Dear Fellow JC Members,
I am putting my recipes together in one place to make it easier for folks to find them as so many people have requested them. I will add some new recipes as I get the chance. Hope you enjoy these.

Veggie Sushi
1 cucumber
1 carrot slice thin with a vegetable peeler
Spicey Sprouts
15 spinach leaves or romaine leaves
Lite soy sauce
Wasabi

Cut each end off of the cucumber and then cut the cucumber in half (leaving you with 2 tube pieces of cucumber.) Using your vegetable peeler, strip one side of the cucumber, turn 1/4 turn and strip the next side until you have 4 stripped sides and 4 sides with skin. This is really just asthetic, but it makes it ever so pretty!With a pairing knife, remover the cucumber seeds from each half forming a tunnel in the cucumber halfs. Gently insert the spinach leaves, carrot slices and fill the remainder of the space with the sprouts, packing tightly. Slice each tube to create 5 sushi size pieces. Serve with light soy sauce and wasabi.
Note: you could also insert roasted veggies such as red bell pepper, zuchinni or eggplant. Another option would be to add some lowfat Laughing Cow cheese inside the cucumber tube.
If you don't like soy sauce and wasabi, use JC salad dressing instead for your dip.

Luscious Chicken and Mango Fajitas

1 Jenny Craig Chicken Fajita kit
1/2 Mango chopped
1/4 Cup chopped Fresh Cilantro
1 Poblano pepper roasted, peeled, seeded and chopped.
2 TBSP Fat Free Sour Cream

1. Roast the Poblano Pepper by placing it on a cookie sheet under the broiler. Turn it as the skin browns. Then take out of the oven and place in a ziploc bag for 10 minutes and seal the bag to sweat the pepper. Peel, seed and dice and place in a small mixing bowl with the mango and cilantro.
2. Prepare Jenny Craig Chicken Fajita kit per package instructions.
3. Chop the veggies that come with the Jenny Craig Chicken Fajita Kit and add them to the mango, cilantro and poblano pepper mixture.
4. Spread 1 Tbsp Fat Free Sour Cream on each tortilla.<BR>5. Divide chicken strips between the two tortillas and top with the mango and veggie mixture. Enjoy!

Additions to this Jenny Craig Dinner count as 1 fruit, 1 veg +20 calories for the Fat Free Sour Cream (1 free food serving).

Decadent Valentines Strawberry Chocolate trifle

1 Jenny Craig Brownie<
4 - 6 Strawberries thinly sliced
1 6 oz vanilla yogurt
zest of 1/4 orange finely grated
3/8 tsp of dark rum (optional)

1. Using a bread knife, slicke the brownie horizonally into 3 thin slices (tip: it's easiest to do this when the brownie is still frozen.)
2. Mix the orange zest into the vanilla yogurt and set aside.
3. Assemble the trifle as follows: In an individual dessert bowl, place 1 layer of the brownie topped with 1/8 tsp dark rum, strawberry slices, yogurt. Next layer of the brownie, topped with run, strawberry slices and yogurt and finale layer of the brownie topped with strawberry slices only.
Refrigerate at least 1 hour before eating to allow the flavors to meld together.
Strawberries = 1 free food
3/8 tsp rum = 20 calories

Denver Omelette

1 Jenny Craig Breakfast Scramble
1/3 Red Bell Pepper, chopped
3 TBSP chives, snipped

Before cooking, remove the plastic from the breakfast scramble and add the red bell pepper and chives. Seal with plastic and cook per package directions.
Rasberry Peach and Yogurt Parfait
1 Fat Free vanilla yogurt
1/4 Cup fresh raspberries
1/4 Cup canned light peaches

Drain the peaches and mix with the fresh raspberries. In a water goblet, layer the raspberry/peach mixture with the yogurt. Serve.

Australian Salad Roll and chilled Turkey salad

This recipe turns the Turkey Burger into an Australian Salad Roll and Turkey salad for an extra hardy meal.
Australian Salad Roll
1 Turkey Burger Bun
3 slices pickled beets*
2 TBSP Fat Free Cream Cheese**
1 leaf Romaine lettuce
1/4 Cup Spicy Sprouts
3 Slices Red Bell Pepper
3 Slices Cucumber
3 Pepperocini, coarsley chopped, stems removed
1. Toast the Turkey Burger Bun.
2. Spread the Fat Free Cream Cheese on each part of the bun and load it with all the veggies (stacking works best)
3. Enjoy
* Note do not eat pickled foods on a daily basis as this can inhibit weight loss, however 1 time per week is OK.
* 2 TBSP Fat Free Cream Cheese = 30 extra calories

Turkey Salad
2 versions depending on your preference

Savory Turkey Salad

1 Turkey patty from the Turkey Burger, heated, cooled and chopped coarsley
1/2 Cup chopped celery
1/2 Cup red bell pepper
3 green onions, chopped
2 TBSP Hidden Valley Ranch Fat Free Salad Dressing
Celery Salt and Pepper to taste

Combine all of the above ingredients and chill. Serve on a lettuce leaf with the Australian Salad Roll.
Note: The celery salt is the secret ingredient that will make the turkey salad taste fresh and delicious
Sweet Turkey Salad
Turkey Patty from the Turkey Burger, heated, cooled and chopped coarsely
1/2 Cup Red Grapes halved
1 apple (preferably Granny Smith) cored and chopped
1 packet Jenny Craig Ranch Dressing
Combine all of the above ingredients, chill and serve on a lettuce leaf with the Australian Salad Roll.

or

Creamy Stuffed Poblano Pepper

1 Jenny Craig Chicken with Southwest Rice and Beans lunch
2 TBSP fat free Sour Cream*
1 Poblano Pepper roasted
2 TBSP chopped Fresh Cilantro
Jalapeno Peppers (optional)

1. Open the plastic over the entree and add the cilantro and replace the plastic. Cook the Jenny Craig entree per package directions and mix in the sour cream. If Jalapeno peppers are desired, mix fresh ones in before you cook the entree and jar ones in after you cook the entree.
2. Roast the Poblano pepper by placing it on a cookie sheet under the broiler until the skin is brown and bubbly on all sides. Remove from oven, Sweat it in a sealed plastic bag for 10 minutes. You can either remove the skin or leave it on. Slit the pepper open and remove the seeds.
3. Stuff the poblano pepper with the chicken, rice and beans mixture. Serve.

* 2 TBSP Fat Free Sour Cream = 20 extra calories

Strawberry Charlotte

1 package sugar free Strawberry Jello
1 Cup Boiling Water
1 Cup Fat Free, Sugar Free Whipped Topping
4 Strawberries to Garnish

Combine the jello with 1 cup boiling water and stir to disolve. Allow to cool to room temperature. Using a wisk, beat in the whipped topping (I use Cool Whip). Pour into 4 individual dessert dishes and chill to set.* Unmold. Garnish with fresh strawberries.
* Whipped topping counts as extra calories, 16 Tablespoons to 1 cup/4 = 4 TBSP per serving - count according to JC guidelines


Shepards Pie

1 Jenny Craig Beef and Mashed Potato Dinner
1/2 Cup canned or fresh mushrooms, sliced
1/2 med onion, chopped and sauteed
1 tsp dry Sherry
1/2 cup frozen peas, thawed
2 Tablespoons plain fat free yogurt
Paprika

1. Preheat oven to 400 F.
2. Cook the entree per package instructions
3. In individual baking dish put the beef and gravy in the bottom, stirring in the mushrooms and sauteed onion and dry sherry.
4. Top with the mashed potato, sealing it as well as you can at the top. Sprinkle with paprika.
5. Into the oven for 15 - 20 minutes or until the potatoes begin to brown and the pie is thoroughly heated through.
6. In your food processor with the cutting blade, mix the peas and fat free yogurt, add salt if you like and heat in microwave. Serve these on top of the Shepards Pie.

Eat Chocolate all day long without breaking your diet!

For anyone else who is crazy for chocolate, here are ways to eat chocolate all day long without breaking your JC diet:

1. Stoneyfield Farms Fat Free Chocolate Yogurt - use for your JC Milks. If you can't find fat free chocolate Yogurt at your grocery store, buy Fat Free Vanillia and some Walden Farms Chocolate Syrup and make your own!

2. Walden Farms CALORIE FREE Chocolate Syrup (on the JC pancakes or JC French Toast for breakfast!) AND Chocolate Dip - great for using as chocolate fondue with the fruit we are all eating! Available at www.waldenfarms.com Also try Walden Farms excellent calorie free salad dressings, dips, and pancake syrup as well as pasta sauces - all CALORIE FREE!!!)
Add Walden Farms Chocolate Syrup to your JC oatmeal.
Drizzle the chocolate syrup on the JC cheesecake - makes it even better.
Walden farms also has calore free marshmallow dip, which could be combined with the chocolate sauce on either the French toast or JC cookies to make something similar to S'mores!

3. Torani Syrups (great used in coffee) now come in a sugar free, calorie free version in chocolate and white chocolate as well as almond rocha! www.torani.com/meet/pr_sugarfreesauce.shtml
Sample recipes from the Torani website:
Torani Hourglass Mocha: 1 oz. Torani Sugar Free Chocolate sauce,8 oz. milk, 2 shots espresso
Torani Curvaceous Cocoa:1 oz. Torani Sugar Free Chocolate sauce,8 oz. milk

4. I don't know if any of you have tried this, but I stuck my JC Peanut Butter and Chocolate Anytime bars in the freezer and that makes them taste a great deal like a frozen Snickers! Not exactly, but pretty close.

5. Swiss Miss Sugar Free instant hot cocoa OR 1 cup fat free milk with 2 TBSP Walden Farms sugar free, calorie free Chocolate Syrup - it's the BOMB!!! In fact, use Walden Farms Chocolate Syrup or Chocolate Dip anytime you need a Chocolate fix! They are fab! You can get them at some grocery stores or via the internet at www.waldenfarms.com

Roasted Carrots with Thyme and Maple Ginger Glaze

3 - 4 large carrots cut diagonally
1 TBSP fresh Thyme
1 packet Jenny Craig Maple Syrup
1 tsp grated fresh ginger
Cooking Spray
Kosher Salt and Fresh Ground pepper

1. Preheat over to 400 F.
2. Line a roasting pan with aluminum foil and spray with cooking spray.
3. Place carrot slices in the roasting pan so that there is no overlap. Salt and Pepper.
4. Drizzle JC Maple Syrup over the Carrots and top with the fresh thyme and ginger. Toss so that every carrot gets coated but make sure they are 1 layer in the pan.
5. Roast for 40 minutes, stirring at least once during the process.

Note: These are sweet and delicious, but be aware that consuming too many carrots can delay weight loss, so enjoy but only eat this once a week or so!

Carrot salad

2 - 3 carrots grated
1/8 Cup raisins
1 packet JC Caesar Salad Dressing
Toss the above ingredients together and allow to marinate overnight.


Easy Italian Winter Salad

1 can Hearts of Palm cut into bite sized pieces<BR>1 can artichoke hearts, quartered
1 package cocktail tomatoes, cut in half
2 Tablespoons chopped parsley
1 packet Jenny Craig Balsamic dressing (really! you only need 1 packet!)

Mix all of the ingredients together and refrigerate for at least 1 hour. This makes a huge amount, so you may have it for more than 1 day. It just gets better and better! 1 Cup = 1 Serving. On the other hand, you could also serve it to your family as a side. This is great with any kind of Italian food.

Can't find Hearts of Palm where you live? Leave them out and use any of the other add-ins instead.

Other JC appropriate add-in's for this winter salad mix include: steamed asparagus, steamed brocolli, steamed zuchini slices, sliced red onion, fresh bell pepper slices, steamed green beans, raw mushrooms.


Southwestern Chicken Soup

1 Jenny Craig Southwestern Style White Chicken with Rice and Beans lunch
1 10 oz can Chunky Rotel
1 14 oz can low sodium Chicken Broth
1/4 onion diced
1 tbsp garlic diced
1/4 C Cilantro, chopped
2 TBSP Tomato Paste
Cooking Spray

1. Saute onion, and garlic until the onion is transparent.
2. Add in the entire can of Rotel and the entire can of Chicken Broth
3. Cook the Jenny Craig per package directions.
4. Add the Jenny Craig lunch, tomato paste and cilantro to the broth and Rotel mixture, stir well and heat through.

