Ingredients
1 packet Maple and Brown Sugar Oatmeal
1 packet Vanilla Pudding
1/2 tsp baking powder
1 tsp vanilla extract
3 Tablespoons sugar-free Cookie Dough Syrup
1/8 cup cold water Directions
Preheat oven to 350 degrees. Mix dry ingredients in one bowl and wet ingredients in another bowl. When mixed add the wet ingredients to the dry. Refrigerate for 1-2 hours. Place balls of dough onto a non-stick tray. You can make two large cookies, 12 small ones, or anything inbetween. Just make sure that you can evenly divide them into two meals.
Bake for 10 minutes. Cool on a rack when finished cooking.
Sunday, April 25, 2010
Sunday, March 21, 2010
Heavenly Hash Ice Cream
Medifast chocolate pudding
1/2 cup of ice
1 oz of cream cheese
almond extract
Walden Farms marshmallow dip
Put all ingredients in a Magic Bullet, blender or smoothie maker and blend until smooth. Pour in to cup and fold in some Walden Farms marshmallow dip. Gently stir to zig zag, but not to mix. Due to carb content of cream cheese, this also counts as a snack
1/2 cup of ice
1 oz of cream cheese
almond extract
Walden Farms marshmallow dip
Put all ingredients in a Magic Bullet, blender or smoothie maker and blend until smooth. Pour in to cup and fold in some Walden Farms marshmallow dip. Gently stir to zig zag, but not to mix. Due to carb content of cream cheese, this also counts as a snack
Monday, February 15, 2010
Blueberry Scones
1 packet MF Blueberry Oatmeal
1/8 tsp. baking powder
1 TBSP Splenda
Dash Cinnamon if desired
1/4 cup water
1/2 tsp. vanilla
Mix Oatmeal, 1 TBSP Splenda, baking powder and cinnamon in a small bowl. Add 1/4 cup water and vanilla and mix well. Spoon onto baking sheet sprayed with Pam, bake at 350degrees for approximately 10 minutes. Makes 4 scones.
Scone Glaze
1 TBSP Splenda
1 TBSP water
1/8 tsp. baking powder
1 TBSP Splenda
Dash Cinnamon if desired
1/4 cup water
1/2 tsp. vanilla
Mix Oatmeal, 1 TBSP Splenda, baking powder and cinnamon in a small bowl. Add 1/4 cup water and vanilla and mix well. Spoon onto baking sheet sprayed with Pam, bake at 350degrees for approximately 10 minutes. Makes 4 scones.
Scone Glaze
1 TBSP Splenda
1 TBSP water
Sunday, February 7, 2010
Chocolate Medifast Muffins
5 packets of Medifast Maple and Brown Sugar oatmeal
1 packet of Medifast Chocolate Pudding
3 packets of Splenda2 teaspoons of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of white vinegar
1/4 cup of Davinci Sugar-Free Chocolate Syrup
1-1/4 cup of cold water, added slowly
Combine all ingredients and mix thoroughly. Add water slowly to ensure that the batter is not too runny. The batter should be moist but not runny or too dry. Drop by tablespoon into 12 regular sized muffin cups. Bake at 325 degrees for 35 minutes. Inserted toothpick should come out clean. Remove immediately from pan.
Yield: 12 muffins (6 Medifast meals)
1 packet of Medifast Chocolate Pudding
3 packets of Splenda2 teaspoons of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of white vinegar
1/4 cup of Davinci Sugar-Free Chocolate Syrup
1-1/4 cup of cold water, added slowly
Combine all ingredients and mix thoroughly. Add water slowly to ensure that the batter is not too runny. The batter should be moist but not runny or too dry. Drop by tablespoon into 12 regular sized muffin cups. Bake at 325 degrees for 35 minutes. Inserted toothpick should come out clean. Remove immediately from pan.
Yield: 12 muffins (6 Medifast meals)
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