Chicken Parm Sliders

Posted on September 11, 2015 by cookingonthebrightside

I have been a burger-like mood lately. I mean way more than usual. The delicious burger I shared last week is great – but obviously, like I said, more of a “cheat day” type meal.

Lucky for you, this week’s post is still a between-the-buns offering, but is more on the healthy side. Best news? Perfect for a game day gathering – which is majorly important now that football is upon us (Woo hoo!). These savory sliders are easy to prep ahead of time, pop in the oven and during a time out, dress them up and plate them!

I had some ground chicken to use and I can only imagine your surprise that it didn’t go towards buffalo something or other. Instead, I added some sautéed onions and marinara sauce that keep the patties from drying out while cooking. I’ve done this as a dinner for two with some crispy zucchini chips as a side, and have also done a big batch for a larger gathering – easy to customize for any size group!

Chicken Parm Sliders (Makes 8 sliders / 5 WW points per slider)

2 tsp. olive oil

3/4 cup yellow onion, chopped.

2 Tbsp. Italian seasoning

2 tsp. minced garlic

1 pound ground chicken (I usually opt for ground chicken breast – leaner)

1/2 cup reduced-fat grated Parmesan

1 Tbsp. bread crumbs (I use whole wheat crumbs if possible)

1 cup Prego Light Smart sauce, divided

1/4 tsp. kosher salt

1/4 tsp. black pepper

1/4 tsp. cayenne pepper

8 whole wheat slider buns

1/2 cup reduced-fat mozzarella, shredded

Fresh basil leaves for topping

Spray butter (I use “I Can’t Believe It’s Not Butter” spray)

Preheat oven to 375.

Heat olive oil in a small skillet over medium heat. Add garlic, onions and Italian seasoning and saute for 3-5 minutes until onions are softened.

In a medium bowl, add ground chicken, half of the Prego sauce, grated parmesan, sautéed onions, bread crumbs, salt and peppers. Mix together by hand until ingredients are dispersed evenly. Form into 8 small patties. Line a plate with wax paper and add patties. Cover and chill at least 20 minutes to ensure binding.

When you’re ready to cook, remove patties. Line a baking sheet with parchment paper and cook at 375 for 15 minutes. Flip and cook another 10-15 minutes until cooked through. Remove patties from the oven.

Add a cooked patty to the bottom half of each slider bun. (I also spray the top halves and put them in next to the patties to let them toast a little.)Top with about 1 Tbsp. of shredded mozzarella. Add 1 Tbsp. Prego sauce from the remaining 1/2 cup. Return to oven for 5 minutes or until the cheese has melted slightly. Top with a basil leaf and bun.

Then, well, you know what to do…

Have a great weekend y’all!

Cheesy Quinoa with Kielbasa

Posted on December 3, 2014 by cookingonthebrightside

It’s December.

When did this happen and why did nobody tell me?

Okay, okay. The decorations in my house and the beautiful tree (which IS getting decorated tonight if I can stop procrastinating!) would indicate that I’m well aware that it’s December. But, I’m having a hard time remembering that November happened. Heck, I vaguely remember October!

I feel like the days are just flying by right now and this is the time of year when I really want them to last. I absolutely love the Christmas season and it always seems to go by too quickly. Do you ever just want to savor everything? I know I do – I can’t wait for a night when I can go home, hang out by the fireplace with a cup of hot chocolate, listen to Christmas music and stare at our beautiful Christmas tree (again, once it’s decorated!).

But right now, I feel like I’m in a race with time. Working long hours to try to get lingering deadlines met before people are out for the holidays. Coming home and trying to put together Christmas lists. Getting Christmas cards ordered. And don’t you know, the parties are coming up. I love me a good party…but when I don’t get to be “at home” for 5 or 6 straight nights, I am just exhausted!

It is this time of year when I find it really difficult to eat well. I always feel like I just don’t have the time to cook, so it’s easy to grab something on my way home…because I have too many things to do once I get home. That’s fine every now and then, but when those nights are frequently wedged between dinner parties and cocktail hours, sheesh, no wonder my clothes feel a little snug come Christmas Day!