1 can of Chicken Broth = 20 calories (Free)
1 can of Rotel = 50 calories (count as veggies)
2 TBSP tomato paste = 30 calories - count as extra calories

Cauliflower faux mashed potatoes

1 head cauliflower
1/8 cup fat free milk or plain yogurt
salt and pepper

Either in the microwave, or in boiling water, cook the cauliflower until tender. Drain. Press to remove excess water (use a sieve or colander and press down witha small plate or even just your hands. Put the cauliflower in the food processor with with the fat free milk, salt and pepper and process until smooth. Spray a small baking dish with cooking spray and then add one or more of the following ingredients to the mixture:

4 TBSP Hidden Valley Ranch Fat Free Salad Dressing
Roasted Garlic
Wasabi paste
Prepared Horseradish
Chopped parsley and chives
Dijon Mustard
Chopped Rosemary
Dry French Onion Soup
Lifetime Natural Fat Free Cheese - 1 Oz shredded per serving

Pour mixture into baking dish and bake at 400 F until bubbly - 15 to 20 minutes.

Note: I found the Lifetime Natural Fat Free Cheese in the healthfood section of my Tom Thumb grocery store. It comes in every common variety of cheese (such as sharp cheddar, Monterrey jack, Pepper jack, Swiss, mozarella, etc.), melts well and contains only 40 calories per ounce. With no fat and only 8 grams of protein, I would count 1 oz as 1 Milk on the JC diet. If you can't buy it at you local grocery store, you can order it via phone or by mail at www.lifetimefatfree.com/products/FatFreeShredded.html The website also includes a store finder for the continental USA.

Asian Chicken open faced sandwich

1 Jenny Craig Chicken Sandwich
Cooking Spray
3 - 4 brocolli florets, finely chopped
3 - 4 water chestnuts, finely chopped
10 bamboo shoots finely chopped
2 TBSP red bell pepper finely chopped
2 TBSP grated carrot
1 green onion finely chopped (optional)
1/8 tsp grated ginger
1/8 tsp grated garlic
2 tsp soy sauce
1 TBSP rice wine vinegar
1 TBSP Hoisin Sauce

1. Open the Jenny Craig Chicken Sandwich and microwave the chicken as described to thaw it. Chop the chicken into tiny pieces, set aside.
2. Toast the bun. In a saute pan sprayed with cooking spray add the ginger and garlic and onion (if used), allow to soften then add brocolli and the rest of the vegetables. Saute until cooked through.
3. Add the chicken to the vegetables
4. In a small dish, wisk together the soy sauce, rice wine vinegar and hoisin sauce.
5. Add the sauce into the chicken and vegetable mixture to coat everything. Serve over the toasted roll.

You could also use the chicken mixture as lettuce wraps and then use the bread separately, perhaps with some roasted garlic spread on top!

Note: 1 TBSP Hoisin sauce contains 35 extra calories. If you have trouble finding Asian ingredients, they can be purchased here: www.chinesefooddiy.com/buy_hoisin_sauce.

Baked Acorn Squash

1 Acorn squash
Salt
cooking spray
1 Jenny Craig Maple flavored syrup
1 TBSP Fat Free Vanilla yogurt or Fat Free Sour cream
Dash of cinnamon

1. Preheat oven to 425 F.
2. Wash and cut Acorn squash in half from one side of stem to bottom. Remove seeds and stringy bits
3. Choose a baking dish that is large enough to hold the squash side by side if they are sitting in the dish with the cut sides up or down, as the squash will be turned from one side to the other and need to sit with the cut side upright for the second part of the baking process. Spray the baking dish with cooking spray. Sprinkle salt over the flesh of the squash. Place flesh side down on the baking dish and bake 30 minutes.
4. Turn the squash flesh side up and put the syrup and yogurt (or sour cream) into the well at the center of each half of the squash. Sprinkle with cinnamon. Bake another 30 minutes. Just prior to eating, rake through the squash flesh with your fork to mix the delicious creamy, syrupy, cinnamon topping into the flesh as much as possible. Enjoy.

By the cup there is only 56 calories in acorn squash. Don't forget to eat the delicious skin - it is full of nutrients!

Ratatouille

Colorful, fragrant and very filling. This can be used as an entree, a vegetable, a filling or a topping for pizza. In terms of the Jenny Craig cuisine, this would be great added to the Penne Pasta, Lasagna, Fettucini, pizzas and I can't help but think it would be great if you split open the Stuffed Meatball sandwich (already cooked) lengthwise across the top and added this filling to it. Add additional tomato juice or chicken broth to convert this to a soup.
All herbs are dry in this recipe

Olive oil flavored cooking Spray
1 onion sliced thinly
5 cloves of garlic, chopped
1 Eggplant, cubed
2 zuchini, sliced
1 Yellow Bell pepper, sliced
1 Red bell pepper, sliced
2 cans chopped tomatoes, juice included
1/2 tsp oregano
1/2 tsp tarragon
1/2 tsp thyme
1/2 tsp ground corriander
Salt and Pepper to taste.

Spray the bottom and sides of a large pot with cooking spray. Saute the onion and garlic until transparent. Remove from heat. Turn the heat down to medium low. Add all of the other ingredients to the pot and cover, return to heat cooking 7 - 14 minutes. Salt and pepper to taste.
Can be made a day ahead. Leftovers only taste better!


Baigan Bhartha

Cooking Spray
2 large eggplants (3 pounds)
1 jalapeno, seeded and chopped
3 tsp chopped garlic
1.5 inch piece of fresh ginger, chopped
1/2 large onion, chopped
2 TBSP lemon juice
5 Roma tomatoes, seeded and chopped
1 C frozen en peas
1/4 cup fat free plain yogurt
1/4 cup fresh Cilantro (aka Fresh Corriander), chopped
4 Lemon Wedges for garnish

Spice mix:
1/2 tsp Tumeric
1 Tsp ground Cumin
1 Tsp Salt
1 Tsp Garam Marsala (recipe below)*
1 pinch asafetida**
1 pinch ajwain seeds***

Preheat the oven to 450 F and spray with cooking spray. Cut each eggplant in half and place cut side down on the cookies sheet. Roast for 30 minutes or until the eggplant is tender. Allow to cool. In your food processor with the cutting blade, place the garlic, ginger, onion, jalapeno pepper, and lemon juice and puree into a smooth paste. Set aside.
Remove the eggplant from it's skin and put it in the food processor with the cutting blade and puree briefly to make a rough puree.
Spray a deep pot with cooking spray and add the lemon-onion-garlic-ginger paste and saute about 4 minutes. Add the eggplant tomatoes and peas and the Spice Mix and cook for 5 minutes. Finally, just before serving, stir in the yogurt and cilantro and heat through. Transfer to a serving dish and garnish with the lemon slices.

* Garam Masala - this spice blend can be easily made at home with spices found in most any grocery store:
1/4 tsp ground nutmeg
1 1/2 tsp ground cardamon
1 1/2 tsp ground black pepper
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/8 tsp ground mace

** asafetida - a spice with a garlicky-onion type flavor, this may be left out if you so choose.

*** ajwain - a spice that is similar to fennel, it is used in Indian medicine to treat bowel problems. This may be left out if you so choose.
Here is a great recipe that can be enjoyed plain or with a dip. If you choose to do a dip, I would suggest fat free vanilla yogurt with 1 packet Jenny Craig Maple Flavored syrup and some finely chopped rosemary. <BR>

Root and Fruit Chips

Cooking spray
1 pear
1 apple
1 beet
1 sweet potato
1 parsnip
1 carrot
Salt

Preheat the oven to 350. Using either a mandoline or your food processor with the slicing blade, slice all of the fruits and vegetables to 1/8 inch thick. (Do not remove seeds from fruit prior to slicing as they will fall out on their own after slicing.) For a pretty effect, slice the apple concentrically from the top and the pear sideways, displaying the pear shape in the slices. Place the sliced fruit and veggies in a single layer on a baking sheet that has been sprayed with cooking spray and bake for 1.5 hours, turning every 20 minutes or so until the fruit and veggies are dried. Cool in a single layer on wire cooling racks. You can shape them a bit to make them extra pretty just prior to cooling. Sprinkle with salt.

Curried Apple Soup

cooking spray
2 Cups Apple Juice
2 Cups Water
4 cups Granny Smith apples, peeled, cored and chopped - use peels and cores for the stock
1/2 tsp finely chopped fresh ginger
2 cloves garlic, chopped
1 1/2 cup chopped onion
Juice of 1 lemon
1 tsp salt
1 tsp dry mustard
1 tsp ground cumin
1 tsp ground corriander
1 tsp tumeric
1/4 tsp ground cloves
1/2 tsp cayenne pepper
2 cinnamon sticks
2 Cups Fat free yogurt

1. In a stock pot, saute onion, ginger and garlic until transparent. Add apple juice, water, peels and cores from the apples and cinnamon sticks. Cook 8 - 10 minutes. Strain the stock
2. Return the stock to the stock pot and put the remaining ingredients, except for the yogurt into the pot and cook about 10 minutes or until just boiling.
3. Puree the mixture in a food processor or blender - you may have to do this in several batches and return to a large soup tureen. Make sure the puree is very smooth. Then whisk in the yogurt. Do not heat the soup up to boiling again as this will cause the yogurt to curdle. But the soup can be gently heated over low heat until it is time to serve. Also good served cold.


Cold Peach Soup

2 cups yogurt
1 can peach slices including the juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Mix the ingredients together in a food processor with a cutting blade. Serve in juice glasses that are centered in cereal bowl filled with crushed ice for a pretty presentation. Garnish with a flower!


Cold Strawberry Soup

2 pints fresh Strawberries
2 Cups vanilla yogurt
1/2 Cup orange juice
1 Cup diet Ginger Ale
1/8 tsp salt
Whole Strawberries for Garnish

Puree the strawberries in your food processor or blender. Whisk in the other ingredients and serve imediately in champagne bowls garnished with whole strawberries.

Glass of lemonade

3 TBSP lemon juice
3 Splenda
Enough water to fill ice tea glass 2/3's full plus enough ice to fill it the rest of the way.

Swedish Pancake syrup

1 package Jenny Craig syrup
2 TBSP lemon juice

This could be used on the pancakes, on roasted carrots and parsnips (use finely chopped rosemary to enhance the lemon) or even in a cup of hot tea.

Lemony Balsamic

1 packet Jenny Craig Balsamic dressing
1 packet Splenda
1 TBSP Lemon juice

The above can be used as a salad dressing, but I also think it would be great for roasting vegetables.

Sugar Snap Peas with Garlic and Bell Pepper

Cooking spray
4 Cups Sugar Snap Peas
1 Red Bell Pepper cut into thin slices
1 clove garlic
T TBSP fresh Tarragon

1. Cook the Sugar Snap Peas in enough water until cooked but still crispy. Drain
2. Spray the sauce pan with cooking spray and add the garlic and bell pepper and until the garlic is transparent. Add the Sugar Snap Peas on top and mix in the fresh Tarragon.

Alternative versions:
1. Add garlic and thinly slice button mushrooms and a splash of soy sauce.
2. Add bean sprouts, coarsley chopped Napa Cabbage and carrots.

Baked spaghetti squash with tomato sauce, spinach and mushrooms

Cooking Spray
1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
1 package or 3 large handfuls fresh spinach
1 package button mushrooms, cleaned and sliced
1 (14 ounce) can stewed tomatoes with basil or Italian herbs
black pepper to taste
1 tsp red pepper flakes
1 oz shredded fat free mozzarella cheese per serving (swap for 1 milk serving no more than 1 times per day if you are in the first stage of Jenny Craig as this counts as an extra protein but has fewer calories.)

