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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

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

 

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Puff Pastry White Pizza

Makes 4-6 servings. This recipe would work great as an appetizer at a party. You could cut the sheets into smaller pieces prior to adding the toppings to make bite size pizzas or cut into smaller pieces after baking.

I paired this recipe with Simple Seasoned Brussels Sprouts.

Ingredients

  • 1 puff pastry sheet (I use Pepperidge Farm)
  • 2 oz cream cheese (I use reduced fat)
  • 1/2 cup milk (I use fat free)
  • 1 cup baby spinach, packed
  • 1 head of garlic
  • 8 oz package of John Soules Grilled Chicken Breast Strips or 1 chicken breast
  • 4 oz baby bella mushrooms
  • Oregano
  • Sweet Basil
Puff Pastry White Pizza

1. Unwrap the puff pastry sheet and set on an elevated surface to thaw. I place the folded sheet on top of the stove. I have an older gas powered stove, so the elevated grills work well for thawing. You can also place the sheet on top of a bowl. Whatever you use, just make sure air can circulate above and below to speed up the thawing process.

2. Preheat the oven to 400. Remove the garlic cloves from the head. Cut off both ends of each clove and remove the skin. Place naked garlic cloves in the middle of a piece of foil. Wrap the garlic up. Bake for 20 minutes.

3. In a small sauce pan, cook the cream cheese over low-medium heat until melted but still chunky. Add 1 tbsp milk and whisk until the milk is dissolved. Repeat until all milk is incorporated. If you add the milk to quickly, the cream cheese will not dissolve and the result will be a chunky unappealing looking sauce. Cook until the sauce begins to thicken, about 7 minutes. Remove from heat. Chop the garlic into small pieces. Add to the sauce.

4. I try to keep at least one package of John Soules chicken on hand for those times that I don’t want to mess with thawing and cooking chicken. If you’re using John Soules, pour the chicken onto a plate and microwave for 2 minutes. Remove and cut into small, dime-sized pieces.

If you’re using a chicken breast, lightly salt the chicken and cook over medium-high heat until cooked throughout, about 5 minutes per side. Remove from heat and cut into small, dime-sized pieces.

5. Wash the mushrooms and remove the stems. Slice thinly then cut into dime-sized pieces. Remove the stems from the spinach. Stack a few spinach leaves then roll into small cylinder. Slice the spinach into 1/4 inch wide strips. Repeat with the remaining spinach.

Puff Pastry White Pizza

6. The sheet should have been folded into thirds, so use those lines to break into three even rectangles. Spoon about 1/4 cup of sauce onto each strip and spread evenly. If you have extra sauce, distribute evenly. Sprinkle oregano and basil over the sauce. Add the strips of spinach, chicken, and mushrooms. Top with grated parmesan and another sprinkling of oregano and basil.

7. Bake for 15 minutes.

Enjoy!

Puff Pastry White Pizza

Recipe created by Me! : D

 
 

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Rustic Chicken and Herb White Pizza

Ingredients

  • 1 pkg Betty Crocker Pizza Crust Mix (or your favorite pizza dough)
  • 1 tbsp butter
  • 2 garlic cloves, minced, or 1 tsp garlic paste
  • 2 tbsp flour
  • 1 cup milk (I use fat free)
  • 1/2 cup grated parmesan cheese
  • 1 cup shredded 2% mozzarella
  • 3 chicken breasts
  • 3 cups spinach leaves, packed
  • 8 oz baby bella mushrooms
  • Salt
  • Garlic powder
  • Ground thyme
  • Italian seasoning
Rustic Chicken and Herb White Pizza

*Note: If you’d like to add another layer of flavor: remove the ends and the shell from a few cloves of garlic and wrap in foil. Bake for 30 minutes at 425. Remove from the foil then mince. Sprinkle over the sauce.

