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Tag Archives: shredded mozzarella cheese

Italian Pasta Skillet

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This recipe was so quick to put together and it turned into a nice, hearty meal. I have to admit I was a bit skeptical at first of the uncooked spaghetti and how exactly it was going to get cooked, but it all turned out well in the end!

 

Ingredients:

1 lb. ground turkey breast
1 jar  (28 oz.) spaghetti sauce
2 cups water
8 oz.  spaghetti, uncooked, broken in half
1 cup Shredded Mozzarella Cheese
1/2 cup  Grated Parmesan Cheese
Directions:

1. BROWN turkey in large skillet; drain.

2. STIR in sauce and water; mix well. Bring to boil. Stir in spaghetti. Reduce heat to medium-low; cover. Simmer 15 minutes or until spaghetti is tender.

3. SPRINKLE with cheeses; cover. Cook 2 minutes or until mozzarella cheese is melted.

Serves 4.

Adapted from here.

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Creamy Lemon-Shrimp Pasta

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I enjoyed this dish. However, I wish it was a bit creamier. I’ll have to work on that.

Ingredients:

2 cups penne pasta, uncooked
1-1/2 lb.  uncooked deveined peeled medium shrimp
1/2 cup chicken broth
6 oz.  (3/4 of 8-oz. pkg.) Cream Cheese, cubed
2 tsp. zest and 1 Tbsp. juice from 1 lemon
1/4 cup  Grated Parmesan Cheese
1/2 cup Shredded Mozzarella Cheese
1 Tbsp.  chopped fresh parsley
Directions:

1. COOK pasta in large saucepan as directed on package, adding shrimp to the boiling water for the last 3 min. Meanwhile, heat broth in large skillet on medium heat. Add cream cheese, zest and juice; cook and stir 3 to 4 min. or until cream cheese is melted.

2. DRAIN pasta mixture. Add to cream cheese sauce in skillet with Parmesan; mix well.

3. TOP with mozzarella; cover. Cook 3 to 4 min. or until mozzarella is melted. Sprinkle with parsley.

Serves 6.

Adapted from here.

Herbed Tomatoes, Chicken and Rice

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I loved this dish! It was so simple to prepare and the chicken came out so moist and tender. Delicious!

Ingredients:

1/4 cup Light House Italian Dressing
4 small  boneless skinless chicken breast halves (1 lb.)
2 cloves garlic, minced
1 can  (28 oz.) diced tomatoes, undrained
1 cup water
2 cups  instant brown rice, uncooked
1 cup Shredded Mozzarella Cheese
1   fresh tomato, chopped
2 Tbsp. chopped cilantro
Directions:

1. HEAT dressing in large skillet on medium heat. Add chicken and garlic; cover. Cook 5 min. on each side or until chicken is browned on both sides. Remove chicken from skillet; set aside.

2. ADD canned tomatoes and water to skillet; stir in rice. Bring to boil; simmer, uncovered, on low heat 10 min. Return chicken to skillet. Top with cheese; cover.

3. COOK 5 min. or until chicken is done (165ºF); top with remaining ingredients.

 

Serves 4.

 

Spaghetti with Green Sauce

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This was a dish I had high hopes for, but it didn’t quite live up to my expectations. I wanted it to be creamier. I think I used too much pasta and didn’t have enough sauce. I will try this again, but will plan for more cream cheese!

Ingredients:

1 lb. spaghetti, uncooked
1/2 cup  Zesty Italian Dressing, divided
1 small onion, chopped
1   green pepper, chopped
2 cloves garlic, chopped
6 large  romaine lettuce leaves, torn
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 cup  fresh cilantro
1-1/2 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese
Directions:

1. HEAT oven to 350ºF.

2. COOK spaghetti as directed on package. Meanwhile, heat 1/4 cup dressing in large nonstick skillet on medium heat. Add onions, peppers and garlic; cook and stir 5 min. or until crisp-tender. Add lettuce; cook and stir 2 min. or until wilted. Transfer to blender. Add remaining dressing, cream cheese and cilantro; blend until smooth.

3. DRAIN spaghetti; place in large bowl. Add sauce; toss to coat. Spoon into 13×9-inch baking dish sprayed with cooking spray; top with mozzarella. Cover.

4. BAKE 10 min. or until spaghetti mixture is heated through and mozzarella is melted.

Serves 8.

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