Healthy Recipes to Keep You Fit and Fabulous

Posts tagged ‘fettucine’

2-Day Recap + Low Calorie Chicken Alfredo

I can’t believe I haven’t posted in almost 3 days!  The horror!

My school schedule is definitely to blame.  Tons of tests this week.

I tried updating last night, but it seems WordPress was experiencing some technical difficulties.

How ’bout a recap of the last 2 days and then I provide you with the recipe for possibly the best chicken alfredo I’ve ever had?

Sounds good to me!


I’m starting with my workouts, because I’m excited to share that after stating that “5AM wake-ups are not in option” for me to go workout, I completely contradicted myself and went ahead and did it!  On Monday, I knew I had to teach and then go straight to my night class, meaning I wouldn’t have time to workout.  I refuse to let my work and school schedule ruin my workout schedule, I tell you!  Therefore, I made the decision to wake up at the disgusting hour of 5AM.  I got in the car and drove straight to the gym, where I was very surprised to see a LINE outside the door of people waiting for it to open!  When I got inside, I completed 30-minutes on the treadmill, including 2 10-minute runs mixed with 2 5-minute uphill walking at a 4.3 pace.  I planned to get on the elliptical, but they were all full almost immediately.  Guess that’s what the line was all about.

As for yesterday, I was in the worst mood ever after the sinking realization came upon me that I had more homework and studying to do than any one human should have to handle.  Corey convinced me to workout with him, and I must admit, I felt GREAT afterwards. Bad mood- banished.  I completed a 20-minute treadmill workout of 5-minutes of running mixed with uphill walking at 4.3 pace. I also completed a weights routine which can be viewed here.


On Monday, I created a delicious bagel sandwich using my favorite flavor profile: sweet + savory.

I toasted 1 Thomas’ Whole Wheat Bagel Thin, spread it with 1 wedge of Laughing Cow French Onion cheese, and topped it with slices of pear.

I also stopped by Starbucks after my workout for a Venti Sugar-Free Vanilla Soy Latte.  It was my reward for waking up so freakin’ early :).

Hope no one saw me taking this picture of myself.

Yesterday, Corey had an early doctor’s appointment to get him some stronger allergy medicine, and his reward for being such a good wittle boy was a yummy breakfast- diner-style!

I had two eggs, wheat toast, and 2 sausage links.  Ok, there may be a plate of pancakes that didn’t make it into this picture…


On Monday, I packed a healthy little lunch to bring to school.  I try to bring especially good-for-you food with me when I teach at the middle school, because, as I’ve mentioned before, these kids clearly need a good example when it comes to food.

I topped a bed of spring mix lettuce with a scoop of homemade tuna salad, served with a side of green grapes.

Monday’s RULI (Ridiculously Unhealthy Lunch Item) spotting: 1 lunchbox, 1 student- 4 different bags of chips.  No joke.

I think yesterday’s salty diner breakfast produced a little sugar-craving, because I was in the mood for sweetness by lunchtime:

I microwaved a whole wheat tortilla for 15 seconds, spread it with 1 1/2 tablespoons peanut butter, and then topped it 1/2 cup sliced strawberries and banana slices.  I sprinkled the top with cinnamon and rolled it into a breakfast wrap!

I have been seriously craving peanut butter lately, at all times of the day.  I think this picture proves that I literally mean at all times of the day:

This is from Monday.  I was starving, as usual, after teaching, and I barely had time to change my shoes before it was time for me to go to class.  I grabbed a banana, a plastic spoon, and threw my peanut butter in my school bag!  I then attempted to peel a banana, hold a spoonful of peanut butter AND drive a car, all at the same time.  This was the first time I’ve ever really regretted not getting my car windows tinted.  Apparently, prematurely-balding truck drivers really enjoy the sight of blondes eating bananas.

I would also like to point out how awesome it was when I got up from my seat in class attempting to walk to the front of the room, got my foot stuck in the handle of my school bag, tripped, and caused my peanut butter jar to roll out of my bag and into the middle of the classroom. I am now officially that girl.


My 5AM workout on Monday was having a pretty positive effect on me throughout the day- I didn’t feel tired at all.  However, by the time my class ended and I got home, it was 10PM, I was starving, and I was exhausted.  What I’m trying to say is…the Monday Night Tradition came back! (temporarily)

Pollo Tropical, we meet again.  And it’s a miracle I was even able to get this picture of my dinner because I basically face-planted directly into it as soon as I walked in the door.  And yes, that is a large, and yes, I ate every bite.  Happy?!

