Easy Alfredo No Boil Pasta Bake – One Pot!

This no-boil pasta bake is a family favorite dinner – my boys just love it. This one pot pasta recipe fills them up, it’s simple to make thanks to jarred alfredo sauce, and easy to clean up with only a single pot dirtied.

Make an easy vegetarian dinner easy and earn cheers of “yum” from the family with this easy no-boil pasta bake that uses a jar of alfredo sauce, dry pasta, veggies and a little cottage cheese for extra protein.

The time-saving beauty is that you don’t have to pre-cook the pasta – you just dump in the dry noodles of choice in a casserole dish with all the other ingredients. The liquids in the recipe cook the pasta to a perfect al dente right in the oven!

Make an easy vegetarian dinner easy and earn cheers of “yum” from the family with this easy no-boil pasta bake that uses a jar of alfredo sauce, dry pasta, veggies and a little cottage cheese for extra protein.

I recommend a shorter pasta like penne, bow-tie, corkscrews, shells. Have partially used bags of pasta in the pantry that need to be used up? If the noodles are of a general similar size, you can even mix them together. This make and bake recipe is a really pantry clearer.

Here’s a flash tutorial!

I have a family with mixed dietary preferences – several meat eaters and a vegetarian. While this is a vegetarian pasta recipe, it still has a great offering of protein – 23g per serving. The extra boost is from a cup of cottage cheese mixed in.

Make an easy vegetarian dinner easy and earn cheers of “yum” from the family with this easy no-boil pasta bake that uses a jar of alfredo sauce, dry pasta, veggies and a little cottage cheese for extra protein.
This kiddo isn’t much for a vegetarian dish, so we mix in shredded chicken sometimes!

If the vegetarian isn’t home from college, I’ll mix in chopped rotisserie chicken or slow cooker shredded chicken I prep in big batch and keep in the freezer. For this recipe, I would suggest about 12 ounces to 1 pound.

Make an easy vegetarian dinner easy and earn cheers of “yum” from the family with this easy no-boil pasta bake that uses a jar of alfredo sauce, dry pasta, veggies and a little cottage cheese for extra protein.
Looks watery, but the liquids are absorbed by the pasta during cooking – the result is a creamy sauce!

As for pan choice, I suggest a 3.5-quart capacity Dutch oven with lid. If you don’t have a lid, you can seal a pot tightly with aluminum foil during the baking process. The pot will look very liquid-y before baking, but don’t worry — the pasta absorbs it all!

Make an easy vegetarian dinner easy and earn cheers of “yum” from the family with this easy no-boil pasta bake that uses a jar of alfredo sauce, dry pasta, veggies and a little cottage cheese for extra protein.
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5 from 5 votes
Make an easy vegetarian dinner easy and earn cheers of “yum” from the family with this easy no-boil pasta bake that uses a jar of alfredo sauce, dry pasta, veggies and a little cottage cheese for extra protein.
Alfredo No-Boil Pasta Bake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

This easy vegetarian pasta dish is made all in one pot for convenience and easy clean-up! It's a family favorite that is creamy, cheesy and comforting. If you'd like . . . stir in 1.5 cups of shredded cooked chicken breast for a heartier meal.

Course: entree, Main Dish, Pasta
Cuisine: Italian
Keyword: alfredo, one pot, pasta, rice noodles, vegetarian
Servings: 6 servings
Calories: 440 kcal
Ingredients
  • 1 tablespoon olive oil
  • 1 teaspoon ground black pepper
  • 2 teaspoons minced garlic from jar
  • 2 cups vegetable stock divided
  • 8 ounces button mushrooms sliced
  • 4 cups fresh baby spinach about 3 ounces
  • 1 15- ounce jar alfredo sauce
  • 1 cup 2% cottage cheese
  • 12 ounces uncooked pasta like shells, bowtie, penne, corkscrews *
  • 6 ounces shredded mozzarella
Instructions
  1. Preheat oven to 400 F.
  2. In a 3.5-quart Dutch oven, heat olive oil over medium high. Add mushrooms and chopped onions; sauté for 4 to 5 minutes until softened. Add garlic and pepper, cook another 1-minute stirring constantly.
  3. Lover heat to medium-low; add spinach and about ¼ cup of the vegetable stock. Add lid to pot for 1 minute to wilt spinach; remove lid and stir in with mushroom mixture.
  4. Add remainder broth, alfredo sauce, and cottage cheese. Stir until combined. Add dry pasta, stir around until mostly submerged.
  5. Bake in oven for 40 minutes (or until pasta al dente), stirring once at the half way point.
  6. Remove from oven, stir again and then sprinkle mozzarella cheese on top. Cover with lid and bake an additional 5 minutes, until cheese is melted.
Recipe Notes

