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Members following our Classic program, on average, lose 1-2lbs per week. Typical weight loss on the Rapid Results program is 11.6 pounds in the first four weeks and 1-2 pounds per week thereafter.

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Showing content with the highest reputation since 09/18/2021 in all areas

  1. Day 1. I was able to start my intermittent fasting last night so started with recharge bar, which tasted fantastic. Then breakfast pumpkin loaf. I have my call with my coach tomorrow so I made a tiny mistake thinking low fat cottage cheese is a milk.. oops, it's not, but still feel great about the restart. When I started for the second time in early 2020 pre-pandemic. I lost about 20 pounds. I'm happy to say that I'm still down 13.6 pounds from where I started. The first time I did Jenny about 10 years ago, I lost 30 pounds and kept off for about 8 years, when I let the fun of life sabotage my work. As I get older, I find that it's easier to do the things I love, like travel when I'm my ideal weight. I'm blessed to not have any chronic illnesses. So Day 1 off to a great start.
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  2. Hi Everyone, Tomorrow will be my first day. I am excited about the weight loss journey. Excited to see the pounds melt away!
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  3. Pre-start: Logging my journey this time. Today is Day -1, I start tomorrow, 9/22/21. Looking forward to following the plan to the letter. My goal is to be healthy and strong.
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  4. So I’m starting tomorrow. My food came after I talked to my coach. On my menu it says a breakfast and a Jenny Craig Shake. I didn’t get any shakes. What do I substitute for it? I don’t live by a center so I can’t just drop in.
    1 point
  5. Photo by zekeriya karatas on iStock Asian Veggie Bowl Serves 1 Pairs great with Beef Teriyaki Savory Asian-inspired flavors from sesame oil, soy sauce and rice wine vinegar are quickly stir-fried with a mix of colorful, fresh veggies in this quick and delicious dish. Ingredients: 1 teaspoon sesame oil ½ cup chopped zucchini ½ cup chopped mushrooms ¼ cup chopped red pepper ½ teaspoon low-sodium soy sauce ½ teaspoon rice wine vinegar Juice from ¼ lime Garnish: mung bean sprouts, chopped cilantro and sesame seeds Cooking instructions: With wok or sauté pan over medium-high heat, add oil. When the oil is heated, add zucchini, mushrooms and red pepper and stir to disperse oil. Cook until veggies are tender to your liking. In a small bowl, whisk soy sauce, vinegar and lime juice. Put veggies in a bowl, pour on sauce and garnish with mung bean sprouts, cilantro and sesame seeds. Photo by lauraag on iStock Asparagus and Cherry Tomato Salad Serves 1 Pairs great with a Classic Cheeseburger Crisp asparagus spears and juicy tomatoes are the stars of this tasty veggie salad, which gets a zesty kick from a homemade mustard vinaigrette. Ingredients: 3 spears asparagus 2 cups salad greens mix with herbs (or add chopped dill to your favorite greens) 8 cherry tomatoes ½ teaspoon spicy brown mustard 1 teaspoon red wine vinegar Freshly ground black pepper Cooking instructions: Blanch asparagus by steaming on the stove or in the microwave until al dente, and then put in ice water to stop cooking. Drain and chop asparagus, and then place on a bed of herbed greens. Slice cherry tomatoes in half. Squeeze the juice from 4 tomato halves into a small bowl and whisk with the mustard, vinegar and pepper to make the dressing. Top the salad with the tomatoes and dressing, toss and serve. Photo by LauriPatterson on iStock Roasted Broccoli and Brussels Sprouts with Shallots Makes 2 servings Pairs great with a Loaded Baked Potato Get your greens with a roasted version of some of our favorite veggies. A squeeze of fresh lemon juice adds bright citrus flavors. Ingredients: 1 cup bite-sized broccoli crowns 1 cup halved Brussels sprouts ¼ cup sliced shallots Spray oil Wedge of lemon Cooking