Category Archives: Soups and Stews

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Beefy Cabbage and Tomato Soup

Beefy Cabbage and Tomato Soup

It is officially soup season.  The only thing I’ve been drawn to cook and to eat lately has been SOUP.

And, despite the way it’s been looking on NTTC… I promise that this is not becoming a soup blog.  But for now… here’s another soup recipe!

It’s warm comforting, and there are just ENDLESS options.  When I spotted this recipe on Pinterest, I knew I had to give it a go.  It’s reminiscent of cabbage rolls (a family favorite), but made in a fraction of the time, and eaten with a spoon.

I enjoyed this batch of soup over several days and even froze a few servings for the chilly days to come.  Thanks, Gina, for another incredible recipe!

Beefy Cabbage and Tomato Soup

From Skinnytaste

Serves 7

INGREDIENTS

1 lb 90% lean ground beef

1 1/2 tsp. kosher salt

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced carrot

28 oz. can diced or crushed tomatoes

5 cups chopped green cabbage

4 cups reduced sodium beef stock

2 bay leaves

cooking spray

optional garnish: green onion

INSTRUCTIONS

1.  Add ground beef and salt to a large pot or dutch oven prepared with cooking spray.  Cook until browned breaking the meat up into small pieces as it cooks, 3 to 4 minutes.  Optional:  Remove to a food processor to finely grind the meat.

2.  Once the meat is cooked, add the onion, celery and carrots and saute 4 to 5 minutes.

3.  Add the tomatoes, cabbage, beef stock and bay leaves.  Cover and cook on low for 40 minutes.

4.  Remove bay leaves.  Serve and enjoy!  Garnish with green onions, if desired.

Per 1 1/2 cup serving:

CAL 181; FAT 6g; CARBS 14g; PROT 15.5g; SUG 4.5g; FIB 2g

WW Points+: 4; WW Smart Points: 3

 

Related posts:

Beefy Cabbage and Tomato Soup originally appeared on No Thanks to Cake on 11/08/2017.

The post Beefy Cabbage and Tomato Soup appeared first on No Thanks to Cake.

It is officially soup season.  The only thing I’ve been drawn to cook and to eat lately has been SOUP. And, despite the way it’s been looking on NTTC… I promise that this is not becoming a soup blog.  But for now… here’s another soup recipe! It’s warm comforting, and there are just ENDLESS options….

Read More

The post Beefy Cabbage and Tomato Soup appeared first on No Thanks to Cake.

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Jenny Craig Recipe Creation: Big Bowl Ramen

Jenny Craig Recipe Creation: Big Bowl Ramen

I’ve been home for less than 24 hours from my October vacation adventures, and I’m eager to get back into my routine.  With that, I spent my day filling my fridge with beautiful veggies for the week.  I’m back out on the road, but for now… I’m just going to savor being home and cook my little heart out!

Today’s recipe is really one of those “everything-but-the-kitchen-sink” dishes… but if you’re craving a big bowl of ramen, you’re in for a treat.  You’ll see from the “ingredients” pic below, that I added even more things I was creating this recipe.

This recipe makes a BIG bowl of amazing ramen.  Get your chopsticks and spoon ready, y’all!

Big Bowl Ramen

Serves 1

INGREDIENTS

1 package Jenny Craig Ramen Noodle Bowl with Chicken and Veggies

10 snow peas, cut in half

1 tsp. garlic, minced (about 1 clove)

1/4 cup sliced onion

1/2 cup shredded cabbage

1/2 cup spiralized carrots

cooking spray

1/2 cup chicken broth

1 tsp. soy sauce, reduced sodium

1 tsp. rice vinegar

1/2 tsp. ginger, grated

Optional Garnish

1 Tbsp. sliced scallions

2 slices jalapeno

lime wedge

sriracha

cilantro

INSTRUCTIONS

1.  In a medium saucepan prepared with cooking spray, add garlic, onions, carrots, and cabbage.  Saute for about 7 minutes until wilted stirring often.

