Tag Archives: mozzarella cheese

Dinner, FiberGourmet, Italian, Kid Friendly, Pasta

Spinach and Mushroom White Lasagna

January 2, 2011 admin Leave a comment

The white sauce in this recipe is so very flavorful ! This is a perfect non traditional lasagna. Without using FiberGourmet lasagna noodles, this one comes in over the 400 calorie mark. Thanks again, FiberGourmet ! I couldn’t do it without you 🙂

6 servings
296 calories per serving

18 uncooked no boil FiberGourmet lasagna noodles
3 c skim milk
½ t oregano flakes
½ t basil flakes
1 t garlic powder
½ t onion powder
½ t salt
1 c chicken broth
3 T cornstarch
1/2 c grated parmesan cheese
1 lb. frozen spinach thawed and squeezed dry in a colander
½ c sliced green onions
4 oz. shredded low fat mozzarella cheese
2 c sliced mushrooms

Heat oven to 350 degrees. In a large pan combine milk and seasonings and bring to a boil. Combine starch and broth and slowly add to milk mix stirring constantly. Cook on medium 5 minutes or until bubbly, stirring constantly then stir in half the parmesan cheese. Spread ½ c sauce in a 13×9 pan and then layer in this way –

Noodles
Spinach
Sauce
A bit of parm
Mozzarella
Noodles
Mushrooms
Spinach
Sauce
A bit of parm
Noodles
Sauce
A dusting of parm

Cover with foil and bake 55 minutes or until hot and bubbly. Sprinkle with last ½ of the mozzarella and let stand 15 minutes.

Chicken, Dinner, FiberGourmet, Kid Friendly, Pasta

Chicken and Pasta Bake

December 21, 2010 admin Leave a comment

This is a great ‘all in one’ dish – a casserole that is one part mac and cheese and one part chicken and broccoli – scrumptious !

4 servings
320 calories per serving

1 ½ c small FiberGourmet pasta (rotini, elbows, etc.)
3 c broccoli florets
1 lb. boneless skinless chicken breasts cut into bite sized pieces
½ c fat free chicken broth
2 oz. low fat cream cheese
1 c low fat shredded mozzarella cheese
2 T grated parmesan cheese
Salt and Pepper to taste
Pam

Preheat oven to 375 degrees. Sprinkle chicken with salt and pepper and cook in a skillet sprayed with Pam 3 -5minutes then stir in broth and simmer 5 minutes. Add cream cheese and reduce heat to low and cook 1 minute to melt cheese then stir in ½ c mozzarella. Cook pasta according to package instructions putting broccoli in the same pot during the last minute of cooking. Combine drained pasta with chicken mix and place in a medium baking dish and bake 15minutes then sprinkle with the rest of the mozzarella and the parmesan and bake another 3 minutes.

Appetizers, Italian, Snacks

Lemon Marinated Antipasto

September 28, 2010 admin Leave a comment

Great as an appetizer, a snack, a lunch side – and this antipasto does not skimp on the ingredients…olives, sausage, cheese, peppers, oh my ! This is very lemony – if you prefer, you can substitute vinegar for the lemon.

12 servings
220 calories per serving

1 lb. spicy turkey sausage
1 T oil
½ c oil
2 t grated lemon zest
½ c lemon juice
2 T chopped basil
½ t oregano flakes
1 t parsley flakes
½ t basil flakes
2 cloves garlic, minced
12 oz. roasted red peppers, drained and cut into small strips
12 oz. mozzarella cheese cut into cubes
1 c pitted kalamata olives

Cook sausage in 1 T oil until done. When cool, cut into slices. Whisk oil, lemon juice and spices with garlic. Layer sausage, pepper strips, cheese and olives in 2 quart size jars and pour over the dressing. Cover and chill 1-2 days. Try to remember to shake the jars a bit each time you open the frig those 1-2 days – that way the lemony marinade coats all the bits of goodness. Let stand at room temp 30 minutes before serving.

(you don’t need the jars – you can do this in a bowl or even a zip loc bag !)

Dinner, Kid Friendly, Turkey

Turkey and Noodle Bake

August 15, 2010 admin Leave a comment

I have made other dishes like this that turn out to be a healthier Hamburger Helper (like my Turkey Stroganoff), but this one is THE one – it is a little moister than my other version, and the flavoring is just perfect. You definitely have to try this one out !!

6 servings
352 calories per serving

1 ¼ lb. lean ground turkey
1 ½ c sliced mushrooms
½ c chopped onion
½ c chopped green bell pepper
21 oz. fat free brown gravy
½ t onion salt
½ t salt
½ t pepper
3 c cooked yolk free egg noodles
1 c shredded part skim mozzarella cheese
Pam

Preheat oven to 350 degrees. Cook turkey, mushrooms, onion and green pepper in a skillet until turkey is no longer pink then add onion salt, salt and pepper and mix well. Reduce heat and simmer 15 minutes then place noodles in a 3 quart dish sprayed with Pam and top with the meat mix. Pour the gravy over. Sprinkle with cheese, cover and bake 20 minutes then uncover and bake another 15 minutes.

