Skinny Chicken Parm

Hey there! Welcome back to The New Mom On The Block!

I have so many recipes that I have been meaning to share with you all and I will get there I promise! I will be uploading a couple this week instead of my typical posting once a week.

But this post, this post is about the yummy Skinny Chicken Parm I made a couple weeks ago.

I wasn’t craving Chicken Parm but I had chicken, I had some leftover pizza sauce and I had mozzarella cheese. SOOOOO, naturally I think Chicken Parm. I know people do not typically use pizza sauce but I made a cauliflower crust pizza a couple nights before this so I had pizza sauce.

Now, as many of you know I am on WW (Weight Watchers Reimagined) so I do try to watch what I eat and stay in between my points every day but sometimes that just doesn’t happen because there are things that I like to include in my diet that isn’t necessarily WW approved. This little gem of mine was only 1 point and oh so freakin’ satisfying!! I paired this with a side of spaghetti squash and brussel sprouts that I had left over from the night before. I’ll give you that recipe in another post too 🙂


Not the prettiest picture but it’ll do. And yes, I love paper plates… why? BECAUSE I HATE WASHING DISHES.

I made 5 Skinny Chicken Parms and this, my franz, is how I did it.


  • 5 Chicken Breast Cutlets
  • 5 TBSP of Trader Joe’s Lite Shredded Mozzarella Cheese
  • 3-5 TBSP of Marinara Sauce (I used Trader Giotto’s Fat Free Pizza Sauce this time)
    • 3-5 depending on how saucy you like to get
  • 1/4 tsp of salt
  • 1/4 tsp of pepper
  • 1 tsp of Mrs. Dash Table Seasoning (Salt-Free)
  • Pam’s Olive Oil Cooking Spray


I start by: 

  1. Preheating the oven to 350 degrees.
  2. Remove the chicken from its packaging and season it with salt, pepper and Mrs. Dash Table Seasoning.
  3. Heat up a skillet to medium-high heat and use about 5 sprays of Pam Olive Oil Cooking Spray.
  4. Once my skillet is hot enough I cook the chicken on each side for about 5 minutes on each side. (Remember these are cutlets so they are thin, if you choose to use chicken breasts then cook it how you usually would chicken breast)
  5. Once I am done cooking the chicken I will put approximately 1 TBSP on each piece of chicken and approximately 1 TBSP of mozzarella cheese.
  6. Place the chicken in the oven for 5 minutes or until the cheese begins to melt.
  7. Carefully take the pan out once the chicken is done and that’s a done deal, folks!!


I fully enjoyed this recipe. My husband and dad were just as elated about this meal. It was quick, easy and soooo freakin’ good!

Try it out and let me know how you like it!



April- The New Mom On The Block


TNMOTB Version of The Morning Glowing Skin Green Smoothie


Hey Everyone!! Thank you so much for being patient with me 🙂 You were supposed to get this post yesterday but I have been all over the place and the easiest way to keep up was with Instagram stories!

So, my cousin Renee, (@Reni_Guzman) showed me this smoothie. She has been drinking it for about a month now and LOVES it. At first I was hesitant because honestly, I am not a big fan of smoothies. I love juices. I love kombucha and orange juice lol.

I finally took a chance and tried it out. I have an older model Ninja Blender (Not that old, like 2 years old) but I cannot find this blender anywhere which is why I say older because I can’t link the exact one for you! But any Ninja blender should do the job. My Ninja can make anything as thin as I want it to be. If I feel like having a smoothie then I can make one but if I want juice then I can just blend it a little longer and it’ll be nice and juicy 🙂


Enough small talk. Here is my take on The Morning Glowing Skin Green Smoothie by Dr. Mona Vand.