DIRECTIONS
Preheat oven to 325 degrees F. Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, spinach, mushrooms, basil, and black pepper and red pepper flakes. Cook for about 15 minutes, or until you have a medium thick sauce.
Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands. Repeat layers until shells are full, or until all of the ingredients are used. Top with Fat Free Mozarella cheese.
Bake for 20 minutes in the preheated oven, or until cheese melts.
6 servings


Shredded Yellow Squash and Zuchini with Garlic

Cooking Spray
2 yellow squash
2 zuchin
1 clove garlic finely chopped
Salt and pepper to taste

Using the grate attachement, run the squash and zuchini through your food processor. In a sauce pan sprayed with cooking spray, saute the garlic until softened then add the squash, zuchini and salt and pepper to taste about 2 - 3 minutes. Serve hot and tender crispy.


Yellow Squash with Fat Free Cheese

Cooking Spray
4 yellow squash
1 oz Fat Free Cheddar Cheese shredded or thinly sliced
Salt and Pepper

Line a cookie sheet with aluminum foil. Heat oven to High Broil. Cut each squash in half lengthwise. Place cut side down on the cookie sheet and put under broiler 3 - 5 minutes until softened. Turn over, salt and pepper and top with Fat Free Cheese. Back under the broiler until cheese is melted.

Note: I use Lifetime Natural Fat Free Cheese which melts well. While Jenny Craig counts 1 oz as 1 Protein, I find I can trade it for 1 milk 1 time per day without interfering with my weight loss. In terms of calories, 1 oz = 40 calories. Since this recipe is for 2, you are only using 1/2 milk exchange.

Creamy Cucumber, onion and tomato salad

3 oz plain fat free yogurt plus 3 oz fat free sour cream.
1/3 cup white wine vinegar
1 cucumber
1 small onion
1/2 package cherry tomatoes
Celery Salt and Pepper to taste

Make this in the morning or the night before to enjoy the next day.
1. Combine the yogurt, sour cream and white wine vinegar, celery salt and pepper to taste. Set aside.
2. Peel the cucumber and slice it so thinly it is is almost transparent. This can be done using a knife, the slicing blade on your food processor or a mandoline.
3. Peel the onion and slice it so thinly it is almost transparent.
4. Cut each cherry tomato in half.
5. Add the veggies to the dressing and toss and chill at least 4 hours before serving.

Alternatives:
1. Add 1 TBSP fresh chopped mint.
2. Add 1 TBSP fresh chopped rosemary
3. Omit the tomatoes.



Roasting Vegetables using my Famous 4-C Dry Rub

This is a spicy dry rub for those who like hot spicy foods. This dry rub is also excellent on meats that you plan to put in a smoker or even broil such as baby back ribs.

The Dry Rub mix:
1 TBSP Ground Cumin
1 Tsp Cayenne
1 TBSP Ground Corriander
1 TBSP Chili Powder
1 Tsp Salt

Vegetables and Fruits that work with this dry rub include:
Corn on the cob
Sliced Eggplant
Zuchini Squash
Yellow Squash
Acorn Squash
Porobello mushrooms
Large Tomatoes
Onions
Mushrooms
Fresh Pineapple
Bell Peppers
Fresh Peaches

Preparation method:
1. Grill: Spray vegetable with cooking spray and rub cut side with the dry rub, then grill on each side until tender crispy and starting to brown - about 10 minutes total on a hot grill.
2. Broil: Spray vegetable with cooking spray and rub cut side with the dry rub, cook turning frequently on a foil lined cookie sheet until tender crispy and starting to brown - about 10 minutes total under a hot broiler.
Note: The vegetables can also be cubed and shish kebab-ed for this recipe.


Creamy baked Cauliflower and cheese

Fat Free Spray
1/2 cauliflower broken into small flowerettes
1 clove chopped garlic
1/2 onion chopped
1/2 tsp fresh thyme
1/2 tsp basil
1/2 tsp salt
1 cup fat free yogurt
1/2 teaspoon Better Than Boullion chicken stock base
black pepper
paprika
2 oz fat free sharp cheddar cheese, grated

Preheat oven to 375 F.
1. Spray a saucepan with fat free spray. Saute the onions and garlic until transparent.
2. Add in the rest of the ingredients except for the cheese and paprika and cook until the cauliflower starts to soften.
3. Pour the mixture into 2 individual serving baking dishes and top with cheese and paprika. Bake for 20 minutes or until cheese has melted and browned slightly.



Chinese inspired steamed vegetables

Use any combination of the vegetables listed below:
2 small bok choy, cut lengthwise into 4 pieces
1 small can bamboo shoots
1 small can water chestnuts
1 red bell pepper cut into slices
1 can low sodium chicken broth
6 broccoli florets
1/2 cup sliced mushrooms
1/2 can baby corn
1/2 cup carrots
1/4 Cup green onions, sliced
Sauce Mix
3 TBSP Fish Sauce
1 TBSP Soy Sauce
1 TBSP Hoisin Sauce
1. In a microwave proof baking dish, combine the vegetables (drain all canned vegetables first) and pour in the chicken broth.
2. Cover and microwave until tender crispy - about 3 - 5 minutes. Drain.
3. Combine the sauce mix in a small bowl and heat in the microwave until warm - 30 seconds to 1 minute. Toss with vegetables.


Glorious Artichokes

If you have never prepared fresh artichokes before, you are in a a huge treat! An entire artichoke only contains 60 calories! An Artichoke is really just a big flower, but it has a sweet creamy taste that is out of this world! Choose globe shaped artichokes with tightly closed petals.

2 Artichokes
2 Cans Low Sodium Chicken Broth
1/2 Cup Lemon juice
4 TBSP Fat Free Ranch Salad Dressing

1. Pull the bottom 2 rows of petals off the artichoke and discard and trim the stem.
2. Cut the top 1/3 off the artichoke and discard.
3. Using scissors, cut the top of each remaining whole petal on the outside of the artichoke off.
4. Combine the chicken broth and lemon juice in a deep saucepan. Add the artichokes and cook for 40 minutes until tender.
5. Drain and allow to cool a bit.

To eat these, pull the petals off, dip into the dressing and and run your teeth along the base of the inside of each petal and discard the tough part of the petals. As you near the center of the flower, the petals become thinner and can be cut off with a knife along with the fuzzy "choke" part of the flower (looks like the center of a daisy except it is purple-green in color) Eat the stem and what is below the choke with a knife and fork.
If you prefer, the choke can be removed just after cooking and before serving. Wait until it is cool enough to handle, then pull the center petals out with your fingers and use a spoon to scoop out the "choke" fuzzy part of the flower. When this is done, you can cut off and chop up the stem of the artichoke, leaving the flower with a flat base to rest sitting up on the plate and mix the chopped artichoke stem with the salad dressing and stuff the center of the artichoke with this mixture. Steamed mushrooms and tomatoes are also a good addition for stuffing an artichoke.

Creamy Lemony Brocolli

This recipe can be served hot or cold!
1 bunch brocolli, steamed and cut into manageable strips.

Dressing:
1/4 cup fat free yogurt and 1/4 cup fat free sour cream
Juice of 1 lemon plus the zest
1/4 tsp salt
1 tsp fresh tarragon
4 green onions, chopped
1/2 red bell pepper, chopped
black pepper to taste

1. Steam the brocolli.
2. Make the dressing.
3. Decide whether you want to eat this hot or cold.

For Hot: Heat the dressing in the microwave about 1 - 3 minutes and pour over the brocolli.
or, put the cooked brocolli in a casserole dish and combine with the dressing and bake for about 20 minutes.
For Cold: Combine the warm broccoli into the dressing and chill for about 3 hours.

Roasted Asparagus with Dijon Mustard Sauce

1/2 bunch asparagus
Olive Oil Cooking Spray
Kosher Salt

Dijon Mustard Sauce
1/4 Cup Fat Free Yogurt
1 1/2 Tsp Dijon Mustard

1. Preheat oven to 375 F. Line cookie sheet with aluminum foil. Spray with cooking Spray.
2. Trim asparagus and put on the cookie sheet. Spray with cooking spray and sprinkle lightly with Kosher salt.
3. Into the oven and roast for 10 - 15 minutes, turning every 5 minutes until tender and starting to brown.
4. With a fork, mix together the mustard and yogurt. Warm in the microwave. Serve over cooked aparagus.


Stuffed Pears
2 servings

1 Pear
1 tsp lemon juice

Filling
1 oz fat free cream cheese (1/2 milk per serving)
1/2 cup fat free cottage cheese (1/2 milk per serving)
2 tsp chopped chives
1 tsp fresh parsley finely chopped
1 dried apricot chopped

1. Cut the pear in half and scoop out the seeds creating a small well in the middle and brush with lemon juice to retard browning.
2. Mix together all of the Filling ingredients and mound onto each pear half.
Serve.

Spring Vegetable Salad

A decadent salad your entire family will love! We're having this tonight! This recipe serves 4, but the vegetables can easily be held overnight if you want to serve it two days in a row. If you do this, use only half the dressing and half the veggies at a time and refrigerate the second half overnight, then bring the dressing to room temperature before making salad the second night:

1 bunch beets - gold or red
1 bunch Asparagus (white if possible, but green or purple can also be used.)
3 Cups green beans (Hariocort Verts, if you can get them)
1 package fresh spinach leaves

White Balsamic Vinaigrette (original recipe)
1/4 Cup White Balsamic Vinager
1/2 Cup Extra Virgin Olive Oil
Salt and Pepper to Taste

How to make White Balsalmic Vinaigrette light:
1/8 Cup White Balsamic Vinegar
2 packages Jenny Craig Caesar Dressing
Salt and Pepper to Taste

1. Cut the beets off the stem and wash them. Peel the beets and cut into 8 wedges each. Put in a pot of water and cook until tender crispy - about 4 - 5 minutes. (Alternatively, this may be done in the microwave.) Immediately drain the beets into a colander and rinse with cold water until cool to the touch. This will arrest the cooking process. Dry with paper towels so that all liquid is absorbed from the surface and put the beet wedges in the refrigerator to chill.
2. Cut the bottom 1/3 off the Asparagus (this bottom 1/3 may be reserved to make Cream of Asparagus Soup.) Starting with the stem, delicately slice each asparagus spear in half. Put into a pot of boiling water and cook until tender crispy, about 4 - 5 minutes. (Again, you can cook these in the microwave, if you prefer.) Drain into a collander and rinse with cold water. Put the asparagus into the refrigerator to chill
3. Put the whole green beans into a pot of boiling water and cook until tender crispy, about 4 - 5 minutes. Drain into a collander and rinse with cold water. Put the green beans into the refrigerator to chill
4. Make the White Balsalmic vinaigrette using one of the two recipes above
5. Immediately before serving, take the vegetables out of the refrigerator. Make sure the beets are very dry, particularily if they are red beets. Pat dry with paper towels if necessary. In a large salad bowl, combine the Spinach and vegetables and toss. Pour on the vinaigrette just prior to serving and toss once more.

Mushrooms with Worcestershire

Worcestershire sauce makes mushrooms savory and delicious.

1 package fresh mushrooms
2 Tbsp Worcestershire

1. Wash and slice the mushrooms.
2. Put the mushrooms in a microwave safe dish with enough water to cover the bottom. Cover and cook on high in microwave for 2 minutes.
3. Drain water from the microwave safe dish. Add the Worcestershire and toss with the mushrooms to coat them.
4. Put the lid or cover back on the dish and microwave about 2 more minutes.

Makes 2 servings and is great with Jenny Craig Salsbury Steak or any of the beef dishes. 2 TBSP Worcester sauce adds 23 calories.


Green Beans glazed with Balsamic

1 TBSP Balsamic vinegar
1/4 tsp sugar
Olive oil flavored cooking spray
1 small package frozen green beans, thawed and drained
1 clove garlic, chopped
1 shallot, chopped
Salt and Pepper

1. In a small dish, mix together the Balsamic vinegar and sugar.
2. Spray a saucepan with olive oil flavored cooking spray. Add the garlic and shallot and saute until tender and translucent.
3. Add the green beans.
4. Add the Balsamic vinegar mixture.
5. Salt and Pepper to taste.


