New uses for Medifast chili?

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Okay, here is what I tried today. I have 3 boxes of the nasty stuff to use up, so I experimented...successfully, I might add. Hope you all like it..

Crispy Chili Crackers.

2 pkts Homestyle Chili.

1 pkt Cream of Chicken soup.

1 tsp each parsley, oregano and basil.

2 Tbsp grated parmesan cheese (I prefer "heaping" Tbsp - yum).

1/4 tsp garlic powder.

3/4 tsp onion powder.

3/4 tsp chili powder or to taste.

1/4 tsp cumin.

1/4 tsp paprika.

Preheat to 350 degrees. In a Magic Bullet or spice grinder, grind the Chili and CoC soup into as fine a powder as possible (flour like). In bowl, mix all ingredients well. Add 3/4 to 1 Cup water to make a medium paste. Let sit for 5 mins or so to allow any chunks to absorbe the water. If paste gets too thick after standing, add more water...don't get it too thin.

(approximately 18 crackers - 2 cookie sheets.) Spread as thin as possible without leaving gaps inside the cracker. They will not spread more when cooking. Bake for 15 - 20 mins until lightly browned underneath and strudy enough to turn over. After turning them over, bake another 6 to 10 mins until edges just start to darken. Remove from the cookie sheet to a cooling rack while hot.

Servings: 3 meals of 6 crackers each or if you want to squish them on one sheet as I did, you can do 12 really large crackers (3 to 4 inches wide)..

Notes: I used a baking sheet lined with a silicone baking sheet, but doubling your pans would probably create the same effect. If the edges are getting too dark and the middle staying soft, lower the temp by 25 or 50 degrees and bake longer..

Taco Shells.

Make as above, but reduce the parsley and basil, use cheddar instead of Parmesan and set over a taco shell form, glass or rolling pin while still hot and they should crisp up in a taco form..

Pizza Crust.

Make as above (crackers) but increase the herbs as desired, eliminate the chili powder and cumin, increase the paprika to 3/4 tsp, decrease the onion powder and increase the garlic powder to taste. Create 3 large circles on your cookie sheets and spread thin. The crackers are sturdy though thin, and so should the pizza crust be. Reduce the heat to 300 or 325 and bake longer according to the cracker guidelines..

Note: I haven't actually tried the pizza crust yet, but the crackers came out so great both times I tried them, that I know this will may have to experiment with the time and temp, though. Good Luck!.

Well, that is it. I hope you like them....please let me know if you try them an how they turn out...

Comments (24)

Jenny this is just pure genius. New version of TACO SHELLS. Oh my God....I am so happy. Going to try this tomorrow. Thanks so much....You rock...

Comment #1


These look wonderful, thank you very much..

I have a question though. You wrote about using a silicone baking sheet and using two pans creating the same effect. I don't understand that. Could you explain it a bit more?.


Comment #2

I may even order some chili to try this! (never ordered it again after the first month)..

Comment #3

I must be the ONLY one that likes the chili and minestrone...

Comment #4

Well Bettina, you are an original! I don't do any of the soups... I liked the chicken noodle and the chicken and wild rice the first couple of months, but got tired of them. Lucky for me, I never get tired of the oatmeals. Or the hot cocoa (which is on sale in December!)..

Comment #5

I tend to get on one thing for a while and then get bored too. I just went back to the soups a little because I was spending SO much time baking the cookies and muffins and got burned out. I love all the soups. I think there's always a way to do SOMETHING with them. Ashamed to say it, but I made the minestrone yesterday and it was sooooo good. But it takes a little futzing with it...

Comment #6

How do you prepare the cocoa?? I have not tried it and figured this is the right time..



Comment #7

I use my new magic bullet. With the stuff that clumps up, like the hot drinks and cream soups, it seems best to use cold water, whir it up or shake it, then put it in the microwave for a minute or minute and a half...

Comment #8

I start with cold water on the stove, then add the powder and whisk it the entire time it's heating. It makes it creamy, rich and frothy and way better than the SF packets you can buy in the store. Sometimes I add a hazelnut Splenda and every once in a great while I add some DaVinci syrup (it makes it almost too sweet though). I can't wait to order the flavor drops we've been talking about in another thread. There will be so many possibilities!..

Comment #9

Yum, I was going to try something like that with the minestroni soup this weekend....we'll see how it turns out...