Watermelon Raspberry Quinoa Salad with Ginger Mint Dressing

Summer is nearly here and this Watermelon, Raspberry, & Quinoa Salad with Ginger Mint Dressing is an easy-fix for upcoming pool parties, picnics and patio dining.

 Fully-loaded, this watermelon salad won’t leave you hunger a few minutes later. It’s actually quite hearty with quinoa, sunflower seeds, feta cheese, loads of greens, juicy watermelon and raspberries.

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Why I love this watermelon salad, other that the amazing taste: Fresh ingredients to fuel my adventures, no cooking, stunning as a side dish but hearty enough for a main course (especially if you add some shrimp or salmon!).

I love how watermelon is a refreshing and delicious addition to salads, providing a burst of sweetness, hydration and nutrients.  It’s also a smart way to use up leftover watermelon, if you purchased a big one! By the way, check out this post on how to efficiently cut up a jumbo-sized watermelon fast.

Ginger Mint Dressing, so fresh and fragrant!

Let’s talk about the fresh, invigorating, and aromatic dressing. Ginger Mint Dressing is so simple to make with just a quick blast in a personal-sized blender. It’s also a smart way to tackle mint that likes to take over gardens this time of year. Now and then, I pull out my juice to make Ginger Juice (and store in small portions in my freezer). Check out my tips on Juicing Ginger Root. However, if I’m “out of stock,’ for convenience I just rely on bottled ginger juice or the little ginger juice shots you can buy in the fresh juice section of the produce department. 

This Ginger Mint Dressing also makes an amazing marinade for fish and shrimp.

Enjoy!

Note: This post contains affiliate links.

5 from 5 votes
Hydrate and invigorate with this juicy fresh salad featuring watermelon, raspberries and quinoa! The zingy ginger mint dressing is amazing. It’s a stunningly colorful side dish or add shrimp or salmon for a main dish.
Watermelon, Raspberry & Quinoa Salad with Ginger Mint Dressing.
Prep Time
15 mins
Total Time
15 mins
 

Hydrate and invigorate with this juicy fresh salad featuringwatermelon, raspberries and quinoa! The zingy ginger mint dressing is amazing.It’s a stunningly colorful side dish or add shrimp or salmon for a main dish.

Course: entree salad
Keyword: ginger, mint, quinoa, raspberries, summer, watermelon
Servings: 4 servings
Ingredients
  • 3 cups baby spinach leaves
  • 1 cup microgreens of choice
  • 2 cups chopped watermelon
  • ½ cup fresh raspberries
  • 1 cup prepared quinoa
  • ¼ cup crumbled feta
  • ¼ cup sunflower seeds
Dressing
  • 1 2- oz bottle ginger juice like Suja
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 1 tbs lemon juice
  • ¼ cup mint leaves
Instructions
  1. Add salad ingredients to bowl. Then add all dressing ingredients to small blender and process until mostly smooth. If you don’t have ginger juice, you can sub watermelon juice (from the watermelon prep run off) and a ½ teaspoon of finely grated ginger. Pour dressing over salad and gently toss. Best eaten same day as dressed – serves 4 as a side.

Granola Berry Frozen Yogurt Cups

Granola Berry Frozen Yogurt Cups are a delicious and healthy treat that combines the tangy flavor of Greek yogurt with the sweetness of blueberries and the crunch of granola. Simple to make with just five ingredients and basically no cooking, these little frozen desserts are a low-stress, no-guilt delight!

