Homemade Chicken Alfredo


Yes, I literally made something from scratch and by that….I mean, I made the Alfredo and didn’t buy it in a can from the store lol.

I was literally stuck between making an Alfredo dish or my lasagna pasta dish and my family  voted for Alfredo. Go figure lol I’ve actually made Alfredo from scratch before, but it was just enough for myself and I didn’t feel like use actual milk again because pouring milk into a hot pan literally  freaks me out o.O lol

But let’s get real. You’re here for the recipe so here goes!


  • 1 very large Chicken boob (the one I used was HUGE lol) or however much chicken you would prefer
  • 1 bag of frozen broccoli cuts
  • 2 cans of chicken broth
  • 1-1/2 C non dairy milk (I used Simple Truth unsweetened almond milk)
  • 1 TBSP of vegatable oil
  • 12 oz box of fettucine
  • Garlic pepper seasoning
  • Parsley
  • Pinch of red pepper flakes



  • Cut up your chicken boob and cook. Put to the side.
  • Add oil into a pot (you will want the pot big enough to cook the noodles in, as well as tall enough to hold two cans of chicken broth).
  • Let the oil heat up while adding in garlic pepper seasoning, parsely, and red pepper flakes. I mostly just eyeballed it and added it according to my preferences.
  • Add in the chicken broth, non-dairy milk and slightly stir.
  • Add in the fettucine. Unless desired, do not break it. Just let it sit in the pan until it softens enough to fit into the pain.
  • While the pasta cooks, you can go ahead and cook your broccoli cuts.
  • Let cook for about 20-30 minutes, stirring occasionally. Once the sauce has started to thickening, add in the chicken and broccoli cuts. If you like it a little more on the liquidy side, just add more “milk” until the desired consistency.
  • Once the pasta and sauce is to your desired consistency, add in the chicken and broccoli cuts and stir.
  • Finally, serve and then enjoy!




Homemade Chicken Alfredo

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So I’ve been wanting to try something new since both and I my roommate have been making the same dishes repeatedly. I ended up searching pinterest and found several recipes for homemade Alfredo and decided to use their tips and tricks and make it myself!


About 1/8 C butter

About 1/8 C flour (I used all-purpose)

1 C of milk (I used 2% since that all that I had)

Roughly 1/4 C of parmesan cheese (I just sprinkled it in without measuring until I thought it was right for me)

2 small boneless, skinless chicken breasts (cubed)

About 1 C of spinach (finely chopped)

1 Tbsp of pesto

1/3 of a box of spaghetti (my box was the 16oz box)- you may use fettuccine, but I only had spaghetti

To make the sauce:

  • Put the butter in a saucepan and let melt.
  • Slowly add in the flour and stir, until it is smooth.
  • Add in the milk and stir constantly until the mixture thickens.
  • Then add in spinach and pesto and stir until fully combined.

To assemble the entire dish:

  • Before starting the sauce, cook the pasta and chicken.
  • Place the pasta and chicken into a large bowl.
  • Then make your sauce and once it is done, pout it on top of your pasta and chicken.
  • Mix (if desired).
  • ENJOY! 😀

“Spicy Sauce” Pasta


This is probably one of my favorite pasta recipes that my roommate and I make. She introduced me to it….and I was hooked!


1 lb of Rotini noodles

Roughly 2 decent sized boneless, skinless chicken breasts (cubed)

1 Jar of Marinara sauce ( I usually use Kroger brand “6 Cheese” sauce)

1 Jar of Alfredo sauce (Usually use Kroger brand “roasted garlic” sauce)

1 Can of peas

1 Tbspn of oil (I usually just use olive oil)

1 Tbspn of red pepper flakes


  • Pour the 1 Tbspn of oil into a skillet along with the red pepper flake. (My roommate usually adds in garlic as well, but I never do since I don’t taste it at all).
  • Saute for a few minutes and then add in the chicken and cook until done.


