Spicy Chicken with Peanut Noodles

I was shocked today to look at my calendar and find it was Friday.

I mean, that’s a rarity. Normally I’m on full-out countdown mode for the weekends. I guess being stuck at home with “the plague” for the past day and a half did me in.

For those of you who don’t know me – I have 2 irrational completely normal fears in life: needles and balloons. So a trip to the doctor’s office is always an anxiety-inducing experience, as I never know if they are going to have to jab me with something.

So after an hour in the waiting room on Wednesday, I was a little surprised to see that I had a child for a nurse. Seriously, I question if she is legally able to vote. After waiting for an hour to see if I was going to get jabbed, I find out – yes. As she’s wringing my hand to try to make it work – I feel a little dizzy. I am often embarrassed by my body’s reaction to needles, so I bashfully say “I’m feeling a little faint – I just have a thing with needles.”

“Oh no! Cause I’m gonna have to do it again” she said.

Needless to say, between being sick and being tortured by Nurse McTeen, I was exhausted. I feel like I’ve been a waste of life this week – so I’m so thankful that I’m feeling a little better and have some of my energy back!

So first order of business – share a yummy recipe with y’all! I mentioned previously that I’ve been on a “new” food kick, trying to venture out a little, and my husband reminded me of a recipe I haven’t made in a while that has a Thai-twist to it. Sorry to my readers with peanut allergies – this one is probably not up your alley! The ingredient list looks intimidating, but I assure you, it’s really simple to throw together and incredibly delicious.

Spicy Chicken with Peanut Noodles (Serves 2  / 11 WW points per serving)


For the chicken:

2 (4 oz.) boneless, skinless chicken breasts

1 Tbsp. soy sauce

1/2 Tbsp. light brown sugar

1/2 Tbsp. walnut oil

1/4 tsp. kosher salt

For the noodles:

2 oz. rice noodles

1/4 cup chicken broth

2 Tbsp. reduced-fat peanut butter

1 Tbsp. light brown sugar

1 Tbsp. rice vinegar

1 Tbsp. fresh lime juice

1/2 Tbsp. soy sauce

1/2 Tbsp. pickled ginger, minced

2 Tbsp. dried cilantro

1/2 Tbsp. Sriracha (this is a medium level of heat – gauge accordingly)

1 Tbsp. roasted, salted peanuts, chopped

In a shallow dish, whisk together soy sauce, sugar, walnut oil and kosher salt. Add chicken breasts and marinate at least 2 hours.

Remove chicken and cook through. I typically grill mine, but I just sautéed this time around and it was fine – about 4-5 minutes on each side over medium heat.

Cook Chicken

Bring a medium pot of water to a boil and add rice noodles. Cook according to directions. While the noodles are cooking, heat chicken broth to medium heat in a small saucepan. Whisk in peanut butter, brown sugar, vinegar, lime juice, ginger, cilantro and Sriracha until smooth.

Peanut Noodles

Drain rice noodles and add peanut sauce. Stir to coat and add to plates. Top with cooked chicken breast and add chopped peanuts.

Plated chicken

Then devour.


Hope you all have a great weekend!




Chicken with Chorizo Confetti

So we’re going to discuss why today is awesome.

It’s awesome because today, my husband bridges the age gap. You see, there’s a glorious ridiculous 2-month period each year in which I am, number-wise, two years senior to my hubby. While he’s not entering his 30’s like the author of this blog did earlier this year, at least he’s in his final year of being a 20-something.

So this is a special blog dedicated to my hubby. Happy Birthday babe, I hope you have a wonderful day and I can’t wait to spend the rest of our birthdays together!


The husband and I started dating about 4 1/2 years ago (wow!) and the beginning of our relationship involved quite a few phone conversations. We’d always try to come up with a few random questions to ask each other, from the deep and meaningful to the fun and trivial. One of the questions I remember was “If you had to eat anything every day for the rest of our life, what would it be?” His answer was “Pizza or Mexican food.”

People, I’ve mentioned before that there are certain foods I must have a craving for otherwise I’m almost repelled by it. Mexican food is one of those foods. So poor husband is often deprived of one of his favorites (notice I said one, as I do share his love for pizza).

He managed to pull me out to various Mexican restaurants in that first year, which is when he introduced me to one of his favorites. Chorizo. It’s a Mexican sausage that is basically pork seasoned with Paprika and salt. It’s delicious. It’s also incredibly cheap to buy at your local grocery store. We actually bought some at a not-so-local grocery store while on vacation in Puerto Vallarta, Mexico – so on the 4th of July in 2010, I made us goat cheese and chorizo omelets as we blasted patriotic music. One of my favorite memories.

