Favorite Recipes
BREAKFAST
Light & Fluffy Pancakes
(3 servings)
2 pks Medifast Oatmeal (any type)
1 pkg Medifast eggs
¼ tsp baking powder
Mix all dry ingredients together.
Pour 1/3 of the mixture in a bowl and add water to pancake consistency.
Pour mixture onto medium-hot griddle, flip when ready and cook until done.
These pancakes take about as long as regular pancake mix and they are light and fluffy.
Blueberry Scones
1 packet MF Blueberry Oatmeal
1/8 tsp. baking powder
1 TBSP Splenda
Dash Cinnamon if desired
1/4 cup water
1/2 tsp. vanilla
Mix Oatmeal, 1 TBSP Splenda, baking powder and cinnamon in a small bowl.
Add 1/4 cup water and vanilla and mix well. Spoon onto baking sheet sprayed with Pam,
bake at 350 degrees for approximately 10 minutes. Makes 4 scones.
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LUNCH
Tofu Noodle Soup
(serves 2)
1 pkg tofu shiratake spaghetti shaped noodle substitute
2 1/2 cup fat free vegetable or chicken broth
1 cup diced celery
1/2 cup diced onions
1/2 tsp garlic powder
1/2 tsp dried basil
salt & pepper to taste
Combine all ingredients except shirataki noodles in a pot. Bring to a boil, then simmer for 15 minutes till veggies are tender. Meanwhile, drain and rinse the tofu noodles. Microwave for 1 minute, and then add to the broth. Heat for 5 more minutes. Add salt and pepper to taste.
Tuna Patties
7 oz tuna (2 cans drained) OR salmon if you prefer
1 pkt. cream of broccoli
1 egg white
Mix together and spoon into skillet that has one TBL spoon of olive oil heated. It will make about 6 or 7 patties. Flip over when one side is browned. I serve these with a little ketchup on top. They were very good. I almost felt like I was cheating. I helps when you forget to leave meat out to thaw and they are quick.
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DINNER
Portobello-Smothered Beef Medallions
(2 servings)
Cooking spray
2 6 oz beef tenderloin medallions
(or other lean cut of beef)
1/2 TBS minced garlic
1 cup sliced portobello mushrooms
1/2 cup beef broth
1/4 tsp dried thyme
Salt and pepper, to taste
Spray nonstick skillet with cooking spray. Heat to med-high heat and saute tenderloins, turning once, with garlic and mushrooms for about 6-7 minutes, stirring occasionally. Add broth and thyme; reduce heat and simmer for 3 minutes, or until liquid is reduced. Season to taste with salt and pepper.
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Salmon with Garlic and Basil
Preparation time – 5 minutes (+1 hour marinating time)
Cook time – 15 minutes
Serves 1
Marinade:
1 tbs fresh basil (chopped)
1 tbs fresh lemon juice
1 tbs olive oil
½ garlic clove (minced)
Salmon:
6 oz. salmon filet
1 c romaine lettuce
1 c spinach
½ c cucumber
Salt and pepper to taste
Combine basil, lemon juice, oil, garlic in small bowl. Add fish and marinate for 1 hour.
Spray broiler pan with non-stick cooking spray. Place fish skin side down. Sprinkle fish evenly with salt and pepper. You may cook fish with some of the marinade for extra flavor. Broil for 10-12 minutes; turn and cook an additional 3 minutes or until skin is crispy. Serve on lettuce, spinach and cucumbers.
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Shrimp Alfredo
1 pack Shirataki Noodles-drain, rinse, boil and drain.
1 wedge Laughing Cow Cheese
Garlic to taste
Salt & Pepper to taste
6 oz Shrimp peeled. Can use already cooked
Heat fry pan, spray with non stick spray. Add noodles and stir fry for a couple of minutes.
Add shrimp and cook until done.
Add garlic, salt & pepper
Add 1 wedge Laughing Cow cheese.
Stir until well mixed and most of moisture from noodles has evaporated.
For a thai flavor add basil and red curry sauce.
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