This page is for folks who, like me, are using Medifast as a weight loss tool. I wanted to create a page with some favorite tips and tweaks to get the most (and the best favor) out of your Medifast meals. When you're eating from a packet, you want to get the best results possible by the way you prep the food. The directions on the package often leave a lot to be desired, so here are my best tips and recipes for Medifast foods.
I started the Medifast plan in March of 2010. You can read my description of the plan here along with my reasons for trying it. You can find my detailed Medifast food reviews with pictures here: Medifast Foods: Best and Worst and here: New Medifast Food Reviews. You can also read even newer reviews here: Spiced Pancakes, Syrup, BBQ Bites, and Cheese Pizza Bites and newer still: Soft Bake Chocolate Chip Cookies, Vegetarian Sloppy Joe, and Orange Blend Drink. *note: some of the foods have been changed/reformulated since I reviewed them. The new Puffs and Pretzels, I am not a fan of at all, but some folks like them. The Cereal Crunch, both flavors, is great! I love either one in the morning with unsweetened almond milk (1 gram carbs per serving = 1 condiment). The Mac and Cheese is okay, is reviewed here, and has some tips listed below.
You can see actual photos of most of the Medifast meals on my Pinterest, here: Medifast Meals.
I also have a board of Lean and Green meals here: Medifast Lean & Green Meals.
Here are all the important information sheets you need to successfully do the Medifast program:
Quick Start Guide
Lean Options List
Green Options List
Meatless Lean List
Condiments and Healthy Fats List
Optional Snacks List
Transition and Maintenance Guide (old version)
Product Nutrition Guide
Other guides, including exercise, seniors, dining out, diabetics
*Scroll to the bottom of this page for current Medifast Coupons.
*Save 5% on your Medifast orders with ebates! It is free and easy to use and gives you cash back on your online purchases.
The most common complaint with the Hot Cocoa, Chai Latte and Cappuccino is LUMPS. No one likes lumps in their drink! To get a smooth, creamy texture, put the powder into a large mug. Measure one cup of cold water and pour in *just enough* water to make a smooth paste (3 Tablespoons or so). Use a fork or a mini-whisk to get it smooth. Then boil the rest of the water (microwave or mini water boiler) and add slowly while stirring. Amazing! No lumps!
I like to make the Hot Cocoa with coffee instead of water to create a mocha. You can also add 1 Tbsp of any sugar free syrup (caramel, hazelnut, raspberry, etc) OR a few drops of any extract (peppermint, orange, coconut) OR a few shakes of cinnamon (mixed in with the powder) to make a flavored Hot Cocoa or Mocha. In the summer I pour the mochas over a big cup of ice cubes for a Starbucks style iced mocha. LOVE it!
I also like to make a Reese's Peanut Butter Cup Hot Cocoa. Just mix 1 Tbsp of powdered PB2 into the cocoa powder before mixing and making into hot cocoa. Excellent!
You can also make any of the hot drinks into a shake by putting the powder in the blender with 1 cup of cold water and a handful or two of ice.
Hot Cocoa also makes great frozen truffles. Just put the powder in a bowl, add 3 Tbsp of water (or you can use 2T water and 1T any flavor sugar free syrup), mix until smooth and drop by teaspoons onto waxed paper on a plate. Freeze until firm (at least an hour). So yummy! These are amazing if you also add 1 Tbsp peanut butter (optional snack) OR 1 Tbsp cream cheese (healthy fat). Chai makes decent truffles as well, same method.
The most common issue with the Cranberry Mango drink and the Tropical Punch is: too sweet, too strong. I personally like them both over ice, or made in the blender with water and ice to create a slushie. Try adding extra water until they suit your taste. You can also freeze them to make popsicles out of them.
If you blend a Cranberry Mango drink with 1/2 cup water and 8-12 oz diet Mountain Dew with some ice cubes, it is really good! And I don't usually like Mountain Dew at all.
The puddings are one of my favorite Medifast foods because they are so versatile! You can make a lot of different things with them!
As pudding: The puddings can be lumpy if you don't blend them well. I use a mini whisk. They set up faster if you use very cold water. You can also add flavorings to the puddings, like sugar free syrups or spices.
