Eos-ter Eggs!



I don’t know if anything in this world could ever be as cute as Eos turned into Easter eggs and then put in a little homemade baskets.

I have endearingly began calling these guys “Eos-ter” eggs because I’m ridiculous and that’s just the kind of thing that I do.

But I just love them and they made a perfect Easter gift for my mom, grandma, cousins, and aunts.  Everyone loved them!  If you don’t know why it’s because, clearly, you haven’t used Eos chapstick before.  If you haven’t, you should probably rush yourself to Target or Wal Mart this instance and get going on that.

But that’s just my opinion.

Here’s how to make them!  (I’m the worst, and I didn’t get pictures.  Luckily, it’s pretty straightforward).

Things You’ll Need:

As many Eos as you need-I got a package of 5 Eos at Costco and then got 1 more at Wal Mart for a total of 6 that I needed.

Small plastic cups

Cute cupcake liners (optional, but recommended)–$1 store find!

Glitter glue! (optional, but recommended)

Easter grass-$1 store find!

Cute ribbon (try to find stiff ribbon so it maintains its shape)

Glue gun

Candy! (optional)-I got mine in bulk at Winco

1. Using your glitter glue, make designs all over the Eos.  I chose to do this to make them cuter and more Easter egg looking.  You could probably use different colors of paint and really go for it, but I liked simple little dots!  Let these dry for about 2 hours up to overnight if you wish.

2. Place a cupcake liner in the bottom of each little plastic cup.  They fit perfectly in those fat, short plastic cups you get on airplanes.  This is optional, but makes it look sooo much cuter than if you just use grass.

3. Place a healthy amount of Easter grass in the cup.  You want it to poke up way over the cupcake liner or it just doesn’t look very cute.

4.  Measure out ribbon for a handle and glue gun each side to the cup.  Let them dry for about 20 minutes so they really stick.

5.  Place candy in the Easter grass (as you will see later, this is optional, but it’s a nice little treat).

6.  Place your Eos-ter egg on top!


You can choose to leave candy out of it, which really makes the Eos look more like an egg, but the candy looks really cute too.


My family truly loved these.  I got rave reviews.


These would be perfect for teachers or co-workers, and I promise they will like them much more than some Easter eggs filled with candy!


Did I mention that I would definitely recommend adding candy to these?  They look cuter without candy for pictures, but they look so cute with candy in real life!


Plus, they aren’t very expensive to make.  The most expensive part is the Eos which was $10.99 for a 5 package at Costco and $2.00 for an additional one at Wal Mart.  Not bad for a gift that people will actually use and like!  The orange one does not come in the five pack, but it smells amazing.  

If you do not have time to make the baskets, you could buy little candy holders at the dollar store from the Easter section.  They come in a package and look like small, Easter themed Chinese takeout containers.  Just add some Easter grass, candy, and an Eos-ter egg and you’re all set.

Or you can just opt to make the cute little baskets, which only take about 20 minutes, maybe even less.

Just listen to The Motorhomes-Songs for Me (And My Baby) like I did and they’ll go super fast.

Or you can listen to whatever floats your boat.

But I recommend The Motorhomes.


*I am not being paid by Eos to promote their products.  I simply had the idea and I am in love with their chapsticks!*

Garlic Herb Pork Tenderloin


I am soooo tired today.

I seriously could have slept all day.  The worst part is that I don’t think it’s even because of Daylight Savings.  I think it’s just called being a college student.

Although it is fun to blame my sleep deprivation on something besides homework, exercising, cooking, cleaning, and the list goes on and on.

Excuse me while I count down the days until Spring Break (5!!!)


A few weekends ago I had my boyfriend over for dinner.  Typically for nice dinners, I like to do steak but lately I’ve been a little steak-ed out.  I know, is there such a thing?

(There is).

And the perfect part about pork tenderloin is that it is affordable and seems fancy.  Which is awesome if you’re having a ton of people over or something.

