L&G Inspiration?

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Hi everyone,.

I'm in need of inspiration for my L&G. I've been enjoying my grilled chicken & veggie salads, but I'm going grocery shopping tomorrow evening and I wanted to mix it up a bit.

I would love to hear what your favorite L&G is. What's on your plate?..

Comments (16)

So far one my favorites is to add spices and ground meat (beef or turkey) to a pakcage of Medifast chili and make a taco salad with it...

Comment #1

I made something yesterday that I had never had before in my life, and it was freaking good. I baked a chicken breast earlier in the day, just chicken, naked, no nuthin.

Then later, I cut it up in a large dice (6oz), and put it, and a cup of chopped hearts of palm ( I had never had them before and really enjoyed their taste and texture, plus they are cheap, yee ha!) and 1/4 cup small dice celery, 1/16 tsp black pepper, and 1 TBSP mayo. It was some of the BEST chicken salad I have ever had. I sat there eating it one forkful at a time talking to myself about how damn good it tasted between bites. (I think I scared my cats.).

P.S. in case you're wondering... I had already mixed 1/4 cup collard greens (.5 green) in my chicken soup @ lunch time, hence the 1.25 c. (2.5 green) veggies in the chicken salad. - By the way, this is delish, and good for the doody too!..

Comment #2

Egg beaters are a staple for me, because they fill me up. I'll cook ground beef sometimes, and freeze it in 5 ounce baggies. Then I take 2 baggies beef + 2 pints egg beaters and cook together in a 9x13" pan = 4 leans. I might add 6C roasted/steamed veggies (red peppers, zucchini, mushrooms, spinach, etc) and then it's 4 L&Gs..

Instead of the beef I might use chicken breast, or feta or other reduced-fat cheese. Or use 4 ounces cheese, 5 ounces beef, 2 pints egg beaters = 4 leans. It's endlessly mix-upable.

I will often make 2 pans on the weekend, and eat 6 during the week and freeze 2 for a week when I don't have my act together. The only tricky part is keeping track of how many healthy fats you get with each batch, once they've been rattling around in the freezer for a while...

Comment #3

These are the L&Gs that I like to make:

Comment #4

In the beginning, I would buy steak, cook it in a grill pan with asparagus and mushrooms. It felt so indulgent, yet was on plan.

Now I love grilled chicken breast with a touch of mustard while it is cooking, sprinkled with McCormick's 1 Step Chicken seasoning, garlic and herb variety. Take it off before it gets dried out. Basic steamed vegs - like broccoli, cauliflower, mushrooms, green beans or asparagus. I am not much of a fan of cold vegetables.

And when I don't feel like cooking, canned tuna with mayo on top of a bed of lettuce.

I did make the cauliflower pizza the other day and was amazed but it was a lot of work. Most days I could care less about dinner and am happy with very basic, simple meals. This was one of the biggest surprises about this program (almost 4 months and 52 pounds lost). I never thought food would not be a big deal...

Comment #5

I, like Freya, love the eggbeaters! I make pans of "crustless quiche." I also love TOFU! I buy the extra firm, freeze it (because it changes the texture a bit.) thaw it, press it, slice it, marinate it, (my fav marinade ingredients below) and bake it-twice. It's not as much work as it seems. Took me longer to type this then it does to actually do! Comes out tasting like a buffalo chicken cutlet! I will sometimes cut the slices into crouton sized pieces before the 2nd baking, bake til crisp, and use as croutons. There's some fun desserts to make with the silken(extra soft) tofu too. Don't count the tofu out until you've tried it some different ways. Many people think they hate it, and when I have them taste it the way I've cooked it, they don't even realize they've eaten tofu!.

Another fave is the Tunacakes! 1 Medifast Crab soup, 1 pouch starkist tuna, (6.4 ounce) and 2 TBS egg beaters. Grind the soup in the blender til fine powder, mix with tuna and eggbeater, into the frying pan, serve over a bed of spinach, with dressing. (made with same ingredients as my buffalo marinade for the tofu, to taste.).



Franks Red Hot Wing sauce, 2TBSP (0 cal, 0 carb/tbsp...but I count 1 and 1).

Kraft Free Zesty Italian Dressing, 1 TBSP (15 cal, 3 carb/tbsp).

Splash of soy sauce.

Tobasco to taste.

Emulsified in blender......

If using as a marinade I also add water so that the tofu(or chicken...)can soak in it..

Hope this gives you some ideas.......

Comment #6

I really like the cauliflower pizza crust pizzas. There are a couple really great recipes for them on the message boards here...

Comment #7

Thanks for all the great ideas, everyone! This was really helpful...

Comment #8

OK! I have braced for the pelting.

I do pork chops occasionally, about two times a month. It really gets me untired of chicken and I am able to do the other meats again. Just a nice flavor change for me...

Comment #9

I agree that at times the cauliflower pizza is more work, BUT we were either doing that or the portabella mushroom cap pizza every Thurs. since that used to be our 'pizza night'! I finally bought a couple of heads of cauliflower and made a big batch so I could freeze them - YES, I'm so looking forward to not having to deal w/ making it tonight but instead pulling it out of the freezer. Though I'm a little nervous about how much to cook it and such, but it should work out...

Comment #10

HA!! I swore I'd never let another drop of cabbage soup pass these lips!!..

Comment #11

Even if you aren't vegetarian there are some yummy meatless options. I also love a good taco salad...minus the tortillas..

Comment #12

Baked fish with balsamic vinegar and stir fry veggies (pepper, mushrooms, zucchini, etc). Or shrimp and stir fry with soy sauce. My daughter likes cutting up olives for her fat and putting them on the fish, then baking it. I haven't tried that variation yet. We put 5 or 6 boneless chicken breast halves in the crock pot with some salsa to make chicken tacos, or with some Walden Farms BBQ sauce for pulled chicken BBQ salads. And for some weird reason, things taste better/different when eaten with chop sticks. Who knew...

Comment #13

I was going to suggest Codyjo's blog also. I love egg beater omelets with lots of veggies, they are really filling..

I've recently bought the pre-cooked chicken fajita strips, those are great for those days when you are running out of time, top a salad or soup with them, or stir "fry" with veggies...

Comment #14

I loooooove to grill pork tenderloin. I will either put it on the pit or I will grill it on the stove top with my Calphalon grill skillet to get it browned with grill marks and then put it in the oven. I use the Paul Newman's Lighten Up Lime dressing sometimes for a marinade.

As far as veggies, I am addicted to asparagus, spinach and portobello mushrooms! I always wilt the spinach in a skillet for just a tiny bit with a small dab of olive oil (if I can have it based on my "lean" that night) or chicken broth. I toss in a little Mrs. Dash and I am a happy camper! I usually broil the asparagus and mushrooms. One night, I made a turkey burger patty, grilled it with my family's "real" burgers and then instead of a bun, used two portobello mushroom caps for buns that I had also lightly grilled.. I am craving my L&G!..

Comment #15

I knew I would get some great ideas. Yummmm! I'm so hungry now.....

Comment #16

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


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