Dijon Braised Vegetables

There is 1 TBSP of fat in this recipe (119 extra calories/2 servings), which is washed away somewhat by the final addition of chicken broth. You can trade the fat for a fat or milk exchange if you wish.
Use any combination of the following - but cut them into similar sizes to make 2 cups of vegetables

Green Beans
Carrots
Wax Beans
Bell Pepper
Asparagus
Brocoli
Brocolin
Cabbage
Zuchini
Yellow Squash

Ingredients for the braise
1/2 TBSP Olive Oil
1/2 TBSP butter
1/4 tsp salt
1 tsp lemon juice
1 tsp Dijon mustard
1/3 cut low sodium chicken broth

1. In a heated saute pan, add the olive oil and butter and cook over medium high heat until the butter begins to brown. (Cooking tip: Hot pan, cold oil: food won't stick.)
2. Add the vegetables and salt. Allow to cook without turning for 3 or 4 minutes until they start to brown.
3. Turn the vegetables and cook 2 or 3 more minutes to brown the other side.
4. Add the chicken broth and cover the pan. Allow to simmer 2 or 3 more minutes until the broth is nearly evaporated.
5. Remove the pan from the heat and add the lemon juice and Dijon mustard. Toss the vegetables to coat well. Use the lemon juice to scrape any delicious brown bits off the bottom of the pan. Serve immediately.

Spring Mix with Creamy Lavender Dressing

A luscious and delicate gourmet low-fat lavender dressing makes this salad super special!

1 package Spring Mix
1 Teaspoon Culinary Lavender
1 Teaspoon Dijon Mustard
1 Teaspoon Raspberry jam or Raspberry sauce
Juice of 1/2 orange
2 TBSP white Balsamic vinegar
2 egg yolks (59 calories per large egg yolk)
Salt and pepper to taste

1. Heat a pot of water to boiling and put 2 eggs into the pot for 15 seconds. Remove from pot aned separate the egg yolks into a small dish. Beat with fork.
2. Add the orange juice, mustard, vinegar, raspberry jam and culinary lavender. Beat well with a fork. Salt and pepper to taste.
3. Refrigerate for about 30 minutes to allow the flavors to meld.
4. Toss with Spring Mix.

Note: Culinary Lavender may be purchased online at www.lavendernthings.com/culinary-lavender-spices.htm among several other websites. Use only Culinary Lavender for cooking as opposed to Lavender Essential oil, which is poisonous! Culinary Lavender is healthy to ingest and is helpful with stomach/gastric problems.

Creamy Garlic Spinach

6 cups fresh spinach
1 clove garlic, finely chopped
1 shallot, finely chopped
Cooking Spray
1/2 cup fat free yogurt
2 TBSP shredded Parmesan Cheese (42 extra calories)
Salt and pepper to taste

1. In a saute pan sprayed with cooking spray, saute the chopped garlic and shallot until transparent.
2. Rinse the spinach with cold water and put into the pan with the garlic and shallot. Cover the pan and cook 3 minutes or until the spinach is wilted.
3. Remove from heat and stir in the yogurt, Parmesan cheese, salt and pepper to taste. Serve immediately.


Glazed Carrots with Orange, Ginger and mint

Cooking spray
1 bunch carrots cut on the diagonal
Salt and pepper
1 TBSP fresh chopped ginger
1 tbsp Fresh chopped garlic
1 packet Jenny Craig Pancake Syrup
1/2 cup orange juice, plus the zest, finely grated
1 TBSP light soy sauce
1 TBSP fresh chopped mint

1. Preheat oven to 375 F.
2. Cook the ginger and garlic in a saucepan sprayed with cooking spray until transparent. Add the orange juice, soy sauce and Jenny Craig Pancake syrup to the mixture.
3. Spray a baking pan with cooking spray and add the carrots in a single layer, salt and pepper, top with the mixture made in step 2 and put in the oven to roast for 15 to 30 minutes, stirring occassionaly until the carrots are fork tender. Garnish with mint.

Brocolli with Garlic and Lemon

The addition of a simple garlic and lemon dressing gives steamed Brocolli a WOW factor!

2 Cups broccoli, cut in small pieces and steamed
1 TBSP Olive Oil
1/4 tsp fresh oregano or 1/2 tsp dried oregano
Juice of 1 lemon and zest of 1 lemon finely grated
Salt and pepper to taste

1. In a small bowl, combine the olive oil, oregano,lemon juice and lemon zest, mixing well.
2. Pour the olive oil and lemon mixture over the steamed Broccoli and salt and pepper to taste. Serve immediately.


Leeks

A lot of people look at Leeks and think they are just big green onions, but they are so much more and have a delicate flavor all their own. I love to use Leeks as a "bed" for seafood and poultry. Leeks are easy to prepare and low in calories and look beautiful on the plate with shades that range from the deepest green to pale green to white. Here's how:

3 Leeks, cut into 1/2 inch slices, greens and whites
1 can low sodium chicken broth
2 tsp dijon

In a saucepan or microwave safe dish, put the sliced leeks, broth and mustard. Heat until the leeks are steamed through. In a saucepan this may take 4 - 5 minutes, in a microwave, 3 - 5 minutes. To check for doneness, see if the white part of the leeks separate easily into floppy rings. Drain.
Use the leeks to volumize any JC Chinese food, or add to JC Salsbury Steak - so very good with the gravy. The leeks can also be eaten at room temperature as a salad.

Leek Salad

1 Leek prepared as above
2 Cups fresh Spinach
1 Roma Tomato cut in to 4 quarters
Cooking Spray
1 Portobello mushroom
1 TBSP Worcester sauce
1 package Jenny Craig Balsamic

Roast the Portobello mushroom using cooking spray and Worcester sauce for about 5 minutes. Cut into 6 - 8 pieces.

Plate the salad with the Spinach on the bottom and the leeks piled in the middle with the portobello mushroom slices and tomato slices arranged around it. Top with Balsamic.


Roasted Pineapple

1 Pineapple sliced
1 TBSP Ginger chopped finely
3 - 4 TBSP Maple Syrup (or light Maple Syrup or 2 packets JC Syrup)
1 tsp Dijon Mustard
Cooking Spray

Preheat oven to High Broil
Mix together the ginger, syrup and mustard. Toss with the Pineapple. Put on a cookie sheet or jelly roll pan sprayed with cooking spray or lined with aluminum foil and sprayed with cooking spray for easy clean-up. Broil 10 minutes.

Alternatives: Add in fresh peach slices or 2 fresh peeled apples and 1/4 C raisins with 1.5 tsp cinnamon.

Roasted Chicken with lemon and rosemary and Creamy Wild Rice and Mushrooms

Roasted Chicken with lemon and rosemary

1 lemon
3 - 4 Sprigs of Fresh Rosemary plus 2 TBSP chopped fresh Rosemary
1 chicken
1 TBSP Extra Virgin Olive Oil
Salt and Pepper

Roll the lemon on the counter, then ***** it all over using a fork and stick it along with the sprigs of Rosemary into the cavity of the chicken. Rub the chicken all over with the Extra Virgin Olive Oil, Salt and Pepper, sprinkle with chopped rosemary. Roast 1 hour at 350 F.

Creamy Wild Rice and Mushrooms

1 pkg Wild Rice
Cooking Spray
1 lemon
1 can Campbells Healthy Request Cream of Celery Soup
1 onion chopped
1 pkg mushrooms, sliced or 4 Cups assorted mushrooms
1/3 C Fat Free Milk
Salt to Taste
2 - 3 TBSP chopped parsley for garnish

1. Prepare the Wild Rice per package instructions and put into a casserole that has been prepared with cooking spray.
2. Slice an entire package of fresh mushrooms - you pick the kind you want to use or mix types! Chop the onion. Mix the mushrooms and onion with the rice.
3. Juice the lemon and use your microplane to zest the lemon.
4. Add the lemon juice, zest and milk to the soup. Adjust flavor with salt.
5. Bake at 350 F for 30 minutes or until bubbly.

Note 1: If you would like, you can add some bread crumbs to the top of the Wild Rice, but it is not needed for this dish to taste amazing! Garnish with fresh chopped parsley if desired.
Note 2: If preferred to use this as a casserole, combine the roasted chicken, chopped and skin removed with the rice mixture. However, for JC I would suggest doing these separate as you can have more control over your portions.

Gala Salmon with Rosemary, Capers and Lemon

1 large side of salmon skin on, bones removed
1 TBSP Extra Virgin Olive Oil
Kosher Salt
1/4 Cup Chardonnay or other dry white wine
1/4 Cup Lemon Juice
4 TBSP Finely Chopped Fresh Rosemary
6 TBSP Capers
2 - 3 Lemons sliced
Heavy Duty Aluminum Foil

1. Preheat oven to 375F
2. Cut a piece of Aluminum Foil large enough to enclose the entire piece of fish. (If doing individual servings you will need to cut pieces of foil for each serving.) Put the foil on a large Cookie Sheet to support the fish in the oven. Turn the edges up to create a loose dish so that the liquids do not run out during assembly. Put the fish in the middle of the foil, skin side down.
3. Mix together the wine, lemon juice and Rosemary.
4. Using a brush, brush the meat side of the salmon with a scant amount of olive oil and sprinkle lightly with Kosher salt.
5. Spoon the lemon juice, wine and rosemary mixture on top of the meat side of the salmon.
6. Top with the capers all along the middle of the fish.
7. Top the capers with lemon slices all along the middle of the fish.
8. Fold the Aluminum Foil to enclose the fish and fold the edges to seal the packet.
9. Bake for 30 minutes.
10. To Serve, if you have done the whole side of Salmon, pick up the entire foil packet and transfer to serving vessel, then using a spatula, lift the packet and tear it away from the fish. Allow guests to serve themselves by cutting into the side of salmon. I usually provide a small spatula to make the process easy. The salmon is so moist and tender, no knife is required.

To Serve, as individual servings, put one packet on each dinner plate and allow each diner to open the packet themselves.

Rosemary and Lemon Roasted Potatoes

Way better than french fries and a lot healthier, these slightly crispy and flavorful potatoes can be prepared simultaneously with the Salmon recipe above.

Cooking Spray
1 bag Yukon Gold Potatoes
2 TBSP finely chopped fresh Rosemary
Juice of 1 lemon and grated zest
2 TBSP Extra Virgin Olive Oil
1 Tsp Kosher salt
Aluminum Foil
Ziploc Bag

1. Preheat oven to 375 F.
2. Cover a cookie sheet with aluminum foil and spray with cooking spray.
3. Quarter each potato and put them into a Ziploc bag.
4. Add Rosemary, olive oil, 1 TSP of salt, lemon juice and lemon zest to the bag of potatoes. Seal the Bag and shake, turning the bag to coat the potatoes well. Put the potatoes onto a foil covered cookie sheet in a single layer.
5. Bake for at least 30 minutes turning at least once, until potatoes are golden brown.

Vegetable Suggestions: Baked Tomato, steamed asparagus or broccoli.


Indian Mint Chutney Ranch Dressing
2 TBSP Hidden Valley Fat Free Ranch
1 TBSP SWAD Mint Chutney (7 cal)

The Salad
1 Cup Mixed greens
1/2 Cup cucumber, chopped
1/2 Cup tomato chopped
1 TBSP grated carrot
1 Radish thinly sliced
Mix together Swad Chutney and Ranch Dressing and serve over the salad.

SO GOOD...

All Purpose High Speed Marinade for meat, fish or poultry

Into the food processor:
1 bunch cilantro
1 tbsp chopped garlic
1 tbsp chopped fresh ginger
1/3 C rice wine vinegar
2 TBSP light soy sauce
2 TBSP olive oil

Whirl in food processor to liquify, marinate no more than 20 minutes for fish, 30 for beef or poultry.
Another great option, instead of a marinade, since salmon has a higher oil content is to brush it with something such as one of the following combinations:

Sweet and Hot

2 TBSP Sugar Free Maple Syrup
1 TBSP Chinese Hot Mustard or Wasabi paste
1 tsp chopped garlic

Mix the ingredients together. Salt the fish lightly with Kosher salt and brush with the Sweet and Hot glaze. Brush at least one additional time during cooking.

