Hungry AF Newsletter & Podcast | Edition 5

Let’s be honest—sometimes, the only thing standing between you and a total meltdown is a bowl of creamy soup or a slice of cake that tastes like childhood. But have you ever wondered *why* comfort food feels so comforting? Spoiler: It’s not just nostalgia or a lack of willpower. There’s real science behind those cravings, and (good news!) you can actually use it to your advantage.

Inside This Issue:

* Science Fun Fact

* Did Somebody Say “Cookbook”?

* What’s Cooking: Low Fat Cheesy Chicken Enchiladas for the Hungry AF

* Quick Tips

* Family Table

* On the Menu: Coming Soon

Science Fun Fact

When you dig into your favorite comfort food, your brain releases a cocktail of feel-good chemicals—dopamine, serotonin, and endorphins. These aren’t just “happy hormones”—they’re your brain’s way of rewarding you for eating foods that, once upon a time, helped our ancestors survive. But here’s the twist: It’s not just about the taste. The texture (think: creamy, tender, melty) and even the memories tied to certain dishes play a huge role in why that food feels so satisfying.

Real-World Example

Take my Slow Cooked Loaded Baked Potato Soup. In my original recipe, it is creamy, savory, and pure comfort in a bowl—but instead of heavy cream, I could now use pureed cauliflower and a hit of umami-rich nutritional yeast. The result: all the cozy, brain-hugging satisfaction, but way more protein, fewer carbs, and zero food coma. Turns out, you really can trick your brain into loving a healthier version just as much as the original.

Get Involved

So here’s my question for you:

Would you want to learn more about the science behind your favorite comfort foods—and how to hack your cravings for better health?

* Hit reply and let me know!

* Got a comfort food you wish was healthier? Send me your story or recipe challenge, and I’ll feature it in a future episode/issue.

* Would you like to be a guest on my podcast or write a blurb for a future newsletter? Share your food, cooking, or restaurant knowledge with our Hungry AF community! Reach out to me via any means necessary.

If enough of you are hungry for it (see what I did there?), I’ll turn this into a regular series—or maybe even a full-on “Comfort Food Science” cookbook. Your feedback totally shapes what I do next, so don’t be shy!

Did Somebody Say “Cookbook”?

(Yes, I’m already thinking about it—because you keep asking!)

Ready to Snack Smarter?

You asked for healthy, satisfying snack ideas—and I delivered! 🎉 My brand new ebook, 60 High-Protein Snack Ideas for Real Life (and Real Hunger), is officially live, and it’s free! This guide is packed with crave-worthy, quick-to-make snacks that actually keep you full (because nobody has time for hangry afternoons). Whether you’re meal-prepping for the week, need something you can toss in your bag, or just want to level up your snack game, you’ll find real solutions for real life—no bland rice cakes here.

Inside, you’ll get:

* 60+ macro-friendly, flavor-packed snack ideas

* Options for every diet (including lactose-intolerant and gluten-free)

* Tips for prepping, storing, and making snacks that work for your schedule

* Science-backed info on why protein matters (without the bro culture)

If you’re ready to make snacking the easiest, healthiest part of your day, grab your free copy here and let’s get Hungry AF—together.

Have a favorite high-protein snack or a question about healthy eating on-the-go? Hit reply and let me know! I love hearing from this community.

Speaking of healthier versions of comfort food favorites…

What’s Cooking: Low Fat Cheesy Chicken Enchiladas for the Hungry AF

Speaking of healthier versions of comfort food favorites…

Ever tried sneaking “low-fat” into a family dinner?

Yeah, me neither—at least not out loud. In my house, the only thing more suspicious than leftovers vanishing is the phrase “healthy enchilada.” But trust me: these Low Fat Cheesy Chicken Enchiladas are so good, no one will ever suspect you swapped out the guilt for extra protein. (Case in point: my Mexican husband demolished half a pan before realizing he wasn’t mainlining queso—so you know it’s legit.)

Here is a link to my YouTube video tutorial, in case you are more of a visual learner.

Why This Recipe Eats

(I’m so sorry - My teen daughter wrote that👆)

* Weeknight Hero: Done in under an hour, reheats like a dream, and doubles as tomorrow’s lunch.