  • While the chicken is cooking, cook the pasta accordingly.
  • Once the chicken is finished cooking, reduce the heat and empty the entire marinara jar into skillet followed by the Alfredo sauce. Stir until the two sauces are completely combined. (It should look similar to the picture below)


  • Drain the peas and then add them into the skillet with the sauces and chicken.
  • Let them simmer for a few minutes.
  • Then add in your rotini noodles and stir them so that the noodles are covered with the sauce mixture.
  • I usually let it set for about 5-10 minutes to ensure that the entire skillet is warm.
  • ENJOY! 🙂



Remixed Chicken Alfredo


Now, I will start off by saying that it tastes like alfredo to me and everyone who has tried it (lol). It is very simple to make and I can usually throw it together in about an hour and a half.


1 Can of cream of mushroom soup

3/4 C of sour cream ( I use light sour cream)

1 Box  (about 80z.) of spaghetti noodles ( you may use whatever type you prefer)

1/4 C milk

1/3 C grated Parmesan Cheese

3 C (one small bag) of frozen broccoli (thawed)

2 Boneless, skinless chicken breasts (cubed)


  1. Preheat oven to 350 F
  2. Cook Spaghetti as directed and drain. Also the chicken while the pasta cooks.
  3. Mix soup, sour cream, milk, and cheese in a bowl. Then combine with the spaghetti and chicken. It may  be more beneficial to use a casserole dish.
  4. Bake for about 25-30 minutes or until dish is completely heated throughout.

Garlic Parmesan Chicken with Spinach


I found this recipe online somewhere a while back and decided to try it. I ended up tweaking it a little though.


Boneless, skinless chicken breast chopped (I just used one since it was just for me)

About 2 cloves of garlic (the original recipe called for 6, but that seemed a bit much to me)

Roughly 2 TBSP of butter.

1/4-1/2 C of Parmesan cheese

2 cups of spinach


Place the butter in a pan along with the garlic and saute.

Then add the chicken.

Once the chicken has cooked, add in the cheese. Make sure the cheese coats the chicken. I found that if I added too much cheese at a time, the cheese would clump up, so just add a little at a time.

Once the chicken is coated with cheese, add in the spinach. Cook until spinach is wilted.

BAM. Garlic parm chicken with spinach.


(I also had a side of a sweet potato with peanut butter. I wrapped it in foil and placed it in the oven at 450 degrees for about 25-30 minutes. Once it was cool enough to touch, I added peanut butter on it.

I can make myself a sammich (Meal Prep Breakfast sandwich


I’ve been eating cereal for breakfast practically everyday since I transferred to the college I’m at now. With 8am classes and no close access to a full kitchen, it can be hard to make anything else for breakfast. (My dorm only has microwaves on each floor…lame, I know). I relish in the fact that when I go home on breaks that I get to cook breakfast each morning (mostly). However, I decided to try making breakfast sandwiches that I could just pop in the microwave, and not have to worry about cereal anymore.

I searched and searched to find a good way of making them, as well as being able to keep them for about a week.

And I can happily say that I have finally found a great way to make them!

Here are the ingredients that I gathered:

-whole wheat sandwich slims (thins) (You may use English muffins or croissants)


-slice of cheese (you may use your preference of cheese)

-turkey bacon (may substitute with actual bacon, ham, sausage, etc)

**You may use any brand you feel comfortable with; since I’m rocking the college life, each of my ingredients were the Kroger brand

The steps I found to be most useful:

  1. I started by cooking my turkey bacon (in a pan sprayed with cooking spray). For each sandwich I used one piece of bacon that I ripped in half. I then placed them on napkins to soak up any grease.
  2. I then laid out a piece of saran wrap(cling wrap) and placed the opened sandwich slims on them.
  3. Next it comes time for the eggs. Thanks to the Pioneer Woman, I decided to make “egg crepes.”

