Holy Comfort Food!

Here is another recipe you don’t have to feel guilty about! I included the nutritional information below. I try to cook meals at least 2-3 times a week. Then, I post my recipes when I have time. This recipe was SO delicious, I had to post as soon as possible. I made this dish last night, and enjoyed the leftovers for lunch today. My husband said it was one of the best pasta dishes I’ve made, and I didn’t even prompt him to say this (surprising). Coming from him, this was a huge compliment.

Skillet Chicken with Artichokes and Roasted Red Peppers

Serves: 6 (1.5 cups per serving)

Nutritional Info: 385 calories, 7g total fat, 567 mg sodium, 53g carbs, 5g sugar, 6g fiber, 23g protein


  • 12 oz. whole wheat penne
  • 3/4 pound skinless boneless chicken breast, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 teaspoon olive oil
  • 1 medium onion, sliced
  • 3 garlic cloves, minced
  • 1 (14 oz.) can artichoke hearts, drained, patted dry, and quartered
  • 1 (12 oz.) jar roasted red peppers, drained and sliced (not oil packed)
  • 1/3 cup dry white wine
  • 1 cup reduced-sodium chicken broth
  • 4 tablespoons shredded Parmesan cheese (freshly grated!)
  • 1/4 cup chopped fresh basil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water – added to thicken
  • 1-2 tablespoons tomato paste – added to thicken/flavor

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Butternut Squash Risotto

With the seasons quickly changing, the recipes in the kitchen do as well.  Squash is so delicious and versatile.  There are so many varieties, and I love every squash I’ve encountered.  Butternut is always a family fav, but a lot of people can be overwhelmed by squash.  There are perceptions that squash is very difficult to cook…NOT TRUE.

If you have never cooked with squash, please try!  For beginners….try an acorn squash.  Prick the skin randomly with a fork. Cut it in half and scrape out the seeds. Put a little bit of butter and brown sugar (plus a little salt) inside both halves and place on a microwave safe plate.  Microwave for 10 minutes….Enjoy!  I eat that delicious meal with a spoon.  It is already in a perfectly shaped bowl!

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Cherry Tomato and Mozzarella Pasta

I had a lot of fresh cherry tomatoes from my garden and a container of fresh mozzarella.  I wanted to make a pasta that I could have for lunches throughout the week.  It is very similar to the sauce I made with the banana peppers, but this one I didn’t blend.  I’ve seen Giada DeLaurentiis make a pasta similar to this on the food network with the fresh cheese, and it looked delicious. I don’t know what her recipe was, but I did what I felt tasted right.

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Fresh From the Garden Pasta

This is a VERY easy pasta to create with veggies you might have laying around. I happened to have several banana peppers and cherry/grape tomatoes from the garden that needed to be used. Also, my basil is getting close to three feet high, so fresh herbs were needed. You can always use dried if you do not have fresh, but fresh always tastes better (especially when you want to do a quick sauce). I never have time to let sauce simmer all day long. To be honest, I don’t always plan ahead. Besides being versatile, short cooking time is what makes this sauce so nice. I’m guessing on the measurements because I usually cook to taste. So, remember to taste often to see if you need to add more herbs or seasoning.

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