Good morning!  The blog might look a bit different today, because I’ve changed the theme and over the next few weeks, it might look a bit  But I was looking for a cleaner look, and organized a bit better, so bear with me through this blog renovation. šŸ˜€

Over the weekend I made a batch of naan bread.  If you’ve never tried a yeast dough, this one is the one to start with because after it rises, you just pinch off a piece of dough, brush with a bit of oil and pan fry for about a minute a side – that’s it!

It was the perfect base for my breakfast sammie for 5 points yesterday.

homemade naan

One of my Instagram followers Delores asked if I could bring down the points for Jo Cooks naan bread, and it was a pretty quick fix.  I ditched all but one tablespoon of oil in the dough, bumped up the plain Greek yogurt, and used minimal amounts of oil (and used olive oil spray) to pan fry the naan.  I put this into the Weight Watcher recipe builder, and each naan comes in at 3 freestyle points.

Once you see the bubbles, it’s time to flip!

homemade naan

They are amazing fresh out of the pan when they are still warm.  Hannah’s friend was over the day I was making them and I think she ate three in a row and I sent her home with several – turns out I can make more!


The sun was shining yesterday but it was still bitter cold – it was only 2 degrees when I left the house.  So my sister and I walked Macy’s again.  It’s hard not to want to shop though!!

What a surprise!  More lasagna soup!  This time I remembered the lite Trader Joe’s mozzarella, so this bowl was 6 smart points.  It would only be 2 points if I used ground chicken breast or ground turkey breast.  I really like the seasoning of this Jennie-O seasoned Italian ground turkey.  I got it on sale for $2.49 for a pound.

lasagna soup

I worked an hour late, but was happy to see how light it was at nearly 5 p.m. – spring is right around the corner, right?!

I defrosted a bone in pork chop – I can’t remember I had a pork chop and after eating it I need to change that.  I love cooking pork on the bone, it is just so much flavorful in my opinion.  I sprinkled with lemon pepper sauce and cooked this in my cast iron skillet with olive oil spray.  It was pretty thick, so I cooked it about two minutes per side to get some nice color, then added about 1/4 cup of water to the pan, put a lid on it, reduced the heat to low and cooked about another 8 minutes.

I let it rest for about 15 minutes before cutting and it was so juicy.  I had leftover orzo, so a quick side dish was born – this time I added an ounce of lite mozzarella, and added clementine (LOVE!) and made a quick mustard mushroom pan sauce – 1/2 cup mushrooms, 1/2 cup vegetable broth mixed with 1 teaspoon corn starch, 1 tablespoon mustard of choice, salt and pepper.  

After the pork came out of the pan, I added the above ingredients to the pan, and cooked for two minutes, scraping the bottom of the pan for two minutes, then spooned that over the pork.  Delish!

Pan seared pork with mushroom mustard pan gravy with orzo salad.

I have more pork leftover, so I’ll probably make pork and bean tacos for dinner.  Is it wrong that I haven’t even eaten breakfast yet, but am thinking about what I want for dinner?

Oh, and I still have 31 weekly points left and my WI is on Saturday – I’d like to thank #dryjanuary for that!

Happy Thursday friends – make it a great day!