Healthy Recipes to Keep You Fit and Fabulous

Guess who’s back?!

Not only this happy, one-year-older food blogger…

Birthday Girl!

…but also, her fashionable-yet-functional, brand-new camera!

I'm baaaaack!

I am one very lucky girl, because my wonderful fiance must have seen my sad plea to the Birthday Fairy, and he got me the same Canon Powershot SD1400IS in PINK that I returned a few weeks ago.  Therefore, I am back in the kitchen and my new camera will be following me every step of the way, once again!

"Hi, I'm Corey the Birthday Fairy!"

As I’ve mentioned, I have been very busy ever since taking on the challenge of trying to complete 3 science courses in one semester before applying to nursing school this summer.  Some nights, Corey and I both don’t get home until 10PM, and I am not someone who likes to wait that long to eat dinner!  That means dinner needs to be simple and fast.

Tonight, I threw together what Corey and I often refer to as “pasta bowls”.  I cooked some whole wheat penne pasta, steamed a mixture of cauliflower, broccoli and carrots in the microwave, cooked 2 chicken cutlets in a skillet and mixed everything with a Four Cheese Marinara Sauce.  However, tonight, I was so hungry that our portions didn’t exactly fit in bowls, so we opted for extra large plates :).

Chicken ‘N’ Veggie Pasta Bowls

Servings: 2


2 chicken cutlets (either plain, or you can buy the lightly-breaded

version available from Publix in the “Ready to Cook” section)

2 cups Whole Wheat Penna Pasta

1 bag Bird’s Eye Steamfresh Mixed Vegetables (Cauliflower, Broccoli, Carrots)

1 1/2 cups of your favorite pasta sauce (I used Publix Premium Four Cheese)

Shredded parmesan cheese for topping

Non-stick spray



Bring a pot of water to a boil, add a few good shakes of salt, and throw in the pasta.  Cook until al dente, about 9 minutes. Drain.  Spray a skillet with non-stick spray and cook the chicken cutlets 3-4 minutes on each side.  Cook the vegetables in the microwave according to package directions.  Add the veggies to the strainer to remove excess water.  Slice the chicken into bite-size chunks.  Add the chicken, veggies and pasta into bowls and mix with the marinara sauce.  (Heat up the bowls at this point if the sauce was in the fridge).  Sprinkle with parmesan cheese and serve!


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