1. Prepare dough as directed – do not cook – then press into a round pizza pan. Preheat oven to 450.

2. In a small sauce pan, melt the butter. If you’re using minced garlic, add the garlic now and cook for 30 seconds, then stir in the flour. If you’re using garlic paste, stir in the flour first, and then add the garlic paste. Stir with a whisk until combined.

Add 1 tbsp of milk and whisk until combined. Repeat with another tbsp and whisk. Slowly pour in the rest of the milk, constantly stirring with the whisk. Raise heat to medium-high and cook until thick, about 10 minutes, stirring every minute or so. Remove from heat and stir in the parmesan cheese.

3. Trim the chicken. Lightly season both sides with salt, garlic powder, and ground thyme then rub in the seasonings. Preheat a George Foreman or grab a large medium skillet. Cook the chicken for 3 minutes in the George Foreman or 5-7 minutes per side over medium-high heat. Remove to a cutting board when cooked throughout. While warm, cut the chicken into 1/4 inch slices, then into 1/4 inch chunks.

4. Gently wash the mushrooms, remove the stems and set aside. Slice the mushrooms into 1/4 inch slices then into pieces about the 1/4 inch wide slivers. Slice the stems into 1/4 inch wide circles, then cut in half.

Place the mushrooms in a medium skillet – if you cooked the chicken in a skillet, use the same skillet – season with salt, garlic powder, and ground thyme, and cook over medium heat for 5-7 minutes or until brown and juices have been released. Pour off the juice and save for later.

5. Remove the stems from the spinach. Stack a few laves, roll them up, then slice into thin ribbons – this technique is called chiffonade.

6. Since your sauce has been sitting while you cooked the chicken and mushrooms, it’s probably thickened up a lot. If it has, stir in the mushroom juice 1 tbsp at a time until you’ve reached your desired consistency. The mushrooms juice adds depth to the sauce and gives it a rustic taste.

7. Starting in the middle of the dough, spread the white sauce over the pizza dough leaving a 1/2 inch boarder around the edge. Sprinkle the sauce with Italian seasoning*. Top with the chopped chicken, mushrooms, spinach, and mozzarella cheese.

8. Bake 10 – 15 minutes or until crust is golden and cheese has melted.

Enjoy!

Rustic Chicken and Herb White Pizza

Based off of the recipe found on Foodie Misadventures

 
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Posted by on February 17, 2014 in Chicken, Pizza

 

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Pesto Chicken Salad Sandwiches (Medifast)

A refreshing twist on chicken salad sandwiches.I don’t think I can go back to eating regular chicken salad after this. This is easily one of the best recipes I have ever made. It’s so good that I have been eating left-overs for breakfast for the past 3 days.

This sandwich is great served fresh and hot, cold, or reheated. For those on Medifast, omit the bread and mozzarella cheese slices. Instead, use the butter lettuce leaves as lettuce cups or wraps.

Pesto Chicken Salad Sandwich

Ingredients

  • 6 Scali Rolls or French baguette
  • 6 slices of reduced fat mozzarella
  • Butter Lettuce leaves torn in half, stems removed
  • 1 small container of plain nonfat Greek yogurt
  • 1/4 cup grated Parmesan cheese
  • 1 bunch of parsley
  • 1 tbsp basil paste or 1/2 cup packed basil leaves
  • 1 tbsp garlic paste or 3 garlic cloves
  • 1 tsp olive oil
  • 4 chicken breasts
  • Garlic powder
  • Salt
  • Ground thyme
  • Butter

1. Trim excess fat from the chicken breasts. Season one side of the chicken breasts with salt, garlic powder, and ground thyme. Rub the seasonings in and repeat with the other side.

If using a George Foreman, close the lid and preheat for 5 minutes. Place the chicken on the George Foreman and cook for 2 minutes, flip the chicken, then cook for 1 more minute. Make sure the chicken breasts don’t touch. Remove to a cutting board.

If you don’t have a George Foreman, use a large skillet. Place the chicken on the skillet and cook over medium-high heat until cooked throughout and lightly browned, about 5-7 minutes per side. Remove to a cutting board.