* Flexible AF: Chicken or turkey, flour or corn tortillas, your custom blend of cheeses—make it yours.

* Family-Tested: Even the skeptics inhale it.

* No Soggy Tortillas: Assemble just before baking—your future self will thank you.

* Flex to Fit Your Macros: Full-fat or low-fat cheese? Double the meat for double the protein? Your secret’s safe with me.

Here’s how the macros shake out for one enchilada, if you follow the recipe with no alterations:

The Tea Behind the Recipe

(This one is all my fault 👆)

This recipe was born out of pure survival mode—leftover rotisserie chicken, a fridge full of “almost expired” yogurt, and a family that side-eyes anything labeled “diet.” After years of tweaking (and a few mushy tortilla disasters), I finally landed the ultimate weeknight comfort food: creamy, cheesy, secretly lighter enchiladas that actually taste better the next day. If you’re a Costco rotisserie chicken fan or a master of fridge Tetris, this one’s for you.

What You’ll Need

* 2 ½ cups chopped cooked chicken breast (leftover rotisserie is perfect)

* 2 cups (8 oz) preshredded reduced-fat 4-cheese Mexican blend

* 1 ⅔ cups plain low-fat yogurt

* ¼ cup chopped onion

* 1 tsp minced garlic

* ¼ tsp freshly ground black pepper

* 1 (10.75 oz) can condensed reduced-fat, reduced-sodium cream of chicken soup (Healthy Request or similar)

* 1 (4.5 oz) can chopped green chiles, drained

* 8 (8-inch) flour tortillas (or corn, if you’re feeling traditional)

* Cooking spray

* ½ cup (2 oz) finely shredded reduced-fat sharp cheddar cheese

* ¼ cup chopped green onions

* 1 can enchilada sauce (your fave)

Let’s Get Cooking

* Preheat oven to 350°F.

* In a large bowl, combine chicken, cheese blend, yogurt, melted butter/ghee, onion, garlic, pepper, soup, and green chiles. Stir until creamy.

* Optional but worth it: Heat a skillet over medium-high. Spray both sides of each tortilla with cooking spray, toast for 5 seconds per side until soft.

* Spoon ½ cup chicken mixture down the center of each tortilla. Roll up jelly-roll style and place seam-side down in a 13x9-inch baking dish coated with cooking spray.

* Repeat with remaining tortillas and filling.

* Pour enchilada sauce evenly over the top.

* Cover and bake for 20–30 minutes until hot and bubbling.

* Uncover, sprinkle with cheddar and green onions, and bake 5 more minutes until melty.

* Let cool just enough to avoid tongue burns. Serve with extra yogurt or salsa if you’re feeling fancy.

Hungry AF Pro Tips

* Make-Ahead Magic: Prep the filling up to 24 hours in advance. Assemble and bake when ready—never before, unless you want tortilla soup.

* Cheese Hack: Mix sharp cheddar with Mexican blend for a flavor bomb. Full-fat cheese won’t ruin your life, I promise. But there are lowfat and nonfat varieties available so you don’t have to sacrifice.

* Leftover Love: These taste even better the next day. Flour tortillas are your friend for meal prep; corn is for eating immediately.

Serving Suggestion

Pile high with fresh cilantro, a squeeze of lime, and a dollop of Greek yogurt (your secret protein weapon). Snap a pic before the family attacks—these enchiladas are Instagram-worthy, and I want to see your version!

Quick Tips

Shortcuts for the Recipe of the Week:

* Use pre-cooked rotisserie chicken from the grocery store, or some leftover from a meal earlier in the week

* If you don’t have leftover chicken, you can quickly air fry a couple of chicken breasts while preparing the rest of the filling

* Use pre-shredded cheeses

* Use a stand mixer to combine filling ingredients

* Make the filling ahead of time and refrigerate up to 24 hours

Family Table

Insider info on my family: we really don’t prefer leftovers. My true test of whether a recipe should go into “the rotation” is whether the leftovers disappear, or do I end up tossing them out at the end of each week? Here’s our rating system:

* Zero stars = even I won’t eat leftovers, or no one finishes their portion. Also verbalized as, “It’s not my favorite.”

