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Healthy Tasty Tuesday

I made a lower fat/lower calorie version of chicken parm last night and it was delish! I had to share to start off our first HEALTHY tasty Tuesday, please add more recipes for people to try!


Skinless Chicken breasts (trimmed and tenderized), whole wheat panko breadcrumbs, basil, oregano, shredded parmesean cheese, egg whites, shredded mozz cheese, marinara sauce.

Pre-heat oven to 375. Take out a large plate and pour a genergous amount of the breadcrumbs then add basil, oregano, and a small tbsp of parmesean cheese and mix together. In a seperate bowl beat together 3 egg whites.

Coat the bottom of a large baking dish with marinara sauce (check labels and be sure you get healthy sauce, the original recipe called for making my own sauce, but as long as you find out where the ingredients are tomatoes, olive oil, and spices it should be ok. Watch out for added sugar, SO many jarred sauces have sugar on the ingredient list!).

Take each tenderized chicken breast and coat it with egg white and then coat it with the bread crumb mixture and place it ontop of the sauce in the baking dish. Repeat with all chicken breasts.

On top of each piece of chicken add an additional 1/4 cup of sauce and 2tbsp of shredded mozzarella. Cover baking dish with tinfoil and bake for 35 minutes. After 35 minutes remove the foil and bake for another 10 minutes.

This recipe cuts out the pan-frying, the yolks, the processed breadcrumbs, and the high amounts of cheese which can all add fat and calories. And it was DELISH! 

PreppyHouseWife Blog


Re: Healthy Tasty Tuesday

  • That sounds pretty good! I do something a little different (olive oil instead of egg whites, and I use crushed whole wheat crackers instead of breadcrumbs) but it's pretty similar :)

    Last night I made shrimp scampi-- it's super quick and easy (as Sarah should know since I was on the phone with her as I made it! :P) I think it was 20 minutes start to finish. Here's the recipe from ronzoni healthy harvest's website.


    In a large skillet over medium heat, melt butter with olive oil; add garlic. Cook 1 minute; do not brown. Add shrimp; cook 3 minutes, stirring frequently, or until shrimp turn pink on both sides. Sprinkle with salt; stir in parsley and lemon juice. Reduce heat to low. Meanwhile, cook pasta according to package directions; toss with shrimp mixture. Serve immediately. 4 servings (1 cup each).



    2 tablespoons butter or margarine 
    2 tablespoons olive oil 
    1 tablespoon chopped fresh garlic (or to taste) 
    1 lb. small fresh shrimp, peeled and deveined 
    1/2 teaspoon salt 
    2 tablespoons chopped fresh parsley 
    1 tablespoon fresh lemon juice 
    1/2 pkg. (6 oz.) RONZONI HEALTHY HARVEST LINGUINE, uncooked 

  • Haha! I was so surprised!!!

    Mine is for Raspberry Balsamic Chicken:


    1. heat oil in saute pan on medium heat.
    2. Sprinkle chicken breasts with thyme.
    3. add red onion and chicken breasts to pan.
    4. cook chicken breasts about 7 minutes on each side, or until no longer pink in the center.
    5. remove chicken breasts.
    6. Add salt, rasberry preserves, balsamic vinegar and black pepper to the saute pan.
    7. simmer on med-low heat for 10 minutes.
    8. To serve, pour rasberry glaze over the chicken breasts and enjoy!

    I skipped on the salt because it's not needed with the balsamic in it.  Super yummy!  You can also use any fruit preserves you want to switch it up into different meals!

  • That sounds amazing, Sarah! I might need to make that this weekend, I have everything on hand :)
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