Jenny Volumizing: Cheesy Chicken Fajita Quesadilla

There is something about the new Jenny Craig menu.

The new foods have been SO DELICIOUS and SO SATISFYING!  They’ve also given me an opportunity to try some new creative recipes, including this one that I’m sharing today!

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

I must say, the new quesadilla is REALLY good on it’s own.  It’s cheesy and spicy.. and tastes like a major indulgence.  For some reason, when I eat it… I’m missing the veggies, so I decided to load it up!  Adding not only onions and peppers, but also a little spinach just to bulk it up!

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Cheesy Chicken Fajita Quesadilla

Serves 1

INGREDIENTS

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

1 package Jenny Craig Baja Style Quesadilla

1/4 red pepper, sliced

1/4 onion, sliced

1/4 cup fresh spinach, sliced

1/8 tsp. Penzey’s Fajita Seasoning

cooking spray

salsa

INSTRUCTIONS

1.  Cook quesadilla on a plate for 45 seconds.

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

2.  In a saute pan, cook your onion and pepper for about 3 minutes stirring frequently.  Add 1/8 tsp. fajita seasoning and mix well.

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

4.  Add spinach and sauté for an additional 1-2 minutes until the spinach wilts.  Note:  I made a little extra veggies for two quesadillas.  If you follow the ratios above, it should be perfect for one quesadilla.

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

5.  Move the veggies to a small bowl.  Open the quesadilla, and remove the chicken and cheese mixture.  Using a small spatula, mix the cheese mixture with the veggies and combine well.

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

6.  Place the mixture back in the tortilla.

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

7.  Heat your skillet to medium high heat and spray it again with cooking spray.  Return the quesadilla to the skillet, and good for about a minute on each side until browned and the insides cook well.

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

8.  Serve with your favorite salsa.  Note:  I used Trader Joe’s Organic Tomatillo and Yellow Chile Salsa.

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

Jenny Craig Volumizing Cheesy Chicken Fajita Quesadilla | No Thanks to Cake

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Caprese Salsa

By now, you likely know I love all things that begin or end with the word “caprese.”  And, today’s salsa is a new love…

Caprese Salsa | No Thanks to Cake

This weekend, I had some ladies over for a CAbi Party!  If you’ve never seen CAbi’s clothing line, you should definitely check it out.  Unique high quality pieces for the ladies… and I love the whole line!

My CAbi consultant Teri encouraged me to keep the food simple for the party, since most people don’t like to try on clothes when they are feeling full.  Well, I tried Teri, but I just can’t resist putting out delicious food for folks coming over to my place.  Of course, I put together a spread including this tasty salsa.

I have to tell you though, this salsa is INCREDIBLY easy to make and made with simple, simple ingredients.  I found the idea on Pinterest, and the recipe linked back to my blog designer Cassie over at Back to Her Roots.  I scaled down the recipe a bit, and wow… so delicious!

Caprese Salsa

Adapted from Back to Her Roots

Serves 16

INGREDIENTS

Caprese Salsa | No Thanks to Cake

3 cups diced ripe tomatoes, seeded

1/4 cup fresh basil, chopped

1 cup mozzarella balls, in water

1 Tbsp. extra virgin olive oil

1 tsp. balsamic vinegar

salt

pepper

INSTRUCTIONS

1.  Dice your tomatoes.  Note:  I find that removing the seeds makes for the best salsa/pico de gallo.

Caprese Salsa | No Thanks to Cake

2.  Prepare your basil.  Note:  I always like to dice my basil into ribbons, chiffonade style.

Caprese Salsa | No Thanks to Cake

3.  Combine tomatoes, cheese, and basil in a large bowl.  Note:  I sliced each perillini ball into quarters.

Caprese Salsa | No Thanks to Cake

Caprese Salsa | No Thanks to Cake

4.  Add olive oil and vinegar.

Caprese Salsa | No Thanks to Cake

Caprese Salsa | No Thanks to Cake

5.  Toss to combine.  Add salt and pepper to taste.  Store in the refrigerator before serving.  Note:  My suggestion is to make and serve the salsa within a few hours for the best flavor.  

Caprese Salsa | No Thanks to Cake

6.  Enjoy with pita chips, 34 degrees crackers, or a healthy tortilla chip.  Note:  I served mine with Trader Joe’s Reduced Guilt Wholegrain Pita Chips.

Caprese Salsa | No Thanks to Cake

Per 1/4 cup serving (not including chips):
CAL 43; CARB 1g; FAT 3g; PROT 3g; FIB 0g; WW Points Plus: 1

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Gooey Pumpkin Oreo Bars

I can’t believe how much I’m loving pumpkin season.  And, it’s incredibly hard to believe that I wasn’t really into pumpkin this time a few years ago…

Sparkly Pumpkins Hobby Lobby | No Thanks to Cake

Self-proclaiming myself “the pickiest human”, by now you shouldn’t be too surprised that I wouldn’t touch that orange fruit until I began my healthy journey.  Now, I’m all over it. And, I think this is the THIRD pumpkin recipe of the season here on NTTC.  Scroll all the way to the bottom of this post to see my pumpkin posts!

And… while you’re at it, take a look at these bad boys!