* 1 star = only I will eat the leftovers, and even then reluctantly, out of sheer frugality.

* 2 stars = only I enjoyed the dish and will eat leftovers for lunch the next day

* 3 stars = at least one other family member will eat the leftovers

* 4 stars = the family proactively asks me to make the dish again

* 5 stars = I will catch the teenager eating the leftovers for breakfast, lunch and dinner until they are gone

We rate the Recipe of the Week at 5 stars! This is a favorite recipe of my teen daughter since it reheats so well, and we will both have it for breakfast and lunch the next day.

Even still, I just don’t mention to the family that it’s healthy! My Mexican husband didn’t know the difference for the longest time, and now he just doesn’t care.

I gotta ask, does your family eat leftovers? What criteria do you use to decide if a new recipe goes into your meal rotation?

Hit reply and share your family’s system (or chaos) and your rating for this recipe — I’d love to feature your story in a future issue!

On the Menu: Coming Soon

* We’ve been to a flurry of restaurants lately, so reviews are on the way. (Most of them are recommendation and Instagram-worthy, but one was not!) You can check them out ahead of time by following Hungry AF on all the socials:

* 📷Instagram

* 🔵Facebook

* 🎶TikTok

* 🔖Substack

* In the works: I’m compiling all of the recipes that are in my family’s “Rotation” - those we cycle through week after week because they are universally liked, they fit into my weight loss plan (high-protein, low fat, low carb) and most are quick enough for a weeknight or can be meal-prepped ahead of time. I’ll sprinkle some into each weekly newsletter for you.

Thanks for being here, Hungry AF community. Your cravings are science, not weakness—and together, we’re going to hack them for good.

Until next time, stay hungry!

Jennifer

💡 Want to share your own story, tip, or recipe? Just hit reply! I read every message and love featuring your contributions.

Hungry AF Newsletter & Podcast | Edition 4

Hey Hungry AF Family,

In our last edition, I was buzzing with excitement about a 10-day adventure in Costa Rica with my daughter—visions of pineapple plantations, chocolate farms, and local cuisine filling my head (and my content calendar). But as any seasoned traveler (or home cook) knows, sometimes life has other plans.

Thanks for reading Hungry AF! Subscribe for free to receive new posts and support my work.

This trip was a lesson in culinary expectations versus reality. Spoiler: I didn’t get to eat my way through Costa Rica the way I’d hoped. But as always, there’s a story—and a few delicious silver linings.

When Culinary Dreams Go Sideways

You know those times you plan every bite, only to have reality serve you a cold, bland plate of “not what I ordered”? That was this trip. From the moment we landed, it was a comedy of errors and missed meals. Here’s how it went down—and what I learned.

My Go-To Tips for Culinary Exploration—Put to the Test

1. Start at the MarketOur first stop? Not a bustling mercado, but a Walmart in San Jose. (Yes, really.) The food court was picked over, nothing was labeled, and the local “flavor” was suspiciously absent. Sometimes “local” means “where locals actually shop”—but not always what you imagine!

Side note: Why are there pigeons inside every Walmart in Central America? If you know, please reply and enlighten me.

We did manage to hit a few neighborhood bodegas later—score one for plantain chips, cassava snacks, and coconut candies.

2. Eat Where the Locals EatOne genuine highlight: a lively local restaurant with live music and the best churrasco steak I’ve had in years.

But most other meals? Tourist traps feeding busloads of hungry travelers. If you’ve ever wondered what “mass-produced casado” tastes like, trust me, you’re not missing much.

3. Try Something New (and Unpronounceable)Gallo pinto at every meal, casado in every permutation, and a tres leches cake for good measure. I wish I could tell you about more exotic finds, but choices were limited—and explanations even more so.

4. Take Notes for HomeI snapped photos and videos (coming soon to @HungryAF), and brought home a bottle of Lizano salsa (Costa Rican gold). Plus, I ordered a Costa Rican cookbook as soon as I got back—because if I can’t eat like a local there, I’ll do it here.