Lunch, Sandwiches, Vegetables

Portobello Burger

June 20, 2010 admin Leave a comment

This is a great, hearty sandwich that fills you up and contains no high calorie meat. Sometimes when you get these in a restaurant, they have the same calorie content as having a burger (sometimes they are done in tons of oil or butter). But this version keeps the oil to a minimum and adds a nice amount of cheesy goodness to the sandwich.

1 serving
299 calories per serving

1 large portobello mushroom cap, stem removed
1 t oil
Salt and pepper
Sprinkle of cayenne pepper
¼ c shredded low fat mozzarella cheese
1 100 calorie Arnold Select Sandwich Thins bun
1 t buttery spread
Garlic powder to taste
1 large onion slice
1 large tomato slice
Lettuce leaves
Pam

Coat mushroom with oil. Sprinkle with salt and pepper and cayenne. Spray skillet and heat to medium high. Place mushroom in the pan rounded side up. Cook 5 minutes. Flip. Sprinkle with garlic powder, top with cheese and cook another 4-5 minutes. Meanwhile, toast bun and spread butter on it. Place mushroom on bun and top with tomato, onion and lettuce.

Lunch, Sandwiches, Vegetables

Grilled Garden Sandwiches

May 14, 2010 admin Leave a comment

For only 260 calories you get a big, beefy sandwich just packed with veggies that are sooooo flavorful. And the mozzarella cheese is just the ‘icing on the cake’ here !

4 servings
260 calories per serving

8 slices whole wheat bread
1 medium zucchini cut lengthwise into ¼ inch thick slices
1 small red bell pepper halved
½ small eggplant, peeled and cut into ½ inch thick slices
½ c fat free Italian dressing
¾ c shredded mozzarella cheese

Preheat broiler. Brush one side of the veggies with dressing and broil dressing side up for 5 minutes. Turn, recoat and broil another 5 minutes. Then cut everything into bite sized pieces. Toast bread and sprinkle 4 pieces with cheese then top with the veggies and cover with the rest of the bread.

Kid Friendly, Lunch

Homemade Hot Pockets

May 6, 2010 admin Leave a comment

Even your kids won’t recognize the carrots inside so why not boost their veggie intake ?!? And for us adults, it just makes the meal more nutritious without sacrificing any of the flavor. This is definitely a great lunch paired with a side salad.

4 servings
265 calories per serving

10 oz. can refrigerated pizza dough
¼ c pizza sauce
¼ c finely shredded carrot
24 turkey pepperoni slices
1 T fat free grated parmesan
1 t garlic powder
1 t oregano flakes
2 slices fat free mozzarella cheese (1.5 oz), cut in half

Heat oven to 400 degrees. Roll dough into a 12×12 square and then cut into 4 equal squares. Spread 1 T sauce on each square leaving about ½ inch border then top with carrot, pepperoni, garlic powder, oregano, and cheeses and fold each in half and press edges to seal them then bake 12-15 minutes on an ungreased sheet.

Appetizers, Italian, Lunch, Snacks

Open Face Eggplant Melts

March 18, 2010 admin Leave a comment

These are INCREDIBLY good – each piece in and of itself is good, and all put together, it makes an awesome appetizer, lunch or snack ! The balsamic dressing on the eggplant and zucchini make this very special and I recommend you don’t skip that step.

4 servings
260 calories per serving

1/2 lb. eggplant cut into 8 slices
1 medium zucchini sliced lengthwise into 8 long slices
1/3 c low fat balsamic vinegar dressing
4 ¾ inch thick slices of Italian bread
3 T low fat mayo
½ t basil flakes
Pepper to taste
1 tomato cut into 8 slices
3 slices part skim ricotta each cut into 4 strips
Pam

Spray a cookie sheet with Pam and preheat broiler. Place eggplant and zucchini slices on sheet and brush with half of the dressing then broil 5 minutes, turn, brush with the rest of the dressing, and broil another 5-7 minutes. Place bread slices on a cookie sheet and broil 1-2 minutes to lightly toast. Combine mayo, basil and pepper and spread on bread. Top each piece of bread with 2 eggplant slices, 2 zucchini slices, 2 tomato slices and 3 strips of cheese and broil 1-2 minutes. If the bread you use is not large enough to support 2 pieces of eggplant, zucchini and tomato, cut it down to 1 and lay the cheese across lengthwise rather than crosswise.

Dinner, Kid Friendly, Lunch

Pita Pepperoni Pizza

January 6, 2010 admin 1 Comment

Lotsa different toppings can go on here to change it up. Anything that goes on a real pizza tastes good here. Extra veggies really don’t push up the calorie count much…mushrooms, peppers, onions, broccoli, etc.

4 servings
285 calories per serving

4 6-inch whole wheat pitas (Arnold’s Sahara are a good low cal choice)
3/4 cup marinara sauce
1/4 t crushed red pepper
1/4 t garlic powder
1/2 t oregano flakes
1 c shredded low fat mozzarella cheese
16 slices turkey pepperoni
1/2 T olive oil

Preheat oven to 350 degrees. Brush oil on the pitas. Spread with sauce and sprinkle with oregano, pepper and garlic powder. Sprinkle cheese over the tops. Add pepperoni slices. Cook for 15 minutes or until cheese is bubbly and starting to brown.