For custard: add 1 beaten egg white or 2-3 Tbsp Egg Beaters to the cold pudding and then microwave it in a large bowl in 30 second increments, whisking til smooth and thickened. I love the chocolate pudding this way; reminds me of cooked Jello pudding.
For the BEST shakes: use 1 packet of pudding + 1 cup of water + 1/2 cup of small ice cubes. Rich and creamy and once again, you can add flavors. I like coffee in my chocolate shakes. Banana pudding makes a delicious shake, and it is great with PB2 added if you like peanut butter and banana.
For a "root beer float" shake: use 1 can of diet root beer, 6-8 large ice cubes, and a packet of chocolate or vanilla pudding in the blender. I blend everything with a half can of soda first and then when it is smooth, add the rest and blend. The chocolate + root beer tastes like a Tootsie Roll to me, and the vanilla + root beer tastes like a root beer float. The vanilla is also good with a diet orange soda (tastes like creamsicle!)
You can also make soft serve ice cream with the puddings, similar to a Wendy's Frosty. Just put 1/2 cup cold water + 1 packet pudding + 1 cup small ice cubes in a mini blender and blend until smooth and creamy. Great stuff as is, or you can add flavorings, coffee, peanut butter, or cream cheese. My favorite is the peanut butter (1 Tbsp) but I don't do it too often. Packs in too many calories. I sometimes add 1 tsp plain unsweetened cocoa for a dark chocolate effect.
I am not a huge fan of vanilla pudding, but it can be made into shakes and frosties and then you can add flavors, like sugar free syrups, Walden Farms strawberry jelly, or a spoonful of Matcha powder for a green tea shake. My favorite is the French Toast shake. See recipe under "Shakes" below.
Another thing I love to make is frozen candy bars. Yes CANDY BARS! You can make a totally simple, on plan meal that is the same size as a regular candy bar and, if you use chocolate pudding, looks much like a Crunch bar. This recipe uses no additional condiments so it is a real winner!
Mix up one packet of pudding according to package directions. Place one Medifast Crunch bar in a bowl and microwave it for 15 seconds to soften. Smoosh up the crunch bar with a spatula or spoon and then stir in the pudding. Mix and smoosh well until it is all incorporated. Spread this mixture into a container the size of two candy bars, or two smaller containers. I line my glass pan with wax paper. Spread it out and freeze for 2 hours. Remove from container and if you used one larger container, cut the big bar in half and wrap one for later use (keep frozen). This makes 2 Medifast meals and they keep well in the freezer and are even better after freezing overnight! The flavor combinations are endless. For a Crunch bar flavor I use a caramel crunch bar and a chocolate pudding. Some other yummy combinations:
chocolate pudding + peanut butter bar
chocolate pudding + mint chocolate bar
banana pudding + peanut butter bar
vanilla pudding + lemon meringue bar + 1/2 (or more) of a Medifast strawberry lemonade calorieburn infuser packet = strawberry lemonade calorieburn bar! So good.
Try different combinations and enjoy!
I tried making it with crushed ice. I tried using a snow cone maker and then adding the mix. I just never liked the texture. And when you freeze it to make it harder, it gets solid as a rock. Give it a shot with crushed or shaved ice. A lot of people do like it that way. But I finally got awesome, creamy, real ice cream-like results when I started using a Mini Ice Cream Maker. It's tiny and makes single serve portions of ice cream or frozen yogurt, so I just mixed my Medifast Soft Serve packet with 3/4 cup of cold water and put it in the fridge to chill for a half hour or so, then poured it into the ice cream maker, turned it on and had ice cream in under 10 minutes! I eat it right out of the little frozen bowl it's made in, so it stays cold and doesn't melt as I eat it. SO good! **Edited to add: you need to be sure the lid of the ice cream maker is seated down onto the body, or you may get a frozen layer at the bottom of the bowl which can cause the lid to raise up as it churns. Be sure the lid is seated properly and then press down on it every so often so that you don't have this issue.
I also like to make the Soft Serve into a shake. Just add about 3/4-1 cup of water and 1/2 cup of ice in the blender. Pretty good shakes.
