Food Archives - Page 11 of 31 - mamachallenge | Real Solutions for Real Parents

Get Your Turkey at MOOYAH for Limited Time {Flash Giveaway}

April 13, 2015 By Autumn Rose Reo 18 Comments

In Arlington, Texas at Collins Street) we have a new choice in town for burgers and shakes. I wasn’t sure exactly what we needed ANOTHER burger place in town for, so we made our way to the new MOOYAH to see what all the buzz was about.

MOOYAH is all about the choices to make your own burger, hot dog and french fries combo. With all kinds of options from several different cheeses, grilled onions to sauteed mushrooms, MOOYAH has a variety of protein options including meat, black bean and for a limited time only, Jennie-O turkey burgers. Until the end of this month, you can enjoy the Jalapeño Jack Turkey Burger.

Jennie-O, a brand on a mission to make it easy to eat well, provides a mouthwatering option for burger fans who want a zippy kick with the ideal amount of spice. By customizing the experience with a combination of MOOYAH’s three buns, five cheeses, 11 toppings and 11 sauces, every member of your family is sure to enjoy the experience.

You’ve got until the end of April to try the Jalapeño Jack Turkey Burger so head over to your local MOOYAH to get your cluck on! Then share your experience and “show your tail feathers” on social using #myMOOYAH to win MOOYAH Moolah. And to make it even better, one lucky reader will win a $20 gift card MOOYAH Gift Card and $20 in Jennie-O coupons.

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Make Your Best Cake Tips

April 3, 2015 By Autumn Rose Reo 4 Comments

Baking the perfect cake isn’t just cooking. It’s a mix of art and science – and some experience in knowing the best cake tips!

You know that expression “have your cake and eat it, too?”

Unfortunately when it comes to making them, most of us just skip to picking one up at the grocery store so we can take it home to eat it. And if we do make one, well, it probably came from a box and lovely icing from a rounded container.

Face it: cake making isn’t easy, but with a little patience and few of these best cake tips, you can make your own little piece of sweet art a lot better than you ever thought possible. And when you’re done, you don’t even have to share. But I will share a few tips that will take you for basic to Betty Crocker in just one cake.

However, cake making isn’t just cooking; it’s art, it’s a science and actually a little lesson in history.

I love to read cookbooks and actually I own probably about 100+ of them and sometimes just love reading the ingredients, recipe names and my favorite, the descriptions, especially on old cookbooks (like those made from local women’s groups!) One of my favorites growing up were the red-gingham covered (affiliate link included) Better Homes and Gardens Cookbook.

Filled with tips to setting your table, to how to make Sunday dinner for your inlaws, this cookbook was the gold standard cooking staple for most women in the 50s as they either practiced for marriage or worked to “create a home” after the wedding. I love the tips they include as well as all the handy conversions. Just for cakes the section there’s a nifty tip sheet for all the things you did wrong with your cake and how to fix them next time. While looking for a little something to make for Easter, I actually ran across a recipe called “Easter Dinner Cake.” Since it was found in the sponge/pound cake section and made with orange juice, the recipe sounded perfect for Easter dinner. And with 11 egg whites, I had to know how this was going to turn out.

RECIPE: Better Homes and Gardens Cookbook Easter Dinner Cake

As I started to think about Easter cakes, I remembered the one my mom made when I was young that had coconut, lime, lemons, oranges and all the other good stuff that still had me licking my lips for just one more bite 20+ years later. Luckily she knew exactly what recipe it was from her McCall’s Cooking School Cook Book binder, a mail-subscription service that sent you a few recipes every month to add to your binder until you had a full cookbook.

Of course, this was BW (before the web), so it was fun to wait to see what recipes you’d receive each shipment. I tried to find my own copy of the once mail-order binder cookbook, but from others looking for the same thing, it doesn’t appear you can find a copy unless you find one on Amazon from others willing to sell theirs. However, I’m reprinting it here for you (or until they realize it might be worth it to put these online!)

RECIPE: McCall’s Cooking School Coconut-Cream Cake with Lemon-Lime Filling

And it wouldn’t be Easter without Carrot Cake, right? I love this recipe ot just because it’s covered in Cream Cheese frosting, but because it is made with applesauce! You know I’m always about using applesauce in your recipes, especially baking, since it makes things lower in fat, higher in healthy ingredients and definitely much more moist! While you could use any applesauce, I like the cinnamon version from GoGo squeeZ to give it that little kick of sweetness. And then throw in a little 1/2 teaspoon of chile or chipotle powder and you’ve got a cake that won’t stop – at least not until you’ve finished every.single. bite.

