Zucchini Soup Recipe

Zucchini Soup - 8 servings

•2 small leeks, whites only, diced
• Olive oil
• 4 zucchini, quartered and diced
• 2 tablespoons curry powder
• 32 ounces chicken broth
• 15-20 fresh mint leaves, roughly chopped
• Juice of 1 lemon
• Salt, to taste
• Pepper, to taste

In a large soup pot over medium-low heat, sauté the leeks in olive oil for about 2-3 minutes. Add in the zucchini and curry powder and toss to coat.

Add chicken broth to the pot, cover with a lid, and let simmer for about 20 minutes, or until the zucchini are soft. Once the zucchini are fully cooked remove the pot from the heat. Add in the mint and blend using an immersion blender or transfer to a blender until smooth and thick. Add lemon juice and season with salt and pepper to taste.

Place in the refrigerator to chill (although it's perfectly delicious eaten hot) and when ready, serve.

One serving = 1 green vegetable, 1/4 fat, and 3 condiments

Oatmeal Muffin Recipe

Have you tried the muffin recipe on the Medifast Blueberry Oatmeal box?  Works with all versions of oatmeal. I love this for an "on the go" breakfast.  In the winter I put the muffins on the seat heater in my car to warm them up.

Yield:  Three muffins = one Medifast meal

1 packet Medifast Oatmeal
1/8 t cinnamon
1 packet Splenda sweetener
1/3 - 1/2 C water
1/8 t baking powder
1/2 t vanilla extract
Pam cooking spray

Pre-heat oven to 350 F. Mix together dry ingredients, add extract and water.  Stir just until moistened.

Spray Pam into muffin cups.  Spoon mixture evenly into three muffin cups.  Bake for 12-15 minutes or until golden brown.

Muffins will not rise much, they'll be 1/3 - 1/2 the height of the muffin cup.