Whole-Grain Rotini with Asparagus and Chicken

December 8, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have a recipe for Whole-Grain Rotini with Asparagus and Chicken to pass along. Some of the ingredients you’ll be needing are Red Bell Pepper, Whole Grain Rotini Pasta, Olive Oil, Asparagus, Chicken Breast, Mushrooms, Fat-Free Low-Sodium Chicken Broth, Romano Cheese and more! Another Delicious and Healthy recipe from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Whole-Grain Rotini with Asparagus and Chicken
In-season, fresh asparagus, bite-size chicken breast, red bell peppers and mushrooms are the stars of this nutritious and satisfying meal. Whole-grain rotini adds an extra boost of fiber — and flavor!

Preparation time: 15 minutes
Cooking time: 18 minutes.

1 large red bell pepper
8 ounces whole-grain rotini pasta
2 tablespoons extra-virgin olive oil
1 pound fresh asparagus, ends trimmed, cut into 2–2 1/2-inch pieces
1 pound cooked chicken breast (skinless and boneless), cut into bite-size pieces
1 teaspoon minced garlic
1/2 pound fresh mushrooms, sliced
1 1/4 cups fat-free low-sodium chicken broth
1 1/2 teaspoons fresh thyme
1/4 cup grated Romano cheese
Black pepper to taste

Yield: 4 servings
Serving size: 1 1/2 cups

1 – Cut bell pepper into approximately 2 1/2-inch pieces and arrange pieces on a broiler-safe pan. Place in broiler, and broil until flesh is soft and skin has some browning. Remove and let cool. Once cool, cut into strips. Bring at least 2 quarts of water to a boil, add rotini, and cook for about 8–10 minutes. Drain and reserve in a bowl. Heat olive oil in a large nonstick skillet on medium heat. Add asparagus and sauté for 2 minutes. Add chicken breast and garlic and stir constantly for about 1 minute more to heat (if sticking occurs, add 2 tablespoons of the chicken broth rather than more oil). Quickly add mushrooms, red pepper, chicken broth, and thyme. Heat until just about boiling then quickly add reserved pasta and combine with a slotted spoon or spatula. Carefully transfer mixture into a large pasta or serving dish and top with Romano cheese and black pepper.

Nutrition Information:
Calories: 448 calories, Carbohydrates: 50 g, Protein: 35 g, Fat: 12 g, Saturated Fat: 3 g, Cholesterol: 80 mg, Sodium: 690 mg, Fiber: 8 g

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“Meatless Monday” Recipe of the Week – Italian Vegetarian Bake

November 4, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Italian Vegetarian Bake. This a Vegetable Casserole made using; Zucchini, Onion, Celery, Vegetarian Vegetable Flavor Bouillon Cube, Spinach, Spices, Mozzarella Cheese, Ricotta Cheese, Romano Cheese, and BUITONI Refrigerated Marinara Sauce. Now that’s Italian! The recipe is from one of my favorite recipe sites, the CooksRecipes website. At the Cooks site you’ll find one of the largest selections of recipes you can find. Recipes to please all tastes, diets, and cuisines so check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Italian Vegetarian Bake
Serve squares of this deliciously wholesome vegetable casserole topped with marinara sauce and shredded Romano cheese.

Recipe Ingredients:
2 tablespoons olive oil
2 large zucchini, diced (about 2 cups)
1 small onion, chopped
1 stalk celery, chopped
2 large cloves garlic, finely chopped
1 MAGGI Vegetarian Vegetable Flavor Bouillon Cube
1/4 teaspoon crushed red pepper flakes
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup shredded mozzarella cheese – divided use
3/4 cup seasoned bread crumbs
3/4 cup ricotta cheese
3 large eggs, lightly beaten
1/4 cup BUITONI Refrigerated Freshly Shredded Romano Cheese
1 (15-ounce) container BUITONI Refrigerated Marinara Sauce

Cooking Directions:
1 – Preheat oven to 375°F (190°C). Grease 9 x 5-inch loaf pan.
2 – Heat oil in large skillet over medium-high heat. Add zucchini, onion, celery, garlic, bouillon and crushed red pepper; cook, stirring frequently, for 4 to 6 minutes or until vegetables are tender. Remove from heat.
3 – Combine spinach, 1/2 cup mozzarella cheese, bread crumbs, ricotta cheese, eggs and Romano cheese in large bowl until blended. Stir in vegetable mixture. Press mixture into prepared pan. Sprinkle with remaining mozzarella cheese.
4 – Bake for 40 to 45 minutes or until golden brown. Cool in pan on wire rack for 5 minutes. Heat sauce until warm. Slice; serve with sauce.
Makes 6 servings.