Miso Ginger marinade

1/4 C medium miso
1/4 C Mirin
1/4 C Rice Wine Vinegar
3 TBSP fresh Ginger, chopped
1 TBSP garlic, chopped
1 TBSP light soy sauce

Key Lime Salmon

Juice and zest of 1 lime
Juice of 1/2 orange
1 Tsp Red Pepper Flakes
1 Tsp Hot Pepper sauce
1 Tsp salt
1 TBS Olive oil

If you use this marinade, serve the salmon with lime wedges!

Sweet Braised Red Cabbage Straight from the UK:

1 head Red Cabbage coarsely chopped
2 onions coarsely chopped
2 Granny Smith apples coarsely chopped
1.5 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp allspice
1 can low sodium chicken broth
1/3 C Red Wine Vinegar
5 Splenda packets

This can be prepared in either the oven or on the stove.
Stove: Put all ingredients in a large stockpot and cook over medium heat 30 minutes, stirring occaisionally.
Oven: Put all ingredients in a deep roasting pan and cook at 350 for 45 minutes to an hour, stirring occaisionally

Simple Chlled Marinated Salad - for Spring!

1 package button musrooms, quartered and steamed in salted water and drained
1 can artichoke hearts, drained and quartered
1 red bell pepper, diced
6 pepperocini, chopped
1/2 C steamed broccoli
1 TBSP chopped fresh parsley
1 packet Jenny Craig Balsamic Vinaigrette

Toss all ingredients together and chill 4 hours or more to allow the flavors to blend together. Technically this recipe makes 4 servings, however, it was so good my husband ate 3/4 of it! At least I got to eat 1 serving before it was gone!

Pasta Salad - Jenny style!

Use the Jenny Craig Mac and Cheese dinner to make this awesome pasta salad:
Jenny Craig Mac and Cheese Dinner microwaved and then chilled.
1/2 red bell pepper, diced
3 ribs celery, chopped
1 TBSP Dijon Mustard

Chop the green beans from the JC dinner into 2 or 3 pieces each, add the other veggies and the mac and cheese and Dijon mustard. Chill for at least 1 hour.

Fruit Cobbler - JC Way

2 TBSP sugar free jam (no more than 10 cal per TBSP)
1 Cup berries or fruit cut into small bite size pieces pieces
1/2 tsp cinnamon, if desired
1 packet Jenny Craig Toffee Bites, broken into pieces but not crushed
1 TBSP Sugar Free Cool Whip or 1 individual serving fat free yogurt, frozen

Choose complementary flavors of jam to add to your fruit rather than the same flavor as the fruit. Make sure your sugar free jam is made with Splenda for good heating. I made this in a 1.5 cup individual ramekin. Heat jam in microwave 1 minute until melted, add cinnamon if desired at this time. Toss with fruit and heat 1.5 minutes watching carefully to make sure it doesn't boil over. Top with cookies and heat 1 minute. Serve with Sugar Free Cool Whip or Frozen Fat Free Vanilla Yogurt.

Counts as 20 extra calories, 2 fruit and 1 milk if yogurt is used.

Chopped Salad

Ingredients: Any combination of:
Romaine lettuce
Tomato
Cucumber
Bell Pepper
Carrots
Red Cabbage
Jalopeno pepper
red onion
white or yellow onion
green onion
bacon flavored bits
artichoke hearts
mushrooms
fresh herbs such as parsley, cilantro, dill, basil, or chives
or any other veggie you like raw

You can also add small amounts of avocado or even shrimp or crab or turkey.
Use any kind of dressing, though typically, it is a creamy dressing.
I think of a chopped salad as being an upscale version of coleslaw!
After inverting on the plate, finish the salad with freshly grated pepper.

Blueberry iced tea

Boil together:
1 pint fresh Blueberries
1/2 Cup Lemon Juice

So the blueberries release their juice. Then use a fine mesh strainer to strain the juice into a seperate bowl, discard the solids.

Heat 4 cups of water to a near boil and add in enough of your favorite tea for 4 cups. Allow to steep 5 minutes and strain the tea into the bowl with the blueberry juice. (My favorite tea is Teavanna's Honeybush Vanilla www.teavanna.com however I also think Celestial Seasonings Red Zinger Tea would work great for this recipe as would any neutral tea such as Oolong.)

Add enough Equal, Splenda or other non-flavored sweetner to the cooled tea so that it is to your taste, garnish with lemon slices and fresh blueberries and serve.

1 pint = 2.5 cups, Blueberries contain 83 calories per cup, so this recipe contains 207 calories total and make five 41.5 calorie servings. You could either count this as 1 fruit serving or extra calories, as you will get the nutrients from the blueberry and lemon juice!

Watermelon vinaigrette

1/2 Cup Watermelon juice
3 TBSP rice wine vinegar or white wine vinegar
Chopped tarragon
salt and pepper to taste

The easiest way I have found to get watermelon juice is to put watermelon in cheesecloth, twist the top to form a bag and squeeze the juice out.


Cherries Jubilee - Jenny Craig style

Cherries jubilee is a spectacular dessert, invented by the great Escoffier in honor of Queen Victoria's Jubilee. In the 1950's it had a resurgance in popularity because it is not only delicious, it's very spectacular. It's also very easy to make! So I'm going to go a little retro here for a taste sensation:

2 lbs. pitted Bing cherries
1 Cup Splenda Granular
1/8 tsp. salt
2 tbsp. cornstarch
1 Cup water
1/2 Cup Orange Juice
1/4 c. brandy
Fat free and sugar free Vanilla or chocolate frozen yogurt or ice cream
Fat free/Sugar Free Whipped Topping (Optional)
Dark Chocolate Drizzle (Optional)

Combine the Splenda, salt, cornstarch, water and orange juice. Add the pitted cherries and cook until thickened, stirring constantly in a saucepan until the cherries are cooked and the sauce is thickened.
For the culinary skilled and brave: Pour the brandy on top. Standing far back and making sure there is nothing above the pan, use a long wooden match to ignite the cherries jubilee. The alchohol will burn off quickly leaving only the flavor. Note: only do this in a room with high ceilings and good ventilation and for heaven's sake, don't lean forward over the pan when you light it! I once saw a lady burn her eyebrows and eyelashes off because she made that mistake! Nothing like the smell of burning hair and a trip to the emergeny room to put a damper on dessert! (Fortunately, she was not injured, merely cinged!)
Alternative method: Leave the cherries jubilee on the stove and pour the brandy on top, stirring vigorously. The brandy will dissipate as soon as it comes to a rolling boil.
Serve the cherries jubilee over the vanilla ice cream or yogurt. Chocolate fans: Nothing is better with cherries jubilee than a little dark chocolate drizzle - you just need a tablespoon or so - just enough for the flavor. If you use chocolate, count it as extra calories. Alternatively, choose fat free/sugar free chocolate ice cream or frozen yogurt instead of vanilla!

Red, White and Blue Berry Bonanza

In a footed glass layer:
Quartered strawberries
Blueberrie
Pineapple chunks
1 Tsp Grand Marnier drizzled from the top down (note: alchohol content is same as Vanilla Extract)
1 TBSP fat free, Sugar Free whipped topping

4th of July Trifle

1 JC lemon cake, sliced
1/4 C sliced strawberries
1/4 C Blueberries
1/4 C pineapple
1 serving Jello sugar free vanilla pudding made with fat free milk
1/2 TBSP Rum (optional)

Sprinkle the Rum on the cake. In a footed glass, layer the cake and fruit, filling in with the pudding as you go.

Ideas for the Jenny Craig Chicken Sandwich

1. Dijon Mustard (put on bread before microwaving the bread), romaine lettuce, tomato
2. Spicy Mustard, red onion, romaine, sprouts, cucumber slices, tomato
3. Fat Free Cream Cheese, red onion, romaine, chopped pepperocini, tomato, sprouts
4. Fat Free Cream Cheese, romaine, cucumber slices, pickled beet slices
5. Fat Free Thousand Island Dressing, sauerkraut, fat free swiss cheese, mustard
6. Ultra conversion: Grilled chicken salad with garlic bread. Slice the chicken breast and put it on a salad. Turn the roll into garlic bread using olive oil flavored cooking spray, some fresh minced garlic, salt and pepper and a tiny amount of parmesan cheese toasted. (Or use roasted garlic.)
7. Chunky Chicken Salad Sandwich: chop the cooked chicken breast, mix with celery, quartered grapes, chopped chives and fat free ranch dressing. Serve on the toasted bread.
8. Italian style: 1/8 cup warmed marinara, 3 chopped black olives, 1 slice fat free mozarella


Angel Hair Pasta Alla Mare

1 Cup angel hair pasta cooked al dente
6 shrimp
3 large sea scallops
6 cherry tomatoes halved
1/2 tsp red pepper flakes
1/2 can diced tomatoes
1 clove garlic, finely chopped
2 TBSP Fresh Basil, friseed
Cooking spray
1 zuchini cut into bite sized pieces.
Salt to taste
Pepper to taste

Cook the zuchini in just enough salted water to cover until it is just barely cooked. Drain, set aside.
In a saute pan sprayed with cooking spray, add the garlic peeled shrimp and scallops and cook until golden. Add the fresh tomatoes, pressing down on the fresh ones to release juices as they cook, about 2 minutes. Add the canned tomatoes and red pepper and heat through and toss with the zuchini and adjust salt and pepper for seasoning and serve.
Technically, Italians don't put parmesan on fish dishes, however, I like to, so I do anyway!

Chicken with Cherries and Feta Roulade

1 boneless, skinless chicken breast
6 cherries
2 tbsp crumbled lowfat Feta Cheese
1 Tsp olive oil
Olive Oil flavored cooking spray
salt and pepper

Preheat oven to 375. Take the chicken breast and place it upside down under a sheet of plastic wrap. Using the flat side of you meat mallat, pound the chicken breast into a thin rectangular shape. Remove the top layer of plastic wrap and put in the halved cherries and feta cheese. Roll the chicken breast to seal in the filling. Rub the chicken breast with olive oil, salt and pepper and place in baking dish coated with cooking spray and bake at 375 F for 30 minutes or until cooked through and golden brown.

This could be done with other fillings as well:
1. Sun dried tomatoes and feta
2. Spinach, pine nuts and grated parmesan cheese
3. Brocoli and cheddar
4. Fresh Tomatoes, mushrooms and basil
5. Water Chestnuts, sprouts and carrots with a little soy sauce or even Hoisin Sauce.
Serve with steamed veggies and salad!


My favorite salad - so good, people go back for seconds!
1 package spring mix
1 bunch watercress
1/4 C candied walnuts
1/4 C crumbled Blue Cheese
1/2 cup red grapes, halved

Dressing
1/4 Cup true French Vinaigrette
1/2 Cup Poppy Seed Dressing

Toss it all together, but don't add the dressing until just before serving.

Note: A little grilled chicken could be added to make this an entree salad.


Fat Free Raspberry panna cotta with dark chocolate drizzle

3 8 oz tubs of Coolwhip Free (fat free coolwhip)
1 packet of sugar free raspberry jello
1 cup boiling water
1 jar Dove Dark Chocolate Sauce

Dissolve the gelatin in 1 cup boiling water. Put the contents of 2 tubs of Coolwhip Free into a metal dome shaped bowl. Wisk in the jello until the coolwhip and jellow are entirely blended together. Put the metal bowl into the freezer for 2 -3 hours or until frozen. The Panna Cotta should have the consistency of ice cream. To serve, unmold the panna cotta by dipping the metal bowl into a larger bowl filled with boiling hot water to loosen it. Then invert onto a plate, return to the freezer to allow the surface to refreeze. Slice the panna cotta into 8 even pieces.

Using an icing decorators bag or plastic bag, fill with 3 TBSP of the chocolate sauce. Drizzle dessert plates, plate the panna cotta on each, top with an additional 2 TBSP of Cool Whip Free and drizzle lightly with the chocolate. Serve.

Makes 8 servings.

Panna cotta alone is 114 calories per serving. With additional topping and chocolate this dessert comes to about 150-160 calories per serving.

