Category Archives: Main Dishes

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Beefy Cabbage and Tomato Soup

Beefy Cabbage and Tomato Soup

It is officially soup season.  The only thing I’ve been drawn to cook and to eat lately has been SOUP.

And, despite the way it’s been looking on NTTC… I promise that this is not becoming a soup blog.  But for now… here’s another soup recipe!

It’s warm comforting, and there are just ENDLESS options.  When I spotted this recipe on Pinterest, I knew I had to give it a go.  It’s reminiscent of cabbage rolls (a family favorite), but made in a fraction of the time, and eaten with a spoon.

I enjoyed this batch of soup over several days and even froze a few servings for the chilly days to come.  Thanks, Gina, for another incredible recipe!

Beefy Cabbage and Tomato Soup

From Skinnytaste

Serves 7

INGREDIENTS

1 lb 90% lean ground beef

1 1/2 tsp. kosher salt

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced carrot

28 oz. can diced or crushed tomatoes

5 cups chopped green cabbage

4 cups reduced sodium beef stock

2 bay leaves

cooking spray

optional garnish: green onion

INSTRUCTIONS

1.  Add ground beef and salt to a large pot or dutch oven prepared with cooking spray.  Cook until browned breaking the meat up into small pieces as it cooks, 3 to 4 minutes.  Optional:  Remove to a food processor to finely grind the meat.

2.  Once the meat is cooked, add the onion, celery and carrots and saute 4 to 5 minutes.

3.  Add the tomatoes, cabbage, beef stock and bay leaves.  Cover and cook on low for 40 minutes.

4.  Remove bay leaves.  Serve and enjoy!  Garnish with green onions, if desired.

Per 1 1/2 cup serving:

CAL 181; FAT 6g; CARBS 14g; PROT 15.5g; SUG 4.5g; FIB 2g

WW Points+: 4; WW Smart Points: 3

 

Related posts:

Beefy Cabbage and Tomato Soup originally appeared on No Thanks to Cake on 11/08/2017.

The post Beefy Cabbage and Tomato Soup appeared first on No Thanks to Cake.

It is officially soup season.  The only thing I’ve been drawn to cook and to eat lately has been SOUP. And, despite the way it’s been looking on NTTC… I promise that this is not becoming a soup blog.  But for now… here’s another soup recipe! It’s warm comforting, and there are just ENDLESS options….

Read More

The post Beefy Cabbage and Tomato Soup appeared first on No Thanks to Cake.

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Magical Sweet Potato & Sausage Quinoa Bake

Magical Sweet Potato & Sausage Quinoa Bake

I decided to add the word magical to this recipe title because I truly believe that it is.

One of my employees recommended this recipe to me this week and while I usually trust her recommendations, the idea of kale, sweet potato, and quinoa just seemed a little too whole foodsy for me.  Yep, I just made whole foods an adjective.  It’s fine. 

Just the same, we don’t share recipes that often on the job so I knew there had to be something special about this one.  Over the weekend while wandering Trader Joe’s, I saw a bag of kale and decided to try it.

You guys, the results were incredible.  So incredible that I want to make a second batch immediately to enjoy throughout the week.  I ate it for breakfast on Sunday morning and it was perfectly filling!

Magical Sweet Potato & Sausage Quinoa Bake

Adapted from Spinach for Breakfast

Serves 6

INGREDIENTS

1 cup dry quinoa, rinsed

2 1/2 cups of water

2 medium sweet potatoes, peeled and chopped

4 cups kale, chopped and stems removed

4 links Trader Joe’s spicy italian chicken sausage, sliced

sea salt & pepper

2 oz. shredded Trader Joe’s cheddar-gruyere cheese

INSTRUCTIONS

1.  Preheat the oven to 350 degrees.

2.  Chop your sweet potatoes.  Place sweet potatoes on a baking sheet prepared with cooking spray.  Spray lightly with cooking spray, and season with salt & pepper.  Bake 35-40 minutes until sweet potatoes are tender.

3.  Place the 1 cup of quinoa and 2 1/2 cups of water into a small saucepan.  Bring to a boil, then cover and simmer for 10-15 minutes until all of the water is absorbed.  Fluff and set aside.  I used a rice cooker to make mine.

4.  Add your kale and chicken sausage to a skillet prepared with cooking spray. Season with salt and pepper. Saute at medium heat until the kale begins to crisp slightly and the sausage is browned.

5.  In a large bowl, combine the quinoa, sweet potato, kale and chicken sausage together.

6.  Pour the mixture into a large baking dish, prepared with cooking spray.  Top with cheese.

7.  Bake for 10 minutes at 350 degrees until the cheese is melted.

8.  Serve and enjoy!  I’ve since enjoyed this dish as a lovely savory breakfast as well.  And, I’ve made a second batch already!

Per 1/6 recipe serving:

CAL 308; FAT 10g; SAT FAT 4g; CARBS 34g; PROT 20g; SUG 3g; FIB 5g

WW Points+: 8; WW Smart Points: 9

Related posts:

Magical Sweet Potato & Sausage Quinoa Bake originally appeared on No Thanks to Cake on 11/06/2017.

The post Magical Sweet Potato & Sausage Quinoa Bake appeared first on No Thanks to Cake.

I decided to add the word magical to this recipe title because I truly believe that it is. One of my employees recommended this recipe to me this week and while I usually trust her recommendations, the idea of kale, sweet potato, and quinoa just seemed a little too whole foodsy for me.  Yep, I…

Read More

The post Magical Sweet Potato & Sausage Quinoa Bake appeared first on No Thanks to Cake.