One of America’s Favorites – Italian Tomato Pie

July 2, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Italian Tomato pie

Italian tomato pie is an Italian-American baked good consisting of a thick, porous, focaccia-like dough covered with tomato sauce. It may be sprinkled with romano cheese or oregano. It is not usually served straight from the oven, but allowed to cool and then consumed at room temperature or reheated. Like Sicilian pizza, tomato pie is baked in a large rectangular pan and served in square slices. In Rhode Island it is cut into long strips and often called pizza strips. Tomato pie descends from and resembles the Italian sfincione, although it is not the same dish; for instance, sfincione may have toppings, is usually served hot, and has a crust more like brioche than foccacia.

Other names for tomato pie include gravy pie (“gravy” here refers to “Italian gravy”, i.e. tomato sauce) and church pie in Philadelphia, and red bread, strip pizza, party pizza and bakery pizza in Rhode Island.

A 1903 article in the New-York Tribune on the food of Italian-Americans described an early version of tomato pie. Tomato pie has been sold by Iannelli’s Bakery in Philadelphia since 1910 and O’Scugnizzo’s Pizzeria in Utica, New York since 1914. Tomato pie remains popular in Philadelphia, Utica, and Rhode Island.


“Meatless Monday” Recipe of the Week – Mozzarella Risotto Cakes with Marinara Sauce

April 30, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Mozzarella Risotto Cakes with Marinara Sauce. Made using BUITONI Risotto and BUITONI® Marinara Sauce, so you know this is going to be a winning dish! The recipe is off the CooksRecipes website which has a huge selection of recipes to please all tastes and cuisines. Be sure to check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Mozzarella Risotto Cakes with Marinara Sauce
These risotto cakes, topped with marinara sauce, make a wonderful vegetarian entrée that is simply delicious.

Recipe Ingredients:
1 (5.5-ounce) package BUITONI Risotto with Rosemary & Potatoes, cooked and cooled
1 cup (4 ounces) shredded mozzarella cheese
2 tablespoons freshly grated Romano cheese
2 tablespoons chopped chives
1/4 teaspoon ground black pepper
1/2 cup plain dry bread crumbs
1/4 cup olive oil – divided use
1(15-ounce) container BUITONI® Marinara Sauce, warmed

Cooking Directions:
1 – Combine risotto, mozzarella cheese, Romano cheese, chives and pepper in large bowl. Press mixture firmly into twelve 2-inch-round patties; coat with bread crumbs.
2 – Heat 2 tablespoons olive oil in large, nonstick skillet over medium-high heat. Add six risotto cakes; cook on each side for about 30 to 60 seconds or until golden brown. Drain on paper towels. Repeat with remaining oil and risotto cakes. Serve with marinara sauce.
Makes 12 risotto cakes.

Nutritional Information Per Serving (1/12 of recipe): Calories: 150 Calories from Fat: 70 Total Fat: 8 g Saturated Fat: 2 g Cholesterol: 5 mg Sodium: 450 mg Carbohydrates: 16 g Dietary Fiber: 1 g Sugars: 3 g Protein: 4 g.

“Meatless Monday” Recipe of the Week – Asparagus Pasta

March 27, 2017 at 5:14 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Asparagus Pasta. There’s many versions of this recipe online but I’m going with this one off the CooksRecipes website. The Cooks website has a great selection of recipes to please all tastes. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html



Asparagus Pasta
Sautéed mushrooms, green onions, garlic, olives, tomatoes and asparagus in a Marsala wine sauce, tossed with fusilli pasta, garnished with freshly grated Romano cheese.

Recipe Ingredients:

1/3 cup olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
4 cloves garlic, minced
1/2 cup olive wedges
1 cup diced tomatoes
2 cups cooked asparagus, cut on diagonal
1 1/2 cups vegetable stock
1/2 cup Marsala wine
Cornstarch slurry (equal parts cornstarch and water)
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
16 ounces dry fusilli pasta, cooked according to package directions
Freshly grated Romano cheese

Cooking Directions:

1 – In a large skillet, over high heat, sauté the mushrooms, green onions, and garlic in the olive oil until tender. Add the olives and tomatoes. Heat thoroughly.
2 – Add cooked asparagus and dry spices, stirring constantly.
3 – Add Marsala wine to flash point, then add vegetable stock.
4 – Add cornstarch slurry to thicken.
5 – Pour over cooked pasta, mix, sprinkle with Romano cheese and serve hot.
* Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): 319 calories, 8.23 grams protein, 28.16 grams carbohydrate, 3.75 grams fiber, 18.3 grams fat, 5.59 milligrams cholesterol, 480 milligrams sodium.

