Enhanced Medifast Meal: Pumpkin Spice Donuts

It is officially fall and that means....Pumpkin Spice EVERYTHING!!!

I found a recipe for a pumpkin spice mix that you can add to anything like lattes, tea, dessert, etc. I'd recommend mixing up these ingredients and keep in a spice jar for future use.

1/3 cup cinnamon
1 Tbsp ground ginger
1 Tbsp nutmeg
1.5 tsp ground clove
1.5 tsp ground allspice

Shake this up well with each use and you have a healthy and on plan pumpkin spice flavoring.

I've made donuts with various Medifast Meals before, but never with this awesome flavor and topping. You can use Oatmeal, Brownie or Blueberry Muffin for this.

Ingredients: 

DONUTS
1 packet Oatmeal, Brownie or Blueberry Muffin (I used Oatmeal)
1/2 tsp Pumpkin Spice Mix
1 Tbsp egg beaters
1/4 tsp baking powder
1 stevia packet
Up to 1/4 cup water (needs to be thick mixture)

FROSTING
1 Tbsp light cream cheese
1 stevia packet
1/4 tsp Pumpkin Spice Mix

Directions:

1) Mix dry donut ingredients, then add wet ingredients

2) Blend well and put in preheated donut maker (or cake pops)

3) Bake for approx 3-5 minutes

4) While baking, mix together frosting ingredients and place in microwave for 15-20 seconds, or until very soft. Mix again.

5) Take out donuts and spread on frosting.

No need to wait for a cool down. ENJOY!

Enhanced Medifast Meals: Peanut Butter and Jam Sandwich

Are you missing your PB & J sandwiches while on TSFL? I have found a way for you to still have your sandwiches and stay right on plan!

My lunch at work. Perfect alternative to the hearty meals!

All you need is the Vanilla Shake Medifast meal, some Walden Farms goodies and a few condiments. Total calories: 134. Here's the recipe!

Ingredients:

Sandwich:
1 Vanilla Shake packet
1 Tbsp egg beaters
1 Tbsp sugar free Torani syrup
1 Tbsp Walden Farms Peanut Butter Spread
1/2 tsp baking powder
enough water to make thick mixture

Topping:
2 tsp Walden Farms Fruit Spread (any flavor)
2 tsp PB2 (or other powdered peanut butter)
~1 tsp water or syrup

Directions:

- Mix together Shake and baking powder in small bowl. Add egg beaters, syrup, and spread.

-Add water slowly as needed to get a thick mixture. You don't want this too runny as it needs to form a shape in the pan.

- Using medium heat, spray a saucepan with oil and add mixture. Make a rectangular shape.

- Cook for 3-4 minutes per side, or until cooked enough to flip.

-Once cooked, remove from pan, cut in half and add your toppings!

    **TIPS:- For fruit spread, heat in microwave for 15 or so seconds to soften.
                 -  For PB2, you can add either water or syrup. Stevia packet is optional if you want sweeter
                 -  If you don't know where to buy Walden Farms, go to www.waldenfarms.com and use
                   store locator.
ENJOY!!

Zucchini Tortilla

After a crazy busy summer full of traveling, I'm back to blogging! Happy to be back at work and in a routine again. It's definitely better for my health to be like that. 

I'm also back to trying out some recipes. I had seen a recipe on Pinterest for Zucchini Tortillas and wanted to modify the recipe to lean and green specifications. You can use these tortillas for anything that you normally would use a tortilla for: tacos, enchiladas, wraps and even pizza!

I tried this out as a turkey and cheese wrap, but will put other options to make it your own. Half the cheese is an optional topping, so if you don't do that, you can add another ounce of cooked meat. This recipe will make 1 serving - 1 leaner protein, 3 vegetable. 

Ingredients:

1 1/2 cups grated zucchini

2 Tbsp egg beaters

5 oz raw extra lean turkey (or 3 oz cooked "Leaner" meat)

1/2 cup reduced fat shredded mozzarella (1/4c for tortilla, 1/4c is optional topping)

2 tsp OPA greek yogurt blue cheese dressing (optional - can you light mayo)

1/2 tsp garlic powder

1/2 tsp onion powder

Directions:

- Preheat oven to 450 degrees

- Grate the zucchini and squeeze out as much moisture as possible. 