The best thing about this meal is that the actual prep time is only about 30 minutes, but it comes out so nicely that people might actually think you spent all day in the kitchen.

I won’t tell them you didn’t.

It’ll be our little secret.



1-1 1/2 lb. pork tenderloin (I bought one of those packages of 2 and froze the other)

1/4 c. + 2 Tbs. olive oil

2 Tbs. fresh thyme

2 Tbs. fresh rosemary

2 Tbs. fresh parsley

2 Tbs. fresh tarragon

1 Tbs. lemon juice

3 cloves garlic, minced

1/2 tsp. dijon mustard

1/2-1 Tbs. honey (depending on how sweet you like things)

Salt and pepper, to taste

Trim fat off of pork.  Place pork tenderloin in a freezer bag.  Whisk the other ingredients together in a small bowl.  Pour over pork tenderloin.  Marinate for 4 hours-overnight.  I prefer overnight to really let the flavors meld.

Preheat oven to 350* F.  In a large skillet, heat about 2 Tbs. olive oil until it is rippling and slightly smoking.  Remove pork tenderloin from the marinade, leaving on herbs that cling.  Sear pork tenderloin on all sides until it develops a slight brown crust.

Place in a greased casserole dish.  Bake until the internal temperature reaches 145* F, about 30 minutes.

Let it rest for 10 minutes.  Slice and serve!  Serves about 4.


I just love how pretty the herbs are.  Fresh herbs are the best, especially mixed together with some garlic.


And it makes great leftovers too!

(Another bonus: pork tenderloin is a very lean meat!  Healthy, easy, and fancy?  I’m so in.)

  • Vegetarian/Vegan Option: Although this is definitely not a vegetarian/vegan dish, the marinade would be very good on veggies such as zucchini, mushrooms, eggplant, and peppers.
  • Paleo: This recipe is paleo.
  • Gluten Free: This recipe is gluten free.


Philly Cheesesteak Bites




Do you ever get a really good idea and you need to make it a reality at that very moment?

Because that is basically my life at all points in time when it comes to food and music.

It’s almost addicting, but my blog makes it all seem okay.  So thanks you guys.

Anyways, my whole point is that that is how these little beauties came to be.  First, I made a French onion soup version my mom and I created over the phone (coming soon!) and then I somehow came up with these while craving Philly Cheesesteaks one day.

I’m quite a complex character, aren’t you impressed?


Plus, aren’t they soooo cute?  I can’t get over how much I love them.

I just started with some good quality roast beef from the deli.  I’m serious about the good quality thing.  Don’t go cheap here, you really don’t need that much anyways.

Also, look for phyllo cups or  you may have to make your own which takes forever.  Really strive to find the premade cups and your life will be a breeze.

Other than that, it only takes about 5 minutes to throw together, and they freeze.  Easy appetizer much?

How great would these be for Superbowl?  I know what I’m making next year!



2 packages phyllo cups (15 per package)

1/2 lb. good quality deli roast beef, roughly chopped

Olive oil

1/2 green bell pepper, diced

1/4 onion, diced (or 2 Tbs. dried onion flakes, which is what I used)

2 cloves garlic, chopped

Salt and pepper, to taste

1/4 c. provolone, shredded + 30 small slices of provolone

Preheat oven to 350* F.  Place phyllo cups on a baking sheet lined with foil.  Set aside.

Heat olive oil in a saute pan over medium high heat.  Add bell pepper and onion.  Saute until soft.  Add garlic and saute until fragrant.  Add roast beef , salt, pepper, and cheese,  and heat until cheese is melted.

Spoon mixture into the phyllo cups.  Top with provolone squares.

Bake for about 10 minutes, or until cheese is melted and slightly bubbly.

Serves 8-12


These make me happy.  I even ate them for dinner.  I had no shame.


Just put them on a cute plate, and you’re good to go.  Instant people pleaser.

*For a vegetarian alternative, use mushrooms instead of roast beef.


