3rd Annual 17ecipes - Jenny Craig, Inc. · Welcome to Simple Inspirations Volume 3 At Jenny Craig, our members inspire us in many ways. Each member is a source of motivation and inspiration

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winning 2017 recipes

3rd Annual

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Welcome to Simple Inspirations Volume 3

At Jenny Craig, our members inspire us in many ways. Each member is a source of motivation and inspiration for success, and has helped build a community full of encouragement, support, ideas and strategies to help each other on their weight loss journeys. We asked our members to bring inspiration to their kitchen once again for our third annual Simple Inspirations Recipe Book, where we gathered recipes that use Fresh & Free Additions alongside our Jenny Craig menu items to create delicious meals, side dishes and desserts that keep your goals in mind.

The Jenny Craig menu provides delicious chef-crafted foods that offer healthier versions of your favorites. This book offers you the opportunity to remix your menu items with vegetables, fruit and flavor enhancers, which will allow you to explore your food using different flavors you may not have thought to try before.

Eating should be an adventure where you become inspired to discover new items and flavors. At Jenny Craig, we’re happy to join you along your journey, and celebrate your discoveries. We hope that you enjoy the flavorful recipes in our Simple Inspirations Recipe Book, created by our members to inspire your taste buds and explore the fresh, rich flavors all around you.

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Apple Cinnamon Muffin .................................. 4

Breakfast Burrito Bowl ................................... 6

Fruit Salsa Pancake Wraps ............................. 8

Hearty Country Inn Skillet ............................. 10

Pico De Gallo Frittata Baskets ....................... 12

Very Berry Barscotti Parfait ........................... 14

table of contents

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Baja Chimichanga ........................................ 16

Cajun Style Gumbo ...................................... 18

Chicken "Zoodle" Soup with Apple Tart ........... 20

Creamy Curry Chicken Casserole .................. 22

Fresh & Fancified Arugula & Mushroom

Margherita Pizza .......... 24

Game Day Trio ............................................. 26

Salisbury Shepherd Pie .................................28

Almond Lemon Ricotta Bites ......................... 30

Artichoke with a Crisp .................................. 32

Broccoli Cheese Souffle ................................ 34

Snappy Ranch Rings .................................... 36

Black Forest Brownie ................................... 38

Dragon Fruit Pink-a-Rita ............................... 40

Island Dream Shake ............... ...................... 42

Lemon Berry Delight ..................................... 44

Shake it Up S’more ...................................... 46

Strawberry Shortcake Cookies ...................... 48

Cool as a Cucumber Soup ............................ 50

Gazpacho with a Zing! ................................. 52

Savory Veggie Sauté .................................... 54

Tasty Mediterranean Veggie Tomato Soup ...... 56

Zesty Mexi-Cauli Rice .................................. 58

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BREAKFAST

JENNY CRAIG APPLE CINNAMON OATMEAL½ tsp baking powder

1 egg white

2 Tbsp low fat milk

½ large apple, sliced and grated

Non-stick cooking spray

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ns 1. Preheat oven to 350°F.

2. In the oatmeal container, add baking powder and mix.

3. Add the remaining ingredients and mix.

4. Grease a small (8 oz.) ramekin with non-stick cooking spray and pour the mixture in.

5. Bake for 25 minutes.

per servingAPPLE CINNAMON OATMEAL (2 Starch)2 Limited Foods½ Protein1 Fruit 1 Fresh & Free Addition

Submitted by Maria R. from Maple Grove, Minnesota APPLE CINNAMON MUFFINbreakfast

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BREAKFAST

JENNY CRAIG EGG, CHEESE & TURKEY SAUSAGE BURRITO1 cup frozen spinach

¼ cup chunky salsa


Tortilla pan

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ns 1. Defrost burrito in microwave

2. Remove burrito filling and put aside in bowl to microwave separately.

3. Spray tortilla pan then place tortilla in pan and bake at 350°F for 3-5 minutes or until edges look lightly golden.

4. Steam spinach in bag for 5 minutes and then add half a cup to tortilla shell.

5. Microwave burrito filling for 2 minutes and then add to burrito bowl and mix.

6. Add 3 Tbsp of salsa on top of burrito filling and spinach mixture.

per servingEGG, CHEESE, & TURKEY SAUSAGE BURRITO (1 ½ Starch, 1 Protein, 1 Fat) 1 Veg1 Fresh & Free Addition1 Limited Food

Submitted by Olivia V. from Nanuet, New YorkBREAKFAST BURRITO BOWLbreakfast

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BREAKFAST

JENNY CRAIG BLUEBERRY PANCAKES & SAUSAGE¼ cup canned pineapple, diced with juice

3 strawberries, diced

2 mint leaves, torn

1 tsp lemon or lime juice

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ns 1. Mix strawberries, pineapple, mint and lemon or lime juice.

