Creamy Mushroom Sauce (Medifast)

This is a slightly altered version of the sauce that I use on my Pork Chops with Mushrooms and Shallots recipe. It also pairs great with my Roasted Garlic Mashed Cauliflower recipe, for those who like gravy on their mashed “potatoes”. I like to dip chicken or pork chops in this sauce as well.

Ingredients

• 2 cans of chicken stock
• 1 tbsp cream cheese, reduced fat
• 1 clove of shallots, chopped fine
• 1 tbsp Dijon mustard
• 8 oz of baby Bella mushrooms, sliced, about 1/4 inch thick
• 1/4 cup parsley, chopped

1. Place a large skillet over medium heat, add shallots and cook until soft, stirring occasionally, 3-5 minutes.

2. Add the chicken stock, cream cheese, and Dijon mustard, stirring until well incorporated. Let the sauce boil for 5 – 10 minutes, stirring occasionally, sauce should begin to thicken.

3. Add the mushrooms and cook about 5 minutes, or until mushrooms are browned but still somewhat firm. Add the parsley, stir, cook for another 2-3 minutes. Remove from heat and serve,

If your sauce isn’t as thick as you’d like it to be, let it simmer over medium-high heat for several minutes, until it reaches your desired consistency.

Recipe created by ;Me : D

 

Roasted Garlic Mashed Cauliflower (Medifast)

This is a great substitute for mashed potatoes. Careful, this recipe can be addicting. This recipe pairs great with my Pork Chops with Mushrooms and Shallots recipe.

Ingredients

• 1 large head of cauliflower
• 1 tbsp cream cheese, reduced fat
• 2 cans of chicken stock
• 1/4 c Parmesan cheese, grated
• 1 small head of roasted garlic
• 1 tbsp chives, chopped for garnish
• pinch of salt

1. Preheat the oven to 350. Remove the cloves from the head of garlic, cut off their ends, and remove the peel. Place the now bare garlic cloves in foil and bake for 25 minutes. Remove from oven.

2. Empty the two cans of chicken stock into a medium sauce pan and bring to a boil over high heat.

3. Clean and cut cauliflower into small pieces. Cook in the boiling chicken stock for about 6 minutes, or until cooked but still firm. Drain well; do not let cool. Place cauliflower into the food processor bowl. Save the chicken stock.

4. Add the cream cheese, Parmesan cheese, roasted garlic, salt, and 1 tablespoon of chicken stock to the food processor and puree until your desired consistency is reached.

5.Garnish with chives, and serve hot.

Recipe created by Me : D

 

Pineapple Upside-Down Rum Cake

Ingredients

• 1 box moist vanilla cake mix + ingredients listed on the cake box
• 1/2 cup – 1 cup Captain Morgan Pineapple Rum (depending on how rummy you want it)
• 1 can of pineapple slices in pineapple juice
• 1/2 cup brown sugar, halved
• 2 tbsp butter, melted, halved
• 1 small package of instant vanilla pudding
• 2 8 or 9 inch cake pans

1. Preheat oven as directed by the cake box. Do not flour, butter, or PAM the pans. In a large mixing bowl, combine the cake mix, instant pudding, oil, eggs, and water. Beat until smooth.

2. Open the can of pineapple. Using your hand, hold the pineapples in place, and pour the pineapple juice into the cake batter. Stir until the pineapple juice is incorporated into the batter. Pour the rum into the batter and stir until incorporated.

3. Divide the melted butter into two small bowls. Add 1/4 cup of brown sugar to each bowl and stir until well incorporated. Pour the brown sugar/butter mixture into each cake pan and spread with a spoon if needed.

4. Remove the pineapples from the can and place 5 pineapple slices in each pan. See picture above for how to arrange them. Sprinkle the pineapple slices with rum then pour the cake batter into the pans.

5. Bake as directed by the cake box. My oven is old, so I usually cook them for 15 minutes, turn then, then cook for 10 more.

6. When the cake starts to pull away from the edges, remove from the oven. Immediately after removing from the oven, transfer to your serving dish. Do not wait for the cake to cool, you need to remove the cakes from the pans as soon as you take them out.

I store my cakes in cake boxes and let them sit overnight before serving. Letting them sit allows the alcohol to settle and the flavors to blend.

Recipe created by Me : D

 

Pork Chops with Mushrooms and Shallots (Medifast)

Ingredients

• 1 teaspoon butter
• 4 pork loin chops (with bone), 1 inch thick, trim all visible fat
• salt and pepper
• 1/4 cup chopped shallots
• 1 cup chicken stock
• 10 ounces sliced baby bella mushrooms
• 1 tablespoon Dijon mustard
• 2 tablespoon chopped fresh parsley

1.In a large skillet, heat the butter over moderately low heat.

2. Season pork with salt and pepper. Raise heat to medium and add the pork chops to the pan and sauté for 7 minutes. Flip the pork chops and cook until browned, about 7-8 minutes longer. Remove the pork chops and put them in a warm spot.

3.Add shallots to the pan and cook, stirring, until soft, about 3 minutes.

4.Add the chicken stock to deglaze the pan, stir in the mustard, 1 tablespoon parsley, then add mushrooms and cook about 3 minutes, or until mushrooms are done.

Instead of pouring the sauce over the pork chops, I served the pork chops dry and used a slotted spoon to take the mushrooms out of the sauce and served them over the pork chops. I put the sauce in separate bowls for dipping the pork chops into. Once the pork chops are plated, sprinkle the remaining 1 tablespoon of parsley on top.

Recipe found at SkinnyTaste.com

 

Mashed Cauliflower (Medifast)

This is a great substitute for mashed potatoes.