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Jenny Craig Recipe Creation: Cheeseburger Salad

Jenny Craig Recipe Creation: Cheeseburger Salad

Confession:  I’ve never eaten a Big Mac.  Nope, never.  And, I think I may go to the grave without ever trying one.  My sister-in-law claims it to be a significant miss… and when they came out with the mini Big Macs, I almost did it.

Now though, I think I’ve found the way to enjoy all the flavors of the Big Mac… without all the calories.  It looks a little something like this.

While this is my first cheeseburger salad, I am most certain that it will not be the last.  The 1000 island dressing (similar to the “special sauce”) adds just the right amount of tang to the salad.  The lettuce, tomato, and onion are reminiscent of the fresh toppings on everyone’s favorite burger.  I don’t enjoy dill pickles on my burgers, but if you do… you could certainly add them to the salad for the full flavor!

Enjoy!

Cheeseburger Salad

Serves 1

INGREDIENTS

1 Jenny Craig Classic Cheeseburger

3 cups romaine lettuce

1 cup red cabbage, shredded

7 grape tomatoes, halved

red onion slices

2 Tbsp. light Thousand Island dressing

INSTRUCTIONS

1. Separate the cheeseburger from the bun.  Wrap the bun in a paper towel and cook it for 30 seconds.  Place the cheeseburger on a small microwave safe plate, and cook for 1 minute, 40 seconds until done.  Toast the bun in your toaster until crunchy.

2.  Meanwhile, add lettuce and red cabbage to a large bowl, tossing to combine.  Top with onion and tomatoes.  Note:  Add dill pickle slices, if desired.

3.  Chop the burger and bun.  Add to the top of the salad.

4.  Place salad dressing in a snack sized ziploc bag, and snip a corner.  Drizzle dressing on the salad.

5.  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: Cheeseburger Salad originally appeared on No Thanks to Cake on 11/01/2017.

The post Jenny Craig Recipe Creation: Cheeseburger Salad appeared first on No Thanks to Cake.

Confession:  I’ve never eaten a Big Mac.  Nope, never.  And, I think I may go to the grave without ever trying one.  My sister-in-law claims it to be a significant miss… and when they came out with the mini Big Macs, I almost did it. Now though, I think I’ve found the way to enjoy…

Read More

The post Jenny Craig Recipe Creation: Cheeseburger Salad appeared first on No Thanks to Cake.

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Spiralized Pepperoni Pizza Bake

Spiralized Pepperoni Pizza Bake

Summer cooking is my FAVORITE type of cooking.  All the veggies I love are in season, and the farmer’s markets are bursting with so much color.

Here in Colorado, I stop by my local market on Sundays and they have a special where you can fill a bag of veggies for $10. TEN DOLLARS for all that you can fit into the bag.  Over the years, I’ve become pretty amazing at executing a championship-level, Tetris style bag.  This week, I was able to score a sweet potato and some fresh basil, amidst all of the other beautiful broccoli, spinach, beets, tomatoes, peppers, and more.

My challenge for the week following is to figure out how to use up all of my goodies before they spoil.  Of course, I hit up Pinterest to see what I’ve saved to my Healthy Recipes to Try Pinterest board.

Having just made mini pizzas for a little friend who spent the night this week, I had leftover pepperoni and sauce in the fridge, so this was the perfect recipe to use up the leftover ingredients!

A healthier twist on pizza, this Inspiralized recipe did not disappoint.  I did modify it a little bit, however.  I used much less cheese than the original to keep the calorie count down.  I’ll definitely be making this one again!

Spiralized Pepperoni Pizza Bake

Adapted from Inspiralized

Serves 1

INGREDIENTS

1/2 medium sweet potato, peeled and spiralized

cooking spray

salt and pepper, to taste

1/4 tsp. garlic powder

1/4 cup marinara sauce (I like Rao’s)

1/8 tsp. dried oregano

1/4 cup shredded mozzarella cheese

5 turkey pepperoni slices

1/2 Tbsp. chiffonade basil, to garnish

1 tsp. grated parmesan cheese, to garnish (optional)

red pepper flakes (optional)

INSTRUCTIONS

1.  Preheat the oven to 425 degrees and grease a 10” cast-iron skillet or square casserole dish. Prepare with cooking spray, if appropriate for your selected pan.

2.  Place a large skillet over medium-high heat prepared with cooking spray.  Add in the sweet potato noodles and season with salt, pepper and garlic powder. Let cook for about 5 minutes or until noodles begin to soften.  Note:  I used the blade that creates potato ribbons.  Feel free to make noodles, if preferred.

3.  Transfer the cooked noodles to the skillet, prepared with cooking spray.

4.  Pour over the tomato sauce. Sprinkle the dried oregano over the tomato sauce evenly and then layer over with the mozzarella cheese. Place the pepperoni slices on top in rows.

5.  Bake in the oven for 20-25 minutes or until cheese melts through and is slightly golden brown.

6.  Remove from the oven, garnish with basil ribbons, parmesan cheese, and crushed red pepper, if desired.

Per entire recipe serving:

CAL 255; CARB 19g; FAT 15g; SAT FAT 5g; PROT 12g; FIB 4g; SUG 6g

WW Points Plus: 7; WW Smart Points: 9

Related posts:

Spiralized Pepperoni Pizza Bake originally appeared on No Thanks to Cake on 07/12/2017.

The post Spiralized Pepperoni Pizza Bake appeared first on No Thanks to Cake.

Summer cooking is my FAVORITE type of cooking.  All the veggies I love are in season, and the farmer’s markets are bursting with so much color. Here in Colorado, I stop by my local market on Sundays and they have a special where you can fill a bag of veggies for $10. TEN DOLLARS for…

Read More

The post Spiralized Pepperoni Pizza Bake appeared first on No Thanks to Cake.

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