Kitchen Hints of the Day!

Using Whole Wheat Pastas..........


* Whole-wheat pasta usually requires more cooking time than regular pasta, but don’t overcook it! Whole-wheat pasta quickly loses its texture if overcooked, so follow package directions carefully. Get your kitchen timer out and use it.
* Toss it with pesto or dark, leafy greens like Swiss chard for an earthy, herbal flavor that goes perfectly with whole wheat pasta.
* Make a cold pasta salad with plenty of olive oil and a splash of rice vinegar or squeeze of lemon juice to lighten it up.
* You may eat a little less pasta than you normally would. The whole-wheat and higher- fiber pastas seem to be more satisfying.

Thin Cut Chicken Breast w/ Asparagus and…

Dinner Tonight: Thin Cut Chicken Breast w/ Asparagus and Pasta Salad

Had a Tyson Chicken Thin Cut Breast, rolled in Flour and Bread Crumbs and seasoned with Sea Salt and Ground Black Pepper, lightly fried in Extra Virgin Olive Oil. Had sides of Asparagus Bits and a Whole Wheat Pasta Salad. The Pasta Salad was made with Ronzoni Healthy Harvest Whole Wheat Pasta Rotini Pasta. Added Sliced Turkey Pepperoni, Anchovies, Capers, Sliced Black Olives, Kalamata Halved Olives, and seasoned with McCormick Grinder Italian Seasoning.

Chicken and Whole Wheat Three Cheese Tortellini

Dinner Tonight: Chicken and Whole Wheat Three Cheese Tortellini

Used a Thin Cut Skinless Chicken Breast seasoned with Sea Salt and Pepper and lightly fried in Extra Virgin Olive Oil. Also used Buitoni Whole Wheat Three Cheese Tortellini. Very easy to fix! Boil your water and add the Tortellini, boil for 7 – 9  minutes. As sauce I used Larosa’s Pasta Sauce, added Mushrooms, and sprinkled with Kraft Shredded Parmesan Cheese.