RECIPE: Best Carrot Cake Ever

What’s your favorite cake?

Best Carrot Cake Ever

April 3, 2015 By Autumn Rose Reo Leave a Comment

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Best Carrot Cake Ever

Print Recipe

Ingredients

Scale

1¼ cup applesauce
2 cup sugar
3 eggs
2 cups flour
1 teaspoon baking soda
1½ teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon chile powder or chipotle powder (trust me!)
2 cups grated carrots
1 cup coconut
1 cup chopped nuts (optional) + 1 cup for garnish
1 teaspoon vanilla
1 cup crushed pineapple in juice, not drained

Frosting

½ cup butter, softened
8 oz cream cheese, softened
1 teaspoon vanilla
1 lb powdered sugar

Instructions

Preheat oven to 350 degrees.
Combine first three ingredients into a bowl.
In another bowl mix all dry ingredients together and then add to applesauce mixture.
Next combine carrots, coconut, nuts, vanilla and pineapple together. Then add to the applesauce mixture until well blended.
Pour into two greased 8 or 9-inch pans.
Bake for 35-40 minutes. Let cakes cool completely before frosting.

For the frosting:

Beat the butter and cream cheese until nice and fluffy. Add vanilla and powdered sugar and beat until smooth.
Frost the cake until complete and serve! Add chopped pecans or walnuts for garnish.

#PartyLikeAMadMan: Beef Wellington

April 3, 2015 By Autumn Rose Reo 43 Comments

I’ve long been a fan of Mad Men since day one. Every season I’ve committed a Sunday evening to taking a look back at the 50s & 60s “Ad Age” through the eyes of Don Draper, his merry men and the not-so-merry lives of the women in the show. So now that the last season is here, I wanted to celebrate in the same class and style as I was watching on TV. So I’ve joined a few online friends across the world for the #PartyLikeAMadMen Virtual Finale Party as we all serve up something Mad-Men-like at home while we enjoy the premiere of the last season on April 5.

Actually, Mad Men has played a big part on trends over the last few years as fashion, food and lifestyle have all taken a borrow from something Joan Holloway might have worn or something Betty Draper may had prepared for dinner. Dinner back then wasn’t just a meal; it was an occasion and definitely a testament to the kind of life (and money) you were able to spend. Waldorf Salad, Oysters Rockefeller and Beef Wellington are all dishes from the 60s that only those in first-class would be able to serve and enjoy.

Made with a rich pastry crust, I’ve long wanted to make a Beef Wellington. Partly because it seemed so complicated; partly because the ingredients were so costly with pate, filet mignon and fresh mushrooms. However, with a little help from my meatman at the grocery store, I was able to use a bottom round beef roast for about $15 so all together my cost was like $25-$30 rather than $75. And if you were to order it at a restaurant, one plate still looks at around $50. So this recipe with my twist is a much more economical version that still gives you every bit of the indulgent experience that you expect from Beef Wellington.

Photo credit: http://madmen.wikia.com/wiki/Babylon

This recipe is based on the one found in *affiliate link*”The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars and Restaurants of Mad Men” by Judy Gelman and Peter Zheutlin. As the part cookbook, part historical backgrounder, part series spotlight, the Beef Wellington makes an early appearance early in the show as part of Season 1, Episode 6, Roger Sterling and Joan Holloway partake in a “private meeting” in five-star hotel. The two spend time talk about royal foods like this entree, named of course after royalty itself, the First Duke of Wellington. While I won’t been eating mine in bed, I certainly appreciate the idea of dining on something so luxurious like Beef Wellington in my pjs.

With just a few of my own modifications, this recipe may not become part of my every Sunday feature, it definitely might make it back if I’m looking for something for a dinner party or better yet, a little tryst of my own with the hubs. Seemed to work for these two for at least a few seasons.

Beef Wellington

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Description

This recipe is also served with a brown sauce. Find the recipe for this in The Unofficial Mad Men Cookbook.

