Jenny Volumizing: Cinnamon Roll French Toast

When I first started the Jenny Craig program almost four years ago now, I utilized a lot of the tools on their website to help me adapt to the program.  Not only were they pages of information about the program, success stories to inspire me, but there were also community forums to leverage.

The community forums were actually one of the first places I ever talked about my blog.  My “online journal” I’d started wasn’t anything that I really intended on sharing… but this community seemed a great place to share my story, and everyone was so supportive!

I still stop into the forums from time to time now… to read about how my online friends are proceeding on their Jenny journey, to share NTTC stories, and to pick up new ideas and inspiration.  I sure lucked out when I ran into this inspiration.

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

In a word, YUM!  A simple, simple recipe that transforms Jenny’s delicious cinnamon rolls into an amazing french toast.  If you’re on the Jenny program, this is a MUST try!  If you’re not on the Jenny program, the same approach can be applied to your favorite cinnamon roll.

The Jenny Craig Cinnamon Roll has been my favorite on-plan breakfast for a LONG time now.  And, I’m loving the ability to mix things up a little bit with this breakfast.  Cooking them in a griddle makes them have amazingly caramelized edges, while retaining their chewy goodness…. Best.  Jenny.  Breakfast.  EVER.

Cinnamon Roll French Toast

Serves 1

INGREDIENTS

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

1 package of Jenny Craig Cinnamon Rolls

1 egg white, separated

2 Tbsp. skim milk

1/2 tsp. vanilla

cooking spray

1 Tbsp. sugar-free syrup

INSTRUCTIONS

1.  Cook your frozen cinnamon rolls for 10 seconds in the microwave.  Remove packaging.  Note:  Resist temptation to eat the cinnamon rolls immediately…

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

2.  Slice in half horizontally.

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

3.  In a small bowl, whisk together milk, egg white and vanilla.

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

4.  Preheat a skillet or griddle to medium heat, prepared with cooking spray.

5. Meanwhile, prepare the cinnamon rolls.  Coat each piece of the cinnamon rolls with the milk mixture.

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

6.  Place the rolls on the skillet, cut side down.

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

7.  Cook for about 1 minute on each side, until egg mixture is cooked and taking care not to burn the cinnamon.

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

8.  Remove rolls to a plate and sprinkle lightly with powdered sugar, if desired.

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

9.  Add 1 Tbsp. sugar-free syrup if desired.  Dig in, and enjoy!!

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

Jenny Volumizing: Cinnamon Roll French Toast | No Thanks to Cake

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If you love this recipe for volumizing with Jenny Craig cuisine, click here to see my full list of volumizing recipes!

Jenny Craig Volumizing Recipes Collection | No Thanks to Cake

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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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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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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!

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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

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