Homemade Hummus with Homemade Tahini


Mmmm hummus.

It’s one of my faves.  But I do not love the store bought stuff.  How do you make something so healthy taste so chemical-y?  They find a way, I’m telling you.

So I made my own!  Homemade tahini and everything.

This is perfect with fresh veggies and whole wheat toasted pita bread.  I could go eat some right now, and I just might.


I even accidentally stabbed myself with my blender to make this stuff, so sacrifice was involved.

That’s how good hummus is.  I’m willing to give some blood for it.

But somebody’s gotta do it, ya know?

Oh, did I mention how easy it is to make this?  Even homemade tahini is so simple!  Just blend up the tahini, scrape it out and make the hummus right away.  No clean up involved.  It only took me about 30 minutes, and I was on my way to Greek food heaven.  Maybe gyros will happen this weekend?  It’s so possible.

Follow the directions like this and you will have a perfectly smooth hummus!  Any other way might not end up with the best results.  Go with your gut, but keep in mind, this is my recommendation ;)


Spoon tahini into a blender.


Add fresh lemon juice…


Blend away!  Let it just blend for a good two minutes.  Scrape occasionally.


Add a bunch of chopped garlic!


And some salt.


And some paprika!


And don’t forget about the olive oil.  My favorite of all the oils.


Blend it up!  I actually used a little too much paprika so mine looked kind of reddish orange.  You do not have to make my same mistakes, but you can if you want.


Add chick peas and blend until smooth and creamy.  (At this point, it will be thick, so add some water to get it to the desired consistency).


Have I ever mentioned how good hummus is with warm whole wheat pita bread?  It’s da best.



2 cans chickpeas

2 Tbs. tahini

Juice of 2 lemons

8 cloves garlic (you may use less, I recommend this many though)

1/2 tsp. salt

1/8 tsp. paprika

1/4 c. olive oil

2-4 Tbs. water, to thin (I needed 4)

Drain chickpeas and rinse in cold water.  Set aside to drain all of the water out.

Spoon the tahini in a blender and squeeze as much lemon juice as you can in with the tahini.  Blend together for about 2 minutes, scraping occasionally.  Add garlic, salt, paprika, and olive oil.  Blend for a few more minutes, scraping sides occasionally.

Add chickpeas about 1 1/2 cups at a time.  Blend thoroughly so that the hummus is nice and smooth.  Add water to thin to desired consistency.

Makes about 4 cups.



*This recipe is vegan, vegetarian, and gluten free!

*Paleo: Replace chickpeas with roasted eggplant or roasted cauliflower.


Homemade Tahini


Are you even alive anymore, Sara?

Yes, I’m alive.


I am in college after all.

And after a week with three tests and a few quizzes, my brain is absolutely fried.

Seriously, who the hell invented Calculus?

That guy was on something.


This tahini recipe is actually rather impromptu, because I was originally planning on making homemade hummus and just buying a jar of tahini at the store.

Until I saw the price.  $6 for something I will use maybe once or twice before it goes bad?

No, no, and noooo.  Although I know tahini is used in more than just hummus, I didn’t even know what it tasted like at the time, much less if I would even like it enough to make other recipes for it.  And $6…?

(I am a college student after all.  If I’m spending $6 on food, it’s a vanilla bean or a latte from a cute little coffee shop, or something I know I like).

And so therefore, I relied on the wonderful internet to see if tahini is even something possible to make at home.  Good news, it’s possible!

So as I was in the middle of the baking aisle at Winco, browsing my very slow internet service on my beloved iPhone, I discovered that tahini consists of only toasted sesame seeds and oil.  There is no specific recipe, it’s kind of just a “see what happens” recipe if that makes sense.

(If not, just read on!)


Start with some sesame seeds.  Put them in a pan, and then turn on the heat medium high.


Lightly toast them.  Right when they start to look a little brown, take them off because they burn so quickly!  This should only take a few minutes.


Add it to a blender or food processor.  I use a blender because I do not have a food processor (but a girl can dream!)