So here’s a little recipe I adapted from Food Network Magazine that is easy, filling and pretty darn low in fat/calories. I also feel like it’s a bit of a comfort food – so perfect for a chilly night. It takes about 30 minutes total – so a simple meal for this busy (but wonderful!) time of the year.

I hope you can take the time to sit back and enjoy this beautiful and festive season with some delicious food, quality company, and anything else it takes to get you feeling all holly ‘n jolly. You know, like some peppermint schnapps in that hot chocolate.

Cheesy Quinoa with Kielbasa (Serves 2 / 10 WW points per serving)

Adapted from original recipe found here.

1 1/2 tsp. olive oil, divided

1 tsp. minced garlic

1/2 cup uncooked quinoa, rinsed

1/2 cup fat-free chicken broth + 1/2 cup water

1/4 cup yellow onion, chopped

7 oz. turkey kielbasa (I prefer Jennie-O), sliced thin

8-10 spears asparagus

1 cup fat-free cheddar cheese, shredded

Heat oven to 350. Brush 1/2 tsp. olive oil over asparagus and sprinkle lightly with salt and pepper. Roast 15 minutes. Remove and set aside until cool and then cut into 1-2 inch pieces.

In a large saucepan, heat 1 tsp. olive oil. Add garlic and saute 1 minute. Add broth, water and quinoa. Bring to a boil for 3 minutes. Cover, reduce and simmer for 15 minutes until cooked through and liquid is absorbed.

In a small non-stick skillet, add kielbasa slices and saute over medium for 4-5 minutes. Stir in onion, flipping kielbasa slices and cooking another 4-5 minutes.

Once the quinoa is cooked, add to a medium bowl and sprinkle with salt and pepper. Stir in 3/4 of the shredded cheese until blended.

Plate the quinoa and top with chopped asparagus and kielbasa and onions. Sprinkle with remaining cheese.

Dig in and enjoy!

Blue Cheese Pasta with Buffalo Shrimp

Posted on October 31, 2014 by cookingonthebrightside

Friends, it’s been way too long…since I shared some buffalo deliciousness with y’all.

I mean, we’re in the smack dab middle of college football season and I’ve been giving you salads and quinoa. For that, I am sorry. (Not that they aren’t delicious, they just don’t scream “let’s have a beer and watch football together!”.)

So obviously, I decided to rectify that. Now, this is a recipe I concocted based on a delicious meal I had with my husband’s family at a little restaurant in Pontotoc, Mississippi. The special was a “black and blue” pasta, so it was blue cheese pasta paired with some yummy charred steak.

It was great, but we all know I like some buffalo with my blue cheese. So I have been dreaming up how to pull it off while still keeping it light. I deem this one a success, and it’s perfect to serve with a small group gathered to watch the big game, the perfect balance of fancy and casual. And it can be served with a crisp white wine or an ice cold beer. Everybody wins.

Blue Cheese Pasta with Buffalo Shrimp (Serves 2 / 11 WW pts. per serving)

For the Pasta:

3 oz. whole wheat spaghetti

2 Tbsp. reduced-calorie margarine (I use Blue Bonnet Light)

1 1/2 Tbsp. white whole wheat flour

1/2 cup fat-free milk

1/3 cup reduced-fat blue cheese crumbles

Salt and Pepper to taste

For the Shrimp:

8 oz. pre-cooked shrimp (remove the tails)

1 Tbsp. reduced-calorie margarine

1/4 cup celery, chopped

1/4 cup Frank’s Red Hot Sauce

2 Tbsp. green onion, chopped

To start, bring a medium pot of water to a boil and cook your spaghetti as instructed.

While the water gets going, it’s time to get started on your blue cheese sauce – starting with the roux. If you’ve never worked with a roux, the staple of rich sauces and soups (think creamy mac and cheese or your favorite gumbo) then I’ll give you a brief tutorial.