- Measure zucchini and place in mixing bowl. Add egg beaters, seasoning and 1/4 cup cheese. Mix   well.

- On a parchment paper lined pan, place scoops of measured zucchini mixture.

- Press down zucchini to shape into thin circles. 1 1/2 cups should give you about two 4-5 inch tortillas. You can also make smaller burger-sized tortillas, but be sure to either cook less time or make them thicker.

- Bake for 25 minutes at 450 degrees. They should be crispy and slightly burnt on edges when fully cooked. 

ENJOY!!

My Personal TSFL Journey

After 3 1/2 months of hard work and dedication, I have finally hit my weight goal! I started this journey on January 9th at 183 lbs, which is the highest weight I have ever been. I set my weight goal of 140, but really wanted to see that stomach and thigh fat go away.

Two days ago, I saw a number on the scale that left me overjoyed. It showed 139.6 lbs. It feels so amazing and unbelievable that I am in the 130s at 33 years old. We were just supposed to be getting bigger, right? Now I weigh the same as I did in middle school - and that was only because I had had a big growth spurt and my weight hadn't caught up with my height yet.

After losing 45 lbs (I am now 138.2 as of this morning), I feel so incredible that it's truly difficult to describe in words. This program has absolutely changed my life. For those who don't know me, I'm a licensed health professional and know a lot about health. This program has somehow managed to teach even me so much about food, sleep, hydration and exercise. But mostly, it has taught me more about myself and what I am made of. I feel ready to conquer the world and have been changed forever. How did my whole view of everything change in a matter of months? Was it the education on healthy habits? Was is the support of my health coach, family and friends? Was it the nutrition component? I think it was all three. They all worked together to make me a different person inside and out. And I couldn't be happier with the result.

I took this picture this past weekend to show my body before and after this program (at least to my weight goal and I will be starting transition into maintenance). The before picture was not something I ever intended to share, but I felt that it showed off my weight loss the best. I have always been good about hiding in well-fitting clothing. I don't have to hide anymore. This is my result: 45 lbs lost in less that 4 months.

I have been so excited, motivated and successful with this program that I decided to become a health coach myself. It has been so much fun for me to not only share my success with others, but help and guide them to find their own. 

So, I have one question for you. Are you ready to join me in this journey to optimal health? 

Zucchini Pasta with Chicken Sausage

My health coach posted this wonderful meal the other day and I finally tried it. I've tried zucchini pasta before and wasn't a fan, but this time used my new spiralizer to make noodles and it was great! Or…maybe it was the delicious sauce. I love alfredo sauce and was so excited to see that this was an approved meal. It was so incredible that I practically licked my plate afterwards.

I did make a couple switches from the original recipe. First, I'm not a broccoli fan, so I just made a full 3 servings of zucchini (1.5 cups). Second, I saw bell peppers as ingredients for the sausages and that wasn't my style, so I picked a Trader Joe's Tomato Basil Chicken Sausage (110 calories per link). I have to say, it was a fantastic choice. The sausages are fully cooked, so you can either heat them in the microwave or do what I did and get a nice sear in the pan. Regardless of what you choose to do, please enjoy this wonderful lean and green meal!!

Ingredients:
1 link of Trader Joes spicy Italian chicken sausage
1 link of Trader Joes sweet Italian chicken sausage
1 cup zucchini noodles
1/2 cup broccoli
1/4 cup Bertolli light alfredo sauce
1 tsp grated parmesan cheese

Use spiral slicer to make zucchini noodles and throw them in a sauce pan. Add water to the bottom of the pan and let cook for about 3 minutes. Steam the broccoli and heat the chicken sausage. Mix the noodles, broccoli, chicken sausage and sauce in a bowl. Top with 1 tsp grated parmesan cheese.

Enhanced Medifast Meals: Waffles!!

