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!)

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!

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!

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!