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NTTC Simple Inspirations Winner: Game Day Trio

NTTC Simple Inspirations Winner: Game Day Trio

I’m wrapping up my third year of judging Jenny Craig’s Simple Inspirations recipe contest, and I’m thrilled to announce my 2017 winner!

Before I do, I have to tell you that there was SO MUCH creativity this year in entries and so many new ideas shared on how to make my favorite Jenny Craig dishes and combinations that I’d never thought of.

Between us friends:  When I saw the winning recipe, I knew immediately that I wanted to make it.  When I had a chance to taste it, I was completely won over.  The addition of spinach, artichokes, tomatoes, roasted red peppers, onions, and cauliflower were enough to catch my attention, and enough to create the most filling game day meal I’ve ever enjoyed!

AND THE WINNER IS….

You guys, this recipe knocked my socks off and here’s why:  The cauliflower coated in a hot sauce-roasted red pepper puree is GENIUS!  The flavor is incredible, and who doesn’t love buffalo cauliflower.  The inside of the potato scooped out and baked into little tater tots is such a treat.  Lastly, that loaded spinach-artichoke potato skin is so filling and delicious.  You guys are going to LOVE this recipe!  Can’t wait to hear your feedback.

Special congratulations go out to Jessica H. for developing this amazing recipe, and I’m thrilled to have a chance to share it with you first here on No Thanks to Cake!  The Game Day Trio will also be featured in the 2018 Simple Inspirations recipe book, due out after the first of the year.  Congratulations, Jessica!

Game Day Trio

Serves 1

INGREDIENTS

1 Jenny Craig Loaded Baked Potato

1/4 cup chopped frozen spinach, thawed and drained

1 3/4 cups cauliflower florets

1/2 cup quartered artichoke hearts, canned (approximately 6 quarters)

3 Tbsp diced white or yellow onion

1/2 tsp spicy brown mustard

1/2 Tbsp hot sauce

1/4 roasted red bell pepper, canned or jarred, oil-free

Non stick cooking spray

2 Tbsp tomato, diced

Fresh herbs to garnish (chives, parsley)

INSTRUCTIONS

1.  Preheat oven to 400 degrees. Microwave Jenny Craig Loaded Baked Potato for 1 minute, and separate the filling from the potato skin. Set aside.

2.  In a microwave safe dish, cover and microwave cauliflower florets for 4-6 minutes, or until fork-tender.

3.  Saute onion in non stick cooking spray on medium heat for 4-5 minutes, or until lightly browned

4.  Add onion, spinach, 1/2 cup of the cauliflower, artichoke hearts, and mustard to a blender or food processor, blend until smooth.

5.  Scoop spinach-artichoke mixture into the potato skin and place in oven-safe dish, and bake covered for 25 minutes, then uncovered for another 10 minutes.

6.  Add red bell pepper and hot sauce to a blender or food processor, blend until smooth, and use to coat remaining cauliflower. Bake cauliflower on oven-safe tray lined with parchment paper for 10-12 minutes.

7.  Microwave the Jenny Craig Loaded Baked Potato filling in microwave-safe dish for 4 minutes and scoop into balls with melon baller or ice-cream scoop.

8.  Bake the potato bites at 425 degrees for approximately 15 minutes.

9.  Top spinach-artichoke potato with diced tomatoes.

10.  Enjoy!

As the NTTC winner of the Jenny Craig Simple Inspirations recipe contest, Jessica will be awarded the following from Jenny Craig: $1,000 check or gift card, and gourmet cooking/baking goodie bag to include pans, pots and other kitchen and baking utensils to be awarded as a gift card or actual items. (ARV: $2,000 total).

Jessica’s delicious recipe joins other superstar winning recipes from the contest.  Click the links below to view the NTTC Simple Inspirations Recipe Contest winning recipes from years past:  Faux Krab Cake with Cocktail Sauce + Jacqueline’s Restaurant Style Chicken Nachos.

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Disclaimer:  I received compensation for this post 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:

NTTC Simple Inspirations Winner: Game Day Trio originally appeared on No Thanks to Cake on 10/23/2017.

