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

INGREDIENTS

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

INSTRUCTIONS

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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One-Serving Queso Verde (and a Jenny Thank You)

On Thursday night after my life coaching session, I remembered that there was a big box outside my front door.

Not too excited to go outside in the windiness, I begrudgingly went outside to find this box had blown over into the stones.  Barefoot, I balanced myself on a few stones and retrieved the box.

When I got in inside, I peeked at the return label and was stunned to see it was from my friends at Jenny Craig

A Jenny Craig Surprise | No Thanks to Cake

I definitely hadn’t ordered anything from Jenny since I pick up all of my Jenny foods at a local centre.  I was excited to tear into the package and see what was inside.  A present?  For little ol’ me!?!?!

A Jenny Craig Surprise | No Thanks to Cake

And, I couldn’t even believe what I found inside… Such a nice care package!!!

A Jenny Craig Surprise | No Thanks to Cake

All the goodies were packed into a Jenny bag… and if you can see inside, you can see that there were lots of Jenny treats in there!  I couldn’t believe how much was in that bag… it had to be Tetris-ed in there, seriously!!

A Jenny Craig Surprise | No Thanks to Cake

Not only did they hook me up with all of the latest and greatest Jenny snacks to try, but they also threw in a few other fun items, including a filtered water bottle, a Jenny pedometer, and these fun items.

A Jenny Craig Surprise | No Thanks to Cake

How about this?  An iTunes gift card and a list of fun workout songs to download.  DOWNLOADED!  I’ve had some trouble getting back into my gym routine lately, and it’s like they knew… so, I’ve got some new tunes to get me MOVING!

A Jenny Craig Surprise | No Thanks to Cake

Ok, I’m obsessed with these guy.  It’s a salad holder with a dressing storage in the lid and an attached fork!  I can’t wait to fill this guy up with veggies and take it to work.

And the very best part of all, they included a note…

A Jenny Craig Surprise | No Thanks to Cake

While I appreciate all the goodies they sent, this letter touched me the most.  Such kind words from Team Jenny, thanking ME for what I’m doing when in reality, I feel like I owe so much to them.  So awesome.  Thank you, all!!!

Since the snacks arrived, I’ve been enjoying them.  I’ve dabbled in the Chocolate Chip Bars, and devoured a package of cheese curls.  And, I also tried the new Jenny Craig Black Bean Taco Chips, and decided to make a fun dip to eat them with.

One Serving Queso Verde | No Thanks to Cake

The chips alone are a delightful cross between tortilla chips and Sun Chips, and a blank palette to play with.  I decided to make a yummy queso dip to enjoy… I mean, who doesn’t love queso!?

One-Serving Queso Verde

Serves 1

INGREDIENTS

One-Serving Queso Verde | No Thanks to Cake

1 wedge Laughing Cow Cheese - Chipotle and Queso Fresco flavor

2 Tbsp. Pace Salsa Verde

INSTRUCTIONS

1.  Combine all ingredients in a small microwave-safe bowl.

One-Serving Queso Verde | No Thanks to Cake

2.  Place bowl in the microwave for 20 seconds.  Remove and whisk the ingredients together.  Place in the microwave for another 15 seconds.  Whisk again until it has a queso consistency…

One-Serving Queso Verde | No Thanks to Cake

3.  Grab a single serving of your favorite chips (I used Jenny Black Bean Taco Chips) and ENJOY!

One-Serving Queso Verde | No Thanks to Cake

One-Serving Queso Verde | No Thanks to Cake

Per entire recipe (not including chips):

CAL 50; CARB 3g; FAT 3g; PROT 2g; FIB 0g; WW Points: 1

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Jenny Volumizing: Buffalo Chicken Enchiladas

I made this recipe months ago, and when I made them again last week… I knew it was time to share them!

Buffalo Chicken Enchiladas | No Thanks to Cake

The original inspiration for this dish comes from my girl Tiffany… who, like me, has a LOVE for all things buffalo.  When she posted her version of Buffalo Chicken Enchiladas on her blog, I immediately considered how I could Jenny-fy these in a fabulous way using the ol’ Chicken Fajitas dinner.

