Category Archives: recipe

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Chocolate Coconut Oatmeal

Chocolate Coconut Oatmeal

Ingredients
  • 1/2 cup quick oats
  • 1 mashed banana
  • 1/2 teaspoon chia seeds (optional)
  • 1 tablespoon unsweetened cocoa powder
  • 3/4 cups water
  • 1 tablespoon sweetened shredded coconut

Directions
  • Mix everything together in a microwave safe bowl, except the shredded coconut.
  • Place in microwave for 1.5 – 2 minutes 
  • Add shredded coconut to the top and enjoy.

Recipe makes 1 serving at 6 SmartPoints.  If you use unsweetened shredded coconut your oatmeal will be 5 SmartPoints.

Enjoy!
Ingredients
  • 1/2 cup quick oats
  • 1 mashed banana
  • 1/2 teaspoon chia seeds (optional)
  • 1 tablespoon unsweetened cocoa powder
  • 3/4 cups water
  • 1 tablespoon sweetened shredded coconut

Directions
  • Mix everything together in a microwave safe bowl, except the shredded coconut.
  • Place in microwave for 1.5 – 2 minutes 
  • Add shredded coconut to the top and enjoy.

Recipe makes 1 serving at 6 SmartPoints.  If you use unsweetened shredded coconut your oatmeal will be 5 SmartPoints.

Enjoy!

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Healthy and High Protein and Delicious Recipes? Yeah, We Love Those!

Healthy and High Protein and Delicious Recipes? Yeah, We Love Those!

If you know me,  you know I love good food. I’m also a big fan of recipes that are high in protein. I enjoy cooking, and my friend, Elaine, does too, so I invited her to share a post on my blog today. I’ve known Elaine for about a year and a half, and throughout that time I’ve watched her consistently work toward being healthy and strong, and she has more self-discipline in eating and exercise than anyone else I know. We’re different in some ways, but we love some of the same things as well. I’m so thankful to have a friend like her, and I’m also excited about sharing this recipe with you today. Here’s what Elaine had to say about her recipe: “This recipe uses a great new brand of pasta called Banza. Instead of pasta made from wheat flour, Banza is made from chickpea flour. This gives the pasta a lot more fiber and protein than usual pasta. The pasta is slightly chewier than regular wheat pasta, but it’s still great. The added nutritional value is worth the small difference in texture. Thanks to the combination of the Banza pasta, tuna, and reduced fat cheese, this […]
If you know me,  you know I love good food. I’m also a big fan of recipes that are high in protein. I enjoy cooking, and my friend, Elaine, does too, so I invited her to share a post on my blog today. I’ve known Elaine for about a year and a half, and throughout that time I’ve watched her consistently work toward being healthy and strong, and she has more self-discipline in eating and exercise than anyone else I know. We’re different in some ways, but we love some of the same things as well. I’m so thankful to have a friend like her, and I’m also excited about sharing this recipe with you today. Here’s what Elaine had to say about her recipe: “This recipe uses a great new brand of pasta called Banza. Instead of pasta made from wheat flour, Banza is made from chickpea flour. This gives the pasta a lot more fiber and protein than usual pasta. The pasta is slightly chewier than regular wheat pasta, but it’s still great. The added nutritional value is worth the small difference in texture. Thanks to the combination of the Banza pasta, tuna, and reduced fat cheese, this […]

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Announcing Simple Inspirations 2017

Announcing Simple Inspirations 2017

It’s officially my favorite time of year!!! Yes, summer… but it’s also the most creative season for all my friends on the Jenny Craig program:  It’s time for Simple Inspirations!!!

I’m thrilled to announce that Jenny Craig has launched the 3rd annual recipe contest. It’s incredible to be back, participating as a guest judge for 2017!

Throughout the years, I’ve realized that the recipe possibilities are truly ENDLESS with the fantastic Jenny Craig menu to work with! It’s what keeps me inspired, and it’s what has helped me to stay on track. Jenny Craig gives us delicious, healthy meals as a foundation, and with the rainbow of fresh and free ingredients at your fingertips, such beautiful recipes have come from this contest.

Here’s a few of my favorites to get your creative juices flowing…

2015’s NTTC Simple Inspirations Winner – Faux Krab Cakes with Cocktail Sauce

2016’s NTTC Simple Inspirations Winner – Jacqueline’s Restaurant-Style Chicken Nachos

And the 2017 NTTC winner is…

Over the past several years, I’ve shared some of my favorite ways to enjoy my Jenny Craig meals, and now it’s your turn!!

I can’t wait to see the flavorful ways you stay on program… and to be “Simply Inspired” by your creations.

Simple Inspirations 2016 | No Thanks to Cake

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HOW TO SUBMIT YOUR ENTRIES

Now through August 13th, Jenny Craig is calling for all of your best dishes!!  Follow these easy steps to enter your winning recipe.