You can also make cookies out of the soft serve. I found this recipe on the Medifast forums. They are pretty good and filling; they turn out flat and wrinkly and soft/chewy. When I first tried one warm I thought, "eh, this is okay." After trying them cooled, it was "these are pretty good!" and after they were stuck in the freezer for 45 minutes, it was "yum!" And the ones that I froze for several hours? I thought they were fantastic! So I highly recommend freezing these.
Soft Serve Cookies
In a bowl, combine 1 packet of Soft Serve (I used chocolate mint), 1/2 tsp baking powder, 2 Tbsp Egg Beaters, and 3 Tbsp water. Mix well and drop onto parchment paper to make 7 cookies. Bake at 350 degrees for 12 minutes. Cool (and freeze if you can!)
Soups and Chili:
ALL of the soups benefit from "soaking" them (which means adding hot water and letting them sit for awhile before eating). The cream soups can be fine with a short soak, but unless you want to break a tooth on a bean or pea you ought to soak the chili, chicken noodle soup, and wild rice soup for a few hours. You can add the boiling water and then put the soup in a thermos for later. You can add the water the night before and keep it in the fridge overnight, and reheat when ready to eat. But please soak the soups. They are so much better.
Flavor can be brightened by using low sodium broth instead of water when making the soups. You can add black pepper, hot sauce, onion powder, etc, but remember to count the condiments. Also, you can add veggies to your soups but remember to subtract them from your Lean and Green. So, if you use a half cup of veggies in your soup, remember you only have 2 veggie servings left for dinner. You can add some of your Lean to a soup as well, such as cubed chicken, but remember to subtract it from your dinner later.
Cream of Chicken is excellent with some fresh spinach added, or some chopped cooked mushrooms for a "cream of mushroom" spin. It's also great with a bit of curry powder added.
My favorite way to make the Chili is (after soaking) to add a few shakes of chili powder, 1/2 tsp of beef bouillon, 1/2 cup of canned diced tomatoes (such as Rotel), and one teaspoon of white vinegar. Cook on the stovetop til nice and hot. Be sure and deduct the tomatoes from your Green (one vegetable serving).
I could never really get a taste for the Cream of Broccoli soup, even when I tried adding 1/2 cup of cooked broccoli to it. So instead, I make Soup Chips out of it. Just mix the powdered soup with 3 Tbsp of water to make a smooth paste. I like to add a tsp of yellow mustard... seems to make them crispier. Then spray a glass dish or Corelle plate with Pam. Spread the batter on it as thin as possible. Microwave for 2 minutes and if it is solid enough, flip it with a spatula (if not, cook 30 more seconds, then flip). Then cook for 30 seconds, checking each time until it is somewhat browned but not burned. Let cool completely and break into chips. These are great with a wedge of Laughing Cow cheese as a "dip." (ETA: the soup chips are much easier to make if you use parchment paper on the plate instead of Pam! No sticking!)
My very favorite soup recipe of all time came from this blog. When I was a kid I always liked having a grilled cheese sandwich with a bowl of tomato soup. That's what this reminds me of, and it is quite filling!
Grilled Cheese Sandwich
Mix 1 packet Cream of Tomato soup with 1/4 cup Egg Beaters. The original recipe adds 2T salsa, but I leave that out. I add 1 Tbsp water instead. Pour this mixture into a preheated sandwich maker (4 little triangles), shut, and cook until done. Remove to a plate. Take 1 slice of fat free American cheese, cut it in half, and put each half between 2 triangles to make sandwiches. The cheese can be counted as your optional snack, according to Nutrition Support, although this is not 'recommended.' Subtract the Egg Beaters from your Lean.
You can also make flatbread out of the Cream of Tomato soup (and maybe from the Cream of Chicken, too, although I have not tried it). I found this recipe on the Medifast support boards and apparently it has been around for a long time. This large piece of flatbread is firm yet soft and can be eaten plain, topped with a portion of cheese from your Lean, used as a pizza crust, or spread with Laughing Cow cheese. You could also use it to make a veggie wrap with some of your Green portion and a bit of on-plan dressing.
In a bowl, mix 1 packet of Cream of Tomato soup, 1/2 tsp baking powder, 2 Tbsp Egg Beaters, and 2 Tbsp water. Spread this batter onto parchment paper, making a circle about 1/4" thick. Bake at 350 degrees for 10-12 minutes.
