Thanking My Rock

I got an email this week from Red Envelope, that made me pause.  They have a new campaign that they are running: #RedGift Thank Your Rock.

Hailey from Red Envelope reached out and asked me if I wanted to take an opportunity to “Thank My Rock.”  That person that has been there through my weight loss process, who is always there when I need someone to lean on.

I could resist participating…. so today, you’re going to hear all about my rock:  My Sister-In-Law Beth.
Thank Your Rock | No Thanks to Cake
I have the best sister-in-law.  I don’t say that lightly… yes, I only have one, but seriously, she’s amazing.
Thank My Rock | No Thanks to Cake
She took the plunge and married my stinky brother back in 1999.  I always jokingly tell her that she got so lucky that day, because she picked me as her sister-in-law as part of the process.  But, looking at our relationship, I completely know that I am the lucky one.
Thank Your Rock | No Thanks to Cake
She is a wonderful wife to my brother, shares my passion for cooking, and is raising the two most adorable Guys I know.  And, she makes it all look so easy… aside from the many loads of laundry she washes. That still scares me.
Thank My Rock | No Thanks to Cake
Even though we’re more than 1600 miles apart on a daily basis, I always have a chance to catch up with Beth.  During my hour plus commute home during the week, my first call is always to Beth.  It gives us a chance to catch up, chat about the kiddos, and ponder about life.
Thank My Rock | No Thanks to Cake
When I first started my weight loss journey, Beth was one of the first people that I talked about it with.  And, REALLY talked about it with.  I always feel like I can tell her anything… and she heard all the nitty gritty details of how I felt.  How the weight felt like it was holding me back, and she witnessed all the tears.
Thank Your Rock | No Thanks to Cake
Beth encouraged me to try the Jenny Craig program, and even joined the program with me.  We lost weight and shared Jenny stories back and forth… and shared recipes!  When I began to eat non-Jenny foods, Beth introduced me to the Weight Watchers cookbooks I love so much…
Thank Your Rock | No Thanks to Cake
This process hasn’t been easy.  I always say that it’s the hardest thing I’ve ever done, the most valuable change I’ve ever made, and the thing I’m most proud of… and I couldn’t have done it alone.
Thank Your Rock | No Thanks to Cake
Beth, 
You’ve been such an amazing support throughout this entire process and beyond.  I can’t even begin to thank you enough for the countless hours you’ve spent encouraging me, offering suggestions, sharing ideas, and mostly, being you.  
I absolutely know that you came into our lives for a few reasons:  1) To build that beautiful family that you share with my brother, and 2) to be my sister.
I think the world of you and can’t thank you enough.  Love you, mean it!
xoxo - 
Kelly
Divider
Everyone has a rock…. someone who’s there with you, supporting you through life.  Who’s yours?
Disclosure:  RedEnvelope.com did not compensate me for this post.  I just loved their campaign and couldn’t resist participating.

Related posts:

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

Related posts:

Jenny Volumizing: Indian-Spiced Chicken Fettuccine

Whenever I’m asked what my favorite type of cuisine is, I usually say Indian.  While I don’t eat it all that often, it is my go-to choice for my birthday dinner.  That must mean it’s my favorite, right??

The rich flavors of curry, turmeric, cumin, and cardamom… I always find that indian food has great depth and the spicy kick is what keeps me coming back for more.

Jenny Volumizing: Indian-Spiced Chicken Fettuccine | No Thanks to Cake

For a while now, I’ve been thinking about creating a Jenny meal that had Indian flavors, and this week, I finally made it happen!  So delicious and so much more filling with all the added flavors!

Indian-Spiced Chicken Fettuccine

Serves 1

INGREDIENTS

Jenny Volumizing: Indian-Spiced Chicken Fettuccine | No Thanks to Cake

1 pkg. Jenny Craig Chicken Fettuccine

2 cups spinach

2 Tbsp. red onion, finely diced

1 tsp. ginger, grated

1 tsp. garlic, minced

1/8 tsp. cumin

1/8 tsp. ground coriander

2 pinches turmeric

1 pinch ground cardamom

5 cherry tomatoes, sliced

Optional:  Cayenne powder, hot curry powder

INSTRUCTIONS

1.  Cook your Jenny cuisine in the microwave for 3 1/2 minutes.  Note:  This is less than the package’s cooking time, but you will “finish” cooking the dish in a sauté pan.  So, a minute or so less is perfect microwave time!

2. Meanwhile, start to cook your aromatics in a pan sprayed with cooking spray.  Add onion, ginger, and garlic.  Cook for 1-2 minutes, stirring constantly.

Jenny Volumizing: Indian-Spiced Chicken Fettuccine | No Thanks to Cake

3.  Add your spices:  turmeric, cardamom, coriander, and cumin.  Stir to combine.

Jenny Volumizing: Indian-Spiced Chicken Fettuccine | No Thanks to Cake

Jenny Volumizing: Indian-Spiced Chicken Fettuccine | No Thanks to Cake

4.  Slice tomatoes and add them to the mixture.  Note:  Use whatever tomatoes you have on hand.  I just happened to have cherry tomatoes that I needed to use up.  Other varieties would work well too!

