Makes 1 serving (Jackfruit makes about 4 half-cup servings.)
Total Per Serving: 2 ½ starch, 1 ½ protein, 1 fat, ½ fruit

Ingredients: 

• 1 17-oz. can green jackfruit in water or brine, rinsed and drained 
• ½ teaspoon ground cumin
• ½ teaspoon paprika, regular or smoked
• ⅛ teaspoon onion powder
• 1 tablespoon olive oil
• ¼ cup barbecue sauce
• Jenny Craig Loaded Baked Potato

Instructions:

1. Rinse and drain the canned jackfruit well. Remove and discard any seeds from the jackfruit pieces. Use your fingers or a fork to tear apart the larger pieces of jackfruit to "shred" them. Also, you can discard or finely chop any larger, tougher stem-like pieces.
2. Heat the oil in a large skillet. Add the jackfruit and spices, stirring them together. Cook for about 3 minutes, or until the spices are fragrant and the jackfruit is browned slightly. 
3. Add the barbecue sauce. If needed, add water or vegetable broth to thin out the sauce enough to cover everything. Reduce the heat to medium-low and cover the pan. Cook for 5 minutes, then remove the lid, return the heat to medium again, and continue simmering for about 5 more minutes, until the sauce is nicely thickened.
4. Heat up the Loaded Baked Potato according to package and fill with ½ cup of jackfruit. Serve hot, garnished with chopped green onions or chives if desired. Refrigerate the remaining jackfruit to add to another meal.

Exchanges: 

• 1 17-oz. can green jackfruit in water or brine, rinsed and drained – 1 ½ Fruit
• ½ teaspoon ground cumin – Fresh & Free
• ½ teaspoon paprika, regular or smoked – Fresh & Free
• ⅛ teaspoon onion powder – Fresh & Free
• 1 tablespoon olive oil – 2 ½ Fat
• ¼ cup barbecue sauce – 2 Starch
• Jenny Craig Loaded Baked Potato – 2 Starch, 1 ½ Protein, ½ Fat
• BBQ Jackfruit = 1 ½ fruit, 2 ½ fat, 2 starch
• Jackfruit makes approximately 4 half-cup servings = ½ fruit ½ fat, ½ starch