I love chia pudding.  Like really love it.  This is a set and and forget it breakfast.  Mix one cup milk of choice (I used unsweetened almond milk) to 3 tablespoons chia seeds, mix and let sit in the fridge overnight.  The chia seeds puff up overnight.  I used 1/2 cup of the chip pudding in the parfait below (2 points), then topped with my very berry sauce using the Dollar Tree frozen mixed fruit, greek yogurt, some banana and a bit of granola for a 5 point breakfast.  It’s light, filling and not overly sweet.

I wasn’t sure I’d be able to leave for lunch because it was a non-stop day.  One of my attorneys works on Saturday’s so there is always a pile of work from him on Monday mornings, and he wanted to get it all out yesterday.  But I was night secretary, and I knew I needed the break, so I went on a solo walk for 45 minutes – my sister has had work obligations of late, so hopefully she can walk today.  It was gorgeous.

This my friends is my next Chopping Block blog – I made a corn and potato soup using farmers market corn.  It’s mostly chicken broth based, with just 1/2 cup unsweetened almond milk – I added potato and then pureed a couple cups of the soup and added that back in to thicken up.  This soup is ready in 10 minutes because I used an already cooked baked potato.  I’ll link to the recipe once it’s posted, but two cups is only 4 smart points.

The Fresh Market is kind of expensive for every day stuff, kind of like Whole Foods.  But check their meat sale paper because they do have some great deals on meat.  I got a pound of white meat ground chicken (zero points) so I knew chicken meatballs would be on the menu.  My inspiration was this recipe from Life is But a Dish.

I had to adapt her recipe a bit because for some reason, in my house right now, I can’t even believe I am typing this – I have no Parmesan cheese or MOZZARELLA cheese.  Yes, I had to shout that because what is this world coming to if Biz doesn’t have all the cheese on hand all the time?!  But this worked out great. 

Here is a tip I learned while working at The Chopping Block – if you are making meatballs, once you’ve mixed your ingredients, cook a tiny one up and taste it.  Does it need salt, more pepper, more spice?  Better than to have cooked them all and wished you would have seasoned them more.

The recipe called for pan frying the chicken meatballs just until browned, then placing in pasta sauce, topping with cheese and baking for 15 minutes at 375.  At this point below, once cooled, you could put a lid on this pan and then finish it off for a quick 15 minute weeknight dinner.  Serve over pasta, or mix with sauteed zucchini.

I used two ounces of extra sharp Cabot cheese, so after putting all the ingredients into the Weight Watcher recipe builder, this whole skillet comes in at 11 smart points.

this is a skillet of chicken meatballs with marinara sauce

Chicken Meatballs

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

These are so simple and delicious. Perfect over cooked pasta, make into meatball subs, so good!


  • 1 pound ground chicken breast
  • 1/3 cup Italian bread crumbs
  • 1 teaspoon crushed red pepper
  • 1 egg
  • 2 tablespoons spicy Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon dried parsley


    Heat oven to 375.

    In a cast iron skillet
    (or other oven safe pan), heat about a teaspoon of grape seed oil over medium

    Whisk the egg, then add all the remaining ingredients. Cook a tiny portion to see if it's seasoned to
    your liking. I didn't think mine were spicy enough, so I added another teaspoon of crushed red peppers. Feel free to leave that out if you don't like spicy.

    Brown the meatballs on all sides - you aren't fully cooking them yet, just getting some color. Remove from pan. Pour in two cups of your favorite marinara (I just happened to have a batch of my zero point sauce on hand), nestle the meatballs back in the pan,
    top with two ounces of your favorite cheese and bake for 15 minutes.

    Serve over pasta, or toast up some crunchy bread for dipping. Garnish with fresh chopped basil or parsley.


If you decide to add cheese, just count the points for it. As the recipe stands, each serving with the sauce and meatballs is 1 WW point at the time of this publication. Click here for the WW points.

Did you make this recipe?

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I didn’t eat dinner until 9 p.m. tonight, so didn’t feel like serving this over pasta.  I toasted up two slices of whole grain bread, then scrambled an egg in the pasta sauce.  This was pure comfort food in a bowl – dinner was 7 points – 3 for the meatball/sauce/egg mixture, and 4 for the bread.

mini zucchini bread

I teased you guys with these mini zucchini muffins a few weeks ago.  It’s my latest post for The Chopping Block – you can get the recipe here – mini zucchini loaves three ways!  Original, lemon and blueberry and chocolate chip – each one is only 4 smart points per mini loaf.   If you could show me some comment love over there, I would appreciate it!

Happy Tuesday friends – make it a great day!