Gooey Pumpkin Oreo Bars | No Thanks to Cake

I’m sad to report…. there’s nothing healthy about this dessert.  Wait… I did use a can of pumpkin which is rich in Vitamin A, and the condensed milk is fat-free… but nope, not exactly a healthy recipe, friends.  But I promise they are DELICIOUS!!

I made them for a co-worker’s birthday, after he confirmed he liked pumpkin… and the whole team loved them!  PS… You will too!

Gooey Pumpkin Oreo Bars

From Inside Bru Crew Life

INGREDIENTS

Gooey Pumpkin Oreo Bars | No Thanks to Cake

1 spice cake mix
1 cup pumpkin puree, divided
1 egg
8 oz. mini Oreos
1 (14-oz) can fat-free sweetened condensed milk
1/2 teaspoon cinnamon
1 cup mini chocolate chips
INSTRUCTIONS
1.  Combine together the cake mix, 1/2 cup pumpkin, and the egg until a soft, sticky dough forms.
Gooey Pumpkin Oreo Bars | No Thanks to Cake
Gooey Pumpkin Oreo Bars | No Thanks to Cake
Gooey Pumpkin Oreo Bars | No Thanks to Cake
2.  Spray your hands with non stick spray and press the dough into a 9×13 baking dish that has been sprayed with the spray too.
Gooey Pumpkin Oreo Bars | No Thanks to Cake
3.  Top the dough with the mini Oreos.  Note:  I couldn’t find a small bag, only the family sized box.  I only used one layer of Oreos, and discarded the rest.
Gooey Pumpkin Oreo Bars | No Thanks to Cake
4.  Stir together the sweetened condensed milk, the remaining 1/2 cup pumpkin, and cinnamon.
Gooey Pumpkin Oreo Bars | No Thanks to Cake
Gooey Pumpkin Oreo Bars | No Thanks to Cake
Gooey Pumpkin Oreo Bars | No Thanks to Cake
5.  Drizzle all over the top of the cake.
Gooey Pumpkin Oreo Bars | No Thanks to Cake
6.   Sprinkle the chocolate chips on top.
Gooey Pumpkin Oreo Bars | No Thanks to Cake
Gooey Pumpkin Oreo Bars | No Thanks to Cake
7.  Bake at 350 degrees for 25-30 minutes. Let cool completely before cutting into 24 squares. Store in a sealed container on the counter.
Gooey Pumpkin Oreo Bars | No Thanks to Cake
Per 1/24th recipe serving:
CAL 205; CARB 29g; FAT 5g; PROT 3g; FIB 1g; WW Points Plus: 5
Divider
Here’s a few more ways to enjoy pumpkin this season!  Click the picture you want to try!
Healthy Pumpkin Pancakes | No Thanks to Cake
Pumpkin Spice Chocolate Chip Muffins | No Thanks to Cake
Whole Wheat Pumpkin Waffles | No Thanks to Cake

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Slow Cooker Cabbage Roll Stew

Before we take this post any further… I’ve got some exciting news!  These two are officially off the market, and are engaged!!

Tiffany Alex | No Thanks to Cake

On a somewhat gloomy morning, Alex surprised Tiffany at Union Station along with a group of her closest friends (from near and far, I might add!)  He got down on one knee, expressed his love, and she said… “Of course!” It’s incredible to have a chance to witness something like this.  Interestingly, some tourists went ahead and set up their camera and tripod and video’ed the whole thing, too.

Ahhh… Love.  So nice to see these two have found each other.

So… after brunch and when Denver skies decided to get remarkably gloomy, I came home and filled my crockpot…. with this.

Slow Cooker Cabbage Roll Stew | No Thanks to Ca

I’ve written before about Cabbage Rolls being the ultimate “comfort food” in my home.  When the twin towers came crashing down in 2001, I made cabbage rolls in my kitchen at my little apartment in Franklin, TN, while watching the coverage.  It’s warm, filling, and just tastes like a hug…. and most of all, I love them.  Let me also say, they’re saucy and (some may say) stinky… but I think they’re perfect!

The challenge I have is that I don’t always have the time it takes to make the traditional recipe, nor the desire to destroy my kitchen during the process.  So, this year, I’ve made a few different “easy” varieties.   While it still takes a while to cook, the prep time is significantly lower than the traditional, and you still get to enjoy the flavors.

Slow Cooker Cabbage Roll Stew

Serves 10

INGREDIENTS

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

1/2 head cabbage

1 lb. extra lean ground beef

1/2 cup brown rice

1/2 cup diced onion, more if desired

1 can sauerkraut, drained and rinsed

1 package turkey smoked sausage, diced

1 can tomato juice

salt and pepper

INSTRUCTIONS

1.  Saute the beef in a skilled until fully cooked.

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

2.  Place beef in a food processor and pulse (optional).

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

3.  Place ground beef in the crockpot, along with the diced smoked sausage.

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

4.  Add onion (extra if desired.)

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

5.  Coarse chop your cabbage and add that next.

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

6.  Add the sauerkraut and the rice, and stir to combine.

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

7.  Add the full canister of tomato juice, and stir once again.

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

8.  Turn on the slow cooker, and cook on low for 8 hours until the stew is done.

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

9.  Once done, dish out 1 cup servings and enjoy!

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

Slow Cooker Cabbage Roll Stew | No Thanks to Cake

Per 1 cup serving:

CAL 182; CARB 12g; FAT 7g; PROT 17g; FIB 3g; WW Points Plus: 4

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