In a small saucepan, melt your butter over medium-low heat. Next, stir in your flour. It will look weird and pasty, but that’s good. Cook for 1-2 minutes to slightly darken (the color of the roux can impact the flavor of your dish or sauce). Now, add a little of your milk (about 1/3 of the full amount), whisking vigorously into the roux. Repeat with the next 1/3, and again until all of the liquid has been added. Once you are happy with the texture, time to stir in the cheese until it has melted. Add a little salt and pepper to taste and adjust accordingly (I probably added another Tbsp. blue cheese crumbles to make sure the kick was there!). Roux_BlueCheeseSauce

Once your pasta has cooked, drain and return to saucepan. Pour blue cheese sauce over the pasta and stir until coated.

So the pasta is in good shape – time for the shrimp! In a medium skillet, add 1 Tbsp. margarine and melt over medium heat. Add chopped celery and shrimp. Saute shrimp for 1-2 minutes, then pour Frank’s Red Hot Sauce over the shrimp. Toss shrimp to coat and cook 4-5 minutes until heated through and hot sauce has reduced slightly.

Now it’s time to assemble. Add the pasta to your plate, top with the shrimp, making sure to drizzle with any excess sauce, and sprinkle with green onions.

Serve with a slice of crusty bread for any sopping up – trust me, you won’t want any of this deliciousness to go to waste.

Hope y’all have a great weekend!

Eating Light – Mexican Quinoa Casserole

Posted on October 10, 2014 by cookingonthebrightside

Today, I invite all of you to head on over to my sister’s (aka my Biffer) blog to check out my guest post. I was able to contribute to Day 10 of her 31 day challenge on blogging about LIGHT – so I provided a recipe for eating light. Baked Mexican Quinoa Casserole

My sister has been on a major quinoa kick – so I figured I’d follow along. Check out my recipe for Mexican Quinoa Casserole on her site: Our Morning Glories.

It’s an awesome recipe for Meatless Monday – but honestly, I ate it for two meals after that! It’s packed with protein so it fills you up without filling you out (see what I did there?). So stop by her blog, stay a while and read about my stinking adorable nephews, and make sure to give this recipe a try!

Also, if you love you some quinoa like we do, check out some of these other recipes she has posted:

Cashew Quinoa

Quinoa Apple Salad

Thai Veggie Quinoa (where the broccoli is raw, right Biffer?)

Lemon-Cilantro Quinoa

And of course, you can find Buffalo Quinoa Cakes on my blog. Because here, we do all the buffalo-flavored things!

Hope y’all have a great weekend!

Black Bean and Sweet Potato Burritos

Posted on May 23, 2014 by cookingonthebrightside

So the husband and I recently cut the cord.

We are a cable-less household. Honestly…it’s a lot better than I thought it would be. The true test will be during football season – I ~~might~~ will not be such a good sport if I don’t get to wake up to College Game Day every Saturday.

Anyways, the first real challenge came a few weeks ago. When the hubby and I first started dating – as in the second time we ever laid eyes on each other – we discovered we both loved the same TV show. 24. So, we rotated “hosting” 24 night by cooking for each other – obviously that’s how I hooked him!

Well for those of you who are fans, you know that 24 has just started back after several years! It was very exciting news. So, on a Monday night (which was also Cinco de Mayo) – knowing that we no longer have a DVR to record such exciting television events, I found myself in a throw back state of mind. I got home late from work, was all ready to throw together our “Meatless Monday” and “Cinco de Mayo” meal while enjoying the return of Jack Bauer. Woops – forgot it started an hour early. Oh how long it had been since I had to cook during commercials – running back and forth when I’d hear “it’s back on!”. Clearly I had gotten spoiled!

Luckily, the meal I planned was super simple. The longest thing is roasting the vegetables, which doesn’t take much time at all – but man it is so delicious. And it’s really filling, which is awesome. Give this a try on your next “Meatless Monday” or any other day of the week!

Black Bean and Sweet Potato Burritos (Serves 4 / 7 WW points per serving)

2 small sweet potatoes, peeled and chopped

1 (15 oz.) can black beans, drained

1/2 small red onion, chopped

2 small jalapeno peppers, diced

1 tsp. olive oil

1 tsp. chili powder

1 Tbsp. taco seasoning

1/4 cup fresh cilantro, roughly chopped

1 cup shredded fat-free cheddar cheese

8 tortillas (I use Ole Extreme Wellness, High-Fiber Low-Carb)

Heat oven to 400.

