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Any Medifast recipes with Mexican rice?

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I think I read somewhere, that someone mentioned "mexican rice". I was just curious if there was an actual recipe somewhere for that. I think I could swing it..but was curious how any of you have made it.....

Barb..

Comments (40)

Oh, it is soooo goodmade with grated cauliflower. If someone else doesn't post it by the time I get home from work I will. I have it saved on my home computer. Or you can search for it by looking for the Mexican chicken recipe which is also dee-lish...

Comment #1

I will try that..search..I tried a few things......let me see if that works...thanks starbuck....

Comment #2

It's been a while since I posted this, so for any of the new people that might be interested here it is:.

Here are a couple of my favorite MF-friendly Mexican recipes (they are from Linda's Low-Carb recipes):.

MEXICAN CHICKEN.

1 pound boneless chicken breasts.

1 teaspoon Seasoning for Tacos.

Salt, to taste.

1/2 cup enchilada sauce (I recommend Pace brand enchilada sauce. It's the only one I've found without starch added.).

4 ounces LF cheddar cheese, shredded.

3 green onions, chopped.

Sprinkle the chicken on both sides with taco seasoning; grill or saute. Cut chicken into cubes and place in a PAM-sprayed 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat chicken. Sprinkle cheese over chicken and bake at 350 for 10-20 minutes, until hot and bubbly. Scatter green onions over the top..

Makes 4 servings.

Per Serving: 266 Calories; 12g Fat; 33g Protein; 4g Carbohydrate; 1g Fiber.

MEXICAN "RICE".

10 ounces fresh cauliflower, grated, 1/2 medium.

1 small onion, slivered, 2 1/2 ounces.

2-3 tablespoons Smart Balance spread or oil or a combination.

1/2 cup salsa.

1/8 teaspoon garlic powder.

3/4 teaspoon salt, or to taste.

1/4 teaspoon pepper.

1/8 teaspoon granular Splenda.

In a very large skillet, with a lid, saut the onion in spread and/or oil until tender. Stir in grated cauliflower, then remaining ingredients. Mix well. Cover and simmer 10-12 minutes until the cauliflower is tender, but not mushy, stirring occasionally.

Makes 6 servings.

Per Serving: 56 Calories; 4g Fat; 1g Protein; 5g Carbohydrate; 2g Fiber..

Comment #3

That looks amazing Sue!! I guess I'm making a trip to the store after work. =).

Just in time for Cinco de Mayo!!..

Comment #4

Wow those recipes look awesome. Thank you for posting them..

Comment #5

This dinner was great........both Hubby and myself really liked it. YUM!!! thanks for the recipe......

Comment #6

Mmm I want that chicken..

Might try the rice with summer squash instead of cauliflower - i've found it works better as a rice substitute in most things..

Is that smart balance spread something we're allowed to have? should I just sub 2 tbsp of olive oil? or could I even get away with just 1 tbsp?..

Comment #7

I made the rice tonight with a few little tweaks. I added about 1/4 cup chopped bell pepper, left out all the oil / margarine and used a little Pam spray instead. When it was done I tossed in 3 oz diced cooked chicken, 1 oz shredded low fat cheddar cheese and topped with 1 T. of low fat sour cream..

I AM IN HEAVEN!! I will definitely be making this very often!.

THANK YOU, THANK YOU, THANK YOU FOR THE RECIPE!..

Comment #8

I made this recipe this weekend and it was fantastic. Unique taste, everyone liked it...

Comment #9

Bumping for the AWESOME MEXICAN CHICKEN AND "RICE" dish. Thanks Suesully!! You rock!..

Comment #10

I hate to sound lame but, with all that chicken and cheese, does it work out to be your lean and green exactly? What about the rice, is that you green? What about the enchilada sauce? Is that a condiment?..

Comment #11

The goal is to keep your daily calories b/w 800-1000 per day and your carb. count b/w 80-100. If it works into your daily allowance, then the recipe works. The nutritional breakdown is given w/ the recipe. The rice is "green" b/o the cauliflower. The enchilada sauce is counted in the recipe. I hope that helps...

Comment #12

Thanks for re-posting this recipe! Looks great and can't wait to try it...

Comment #13

Whoa. definitely gonna have to try that rice dealio...

Comment #14

I made the Mexican rice today. It's very good, had to cook it for a long time to get it to a "Rice" texture though. Thanks for the recipe!..

Comment #15

I loved this.

I am not a cook & my rice was soupy as I used to much salsa but it was sooo good.

Chicken is good too !..