2. Prepare Blueberry Pancakes & Sausage as directed.

3. Place a sausage on each pancake. Roll and place on plate.

4. Top with salsa.

5. Garnish with mint leaf.

per servingBLUEBERRY PANCAKES & SAUSAGE (1 ½ Starch, 1 Protein, 1 Fat)1 Fruit2 Fresh & Free Additions

Submitted by Robin W. from Indianapolis, IndianaFRUIT SALSA PANCAKE WRAPSbreakfast

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BREAKFAST

JENNY CRAIG COUNTRY SAUSAGE GRAVY SCRAMBLE JENNY CRAIG BALSAMIC DRESSING1 bag (16 ounces) of riced cauliflower (fresh or frozen)

¾ cup scallions, diced

¾ cup red peppers, diced

½ cup mild or medium salsa

Pinch of parsley to taste


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ns 1. Spray bottom of skillet with cooking spray.

2. Sauté onions and peppers over medium to medium-high heat until vegetables caramelize, mixing occasionally to avoid burning.

3. Add balsamic dressing and cook down until liquid is evaporated.

4. Reduce heat to medium, add salsa, and continue cooking over medium heat until contents thicken-up and liquid has evaporated.

5. Add rice cauliflower, blend with salsa, onions, peppers until cauliflower begins to get tender. Leave uncovered to cook-off remaining liquid and absorb caramelized bits on bottom of pan.

6. Once cauliflower is tender and Step #4 is complete, remove from heat and allow to cool.

7. Prepare Jenny Craig Country Sausage Gravy Scramble as directed.

8. Add ¾ cup or desired amount of cauliflower to entrée and mix well.

9. Garnish with chopped parsley.

per servingCOUNTRY SAUSAGE GRAVY SCRAMBLE (1 ½ Starch, 1 Protein, ½ Fat)BALSAMIC DRESSING (1 Fat)3 ½ Veg1 Limited Food2 Fresh & Free Additions

Submitted by Karen K. from San Antonio, Texas

NOTE Freeze any remaining cauliflower mixture in

convenient individual serving container to use as “filler”

with other JC entrees by microwaving 3-5 minutes before

using or adding to entrée.

HEARTY COUNTRY INN SKILLETbreakfast

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BREAKFAST

JENNY CRAIG GARDEN VEGETABLE FRITTATA1 large fresh bell pepper, halved and cored

1 medium fresh tomato, diced

2 ½ Tbsp fresh cilantro, chopped

2 Tbsp fresh onion, finely chopped

½ small fresh jalapeño, finely chopped with seeds

½ Tbsp freshly squeezed lime juice

¼ tsp fine salt, or ½ tsp kosher salt

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ns 1. Prepare Jenny Craig Garden Vegetable Frittata as directed.

2. Mix tomato, cilantro, onion, jalapeno, lime juice and salt together in a small bowl.

3. Split the Garden Vegetable Frittata into two portions and place in each half of the large bell pepper.

4. Top with fresh pico de gallo mixture.

per servingGARDEN VEGETABLE FRITTATA (1 starch, 1 protein, 1 ½ Fat)2 Veg2 Fresh and Free Additions

Submitted by Laura B. from Las Vegas, Nevada

PICO DE GALLO FRITTATA BASKETS

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BREAKFAST

JENNY CRAIG BARSCOTTI WITH CRANBERRIES AND ALMONDS, crushed

½ cup frozen cherry berry fruit blend

6 oz. nonfat Greek vanilla yogurt


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ns 1. Turn stove on medium-low heat and spray skillet with non-stick cooking spray.

2. Cook frozen fruit over medium-low heat, until fruit softens and releases their juice, about 15 minutes— or to desired thickness.

