Winning 2015 Recipes - Jenny Craig, Inc.

Chicken Faux-Lo-MeinAsian StyleSpring Rollssubmitted by Amy T from Parma Heights, OhioingredientsTake your taste buds on an international stroll withChicken Faux-Lo-Mein. Add roasted spaghettisquash to your Asian Style Chicken for a low-caloriedish that is full of flavor!Jenny Craig directionsAsian Style Chicken 1. Preheat oven to 350 .½ of a spaghetti squash2. Cut spaghetti squash lengthwise and scoop3.4.5.6.7.8.out seeds.Place cut side down in a shallow baking dish.Add a little water and cover with foil.Roast in the oven for 40 minutes or until tender.Prepare Asian Style Chicken as directed.Using a fork, remove squash and place in amixing bowl.Add the prepared Asian Style Chicken,mix and serve.ipeWinning Recsubmitted by Kate K from Madison, WisconsinTry a low-calorie spin on Chinese takeout.Wrap Asian Style Chicken and broccoli slaw in ricepaper for a scrumptious trio of spring rolls.ingredientsJenny Craig directionsAsian Style Chicken 1. Prepare Asian Style Chicken as directed.3-4 rice paper rolls1 cup broccoli slawon package.3. Place broccoli slaw in a bowl and stir inAsian Style Chicken.4. Microwave mixture for an additional 30 seconds.5. Wrap mixture in rice paper rolls and serve.per servingper servingAsian Style Chicken(1 Starch, 1 Veg,1½ Protein, 1 Fat)Asian Style Chicken(1 Starch, 1 Veg,1½ Protein, 1 Fat) 1-2 Veg 1 Veg2-3 Limited Free Food142. Prepare rice paper rolls as directed15

Summer Veggie Pizzaingredientssubmitted by Arielle C from New York, New Yorksubmitted by Cathy B from Waterford, CaliforniaDress up your Margherita Pizza with fresh sliced tomatoes,basil and seared portabella mushrooms. Drizzle with agedbalsamic for bright summer flavors. Ciao Bella!Looking for something to warm you up? Mix togethertwo of your favorites – Loaded Baked Potato andTomato Florentine Soupitizer – to create a bowlful ofTuscan-inspired comfort.Jenny Craig directionsMargherita pizza 1. Preheat oven or toaster oven to 325 .¼ small white onion,sliced paper thin3 heirloom cherrytomatoes, sliced3-4 leaves fresh basil2-3 fresh pea tendrils orgreen of your choice1 petit portobellamushroom, sliced1 tsp aged balsamic vinegarTuscan-style Potato Soup2. Place Margherita Pizza on a small nonstickcooking sheet.3. Slice vegetables as desired.4. Lightly sear portabella mushrooms in asmall frying pan over medium heat untilgolden brown.5. Arrange vegetables atop Margherita Pizzaand drizzle with aged balsamic vinegar.ingredientsJenny Craig directionsLoaded Baked Potato 1. In a nonstick pan, sauté onion, spinach, celeryand garlic until tender.Tomato FlorentineSoupitizer 2. Prepare Loaded Baked Potato and½ cup fresh spinach½ stalk of celery2 Tbsp purple onion,chopped¼ tsp garlic, mincednonstick cooking spray(optional)per servingper servingMargherita Pizza(2 Starch, 1 Protein, ½ Fat)Loaded Baked Potato(2 Starch, 1½ Protein, ½ Fat)Tomato Florentine Soupitizer(2 Limited Free) 1 Veg2 Free Food 1 Veg2 Free Food1617Tomato Florentine Soupitizer as directed.3. Cut Loaded Baked Potato into small pieces.4. Pour soup in a bowl, stirring in potato andremaining ingredients.5. Top with fresh Parmesan cheese if desired,and serve.

