I Love Cooking Dinners- Creamy Avocado Pasta and Boy Food

9 Jul

Since I’ve decided to eat vegan, I’ve been making 2 dinners every night- Healthy girl food for me and fat man food for Corey. Corey says “You have to eat big to get big.” Which means eating ginormous bowls of hamburger helper and Velveeta mac and cheese. I’m just not down with that…

LAST night I made Creamy Avocado Pasta for me and Creamy, Cheesey, Crunchy Chicken for Corey!


Mine was really good! It was just a little difficult using a magic bullet instead of a blender or food processor. But here’s the recipe I found from flourishingfoodie. Oh yea… I vegan cheated and put parmesan cheese on it…. but if you know me you KNOW how much I LOVE pasta and cheese!


10 – 12 small Campari tomatoes, quartered

3 – 4 tbsp olive oil

4 servings of fettuccine noodles

2 ripe avocados, seed and skin removed

2 garlic cloves, peeled

1/2 tsp salt

2 tbsp lemon juice

1/4 cup pine nuts

grated fresh Parmesan cheese

salt and cracked black pepper to taste


1. Preheat oven to 300 ºF.

2. Wash and quarter the tomatoes. Place on a baking sheet lined with parchment paper. Drizzle with 1 – 2 tbsp olive oil, just enough to make the tomatoes glisten. Bake for 1 hour in the oven.

3. Ten minutes before tomatoes are finished, fill a large pot with water and a sprinkle of salt. Bring to a rapid boil. Add the dry fettuccine to the water and cook until al dente.

4. While the pasta is boiling, add 2 tbsp olive oil, avocado, garlic, salt and lemon juice to a food processor. Pulse until the ingredients are smooth and creamy.

5. Strain the pasta, and combine with the sauce in a large bowl, until all the pasta has been covered.

6. Add the roasted tomatoes, sprinkle with Parmesan cheese and pine nuts. Add some salt and black pepper to taste.

This is the recipe for Corey’s- I love this dish! It’s just not vegan-friendly!


2 or 3 Chicken breasts

2 Cans of Cream of Chicken Soup

A Couple Slices of Provolone Cheese

Pepperidge Farm Herb Seasoned Stuffing


Preheat Oven to 350 ºF.

1. Grease glass pan and put the chicken in there (I usually put a little salt and pepper and Tony’s on the chicken first)

2. Cover the chicken with round provolone slices.

3. Add the cream of chicken soup on top of the chicken.

4. Top the dish with the stuffing/ bread crumbs.

5. Bake uncovered for 45 minutes to an hour.

So easy and delish!


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