5. Embrace the UnexpectedTravel is unpredictable. This trip proved it.

The Highlights: Chocolate & Pineapple Redemption

Chocolate Farm TourOne tour exceeded every expectation. The Rainforest Chocolate Tour was a masterclass in cacao—history, cultivation, fermentation, roasting, and, best of all, tasting at every stage.

Our guide was a gem (funny, personable, knowledgeable), and the hands-on chocolate making (and hot chocolate tasting) was the kind of immersive experience I crave when I travel.

Pineapple Plantation TourI somehow forgot to mention this in the last edition—but it was a group favorite!

Our guide was hilarious even while wielding a super-sharp machete, the pineapples were so sweet they tasted like caramel (sorry, Hawaii), and yes, the fresh piña colada was a revelation, even without the rum. (It was 9 o’clock in the morning!)

How I Was Really Robbed

No, not by pickpockets or monkeys (though the Capuchins will steal your sh%t if you’re not careful). What I lost was the chance to truly explore Costa Rican food on my own terms. Group travel is fun, but if you’re a food-obsessed planner like me, you’ll want to control your own culinary destiny.

If you’re interested in quick video and photo recaps of each day of my trip, check them out: Costa Rica 2025 playlist on YouTube

Turning Disappointment into Deliciousness

So what now? I’m taking my own advice—diving into Costa Rican recipes at home. Cookbook in hand, Pinterest board ready, and kitchen prepped for experimentation.

Do you have a favorite Costa Rican recipe, or a hidden-gem ingredient I should try? Hit reply and let me know! I’d love to feature your tips (with credit, of course) in a future edition.

Programming Note: A New, Tastier Format for Hungry AF

Travel has a way of clarifying what matters. On those long bus rides (and even longer waits for food), I realized I want Hungry AF to be more than just my stories and recipes. I want it to be a resource—a place where we share, learn, and get inspired together.

Starting next edition, look for these new sections:

* What’s Cooking? — Recipe of the week

* Hungry AF Reviews — Restaurant or product review

* Reader Remix — Community comments, tips, and remixes

* Quick Tip or Kitchen Hack — My favorite shortcuts and tools

* Family Table — Stories about food, family, and tradition

* On the Menu — Sneak peek at what’s coming next

* Additional Resources — Links, sources, and further reading

Which of these sections are you most excited about? What would make Hungry AF your go-to food newsletter?Reply with your thoughts, stories, and suggestions—or just say hi. If you’d like to be featured, let me know!

On the Menu: Coming Soon

* My first attempt at Costa Rican picadillo

* Behind-the-scenes of my pineapple salsa experiment

* Your Reader Remixes—send in your best travel food hacks!

Stay hungry, stay curious, and remember: sometimes the best adventures are the ones you cook up at home.

With love (and a little Lizano on everything),

Jennifer

💡 Want to share your own story, tip, or recipe? Just hit reply! I read every message and love featuring your contributions.

Thanks for reading Hungry AF! Subscribe for free to receive new posts and support my work.

TL;DR

* I’m heading to Costa Rica—get ready for a wave of new food inspiration.

* Exploring a country’s cuisine is the best way to experience its culture (and make unforgettable memories).

* Practical tips for eating like a local, even if you don’t speak the language—or know your gallo pinto from your casado.

* Yes, there’s a chocolate farm on my itinerary—expect stories (and maybe recipes) soon!

* There may be a short break in the newsletter while I’m traveling, but I’ll return with new recipes and a full Costa Rican recap.

A Taste for Adventure

If you’re reading this, you probably already know: I believe food is the fastest, most delicious way to connect with a place and its people. As I pack my bags (and, let’s be honest, my stretchy pants) for a much-needed adventure in Costa Rica with my daughter, I’m reminded why I started Hungry AF in the first place—food isn’t just fuel, it’s an experience. And travel is the ultimate excuse to eat with curiosity.

This edition is dedicated to making the most of exploring a country’s cuisine while you’re on vacation—whether you’re off to Central America or just planning a weekend foodie staycation at home.

Thanks for reading Hungry AF! Subscribe for free to receive new posts and support my work.

Why Eat Like a Local?

