I don’t know about you but I get tired of chicken! I love there are “zero” points because I am now eating more protein but it can be boring! Thank you Hungry Girl for another yummy recipe!
Entire recipe: 272 calories, 8.5g total fat (3.5g sat fat), 633mg sodium, 6g carbs, 1g fiber, 2.5g sugars, 40.5g protein Freestyle™ SmartPoints® value 2*
Prep: 10 minutes Cook: 10 minutes MAKES 1 SERVING
5 oz. raw boneless skinless chicken breast cutlet
Dash each salt and black pepper
1/4 cup canned crushed tomatoes
1/4 tsp. garlic powder
1/4 tsp. onion powder
3 tbsp. shredded part-skim mozzarella cheese
4 slices turkey pepperoni (optional: roughly chopped)
Optional seasonings: additional salt and black pepper
Optional toppings: crushed red pepper, fresh oregano
- Evenly pound chicken to 1/4-inch thickness. Season with salt and pepper.
- Bring a skillet sprayed with nonstick spray to medium heat. Cook chicken for 3 – 4 minutes per side, until cooked through.
- Meanwhile, to make the sauce, combine these ingredients in a small bowl: crushed tomatoes, garlic powder, and onion powder. If you like, add salt and pepper. Mix well.
- While still in the skillet, top chicken with sauce, and sprinkle with cheese. Top with pepperoni.
- Cover and cook for 2 minutes, or until sauce is hot and cheese has melted.
Why not make extra for lunch this week? Freeze the leftovers and enjoy them heated up with your favorite side salad. No better way to take lunch to work but in a Thirty One Thermal. Did you know ThirtyOne had a NEW Crossbody Thermal Tote?
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Have a recipe you want to share? Send me an email and if we use if in the blog, you will receive a FREE gift as a thank you.
Have a ThirtyOne-derful day!
I don’t like cold weather since I am always cold BUT I do love the Fall. WHY? Because I can snuggle inside baking and cooking. I used to do it a lot when Belinda was little BUT I do enjoy it especially for the holidays. I was going through the recipes trying to decide what to make for Thanksgiving – I get to bring dessert.
I came across this recipe from Blond Cook. A quick and easy dessert. I mean who wouldn’t want an awesome dessert in less than 30 minutes. The best part is it can be made Weight Watcher friendly with just a minor change or two. I am also trying to figure out how to make it gluten free so if you have any suggestions, I would love them!
PREP TIME: 15 minutes. COOK TIME: 12 minutes. Serves: 8
- 1 (8-ounce) can Pillsbury Original crescent rolls or low fat
- 1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices or fried canned apples
- 1/4 cup packed light brown sugar
- 1 teaspoon apple pie spice
- 3 tablespoon butter, melted
- 1/2 cup pecans (optional)
- Preheat your oven to 375 degrees F.
- Line a baking sheet with parchment paper.
- In a small bowl, combine brown sugar and apple pie spice. Set aside.
- Melt butter and toss apple slices in butter. Set aside.
- Arrange crescent roll triangles on baking sheet lined with parchment paper.
- Evenly distribute brown sugar mixture onto each triangle.
- Sprinkle each triangle evenly with the chopped pecans.
- Place an apple slice on the wide end of each triangle.
- Wrap crescent roll dough around each apple.
- Brush each crescent roll with remaining butter.
- Sprinkle lightly with additional apple pie spice.
- Bake for 10-12 minutes,
- Cool for 5 minutes before serving
Easy, right??? Having company or heading to a family gathering? Make a double batch so everyone has some to take home. Worried how you will carry them to the gathering? Why not do it in style with Thirty One’s Perfect Party Set
Not only can you carry these awesome Apple Pie Bites but you can also bring a second dish in a fun, fashionable thermal. YES, this thermal will hold up to TWO 9×13 pans in one water resistant tote. It has two handles with a handle grip. Did I mention it can be personalized so no one walks off with it and if they do, everyone will know it is yours!
Have a ThirtyOne-derful day!
“Giving of myself so others smile”
This recipe is courtesy of Moscato Mom. Be sure to check out her blog for lots of great information.
I LOVE stuffed peppers. My grandmother always made them and despite using her recipe, they never seem to quite come out the same. I have been looking for a recipe and stumbled across this one….
8 large bell peppers
2 rotisserie chickens
1 can red enchilada sauce – mild
1 can black beans
1 can niblet corn
3 cups shredded cheddar cheese, divided
sour cream and/or guacamole (optional)
- Preheat your oven to 350*.
- Remove and shred meat from chickens into a skillet on medium heat.
- Add in sauce, corn, and black beans.
- Simmer about 5 minutes.
- Add in 2 cups of shredded cheese and stir until well combined.
- Cut tops off bell peppers and remove seeds and ribs.
- Gently spoon chicken mixture into peppers and top with remaining cheese.
- Bake uncovered about 15-20 minutes or until peppers have softened and cheese is bubbly.
- Remove and let sit about 5 minutes.
- Top with sour cream and or guacamole.
I love the fact this recipe makes enough for leftovers for lunch (or dinner for hubby). Need a thermal to carry your lunch to work in? My favorite is the Going Places Thermal.Snacking on the go? This stylish bag with an adjustable strap does double duty as a thermal and crossbody to make it easiest to pack lunch or treats for every family outing, play date or sporting event. Dimensions: 8″H x 9″L x 5.5″D
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If you try the recipe, let us know what you think? If you have a recipe you want to share, please let me know.
Have a ThirtyOne-derful day!