One-Serving Queso Verde (and a Jenny Thank You)

On Thursday night after my life coaching session, I remembered that there was a big box outside my front door.

Not too excited to go outside in the windiness, I begrudgingly went outside to find this box had blown over into the stones.  Barefoot, I balanced myself on a few stones and retrieved the box.

When I got in inside, I peeked at the return label and was stunned to see it was from my friends at Jenny Craig

A Jenny Craig Surprise | No Thanks to Cake

I definitely hadn’t ordered anything from Jenny since I pick up all of my Jenny foods at a local centre.  I was excited to tear into the package and see what was inside.  A present?  For little ol’ me!?!?!

A Jenny Craig Surprise | No Thanks to Cake

And, I couldn’t even believe what I found inside… Such a nice care package!!!

A Jenny Craig Surprise | No Thanks to Cake

All the goodies were packed into a Jenny bag… and if you can see inside, you can see that there were lots of Jenny treats in there!  I couldn’t believe how much was in that bag… it had to be Tetris-ed in there, seriously!!

A Jenny Craig Surprise | No Thanks to Cake

Not only did they hook me up with all of the latest and greatest Jenny snacks to try, but they also threw in a few other fun items, including a filtered water bottle, a Jenny pedometer, and these fun items.

A Jenny Craig Surprise | No Thanks to Cake

How about this?  An iTunes gift card and a list of fun workout songs to download.  DOWNLOADED!  I’ve had some trouble getting back into my gym routine lately, and it’s like they knew… so, I’ve got some new tunes to get me MOVING!

A Jenny Craig Surprise | No Thanks to Cake

Ok, I’m obsessed with these guy.  It’s a salad holder with a dressing storage in the lid and an attached fork!  I can’t wait to fill this guy up with veggies and take it to work.

And the very best part of all, they included a note…

A Jenny Craig Surprise | No Thanks to Cake

While I appreciate all the goodies they sent, this letter touched me the most.  Such kind words from Team Jenny, thanking ME for what I’m doing when in reality, I feel like I owe so much to them.  So awesome.  Thank you, all!!!

Since the snacks arrived, I’ve been enjoying them.  I’ve dabbled in the Chocolate Chip Bars, and devoured a package of cheese curls.  And, I also tried the new Jenny Craig Black Bean Taco Chips, and decided to make a fun dip to eat them with.

One Serving Queso Verde | No Thanks to Cake

The chips alone are a delightful cross between tortilla chips and Sun Chips, and a blank palette to play with.  I decided to make a yummy queso dip to enjoy… I mean, who doesn’t love queso!?

One-Serving Queso Verde

Serves 1

INGREDIENTS

One-Serving Queso Verde | No Thanks to Cake

1 wedge Laughing Cow Cheese - Chipotle and Queso Fresco flavor

2 Tbsp. Pace Salsa Verde

INSTRUCTIONS

1.  Combine all ingredients in a small microwave-safe bowl.

One-Serving Queso Verde | No Thanks to Cake

2.  Place bowl in the microwave for 20 seconds.  Remove and whisk the ingredients together.  Place in the microwave for another 15 seconds.  Whisk again until it has a queso consistency…

One-Serving Queso Verde | No Thanks to Cake

3.  Grab a single serving of your favorite chips (I used Jenny Black Bean Taco Chips) and ENJOY!

One-Serving Queso Verde | No Thanks to Cake

One-Serving Queso Verde | No Thanks to Cake

Per entire recipe (not including chips):

CAL 50; CARB 3g; FAT 3g; PROT 2g; FIB 0g; WW Points: 1

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Crockpot Salsa Chicken

Today’s recipe is one of those combine and forget type of recipes that I absolutely love.

Anytime I have a chance to use my crockpot, I jump at it.  And, when Corrie Anne was talking about her salsa chicken on Instagram last week, it got me thinking.

She said her recipe was as simple as mixing chicken and whatever kind of salsa she had in the fridge in a crockpot.  Um… I had salsa and a crockpot.  And, with that… Crockpot Salsa Chicken was born.

I ended up adding a FEW ingredients more than just salsa and chicken to the dish, but it’s really your call.  To me, everything tastes better with onions, garlic, and cumin…

The salsa I decided to use was a Market Pantry Tomatillo Salsa I bought a few weeks back.  See, I don’t buy chips… so finishing off a container of salsa like this takes FOREVER until I try a recipe like this.

In the end, I ate the salsa chicken in many different ways… on salads (mostly), in quinoa veggie bowls, and smashed in a panini with a wedge of Babybel cheese.  I’m pretty sure it’s good on anything.