2.  Meanwhile, cook your ramen in the microwave for 3 minutes

3.  Add your ramen to the saucepan with the veggies.

4.  Next, add ginger, broth, soy sauce, and rice vinegar.  Stir to combine.  Allow to simmer for 2-3 minutes, to combine flavors.

5.  Top with optional garnishes, based upon your preference 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: Big Bowl Ramen originally appeared on No Thanks to Cake on 10/17/2017.

The post Jenny Craig Recipe Creation: Big Bowl Ramen appeared first on No Thanks to Cake.

I’ve been home for less than 24 hours from my October vacation adventures, and I’m eager to get back into my routine.  With that, I spent my day filling my fridge with beautiful veggies for the week.  I’m back out on the road, but for now… I’m just going to savor being home and cook…

Read More

The post Jenny Craig Recipe Creation: Big Bowl Ramen appeared first on No Thanks to Cake.

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Jenny Craig Recipe Creation: Taco Soup

Jenny Craig Recipe Creation: Taco Soup

I’m guessing that there are quite a few of you out there that are just bursting with excitement for September, and mostly for all things FALL.

While I don’t enjoy the pumpkin spice latte craze, I do love the fact that fall brings warm crockpot stews and soups back to the table, which is exactly what inspired today’s recipe!

I love taco soup, and I knew there had to be a way for me to make one of my favorite soups while staying 100% on track on the Jenny Craig program.

Note:  If you’re not on the Jenny Craig program, see my original taco soup recipe here.

Taco Soup

Serves 1

INGREDIENTS

1 Jenny Craig Classic Cheeseburger

3/4 cup mexican style diced tomatoes

1/2 cup tomato sauce

1/2 cup water

1- 1 1/2 tsp. taco seasoning

1 – 1 1/2 tsp. ranch dressing mix

1/2 cup spiralized onion

1/2 cup spiralized bell pepper

2 roasted hatch chiles, sliced (optional)

dash of cumin

salt and pepper

chopped cilantro

cooking spray

INSTRUCTIONS

1.  Separate the parts of the cheeseburger, removing the bun and the cheese from the burger.  Cook your burger on a small plate in the microwave for 60 seconds and set aside.

2.  In a sauce pan prepared with cooking spray, saute the onions and peppers until they are tender, about 5 minutes stirring often.  Season with salt and pepper.

3.  Meanwhile, chop the burger you warmed in the microwave and add it to the pan.

4.  Add tomato sauce, tomatoes, water, and spices to the pan and stir to combine.  Simmer for 8 minutes to allow for flavors to combine.

5.  Chop the cheese you set aside earlier, as you’ll use it for a topping.  Also finely chop some cilantro as well for garnish.  Pour soup into a medium bowl and top with cheese and cilantro.  Cheese will melt with the warmth of the soup.  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: Taco Soup originally appeared on No Thanks to Cake on 09/11/2017.

The post Jenny Craig Recipe Creation: Taco Soup appeared first on No Thanks to Cake.

I’m guessing that there are quite a few of you out there that are just bursting with excitement for September, and mostly for all things FALL. While I don’t enjoy the pumpkin spice latte craze, I do love the fact that fall brings warm crockpot stews and soups back to the table, which is exactly…

Read More

The post Jenny Craig Recipe Creation: Taco Soup appeared first on No Thanks to Cake.

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Sweet Corn Gazpacho

Sweet Corn Gazpacho

Sometimes I have a ton of luck picking out a watermelon, and other times I pick one that is WAY overripe.  Yesterday, I bought the one no one wants to buy.  I had watermelon gazpacho on my mind (not surprisingly), but quickly side-stepped to make Sweet Corn Gazpacho as a replacement.

Gazpacho has been my go-to food prep item these days.  I love grabbing a quick cup of chilled soup to enjoy during the work week.  This is my first sweet corn gazpacho, and it’s delicious!  It’s creamy, cool, and satisfying.

