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Aeris54's blog
I ate this with some steamed green beans and it was delicious! My husband also added rice as a side for him.
Ingredients:
  • Haddock (2 pieces 6oz each)
  • 1 Can of diced tomatoes
  • 1/4 cup of onion, thinly sliced
  • 2 tbsp of Olive Oil
  • 2 tbsp of Cilantro
  • 1 lime, squeezed
  • 1 tsp of cayenne pepper*

  1. Preheat the oven to 350 degrees F.
  2. In a sauce pan, heat up the olive oil and cook onions until translucent.
  3. Add tomatoes, cilantro, and juice of the lime and bring to a boil.
  4. Line a shallow dish with aluminum foil and place fish. 
  5. Pour the sauce over the haddock and cover it all with aluminum foil.
  6. Cook for 12-14 minutes until fish flakes easily.
*I added a little cayenne pepper to give it a kick, but if you aren't a fan of spicy food, I wouldn't add it!


Nutrition Facts

  2 Servings

Amount Per Serving
  Calories207.3
  Total Fat7.9 g
     Saturated Fat1.1 g
     Polyunsaturated Fat1.0 g
     Monounsaturated Fat5.2 g
  Cholesterol83.9 mg
  Sodium176.2 mg
  Potassium608.4 mg
  Total Carbohydrate5.4 g
     Dietary Fiber1.3 g
     Sugars1.8 g
  Protein28.3 g
  Vitamin A3.3 %
  Vitamin B-1226.3 %
  Vitamin B-623.5 %
  Vitamin C18.9 %
  Vitamin D0.0 %
  Vitamin E5.6 %
  Calcium7.5 %
  Copper5.1 %
  Folate6.1 %
  Iron12.7 %
  Magnesium16.4 %
  Manganese5.2 %
  Niacin28.8 %
  Pantothenic Acid    3.3 %
  Phosphorus    29.2 %
  Riboflavin5.2 %
  Selenium65.9 %
  Thiamin5.6 %
  Zinc4.6 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I was inspired to try this out after watching a special on Food TV about lasagna!


Ingredients:
  • 1 large Eggplant, peeled and sliced thinly
  • 3 Plum Tomatoes
  • 1 Onion, chopped
  • 3 Garlic cloves, minced
  • Oregano, about 1/2 cup, minced
  • 1 tbsp Basil
  • 1 large Chicken Breast, no skin, diced 
  • 1/2 cup of Tofu
  • 1 cup of V8 Vegetable Juice Spicy Hot
  • 2 tbsp of Olive Oil
  • 1 bag of Veggie Shreds Mozzarella Flavor Shredded Cheese
  1. Preheat oven to 375 degrees F
  2. Take your eggplant slices and place them on a paper towel. Add a little salt on top and place a paper towel on top of the eggplant. Let them sit for at least 15 minutes. Once they have dried, place the eggplant slices on a greased cookie sheet and bake in the oven for at least 15 minutes. Let cool.
  3. For the tomato sauce, take one tomato and chop it to medium size chunks. The remaining two tomatoes, place into a blender and puree.
  4. In a medium saucepan, on medium heat add olive oil and sweat the onions and garlic together. Once the onions are translucent, add in the puree of tomato and the chopped tomato. Bring up to a boil and then turn the heat down to low. Add the V8 juice and let the sauce simmer. Add basil and oregano. Add salt and pepper for taste
  5. Place the tofu in a blender and blend until it has the consistency of ricotta cheese. Place the mix in a bowl and mix in a cup of the Veggie cheese and oregano.
  6. Take a large chicken breast and dice it up. Cook in a pan until there is no more pink. Set aside.
  7. Now to layer, start off with placing some sauce at the bottom of a  1-1/2 qt Round Casserole dish. Take some slices of the eggplant and make the bottom layer. On top of the eggplant layer, add some tomato sauce, chicken, and the tofu mixture. Repeat this until the top layer, only use tomato sauce and the remaining veggie cheese on top.
  8. Cover the dish with aluminium foil and bake in the oven for at least 30 minutes. It's important that the eggplant is soft like pasta. I used a knife to check.
  9. Let it cool and enjoy!

Nutrition Facts

  4 Servings

Amount Per Serving
  Calories247.0
  Total Fat12.2 g
     Saturated Fat1.8 g
     Polyunsaturated Fat2.9 g
     Monounsaturated Fat6.5 g
  Cholesterol35.5 mg
  Sodium294.8 mg
  Potassium815.2 mg
  Total Carbohydrate19.3 g
     Dietary Fiber7.1 g
     Sugars2.2 g
  Protein23.2 g
My husband LOVES this recipe and it's super easy to make!

Ingredients:
  • 1 package of Ground Turkey, 93% lean, 16 oz.
  • Can of diced tomatoes, 1
  • 1 Onion, medium, chopped
  • Fresh Cilantro, 4 tbsp, minced
  • 1 Jalapeno Pepper, diced
  • 3 cloves of garlic, minced
  • Parsley, 1 cup,  minced
  1. Preheat the oven to 375 degrees F.
  2. In a medium size bowl, mix the tomatoes, onion, cilantro, jalapeno pepper, and garlic together. Cover and let sit in the refrigerator for at least an hour.
  3. Once salsa has marinated, add in the ground turkey and parsley and mix well. 
  4. Place the meatloaf into a loaf pan and cook for 50 minutes. When you take it out, you may have a lot of water on the side. Simply pour it out off the side and let the meatloaf sit for 5 minutes.
Enjoy!


Nutrition Facts

  6 Servings

Amount Per Serving
  Calories126.7
  Total Fat5.6 g
     Saturated Fat1.7 g
     Polyunsaturated Fat0.1 g
     Monounsaturated Fat0.1 g
  Cholesterol53.3 mg
  Sodium65.9 mg
  Potassium167.4 mg
  Total Carbohydrate4.3 g
     Dietary Fiber1.1 g
     Sugars0.2 g
  Protein15.6 g

For calorie information, I used the Recipe Calculator:
I have to admit that I'm terrible at blogs of any type. I usually sit here staring aimlessly it this blank text box and wonder "what should I really write?"

Well, since this is my first post I will start off with hello! I'm a 30 year old teacher from New York. I teach music, specifically instrumental music at a middle school. It's a job that takes a lot of patience, but I love it. I'm married to my high school sweetheart for 3 years (been together for 12 though) and he's awesome! I love cooking (and eating), fashion, and reality TV(I know, crazy stuff, but I love it!).

Why Medifast? Well, for one thing, this isn't my first time on this program. Before my wedding, I started Medifast and lost 30 pounds! It was great because the wedding pictures came out great. However, since that point I stopped the program and gained over 60 pounds. ::Sigh:: So, for one, I know it's a program that will work for me but this time I want to stick with it. Also, my sister has been on the program for awhile and has had huge successes. 

The other reason is I need to get healthy. I'm 30 and very unhealthy. I was diagnosed with P.C.O.S. (Polycystic Ovary Syndrome) and Insulin Resistance and could soon become diabetic. What a shock to hear when you're young. All my grandparents are diabetic and that is just not the lifestyle I want to live. Also, if my husband and I ever want to have children, with the weight I have now with the PCOS, I have a high rate of miscarriages and/or infertility all together. Again, this is something I don't want to go through.

So, I will use this blog to help me document my progress and also, post some of my new "creations". 

Happy Dieting!