And… oh my, they were the spicy goodness I was looking for.

Buffalo Chicken Enchiladas

Inspired by Snack Snark Bark

Serves 1

INGREDIENTS

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

1 package Jenny Craig Chicken Fajitas Dinner

1/4 cup Buffalo Wild Wings Spicy Garlic sauce

1 Tbsp. Frank’s Hot Sauce

1 wedge Laughing Cow Cheese – Chipotle & Queso Fresco flavor

1/4 cup 2% Mozzarella, shredded

2 tsp. Kraft Light Ranch

Cooking Spray

Optional Toppings: Onions, tomatoes, lettuce

INSTRUCTIONS

1.  Preheat oven to 350 degrees.

2.  Saute the contents of the Chicken Fajitas in a pan, removing the tortillas and seasoning mix.

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

3.  Remove to a bowl once warmed.  Add 2 Tbsp. spicy garlic sauce to the veggie chicken mix and toss to combine.

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

4.  Defrost tortillas in the microwave, heating them 20 seconds (removed from packaging.)  Spread each tortilla with 1/2 wedge of Laughing Cow Cheese.

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

5.  Add 1/2 of the veggie-chicken mixture to each of the tortillas.  Top with 1 Tbsp. of cheese per tortilla.

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

6.  Spray a pie pan with cooking spray, and add rolled up tortillas for baking.  Top with 1-2 Tbsp. of Frank’s Hot Sauce and 2 Tbsp. mozzarella.

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

7.  Bake for 13 minutes, or until cheese melts and your enchiladas begin to brown.

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

8.  Meanwhile… prepare your toppings.

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

9.  Just for fun, toss your lettuce in the light ranch.

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

10.  Serve your enchiladas with all the toppings and enjoy!!!

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

Jenny Volumizing: Buffalo Chicken Enchiladas | No Thanks to Cake

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Jenny Volumizing: Twice Baked Broccoli-Cheese Potato

Remember when I told you that I started the DietBet?  The trip to Chicago kind of jacked up my progress.  EEKS!

It’s not that I ate THAT bad when I was there, but I just got out of my groove.  The WORST…

So, tonight, I did what I know works.  I fixed myself a Jenny Craig meal, only volumizing it considerably!  I know that the Jenny foods will be perfect for getting me back on track.  Afterall, portion control is HUGE for me, and Jenny’s pre-packaged foods are PERFECT to keep me in check.

I was digging through my freezer and found a JC Broccoli & Cheese Potato.  While this is usually a lunch item, it just sounded perfect for dinner.  Wait until you see what I did with it….

This two-ingredient recipe made the most creamy, flavorful potato and the potato was just bursting with broccoli.  LOVED IT!  And, adding the broccoli and cheese only adds an additional 40 calories (no big deal!)

Next time I make it, I’ll add a little fresh broccoli too, but I didn’t have any in the fridge tonight.  Let me know what you think!

Also – - If you are looking for other Jenny Craig Volumizing Recipes, click here to view my recipes page.  Scroll all the way down for a section dedicated to Jenny meals – - Enjoy!

Twice Baked Broccoli-Cheese Potato

Serves 1

INGREDIENTS

1 Jenny Craig Broccoli & Cheese Potato

1 Green Giant Just for One Broccoli & Cheese, single serving

cooking spray

salt

pepper

INSTRUCTIONS

1.  Preheat the oven to 400 degrees.  Cook the broccoli and cheese in the microwave for 2.5 minutes.

2.  Remove the potato from the packaging and place it on a plate.  Heat in the microwave for 4 minutes.

3.  Scoop out the potato from the skin and place it in a small bowl.

4.  Add the broccoli and cheese to the bowl and mix well, mashing the potato.

5.  Spray a baking pan with cooking spray, and add the potato skin.  Fill it with the potato and veggie mixture.  Note:  It will be REALLY full…

6.  Bake at 400 degrees for 5-7 minutes until the top of the potato lightly browns.

7.  Move to a plate, and add salt and freshly ground pepper.

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