Sweet Corn Gazpacho

Adapted from The Endless Meal

Serves 5

INGREDIENTS

1 lb. yellow tomatoes, roughly chopped

1 yellow bell pepper, seeded and roughly chopped

1 1/2 ears of corn, removed from cob (save a few kernels for garnish)

2 Tbsp. white onion, roughly chopped

1 garlic clove, minced

¼ jalapeño pepper, seeded

1 tsp. sea salt (use good-quality salt here)

2 Tbsp. olive oil

2 Tbsp. sherry vinegar

1 Tbsp. freshly squeezed lime juice – from about 1/2 lime

Sea salt and pepper, to taste

Cilantro, corn, and fresh cracked pepper, to garnish

INSTRUCTIONS

1.  Combine the yellow tomatoes, bell peppers, corn, onion, garlic, and jalapeño pepper in a large bowl. Sprinkle the sea salt over the top and mix well using your hands. Set the bowl aside on your counter for half an hour. (Can be left for up to 4 hours, if needed.)

2.  Working in batches blend the soup along with the olive oil, lime, and sherry vinegar.

3.  This soup can be made up to 3 days in advance. Keep it covered in your fridge until you are ready to serve it.

Garnish with leftover corn, chopped cilantro and fresh black pepper.

Per 1 cup serving:

CAL 123; FAT 7g; SAT FAT 1g; CARBS 14g; SUG 3g; PROT 3g; FIB 2g

WW Points+: 3; WW Smart Points: 4

Related posts:

Sweet Corn Gazpacho originally appeared on No Thanks to Cake on 09/05/2017.

The post Sweet Corn Gazpacho appeared first on No Thanks to Cake.

Sometimes I have a ton of luck picking out a watermelon, and other times I pick one that is WAY overripe.  Yesterday, I bought the one no one wants to buy.  I had watermelon gazpacho on my mind (not surprisingly), but quickly side-stepped to make Sweet Corn Gazpacho as a replacement. Gazpacho has been my…

Read More

The post Sweet Corn Gazpacho appeared first on No Thanks to Cake.

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Jenny Craig Recipe Creation: Loaded Baked Potato Soup

Jenny Craig Recipe Creation: Loaded Baked Potato Soup

Comfort Food.  We all love it.  We all can’t get enough of it… and this soup is like a great big ol’ hug.

One of my Insta-friends posted a Loaded Baked Potato Soup a few weeks back, and inspired me to try to make my own!  Special thanks to Kyra for the inspiration!  Follow her here, y’all!

I think this dish might win the award for most veggies added to a single dish.  So, get ready to enjoy a filling dish and to get your daily veggies all at once!  Enjoy!

Loaded Baked Potato Soup

Serves 1

INGREDIENTS

1 Jenny Craig Loaded Baked Potato

1 serving Jenny Craig Cheesy Broccoli

2 cups broccoli and cauliflower mix, roasted + 1/2 additional cup for garnish

1 1/2 cup chicken broth

2 scallions, sliced

salt and pepper, to taste

INSTRUCTIONS

1.  Cook your cheesy broccoli in the microwave, per package instructions.

2.  Cook your potato in the microwave, per the package instructions.  Remove it from the microwave, and chop roughly.

2.  Place contents of the cheesy broccoli cup, potato (including skins!), 2 cups broccoli/cauliflower mix, and 1 cup of broth in your food processor.

3.  Process until smooth, adding more broth as needed to gain the appropriate consistency.  Add salt and pepper to taste.

4.  Chop the reserved broccoli/cauliflower roughly.

5.  Top your soup with chopped veggies and sliced scallions.  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: Loaded Baked Potato Soup originally appeared on No Thanks to Cake on 06/14/2017.

The post Jenny Craig Recipe Creation: Loaded Baked Potato Soup appeared first on No Thanks to Cake.

Comfort Food.  We all love it.  We all can’t get enough of it… and this soup is like a great big ol’ hug. One of my Insta-friends posted a Loaded Baked Potato Soup a few weeks back, and inspired me to try to make my own!  Special thanks to Kyra for the inspiration!  Follow her…

Read More

The post Jenny Craig Recipe Creation: Loaded Baked Potato Soup appeared first on No Thanks to Cake.

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