Well, you either love it or you hate it. My advice? Try it, but do NOT make oatmeal the first Medifast meal you ever try. You might end up in tears. But if you hate it, just set the packets aside for awhile and try again later. I really disliked the oatmeal for a long time. In fact, it took me almost a year to like eating it *as oatmeal* but now I love it! So don't worry, your tastes will change.
A lot of people say that soaking the oatmeal really helps the texture. Try adding boiling water and then leaving it to soak for 15-20 minutes before stirring and reheating. Adding a packet of Splenda and/or some cinnamon also helps. Some folks like to add extra water to make it a drinkable breakfast. I, myself, prefer to use LESS water to get a thick oatmeal that has some chew to it. I make it with a bit less than a half cup of boiling water, then let it sit for a few minutes, stir again and add a splash of Unsweetened Vanilla Almond Breeze almond milk. There are 10 calories and half a gram of carbs in 1/4 cup, so count it as half a condiment. Peach oatmeal made in this way is really good! Try adding more or less water to get the texture you prefer.
But my favorite way to eat oatmeal by far is to make it into muffins. It's simple, easy, and only uses one condiment. Since the oatmeal is a very filling meal, it's one of my favorite breakfasts! Here is the recipe: Medifast Oatmeal Muffins. Give it a try! If the bitter aftertaste of the oatmeal is what bothers you, try cooling or even chilling these muffins. You'll be surprised how much better they taste!
Another really yummy way I like to make the oatmeal is oatmeal custard. If you like egg custard or bread pudding you will probably like this. It is so filling for breakfast or makes a nice final meal of the day because it is sweet. I made this recipe up and I think it's awesome.
Prepare 1 packet of Medifast vanilla pudding by whisking with 1/2 cup of cold water. Set aside.
Prepare 1 packet of Medifast maple and brown sugar oatmeal by adding 1/2 cup boiling water and mixing well. Set aside for 20 minutes.
Combine the prepared pudding and oatmeal. Add 1 packet of Splenda, a few drops of vanilla extract, and 1/4 cup of Egg Beaters. Divide the mixture into 2 small ramekins (I used 5" glass round Pyrex dishes) and sprinkle the tops with cinnamon. Swirl it into the surface with a spoon. Bake at 350 degrees for 22 minutes. When you move them they should wiggle a lot and look undone in the center, but more solid at the edges. Cool, and chill overnight or for several hours. Each dish is one MF meal, 1 condiment, and a very tiny portion of your Lean (2T Egg Beaters). I like to top this with 2 Tbsp fat free Reddi Wip, which only has 5 calories and I count as a condiment.
The most common complaint about the pancakes is, "they were too runny! Never set!" And the most common solution is: did you accidentally use 1/2 cup of water instead of the 1/4 cup called for? Give it another try, using 1/4 cup water or even slightly less. I get better results when I mix the batter and then let it sit for 5 minutes while I get the pan ready. Use a nonstick pan. Get it hot (medium heat). Use Pam if sticking is a problem. Pour the batter in (you can do 3 small pancakes or one big one). Now leave it there! Don't mess with it. Wait until it looks like it is starting to set, like real pancakes. When you can put a spatula under the edge to flip it, and the edge is solid and not runny, flip it. Let it cook another minute and you're done!
Some people want their pancakes to be fluffier. You have several options to accomplish this:
1) add 1/4 tsp baking powder when mixing it up. Let it sit for a few minutes before cooking.
2) use 0 calorie club soda or sparkling/carbonated water instead of plain water and cook right away.
3) add a beaten egg white to the batter and cook.
I like to use Vermont Sugar Free Maple Syrup on mine; one Tbsp has about 1 g carbs so that is 1 condiment. On hungry days, I sometimes make a PB&J out of my pancake: when done and still hot, spread with 1 Tbsp peanut butter and 1 Tbsp Walden Farms jelly of your choice (I like blueberry or strawberry). Eat open faced or fold in half. SO good. The peanut butter is an optional snack, and the jelly is a condiment.
You can use a plain pancake as "bread" for various sandwiches, but I find them too sweet for that and use the soup bread (see recipe on this page) instead.
