Category Archives: Appetizers and Snacks

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NTTC Simple Inspirations Winner: Game Day Trio

NTTC Simple Inspirations Winner: Game Day Trio

I’m wrapping up my third year of judging Jenny Craig’s Simple Inspirations recipe contest, and I’m thrilled to announce my 2017 winner!

Before I do, I have to tell you that there was SO MUCH creativity this year in entries and so many new ideas shared on how to make my favorite Jenny Craig dishes and combinations that I’d never thought of.

Between us friends:  When I saw the winning recipe, I knew immediately that I wanted to make it.  When I had a chance to taste it, I was completely won over.  The addition of spinach, artichokes, tomatoes, roasted red peppers, onions, and cauliflower were enough to catch my attention, and enough to create the most filling game day meal I’ve ever enjoyed!

AND THE WINNER IS….

You guys, this recipe knocked my socks off and here’s why:  The cauliflower coated in a hot sauce-roasted red pepper puree is GENIUS!  The flavor is incredible, and who doesn’t love buffalo cauliflower.  The inside of the potato scooped out and baked into little tater tots is such a treat.  Lastly, that loaded spinach-artichoke potato skin is so filling and delicious.  You guys are going to LOVE this recipe!  Can’t wait to hear your feedback.

Special congratulations go out to Jessica H. for developing this amazing recipe, and I’m thrilled to have a chance to share it with you first here on No Thanks to Cake!  The Game Day Trio will also be featured in the 2018 Simple Inspirations recipe book, due out after the first of the year.  Congratulations, Jessica!

Game Day Trio

Serves 1

INGREDIENTS

1 Jenny Craig Loaded Baked Potato

1/4 cup chopped frozen spinach, thawed and drained

1 3/4 cups cauliflower florets

1/2 cup quartered artichoke hearts, canned (approximately 6 quarters)

3 Tbsp diced white or yellow onion

1/2 tsp spicy brown mustard

1/2 Tbsp hot sauce

1/4 roasted red bell pepper, canned or jarred, oil-free

Non stick cooking spray

2 Tbsp tomato, diced

Fresh herbs to garnish (chives, parsley)

INSTRUCTIONS

1.  Preheat oven to 400 degrees. Microwave Jenny Craig Loaded Baked Potato for 1 minute, and separate the filling from the potato skin. Set aside.

2.  In a microwave safe dish, cover and microwave cauliflower florets for 4-6 minutes, or until fork-tender.

3.  Saute onion in non stick cooking spray on medium heat for 4-5 minutes, or until lightly browned

4.  Add onion, spinach, 1/2 cup of the cauliflower, artichoke hearts, and mustard to a blender or food processor, blend until smooth.

5.  Scoop spinach-artichoke mixture into the potato skin and place in oven-safe dish, and bake covered for 25 minutes, then uncovered for another 10 minutes.

6.  Add red bell pepper and hot sauce to a blender or food processor, blend until smooth, and use to coat remaining cauliflower. Bake cauliflower on oven-safe tray lined with parchment paper for 10-12 minutes.

7.  Microwave the Jenny Craig Loaded Baked Potato filling in microwave-safe dish for 4 minutes and scoop into balls with melon baller or ice-cream scoop.

8.  Bake the potato bites at 425 degrees for approximately 15 minutes.

9.  Top spinach-artichoke potato with diced tomatoes.

10.  Enjoy!

As the NTTC winner of the Jenny Craig Simple Inspirations recipe contest, Jessica will be awarded the following from Jenny Craig: $1,000 check or gift card, and gourmet cooking/baking goodie bag to include pans, pots and other kitchen and baking utensils to be awarded as a gift card or actual items. (ARV: $2,000 total).

Jessica’s delicious recipe joins other superstar winning recipes from the contest.  Click the links below to view the NTTC Simple Inspirations Recipe Contest winning recipes from years past:  Faux Krab Cake with Cocktail Sauce + Jacqueline’s Restaurant Style Chicken Nachos.

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Disclaimer:  I received compensation for this post from Jenny Craig; however, all of the opinions and comments about the program are exclusively my own and do not necessarily represent that of the brand.

Related posts:

NTTC Simple Inspirations Winner: Game Day Trio originally appeared on No Thanks to Cake on 10/23/2017.

The post NTTC Simple Inspirations Winner: Game Day Trio appeared first on No Thanks to Cake.

I’m wrapping up my third year of judging Jenny Craig’s Simple Inspirations recipe contest, and I’m thrilled to announce my 2017 winner! Before I do, I have to tell you that there was SO MUCH creativity this year in entries and so many new ideas shared on how to make my favorite Jenny Craig dishes…

Read More

The post NTTC Simple Inspirations Winner: Game Day Trio appeared first on No Thanks to Cake.