  • Go to the Jenny Craig Contest Page
  • Upload a picture of your recipe creation
  • Select a creative name for your dish
  • Include all your recipe ingredients and measurements
  • Make sure your submission is Jenny Craig-friendly and uses one of the current Jenny Craig menu item.
  • Click here to review the official rules for the program!

As your creating in the kitchen, I’d love to start seeing what your inventing!  Be sure to share your recipes on social media with the hashtag JennyCraigRecipes, and tag me (@NoThanksToCake) so that I can get a sneak peek of what you’ve come up with!

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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.

Open to legal residents of the 50 US/DC, Puerto Rico and Canada (excluding AZ and Quebec), 21 or older who are members with a non-expired Jenny Craig program or employees as of 7/17/17. Entries must be received by 11:59 p.m. PT on 8/13/17. Void where prohibited. Prizes: (5) Member Prizes – a $3,000 USD check or gift card, and Jenny Craig Goodies (ARV: $3,050 USD ea.); (2) Employee Prizes – a $2,000 USD check or gift card and Jenny Craig Goodies (ARV: $2,050 USD ea.); (1) Bonus Prize – a $1,000 USD 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 USD); (1) Bonus Prize – a $1,000 USD check or gift card, and $1,500 to purchase a high-end digital camera and lenses to be awarded as a gift card or actual items (ARV: $2,500 USD). See Official Rules (by which all entrants are bound) for online voting information and complete details at http://www.jennycraig.com/simpleinspirations or http://bit.ly/SimpleInspirationsContestRules.

Sponsor: JC USA, Inc., 5770 Fleet Street, Carlsbad, CA 92008.

Related posts:

Announcing Simple Inspirations 2017 originally appeared on No Thanks to Cake on 07/20/2017.

The post Announcing Simple Inspirations 2017 appeared first on No Thanks to Cake.

It’s officially my favorite time of year!!! Yes, summer… but it’s also the most creative season for all my friends on the Jenny Craig program:  It’s time for Simple Inspirations!!! I’m thrilled to announce that Jenny Craig has launched the 3rd annual recipe contest. It’s incredible to be back, participating as a guest judge for 2017!…

Read More

The post Announcing Simple Inspirations 2017 appeared first on No Thanks to Cake.

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White Chocolate Blondie Skillet

White Chocolate Blondie Skillet

I think you’ve realized by now that I don’t always say “No Thanks to Cake”, but when I say yes… it’s for very good reason!  I’ve grown to say yes only in those circumstances where it’s totally worth it.

And, you guys, this recipe is completely worth it.  I made it for the first time during a cookout at my house and to celebrate my friend Ashleigh’s birthday.  As though you hadn’t guessed already, this is DEFINITELY a splurge dessert.

It’s sweet, sticky, and really really delicious.  The perfect treat.  I am looking forward to the next birthday when I have a chance to make something similar.  I may even make it for my nephew when he comes to Colorado in a few weeks.  Make this for your loved ones… they’ll LOVE you (even more) for it!

Note:  I also think that this would be super fun for the 4th of July… with holiday M&Ms.

White Chocolate Blondie Skillet

From Creme De La Crumb

Serves 4

INGREDIENTS

6 Tbsp. butter

1 cup brown sugar

2 tsp. vanilla

1 egg

1 cup flour

½ tsp. baking powder

⅛ tsp. baking soda

¼ tsp. salt

½ cup white chocolate chips

optional: vanilla ice cream, caramel sauce or butterscotch sauce

INSTRUCTIONS

1.  Add butter to a medium sauce pan. Completely melt over medium heat, then continue to stir over medium heat 4-6 minutes longer until butter reaches a deep golden color.

2.  Add brown sugar, vanilla, and egg to sauce pan and whisk until smooth.

3.  Add flour, baking powder, baking soda, and salt to a medium bowl and whisk to combine. Add ingredients from sauce pan and stir until combined.

4.  Spread batter in a 9 inch cast iron skillet OR 2 6 inch cast iron skillets. (You can use other sizes, only fill them half-way full because the blondie will rise slightly and you don’t want it to spill over.)

5.  Sprinkle white chocolate chips over blondie batter. Bake at 375 for 12-15 minutes or until an inserted toothpick comes out mostly clean. (You may need to increase baking time if you are using a large skillet)

6.  Allow to cool slightly, then (optional) top with ice cream and caramel sauce (or butterscotch sauce) and serve. You may also serve the blondie at room temperature with or without ice cream.

Related posts:

White Chocolate Blondie Skillet originally appeared on No Thanks to Cake on 07/14/2017.

The post White Chocolate Blondie Skillet appeared first on No Thanks to Cake.

I think you’ve realized by now that I don’t always say “No Thanks to Cake”, but when I say yes… it’s for very good reason!  I’ve grown to say yes only in those circumstances where it’s totally worth it. And, you guys, this recipe is completely worth it.  I made it for the first time…

Read More

The post White Chocolate Blondie Skillet 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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