You can add a bit of Egg Beaters to the plain pancake batter to make a thinner pancake/crepe (not too much! It won't set if you go overboard.) Then you can use some of your Lean (ricotta sweetened with Splenda) or your Healthy Fat (1 Tbsp cream cheese sweetened with Splenda) as a filling, roll it up and enjoy. Good with a sprinkle of cinnamon, too.
The easiest way of all to enjoy the pancakes (either the plain or the chocolate chip) is to make them in a coffee mug in the microwave. Just take a nice large mug (if it is too small it will boil over), put 1/4 c water and the pancake mix in there and stir with a fork, wait a couple minutes, then nuke it for 55 seconds. Done! You can then dump it out and eat it by hand, or just grab a spoon and eat it from the mug. I usually top it with 1 Tbsp sugar free syrup right in the mug and eat with a spoon. I love how the chocolate chips pool at the bottom of the mug! My favorite "mug muffin" was suggested to me by a commenter on my blog, Lillabeth. Mix up the plain pancake in the mug with 1/4 c water, and then add a few drops of lemon extract and a couple shakes of poppy seeds. Mix and nuke 55 seconds. This makes a fantastic lemon poppyseed muffin! No syrup needed. So good in the morning with a cup of coffee.
I am not a fan of the "new" pretzels, which are very similar to little breadsticks. However, they taste better if you dip them in something. I dipped the Cinnamon Pretzels in a mixture of cream cheese (Healthy Fat or a Condiment) and Splenda, and I dipped the Honey Mustard Pretzels in either yellow mustard or a Laughing Cow Light cheese wedge.
The bars are great as is, or for a change of pace, try microwaving a bar for 10-20 seconds and eating it with a spoon. The chocolatey bars and the caramel bars are nice and soft and gooey that way. You can also freeze the bars which is yummy and it takes a lot longer to eat them. Try cutting your bar into little squares and freezing them in a baggie for a longer-lasting snack.
I also found a way to have "cereal" for breakfast using the bars. The first time I did this, I used a Fruit & Nut Bar, chopped it into Cheerio-sized pieces, and put it in a bowl. Pour 1/2 cup of unsweetened vanilla almond milk over the pieces and you have breakfast cereal! The almond milk counts as 1 condiment. This is also good with other flavors of bar, like Cinnamon Roll, Oatmeal Raisin, and Chocolate.
If you are craving something salty/sweet, try warming a Caramel Crunch bar for a few seconds aand then pressing a bit of coarse sea salt into the top layer. Salted caramel is delicious!
You can also make cookies from your bars and they are awesome! See the recipe under "Brownies" and another under "Soft Bake" below. Or you can make the frozen "candy bar" recipe under "Puddings" above.
The brownies are pretty good as is. I personally like my brownies moist and fudgey, so here is how I make them in my high-powered microwave:
Mix 2T water and 1T any flavor sugar-free syrup into the brownie mix in the included tray. Microwave for 55 seconds at 70% power (sometimes if I want it less fudgey, I go 80%).
Then, you can do any of the following:
Eat the warm brownie.
Spread 1 Tbsp peanut butter on the brownie and let it melt and eat it. (peanut butter = 1 optional snack)
Chill the brownie, with or without peanut butter, and eat cold.
Freeze the brownie in its tray until it is solid. Then peel off the tray and eat it (this is so good!)
You can create flavor variations by using sugar free syrups, diet sodas, or coffee in place of the liquid. You can add extracts like peppermint or orange, or spices like cinnamon. You can split your brownie in half, make a batch of Medifast soft serve ice cream, and place half the soft serve on each brownie half (eat one now, freeze one in a baggie for later). You can also make cookies.
Brownie Crunch Cookies
Microwave 1 Crunch bar for 15 minutes to soften. (You can use any flavor, but I like Caramel best and Peanut Butter second best). Add 2 packets of Brownie mix and 4 Tbsp water to the softened bar and use a spatula to mix thoroughly into a stuff dough. Divide the dough into 3 equal portions and place on parchment paper or a plate sprayed with Pam. Microwave for 2 minutes and 15 seconds (or longer, based on your preference). This makes 3 Medifast meals and they can be frozen (and eaten frozen, too!)