Comment #10

I'm with you Bettina, I actually like all the soups as well. I am actually cooking a big pot of the minnestroni right now for the rest of the day. I do add some spices to it and just a touch of worschtershire (sp?) sauce. I get burned out quickly on sweets, so I am very thankful for the soups!..

Comment #11

You are familiar with the silicone bakeware that is so popular now, right? Well they make a "cookie sheet" which is really just a floppy mat that needs the support of an "old-fashioned" regular cookie sheet. The benefits to silicone is that it does not retain heat, so theoretically, when baking with it, the bottoms will cook at the same speed as the tops because it is stricktly the oven heat affecting it..

Metal bakeware gets hot and therefore cookies and muffins are often darker on the bottom than on the top. Silicone avoids this problem and that is why it is so popular..

While most silicone can be purchased from the general grocery store, I have only found these sheets at QVC so far I am kind of an QVC-addict, but that is another topic altogether!.

If you want them, they come in a set of 2 bread pans, 2 muffin pans and 2 cookie sheets. They are $23.98 and come in red, blue, grey or pink. Here is the link hopefully it will work (never tried linking before).


If you don't want to use the silicone, then doubling your sheets is another way to reduce the heat to the sheet your cookies are on just nesting one cookie sheet inside of another. Since oven heat primarily comes from the bottom (heat rises) then the outer sheet takes the brunt of it and the inner sheet is less likely to burn the bottoms of your cookies..

Hope this helps. Let me know if I just made it less clear....I tend to overexplain at times...

Comment #12

I love the soups too...except the minestrone. I just can't gag it down without major doctoring. I will have to try it with the worstchestershire sauce. Generally, I just grind it up and mix in some herbs, garlic and parmesan (everythings better with Parmesan, right?) then crust my chicken breast with it..

I love the cream of soups and the chicken noodle the best, though...

Comment #13

Great ideaI tried something similar a few days ago, but haven't had time to write it all down yet. You can get the silicone baking mats at Walmart. That's where I got mine. Thanks for sharing you chili crackers/shells/crust recipe!..

Comment #14

I have these in the oven right now. I made three big ones. Three meals. So one per meal. I can't wait. The dough tasted awfully good. Thanks again...

Comment #15

Let me know how they turn out especially the baking side of it. Like I said I did try the 3 big ones and so wasn't sure of the temp/time combo. Are you gonna try a pizza? I was thinking a little smoked mozzarella, and tomato paste mixed with parsley, oregano, basil, salt, pepper and garlic powder would be yummy...but that is one of my favorite homemade pizza toppings anyway..

Comment #16

I was craving more of a Mexican thing...So waiting to see how they turn out and maybe a taco shell???? Hmmmmmm....I think they are almost done!!!..

Comment #17

Nah, I love the chili. Haven't tried the minestrone though. I'm a coward! The box has never been opened..

Very grateful for the recipe to use up the Cream of Chicken.


Comment #18

Yum a tostada! Lettuce, tomatoes, pepper jack cheese and taco meat or chicken. I love taco salad....

Comment #19

I was THINKING a tostada. But since I didn't want to start burning off my L&G so early in the day...I really just used it like a quesadilla/cracker. A little bit of jalapeno salsa and sprinkle of lf cheese. Really good. I have two more to figure out what to do with. They have cool, chewy texture and great taste. Thanks again for the recipe...

Comment #20

Nope, I love 'em both too. Especially the chili with cumin & chili pepper (which is about the extent of my culinary prowess)...

Comment #21

THANK YOU SO MUCH!! Just this week I posted about how I was really having trouble getting the soups down. I can't wait to try this!..

Comment #22

Ok Jenny...I am cooking these tomorrow!! I think I will make crackers to eat WITH my chili..I adore the chili and have several boxes. I combine a whole box to make 7 to-die-for lunch or dinners. I freeze the servings until I need them. But I am going to try the crackers anyway!!..

Comment #23

If you don't want to use the silicone, then doubling your sheets is another way to reduce the heat to the sheet your cookies are on just nesting one cookie sheet inside of another. Since oven heat primarily comes from the bottom (heat rises) then the outer sheet takes the brunt of it and the inner sheet is less likely to burn the bottoms of your cookies..

Hope this helps. Let me know if I just made it less clear....I tend to overexplain at times..

Hi Jenny,.

Being a confirmed "overexplainer" myself, I liked every bit of this. Thanksand it does make it clear..


Comment #24

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


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