In a lightly greased roasting pan, add potatoes, black beans, onion, jalapeno, seasonings and cilantro. Toss to mix and roast for 20-25 minutes.

Divide cheese evenly in the center of the tortillas. Spoon veggie filling on top, fold tortillas into the center, then tuck in the ends. Add to a baking dish and bake 10-12 minutes.

Serve with salsa for dipping and enjoy!

Have a happy Memorial Day weekend y’all!

Orange Mustard Glazed Pork Chops

Posted on February 14, 2014 by cookingonthebrightside

So the first thing I thought of when I woke up today?

This epic scene from Friends. Because we all know I can’t go a day without something relating back to the best show of all time. Could I be any more predictable?

So Happy Valentine’s Day to all of my readers – I love y’all to chocolate-covered pieces!

Obviously, today is a day to let the love flow. I’ve never been a huge fan of a big outing or major to-do on the holiday, but I think any day designated to tell the people you love just that can’t be all that bad.

In addition to a silly card and a bag of the hubby’s favorite candy (anything peanut butter and chocolate) I usually plan a nice meal in for us to celebrate. One year that involved my Mustard Glazed Lamb – and another year that involved us ordering pizza. It is what you make it people.

This year I have a special little treat – which I won’t divulge quite yet since I have a good hubby who reads my blog – but I’ll have to share it with y’all next week. Too fun.

Anyways – obviously I try out a lot of new recipes on my husband. Some good. Some not. Some “meh” – but I always look for an honest response from him on whether or not I should put it in our regular rotation.

Well a few weeks ago, I tried a new recipe from Cooking Light and it was pretty good. The next week I found myself with some ingredients to use up and figured I’d make the same recipe again with some modifications. It must have been better the second time around, because the hubby took a bite and said “Whoa, tell me about this one!”…like he had never had it before. It certainly made me chuckle, but it also made me smile that I didn’t have to coax out an opinion. Clearly, this one was a keeper – just like the Mr. (Awwwww).

Give it a try and let me know what you think! It’s pretty easy to throw together and the time it spends in the oven gives you time to clean up, assemble sides, etc.

Orange Mustard Glazed Pork Chops (Serves 2 – 8 WW points/serving)

Original recipe from Cooking Light found here.

2 6 oz. boneless lean pork chops, trimmed

1/2 cup fresh orange juice

2 Tbsp. orange marmalade

1 1/2 Tbsp. Dijon mustard

1/2 red onion cut into chunks

1 Tbsp. dried rosemary (or 4 fresh sprigs)

1/2 tsp. canola oil

Salt and pepper

Preheat oven to 425.

In a small saucepan, whisk orange juice, marmalade and mustard together. Bring to a boil, reduce slightly and cook about 10 minutes, allowing it to thicken.

While sauce is heating, season your pork chops with salt and pepper on each side. Add oil to an ovenproof skillet and heat to medium. Cook chops 5 minutes. Sprinkle with rosemary turn and add onion wedges. Pour the sauce over the chops into the pan and bake 10-12 minutes until cooked through.

Plate chops and spoon sauce and onions over top. This is great with some roasted veggies and any sort of potatoes or bread.

Hope y’all have a great weekend…and Happy Valentine’s Day!

Hot and Sour Soup

Posted on January 17, 2014 by cookingonthebrightside

So I’m learning that in order to shrink my waistline, sometimes it means I have to expand my horizons.

That thought deep enough for you?

I am one of those people who likes variety. Sure, we all have our foods that we say we could eat every day (although I really do feel that way about popcorn) – but how practical is that? Variety truly is the spice of life. In order to have fun with cooking and losing weight, I love to come up with new things to try or finding new ways to cut caloric-corners…like using fiber cereal as breading in my delicious Buffa-faux Chicken Tenders. I am just not one of those people who can eat grilled chicken with a side of lettuce every day – I would be completely miserable – and this is cooking on the bright side people!