Another thing that lots of people like is to just mix up the batter and freeze it for an hour or two. It tastes rich and fudgey. I have also tried putting the batter in the tray, microwaving it 15 seconds, stirring, microwaving 15 more seconds, stirring, and then freezing. Fudgey and good but not as dense as raw batter frozen.
Another great way to use the Brownie mix is to make a muffin! This is by far the best muffin I have come up with. Just mix the Brownie packet with 1/4 tsp baking powder, 1 Tbsp Egg Beaters, 2 1/2 Tbsp water, and (optional) a dash of cinnamon. Put the batter in a little custard cup sprayed with Pam and microwave it until just done. In my microwave, that's 1 minute at 90% power. Super good!
The Soft Bake (chocolate chip cookie) is good as is, but if you want a more cookie-like experience, just mix the batter with 2 Tbsp water and then plop it onto a sheet of Parchment paper (NOT wax paper!), wet your fingers, and spread it into a big flat cookie. Microwave it for 60-90 seconds until firm. You can also make delicious crunchy cookies like this: mix the cookie dough up as usual. Microwave an Oatmeal Raisin Crunch bar for 15 seconds and smoosh it with a spatula. Add the cookie dough and smoosh it around until combined. Form two cookies on parchment paper, smooth them with wet fingers, and nuke for 2 minutes (both at once). Cooking it a little longer makes it more crunchy; I usually go 2:15. One cookie = one Medifast meal. So good and crunchy when cool!
Soft Bake can also be just mixed with 2 Tbsp water and eaten "raw" like cookie dough. You can also make a fabulous shake out of it! You can blend the packet with 1 cup of cold coffee and some ice, or you can blend with 1 cup of unsweetened vanilla almond milk, a handful of ice, and a spoon of instant coffee granules or a Starbucks Via packet to make a great, creamy Java Chip Frappuccino.
You can also make a little muffin from the Soft Bake using the muffin recipe under "Brownies" above.
I am not a shake fan. I used almost no actual shakes in my Medifast journey. I strongly prefer shakes made from puddings (see above) or the Ready-to-Drink Medifast chocolate shakes, chilled. Yum! But if you do have shakes, they are much better in the blender with the required amount of water plus a handful of ice. Some people "soak" the shakes by mixing them up with water an hour or more ahead of time, storing in the fridge, and then blending with ice when needed. It takes some of the gritty texture out of them. *Edited to add: I finally tried the "soak" method and what a difference! I always thought people were crazy saying their shakes were like actual milkshakes. Mine were more like thin drinks with crushed ice floating on top. But once I tried soaking, I will never go back! Mix or blend the shake powder and water and then stick it in the fridge for an hour or two. Then add ice and blend. VERY thick and creamy, almost like a real shake! Smooth, too.
You can perk up your shakes by adding sugar free syrups for flavor or blending them with half the water, a handful of ice, and a half can or more of diet soda. Try different combinations until you find one you like.
My favorite shake is something I made up because I did not like the Vanilla shakes. This is very yummy!
French Toast Shake
In a blender, mix 1 packet of Vanilla Shake OR Vanilla Pudding with 3/4 cup cold water, 1/2 Tbsp sugar free vanilla syrup, 1/4 tsp maple extract, 1/4 tsp imitation butter flavor (I found this in the grocery store with the extracts), and a dash of cinnamon. Then add 1/2-3/4 c ice cubes and blend until smooth and creamy. It really does taste like French toast!
Another way to use your shakes is to make "shake cakes." There are a million variations of shake cakes on the Medifast forums, but here is the one I liked best.
Spray a small ramekin or custard cup with Pam or use a Medifast Brownie tray to cook this. Mix 1 packet of Vanilla Shake and 1/2 tsp baking powder. Add 1 Tbsp Egg Beaters and 2 Tbsp sugar free syrup, any flavor (vanilla is good, so is caramel). Mix until it has a batter consistency. You may add cinnamon if you like. Put the batter in the dish or tray and let it sit for 5 minutes. Then microwave for 60-70 seconds. You may have to nuke for shorter or longer periods, depending on the wattage of your microwave, but you want to nuke it just until the center looks done and not wet. No longer. This recipe does use 2 condiments so be aware. You can eat it warm or let it cool and smear it with cream cheese frosting if you have a Healthy Fat to use (1 Tbsp cream cheese plus a bit of Splenda). I think any flavor shake would work in this recipe.
