A colorful, nutrient-packed twist on the classic creamy pasta. Ingredients The Protein & Pasta: • Chicken: 1.5 lbs chicken breasts (seasoned with salt, pepper, and dried Italian herbs) • Pasta: 1 box (16 oz) Penne pasta The Garden Vegetables: • 2 medium zucchinis, cubed • 1 large carrot, diced • 1 cup broccoli florets • 1 cup frozen green peas • 1 red bell pepper, chopped • 2 cloves

 Our thanksgiving dinner this year was decided last minute, the night before the big day. We had planned to visit my niece and her new baby. Also planned to visit our old friends - but snow storms came in the way, literally! So we canceled our plans and decided to stay home. After a long day at work, I went out to shop for grocery at 8 in the night. No one at home is a fan of turkey, so I decided

I have been pushing myself to make a salad bowl every weekday so I can graze through it when I’m working. It has been helping. Im not binging mindlessly, mostly. Saturdays and Sundays are off the charts.Waking up early and packing lunches for kids and husband also aligns my food for the rest of the day. They prefer a wrap/roll most of the time, and it needs to be wrapped. I prefer it that way too

These spicy noodles are so good, believe me. They are packed with flavor and the green chilies will make them super hot. So, watch your spice toleration level and adjust accordingly when cooking this recipe. Serves 4Ingredients:1/2 pack raw hakka noodles (600gm pack - use half)2 Tbsp vegetable oil3-4 Thai green chilies, slit in half1 Tbsp ginger julienne1 Tbsp minced garlic1 Tbsp dark soy sauce1