3. Remove skillet from heat and let cool.

4. Layer crushed Barscotti bar in bottom of bowl, reserving 2 Tbsp of bar mixture for top of parfait.

5. Spread vanilla yogurt evenly over Barscotti crumbs.

6. Top yogurt with cooked fruit mixture and reserved Barscotti crumbs.

per servingCRANBERRY ALMOND BARSCOTTI (1 ½ Starch, ½ Protein)½ Fruit 1 Milk 1 Fresh & Free Addition

Submitted by Jamie B. from Knoxville, Tennessee

Winning RecipeVERY BERRY BARSCOTTI PARFAIT

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ENTREES

JENNY CRAIG BAJA-STYLE CHICKEN QUESADILLA 1/8 cup yellow or white onion, chopped 1/8 cup fresh tomato, diced 1/8 cup fresh cilantro leaves (for garnish)

½ cup lettuce, shredded (for garnish)

1 Tbsp nonfat sour cream

Salsa to taste


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ns 1. Thaw Baja-Style Chicken Quesadilla and separate filling from tortilla.

2. Coat a pan with non-stick cooking spray and bring to medium heat.

3. Sauté onions for 2-3 minutes.

4. Add the quesadilla filling and diced tomato and cook for another 5 minutes.

5. Place mixture into the tortilla. Fold into a chimichanga with all sides of the tortilla folded together covering the filling.

6. Coat a pan with non-stick cooking spray and bring to medium heat.

7. Place chimichanga seam side down and brown for 2-3 minutes, flip and repeat until brown and crisp on both sides.

8. Add shredded lettuce, to the plate. Remove chimichanga from pan and place on top of lettuce.

9. Garnish with salsa, nonfat sour cream and cilantro.

per servingBAJA STYLE CHICKEN QUESADILLA (1 ½ Starch, 1 ½ Protein, 1 Fat)1 Veg1 Fresh & Free Addition2 Limited Foods

Submitted by Thylese J. from Antioch, California BAJA CHIMICHANGA entrées

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ns 1. Defrost sandwich in microwave, then disassemble and set aside.

2. Microwave okra with ¼ cup of water for 3 minutes on high power.

3. Coat small skillet with non-stick cooking spray and sauté all vegetables, including garlic, until soft (about 5-7 minutes).

4. Chop chicken patty in bite size pieces and combine with soup, chicken broth and all spices in a saucepan.

5. Add in softened vegetables, and bring to a boil at medium-high heat.

6. Reduce heat to low and simmer for 20 minutes.

7. Mist butter spray on all sides of sandwich bun, and sprinkle bottom of the bun with Cajun seasoning.

8. In the last 5 minutes of cooking time, put bun in toaster oven and broil until golden brown.

per servingGRILLED CHICKEN SANDWICH (2 Starch, 1 Protein) CREAMY TOMATO VEGETABLE SOUP (2 Limited Foods, 1 Veg) 1 ½ Veg 4 Fresh & Free Additions

Submitted by Sherry S. from Lakewood, WashingtonCAJUN STYLE GUMBOentrées

JENNY CRAIG GRILLED CHICKEN SANDWICH JENNY CRAIG CREAMY TOMATO VEGETABLE SOUP 1/3 cup green pepper, chopped1/3 cup yellow onion, chopped 1 celery stalk, thinly sliced1 garlic clove, minced

½ cup frozen okra, sliced4 oz. low-sodium chicken broth 1/8 tsp of red pepper flakes1 tsp gumbo fillet1 tsp of low-sodium Cajun seasoning (start with ½ teaspoon to taste)Fat-free butter spray

Non-stick cooking spray, ¼ cup water (as needed)

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JENNY CRAIG CHICKEN POT PIE½ zucchini, spiralized or in ribbons

1 cup low-sodium chicken broth

1 Tbsp sugar-free apricot preserve

½ large apple, thinly sliced

Handful of spinach 1/8 tsp cinnamon

Cilantro or parsley, to garnish


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ns 1. Remove crust from Chicken Pot Pie and set aside.

2. Heat the filling without the crust for 3 minutes on high in the microwave.

3. In a small pot, add the broth, heated filling, handful of spinach and the "zoodles" (zucchini noodles) and heat until the zucchini is soft (about 10 minutes).

4. Meanwhile, preheat the oven to 350°F.

5. Place crust on aluminum foil.

6. Spread the apricot preserve on crust and arrange apple slices on top. Spritz with non-stick cooking spray and sprinkle on cinnamon.


