Mix
2. 2/3 Cup Cold Water
3. 6 - 15 Ice Cubes (Depends on your thickness)

Directions:

Place all ingredients in a blender and enjoy! Use either a straw or a spoon. I personally enjoyed the stray better because it wasn't thick enough for me to use a spoon. If your Frosty is too thick slowly add a tablespoon of water overtime to make it become less thick. Plop a little whipped cream on top - be sure you count your condiments out if you opt in for whipped cream.

The C. Chip Cream Cookie Sandwich

 Makes 1 meal and 1 condiment

Ingredients: 

1. 1 Chocolate Chip Soft Bake, or Brownie Soft Bake
2. 2 TBSP light whipped topping (I used Fat Free Redd Whip)

Directions:

If using the chocolate chip bake, mix according to the instructions (I also used just a little sugar free chocolate but it also tastes good as is) and mix it in a separate container. If using the brownie bake, use just a little less water so you get a sturdy brownie that is similar in density to the chocolate chip bake (makes it easy to slice) Spray the one that came in the box with nonstick spray, spread batter, and microwave. Remove the soft bake and let it cool down. Slice through the center (almost as if your filleting a fish) and spread the whipped topping on the bottom piece. Place the top piece over the whipped topping and place in the freezer if you plan on making an ice cream cookie sandwich. 

So Guess what?!

I'm updating this super duper site and hopefully will have everything up including new recipes along with pictures and information and all that cool jazz throughout the week!

Right now I'm working on an icon table for my recipes page (just took it down). Instead of me having to type out the list remotely every time  a picture will be placed up instead of my meal. If you think it looks delicious then you'll click it. You might be surprised what looks appealing to you after you clicked it, and hey, maybe you'll get out of your little comfort zone and actually try the recipe!

I will though split up the meals. An example would be I'd have a meat section, breakfast section, dessert section - all that good yummy stuff!

Anyways I promise I'm working on the site and not forgetting about it!

Love,
Anna

Medifast Chocolate Peanut Butter Pie

Fa-la! The Medifast Chocolate Peanut Butter Pie