my air popper has finally arrived!!!
it took so long to get here i forgot i ordered it.
i put it to the test immediately. the instructions say no oil is needed (which is what sold me on it) but i love the flavor coconut oil adds, so i put juuuust a lil bit in with my unpopped kernels anyway.
4 minutes to perfection! i doused it with some ‘i can’t believe it’s not butter’ spray and killed the entire bowl. 100 cals and plenty of fiber. i bought this thing on amazon- so worth the 9 dollar investment.
salmon was on sale last week at HEB for the absolute lowest i’ve ever seen @ 3.97 per lb. i know right?! i honestly thought it was a typo. that’s last night’s dinner with sautéed creamed spinach and cherry tomatoes,
and this is today’s lunch with some butternut squash. i’ll be making soup with the rest of that squash later.
i made a healthy dinner the other night i’d like to share with you guys- chicken parmesan spinach pasta. but not just any pasta- Fiber Gourmet pasta. i’m pretty sure i found them through hungry-girl; i really can’t remember. their stats are pretty impressive, and the pasta tastes just like the real thing! cause it is the real thing.
it has loads of fiber and lower cals than regular pasta- im a stan. i usually order a trio (6 boxes) 2 boxes each of the penne, rotini, and mac n cheese. but they also have spaghetti, lasagna, fettuccini, etc.- the ‘regular’ stuff. i created this for dinner using what i had in the fridge… i.e. the measurements are approximate:)
chicken parm spinach pasta
the stuff:
- 2 cooked boneless skinless chicken breasts (seasoned however you’d like)
- 1 8oz. box cooked rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup mushrooms, chopped
- 1 shallot, chopped
- 1 bunch fresh spinach
- cilantro, chopped
- salt/pepper/tony c’s to taste
lite sauce: 175 cals
- 1/2 cup no-fat half and half (80 cals)
- 1/2 cup low sodium chicken broth (7 cals)
- 1/2 cup real crumbled/grated parmesan cheese (the real stuff, not the canned, powdered kind!) (88 cals)
do this:
cook your pasta and bake the chicken (50 min in a 350 deg oven) as normal. in a big pan on med. heat, add the shallots and stir until they are translucent (2-3 min). pour in the half n half and chicken broth. *if you need more flavor here (butter, chicken bouillon cube, full fat cream, etc.) you have a little room to play, but dont get crazy!* i kept mine super light. once it starts to simmer, throw everybody into the pool! the chopped chicken breast chunks, fresh spinach, mushrooms, tomatoes, the cooked pasta, and the cheese.
toss everything until it is coated evenly, and continue to do so for about 7-10 minutes or until the spinach is cooked.
plate it up and sprinkle with more cheese if ya like.
fiber, protein, fresh veggies, and low carb pasta. try it!
le
fit foodie le 
I totally have to make this!
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pasta dishes are usually heavy but this one is super light! i’m getting my fitfoodiele Facebook page together right now- i’d love for you to post a pic when you do make it at home, Dalia! thx so much for trying it out;)
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I’ll have to look for that. I just can’t give up my pasta.
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Sunshyne, i know right! i love my mac n cheese way too much to give it up. neverrrrrrrrrrr!
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