8. Garnish soup with chopped cilantro or parsley leaves.

per servingCHICKEN POT PIE (1 ½ Starch, ½ Veg, 1 ½ Protein ,1 Fat)3 Fresh & Free Additions 2 Veg 1 Limited Foods1 Fruit

Submitted by Maria W. from Maple Grove, Minnesota

CHICKEN "ZOODLE" SOUP WITH APPLE TART

entrées

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ENTREES

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Submitted by Jamie B. from Knoxville Tennessee

CREAMY CURRY CHICKEN CASSEROLE

entrées

JENNY CRAIG GRILLED CHICKEN SANDWICHJENNY CRAIG CHEESY BROCCOLIJENNY CRAIG CHEDDAR CHEESE CRISPS1 cup riced cauliflower¼ small onion, finely diced

4 baby portobello mushrooms, thinly sliced¼ cup low-sodium chicken broth1 tsp curry powder3 Tbsp fat-free cream cheese1 tsp canola oil Non-stick cooking spray

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ns 1. Prepare chicken sandwich and cheesy broccoli

as directed.

2. Spray skillet with non-stick cooking spray.

3. Add chicken broth, onions and mushroom to skillet. Bring to boil and cook until onions and mushrooms are softened.

4. Dice chicken breast finely. Add to skillet, along with curry powder and cream cheese.

5. Cook over medium heat until cream cheese has melted, about 5 minutes.

6. Add container of Jenny Craig Cheesy Broccoli to skillet, stirring mixture well.

7. Heat oven to 350°F.

8. Spray casserole dish with non-stick cooking spray.

9. Add skillet mixture to prepared casserole dish. Bake for 15 minutes.

10. Remove dish from oven and top with 1 bag of crushed Jenny Craig Cheddar Cheese Crisp.

11. Bake dish another 5 minutes until lightly browned on top.

12. Spread ½ tsp canola oil over each half of bun and broil in oven until browned.

per servingGRILLED CHICKEN SANDWICH (2 Starch, 1 Protein) CHEDDAR CHEESE CRISPS (1 Starch, 1 Fat) CHEESY BROCCOLI (1 Limited Food, 1 Veg) 1 ½ Veg 2 Fresh & Free Additions 1 Fat 3 Limited Foods

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JENNY CRAIG MARGHERITA PIZZA JENNY CRAIG BALSAMIC DRESSING1/3 cup fresh arugula

1 cup fresh mushrooms, sliced

2 Tbsp parmesan cheese, grated or shaved

Salt and pepper to taste

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ns 1. Preheat oven 350°F.

2. Place frozen Margherita Pizza on non-stick baking sheet and bake approximately 25 minutes or until golden brown and crust is cooked.

3. While pizza is baking, place sliced mushrooms in preheated and non-stick pan to “dry sauté” (no butter/oil) over medium heat adding only salt and pepper to taste. Stir frequently for approximately 5 minutes or until golden brown and the mushrooms have released most of their liquid. Set aside.

4. Place arugula in a bowl and toss with Jenny Craig Balsamic Vinaigrette to taste. Set aside.

5. Once Margherita Pizza is baked, remove from oven onto serving dish. Spoon cooked mushrooms and dressed arugula salad over top of the pizza.

6. Top with shredded/shaved parmesan cheese.

per servingMARGHERITA PIZZA (1 ½ Starch, 1 ½ Protein, ½ Fat)BALSAMIC DRESSING (1 Fat) 2 Veg 2 Limited Foods

Submitted by Ana C. from Tega Cay, South Carolina

FRESH & FANCIFIED ARUGULA & MUSHROOM MARGHERITA PIZZA

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JENNY CRAIG LOADED BAKED POTATO¼ cup chopped frozen spinach, thawed and drained

1 ¾ cups cauliflower florets

½ cup quartered artichoke hearts, canned

3 Tbsp white or yellow onion, diced

½ tsp spicy brown mustard

½ Tbsp hot sauce

2 Tbsp tomato, diced

Roasted red bell pepper, canned or jarred (oil-free)


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ns 1. Preheat oven to 400°F. 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. Sauté onion in pan coated with non-stick cooking spray on medium heat for 4 minutes, or until lightly browned.

4. Add onion, spinach, ½ 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 potato balls at 425°F for approximately 15 minutes.

9. Top spinach-artichoke potato with diced tomatoes and serve.

per servingLOADED BAKED POTATO (2 Starch, 1 ½ Protein, ½ Fat)3 Veg 3 Fresh & Free Additions

Submitted by Jessica H. from Medford Oregon GAME DAY TRIOentréesblogger's choice!