Low cal/lowfat lasagna

8 oz. lasagna noodles
1 lb. fat free cottage cheese, drained (use cheesecloth or a wire mesh strainer)
1 egg, beaten
3 tbsp. grated Romano cheese
1 tsp. Kosher salt
1/4 tsp. pepper
2 tsp. oregano, chopped finely
1 tbsp. Italian Flat Leaf parsley, minced
1 1/2 c. tomato sauce (from 2 (8 oz.) cans)
1 tbsp. Italian seasoned bread crumbs
1 oz. Lowfat Mozzarella, grated

Cook noodles in boiling, salted water until al dente. Drain. Mix cottage cheese, egg, Romano cheese, salt, pepper, oregano and parsley. In a 9 x 12 x 2 pan, layer noodles, cheese mixture and tomato sauce. Sprinkle bread crumbs on top and top with Mozzarella. Bake at 350 degrees for 45 minutes. Yield: 6 servings at 238 calories each.

Note: Freeze this, and when it is partially frozen, take it out of the freezer and cut it into 6 individual servings, wrap each serving separately in plastic wrap and then aluminum foil - or if you have a Seal-a-Meal, that's even better.

How to volumize the Breakfast Scramble
This is an extremely versatile breakfast. There are many ways to make this something great:
Denver omelette style: Add sauteed diced green and red bell pepper and onions
Southwestern: Add canned diced tomatoes, onions, bell pepper, fat free cheese and Pace Picante Sauce
Low Country: Add chopped chives, fat free cheese and some fresh chopped tomato
Italian 1: Add 1/2 cup of fat free cottage cheese (counts as 1 milk), chopped basil and top with marinara sauce.
Italian 2: Add 3 quartered canned artichoke hearts, 1/2 cup fat free cottage cheese (counts as 1 milk) top with marinara sauce.
Californian: Add steamed mushroom slices and chopped and steamed spinach. Top with a little marinara sauce or picante sauce.
The possibilities are nearly endless for this particular breakfast!

How to volumize the chili con carne
Add up to 1.5 Cups of any combination of the following chopped veggies.
Fresh Corn
red, white or yellow onion
Green onion
Chopped chives
Red, green or yellow Bell Pepper
tomato
Jicama
Zuchini
Method: Place chopped veggies in bottom of bowl. Spread the Chili con Carne over the top. Cover and microwave 2 minutes. Stir. Cover and microwave 1 more minute. Enjoy.
Toppings - not necessary, but fun to add in are
2 TBSP fat free Sour Cream
2 TBSP fat free Cheddar or Monterray Jack Cheese
3 thinly sliced black olives
3 tablespoons picante sauce
1 or more tablespoors Sriracha
Tabasco Sauce
Alternatiely, serve the chili on a bed of lettuce with picante sauce to make a "taco salad."

I figured out the ingredients for the Jenny beef chow mein, but the sauce has me stumped. Any suggestions?
Val

The standard sauce for Beef Chow Mein is:
1/4 tsp sugar
1/4 tsp Asian sesame oil
2 tbsp soy sauce
2 tbsp Chinese rice wine
2 tbsp oyster sauc
2 tsp cornstarch
1/4 tsp white pepper
1/2 C reduced-sodium chicken broth
1 tsp finely chopped peeled fresh ginger
1 tsp finely chopped garlic

Thank you! That's fabulous!
I'm making a shrimp fried rice for hubby tonite, and the beef chow mein tomorrow after I go shopping for all the new foods to use for his meals.

Fall MOMO idea: Something for the whole family.
Pork Tenderloin with Honey Mustard Horseradish Sauce
1 Pork Tenderloin sliced into 1/2 inch thick slices (this is easiest to do if it is still somewhat frozen.)
Olive oil flavored cooking spray
Kosher Salt and Pepper to taste
2 TBSP Dijon Mustard
1 TBSP Honey
1 TBSP Horseradish (jar type)
1 tsp paprika
Mix together dijon mustard, honey and horseradish, set aside. Spray a saute pan with cooking spray. Salt and pepper each slice of pork tenderloin on each side and saute until golden brown, turn and brush lightly with dijon mustard, honey and horseradish sauce. Turn once again and lightly brush the just cooked side. Allow pork to cook through - about 5 minutes.
Put the remainder of the dijon mustard, honey and horseradish sauce in the microwave and heat through - 30 seconds to 1 minute. Serve the sauce over the pork tenderloin. Garnish with paprika.
Serve 2 slices per person with a green vegetable - I used broccolini.
Enjoy!

Ideas for the Chicken Fajita Kit
1. Chicken Tostadas with avocado crema
1 Jenny Craig Chicken Fajita Kit
1/8 avocado
2 tbsp fat free sour cream
salt to taste
1 cup chopped romaine lettuce
1 chopped Roma tomato
Defrost tortillas in microwave. Spray with cooking spray and bake in the oven at 350 for 10 minutes or until crispy - watch carefully to prevent burning.
Heat the chicken, peppers and onions in the microwave and coarsly chop. Top with chopped romaine and tomatoes.
1/8 slice medium avocado in blender with 2 tablespoons fat free sour cream and salt to taste. Spoon over the tostadoes.
2. Stuffed Poblano Pepper with Spinach enchiladas.
1 Jenny Craig Chicken Fajita Kit
1 Poblano Pepper
1 Cup Spinach
2 TBSP chopped cilantro
2 oz fat free Feta cheese or 1/2 C Fat Free Cottage Cheese
1 can red or green enchilada sauce
Prepare the chicken and veggies per package
directions. Roast a Poblano Pepper until bubbly and blackened. Put into a plastic bag for 10 minutes. Peel and seed the pepper and stuff with the chicken and veggies. Top with 1 tbsp fat free sour cream.
For the enchiladas, combine 2 oz fat free feta cheese or 1/2 cup fat free cottage cheese, steamed chopped spinach and 2 TBSP chopped cilantro, chopped onion. Roll each tortilla with half of the above mixture. Top with red or green enchilada sauce and heat through.

Improving and Volumizing the Tuna and Chicken Salad kits:
Apple Celery: Add chopped apple and celery plus celery salt to taste.
Savory: Add chopped celery, bell pepper and green onion or chives plus celery salt to taste.
Fruitastic: Add halved red grapes, chopped granny smith apple and raisins.
Cherry: Add fresh halved cherries, green bell pepper and chopped chives
Asian: Add 1-2 tsp light soy sauce, carrots, bamboo shoots, sprouts, red onion and snow pea pods
Mango: Add 1/4 chopped mango, chopped red bell pepper and red pepper flakes.

Thank you so much for all of these great ideas. I have been slacking because the food is not appealing to me anymore and I have gained back all my weight I lost. Now, I will be able to follow the plan and fit into my wedding dress in May with no problem!!!

Low Cal Pumpkin pie Filling or Pumpkin mousse
To make low cal pumpkin pie filling:
1 envelope unflavored gelatin
1 cup boiling water
1 container Cool Whip Free
1 small can pumpkin
1.5 tsp cinnamon
1.5 tsp ginger
1.5 tsp allspice
1/2 tsp salt

Use 1 envelope of unflavored gelatin in 1 cup boiling water. Allow to cool to room temperature.
Fold together 1 whole container Cool Whip Free, mix in pumpkin and 1.5 tsp cinnamon, 1.5 tsp allspice, 1.5 tsp ginger, 1/2 tsp salt. Add Equal to taste (if you like it sweeter - since the Cool Whip is already sweet, you won't need a lot - maybe 4 - 6 packets.)
Gingerly fold the water and gelatin mix into the pumpkin/Cool Whip mix. Refrigerate until set.
To serve as a Mousse put this into sherbert glasses or use water goblets for a layered mouse. Layer with mincemeat on the bottom 1/5 glass and top with the pumpkin mousse. Refrigerate to set. Top with Cool Whip just before serving.
Cool Whip Light: Entire container contains: 375 calories
Pumpkin: 41 calories per 1/2 cup
This entire recipe contains 535 calories (that's if you use 2 cups of pumpkin). So 1 serving - 1/4 recipe or 133.75 calories.

Cioppino (fish stew)
This recipe is designed to serve 4.
1 package vermicelli
Olive oil flavored cooking spray
1 can diced tomatoes
1 can water (used diced tomato can)
1 onion, chopped
1 TBSP chopped garlic
2 tsp salt
1 tsp pepper
1 tbsp dried basil or 2 tbsp fresh basil, chopped finely
4 slices Italian Bread, toasted
16 oz fish ( you can use whole fish fillets such as red snapper, salmon or any other type of ocean fish or cut the fish into bite sized pieces and add in any combination of shrimp, mussels, clams, scallops, lobster - the goal is to have 4 oz of meat per person. If using mussels and clams, prewash the shells in cold water and scrub any dirt away - the shells should be firmly closed, otherwise, discard.)
1. Preheat oven to 425 F. In a saute pan, sprayed with cooking spray, saute the onion and garlic until transparent.
2. Add the tomatoes, water, basil, salt and pepper and heat through.
3. Add in the seafood and put it in the oven for 20 minutes - or until all shells are open and/or fish is cooked through.
4. While the seafood is cooking, cook the vermicelli to al dente and drain.
5. Toast the Italian Bread Slices.
6. Plate in large bowls with the vermicelli on the bottom, fish stew over the top and bread on one side.
Enjoy!

Kicked up JC Salisbury Steak Dinner
1 JC Salisbury steak dinner
1 small can or 1/2 fresh package sliced mushrooms
Worchestershire Sauce
1 tsp to 1 tbsp prepared horseradish
1 TBSP fat free sour cream
1 tsp finely chopped Italian Flat leaf parsley
1 tsp chopped chives
1. Put fresh or canned mushrooms in a bowl with a small amount of water and salt. Microwave 2 - 3 minutes or until cooked/heated through.
2. Prepare JC Salisbury Steak dinner in microwave as normal.
3. Plate steamed mushrooms as a base for the salisbury steak. Remove salsbury steak, gravy to plate, add a little Worchestershire sauce and muddle with gravy.
4. Remove peas and carrots to plate.
5. Put potatoes in small bowl and add 1 tsp to 1 tbsp prepared horseradish and 1 tbsp fat free sour cream. Mash. Add 1 tsp finely chopped fresh Italian parsley and 1 tsp chopped chives.
Serve.

Another MOMO:
Tequila Infused White Chicken Chili
This is my Grand Prize recipe from a Chili Cookoff simplified and made ultra lowfat and healthy.
Marinate overnight:
4 Boneless/Skinless Chicken Breasts
in
1/4 Cup Tequila
1/4 Cup lime juice
Cook the chicken over charcoal and mesquite until cooked through, turning as needed, then cube the chicken.
Saute 1 white onion, coarsley chopped with 1 TBS Garlic and 1 TBS ginger in Pam. Then put it into a crockpot with:
2 cans Great Northern White Beans, drained and rinsed
4 cans chopped green chilis
1 TBSP cumin
2 tsp salt
2 tsp white pepper
1 TBSP corriander
1 cup fat free sour cream (may be omitted to create an entirely different, but also really great chili)
1/4 Cup grated Monterray Jack Cheese (use fat free if you can find it.)
Cook in crockpot until flavors are well blended - 1 hour or so. This can also be made on the stove, reducing cooktime to about 30 minutes.
Garnish with:
1 TBSP Monterrey Jack Cheese
Coarsley chopped cilantro
1 Serving = 1/2 cup.
Onion and Provalone smothered Chicken Sandwich
1 Jenny Craig Chicken Sandwich
Butter Flavored PAM
Small amount of salt
1 onion, peeled and thinly sliced
Emeril Lagasse Deli Style Mustard
1 slice Sargento Reduced Fat Provalone (50 calories)
1. Spray a saucepan with PAM. Put the sliced onion in the saucepan and separate rings. Saute until golden brown and tender.
2. Prepare JC Chicken Sandwich as per box instructions, adding the cheese to the chicken before you put it on the bun and microwave the bun for 1 minute.
3. Spread the Deli Style Mustard on the bread, top with the onions.
Other toppings that are great with this include:
Lettuce
Tomato
1 slice Louis Rich Turkey Bacon (cooked) 35 extra calories

Spicy Turkey Burger
1 JC Turkey Burger
1 tsp prepared horseradish
1 onion, sauteed with butter flavored PAM
1 slice fat free mozarella cheese
1. Prepare the Turkey Burger as per JC instructions, adding the cheese and bun to the meat at the same time.
2. Top with the onions, JC Barbeque sauce that comes with the burger and 1 tsp horseradish (spread it out or mix it with the barbeque sauce so it is sweet and hot).

