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Category Archives: Medifast

Zombie Meatloaf!

I had a blast putting together the Zombie Meatloaf. It’s spooky and delicious! The best of both worlds. Use your creativity when assembling these guys. Instead of onions, you could use olives for eyes. Instead of bacon, you could use string cheese and create a mummy instead of a zombie. You could even make small, individual meatloafs. The possibilities are endless!

Zombie Meatloaf

Ingredients

  • 1 pound of raw meatloaf per zombie head. You can use your favorite meatloaf recipe or try my Medifast Meatloaf recipe.
  • 4 slices of raw bacon (not turkey bacon) per zombie head.
  • 1 small onion
  • 1/4 cup tomato sauce per zombie head.

Zombie Meatloaf step 2

Step 1: If you’re using my Medifast Meatloaf recipe, preheat oven to 350 degree, or whatever temperature is required by your meatloaf recipe. Lightly PAM a 9 x 13 glass casserole dish.

Step 2: Using your hands, shape 1 pound of meatloaf into a 1 inch think oval and place into the glass casserole dish. Gently indent the bottom of the oval to resemble a chin.

Zombie Meatloaf steps 3 and 4

Step 3: Remove the outside layer of the onion. Cut off the ends of the onion. Stand the onion on one of the ends and cut the onion in half. Peel off the top layer, cut the layer in half and taper the ends to resemble an eyeball. Pick up the onion eyeball, gently squeeze the ends, and press into the meatloaf. Squeezing the ends helps the onion stay in place — just pressing the onion into the meatloaf isn’t as secure.

Step 4: Remove another layer of the onion. Cut the onion in half length-wise, then cut it half length-wise again. Slice the strips into 1/4 inch wide slices to resemble teeth. Gently press the onion teeth into two rows in the meatloaf.

Zombie Meatloaf step 5

Step 5:  Cut the bacon in half. Arrange the bacon slices around the zombie head to resemble flesh. Try not to cover up the eyes and teeth. It’s okay to overlap the bacon slices.

Step 6: Spoon the tomato sauce over the bacon slices.

Step 7: If using my Medifast Meatloaf recipe, cook for 45 minutes, or whatever your meatloaf recipe calls for.

Zombie Meatloaf

Inspired by FabulesslyFrugal.
 
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Posted by on October 31, 2015 in Holidays!, Medifast

 

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Light Chicken and Veggie Casserole (Medifast & GF)

This recipe contains 4 servings of 1 lean, 2 greens, 1/4 healthy fat, and 3 condiments.

Ingredients

  • 1 lb. chicken, raw, cut into small cubes
  • 1/2 c light sour cream
  • 1 c mozzarella or Italian blend cheeses, divided
  • 1 tsp garlic powder, divided
  • 1/2 tsp ground thyme
  • 14oz frozen broccoli, cut into small pieces
  • 1/4 c water
  • 16oz baby spinach leaves, stems removed
  • 1 tsp butter or margarine
  • 1/4 c onion, diced small
  • 3 cloves of garlic, diced small

1. Preheat oven to 400. PAM a 9×9 baking dish.

2. In a medium bowl, combine the raw chicken cubes, light sour cream, ½ tsp garlic powder, and ½ tsp ground thyme. Stir until the sour cream and seasonings are evenly distributed.

3. In a large skillet, melt the butter or margarine. Add the onions and garlic. Cook over medium heat until fragrant and soft, about 7-10 minutes. Stir in the broccoli and water. Cover and cook for 10 minutes.

4. In a medium skillet, cook the spinach until soft, about 10 minutes, stirring occasionally.

5. In a large bowl, combine the broccoli mixture, spinach, and chicken mixture. Stir until combined. Add ½ the cheese and stir.

6. Pour the mixture into the casserole dish and top with the remaining cheese. Bake covered for 20 minutes. Remove the cover and bake for an additional 20 minutes.

Light chicken and veggie casserole step 6

Recipe created by Me! : D

 
6 Comments

Posted by on May 23, 2015 in Chicken, Gluten Free, Medifast

 

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Favorite Thanksgiving Recipes

These are some of my favorite recipes to make for Thanksgiving. Whether you’re going to a small family gathering or a large party, these recipes will be a hit. I’ve included appetizers, soups, veggie sides, dressing, and dessert recipes below. I’ve also included a few Gluten Free and Medifast recipes, for those who need them.

This year, I’ll be making Baked Cheesy Broccoli Patties (Medifast and Gluten Free)Herb Stuffed Brussels Sprouts (Gluten Free), and Carrot Cake with Vanilla Cream Cheese Frosting. I could eat my weight in the Broccoli Patties, the Herb Stuffed Brussels Spouts are my favorite way to cook Buressels sprouts, and the carrot cake is to die for!

Enjoy!

