Category Archives: bell pepper

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Jenny Craig Recipe Creation: Taco Soup

Jenny Craig Recipe Creation: Taco Soup

I’m guessing that there are quite a few of you out there that are just bursting with excitement for September, and mostly for all things FALL.

While I don’t enjoy the pumpkin spice latte craze, I do love the fact that fall brings warm crockpot stews and soups back to the table, which is exactly what inspired today’s recipe!

I love taco soup, and I knew there had to be a way for me to make one of my favorite soups while staying 100% on track on the Jenny Craig program.

Note:  If you’re not on the Jenny Craig program, see my original taco soup recipe here.

Taco Soup

Serves 1

INGREDIENTS

1 Jenny Craig Classic Cheeseburger

3/4 cup mexican style diced tomatoes

1/2 cup tomato sauce

1/2 cup water

1- 1 1/2 tsp. taco seasoning

1 – 1 1/2 tsp. ranch dressing mix

1/2 cup spiralized onion

1/2 cup spiralized bell pepper

2 roasted hatch chiles, sliced (optional)

dash of cumin

salt and pepper

chopped cilantro

cooking spray

INSTRUCTIONS

1.  Separate the parts of the cheeseburger, removing the bun and the cheese from the burger.  Cook your burger on a small plate in the microwave for 60 seconds and set aside.

2.  In a sauce pan prepared with cooking spray, saute the onions and peppers until they are tender, about 5 minutes stirring often.  Season with salt and pepper.

3.  Meanwhile, chop the burger you warmed in the microwave and add it to the pan.

4.  Add tomato sauce, tomatoes, water, and spices to the pan and stir to combine.  Simmer for 8 minutes to allow for flavors to combine.

5.  Chop the cheese you set aside earlier, as you’ll use it for a topping.  Also finely chop some cilantro as well for garnish.  Pour soup into a medium bowl and top with cheese and cilantro.  Cheese will melt with the warmth of the soup.  Serve and enjoy!

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Click here to see a full listing of my Jenny Craig Recipe Creations!

Disclaimer:  I receive a program discount 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:

Jenny Craig Recipe Creation: Taco Soup originally appeared on No Thanks to Cake on 09/11/2017.

The post Jenny Craig Recipe Creation: Taco Soup appeared first on No Thanks to Cake.

I’m guessing that there are quite a few of you out there that are just bursting with excitement for September, and mostly for all things FALL. While I don’t enjoy the pumpkin spice latte craze, I do love the fact that fall brings warm crockpot stews and soups back to the table, which is exactly…

Read More

The post Jenny Craig Recipe Creation: Taco Soup appeared first on No Thanks to Cake.

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Sweet Corn Gazpacho

Sweet Corn Gazpacho

Sometimes I have a ton of luck picking out a watermelon, and other times I pick one that is WAY overripe.  Yesterday, I bought the one no one wants to buy.  I had watermelon gazpacho on my mind (not surprisingly), but quickly side-stepped to make Sweet Corn Gazpacho as a replacement.

Gazpacho has been my go-to food prep item these days.  I love grabbing a quick cup of chilled soup to enjoy during the work week.  This is my first sweet corn gazpacho, and it’s delicious!  It’s creamy, cool, and satisfying.

Sweet Corn Gazpacho

Adapted from The Endless Meal

Serves 5

INGREDIENTS

1 lb. yellow tomatoes, roughly chopped

1 yellow bell pepper, seeded and roughly chopped

1 1/2 ears of corn, removed from cob (save a few kernels for garnish)

2 Tbsp. white onion, roughly chopped

1 garlic clove, minced

¼ jalapeño pepper, seeded

1 tsp. sea salt (use good-quality salt here)

2 Tbsp. olive oil

2 Tbsp. sherry vinegar

1 Tbsp. freshly squeezed lime juice – from about 1/2 lime

Sea salt and pepper, to taste

Cilantro, corn, and fresh cracked pepper, to garnish

INSTRUCTIONS

1.  Combine the yellow tomatoes, bell peppers, corn, onion, garlic, and jalapeño pepper in a large bowl. Sprinkle the sea salt over the top and mix well using your hands. Set the bowl aside on your counter for half an hour. (Can be left for up to 4 hours, if needed.)

2.  Working in batches blend the soup along with the olive oil, lime, and sherry vinegar.

3.  This soup can be made up to 3 days in advance. Keep it covered in your fridge until you are ready to serve it.

Garnish with leftover corn, chopped cilantro and fresh black pepper.

Per 1 cup serving:

CAL 123; FAT 7g; SAT FAT 1g; CARBS 14g; SUG 3g; PROT 3g; FIB 2g

WW Points+: 3; WW Smart Points: 4

Related posts:

Sweet Corn Gazpacho originally appeared on No Thanks to Cake on 09/05/2017.

The post Sweet Corn Gazpacho appeared first on No Thanks to Cake.

Sometimes I have a ton of luck picking out a watermelon, and other times I pick one that is WAY overripe.  Yesterday, I bought the one no one wants to buy.  I had watermelon gazpacho on my mind (not surprisingly), but quickly side-stepped to make Sweet Corn Gazpacho as a replacement. Gazpacho has been my…

Read More

The post Sweet Corn Gazpacho appeared first on No Thanks to Cake.

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Jenny Craig Recipe Creation: Chicken Fajita Skillet

Jenny Craig Recipe Creation: Chicken Fajita Skillet

Heading into the weekend… I’m excited to relax, spend time with friends, and soak up the great outdoors.  I’m home from my California trip this week and ready to get totally back on track with this dish.

