onions

I’ve been packing salads to take to work every day for a while now. I usually make one salad a week and enjoy it as part of my afternoon snacks.

While I adore the Mustardy Cole Slaw and Broccoli Cranberry Salad, I also like to add new salads to my repertoire, and this one certainly fit what I was looking for and gave me some variety to work with!

My sister-in-law Beth makes this salad regularly, and recommended it as one to try. It’s from our favorite Weight Watchers 5 Minute 15 Minute Recipe books, and whips up really quickly.

While I enjoyed it as a salad, I think it would also be fantastic as a garnish for grilled chicken. I’m definitely going to have to try that. As listed below, it has a very pico de gallo flavor, in the best possible way. A ½ cup of this tasty salad is perfect for an afternoon snack!

Weight Watchers Southwestern Corn Salad

By Weight Watchers

Serves 8

INGREDIENTS

3 Tbsp. fresh lime juice

2 Tbsp. extra virgin olive oil

2 Tbsp. chopped fresh cilantro

½ tsp. salt

1/8 tsp. freshly ground pepper

1 1/4 cup fresh corn, cooked

1 roma tomato, diced

1 ½ cup chopped bell peppers, yellow, red, and green

1/3 cup sliced scallion

1 diced peeled avocado

1 jalapeno pepper, seeded and minced

INSTRUCTIONS

1. Combine first 5 ingredients in a larger bowl, stirring with a whisk.

2. Add bell peppers and remaining ingredients. Toss gently to combine.

Per 1/2 cup serving:

CAL 87; CARB 7g; FAT 6g; PROT 2g; FIB 2g; WW Points Plus: 2

Jenny Volumizing: Buffalo Chicken Joes

My First Gazpacho

Lasagna Soup

First, I have to say that I was seriously amazed by all the comments yesterday’s post brought.

While it’s nice to not be alone in this, I hate that so many of us struggle with making healthy choices v. letting loose and enjoying time with friends. The good news… I have to believe that it will get easier with time. Afterall, it’s much easier for me to choose a salad with lean protein than it ever was two years ago… I’ve made that a habit. Now it’s time to continue practicing that habit.

After all of our back and forth on healthy eating yesterday, I couldn’t resist eating a healthy dinner and tapping into my JC arsenal of foods.

It’s becoming pretty commonplace for me to play with the Jenny Craig Chicken Fajita meal… it’s just such a versatile meal, and one that I never knew could become so many yummy dishes!

Truth be told: I was underwhelmed with the fajitas in their original state because I’m not a big fajita eater. Once I started volumizing it a little bit, my opinion seriously changed! Here are a few of the other creations that I’ve come up with using the tasty dish from Jenny as the base:

Chicken Fajita Enchiladas

Chicken Fajita Quesadillas

Buffalo Chicken Pizzas

Spinach and Artichoke Chicken Pizzas

Without further ado, let me tell you about this tasty, spicy, smoky dish.. you’ll want to make it over and over again. For a non-Jenny version, click here.

BBQ Chicken Fajita Pizza

Serves 1

INGREDIENTS

1 package Jenny Craig Chicken Fajitas dinner

1 1/2 Tbsp. BBQ Sauce (I used Sweet Baby Ray’s)

1 Tbsp. chopped fresh cilantro

1/4 cup 2% Mozzarella cheese, shredded

sliced red onion, to taste

INSTRUCTIONS

1. Preheat oven to 400 degrees.

2. Over medium heat, cook the contents of your chicken fajita dinner. Discard seasoning packet. Cook for 5 minutes or until done.

3. Once your veggies and chicken have warmed completely, separate the chicken and onions from the peppers. Remove chicken to a cutting board and slice the chicken into small pieces. Discard peppers. Note: You can use the peppers, but I thought that the peppers would add the wrong flavor for this dish.

3. Place the tortillas on a cooking sheet or pizza pan, sprayed with cooking spray. Add 1 1/2 Tbsp. BBQ, splitting the quantity between the two tortilla “pizzas.”