spring recipe ebook Welcome, Enjoy!

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spring recipe ebook Welcome, While the Jenny Craig program provides the convenience of healthy and delicious pre-prepared meals, adding fresh fruit and veggies is a great way to personalise your menu

1 spring recipe ebook Welcome, While the Jenny Craig program provides the convenience of healthy and delicious pre-prepared meals, adding fresh fruit and veggies is a great way to personalise your menu and have a little fun with your food. Spring is the perfect time to get into the kitchen and enjoy the abundance of fresh seasonal produce available. We have been inspired by the tasty spring harvest and have created a set of flavoursome recipes that are the perfect addition to your Jenny Craig menu. We have even included a special favourite recipe from Mel B. We challenge you to make the most of the wonderful seasonal crops and get cooking. Enjoy! Jenny Craig Dietitians

Crispy Coleslaw SERVES 2 1 cup chopped red or white

chopped ¼ cup radish, finely sliced ¼ cup chopped

C ombine cabbage, carrot, celery, radish and

F or the dressing combine all ingredients in a

juice 1 clove garlic, crushed (optional) Cracked

T oss salad to coat and serve with Jenny Craig s

Note: If you don t have buttermilk you can use ½

2 Crispy Coleslaw SERVES 2 1 cup chopped red or white cabbage ½ cup grated carrot ½ cup celery, finely chopped ¼ cup radish, finely sliced ¼ cup chopped fresh parsley or fresh coriander 1. C ombine cabbage, carrot, celery, radish and parsley in a large mixing bowl. 2. F or the dressing combine all ingredients in a small bowl and stir to combine. 3. Pour dressing over the salad. Dressing: ½ cup low fat buttermilk ¼ cup lemon juice 1 clove garlic, crushed (optional) Cracked black pepper, to taste 4. T oss salad to coat and serve with Jenny Craig s Crumbed Fish & Wedges. Enjoy! Note: If you don t have buttermilk you can use ½ cup of skim milk with 1 tsp of white vinegar as an alternative. red or white cabbage Carrot Celery Radish Mel B s favourite recipe and the perfect accompaniment to our Crumbed Fish & Wedges Parsley

Creamy Beetroot Dip SERVES 1 1 beetroot, trimmed ¼ tsp dried caraway seeds ¼ tsp ground cumin

fresh mint leaves 1 tsp lemon juice Note: Canned beetroot works just as well as fresh beetroot.

The same quantity of dried fennel seeds can also be used in place of the caraway seeds if you prefer.

Wash the beetroot thoroughly, then trim the beetroot stem, leaving 2cm still attached.

Place on an oven tray and roast for 45 minutes, or until a skewer easily pierces the flesh. 2.

over a low heat for 2 minutes, or until fragrant. 3.

3 Creamy Beetroot Dip SERVES 1 1 beetroot, trimmed ¼ tsp dried caraway seeds ¼ tsp ground cumin Sprinkle of hot paprika 1 garlic clove, crushed 13 / cup fat free Greek yoghurt ¼ cup loosely packed fresh mint leaves 1 tsp lemon juice Note: Canned beetroot works just as well as fresh beetroot. If substituting canned for fresh, we recommend using 170g canned beetroot. The same quantity of dried fennel seeds can also be used in place of the caraway seeds if you prefer. 1. P reheat oven to 180 C (160 C fan forced). Wash the beetroot thoroughly, then trim the beetroot stem, leaving 2cm still attached. Wrap the beetroot in foil. Place on an oven tray and roast for 45 minutes, or until a skewer easily pierces the flesh. 2. W hile the beetroot is roasting, fry caraway seeds, cumin, paprika and garlic in a small fry pan over a low heat for 2 minutes, or until fragrant. 3. C hop the beetroot roughly and blend in a food processor with the spices, yoghurt, mint and lemon juice until smooth. 4. S erve with Jenny Craig s Oregano & Thyme Crunchies and enjoy! BEETROOT CARAWAY SEEDS GREEK YOGHURT GROUND CUMIN MINT LEAVES HOT PAPRIKA LEMON JUICE To enjoy with our delicious Oregano & Thyme Crunchies GARLIC CLOVE

