Jenny Volumizing: Chicken Fajita Fettuccine

Since I’ve been back on Jenny, I’m back on my kick of creating inventive “volumized” creations using Jenny cuisine.

To see my full listing of Jenny Volumizing Recipes, click here.  To see my latest creation, see below!

Chicken Fajita Fettuccine | No Thanks to Cake 

This recipe really transformed the fettuccine from its original state.  You almost can’t even tell that it was the creamy chicken fettuccine from Jenny Craig.  Instead, it tasted like an insanely flavorful Mexican pasta dish, about 2 times the original size!  Yum, yum!

Chicken Fajita Fettuccine

Serves 1


1 package Jenny Craig Chicken Fettuccine

2 Tbsp. salsa

1/2 tsp. taco seasoning

cooking spray

1/4 green pepper, sliced

1/2 small red onion, sliced

1/4 cup spinach, shredded

1/4 cup diced tomatoes


1.  Saute your peppers and onions in a small skillet, prepared with cooking spray until tender.

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

2.  Cook your Jenny dinner per package instructions

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

3.  While the Jenny dish cooks, prepare your veggies for the meal.  Note:  I used sliced grape tomatoes, as I had them on hand.  Any type of tomato will work.

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

4.  Move fettuccine to a medium mixing bowl.  Add 2 Tbsp. of your favorite salsa to the bowl.

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

5.  Add taco seasoning and stir to combine.

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

6.  Mix in your peppers, onions, spinach, and tomatoes.

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

7.  Move to a serving dish, and enjoy!!   Add a dollop of homemade guacamole to the mix, if desired.  

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

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Weight Watchers Gruyere-Spinach Lasagna for One

A few weeks ago,  Kathleen, who’s been reading NTTC from the very beginning, emailed me and said she had found a cookbook for me that she wanted to send my way.

Completely flattered and having known Kathleen for a long time, I was shocked to find that her box had so much more in it than the cookbook she mentioned!  Check out all this loot!

Fun jewelry, a jar of marshmallow fluff (since I had mentioned I’d never had a fluffernut sandwich) and two cookbooks!  Thanks again, Kathleen, for sending such a sweet care package!  I say it all the time, but I truly have the BEST READERS!

Today’s recipe is the first that I’ve cooked from the new cookbooks, and I decided to try the lasagna from the Simply Solo cookbook.

I’m not a HUGE lasagna fan, but this one sounded amazing.  Gruyere, Spinach, fresh tomatoes, cream sauce… and, truthfully, I’d never baked anything in this cute Fiesta casserole dish and it gave me a chance to try it out!

The end result:  Perfect portion, with no option to eat another piece.  And, a creamy pasta dish with some of my favorite veggies.  Of note, without the ricotta cheese and mounds of mozzarella, the lasagna did not hold its form as well as traditional lasagna, but the taste made up for it! 

Weight Watchers Gruyere-Spinach Lasagna for One

From Weight Watchers – Simply Solo Cookbook

Serves 1


1 whole wheat lasagna noodle

1 cup 1% (lowfat) milk

2 tsp. all-purpose flour

2 Tbsp. shredded Gruyere cheese

1/4 tsp. dried thyme

2 pinches salt

pinch ground nutmeg

1 tsp. olive oil

1 garlic clove, minced

2 cups loosely packed baby spinach

1 plum tomato, seeded and chopped

1 Tbsp. finely grated Parmesan cheese

crushed red pepper flakes (optional)


1.  Cook lasagna noodle according to package directions, adding salt if desired.  Note:  I broke my noodle before I cooked it, but I think it would have looked prettier had I cut it after cooked into 3 pieces.

2.  Preheat broiler.  Spray small (8 oz) flameproof casserole or gratin dish with nonstick spray.

3.  Meanwhile, to make sauce, whisk together milk and flour in a small saucepan until smooth.  Cook over medium heat, whisking constantly, until mixture comes to boil and thickens, about 5 minutes.  Note:  I used skim milk because it’s what I had.  Next time, I’ll use 1% per the recipe’s instructions to make the sauce a little thicker.

4.  Remove from heat.  Add Gruyere, thyme, 1 pinch of salt, and nutmeg.  Whisk until cheese has melted.  Set aside.

5.  Heat oil in a medium skillet over medium heat.  Add garlic and cook, stirring constantly, until fragrant (1 minute.)  Add spinach and remaining pinch of salt.  Cook, stirring constantly, until spinach is wilted about 1 minute.  Transfer to plate.

5.  Cut lasagna noodle into 3 pieces.  Place 1 piece of noodle in prepared casserole dish.

6.  Top with half of spinach and half of tomato; then 1/3 cup of remaining sauce.  Sprinkle with crushed red pepper (optional.)

7.  Top with remaining piece of noodle and remaining sauce.  Sprinkle with Parmesan and red pepper flakes, if desired.

6.  Broil 5 inches from broiler until sauce is bubbly and cheese is lightly browned, about 2 minutes.

Per entire recipe serving:

CAL 361; CARB 41g; FAT 14g; PROT 20g; FIB 7g; WW Points Plus: 9

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HG’s Easy Macaroni and Cheese

Last week, Julie shared that her favorite way to eat Laughing Cow Cheese is to make it into Hungry Girl Macaroni and Cheese.

