Dinner with Barilla ProtienPLUS penne- Ssausage & Tomato Veggie Pasta

I’ve been loving this Barilla ProteinPLUS pasta BzzAgent sent me to try out.   I already made a yummy shrimp dinner with the spaghetti and knew I wanted to do something with sausage with the penne.

Barilla ProteinPLUS sausage & tomato veggie sauce

If you missed my Shrimp & Broccoli dish with Barilla ProteinPLUS pasta here is some info on this pasta.

according to the front of the box:

  • Its loaded with 17 grams of protein in a 3.5 oz portion.
  • Crafted with simple ingredients, like flaxseed, barley and oats
  • Made with protein-rich chickpeas, lentils and egg whites
  • Great source of fiber ( 7 grams)  and ALA omega-3

It tastes great & is filling.

Though I did look at the label and this is not for a serving size but I never have a serving size when it comes to pasta but just wanted to throw that out there.

  • Barilla ProteinPLUS  2 oz serving size , 10 grams of protein, 4 grams of fiber, 190 calories
  • Barilla Whole grain : 2oz serving size, 8 grams of protein, 6 grams of fiber , 180 calories
  • Heartland Whote Wheat : 1cup dry serving size, 7 grams of protein, 7 grams of fiber 220 calories

Ingredients  used:

  • Barilla ProteinPLUS penne pasta
  • Sausage
  • diced tomatoes ( with olive oil & garlic)
  • mushrooms
  • red pepper
  • spinach
  • parmesan cheese
  • chicken broth
  • onion powder
  • garlic & pepper seasoning
  • Italian seasoning

Barilla Protein Plus sausage & tomato veggie sauce

 

First add water to a pot to boil , add salt.

Next brown the sausage in a pan in med-high . Halfway through I added the diced red bell pepper.

I then added the sliced mushrooms. Stir

Next add a 15oz can of diced tomatoes . Stir

Add some chicken broth.

barilla proteinplus sausage & veggie sauce

My water was boiling at the point so I added the pasta to the water.  I cooked for about 11 minutes.

I wanted some green and had some a little spinach so I rough chopped it…. also meaning I already washed my cutting board so I tore it into pieces with my hands haha.

If you want it a little saucier , you can add more broth.

Next add some parmesan cheese. Stir.

Drain pasta.

For the most part I always keep the sauce & pasta separate because sometimes I like more sauce than pasta or like to evenly coat the pasta. Depends on my mood 🙂

Add pasta to a bowl ( or plate) top with the tomato veggie sauce and mix.

Top with parmesan cheese & ENJOY!

 

I received this product for free from BzzAgent. All opinions are my own.

 

Shrimp & Broccoli with Barilla ProteinPlus Spaghetti

BzzAgent sent me 2 boxes of Barilla ProteinPLUS pasta.  I love that this pasta has added protein which is what is great to keep me full and energized.

  • This pasta is loaded with 17 grams of protein in a 3.5 oz portion.
  • Crafted with simple ingredients, like flaxseed, barley and oats
  • Made with protein-rich chickpeas, lentils and egg whites
  • Great source of fiber ( 7 grams)  and ALA omega-3

I recently bought shrimp and received this pasta just in time to make something delicious!

BarillaUS ProteinPLUS Shrimp & broccoli

Ingredients I used: 

  • Barilla ProteinPLUS spaghetti
  • Shrimp ( 12 oz)
  • Lemon ( lemon juice)
  • Broccoli
  • Butter
  • Olive Oil
  • Salt & Pepper
  • Red Pepper Flakes
  • Parmesan Cheese
  • Garlic Powder ( or minced garlic)
  • Italian Seasonings

 

Add water to a big pot, add salt, bring to a boil. Add pasta to boiling water. Boil for 10 minutes. Drain.

Cut & steam broccoli. I drained the broccoli added olive oil, a little butter, & some seasonings in the pan and then placed the broccoli on top. Stirred until mixed.

