Favorite Medifast Recipes

Heat fish a large nonstick grill pan over medium-high heat. Combine oil,paprika, garlic powder, 1/2 teaspoon salt, and pepper in a bowl, stirring well. Rub fish evenly with oil mixture. Coat pan with cooking spray. Add fish to pan, cooking 4 minutes on each side.

Stuffed Red Bell Pepper

Pre-heat the oven to 375 degrees. Hollow out a red bell pepper by removing the top and scraping out the seeds. Heat 1 Tablespoon olive oil in a pan and add the scallions and 6 oz. ground turkey. After the turkey is cooked add the tomatoes, 1/4 tsp cumin and some pepper. Stuff this mixture into the red pepper and bake for 30 minutes or until the pepper is tender.

Curried Cauliflower & Red Peppers

Place cauliflower, pepper and garlic in a pot with 1/2 inch water. When it starts steaming, add the curry powder, salt and pepper to taste. Steam 10 minutes or until the vegetables are cooked thoroughly. Add salt, pepper to taste and garnish with coriander.

Scallops with Poppy Seeds

Combine the cucumber, fennel, and endive with the vinegar, celery seed, 1 tsp. olive oil and a pinch of salt. Set aside to let the flavors mingle. Combine the mustard and poppy seeds in a small bowl. Heat a heavy skillet over high heat. Coat the scallops in the seed mixture, then sear in the pan with remaining 1 tsp. oil., about one minute each side. Serve the scallops alongside the cucumber salad.

Baked Salmon

Heat the oven to 375 degrees. Place a 5 oz. portion salmon fillet on a sheet of tin foil. Sprinkle with diced, chopped scallions. Roll up the ends and sides of the foil to form a closed pocket. Put the chopped veggies a baking sheet, and then put both the salmon and the veggies in the oven for 20 minutes.

Egg and Veggie Salad

Mix all of the ingredients together until just combined. Add salt and pepper to taste. Served chilled.

Pizza

Preheat oven to 375 degrees. Roll or crush crackers into fine pieces with a blender or rolling pin. Add packet of Medifast scrambled eggs. Gradually add water and mix to make a dough. Spray a baking sheet with a non-stick cooking spray and place mixture on sheet. Spread to about 1Ã¢Ââ4 inch thick. Bake for about 3 minutes or until firm. Top with marinara sauce mixed with spices. Sprinkle cheese on top then put return to the oven until the cheese is melted.

Peppers and Salmon

In a microwave-safe dish, place the peppers and parsley. Cover and cook on high 3 minutes. Stir vegetables, place salmon fillets on top and sprinkle with paprika, salt and pepper. Cover and cook on high 4 1/2 minutes; let rest 5 minutes before serving.

Spicy Chicken Sitr-Fry

Place oil in a large skillet, set on medium-high heat and swirl skillet so it coated evenly with oil. Add the chicken chicken and garlic to the skillet. Cook 3 to 4 minutes until the chicken is brown on the outside. Toss in the onions, peppers and continue to saute 1 more minute until pepper is crisp. Stir in the cabbage. Cook an additional 10 minutes, sitrring frequently, until the cabbage is tender. Toss in the soy sauce,remove from the heat and serve.

Orange Chicken with Rosemary

Preheat the oven broiler. Mix the orange mix, olive oil, chives, rosemary, salt and pepper in a bowl. Place the chicken in the mixture, cover and marinate in the refrigerator for at least 4 hours. Arrange the chicken on a baking sheet. Broil 30 minutes in the pre-heated oven, 6 to 8 inches from the heat. Turn the chicken frequently and brush with the remaining marinade mixture, until it is no longer pink and the juices run clear.

Broiled Salmon

Combine all ingredients in a shallow dish and marinate salmon steaks for at least one hour. Remove the salmon and place in a broiling pan, baste with marinade and broil for 5 minutes on each side (brushing occassionally with more marinade). Watch carefully and check for doneness. Serve immediately.

Stuffed Green Peppers

Cut the top off your pepper and hollow it out. Put it in a deep stove top pan and fill the pan with water to cover the top of your pepper. Blanche the pepper and then remove from pot. In a separate pan, sprayed with low-fat, non-stick spray, saute ground beef and veggies.

Italian Chicken

Preheat oven to 400 degrees. Combine oil, garlic, rosemary and crushed red pepper. Brush mixture on chicken and season with pepper, to taste. Cover and soak in marinade for 3 hours. Season chicken with salt, place in a baking dish, cover with foil and bake for 30 minutes. Increase the oven temperature to 450 degrees. Drizzle the vinegar over the chicken. Bake uncovered, until chicken is browned for 10 minutes.

Broiled Lamb Chops

Combine lemon juice, garlic, 1 teaspoon oil and mint. Marinate chops in oil mixture for 2 hours or overnight. Transfer from marinade to broiler pan. Place zucchini on the grill for 10 minutes, and brush with remaining olive oil. Turn once and cook for another 10 minutes.

