Here's my dinner the other day:
Yeah. That's good stuff. Same as last year, except now I am measuring my food to fit the Medifast guidelines: 1.5 c. tomatoes (convert to grams and weigh - it's easier) + 4 oz fresh mozzarella (6oz fat or less per oz) + basil leaves & freshly ground sea salt & black pepper (1-2 condiments) + 1 tsp olive oil (1 condiment or healthy fat) = 1 full Lean & Green meal. So yummy! And yes, these tomatoes are from my garden.
Another great meal during the plentiful summer harvest is a veggie skillet or scramble. This is EASY, healthy, high protein, low carb, and nutritious.
First you gather whatever fresh veggies you have on hand and dice them small until you have about 2 cups of veggies (they will cook down to about 1.5 cups) You can use any of your favorites. I used pattypan squash, baby zucchini, 1 thin slice of onion, mushrooms, spinach, and tomatoes. Stick them in a nonstick pan with 1 tsp olive oil (healthy fat) and sprinkle with a little sea salt. Start sauteing. Chop one Morningstar Farms soy sausage patty into chunks and add to the pan. Keep cooking until the veggies are all as soft as you'd like them. Season to taste (a little onion powder, black pepper, Mrs. Dash was good!) Then scoot everything to one side and add 2/3 cup of Egg Beaters to the pan.
Scramble the Egg Beaters until they are done, and then combine with the veggies & sausage. At this point I added a little Bacon Salt
, yummy! And then, I topped it with 1.3 ounces of low fat cheese. That's about 1/4 cup plus 2 Tablespoons (or weigh it). I used Kraft 2% Four Cheese Mexican shredded cheese but you can use whatever you like. Turn the heat to low, cover the skillet with a lid, and when the cheese is melted, it's done!
This makes a nice large plate of food. With the veggies I used, this whole skillet has about 360 calories, 14 g carbs, 15 g fat, and 39 g protein. It is also a complete Medifast Lean & Green meal including 1 healthy fat and whatever condiments you used as seasoning.
Enjoy your food! Losing weight doesn't have to taste bad :)
11 comments:
we've been eating caprese salad almost every day... tastes like summer!!! :)
Two of my fave meals in the universe. No kidding. I start drooling as soon as I hear "Caprese..."
I am going to try the veggies and egg dish it looks wonderful. I have never tried egg substitute are they good and do they taste like real eggs? I am going to have to try them.
wow the Caprese looks GREAT! I made an "on the go" version recently that involved cherry tomatoes and an individual fresh mozzarella stick (Trader Joes just started carrying them - sort of like a string cheese packet)I would just take a bite of the cheese and pop a cherry tomato sprinkled with basil and olive oil in my mouth with it. Thought I'd share that just in case you'd like to travel with it. LOL!
Now I must have a caprese salad for lunch because that's how pictures of food work for me. Off to Kroger.
Debbie~
I think they do taste very similar to scrambled eggs. They are more like egg whites in calories (very low and no cholesterol) but I far prefer the taste of Egg Beaters to egg whites. Give them a try! So convenient. I even made egg salad out of them (the recipe is on my blog if you use the search box!)
I have never tried a Capres before and it is def on my list for shopping tomorrow! It all looked so yummy!
Those both look yummy! The only veggies I like cooked are pepper, onions, and tomatoes but this may have inspired me to branch out.
Another way to enjoy Caprese: Roast the tomatos (with salt, evoo) for about 1 hr at 250 then 30min at 300. Then make the caprese as is without anoy more oil. Super fantastic and juicy.
...this dish looks great! I'm going to try it. And thankyou for the tips on seasoning vegies. I was getting bored with the same ole steamed vegies with salt and pepper. I need to vamp them up and will buy some different seasoning.
Those caprese stacks look amazing! :) I'll have to try that!
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