BarillaProteinPlusShrimp1

Add about a tablespoon olive oil. Add shrimp. Add salt, pepper, garlic powder, red pepper flakes ( be careful) ,  Italian seasonings, 2 tablespoons of butter.  Once pink I added lemon juice from half a lemon. I also added some parmesan cheese.  Turn off

BarillaProteinPlusShrimp

( You can add more oil and butter to make more ‘sauce’ ) When pasta was done I added a couple of tablespoons of the pasta water to the pan as well.

You can add all of these ingredients to the same pan if you wish but I chose to keep them separate .

Put in a bowl , add as much or little of everything you want. Sprinkle with parmesan cheese! YUM!

This dish was delicious. My friend Shawn also had a bowl and loved the pasta ( I even got him to eat more broccoli than normal)

I too enjoyed this dish. The pasta, I think ,added a little flavor to this dish..maybe a little ‘nutty’ . It tasted great & was filling. I didn’t feel bloated after eating it or heavy.  Definitely will add this to my diet when I have pasta. I’m a huge fan of the ingredients… lentils, chick peas, barley, egg whites.

 

Have you tried Barilla ProteinPLUS pasta? Whats your favorite pasta dish?

  • I received this product for free complimentary from BzzAgent for review purposes. All opinions are my own.

 

Some of my go to quick, easy, delicious meals

Here are some of my go to meals for when I want something good.

Chicken Quesadilla

IMG_9186

Most of the time I have most of these ingredients at home. These are great for lunch or dinner.

  • Chicken
  • Tortillas
  • cheese
  • seasoning ( i used taco but feel free to use  fajita seasoning or even just salt & pepper)
  • veggies on hand . I used an orange & green bell pepper
  • avocado
  • salsa
  • oil

I like chicken tender since they cook faster. I add them to pan with a little oil.  As they are cooking I diced and added the bell peppers.

I then added the taco seasoning. Once the chicken was cooked I diced them up and put them back in the pan.

preheat oven to about 350

Next take a tortilla and place it on a baking sheet. Sprinkle a little cheddar cheese on half of the tortilla. Add chicken & veggie mix on top. Sprinkle a little more cheese. Fold over tortilla. If it doesn’t stay put , add a toothpick.

Place in oven and wait until it gets golden brown. I mash up an avocado & salsa to spread on top! Yum!

Roasted tomato soup

Tomatosoup

I shared this long ago when I first started this blog. Its still one of my favorites. Its very easy to make and healthy too!

If your store has a discount shelf for produce check there for the tomatoes. They are the best for this recipe.

  • 6 overripe tomatoes, diced
  • medium onion, diced
  • 3 cloves of garlic , minced
  • 2 bay leaves
  • thyme ( if fresh use 2 sprigs)
  • 10 peppercorns ( feel free to use regular pepper)
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • 1/4 up of olive oil
  • 8 basil leaves ( can use dried)
  • 2 cups + of vegetable or chicken broth
  • Optional * add beans at the end white beans are best chickpeas, cannellini , ect
  • Optional * dice a red bell pepper when you roast

Preheat the over to 375. In a large roasting pan add everything but the broth & basil for about 45 minutes until carmelized.

Let it cool down if you are using a blender. I do this different each time sometimes I will add the roasted tomato mixture and little broth to the blender or sometime just add the broth to the mixture then add to the blender. Whichever works for you.

Puree until smooth or your desired consistency. Add beans to make this healthier and even more filling.

Black Bean Burgers

Blackbeanburgers

Black bean burgers are sooo good! I love making them for people who might thin ‘healthy food’ isn’t flavorful , filling, satisfying. These are always a hit.  These do take a bit longer because of the dicing, blending, forming but well worth it.