Cut the chicken into 1/4 inch wide strips, then into small pieces. Place the chicken in a medium mixing bowl.

2. In a food processor, combine the parsley leaves, basil paste/basil, garlic paste/garlic, and olive oil. Pulse until smooth.

If you don’t have a food processor, finely chop the basil, garlic, and parsley. In a small bowl, combine the parsley, basil, garlic, and olive oil and stir until smooth.

3. Add the pesto to the bowl with the chicken. Add the Greek yogurt and Parmesan cheese to the bowl and stir until combined.

Pesto Chicken Salad Sandwich

4. Slice the Scali rolls in half lengthwise, or if using a French baguette, slice the baguette in half lengthwise then into equal sections about 5 inches long. Lightly butter a skillet and place the bread sliced side down. Toast the bread until lightly brown and crisp. Remove from heat.

5. Place the bread on a plate. Starting with the bottom half, add two butter lettuce leaves and one mozzarella slice torn into two pieces. Add about 1/2 cup of the pesto mixture on top of the cheese. Top with the top half of the bread.

Voila!

Pesto Chicken Salad Sandwich

Based off of the recipe found on Damn Delicious

 

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Better-than-Restaurant Queso Blanco

The title doesn’t lie, this queso really is better than restaurant queso. And it’s certainly better than any store-bought queso. Try it and fall in love like I did.

Ingredients

  • 1/4 cup white onion, diced small
  • Jalapeno, seeds removed, diced small
  • 3 garlic cloves
  • 8 oz white American cheese, shredded (I buy a block at the deli and shred it myself)
  • 6 oz Pepper Jack cheese, shredded (I buy a block and shred it myself)
  • 1/2 cup milk
  • 1/2 cup cilantro, chopped
  • 15 oz Rotel
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp paprika

1. In a medium saucepan, cook the onions and jalapenos over medium heat until soft, about 5 minutes, stirring occasionally.

2. Add the shredded American and Pepper Jack cheese and milk. Stir until the cheese has melted.

3. Drain the Rotel, reserve the liquid for later. Stir in the Rotel, cilantro, cumin, and chili powder. Cook for 2-3 minutes.

4. Sprinkle with paprika and serve hot with chips. Enjoy!

If the queso is thicker than you like, add some of the Rotel liquid. The Rotel thins up the queso and adds flavor at the same time, a win-win.

The queso warms up great and can be poured into a crockpot to keep warm for a party.

Queso Blanco

Based off of the recipe found on A Cedar Spoon

 
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Posted by on January 11, 2014 in Appetizer, Dip, Mexican, Sauce

 

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Asian Chicken Soup (Medifast, Paleo, & GF)

Makes 10-12 bowls

To make this soup Medifast friendly, discard the carrots and use low sodium soy sauce. Fish sauce should be naturally gluten free, but double check the bottle to be sure.

You can find napa cabbage and bok choy at Wal-mart, but it will probably be cheaper at an Asian market.

Asian Chicken Soup

Ingredients

  • 1 tsp olive oil
  • 4 cloves of garlic
  • 2 tbsp fresh ginger, about a 1 x 1 knob
  • 5 chicken breasts
  • 6 cups chicken stock
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce
  • 2 carrots
  • 1/2 head of napa cabbage
  • 2 stalks bok choy
  • 1 tsp lime juice
  • Salt

1. Peel the garlic, cut off the ends, and finely chop. Peel the ginger, cut into thin slices, and then finely chop. In a large sauce pan, heat the oil over medium-high heat. Add the garlic and ginger and sauté about 1 minutes, stirring occasionally.

2. Trim the chicken of excess fat and lightly season with salt. Chop the chicken into small cubes, no larger than a 1/2 inch. Add the chicken to the saucepan and cook until lightly golden, about 10 minutes.

