Pizza Bread from Tomato Soup

The soups make wonderful pita type breads or a nice soft taco shell for your meats. I can already imagine this stuffed with taco meat! Yum! If you are missing bread, then this a great way to help that craving. The sandwich above used left over meat and veggies and a sundried tomato and mozzarella light laughing cow cheese wedge spread.

This is the batter spread on parchment paper.

This is what it looks like when it is flipped over after 5 minutes. If you are adding cheese, then add it right after you flip it.

After 5 more minutes in the oven, it is all done! 

Pizza Bread

Slightly adapted from Valley Girl at My Medifast

Ingredients:

1 Cream of Tomato Soup (1 Meal)

1/4 tsp Baking Powder (1/2 Condiment)

2 tbsp Water

Options:

1/8 to 1/4 cup or  0.5 oz to 1 oz shredded cheese (subtract from your lean)

1 Light Laughing Cow Cheese Wedge (1/2 Healthy Fat)

Directions:

Preheat oven to 425 degrees. Spray a cookie sheet with pam or use parchment paper. Combine soup, baking powder, seasonings and water. Spread the batter on prepared cookie sheet and form a circle. I wet my hands and used them to spread the batter because the batter kept sticking to my spoon. Bake for 5 minutes and then flip using a spatula. If you would like to add cheese, do it now after flipping. Stick the bread back in the oven for 5 more minutes. If using laughing cow cheese, spread it on when the bread is done baking. Enjoy!

1 Meal and 1/2 of a Condiment not including the Cheeses

Full Recipe

Grilled Cheese Tomato Sandwich

Grilled Cheese Tomato Sandwich

Slightly adapted from New Beautiful Me

Ingredients:

1 packet Medifast Cream of Tomato Soup (1 Meal)

1/4 cup egg beaters (1/8 or .125 Lean)

1 slice 2% Reduced Fat American cheese (1/5 or .20 Lean)

Directions:

Mix soup and egg beaters together.

Pour evenly among the 4 squares of a sandwich maker. Cook for 3 minutes.

Fold in half and add cheese in the middle. Enjoy!

Meal: 1   Lean: 1/3

Full Recipe

Chicken Noodle Soup Chips

Chicken Noodle Soup Chips

(Herbie2935)

Ingredients:

1 pk MF Chicken Noodle Soup or any cream soup (1 Meal)

3 Tbsp water

1/2 tsp Rotisserie Chicken seasoning (optional - 1 condiment)

Directions:

Preheat oven to 375 degrees. Combine chicken noodle soup mix and seasoning in Magic Bullet. Using the grinder blade, pulse until it's a fine powder. Add water to form ball of dough. Line cookie sheet with parchment paper & lightly spray with Pam. Mix all ingredients. Place the ball of dough in the center of one side. Fold parchment over and roll it just as flat as you can get it. Bake 10 minutes and remove from oven. Using either a sharp knife or kitchen scissors, cut into chips and spread across cookie sheet. Return to oven for an additional 5-8 minutes for crispy chips. The darker brown they are, the crispier they will be. Makes a whole bowl full of tasty snacks!

*You can also microwave these chips by spreading the mixture thin on a flat plate. Microwave 2 minutes. Flip and then microwave an additional 30 seconds or until crispy.

Full Recipe