Ingredients

Scale

Beef
1 sheet Puff Pastry (you could make your own or use Pepperidge Farms)
1 3-pound beef tenderloin OR 1 3-pound bottom roast
2 tablespoons butter, softened
1 teaspoon salt
1/3 teaspoon ground pepper
1 egg with 1 tablespoon water for egg wash

Mushroom Filling

1 pound fresh mushroom, finely chopped
1/2 cop chopped onion
1/2 cup sherry or red wine
1/4 cup butter
1/4 cup parsley, chopped
1/2 pound pate (won’t be used in mushroom filling but applied to beef before covering with mushrooms)

Instructions

Preheat oven to 425 degrees.
Rub filet/roast with butter and seasoning.
Place on a rack in shallow pan and bake for 20 minutes.
Remove filet to cooling rack and let stand still until cool, about 30 minutes. Pat with paper towel.
To make mushroom filling (duxelles), combine all ingredients except pate in small skillet and cook until onion is tender and all liquid is absorbed.
Roll pastry onto aluminium foil into 18×12-inch rectangle. Plate filet top down int he middle. Spread pate in a thin layer all over the beef. Then layer mushroom filling leaving a small margin around the sides.
Draw the long sides up to overlap on the bottom of the filet. Brush with egg wash to seal and brush egg wash over top and sides of pastry.
Reduce oven to 400 degrees. Using foil transfer the beef and place pastry seam side down on baking sheet. Remove foil and bake for 30 minutes until golden brown with a medium rare temperature for the meat.
Allow to cool for 15 minutes and then serve.

You’re invited to with us on Sunday, April 5, the Mad Men final season premiere. Food, cocktail and lifestyle bloggers worldwide will post a blog featuring food or drink from “The Unofficial Mad Men Cookbook” or another recipe that has appeared on Mad Men.

Win your own copy of the “The Unofficial Mad Men Cookbook” with this giveaway.

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Go Thai and Try: Easy Thai-Style Halibut Recipe

March 26, 2015 By Autumn Rose Reo 18 Comments

When I was pregnant my only cravings were for strawberry cupcakes and anything Thai. I couldn’t get enough of anything Thai especially since its cuisine powers all those sweet, sour, salty and spicy taste buds. However, just because the flavor profile of Thai cuisine is complex not all the recipes have to be especially when using seafood.

With a few key ingredients like sweet chili sauce, cilantro and corriander,, you too can be cooking up your own Eastern-influenced Thai-Style Halibut that will impress your family, friends and most of all, you!

The key to this dish and any meal you make with seafood is is selecting a great piece of fish. Halibut is a very versatile white fish you can use in many dishes and starting yesterday Market Street DFW received its first shipment of halibut. If you aren’t the type to cook with seafood because it seems too complicated, you just need these tips from Market Street to make you an aficionado.

Market Street has an incredible fish selection and if you still need a little help picking the right fish, how to cook it or even to get your fish steamed onsite, all you have to do is ask. While this dish could use almost any fish cut as a fillet or a steak, halibut cooks easily on the grill, stays together, pairs well with the chili sauce and the diversity of the other flavors with the flaky meat of the fish.

Fish Tip: Trying to figure out how much fish to purchase? Approximately one pound per person should be perfect.

Fish Tip: Wondering if the fish is cooked? Remember, fish continues to cook after you take it off the heat, so make sure NOT to overcook it.

Thai-Style Halibut

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Ingredients

Scale

2–4 halibut steaks or fillets
3/4 cup Thai Chili Sauce (easily found in the Asian ingredient aisle)
3 Tbsp. fish sauce
6 Tbsp. soy sauce
1/3 cup chopped corriander
1/4 tsp. black pepper
5 cloves garlic (Tbsp. pureed garlic)
2 Tbsp. lime juice, freshly squeezed
1 Tbsp. brown sugar
2 Tbsp. cilantro, chopped

Instructions

Combine all ingredients but the fish in a bowl, stirring until completely mixed.
Rinse the fish, pat fry and place in a baking dish. Pour half the marinade over the fish and turn fish until thoroughly covered in the marinade. Marinade for 1-24 hours. (Reserve the rest of marinade for sauce.)
Brush grill with oil (I used an indoor one over the stove, but outdoors is always best), then cook fish each side for 3-4 minutes. Do not overcook.
To serve, serve fish right off the grill over Jasmine rice or vegetables. Cover fish with warm sauce and then garnish with cilantro.
Enjoy!