  • black beans ( 2 x 15oz cans)
  • mushrooms handful
  • red bell pepper 1
  • 1 egg
  • oatmeal 1/2- 3/4 cups
  • cheese
  • spinach
  • salsa
  • avocado
  • onion rolls
  • salt, pepper, paprika, garlic powder, onion powder

Place about 1- 1.5 cans of beans ( drained) into a blender, mushrooms, oatmeal, seasonings, egg until somewhat smooth. place in a bowl and add the rest of the beans . If the mixture is a little watery, add more oatmeal.

Form into patties and place on a baking sheet, I sprayed some coconut oil  before placing them on the sheet.

In a preheated oven ( 350) place the patties in and cook for about 20-30 minutes , until firm.  If you want cheese the last few minutes add it, place back in oven until its melted.

I toast an onion roll, put down some spinach, add a patty, then make an avocado salsa mash on top.

I usually serve it with broccoli or zucchini ( or any veggie) & then make oven fries. One burger will fill you up. Left overs are the best !

Kale Chips

Kalechips

I need a huge oven to make these haha I LOVE kale chips. I devour them . Wash and dry kale. Break into pieces. Add a little olive oil to coat the kale. Sprinkle salt.

Place on a baking sheet and into a preheated oven about 350-375 . Keep an eye on them , they cook quickly 5-10 minutes. I once made a batch for a friend to try and she took to long and I ate the whole batch haha I had to make another one.

Tortellini with a ‘rustic’ sauce

Buitoni

It was late, I was hungry, and there was a deal on Buitoni pasta. I wanted something quick but good..taste and nutrition wise. I saw chicken & prociutto  tortellini . I thought it sounded  interesting.  As I was boiling the tortellini I made a sauce to go with it.

Chopped up 3 plum tomatoes, mushrooms, spinach, olive oil, salt, pepper, garlic, a little sugar. Cook until your desired consistency. Before adding the sauce I tried a tortellini , it was really good. Added the sauce and it complimented it well.

You don’t always have to cook from scratch to have something good.  A mix of premade and from scratch is always a time saver and one of my favorite things to do when cooking.

What’s your favorite quick or healthy meal?

Ground chicken + veggies = Healthy meals

Spring is almost here , despite the snow we just received here in CT.  That means lighter healthier meals. Load up on veggies!

Zucchini noodles & chicken meatballs

Processed with Snapseed.

This is one of my favorite go too meals. Its tasty & you can eat a lot of noodles without feeling guilty or bloated afterwards.

Just get a spiralizer & go to town on zucchini. I usually add a little bit of water or chicken broth plus the zucchini noodles in a pan and warm them up and let them get to my desired firmness.

Next the meatballs. I make them with chicken or turkey and use whatever veggies I have in the fridge. I almost always put spinach.

  • ground chicken or turkey
  • spinach
  • parmesan cheese
  • garlic
  • salt
  • pepper
  • onion

Mix together , form into balls, & put on a baking sheet and cook until done.

Once they are done I take jarred sauce, place in a pan and add the meatballs to the sauce. Heat until sauce is hot.

Add it to you zucchini noodles and eat it all up!

Chicken & veggie patties

ChickenVeggiePattiesSomething similar just bigger & flatter.

  • Ground chicken or turkey
  • bell peppers ( used yellow this time)
  • spinach
  • garlic
  • onion
  • salt
  • pepper
  • mushrooms

Mix together, form patties, place on a baking sheet and cook in the oven until done.

I made broccoli and baked fries as sides. Delish!

I don’t eat bread to often so no bun but sometimes do use a romaine lettuce leaf.

 

 

Grilled lemon chicken with green beans& pesto pasta salad

I got this recipe from Green Chef .

