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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Thai Chicken Enchiladas

On Saturday morning, I went to get my hair cut and colored.  Visiting with the fabulous Meggan is one of my favorite parts of the process… that and walking out feeling like a million bucks!

New Hair Color | No Thanks to Cake

Yep, that new blondish streaks in my hair are totally Meggan’s doing… isn’t she fabulous?

Well, during my time in the chair, she and I also talked about cooking.  I was craving a Buffalo Chicken Chili (which I still want to make.). Meggan suggested something to make me change my mind about chili and to move over to a new Thai dish that blew my mind.

Thai Chicken Enchiladas | No Thanks to Cake

Meggan described the dish as one that she could eat every single day, if she could.  It’s not a cheesy enchilada, instead an enchilada filled with veggies and a spicy coconut milk sauce.  O-M-G… It was the most surprising dish I’ve made in a while.  Spicy, filling, and just so darn good!!!!  I agree with Meggan… I would eat this every meal if I could (and if they  weren’t all gone already.  Sniff!)

Thai Chicken Enchiladas

Adapted from How Sweet Eats

Serves 6

INGREDIENTS

Thai Chicken Enchiladas | No Thanks to Cake

6 light flour tortillas

2 boneless, skinless chicken breasts, cooked and shredded (about 1/2 lb)

1/2 sweet onion, chopped

1/3 cup chopped/shredded carrots

2/3 cup chopped/shredded cabbage

4 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon pepper

4 green onions, sliced

1/4 cup chopped + crushed peanuts + more for garnish

1/4 cup chopped fresh cilantro + more for garnish

3/4 cup + 1/2 cup light coconut milk

1/3 cup + 1/4 cup sweet chili sauce

 INSTRUCTIONS

1.  Preheat oven to 350 degrees.

2.  Heat a large skillet over medium heat and add canola oil. Add onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cook until vegetables are soft, about 6-8 minutes, stirring occasionally.

Thai Chicken Enchiladas | No Thanks to Cake

3.  Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes.  Note:  I cooked the chicken in a crockpot, sprayed with cooking spray until it fell apart.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

4.  Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.

Thai Chicken Enchiladas | No Thanks to Cake

5.  Spray a 9×9 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/4 cup or so on the bottom of the dish.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

6.  Slightly warm tortillas if desired to make them more pliable, then place about 1/3 cup of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. Note:  Take a spoon and cover every inch of the tortilla with the sauce, just to make sure it’s coated well.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

7.  Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

7.  Serve, and enjoy with a side of steamed veggies.

Thai Chicken Enchiladas | No Thanks to Cake

 Thai Chicken Enchiladas | No Thanks to Cake

Per 1 enchilada serving:

CAL 227; CARB 30g; FAT 6g; PROT 17g; FIB 7g; WW Points Plus: 6

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Jenny Volumizing: Twice Baked Broccoli-Cheese Potato

Remember when I told you that I started the DietBet?  The trip to Chicago kind of jacked up my progress.  EEKS!

It’s not that I ate THAT bad when I was there, but I just got out of my groove.  The WORST…

So, tonight, I did what I know works.  I fixed myself a Jenny Craig meal, only volumizing it considerably!  I know that the Jenny foods will be perfect for getting me back on track.  Afterall, portion control is HUGE for me, and Jenny’s pre-packaged foods are PERFECT to keep me in check.

I was digging through my freezer and found a JC Broccoli & Cheese Potato.  While this is usually a lunch item, it just sounded perfect for dinner.  Wait until you see what I did with it….

This two-ingredient recipe made the most creamy, flavorful potato and the potato was just bursting with broccoli.  LOVED IT!  And, adding the broccoli and cheese only adds an additional 40 calories (no big deal!)

Next time I make it, I’ll add a little fresh broccoli too, but I didn’t have any in the fridge tonight.  Let me know what you think!

Also – – If you are looking for other Jenny Craig Volumizing Recipes, click here to view my recipes page.  Scroll all the way down for a section dedicated to Jenny meals – – Enjoy!

Twice Baked Broccoli-Cheese Potato

Serves 1

INGREDIENTS

1 Jenny Craig Broccoli & Cheese Potato

1 Green Giant Just for One Broccoli & Cheese, single serving

cooking spray

salt

pepper

INSTRUCTIONS

1.  Preheat the oven to 400 degrees.  Cook the broccoli and cheese in the microwave for 2.5 minutes.

2.  Remove the potato from the packaging and place it on a plate.  Heat in the microwave for 4 minutes.

3.  Scoop out the potato from the skin and place it in a small bowl.

4.  Add the broccoli and cheese to the bowl and mix well, mashing the potato.

5.  Spray a baking pan with cooking spray, and add the potato skin.  Fill it with the potato and veggie mixture.  Note:  It will be REALLY full…

6.  Bake at 400 degrees for 5-7 minutes until the top of the potato lightly browns.

7.  Move to a plate, and add salt and freshly ground pepper.

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BLT Waffle Sliders with Laughing Cow Cheese

I got the idea to try this dish from Heather.  She had Instagrammed a few weeks ago that her dear hubby had made a multigrain waffle BLT for her for dinner after a big race.  Ever since I saw the picture, it’s been engrained in my brain… and on my list of dishes to make.

On Saturday evening, I did it.  I jumped in feet first, and made what I think is officially my favorite sandwich on the planet.  Truth be told, I’m not big on sandwiches.  Most have lunchmeat on them, which is just nasty.  I’ll eat a BLT and I’ll eat a veggie, but there’s not much inbetween that makes my tastebuds dance.

Oh, but they were dancing when they ate this sandwich… and yours will too!

The fluffiness of the waffle pairs PERFECTLY with crunchy bacon, juicy tomatoes, creamy Laughing Cow Cheese, and crisp greens.  While I paired my BLT with Garlic and Herb Laughing Cow Cheese, you could also use any of the other flavors of the cheese if you prefer.

BLT Waffle Sliders with Laughing Cow Cheese

Serves 3

INGREDIENTS

1 cup Lowfat Bisquick Mix

1 large egg

1 Tbsp. oil

1/2 cup milk, more as needed

2 roma tomatoes, sliced

9 slices precooked bacon

3 wedges Laughing Cow Cheese – Garlic and Herb flavor

salt and pepper

INSTRUCTIONS

1.  Combine Bisquick, egg, oil, and milk with a whisk.  Note:  The batter will be thick, but add more milk if you have trouble stirring the ingredients together.  I added about 1-2 Tbsp. more.

2.  Cook your waffles in your waffle irons, per instructions.  The batter should make 3 small waffles.

3.  Slice your tomatoes and cook the bacon per package instructions.

4.  Take one of your waffles and break it into 4 parts, smear each quarter with your wedge of Laughing Cow Cheese while still warm.

5.  Next, build your sandwich:  Greens, then tomatoes (adding salt and pepper), and 3 slices of bacon.

6.  Plate up your sliders, and prepare to be WOW’ed!

Per 1/3 recipe serving:

CAL 322; CARB 28g; FAT 17g; PROT 12g; FIB 1g; WW Points Plus: 8

 

Note:  The Laughing Cow® provided me with product for this review. However, thoughts and opinions are my own and do not necessarily reflect those of the brand.

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AWP-DO