No Thanks to Cake kelly guy

Winning Recipe

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JENNY CRAIG SALISBURY STEAKJENNY CRAIG CHEDDAR CHEESE CRISPS1 cup cauliflower, grated2 Tbsp low sodium chicken broth1/8 tsp garlic powder 1/8 tsp salt 1/8 tsp pepper2 Tbsp diced onion4 to 6 mushrooms, diced

½ cup frozen mixed vegetables, thawed¼ tsp dried sage¼ tsp rosemary¼ tsp thyme1 tsp ketchup½ tsp Worcestershire sauce¼ cup low-sodium chicken broth ½ tsp parsleyNon-stick cooking spray

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ns 1. Microwave Jenny Craig Salisbury Steak entrée for 3 minutes.

2. In a bowl, mix cauliflower and potatoes from entrée. Cover with plastic wrap and microwave for 5 minutes or until tender.

3. Mash cauliflower and potatoes with 2 Tbsp chicken broth, garlic powder, salt and pepper. Set aside.

4. Crumble Salisbury Steak with a fork. Place in a pan sprayed with non-stick cooking spray. Add all the veggies, herbs, ketchup, Worcestershire, remaining chicken broth and veggies from the entrée.

5. Sauté for 5 minutes. Place filling into a 6" ramekin.

6. Top with cauliflower mash. Sprinkle with Jenny Craig Cheddar Cheese Crisps crumbs and parsley.

7. Broil on low for approximately 2 minutes or until top is golden.

per servingSALISBURY STEAK (1 Starch, ½ Veg, 2 Protein, 1 ½ Fat)CHEDDAR CHEESE CRISPS (1 Starch, 1 Fat) 2 Veg7 Fresh & Free Additions 1 Limited Food

Submitted by Daphne L. from Sherman Oaks, California SALISBURY SHEPHERD PIEentrées

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photographer's choice!

ENTREES

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SNACKS

JENNY CRAIG LEMON COOKIES1 Tbsp part skim ricotta cheese

2 drops liquid sugar-free sweetener1/8 tsp almond extract1/8 tsp vanilla extract

2 Tbsp sugar-free whipped topping

½ small lemon, zested

3 medium strawberries, sliced

Optional - mint for garnish

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ns 1. Mix ricotta cheese, whipped topping, sugar-free sweetener, almond and

vanilla extract and lemon zest.

2. Place a dollop of this mixture on top of each lemon cookie.

3. Place one strawberry slice on top of each dollop.

4. Optional - Garnish with mint.

per servingLEMON COOKIES (1 Starch, 1 Protein, ½ Fat)½ Fruit 4 Fresh & Free Additions 2 Limited Foods

Submitted by Maria W. from Marple Grown, Minneapolis ALMOND LEMON RICOTTA BITESsnacks & sides

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SNACKS

JENNY CRAIG CHEDDAR CHEESE CRISPS, crushed

4 small canned artichoke hearts

1 cup fresh cauliflower rice1/3 cup red onion, diced

1 Tbsp scallion, chopped


½ tsp granulated onion

¼ tsp granulated garlic

1 Tbsp fat-free grated cheese

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2. Combine crushed cheddar cheese crisps with fresh cauliflower rice, diced red onions, chopped scallions, fat-free grated cheese and mix all together.

3. Microwave mixture for 2 minutes.

4. Place artichokes on baking pan.

5. Fill artichokes with mixture.


per servingCHEDDAR CHEESE CRISPS (1 Starch, 1 Fat)3 Veg1 Fresh & Free Addition 1 Limited Food

Submitted by Mary D. from Stanhope, New Jersey ARTICHOKE WITH A CRISPsnacks & sides

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JENNY CRAIG CHEESY BROCCOLI6 Tbsp egg whites, whisked fluffy

2 Tbsp sundried tomatoes, julienned (no oil)

2 Tbsp cheese and garlic flavored croutons (approx. 4 pieces)

Optional: 1 Tbsp of green chili sauce for drizzling on top

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ns 1. Empty contents of Cheesy Broccoli on a plate and break apart.

2. Add 3 Tbsp of whisked fluffy egg whites, 1/3 of sundried tomatoes and 2 croutons to the empty Cheesy Broccoli container.

3. Add ½ Cheesy Broccoli to the mixture.

4. Sprinkle 1/3 of the sundried tomatoes on top along with the remaining two croutons and egg whites.

5. Add remaining Cheesy Broccoli mixture and sundried tomatoes on top.

6. Microwave on high for 4 minutes uncovered. Wait 1 minute, turn the container upside down onto a serving plate or eat right from the Jenny container.

7. Optional: Drizzle 1 Tbsp of green chili sauce over the soufflé.

per servingCHEESY BROCCOLI (1 Limited, 1 Veg)½ Veg1 ½ Protein1 Fresh & Free Addition 1 Limited Food

Submitted by Karen N. from Roseville, California BROCCOLI & CHEESE SOUFFLÉ

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SNACKS

snacks & sides

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SNACKS

JENNY CRAIG RANCH SNAPSJENNY CRAIG CREAMY HERB DRESSING 1/3 onion, sliced ½-inch-thick into rings (approx. 9 rings)

1 egg white

1 tsp skim milk

2 tsp flour

Pinch of parsley


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2. Place Ranch Snaps into food processor and pulse until fine.

3. In a small bowl, whisk egg white and milk.

4. Place flour in a zip bag and toss cut onion rings in flour.

5. Dip rings into wet mixture and then coat in Ranch Snaps crumbs.

6. Place on cookie sheet.

7. Spray tops of rings lightly with non-stick cooking spray.

8. Bake for 12 to 15 minutes. Serve with Jenny Craig Creamy Herb Dressing, garnish dressing with parsley (optional)

per servingRANCH SNAPS (1 Starch, ½ Protein, ½ Fat)CREAMY HERB DRESSING (1 Fat) 1 Veg½ Protein 2 Fresh & Free Additions 2 Limited Foods

Submitted by Robin W. from Indianapolis Indiana SNAPPY RANCH RINGSsnacks & sides

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DESSERTS

JENNY CRAIG CHOCOLATE WALNUT BROWNIE3 fresh cherries, pitted and sliced

1 Tbsp sugar-free raspberry preserves


1 ½ tsp sugar-free chocolate syrup

Optional - mint for garnish

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ns 1. Slice brownie in half lengthwise evenly into two layers.

2. Spread raspberry preserves on bottom half of brownie.

3. Lay sliced cherries on raspberry preserves.

4. Replace top of brownie.

5. Spread whipped topping on top of brownie.

6. Drizzle with chocolate syrup.

7. Optional - Garnish with mint and cherry slice.

per servingCHOCOLATE WALNUT BROWNIE (2 Starch)½ Fruit1 Fresh & Free Addition3 Limited Foods

Submitted by Ellen C. from Port Washington, New YorkBLACK FOREST BROWNIEdesserts & shakes

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DESSERTS

JENNY CRAIG VANILLA CREAM SHAKE4 oz. zero calorie margarita mix

1 packet (100 g) frozen organic dragonfruit

1 lime wheel for garnish

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ns 1. Simply place the ingredients in a blender and blend 90 seconds on the highest speed.

2. Pour your delicious mocktail into a suitable glass.

3. Garnish with a lime wheel or fresh dragon fruit.

per servingVANILLA CREAM SHAKE (1 Milk)1 Fruit1 Fresh & Free Addition

Submitted by Wendy W. from Richmond, VirginiaDRAGON FRUIT PINK-A-RITAdesserts & shakes

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DESSERTS

JENNY CRAIG VANILLA CREAM SHAKE1 small frozen banana, peeled

1 small carrot, shredded

1 Tbsp peanut butter powder

2 cubes frozen crushed ginger

¼ tsp ground cinnamon

3 to 4 ice cubes

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ns 1. Combine all ingredients in blender.

2. Blend until smooth, then pour into a glass.

3. Garnish with thinly sliced carrot.

per servingVANILLA CREAM SHAKE (1 Milk)1 Fruit½ Veg½ Fat2 Fresh & Free Additions

Submitted by Rhiannon L. from Cleveland Heights, OhioISLAND DREAM SHAKEdesserts & shakes

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DESSERTS

JENNY CRAIG LEMON CAKE¼ cup fresh raspberries

¼ cup fresh blueberries

3 oz. nonfat plain Greek yogurt


Cocoa powder (for garnish)

Fresh mint (for garnish)

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ns 1. Cut cake lengthwise evenly into two layers, then cut layers into ½ inch strips, and then

into ½ inch pieces.

2. Place 2 Tbsp of yogurt on bottom of martini glass or serving dish.

3. Layer a few pieces of cake on top of the yogurt.

4. Top with a layer of mixed raspberries and blueberries.

5. Repeat layering until you reach the rim of the glass/dish finishing with a layer of yogurt.

6. Garnish with a few blueberries and raspberries. Dust top lightly with cocoa powder and add a sprig of mint.

per servingLEMON CAKE (1 ½ Starch, ½ Fat)1 Fruit½ Milk1 Limited Food

Submitted by Cheryl G. from Richmond, VirginiaLEMON BERRY DELIGHT desserts & shakes

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DESSERTS

JENNY CRAIG VANILLA CREAM SHAKE, freeze in plastic ice cube tray prior to use

JENNY CRAIG S’MORES BAR, cut into 6 pieces and freeze for 15 minutes prior to use

1-3 oz. cold diet cream soda

½ cup riced cauliflower, frozen


Sugar-free cocoa powder

Light chocolate syrup for garnish (rim only)

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ns 1. Add frozen vanilla shake cubes, 1-3 ounces of diet cream soda, frozen pieces of

S’mores bar and frozen riced cauliflower into a blender. (Note: Shake thickness is dependent upon desired amount of soda used).

2. Blend for 30 seconds on high speed or until smooth.

3. Dip rim of decorative stemware/glass in chocolate syrup. Hold upside down for approximately 1 minute so syrup doesn't drip down the sides of the glass.

4. Pour the shake into the glass.

5. Add whipped topping, dust lightly with cocoa powder and add a straw.

per servingVANILLA CREAM SHAKE (1 milk) S'MORES BAR (1 ½ Starch)½ Veg1 Fresh & Free Addition1 Limited Food

Submitted by Cheryl B. from Royal Oak, MichiganSHAKE IT UP S’MOREdesserts & shakes

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DESSERTS

JENNY CRAIG LEMON COOKIES¼ cup fresh strawberries, diced and mashed


Optional - 2 Tbsp. low-sugar strawberry syrup for drizzle

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ns 1. Dice and mash the strawberries.

2. Mix strawberries and whipped topping to make filling.

3. Spread filling between 2 cookies or open-faced on single cookies.

4. Optional - Drizzle 2 Tbsp syrup on top of each cookie.

per servingLEMON COOKIES (1 Starch, 1 Protein, ½ Fat)½ Fruit1 Limited Food (+2 Limited Foods, optional)

Submitted by Anna R. from Cary, North CarolinaSTRAWBERRY SHORTCAKE COOKIES desserts & shakes

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FRESH&FREE

1 medium cucumber, seeded and chopped

¾ cup nonfat plain yogurt

1 ½ Tbsp lemon juice

1 green onion, chopped

1 clove garlic, chopped

1 tsp fresh dill

Pinch of cumin

Salt & pepper to taste

½ tsp olive oil

dire

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ns 1. Add all ingredients into food processor. Blend until smooth.

2. Refrigerate for 3 hours.

3. Garnish with chopped cucumber, dill, green onion and drizzle of olive oil.

per serving1 Veg1 Milk3 Fresh & Free Additions½ Fat

Submitted by Robin W. from Indianapolis, Indiana COOL AS A CUCUMBER SOUPfresh & free

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FRESH&FREE

JENNY CRAIG CREAMY TOMATO VEGETABLE SOUP1/8 tsp dried oregano1/8 tsp dried basil

5 grape tomatoes

1 cup fresh cucumber, peeled and diced

6 small fresh bell pepper, any color, thinly sliced

3 fresh green onions, diced

2 drops sriracha sauce

2 drops Worcestershire sauce

A pinch of chipotle chili powder (to taste)

dire

ctio

ns 1. Prepare Tomato Soup as directed.

2. Place cooked soup into medium-sized bowl.

3. Add oregano and basil to soup and stir.

4. Add diced tomatoes, cucumber, bell pepper and green onions to soup.

5. Add 2 drops of sriracha sauce and 2 drops of Worcestershire sauce to soup.

6. Add a pinch of chipotle chili powder and stir.

7. Cover and chill in refrigerator for a minimum of 2 hours or up to 2 days.

per servingCREAMY TOMATO VEGETABLE SOUP (2 Limited Foods, 1 Veg)5 Fresh & Free Additions5 Veg

Submitted by Anna R. from Cary, North CarolinaGAZPACHO WITH A ZING! fresh & free

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5 oz. package pre-washed spinach

8 oz. package mushrooms, sliced

1 cup onion, chopped

1 clove garlic, minced

¼ tsp salt

1/8 tsp black pepper

½ tsp oregano

1 Tbsp parmesan cheese, grated


dire

ctio

ns 1. Coat pan with cooking spray and heat stove to medium-high.