I’m a huge fan of Greek yogurt to fuel my active lifestyle. It’s high in protein to help me build and repair muscle and promote satiety. It provides probiotics for gut health, it’s a good source of calcium to keep my bones strong. I also love that rich, creamy taste and the versatility to eat right out of the carton or to use in all sorts of sweet and savory recipes.

It’s worth noting that not all Greek yogurts are created equal, nutrition varies between products. I read the back label to ensure I’m getting a Greek yogurt with no added sugar and minimal additives. 

Five simple ingredients!
Nut butter, honey (or alternative) and granola make a bottom layer crust (no baking needed)!

TIPS FOR MAKING GRANOLA BERRY FROZEN YOGURT CUPS

Container Choice: You’ll need appropriate vessels to freeze/firm up the prepped recipe. I prefer individual silicone muffin cups, they are reusable and very easy to peel off. You can also use 8-oz ramekins or a traditional muffin tin where the cups are attached – it’s just a tad harder to release the frozen treat before eating.

Yogurt Selection: You can use any kind of Greek Yogurt you like – no fat, 2%, full-fat, etc. Flavors are fine too – however, I prefer to use an unsweetened Greek yogurt and stir in a few drops of liquid stevia or liquid monk fruit sweetener. I’ve never tried to make with a non-dairy yogurt, but I don’t see why it wouldn’t work.

Nut Butter Choice: Use what you like!!! A natural nut butter is best – but the nut base is up to your preferences. So is “crunchy” or “smooth”. On this last batch, I used smooth cashew butter and it was so good. Also, don’t miss the step to pop nut butter in microwave for 20-30 seconds to help soften it up enough to incorporate the natural sweetener and granola.

Syrup-y Sweetener: This helps soften up the nut butter so that granola can be mixed in a coated. I used honey, but other choices are maple syrup, date syrup, honey substitute, zero-carb syrups, etc.

Granola Choice: Again, it’s up to you. I use store-bought for convenience, but homemade granola would be the bomb. Also, feel free to use a grain-free, gluten-free, or whatever you need to suit your dietary eating pattern.

Berry Selection: For this frozen yogurt cup recipe, I have to save frozen berries have an edge over fresh. Frozen berries can be stocked in your freezer for anytime use and I like how they juice up a little when thawed and mashed– that makes a nice “syrup” to blend into the yogurt without having to macerate them with sugar like one would do for a fresh berry. I used blueberries, but blackberries, raspberries are chopped up strawberries would be amazing too!

Storage:  This Greek yogurt fruit dessert obviously needs to be stored in the freezer. I let them freeze for 2 hours (the optimal time before eating) and then remove all from their muffin liners/ramekins and place in an air-tight storage container meant for the freezer. When the cups go into a deep freeze after a couple hours, the consistency will be pretty hard. For a more enjoyable consistency, I place my FroYo treat in a small bowl and let set on the counter to soften up for about 5 minutes before enjoying.

Macros: Recipe makes 4 servings, each serving has 167 cal, 23g carb, 5g fat, and 9g protein.

Did You Know? This healthy dessert recipe was adapted from MY Cooking for One for Dummies ! It’s an easy recipe to scale up or down depending on your needs.    

Disclaimer: This post contains affiliate links.

5 from 5 votes
Granola Berry Frozen Yogurt Cups are a delicious and healthy treat that combines the tangy flavor of Greek yogurt with the sweetness of blueberries and the crunch of granola.
Granola Berry Frozen Yogurt Cups
Prep Time
10 mins
Cook Time
1 min
Total Time
2 hrs 10 mins
 

Granola Berry Frozen Yogurt Cups are a delicious and healthy treat that combines the tangy flavor of Greek yogurt with the sweetness of blueberries and the crunch of granola.