Things to do to the Chicken Salad kit:
Fruity
1/2 cup celery
1/2 cup red seedless grapes, cut in each grape in 1/2
1/2 cup green bell pepper
1 apple, cored and chopped
celerly salt and white pepper to taste
Note: the fruit in this counts as 2 fruits.
Fall Delight
1/8 cup dried cranberries
1/8 cup raisins
1/2 cup celery chopped very fine
2 green onions, chopped
5 Walnut halves cut into 4 - 5 pieces each
1 tsp sugar free raspberry jelly
Salt and pepper to taste
Herbal
1/8 cup celery
1/8 cup chopped green onions
1/8 cup chopped Italian Flat Leaf Parsley
2 TBSP chopped chives
3 sun dried tomatoes chopped
3 black olives chopped
1 tbsp fat free Italian dressing
salt and pepper to taste
The above recipe benefits from being put together and refrigerated for an hour before serving.
--------------------

Fruit tart
1 Jenny Craig lemon cake
1/8 cup strawberries, sliced
1/8 cup blueberries
1/8 cup raspberries
1/2 cup Walden Farms sugar free calorie free fruit spread
2 tbsp Frozen Fat Free Coolwhip
1. Slice the lemon cake horizontally into 3 slices.
2. Put the fruit spread in a small bowl and microwave until it has melted.
3. Dredge the bottom slice of the cake in the melted fruit spread. Put into a 3 inch ring (used for stacking foods) on a plate, top with strawberries. Dredge the middle slice of the cake in the melted fruit spread and top the strawberries with this slice. Add in the blueberries. Dredge the top of the cake in the melted fruit spread and place on top of the blueberries and top with raspberries.
4. Top with a quinnel of frozen Coolwhip, remove the ring and serve.

How to Volumize the Chicken Carbonara
Just had this for the first time last night and I really liked it. I can see all sorts of ways to volumize this:
1. steamed asparagus
2. artichoke hearts
3. Roma tomatoes, chopped Fresh Basil
4. steamed broccoli
5. Arugula (steam some and add some fresh)
shallots,sun dried tomato
6. Mushrooms,Red Bell pepper, Red pepper flakes, chopped onion
7. Spinach, mushrooms, chopped onion

Yes, add this to my list of fav's! Very versatile!

Princess Rose- Thank you for the mouth watering and healthy recipes! I cannot wait to try them! I love how you incorporate so many different Jenny meals too. Thank you again for sharing...Layne

Layne, Thank you for the nice compliment! Please let me know if you ever need a recipe or food suggestion - I'm always glad to help!

Here is a low calorie holiday recipe that is full of flavor. It sure beats the old Green Bean Casserole by a mile!
Green Beans with Shallots, Walnuts and Cabrales Blue Cheese
1 package of fresh green beans
2 shallots, sliced into matchstick size pieces
1 TBSP I Can't Believe it's not Butter Light
1/2 Cup Walnuts toasted
2 TBSP Cabrales Blue Cheese crumbled
Salt to taste.
1. In a microwave safe dish, add the I Can't Believe It's not Butter Light and the shallots. Cover and microwave 2 minutes on high or until the shallots are transparent.
2. Toss the Green Beans with the shallots and cover and microwave 3 to 6 minutes or until the Green beans are tender. Add salt as needed.
3. Remove from microwave and toss with the toasted walnuts
4. Add about 1/2 tsp crumbled blue cheese to every serving.

I was at Starubucks and they offered me a Eggnog latte, so I asked, "Can it be made fat free?" and the barrista replied, "Lady, there's no such thing as fat free eggnog."
So, that set me to thinking - there must be a way to make fat free eggnog. After all, it's just eggs and cream. And I thought about Egg Beaters and the fact that they are pasturized and therefore safer to consume raw than raw eggs. Then I thought of Fat Free Half and Half and I came up with this recipe, just in time for Christmas:
3 cups fat free Half and Half
1 1/2 cups mashed bananas, very ripe
9 Egg Beaters (2 1/4 cups)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon cocoa powder
1 pinch salt
Cool Whip Free (for garnish)
Mix everything but the Cool Whip Free together in a blender until smooth. Garnish with 2 TBSP Cool Whip Free and a pinch of nutmeg if desired.
Makes 14 1/2 cup servings. 81.7 calories each.
If you add 1 oz rum, scotch or vodka for each serving, you add 64 calories per serving.
Calorie Analysis
3 Cups fat free half and half = 675 calories
1 1/2 Cups mashed banana = 200 calories
9 Egg Beaters = 270 Calories
Total: 1145 in the WHOLE RECIPE

Enhancing the Turkey Salad kit
I had this today. Here's how to enhance it:
1 tiny box of raisins
4 dried apricots chopped
1 stalk celery chopped
OR
1 apple, peeled, cored and chopped
1 Shallot, chopped
1 tbsp Italian parsley chopped
OR
1 small box raisins
1 apple, peeled, cored and chopped
1/4 green bell pepper chopped
1 stalk celery
celery salt to taste
Serve on a bed of lettuce.
The turkey salad could also be converted to a soup using fat free plain yogurt and chicken stock as a base, add in the turkey salad, 1 tsp fresh thyme, 2 TBSP chopped shallot, salt and pepper to taste. Garnish with additional dried cranberries!
MOMO Breakfast
How about something gourmet?
Luxurious Poached Eggs
2 eggs poached (148 calories)
2 artichoke bottoms (free)
1/8 Cup marinara sauce (20 calories)
1/4 Cup crab meat (40 calories)
1 recipe low call "Hollondaise sauce"
Heat the artichoke bottoms while the eggs are poaching. Put each poached egg on an artichoke bottom. Top with Hollondaise sauce, marinara sauce and crab meat.
208 calories
Low Cal "Hollandaise sauce"
1 tbsp. fat-free mayonnaise
1 tsp. Dijonnaise
1 tsp. I Can't Believe it's not Butter Light
1 tsp. lemon yogurt
This adds only a small additional amount of calories and fat.

Hey Princess. I always love reading your recipes and posts. My mouth waters, yet there are very few of these I can eat. Do you have any great vegetarian recipes?

Roasted Portobello Mushrooms

2 Portobellos
Olive Oil Flavored PAM
Pinch of Garlic salt

Preheat oven to Broil on High. Set the oven rack in the upper quarter of your oven. Put the portobellos on a cookie sheet, spray with PAM and sprinkle with a little garlic salt. Roast gill side down under the Broiler for 7 minutes, turn, spray with PAM and roast gill side up an additional 7 minutes.

Portobello Pizza
Portobellos can be easily converted into pizzas with the addition of free foods and little fat free or lowfat cheese (you can count 1 oz of lowfat cheese as 1 milk). Try these fun ideas:

tomato, basil and sauteed onion with mozarella
marinara sauce, sauteed onion, sauteed bell pepper with mozarella
artichoke hearts, marinara with mozarella
broccoli and cheddar cheese
sauteed eggplant, onions and tomato with marinara and parmesan
cilantro, red and green bell pepper, onion and salsa
zuchini, red onion, tomato, marinara and 2 black olives, sliced with mozarella
lowfat brie
fat free cottage cheese mixed with fresh chopped parsley, chopped chives, chopped tomato and a teaspoon of cumin

Luxurious Poached Eggs

2 eggs poached (148 calories)
2 artichoke bottoms (free)
1/8 Cup marinara sauce (20 calories)
1/4 Cup crab meat (40 calories)
1 recipe low call "Hollondaise sauce"
Heat the artichoke bottoms while the eggs are poaching. Put each poached egg on an artichoke bottom. Top with Hollondaise sauce, marinara sauce and crab meat.
208 calories

Low Cal "Hollandaise sauce"
1 tbsp. fat-free mayonnaise
1 tsp. Dijonnaise
1 tsp. I Can't Believe it's not Butter Light
1 tsp. lemon yogurt
This adds only a small additional amount of calories and fat.

Thanks for sharing your recipes..They sound great!

Here's a marinara recipe that is great incorporated into everything from the Breakfast Scramble and Sunshine Sandwich to the Meatball Stuffed Sandwich to Pasta Carbanara or Fettucine Alfredo. It's also good on the meatloaf and Salsbury steak. Sometimes I make an omelet of 2 Eggbeaters, 1/2 cup steamed spinach and a little parmesan cheese and serve this on top.

Marinara

1 can chopped tomatoes, including juice
1 small can sliced mushrooms, drained
1/8 tsp red pepper flakes
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic
1/8 cup chopped onion
1 tsp extra virgin olive oil (may be omitted, this just adds subtle flavor. If you omit it, this recipe becomes a "Free Food.")

Put all of the above ingredients in a saucepan and heat through until boiling and onions are tender.

Today at the store I found something new and delicious, it's a 100 calorie bar from Attune that contains 5 times the live cultures in yogurt! http://www.attunefoods.com/ These were located in the yogurt section of the grocery store. The one I ate today as a snack was White chocolate/Blueberry/Vanilla flavor. It was absolutely great, so I wanted to make everyone aware of these awesome bars! Healthy, scrumptious and only 100 calories! That's what I'm talkin' about!

princess rose,

please keep posting your delicious recipes - I love your ideas! Thank you, thank you!

Thanks, Kelz, here's my latest idea:

Egg Foo Yung - this simple Asian style omelet makes a great breakfast replacement or dinner!

1 tsp sesame oil
1 Cup Mung Bean Sprouts
1/2 Cup chopped green onions (greens and whites)
1/2 Cup chopped celery
1/4 tsp corn starch
1 tsp salt
2 TBSP light soy sauce
8 egg beaters (2 cups) or 8 eggs, wisked

In a non-stick pan, heat the sesame oil. Add all of the veggies and saute until the green onion whites and celery are transparent and heated through. Add in the corn starch, salt and soy sauce and toss to combine well. Remove the mixture from the pan. Add the Egg Beaters or 8 eggs, wisked to the pan. Gently distribute the veggie mixture on top of the eggs. Cook over medium heat until cooked through.

4 servings

Calories per serving:
If made with eggs: 200
If made with egg beaters: 100

So, of course, the Egg Foo Yung MOMO led to:

Jenny Craig Breakfast Scramble Foo Yung

Ultra volumize your JC Breakfast Scramble with this simple recipe:

PAM
1/2 Cup Mung Bean Sprouts
1/4 Cup Red bell pepper, chopped
1/4 Cup Onion, chopped
3 Celery ribs, chopped
1 Tsp. light soy sauce
Pinch of salt

1 Jenny Craig Breakfast Scramble

1. Saute the veggies in Pam until transparent and crispy tender. Add soy sauce and salt.
2. Cook Jenny Craig Breakfast Scramble as per package directions.
3. Toss the veggies with the Jenny Craig Breakfast Scramble.

Enjoy

Sloppy Joe's Jenny Style
(sauce yields 2 servings)
Convert your Turkey Burger, Chicken Sandwich or Sunshine Sandwich into a "Sloppy Joe" using this free sauce!

Choice of 1 JC Turkey Burger, JC Chicken Sandwich or JC Sunshine Sandwich
1 8 oz can tomato sauce
2 tbsp ketchup
1 tbsp prepared mustard (I used French's)
2 tbsp Worcestershire sauce ( I used Lea and Perrins)
1 tbsp Vinegar (I used White Balsamic)
1 tbsp Hamburger Seasoning (I used Williams Sonoma)
4 packets Splenda
1/2 bell pepper, chopped
1/2 inch slice of onion, chopped
Cooking spray

1. In a saucepan with cooking spray, saute the chopped onion and bell pepper until wilted and starting to brown.
2. Add in all of the other ingredients and stir. Heat through.
3. To serve: prepare Turkey Burger, Chicken Sandwich or Sunshine sandwich as per package directions. Chop the turkey, chicken or egg into small pieces. Add to 1/2 of the sauce yielded by the above recipe and stir to coat. Put the two halves of bread open faced on a plate and top with the turkey, chicken or egg mixture on top.