Chicken Parmesanthe jenny craig wayipeWinning RecCrispy Flatbread withchicken & veggiesipeWinning Recsubmitted by Paulette H from Richburg, South Carolinasubmitted by Lisa C from Fairport, New YorkStarting with the Chicken Sandwich, add spaghetti squash,low-calorie spaghetti sauce and a touch of ingenuity, andvoilà! Chicken Parmesan the Jenny Craig way!ingredients directionsJenny CraigChicken Sandwich½ cup low-sugarspaghetti sauce2 Tbsp Parmesan cheese½ spaghetti squashdash garlic powderdash oreganodash parsley flakes1 tsp mustard (of your choice)1. Prepare Chicken Sandwich as directed. Toast2.3.4.5.6.7.per servingChicken Sandwich(1½ Starch, 2½ Protein, ½ Fat)8.sandwich bun separately.To cook squash, make small slits with knifeand microwave for 12-14 minutes until soft.Grind toasted bun in food processor tomake breadcrumbs.Add garlic, oregano, and parsley flakesto breadcrumbs.Spread mustard to cover Chicken Sandwich.Press breadcrumbs on both sides of chickenand brown chicken in preheated nonstick pan.Cut cooked squash in half. Remove seedsand shred half the squash with a fork.Plate spaghetti squash and top with chicken,spaghetti sauce and shredded Parmesan cheese.Sauté tomatoes, garlic and spinach to reimagineyour Baja-Style Chicken Quesadilla as a fantasticallyflavorful flatbread.ingredients directionsJenny CraigBaja-Style ChickenQuesadilla5. Place quesadilla on pizza stone or baking sheet.6. Bake 5 minutes, then broil for 30 seconds untilgolden brown.7. Let cool 1 minute before serving.per servingBaja-Style Chicken Quesadilla(1½ Starch, ½ Veg,1½ Protein, 1 Fat) 1-2 Veg1 Free Foodingrecipe winnewinn3 Free Foodrecipe employee employe182. Chop tomatoes, spinach and garlic and sauté.3. Microwave Baja-Style Chicken Quesadilla1 small clove garlic45 seconds, until warm enough to open.2 medium tomatoes 4. Spread quesadilla filling evenly over tortilla and1 cup fresh spinachtop with sautéed veggie mixture. 2-3 Veg, 2 Limited Freeing1. Preheat oven to 350 .19

Notable recipeAsian Beef Soupingredientssubmitted by Melissa G from Las Vegas, NevadaJenny Craig directionsBeef Chow Mein 1. In a pan, sauté mushrooms till tender on3 leaves of bok choy, sliced½ cup mushrooms, sliced½ cup bean sprouts2 green onions, sliced1 clove garlic, crushed½ cup low sodium beef brothsriracha (optional)1 8 tsp garlic black bean pastestove top.2. Add bean sprouts and green onions cookinguntil soft, add garlic and stir.3. In a separate pan, boil the bok choy leavestill tender.4. Combine all ingredients and mix.5. Add black bean paste and sriracha to taste.Notable recipeStuffed Pepper overflowethingredientssubmitted by Vickie M from Bay Village, OhioJenny Craig directionsTurkey Burger 1. Preheat oven to 350 and lightly coat anonstick cooking spray1 very large bell pepperor 2 medium ones½ cup bell pepper, chopped4 cauliflower florets, grated½ cup onions, choppedEmeril’s Italian Seasoning½ cup low-fat Marinara Sauce6. Stir well and serve.2.3.4.5.6.7.per serving8.9.Beef Chow Mein(2 Starch, ½ Veg, 1 Protein) 1 Vegsmall casserole dish with cooking spray.Cut the top off and remove seeds from thebell pepper(s).Submerge the pepper in boiling water andboil for 5 minutes; drain thoroughly saving theboiling water; place in a casserole dish.Steam the grated cauliflower for 5 minutesusing the boiling water.Sauté the onion and chopped pepper incooking spray till tender.Add the cauliflower, crumbled Turkey Burgerand Marinara sauce to onion and pepper mixture.Sprinkle with Italian Seasoning and cook onlow for 5-10 minutes.Stuff the pepper(s) and bake for 20 minutes.Serve with a salad and toasted bun.per serving5 Free FoodTurkey Burger(1½ Starch, 1½ Protein, ½ Fat)ingrecip1 Free Foodewinn 3 Veg Beef Chow MeinTurkey Burger Sandwiche employe2021

Sesame ChickenStir-FryipeWinning Recsubmitted by Sandy B from Las Vegas, NevadaSuper simple, but certainly stupendous! Sauté freshveggies with your Sesame Chicken to create asensational stir-fry!ingredientsJenny Craig directionsSesame Chicken 1. In a nonstick pan, sauté mushrooms¾ cup mushrooms8 oz frozen stir-fryvegetablesnonstick cooking spray2 Tbsp stir-fry sauceblack sesame seedsper servingSesame Chicken(2 Starch, 1 Veg,1½ Protein, ½ Fat) 2-3 Veg1 Limited Free2 Free Food23and frozen veggies in stir-fry sauceuntil tender.2. Prepare Sesame Chicken as directed.3. Plate cooked veggies and top withSesame Chicken.