For the best prices on fish, meat and produce, make sure to sign up for Market Street rewards program to get points for your purchases, coupons and more. To find your closest Market Street, check out the website!

Your New Favorite Brunch Recipes

March 20, 2015 By Autumn Rose Reo 35 Comments

Easter is always a great excuse to enjoy a big brunch, but who wants to eat the same ole thing? Here are your new favorite brunch recipes – perfect for Easter!

I love Easter for many reason, but one big one is BRUNCH! While there’s never anything wrong with scrambled eggs, there’s something awesome when you take it to the next level…as long, of course, that it doesn’t take 3 hours to make it and with as little clean up as possible.

Inspired by some of the timeless favorite breakfast dishes, here are some of the best and easiest brunch recipes you need to make right now.

Up the ante on the Quiche Lorraine by replacing it with hashbrowns. Now it’s not only low-carb, but a quiche that any man can’t fight.
Take all your favorite breakfast staples like eggs, meat, cheese and croissants and wrap them up in a loop for this Easter Wreath. (The kids will love helping you with this one and it looks real impressive!)
Blueberry Cream Danish? Your mouth is already watering, right? But here’s a shortcut you’ll have them in your mouth, start to finish in less than 20 minutes. REALLY.
Breakfast. Taco. Enchiladas. Two of my favorite recipes come together for one delicious casserole that you can make, freeze, cook and serve. Just look at the presentation. And that’s just the outside of the dish!
While technically this is a dessert, the kids won’t let you wait to make this Easter Egg Fruit Pizza made with cookie dough pizza and fruit to make a beautiful display!

With just a little bit of time, you’ll have some new favorite dishes that you’re family will be raving about for many Easters to come. And you might just have to make some of these a couple of times in between, too. Here’s the lowdown on how to make these as featured on Fox Good Day!

Just click on your favorite for the recipe!

Combos without the Calories at Corner Bakery Cafe

March 18, 2015 By Autumn Rose Reo 51 Comments

I’ve long been a fan of Corner Bakery Cafe. On days when things have been rough and I craved a bowl of hot soup, I made a b-line to my nearest Corner Bakery Cafe. While there were tons of options for me to choose, I ALWAYS ordered a combo with a 1/2 Tuscan Chicken Pomodori and a cup of Chicken Tortilla soup.

It was the cure for what ailed me, always. Although I felt like it was an indulgence with the tender chicken, melted cheese, sundried tomatoes and spinach perfectly panini-toasted then dipped in the tortilla soup, I later found out it was good for me! For under 600 calories, I could eat exactly what I wanted, how I wanted without feeling like I broke my weekly calorie count in one sitting. It was such a relief to have a dish I knew I could always enjoy without feeling like I had overindulged.

But what I also found out that there were more than 100 combos at Corner Bakery Cafe that like my soup and sandwich combo I dearly loved, that also were under 100 calories. It was like the sun had opened up a whole new world of options that I could eat here twice a week, every week and still wouldn’t repeat the same meal twice. No scrimping on taste, but thankfully, low in calorie!

So I decided to branch out for one of their limited edition salads, the Kale Caesar Salad with Chicken as well as their season bowl of Tuscan White Bean Soup.

The new Kale Caesar Salad with Chicken is made to order with a mix of fresh kale and romaine lettuce, croutons, Parmesan cheese and Caesar dressing topped with all-natural grilled chicken. While you can never go wrong with a caesar salad, often I find out later the dressing was more than eating a hamburger. However, that’s not the case with this bowl of greens. The salad was meaty (even without the chicken), but with the chicken added, you definitely are full.

And the soup? I’m sorry to say is already gone from the menu to make room for their spring/summer soup menus, but if it’s any indication from the Tuscan White Bean Soup I enjoyed, it’s worth the wait. This vegetarian option with white beans and kale was filling all by itself and kept me warm from my head to my toes.

However, there’s 99 more combo options for you to choose from. Pick your favorite from their list or use the oh, so helpful 100 Under 600 Calculator to create your customized combo with sandwiches, soups and salads that you can eat without feeling complete – no matter what time of the year. #SacrificeNothing is actually their hashtag they ask customers to use when they take a photo of their healthy combo choices at Corner Bakery.

