Category Archives: jalapeno

Auto Added by WPeMatico

Jenny Craig Recipe Creation: Big Bowl Ramen

Jenny Craig Recipe Creation: Big Bowl Ramen

I’ve been home for less than 24 hours from my October vacation adventures, and I’m eager to get back into my routine.  With that, I spent my day filling my fridge with beautiful veggies for the week.  I’m back out on the road, but for now… I’m just going to savor being home and cook my little heart out!

Today’s recipe is really one of those “everything-but-the-kitchen-sink” dishes… but if you’re craving a big bowl of ramen, you’re in for a treat.  You’ll see from the “ingredients” pic below, that I added even more things I was creating this recipe.

This recipe makes a BIG bowl of amazing ramen.  Get your chopsticks and spoon ready, y’all!

Big Bowl Ramen

Serves 1

INGREDIENTS

1 package Jenny Craig Ramen Noodle Bowl with Chicken and Veggies

10 snow peas, cut in half

1 tsp. garlic, minced (about 1 clove)

1/4 cup sliced onion

1/2 cup shredded cabbage

1/2 cup spiralized carrots

cooking spray

1/2 cup chicken broth

1 tsp. soy sauce, reduced sodium

1 tsp. rice vinegar

1/2 tsp. ginger, grated

Optional Garnish

1 Tbsp. sliced scallions

2 slices jalapeno

lime wedge

sriracha

cilantro

INSTRUCTIONS

1.  In a medium saucepan prepared with cooking spray, add garlic, onions, carrots, and cabbage.  Saute for about 7 minutes until wilted stirring often.

2.  Meanwhile, cook your ramen in the microwave for 3 minutes

3.  Add your ramen to the saucepan with the veggies.

4.  Next, add ginger, broth, soy sauce, and rice vinegar.  Stir to combine.  Allow to simmer for 2-3 minutes, to combine flavors.

5.  Top with optional garnishes, based upon your preference and enjoy!

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: Big Bowl Ramen originally appeared on No Thanks to Cake on 10/17/2017.

The post Jenny Craig Recipe Creation: Big Bowl Ramen appeared first on No Thanks to Cake.

I’ve been home for less than 24 hours from my October vacation adventures, and I’m eager to get back into my routine.  With that, I spent my day filling my fridge with beautiful veggies for the week.  I’m back out on the road, but for now… I’m just going to savor being home and cook…

Read More

The post Jenny Craig Recipe Creation: Big Bowl Ramen appeared first on No Thanks to Cake.

Powered by WPeMatico

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!

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: 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.

Powered by WPeMatico

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.

Powered by WPeMatico