recipe ebookMel B

Mel B

Hi there, I’m back to tell you how Jenny Craig worked for me!

After reaching my goal weight over 2 years ago, I have maintained it by using the lessons my consultant taught me. I was educated on how to work in healthy eating around my lifestyle and manage dining out, birthday parties, travelling and cooking for me and my family.

My consultant was with me every step of the way, sharing the emotional and physical benefits of healthy eating and helping me achieve my goals and maintain my goal weight for the long term.

Jenny provides the convenience of healthy and delicious pre-prepared meals, which you can add fresh fruit and veggies to (and a touch of your own personal flair!). Here are some flavoursome recipes that have been chosen by the Jenny Craig Dietitians, Lara (another successful client like myself) and one of my favourite meals! I hope these healthy recipes inspire you to create delicious and nutritious meals for you and your family!

Love,

Banana Pancakes with Berry Compote

1 sachet Jenny Craig Wholemeal Pancakes1 small banana (over-ripe banana is perfect)Cinnamon, to taste1 cup mixed berries1 tbsp fat free yoghurtSpray oil

1. Prepare the pancake mixture according to packet instructions. Mash the banana well, and mix into the pancake mixture. Add a sprinkle of cinnamon and stir to combine.

2. To make the berry compote, mix the berries in a small saucepan with a couple of tablespoons of water. Cook on a low heat until the berries have softened and a syrup has formed. If you like a sweeter compote, you can mix in a dash of natural sweetener.

3. Meanwhile, heat a large non-stick fry pan and lightly coat with spray oil. Pour the pancake batter into the pan – it should yield 3 medium pancakes, or 2 large pancakes. Cook pancakes for approximately 3-4 minutes on either side, or until nicely browned.

4. Top the cooked pancakes with berry compote and yoghurt. Enjoy!

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Mel B LOST 16KGIN 5 MONTHS^

Mel B’s favourite recipe

^Individual results may vary.

Beef burger

1 Jenny Craig Beef Burger1 slice tomato1 slice beetroot1 slice pineapple1 slice reduced fat cheese Lettuce

1. Cook burger according to packet instructions.2. Remove the top half of the burger bun, then place

the cheese, tomato, beetroot, pineapple, and lettuce on top of the meat patty. Place the top half of the burger bun on top and enjoy!

1 Jenny Craig Beef Burger½ jalapeño, sliced½ red capsicum¼ red onion, finely sliced1 slice tomato1 slice reduced fat cheese Rocket

1. Preheat oven to 180°C. Place capsicum skin side up on a lined baking tray, and roast in the oven for 20 minutes. Leave capsicum to cool, and then remove skin from the capsicum.

2. Meanwhile, cook burger according to packet instructions.

3. Remove the top half of the burger bun, then place the cheese, tomato, onion, capsicum, jalapeño and rocket on top of the meat patty. Place the top half of the burger bun on top and enjoy!

1 Jenny Craig Beef Burger1 tsp Dijon mustard½ brown onion, sliced1 slice tomato1 slice reduced fat cheese SpinachSpray oil

1. Lightly coat a fry pan with spray oil, then slowly cook the onions over a low heat for 5 minutes, or until caramelised.

2. Meanwhile, cook burger according to packet instructions.3. Remove the top half of the burger bun, then place the

cheese, tomato, onion and spinach on top of the meat patty. Spread the mustard on the top half of the burger bun, before placing the top half back on top of the burger. Enjoy!

3 DIFFERENT WAYS TO BOOST YOUR BURGER

Aussie

Mexican

Caramelised Onion

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HAm & Veggie Pizza

1 Jenny Craig Ham & Veggie Pizza¼ cup mushrooms, sliced¼ cup pineapple, cut in to small chunks½ cup rocket

1 red capsicum, seeds removed and chopped into slices 1 eggplant, chopped into cubes 1 red onion, cut into wedges 1 punnet of cherry tomatoes, cut in to halvesGarlic powderSpray oil½ cup fresh basil leaves Balsamic vinegar Pepper

1. Preheat oven to 190°C (170°C fan forced). Remove pizza from packaging and film and place on a lined baking tray.

2. Top pizza with mushroom and pineapple. Cook in the oven for 10-12 minutes.

3. Garnish the pizza with the rocket, and then cut into slices.

4. Serve immediately with a side salad (see below).

1. Preheat oven to 190°C. 2. Place capsicum, eggplant, onion and

tomatoes on a lined baking tray. Sprinkle with garlic powder and lightly coat with spray oil. Cook in oven for 20 minutes.

3. Serve roasted vegetables with fresh basil, a drizzle of balsamic vinegar and pepper.

dress up your new pizza

Roasted Vegetable Salad - a nice side with your pizzaSERVES 2

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spiced carrot salad - a perfect accompaniment

cauliflower & leek soup - a perfect starter

Spaghetti and Meatballs

3 garlic cloves, chopped1 leek, sliced (white and light green parts only)1 large cauliflower, roughly choppedSpray oil1L vegetable stock (salt reduced)Pepper, to taste1 bay leaf1 cup skim milk

1. Lightly coat the base of a large pot with spray oil.2. Add the garlic and leek, and sauté over a medium heat for 3

minutes.3. Add cauliflower and continue to sauté for another 2 minutes.4. Add the vegetable stock, bay leaf, and pepper to taste.5. Bring to the boil, then reduce the heat and allow to simmer

gently for 30 minutes, or until cauliflower is cooked through.6. Remove the bay leaf, and then blend soup to the desired

consistency. Add the skim milk and stir through until warmed, for a creamier soup.

Beef & Ale Stew

6 large carrots1 large onion, finely chopped1-2 tbsp harissa½ tsp ground cumin½ tsp caraway seeds (ground)Pinch of salt ½ tsp sweetener3 tbsp apple cider vinegar1 large handful rocket1 large handful spinach

1. Preheat oven to 180°C. Cut the carrots into evenly sized sticks (about 1cm width). Place carrots on a lined baking tray and lightly coat with spray oil. Bake for 30 minutes, or until carrots are just tender.

2. While the carrots are cooking, lightly coat a fry pan with spray oil. Add the onion and cook over a medium heat for 15 minutes, or until browned and slightly crispy.

3. Place the carrots and onion in a large bowl, and add the harissa, cumin, caraway, salt, sweetener and vinegar. Toss well to evenly coat the carrot and onion in the seasoning. Set aside for 20-30 minutes to let the flavours develop.

4. Toss through the rocket and spinach, and serve!

SERVES 4

SERVES 4

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Mixed green salad with mustard dressing

100g snow peas, trimmed, halved150g sugar snap peas, trimmed150g green beans, trimmed1/3 cup fresh mint leaves50g baby spinach50g baby rocket1/3 cup pepitas, toasted

Mustard dressing:1 tbsp olive oil1 tbsp red wine vinegar1½ tbsp American mustard

1. Place oil, vinegar and mustard in a screw-top jar. Season with salt and pepper. Shake vigorously until ingredients come together. Secure lid. Refrigerate.

2. Cook peas and beans in a saucepan of boiling water for 1-2 minutes or until just tender. Immediately rinse under cold water. Drain.

3. Place peas, beans, mint, spinach, rocket and pepitas in a bowl, and toss to combine. Dress salad just before serving.

Lara LOST 20KGIN 8 MONTHS^

Lara’s favourite salad recipe

SERVES 6

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^Individual results may vary.

For more delicious recipes check out the Jenny Craig Blogwww.jennycraig.com.au/blog