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Favorite Lean/Green
Dralit
Posts: 11
Today is day 10 and I am just looking for some ideas. Is there a l/g meal or two that you really enjoy and look forward to?
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check out this website for some really good L&G meals. My favorite on this list is the meat lasagna. We were given this site by the Medifast center so they are approved for the program. I also like to do just a beef roast in the crock pot with beef broth, cabbage and mushrooms as well. I am a big fan of cabbage though so we eat a lot of it at our house.
http://www.sandyskitchenadventures.com/p/medifast-recipes-only.html0 -
Right now I'm trying to clean out the freezer so its mostly chicken breast over greens or tuna over greens0
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Hard to choose one. I love spaghetti squash with tomato sauce and super lean ground sirloin, spicy shrimp & chicken gumbo, spinach dip and crispy zucchini chips and meatball salad.
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Cauliflower pizza & zucchini lasagna. Too hard to choose just one!!0
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Good topic. The cauliflower pizza and some other recipes are just way too complicated for me. I like easy.
My favorites are:
- Shrimp tacos - Shrimp with homemade taco seasoning (cumin, cayenne pepper, garlic powder, lime juice - I make it up and to be honest, don't count my spice condiments) served over raw shredded green cabbage. Or with broccoli.
- London broil with side of steamed veggies
- Chopped salad with chicken for lunch.
- Turkey burgers with salad
I'm definitely looking for some new ideas.0 -
I've only just started, but I think that three scrambled eggs, with 2c of chopped spinach leaves and 1/2 cup chopped peppers/mushrooms/maybe onion will be a go-to meal for me. But then, I love eggs. So nutritious, filling, and tasty! That meal at breakfast the other day kept me going for literally the entire day - the MF foods felt like extra snacks, not necessary nutrition. :-)0
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I've only just started, but I think that three scrambled eggs, with 2c of chopped spinach leaves and 1/2 cup chopped peppers/mushrooms/maybe onion will be a go-to meal for me. But then, I love eggs. So nutritious, filling, and tasty! That meal at breakfast the other day kept me going for literally the entire day - the MF foods felt like extra snacks, not necessary nutrition. :-)
You are a life saver. I haven't started yet, but been thinking of L and G meals. Eggs and spinach would be perfect one night when I am not feeling steak or chicken (I'm picky and don't eat any fish and rarely any pork products).
I tried mashed cauliflower tonight and it was delicious. It's going to replace my white rice with my protein.0 -
Crack slaw is great if you miss that take out chinese taste it is super easy and one of my favorites, along with chicken burgers and taco bake!0
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I love turkey burgers. I get mine from Central Market. I also like morning star farms tomato basil pizza burgers. For greens I normally have salad or cauliflower mashed potatoes.0
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This isn't perhaps the 'easiest' meal (although, it is for me, since my hubby does most of the prep, ha ha!), but I am finding that I looooove it.
I have my hubby make a couple of steaks the night before - we can never, never remember to defrost meat for anything, and even if we try, it seems it's still frozen when we need it, so I looked up online how to cook meat starting from frozen.
He takes the frozen steaks, and sears them with the blowtorch - yes, you read that right. :-) Not only does it make for a tasty steak, but my pyro-loving husband has way too much fun doing it. After they're seared, they go into a 200-degree oven for.....I think it's about an hour. I'd have to check exactly how long.
Anyhow - that makes the juiciest steak that I've ever had at home. After resting and cooling, it gets popped into the fridge, and the next morning I weigh and slice it, and take it to work for lunch. I nuke it (which takes care of any residual pinkness), and put it on a bed of lettuce, with a 1/2 c of whatever chopped veggie I'm feeling that day. Now technically, as I understand it, fully on-plan means that I'm not allowed any extra fats with that, since it's 5 oz of steak - just lean, not leanest. But I'm tracking my calories and carbs here, and for me, I feel that keeping my carbs within that 80-85 range is the most important - a few extra calories from fat is not going to mess me up. So I add 2T of low-fat/low-carb dressing to that salad - usually the Kraft zesty italian, or the Greek vinaigrette with feta and oregano. (I would probably adore simple olive oil and lemon juice with a pinch of salt, too.)
That makes the biggest, tastiest lunch. I find myself SO looking forward to it on the days I take it.0 -
I have two favorites!
One is stuffed bell peppers (made with ground turkey and cauliflower "rice").
The other is zucchini noodles with diced chicken and a peanut sauce! I use 1/2 tbsp natural peanut butter (no extra sugars and as low in carbs as you can find) with enough water to give you the consistency of a thick gravy. I add a pinch of pinch of stevia and crushed red pepper for kick. Drizzle over the noodles and chicken and YUMMMMM!!!0 -
I like Chilean sea bass. Baked with lime juice and jalapeno0
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I have a new favorite lean & green that I love so much, I had to share: zucchini "noodles" and meat sauce. I didn't strictly measure this one out for 100% compliance with 3 greens/1 lean/3 condiments but I think it's pretty close to being legal.
1. Zucchini and/or yellow squash noodles: I used my mandolin to juliene the zucchini and yellow squash. (I like using both because it's more colorful.). Get 2 greens out of this, so 1 cup or weigh it. Sautee in pan sprayed with pam until done, maybe 3-5 minutes. (I am not the biggest zucchini fan but decided I like it more than spaghetti squash. I like the texture better.)
2. The meat sauce: Cook 1 lb of the leanest ground beef you can find in a large pan. Add two links of hot italian chicken sausage. Cut off the casings of the sausage and add to the ground beef to mix and cook together. Add seasonings: onion powder, 2 fresh garlic cloves, oregano, crushed red pepper flakes, fennel seeds if you have them. (This is where I'm not sure about the condiments. This makes 3 servings so you can have up to 9 condiments). Once the meat/sausage/seasonings mixture is cooked, transfer to a sauce pot, leaving any liquid fat behind (if any), and add 3 servings (1.5 cups) of strained or crushed tomatoes. Add more seasonings if you want at this point. Let simmer for ~20 minutes. The longer it cooks, the more flavorful the meat will be. Serve over cooked zucchini. 3 servings at approx 1 cup each. I approximate 1 lean, 1 green, and all my condiments.
I think I'm going to eat this every night for a long time, I like it that much.0 -
I loooooooove zucchini noodles and I doubt I'll ever go back to regular pasta.
Your meat sauce sounds really good!0 -
I do chipotle chicken salads. sometimes double chicken, salsa and hot sauce, nothing else.
also found the petite steak at ruby tuesdays, i like that one too0 -
I eat a lot of the Morningstar type veggie burgers, especially the santa fe burgers. Instead of eating two, I'll plop a fried (no oil or butter) egg on top. I am also eating a lot more kale lately. I was never a big fan of cooked spinach and kale is pretty tasty if you don't cook it to death. Of course, I often eat really big salads and throw some fava beans on top for the needed protein. Just have to watch the carb count with beans.0
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My old stand-by is Mock Potato Soup and then I sautee scallops for the Lean and add to it for a chowder tyoe soup.0
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I like shrimp stir fry with zucchini, mushrooms and green beans. Love the frozen green beans at Trader Joe's. Saute with olive oil and season with red pepper flakes for a little kick. Quick and easy.0
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