Summer Stir-fry pasta

Summer Stir-fry Pasta (or what Rachel ate for dinner)


  • 1 cup Pasta (I used shells, but whatever floats your boat/what’s in your pantry)
  • 1/2 Sausage (I used Johnsonville smoked sausage, but you could easily put in kielbasa, or if you’re really poor hot dogs)
  • 1 Zucchini
  • 1/2 Pepper
  • 1/4 cup Onion
  • 1 T. Olive Oil
  • 1 t. Garlic Powder
  • 1 t. Crushed Red Pepper
  • 1 t. Italian Seasonings
  • 1/8 c. Cheese


1. Fill a pot with water and bring to a boil.

2. While waiting for it to boil, chop and add to a skillet with olive oil: Peppers, Onions, Sausage, and Zucchini

3. turn heat to medium(ish) and stir occasionally

4. When the pot of water boils, add pasta and cook according to directions on box/ or just let it boil for 8-10 minutes

4. Add the seasonings (Italian, red pepper, and garlic) to skillet with veggies and sausage.

5. When pasta is finished, drain and return to pot

6. Turn off heat for the skillet (this can be done before or after, depending on how cooked you want your zucchini to be)

7. Put pasta on plate, followed by the sausage and veggie mix

8. Add cheese to your heart’s content!

9. BAM! you just made a healthy and delicious meal in about 10 minutes, WHAT NOW?



****Some notes about the ingredients:

  1. You could easily add squash or tomatoes (or both) to the mixture if you’re a fan
  2. If you’re lazy like me you should grab a bag of frozen “stir fry mix” peppers and onions – it is absolutely wonderful!
  3. If you’re really just feeling like having sauce with your pasta, I’m sure it would taste great with either marinara or alfredo sauce (or the two of those mixed together), or try throwing some tomatoes in with the zucchini
  4. Play around with the spices until you love it
  5. I used both Parmesan and cheddar cheeses because I’m poor and don’t have a need for more variety, but I’m sure mozzarella would taste great!
  6. Yes, I used white pasta, but I mean come on, vegetables!

Chicken Bruschetta Bake

bruschetta chicken bake

I made a great dinner tonight. It was based off the Chicken Bruschetta Bake recipe found on the back of a Kraft stuffing box (or here). Since I’m a poor college student, I made a few modifications. Instead of plain diced tomatoes I used a can of Rotel, and in lieu of mozzarella I used Parmesan. For a college student sized version here’s what I did:


1/3 box of stuffing
1/3 can of Rotel
2 T water
1/2 chicken breast
2 T Parmesan Cheese
1 t Italian seasonings.
1 t Olive oil

Instructions: coat the bottom of a casserole dish (or whatever dish is handy: loaf pan, muffin tin, makeshift aluminum pan) with the olive oil. Cut the chicken into bite size pieces and place on the bottom of the dish. Sprinkle the Italian seasonings and Parmesan cheese over the chicken. In a separate bowl mix the stuffing, Rotel, and water. Put that mixture on top of the chicken. Bake at 400°F for about 15 minutes (or until the chicken reaches 165°F). If you want the top extra crunchy switch the oven to broil and leave it in for about 3 more minutes.

If you want to make a family sized serving:

1 Can Rotel
1 Box stuffing
1/2 Cup water
1-1.5 lbs chicken
1/4 cup Parmesan cheese
2 T Italian Seasonings
1 T olive oil

Plan to bake it for more like 30 minutes.

MAKE SURE THE CHICKEN REACHES 165°F. I just wrote a paper about the bird flu, and you do not want to put you and your loved ones at risk (public service announcement courtesy of GEOG 323: The geography of infectious diseases).