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…
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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
1 pkg. Jenny Craig Chicken Fajita dinner
1/4 red onion, sliced
1/4 red pepper, sliced
2 tsp. Trader Joe’s Guacamame – Spicy Edamame Dip
Two sliced cherry tomatoes
Shredded butter lettuce
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!
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!
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.”
5. Move your fajita mixture to a small bowl, and stir in a wedge of Laughing Cow Cheese.
6. Fill your baked tortilla cups with the fajita mixture.
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.)
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.