Jenny Volumizing: Indian-Spiced Chicken Fettuccine | No Thanks to Cake

Jenny Volumizing: Indian-Spiced Chicken Fettuccine | No Thanks to Cake

5.  Add your spinach to the mixture.  Stir frequently as the spinach cooks, and wait for the greens to wilt down.

Jenny Volumizing: Indian-Spiced Chicken Fettuccine | No Thanks to Cake

Jenny Volumizing: Indian-Spiced Chicken Fettuccine | No Thanks to Cake

Jenny Volumizing: Indian-Spiced Chicken Fettuccine | No Thanks to Cake

6.  Optional:  Add a few shakes of cayenne and 1/8 tsp. hot curry powder.  Note:  For some reason, I wanted a little extra spice so I threw it in!

Jenny Volumizing: Indian-Spiced Chicken Fettuccine | No Thanks to Cake

7.  Add the Jenny meal to the pan and stir to combine the flavors.

Jenny Volumizing: Indian-Spiced Chicken Fettuccine | No Thanks to Cake

Jenny Volumizing: Indian-Spiced Chicken Fettuccine | No Thanks to Cake

8.  Move to a pretty pretty plate and enjoy!

Jenny Volumizing: Indian-Spiced Chicken Fettuccine | No Thanks to Cake

Jenny Volumizing: Indian-Spiced Chicken Fettuccine | No Thanks to Cake

Enjoy!

Divider

If you love Indian flavors, here are a few other recipes you might enjoy!

Healthy Chicken Saag | No Thanks to Cake

Roasted Turmeric Cauliflower and Tomatoes | No Thanks to Cake

Better Butter Chicken | No Thanks to Cake

Related posts:

Jenny Volumizing: Chicken Fajita Tostada Cups

After Friday night’s food fest, I absolutely knew that I wanted to jump RIGHT BACK on track on Saturday.

I’ve been doing so well eating healthy and living “in the zone.” After a healthy breakfast and lunch, I wanted to get a little creative with dinner, while still staying on plan and on track.  Here’s what I came up with…

Chicken Fajita Tostada Cups | No Thanks to Cake

Don’t they look amazing???  My dad sent me a set of the Perfect Tortilla pans a few months back, but I’d never used them until Saturday night!  While these little pans seem gimmicky, they’re really awesome.  I can only imagine that kids would love these little boats, and the kid in me was VERY happy with them.  Click here for more details on the product.

Chicken Fajita Tostada Cups | No Thanks to Cake The Jenny Craig Chicken Fajita kit is one of my favorite ways to create sassy, volumized meals.  I LOVE Mexican flavors, so this one was super fun to play with.  I also used some of my new faves from Trader Joe’s in this dish to add a little flavor.  End result:  Fantastic, satisfying meal.  And, now I wish I had more fajitas in my freezer…

 

Chicken Fajita Tostada Cups

Serves 1

INGREDIENTS

Chicken Fajita Tostada Cups | No Thanks to Cake

1 pkg. Jenny Craig Chicken Fajita dinner

1/4 red onion, sliced

1/4 red pepper, sliced

cooking spray

1 wedge Laughing Cow Cheese – Queso Fresco and Chipotle flavor

2 Tbsp. Trader Joe’s Corn and Chile Salsa

2 tsp. Trader Joe’s Guacamame – Spicy Edamame Dip

Two sliced cherry tomatoes

Shredded butter lettuce

INSTRUCTIONS

1.  Preheat your oven to 350 degrees.

2.  Prepare your tortillas for baking.  Spray your pans with cooking spray and press the thawed tortillas into the pans.  Top with a spritz of cooking spray.  Place in the oven and bake for 15 minutes.  Keep your eye on them so that they don’t burn.  Note:  If you don’t have these pans, this post has some great alternatives you can use!

Chicken Fajita Tostada Cups | No Thanks to Cake

3.  While your tortillas bake, sauté your fresh onion and pepper in a pan prepared with cooking spray.  Cook for 3-5 minutes or until they begin to get a little char on them.  Note:  I always add a little extra veggies to my Jenny food.  It just “volumizes” the dish, making more to enjoy!

Chicken Fajita Tostada Cups | No Thanks to Cake

Chicken Fajita Tostada Cups | No Thanks to Cake

4.  Add your frozen fajita mix and cook until warmed through, and then cook a few minutes longer.  Add fajita seasoning packet to add flavor.  Note:  I like to cook my fajitas a little longer than the package suggests.  Again, to add a little char to the vegetables and to give it that “restaurant flavor.”

Chicken Fajita Tostada Cups | No Thanks to Cake

Chicken Fajita Tostada Cups | No Thanks to Cake

5.  Move your fajita mixture to a small bowl, and stir in a wedge of Laughing Cow Cheese.

Chicken Fajita Tostada Cups | No Thanks to Cake

Chicken Fajita Tostada Cups | No Thanks to Cake

6.  Fill your baked tortilla cups with the fajita mixture.

Chicken Fajita Tostada Cups | No Thanks to Cake

7.  Top with corn salsa, shredded lettuce, and tomatoes.  Add a dollop of Guacamame (just 35 calories for 2 Tbsp! – - For this recipe, I just used 2 tsp.)

Chicken Fajita Tostada Cups | No Thanks to Cake

Chicken Fajita Tostada Cups | No Thanks to Cake

8.  Serve and enjoy!!  I wasn’t really sure how to eat it, so I picked it up like a taco, and then ended up finishing it up with a fork. 

Chicken Fajita Tostada Cups | No Thanks to Cake

Chicken Fajita Tostada Cups | No Thanks to Cake

Chicken Fajita Tostada Cups | No Thanks to Cake

Related posts: