Chicken, Italian, Light Eating, Pasta

Liz’s Chicken Mozzarella Spaghetti

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Ingredients

  • 1 lb. ground chicken
  • flour
  • ½ T. garlic powder
  • 1 T. oregano flakes
  • 3 T. margarine
  • 1 jar four cheese spaghetti sauce
  • 1 lb. spaghetti, cooked
  • mozzarella cheese
  • red pepper flakes

Directions

Place the ground chicken in a mixing bowl and add garlic powder and oregano. Slowly add flour to the bowl, mixing with your hands. Add flour until meat is completely coated. In a large skillet on medium, add margarine. Once it begins melting, add the chicken and immediately begin to chop it into smaller pieces as it browns. Place lid on skillet and allow chicken to cook through. Stir every few minutes to ensure meat browns evenly. Reduce heat to low and add spaghetti sauce. Allow sauce to simmer on low for 5-6 minutes, stirring regularly.

Arrange spaghetti on plates, spoon sauce on top and sprinkle with mozzarella cheese. Place plate in microwave for 30-45 seconds to melt the cheese. If desired, sprinkle with red pepper flakes.

ENJOY!

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Italian, Pasta

Spinach and Cheese Manicotti

INGREDIENTS

  • 1 (10 ounce) package frozen spinach, thawed completely & squeezed dry
  • 8 ounces shredded mozzarella cheese
  • 1/2 c. grated Parmesan cheese
  • 15 ounces ricotta cheese
  • 8 slices mozzarella cheese
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 box (12 to 14 shells) manicotti noodles, uncooked
  • 3 to 4 cups marinara sauce
  • 8 ounces shredded mozzarella cheese

DIRECTIONS

Preheat oven to 350 degrees F.  In a large bowl, mix spinach, cheeses, eggs, salt and pepper. Stir together until well blended.  Place about 1 1/2 cups of marinara sauce in a 9×13-inch pan. Spread it around to cover the bottom. Place the mixed filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the pan with the stuffed shells. Cover the pasta with marinara sauce, using about 2 1/2 cups of sauce. Sprinkle 1/2 cup mozzarella on top. At this point, you can cover with foil and refrigerate until you’re ready to bake, or you can cover with foil and place it in the oven immediately.

Bake, covered with foil, 50 minutes. Remove foil and bake an additional 10 minutes.

Chicken, Italian, Pasta

Chicken Broccoli Alfredo

Ingredients

  • 1/2 lb. linguini
  • 1 c. broccoli florets
  • 2 T butter
  • 1 1/4 lb skinless, boneless chicken breast, cut into 1 1/2″ pieces
  • 1 can cream of mushroom soup
  • 1/2 c. milk
  • 1/2 c. grated Parmesan cheese
  • 1/4 t. black pepper

Directions

Prepare linguine according to package directions in 3-qt. saucepan.  Add broccoli during last 4 minutes of cooking time.  Drain well.  Heat the butter in large skillet over medium-heat.  Add chicken and cook until well browned and cooked through, stirring often.  Stir soup, milk, cheese, pepper and linguine mixture in skillet and cook until hot an bubbling, stirring occasionally.

5 Ingredients or less, Italian

Quick and Easy Alfredo Sauce

Ingredients

    1/2 c. butter
    1 (8 oz.) pkg. cream cheese
    2 t. garlic powder
    2 c. milk
    6 oz. grated Parmesan cheese

Directions
Melt butter in a medium, non stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan cheese. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly. Thin with milk if cooked too long. Toss with hot pasta to serve.

Italian, Light Eating, Pasta

One Pot Pasta and Vegetables

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Ingredients

  • 12 ounces pasta
  • 1 pint grape or cherry tomatoes, cut in half
  • 1 large sweet onion, cut in julienne strips
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons dried oregano leaves
  • 2 large sprigs basil, chopped
  • 4 1/2 cups chicken broth (NOT low sodium)
  • 2 tablespoons extra virgin olive oil
  • Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Italian, Light Eating, Vegetarian

Easy Meatless Lasagna

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Betty Crocker

Ingredients

  • 2 cups ricotta cheese or small curd creamed cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
  • 2 jars (28 ounces each) tomato pasta sauce (any variety)
  • 12 uncooked lasagna noodles
  • 2 cups shredded mozzarella cheese (8 ounces)
  • 1/4 cup grated Parmesan cheese
  • Additional shredded mozzarella cheese, if desired
Directions
Heat oven to 350°F. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano. Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese. Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.
Italian, Light Eating, Mediterranean, Pasta

