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Monthly Archives: June 2013

Steak, Shrimp, and Veggie Kabobs (Medifast)

Makes about 20 skewers

Ingredients

  • 2 small packages (12 oz each) of medium-large shrimp, cooked, deveined, and detailed, thawed
  • 1-2 lbs petite sirloin steak, at least 1 inch thick
  • 1 small container of cherry tomatoes
  • 2 containers of whole button mushrooms (the ones I bought were in glass jars)
  • 1 large onion
  • 1 small zucchini
  • 1 small squash
  • Webers Roasted Garlic and Herb seasoning
  • Meat tenderizer
  • Worcestershire sauce
  • Garlic powder
  • Salt
  • Wooden skewers

1. Place the steak on a cutting board and sprinkle both sides with meat tenderizer. Rub in the tenderizer. Use a fork to prick both sides of the steak. Lightly sprinkle Worcestershire sauce on both sides of the steak. Cut the steak into cubes no larger than 1 x 1. Place the steak cubes into a medium bowl and sprinkle with Webers seasoning. Toss the steak to coat evenly with Weber seasoning.

Steak

2. Place the shrimp into a medium bowl, sprinkle with Weber seasoning, and toss.

Shrimp

3. Cut the zucchini and squash into slices no thicker than 1/2 inch. Place the zucchini and squash into a medium bowl. Cut both ends off the onion and cut in half lengthwise. Cut each half into 1 inch strips then cut the strips into 1 inch squares. Add the onions to the veggie bowl. Drain the mushrooms and add them to the veggie bowl. Add the cherry tomatoes to the veggie bowl. Sprinkle the veggies with salt and garlic powder. Toss. Sprinkle and toss again to ensure everything is seasoned evenly.

Veggies

4. Arrange the meat and veggies on the skewers. I tried to fit 2 pieces of each meat and veggie on the skewer. If it doesn’t fit, don’t worry about it. I tried to put onions before and after each piece of steak to hold in the steak juices. Skewer the zucchini and squash from top to bottom instead of through the middle.

Raw Kabobs

5. Instead of a grill or a grooved grill plate, I used a flat grill plate over the stove covering 2 burners. I noticed that it takes longer for the steak to cook on grooved grill plates vs. flat grill plates. Use whatever you have. Cook over medium heat. I was able to cook 6 skewers at a time. Check the skewers periodically and turn them when the steak starts to brown. Before you remove them from the stove, be sure that all sides of the steak have browned and that no red is showing.

Cooked Kabobs

Recipe based off of the recipe found atSlimKicker

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No-Bake Frittata with Turkey Sausage, Bacon, Mushrooms, and Potatoes

The great thing about frittatas? You get to clean out your fridge and freezer. I tossed in whatever frozen/fresh meats and veggies I could find. Toss in or substitute whatever you have.

No Bake Frittata

Ingredients

  • 16 oz egg beaters
  • 8 oz shredded potatoes (I used frozen hash browns)
  • 8 oz mushrooms, sliced
  • 8 oz turkey sausage
  • 4 strips of turkey bacon
  • 1/3 cup green bell pepper, diced
  • 1/2 cup onion, divided
  • 1/4 cup 2% shredded cheddar cheese
  • 4 cloves garlic, diced
  • Garlic powder, Italian seasoning, salt, sweet basil

1. Place 1/4 cup diced onion, diced garlic, bell pepper, and mushrooms into a medium skillet and cook over medium heat until soft.

2. Meanwhile, in a separate medium skillet, cook the turkey bacon over medium-high heat until crisp. Remove the bacon to a paper towel covered plate to remove grease. Cut bacon into small pieces. In the skillet you used for the turkey bacon, add the turkey sausage. Sprinkle with garlic powder and Italian seasoning. Cook over medium-high heat until brown.

3. In a large skillet, add the hash browns, remaining 1/4 cup onions, and 1/2 tsp salt. Cook over medium-low heat, stirring occasionally, until lightly browned.

4. In a medium bowl, combine the egg beaters, 1/2 tsp garlic powder, Italian seasoning, and sweet basil, and cheddar cheese. Stir until combined.

5. In the large skillet with the hash browns, add the veggie mixture and meats. Stir until combined.

Frittata Meat and Veggies Mixture

Very important: DO NOT STIR from this point on. Pour the egg mixture on top of the mixture in the skillet.

Frittata Egg Mixture

Lower heat to medium-low and cook covered for 10 minutes.

6. Using a rubber spatula, cut the frittata into 8 equal pieces. Cover the skillet, lower heat, and cook for 5 more minutes.

The frittata should now be set and ready to serve.