You can also make a really yummy, fluffy, richly flavored dark chocolate shake cake with minimal condiments. When I started using more whey based meals and less soy, I started making these instead of using the Medifast Brownies. Mix one packet of Dark Chocolate Antioxidant Shake, 2 Tbsp plus 1 tsp water, and 1/4 tsp baking powder with a fork until smooth. I do this in a spare Brownie tray but you can use a small glass ramekin or silicone dish. Microwave for 45-60 seconds until it looks done, like a cake. My new, rather powerful microwave took 45 seconds. Tweak the time as needed to get the cake done but not overcooked.
One more super awesome shake recipe that I found here. It's banana french toast. The original recipe calls for stuffing the french toast with sweetened cream cheese, but I don't think it needs it. I love this for breakfast!
Banana French Toast
Mix 1 packet Banana Shake, 2 Tbsp Egg Beaters, 1 Tbsp sugar free vanilla syrup, 1/2 tsp baking powder, and 2 Tbsp water. Pour this mixture into 3 triangles of a preheated sandwich maker. Shut and cook until done. Remove to a plate and enjoy! Great topped with Walden Farms or other sugar free syrup (count your condiments!)
Macaroni and Cheese:
This seems to sometimes have too much sauce. You can fix this in one of several ways:
1) add 3 oz water instead of 4 oz, or
2) let it stand after cooking (30 min or longer) to let the water absorb, and then reheat it, or
3) add something yummy to take up the extra sauce. Try a half cup of steamed broccoli from your Green, or some chicken chunks or canned tuna from your Lean.
You can also make the mac and cheese as directed and then top with a sprinkle of reduced fat cheddar from your Lean and then bake it in a toaster oven to get that cheesy, crusty top.
Making It Easier
I have a couple of kitchen gadgets I have found invaluable on my Medifast journey! They are inexpensive yet make meal preparation so much easier every day.
My #1 very best kitchen tool, both on and off Medifast, is my Hot Shot hot water dispenser. It is just a simple little thing that sits on your countertop and boils water for you. You just pour your measured water in the top, press a button, and in under a minute you have boiling water! Press another button and dispense the hot water directly into your mug of hot cocoa or your bowl of soup or oatmeal! Love this thing! I always use it to make tea and instant coffee, too, and my kids use it for instant soups.
My #2 tool I also use daily is my Hamilton Beach personal blender. It is just a small but powerful blender for making drinks and shakes on Medifast (or smoothies off Medifast!) I love this because I don't have to dirty the big blender and a cup to make a shake; I just make my shake in this and drink it right from the blender cup! Rinses out easily, too. I make my pudding frosties in this and it chops the ice very fine. I got some mini ice cube trays because I thought it would be easier on the little blender than big ice cubes, but I use this every day and it has been going strong for over a year! I got mine at Wal-Mart, but amazon has it for the same price with an extra jar and lid! Nice deal.
#3 is something I used mostly in cold weather: a Nissan Thermos with a tea infuser. I used this for when I was on the go, for my Hot Cocoa or Chai Latte. It keeps things nice and hot. You can also use it for the soups. It is narrow and fits in a car cupholder, and it has a little screen tea infuser to make tea in it, too.
#4 is this awesome Thermos Food Jar which is short and fat and comes with a folded-up metal spoon in the lid (how cool is that??) I love this thing; you can make your soup or chili or mac and cheese in here in the morning and take it with you so your lunch is hot and ready at noon! A tip: rinse it with very hot water to warm up the interior before adding your very hot food, and it will stay warm for hours!
And finally, especially in summer, I love this iced drink tumbler to bring along a meal without drawing any questions or attention to what I am having. I made lots of iced hot cocoa mochas in this thing and everyone assumes it is just an iced mocha. You can use it for Medifast iced teas and cold drinks or just plain iced coffee. I love the nice sturdy straw that it comes with; it has a little "mixer" end to stir up your drink every so often.
***More Tips and Recipes to Come. Check Back Later!***
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See website for complete details on program and discounts. Consult your physician before beginning a weight-loss program.
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An Awesome Half Marathon Eve in Vermont
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