A few weeks ago, my husband ~~happily~~ came with me on a post-holiday shopping adventure. We grabbed lunch at a place neither of us had tried before – an Asian place called Stix. I settled on my sushi and he was going with some noodle-based dish, but he asked if I liked Hot and Sour Soup since it only came made for 2, so I agreed to try a little.

Y’all, it was straight up delicious! How has it taken me so long to try this? The husband said it was one of the best he’d had and I loved the flavor! I have always been a Won Ton Soup girl – but I may be a convert now.

So clearly, I needed to try my hand at making this new-found favorite! I looked online for some recipes but some of the ingredients just seemed like too much to deal with – until I stumbled upon this beauty from “The Bald Chef” – it seemed perfectly easy to tackle! I substituted and modified a few of the ingredients but it still has that balance of spice and sour with plenty of protein from the chicken…and okay, the tofu – which graced my kitchen’s presence for the first time ever! Give this one a try and let me know what you think.

Hot and Sour Soup (4 servings / 6 WW points per serving)

Adapted from The Bald Chef’s recipe found here.

8 oz. boneless, skinless chicken breast

2 Tbsp. soy sauce

2 Tbsp. sesame oil

1 Tbsp. minced garlic

1 Tbsp. white pepper

3 1/2 cups chicken broth

1/2 cup mushrooms, sliced

3 oz. canned Bamboo shoots

3 Tbsp. Sambal Oelek (Chili paste – you can also substitute Chili Garlic Sauce)

5 oz. firm tofu (if you can find “light” – go for it, but it wasn’t offered at my store)

1 egg

4 oz. Rice Vinegar

1/2 cup water

2 Tbsp. cornstarch

1 green onion, chopped

Begin by cubing chicken breast. Add soy sauce and allow to marinate for 10 minutes. I used that time to prep the rest of my goodies!

Heat the sesame oil in a medium saucepan and add garlic and cook 1-2 minutes before adding chicken breast. Stir chicken and cook 4-5 minutes over medium heat.

Sprinkle chicken with white pepper and pour in chicken broth. Stir in mushrooms, bamboo and chili paste. Bring to a boil, reduce heat slightly and cook 10 minutes.

Cut tofu into cubes and add to the soup, along with the vinegar. Bring back to a low boil.

Whisk your egg in a small bowl. Pour into the soup in a steady, circular stream. The point here is to cook the egg to thicken the soup, but not have it all in one lump. Once you have poured it, whisk it slightly to incorporate.

Mix 1/2 cup water with your cornstarch and pour into the soup. Whisk and cook another 3-5 minutes over medium heat.

Serve hot and top with green onions.

We each had one bowl and were satisfied – but this would be great paired with some vegetable fried rice, orange chicken, chili-mango shrimp or stir-fry shrimp. A little home-made take out for a quiet night in!

Hope y’all have a great weekend!

Veal Piccata: Lightened Up

Posted on January 3, 2014 by cookingonthebrightside

Happy 2014 everybody! I hope you all had a fabulous holiday season and enjoyed ringing in the new year…whether you were doing it while “resting your eyes” on the couch or toasting champagne at a fabulous party!

Now, it has come to my attention lately that several people (ahem, my husband) aren’t a fan of the whole New Year’s hype and find the whole ordeal “anti-climatic.” To this I say for shame!

I will be the first to admit, it’s not as big of a priority as it once was for me. Planning out an outfit, making sure I had a big-ticket party to attend, staying out too late, etc. However, I still love getting together with friends to celebrate – whether it’s a big festive gathering or a few of us eating dinner, putting on PJ’s and playing games!

I just love the idea of a fresh start – a new chapter if you will. Some may say if you want to have a goal or if you want to do something, just do it. But honestly, it’s nice having that reset button programmed on my calendar. For me it’s like having a brand new notebook on the first day of school (I am a huge nerd and still get excited over new notepads, pens etc.). It’s clean, it’s new and it’s just waiting to be written on – so what mark will you make on 2014?

