Category Archives: Salads and Sides

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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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Pickled Grape Tomatoes

Pickled Grape Tomatoes

While we were talking about fall coming excitedly on Monday, I have to admit that I’m going to desperately miss farmer’s markets and all the fresh tomatoes that come with them.

I’ve been trying to hang onto all these great produce finds by pickling them.  I’ve never been one to make pickles.  I’ve never done any type of canning.  In order to ease my way into this process, I’m starting with refrigerator pickling.  I’ve pickled some cauliflower, and I’ve pickled onions and cucumbers.

I’ve heard of pickling a lot of things… but I’d never heard of this one.

I spotted the recipe watching Food Network’s The Kitchen last week, I knew I had to make them!  I mean, what sounds better than a pickled tomato with italian flavors???  And, let me assure you, they did not disappoint!

Pickled Grape Tomatoes

From Jeff Mauro from Food Network’s The Kitchen

INGREDIENTS

INSTRUCTIONS

1.  Poke holes in the top of the tomatoes with a skewer.  In a saucepan, heat the vinegar, salt, sugar and 1 cup water to a rolling boil.

2.  In a mason jar, add the rosemary, lime zest, peppercorns and garlic.

3.  Add the cherry tomatoes and pour over the hot vinegar mixture.  Screw a top on the mason jar. Let cool, then refrigerate. The pickles will last up to 2 weeks refrigerated.

 

4.  Enjoy these tomatoes in salads, or on skewers with basil and fresh mozzarella cheese.

 

Related posts:

Pickled Grape Tomatoes originally appeared on No Thanks to Cake on 09/14/2017.

The post Pickled Grape Tomatoes appeared first on No Thanks to Cake.

While we were talking about fall coming excitedly on Monday, I have to admit that I’m going to desperately miss farmer’s markets and all the fresh tomatoes that come with them. I’ve been trying to hang onto all these great produce finds by pickling them.  I’ve never been one to make pickles.  I’ve never done…

Read More

The post Pickled Grape Tomatoes 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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