Add some oil.


Blend blend blend!



As it turns out, I definitely would only use tahini in recipes such as hummus or maybe salad dressing.  I know many use it in place of peanut butter, and although I thought it was delicious, it will never replace peanut butter in this girl’s heart!

But luckily for you tahini lovers, you now have a more affordable (suuuuuuper easy) alternative!




1/4 c. sesame seeds

1 Tbs. olive oil

Place sesame seeds in a saute pan.  Heat on medium high and toast sesame seeds, but be careful not to burn them.  Pour toasted sesame seeds into a blender.  Add the oil and blend until smooth and creamy.  You may have to scrape down the sides every once in a while.

Makes about 3 Tbs. of tahini

*This recipe is vegan, vegetarian, gluten free, and paleo!


Twice Baked Potato Skins


Potato skins are perhaps one of the most delicious things known to man, if I do say so myself.  How could you not love a potato stuffed with bacon and cheese and sour cream?  Excuse me, but I don’t hear anyone complaining.

With Superbowl right around the corner, I knew I had to make something that would stand out but was still greasy enough to make it to the game.  And by greasy, I mean delicious.  Greasy does not always equal bad.  Unless you’re on a diet.  In which case, it’s time to splurge a little, okay?

Potato skins actually proved to be a bit of a struggle for me as I was pressed for time in order to also watch a movie in between writing this post and going to bed.  Yeah, I know, my priorities are really straightened out here, but Sunday movie night is important okay?  (Tonight, my bedroom is featuring Peter Pan).

This whole being “pressed for time” thing ended up with me having slightly demolished potato skins because the potatoes did not get cooked quite as long as they needed to be (thanks to my microwave for saving the day).  So they became twice baked potato skins.  You know when bad situations turn into really, really great ones?  Yeah, that’s how twice baked potato skins came to be.  Things happen for a reason, friends.

So therefore, let me prove to you that not everything a food blogger prepares comes out looking all that appetizing and pretty…


See?  Doesn’t look very appetizing.  But taste wise?

Oh hell yeah.  These things take the cake.

Or the potato.  Whatever floats your boat.

Enough with the cheesy sayings already, Sara.  Show these people how to make these delicious suckers.  (By the way, CHEESY?!  Did you see that?  I’m full of them today).



2 small russet potatoes

Olive oil

1/4 lb. bacon

1/2 lb. sharp cheddar cheese, grated

2 Tbs. sour cream + more for topping

1 Tbs. butter

Salt and pepper, to taste

2-3 Tbs. chives, chopped


Preheat oven to 400* F.  Scrub potatoes thoroughly and dry.  I recommend using 1/2 a potato per person if it’s for appetizers, and 1 potato per person you’re serving this as a meal.  They’re very filling!


Brush the potatoes with some oil.  Olive oil will be oh-so-fine.

Place them in the oven for about 40 minutes, or until fork tender.


Meanwhile, chop up some bacon.  I apologize from here on out about the picture situation.  The lighting in my kitchen goes away at about 3-3:30 in the winter, which as many food bloggers know, is a curse.


Then crisp up that bacon in a frying pan.  Drain on some paper towels when it’s nice and browned.


Also, grate up your cheese for fun.  (As we all know, grating cheese is not fun so just smile while you work and listen to Tom Petty and it will seem better, I promise).

When the potatoes are good and ready, cut them into quarters.  Scoop out the insides but make sure to leave enough to make a shell to hold everything together, or you will end up with lots of mashed potatoes and no twice baked potato skins.


Mix about half of the insides with the butter and sour cream.  Mash it all together.


Then add about 1/2 c. of cheese, about 1 Tbs. chives, and some salt and pepper.

This is when my natural light completely left and I forgot to keep taking pictures.  Sorry for any inconveniences.  Luckily, this recipe is not too complicated!

Brush your potato skins with olive oil or butter and bake in the oven for 5 minutes on each side.  Set your oven to broil.