For those who are on Medifast, this recipe counts as 8 greens, 1 lean, and 1 healthy fat. This recipe makes about 3 servings each of 3 greens and 1/3 lean. It’s difficult to divide evenly because it really depends on the size of head of cauliflower you’re using. I’m basing this off of the average head that makes 4 cups chopped cauliflower. You would need to pair this with another lean. I like to pair it with chicken and pork chops.

Ingredients

• 1 medium head of cauliflower
• 1 tbsp cream cheese, reduced fat
• 1 tbsp chicken stock
• 1/4 c Parmesan cheese, grated
• 1 clove of garlic
• 1 tbsp chives, chopped for garnish

1. Set a stockpot of water to boil over high heat.

2. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until cooked but still firm. Drain well; do not let cool and pat cauliflower dry.

3. Combine all ingredients in a food processor and puree until your desired consistency is reached.

4.Garnish with chives, and serve hot.

For a chunkier consistency, remove cauliflower from the stove while it is still firm and puree only for a few seconds — you can always stir them with a spatula to finish mixing the ingredients if needed. For smoother consistency, cook cauliflower until it is well done and puree in the food processor until blended.

Recipe found at Food Network

 

Garlic Hummus

Ingredients

• 1 head of garlic
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1/4 cup lemon juice
• 1 tbsp olive oil
• 1/4 cup part-skim ricotta cheese
• 1/2 cup fresh parsley

1.Preheat oven to 425. Remove the cloves from the head of garlic, cut off their ends, and remove the peel. Place the now bare garlic cloves in foil and bake for 25 minutes. Remove from oven.

2. In a food processor, combine all ingredients and puree until smooth.

Recipe based on Garlicky Hummus

 

Mushroom Strata

Ingredients

• 1 carton (16 oz each) Egg Beaters® Original
• 1/4 cup fat free milk
• 2 cups Italian bread cubes (1-inch cubes), crust removed
• 1-1/2 cups frozen hash brown potatoes, shredded style
• 8 oz fresh Baby Bella mushrooms, cubed
• 1/2 cup shredded reduced fat Cheddar cheese
• 1 medium onion, diced
• 1 tbsp dried sweet basil

1.Preheat oven to 375°F. Spray 9×13 inch glass baking dish with PAM.

2.In a medium skillet, cook the mushrooms for 5 minutes, or until tender.

3.In a large mixing bowl, combine the Egg Beaters, milk, and sweet basil.Add all remaining ingredients; toss to coat.

4.Pour into the pre-PAMed baking dish and bake for 40 minutes, or until the mixture starts pulling away from the sides of the dish. The may still be some water or liquid present, but that happens sometimes with Egg Beaters, it does not mean that the strata should be cooked longer.

Recipe based on the Tomato-Mushroom Strata recipe listed on the Egg Beaters Website

 

Cajun Catfish (Medifast)

Ingredients

• 1 pound of catfish filets
• 1 tsp ground thyme
• 2 tsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley flakes

1.Combine seasonings in a small bowl. Sprinkle the seasoning on one side of the catfish, rub in with fingers. Flip the catfish, sprinkle the seasoning on, and then rub in with fingers.

2. Place the catfish filets into a medium skillet, 2 at a time, over medium-high heat. Cook for 5-7 minutes then flip the filets over and cook for another 5-7 minutes. The catfish should be a nice golden color, not burned, and should not be falling apart.

3.Remove the catfish from the skillet and sprinkle lightly with lemon juice and fresh parsley if desired.

Recipe based on the recipe posted by Sandy

 

Salmon Patty Cakes (Medifast)

This recipe makes 5 servings for 4 patties each. For those on Medifast, each patty weights about an ounce and 5 oz of salmon is 1 lean.

I usually serve the Salmon Patty Cakes with a side salad of iceberg lettuce, spinach, raw white mushrooms, and green onions. These patties also go well with corn, green beans, and zucchini or squash!

Ingredients

• 2 14.75 oz cans of salmon* (I use Honey Boy brand pink salmon)
• 1/4 cup egg beaters
• 1 tablespoon Dijon mustard
• 2 teaspoons lemon juice
• 1/2 cup parsley, finely chopped
• 2 green onions (stems included), finely chopped
• 1 teaspoon garlic, finely chopped
• 2 teaspoons Cajun seasoning or seafood seasoning

* Note: Check for bones and remove any skin or hard parts.

1. In a large mixing bowl, combine the Dijon mustard, lemon juice, and Cajun/seafood seasoning. Stir in the parsley, green onions, and garlic. Add the salmon and stir until the spices are evenly distributed through the mixture. Stir in the egg beaters. If you prefer your mixture to be more moist, add more egg beaters, a tablespoon at a time until you have the desired consistency. I advise adding only 2-3 more tablespoons.

2. PAM a large skillet and place over medium heat. Shape the salmon mixture into patties about 1 inch thick and 2 inches in diameter. The patties do not shrink as they cook. Place 6 – 8 patties in the skillet, you want at least an inch of space left between each each patty. See the photo above for how I arranged them.

3. Cook the patties about 10 minuets then flip. DO NOT squish them while the cook. The flatter they are, the dryer they become. You do not want to squish the delicious juices out of them. To test if they are ready to be flipped, try to place a spatula under a patty. If the patty tries to squish up, it is not ready; if the spatula easily slides under the patty and the patty maintains its shape, it is ready to be flipped. Once flipped, cook for another 5 -10 minutes, or until it passes the spatula test again. Both sides should be a nice brown color.

4. Repeat step 3 until all of the mixture is gone. You do not need to re-PAM the skillet when you add new patties.

Recipe created by Me : D