Category Archives: pasta

Chicken Alfredo

I met with a dietician on Friday to discuss how to manage, control and enjoy my new life as a woman with diabetes.

She put me on an 1800 calorie diet and a daily allowance of 225 carbs. At first that sounded like a lot, but now seeing how many carbs are in the simplest of dishes… this is going to be WAY more work than I thought!

Tonight, we made chicken alfredo. We used whole wheat pasta instead of regular pasta, and I only took about 2/3 of a cup. I used a smaller plate in order to trick myself into thinking I had a plate full of food.

(It didn’t really work, but at least I didn’t go back for seconds!)

Oh! Also!

The hubs and I went to work out for 20 minutes today at our apartment gym. I spread my time out on the treadmill and stationary bike. I adjusted my speed and incline on the treadmill to ease myself into this whole “working out” thing.

I’m going to make myself go at least 2-3 times a week to start out.

I am DETERMINED to beat this diabetes out of me.

Hubs Made Dinner… Twice!

My darling husband cooked dinner for us twice before my entire life started to crumble and this mean guy called Diabetes entered and demanded I feel like complete poo for the rest of ever.

Fragment sentence, much?

Just so that his efforts aren’t in vain (and so he knows how much I completely appreciate him and adore him), I’m posting the pictures of his delicacies below.

Enjoy!…. I sure did.

and this is what it looked like! Yum.

1 medium onion
1 medium green bell pepper
3 links mild Italian sausage
2 garlic cloves, pressed
1/4 tsp crushed red pepper flakes
3 1/2 cups uncooked penne pasta
3 1/2 cups water
1 26 oz jar marinara sauce
1/4 tsp salt
1/4 tsp ground pepper
2 oz cream cheese
1 cup shredded mozzarella cheese
1 oz parmesan cheese, grated (1/4 cup)
1 tbsp chopped parsley

1. Dice onion and bell pepper. Remove casings from Italian sausage and cut in half lengthwise. Then cut crosswise into 1/2-in nuggets. Place sausage into 12-in skillet and cook over medium heat, 6-8 minutes or until golden brown.

2. Add onion and bell pepper to skillet; cook an additional 2-3 minutes or until veggies are tender. Add pressed garlic and pepper flakes, cook 10-20 seconds or until fragrant. Stir in pasta, water, sauce and salt & pepper. Bring to a simmer, cover and cook 14-16 minutes or until pasta is tender, stirring occasionally.

3. Remove skillet from heat. Stir in cream cheese until incorporated. Top with mozzarella and parmesan cheeses. Cover and let stand 2-3 minutes or until cheeses are melted. Garnish with chopped parsley.

This meal was followed by a fun (free!) trip to the Cardinals game.

It was gorgeous outside too, definitely not a normal day in August in St. Louis. It was almost chilly and in the 70’s.

Absolutely the most perfect evening.

Did I mention the tickets were free? :D

The next night, the hubs made Chicken Fajitas.

Seriously, look at how good these veggies look!

2 medium green or red bell pepper, or combination
2 medium onions
2 garlic cloves, peeled
1 1/2 lbs boneless, skinless chicken breasts
1 pkg taco seasoning (or 2 tbsp Chipotle rub)
1 tbsp vegetable oil
1/4 cup water

flour tortillas
shredded cheddar cheese
sour cream

1. Cut bell peppers lengthwise into 1/4 inch strips, and thinly slice onions lengthwise. Slice garlic.

2. Slice chicken into 1/2 inch strips. Heat 1 tbsp vegetable oil in a 12-in skillet, 1-3 minutes until shimmering. Add chicken, cook for 4-6 minutes or until cooked through. Add 1/4 cup water, vegetables and seasoning/rub.

3. Cover, simmer 3-4 minutes or until vegetables are crisp-tender.

Cajun Chicken Pasta


We FINALLY made this for dinner. It’s been on my weekly menu list for like 2 weeks straight! Unfortunately, we didn’t make it the best we could have. We only had 2 pieces of chicken thawed and then didn’t compensate for the rest of the ingredients. We made about 50,000 lbs of pasta compared to the amount of chicken and peppers…. but I definitely made it SPIIIIIIICY — which I loved, by the way. I think I’m getting used to spicy things, which is strange…. but hey, I married a Puerto Rican, so apparently it’s in my blood now.We will definitely make this again, with the right amount of ingredients this time!

Tortellini toss


This was one of the first recipes I ever made as a newlywed. Not only is it so easy to make, but its also great comfort food. I opt out of using spinach and use frozen peas instead, but I would assume spinach would be good… I’m just not a big fan of wilted spinach. Ick. The ham cubes are the best part in my opinion though.

I definitely recommend keeping ingredients stocked for this because its so fast to make and super ridiculously easy.