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Pickled Grape Tomatoes

Pickled Grape Tomatoes

While we were talking about fall coming excitedly on Monday, I have to admit that I’m going to desperately miss farmer’s markets and all the fresh tomatoes that come with them.

I’ve been trying to hang onto all these great produce finds by pickling them.  I’ve never been one to make pickles.  I’ve never done any type of canning.  In order to ease my way into this process, I’m starting with refrigerator pickling.  I’ve pickled some cauliflower, and I’ve pickled onions and cucumbers.

I’ve heard of pickling a lot of things… but I’d never heard of this one.

I spotted the recipe watching Food Network’s The Kitchen last week, I knew I had to make them!  I mean, what sounds better than a pickled tomato with italian flavors???  And, let me assure you, they did not disappoint!

Pickled Grape Tomatoes

From Jeff Mauro from Food Network’s The Kitchen

INGREDIENTS

INSTRUCTIONS

1.  Poke holes in the top of the tomatoes with a skewer.  In a saucepan, heat the vinegar, salt, sugar and 1 cup water to a rolling boil.

2.  In a mason jar, add the rosemary, lime zest, peppercorns and garlic.

3.  Add the cherry tomatoes and pour over the hot vinegar mixture.  Screw a top on the mason jar. Let cool, then refrigerate. The pickles will last up to 2 weeks refrigerated.

 

4.  Enjoy these tomatoes in salads, or on skewers with basil and fresh mozzarella cheese.

 

Related posts:

Pickled Grape Tomatoes originally appeared on No Thanks to Cake on 09/14/2017.

The post Pickled Grape Tomatoes appeared first on No Thanks to Cake.

While we were talking about fall coming excitedly on Monday, I have to admit that I’m going to desperately miss farmer’s markets and all the fresh tomatoes that come with them. I’ve been trying to hang onto all these great produce finds by pickling them.  I’ve never been one to make pickles.  I’ve never done…

Read More

The post Pickled Grape Tomatoes appeared first on No Thanks to Cake.

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Baked Spiralized Jicama Fries

Baked Spiralized Jicama Fries

Jicama was my new veggie for 2017.  I’d never had it, and I quickly became a HUGE fan.  Maybe you remember my jicama taco shells??  Incredible alternative, and carb-free!

I tried jicama for the first time when I was in Chicago with my friend Laurel, and she shared that she’d been interested in trying jicama made into fries.  Um, veggie fries that are guilt-free?  Count me in!

Jicama naturally has a crispness to it.  When you spiralize it and roast it, it retains a little bit of the crunch with some great caramelized flavor.

I served my fries with reduced sugar ketchup… and 15 calorie favorite.

Baked Spiralized Jicama Fries

From Inspiralized

Serves 1

INGREDIENTS

Cooking Spray

1 large jicama

salt, to taste

1 Tbsp. onion powder

2 tsp. cayenne pepper

2 tsp. chili powder

INSTRUCTIONS

1.  Preheat your oven to 375 degrees.

2.  Lay out your jicama noodles and snip them with a scissor to divide into smaller sized noodles, similar to shoestring fries.

3.  Prepare your cooking sheet with cooking spray.  Spread your jicama fries onto the sheet, and spray them lightly with a coat of cooking spray.  Season with a generous amount of salt and then evenly season with onion powder, cayenne pepper and chili powder. Toss again to combine and then lay them out, trying hard not to crowd them.

4. Bake in the oven for 10 minutes, turn over and bake another 10 minutes or until they reach your doneness preference.  Keep an eye on them, and cook longer/shorter as needed per your oven.

5.  Serve and enjoy!

Per each 1/4 recipe serving:

CAL 123; CARB 28g; FAT 0g; SAT FAT 0g; PROT 2g; FIB 15g; SUG 6g

WW Points+: 2; WW Smart Points: 4

Related posts:

Baked Spiralized Jicama Fries originally appeared on No Thanks to Cake on 06/23/2017.

The post Baked Spiralized Jicama Fries appeared first on No Thanks to Cake.

Jicama was my new veggie for 2017.  I’d never had it, and I quickly became a HUGE fan.  Maybe you remember my jicama taco shells??  Incredible alternative, and carb-free! I tried jicama for the first time when I was in Chicago with my friend Laurel, and she shared that she’d been interested in trying jicama…

Read More

The post Baked Spiralized Jicama Fries appeared first on No Thanks to Cake.

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