3. Add the chicken stock, fish sauce, and soy sauce and bring to a boil.

4. Chop off the hard ends of the napa cabbage and bok choy. Wash the leaves carefully then pat dry. Cut the bok choy stalks in half then cut into small slices. Depending on your head of cabbage, you may need to cut out and discard the hard stalk of the leaves. Either way, slice the napa cabbage like you did the bok choy. Uniform and thin slices will cook the best.

Wash and peel the carrots, discard the outer peels. Using a vegetable peeler, go to town on the carrot until you reach the core and cannot peel it any longer. You want lots of thin strips. I start at the middle of the carrot and work my way down, rotating and flipping the carrot over occasionally to peel each side evenly.

5. Add the carrots, napa cabbage, and bok choy to the saucepan. Cook until the bok choy is tender, about 3-4 minutes. Remove from heat and stir in the lime juice. Season with salt and serve.

Asian Chicken Soup

Enjoy!

Based off of the recipe found at Paleo Savvy

 

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Jalapeno Popper White Chicken Chili

I made this recipe for a chili cook-off in October and won second place! I’ve never really been a fan of chili, but this recipe won me over. One thing’s for sure, you’ll never look at chili the same way again.

I like my chili thick, so I usually add another can of beans. If you want your chili thinner, add an extra cup of chicken stock.

I also serve my chili with Garlic Parmesean Breadstick Bites. Let me know if you’d like the recipe for that as well!

Jalapeno Popper White Chicken Chili

Jalapeno Popper White Chicken Chili

Jalapeno Popper White Chicken Chili

Jalapeno Popper White Chicken Chili

Jalapeno Popper White Chicken Chili

Ingredients

  • 2 small cans of green chilies
  • 1 bottle salsa verde (I use Taco Bell’s brand)
  • 2 jalapeno peppers
  • 1 small onion
  • 3 cloves garlic
  • 1 pound chicken
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp oregano
  • Pinch of crushed red pepper
  • 1 1/2 cups chicken broth
  • 2 cans cannelloni beans
  • 1 can great northern beans
  • 1 can of sweet corn
  • 4 ounces cream cheese, room temperature
  • 6 slices of turkey bacon
  • Shredded Mexican cheese
  • Sour cream
  • Green onions, sliced
  • Cilantro

1. Cut off the tip and end of the jalapeno, slice in half, and remove all of the seeds. Cut the jalapeno into small pieces. In a food processor, combine the green chilies (do not drain) and jalapenos and pulse until smooth.

2. Finely dice the onion and garlic. Add the onions and garlic to a large saucepan. Cook over medium heat until softened, about 5 minutes, stirring occasionally. Add the beans and corn (do not drain), chicken stock, salsa verde, and jalapeno-green chili mixture. Cover and let cook for 30 minutes, stirring occasionally. Meanwhile..

3. Trim the chicken of excess fat and lightly salt both sides. In a large Ziploc bag, combine the chili powder, ground cumin, oregano, and crushed red pepper. Add the chicken to the Ziploc bag, seal the bag, and lightly toss until the chicken is coated in seasoning.

Place the chicken in a large skillet and cook over medium-high heat until browned on both sides, about 5-7 minutes per side. Remove the chicken to a cutting board. While the chicken is still hot, cut the chicken into 1/2 inch wide strips then into 1/4 inch wide chunks. Add the chicken to the saucepan.

4. While the chicken skillet is still warm, add the cream cheese and stir until the cream cheese is soft and has absorbed the left-over seasoning from the skillet. If the cream cheese is not melting you may need to cook over low heat until soft. Add the cream cheese to the sauce pan.

5. Cut the bacon strips in half and cook in a large skillet over medium heat until crispy, turning once. Remove from heat and tear or cut the bacon into small pieces. Set aside.

6. To tell if the chili is done, taste one of the beans. You want the beans to be soft, but not mushy. When the beans are your desired consistency, remove from heat. Ladle into bowl and top with a dollop of sour cream, Mexican cheese, bacon bits, cilantro, and green onions.

Enjoy!

Recipe created by Me! : D

 
 

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