-All you need to do is crack the eggs into a bowl, add a splash of water and salt                            and pepper (If you’d like) and whisk it.  I found that they do better is they                                  appear to have frothy look on the top.

4. Use cooking spray and spray a small pan. Then pour enough egg mixture into the                pan that equates to about one egg.

-It should take about a minute to cook on one side and then you may flip it.

5. Next comes the assembly step! Place the egg crepe onto one half of the sandwich                    slim and fold it as needed. I then placed my turkey bacon on top. ( I was impatient to assembly them after the egg cooked so I used the bacon to help hold the hot egg  crepe into place). Once I had placed the bacon on, I layered on a slice of cheese. Of course, the top of the sandwich slim comes next.

6. Once you have layered your sandwich, use the plastic wrap you laid the sandwich slices on to wrap up the sandwich. I wrapped each one individually and then let them set a few minutes before placing them into a larger bag and putting them in the freezer.

** I have read that they will keep for several weeks (up to 6) when placed in the                        freezer, but I only make enough to last me through the week.

When read to heat, place in the microwave for about a minute and 15 seconds and BAM.        Easy to grab breakfast sandwich!

$$$$$$$$- I found this to be more cost effective and filling than my previous cereal option. When I bought cereal, I was spending about $9 for cereal a week. ( I would buy two half gallons since I would typically run out and would get two boxes of cereal because I like to mix it or change it up). With this meal prep, I ended up only spending about $7 for an entire week and a half of sandwiches.

Sausage and Cheese Heaven

Long story short. My grandma used to fix this meal for me because it was one of my favorites. Turns out that it only has a few simple ingredients and I can make it myself.

Recipe Ingredients:

1 Package (16 oz) of sausage ( I used Eckrich Smoked Sausage brand) cut into slices

1 Pound of Rotini pasta

1/2 Cup chopped red pepper

1 Small bag of the frozen broccoli cuts (thawed)

16 oz. (1 jar) of a cheese sauce ( I used Ragu’s four cheese sauce)

1 Cup (or so) of Cheddar cheese


Preheat oven to 375.

Lightly spray a baking/casserole dish with cooking spray

Combine the pasta, red pepper, broccoli,  cheese sauce

Add in the sausage slices however you may like ( I placed some in and then mixed the rest in)

Bake for about 20-30 minutes and BAM. Deliciousness in your mouth!

Healthier Apple Pie


*I had found a recipe years ago and tweaked it a little bit*


Crust:    1 cup flour

Half a scoop of protein powder or Shakeology (I used vanilla for this pie)

½ tspn of salt

¼ Cup of butter or margarine (may be low fat or low sodium, what ever your preference is)

About 3 or 4 tbsp of water (or until it reaches a dough consistency)

Filling:   Apples of your choice (I used 2 red delicious apples and it was plenty for me but I switch it up with the green apples that are from the tree in my yard).

¼ Cup of brown sugar

2 tbsp sugar

1 ½ tsbp flour

1 tbsp butter/margarine  (just like stated upon)


  1. First combine the crust ingredients. Once it reaches a dough-like consistency, you will need plastic wrap. Lay out one piece of plastic wrap and place your dough on top. I then decided to place the other piece of plastic wrap on top on the dough and then roll it out so that it was large enough for my pie pan. I placed it into my pie pan and then pressed it in and placed it in my freezer for about thirty minutes.

* you may also just put the dough ball in the refrigerator and roll it out when you’re ready for it**spray nonstick spray in your pan as need (but I didn’t need to)*

  1. Preheat your oven to 450 degrees.
  2. Cut and peel your apples into slices and place them into a bowl. In a separate bowl, combine the sugars and flour for the filling. Then add it to the apples and toss until they are coated. Place the apples into the pie crust. Break off pieces the tbsp of butter along the top of the pie.
  3. Place in the oven at 450 for about 10 minutes and then lower the heat to about 350 for 20-25 minutes.

*this is not a Beach Body recipe, just one I created*