Jenny Volumizing: Chicken Fajita Tostada Cups

After Friday night’s food fest, I absolutely knew that I wanted to jump RIGHT BACK on track on Saturday.

I’ve been doing so well eating healthy and living “in the zone.” After a healthy breakfast and lunch, I wanted to get a little creative with dinner, while still staying on plan and on track.  Here’s what I came up with…

Chicken Fajita Tostada Cups | No Thanks to Cake

Don’t they look amazing???  My dad sent me a set of the Perfect Tortilla pans a few months back, but I’d never used them until Saturday night!  While these little pans seem gimmicky, they’re really awesome.  I can only imagine that kids would love these little boats, and the kid in me was VERY happy with them.  Click here for more details on the product.

Chicken Fajita Tostada Cups | No Thanks to Cake The Jenny Craig Chicken Fajita kit is one of my favorite ways to create sassy, volumized meals.  I LOVE Mexican flavors, so this one was super fun to play with.  I also used some of my new faves from Trader Joe’s in this dish to add a little flavor.  End result:  Fantastic, satisfying meal.  And, now I wish I had more fajitas in my freezer…

 

Chicken Fajita Tostada Cups

Serves 1

INGREDIENTS

Chicken Fajita Tostada Cups | No Thanks to Cake

1 pkg. Jenny Craig Chicken Fajita dinner

1/4 red onion, sliced

1/4 red pepper, sliced

cooking spray

1 wedge Laughing Cow Cheese – Queso Fresco and Chipotle flavor

2 Tbsp. Trader Joe’s Corn and Chile Salsa

2 tsp. Trader Joe’s Guacamame – Spicy Edamame Dip

Two sliced cherry tomatoes

Shredded butter lettuce

INSTRUCTIONS

1.  Preheat your oven to 350 degrees.

2.  Prepare your tortillas for baking.  Spray your pans with cooking spray and press the thawed tortillas into the pans.  Top with a spritz of cooking spray.  Place in the oven and bake for 15 minutes.  Keep your eye on them so that they don’t burn.  Note:  If you don’t have these pans, this post has some great alternatives you can use!

Chicken Fajita Tostada Cups | No Thanks to Cake

3.  While your tortillas bake, sauté your fresh onion and pepper in a pan prepared with cooking spray.  Cook for 3-5 minutes or until they begin to get a little char on them.  Note:  I always add a little extra veggies to my Jenny food.  It just “volumizes” the dish, making more to enjoy!

Chicken Fajita Tostada Cups | No Thanks to Cake

Chicken Fajita Tostada Cups | No Thanks to Cake

4.  Add your frozen fajita mix and cook until warmed through, and then cook a few minutes longer.  Add fajita seasoning packet to add flavor.  Note:  I like to cook my fajitas a little longer than the package suggests.  Again, to add a little char to the vegetables and to give it that “restaurant flavor.”

Chicken Fajita Tostada Cups | No Thanks to Cake

Chicken Fajita Tostada Cups | No Thanks to Cake

5.  Move your fajita mixture to a small bowl, and stir in a wedge of Laughing Cow Cheese.

Chicken Fajita Tostada Cups | No Thanks to Cake

Chicken Fajita Tostada Cups | No Thanks to Cake

6.  Fill your baked tortilla cups with the fajita mixture.

Chicken Fajita Tostada Cups | No Thanks to Cake

7.  Top with corn salsa, shredded lettuce, and tomatoes.  Add a dollop of Guacamame (just 35 calories for 2 Tbsp! – – For this recipe, I just used 2 tsp.)

Chicken Fajita Tostada Cups | No Thanks to Cake

Chicken Fajita Tostada Cups | No Thanks to Cake

8.  Serve and enjoy!!  I wasn’t really sure how to eat it, so I picked it up like a taco, and then ended up finishing it up with a fork. 

Chicken Fajita Tostada Cups | No Thanks to Cake

Chicken Fajita Tostada Cups | No Thanks to Cake

Chicken Fajita Tostada Cups | No Thanks to Cake

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Comments

  1. Marion says:

    This recipe is so goin on my try list on Pinterest! Thanks

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