Chinese Green Beans with Ground Turkey

I love this recipe.  Another amazing Pinterest find, I made it just a few days after I found it!

Chinese Green Beans with Ground Turkey | No Thanks to Cake

It combines one of my favorite vegetables – green beans – with lean ground turkey.  Uh-mazing!  The flavors remind me a lot of those yummy chicken lettuce wraps at PF Changs, but with extra veggies!  Speaking of extra veggies, I doubled the green beans in the dish to add extra volume and color.

Try this dish… it’s delicious and cooks up in no time!

Chinese Green Beans with Ground Turkey

Adapted from The Weary Cook

Serves 2

INGREDIENTS

Chinese Green Beans with Ground Turkey | No Thanks to Cake

1 tsp. sesame oil
1/3 large onion, sliced thin
2 cloves garlic, minced or crushed
1/2 lb. extra lean ground turkey
1 tbsp. chili garlic sauce
1 tbsp. hoisin sauce
1 tsp. crushed ginger
1 lb. washed and trimmed green beans (or Chinese long beans if available)
1/2 tbsp. soy sauce
1/2 tbsp. seasoned rice vinegar

INSTRUCTIONS

1.  Add sesame oil, and sauté onions and garlic for about 2 minutes.

Chinese Green Beans with Ground Turkey | No Thanks to Cake

 

2.  Stir in ground turkey and sauté 3-5 minutes, until meat is mostly cooked. Crumble meat as much as possible.

Chinese Green Beans with Ground Turkey | No Thanks to Cake

3.  Stir in chili garlic sauce, hoisin sauce, and ginger.

Chinese Green Beans with Ground Turkey | No Thanks to Cake

 

4.  Add green beans and soy sauce, and stir to coat.

Chinese Green Beans with Ground Turkey | No Thanks to Cake

 

5.  Continue cooking over high heat for 7-9 minutes longer, stirring frequently, until beans are slightly tender.

Chinese Green Beans with Ground Turkey | No Thanks to Cake

6.  Stir in rice vinegar, and cook one minute longer. If desired, serve over cooked rice or quinoa.

Chinese Green Beans with Ground Turkey | No Thanks to Cake

Chinese Green Beans with Ground Turkey | No Thanks to Cake

Chinese Green Beans with Ground Turkey | No Thanks to Cake

Per 1/2 recipe serving:

CAL 245; CARB 23g; FAT 5g; PROT 31g; FIB 8g; WW Points Plus: 6

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Mocha Icebox Dessert

When 4th of July rolled around and Tiffany asked me to bring a dish to her cookout, I knew that I wanted to bring dessert.  Any chance to put together a healthier, yet decadent dessert… I’m in.

Mocha Icebox Dessert | No Thanks to Cake

This dessert is one my mom used to make when I was little.  Surprisingly, being the pickiest human on the planet… I loved it from a young age!  Cool whip, mocha mousse, and fluffy lady finger cookies make the most perfect dessert!

This was a delicious trip down memory lane and a fluffy light way to enjoy a sweet treat.  Enjoy!

Mocha Icebox Dessert

Serves 9

Mocha Icebox Dessert | No Thanks to Cake

INGREDIENTS

16 large marshmallows
6 Tbsp. hot water
2 1/2 Tbsp. cocoa powder
1 Tbsp. butter
3/4 tsp. instant coffee - I used Starbucks Via
1/2 tsp. vanilla
1 1/2 containers thawed Cool Whip Light
1 (3 oz.) pkg. lady finger cookies
1/4 tsp. salt
Chocolate Curls, for garnish

INSTRUCTIONS

1.  Heat marshmallows, water, cocoa, butter, coffee, and salt over medium heat, stirring constantly, until marshmallows are melted. Remove from heat. Let stand until thickened.

Mocha Icebox Dessert | No Thanks to Cake

Mocha Icebox Dessert | No Thanks to Cake

Mocha Icebox Dessert | No Thanks to Cake

2.  Combine 2 1/2 cups Cool Whip, 1/4 tsp. vanilla, and marshmallow-cocoa mixture.  Fold until combined.

Mocha Icebox Dessert | No Thanks to Cake

Mocha Icebox Dessert | No Thanks to Cake

3.  Line bottom and sides of ungreased baking dish 8 x 8 x 2 with ladyfingers.

Mocha Icebox Dessert | No Thanks to Cake

4.  Spread marshmallow mixture evenly over ladyfingers. Cover and refrigerate until set about 5 hours.

Mocha Icebox Dessert | No Thanks to Cake

Mocha Icebox Dessert | No Thanks to Cake

5.  Combine 2 cups Cool Whip with 1/4 tsp. vanilla.  Spread on top of the pudding dish.  Top with chocolate curls created with a vegetable peeler and chocolate bar at room temperature.

Mocha Icebox Dessert | No Thanks to Cake

Mocha Icebox Dessert | No Thanks to Cake

Mocha Icebox Dessert | No Thanks to Cake

Per 1/9th recipe:

CAL 268; CARB 44g; FAT 9g; PROT 2g; FIB 0g; WW Points Plus: 7

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Jenny Volumizing: Taco Salad with Mexican-Spiced Croutons

I’ve been eating more Jenny food recently.  While I know it’s good for my waistline, it’s also super handy for my crazy summer schedule too.