Green Chef is a food subscription box where they send you ingredients to make meals. They are delicious and easy. They have a variety of boxes to choose form based on your diet omnivore, vegan, vegetarian, paleo, ect.  You can use my link  to get 4 free meals or my code m9kpa8

grilledlemonchicken

 

  • Lemon-marinated chicken breasts
  • 3 ½ ounces fusilli pasta
  • 4 ½ ounces green beans
  • Pine nuts & Parmesan cheese
  • Zucchini & yellow squash
  • ½ red onion, ¼-inch julienned
  • Basil vinaigrette
  • 1 cup rainbow cherry tomatoes
  • 1 roasted red pepper

What to do

  • Preheat oven to 400 degrees to medium-high heat
  •  Bring a large pot of lightly salted water to a boil.
  • Cut stem ends off green beans. Cut into about 1-inch long pieces.
  • Add fusilli pasta to boiling water; stir. Cook 7 minutes before adding green beans.
  • Remove chicken breasts from marinade ( this was premade so make your own lemon marinade) ; discard excess marinade. Season both sides with salt and pepper. Place on hot grill. Grill 3 minutes. Flip. Grill 2 minutes. Alternatively, heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add chicken to hot pan. Sear 3 minutes. Flip. Sear 2 minutes.
  • Add green beans to pot with pasta; stir. Cook 4-5 minutes, or until pasta is al dente and green beans are tender. Strain. Rinse with cold water; shake off excess water.
  • Spread red onions out on a foil-lined baking sheet. Drizzle with about 1 tablespoon cooking oil. Season with salt and pepper. Toss to coat. Place chicken on baking sheet, atop onions. Roast 15-18 minutes, or until internal temperature of chicken reaches 165 degrees and it is no longer pink in the center of the thickest part.
  • Trim ends off zucchini and yellow squash. Halve widthwise. Cut lengthwise into about ¼-inch thick planks. Place zucchini and yellow squash in a large bowl. Drizzle with about 1 tablespoon cooking oil. Season with salt and pepper. Turn to coat.
  • Place squash on hot grill. Grill 3-4 minutes on each side, or until tender. Alternatively, heat about 1 ½ tablespoons cooking oil in pan used for chicken over medium-high heat. Add squash to hot pan. Sear 3-4 minutes on each side
  • Place pasta and green beans in bowl used for squash. Halve rainbow cherry tomatoes. Dice roasted red peppers into about ¼-inch pieces. Add tomatoes and peppers to bowl. Add pine nuts and Parmesan cheese. Drizzle with half of the basil vinaigrette. Salt and pepper to taste. Toss to combine.
  • Cut lemon chicken into 6-8 slices each. Divide green bean and pesto pasta salad between plates. Serve grilled squash and roasted onions on the side. Fan chicken over top. Drizzle plate with remaining basil vinaigrette to taste. 
  • Enjoy!

Some meal inspiration

I’ve been slacking on my blog & sharing recipes here. I’ve been trying to get back in the swing of things.

Here are a few dishes I’ve made the past few months that might give you some ideas for lunch/ dinner.

Sweet potato dumplings & kale soup

sweetpotatoballssoup

I got a great deal on premade mashed potatoes , Simply potatoes ( I ended up getting I believe 8 for free) haha Well the sweet potato one was sort of bland and I did’t really care for them. I was thinking what can I make with them. I decided to make a dumpling/’meat’ball for my soup.

What I used:

  • Pre-made sweet potatoes ( Simply Potatoes)
  • flour
  • egg
  • salt
  • pepper
  • onion powder
  • garlic powder
  • a little flax meal
  1. Mix all ingredients together and form balls.
  2. Boil chicken broth ( use veggie to make this vegetarian) dropped them in until they started to float. About 5 minutes. The broth helps give these more flavor too.
  3. Add kale

I did add carrots the next day . I also separated the dumplings from the broth when I put them in the fridge so they wouldn’t fall apart and turn to mush. I need to make these again but mash my own sweet potatoes.

 

Stuffed Peppers

I remember having this as a kid. Loved it! Its simple & easy to make. I should have taken a phot when I had all the colorful peppers together but we were hungry and there was one lonley one left. My grocery store had peppers on sale for $1 so I bought red, orange, yellow, green! Yum!

stuffedpeppers

There are so many ways to do this but this is how I did it when I made it.