Instructions: Preheat oven to 425 F. On a baking sheet lined with parchment paper, spread out the broccoli and Brussels sprouts. Top with shallot slices. Spray lightly with oil and toss veggies gently on the pan with tongs. Roast veggies for 20 minutes, tossing halfway through. Plate the veggies and give them a squeeze of lemon. Photo by Christian-Fischer on iStock Mushroom Soup Makes 2 servings Pairs great with a Chicken Ranch Melt This simple vegetarian soup might be the fastest one you’ll ever make! Earthy mushrooms pair perfectly with spicy red pepper flakes and savory broth. Ingredients: 1 teaspoon olive oil ¼ cup chopped onions 1½ cup chopped mushrooms 2 cups low-sodium broth ¼ teaspoon red pepper flakes (or more if you like spice) ¼ cup chopped parsley Cooking Instructions: Place a small soup pot over medium heat and add oil. Add onions and sauté until they start to soften. Add mushrooms and continue sautéing for a few minutes, until the onions and mushrooms start to brown. Add the broth and red pepper flakes, and bring to a boil. Reduce heat and simmer for 20 minutes. Turn off heat, add parsley and let sit a few minutes before serving. Photo by RazoomGames on iStock Stewed Tomatoes and Peppers Makes 2 servings Pairs great with a Chicken Burrito Cook tomatoes and peppers low and slow with vegetable juice for a hearty dish that’s extra delicious with a splash of hot sauce and fresh herbs. Ingredients: 1 14.5-ounce can diced tomatoes 1 ½ cups chopped bell peppers (include a colorful mix) ¼ cup low-sodium vegetable juice Cooking Instructions: Put all the ingredients in a small soup pot and bring to a boil. Lower heat and simmer for 20 minutes. Serve like a soup, ladle over a complementary dish, or strain the tomatoes and peppers to enjoy as a side dish. Are you tired of meal prepping for weight loss? Jenny Craig takes the guesswork out of meal prep with delicious meal plans that fit your lifestyle. Book your free appointment to get started today! Nicki Miller Nicki is a journalist with expertise in healthy eating and exercise. She is the former editor-in-chief of Competitor Running and managing editor of Women's Running magazines and writes articles and crafts recipes for a variety of websites and publications. She also loves cycling, making music and is wild about cats, dogs and other animals. Favorite healthy snack: anything with nut butter! Reviewed by Briana Rodriquez, RDN Briana is a Registered Dietitian Nutritionist and Certified Personal Trainer for Jenny Craig, based in Carlsbad, California. She is passionate about utilizing food as functional and preventative medicine. Guided by a simplistic and optimistic approach, Briana’s philosophy is to help people improve their health and achieve their goals through the development of sustainable habits to live a healthy life. In her free time, you can find her strength training, indoor cycling, coffee tasting, and at local eateries with her husband and two dogs. Favorite healthy snack: peanut butter with celery alongside a grapefruit-flavored sparkling water (so refreshing!)
    1 point
  6. Hide Your Veggies To bulk up the nutrition in your smoothie, you can add as much non-starchy vegetables as you’d like! Spinach, kale, romaine lettuce, and carrots are perfect, healthy additions to your smoothie. You can even include beets, zucchini, and squash. Check the Jenny Craig list of Free Foods for more ideas and experiment with what vegetables you can easily hide in your smoothie. Vanilla Cream and Banana Shake This smooth, creamy smoothie is a satisfying way to calm a craving for a fast-food shake. Bananas are a great source of potassium! Add a couple handfuls of your favorite greens, including kale and spinach, to this smoothie to increase your intake of Vitamin K. What you need: 1 Jenny Craig Vanilla Cream Shake Mix 1 cup water ½ frozen banana ½ cup ice 1 Jenny Craig Breakfast Syrup Mix all ingredients in the blender and enjoy! Chocolate Dream Shake with Berries Pump up the antioxidants in your diet by including mixed berries in your smoothie. This rich