Category Archives: salads and dressing

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

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.

Powered by WPeMatico