What Under 600 Calorie Corner Combo catches your eye? One lucky reader wins a $20 gift card to Corner Bakery Cafe.

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Pin That Twist: Breakfast Taco Enchiladas

March 18, 2015 By Autumn Rose Reo 14 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PinThatTwist #CollectiveBias

Ah, tacos. One my favorite words (and definitely one of my favorite things to eat.)

But stick breakfast before it and it’s just that much better!

Looking back at so many good times, including my honeymoon, were spent enjoying tacos and just enjoying the simplicity of how good they can be.

While our family is pretty happy any time you get a tortilla and put cheese in it, there’s something about eggs, meat and cheese all wrapped up in such the way you can get all of the flavors of huevos, chorizo and melted queso all.in.one.perfect. bite. Now you can with these Breakfast Taco Enchiladas.

Although tacos can be pretty easy to make, sometimes you need a little something extra – a little twist to keep the flavors fun and add a little something to your norm. AND there are just some days you just want to wake up and not have anything to do but just enjoy breakfast. Especially on Sundays when we work to have breakfast together as a family.

With Easter on the way (and a brunch menu in the works), we’ve combined the best of both worlds: tacos and enchiladas into one fantastic dish you’re family is going to love. While at my local Albertsons I picked up an extra bag of Kraft Natural Shredded Cheese (Mexican blend is our favorite, but you can use any cheddar-based mix) and a package of Philadelphia Cream Cheese. (There was such a deal going on that I may have grabbed a few more of both, too.

Another great thing about this recipe is that you really can make it your own. If you wanted to add vegetables to this dish for a really hearty meal or remove the meat altogether. If you wanted to mix it up even more so by making different taco variations (based on what’s leftover in the fridge for filling), you can try to accommodate everyone’s tastes. But honestly, after you pour the green chile enchilada sauce and add that one last sprinkle of cheese to the top, everyone is going to be happy that you just made it. And of course, you gotta love the garnishes…my favorite is cilantro, hands down.

Breakfast Taco Enchiladas

Print Recipe

Description

This is great make-ahead brunch item that can be used for events, potlucks or even as a meal for new moms. The filling can also be made of any protein dish you like or you can add veggies for an added healthy bonus!

Ingredients

Scale

1 pound of chorizo
3 tablespoons butter
dozen eggs
salt and pepper to taste
3 cups Kraft Shredded Natural Cheese, Mexican Blend (or any other works great!), portioned
12 flour tortillas, taco size
Cooking spray
8 oz. Philadelphia Cream Cheese
1 small can green chiles, chopped and not drained
1/2 Teaspoon cayenne
1 Tablespoon garlic powder
1/2 Teaspoon paprika
12/ Teaspoon chili powder
1/2 Teaspoon cumin
Cilantro and chopped cherry tomatoes for garnish or your favorite salsa

Instructions

Cook chorizo as directed on package.
Prepare scrambled eggs over medium heat with butter, salt and pepper (don’t let them get too dry.)
Blend eggs, chorizo and 1 cup of cheese together.
Place 3 tablespoons of egg mixture inside each tortilla.
Roll into a taco and place seamside down in a lightly oiled 9X11 casserole dish.
Complete this step until the pan is full. (The tacos will be touching.)
Next heat cream cheese over the stove at medium heat until creamy. Add chiles and rest of ingredients. Once blended, add 1 cup of cheese into sauce.
Add sauce to the top of the tacos making sure to cover completely.
Spring remaining cup of cheese on top of dish.
Place in oven at 350 degrees F for 20-30 minutes until brown.
Serve with your favorite garnish and/or salsa!

Want more ideas? Enjoy more ways to Pin That Twist.

Follow Albertsons’s board Pin That Twist! on Pinterest.

What’s your favorite? Tacos or Enchiladas?

Twisted Mac n Cheese Dogs

March 9, 2015 By Autumn Rose Reo 10 Comments

Are you in a Meatloaf Monday rut? Or does the thought of one more hot dog make you want to scream?

While I can appreciate a scheduled and organized approach to making sure you have dinner on the table, sometimes you just have to change it up! While my kids could eat hot dogs or “THE Kraft Macaroni and Cheese,” I needed a change. But let’s just say, after a long hard day, sometimes my level of originality is lacking.

