Jenny Craig Recipes

Jenny Craig Lentil Soup

2010-07-01T15:12:00.002-05:00

Ingredients:

2 cups Brown Lentils
1 Carrot
1 Capsicum
3 Garlic Cloves
1 Onion
1 Chicken Stock Cube
1 cup Salt-Reduced Tomato Paste
1/4 tsp Ground Cumin
1 Bay Leaf
1 pinch of Paprika
1/4 tsp Ground Coriander
3 tbsp chopped Parsley

Directions:

Finely chop the capsicum, carrot, onion and garlic cloves Put the lentils in a large saucepan and cover with water. Bring to the boil and drain immediately. Put 2 litres of water in the saucepan, add lentils and all other ingredients except parsley. Bring to the boil then reduce the heat, cover and simmer for 1 1/2 hours. Stir occasionally and add extra water if needed. Season to taste with ground pepper and serve with a sprinkle of parsley.

Per Serve: 341 Calories, 25.6g Protein, 2.2g Fat.

Coconut Cookies Recipe

2010-05-31T09:17:00.002-05:00

Ingredients:

* 1 stick butter
* 2 large eggs
* 1 dash salt
* 1 tsp vanilla
* 1 cup coconut
* 1 tsp baking soda
* 3 tsps sugar
* 1 cup unsifted sugar
* 1 1/4 cups flour

Directions:

Cream together the butter, powdered sugar, eggs, and vanilla.
In a separate bowl, mix the flour, baking soda, and salt together.
Add the dry ingredients to the wet mixture.
Stir in the coconut and make form into dough.
Bake in oven at 350 °F (175 °C) until done, about 8-12 minutes.
Dust cookies with a white sugar for a nice coating.

Tex-Mex Chili Recipe

2010-05-15T16:18:00.003-05:00

Ingredients:

* 1/8 tsp ground allspice
* 2 tbsps chili powder
* 1/8 tbsp ground cloves
* 2 tbsps ground cumin
* 2 tsps ground oregano
* 1 tbsp olive oil
* 1/4 cup coriander
* 1 cup chopped onion
* 1 cup chopped green pepper
* 28 oz tomatoes with green chilies
* 15 oz tomato puree
* 1 jalapeno pepper
* 15 oz ranch style beans
* 6 tsps packed brown sugar
* 1 lb extra lean ground beef

Directions:

Remove seeds and trim off entire jalapeno membrane (white and slivery part) or if you prefer your chili hotter, clean jalapeno and grate on a small grate or microplane.
In a large Dutch oven or large, heavy saucepan, heat the oil, and sauté the onions, garlic, green pepper, and jalapeno pepper until they are softened.
Add the ground meat, and cook through.
Add the coriander, cloves, allspice, oregano, brown sugar, chili, cumin and cook briefly until fragrant.
Add tomatoes (and puree), and beans. Bring the chili to a boil, reduce the heat, cover the pan, and simmer for 30 minutes.
Serving over brown rice will make this even more filling. You can also add cheese and sour cream.

Nutritional Info Per Serving: Energy: 461kcal | Carb: 65.83g | Prot: 35.48g | Fat: 8.07g

Breakfast Parfait Recipe

2010-05-14T15:05:00.002-05:00

Ingredients:

* 1 6 oz container flavored yogurt, low fat
* 3/4 cup bran flakes
* 1/2 cup blueberries
* 1/2 cup halves strawberries

Directions:

Mix all the ingredients together and enjoy.
To create a layered look, use a ice cream dish and layer each ingredient in the dish.

Nutritional Info Per Serving: Energy: 340kcal | Carb: 72.08g | Prot: 12.13g | Fat: 3.52g

Mozzarella Meat Loaf

2010-05-12T09:16:00.002-05:00

Ingredients:

* 4 oz shredded mozzarella cheese
* 2 oz egg, slightly beaten
* 1 tsp garlic powder
* 2 tbsps parsley
* 1 dash pepper
* 1 dash salt
* 1/2 small red onion
* 1/2 medium bell pepper
* 1/3 cup tomato sauce
* 8 oz pork rinds, crushed
* 1 1/2 lbs ground beef

Directions:

Heat oven to 350 °F (175 °C).
Mix all ingredients and put in a 8x8" pan. (No need to make into a roll.)
Bake for 1 hour uncovered then remove and let stand 10 minutes.
Note: you can use sausage instead of beef and try and use salt free tomato sauce.

Nutritional Info Per Serving: Energy: 785kcal | Carb: 5.05g | Prot: 83.22g | Fat: 45.62g

Tomato Salad Recipe

2010-05-09T21:38:00.003-05:00

Ingredients:

* 1/3 cup vinegar
* 4 medium cucumber
* 1 large red onion
* 6 medium whole tomatoes, diced
* 1 cup water

Directions:

Peel and slice cucumbers into coins.
Cut tomatoes into pieces.
Dice red onion.
Add vinegar and water and mix well.

