Submitted By: Hidemi Walsh

Prep Time: 2 mins
Cooking Time: 5 mins
Servings: 2

Ingredients

• 5 oz Fresh Baby Spinach, chopped coarsely
• 1 Carrot, julienne cut
• 1 Large Egg
• 1 teaspoon Sesame Oil
• 1.5 tablespoons Sesame Seeds
• 1.5 teaspoons Sugar
• 1.5 tablespoons Soy Sauce

Directions

1. Place spinach and carrots in a microwave safe bowl and heat in a microwave on high for 1 minute.
2. Beat egg in a bowl. Heat 1 teaspoon sesame oil in a skillet and cook finely scrambled egg.
3. Add scrambled egg to the spinach and carrots bowl. Then add sugar, soy sauce and sesame seeds. Toss to coat.

An easy, fast, healthy and delicious hot salad!

Medifast Info per serving:
1 green | 1/4 lean | 2 condiments

Submitted By: Peggy Cole

Prep Time: 5 mins
Cooking Time: 30 mins
Servings: 1

Ingredients

• 1 Medifast Dark Chocolate Shake
• 1 egg white
• 1/4 tsp baking powder
• 1/4 tsp vanilla
• Stevia to taste
• 3 tbsp water

Directions

Preheat oven to 350 degrees.  In small bowl mix 1 Medifast Dark Chocolate Shake, 1 egg white, 1/4 tsp baking powder, 1/4 tsp vanilla, 3 TBSP water, dash Stevia to sweeten. Pour contents into sprayed ramekin and bake for 30 minutes. Let cool to touch. Remove from ramekin and serve.

Nutritional Info per serving:
Calories 107 | Fat 0g | Carbs 13g | Protein 16g

Medifast Info per serving:
1 Medifast Meal | 1/4 lean

Submitted By: Peggy Cole

Prep Time: 5 mins
Cooking Time: 0 mins
Servings: 1

Ingredients

• 1 Medifast Vanilla Shake
• 1 Magic Bullet Cup Ice
• 1 Cup Cold Coffee
• 1/2 tsp Decaf Instant Coffee
• 1 tsp Chocolate Stevita Delight
• Stevia to taste

Directions

Add ice to Magic Bullet Cup, fill 3/4 full with coffee (I use decaf) add 1 Medifast Vanilla Pudding, 1/2 tsp of Decaf Instant Coffee (for extra java taste), 1 tsp Chocolate Stevia Delight, and Stevia to taste.  Add mixing blade, blend well and enjoy!!! I eat mine with a spoon…Yummy Good!

Nutritional Info per serving:
Calories: 100 | Fat: 0g | Carbs: 15g | Protein: 13g

Medifast Info per serving:
1 Medifast Meal

We created the following infographic of our list of top 10 foods that burn fat and boost your health. Let us know what you think and whether you have some of your own favorites to add. Hope you like it and feel free to share it with friends or post it on your blog using the instructions below

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Hey GetSkinnyBeHappy members, our latest recipe contest is now on! If you’d like to participate but not yet a member, what you are waiting for? Sign up already!! (it’s free)

All recipes submitted will be posted to our site and made available to everyone.  The idea is to get people sharing their recipes with everyone and have fun doing it!

Here are the contest details followed by a link to the recipe submission form.

Contest Closing Date: May 30th, 2013

Rules & Requirements for Entry:

• You must be a GetSkinnyBeHappy member (Membership is free).
• Your recipe must be your own unique creation / adaptation.
• You must be at least 18 years old.
• You agree to us announcing your name on our site if you’re a winner!
• We reserve the right to refuse any recipe submission at our discretion (mainly for quality and relevance).
• You must have a Paypal account to accept the cash prize if you’re a winner (it’s free and easy to sign up for an account if you don’t already have one).

Prizes!

Early Bird Random Draw Prize of $50 – Submit a recipe by April 15th to qualify.  You get one entry in the draw per recipe so the more recipes you submit the better your odds of winning!  Best of all even if you win the early bird with one of your recipe entries, you can still win the grand prize  if one of your other entries is randomly selected!

Random Draw Grand Prize of $150 – You get one entry in the draw per recipe so the more recipes you submit the better your odds of winning!

Note: Prizes will be paid after the contest closes and via Paypal so you must have a paypal account to receive the cash prize (It’s free to sign up for one).

• Submit your recipe – Win prizes!
• View current recipe entries – Get Inspired!

Submitted By: Holly

Prep Time: 25 mins
Cooking Time: 35 mins
Servings: 1

Ingredients

• 5 oz shredded chicken breast (I boil & shred ahead) or you can use 99% fat free White Chicken in a can.
• 1- can tomato paste
• 1 – can fat free low sodium chicken broth
• 1/4 cup – low fat mozzarella cheese
• 1 tsp -olive oil
• 1-tsp salt
• ground cumin, chili powder, garlic powder, onion powder and oregano (all to taste).
• 1 to 2 Zucchini cut long ways in thin strips (similar to lasagna noodles).
• Sliced olives (optional).

Directions

1) Prepare Enchilada Sauce: in sauce pan on med/high heat add olive oil, stir in tomato paste and seasonings, heat for 2-3 min stir in chicken broth. Bring to boil stirring often, turn heat to low for 15 min. Set aside & Cool to room temperature.

