Category Archives: red onion

Auto Added by WPeMatico

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!!

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: 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.

Powered by WPeMatico

Jenny Craig Recipe Creation: BBQ Chicken Veggie Delite Flatbread

Jenny Craig Recipe Creation: BBQ Chicken Veggie Delite Flatbread

When I’m out and about and need a meal, my go-to is Subway’s Veggie Delite.  I’m able to load it WAY UP with all the color veggies that Subway has to offer while still staying on plan.  It’s my travel meal, it’s my favorite… and sometimes I just crave it!

Last week, I was trying to think of what to make for lunch… and it popped into my head.  My favorite sandwich shop has a flatbread option.  What would happen if I built my favorite veggie sammie on top of the Jenny Craig BBQ Chicken Flatbread to build the ultimate sandwich??

All the veggies I enjoy on my Subway sandwich fall into the fresh and free category, so I thought I’d give it a shot.  I also love a little spice on my sammie, so I added a little buffalo sauce to add some kick!  The results were incredible!  Here’s how you make your own.

BBQ Chicken Veggie Delite Flatbread Sandwich

Serves 1

INGREDIENTS

1 Jenny Craig Chicken Wrap with BBQ Sauce

1/4 cup butter lettuce, shredded

1/4 cup spinach leaves

4-5 slices cucumber

4 slices tomato

onion slices

3-4 pepperoncini rings

1 Tbsp. buffalo sauce

cooking spray

INSTRUCTIONS

1.  Preheat oven to 375 degrees.

2.  Cook your BBQ wrap in the microwave per the package instructions.  Unroll it on a baking sheet, prepared with cooking spray.  Add buffalo sauce, and spread ingredients and sauce over the flatbread before placing it in the oven.

3.  Bake the flatbread for 13 minutes until the edges are crispy.  Remove to a cutting board to begin loading the flatbread with veggies.

4.  Add lettuce, then spinach.  Top next with cucumbers, and some sliced red onion.  Load heavily on one side, so you can fold the flatbread once you’re done.

5.  Next, add tomatoes.  Top with salt and pepper, and then add your pepperoncinis.

6.  Fold your sandwich in half and serve with a side of leftover cucumbers or tomato & heart of palm salad.

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: BBQ Chicken Veggie Delite Flatbread originally appeared on No Thanks to Cake on 06/21/2017.

The post Jenny Craig Recipe Creation: BBQ Chicken Veggie Delite Flatbread appeared first on No Thanks to Cake.

When I’m out and about and need a meal, my go-to is Subway’s Veggie Delite.  I’m able to load it WAY UP with all the color veggies that Subway has to offer while still staying on plan.  It’s my travel meal, it’s my favorite… and sometimes I just crave it! Last week, I was trying…

Read More

The post Jenny Craig Recipe Creation: BBQ Chicken Veggie Delite Flatbread appeared first on No Thanks to Cake.

Powered by WPeMatico

Jenny Craig Recipe Creation: Grilled Veggie-Topped Cheeseburger

What a beautiful weekend!  I love a long weekend, sleeping in, spending time with friends… Memorial Day Weekend did not disappoint (or , as the kids are calling it.)

On Saturday night, I used my grill for the first time this season cooking up my favorite kabobs for friends, and I haven’t stopped using the grill since.  I’ve grilled FOUR times this week so far, with no sign of stopping anytime soon.

Here’s a sad story:  My condo HOA is going to be outlawing grills this month.  So, I’m getting as much time in with my grill before it finds a new home.  After that, I’m thinking I’ll need an electric grill that I can fire up out there – – something that’s safe and approved.

Today, I got a little creative, and honestly, I didn’t even expect this to be a recipe I would share.  It was SO SO good, that I had to share.

I just finished this burger maybe 10 minutes ago, and looking at this picture, I’m already hungry for it again!  Marinated onions grilled to perfection + charred red cabbage + cool red tomato = an incredibly flavorful burger.

Grilled Veggie-Topped Cheeseburger

Serves 1

INGREDIENTS

1 Jenny Craig Classic Cheeseburger

red cabbage, grilled

dried basil

salt

pepper

cooking spray

red onion, marinated and grilled

1 package Jenny Craig balsamic vinaigrette

INSTRUCTIONS

1.  In a quart-sized bag, add veggies and dressing.  Allow to marinate overnight.  I used an orange bell pepper and small red onion.  

