Tip of the day: Don't Toss Over ripe bananas...
Peel and freeze them to make smoothies!

Today's recipe I came across in Rachel Rays Magazine Everyday with Rachel Ray - The Aug Edition! She even provided a before and After Nutrition fact for substituting the healthier alternatives!

Before: Calories 1320; Fat 73 Grams; Carbs 78 grams
After: Calories 586; Fat 16 grams; Carbs 51 grams (you could even get that lower by using Dream fields Pasta - it tastes Just like regular Pasta but with LESS Carbs! http://www.dreamfieldsfoods.com/pdfs/facts_penne.pdf)

Slim Chicken Parmesan

By: Tracey Seaman
From: Good for You

These recipes can be made in 30 minutes or less.Fast Looking for healthy options? Try these recipes.Good for You

4 Servings Prep 10 min Cook 20 min


  • 8 ounces whole wheat penne pasta
  • Four 5-ounce skinless, boneless chicken breast halves
  • Salt and pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1/3 cup dry red wine
  • One 28-ounce can chopped tomatoes
  • 4 ounces fresh mozzarella cheese, thinly sliced
  • 1/3 cup grated parmesan cheese
  • 1/3 cup finely chopped flat-leaf parsley

Change is good
Browning chicken in a little olive oil rather than breading and deep-frying cutlets means fewer carbs and less fat. Whole wheat pasta, and a scaled-back portion size, add fiber and reel in runaway calories. Fresh parsley, tomatoes and red wine create an authentic Italian flavor, so you need less mozzarella.


  1. In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes; drain.

  2. Meanwhile, season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook, turning once, until browned, about 8 minutes; transfer to a plate.

  3. In the same skillet, cook the garlic over medium heat until golden, about 1 minute. Add the wine, bring to a boil and cook for 1 minute. Stir in the tomatoes and simmer until thickened, 8 to 10 minutes. Return the chicken and any juices to the skillet, turning to coat. Top each piece of chicken with some of the mozzarella and 1 teaspoon parmesan, cover and cook until the cheese is melted, about 2 minutes; transfer to a platter.

  4. Add the pasta and parsley to the skillet, toss and season with salt. Sprinkle with the remaining parmesan and serve alongside the chicken.

This is definitely on MY list to try this week!!!



This is a personal Blog about Me and the transformation I hope to go through on the next journey of my life! I have known for years that I needed to do "something" and today i start that journey!