2) In a small baking pan (8×8) spray with Pam, pull each strip of Zucchini thru enchilada sauce then lay flat on bottom of the pan. Next I add a bit less then 1/4 cup of enchilada sauce to chicken and mix it. Add chicken to the baking pan covering end to end. . Sprinkle a little cheese over chicken. Add another layer of zucchini pulled thru enchilada sauce (similar to making lasagna). cover the top with the remaining cheese and olives if desired.

Bake at 350 for 35 to 40 min. Keep an eye on it. If the cheese starts to burn cover with foil.

Other Info

I got the idea from a Lean & Green Lasagna. I love Mexican food so I looked up ways to make this that worked on the Medifast program. This is what I came up with. I hope you all enjoy as much as I have!  The above picture is 1/2 serving. The recipe & calories are the full serving.

Nutritional Info per serving:
Calories 390

Medifast Info per serving:
1 lean | 1 green | 1 healthy fat | 2 condiments

Announcing Our Recipe Contest Winners for November 2012!

Margo Plachetka who won $100 for our Random Recipe Draw!
“I started Medi-fast the end of August. I wanted to lose about 50 pounds. To date I have lost 30 pounds! I have various health issues and wanted a healthier lifestyle. Medi-fast is doing that for me. I love to cook, so thinking up ways to make my usual recipes more healthy was exciting! Thanks for the prize!! Love your site!”

Maggie Durkin who won $150 for Best Recipe! (Asian Stir Fry)
“I started on my weight loss journey 2 months ago, with my parents. They’re using the medifast food, I’m broke, so I’m just using the basic principles. My love of cooking and the lean and green guidelines have made it more enjoyable. The stir fry recipe is one I came up with early on, and it’s a family favorite; even family members who aren’t on the diet like it. Over the last two months, I’ve lost 15 lbs, and that’s without any additional exercising beyond the 20 minutes a week I put in on the elliptical machine. My mom has lost the same amount of weight, and my dad has lost more. We’ve all got a long way to go, but now that we’re all adjusted to the diet and the eating pattern, we’re starting to add more exercise.”

Congratulations to both our winners!

Submitted By: Hidemi

Prep Time: 10 mins
Cooking Time: 15 mins
Servings: 2

Ingredients

• 2 Salmon Fillets (5oz each)
• 2 tablespoons Olive Oil
• For Spinach Sauce:
  • 4 cups Fresh Baby Spinach
  • 1/2 Medium Onion
  • 4 Garlic Cloves
  • 1 tablespoon Olive Oil
  • 3/4 cup Water
  • 1 teaspoon Salt

Directions

1. Make spinach sauce – Peel and slice onion and garlic cloves thinly. In a skillet, heat 1 tablespoon olive oil and cook garlic and onion over medium heat until tender. Add water and salt. Stir, reduce heat and simmer for a couple of minutes. Turn off the heat and let cool. When it has cooled, transfer to blender and puree until smooth.
2. Sprinkle black pepper over each salmon fillet. In a skillet, heat the 2 tablespoons of olive oil and then put the salmon fillets, skin-side down into the skillet. Cook over medium high heat until browned. Turn them over, reduce heat to medium heat and cook through.
3. On each serving plate, spread spinach sauce and place salmon fillet on top.

In terms of the black pepper for salmon, freshly ground black pepper is best to use and sprinkle as much as you like.  Serve with another green (like asparagus or broccoli) to make it a complete lean and green meal.  Rice is shown in photo but remember that is only allowed with transition or maintenance meals.

Medifast Info per serving:
1 lean | 1 healthy fat | 1/3 green

Submitted By: Margo Plachetka

Prep Time: 15 mins
Cooking Time: 10 mins
Servings: 2

Ingredients

• 3 cups mixed frozen broccoli and cauliflower (6 greens)
• 2 cups low sodium chicken broth or vegetable broth (2 condiments)
• 4 wedges Laughing Cow light French onion cheese (2 healthy fats)
• 1/8 teaspoon cayenne pepper (1/4 condiment)
• 2 tablespoons chopped chives (1/7 condiment)
• 1 teaspoon garlic powder (1 condiment)
• 4 tablespoons 2% Reduced fat cheddar cheese (4 ounces protein, ¼ lean)

Directions

Cook veggies in the broth about 2 minutes or until tender. Add ½ of veggies and the cheese to a blender and blend until smooth. Be careful, contents will be hot! Place a dish towel over the top and hold down! Place other half in and do the same. Return to pan and add the pepper, 1 ½ tablespoons chives, garlic and salt if needed. Heat through. Serve with reduced fat cheddar cheese and the leftover chives. You can use green onions if you wish.  2 servings.

Medifast Info per serving:
1/8 lean | 3 greens | 1 healthy fat | 1 ¾ condiments

Submitted By: Margo Plachetka

Prep Time: 10 mins
Cooking Time: 0 mins
Servings: 1

Ingredients

• 1 cup chopped kale, removing the center spine
• ¼ cup chopped cucumbers
• 1/8 cup chopped celery
• 1/8 cup chopped red or green peppers
• 2 tablespoons of a low carbohydrate salad dressing (I used Walden’s Sun Dried Tomato)

Directions

Mix all together.  You can use any veggies you want, tomatoes, broccoli so feel free to mix it up! But keep the Kale as it is literally a nutritional powerhouse, containing high fiber, antioxidants, and a good supply of vitamins A, C, and K. You’ll need to add a lean (7 oz of baked salmon or chicken would be nice) to make this a complete lean and green meal.

Medifast Info per serving:
3 greens | 2 healthy fats