Chicken, Italian, Light Eating, Pasta

Liz’s Chicken Mozzarella Spaghetti



  • 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


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.


Italian, Pasta

Spinach and Cheese Manicotti


  • 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


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.

5 Ingredients or less, Chicken, Pasta

Mozzarella Chicken Pasta

Another one of my, “Let’s see what happens when I mix this and this” recipes 🙂  I had boneless chicken and Ragu mozzarella sauce in pantry, so I tried this.


  • 2 large, boneless chicken breasts, chopped in chunks
  • 3 T. butter
  • garlic powder
  • oregano flakes
  • 1 jar Ragu Mozzarella sauce
  • 1 lb. penne pasta


Prepare penne as directed on box.  Drain pasta.  Melt butter in large saucepan and add chicken chunks.  Brown sides slightly and add garlic powder and oregano.  Turn heat to medium and cover.  Let saute 10 minutes, stirring a few times.  Stir in sauce and lower heat to low.  Let sit 2-3 minutes. Serve over pasta.

Beef, Diabetic, Italian

Italian Stuffed Peppers


  • 4 whole green (or red) peppers
  • 1 cup rice
  • 3/4 pound ground beef, turkey, or veal
  • 1 medium onion, chopped
  • 1/2 cup marinara sauce
  • 1 cup ricotta cheese
  • 1/2 cup mozzarella cheese, grated
  • 1 clove garlic, chopped
  • Salt, pepper, and garlic powder to taste


  1. Preheat over to 350 degrees F.
  2. Boil the rice in 2 1/2 cups of water until all the water is gone; remove from heat.
  3. “Core” the peppers (take the stems and seeds out) and scald them in boiling water for about 5 minutes, or until tender.
  4. Remove the water from heat, but let the peppers simmer in the water.
  5. On high heat, cook the meat in an ungreased, non-stick or well-seasoned skillet (the fat will keep the food from sticking).
  6. When the meat is about halfway done, add the chopped onion, and continue cooking until the meat is done and the onion pieces are translucent (add olive oil if necessary).
  7. Lower to medium heat and stir in the garlic, cooking just long enough for the garlic to brown, then remove from heat.
  8. In a large mixing bowl, combine marinara sauce, ricotta cheese, and salt.
  9. Add the rice, followed by the meat mixture, then add pepper and extra garlic powder to taste.
  10. Fill the pepper shells with the mixture, and arrange standing up in a casserole dish. Top with grated mozzarella.
  11. Bake at 350 degrees F for 20 minutes, or until mozzarella is bubbly and golden brown.
  12. Serve immediately.
Light Eating, Vegetarian

Potato, Rosemary and Garlic Pizza


  • 2 uncooked pizza crusts
1 large Yukon Gold potato, very thinly sliced
  • Salt
  • Extra-virgin olive oil
  • 2 garlic cloves, slightly smashed but still intac
  • t
8 ounces mozzarella cheese, thinly sliced
  • 2 tablespoons fresh rosemary leaves
  • 1/2 cup finely grated Pecorino Romano cheese
  • Freshly ground black pepper
  • Rosemary sprigs for garnish


Preheat oven to 375 F. Toss potatoes with 2 tablespoons olive oil and 1 teaspoon salt in a large bowl. Arrange potatoes in one layer on a baking tray. Bake in oven until edges begin to turn golden brown, about 20 minutes. Remove from oven and let cool. Increase oven temperature to 475 F.

Assemble pizzas: Lightly brush pizza crusts with olive oil. Rub all over with smashed garlic cloves. Lightly sprinkle with salt. Arrange one layer mozzarella cheese over crusts. Top with one layer of potatoes. Sprinkle with one tablespoon rosemary leaves over each crust. Top with grated Pecorino Romano cheese.

Bake on pizza stone or on a tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes. Before serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with more olive oil.

Appetizers, Diabetic, Light Eating, Vegetarian

Roasted Green Tomato Pizza


  • 3 medium-size plum tomatoes, sliced
  • 1 medium-size green tomato, cut into 1/2-inch slices
  • 1 small onion, cut into 1/2-inch slices
  • 1 small Golden Delicious apple, cored and cut into 1/2-inch-thick slices
  • Olive oil-flavored vegetable cooking spray
  • 1 (10-ounce) can refrigerated pizza crust dough
  • 2 (1-ounce) slices reduced-fat American flavor hot pepper cheese product, cut into thin strips
  • 1 (4 1/2-ounce) can chopped green chiles, drained
  • 1/2 teaspoon minced garlic (about 1 clove)
  • 1/4 teaspoon ground pepper
  • 1 cup (4 ounces) shredded 50%-reduced-fat mozzarella cheese
  • Place slices of plum tomato, green tomato, onion, and apple on a 15- x 10- x 1-inch jellyroll pan coated with cooking spray; coat vegetables and apple with cooking spray. Bake at 500° for 10 minutes. Remove from oven; set aside. Reduce oven temperature to 425°.
  • Unroll pizza dough onto a baking sheet coated with cooking spray. Pat dough into a 15- x 12-inch rectangle. Bake at 425° for 5 minutes. Top with hot pepper cheese strips; set aside.
  • Set roasted plum tomato slices aside. Chop green tomato, onion, and apple; combine in a small bowl. Press gently with paper towels to remove excess moisture. Add chiles and garlic, stirring well.
  • Top hot pepper cheese strips with green tomato mixture; sprinkle with pepper. Top with roasted plum tomato slices and mozzarella. Bake at 425° for 10 minutes or until cheese melts. Serve immediately.

Nutritional Information

  • Amount per serving
  • Calories: 347
  • Calories from fat: 26%
  • Fat: 9.9g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 18.2g
  • Carbohydrate: 47.1g
  • Fiber: 14.8g
  • Cholesterol: 20mg
  • Iron: 0.0mg
  • Sodium: 514mg
  • Calcium: 0.0mg