Starters/Appetizers

Garlic Hummus
Rosemary and Thyme Cheese Ball

Soup/Base

Cream of Mushroom Soup from Scratch (Gluten Free)

Dressing

Turkey Sausage Dressing

Pastas and Salads

Pasta Salad
7 Layer Salad (Medifast)
Mushroom and Asparagus Risotto

Veggie Sides

Baked Cheesy Broccoli Patties (Medifast and Gluten Free)
Cauliflower Tots (Medifast and Gluten Free)
Bacon and Herb Stuffed Mushrooms
Herb Stuffed Brussels Sprouts (Gluten Free)

Stuffed Zucchini Boats
Marinated Mushroom and Asparagus Warm Salad
Simple Seasoned Brussels Sprouts
Cheesy Broccoli Casserole (Medifast)
Squash Gratin (Medifast)
Roasted Garlic Mashed Cauliflower (Medifast)

Desserts

Carrot Cake with Vanilla Cream Cheese Frosting
Coconut and Pecan Shortbread Cookie Sandwiches with Chocolate Ganache
Easy Apple Crisp Bars sweetened with Honey (Gluten Free)
Peanut Butter and Dark Chocolate Cookies (Gluten Free)
Blueberry Coffee Crumble Cake
Gingerbread Spice Cake

Turkey Sausage Dressing

Turkey Sausage Dressing

Baked Cheesy Broccoli Patties

Baked Cheesy Broccoli Patties

Zucchini Boats

Stuffed Zucchini Boats

Coconut and Pecan Shortbread Cookie Sandwiches with Chocolate Ganache

Coconut and Pecan Shortbread Cookie Sandwiches with Chocolate Ganache

 

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Baked Cheesy Broccoli Patties (Medifast and GF)

I will never again make a broccoli, rice, and cheese casserole. This recipe is THAT good! I can eat the whole batch in one sitting and still crave more.

The entire recipe counts as 1 Lean and Green Meal + 1 Medifast snack.

These are great served with grilled chicken or Parmesan Chicken Strips and Roasted Garlic Mashed Cauliflower.

Ingredients

  • 1 tbsp onion, finely chopped
  • 8 oz frozen broccoli
  • 1 pack Medifast Multigrain Crackers or 1/2 c gluten free breadcrumbs if you’re not on Medifast
  • 1/2 cup cheddar cheese, reduced fat, shredded
  • 1/4 cup Egg Beaters or 2 eggs
  • 1/2 cup water (optional)
Baked Cheesy Broccoli Patties

1. Preheat oven to 400. Line a cookie sheet with parchment paper

2. I like to cook my broccoli in a skillet over the stove, but if you prefer the microwave, feel free to do so and skip this step. If you want to use the stove: add the frozen broccoli and water into a large skillet. Cook over medium-high heat until cooked but still firm, about 10 minutes. Remove from heat. .

3. Chop the broccoli into small pieces. Place into a medium mixing bowl.

4. Crush the multigrain crackers until they’re the consistency of breadcrumbs.

Baked Cheesy Broccoli Patties

5. Add the onion, cheddar cheese, and breadcrumbs to the mixing bowl with the broccoli. Stir until the breadcrumbs are mixed throughout. Stir in the Egg Beaters.

6. Bake for 20 minutes, or until firm. Flip the patties over – they should be a nice golden brown – and bake for an additional 7 minutes to brown the other side.

Remove from oven, cool for a few minutes, then enjoy!

Baked Cheesy Broccoli Patties

Based off of the recipe found on Po’ Man Meals

 
 

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Spinach and Mushroom Smothered Chicken (Medifast & GF)

This entire recipe counts as 5 lean, 3 green, and 2 healthy fats. Feel free to double or triple the amount of spinach if you’re a spinach fan like I am. Personally, I didn’t think one 6 oz bag of spinach was enough, since it shrinks so much. This meal should be split into 4 servings of 1 chicken breast each. For a rounded Lean and Green meal, add 2 more greens.

If you’re going gluten free, make sure the cheese you use is labeled as certified gluten free.

Spinach and Mushroom Smothered Chicken

Ingredients

  • 6 oz bag raw spinach leaves
  • 2 oz cream cheese, softened
  • 2 cloves garlic, minced (I use 2 frozen garlic squares because you don’t have to bother mincing the garlic yourself)
  • 8 oz baby bella mushrooms
  • 2 tsp garlic powder
  • 2 tsp salt
  • 2 tsp ground thyme
  • 4 chicken breasts
  • 4 slices mozzarella cheese, reduced fat

Spinach and Mushroom Smothered Chicken

1. Preheat oven to 400. Sprinkle 1 tsp garlic powder, salt, and ground thyme on one side of the chicken breast. PAM a 9 x 13 glass casserole dish. Place breasts seasoned side up in the casserole dish. Bake uncovered for 15 minutes.

2. If using frozen garlic, melt the garlic squares over medium-high heat in a large skillet. If using fresh garlic, mince the garlic cloves, lightly PAM the large skillet, and cook garlic over medium-high heat for 1 minute.

3. Remove the stems from the spinach and add leaves to the skillet one hand-full at a time. The spinach reduces significantly when it wilts. Cook until all leaves are wilted, about 10 minutes, stirring occasionally. Add the cream cheese to the wilted spinach and stir until melted. Remove from heat.