Did you know that you can make several Medifast meals into waffles? After following the Paleo diet for years, I hadn't had a waffle in so long. I've never really been much of a pancake fan, but waffles have always been amazingly good to me. At first, I had only found recipes to do waffles with the pancake or oatmeal meals. I tried one with the pancakes when I visited my parents a few weeks ago and it was delicious! My mom traded me for some oatmeal so that I could try it with that. Loved that too and started making them more often. Then I started running out of oatmeal and wondered what other meals I might be able to use. So I tried the blueberry muffin, brownies and then the shakes. Wow. Blueberry was definitely the best by far!

So now I'm totally obsessed with making waffles. My next order of meals definitely reflects that. I bought oatmeal, shakes and muffins in addition to my normal goodies.

Here are a couple recipes that you can use to make your waffles. It really depends whether or not you have a meal that rises on it's own, such as the blueberry muffin or brownie. If not, you will need to add egg beaters.

Ingredients:

Waffles made from: Pancakes, Oatmeal, or shakes (I used both vanilla and strawberry)

1 packet meal replacement
1 tsp Torani sugar-free syrup** (I have use both vanilla* and cinnamon and brown sugar)
1/4 tsp baking powder
1 1/2 Tbsp egg beaters
1 Stevia packet
1 tsp cinnamon (for all except strawberry shake)
Enough water to make thick batter (probably about 2-4 Tbsp)

*For vanilla shake, I added 1/4 tsp of vanilla as well
**The syrup is optional. I add it to decrease the dryness of the waffle - especially with the pancake


Waffles made from: Blueberry muffin or brownies

1 packet meal replacement

1 tsp Torani sugar-free syrup (I have use both vanilla and cinnamon and brown sugar)

1/4 tsp baking powder

Enough water to make thick batter (probably about 2-4 Tbsp)

Directions:

Heat up waffle maker while you are making batter. Pour batter into middle and spread out slightly until it is a thick even layer. Let sit with lid open for 30-45 seconds. Then close lid and cook for an additional 1-2 minutes (check at one minute for doneness). It should feel like a normal waffle when finished. 

When it is done, take off the waffle out and add your fixings. You can use up to 2 Tbsp of powdered PB (1 snack) and/or you can do what I do and add some Walden Farms Pancake Syrup (zero calories). Now go and enjoy that delicious waffle!

Enhanced Medifast Meals: Chocolate Pudding and Cookie Dough Blizzard!

Obviously I have a sweet tooth. While my parents were in town visiting this last weekend, I decided to see if I could make the Chocolate Pudding into a Wendy's frosty-type drink. Found a link online that just added ice and water, so decided to try it out. It worked great! Then I had seen a cookie dough ice cream recipe using the Chocolate Chip Soft Bake and PB Soft Serve. That got me thinking I might be able to make a blizzard with the Pudding and Soft Bake. So I tried it and it came out perfectly! This does not freeze well, so you will want to half the pudding prior to making the shake, then reuse the other half another meal.

Ingredients:

1/2 Chocolate Pudding package

1/2 Chocolate Chip Cookie Soft Bake

1/2 Tbsp Powdered Peanut Butter (optional - 1/4 snack)

1/2 cup ice

3 oz water for shake

2 Tbsp water for Cookie Dough

Directions:

Mix ENTIRE Chocolate Chip Soft bake as directed on package - add 2 Tbsp water to package and mix well.

On parchment paper, place an even number of small bits of dough.

Freeze dough for 30-40 minutes. 

Once dough is frozen, it is time to start the shake. As I said earlier, you need to half the pudding. I separated it out evenly into 2 cups, put 1/2 Tbsp of PB in each one and set one aside for later.

Add the pudding, ice and 3 oz water to blender and blend for 20-30 seconds or until thoroughly blended. 

Take only HALF of the cookie dough bits out of the freezer. Save the rest for the next batch.

Add cookie dough to the shake, mix together and Voila! You now have a delicious Blizzard. Enjoy! 

