Quick & Easy Pasta Lunch

First off, thanks everyone for bearing with me the past month as things slowed down here on the blog a little bit. I switched jobs, so was a little busy distracted adjusting to a new routine. Needless to say, loving the new gig but happy to be settling into a new groove and ready to get back to blogging!

Since I’ve written a lot about breakfasts lately, I decided to do a few lunch posts! Today it’s chicken pasta salad! And I even made it the super easy cheater way. This is one of those perfect make it on Sunday or Monday and eat it a few times throughout the week!

You’ll need:
1/2 lb short pasta noodles
1/2 lean chicken breast
1 cup mixed frozen vegetables
2 tablespoons pesto or Italian dressing

Super easy y’all!

I grilled me chicken. You could cook it in the pan. Once cooked through, dice into 1/4inch cubes.

And yes frozen pre-cut veggies. Told you this was the super easy cheater way!

Boil the pasta until tender.

Next cheater move, pour the frozen veggies into the boiling pasta water. Bring back to a boil then cook for another 3 minutes or until tender.

Drain water from pasta and veggies.

Put the veggies, pasta and diced chicken back into the pot. This is some serious one pot cooking y’all. Stir in the pesto or Italian dressing.

Now it’s to time to eat! Super easy! Best part about this dish is you can eat it hot or cold and make plenty ahead of time and eat a few meals out of it. My favorite way to make weekday lunches.

What’s your favorite weekday lunch?

Crunchy Greek Yogurt Vegetable Salad

This salad is totally inspired by one the FoodFash posted here. It looked like the perfect summer salad, so I knew I had to make my own version!

Crunchy, cool and I added some herbs and spice for good measure. I think this will be a staple for this summer.

You’ll need:
1 1/2 cups plain Greek yogurt
1 cup chopped broccoli
1 cup shredded carrots
1 cup diced cucumber
3/4 cup diced green bell pepper
1 ounce lemon juice
1 tablespoon garlic sea salt
3 tablespoons fresh dill (yeah I totally dill-ed out)
1 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 teaspoon coriander
1 teaspoon black pepper


Peel and dice the cucumber.

Chop the broccoli.

Mince the dill and add the spices. I stirred it right in the container. Less dishes, duh.

Add the diced bell pepper, carrots and other veggies to a large mixing bowl.

Stir it all together.

I’ve been eating off of this for days!

What are some of your favorite summer salads?

Grilled Stuffed Portobello Mushrooms with Couscous

I’ve been wanting to make something with portobello mushrooms for a while now. Plus, I haven’t used the grill in a while either so this was the perfect combo. I have heard that portobello mushrooms are the “steaks” of mushrooms and are hearty and great on the grill, so here goes!

I stuffed the mushrooms with garlic couscous and goat cheese and served them with steamed broccoli. You could definitely get creative with more vegetables or meats for the stuffing but I wanted to keep it simple and healthy for this dish.

You’ll need:

2 large portobello mushrooms

Head of broccoli

Package of couscous (I used garlic flavor)


Goat cheese

Worcestershire sauce


First, wash your portobellos really well, removing all the dirt. Be sure to check the gills!


Remove the stems. Now you are ready to marinate the portobellos. Place them in a covered dish and soak with worcestershire sauce and garlic. Place in fridge and let marinate for about 2 hours.


Once you are ready to start cooking, wash and chop your broccoli. Steam the broccoli with garlic and fresh lemon juice.

After you’ve started steaming your broccoli, you can start making the couscous. Follow the directions on the box but its really simple. Just boil, add couscous, remove from heat and let soak.


These are what your portobellos will look like after marinating for a while.


Place portobellos on the grill, medium heat, gills side down for about 5 minutes.


Flip the portobellos over and grill for another 5 minutes or so. Then they should be tender and ready!


I stirred some goat cheese into the couscous once it was done cooking.


Now, plate your portobello and fill with the couscous and top with more goat cheese. Add the steamed broccoli and your meal is complete!