7. Gently wash the mushrooms and remove the stems. Slice the caps into 1/4 inch wide slices. Add the mushrooms to a large skillet and season with 1 tsp garlic powder, salt, and ground thyme. Cook over medium heat until browned, about 7 minutes, stirring occasionally. Remove from heat and combine with the creamed spinach.

5. Remove the chicken from the oven and flip the chicken over. Divide mushroom and spinach mixture over each chicken breast. Cover the chicken with one slice of mozzarella. Cook another 10 minutes or until cheese is melted and chicken is cooked throughout.

Enjoy!

Spinach and Mushroom Smothered Chicken

Based off of the recipe found on Bacon, Butter, Cheese & Garlic

 
6 Comments

Posted by on July 6, 2014 in Chicken, Gluten Free, Medifast

 

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Fajita Chicken Stuffed Roasted Bell Peppers (Medifast)

Ingredients

  • 1 lbs chicken breasts
  • 1 packet McCormick Chicken Taco seasoning
  • 3/4 cup water
  • 1 each yellow, red, orange, and green bell pepper
  • 1 cup Mexican cheese, shredded
  • 1/4 c cilantro, chopped

Makes 4 servings.

Medifast Ingredients

  • 3 chicken breasts
  • 1/2 pack Medifast Fajita Seasoning
  • 1/4 cup water
  • 1 each red, yellow, and green bell pepper
  • 1/4 cup Mexican cheese, shredded
  • 1/4 cup cilantro, chopped

Makes 2 Lean and Green meals.

Fajita Chicken Stuffed Roasted Bell Peppers

1. Preheat oven to 400. Cut the tops off of the bell peppers then cut in half, forming two bowls. Remove the seeds. Place on a parchment paper lined cookie sheet and lightly salt each half. Cook for 10 – 15 minutes or until soft and staring to brown.

2. Preheat George Foreman Grill. Cook the chicken breast until cooked, about 2 minutes per side. OR cook the chicken in a large skillet over medium-high heat until cooked, about 5 minutes per side. Cut each breast into 1/4 inch wide strips, then into 1/4 inch wide chunks.

Fajita Chicken Stuffed Roasted Bell Peppers

3. If you used a George Foreman grill, add the chicken to a large skillet. Add the Chicken Taco or Medifast seasoning and the water. Bring to a boil and simmer until the water has evaporated, about 10 minutes if using McCormick, stirring occasionally. Stir in the cilantro.

4. Spoon 1/4 cup of chicken into each bell pepper half. If you have leftover chicken, divide evenly. Top with Mexican shredded cheese and bake for 5 minutes.

Enjoy!

Fajita Chicken Stuffed Roasted Bell Peppers

Based off of the recipe found on Coach Breanne

 
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Posted by on June 27, 2014 in Chicken, Medifast, Mexican

 

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Grilled Zucchini Roll-ups with Herbs and Cheese (Medifast & GF)

Another classy and quick appetizer for any occasion!

For those on Medifast, this recipe equals about 7 greens and 4 healthy fats. The amount of greens depends on the amount of zucchini that you use. I’m not including olive oil in this calculation, since you can use PAM instead. This recipe doesn’t divide evenly, but you can split it into two servings of about 3 1/2 greens – slightly more than you need for a lean and green meal – and 2 healthy fats. You would need to add a lean to round out this meal.

Ingredients

  • 3 small zucchini
  • 1 tbsp olive oil or PAM for Medifast
  • Salt
  • 2 ounces cream cheese
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 2 ounces baby spinach, stems removed
  • 1/3 cup basil leaves
Grilled Zucchini Roll-ups with Herbs and Cheese

1. If you have a George Foreman, preheat for 5 minutes. If you don’t have a George Foreman, you can use a grill or a grill plate over the stove. Using a mandolin, or a sharp knife, carefully slice the zucchini into 1/4 inch thick slices. You’ll probably want to discard the outermost slices, but leave on the skin. If you don’t have a mandolin, I suggest you invest in one. They’re inexpensive – I bought mine from Aldi for $4 – and versatile. I use mine regularly.

2. Lightly brush both sides of the zucchini with olive oil or lightly spray with PAM. Lightly season with salt. Grill the zucchini until tender, about 3 minutes for the George Foreman or 4 minutes per side on a grill. You don’t want the zucchini to be fall-apart-tender, you still want it to be a little firm. It needs to be tender enough to bend without breaking and firm enough to hold the filling.

Grilled Zucchini Roll-ups with Herbs and Cheese

3. In a small bowl, combine the cream cheese, parsley, rosemary, thyme, and 1/2 tsp salt.

4. Spoon about 1 tsp of the cheese mixture on one end of each zucchini slice. Gently spread the cheese mixture as best you can. I found that fingers work better than spoons, but it’s also a lot messier. Top the cheese with a few spinach leave and a small basil leaf.

Grilled Zucchini Roll-ups with Herbs and Cheese

Roll up the zucchini and place seam side down on a platter. I added a toothpick for easy distribution and eating.

Enjoy!

Grilled Zucchini Roll-ups with Herbs and Cheese

Based off of the recipe found on FoodNetwork

 

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