Fill the skins with about 1-2 Tbs. of the filling and top with some cheese.  Broil for about 2 minutes, or until the cheese is melted and bubbly.

Finish them off with some bacon and chopped chives.


Might I recommend serving them with ranch? (I would).  Why don’t you check out my recipe for The Best Ranch Ever?  I made it specifically for these little guys, and oh my lanta was is so worth it.


I might go eat some leftovers right now, actually.

Please excuse me.


The Best Ranch Ever



Drop what you’re doing right now and make this ranch.

It. Is. So. Good.

Is it sad that I literally had to stop myself from licking the mixing spoon?

At lease I didn’t drink it right?

Well, I did consider it.  But I didn’t seriously consider it.  So that makes the whole situation better, yes?  (Yes, Sara.  Whatever helps you sleep at night).

Put this on some iceberg lettuce and you may become the happiest person on the planet, it’s almost guaranteed.  (My family actually calls iceberg lettuce “ghetto lettuce”.  I don’t really know why, all I know is that it’s so good with a spoonful of ranch dalloped on top.)


Growing up my mom never let my brother and I have ranch with our carrots or other veggies.  I guess the word “let” is not the best word.  She just simply didn’t serve it.  My brother and I were fine eating veggies just by themselves.

In fact, I was never really a fan of salad or other veggies with ranch until a few years ago.

Which absolutely does not mean this will become a regular thing.

Just until the big jar of homemade ranch in my fridge is gone.

So until tomorrow…



1/2 c. mayo

1/4 c. sour cream

1/4 c. buttermilk (1/4 c. milk + 1/4 Tbs. white vinegar)

1/2 tsp. dried chives

1/2 tsp. dried parsley

1/2 tsp. dried dill

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. dijon mustard

1/2 tsp. white vinegar

Salt and pepper, to taste

Mix ingredients together in a bowl and whisk with a fork until there are no more lumps.

Refrigerate in a jar or covered bowl until ready to serve.


It doesn’t get any easier than that, folks.  If you want it to be super flavorful, you may consider doubling the spices.  Make it and then adjust according to taste.  It really isn’t a finicky recipe.

Have a great Sunday, my dear readers.


Healthy Coconut Curry Chicken


I have a confession.  Indian food is probably my food of choice should I ever have to choose one food to eat for the rest of my life.

And maybe some ice cream and something with cheese on it.  But Indian food would definitely be in my top three choices of what to eat for forever and ever.

I just find it the most flavorful, colorful, beautiful food and it can be made healthy so easily!  How can you not love that?

(And plus, this only took me about 25-30 minutes to make so that was super cool).


Also, today I was looking at previous posts I pinned on Pinterest and guess what?!  I have a few posts that have gone crazy on Pinterest with almost 500 repins if not more!  I can’t get over it.  It makes me so happy that people are looking at my blog and makes me even more happy that people are actually trying my recipes.  When I started my blog, I never expected any of this to happen as I just wanted to write and make food and keep my recipes in one happy little place.  So basically, thanks to my readers.  I appreciate you more than you’ll know.


1 lb. chicken, thinly sliced

Salt and pepper, to taste

Onion powder, to taste

Drizzle olive oil

2 cloves garlic, minced

1 can light coconut milk

2 Tbs. yellow curry (look for sweet yellow curry if you don’t want it to be spicy!)

1/2 tsp. coriander

*1 tsp. garam masala*

1/4 tsp. ceyenne pepper (optional, if you want spicy)

1/2 Tbs. brown sugar

1 c. frozen peas

1/2 Tbs. cornstarch mixed with a little water

Heat olive oil over medium heat.  Sprinkle chicken with salt, pepper, and onion powder.  Cook until browned.  Add garlic and saute until fragrant.  Add coconut milk, curry, coriander, garam masala,  optional ceyenne, and brown sugar.  Stir in peas.  Simmer for 10 minutes.  Mix in slurry and simmer until slightly thickened.  Serve over brown rice.