Can you see the sheer volume that has been added to this dish?  That skillet is bursting with brightly colored veggies sautéed fajita style (and spiralized, of course.)  It’s going to be an amazing addition to your holiday weekend.  Let me know what you think!

Chicken Fajita Skillet

Serves 1

INGREDIENTS

1 Jenny Craig Southwest Style Chicken Fajita Bowl

1/2 red bell pepper, spiralized

1 poblano pepper, spiralized

1/3 large red onion, spiralized

cooking spray

1-2 garlic cloves, minced

4 grape tomatoes, sliced

2 slices jalapeno, diced

splash of lime juice

salt and pepper, to taste

INSTRUCTIONS

1.  Saute your veggies and garlic in a skillet, prepared with cooking spray until tender, stirring often.

2.  Prepare your Jenny Craig bowl, per the package instructions.

3.  Add your spiralized veggies to a bowl.  I used a Fiestaware skillet.

4.  Make a pico de gallo mixing tomatoes, jalapeno, lime juice, salt and pepper in a small bowl.

5.  Top your spiralized veggies with the fajita bowl.  Add the pico de gallo.  Serve and enjoy!

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Click here to see a full listing of my Jenny Craig Recipe Creations!

Disclaimer:  I receive a program discount 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:

Jenny Craig Recipe Creation: Chicken Fajita Skillet originally appeared on No Thanks to Cake on 09/01/2017.

The post Jenny Craig Recipe Creation: Chicken Fajita Skillet appeared first on No Thanks to Cake.

Heading into the weekend… I’m excited to relax, spend time with friends, and soak up the great outdoors.  I’m home from my California trip this week and ready to get totally back on track with this dish. Can you see the sheer volume that has been added to this dish?  That skillet is bursting with…

Read More

The post Jenny Craig Recipe Creation: Chicken Fajita Skillet appeared first on No Thanks to Cake.

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Jenny Craig Recipe Creation: Hot Southwest Veggie Dip

Jenny Craig Recipe Creation: Hot Southwest Veggie Dip

I’ve mentioned it before, chips and dip are my kryptonite.  I recently went out to dinner with friends and although I said out loud I wasn’t going to have any buffalo kettle chips with blue cheese (because I don’t enjoy blue cheese), next thing you know… I was eating it.  Even with the blue cheese… sigh.

There’s something about saying no to things that is so fulfilling… I swear.

Anywho, I decided to come up with a way that I could enjoy chips and dip while staying on program, and this, my dears, is what I came up with.

Drumroll please….

Yep, that’s legit… and I’ve made it a million times since the first time.  Slightly varied each time based upon what’s in my fridge, but each time, it knocked my socks off.

Hot Southwest Veggie Dip

Serves 1

INGREDIENTS

1 package Jenny Craig Chicken Street Tacos

1 container Jenny Craig Cheesy Broccoli

2 to 2 1/2 cups raw spinach

1/2 red pepper, spiralized or thinly sliced

1/4 cup red onion, spiralized or thinly sliced

1 roma tomato

1/4 cup artichoke hearts, roughly chopped

1-2 tsp. minced garlic

cooking spray

dash of hot sauce, optional

1/2 english cucumber, sliced

salt and pepper

Optional garnish: diced tomatoes, sliced scallions, sliced jalapeno

INSTRUCTIONS

1.  Preheat your oven to 375 degrees.

2.  Prepare your chicken street tacos per the packaging instructions.  Remove from tray, and scrape the chicken mixture into a small bowl and reserve.  Cut your tortillas into sixths, like chips.

3.  Place your tortillas on a baking sheet prepared with cooking spray.  Spray the tops of the chips lightly with cooking spray so they toast up nicely in the oven.  Bake for 13 minutes, keeping an eye on them so that they get to your desired level of crispiness.

4.  While your chips cook, prepare your veggies.  Sauté your onions, peppers, and spinach in a skillet placed on medium heat and prepared with cooking spray.  Add a little salt and pepper to the veggies, if desired.  saute until your spinach wilts completely.  Note:  2 – 2 1/2 cups of spinach sounds like a LOT, but it cooks down a lot.  Trust me.

5.  While your veggies cook, prepare your cheesy broccoli in the microwave per packaging instructions.

6.  Place your broccoli, chicken mixture, veggie mixture, garlic, tomato, and hot sauce (if desired) in the food processor.  Blend until smooth and dip-like.  Add salt and pepper to taste. Stir in artichoke hearts, optional.

7.  Remove to a small bowl, and serve with chips and cucumbers.  Note:  You will have more dip than chips.  Cucumbers, jicama slices, broccoli, or other veggies are great vehicles for the leftover dip.

divider2

Click here to see a full listing of my Jenny Craig Recipe Creations!

Disclaimer:  I receive a program discount 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:

Jenny Craig Recipe Creation: Hot Southwest Veggie Dip originally appeared on No Thanks to Cake on 07/07/2017.

The post Jenny Craig Recipe Creation: Hot Southwest Veggie Dip appeared first on No Thanks to Cake.

I’ve mentioned it before, chips and dip are my kryptonite.  I recently went out to dinner with friends and although I said out loud I wasn’t going to have any buffalo kettle chips with blue cheese (because I don’t enjoy blue cheese), next thing you know… I was eating it.  Even with the blue cheese……

Read More

The post Jenny Craig Recipe Creation: Hot Southwest Veggie Dip appeared first on No Thanks to Cake.

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