How could I say no? They had to get a few boxes of Kraft Macaroni & Cheese at Albertsons even though we had plenty at home!

However inspired by Kraft’s Twist that Dish for fun “out of the box” ways to use hot dogs, I was reminded of a family recipe made by my great grandmother for hot dog sandwiches.

My cousins and I loved helping cook the dogs, stir up the mixture, assemble the dogs and then 20 minutes later biting into the cheesiness. So taking my kids favorite meals and this family recipe in mind, we added our own Reo twist by mixing up the Kraft Macaroni & Cheese, Oscar Meyer hot dogs, Kraft Mayonaise and a few seasonings for a new, fun, handless way to eat hot dogs with Twisted Mac n Cheese Dogs.

And of course, the kids had to help!

A quick meal anytime, especially on a rainy day for something fun to do.

Twisted Mac n Cheese Dogs

Print Recipe

Ingredients

Scale

8 Hot Dog Weiners, chopped
8 Hot Dog Buns
1 box Kraft Macaroni & Cheese, prepared as directed
1 Tbsp. Kraft Mayonaise
1 Tbsp. Dry Mustard
1 Tbsp. Dill Relish
2 boiled eggs, chopped
1 cup Kraft Cheddar cheese, shredded
salt and pepper to taste

Instructions

Chop hot dogs into small pieces.
Prepare macaroni & cheese as directed. Allow to cool to room temperature.
Mix all other ingredients except buns and cheese together in a bowl.
Spoon mixture into hot dog buns on a cookie sheet lined with foil.
Sprinkle heavily the top of dogs with cheese.
Cover the dogs with foil and bake in the oven at 350 degrees for 30 minutes and cheese is melted.

This boy loves how we put our spin on this Pin That Twist recipe!

Want more ideas? Enjoy more ways to Pin That Twist.

10 Reasons Why I Love Jenny Craig and You Will Too

March 1, 2015 By Autumn Rose Reo 76 Comments

Today will be two months I’ve been on Jenny Craig.

So far I’ve lost 16 lbs. I couldn’t be happier with my success and know that Jenny Craig will continue to be my answer to FINALLY getting to my healthier me. I still have 35 lbs. to lose, but I know with the skill, support and convenience of Jenny Craig, I can continue to reach my goals! And now I’m giving the same gift I was given to one of you (just keep reading to find out how!)

10. Jenny Craig makes it easy for me to lose weight by taking the thinking out of it.

9. Triple Chocolate Cheesecake and other sweets make it easy to feel like I’m indulging while I’m still losing weight.

8. My counselor, Natalie is my backbone for weight loss. I look forward to our weekly meetings and she is my support when I need it most.

7. Jenny Craig helps me to make time for me. I sit down to enjoy meals and snacks instead of just putting unhealthy junk in my month.
6. With Jenny Craig I don’t feel like I’m missing out. Pizza, turkey burgers and chicken enchiladas, I get to eat them all with Jenny Craig.
5. Even when I need a bag of chips or a late-night snack, I have options like Kettle Corn, Black Bean Chips and even Smores bar.

4. Jenny Craig has taken my favorite foods and made them healthy and easy to prepare, so I’m always looking forward to meal time.
3. Jenny Craig is flexible! When I’m on the go, I can bring my Jenny Craig with me – in my purse, in my desk and even in my car.

2. With Jenny Craig, I never feel hungry! I’ve got shakes, bars and snacks as well as delicious meals to keep me and my metabolism all day.
1. Jenny Craig has retaught me to eat the right way with portion control and nutrition proportion.

So are you ready to find out what Jenny Craig can do for you?

Jenny Craig will set you up as a member on the program so that you can experience the program first-hand, with a weekly one-on-one consultation with a dedicated consultant who will be with you every step of the way from identifying your challenges, mapping out goals and tracking your progress. In addition, you’ll get a month supply of delicious, portioned food for every meal like our Cinnamon Swirl French Toast or our Baja-Style Chicken Quesadillas. Members following our program, on average, lose 1-2 lbs. a week.

What are you doing to be the healthiest version of you?

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Get Your Turkey at MOOYAH for Limited Time {Flash Giveaway}

Make Your Best Cake Tips