The result is a slightly spicy, slightly sweet, super flavorful curry.


And maybe just a little bit of heaven.

*Gluten Free: This recipe is gluten free!

*Vegan: Replace chicken with tofu.

*Vegetarian: Replace chicken with tofu.

*Paleo: This recipe is paleo.  Just make sure the coconut milk does not have any weird additives.  I have read that cornstarch is a little controversial in the paleo world, so if you are on the “nay cornstarch” side, I would use arrowroot.

*For a recipe for garam masala, check out my other fave Indian recipe Indian Butter Chicken.

And to check out my most popular pinned posts (that’s a mouthful!) check out these links:

DIY Painted Wine Glasses

Coconut Oil Hair Treatment

Healthy Caesar Dressing

Skinny Brownie Batter Dip

And once again, thank you.


Light Skillet Lasagna


Do you ever wish you could just always eat lasagna?  I am one of those people who has that wish.

Until I eat the leftovers for three weeks and then I take that whole statement back and regret ever making a whole pan of lasagna for just myself.

Which is why this easy skillet lasagna is just unbelievably wonderful and ever-so-helpful.

I started this whole idea of a skillet lasagna when trying to make a lightened up lasagna soup that is so popular on Pinterest and such.  However, the finished product ended up having a broth that made me feel like I was drinking tomato sauce.  Which just grossed me out for some unknown reason.  I had to try something different to satisfy my lasagna craving.

Enter skillet lasagna idea.

Plus I’m back on my healthy eating thing since the excuse “well it’s the holidays” does not apply for another ten/eleven months.  So also enter the healthy idea.

Yes I realize lasagna is not healthy and cheese is not healthy but being happy is and cheese and lasagna make me happy.  Life is too short to eat like a cow.

End rant.

Begin lasagna.



1 lb. turkey sausage (hot or mild)

1/2 onion, chopped

2 cloves garlic

14 oz. can tomato sauce

14 oz. can diced tomatoes

2 tsp. Italian seasoning

1/2-1 Tbs. brown sugar (depending on acidity of sauce)

*About 12 whole wheat lasagna noodles, broken in bite sized pieces*

1/2 c. low fat ricotta cheese

1 c. part skim Mozzarella, grated

1/4 c. Parmesan, grated

Parsley, to taste

Salt and pepper, to taste

Turn your broiler on (if you have the option for high or low, choose high but make sure to really pay attention to it!).  Cook lasagna noodles according to package directions. *Alternatively, you can use regular lasagna noodles, gluten free, sliced zucchini, or other whole wheat small pasta*.  Add sausage and onion in a skillet and cook until sausage is browned and onion is soft.  Drain fat, if any.  Add garlic and saute until fragrant.  Add tomato sauce, tomatoes, Italian seasoning, and brown sugar.  Mix together.  Bring to a simmer.

Drain noodles.  Do not rinse.  Add to the pasta sauce.


Mix together.  It will look something like this.


Spoon ricotta cheese over the top.  You can choose to spread it on or not.  I chose not to because I like large bites of ricotta.


Sprinkle with parsley.  Take a blurry picture if you must.  Let the mixture heat up over medium heat for a little while.


Sprinkle Mozz and Parm over the top.


And then some more parsley and maybe another blurry photo.

Remove from heat and put it on the middle rack of your oven under the broiler.  Broil until it is heated through and cheese is melted and bubbly and even slightly browned if that’s your thing.


And then eat a generous serving with some whole wheat French bread and a salad.  Your family will thank you.


All in all, this only took me about 30 minutes to make total.  Which is super awesome for a super delicious and filling meal.  (And leftovers are pretty cool too).

Make this for your family this week and let me know how it goes.  You won’t regret it!

*Gluten Free: Use sliced zucchini/eggplant or gluten free pasta instead of lasagna noodles.

*Vegan: Replace sausage with mushrooms or other veggies such as eggplant or zucchini.  Replace cheese with tofu and veggies.

