Healthy chicken mince spaghetti

“What do you eat?” is an often asked question in my life followed closely by, “How do you get organised with the food?”

Bulk cooking has a lousy reputation for producing food from the freezer that’s bland and watery. But it doesn’t have to be that way.

I eat simple, fresh food, that’s fast to assemble and calorie friendly.

Dishes like curry, mince, stew, soup, meatloaf or spaghetti sauce are prefect for freezing to use at a later date, when they can be served with fresh vegetables, salad, zucchini or carrot spirals, mashed cauliflower or even Slendierslim pasta or rice.


Healthy chicken mince spaghetti recipe

This is a lazy simple recipe that I make often. It tastes great and takes around 10 minutes to get everything into the pot and 15-20 minutes to simmer and cook through.

I use shortcuts like the Latina sauces and the squeezy bottles of garlic and herbs (which already live in my fridge), to add flavour and make life a little easier.

The recipe listed below is for half the ingredients that I’ve shown here in the photo. I doubled up when I cooked it as my freezer was looking a little bare.



  • 1 teaspoon of garlic paste
  • 1 onion diced
  • 500g chicken mince
  • 1 container of Latina Fresh Beef Bolognese (I like the beef version as it adds a little more flavour to the chicken mince, but there is also an Italian garlic tomato sauce if you don’t want the beef bolognese)
  • 1 packet of tomato paste (2 tablespoons)
  • 1 zucchini diced
  • Thyme
  • Rosemary (I have this in the garden, otherwise I would use a squeezy tube)


  • Saute the onion and garlic in a large pot until the onion is clear
  • Add the chicken mince and break up the pieces in the pot
  • When the chicken is mostly cooked, add the Latina sauce, tomato paste, zucchini and herbs.
  • Let it all simmer for 15-20 minutes.


I like making spiral vegetable spaghetti noodles from zucchini. They are so pretty and colourful!

For lunches, I put the zucchini spirals in the container raw, the chicken mince spaghetti on top and then the zucchini spirals cook as it heats up in the microwave. Texture wise, they are a decent replacement for spaghetti pasta.


Betti Bossi Vegetable Twister

Edited to add: several readers have asked what I’ve used to make the spaghetti noodles.

Introducing the Betti Bossi Vegetable Twister. The name makes me laugh!

I bought this from a kitchen shop at my local shopping centre, but they are available online at a variety of kitchen shops as well.

Before I bought this, I’d just use a normal vegetable peeler to make ‘fettucine’ strips from zucchini or carrot.



This recipe comes in at a little under 1,200 calories.

I aim to make each of my meals around 300 calories in total so I would divide this recipe into five portions (240 calories each) so that there is some room to add zucchini spirals, Slendierslim pasta, mashed cauliflower or a salad and make the meal up to 300 calories in total.


As seen over here, I’m a big fan of the zip lock bag. They stack flat in the freezer so you can fit a lot more in than if you froze your food in take-away containers.

Remember to squeeze the air out of the the top to avoid ice crystals forming on your food.

And I find it useful to write the name of the dish and the calorie count on it for future reference. Sometimes everything in the freezer starts to look the same.


Over to you, Frock Friends

What are your favourite recipes that freeze well, taste great and are calorie friendly?

Let me know in the comments. I would love some new ideas!

  • Ann-Maree Wilson

    Loving the sound of this meal, my mouth’s watering!

    • Let me know how you go if you try it out Ann-Marie! Would love to hear opinions of others, I am my own judge and jury on the healthy cooking front 🙂

  • I’ve never tried zucchini noodles – they are high on my list of things to try.

    And how fabulous that they cook from raw in the microwave at work!

    • Oh do try them Natalie! Even if you have to slice up the zucchini manually… Or a trip to Lakeland, goodness I loved Lakeland when I lived over there. Anyway – the texture is quite silky. Not a shabby option at all, if you’re looking for a pasta alternative.

  • Mel

    Do you find the vegie twister works well or can they get stuck in it/have to have the exact right sized piece for it to work? Loving your blog!

    • Yes it’s a bit of a faff Mel, but still worth it I think. Definitely has to be the right size pieces and indeed you have the little round piece left at the end to pick out and chop. Still worth it I think, but if you’re cooking for a few people a little bit more work. I rather fancy trying out one of these big fancy ones

      • Shaun Moran

        I have one of the big ‘fancy’ spiralzers and its great for zucchini but terrible for carrots. Never get a full spiral out of it – just chunks of carrots….

        • The little green widget thingies actually do the carrots okay! Time consuming though.

  • Salma Fahridin

    How many serves would this be?

    • Hi Salma, it’s really up to you as to what sort of portions you’re wanting to eat depending on your needs – for me, my portions are probably on the small side as I’m still working on weight loss, so I would probably divide this recipe into five or six portions for me.