While not one of my formal resolutions because it’s more of a lifestyle change, I am back on plan with Jenny Craig as the New Year begins. I need to lose those pesky lbs I gained back, and I’d like to hit my goal during the 1st quarter of the year. I know that Jenny Craig will get me there!
Like most weight loss plans, Jenny has revised their program ever so slightly for the new year with the introduction of “My Days” to their plans. I am personally a HUGE fan of “My Days” as it offers a little extra flexibility within the program. As opposed to the traditional 3 meals a day + 1 snack a day of Jenny Cuisine, the “My Days” program allows you to take two days a week where you eat non-Jenny food, and exercise great choices to eat within your calorie limit.
Why do I like this? I love this because it makes you think about what you will eat in the real world, and challenges you to make good decisions. End of day, we have to be able to eat in the real world in our days after Jenny, and practicing early is bound to bring Jenny clients greater success. When I first started the program, my JCC was very flexible with me and helped me to plan many “My Days” due to my travel schedule. I was nervous about making exceptions to the program so early on, and now Jenny has this flexibility baked into the program. Well done, Jenny. Well done!
With my re-commitment to Jenny, I’m going to posting more of the creative recipes that I posted in my early days on JC. One of the things that made me successful on the program early on was my ability to VOLUMIZE many of the Jenny dishes. I plan to utilize this strategy as I move on to losing this last 14 lbs as well!
My first Creative Recipe of the new year was actually inspired by one of the NTTC Facebook page fans. (Do you follow NTTC on FB? It’s such a fun little community. Click the Facebook icon at the top right-hand side of the screen to follow or click here.) Kathleen mentioned to me that she has been turning the JC Chicken Fajitas into Buffalo Chicken Pizzas… whoa! Why didn’t I think of that???
Turns out, I didn’t have to.. as Kathleen shared it a few weeks back. I made it last night, and holy wow! This is a good one.
By now, you guys know that I’m a buffalo sauce lover: I’ve made Buffalo Chicken Salad and Buffalo Chicken Fettucine with Jenny Cuisine in the past… it only makes sense that I bring you another JC Buffalo treat.
If you are NOT a Jenny Craig customer and still want to enjoy those yummy buffalo chicken flavors, click on these recipes for other versions of buffalo deliciousness: Buffalo Chicken Flatout Pizza and HG’s Buffalo Chicken Fajita Salad
Buffalo Chicken Fajita Pizza
1 package Jenny Craig Chicken Fajitas
1 Tbsp. Buffalo Wild Wings Spicy Garlic Sauce
½ Tbsp. Frank’s Hot Sauce
1/3 cup Kraft 2% Shredded Mozzarella
1 Tbsp. Kraft Light Ranch dressing
1. Preheat oven to 375 degrees,
2. Saute frozen chicken and fajita vegetables in a sauté pan per package instructions. Discard fajita seasoning packet. Remove from heat once fully cooked.
3. Defrost tortillas in the microwave, by cooking them for 15 seconds. Note: They don’t have to thaw completely, as you’ll be baking them.
4. Place tortillas on a baking sheet, sprayed with cooking spray.
5. Split hot sauces between the two tortillas, as the pizza’s sauce.
6. Add ½ of the chicken and vegetables mixture to each of the tortillas.
7. Top each pizza with 1/6 cup of cheese (1/2 of the recommended cheese)
8. Bake in the oven for 13 minutes. Optional: Broil for a few minutes after the 13 minutes has expired if you like your cheese brown and bubbly (which I do.)
9. Top pizza with tomatoes and green onions, and drizzle with light ranch.
10. Slice your pizza and serve!
This recipe is really good, and the bonus is that you get to eat TWO pizzas. I tend to like larger portions and this setup fooled me into believing that I was eating more.
Try this recipe out and definitely let me know what you think! Thanks, Kathleen, for this fantastic idea!