Meatballs in Marinara Sauce on Bun w/ Baked Fries

November 2, 2013 at 5:28 PM | Posted in Aunt Millie's, Sargento's Cheese | 1 Comment
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Today’s Menu: Meatballs in Marinara Sauce on Bun w/ Baked Fries


Meatball Sub Fries 005
A cool but sunny and beautiful Autumn Day out again. Got the 4 wheel mobility scooter out and helped with the yard work, raking leaves. Then took it out for a spin through the neighborhood and on down to the lake area. Then some College Football for the afternoon! For dinner, Meatballs in Marinara Sauce on Bun w/ Baked Fries.


A Meatball Sandwich on a cool Autumn Day just sounded right! I used Hormel Sandwich Makers Meatballs in Marinara Sauce. I came across this at Walmart yesterday and thought I would give it a try. It comes in a plastic microwavable container. To,prepare it just puncture the plastic film and microwave for 60 seconds. Let it cool for a minute or so and it’s ready! The Meatballs were good tasting and an excellent Marinara Sauce! There’s 2 servings per package, so I have my lunch for tomorrow. I served them on a Aunt Millie’s Reduced Calorie Whole Grain Hotdog Bun. Topped it with some Sargento Reduced fat Shredded Mozzarella Cheese. I also baked some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. For dessert/snack later some slices of Cracker Barrel 2% Sharp Cheddar on Ritz Whole Grain Crackers.


Hormel Sandwich Makers Meatballs in Marinara SauceHormel Sandwich Maker Meatball
Your start to a perfect sandwich and more, like family favorite spaghetti and meatballs! Look for them in the soup and pasta aisle.
Microwave Instructions:
Puncture plastic film in several spots on top of tray or peel film back on tray about 1/4-inch. Place tray in microwave. Heat on HIGH for 60 seconds or until hot. Let tray stand for 1 minute, if desired. The tray and its contents are hot after microwaving. Carefully remove film by peeling it back around the tray. Stir, serve with your favorite bread and enjoy!
Nutritional Information
Serving Size: 106g
Servings per Container: varies
Amount Per Serving
Total Fat:9g
Saturated Fat:4g
Total Carbs:9g
Ingredients: Cooked Italian Style Meatballs (Beef, Water, Textured Soy Protein Concentrate, Bread Crumbs [Enriched Bleached Wheat Flour {Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid}, Durum Flour, Leavening {Sodium Bicarbonate, Sodium Acid Pyrophosphate}], Romano Cheese [Pasteurized Sheep’s Milk, Cheese Cultures, Salt, Enzymes], Salt, Flavorings, Dried Egg Whites, Spice, Parsley), Tomatoes (Water, Tomatoes, Tomato Paste), Water, Modified Cornstarch, Contains 2% or less of Parmesan Cheese (Parmesan Cheese [Pasteurized Part-Skim Milk, Cheese Cultures, Salt, Enzymes], Powdered Cellulose to Prevent Caking, Sorbic Acid to Protect Flavor), Dehydrated Onions, Sugar, Flavoring, Salt, Spices, Olive Oil, Citric Acid, Hydrolyzed Corn Protein, Yeast Extract, Oleoresin of Paprika.

Allergens: Milk ingredients present,Egg ingredients present,Soy ingredients present,Wheat ingredients present,Gluten present


Kitchen Hint of the Day!

October 15, 2013 at 9:10 AM | Posted in cheese, Kitchen Hints | Leave a comment
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A little bit of delayed gratification will pay off on pizza (or pasta) night. Grate a wedge of Parmesan or Romano cheese all at once then store it in a Hefty Zip Bag (one inside the other, to stay fresh for longer). Two benefits: you only have to wash the grater one time and you won’t be tempted to buy that expensive pre-grated cheese.

Italian Chicken Breast w/ Whole Wheat 3 Cheese Tortellini

September 7, 2013 at 5:28 PM | Posted in baking, cheese, pasta, Perdue Chicken Products | Leave a comment
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Today’s Menu: Italian Chicken Breast w/ Whole Wheat 3 Cheese Tortelliniitalian Chicken 3 Cheese Tortellini 006



A cool and sunny morning quickly turned to hot and humid afternoon. Got out early in the mobility cart and rode around the neighborhood, it was our community yard Sale today. It’s amazing how many people show up for yard sales! As my next door neighbor said “I have enough junk of my own without buying someone elses.” For dinner tonight I prepared an Italian Chicken Breast w/ Whole Wheat 3 Cheese Tortellini.



