Jenny Volumizing: Chopped Buffalo Chicken Sandwich

One of the great things about having a weight loss blog is that I get to hear from a lot of you!  Whether you are just getting started, on the Jenny Craig program, or just stopping by to say hello, your messages are ALWAYS appreciated!  Thank you so much for reading and for saying hello!

Every once in a while, I get a message from one of my Jenny friends with a new volumizing idea… and that’s exactly where the inspiration for today’s recipe came from!  Check out Lexie’s email below…

Email from Reader Lexie | No Thanks to Cake

I share her email, as it’s just another example of how inspiration goes BOTH WAYS!  Receiving a note like this is INCREDIBLY inspiring to me, and reminds me that this is not just my journey… we’re in this together!

So, thank you, Lexie, for saying hello, keeping this girl motivated, and giving me an amazing lunch to eat on Sunday, while staying fiercely on plan.  Check it out below…

Jenny Volumizing:  Chopped Buffalo Chicken Sandwich | No Thanks to Cake

I made a few variations to Lexie’s original recipe, but a few things remain the same:  you’ve got the spicy goodness of buffalo sauce, a little light ranch to cool it down, and a MUCH more filling version of the Jenny Craig Grilled Chicken Sandwich to enjoy!

Try my version or Lexie’s… either way, y’all are in for a treat!

Chopped Buffalo Chicken Sandwich

Serves 1

INGREDIENTS

Jenny Volumizing:  Chopped Buffalo Chicken Sandwich | No Thanks to Cake

1 package Jenny Craig Grilled Chicken Sandwich entree

1/4 cup shredded lettuce (I used butter lettuce)

2 tsp. light ranch

1 Tbsp. buffalo sauce (I used Buffalo Wild Wings Spicy Garlic flavor)

2 cherry tomatoes, sliced

salt and pepper

INSTRUCTIONS

1.  Prepare the chicken per the package instructions in the microwave.  Defrost the bun for 20 seconds, between a layer of paper towels.

2.  Remove the chicken to a cutting board and finely dice.

Jenny Volumizing:  Chopped Buffalo Chicken Sandwich | No Thanks to Cake

3.  Place in a small bowl and toss with buffalo sauce.

Jenny Volumizing:  Chopped Buffalo Chicken Sandwich | No Thanks to Cake

4.  In another small bowl, combine the lettuce and ranch.  Add freshly ground black pepper, if desired.

Jenny Volumizing:  Chopped Buffalo Chicken Sandwich | No Thanks to Cake

5.  Toast your bun on low in a toaster.

6.  Slice your tomatoes, and place them on your freshly toasted bun.  Top with salt and pepper, if desired.

Jenny Volumizing:  Chopped Buffalo Chicken Sandwich | No Thanks to Cake

7.  Carefully add your chicken with a spoon.  Note:  This will make a voluminous sandwich, so stack carefully!

Jenny Volumizing:  Chopped Buffalo Chicken Sandwich | No Thanks to Cake

8.  Add the lettuce mixture to the top of the bun.

Jenny Volumizing:  Chopped Buffalo Chicken Sandwich | No Thanks to Cake

9.  Build your sandwich and get ready to be wow’ed!  Note: I cut my sandwich into two pieces to make it easier to eat.  I also kept a napkin handy… which I totally needed!

Jenny Volumizing:  Chopped Buffalo Chicken Sandwich | No Thanks to Cake

Jenny Volumizing:  Chopped Buffalo Chicken Sandwich | No Thanks to Cake

 

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Avocado Green Goddess Dressing

Last week, I got a HUGE shipment of avocados from the California Avocado Commission.  24 avocados… all for me!!!

California Avocados | No Thanks to Cake

You might remember that I won 2nd place in an avocado recipe contest earlier this year for my Grilled Avocado Caprese salad creation.  My winnings included this beautiful box of avocados and a $150 gift card to Williams-Sonoma.  OMG!!  Thanks to my friends at the California Avocado Commission… such a cool experience to participate in this contest, and so exciting to win one of the prizes!! 