Broccoli & Bruschetta ChickenGarden Surprise Veggiessubmitted by Claire Y from Douglassville, Pennsylvaniasubmitted by Teri Z from Shelton, ConnecticutSpice up your Chicken Carbonara with fresh ingredientslike broccoli, shallots and mushrooms to create aneasy-to-make Italian feast.Surprise your palate with a medley of fresh flavorsby sautéing a rainbow of veggies for the perfectgarden-fresh side to your Mesquite Chicken.ingredientsJenny Craig directionsChicken Carbonara 1. Place broccoli, mushrooms and shallot in a1 cup fresh broccoli florets,chopped1 medium white mushroom,sliced½ small shallot, finely chopped1 small roma tomato½ tsp dried basil leaves¼ tsp garlic powder½ tsp extra virgin olive oil2.3.4.5.6.7.8.per servingmicrowave-safe container.Cover loosely and microwave on high for2½ minutes.Prepare Chicken Carbonara as directed.Slice roma tomato into ½ inch cubes.Sprinkle tomato with basil leaves andgarlic powder.Drizzle olive oil on tomato mixture.Add the tomato to vegetable mix. Cover andshake to toss.Stir cooked Chicken Carbonara into vegetablemix and serve.ingredientsJenny Craig directionsMesquite Chicken 1. Cut squash and eggplant into ½ inch slices.1 yellow squash or zucchini1 eggplant (long thin variety)½ onion, sliced1 stalk celery, with leaves¼ cup red pepper, sliced¼ cup shredded carrots2 cloves garlic, crushed1 Tbsp parsley, choppedsalt & pepper to taste3 Tbsp waterper servingChicken Carbonara(2 Starch, 1½ Protein, ½ Fat)Mesquite Chicken(1 Starch, 1 Veg,2½ Protein, 1 Fat) 2 Veg, ½ Fat 3-4 Veg2 Free Food2 Free Food2425Do not peel.2. Sauté squash, eggplant, onion, garlic andpepper for 5 minutes in a nonstick pan.3. Add shredded carrots and sauté for 3 minutes.Season with salt and pepper to taste.4. Add water to pan and cover. Steam for 5 minutes.5. Prepare Mesquite Chicken as directed.6. Garnish with parsley and serve.

