The biggest challenge in converting to a healthier lifestyle is finding ways to stay full without feeling deprived. Because I’m so used to scarfing down carbohydrates and large portions (and, you know, large portions of carbohydrates), meal times can pose challenges.

But we’re up for the task.

I recently stumbled upon Nosh My Way: a website with tons of delicious, healthy recipes with Weight Watchers PointsPlus values already calculated (four per serving for this dish). You certainly do not need to be on Weight Watchers to enjoy flavorful, lower-calorie meals — though having Marlene do the calculations ahead of time is awesome.

Her recipe for chicken breasts in a creamy mushroom sauce was delicious — and great for a weeknight. Spencer had a mess of mushrooms that needed to be used up ASAP, and most of these ingredients were already on hand. We made a few additions to the recipe, outlined below, but the original would be great, too.

I just have to add garlic, y’all. It’s a sickness.

We served with Brussels sprouts (because I’m obsessed with them), but it would also be tasty over brown rice. Totally your call.

Healthy chicken and mushrooms
in a sherry cream sauce

Just slightly adapted from Nosh My Way. Serves 4.

Ingredients:
• 16 ounces boneless, skinless chicken breasts, pounded thin
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1 white onion, thinly sliced or chopped
• 1 1/2 cups thinly sliced baby bella mushrooms
• 1 tablespoon minced garlic
• 3 tablespoons dry sherry
• 1/2 cup reduced-sodium vegetable or chicken broth
• 4 tablespoons fat-free half and half
• 2 tablespoons minced fresh chives or scallion greens
• 2 tablespoons cornstarch

Directions:
1. Season chicken with pepper and salt on both sides.
2. Spray a medium-sized skillet or Dutch oven with nonstick spray and heat on medium heat.
3. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown — about 10 to 12 minutes.
4. Transfer chicken to a separate plate and keep warm.
5. Add onions to the pan and cook, stirring, until fragrant, about 1 minutes.
6. Add mushrooms and garlic and cook, stirring occasionally, until tender, about 2 minutes.
7. Pour in sherry; simmer until almost evaporated, scraping up any browned bits, about 1 minute.
8. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in half and half and cornstarch.
9. Return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute. Add the chives or scallion greens and serve immediately.