2. Add mushrooms, onions and garlic to pan. Spray vegetables with cooking spray and cook for about 10-12 minutes, stirring often.

3. Add spinach to pan and stir into mushroom and onion mixture.

4. Add salt, pepper, oregano and parmesan cheese to mixture and stir.

5. Cook for about 5 minutes.

per serving3 Veg3 Fresh & Free Additions1 Limited Food

Submitted by Laura F. from Laguna Niguel, CaliforniaSAVORY VEGGIE SAUTÉfresh & free

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This makes about 3 servings. It is a delicious side dish or can be mixed into the cheddar cheese omelet, used as a topping for the Margherita Pizza or mixed into the Chicken Fettuccine.

57

FRESH&FREE

JENNY CRAIG CREAMY TOMATO VEGETABLE SOUP¼ Italian zucchini, thinly sliced

¼ yellow squash, thinly sliced1/8 cup shallots, thinly sliced

1 large yellow or orange pepper, 5-6 slices

3 mushrooms, thinly sliced

2 fresh basil leaves1/8 tsp freshly ground black pepper


Ground black pepper to taste

1 Tbsp parmesan cheese, grated

dire

ctio

ns 1. Cut 5 slices each from the Italian zucchini and yellow squash

2. Lightly spray the bottom of a small-medium saucepan with non-stick cooking spray.

3. Add vegetables and saute until tender.

4. Prepare Jenny Craig Creamy Tomato Vegetable Soup as directed.

5. Pour soup into a bowl and add sautéed vegetables.

6. Grind fresh pepper over the top.

7. Garnish with fresh basil leaves and a pinch of parmesan

per servingCREAMY TOMATO VEGETABLE SOUP (2 Limited Foods, 1 Veg)2 Veg3 Fresh & Free Additions1 Limited Food

Submitted by Shelley B. from Gardena, California

TASTY MEDITERRANEAN VEGGIE TOMATO SOUP

fresh & free

Winning Recipe

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2 bags (32 ounces total) - fresh riced cauliflower1 ½ cup yellow onions, diced 1 ½ cup red, yellow or orange peppers, diced2 cup baby portabella mushrooms, diced1 cup mild or medium salsa 3 Tbsp balsamic vinegar1 Tbsp ground cumin

1 Tbsp chili powder (low or no salt) 1 Tbsp paprikaNo-salt seasoning blend2 Tbsp fat-free sour cream or nonfat plain Greek yogurt 5 cherry tomatoes, halved ¼ green onion, diced Non-stick cooking spray

dire

ctio

ns 1. Spray bottom and sides of large skillet with non-stick cooking spray.

2. Place on stove at medium to high heat for approximately 2 minutes (to pre-heat bottom of pan).

3. Add onions, peppers and balsamic vinegar— sauté on medium-high heat until onions and peppers begin to caramelize (stirring occasionally so as not to burn ingredients).

4. Add mushrooms and cook until majority of moisture has disappeared (stirring occasionally).

5. Add salsa and cook until majority of moisture has disappeared (stirring occasionally).

6. Lower to medium heat—add riced cauliflower gradually, mixing well with other ingredients.

7. Sauté until majority of moisture has disappeared from the pan, cauliflower is tender and all ingredients have evenly caramelized (stirring occasionally). Note: Do not use a lid— most of the moisture needs to disappear from pan.

8. To plate a single serving, place 8 ounces of the rice in a bowl, top with fat-free sour cream or nonfat plain Greek yogurt, cherry tomatoes cut in half and diced green onions.

per serving2 Veg2 Limited Foods1 Fat1 Fresh & Free Addition

Submitted by Cheryl G. from Royal Oak, MichiganZESTY MEXI-CAULI RICEfresh & free

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3rd Annual 17ecipes - Jenny Craig, Inc. · Welcome to Simple Inspirations Volume 3 At Jenny Craig, our members inspire us in many ways. Each member is a source of motivation and inspiration