Guidebooks and Instagram feeds might highlight the “must-see” spots, but the real magic happens off the tourist track—at the markets, roadside stalls, and family-run sodas (that’s Costa Rican for “mom-and-pop diner”). Local food tells the story of a country: its history, its climate, its people, and its passions.

Plus, let’s be honest—no one remembers the airport sandwich, but everyone remembers the first time they tried fresh ceviche on a beach at sunset.

How to Dive In: My Go-To Tips for Culinary Exploration

1. Start at the Market

Skip the hotel breakfast, grab a coffee, and head straight to the local market. Ask vendors what’s in season, what’s popular, and what they eat. In Costa Rica, I’ll be hunting for fresh fruits (hello, guanábana and maracuyá) and homemade tortillas.

2. Eat Where the Locals Eat

If a place is packed with locals—especially at odd hours—it’s probably worth trying. Don’t be afraid to ask your Uber driver, Airbnb host, or new friends for their favorite spots.

3. Try Something New (and Unpronounceable)

Every country has a signature dish that sounds intimidating but tastes incredible. In Costa Rica, that’s gallo pinto (rice and beans, but so much more), casado (the ultimate lunch plate), and tres leches cake for dessert. If you don’t know what it is, order it anyway.

Sidebar: I was first introduced to Tres Leches cake when friends brought it to my first baby shower. When that same baby was older, for a middle school project where everyone was assigned a country for which to bring a home made dish, she was assigned - you guessed it - Costa Rica! It is a full-circle moment for us that 7 years later, her baby sister would convince me to take the same trip. You can get our favorite Tres Leches Cake recipe right here!

4. Take Notes for Home

Snap photos, jot down ingredients, ask for recipes. I bring a tiny notebook for food discoveries—half the fun is recreating these flavors in my own kitchen (and sharing them with you in future newsletters). The souvenirs I always bring home for myself include spices or other ingredients I won’t be able to find at home, and at least one cookbook showcasing authentic recipes from that location. When friends or co-workers travel, they always bring me back the same kind of souvenirs!

5. Embrace the Unexpected

Travel is unpredictable. Sometimes the best meal is the one you stumble upon when your plans go sideways. Lean in. Those places are also often not in posh environments. Do not turn your nose up at the hole-in-the-wall location or roadside food truck - these are where the culinary treasures can be found!

Sweet News: Chocolate Farm Tour Incoming

One of the highlights of our trip? A hands-on tour of a Costa Rican chocolate farm. I’ll be learning (and tasting) how chocolate goes from cacao pod to table, and you can bet I’ll bring back stories, photos, and maybe even a recipe or two. If you’ve ever wondered what “bean to bar” really means, stay tuned—I plan to document the whole delicious process.

What I’m Excited to Taste in Costa Rica

I’ve got my eye (and appetite) on a few Costa Rican classics:

* Gallo Pinto: The national breakfast—rice, beans, and Lizano sauce (don’t worry, I’ll bring back a recipe).

* Casado: Hearty lunch plates with meat, rice, beans, salad, and plantains.

* Ceviche: Fresh fish, lime, and a little heat—perfect for a tropical afternoon.

* Chifrijo: A bar snack that combines chicharrón (crispy pork), beans, and pico de gallo.

* Costa Rican Chocolate: Straight from the source, with a full farm-to-table experience. And of course, all the coffee.

If you’ve been to Costa Rica and have a favorite dish or hidden gem, reply to this email—I’d love your recommendations!

Another sidebar: you may know that I’ve been on a health journey. 26 lbs down over the past 6 months! More to go. But I met with both my doctor and registered dietician before this trip, and both had the same advice: eat what you want on vacation. Enjoy it! Besides, food outside of the United States is often more healthy than the options here. I have found this to be 100% true, as I’ve always returned from tropical trips having lost a few pounds - partly from all the fresh produce and seafood, and partly from all the activities upon which I embark. Besides, a margarita or two never hurt anyone ;-)

Your Challenge: Be a Culinary Explorer (Wherever You Are)

You don’t have to cross an ocean to eat like a local. This week, try one of the following:

* Visit a market or ethnic grocery store you’ve never explored.

* Ask a friend or neighbor for a family recipe from their heritage.

