Another low calorie recipe – with a little pepperoni, lots of herbs and cheese to spice things up – came from a “kid friendly” + “cooking light” search on myrecipes.com.  This one passed the family test, and Ed said he’d prefer it over our usual chicken Parmesan recipe with spaghetti.  If I do that, or you do, would have to double all of the ingredients, except the chicken, to have enough sauce for the pasta.  My errors edits are in italics below:

Ingredients

• Cooking spray
• 1/2 teaspoon minced fresh garlic (totally tripled that amount!)
• 16 slices pepperoni, coarsely chopped (the package of sliced pepperoni has two sealed pouches, I used one which have about 25 or so slices – the more the merrier!)
• 1/4 teaspoon dried oregano
• 1 1/2 cups lower-sodium marinara sauce -such as McCutcheon’s (Nightmare.  No low-salt jarred sauces, even organic listed salt in the top 3 to 5.  Barilla was the one I got – they make pasta too – and the salt was toward the end of the ingredient list.)
• 2 tablespoons chopped fresh basil (oops – I used jarred and wished I hadn’t as it was added in AFTER cooking.)
• 2 teaspoons olive oil
• 1 1/2 pounds chicken cutlets
• 1/4 teaspoon freshly ground black pepper
• 1 cup shredded part-skim mozzarella cheese

Preparation 

Martini needed for chicken prep work...