Ingredients:

  • Peppers ( any color)
  • 1 cup dried rice
  • 1lb ground turkey( feel free to use beef or chicken..even sausage)
  • 2-3garlic
  • salt ( for rice & mixture)
  • pepper
  • onion powder
  • tomato juice
  1. Wash peppers,cut off the tops, remove stem/seeds. ( dice the top pieces & set them aside)
  2. Cook rice , I use a cup of dried rice
  3. Brown turkey , add garlic/seasonings, & diced peppers ( from the tops)
  4. Add a little tomato juice and put on low
  5. Once rice cooled down some add it to the turkey. This is up to you if you love rice add it all, if you dont want as much don’t. Mix together
  6. In a deep pan add some tomato juice.
  7. Add turkey/rice mixture into peppers.
  8. Add all of the tomato juice into the pan, I pour a little on top of the peppers too.
  9. Add left over meat/rice mixture and if you didn’t use all of your rice …add it all to the pan into the tomato juice.
  10. In your pre heated oven 350-375F , add you peppers and cook for 30-445 minutes.
  11. The last 5 I put it up to 400.
  12. I use tongs to grabbed peppers into a bowl and add some tomato juice .
  13. Enjoy

You can add whatever you want to these, spinach, onion, mushrooms…whatever you like.

 

Fajita Bowl

 

burritobowl

I’ve probably shared something similar but this is a favorite go to meal for me.

  • Chicken
  • Fajita Seasoning
  • bell peppers, sliced
  • onions, diced
  • mushrooms, sliced
  • black beans, drained
  • avocado, diced
  • romaine lettuce
  1. Add chicken, fajita seasoning, peppers, onions ,mushrooms. Cook until done.
  2. Add beans, stir . Cook until heated through
  3. Put cut up lettuce in your bowl, top with fajita mixture
  4. Add avocado
  5. feel free to add cheese

Quinoa ‘fried’ rice

This one is tasty! I sometime add diced chicken to this as well.

I found this on Skinny Taste

quinoafriedrice1

You need

  • Quinoa
  • Eggs
  • Scallions
  • garlic
  • tomato
  • red pepper
  • soy sauce
  • salt
  • oil of your choice

 

Have you tried any of these before? What’s a favorite dish of your to make?

 

Cranberry Chocolate Chip Cookies #MakeItYours

Nothing is better than warm home made cookies.

Influenster sent my a coupon for a free tub of Country Crock spread to use as well as an easy cookie recipe to follow.

The best part is you can add whatever you want to these nuts, dried fruit, white, milk, or dark chocolate chips, sprinkles , ect.  I decided to add cranberry & milk chocolate chips because those are my favorite combo to make.

Country Crock Cookies

Ingredients

  • 1 cup Country Crock
  • 1-2 cups or your choice of mix-ins
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  •  2 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 3/4 tsp. salt
  • 1/4 tsp baking soda

Country Crock Buttery Spread

Directions

  • Preheat oven to 375
  • mix brown sugar, granulated sugar, country crock, egg, egg yolk, vanilla in a large bowl until well mixed.
  • Stir in flour, baking powder, salt, and, baking soda until blended ( dough will be soft & creamy)
  • Add mix-ins into the dough until every spoonful has some of those yummy mix-ins.
  • Drop dough by rounded tablespoons onto ungreased baking sheets 3 inches apart ( I used Reynolds baking sheets)
  • Bake 10-12 minutes until edges are lightly golden.
  • Cool 1 minutes, remove from baking sheets, & cool completely.
  • EAT! nom nom nom

cookies

Yum! The country crock definitely gives the dough a nice buttery flavor.

Cookies Reynolds baking sheets

These baking sheets make baking so much easier!

cranberry chocolate chip cookies

What are your favorite mix-ins ?

I received Country Crock & Reynolds Baking Sheets complimentary from Influenster. All opinions are my own.