One of my major resolutions is to focus on myself. That sounds really selfish when I put it out there like that…but I mean more about my “self”. I ate with reckless abandon over the holidays and putting on work pants this week showed me that I’m definitely paying for it. It’s been a few years since I’ve been to the eye doctor. I have lived our house for about 4 years and still haven’t really put anything up on the walls. I want to make our house a home. I want to stop squinting when I’m driving at night. And I want to shed my holiday weight (plus a few pounds I’ve picked up from the past year) – I want to be content in my own home and in my own skin.

So – there you have it. I’m going to be cracking down on myself, but y’all will get to benefit because I have some cooking to do!

It’s 2014 people. Time to get to it and make some changes…starting with a favorite recipe of mine that has been changed into a delicious, light and healthy dish! You can use this for any special occasion, or just a Saturday night meal with a glass of wine watching a movie. It’s easy. It’s elegant. But best of all it’s not loaded with fat and calories.

Veal Piccata – Lightened Up (WW points / 10 per serving + pasta)

2/3 pound veal scallopini (basically the thin cutlets of veal – I find mine pre-packaged at the grocery store)

1/4 cup white whole-wheat flour

Salt and pepper for seasoning

1 Tbsp. canola oil

2 tsp. minced garlic

1/3 cup white wine

1/2 cup fat-free, reduced-sodium chicken broth

1 Tbsp. fresh lemon juice

3 Tbsp. capers

Lemon slices for garnish

Begin by sprinkling veal slices with salt and pepper. Then press into flour, shaking off any excess. Heat oil in a large skillet over medium heat. Add veal cutlets and cook 3-4 minutes per side until cooked through. You may need to work in batches – they do cook down quickly.

Remove cutlets and set aside. De-glaze pan with white wine and add garlic. Swirl and let heat for about 1 minute. Add butter, allowing it to melt, and then adding chicken broth and capers. Stir and allow to thicken for about 2 minutes, then add in lemon juice, lemon slices and veal. Allow veal to reheat in the sauce for 2-3 minutes and for the sauce to thicken slightly.

Plate veal and pour sauce over top, adding lemon slices for a little visual appeal. I serve this with whole wheat spaghetti (about 1 1/2 oz. uncooked for 2 people) sprayed with a little butter and sprinkled with some garlic salt and reduced-fat Parmesan – making this meal 12 points total. I call that a good way to start off the new year…

Have a great weekend y’all!

Smoked Salmon Flatbread

Posted on November 1, 2013 by cookingonthebrightside

I know I’ve said before that I have kind of a weird memory. But like, y’all don’t even know the extent.

An example:

I remember the first time I ever ate a caper. It was the summer after 7th grade and my mom and I were in Florida with my best friend, her mom, and her sister and two of her friends. We all went out to eat before the mothers headed back to the condo and the rest of us went to a club for some sort of teen night – which turned out to be hilariously sketchy.

For dinner, I ordered Chicken Picatta. I was hesitant about the little green pod looking things, but figured, meh, what the heck. I ate one and loved it. It reminded me a little of a green olive (I also love all things olives). In that moment, I fell in love with capers. I’m not even sure how to describe them other than “like a green olive, but not as potent.” Yes, they are salty. Maybe with a hint of citrus?

Anyways, I feel that they are underutilized. I mean, other than my eating them straight of the jar (hey – this is a judgment-free zone) – what else do I really use them with other than my “picattas”?

Smoked salmon. But I never actually make that at home. I do love it when I’m out for Sunday brunch somewhere and there’s a table with smoked salmon and all of the fixings. Chopped egg, red onion and, obviously, capers. Any excuse to load up on capers/olive/pickles in public and you can count me in! (Again – no judging!)

So the other night, after attending my workplace’s annual chili cook-off at lunch, I needed something a bit lighter for dinner. I decided on smoked salmon flatbread and I think I have found a new favorite! This version is super easy because I went with a pre-made version but I am sure you can trim off some WW points making your own dough!

Smoked Salmon Flatbread (1 Flatbread = 13 WW Points)

1 piece whole wheat Naan

Olive oil spray

Garlic salt

2 Tbsp. reduced-fat cream cheese

1 1/2 Tbsp. chopped red onion

2 Tbsp. capers

1 1/2 oz. smoked salmon

Dried dill

Salt and pepper

This is so embarrassingly easy that I didn’t even take step-by-step shots! Spray the flatbread with olive oil or cooking spray and sprinkle with garlic. Bake on a cookie sheet at 350 for 5 minutes.