Without further ado… here’s how I made mine!

Crockpot Salsa Chicken

INGREDIENTS

1 lb. boneless, skinless chicken breasts

1 onion, thinly sliced

1 1/2 cup salsa, any kind or a combination of kinds

cumin

garlic powder

cooking spray

INSTRUCTIONS

1.  Spray your crockpot with cooking spray and turn it to low heat.

2.  Add your onion and chicken to the crockpot.  Sprinkle chicken with cumin and garlic powder.

3.  Add your salsa.

4.  Cover the crockpot with the lid, and cook for 5-6 hours on low until chicken falls apart.

5.  Stir chicken and veggies with a large spoon until chicken has shredded.  It should just fall apart.

6.  Serve over salads, in taco shells, in burrito bowls, etc.  The possibilities are endless!  Enjoy!

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Fresh Cucumber Salsa

Are you looking for something fun to bring to an upcoming Super Bowl party?  I’ve got your recipe right here.

In a sea of queso and buffalo-flavored dishes, yours is going to stand out.  It’s fresh, delicious and a total crowd pleaser.

I had a friend over last weekend, and let me just tell you… it vanished FAST!  It was delicious as a dip, but I’d also love to try it as a garnish for wraps or even over chicken.  I’m DEFINITELY making this one again.

Fresh Cucumber Salsa

From Pinterest

Yields 2 1/2 cups salsa

Per 1/4 cup serving (not including chips) = 16 calories

INGREDIENTS

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp. minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp. minced fresh cilantro
1 garlic clove, minced or pressed
1/4 cup reduced-fat sour cream
1-1/2 tsp. lemon juice
1-1/2 tsp. lime juice
1/4 tsp. ground cumin
1/4 tsp. seasoned salt
Your choice of chips

INSTRUCTIONS

1.  Prepare the cucumber, tomato, and onion, combining them in a medium bowl.

I used an English cucumber, and seeded them using a teaspoon. Super easy!

2.  Mince your jalapeno pepper and add it to the bowl, along with the garlic.  Note:  Please be careful with that pepper!  Your hands will pick up oils from it, and if you rub your eyes… you could be in for a rude awakening! (This totally happened to me when I made it!  Ouch!)

3.  Mince your fresh herbs and add them to the mixture.

4.  In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt.

5.  Pour over cucumber mixture and toss gently to coat.

6.  Move to your favorite bowl, and serve with chips.

I paired this salsa with Eat Your Vegetables chips.  If you haven’t tried these chips yet, I really recommend them.  They come in delicious flavors like Jalapeno Ranch and Sour Cream and Onion.  For this dip, I chose the simple Sea Salt flavor… and they were PERFECT!

ENJOY!

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Restaurant Style Salsa

I really miss chips and salsa.  I typically don’t allow myself near the chips… but I do eat salsa.

After seeing this recipe “pinned” on Pinterest a million times, I decided to try what all the pinners have deemed to be an easy recipe that’s just like restaurant salsa.  Well, they were right… it’s so good!  And, EASY.

When you’re making salsa, it’s not like you REALLY want to chop up a million vegetables.  No one does.  This one requires some rough chops, but that’s it.  You can do this.

Restaurant-Style Salsa

From Mountain Mama Cooks

INGREDIENTS

1- 14 oz can diced tomatoes

1- 10 oz can orginal Rotel

1/2 small onion, roughly chopped

1 clove garlic, peeled and smashed

1/2-1 jalapeno, seeded or not (depends on how spicy you like it)

1 teaspoon honey

1/2 teaspoon salt

1/4 teaspoon ground cumin

small to medium size handful of cilantro, washed

juice of 1 lime

INSTRUCTIONS

1.  Put all the ingredients in the base of a food processor or good blender.

I used 1/2 of a jalapeno with seeds and think it was perfect!

Side view… Literally you just throw it all in the food processor. EASY!

2.  Pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency.

It looks like “On The Border” salsa to me

3.  Taste for seasoning and adjust to taste.

How delicious!

I’ve made a few recipes this week that I’ll share with you guys next week that this salsa was perfect with.  How about Weight Watchers Beer Braised Pulled Pork Tacos and Spinach-Avocado Quesadillas?  Both were delish with this salsa on the side.  I may have also eaten a small bowl of it with a spoon.  YUM!

If you’re eating jarred salsa…. you HAVE to try this.  You’ll be blown away.  Thanks again, Pinterest.

 

 

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