Course: Dessert, Snack
Keyword: blueberries, frozen yogurt
Servings: 4
Calories: 167 kcal
Ingredients
  • 2 tbsp nut butter
  • 1 tbsp honey
  • ½ cup + 1 tbsp store-bought granola of choice
  • 2/3 cup frozen blueberries thawed
  • ¾ cup unsweetened Greek yogurt
  • optional 5 to 10 drops stevia if you like sweet yogurt
Instructions
  1. In small microwave-safe bowl, heat nut butter for 20 seconds or until softened. Stir in honey until incorporated.
  2. Add granola to nut butter mixture and mix well until coated.
  3. Place ¼ of granola mixture into each of four silicone standard muffin cup or four 8-ounce ramekin, pressing down with spoon to form a thick crust layer.
  4. If desired, stir in liquid stevia or monk fruit drops into unsweetened yogurt and stir well.
  5. Top each crust with an equal portion of yogurt.
  6. Mash of thawed blueberries in another bowl. Divide among top of yogurt layer, using tip of spoon to slightly swirl into yogurt.
  7. Freeze for a minimum of 2 hours or overnight. Let thaw on counter for 1 minute before peeling out of silicone cup or removing from ramekin.
Recipe Notes

Strawberry Cottage Cheese Protein Waffles

Strawberry Cottage Cheese Protein Waffles are a quick and easy breakfast that taste like sweet summer with every bite (even without fresh berries)!

You don't need a bumper crop of fresh berries to enjoy these easy strawberry cottage cheese protein waffles that are also pumped up with cottage cheese and protein powder. Idea for protein-packed mornings and meal-prep!

One of my favorite flavor takes on my basic cottage cheese protein waffle recipe, this strawberry-pumped version uses both strawberry protein powder and freeze-dried strawberry slices ground up together and blended in the batter.

Save 15% code: FITFORK

Used my favorite plant-based protein powder from Nuzest in Wild Strawberry Flavor. Vanilla protein powder would work too, the end result would be less “STRAWBERRY” and more “Strawberries-n-Crème” – which is yummy too!

Save 15% at Nuzest with code FITFORK

To amplify the real strawberry flavor, I used freeze-dried strawberries that are ground into a powder and become incorporated with the other dry ingredients. The freeze dried strawberry pouches I use are from Augason Farms, I think they are delicious and have a great price point. Read more about this camping, ultra and adventure-racing, and pantry-friendly food company further down the post.

Another perk of this strawberry waffle recipe is that you can make it in a blender – from grinding down the freeze-dried strawberries into the flour and protein powder, to incorporating the wet ingredients – eggs, milk, cottage cheese. I like NOT having to haul out the big blender or stand mixer. I can use my smaller personal-sized blender to whip of the batter.

Also, since we’re on the topic of personal-sized countertop appliances, I MUST also mention Dash mini waffle maker – the best $10 I’ve ever spent! Of course, you can use a traditional 4-square iron (and I do that frequently when I’ve multiplied the recipe to make a bunch at once for the freezer).

Each generous-sized serving (3 waffles) has 213 calories, 5g fat, 21g protein and 20g carb. Not included in this count for the strawberry cottage cheese waffles are extra toppings you might consider adding – syrup, butter, extra berries, whipped cream (I added a pinch of beet powder to mine to make it pink)!

Augason Farms freeze dried foods and long-term pantry stables.  Whether it’s an emergency (like wildfires, flooding or injury/illness), an adventure (like camping or ultra races), or even just to be “recipe ready” with simple, on-hand ingredients,

A little more about Augason Farms: These guys have been around for 50 years and know what they’re doing when it comes to making freeze dried foods and long-term pantry stables.  Whether it’s an emergency (like wildfires, flooding or injury/illness), an adventure (like camping or ultra races), or even just to be “recipe ready” with simple, on-hand ingredients, the products from Augason Farms are ideal. In addition to the strawberry slices, I incorporated into my waffles, they produce other freeze-dried fruits and vegetables; beans, legumes and grains; dried dairy (like eggs, milk, butter); soup mixes; beverages; baking mixes; even freeze-dried meats and plant-based alternatives. I’ll post some pantry-friendly recipes with some of their different products soon.

You don't need a bumper crop of fresh berries to enjoy these easy strawberry cottage cheese protein waffles that are also pumped up with cottage cheese and protein powder. Idea for protein-packed mornings and meal-prep!

Note: This post contains affiliate links.

Strawberry Cottage Cheese Protein Waffles

You don't need a bumper crop of fresh berries to enjoy these easy strawberry waffles that are also pumped up with cottage cheese and protein powder.