Spread cream cheese on top, sprinkle onion and capers evenly on top of the cheese. Bake another 5 minutes.

Remove from the oven and layer the salmon on top. Sprinkle with dill, salt and pepper.

Slice, serve and devour. I enjoyed this deliciously light meal with a glass of crisp chardonnay and liked it so much I did it again 3 nights later.

Give it a try and tell me what you think!

Have a great weekend y’all!

Chicken with Pepperoni Marinara Sauce

Posted on October 25, 2013 by cookingonthebrightside

Dear October,

Where did you go?

Y’all, seriously. I just looked at my calendar and freaked out a little. I have been a very very bad blogger! It has been absolute chaos (the fun kind!) in our house these past few weeks. Just a little overview:

Wrapped up Sept. with a church community service project and then drove to Oxford, MS for a cousin’s wedding and some family birthday celebrating.
Then finished our bathroom (woot woot!).
Rang in October by celebrating our 2nd anniversary which included a delicious meal cooked by my husband and one of the best dining experiences I’ve had in my life at a restaurant I’d been dying to try. I may have made reservations in July to make sure we got there.
Hosted a couple’s shower for some friends – I love throwing parties, but they leave me exhausted. At least we had leftovers to eat for 3 days before we packed up again!
Headed to Orlando for another wedding – this time one of my best friends from college. Spent a day with Mickey and the gang, ate our way around the world at Epcot’s Food & Wine Festival (which was AMAZING), got some girl time with my besties (sadly minus my Punk – but gotta keep her baby safe!) and celebrated the marriage of two wonderful people.
And this past weekend we celebrated another wedding – one of the husband’s best friends from college. He was in the wedding – so a whole weekend of festivities.

So – all of that to say. Hi. I’m back. And happy to be back in my kitchen cooking meals for 2 people for a little while. In order to get back in the swing of things, I needed a super easy recipe with stuff I had on hand and I found this little gem on the Cooking Light website.

Chicken with Pepperoni Marinara Sauce (Serves 4 / 7 WW pts. per serving)

Original recipe found here.

4 (5 oz.) boneless, skinless chicken breasts (I buy thin sliced or cut a big one in half)

1 tsp. olive oil

Garlic powder and pepper

1/2 tsp. minced garlic

2 tsp. Italian herb seasoning

1/4 tsp. garlic salt

16 slices Turkey pepperoni, chopped

1 1/2 cups marinara sauce

1/2 cup reduced-fat mozzarella cheese, shredded

Heat a large saucepan to medium. Coat with nonstick spray and add olive oil.

Sprinkle chicken breasts with a little garlic powder and pepper on each side. Add to skillet and cook 3-5 minutes on each side until chicken is cooked through. Remove chicken and set aside.

Add garlic and chopped pepperoni to pan and cook about 2 minutes. Pour in marinara sauce and stir in Italian herb seasoning and garlic salt. You may want to add a little more salt or some pepper depending on the sauce you purchase – I like to cut the sweet a little.

Pour sauce over the chicken breasts and add 2 Tbsp. cheese on top of each piece. (To make this an easy one-pan meal – I pushed the sauce to one side and then added the chicken back in.) Cover for 2-3 minutes until cheese has melted.

This was super easy and required ingredients I usually have on hand – so it worked out perfectly, I didn’t even have to make a run to the store! I hope you enjoy it as much as we did…

Have a great weekend y’all!

cookingonthebrightside

Adventures in Eating, Drinking and Being Mary

Tag Archives: weight watchers recipe

Chicken Parm Sliders

Cheesy Quinoa with Kielbasa

Blue Cheese Pasta with Buffalo Shrimp

Eating Light – Mexican Quinoa Casserole

Black Bean and Sweet Potato Burritos

Orange Mustard Glazed Pork Chops

Hot and Sour Soup

Veal Piccata: Lightened Up

Smoked Salmon Flatbread

Chicken with Pepperoni Marinara Sauce