* Cook a dish from a country on your travel bucket list (bonus points if it’s Costa Rican!).

* Try a new chocolate treat and imagine you’re on the farm with me.

Share your discoveries with me—I might feature your story or recipe in a future edition.

Programming Note: Hungry AF on Pause (But Not for Long)

Because I’ll be traveling (and, let’s be honest, eating my way through Costa Rica and a chocolate farm), you might not see a Hungry AF newsletter for the next couple of weeks. But don’t worry—I’ll be back soon with fresh recipes, new stories, and a full recap of our Costa Rican food adventures, chocolate included.

In the meantime, follow along on all the normal social media platforms for real-time updates, foodie finds, and a few behind-the-scenes travel moments.

Stay hungry, stay curious,

Jennifer

P.S. Have a Costa Rica tip or a must-try dish? Hit reply, DM me, or tag me on social—let’s make this a community adventure!

Thanks for reading Hungry AF! Subscribe for free to receive new posts and support my work.

Let’s Be Honest: Leftovers Usually Suck—But They Don’t Have To

Raise your hand if you’ve ever opened your fridge, stared down a sad container of last night’s dinner, and immediately reached for the takeout menu instead. Yep, guilty as charged. We all start with good intentions, but leftovers have a reputation for being boring, bland, or just plain uninspired. Here’s the thing: With a little creativity (and zero extra stress), you can turn those fridge orphans into meals you’ll actually look forward to eating. This isn’t about being frugal for the sake of it—it’s about making your life easier, saving serious cash, and putting a delicious spin on what you already have.

Why Leveling Up Leftovers Is a Total Game-Changer

* Save Time: No need to start from scratch—just remix what’s already cooked.

* Cut Food Waste: The average American tosses nearly $1,500 of food a year. Let’s keep that money in your pocket.

* Boost Creativity: Challenge yourself to combine flavors and textures in new ways. (Spoiler: That random half-cup of rice? It’s about to become a hero.)

The Hungry AF Leftover Playbook

1. Think “Component Cooking”

Instead of seeing leftovers as a finished dish, break them down into components: protein, grains, veggies, sauces. This mindset shift opens up endless remix possibilities—last night’s roast chicken can become tacos, a grain bowl, or even a noodle soup.

2. The “One New Thing” Rule

Give your leftovers a second life by adding just one fresh element. Toss roasted veggies into a salad with crisp greens and a punchy vinaigrette. Layer yesterday’s chili over baked potatoes and top with fresh herbs or cheese. Small upgrades = big flavor wins.

3. Sauces and Condiments Are Your Secret Weapons

Never underestimate the power of a great sauce. Drizzle tahini, sriracha mayo, or chimichurri over reheated proteins and grains. Even a squeeze of lemon or a dash of hot sauce can totally transform a dish.

4. Embrace the Power of Bowls and Wraps

When in doubt, make a bowl or wrap. Combine whatever’s left in your fridge with a simple base (rice, greens, tortillas), add a sauce, and top with something crunchy (nuts, seeds, crispy onions). Suddenly, it’s not “leftovers”—it’s a custom creation.

5. Batch “Leftover Night” Like a Pro

Designate one night a week as “Leftover Remix Night.” Pull out all the odds and ends, set up a DIY bar (think: tacos, grain bowls, pizzas), and let everyone mix and match. It’s fun, zero-pressure, and guarantees nothing goes to waste.

6. Lunch is Solved

Reduce decision fatigue and save even more money by converting tonight’s leftovers into tomorrow’s lunch. Pro tip: when cleaning up after dinner, immediately portion leftovers into meal prep containers so that each morning you and your family members can grab one and get out the door. This is especially helpful if you have a weight loss (or gain) goal - you can create portions and combinations that meet your macro goals and fight cravings by having your next meal or two ready to reheat and eat.

7. Caveat: If in Doubt, Throw It Out!

Plan to eat leftovers within a few days. It is not worth risking a case of food poisoning in order to save a few bucks! Marking containers with a "toss by" date protects you and your whole family. And when it doubt, toss it out!

