Chicken Teriyaki

Prep Time: 15 mins (+4 hours marinating time)
Cooking Time: 15 mins

Ingredients

2, 6 oz. chicken breasts
1/2 cup cauliflower
1/2 cup broccoli

Marinade

2 tablespoons olive oil
4 tablespoons low sodium soy sauce
1/2 cup onion, chopped
2 cloves garlic, chopped
1/2 teaspoon ginger

Method

Blend marinade. Butterfly chicken breasts and tenderize till the breasts are of even thickness. Marinade with spices at least 4 hours or overnight. Grill chicken and steam veggies until desired softness.

This recipe makes 2 servings.

Cajun Grilled Pork Chops

Prep Time: 5 mins
Cooking Time: 15 mins

Ingredients

4, 5oz. boneless pork center loin chops
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne powder
1 teaspoon rubbed sage
1 tablespoon paprika
6 cups green beans

Method

Combine seasonings. Coat chops with seasoning. Grill over medium heat, turning once. Serve with steamed green beans or your favorite Medifast-approved vegetable.

This recipe makes 4 servings.

Broccoli Chicken Dijon

Prep Time: 10 mins
Cooking Time: 25 mins

Ingredients

2, 6 oz. chicken breasts (boneless skinless)
1/2 cup reduced sodium chicken broth
1 tablespoon light soy sauce
4 cups broccoli florets
1 clove garlic, minced
1 tablespoon olive oil
2 tablespoons Dijon mustard

Method

Mix chicken broth and soy sauce; set aside.

Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until crisp/tender. Remove from skillet; cover to keep warm.

Add chicken to skillet; cook and stir 3-4 minutes or until cooked thoroughly. Add broth mixture mix well. Bring to boil. Reduce heat to medium low. Stir in mustard until well blended. Return broccoli mixture to skillet mix lightly. Cook until heated thoroughly; stirring occasionally.

This recipe makes 2 servings.

Balsamic Glazed Chicken

Prep Time: 15 mins (+ 3 hrs marinating time)
Cooking Time: 45-60 mins

Ingredients

4, 6oz.chicken breasts (or strips of chicken)
2 cloves garlic
4 tablespoons rosemary leaves, chopped
4 tablespoons extra virgin olive oil
2 medium red onions, 1 inch thick slices
1/4 cup balsamic vinegar
6 cups broccoli
Salt and pepper to taste

Method

Rinse the chicken and pat dry. Combine the garlic, rosemary, black pepper and sea salt and mix with 3 tablespoons olive oil. Rub the outside of the chicken all over with the rosemary mixture. Cover and refrigerate 3 hours (or overnight).  Preheat oven to 350. Place the onion slices on the bottom of a small roasting pan. Place the chicken on top of the onions. Pour the wine over the chicken and rub all over with 1/4 cup of the vinegar. Roast in oven for 45 minutes or until done. 

Steam broccoli and serve on the side.

Banana Bread

Ingredients:

•  3 MF Maple Oatmeal
• 2 MF Banana Pudding
• 1 MF Eggs 
• 1 tsp baking powder
• 1 tsp cinnamon
• 2 tbsp flax meal (optional)
• 1/2 cup water

Water Mix dry ingredients in a bowl. Add water to make a very thick batter. You may need a little more than ½ cup of water, keep adding until consistency is right. Spray 8” by 4” by 2” bread loaf pan with Pam™. Pour batter in and spread in pan until batter is level. Bake at 350 for 35 minutes Remove from pan and cool on wire wrack. Cut into 6 bars. Enjoy as 1 meal per bar.

Peanut Butter Banana Brownies

You’ll swear you just went off your program, but it’s completely legal. Imagine taking a brownie and a no-bake cookie and combining them.

Ingredients:

1 packets Medifast Banana Pudding
1 packets Medifast Banana Creme Shake
1-2 tablespoons Davinci or Torani Peanut Butter Sugar Free Syrup (these are the syrups coffee shops use to flavor the drinks. They can be found in grocery stores and are very cheap at Cash & Carry if you live near one)
2 tablespoons peanut butter
1/4 cup non-fat milk
Put all ingredients into a small saucepan. Stir until peanut butter melts over medium heat. The batter will be thick and will stick together forming a dough ball that is easily scraped from the sides of the pan.
Pour dough into an air-tight container and pack tightly. Refrigerate for a couple hours until set. Cut into 2 equal serving sizes.
Yield: 2 servings (2 Medifast meals and 2 Medifast snacks)

**DO NOT ADD AN ADDITIONAL SNACK ON THE DAY YOU EAT ONE OF THESE.**

Peppercorn Steak

Prep Time: 15 mins (+10 mins marinating time)
Cooking Time: 20 mins
Ingredients:
Rub
1/2 teaspoon whole peppercorns, crushed
1/2 teaspoon kosher salt
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
 
Steak
5 oz. flanked steak
1 teaspoon olive oil
1/2 cup mushrooms
1/2 cup green peppers

Mix peppercorn, salt, mustard, garlic powder and thyme. Brush and rub evenly over steak. Let stand for 10 minutes. Heat a non-stick grill pan over medium heat and coat with cooking spray. Grill 5-7 minutes on each side or until desired doneness. Sauté mushrooms and green peppers with oil. Serve on the side.

Vanilla Ice Cream

1 pack of Medifast vanilla pudding
1/2 cup of cold water
1 cup of ice
1 oz of cold fat free creme cheese
1/2 tsp of almond extract
1 pkt of splenda
Put all ingredients in a Blender, Magic Bullet or smoothie maker, and blend well. Put in freezer until desired consistency.
**Due to carb content of cream cheese, this counts as a meal plus a snack. Do not eat a snack on the day you eat one of these.**

Peanut Butter Brownies

This recipe tastes purely sinful. You’ll swear you just went off your program but it’s completely legal.  Imagine taking a brownie and a no-bake cookie and combining them.

Ingredients:

1 packets Medifast Chocolate Pudding
1 packets Medifast Hot Cocoa
1 tablespoons Davinci or Torani Peanut Butter Sugar Free Syrup
1 tablespoons Davinci or Torani Sugar Free Chocolate Syrup
2 tablespoons peanut butter
1/4 cup non-fat milk
Put all ingredients into a small saucepan. Stir until peanut butter melts over medium heat. The batter will be thick and will stick together forming a dough ball that is easily scraped from the sides of the pan.
Pour dough into an air-tight container and pack tightly. Refrigerate for a couple hours until set. Cut into 2 equal serving sizes.
Yield: 2 servings (2 Medifast meals and 2 Medifast snacks)
**DO NOT EAT A SNACK ON THE DAY YOU EAT A BROWNIE**

Pancakes Version 2

Ingredients:

1 package of Medifast Eggs
4 oz water
1 package Medifast Oatmeal – any flavor
1/4 tsp Baking Powder
1/8 tsp Vanilla
Mix eggs and water very well, with whisk or blender. Add baking powder and vanilla. Stir in one pack of Medifast oatmeal. Make sure it is well mixed and that the oatmeal is evenly dispersed (otherwise you get flat pancakes)
Spray nonstick skillet with Pam. Cook like pancakes. Makes 4 fluffy pancakes – two servings. Second batch can be reheated in the microwave for 15 seconds.
Top with some non-aerosol butter spray and/or a tad of DaVinci sugar free syrup.