  • 1 Cup of Coconut Water and Aloe Vera Water- I am currently just using Coconut Water because I have not made a trip to Trader Joe’s to get some Aloe Vera Water lol. You can also just use water if you do not like Coconut Water and Aloe Vera Water.
  • 3 Cups of Greens of your choice- I am currently using a baby spinach, baby kale, and baby bok choy mix and some arugula
  • 1 Stalk of Celery
  • 1/2- 1 Banana
  • 1 Apple- I use Honey Crisp Apples
  • 1 Tbsp of Fresh Ginger
  • 1 Tsp of Tumeric- I am currently using Ground Tumeric
  • 1 Lemon or Lime- Juiced

There is really no right or wrong way to make this smoothie/juice. I kind of eyeball a lot due to my own personal preference. So, if you like celery, add more celery. Make this your own version of wonderful!

  1. I start by cutting up my apple, banana, celery, ginger and lemon. (Tumeric once I get fresh tumeric!)
  2. I then add 1 cup of coconut water into my blender and adding the 3 cups of greens to it. I pop the lid on and allow it to blend together for about a minute.
  3. Once blended to my desired consistency I add in the chopped apple, banana, celery, ginger and lemon. I blend to my desired consistency here too and for me I usually let it blend while I finish my lemon tea and make the kids breakfast so like 5-10 min. LOL I know that’s a long time but remember, I like it to be like juice. I just let it blend until I am ready for it.
  4. Once it is blended it is yours to enjoy! Taste it before you commit to the entire glass because sometimes I find that the celery is too overpowering so I will add in the other half of the banana.
  5. This recipe makes 2 servings and I usually have one in the morning and save the other when I feel like I need a sweet pick me up!


Thanks for stopping by and let me know if you try the smoothie/juice and what modifications you made to it!

If you’d like to try out the original the link is below! 🙂

Morning Glowing Skin Green Smoothie | Dr Mona Vand


April- The New Mom On The Block

Easy Lunches (WW Approved!)

Hey guys! So, I have had some people asking about what I pack for lunches every day… lol pack MY lunch. So cute, I feel like I should get like a Hello Kitty bento box or something because I feel that cute prepping it.

Anyways, I recently joined WW (formerly known as Weight Watchers) with my mother-in-law and I am actually really loving how it helps me hold myself accountable for what I eat. I’m on a low carb “diet” so I already have my meals planned ahead and sometimes they don’t agree with WW but still agree with my lifestyle change.

The following were the 2 lunches I made during the month of January. 



This 1st lunch option (Featuring Mila’s foot LOL) is my husband absolute FAVE. I will be making this one for him for the month of February too! It is super easy and I can make all of them Sunday before our crazy week starts. This is what is in the box:

2 Hard Boiled Eggs with a sprinkle of Frontier Co-Op Lemon Pepper Seasoning (0 SmartPoints w/ WW Freestyle):

  1. I begin with bringing a pot of water with a pinch of salt to a boil.
  2. Once the water starts to boil I drop in as many eggs as I can into the pot using tongs because I have burned myself before LOL.
    1. Side note: Make sure the eggs are already as close to room temperature as possible. If the eggs are too cold going into the boiling water they will crack and you will be sad.
  3. I let the eggs boil for about 6-8 minutes depending on how many eggs are in the water.
  4. Once the timer is up, I immediately pour the water out and place the eggs in an ice bath. I let them chill for about 3-4 minutes before I begin peeling them.

1/2 or 1 Orange- Sliced (0 SmartPoints w/ WW Freestyle)

1/2 cup of Blackberries (0 SmartPoints w/ WW Freestyle)

1 Slice of Sara Lee 45 Calorie Whole Wheat Bread- cut diagonally or however you want it (1 SmartPoints w/ WW Freestyle)

1-2 TBSP of PB2 Powdered Peanut Butter (1 SmartPoints w/ WW Freestyle)

The overall points for this lunch is 2 SmartPoints w/ WW Freestyle and is completely satisfying. It’s nice and light and gives you everything your body would normally crave. The sweetness from the fruits is my favorite! I could eat them all day long 🙂

To make this lunch for the week this is my typical grocery list:

Dozen eggs
5 Oranges
24oz of Blackberries
A package of Sara Lee 45 Calorie Whole Wheat Bread (Any other bread of your choice may alter the SmartPoints if you are following WW Freestyle)
PB2 (I would buy this every month or so)



This 2nd option for lunch is my favorite because I LOVE Chocolate, specifically Dark Chocolate, and this has been the hardest part about me living a healthier lifestyle. Of course, chocolate in moderation is perfect but for me, chocolate is not allowed to be just in moderation. I am OBSESSED. I could just live off chocolate, I am sure of it!

