Category Archives: salad

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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 Beets with Chive-Balsamic Dressing

Spiralized Beets with Chive-Balsamic Dressing

Have I ever told you guys that I have two spiralizers?  Confession:  I do.  Additional confession:  I’m thinking about buying a third!

An early adopter of spiralizing, I bought a Paderno 3-blade spiralizer way back when which I’ve used for years, and then I got a free one when I hosted a Pampered Chef party.  I thought it would be fun to try a new version that attacks the veggies at a different angle.  And, while I love them both, they’re having a tough time with beets – – which I can’t have.  I’ve been debating replacing the Paderno one with the Inspiralizer (y’all know, Ali over at Inspiralized, right?)  Have any of y’all tried hers??

Would LOVE to know your reviews.  In the meantime, I’m going to buy smaller beets to tackle with my current tools.  I totally plan on making this salad again today, and can’t wait to enjoy it again!

This is definitely my favorite Inspiralized recipe to date, and one that you need to try!  I was messaging this week with Ali, sharing that I think this tastes like a lightly pickled beet salad.  Yum!!!  It comes together super quick (assuming your spiralizer can handle your beets!)  As a tip, you can definitely buy pre-spiralized beets at the grocery store.  I’ve seen them at Target, Sprouts, and Whole Foods here in Colorado.

Note:  I modified the original recipe slightly to include less oil.  I didn’t miss it at ALL!

Spiralized Beets with Balsamic-Chive Dressing

Adapted from Inspiralized

Serves 4

INGREDIENTS

2 medium beets, peeled and spiralized into thin spaghetti noodles

olive oil cooking spray

salt and pepper

1 Tbsp. extra virgin olive oil

1 Tbsp. water

1 Tbsp. balsamic vinegar

1/2 tsp. Dijon mustard

2 tsp. honey

2 Tbsp. minced chives

INSTRUCTIONS

1.  Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lay out the beet noodles. Spritz with olive oil cooking spray and season with salt and pepper. Roast for 10-15 minutes until fork-tender.

2.  Meanwhile, prepare the dressing. In a large bowl, whisk together to oil, water, vinegar, mustard, honey, salt, and pepper.

3.  Once beets are done, add them to the bowl with the dressing and toss well to combine.  Add your chives to the bowl and toss additionally.  Let rest in the refrigerator until chilled and then serve.

4.  Serve and enjoy!

Per 1/4 recipe serving:

CAL 81; CARB 12g; FAT 4g; SAT FAT 1g; PROT 1g; FIB 2g; SUG 9g

WW Points+: 6; WW Smart Points: 2

Related posts:

Spiralized Beets with Chive-Balsamic Dressing originally appeared on No Thanks to Cake on 08/26/2017.

The post Spiralized Beets with Chive-Balsamic Dressing appeared first on No Thanks to Cake.

Have I ever told you guys that I have two spiralizers?  Confession:  I do.  Additional confession:  I’m thinking about buying a third! An early adopter of spiralizing, I bought a Paderno 3-blade spiralizer way back when which I’ve used for years, and then I got a free one when I hosted a Pampered Chef party.  I thought…

Read More

The post Spiralized Beets with Chive-Balsamic Dressing appeared first on No Thanks to Cake.

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Jenny Craig Recipe Creation: Asian Chicken Mason Jar Salad

Jenny Craig Recipe Creation: Asian Chicken Mason Jar Salad

Now that I’m back on track with the program, I’ve got so many great ideas for how to pump up the menu.  While the Jenny Craig menu is delicious on its own, I think it’s so fun to add fresh and free ingredients to add flavor and a little something interesting to my menu.

This recipe did exactly just that… and frankly, I loved it.  And, even though I know it’s true, it’s hard to believe this mason jar salad started its day as a chicken sandwich.

Not only did I transform the Jenny Craig Chicken Sandwich into this beautiful salad… but I also modified the Jenny Craig Balsamic Dressing into a tangy Asian vinaigrette.

The secret to building a perfect mason jar salad is to load the bottom of your jar with salad dressing and crunchy veggies that can handle soaking in the dressing without becoming soggy.

The mason jar itself serves as a container for the salad until you’re ready to eat it.  When you dump the ingredients into a bowl, the dressing at the bottom of the jar pours beautifully over the salad.

Note:  This is a GREAT dish to prep on Sunday night to eat later in the week.  It will travel nicely to the office, just make sure you have a big bowl handy to serve it in!

Asian Chicken Mason Jar Salad

Serves 1

INGREDIENTS

1 Jenny Craig Grilled Chicken Sandwich

1 cup butter lettuce

1 cup savoy cabbage, sliced thinly

1/3 cup cucumber, spiralized

1/3 cup shredded carrot

1/4 cup shredded golden beets

1/8 cup green onion, sliced

1/8 cup edamame

1 packet Jenny Craig Balsamic Dressing

1 tsp. minced ginger

1 tsp. reduced sodium soy sauce

1 tsp. rice wine vinegar

crushed red pepper flakes, optional

INSTRUCTIONS

1.  In a small bowl, combine the balsamic dressing, soy sauce, rice wine vinegar, ginger and crushed red pepper.  Whisk to combine.  Note:  I always add peppers, as I love it spicy; however, leave them out if you prefer.

2.  Cook your chicken sandwich per the package instructions.  Remove the chicken breast to a cutting board and dice your chicken into cubes and set aside.  Toast your bun to create crunchy croutons.  Dice half of the bun after you toast it and reserve for croutons.  Feel free to set the other half aside to eat with your meal.

3.  Begin to load up your mason jar, starting by adding the dressing first.

4.  Add your bell pepper.

5.  Add your carrots, beets, and edamame next.

6.  Layer your cucumbers and chicken next.

7.  Next, add your greens and top with green onions.

8. Stuff some parchment paper in the mouth of your mason jar, creating a pocket for your croutons.  This will help assure your croutons don’t get soggy.

9.  Seal your jar, and store it in the refrigerator until you’re ready to eat it.

10.  Remove your jar from the fridge, and dump it into a large bowl.  Top with croutons 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: Asian Chicken Mason Jar Salad originally appeared on No Thanks to Cake on 08/17/2017.

The post Jenny Craig Recipe Creation: Asian Chicken Mason Jar Salad appeared first on No Thanks to Cake.

Now that I’m back on track with the program, I’ve got so many great ideas for how to pump up the menu.  While the Jenny Craig menu is delicious on its own, I think it’s so fun to add fresh and free ingredients to add flavor and a little something interesting to my menu. This…

Read More

The post Jenny Craig Recipe Creation: Asian Chicken Mason Jar Salad appeared first on No Thanks to Cake.

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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.

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