Vegetarians: Do this using the egg from the Sunshine sandwich and discarding the piece of turkey ham!

Remaining sauce may be refrigerated or frozen for future use. Or if, you really love the sauce, use all of it at one time! It's up to you!

Roasted Red and Gold Beets
Simple to prepare and foolproof

2 squares of aluminum foil
1 red beet, stemmed and peeled
1 gold beet, stemmed and peeled
Olive oil flavored Pam
Pinch of salt
2 tsp fresh thyme leaves

Preheat oven to 425F. Put each beet on a square of foil. Spray with PAM, sprinkle with salt and thyme. Seal each packet by folding the edges around the beet. Put the beets on a cookie sheet and into the over for 1 hour. Remove from oven and carefully open the foil packets (they will contain hot steam). Cut the Gold beet into 16 or more pieces and then cut the red beet into 16 or more pieces. The red beet packet will contain red juice, which can stain, so be careful with this one. Toss the two colors of beets together. The beets are good warm. Leftover, they can be eaten as a salad using the dressing below:

Dressing for Red and Gold Beet Salad

1 TBSP white wine vinegar
1 tsp dijon mustard
1 tsp olive oil
1 tsp fresh thyme leaves
salt and pepper to taste


Enjoy!

--------------------

Timshel: OK, I guess you saw as the vegetable as a side dish recipes above.
Do you have "The Moosewood Cookbook" and "The Enchanted Broccoli Forest Cookbook." These are two of my favorite vegetarian cookbooks of all time. You can get these and others by Mollie Katzen on Amazon.com
http://www.amazon.com/s/ref=nb_ss_gw/104-0...p;x=19&y=15

For Jenny Craig purposes, I would suggest the following ideas:

1. Breakfast: Use Eggbeaters to make omelets - same recipes as the breakfast scramble ones, just do it with 2 Eggbeaters instead. Add 1 slice 35 calorie toast.

2. Substitute the Sunshine Sandwich for any Lunch Sandwich conversion recipe (salad roll and egg salad, for example), removing the turkey ham, of course. It's OK to switch a breakfast for a lunch on Jenny Craig.

3. Make quiche.

Custard
4 eggs
1 1/2 cups milk
3 Tbsp flour
1/4 tsp salt
1/4 tsp dry mustard

To the above custard add any combination of vegetables and lowfat or fat free cheese. Usually the ratio is 2 cups of cooked veggies and 2 cups of cheese. I usually put this into 2 frozen pie crusts and then bake at 375 for 45 minutes to an hour. Cut into 8 servings per quiche.

Great combinations:

Broccoli and cheese: Put 1 bag defrosted frozen broccoli through food processor with blades, mix into the custard, add lowfat sharp cheddar cheese.

Swiss and Mushroom: 2 cups assorted steamed mushrooms and 2 cups lowfat swiss cheese.

Spinach and Swiss: 2 cups mixed sauteed onion and spinach, 2 cups lowfat swiss cheese.

Sundried tomatoes and heirloom tomatoes with Basil: 2 cups mixed tomatoes, seeded and chopped, with some sundried tomatoes, chopped, and chopped basil and sauteed onion. Cheese of your own choice - just pick lowfat or fat free. Mozarella works well with this one.

This recipe makes 2 quiches or 16 servings. After baking, freeze one and keep the other out to eat. This defrosts and reheats well in the microwave.

1 serving = 1 JC entree replacement

4. Fat free Kugel

3 Egg Beaters (3/4 C)
1 1/2 C fat free cottage cheese
3/4 C fat free sour cream
8 oz fat free cream cheese
1 tsp vanilla extract
1 tsp cinnamon
1 tsp allspice
2 granny smith apples or 2 peaches sliced
4 cups cooked eggless egg noodles sprayed with 0 calorie butter flavored spray such as I can't Believe it's not butter spray.
1/4 Cup Walden Farms Apple Butter (www.waldenfarms.com)

Combine all of the above and bake at 375 for 35 minutes.

Kugel can be converted to a savory by omitting the fruit and apple butter and changing the spices/extract to something like Italian herbs or Herbs de province and adding in a mixture of steamed veggies such as mushrooms, zuchini and tomatoes. Top with a little freshly grated parmesan if desired.

This recipe is 8 servings. As the noodles are a starch, you would use this as a JC entree replacement.

Hope these ideas help!

Craving Steak? Have these easy and filling Portobello mushrooms. Best of all, 1 Porobello mushroom only has about 30 calories and no fat!
2 Portobello mushrooms
Olive Oil PAM
Pinch of garlic salt

Preheat oven to broil - High. Place the portobellos gill side down on a cookie sheet. Spray with PAM, sprinkle with garlic salt. Broil 7 minutes, turn over, spray with PAM, sprinkle with garlic salt, broil 7 more minutes.

Portobello Pizza
Cook your Portobello's as described above, then add a little marinara sauce and some Lifetime fat free mozarella cheese or reduced fat mozarella.

Stuffed Portobello

Cook your Portobello as described above, fill it with a mixture of fresh seeded, chopped tomato, chopped garlic and chopped basil. Top with a teaspoon of Parmesan cheese

Asparagus and Potato Soup

Use the JC Potato Soup with some sauteed onion and a little garlic to create a Potato and Asparagus soup! To do this, liquify 5 spears of chopped Asparagus, 1/8 Cup chopped, sauteed onion and 1 tsp garlic in the Blender with a 1/8 cup low sodium chicken broth, add in the soup, mix in the blender to combine, then heat the soup in a bowl in your microwave. Top with a 2 TBSP dollop of sour cream.

Which leads me to a simple Jennified recipe for

Creamy Asparagus Soup

1 Cup Asparagus spears, steamed and chopped and cooled
1/2 Cup finely chopped parsley
1 Can low sodium chicken broth
1/2 Cup fat free yogurt
1 onion small white finely chopped and sauteed in PAM and cooled
2 cloves of garlic, finely shopped and sauteed in PAM and cooled
Salt and White Pepper to taste
Chives for garnish

Put the asparagus, parsley, onion and garlic in the blender with about 1/4 cup of the chicken broth and pulse on liquefy until liquified. Add in the rest of the broth and yogurt and pulse to blend together until you get a smooth soup.

= 1 milk for the entire recipe - otherwise everything else is a free food!

I feel that one of the greatest pleasures in life is to have lovely fragrant tea. Tea can be an extraordinary thing that lifts your day from ordinary to incredibly special.

One of my favorite teas is Teavana's Rose Marzipan Delight, which amazingly tastes just like wedding cake! Available at: www.teavana.com
I recommend a cup of this tea with a touch of fat free half and half and Splenda with a selection of the following tea items:


Strawberry sandies

6 Jenny Craig toffee bite cookies
1 1/2 tsp sugar free Strawberry jam (you can also get calorie free at www.waldenfarms.com)

Put the sandies together by putting 1/2 tsp of jam on 3 of the cookies and topping with a second cookie. Heat in the microwave about 10 seconds.

Strawberry Kiwi stacked delights

1 Kiwi, peeled and sliced into 6 1/4 inch slices
2 large strawberries sliced two 1/4 inch slices and the pointed end of each strawberry reserved to top the delights
2 tsp sugar free Strawberry jam
1 TBSP Cool Whip Free whipped topping

1. Toss the strawberries with the jam.
2. Assemble, 1 layer kiwi, 1 layer strawberry, 1 layer kiwi, 1 layer strawberry, 1 layer kiwi, end of the strawberry and top with 1/2 TBSP Cool Whip.

Berry Bliss tart

Remaining Toffee Bites
I can't Believe it's not butter, spray butter
1/4 Cup Assorted berries
Sugar Free Rasberry Jam
Walden Farms Calorie Free Chocolate Syrup
1 TBSP Cool Whip Free whipped topping

Using a 3 inch round cookie cutter, place the cutter on the plate. Crush the toffee bites until they are crumbs and toss with spray butter until well moistened. Using your fingers, press the crumbs into the 3 inch round cookie cutter ring until the bottom of the plate is covered. Top with chocolate sauce. Toss the berries with the Raspberry Jam and load them on top of the crust, in the ring. Refrigerate for 30 minutes - if your refrigerator is not very cold, you may need to put this into the freezer for 10 to 15 minutes. Unmold. Top with more chocolate sauce and the Cool Whip.

The above recipes = 1 Jenny Craig dessert, 2 fruits, plus extra calories from the whipped topping.

Orange Pots du Creme

1 package Sugar Free Orange Jello
1 Cup boiling water
1 Container Cool Whip Free, fat free whipped topping, still frozen
3/4 tsp cinnamon

Dissolve the orange jello in 1 cup of boiling water. Add in the Cool Whip Free and stir until the jello and cool whip are completely mixed together. Stir in the cinnamon and divide into 8 small cups or custard dishes. Put into the refrigerator or freezer and allow to set. This is extremely good served with Walden Farms Chocolage Sauce!

8 servings, 114 calories per serving. This replaces the JC dessert.

FREE FOOD!!!!!

Shiratake Noodles are ultra low calorie - only 6 calories per serving, 5 mg sodium and 1.5 mg carbs. If desired, count these as extra calories. The sauce is a free food.

Shiratake Noodles Marinara

Shiratake Noodles only contain 6 calories per serving. You can buy them in the refrigerator case at upscale or Asian grocery stores or many places online such as: www.asianfoodgrocer.com

Prior to using Shiratake Noodles, drain and then parboil them for 2 minutes with a little salt. This will remove the musty aroma. Alternatively, put them in a collander and run them under hot water for several minutes. I recommend tossing them with the pasta sauce so that the noodles are fully coated.

1 package Shiratake Noodles, parboiled with salt 2 minutes

PAM Olive Oil flavored cooking spray
1 onion, diced
4 cloves garlic, chopped finely
1 Can diced tomatoes
4 tbsp fresh chopped basil
2 tbsp fresh chopped parsley
1 1/2 tsp red pepper flakes
1 packet Splenda
salt and pepper to taste

Saute the onion and garlic with Pam. Add in the tomatoes, basil, parsley, red pepper flakes, Splenda and salt and pepper to taste. Toss this with the Shiratake Noodles.

Enjoy!

Rose you are an absolute delight and I love all your recipes! Thanks for spending so much of your time to post them for all!!

Again, PR to the rescue!
thanks loads.

Making Soup Out of Nothing at All!

We all know and love the Tuscan soup, so I decided to have some fun today and come up with more ultra low calorie soup ideas.

Spinach and Artichoke soup

4 cups spinach, steamed, drained and chopped
Olive oil flavored PAM
1 red onion, chopped
2 cloves of garlic, chopped
2 tsp fresh rosemary, chopped
1 tsp fresh thyme chopped
1/2 tsp black pepper
1 14 oz can organic vegetable broth
1/2 tsp crushed red pepper
2 8 oz cans sliced mushrooms, drained
1 can artichoke hearts, drained and quartered

Saute the onion and garlic in the Olive oil flavored PAM, add in the vegetable broth and all of the other ingredients and bring to a boil. Cover, reduce heat, simmer 10 minutes.

Southwest Corn Soup

Kernels from 1 fresh ear of corn.
Pam
1 yellow onion, chopped
4 cloves garlic, chopped
1 bunch cilantro, chopped
6 Roma tomatoes, chopped
1-2 fresh jalopeno peppers, seeded and chopped
1 14 oz can organic chicken broth
4 TBSP tomato paste
Juice of 1 lime

In a deep sauce pan, saute the onion and garlic with PAM. Add in the chicken broth and then all of the rest of the ingredients. Bring to a boil. Cover, reduce heat and simmer for 10 minutes.

Miso Soup Madness

4 TBSP Miso
4 Cups water
1 bunch green onions, chopped
1 3 oz packet of dried shiratake mushrooms, rehydrated and chopped
1 Small Bok Choy, chopped
1 Red Bell pepper, chopped
2 ribs, celery, chopped

Mix the miso with the water, add in all of the other ingredients, bring to a boil. Cover and simmer for 10 minutes.

Princess

Is that the small or large box of jello?

The jello is .3 oz. size box.