Zucchini Chips

I don't know what alternate universe I am living in when I, the veggie hater, am completely obsessed with zucchini chips! How did this happen? I was certainly unsure of this whole thing when I bought my mandolin slicer and decided to try them out. Now I can't get enough! They sit on my counter in an air-tight container just calling to me. I guess veggies calling out your name to eat them can never be a bad thing right? Especially when they are only about 10 calories or so for a 1/4 cup. Even right this moment, they are sitting in my purse 2 feet away and I can hardly wait to eat them for dinner in a couple hours.

I found this recipe on http://wishfulchef.com/baked-zucchini-chips/. The only thing I changed was to spritz with I Can't Believe It's Not Butter spray then sprinkle a tiny bit of garlic powder, onion powder and ground pepper of each side of the zucchini slices. I also had to bake mine quite a bit longer (more like 50-60 min), sometimes removing the browned ones and putting the rest back to get crispier. Keep in mind that a couple full trays of chips do not yield many servings. I have a large and smaller trays and that would give me about 1 1/2 cups. But they keep well for a few days in an airtight container at room temperature, so I am just making batches like crazy to keep my wonderful zucchini chips available to me whenever I want them.

Baked Zucchini Chips

• 2 zucchinis, sliced very thin with a mandolin
• cooking oil spray (I used olive oil)
• salt

Preheat oven to 225°F. Thinly slice the zucchini. I used the thinnest setting on my mandolin. Place the zucchini slices onto a baking sheet lined with Silpat or parchment paper. Lightly spray with olive oil and lightly sprinkle with salt. If you don’t have an oil spray, just lightly drizzle olive oil over top.

Depending on your oven, bake for 35-45 minutes, keeping an eye on them so they don’t burn. When done, remove chips from baking sheet and place them on a plate and let cool.

Total Time: 50 minutes
Yield: serves 2-4

**UPDATE** I decided to try out a homemade ranch seasoning that I had in my spice rack. It made delicious ranch chips! Mix all these ingredients below and sprinkle over the chips before baking. I recommend multiplying the recipe and storing in a spice jar for future use!

1 tsp dried parsley, crumbled up really finely
1/2 tsp salt (I prefer kosher salt)
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp dried thyme, crumbled up really finely
1/4 tsp dried dill

Easter goodies! Peanut butter cups and meringue cookies!

With Easter tomorrow, you will most likely be surrounded by yummy looking candies, cookies and chocolates. Fear not! I have delicious goodies that you can make to bring with you. One consists of a meal and a snack and the other will take barely any condiments and like 1/16 of a lean. So tomorrow, make sure you bring your PB cups for before or after dinner and then some meringue cookies to have anytime!

Peanut butter cups would be the first. I used the hot cocoa and packet of Stevia instead of Splenda (0 cal and natural sweetener). I also used small dixie cups to make them a bit smaller and got 4 PB cups out of the recipe. You can find the recipe at Sandy's Kitchen, but here is the recipe:

Chocolate Peanut Butter Cup

Ingredients:

1 package Hot Cocoa or brownie mix (1 Meal)

2 tablespoon PB2  or other powdered peanut butter (1 Snack)

1 packet of Splenda (optional)

Directions:

Mix 2 tablespoon of PB2 and Splenda with 1 1/2 tablespoon of water (until creamy but not watery). Set aside. In another container, mix hot cocoa with 3 tablespoons of water. Spread half over the bottom of a ramekin or silicone baking cup. Spread PB2 over the chocolate bottom layer. Spread the rest of the hot cocoa mixture over the top of the PB2. Place in freezer for at least one hour.

Servings: 1 Meal, 1 Snack and 1 Condiment (if you used Splenda)

The next goodie is a meringue cookie. I tried this today and definitely need to work on it, but it still tasted delicious. I divided mine into 12 cookies, which I decided would be 3 servings of 4 cookies each. That way you have 1 egg white per serving, which is the bulk of the calories. The teeny amounts of white vinegar, stevia and vanilla extract are negligible. I have changed the ingredients to reflect what I used, but you can find the original recipe here: https://nunaturals.com/recipe/294

Ingredients

• 3 large egg whites
• 1/16 tsp white vinegar
• Squirt of lemon juice
• 4 tbs White Stevia Powder or 1/4 tsp Pure White Stevia Extract
• 1/4 teaspoon Vanilla extract