Chicken with Soy Sauce

Heat a skillet over medium-high heat coated with cooking spray. Sprinkle chicken with salt and black pepper. Add chicken to pan. Cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm. Add broth, soy sauce, vinegar, and red pepper to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil.

Spinach Salad with Eggs

Boil eggs in a rolling boil for 15 minutes. Run eggs under cold water, then peal off the shell. Slice egg longways. Place the spinach onto a plate Top with the sliced veggies and eggs. Sprinkle the oil and vinagar dressing onto the salad. Mix and eat.

Thai Turkey Roll-Up

In a bowl, combine lime juice, soy sauce, green onions, cilantro, splenda, ginger, garlic, pepper flakes and turkey strips. Cover and refrigerate for at least 1 hour. Unfold lettuce leave; drain turkey mixture and spread evenly along lower quarter of leafs. Roll up tightly and divide into three servings the number of roll-ups depend on the size of lettuce leafs.

Mashed Cauliflower

Puree the cauliflower, imitation butter spray, non-fat milk and non-fat cream cheese (optional) until thick and creamy. The consistency will look exactly like creamy mashed potatoes.

Lime Talapia & Cilantro

Brush fish with oil, and squeeze the lime over the fillet. Sprinkle on garlic powder and cilantro. Broil fish for 5-7 minutes or until it flakes easily. While fish is cooking, steam the spinach and tomatoes. Place cooked fish on a plate and top with the steamed veggies and parmesan cheese.

Tuna Celery Salad

Drain the tuna. Dice the dill pickle, celery and bell peppers. Mix in a bowl with 2 Tbs low fat maynnaise.

Beef Medallions with Portobello Mushrooms

Spray nonstick skillet with cooking spray. Heat to medium 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.

Bar-be-cue Turkey Roast

Preheat oven to 350 degrees. Spray non-stick cooking oil in small pan. In a small bowl, combine the garlic powder, bar-be-cue sauce, salt and pepper. With a fork, pierce each side of the turkey breast deeply, about 25 times. Drizzle on the oil and coat both sides of the turkey with the bar-be-cue rub, evenly. Place the turkey, smooth side up, in the pan. Pour water in the pan, but not over the turkey. Bake for 35 to 40 minutes, or until the juices run clear. Remove from the oven and let stand for 10 minutes. Place the turkey on a clean cutting board. Carve, against the grain, into thin slices. Serve immediately.

Chipotle Style Salad

Place prepared veggies and chicken in a bowl. Toss with salsa until mixed.

Salmon and Veggies

Pre-heat oven to 375 degrees. Spray 2 cooking pans with non-stick cooking spray. Place salmon in one pan and the vegetables in another. Cook for 20 minutes.

Veggie and Egg Salad

Toss the spinach leaves with the olive oil and vinegar dressing. Place the dressed spinach on a plate and top with the eggs, mushrooms and radishes.

Grilled Chicken Salad

Coat chicken breast the vinaigrette dressing, flip several times to coat. Brush both sides of the pepper strips with oil. Grill chicken and peppers for 4 to 5 minutes per side, flipping them once. Cook until the peppers are lightly browned on the outside and the chicken is no longer pink in the center. Put the salad greens and tomato in a bowl. Dice the chicken and peppers and add them to salad. Toss and serve.

Lemon Chicken with Capers

Preheat pan. Season chicken with salt and pepper. spray pan with nonstick cooking spray. Place chicken top-side down and cook for 3 minutes. Turn over and cook for 2 minutes more. Add lemon juice and capers. Cook for 2 to 3 minutes or until cooked through. Place chicken on plate and pour pan drippings over each portion.

Chicken & Spaghetti Squash

Place the squash cut side down on a baking sheet and bake at 350 until tender when you poke it with your finger, about 25 minutes. Let cool, then scoop out strands with a spoon. Meanwhile, heat olive oil in a pan over medium heat and saute onions until tender. Add the garlic and basil and cook 30 seconds more. Add the tomatoes and a pinch of salt and simmer while you cook chicken. Heat a heavy skillet and sear chicken on both sides, sprinkling with salt. Place chicken on a baking sheet and bake at 350 for 20 minutes, or until cooked all the way through. Toss the squash strands with the tomato sauce, slice the cooked chicken breast and place on top. Garnish with Parmesan cheese.

Orange Chicken with Cilantro

Coat a nonstick pan with cooking spray. Saute chicken breast with coriander seed over medium-high heat until browned, 2 to 3 minutes per side. Add liquid to get, reduce heat and simmer for 5 minutes, or until chicken is cooked through and liquid is reduced. Season to taste with salt and pepper; add cilantro and cook 1 minute more.

Taco Salad

Crumble turkey in a pan and cook on a medium heat. Drain the fat. Add the water and taco seasoning. Place lettuce, torn into small pieces, and tomatoes into a bowl. Add the cooled, cooked turkey and the salsa.