Stuck on Food: Broccoli Slaw Pasta

Hungry Girl Time!
Anyone else on the no-carb plan? My doctor advised me that I was taking in one too many carbohydrates, so I have been trying to find ways to eliminate them – or let’s be honest, put them on the portion control plan. But, this was a direct shot to my heart.  I love pasta! And, it’s cheap, so it fits rather nicely in my itemized and limited budget for groceries. Regardless, I’m following my doctor’s orders, and I am at least trying as best as I can to keep my same diet, just with substitutions!

Insert Pinterest. (What did we do before our glorified Google machine?) I found what seemed like millions of recipes on there to help your pasta dishes be a little healthier, so I picked one I thought I looked pretty easy –

I simplified this recipe though. I was exhausted when I got home, but I really want to try this!


  • 1 Package of Broccoli Slaw
  • 4-5 cups of water (enough to cover the slaw)
  • Pinch of Salt
  • Favorite pasta sauce (I used Bertolli’s Four Cheese Rosa Sauce)

I boiled water with a pinch of salt, put the broccoli slaw in the pot, and simmered the water and slaw it until it was tender. After draining the water, I added my sauce (obviously didn’t save any calories with that choice, but I was tired and hungry). I cooked the sauce and slaw just a few minutes more, just to give the sauce a little soaking time. Dinner was served, and in about 10 minutes!

Now, this is not as good as the real stuff, but it really was pretty tasty. I could hardly taste the broccoli slaw! I probably more of a mental thing, so maybe the next time I make it, it will taste exactly like pasta! I made way too much (since I put the whole packet of slaw in the pot), and the leftovers were terrible the next day. When I make it again, I’ll only make as much as I want for that night.

Overall – pretty good dish, great price for a meal, and gluten-free! Added to my recipe rotation – for a main dish or a side!

Stuck on Food: Veggie Quinoa

Well, I got a juicer for $1 at Target. I’m fascinated, mainly because I always feel like I never get all the juice out of my lemons. No more! Time to try a new recipe – Hungry Girl time!

A Juicer

Project: Quinoa plus a juicer

I love a good lemon vinaigrette, and I’ve seen a few things on Pinterest that inspired this experiment in the kitchen with quinoa. Check out this Mediterranean Quinoa Salad, which had a few ideas similar to this one, and much better pics

.Veggie Quinoa

– Quinoa
– 1/2 cup of Feta, crumbled
– Package of veggies for fajitas (in the produce section of Kroger): includes peppers (red and green) and onions. They are already sliced and ready to go in the pan.
– Olive Oil
– Juice of one lemon – using the new juicer of course

Cook the quinoa as the package directs. TIP: Wash the quinoa first. It will taste a whole lot better if you will. Mine took about 15 minutes to cook.

In another pan, I sauteed the Kroger package of pre-sliced onions and green and red peppers – how helpful! I realize it doesn’t really take that much time to cut veggies, but since this package was basically the same price as peppers, and buddy, I threw it in my basket! I added a little olive oil, and in just a few minutes it was done.

Whisk together the juice of one lemon, 1/3 cup of olive oil and a little salt.

After the quinoa was cooked, drained and cooled a little, I added the peppers and onions, lemon vinaigrette, and then the feta cheese. You want the feta to melt a little, but not entirely.

Great recipe, and I need to remember for Meatless Monday!

Stuck on Food: Vegetarian “Chicken” Salad



One of my New Year’s Resolution’s was to try out Meatless Mondays. I have always been a meat and potato kind of girl, but I am trying to take small, simple steps to be healthier. And, I’m halfway through the year, and it’s been pretty fun!

Here is a new recipe that I tried for Vegetarian “Chicken” Salad. I of course combined a few things I thought I would like from all kinds of recipes:

  • Chickpeas – washed and drained. I smashed about half of them in the bowl, and left the other half whole
  • Mayo – light – I used about two tablespoons, but you have to eyeball it
  • Dijon Mustard – 1 teaspoon
  • Fresh Cherries (I didn’t have any grapes – yikes- but this turned out to be a great substitute. Make sure you blot them, so your salad isn’t pink)
  • 3 celery stalks – cut into small chunks
  • 1 red apple – cut into small chunks
  • Almonds – about 1/4 a cup
  • Cilantro – cut up about 2 tablespoons!
  • Apple Cider Vinegar – two splashes

I have to say I really outdid myself on this one. I decided to make it a little fancier by plating it on bibb lettuce leaves – so no extra carbs! My vegetarian friend, Jeri, even approved it. We tried them out for our Miss America watch party, and didn’t feel too guilty about our upcoming swimsuit season!