Directions

1. Preheat oven to 200 degrees F and place the rack in the center of your oven. Line a baking sheet with parchment paper or silicon sheet.
2. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the NuStevia, a tablespoon at a time (or if you use Pure White Stevia Extract add all at once), and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract.
3. Spoon mounds of meringue onto the prepared sheets.
4. Bake the meringues for approximately 40 minutes, rotating the baking sheet from front to back (about half way through) to ensure even baking (if you have a convection oven, this is not necessary). The meringues are done when they are fairly firm and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying.

Chicken Cordon Bleu

Chicken cordon bleu has been one of my favorite dishes since I was a kid. I was watching Hell's Kitchen last night where they made some and it got me really wanting to find a recipe that I could make on plan. Unfortunately, I didn't find one that fit the lean and green specifications, but saw a mason jar recipe that gave me an idea of how I could make one. I put together some ingredients and sent off to nutrition support. Got the approval and tried the recipe out tonight! This dish tasted so good and is definitely one that I will make again very soon. Since the recipe takes several steps, I decided to take pictures along the way.

Ingredients:

5.5 oz raw chicken breast
2 extra lean turkey bacon slices
2 Tbsp egg beaters
1 slice thin sliced swiss cheese (or reduced fat swiss cheese) - I used Sargento thin slice (40 cal)
1 Tbsp almond flour
1/8 tsp salt
1/8 tsp garlic powder
1/8 tsp onion powder
1/4 tsp dried basil
I Can't Believe It's Not Butter Spray

Directions:

1) Preheat oven to 375 degrees.

2) Start heating up bacon in a pan. Make sure it doesn't get crispy.

3) Lay out chicken breast and thin out with meat tenderizer. I tried to lay mine out in a long shape that would fit height-wise in the ramekin once rolled up.

4) Put the egg beaters in a small dish. Take about a tsp and pour over one side of chicken at a time.

5) Mix almond flour with all the seasoning. Spread 1 tsp on one side of the chicken.

6) Flip chicken over and repeat on other side with the egg beaters and almond flour

7) By this time the bacon should be finished cooking. Place on the chicken followed by the cheese.

8) Now it's time to roll the chicken up and put in the ramekin (greased with Pam spray). Once it's rolled up, turn the roll on it's side and press down into ramekin so that it's as flat as possible. You can see the center of the roll is right at the top of the ramekin.

9) Now pour the remaining egg beaters equally over the top of the chicken.

10) Spread the remaining almond flour mixture over the top of the chicken.

11) To keep the topping moist, spray the I Can't Believe It's Not Butter spray a couple times over the top.

12) Bake for 20 min. Spray another couple of times and place back in oven.

13) Bake for 20 more minutes.

14) Remove from oven and let cool for 5 minutes. Remove from ramekin, serve with 3 servings of greens and ENJOY!!

Chicken Parmesan

I was looking through Pinterest the other day and found a recipe for Chicken Parmesan in the crockpot. The recipe didn't quite fit lean and green standards, so I decided to come up with my own. And let me tell you, the dish was delicious! I might have wanted to lick the plate at the end. I put about 1 1/2 servings of tomatoes on the chicken, so you are still left with 1 1/2 greens to add as a side. I just had a salad, but you could try adding cooked spaghetti squash to the crockpot for cooking under the chicken.

Ingredients:

Makes 2 servings

Two - 6 oz raw boneless skinless Chicken Breast
1 1/2 cups Diced tomatoes
2 Tbsp Reduced fat Mozzarella cheese (shredded)
8 tsp Parmesan Cheese (shredded) - I used Sargento Artisan Blend. 20 cal/2 tsp serving
1/2 tsp Onion powder
1 tsp Garlic powder
1/4 tsp salt
1 tsp Chili powder
1 tsp Ground Cumin

Directions:

1) Lightly puree tomatoes in blender and place in mixing bowl. Mix in all seasoning and all mozzarella cheese.