Pear & Rocket Salad SERVES 4 50g rocket (approximately

works well) 1 firm pear, cored and thinly sliced 80g

4 Pear & Rocket Salad SERVES 4 50g rocket (approximately 2 handfuls) ½ head lettuce, roughly chopped (red oak works well) 1 firm pear, cored and thinly sliced 80g low fat feta 2 tbsp fat free balsamic salad dressing rocket lettuce 1. P lace rocket, lettuce and pear in a serving bowl and toss to combine. 2. D rizzle balsamic dressing over the salad mix, and then top with crumbled feta. 3. S erve immediately and enjoy as a side to Jenny Craig s Spaghetti Bolognaise. pear feta cheese To enjoy with our delicious Spaghetti Bolgonaise Balsamic dressing

Slow Roasted Fennel & Tomatoes SERVES 2 2 fennel bulbs 1 punnet cherry

Preheat oven to 180 C (160 C fan forced). 2.

Scatter over the tomatoes and caraway seeds. 4.

C ook for 1 hour or until the fennel is tender and caramelised. 6.

Note: Brussels sprouts would also work nicely in this recipe in place of the

5 Slow Roasted Fennel & Tomatoes SERVES 2 2 fennel bulbs 1 punnet cherry tomatoes ¼ tsp caraway seeds Spray oil Pepper, to taste 1. Preheat oven to 180 C (160 C fan forced). 2. T rim and quarter the fennel bulbs, then place in a roasting dish. 3. Scatter over the tomatoes and caraway seeds. 4. Season with pepper, and lightly coat with spray oil. 5. C ook for 1 hour or until the fennel is tender and caramelised. 6. E njoy served as a side to Jenny Craig s Roast Chicken & Vegetables. Note: Brussels sprouts would also work nicely in this recipe in place of the fennel. We recommend substituting fennel for 250g Brussels sprouts. Reduce cooking time to 45 minutes if using Brussels sprouts. Fennel Cherry tomatoes caraway seeds Pepper To enjoy with our delicious Roast Chicken & Vegetables

Stewed Rhubarb SERVES 1 2-3 stalks of rhubarb, washed and trimmed 2-3 tbsp water 2 tsp

Chop rhubarb into medium chunks and place into a saucepan. 2.

Cover and cook over low-medium heat until the rhubarb breaks down, stirring occasionally

Remove from heat when rhubarb has reached the desired consistency, approximately 10-15

6 Stewed Rhubarb SERVES stalks of rhubarb, washed and trimmed 2-3 tbsp water 2 tsp natural sweetener ½ tsp finely grated fresh ginger or ½ tsp ground ginger (optional) 1. Chop rhubarb into medium chunks and place into a saucepan. 2. Add water, sweetener and ginger to the rhubarb. 3. Cover and cook over low-medium heat until the rhubarb breaks down, stirring occasionally to prevent burning. Add more water if required. 4. Remove from heat when rhubarb has reached the desired consistency, approximately minutes. 5. Prepare Jenny Craig Apple & Custard Waffle as per packet instructions. 6. Top Waffle with stewed rhubarb and serve. Rhubarb Natural Sweetener Ginger To enjoy with our delicious Apple & Custard Waffle

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CHOOSE TO LOSE 6 WEEK GUIDE: Week 3 Recipes For Women 45+ To Lose Weight & Feel Great!

CHOOSE TO LOSE 6 WEEK GUIDE: Week 3 Recipes For Women 45+ To Lose Weight & Feel Great! Feta, Cashew & Avocado Salad 3 Banana Passion 4 Smoked Salmon & Carrot Salad 5 Orange Choc Balls 6 Brussel Sprout In A Smoothie! 7 Sweet Potato Soup 8 Baked Pumpkin & Beetroot 9 Savoury Roasted Cashew