Nutritional Info Per Serving: Energy: 306kcal | Carb: 61.50g | Prot: 12.61g | Fat: 2.89g

Wisconsin Cheese Soup

2010-05-09T10:50:00.003-05:00

Ingredients:

* 2 cups shredded cheddar cheese
* 2 cups fluid heavy cream
* 1/4 cup butter
* 1/4 tsp black pepper
* 1/2 tsp salt
* 1 cup chicken broth
* 2 stalks small celery, chopped
* 1 medium onion, chopped
* 1 medium green bell pepper
* 1 medium red bell pepper

Directions:

In a small saucepan over medium-high heat, combine celery, bell pepper and chicken broth. Bring to a boil. Cover, reduce heat and simmer for five minutes. Remove from heat and set aside.
In a large saucepan, cook onion in butter over medium heat until onion is translucent. Stir in pepper, salt and cream.
Bring to a boil, then stir in cheese until melted.
Stir in reserved vegetables and cooking liquid.
Heat through and serve.
Note: if thicker consistency is desired, add one or two egg yolks and simmer an additional 10-20 minutes.

Nutritional Info Per Serving: Energy: 388kcal | Carb: 5.53g | Prot: 9.35g | Fat: 37.40g

Vegetable Soup

2010-05-08T08:57:00.003-05:00

Ingredients:

* 1 tbsp ground basil
* 1 tsp ground oregano
* 1 dash pepper
* 1 dash salt
* 2 cans chicken broth
* 4 cups broccoli
* 2 sliced carrots
* 1 14oz. can diced tomatoes
* 1 cup chopped celery
* 1 package okra
* 1 cup chopped snow peas
* 2 cups chopped zucchini

Directions:

Add all vegetables and chicken broth to a large pot.
Cook for 2-3 hours on low heat.
Serve hot or cold.

Nutritional Info Per Serving: Energy: 137kcal | Carb: 18.96g | Prot: 13.40g | Fat: 2.62g

Cheesecake Recipe

2010-05-06T15:34:00.003-05:00

Ingredients:

* 32 oz cream cheese
* 4 large eggs
* 1 large egg yolk
* 3 oz sour cream, light
* 1 tsp vanilla extract
* 1 fl oz lemon juice
* 8 oz splenda

Directions:

With an electric mixer, combine the cream cheese and Splenda at slow to medium speed, scraping sides often. Add all other ingredients except eggs.
When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.
When eggs are incorporated, do not mix any more. Over mixing the eggs is a contributing cause of cracked cheesecakes.
Pour the mixture into the springform pan. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake.
Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake.
Place the entire water bath containing the cheesecake in a 300° F (150° C) pre-heated oven.
Cook for 1 hour and reduce heat to 200° F (90° C) for 1 more hour.
Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly.

Nutritional Info Per Serving: Energy: 367kcal | Carb: 19.96g | Prot: 8.29g | Fat: 29.15g

Waldorf Coleslaw

2010-05-04T11:13:00.003-05:00

Ingredients:

1/4 cup plain yogurt, skim milk
1/4 tsp celery seed
1/8 tsp cinnamon
1/4 tsp nutmeg, fresh
1/4 tsp cayenne
1 large apple, chopped
1/2 cup packed raisins
1/2 cup chopped broccoli florets
2 cups shredded cabbage
1 stalk medium celery, chopped
1 tbsp green pepper, chopped
1 tbsp red pepper, chopped
1/4 cup chopped walnuts

Directions:

Reconstitute the raisins in a little hot water for about 10 minutes. Drain.
Mix all ingredients together

Nutritional Info Per Serving:
Energy: 116kcal | Carb: 21.43g | Prot: 2.80g | Fat: 3.50g

Crab Cakes Recipe

2010-05-03T14:58:00.003-05:00

Ingredients:

* 1 large egg
* 1 tbsp parsley
* 1/4 tsp black pepper
* 1 tbsp seafood seasoning
* 1 lemon yields lemon juice
* 1/3 cup chopped celery
* 1/3 cup chopped red bell pepper
* 8 oz cooked crabmeat
* 1/2 cup dried bread crumbs
* 2 cups fresh bread crumbs
* 0.67 cup mayonnaise, fat free

Directions:

In a large bowl, combine all ingredients.
Shape into 8 patties.
Broil for 5 minutes each side or until golden brown.

Tags: jenny craig recipes, crab cakes, diet recipe, seafood recipes

Beef Taco Salad

2010-05-01T18:18:00.002-05:00

Ingredients:

* 4 cups shredded or chopped lettuce
* 10 oz pinto beans
* 1 lb extra lean ground beef
* 8 oz shredded cheese, fat free
* tomatoes diced if desired

Directions:

Brown the ground beef in a large pan. If desired, add 1 packet of taco seasoning.
When beef is brown, stir in regular can of pinto beans.
Mix shredded lettuce and beef and bean mixture in a large bowl. You can use pre-packaged shredded lettuce.
Sprinkle shredded cheese over top of salad.
If desired, add salad dressing such as fat free sour cream or chunky salsa.
Makes two large salads.

Nutritional Info Per Serving: 616kcal | Carb: 40.08g | Prot: 81.95g | Fat: 13.55g

Tags: jenny craig recipes, low carb recipes, low cal recipes, taco salad recipe