Spinach & Ricotta Stuffed Shells

Fitness Magazine

Ingredients

  • 18 jumbo pasta shells (about 6 ounces)
  • 1 1/2 t olive oil
  • 1/4 medium onion, finely chopped
  • 4 ounces fresh chorizo, crumbled
  • 1-15 ounce can crushed tomatoes
  • 3/4 t sugar
  • 1/4 t salt plus additional for seasoning
  • 1/4 t freshly ground black pepper plus additional for seasoning
  • Olive oil cooking spray
  • 2 c (about 2 ounces) baby spinach, finely chopped
  • 1 c low-fat ricotta
  • 1/2 c shredded part-skim mozzarella
  • 1 egg white, lightly beaten

Directions

1. Cook shells according to package directions; rinse under cold water, drain and pat dry.

2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and chorizo and cook until browned, about 5 minutes. Drain all but 1 1/2 teaspoons drippings and return pan to stove. Add tomatoes and sugar and season with salt and pepper to taste; simmer until sauce is slightly thickened, about 10 minutes. Set aside.

3. Preheat the oven to 375 degrees and coat a 9-by-9-inch baking dish with cooking spray.

4. Combine spinach, cheeses, egg white and 1/4 teaspoon each salt and pepper in a large bowl. Spoon half the tomato sauce into prepared dish. Stuff each shell with 1 heaping tablespoon filling and arrange stuffed shells in baking dish. Spoon remaining sauce over shells and cover with aluminum foil. Bake until pasta is cooked through and sauce begins to bubble, about 30 minutes. Let rest 5 to 10 minutes before serving.

Chicken, Crockpot, Italian

Crockpot Creamy Italian Chicken

Ingredients

  • 4 -6 boneless skinless chicken breasts, halved
  • 1 (1 1/4 ounce) envelopes dried Italian salad dressing mix
  • 2 ounces water
  • 8 ounces cream cheese, softened
  • 1 (10 1/2 ounce) cans reduced-sodium cream of chicken soup, undiluted ( or regular soup)
  • 1 (4 ounce) cans mushroom stems and pieces, drained
  • hot cooked rice or pasta

Directions

Place the chicken breast halves in the crock pot.
Combine the Italian dressing mix and water until smooth; pour over top of chicken.
Cover and cook on low for 3 hours.
Combine the cream cheese and soup until smooth and blended.
Stir in mushroom pieces.
Pour soup mixture over chicken.
Cook 1 hour more or until chicken is cooked through.
Serve over hot cooked rice or pasta

Casseroles, Italian, Pasta

Pizza Casserole

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Ingredients
  • 2 cups uncooked rotini pasta
  • 1/2 pound lean ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 cup sliced pepperoni sausage
  • 16 ounces pizza sauce
  • 4 tablespoons milk
  • 1 cup shredded mozzarella cheese
Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook noodles according to package directions.
  3. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.
Chicken, Diabetic, Italian, Pasta, Soups, Chowders, and Stews

Slow Cooker Chicken and Gnocchi Soup

Ingredients

  • 1 ¼ lb boneless skinless chicken thighs, cut into 3/4-inch pieces
  • 1 cup julienne carrots (1 1/2×1/4×1/4-inch pieces)
  • ½ cup chopped celery (1 medium stalk)
  • ½ cup chopped onion (1 medium)
  • 1 teaspoon dried thyme leaves
  • 1 carton (32 oz) chicken broth (4 cups)
  • 1 can (10 3/4 oz) condensed cream of mushroom with roasted garlic soup
  • 1 package (16 oz) gnocchi (not frozen)
  • 1 package (9 oz) frozen baby sweet peas, thawed

Directions

In 10-inch nonstick skillet, cook chicken 5 to 7 minutes, stirring frequently, until browned and no longer pink in the center.

Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix chicken and remaining ingredients except gnocchi and peas.

Cover; cook on Low heat setting 8 to 10 hours.

Increase heat setting to High. Stir in gnocchi and peas. Cover; cook about 30 minutes longer or until gnocchi and peas are tender.

Makes 6 servings (1 1/2 cups each)