Here is the breakdown:

2 Mini Banana Dark Chocolate Chip Muffins (4 SmartPoints w/ WW Freestyle- 2 SmartPoints EACH):

1 Egg
8oz of Plain Greek Yogurt
1/2 Cup of Plain Unsweetened Almond Milk
1/2 Cup of Rolled Oats (I use quick cooking oats- 1 minute oats from Quakers)
1/2 Tsp of Vanilla Extract
1 Banana
1 1/4 Cup of Flour (I use White- any other type of Flour will alter your SmartPoints if you are following WW Freestyle)
1/4 Cup of Brown Sugar
1/2 Tsp of Baking Powder
1/2 Tsp of Salt
1/3 Cup of Dark Chocolate Chips (I used Hershey’s Special Dark Mildly Sweet Chocolate Chips- any other brand or type of chocolate chip will alter your Smart Points if you are following WW Freestyle)
**Makes 24 mini Cupcakes**

  1. Preheat the oven to 375 degrees.
  2. I spray the mini muffin pan with Pam Cooking Spray to keep these babies from sticking.
  3. I begin the recipe by mixing the egg, greek yogurt, almond milk and rolled oats in a large bowl. Allow this mixture to rest for 5 minutes for the oats to soften.
  4. In a small bowl (I just use a mini mixing bowl or a cereal bowl) mash the banana using a fork and add the vanilla extract to the banana.
  5. in a medium sized bowl mix together the flour, sugar, baking powder, and salt.
  6. Add the banana mixture to the oats mixture.
  7. Add the dry ingredients (the ingredients in step 3-medium sized bowl) into the oats mixture and mix it all up!
  8. Fold in 3/4 of the chocolate chips- Now I eyeball this amount only because the remainder of the chocolate chips I place on top of the muffins once I fill the pan. YUM!!!! aaaaaaannnnnndddd I just gave away the last step.
  9. Scoop the mixture into the mini muffin pan using a Tablespoon (Just One!) into each muffin cup.
  10. Use the remaining chocolate chips to sprinkle on top of the mixture and pop them into the oven!
  11. Allow the muffins to cook for about 12 minutes.
  12. ENJOYYYYY!!! and try to not eat them all because I was very tempted to!

1/2 an Orange-Sliced (0 SmartPoints w/ WW Freestyle)

1 Pouch of StarKist Chunk Light Tuna in Water (0 SmartPoints w/ WW Freestyle)

A spoonful of Chobani Plain Greek Yogurt (0 SmartPoints w/ WW Freestyle)
**I Mix the greek yogurt with the tuna- it is used as a substitute for Mayo and if you haven’t tried it, please do! You will love it!**

1 Pouch of WW Sea Salt Hummus Crisps (2 SmartPoints w/ WW Freestyle)- You can use any other chip or crisp you’d like but it will alter your SmartPoints if you are following WW Freestyle.

Overall, this lunch is 6 SmartPoints. More than the other one and if you like to keep your points low to binge on dinner or drinks then this may not be the option for you but I promise you will LOVEEEEE it! It feels like having a mini 3-course meal. Oranges as an appetizer, tuna and hummus crisps in the main course, and mini banana chocolate chip muffins for dessert!

To make this lunch for the week, this is my typical grocery list:

1/2 Dozen Eggs (Since I can’t buy just one egg lol)
Almond Milk
Rolled Oats
Greek Yogurt
A Pack of Dark Chocolate Chips
6 Oranges
6 Pouches of Tuna
A pack of WW Sea Salt Hummus Crisps

*All baking items from the muffins are items I usually keep on hand. Create your list according to what you already have in your pantry too**

I hope you enjoy these recipes as much as I do! They are quick and easy and perfect for a busy mama like me!


April- The New Mom on the Block