Ingredients
  • 3 large eggs
  • ¼ cup milk
  • ½ cup 2% cottage cheese
  • ½ cup gluten-free flour
  • ½ cup strawberry protein powder
  • ½ cup freeze-dried strawberries
  • ¼ teaspoon baking powder
  • Optional Toppings: whipped cream mini chocolate chips, syrup, chopped fruit, etc.
Instructions
  1. Add eggs, milk and cottage cheese to blender (recipe should fit most mini blenders). Blend for 30 to 45 seconds, or until cottage cheese is smooth. Batter will be thick, but if too thick, blend in a teaspoon or two of water at a time to thin.
  2. Next, mix in flour, protein powder, freeze-dried strawberries and baking powder. Blend until incorporated for another 30 to 45 seconds, stopping to scrape down sides of blender with spatula, as needed.
  3. Heat waffle iron, and cook several minutes or until indicator light goes off and/or lid to waffle iron opens easily. Release waffle from iron with a fork; repeat process as many times as needed with the remaining batter. (I get about 12 waffles from my mini iron and 3 big 4-square waffles from my larger iron.)
  4. Serve hot and top, as desired with extras.
  5. Leftovers may be stored in an air-tight container in the fridge for 4 to 5 days, or in the freezer for several months. To reheat, thaw (if frozen) and pop in the toaster for a minute or two.
Recipe Notes

Each generous-sized serving (3 waffles) has 213 calories, 5g fat, 21g protein and 20g carb.

10 Ways to Help Prevent Osteoporosis

Today I’m talking about the big “O” – and NOT the good one! Osteoporosis is a big concern for women as they age (and senior men, too), and for good reason. Osteoporosis makes bones thin and fragile, a result of hormonal changes (mainly the reduction of estrogen in women and testosterone in men), diet deficiencies, genetics, some medical conditions, and lifestyle choices.

Shockingly, it’s reported that 50 percent of women in the U.S. age over age 50 will suffer from an osteoporosis-related bone fracture. That’s bad news, as bone breaks are directly correlated with a poorer quality of life and shorter life span as we get older.

Although some osteoporosis risk factors are out of your control (like genetics, race, body frame size and medical conditions), there ARE many risk factors that can be easily controlled by your actions.

Ten actionable steps to help prevent osteoporosis.

Eat a balanced diet full of leafy green vegetables to help prevent osteoporosis.

Eat a Balanced & Varied Diet:  The good news is that eating well should provide you at least a majority share of the nutrients you need maintain good bone health. You may still want to take a multi-vitamin and calcium supplement (see below). Calcium-rich foods, such as traditional dairy products, are high the calcium needed to maintain bone health. But there are plenty of plant, based options too, that are great for everyone. When shopping, it’s easy to remember “Greens and Beans.” Leafy greens (like spinach, kale and arugula) and other certain green veggies (like broccoli and Brussels sprouts) plus all sorts of beans, chickpeas, legumes and lentils are also winners. So are many ancient grains and many seafood proteins like shrimp and salmon.

*Women under 50 years old should consume 1000mg calcium per day, while women 51 and over should consume 1200mg

Avoid High Sodium Foods: Excess salt strips bones of calcium, so it’s a good idea to stay away from known high-sodium culprits like lunch meats, bacon and other cured deli items. Also watch out for too much salt in packaged foods like canned beans and soups, roasted nuts and other snack items that may seem healthy, but really have too much salt. Also, pretty much everything eaten from a restraint menu is shockingly high sodium – most dining establishments can provide a nutrition facts menu if requested so you can make the best choice and/or prepare your food without salt.

*People with or considered at risk of osteoporosis should ensure that they keep their salt intake below the recommended maximum of 6g.

Stop Sucking Down So Many Sodas: Most carbonated soft drinks and certain other sparkling beverages contain phosphoric acid (not to be confused with phosphorus which you need for bone health). Phosphoric acid can have negative consequences on bone density. This is not to say you can’t enjoy the occasional refreshment, especially if your calcium intake is on point. But it’s best to be mindful of intake and look for healthier alternatives when possible. Read labels and look for carbonated sparkling drinks that do NOT contain phosphoric acid– there are more and more healthier options becoming available.

