Category Archives: spiralizing

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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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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!

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: 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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Baked Spiralized Jicama Fries

Baked Spiralized Jicama Fries

Jicama was my new veggie for 2017.  I’d never had it, and I quickly became a HUGE fan.  Maybe you remember my jicama taco shells??  Incredible alternative, and carb-free!

I tried jicama for the first time when I was in Chicago with my friend Laurel, and she shared that she’d been interested in trying jicama made into fries.  Um, veggie fries that are guilt-free?  Count me in!

Jicama naturally has a crispness to it.  When you spiralize it and roast it, it retains a little bit of the crunch with some great caramelized flavor.

I served my fries with reduced sugar ketchup… and 15 calorie favorite.

Baked Spiralized Jicama Fries

From Inspiralized

Serves 1

INGREDIENTS

Cooking Spray

1 large jicama

salt, to taste

1 Tbsp. onion powder

2 tsp. cayenne pepper

2 tsp. chili powder

INSTRUCTIONS

1.  Preheat your oven to 375 degrees.

2.  Lay out your jicama noodles and snip them with a scissor to divide into smaller sized noodles, similar to shoestring fries.

3.  Prepare your cooking sheet with cooking spray.  Spread your jicama fries onto the sheet, and spray them lightly with a coat of cooking spray.  Season with a generous amount of salt and then evenly season with onion powder, cayenne pepper and chili powder. Toss again to combine and then lay them out, trying hard not to crowd them.

4. Bake in the oven for 10 minutes, turn over and bake another 10 minutes or until they reach your doneness preference.  Keep an eye on them, and cook longer/shorter as needed per your oven.

5.  Serve and enjoy!

Per each 1/4 recipe serving:

CAL 123; CARB 28g; FAT 0g; SAT FAT 0g; PROT 2g; FIB 15g; SUG 6g

WW Points+: 2; WW Smart Points: 4

Related posts:

Baked Spiralized Jicama Fries originally appeared on No Thanks to Cake on 06/23/2017.

The post Baked Spiralized Jicama Fries appeared first on No Thanks to Cake.

Jicama was my new veggie for 2017.  I’d never had it, and I quickly became a HUGE fan.  Maybe you remember my jicama taco shells??  Incredible alternative, and carb-free! I tried jicama for the first time when I was in Chicago with my friend Laurel, and she shared that she’d been interested in trying jicama…

Read More

The post Baked Spiralized Jicama Fries appeared first on No Thanks to Cake.

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