Comment #16

Holy crappers, I am drooling!! that stuff looks too good to be eaten on this diet...matter of fact, ANY diet!!!.

I will try this tomorrow~!! thank you!..

Comment #17

I love anything mexican and this looks delish! I am making this tonight! Thanks soooooooooooooooo much!..

Comment #18

Funny to see this post I wrote last May........probalby haven't made it since then either..and man it was good...thanks for re-reminding me about this......I have to make it again..now that I am back on plan........... :-)).

Barb..

Comment #19

What brands of Salsa are good options to use? Could you use some Jalapenos and the Medifast COT soup in the "rice"..

Comment #20

I made this last night and it was excellent! My whole house ate it and loved it.....we spiced up the "rice" with some jalenpenos and it was super tasty and had a huge kick to it!!!..

Comment #21

I'm bumping this recipe again because I made it tonight and it's sooo yummy. it's the best L&G i've had since I started MF.

Thanks suesully!..

Comment #22

I've been making this for a long time...LOVE THEM BOTH!!!!!!!!.

Pat in So. Cal...

Comment #23

I just made these this weekend and have been eating them for a couple days now. I never get tired of this recipe...

Comment #24

I made both the chicken and rice it was great even my hb ate it and took leftovers to work the next day and I'm the one on Medifast I was supose to get the leftovers lol.

And ive made the rice again allready..

Comment #25

Herdez salsa doesnt add any sugar! it's the best ive ever had from a jar, too!..

Comment #26

This will be great with shrimp also cant wait to try I love eating different things an the pic look great yummmmmm..

Comment #27

Wow...I posted these recipes over two years ago. Glad that people are still enjoying them. They are pretty tasty...

Comment #28

Anyone willing to help me turn this into a one serving L&G? or even a casserole that incorporates it all?? I'd so appreciate it!!.

Thanks!..

Comment #29

Hi Nini,.

I tried a "cauliflower rice" recipie similar to this (it's on the boards somewhere...it sauteed the cauliflower with soy and stirred in some scambled egg for more of a fried rice flavor) and it was great. Don't worry about making more than you need. It warms up really well in the microwave and is yummy. If I recall, I had about 1 & 1/2 c. of the cauliflower mixture and counted it as my green for the day..

This mexican flavor variation looks good too and I'll be trying it later this week when I get back from a brief out-of-town trip...

Comment #30

I posted a week ago my version of this only I mixed it with cheese and stuffed green chilies with it over 80 people looked but none commented. Let me tell you again it was soo good. I fried the "rice" with garlic then added some fresh salsa. it was so good!!..

Comment #31

Nini, the chicken would be easy enough to make into a single portion but the cauliflower rice is a lot of work to just make a little bit. I often made the cauli-rice in a big batch plain and seasoned single portions to go with whatever dinner I was making..

P.s. I still make cauli-rice and mashed cauliflower faux potatoes in Maintenance...

Comment #32

Great recipes! Just made them both tonite. Didn't change a thing. The whole family loved it. Keep up the good work...

Comment #33

Ok now try the rice with lime juice and cilantro, oh so yummy..

Comment #34

I loved this recipe. Now I can't wait to try some other variations. Hubby was a little sceptical but survived very well. He's such a good sport and so supportive. Thank you all...

Comment #35

This looks wonderful!!.

I'm waiting for my order to come in to start, but I'm looking for great L&G ideas...

Comment #36

Looks amazing!! definitely want to give it a try, but I'm a little confused...how does one grate fresh cauliflower?..

Comment #37

I made the cauliflower rice last night and it was sooo good and I am a total mexican rice snob! I added a little cumin and some minced garlic. YUMMY! making it again tonight!.

I thought the same thing about grating the cauliflower but it's really quite easy, just cut your portion off and start grating it like you would a block of cheese...

Comment #38

Thanks for these recipes! The Mexican rice was a real favorite for dinner tonight. We used part zucchini with the cauliflower. It was great - a definite keeper recipe!.

I used a "salad shooter" for the cauliflower & zucchini - worked great!..

Comment #39

Ive been dying to try this. but am worried that it's too much on the added seasonings. if I were to make the chicken and rice (pics,recipe, and info on page 1) for dinner one night. I mena is that ok? is it OP to have BOTH for dinner? or would ibe going over allowances?? seems there are ALOT of spices added and not sure if it would be good/ OP to have both in one night. ?? or would it be better to split them in to seperate meals. any help/advice is greatly appreciated! thanks cant wait to try these...

Comment #40


This question was taken from a support group/message board and re-posted here so others can learn from it.

 

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