Alright, onto the main event!

Last night, I was brainstorming dinner ideas and came up with this little gem that I think everyone will love.  It still needs some perfecting, but regardless, it was good enough that 2 people finished an amount that could have easily fed 4.

Low Calorie Chicken Alfredo

Servings: 4


1/2 box whole wheat fettucine

4 chicken cutlets, thinly sliced

1 cup PLAIN, non-fat Greek yogurt

1/4 cup grated parmesan cheese

1/2 onion, chopped

4-5 cloves garlic, chopped

2 tablespoons water

2 tablespoons dried parsley (or 3 tablespoons fresh)

shredded parmesan for topping

1 tablespoon Smart Balance spread

Zatarain’s Creole Seasoning (optional)

splash of white wine or chicken broth


Cook the pasta according to package directions, drain and set aside.

Spray a skillet with non-stick spray and place over medium heat.  After slicing the chicken, season liberally with the creole seasoning (or any chicken seasoning of your choice).

Place chicken in skillet and cook until no longer pink, about 5 minutes.

Remove cooked chicken from skillet, and set aside on a plate. Wash out the skillet, or use a different one for the next steps.

Place skillet on medium heat and spray with nonstick spray.  Once heated, add the chopped onion.

After the onions start to become translucent, add the garlic.

Continue cooking until onions are browned. Next, add a splash of white wine and use your spatula to scrape up the brown bits on the bottom of the pan.

Remove skillet from heat.  Add the Smart Balance and yogurt, and whisk together until well combined.  Add the 2 tablespoons water while continuously whisking.  Add more water by the tablespoon if the sauce seems too thick.  Next, whisk in the grated cheese.

Add the chicken.

Add the pasta (should still be hot, so don’t cook too far ahead of time).

Add the dried parsley.  Use tongs to toss everything together and coat in the sauce.

Serve topped with shredded parmesan cheese and extra parsley.

This was fab!

After dinner, Corey, um…baked?

I don’t know why I still think this is so funny, but it just is.  Fortunately, we don’t discriminate against desserts of any kind in this household, no matter how oddly shaped.

Time for test #3 of the day!

Cooking in College: Five Dolla Dinna

I would like to clear up a commonly believed myth that floats around college campuses everywhere.  You’ve probably heard it before, and you’ve definitely wanted to believe it.  Your professors and friends and parents have all said it.  When you graduate college, you are going to get a job that only people with college degrees can get, and you are going to make a lot of money and life will just be a piece of cake after that degree is finally in your hands.  Hate to break it to ya, kids, but that ain’t happenin’ in this economy! In fact, you might actually be more broke after college than you were in college, thanks to the slow but sure disappearance of Mommy and Daddy’s credit cards, gas cards, and especially those wonderful monthly bank account deposits.  Say goodbye.  Unless, of course, you’re just really lucky, in which case, I hate you.

Anyways, cooking in college or even right after college can be quite a challenge when you’re working with a budget.  That’s why there is only one thing to do when times are tough:


Just kidding.  Kinda.

This week, I thought it would be fun to try and make dinners that cost under $5 per serving.  It was a success!  Cooking really is a lot cheaper than eating out for every meal; you just have to know how to shop!

Pesto Primavera

Servings: 4-5


3/4 bag frozen vegetable medley (I used Japanese blend)

1/2 box Whole Wheat Fettucine

2 1/2 tablespoons pre-made Pesto

1 tablespoon Parmesan cheese, shredded, for topping

salt and garlic powder, to taste


You will need 2 pots for this recipe.

Bring one pot of water to a boil, add a tablespoon of salt to the water.  Add the pasta to the boiling water and cook until tender, about 10 minutes.  Drain pasta.  Fill the other pot with water, but only fill it about a quarter of the way up.  Bring to a boil, add the frozen veggies, and cover with a lid.  Cook for about 5-6 minutes, until tender.  Drain the vegetables.  Add the pasta and the veggies to the bigger pot.  Add the pesto, salt and garlic powder, and stir everything together.  Serve with a sprinkling of parmesan.

Salad with Buffalo Ranch Dressing

Servings: 2


1 heart of Romaine, chopped (or 2 cups of already-chopped Romaine lettuce)

1 tablespoon Light Ranch Dressing

2 tablespoons Frank’s Red Hot Buffalo Sauce


Chop Romaine and add to 2 bowls.  In a separate bowl, mix the Ranch and Buffalo sauce together.  Drizzle over Romaine and serve.

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