The post NTTC Simple Inspirations Winner: Game Day Trio appeared first on No Thanks to Cake.

I’m wrapping up my third year of judging Jenny Craig’s Simple Inspirations recipe contest, and I’m thrilled to announce my 2017 winner! Before I do, I have to tell you that there was SO MUCH creativity this year in entries and so many new ideas shared on how to make my favorite Jenny Craig dishes…

Read More

The post NTTC Simple Inspirations Winner: Game Day Trio appeared first on No Thanks to Cake.

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Jenny Craig Recipe Creation: Hot Southwest Veggie Dip

Jenny Craig Recipe Creation: Hot Southwest Veggie Dip

I’ve mentioned it before, chips and dip are my kryptonite.  I recently went out to dinner with friends and although I said out loud I wasn’t going to have any buffalo kettle chips with blue cheese (because I don’t enjoy blue cheese), next thing you know… I was eating it.  Even with the blue cheese… sigh.

There’s something about saying no to things that is so fulfilling… I swear.

Anywho, I decided to come up with a way that I could enjoy chips and dip while staying on program, and this, my dears, is what I came up with.

Drumroll please….

Yep, that’s legit… and I’ve made it a million times since the first time.  Slightly varied each time based upon what’s in my fridge, but each time, it knocked my socks off.

Hot Southwest Veggie Dip

Serves 1

INGREDIENTS

1 package Jenny Craig Chicken Street Tacos

1 container Jenny Craig Cheesy Broccoli

2 to 2 1/2 cups raw spinach

1/2 red pepper, spiralized or thinly sliced

1/4 cup red onion, spiralized or thinly sliced

1 roma tomato

1/4 cup artichoke hearts, roughly chopped

1-2 tsp. minced garlic

cooking spray

dash of hot sauce, optional

1/2 english cucumber, sliced

salt and pepper

Optional garnish: diced tomatoes, sliced scallions, sliced jalapeno

INSTRUCTIONS

1.  Preheat your oven to 375 degrees.

2.  Prepare your chicken street tacos per the packaging instructions.  Remove from tray, and scrape the chicken mixture into a small bowl and reserve.  Cut your tortillas into sixths, like chips.

3.  Place your tortillas on a baking sheet prepared with cooking spray.  Spray the tops of the chips lightly with cooking spray so they toast up nicely in the oven.  Bake for 13 minutes, keeping an eye on them so that they get to your desired level of crispiness.

4.  While your chips cook, prepare your veggies.  Sauté your onions, peppers, and spinach in a skillet placed on medium heat and prepared with cooking spray.  Add a little salt and pepper to the veggies, if desired.  saute until your spinach wilts completely.  Note:  2 – 2 1/2 cups of spinach sounds like a LOT, but it cooks down a lot.  Trust me.

5.  While your veggies cook, prepare your cheesy broccoli in the microwave per packaging instructions.

6.  Place your broccoli, chicken mixture, veggie mixture, garlic, tomato, and hot sauce (if desired) in the food processor.  Blend until smooth and dip-like.  Add salt and pepper to taste. Stir in artichoke hearts, optional.

7.  Remove to a small bowl, and serve with chips and cucumbers.  Note:  You will have more dip than chips.  Cucumbers, jicama slices, broccoli, or other veggies are great vehicles for the leftover dip.

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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: Hot Southwest Veggie Dip originally appeared on No Thanks to Cake on 07/07/2017.

The post Jenny Craig Recipe Creation: Hot Southwest Veggie Dip appeared first on No Thanks to Cake.

I’ve mentioned it before, chips and dip are my kryptonite.  I recently went out to dinner with friends and although I said out loud I wasn’t going to have any buffalo kettle chips with blue cheese (because I don’t enjoy blue cheese), next thing you know… I was eating it.  Even with the blue cheese……

Read More

The post Jenny Craig Recipe Creation: Hot Southwest Veggie Dip appeared first on No Thanks to Cake.

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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.

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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: 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.

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