Chicken Zucchini Fettuccinesubmitted by Lauren D from Staten Island, New YorkShrimp Mac 'n Cheesesubmitted by Harriett F from Rockville Centre, New YorkInspire mouthwatering satisfaction with a low-caloriepasta revelation. Delicious zucchini noodles will transformyour Chicken Fettuccine into a gourmet veggie delight.ingredientsJenny Craig directionsChicken Fettuccine 1. Use Veggetti or mandolin to turn zucchini into1 zucchini1 tomato, diced2 garlic cloves1 3 cup steamed spinach¼ tsp sea salt¼ tsp fresh ground pepper1 bay leafparsley, choppednonstick cooking spray(optional)2 Tbsp waterVeggetti spiral vegetable slicerfettuccine-like noodles.2. Place zucchini noodles in microwave-safe dish.Cover and microwave on high for 2 minutes.3. In a pan, mix the spinach and garlic together.4. Over medium heat, add the tomato andseasonings, stir to combine.5. Add water and heat for 2-3 minutes until tomatobreaks down. Add zucchini noodles.6. Prepare Chicken Fettuccine as directed andadd to the pan, stirring well.7. Remove bay leaf and serve with fresh parsleyon top.ingredientsJenny Craig directionsMacaroni & Cheese Shrimp Mac ‘n Cheese3 jumbo shrimp, cooked1 tsp Penzeys ChesapeakeBay Seasoning1 tsp flavored breadcrumbs1 cup cauliflower florets1 Tbsp lemon juice1 tsp garlic, mincedsalt and pepper, to taste1 tsp olive oil1 red pepper, sliced1 cup arugula1 8 small red onion,thinly sliced1 tsp Romano cheese, shavedper servingChicken Fettuccine(2 Starch, 2 Protein) 3 Veg6 Free Foodper servingMacaroni & Cheese(1½ Starch, 1 Veg,1 Protein, 1 Fat) 1-2 Veg, 1 Protein, ½ fat,2 Limited Free Food, 4 Free FoodNote: Appropriate for 1500 caloriemenus or above26Transform your Macaroni & Cheese into a decadentplate of “Ooh La La” with a sure-to-impress trio of shrimpmac ‘n cheese, mixed vegetables and arugula salad.271. Prepare Macaroni & Cheese as directed.2. Mix in chopped cooked jumbo shrimp.3. Add Penzeys Chesapeake Bay Seasoning.Top with breadcrumbs and brown in ovenunder high heat.Mixed Vegetables1. Preheat oven to 375 .2. Combine cauliflower florets with lemon juiceand minced garlic in a baking pan.3. Sprinkle with olive oil, salt and pepper to taste.4. Roast in oven for 20 minutes.5. Add roasted cauliflower and red pepper togreen beans and carrots from your entrée.Arugula Salad1. Toss arugula with red onion.2. Sprinkle with shavings of Romano.3. Top with Balsamic Dressing.

Meat Loaf Cabbage Rollsingredientssubmitted by Paulette H from Richburg, South Carolinasubmitted by Gina L from Greenville, Rhode IslandGive your Meat Loaf a makeover that would make momproud. Sauerkraut, fire roasted tomatoes, tomato sauceand a few spices transform your Meat Loaf into a trio oftasty cabbage rolls.Reinvent your pasta with a fresh veggie twist. Fill a smalleggplant with your Italian Style Pasta Bake for a craveablebowl of baked, cheesy goodness.Jenny Craig directionsMeat Loaf & 1. Prepare Meat Loaf as directed.Barbecue Sauce 2. In a small pot, mix tomatoes, tomato sauce,1 Tbsp sauerkraut4 oz can tomato sauce1 cup fire roasted tomatoes3 cabbage leaves¼ tsp oregano¼ tsp basil¼ tsp salt¼ tsp pepper¼ tsp garlic powderItalian Style Stuffed Eggplant3.4.5.6.7.8.basil, garlic powder and oregano; simmer for15 minutes.Microwave cabbage leaves 30 seconds until soft.Finely chop the Meat Loaf and potatoes until fine.Add sauerkraut and ¼ cup tomato mixture toMeat Loaf; stir well.Divide mixture evenly between cabbage leaves;roll like a burrito tucking in edges as you go.Drizzle with extra sauce and microwave onhigh 1 minute until cabbage is soft.Serve with broccoli and carrots on the side.ingredientsJenny Craig directionsItalian Style Pasta Bake 1. Defrost Italian Style Pasta Bake.½ small eggplant1 tsp olive oil¼ tsp Italian seasonings¼ cup shredded low-fatmozzarella cheese6.7.8.9.Meat Loaf & Barbecue Sauce(1½ Starch, 1 Veg,2 Protein, ½ Fat)Italian Style Pasta Bake(1½ Starch, 1 Veg,1½ Protein, ½ Fat) 1½ - 2 Veg 1 Protein, 2 Veg, 1 Fat4 Free Food1 Free Foodingrecipe winnewinnper servingrecipe employee employe284.5.per servinging2. Slice eggplant in half lengthwise; use only half.3. Remove seeds and pulp; leave ¼ inch of29pulp inside rind.Brush inside of eggplant bowl with olive oil;sprinkle with Italian seasonings.Bake for 10 minutes at 350 or microwave onhigh for 4 minutes.Remove eggplant from oven and stuff withdefrosted Italian Style Pasta Bake.Sprinkle with low-fat mozzarella cheese.Bake at 350 for 5 minutes or microwave3 minutes on high.Allow to cool and serve.