shake indulges your chocolate craving with extra hot cocoa mix added, too! Yum! Blend together: 1 Jenny Craig Milk Chocolate Delight Shake Mix 1 cup water ¾ cup frozen mixed berries ½ cup ice 2 Tbsp sugar-free hot cocoa mix Peaches and Cream Smoothie For the taste of summer, blend up this delicious peach smoothie using just one Jenny Craig Vanilla Cream Shake and vitamin-packed frozen peaches. Add a dash of cinnamon before blending. Cinnamon contains calcium and iron! If you have fresh garden carrots, include this sweet vegetable in the smoothie for a boost of beta-carotene. Ingredients: 1 Jenny Craig Vanilla Cream Shake Mix 1 cup water ½ cup frozen peaches ½ cup ice ½ teaspoon cinnamon Throw these four items and your non-starchy vegetable of choice into the blender and enjoy. Chocolate Covered Strawberry Smoothie You don’t have to wait until Valentine’s Day to enjoy chocolate-covered strawberries! This smoothie combines Jenny Craig’s Chocolate Dream Shake with fiber and vitamin-rich frozen strawberries. Add a handful of spinach to help fight off osteoporosis and heart disease. Mix together in a blender: 1 Jenny Craig Milk Chocolate Delight Shake Mix 1 cup water ¾ cup frozen strawberries ½ cup ice 2 Tablespoons sugar-free strawberry syrup
    1 point
  7. If you are on the Jenny Craig program, check with your consultant before making any swaps or changes to your plan to ensure you stay on track! Makes 8 servings. Ingredients: 1 Jenny Craig Apple Cinnamon Oatmeal 1 packet Jenny Craig Breakfast Syrup ½ cup walnuts ½ cup unsweetened shredded coconut 2 tablespoons flax seed ½ teaspoon ground cinnamon ½ teaspoon vanilla extract 4 ripe pears Whipped topping, for serving Instructions: Preheat oven to 350 F. In a food processor, combine the oats, walnuts, shredded coconut, flax seeds, and cinnamon. Pulse until finely ground. Add the vanilla, and pulse until just combined. The mixture should hold together when squeezed between your fingers. Cut the pears in half lengthwise. Using a tablespoon, scoop out the cores. With a paring knife, cut a “v” shape around the edges of the stem, cutting downward on an angle. Remove the stems. Set the pears in a baking dish, cut-side up. Fill each with ¼ cup (30 grams) of the crumble topping, pressing lightly into the pears. Bake for 15 minutes, or until the topping is golden brown and the pears are tender when pierced with a paring knife. Add whipped topping and a drizzle of Jenny Craig syrup, if desired. Serve immediately. Enjoy!
    1 point
  8. Simply Inspired Pumpkin Cupcake Recipe Serves 1 Per Serving: 2 starch Ingredients Jenny Craig Vanilla Buttercream Cupcake Pumpkin pie spice 1 tablespoon nonfat whipped topping* Instructions: Separate cupcake frosting from base. Set aside. Slice cupcake base in half horizontally. Place one half of cake base in jar. In small bowl, mix pumpkin pie spice with buttercream frosting and nonfat whipped topping. Add dollop onto cake base. Add second cake base to jar. Top with remaining whipped topping mixture and sprinkle with pumpkin pie spice. Enjoy every bite of these delicious pumpkin cupcakes! *Classic Program only. Check with your consultant before making any swaps or changes to ensure you stay on track!
    1 point
  9. Serving size: 1 Elevated Burger Per serving: 2 starch, 1 ½ protein, 1 ½ fat, 1 limited, 1 fruit (BBQ Crisps are an additional 1 starch & 1 fat) Ingredients: Jenny Craig Turkey Burger 1 tablespoon teriyaki sauce 1 pineapple slice (canned or fresh) Lettuce, tomato, and onion to taste Instructions: Slightly brown pineapple on heated pan or grill. Prepare Jenny Craig Turkey Burger according to instructions on package. Brush teriyaki sauce onto burger patty and top with pineapple slice. (Optional: top with lettuce, tomato, onion, etc. and garnish with a pickle) Enjoy!
    1 point
  10. It’s been over a month without Fish & Chips on the menu. I love fish and that once-a-month can of tuna salad just isn’t enough. Are there any plans for some other fish entree? Thanks
    0 points

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