WHAT??  Macaroni and cheese with Laughing Cow??  A few months back I was on a Mac and Cheese hunt, and I can’t believe I didn’t find this recipe then!

Thanks, Julie, for introducing me to this amazing recipe that I’m sharing with you all today!  The original recipe makes enough for 4 servings, but my version is just for one.  I also “volumized” my portion by adding some extra fresh broccoli to the mix.

While some consider mac and cheese to be a side dish, this dish has enough volume to be a full meal.  Totally up to you, but that’s my recommendation!

Hungry Girl’s Easy Macaroni and Cheese

Inspired by Hungry Girl

Serves 1


2 oz. uncooked high fiber or whole wheat pasta

1/2 to 1 cup fresh broccoli, chopped

1 container Green Giant Just for One Frozen Broccoli with Cheese Sauce

1 wedge Laughing Cow Cheese, Light Swiss flavor

salt and pepper, to taste


1.  While the water boils for your pasta, cook your broccoli in the microwave.  Note:  I cook my broccoli in a simple ziplock bag with a little bit of water, cooking it for about 1-1.5 minutes until done.

2.  Cook pasta per the package instructions and drain.  Note:  I always recommend measuring out your pasta with a food scale.  Different shaped and types of pastas weigh in differently.  The High Fiber Barilla Mini Rotinis I used only took THREE minutes to cook – - AMAZING!

2.  While the pasta is cooking, cook your Broccoli and Cheese in the microwave at the same time.

3.  While the pasta and broccoli and cheese are cooking, combine the Laughing Cow Cheese and broccoli in a bowl.

4.  Combine the broccoli, cooked pasta, broccoli, and Laughing Cow Cheese in a bowl.

5.  Once combined, add salt and pepper to taste.  Move to a bowl and enjoy!

Per entire recipe serving:

CAL 275; CARB 51g; FAT 4g; PROT 10g; FIB 9g; WW Points Plus: 7


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Summer Pasta Salad with Baby Greens

Part of my fun weekend that I described yesterday included a cookout with my friends Deb and Matt on Saturday night.  They have the most fantastic “party patio” as they call it… which lends to fabulous entertaining and has also given me a backyard to aspire to if I ever decide to “grow up.”

They prepared kabobs for the night and introduced me to the most amazing curry sauce (which I’m sure I’ll introduce you to at some point.)  My contribution was another amazing salad I’ve been eyeing.

This salad has officially knocked down all others, and is now my absolute favorite for potlucks.  It’s loaded with baby greens, pasta, and the most flavorful, simple dressing.  If you throw a party, don’t be surprised if this is what I bring!

This post would NOT be complete without me mentioning one other thing that showed up at this potluck:  Key Lime Pie.  My friend Alecia (who introduced me to the Watermelon Gazpacho recipe I shared last summer) brought a gorgeous Key Lime Pie, and I decided to try it.

How have I never tried Key Lime Pie??  Holy fresh deliciousness!  I’m officially a fan and have since scoured  the internet to find a healthier version of this pie.  Stay tuned for more.  My relationship with Key Lime Pie has just begun…

 Summer Pasta Salad with Baby Greens

From Skinnytaste

Serves 4


3 oz (about 4 cups) baby arugula and baby spinach mix

5 oz high fiber or whole wheat pasta

1/3 cup sun dried tomatoes, sliced thin

2 tbsp capers, drained

2 tbsp balsamic vinegar

1 1/2 tbsp extra virgin olive oil

salt and fresh pepper to taste

2 tbsp freshly shaved Parmigiano Reggiano


1.  Boil pasta in salted water according to package directions. When done, drain and rinse under cold water.  Note:  I used Barilla’s White Fiber Mini Rotini pasta and LOVED it!  It only takes 3 minutes to cook… pretty sure it’s my new fave.

2.  In a large bowl, combine the pasta, baby greens, and capers.

3.  Add the balsamic vinegar, olive oil, salt, and pepper.  Note:  I used Black Fig Balsamic Vinegar instead of regular balsamic.  It’s a little sweeter, and I really think it MADE this dish.  I picked up this vinegar during my trip to Kristos a few weeks back.

4.  Add the sun-dried tomatoes.  Note:  I re-hydrated my sun-dried tomatoes before adding them to the salad, and I’d definitely recommend this.  I simply brought 1/2 cup of water to a boil in the microwave and added the tomatoes to the boiling water for about 30 seconds.  This makes it MUCH easier to slice (and eat!)

5.  Refrigerate until you’re ready to serve.  Toss well then just before serving top with fresh shaved Parmigiano Reggiano.  Note:  I ended up using a Cracked Pepper Bellavitano, which I mistakenly picked up.  It was SO good and ended up being a great mistake!

Per 1 1/2 cup serving:

CAL 169; CARB 30g; FAT 5g; PROT 6g; FIB 4g; WW Points Plus: 5

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