Frittata Slice

Recipe created by Me! : D

 
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Posted by on June 22, 2013 in Breakfast, Pork, Turkey

 

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Lean Beef and Turkey Sausage Zucchini Lasagna (Medifast)

I think this is better than traditional lasagna. I don’t miss the pasta at all!

This recipe makes 6 servings, each count as 1 lean and 1 green. I usually serve this with green beans and mushrooms or a side salad to round out my 3 greens.

Ingredients

  • 1/2 lb lean ground beef
  • 1/2 lb ground breakfast turkey sausage
  • 4 medium zucchini
  • 2 small cans of Hunt’s Basil, Garlic, and Oregano tomato sauce
  • Sweet basil, oregano, Italian seasoning, and garlic powder
  • 1/2 tsp salt
  • 1 c part-skim ricotta
  • 1/3 c part-skim or 2% shredded mozzarella cheese
  • 1/4 c Parmesan cheese
1. Preheat oven to 350. Add the lean ground beef and turkey sausage to a large skillet. Lightly season with garlic powder and Italian seasoning. Cook over medium heat until brown. Remove from heat but keep in the skillet.

2. Pour the tomato sauce into a small sauce pan and warm over medium heat. Add 1 tsp of sweet basil, oregano, Italian seasoning, and garlic powder. Add ½ tsp salt. Stir until spices are thoroughly mixed throughout. Add the seasoned sauce to the skillet with the meat.

3. Wash the zucchini, chop off the ends, and remove the peel. Very carefully slice the zucchini into strips. If you have a mandolin, feel free to use it. I do not have a mandolin – though it has been added to my shopping list – so I used a sharp chef knife to slice the zucchini. It turned out pretty well. Boil the zucchini in a pot of hot water for about 2 minutes. Remove from heat and drain on paper towels.

4. In a non-greased 9/13 baking dish, begin the assembly of the lasagna. Start by pouring half of the meat sauce into the pan. Next add a layer of Zucchini. Top the zucchini with half of the ricotta. If you’re having difficulty spreading the ricotta around, use the back of a spoon. Start from the beginning. Pour the remaining meat sauce, and then add the zucchini, followed by the ricotta. Top the ricotta with 1/3 c mozzarella cheese and ¼ c Parmesan cheese. Lightly sprinkle Italian seasoning and garlic powder over the top of the lasagna.

5. Bake uncovered for 20 minutes. Remove from the oven and let cool for 10 minutes before serving. Cooling allows the lasagna to set and makes it easier to cut and serve in slices.

Zucchini Lasagna

Zucchini Slices

Zucchini Lasagna

Based on the recipe found on Medifast/HMR/Diet Journal

 
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Posted by on June 19, 2013 in Beef, Gluten Free, Medifast, Pasta, Turkey

 

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Spaghetti Squash “Pizza Dough” (Medifast)

Makes 1 large pizza or 14 mini pizzas.

Spaghetti Squash Pizza Dough

Ingredients

  • 1 medium spaghetti squash (or whatever you have left over)
  • 1/3 c Egg Beaters
  • 1/4 c 2% shredded mozzarella cheese
  • 1/2 tsp garlic paste or 2 cloves of minced garlic
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 c chopped mushrooms (optional)

1. Heat oven to 400. Line a pizza pan with parchment paper – you must do this!

2. If you do not have leftover spaghetti squash, poke several holes in a spaghetti squash, place on a microwaveable plate, microwave for 5 minutes, turn the squash over, then cook for 5 more minutes. Remove from microwave and let it cool.

3. Once the squash is cool to the touch, cut it in half lengthwise and use a fork to remove the seeds and tough center parts. Once seeds are removed, drag a fork down through the flesh of the squash. Repeat until you have shredded both halves — you should have quite a large pile of squash. Some spaghetti squashes contain a lot of liquid. If yours does, use a strainer to remove most of the liquid – you may have to squish the squash against the sides of the strainer.

4. In a large bowl, mix all ingredients. Your mixture should not have liquid standing in the bottom of the bowl. If it does, drain some of it off. Pour your mixture into the middle of the parchment lined pizza pan and spread it out with a spoon. Your crust should be no more than 1/2 inch thick. For a fun twist, make several mini pizzas 3-4 inches wide!

5. The original recipe says to bake for 12 – 15 minutes, but mine took about 25-30 minutes. I recommend baking in increments of 7 minutes and removing the dough when it appears dry and golden around the edges and along the top. If you are doing mini pizzas, flip the pizzas over once the dough appears set, about 15-20 minutes, then cook for 7 more minute.

Spaghetti Squash Pizza

Top with your favorite sauce, cheese, meat and veggies. I made mine half pesto with chicken and mushrooms and half tomato sauce with turkey sausage and mushrooms. Both were very delicious! If you’d like the specifics on the toppings I used, don’t hesitate to ask!

