Medifast recipe for Spaghetti and meatballs?

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I've been craving spagetti and meatballs. Does anyone have a good Medifast recipe for it? Not sure what kind of tomato sauce to use....suggestions anyone?????..

Comments (7)

Shiratake noodles or spaghetti squash for your "spaghetti"..

Make your own marinara sauce. It's really simple and doesn't take a lot of time, and can be counted as a lean..

1 28 oz can no sodium/sugar added crushed tomatoes.

1/2 onion cut in half (for flavor only-remove before eating).

1-2 cloves minced garlic.

Basil or italian seasoning to taste.

Pinch of salt.

Simmer ingredients covered for about 20 minutes. Remove onions and enjoy. If you really like pieces of onion in your sauce, try using some scallions (white part only) instead..

Meatballs - 7 oz ground chicken.

MF parmesan puffs, crushed.

Dash of basil or italian seasoning, salt and pepper.

Egg beaters as binder.

Mix ingredients together and form into meatballs. Bake at 350 degrees 10-15 minutes, then remove to sauce and let continue to cook...

Comment #1

Yummm.. that sounds great! Quick question, I'm always confused when the recipe calls for an Medifast food with the L & G. Since you are not using a the whole bag of puffs, but using it for a coating, how do you count it? Also, the egg beaters count as part of protein too?.

I will definately try this with zucchini ribbons.

Thanks so much!..

Comment #2

Wouldn't worry too much about the 2 TBSP of egg beaters, it's such a fractional amount, it won't hurt you. Keep in mind that the chicken will cook down and lose some weight. You might get away with using the entire bag of puffs crushed. It's really not all that much, but if you only use 1/2, you would count it as 1/2 Medifast meal. That does complicate things a little. You could make a shake cake and eat 1/2 later to balance things out, then save the other 1/2 for when you use the rest of the puff crumbs.

Or you could do without the puffs and use some grated parm cheese (whatever the serving is-can't remember right off the top of my head) as a filler as well. I have actually made chicken meatballs with just the egg beaters and no crumbs at all and they come out pretty good...

Comment #3

This sounds good! Bet it would be delicious with the zucchini ribbons too..

De - what brand of tomatoes do you use? I've found no-sugar, but not low sodium also...

Comment #4

Dee ~ How many servings do you get from your sauce recipe? That sounds delish...

Comment #5

I've figured about 1/2 C = 1 serving give or take. Never actually figured out the # of servings. Guess I need to do that someday. hehe. I usually triple the batch and freeze for later use..

Aerielle - I buy organic one's at Sunflower (similar to Sprouts). You could also use canned whole plum tomatoes (might be easier this way) and give them a quick crush. If you have lots of time, you could also roast up a bunch of Roma tomatoes and crush when nice and soft...

Comment #6

Thanks! I will have to look in the organic section next time. I like making my own stocks, but hate trying to remove tomato skins via blanching. Roasting is a great idea!..

Comment #7

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


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