I thought June was the busiest… but now, I’m seeing that it is just the whole darn summer.  Travel, vacation, work trips, projects… it’s all happening at once!  August will be calmer, right?

Regardless of the hectic nature of summer, I still make time to get a little creative in the kitchen.  When Darsie reached out to me a few weeks asking for suggestions for how to mix up the Jenny Craig Turkey Burger, I realize that I hadn’t spent much time experimenting with this dish… and decided to take a stab at some fun recipes using it!

Jenny Volumizing: Taco Salad with Mexican-Spiced Croutons | No Thanks to Cake

For those of you on the Jenny Craig program – YES!  That is the turkey burger, but it’s in quite the disguise.  If you are looking to mix up your menu, this recipe is one to try!

Taco Salad with Mexican-Spiced Croutons

Serves 1

INGREDIENTS

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

1 Jenny Craig Turkey Burger

1/4 red onion

1/4 bell pepper

2 tsp. taco seasoning

1 1/2 cup butter lettuce

1 tomato, seeded and diced

1/3 cucumber, quartered

2 Tbsp. salsa

1 Tbsp. light ranch (optional)

cooking spray

cumin + taco seasoning

INSTRUCTIONS

1.  Preheat oven to 350 degrees.

2.  Cook bun in the microwave for 20 seconds to defrost.  Remove to a cutting board, and cut bread into crouton-sized pieces.  Spray with cooking spray and sprinkle with cumin and taco seasoning.  Toss to coat.

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

3.  Place on a cooking sheet and bake for 6 minutes until croutons are toasted.

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

4.  Cook the turkey burger on a plate in the microwave for 70 seconds.

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

5.  Place in a food processor and pulse to create a taco meat consistency.  Note: I chopped veggies in the processor too, thus the color variation you may see.

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

6.  Sauté diced peppers and onions in a saute pan sprayed with cooking spray for 2 minutes.  Add meat and continue to cook for an additional 2 minutes.

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

7.  Add taco seasoning and a sprinkle of cayenne to the meat mixture.  Add 2 Tbsp. of salsa.

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

8.  Prepare a salad base with your favorite veggies on it.  For me, that was cucumbers, tomatoes, and orange bell pepper.

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

9.  Add meat, drizzle with light ranch.  Note:  If you prefer not to use the ranch, simply add a little extra salsa.  

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

10.  Add croutons, and enjoy!

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

Jenny Volumizing: Taco Salad with Mexican Spiced Croutons | No Thanks to Cake

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Amazing Chocolate Yellow Cake

Greetings from Georgia!  You heard me, y’all!

Savannah | No Thanks to Cake

I’m back in the South.  This time, I’m attending my FAVORITE conference of the year:  Fitbloggin.  While I’m traveling today to the event, I can already tell you… by the time you read this, I’m already having a great time!  So excited to share back with you all the fun that’s certain to be had… stay tuned!!

So, I’m known to be quite a baker in my office, and I’m happy to own that reputation!  Example:  I had one guy tell me his birthday was in August (and it was only January!)  Needless to say… I bring sweet treats to the office from time to time for my sales teams to enjoy, and for me to enjoy a little sliver… After all, I can’t always say no, especially when I make a cake like this…

Amazing Chocolate Yellow Cake | No Thanks to Cake

Being that I am in Paula Deen’s town… I figured you guys might allow me to share something a little bit more decadent for this Thursday, especially considering that I am about to burn a million calories with Fitbloggin workouts.

This is hands-down my favorite cake.  It is made with a yellow cake mix… and moistened up with chocolate pudding.  People will think it’s from scratch, or maybe loaded with butter.  No need to confuse them with all the details, my dear… just smile and appreciate that they love your cake. :)

Amazing Chocolate Yellow Cake

Serves 12

INGREDIENTS

Amazing Chocolate Cake | No Thanks to Cake

1 Yellow Cake Mix
1 small pkg. instant chocolate pudding mix
1/2 cup oil
1 1/2 cup water
4 eggs
6 oz chocolate chips

INSTRUCTIONS

1.  Preheat oven to 350 degrees.

2.  Mix cake mix, pudding mix, oil, and water in a mixing bowl.

Amazing Chocolate Cake | No Thanks to Cake

3.  Add eggs and beat until combined well.

Amazing Chocolate Cake | No Thanks to Cake

4.  Stir in chocolate chips with a spatula.

Amazing Chocolate Cake | No Thanks to Cake

5.  Pour into a greased and floured bundt pan.

Amazing Chocolate Cake | No Thanks to Cake

6.  Bake at 350 for 45-60 minutes, until a cake tester comes out clean.  Allow to cool on a wire rack for 10 minutes before flipping out to a cake plate /cake stand.

Amazing Chocolate Cake | No Thanks to Cake

7.  Top with your favorite chocolate frosting.  Note:  I used this one for fudgy amazing frosting from the Pioneer Woman.

Amazing Chocolate Cake | No Thanks to Cake

8.  Slice and enjoy amongst family, friends, co-workers… anyone who can enjoy the best chocolate cakes of their lives!

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