2) Grease crockpot lightly with Pam spray. Place 1/2 cup of tomato mixer on bottom and place chicken on top. Distribute another 1/2 cup evenly over chicken. This will leave 1/2 cup of the mixture left to finish the dish later - refrigerate until ready.

3) Cook in crockpot for 3-4 hours. Once finished, place in oven safe dish and top evenly with the remaining tomato mixture and all the parmesan cheese (4 tsp cheese on each chicken breast).

4) Broil for 6-8 minutes until cheese is melted.

There is your simple, delicious Chicken Parmesan dish! Serve with an addition 1 1/2 greens and you have your complete lean and green meal. Enjoy!

Limiting your dream

As I've started coaching clients and talking with potential clients, a common theme has come out. People are afraid to dream big. They don't believe that they can really get the health and body that they want. Within a couple of days of starting this program, I knew that I would get the body that I had wanted all of my life. I was always kind of chunky (except for those couple years after my growth spurt of 4 inches before the weight finally caught up to me - even then I was more of a skinny fat). Back in 2008, I had lost about 30 lbs to get down to about 2 lbs heavier than I am right now. That didn't last long because I went right back to what I was doing before and slowly creeped back up to my finishing weight in high school, 155 lbs. I was very comfortable at this weight, but still didn't exactly have an ideal body that I wanted.

As I got older and the metabolism slowed (especially after 30!), it became very apparent that eating and drinking whatever and whenever I wanted was only going to pack on the lbs. I topped out in the high 170s. At 5'9, that is about 12 or so lbs into the overweight area. I was over being fat and saw my cousin, aunt and uncle losing 70-100+ lbs each and maintaining it. Clearly what I was doing wasn't working. I thought I had been eating right and staying healthy by doing the whole foods/Paleo thing. For those of you that insist on sticking with whole foods, but aren't losing the weight, just remember that after doing this program, you can't go right back to whole foods. You'll just learn how to pick them and what portion sizes to stick with.

When I gained about 18 lbs last year, I realized that I needed that kick to get my nutrition right. That's when I called up my cousin, who is now my health coach, and told her I was ready to try it out. When asked for my goal weight, I said 140 lbs. It's really not so much about the number, but how I want my body to look. As I got closer to that number, I knew that it wouldn't get me to my ideal body. Obviously, I still want to be in a healthy range for my height and not look anorexic. As of my last weigh-in, I'm at 144 lbs and still see I have a good amount of stomach and thigh fat I want to get rid of. And it would be really nice to not have the double chin I have had all my life - even after the growth spurt. That's my dream. And I know for sure I will get there. So, I'm going to keep going.

I found this on Pinterest and wanted to share:

You are free to dream big and get the body and health that you want. Don't ever settle because you think you can't get there or you're just comfortable. I assure you that if you work hard, you will get there.

So, what's YOUR dream? And what are you going to do to get there?

Spaghetti Squash Pizza Casserole

Once again, I found a seriously awesome recipe to modify to make a lean and green meal. This is a great dish to make for the family. I made it for friends the other night and they raved about it. They were especially loving the fact that it clocks in at just over 300 calories. 

As I said, I modified this to fit lean and green specifications. The original recipe can be found here:

http://holisticallyengineered.com/2013/11/pizza-spaghetti-squash-casserole.html

Spaghetti Squash Pizza Casserole

Makes 4 servings

4 cups spaghetti squash

2 cups diced tomatoes

1/2 cup egg beaters

2 oz reduced fat turkey pepperoni

1 1/2 cups reduced fat mozzarella cheese

8 oz (cooked) lean ground beef – 96% fat free

1/8 teaspoon salt

¼ teaspoon pepper

1 tsp oregano

2 tsp garlic powder

1/2 tsp chili powder

1/2 tsp cumin

2 tsp onion powder

Directions:

1. Roast or microwave the spaghetti squash. I prefer the microwave - poke about 10 holes in a medium size squash and place in microwave for 12-16 min - turning the squash every 4 minutes. It is done when the skin buckles. Place aside to cool.

