If you have never heard of Dreamfields Pasta, you are missing out. The pasta is delicious and way more filling that regular pasta. Their secret is that they have 2 times the amount of fiber that is in regular pasta PLUS there are only 5 (yes, that’s right) digestible carbs per serving. It’s not very much more expensive than regular pasta but if money is an issue, they have a $1 off coupon on their website. It’s totally worth a try, especially if you are a diabetic or if you are watching your weight. This stovetop recipe is with rotini pasta and we used Dreamfields to make it complete. We hope you enjoy it!

Ingredients:

• 1- 12 oz. box rotini pasta
• 2 cups whole milk (even healthier, use 2% or skim)
• 1/2 cup butter
• 2/3 cup parmesan cheese
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. fresh chopped chives
• 1/2 tsp. fresh chopped parsley
• 1 lb. boneless skinless chicken breasts, cubed
• 1 green bell pepper, chopped
• 1 bag whole-leaf spinach

Directions:

1. Bring a large pot of water to a boil. Add pasta and cook according to directions.
2. Combine the milk and butter in a saucepan over medium heat. Bring to a boil.
3. Whisk in cheese and spices. Cover and set aside.
4. Saute chicken in a pan until sides are browned. Stir in bell pepper and cook until tender and chicken is no longer pink.
5. Stir in cream sauce and pasta and serve.

Chicken and gravy is a major winter staple. If you put it in the crockpot, it’s incredibly easy and then you can concentrate on other things all day besides dinner. Let this super easy dinner make itself. The best thing is that it costs under $5!

Ingredients:

• 1 lb. boneless, skinless chicken breasts or thighs
• 2 Tbsp. olive oil
• 2 tsp. thyme
• 2 tsp. oregano
• 1 1/2 tsp. basil
• 1 Tbsp. diced garlic
• 1 tsp. onion powder
• 1 chicken bouillion cube
• 1 cup water
• 1/4 cup flour
• 1-16 oz. bag frozen mixed vegetables

Directions:

1. Grease the crockpot.
2. Put the olive oil in the bottom of the crockpot.
3. Add the chicken.
4. Spoon spices and garlic over chicken.
5. Add the rest of the ingredients.
6. Cook on high for 5 hours.
7. Add the frozen vegetables and cook for an additional 45 minutes.
8. Serve over biscuits or toast.
9. Tip: add more flour towards the end of the cook time if necessary.