Quick Win: 3 Leftover Transformations You’ll Actually Want to Eat

* Rice → Fried Rice: Sauté rice with any veggies, protein, and a splash of soy sauce. Top with a fried egg for instant comfort.

* Roast Chicken → Quesadillas: Shred chicken, add cheese and any veggies, and toast in a tortilla. Serve with salsa or hot sauce.

* Veggies → Frittata: Whisk eggs, stir in leftover veggies and cheese, and bake. Breakfast-for-dinner, sorted.

Let’s Crowdsource: What’s Your Leftover Superpower?

Do you have a go-to leftover hack or a remix recipe that always saves the day? Hit reply and share your favorite way to level up what’s in your fridge. I’ll feature the best ideas in our next issue!

If you found this edition helpful, please forward it to a friend or share it on your favorite social platform. Hungry AF is here every week with real-life tips, no judgment, and plenty of flavor.

Stay Hungry (and Creative) AF,

Jenn Fast

Welcome to the First Edition of Hungry AF!

If you are here, it is probably because, like me, you are very busy with work, family, and life in general. But we all have to eat! And we know we should probably do most of that cooking at home, and, oh yeah - make it healthy, too. That’s a lot of pressure! My goal is to share recipes and food-related information to make mealtimes delicious (first, and foremost!), quick for weeknights, easy enough for beginners, and hopefully healthy-ish.

So for our first focus… Let’s face it—weeknight dinners can feel like a chore. You’re tired, hungry, and the last thing you want to do is spend hours in the kitchen. But what if I told you that dinner can be quick, easy, and still delicious enough to make you feel like a culinary expert? 🍴 Let’s kick things off with a recipe that’s all about minimal effort and maximum flavor.

Featured Recipe

Creamy One-Pan Garlic Parmesan Pasta

This recipe is comfort food at its finest, and the best part? It’s ready in just 20 minutes, uses one pan (easy cleanup FTW!), and is totally customizable.

Note: this article contains affiliate links. If you make a purchase from one of these links, I may make a commission from it.

Ingredients:

* 8 oz spaghetti or your favorite pasta (extra points for whole grain pasta)

* 4 cups chicken or vegetable broth (opt for nonfat & low sodium)

* 4 cloves garlic, minced (or jarlic, for convenience)

* 1 cup heavy cream (sub with half-and-half for a lighter option, or an alternative milk if you are dairy-free)

* 1 cup freshly grated Parmesan cheese (one ingredient I refuse to substitute!)

* 2 tbsp butter (or non-dairy alternative)

* Salt and pepper, to taste

* Optional add-ins: Cooked chicken, tofu or shrimp for protein, spinach for iron and vitamins, and/or mushrooms for fiber

Instructions:

1. In a large skillet or saucepan, melt butter over medium heat. Add garlic and sauté until fragrant (about 1 minute).

2. Pour in the chicken or vegetable broth and bring it to a boil. Add the pasta and cook according to package instructions, stirring occasionally.

3. Once the pasta is cooked and most of the liquid is absorbed, reduce the heat to low. Stir in the cream and Parmesan cheese until the sauce is creamy and smooth.

4. Season with salt and pepper to taste. Toss in any optional add-ins, like cooked protein or veggies, for extra flavor.

5. Serve immediately and enjoy your one-pan masterpiece!

Hungry Hack

Short on time? Use pre-minced garlic and pre-cooked protein to minimize prep time.

Want to make it fancy? Sprinkle some fresh parsley or red pepper flakes on top for a pop of flavor and color.

Wrapping Up

Tried this recipe? I’d love to see your creations (and any fun twists you added)! Snap a pic, tag me on social media, and use the hashtag #HungryAF to share your masterpiece with the community. Let’s inspire each other to keep things delicious and stress-free!

What do you want to see in future issues? More recipes that meet specific needs? Kitchen hacks to save time? Special spices or ingredients to modify flavors? A specific culture or cuisine? Let me know!

Here’s to easy weeknight dinners and full bellies! Stay hungry (and a little AF),

Jenn Fast 🍝

P.S. Don’t forget to subscribe if you haven’t already—next week, we’re talking about the secret to leveling up your leftovers. You won’t want to miss it!