Now, there was NO WAY I was going to be able to eat all these pretty, pretty avocados.  So, I gave about half of them away to friends and coworkers, made a bunch of new recipes using avocados (stay tuned), and used a Foodsaver to prepare and freeze several of them.  My first time freezing them!  I hope this works!

Food Saver | No Thanks to Cake

After perusing Pinterest, I found this recipe, and I knew that it would be a great way to use my yummy green avocados while complementing the other veggies I planned on eating for the week.  I love the idea of using avocado is dressings and dips as a base.  It’s thick, creamy and rich… and full of all sorts of healthy nutrients to allow for guiltless dipping!

Avocado Green Goddess Dressing | No Thanks to Cake

And the FLAVOR… it just pops with fresh herby goodness!  I even plucked some fresh basil from my mini-herb garden / window box to include in the recipe. Such a treat to have fresh herbs on hand during the summer!

I enjoyed the dressing on salad, but my favorite way to eat it was as a dipping sauce for freshly steamed broccoli and oven roasted chicken.  So delish!  I’ll be making this again…

Green Goddess Dressing

Adapted from Home Cooking Memories

INGREDIENTS

Avocado Green Goddess Dressing | No Thanks to Cake

1 ripe avocado, pitted and peeled

1 tsp. dried basil + a few leaves of fresh basil (if you have it available)

1 tsp. dried parsley

     1 tsp. minced garlic

3 Tbsp. lemon juice

2 Tbsp. extra-virgin olive oil

3/4 cup water (may use less or more)

         Salt and pepper, to taste

INSTRUCTIONS

1.  Place all ingredients in the food processor. Process until very smooth, scraping down sides, if necessary.

Avocado Green Goddess Dressing | No Thanks to Cake

Avocado Green Goddess Dressing | No Thanks to Cake

2.  Season with salt & pepper to taste. Refrigerate until ready to serve.

Avocado Green Goddess Dressing | No Thanks to Cake

Avocado Green Goddess Dressing | No Thanks to Cake

3.  Serve as a salad dressing, or as a dipping sauce to your favorite steamed veggies.

Avocado Green Goddess Dressing | No Thanks to Cake

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Snickerdoodle Pancakes

Sunday breakfast is one of my favorite meals of the week.  During the week, I eat the same thing every day.  It’s either Jenny Craig cinnamon rolls (that are ready in 27 seconds!) or my favorite overnight oats.

On the weekends, I like to get a little more creative… and especially when I have a chance to use a new cooking tool!

Snickerdoodle Pancakes | No Thanks to Cake

When I was in California last week with my friend Crystal, she made pancakes for her son with this pan… and they came out so pretty!  I found it on Amazon for under $10, and quickly found another reason to use my Prime account.  Do you guys use Prime?  Amazing!

I thank Crystal for yet another fabulous introduction, and for making this plate o’ pancakes possible…

Snickerdoodle Pancakes | No Thanks to Cake

It is amazing how many versions of healthy pancakes you can find online.  When I saw SNICKERDOODLE as an option, I knew my search was over.  These pancakes are AMAZING.  They came out thick and hearty and were incredibly filling.

I’ll definitely be making them again… I also have to tell you:  this pan is awesome!  It makes your pancakes uniform and sort of crispy on the outside without being burnt.  I love how cute they look, especially considering what a messy pancake maker I usually am… check it out!