Recipe based off of the recipe created by Jo and Sue

 
 

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Lean Meatloaf with Basil, Garlic, Oregano Sauce (Medifast)

Meatloaf

Ingredients

  • 1/2 tsp soy sauce
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp each of oregano, garlic powder, parsley, salt, sweet basil, and ground thyme
  • 1/4 c onions, diced
  • 1 small can of tomato sauce (I use Hunt’s Basil, Garlic, and Oregano tomato sauce), divided
  • 1/4 c Egg Beaters
  • 1 lbs 93% ground beef

1. Place all ingredients except the tomato sauce into a bowl. Add 2 tbsp of the tomato sauce to the bowl and mix ingredients together. I get better results by using my hands to combine the ingredients instead of a utensil. You’re going to have to get your hands dirty to shape the meatloaf into logs any, might as well get your hands dirty now. You want a very smooth consistency as well as for all of the spices to be evenly distributed. If your mixture it too dry for your liking, add a little more tomato sauce.

2. Separate the meat mixture into two even halves. Scoop up half of the mixture into your hands and form it into a log. My log was about 2 x 2 x 5. Don’t worry if it isn’t. Once the log it to your liking, place it into the upper half of an ungreased microwaveable casserole dish. Do the same for the second half of the meat mixture and place in in the lower half of the casserole dish.

3. You should now have two logs of the same size that almost touch. Pour half of the remaining tomato sauce over each meatloaf log. The tops and sides of each log should now be coated.

4. Microwave for 10 minutes. Cut into one of the log to ensure that it is cooked all the way through. If it is not, cook in increments of 2 minutes until the center is to your liking. Cut into 1/2 inch slices and serve. Pour the sauce from the pan over the meatloaf for extra flavor.

As the picture above shows, I served my meatloaf with my Simple Seasoned Brussel Sprouts and Roasted Garlic Mashed Cauliflower.

Recipe created by Me! : D

 
 

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Simple Seasoned Brussel Sprouts

Simple Brusselsprouts

Ingredients

  • 1 package (18 oz) frozen brussel sprouts
  • 1/2 square of Land-O-Lakes Garlic & Herb Saute Express butter
  • 1/2 tsp salt
  • 1/2 tsp garlic powder

1. Place brussel sprouts into a medium sauce pan and cover with water. Bring to a boil and boil for 5 minutes. Drain brussel sprouts.

2. Move the brussel sprouts to a cutting board cut in half.

3. In a medium skillet, melt the 1/2 square of Garlic & Herb butter. Add the halved brussel sprouts and sprinkle with salt and garlic powder.

4. Saute over medium heat until the brussel sprouts begin to brown, 10-15 minutes.

Wondering what to do with the rest of the box of Land-O-Lakes Garlic & Herb Saute Express butter? Try melting some into a skillet and adding fish, chicken, or your favorite veggie. Or use the butter to spice up spaghetti squash!

Recipe created by Me! : D

 
 

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Spinach Herb and Ranch Wrap/Pinwheels

Ingredients

  • 1 Ole Xtreme Wellness Spinach and Herb Tortilla (Wal-mart)
  • 4 slices of deli smoked turkey
  • 3 slices of brown sugar ham
  • 1 tsp Hidden Valley Light Buttermilk Ranch
  • 2 slices of Sargento Ultra-Thin pepper jack cheese (or the cheese of your choice)
  • 2 leaves of butter lettuce, rinsed and patted dry
1. Place the Ole Xtreme Wellness Spinach and Herb tortilla on a flat surface. Gently squeeze about 1 teaspoon of Hidden valley Light Buttermilk Ranch in the middle of the tortilla. With a knife, spread the ranch around evenly.

2. Place one leaf of lettuce in the upper middle of the tortilla and the other on the lower middle of the tortilla. Place one slice of cheese on each lettuce leaf. Arrange the 3 slices of ham evenly over the cheese. Arrange the 4 slices of turkey evenly over the ham.

3. Grab one of the empty edges of the tortilla in one hand and the opposite edge in the other. Bring the edge away from you an inch or two off of the flat surface (prevents the filling from sliding to the edge while you are rolling). With the edge closest to you, fold the empty part of the tortilla onto the filling and begin rolling away from you until you have reach your other hand.

If you want to eat this as a wrap, cut it in half or leave it whole (photo on the left). If you would like to turn the wrap into pinwheels (photo on the right) place a toothpick every 1/2 inch to inch along the wrap and cut in between the toothpicks. Makes 8-10 pinwheels.

Spinach Herb and Ranch Wrap

Spinach and Herb Ranch Pinwheels

Recipe created by Me! : D

 

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