Whole Wheat Rotini with Italian Sausage

Hi everyone! Today, I am posting a recipe I just made last night. My husband had been gone all day sailing, and had to wake up the next morning super early for a flight. So, he needed something quick, healthy, and filling. I poked my head around my refrigerator and cabinets, and came up with this yummy meal. It was so good, and took so little time. We were full and happy, so I decided to share it with all of you!

This is a quick recipe, and you can change it to fit whatever you have on hand in your pantry/refrigerator. If you don’t have sausage you can use hamburger, black beans, mushrooms, or whatever you feel like. Also, if you want to be a bit fancier than me, you can make your own pasta sauce (I have done this before, but like I said I needed super fast). That’s the thing I love about recipes, you can always adjust them to make them your own!


  • 1-2 Italian sausage links cut up into small cubes (I cut in half length wise, and then dice)
  • 2 cups whole wheat Rotini
  • 1/4 small red onion diced
  • 1 cup Kale chopped
  • 1-1 1/2 cup spaghetti sauce
  • 1/2 cup shredded italian cheese


  1. In a skillet cook italian sausage for 2-3 minutes a side or until cooked throughout.
  2. When sausage is done cooking start rotini according to package instructions.
  3. Add onion to the sausage in skillet and saute for about 2 minutes, and then add Kale and sautee for another 2-3 minutes or until Kale is wilted.
  4. Let pan cool for a few minutes, and then add spaghetti sauce and heat for a few minutes or until sauce bubbles.
  5. When pasta is finished, drain the pasta. Put pasta back in pan, and add the sauce mix.
  6. Serve with cheese on top.










Chicken ‘Stir Fry’

First off I want to wish everyone a Happy New Year. I hope you all rang in the new year with the ones you love! I am here with a new healthy recipe, that will help you get started on your new year healthy eating!

This recipe was so simple and taste absolutely great. I also loved that you can make it in one pan, because we all know clean-up is so much better with fewer pans! This is loaded with protein and vegetables, and if you want to make it vegetarian substitute the chicken for beans of your choice, and mushrooms. Hope you all enjoy this as much as I did!


  • 1 large chicken breast diced into cubes
  • 1 cup baby spinach
  • 1/2 bag of frozen peas and carrots
  • 1/2 small red onion diced
  • 1 green bell pepper diced
  • 1 small tomato diced
  • 1/4 cup extra virgin olive oil
  • Balsamic vinegar to taste (or about 1/4 cup)
  • 1 tbsp Italian seasoning
  • 1/2 tbsp garlic powder
  • salt & pepper to taste


  1. Spray skillet with cooking spray and turn on to medium-high heat.
  2. Place cubed chicken into skillet and cook for 2-3 minutes a side, or until cooked throughout.
  3. Add frozen peas and carrots to skillet, and cook for about 2-3 minutes or until peas and carrots can easily be stirred.
  4. Add all additional vegetables to skillet. Pour olive oil and vinegar into skillet, and add all seasonings.
  5. Turn the skillet down to low-medium heat, and simmer for about 5-7 more minutes, or until all vegetables are soft and spinach is somewhat wilted.