Category Archives: tomatoes

Auto Added by WPeMatico

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.

Powered 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

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.

divider2

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.

Powered by WPeMatico

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.

Powered by WPeMatico

That Time I Grilled Amazing Beef with Sprouts

That Time I Grilled Amazing Beef with Sprouts

It’s official.  As of this week, my HOA announced that we are a grill-free community.  It’s been in the works for a while, and now that it’s confirmed.. I’m a little sad that my grilling days will be limited moving forward.

A treat in my new grill-less state, I had an opportunity recently to hone my outdoor cooking skills with a group of Denver bloggers.  Hosted by the Colorado Beef Council and Sprouts, it was an amazing evening full of grilling tips, insight on how to shop for the best in beef, and a lot of hands-on in the kitchen.

Between us friends, I shop at Sprouts a LOT.  There is not one, but TWO locations within about 5 miles from my house.  Their fresh produce, their beautiful proteins, and their focus on healthy foods keep me coming back for more.  Their hosting local blogger events is such a treat, as I always learn something new about my favorite grocery store.  This event was no exception, and I’m excited to share what I’ve learned!

Did you know…

  • There are specialized meat cutters at every Sprouts location?  You can ask them questions about cuts of meat, have them cut your selections/fresh grind meat, and have them make special cuts!
  • Using a food saver is one of the best way to store your beef for freezing!  Removing the air from the container assures it stays as fresh as possible during it’s time in the freezer.
  • Never freeze your beef in the container it comes in, unless you have the butcher wrap your selections specifically for freezing – – you can ask them to do this for you!

There is nothing I love more than having a chance to hear tips from the experts.  The team at the Colorado Beef Council not only taught us a lot about the different cuts of steaks that were available, but they also gave us access to their amazing kitchen as well as a rundown on how to plate dishes to make them appealing and attractive to the diner.  Check out this gorgeous plate the chef put together as a demo.  Beautiful!

You guys… the next part of the meetup was HANDS DOWN my favorite.

They let us loose in the test kitchen to make our own dinner.  (OMG!)  In a less competitive, less stressful version of Cutthroat Kitchen, we had about 35 minutes to make our dinner using beautiful beef and veggies from Sprouts.

The Colorado Beef Council team encouraged us to branch out and try a cut of beef that we don’t typically use, if we were feeling adventurous.  Knowing I usually choose a filet/tenderloin, I chose a New York Strip to prepare as part of my masterpiece.

And then, I saw this spread…

This was the MOST fun.  To the left of all these fresh herbs, you would have seen a beautiful array of cauliflower, tomatoes, onions, and all sorts of other veggies.  I didn’t walk in with a plan of what I’d be cooking… but one formulated quickly as my tray filled with ingredients to make a colorfully beautiful dish.

I quickly claimed a wedge of cauliflower, shallot, grape tomatoes, and asparagus.  I also piled on some microgreens and a little chives for garnish.  And with that, I headed to the prep stations.

The experts gave us access to all sorts of rubs, spices, and sauces… but I went with simple flavors: salt, pepper, and olive oil to season everything I made.  The steak was seasoned and grilled to perfection.  I sauteed the asparagus with seasoned sliced grape tomatoes and some minced shallots.  Lastly, I sliced that beautiful cruciferous cauliflower into a steak… and threw it on the grill with its NY Strip counterpart.

Just look at those grill marks…

When it was time to plate my dish, I chose a rectangular plate and love how it turned out.  And, the flavor was divine.

The event hosts set up a light box to capture all of our beautiful plates, and here’s what mine looked like right before I devoured it.  It’s amazing how good lighting impacts food photography.  Remind me to pick one of those up at some point.

In the end, it was a deliciously beautiful night.  Thank you so much Sprouts and the Colorado Beef Council for sharing all of your wisdom and for hosting our group of Denver bloggers. 

Disclaimer:  I received compensation from Sprouts; 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:

That Time I Grilled Amazing Beef with Sprouts originally appeared on No Thanks to Cake on 08/15/2017.

The post That Time I Grilled Amazing Beef with Sprouts appeared first on No Thanks to Cake.

It’s official.  As of this week, my HOA announced that we are a grill-free community.  It’s been in the works for a while, and now that it’s confirmed.. I’m a little sad that my grilling days will be limited moving forward. A treat in my new grill-less state, I had an opportunity recently to hone…

Read More

The post That Time I Grilled Amazing Beef with Sprouts appeared first on No Thanks to Cake.

Powered by WPeMatico