Cut back on caffeine as an osteoporosis prevention strategy.

Cut Back on Caffeine Intake: Most of us love our caffeine, but that bolt of energy can come with a cost – harm to bones. Too much caffeine consumption leaches minerals from your bones. However, reports say that that consuming adequate calcium through your diet or supplementation will help offset impending bone density loss but for up to about 300mg caffeine daily (about 2 coffees or one high-caffeine energy drink). So – yeah, enjoy a little – but not a lot! An option I like to cut back is to use a half-caff coffee!

*Limit caffeine to 300mg per day, or less.

Consider taking a calcium supplement to help prevent osteoporosis. I like CAL20, it's highly absorbed by the body. Use code JENNIFER10 to save 10% at http://bit.ly/SHOPCAL20

Consider Calcium Supplements: Even with best efforts, it’s sometimes hard to get enough calcium through diet alone – the craziness of life sometimes gets in the way. That’s why it’s a good idea to consider a calcium supplement so that you are meeting your daily calcium target – 1000mg for women under 50 and 1200mg for women 51 and older. This is an important “insurance” step in my osteoporosis prevention strategy.

However, not all calcium supplements are created the same. Traditional calcium supplements are made from calcium carbonate which as a very low absorption rate (as low as 2%). Thankfully, there are better options – like the CAL20 that I take. CAL20 is a low-dose, bioavailable natural milk calcium mineral complex that improves calcium uptake (nearly 100% bioavailable) to improve bone density. Other good things about CAL20 are that it’ has 200iu of Vitamin D which helps deliver the calcium into bones – and it also is the only calcium supplement made with a probiotic to help with digestion and absorption.

Cal20 Calcium Supplement Save 10% code JENNIFER10

I invite you to check out this CAL20 supplement, that is natural, proven effective and has no reported side effects during clinical trials. I even have a discount code – use JENNIFER10 to save 10%.

Double Check Your Vitamin D – As mention about, vitamin D helps the body absorb calcium and phosphorus from the food you eat, making it an important vitamin for those at risk of osteoporosis.  Studies show that calcium and vitamin D together can build stronger bones in women after menopause.  You could be getting some vitamin D from sun exposure and diet, but many of us fall short of meeting our daily requirement.

*Minimum daily recommendations for Vitamin D are 600 IU for those under 70 years old and 800 IU for those over 70. The CAL20 calcium supplement I recommend offers 200 IU.

Weight-Bearing Exercise on a Consistent Basis: Walking, jogging, dance class, boot camp, light strength and resistance training with weights, bands or bodyweight. Whatever you like! You don’t have to be a hardcore athlete, just get moving some. Even getting up from your desk to stand up and do some work helps, taking the stairs, or parking at the far end of the parking lot helps – little changes can add up to big improvements.

*Aim for 30 minutes of weight-bearing exercise per day. But, even if it’s less, it’s still helpful. University of Michigan researchers found that as little as 15-20 minutes of weight-bearing exercise, three days a week was sufficient for building bone density.

Don’t Smoke and Limit Drinking Alcohol: really good choices for a healthy life all around – including bone health – and also help lessen the incidence so many chronic diseases and certain cancers.

Consult With Your Doctor: Consult with a trusted medical professional before changing your dietary patterns and exercise routine and to also triage your personal risk-factors for osteoporosis and develop a strategy for optimal bone health.

Did you know that about half the women in the U.S. age over age 50 will suffer from an osteoporosis-related bone fracture at some point in life. Bone fractures and osteoporosis are correlated with a poorer quality of life and shorter life span. Many risk-factors are out of our control – race, gender, medical conditions, genetics – however, there are many we can control! Check out these 10 actionable steps you can add to your osteoporosis prevention strategy.

Note: This website provides general information about health and wellness topics. The information and other content provided herein, or in any linked materials, are not intended and should not be considered, or used as a substitute for, medical advice, diagnosis or treatment. This blog does not constitute the practice of any medical, nursing or other professional health care advice, diagnosis or treatment. This blog cannot diagnose conditions, provide second opinions or make specific treatment recommendations through this blog or website. Please visit with your medical professional for a one-on-one consultation.