2.  Slice your red cabbage into 6 wedges.  Spray lightly with cooking spray and sprinkle with basil, salt, and pepper.

3.  Skewer your veggies, and place them on grill. Skewering the cabbage will help to make sure that it doesn’t separate.  Cook the veggies until done.  The cabbage is tough and can stand for a little more time than the onions.  Recommend cooking the cabbage for 9 minutes on each side, charring optional and delicious.  Keep an eye on the other veggies, turning them and caring for them so as not to burn.

4.  Remove the cheese from your burger and set it aside.  Cook your burger in the microwave wrapped in a paper towel for 1 minute (inside the bun, per the instructions on the package).

5.  Place the burger on the grill for just a few minutes, flipping once and taking care as to not burn it.  Add the cheese for about 1-2 minutes until it melts.  Remove from the grill.

6.  Build your burger with a few pieces of grilled red cabbage on the bottom.  Top with your burger.  Add grilled onions and tomato slices.

7.  Prepare to enjoy this burger!  Note:  I always add sauce to my burgers.  Reduced fat ketchup, mustard, etc.  This burger needed NOTHING.  So much flavor in those veggies.

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: Grilled Veggie-Topped Cheeseburger originally appeared on No Thanks to Cake on 05/31/2017.

The post Jenny Craig Recipe Creation: Grilled Veggie-Topped Cheeseburger appeared first on No Thanks to Cake.

Powered by WPeMatico

Tomato and Hearts of Palm Salad

I’ve been experiencing a bit of insomnia lately partially due to stress, partially due to a neighbor with an affinity for loud bass music in the night right under my bedroom window (insert eye roll.)  As a result, I’ve found myself awake a bit more than I’d like in the wee hours.

That being said, I’ve had tons of time to play on Pinterest!  I mean, what else do you do in the night?  I mean, everyone is asleep… so, I search for summer salad recipes.  That’s what everyone does, right?

With the weekend officially kicking off summer salad season, I’ve been perusing the interwebz for all sorts of must-try salads, and this one couldn’t be simpler, so it naturally floated to the top of the list.

Hearts of Palm… I love this vegetable.  What does it taste like?  It’s reminiscent of an artichoke to me.  Brined and tender, it is a lovely addition to salads.  I’ve never eaten it cooked, but I imagine there are folks out there that have.  You can find them in the canned veggie section at the grocery store, right near the artichokes and baby corns.  Yum, yum.  If you’ve never tried Hearts of Palm – Here’s your chance!

Tomato and Hearts of Palm Salad

Adapted from Foodie Crush

Serves 5

INGREDIENTS

3 cups grape tomatoes, sliced in half

1 14-ounce can hearts of palm, drained and sliced into ¼ inch rings

¼ cup thinly sliced or spiralized red onion

¼ cup chopped Italian parsley

2 Tbsp. canola oil

2 Tbsp. water

1½ Tbsp. red wine vinegar

1 tsp. Truvia

1 tsp. kosher salt

½ tsp. freshly ground black pepper

INSTRUCTIONS

1.  Combine tomatoes, hearts of palm, red onion, and parsley in a large bowl.

2.  In a small bowl, mix the vegetable oil, water, vinegar, trivia, salt, and pepper until sugar is dissolved and well mixed.

3.  Pour vinaigrette over tomato mixture and gently mix. Add more salt and pepper to taste.

4.  Serve at room temperature.

Note:  I stored leftovers in 1 cup prep bowls from Pampered Chef.  I had a party a few weeks back and these were some of my party freebies.  Cute, huh?  I’ve realized I’m more apt to eat leftovers if they are separated out into servings and being able to see the contents (clear containers) make me reach for them!

Per 1 cup serving:

CAL 104; FAT 6g; SAT FAT 0g; CARBS 8g; PROT 3g; FIB 3g; SUG 2g

WW Points+: 2; WW Smart Points: 3

Related posts:

Tomato and Hearts of Palm Salad originally appeared on No Thanks to Cake on 05/24/2017.

The post Tomato and Hearts of Palm Salad appeared first on No Thanks to Cake.

Powered by WPeMatico