I used a Perdue Perfect Portions Italian Style Chicken Breast, which I love using. Their individually wrapped and you can keep them in the fridge or freeze them and just grab one when your ready to use it. I baked a couple of them, one for dinner and one for lunch tomorrow. i preheated the oven to 350 degrees and baked the breasts for about 24 minutes. Easy to fix and they always turns out perfect as these did!



I then used Buitoni Whole Wheat 3 Cheese Tortellini. It had been awhile since I prepared this, very good Tortellini and always fresh. To prepare it, just boil your water and add a 1/2 tablespoon of Extra Virgin Olive Oil to it. When it comes to a full boil add the Pasta and reduce heat to a gentle boil and boil for 6-8 minutes until done. When done I made of the Pasta and added my Italian Chicken Breast on top. I then added some fresh shredded Parmesan Cheese and 2 tablespoons of Ragu Original Pasta Sauce to top everything off! I also had a slice of buttered Healthy Life Whole Grain Bread. For dessert a Del Monte No Sugar Added Diced Peach Cup.





Buitoni Whole Wheat 3 Cheese TortelliniBuitoni Whole grain 3 Cheese Tort
Buitoni Whole Wheat Three Cheese Tortellini:
* Filled with creamy ricotta, aged parmesan and romano cheese
* 54 grams of whole grain per serving
* All natural
* No preservatives


Whole Durum Wheat Flour, Water, Eggs, Ricotta Cheese (Whey, Milk, Cream, Vinegar, Xanthan Gum, Locust Bean Gum, Guar Gum), Bread Crumbs (Flour, Sugar, Yeast, Soybean Oil, Salt), Romano Cheese (Pasteurized Part Skim Cow’s Milk, Cheese Cultures, Salt, Enzymes), Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Canola Oil, 2% Or Less of Parmesan Cheese Flavor (Maltodextrin [Corn, Potato], Autolyzed Yeast Extract, Salt, Flavoring, Less Than 2% of Buttermilk Solids, Calcium Lactate, Citric Acid, Cream Solids, Disodium Phosphate, Formic Acid, Lactic Acid, Parmesan Cheese [Milk, Culture, Salt, Enzymes], Sour Cream Solids, Succinic Acid, Sugar, Whey), Reduced Lactose Whey, Skim Milk, Salt, Parmesan Cheese Paste (Granular And Parmesan Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Water, Salt, Lactic Acid, Citric Acid), Spices, Soy Lecithin. Contains Milk, Egg, Soy, Wheat Ingredients.


Nutrition Facts
Serving Size 106 G
Servings Per Container 2.5
Amount Per Serving
Calories 330 Calories from Fat 90
% Daily Value*
Total Fat 10 G 15
Saturated Fat 3 G
Trans Fat 0 G
Cholesterol 60 Mg 19
Sodium 500 Mg 21
Total Carbohydrate 45 G 15
Dietary Fiber 6 G
Sugars 3 G
Protein 16 G



Perdue Perfect Portions Italian Style Chicken Breastsitalian Chicken 3 Cheese Tortellini 002

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, Italian Style (1.5 lbs.)
Fresh boneless, skinless individually wrapped chicken breast filets. Italian Style; made with all natural ingredients. Packed 5 filets per 1.50 lb. resealable zipper package. You can cook what you need; store what you don’t! Cooks in 10 minutes. Refrigerated.

Keep refrigerated. Please follow quick and easy cook times: Skillet: Lightly coat skillet with oil or cooking spray. Heat pan over medium-high heat, add breasts and brown 1 minute per side. Reduce heat to medium-low; Cover and cook 6 – 9 minutes, until internal temperature reaches 170 degrees F, turning frequently. Oven: Preheat oven to 350 degrees F. Place breasts on foil-lined baking sheet and cook 17 – 21 minutes, or until internal temperature reaches 170 degrees F. Grill: Spray grill with cooking spray. Preheat grill to medium-high. Grill breasts 3 – 4 minutes per side until internal temperature reaches 170 degrees F.

From Frozen: Preheat oven to 350 degrees F. Place frozen breasts on foil-lined baking sheet and cook 22 – 26 minutes, or until internal temperature reaches 170 degrees F. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.

Nutrition Facts
Serving Size 1 fillet (136.0 g)
Amount Per Serving
Calories 140 Calories from Fat 10
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0.g 0%
Trans Fat 0. 0g
Cholesterol 75mg 25%
Sodium 360mg 15%
Total Carbohydrates 2.0g 0%
Protein 26g


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