Notable recipeNotable recipePesto Pastabilitiesingredientssubmitted by Paulette H from Richburg, South CarolinaJenny Craig directionschicken Pesto Pasta 1. Prepare Chicken Pesto Pasta as directed.Balsamic Dressing 2. Mix Balsamic Dressing with lemon1 tsp fresh lemon juice1 lemon, zested1 bell pepper (any color)1 tomato½ cucumber, peeled1-2 cups fresh spinach leaves(Eat the) Rainbow Pasta Saladjuice and zest.3. Chop all vegetables; add to pasta and dressingin a large bowl.4. Mix well, serve cold.per servingChicken Pesto Pasta(1½ Starch, 1 Veg,2 Protein, 1 Fat)ingredientssubmitted by Karen L from Dale City, VirginiaJenny Craig directionsChicken Carbonara 1. Prepare Chicken Carbonara as directed.½ cup medium red pepper,chopped¾ cup broccoli florets½ cup sweet onion, chopped2 Tbsp minced shallots¼ cup carrot,shredded or julienned1 Tbsp Fat Free Walden FarmsBacon Ranch Salad Dressingfresh parsley, choppedfresh cilantro, chopped(optional)Set aside to cool.2. Cut broccoli florets into bite sized pieces.3. Steam broccoli for 2 minutes then placedirectly into a bowl with ice water to stopfrom cooking. Once cooled, remove fromwater and drain.4. Mix all vegetables and Ranch dressingwith cooled Chicken Carbonara.5. Place covered in refrigerator for one houror until cooled completely.6. Before serving, add fresh parsley andcilantro (if desired).per servingBalsamic Dressing(1 Fat) 1-2 VegChicken Carbonara(2 Starch, 1½ Protein, ½ Fat)1 Free Food 2 Veg1 Limited Free Food e employe30recipeChicken Carbonara Chicken Pesto Pastaing employeeenrecipwiningwinn2 Free Food31

Apple Pie à la ModeipeWinning Recsubmitted by Lauren D from Staten Island, New YorkÀ la mode – three little words that add creamy sweetto any treat. Mix banana, cinnamon and vanilla extractwith two of your favorite treats for guiltless indulgence.ingredientsJenny Craig directionsVanilla Cream Shake 1. Keep bowl or blender container in the freezerApple Crispfor 8 hours until frozen.¼ tsp cinnamon¼ tsp vanilla extract½ frozen banana, slicedsugar-free caramel syrupsugar-free whipped topping2. Add the Vanilla Cream Shake, cinnamon, andvanilla extract to frozen bowl or container.3. Chop frozen banana into small pieces and addto mixture.4. Turn on the machine and mix until thickened –about 25-30 minutes.5. Transfer to a bowl and place in the freezer.6. Prepare Apple Crisp as directed.Allow to cool and plate.7. Top Apple Crisp with ice cream and garnish withper servingVanilla Cream Shake(1 Milk)Apple Crisp(1 Starch, ½ Fruit, ½ Fat) 1 Fruit2 Limited Free2 Free33whipped topping, caramel syrup and cinnamon.

Supersized Apple CrispChocolate Dream Ice Creamsubmitted by Vickie M from Bay Village, Ohiosubmitted by Lauren D from Staten Island, New YorkAn apple a day keeps the sweet tooth at bay.Super-size your Apple Crisp with an apple and nonfat,sugar-free whipped topping for a special treat.What are dreams really made of? Chocolate. Blendtogether three of your delicious menu items with afrozen banana and voilà! Dessert dreams achieved!ingredientsJenny Craig directionsApple Crisp 1. Core and chop the apple.1 small Fuji apple1 Tbsp Fiber One cereal1 tsp Truvia Brown Sugar Blend1 tsp vanilla extractnonfat butter flavor spray2. Steam for 5 minutes.3. Prepare Apple Crisp as directed.4. Mix all ingredients, except whipped topping,in a pan. Heat over a low flame.ingredientsJenny Craig

½ cup red pepper, diced ½ cup onion, diced ¼ cup zucchini, diced 1 clove of garlic 2 Tbsp water or low sodium broth 2 Tbsp egg whites 2 cherry tomatoes 1 tsp of low-fat Parmesan cheese nonstick cooking spray (optional) directions 1. Preheat oven to 375 . 2. Defrost Flore