Snickerdoodle Pancakes

Adapted from Chocolate Covered Katie

Serves 1

INGREDIENTS

Snickerdoodle Pancakes | No Thanks to Cake

1/2 cup flour
1/2 tsp. baking powder
1 tsp. cinnamon
1 packet Truvia
1/2 cup skim milk (add more, for thinner pancakes)
1 tsp. pure vanilla extract
tiny bit over 1/16 tsp salt
1 tsp. canola oil

INSTRUCTIONS

1.  Mix all ingredients in a small bowl.

Snickerdoodle Pancakes | No Thanks to Cake

Snickerdoodle Pancakes | No Thanks to Cake

2.  Heat your pan to medium heat, prepared with cooking spray.

Snickerdoodle Pancakes | No Thanks to Cake

3.  Scoop 1/4 cup of batter to make each pancake.  Flip when the pancakes begin to bubble.

Snickerdoodle Pancakes | No Thanks to Cake

4.  Serve with sugar free syrup and sprinkle with cinnamon sugar, if desired.

Snickerdoodle Pancakes | No Thanks to Cake

Snickerdoodle Pancakes | No Thanks to Cake

Snickerdoodle Pancakes | No Thanks to Cake

Per entire recipe serving:

CAL 323; CARB 57g; FAT 5g; PROT 10g; FIB 1g; WW Points Plus: 8

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Stuffed Poblano Peppers

Sometimes I stumble upon an amazing dinner…. and today’s recipe is one of those.

Stuffed Poblano Peppers | No Thanks to Cake

I didn’t plan to make this for dinner, and then it all just came together.

My local farmers’ market has stand that sells vegetables by the bag.  You can fill a pretty large bag with all of your favorite veggies, for just $10.  Pretty cool, right?

Stuffed Poblano Peppers | No Thanks to Cake

I ended up having a little room left and added two poblano peppers as a last minute addition.  I’m a big fan of Chile Relleno (a la Trader Joe’s), so I thought I would try to make my own version… but healthier with these peppers.

I also leveraged a few other recipes that I had made recently to create this dish.  Click the images below for the full recipes…

Crockpot Salsa Chicken | No Thanks to Cake

Restaurant Style Salsa | No Thanks to Cake

I can’t believe how delicious these peppers came out!  Poblanos have a much milder flavor than a bell pepper, and I really prefer them to traditional stuffed peppers.  I seriously wish I would have bought about 5 of those peppers!  Next time, I will!

Stuffed Poblano Peppers

Serves 1

INGREDIENTS

Stuffed Poblano Peppers | No Thanks to Cake

1/3 cup shredded chicken (I used Salsa Chicken)

1 poblano pepper

1 roma tomato, diced and seeded

1 wedge Laughing Cow Cheese – Chipotle and Queso Fresco flavor

2 Tbsp. diced onion

1 tsp. minced garlic

2 cups fresh spinach

cooking spray

salt and pepper

1 1/2 Tbsp. reduced fat 4-Cheese Mexican cheese, shredded

Salsa (I used Restaurant Style Salsa)

INSTRUCTIONS

1.  Preheat the oven to 350 degrees.

2.  Saute onions and garlic in a large skillet sprayed with cooking spray for 1-2 minutes over medium heat.  Add spinach and sauté until wilted, about 1-2 more minutes.

Stuffed Poblano Peppers | No Thanks to Cake

3.  Add chicken and tomatoes to the pan, and stir to combine.

Stuffed Poblano Peppers | No Thanks to Cake

4.  Add one wedge of Laughing Cow Cheese.  Stir to combine.

Stuffed Poblano Peppers | No Thanks to Cake

Stuffed Poblano Peppers | No Thanks to Cake

5.  Remove the top of the pepper where the stem is.  Cut the pepper vertically to allow for it to be filled.  Remove the seeds as best you can, and fill it with the chicken mixture.

Stuffed Poblano Peppers | No Thanks to Cake

6.  Place in a cooking sheet, sprayed with non-stick spray.  Top with shredded cheese.  Bake for 20-25 minutes until cheese is melted and pepper is cooked.

Stuffed Poblano Peppers | No Thanks to Cake

7.  Remove to a plate to serve.  Top with fresh salsa.

Stuffed Poblano Peppers | No Thanks to Cake

Stuffed Poblano Peppers | No Thanks to Cake

Per entire recipe serving:

CAL 307; CARB 20g; FAT 13g; PROT 33g; FIB 5g; WW Points Plus: 8

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