2. Preheat oven to 350 F.

3. In a medium saucepan, brown the ground beef.

4. While browning the beef, use a blender or food processor to puree the tomatoes so that they are more of a sauce. Place in a medium saucepan and heat on medium while adding seasoning. Once boiling, reduce heat and simmer for 5 min. Stir occasionally. 

5. While the beef is browning and sauce is heating up, cut squash lengthwise and scoop out the seeds. Then use a fork to pull away the squash. Measure out 4 cups and spread on the bottom of a greased 8x8 casserole dish. 

6. Add in egg beaters to sauce and stir. Then add in browned beef. Pour this mixture onto the squash and mix together. Smooth into an even layer. 

7. Top with a layer of half the pepperoni. Then add the entire cup of mozzarella cheese. Spread this out as well to make an even layer. 

8. Top the cheese with the remaining pepperoni and bake for 30 minutes or until set and heated through. 

9. Let stand for 10 minutes before serving. Enjoy!

Enhanced Medifast Meal - Cookie Stuffed Brownies

Amazingly delicious. That is all that I can say about these cookie stuffed brownies. I had pinned this recipe a couple weeks ago and had been waiting for my chocolate chip cookie soft bakes to arrive...with more brownies, of course. If you don't know by now, brownies are my absolute favorite Medifast meal. But this just steps them up to a whole new level. And it makes 2 meals, so I get 2 different meals of delicious goodness. I really can't recommend this recipe enough. Enjoy!!

**Baking times may vary. It took me a few more minutes to get this completely cooked in the middle.

The recipe is from The Best Blog Recipes:

MEDIFAST COOKIE STUFFED BROWNIES RECIPE

SAVE PRINT

Author: Shauna | The Best Blog Recipes

INGREDIENTS

• 1 Medifast Brownie Packet + 3 tablespoons of water
• 1 Medifast Cookie Packet + 2 tablespoons of water
• Cooking Spray

DIRECTIONS

1. Mix the Brownie per packet instructions in the square container that comes with the brownies.
2. Mix the Cookie per packet instructions in the square container that comes with the cookies.
3. Pre-heat your oven to 350°. Spray cooking spray in 2 spots on your muffin tin. Add ¼ of the brownie mixture to each of your muffin spots. Divide the cookie in half and drop it onto the brownie mixture and press down just a bit. Top with the divided remaining brownie mixture.
4. Cook for about 15-18 minutes or until a toothpick comes out clean (watch it so it doesn't over cook). Let cool completely on the counter. Eat 1 now and save one for later :)
5. Makes 2 Cookie Stuffed Brownies --> each one counts as 1 Medifast Meal

Enhanced Medifast Meal - Chicken Noodle Soup Chips

I just tried a delicious new recipe today. In my last order, I ordered way too many soups and hearty meals and not enough on the go foods. So, I found this recipe for chips made from the Chicken Noodle Soup packet. I made mine a bit thicker than the photo and used my own seasoning, but they tasted really good and I will definitely make them again! Enjoy!

The original recipe can be found here: Sandy's Kitchen: Chicken Noodle Soup Chips

Chicken Noodle Soup Chips

Ingredients:

1 pk MF Chicken Noodle Soup or any cream soup (1 Meal)

3 Tbsp water

1/2 tsp Rotisserie Chicken seasoning (optional - 1 condiment)

Directions:

Preheat oven to 375 degrees. Combine chicken noodle soup mix and seasoning in Magic Bullet. Using the grinder blade, pulse until it's a fine powder. Add water to form ball of dough. Line cookie sheet with parchment paper & lightly spray with Pam. Mix all ingredients. Place the ball of dough in the center of one side. Fold parchment over and roll it just as flat as you can get it. Bake 10 minutes and remove from oven. Using either a sharp knife or kitchen scissors, cut into chips and spread across cookie sheet. Return to oven for an additional 5-8 minutes for crispy chips. The darker brown they are, the crispier they will be. Makes a whole bowl full of tasty snacks!

*You can also microwave these chips by spreading the mixture thin on a flat plate. Microwave 2 minutes. Flip and then microwave an additional 30 seconds or until crispy.