*Vegetarian: Replace sausage with mushrooms or other veggies such as eggplant or zucchini.

*Paleo: Replace pasta with zucchini or eggplant, sliced.  Replace cheese with mushrooms, peas, and other veggies.


Lightened Up Skillet Cheesy Sausage Pasta


Hello hello!  Is everybody having a fabulous Thursday? Luckily for you, there are only 2 more hours until it is Friday! (On west coast time.  If you’re beyond that, congratulations!  You made it!  If you are hours behind, you can do it!)

I always like to start a day with a few words of encouragement, if that’s what you want to call that little number.

School starts back up on Monday which is giving me mixed feelings because how fun is college aside from all the school-y stuff?!  (Yes calculus tests, I’m talking to you).

But with the start of a new semester, I will now get out of my lazy funk of not working out and eating whatever I want.  You know, after I recover from my surgery (no intense physical activity for at least 3 weeks, doc?  You got it).

Although I have been doing pretty well with my “eating well” thing I have going on, tonight I couldn’t resist (and frankly, didn’t want to cook) and ended up ordering Chinese takeout.

I know, I’m being lazy.  And I’m going out tomorrow (Friday tradition).  If I go out on Thursday, I’m being lazy.  But on Friday?  Being lazy is my tradition.  Don’t mess with the traditions.

Do you guys forgive this food blogger?  Can you move past it and learn to love me again?

What if I share the recipe for this pasta….?


Now we talkin.

I saw this recipe ALL OVER PINTEREST.  Everywhere.   For a good month.  I couldn’t escape it.

And even though I normally tend to avoid Pinterest trends, I decided to give this a go.  (It’s not that I have anything against Pinterest trends.  I guess I’m just too hipster.  Foodie hipster?  New blog name?!)

Of course though, I had to ruin all of the fun of pasta and lighten it up.  Because I couldn’t be too mainstream (foodie hipster strikes again) and it was just in my good nature to provide people with this kind of recipe.

The pasta turned out pretty good too.  Definitely not my fave, but pretty tasty and easy for a weeknight meal when I don’t have all the time in the world to cook.

Read on good friends…

*I could not find the original source for the recipe.  There’s a ton of bloggers who have posted this on their blog with no source.  If this is yours, let me know!  I will give appropriate credit where it is deserved.  I did make some changes to the recipe to “healthify” it and also a few more just because I felt like it.  I will post original content in parenthesis.*


Drizzle of olive oil

1 lb. smoked turkey sausage, cut into rounds

1 onion, diced

1 green bell pepper, diced (not in OG recipe)

2-3 cloves garlic, minced

2 c. low sodium chicken broth (or regular chicken broth)

14 oz. no salt added diced tomatoes (or Ro-Tel)

1/2 c. milk (or heavy cream)

8 oz. whole wheat Fusilli (or regular penne)

Salt and pepper, to taste

1/2 c. part skim Cheddar-Jack cheese (or 1 1/2 c. regular Cheddar-Jack cheese)

2 Tbs. chopped parsley (or 1/3 c. chopped scallions)

Heat oil on medium high heat.  Add sausage, onion, and bell pepper.  Saute until the sausage is browned and the onion and bell pepper are soft.

Add garlic and saute until fragrant.

Add the chicken broth, tomatoes, milk, pasta, salt, and pepper.  Bring to a boil, cover, and reduce to a simmer.  Let it simmer until pasta is al dente (could take up to 20 minutes for whole wheat pasta).

While the pasta is cooking, preheat the broiler.

Remove the skillet from the heat when pasta is tender, and top with remaining cheese and parsley.  Broil for a few minutes, until the cheesy is bubbly and slightly browned.

Serve with a nice light salad and enjoy!

Serves about 4


What I liked about this pasta was that it was satisfying but still light and not overwhelming.  And it was awesome with a small green salad on the side.


Look at that hot mess.  That’s the kind of hot mess you want.

Trust me.