A New Recipe Contest is Here!

Hey GetSkinnyBeHappy members, our latest recipe contest is now on! If you’d like to participate but not yet a member, what you are waiting for? Sign up already!! (it’s free)

All recipes submitted will be posted to our site and made available to everyone.  The idea is to get people sharing their recipes with everyone and have fun doing it! 🙂

Here are the contest details followed by a link to the recipe submission form.

Contest Closing Date: May 30th, 2013

Rules & Requirements for Entry:

  • You must be a GetSkinnyBeHappy member (Membership is free).
  • Your recipe must be your own unique creation / adaptation.
  • You must be at least 18 years old.
  • You agree to us announcing your name on our site if you’re a winner!
  • We reserve the right to refuse any recipe submission at our discretion (mainly for quality and relevance).
  • You must have a Paypal account to accept the cash prize if you’re a winner (it’s free and easy to sign up for an account if you don’t already have one).

Prizes!

Early Bird Random Draw Prize of $50 – Submit a recipe by April 15th to qualify.  You get one entry in the draw per recipe so the more recipes you submit the better your odds of winning!  Best of all even if you win the early bird with one of your recipe entries, you can still win the grand prize  if one of your other entries is randomly selected!

Random Draw Grand Prize of $150 – You get one entry in the draw per recipe so the more recipes you submit the better your odds of winning!

Note: Prizes will be paid after the contest closes and via Paypal so you must have a paypal account to receive the cash prize (It’s free to sign up for one).

Chicken Enchilada Bake

Submitted By: Holly

Prep Time: 25 mins
Cooking Time: 35 mins
Servings: 1

Ingredients

  • 5 oz shredded chicken breast (I boil & shred ahead) or you can use 99% fat free White Chicken in a can.
  • 1- can tomato paste
  • 1 – can fat free low sodium chicken broth
  • 1/4 cup – low fat mozzarella cheese
  • 1 tsp -olive oil
  • 1-tsp salt
  • ground cumin, chili powder, garlic powder, onion powder and oregano (all to taste).
  • 1 to 2 Zucchini cut long ways in thin strips (similar to lasagna noodles).
  • Sliced olives (optional).

Directions

1) Prepare Enchilada Sauce: in sauce pan on med/high heat add olive oil, stir in tomato paste and seasonings, heat for 2-3 min stir in chicken broth. Bring to boil stirring often, turn heat to low for 15 min. Set aside & Cool to room temperature.

2) In a small baking pan (8×8) spray with Pam, pull each strip of Zucchini thru enchilada sauce then lay flat on bottom of the pan. Next I add a bit less then 1/4 cup of enchilada sauce to chicken and mix it. Add chicken to the baking pan covering end to end. . Sprinkle a little cheese over chicken. Add another layer of zucchini pulled thru enchilada sauce (similar to making lasagna). cover the top with the remaining cheese and olives if desired.

Bake at 350 for 35 to 40 min. Keep an eye on it. If the cheese starts to burn cover with foil.

Other Info

I got the idea from a Lean & Green Lasagna. I love Mexican food so I looked up ways to make this that worked on the Medifast program. This is what I came up with. I hope you all enjoy as much as I have!  The above picture is 1/2 serving. The recipe & calories are the full serving.

Nutritional Info per serving:
Calories 390

Medifast Info per serving:
1 lean | 1 green | 1 healthy fat | 2 condiments

Salmon on Spinach Sauce

Submitted By: Hidemi

Prep Time: 10 mins
Cooking Time: 15 mins
Servings: 2

Ingredients

  • 2 Salmon Fillets (5oz each)
  • 2 tablespoons Olive Oil
  • For Spinach Sauce:
    • 4 cups Fresh Baby Spinach
    • 1/2 Medium Onion
    • 4 Garlic Cloves
    • 1 tablespoon Olive Oil
    • 3/4 cup Water
    • 1 teaspoon Salt

Directions

  1. Make spinach sauce – Peel and slice onion and garlic cloves thinly. In a skillet, heat 1 tablespoon olive oil and cook garlic and onion over medium heat until tender. Add water and salt. Stir, reduce heat and simmer for a couple of minutes. Turn off the heat and let cool. When it has cooled, transfer to blender and puree until smooth.
  2. Sprinkle black pepper over each salmon fillet. In a skillet, heat the 2 tablespoons of olive oil and then put the salmon fillets, skin-side down into the skillet. Cook over medium high heat until browned. Turn them over, reduce heat to medium heat and cook through.
  3. On each serving plate, spread spinach sauce and place salmon fillet on top.

In terms of the black pepper for salmon, freshly ground black pepper is best to use and sprinkle as much as you like.  Serve with another green (like asparagus or broccoli) to make it a complete lean and green meal.  Rice is shown in photo but remember that is only allowed with transition or maintenance meals.

Medifast Info per serving:
1 lean | 1 healthy fat | 1/3 green

Cream of Broccoli and Cauliflower Soup

Submitted By: Margo Plachetka

Prep Time: 15 mins
Cooking Time: 10 mins
Servings: 2

Ingredients

  • 3 cups mixed frozen broccoli and cauliflower (6 greens)
  • 2 cups low sodium chicken broth or vegetable broth (2 condiments)
  • 4 wedges Laughing Cow light French onion cheese (2 healthy fats)
  • 1/8 teaspoon cayenne pepper (1/4 condiment)
  • 2 tablespoons chopped chives (1/7 condiment)
  • 1 teaspoon garlic powder (1 condiment)
  • 4 tablespoons 2% Reduced fat cheddar cheese (4 ounces protein, ¼ lean)

Directions

Cook veggies in the broth about 2 minutes or until tender. Add ½ of veggies and the cheese to a blender and blend until smooth. Be careful, contents will be hot! Place a dish towel over the top and hold down! Place other half in and do the same. Return to pan and add the pepper, 1 ½ tablespoons chives, garlic and salt if needed. Heat through. Serve with reduced fat cheddar cheese and the leftover chives. You can use green onions if you wish.  2 servings.

Medifast Info per serving:
1/8 lean | 3 greens | 1 healthy fat | 1 ¾ condiments