Well, a few weeks ago I stumbled upon a recipe in my Cooking Light magazine that had chorizo in it, so obviously I had to make it for the hubby. It did not disappoint. So, in honor of the birthday boy, I get to share a favorite food of his! This recipe is seriously easy – under 30 minutes including prep time!

Chicken with Chorizo Confetti (Serves 2 / 7 WW pts. per serving) Slightly modified from original recipe, found here.


2 (4oz.) pieces raw, boneless, skinless chicken breast

1/2 tsp. smoked paprika

1/4 tsp. garlic salt

2 oz. ground pork chorizo

2 Tbsp. onion, chopped

1 Tbsp. carrot, chopped

2 Tbsp. red bell pepper, chopped

2 Tbsp. yellow bell pepper, chopped

1 Tbsp. green bell pepper, chopped

2 Tbsp. chicken broth

1 tsp. cilantro

Season both sides of chicken with smoked paprika and garlic salt. Allow to rest with seasoning at least 30 minutes.

While chicken is soaking up the goodness, chop your veggies and set aside until ready to use. Keep onion and carrot together and the bell peppers together.

Heat a medium skillet to medium heat and add non-stick spray. Add chicken and cook 4-5 minutes on each side until cooked through.


When the chicken is cooking, heat a small skillet to medium heat. Add chorizo and cook 3-4 minutes, breaking up with a spatula as it cooks. Chorizo has a lot of grease, so you don’t need to worry about oil. Once the chorizo has cooked for a few minutes, add the onion and carrots. Cook for 1-2 minutes. Then add bell peppers, cooking another 1-2 minutes. Add salt and pepper. Reduce heat to medium-low and add chicken broth, stirring to incorporate. Basically keep this warm until the chicken is done.


Once the chicken is cooked through, add to a plate and top with the chorizo confetti.


So now we can enjoy chorizo in a healthy way, mixed with vegetables and chicken!


Hope you all enjoy and have a wonderful weekend – I know we have some celebrating to do in our household!

Panko Crusted Cod with Tomato Basil Relish

I’m a little bit embarrassed.

Okay, make that more than a little, as this is another tale of how I’m a bad Southerner.

Now, I do have a few redeeming qualities when it comes to my Southern roots. I subscribe to Southern Living. I say “y’all”. I believe in hot barbecue, cold cocktails, loud parties and good manners. And, much to my husband’s detriment, I believe a woman can never own too many sundresses (or matching shoes).

However, in addition to my sweet tea aversion and my ineptitude with pimento cheese (chronicled for you here), up until about 3 weeks ago, I had never owned a cast iron skillet.

There, I said it. Hi, my name is Mary and I’m a bad Southerner…but now I can start redeeming myself! I will say, it was entertaining as my husband I read up on how to “season” a skillet. I suppose another item to add to the list is my lard-less kitchen. Had to settle for vegetable oil.

The silver lining is that you now get to benefit from my new toy! I saw this recipe in the February issue of Cooking Light and ended up modifying it slightly and it was incredibly delicious and pretty easy to throw together!

Panko Crusted Cod with Tomato Basil Relish  (Serves 2 / 7 WW points per filet)

Slightly modified from original recipe, found here.


2 (4-5oz.) cod fillets

1/2 cup Panko breadcrumbs

1 egg white, beaten

1/2 Tbsp. lemon pepper seasoning

1/2 tsp. smoked Paprika

1/2 tsp. kosher salt (divided)

1/2 cup grape tomatoes, quartered

1/2 Tbsp. basil (I used dried – I’m sure fresh would be even better!)

2 Tbsp. chopped Vidalia onion

1 Tbsp. fresh lemon juice

About 1/4 tsp. cracked black pepper

Heat oven to 450.

Begin by making your relish. Mix together chopped tomatoes, basil, onion, lemon juice, black pepper and 1/4 tsp. kosher salt together in a small bowl. Refrigerate until ready to use.


Heat oil in skillet on stove top over medium-high heat.

Add egg white to a shallow dish. In another shallow dish, add mixture of panko, lemon pepper and paprika. Dip fillets in egg white and sprinkle with remaining salt. Press into crumb mixture. When oil has heated, add fillets to the skillet and saute for 4-5 minutes.


Flip the fish and place the skillet in the oven for 7-8 minutes, until fish is cooked through.

Add fillets to your plate, top with the tomato mixture and voila…

Plated Cod with Relish

You’re ready to eat!

Panko Crusted Cod with Tomato Basil Relish

Hope y’all have a great weekend!