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Green ideas for Medifast plan?

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Ok, I'm totally fine with the lean part, as I don't run out of things to cook, but the green part is getting to me. Broccoli, cauliflower, green beans, salad - bored. I don't like mushrooms or spinach. Any other ideas???..

Comments (5)

I do half cup of cucumbers and half a cup of tomatoes and toss it with a little italian dressing. I put in 1 wedge of garlic and herb LC cheese. Yummy!..

Comment #1

I've been shredding cabbage with my food processor (I use the shred blade). I put it in a microwave safe casserole, add a little water (or no fat, low sodium chicken broth), like maybe 2 tbsps.) and nuke it for 10 minutes or until tender (your microwave may take a bit longer, since mine is unusually fast). Even if you don't normally love cabbage, this is pretty good. It's great in stir-fries (using PAM of course), or as faux rice, or just as a side dish..

I also like mung bean sprouts (I get the fresh ones). They can be eaten raw or cooked and have a satisfying crunch..

Roast zucchini or summer squash or bell pepper (spray with PAM, a little salt and pepper) on a cookie sheet lined with foil. Cook in a preheated oven at 400 (or 375 if you have convection) about 20-30 minutes or until they're done to your liking..

Hope this helps...

Comment #2

There are some amazing cauliflower recipes on the discussion boards and online. Here's a few of my faves!.

Http://www.askaboutmyweight.com/2010...ice-casserole/. heese. +long.

I also LOVE spaghetti squash - it's just like spaghetti. Here's an easy recipe for a spaghetti bake.

Http://www.askaboutmyweight.com/2010...i-squash-bake/.

One of my Medifast buddies also has a blog w/ some great recipes. Her site is www.newbeautifulme.blogspot.com.

Hope these help..

Comment #3

Many thanks for these great ideas - I loved them!!!..

Comment #4

I am not really a cook, but I have started sauteing vegetables in a skillet with a little chicken broth, thanks to an AWESOME recipe that was posted for zucchini ribbons. You just put about 1/8 cup in a skillet, heat it up, and add your zucchini, asparagus, squash, or whatever and cook it covered (stirring occasionally) until they are tender. Sometimes I add a wedge of lite laughing cow or a tablespoon of balsamic vinegar for a change of taste. You can then add your meat if you like and serve it up! I highly recommend the "zucchini ribbons" recipe on the recipe blog. Good luck!..

Comment #5


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

 

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