Recipes

3 Carb Buffalo Chicken Lasagna January 23 2015

Low Carb Buffalo Chicken Lasagna by Skinny Dip NoodlesServes 6
(adapted from Christina Fiorentino's family recipe)

2 bags Skinny Dip No Calorie Lasagna Noodles
2 cups cooked chicken, shredded (rotisserie chicken?)
4 oz shredded low sodium mozzarella cheese
4 oz lite cream cheese
1/4 cup Hooter's Buffalo Wing Sauce
1/4 cup lite ranch dressing
1/4 cup onion, diced fine
1 clove garlic, minced
1 tablespoon diet margarine
thin sliced green onion (garnish)

Preheat oven to 350 F. Coat an 9x9" baking pan with cooking spray. Cut cream cheese into cubes.

Melt margarine in a saucepan. Stir in onion and garlic.  Cook until softened.  Stir in cream cheese until melted. Add Buffalo Wing Sauce. Stir in chicken. Spread a little in the bottom of the baking pan then make the layers: 
 
  • Place a layer of lasagna noodles in the bottom of the dish  
  • Spread half of the chicken mixture 
  • Drizzle with half ranch dressing 
  • Add a layer of noodles
  • Add remaining chicken 
  • Drizzle with remaining ranch dressing
  • Place a final layer of lasagna noodles
  • Drizzle with 1 tablespoon Buffalo Wing Sauce
  • Spread mozzarella over the top  
Bake 30 minutes uncovered. Remove from oven and garnish with green onions.  Let sit 5 minutes and serve.
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Nutrition Per Serving
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Calories: 156     Carbs: 3 grams     Protein: 18 grams
Fat: 8 grams     Sodium: 227 mg      WW Points Plus: 4
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Spicy Asian Meatball Noodle Soup January 20 2015

Spicy Asian Meatball Soup With Skinny Dip NoodlesServes 6
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2 bags Skinny Dip 0 Carb Angel Hair
1 lb ground turkey or chicken breast
32 oz low sodium chicken broth
1 red bell pepper, cut into thin 1" strips
1 1/2 cups snow peas, cut in half diagonally
1/2 cup grated carrot
1/4 cup chopped fresh cilantro
3 cloves garlic, minced
2 teaspoons grated raw ginger or 1/2 teaspoon ground ginger
3 tablespoons low sodium soy sauce
1 tablespoon sesame oil
1 tablespoon lime juice
2 teaspoons Sriracha sauce
2 teaspoons red curry paste
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Season turkey with garlic powder and pepper. Form into 20 mini meatballs. Heat sesame oil in a large saucepan. Cook meatballs, garlic and ginger 5 minutes. Add broth, soy sauce, lime juice, Srirachi and curry paste. Add veggies and cook until tender crisp. Drain and rinse noodles. Divide among bowls and ladle in soup.
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Nutrition Per Serving
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Calories: 111     Carbs: 4 grams     Protein: 17 grams
Fat: 3 grams     Sodium: 614 mg     WW Points Plus: 3
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Million Dollar 5 Carb Spaghetti January 20 2015 4 Comments

Million Dollar Spaghetti made with Skinny Dip NoodlesServes 4
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2 bags Skinny Dip 0 Carb Noodles, any shape
1 lb spicy ground turkey sausage
1 1/2 cups Hunts No-Sugar Added Pasta Sauce
3 oz sliced mozzarella cheese
1 cup low fat cottage cheese
3 oz lite cream cheese, softened
1/4 cup grated Parmesan cheese
1 egg, lightly beaten
2 tablespoons heavy cream
1 teaspoon dried Italian seasoning
garlic powder and pepper
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Heat oven to 350 F. Coat a 9x9" pan with cooking spray. Rinse and drain noodles, add to a bowl and heat in the microwave 1 minute. Brown meat in a skillet; drain fat. Stir in pasta sauce, cream and Italian seasoning; let sit. In a bowl mix cream cheese and cottage cheese. Sprinkle with garlic powder; let sit.

In a bowl mix eggs and Parmesan and pour over hot noodles, toss to mix and spread in pan. Pour cottage cheese over noodles. Spread meat over cheese layer. Arrange mozzarella over meats.  Bake 40 minutes or until cheese is melted and beginning to brown. Let sit 5 minutes then serve with Skinny Dip 0 Carb Garlic Bread.
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Nutrition Per Serving
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Calories: 231     Carbs: 5 grams     Protein: 24 grams
Fat: 13 grams     Sodium: 788 mg     WW Points Plus: 6
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3 Carb Champagne Cream Fettuccini January 17 2015

3 Carb Champagne Cream Fettuccini With Skinny Dip NoodlesServes 4
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2 bags Skinny Dip 0 Carb Fettuccini
1/2 cup heavy cream
1/2 cup brut Champagne
2 garlic cloves, minced
1/4 onion, minced fine
1/2 cup shredded low fat Swiss cheese
1/4 cup fresh grated Parmesan cheese
1 tablespoon butter or diet margarine
1 1/2 teaspoons oil
1/4 teaspoon ground sage
1/8 teaspoon pepper
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Oh dear, this isn't a low fat recipe (but is diabetic friendly and very low carb!) Sometimes you want a WOW dish for a special occasion and this is it!

Rinse and drain noodles; let sit. Heat a nonstick skillet and add oil and butter. When melted add garlic, onion, sage and pepper.  Cook 2 minutes or until soft.  Add Champagne and cook until reduced by half. Stir in cream and let bubble until thickened. Add cheeses and stir until melted.  Remove from heat.

Add noodles to a different DRY nonstick skillet on high heat. Spread out noodles and let cook until they make a hissing sound. When hissing starts, pour in cream sauce and toss to coat. Serve immediately.
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Nutrition Per Serving
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Calories: 137     Carbs: 3 grams     Protein: 2 grams
Fat: 13 grams     Sodium: 149 mg     WW Points Plus: 4
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Low Carb Hungarian Goulash January 17 2015

Low Carb Goulash with Skinny Dip NoodlesServes 4
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2 bags Skinny Dip 0 Calorie Noodles, any shape
1 lb boneless round steak,
1 cup canned petite diced tomatoes
1/2 red onion, diced
1/2 green bell pepper, diced
2 cloves garlic, minced
1/2 cup low sodium beef broth
1 tablespoon low sodium catsup
1 tablespoon sweet paprika
1/8 teaspoon pepper
seasoned salt (optional)

Season steak on both sides with pepper.  Cut into bite size pieces and add to large nonstick skillet.  Add other ingredients on top of steak. Bring to a boil, then reduce heat and simmer 1 hour. Rinse and drain noodles. Microwave noodles 1 minute, then arrange on plates. Spoon goulash over and serve.
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Nutrition Per Serving
(not including optional seasoned salt)
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Calories: 148     Carbs: 6 grams     Protein: 26 grams
Fat: 4 grams     Sodium: 94 mg     WW Points Plus: 4
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Grandma's Hamburger Gravy With Noodles January 16 2015

Hamburger Gravy Over Skinny Dip Zero Carb NoodlesServes 4
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2 bags Skinny Dip 0 Calorie Fettuccini, or any shape
1 lb extra lean ground beef
1/2 medium onion, diced fine
1 1/2 cups water
1/4 cup sour cream (optional)
1 1/2 tablespoons flour
3 beef broth cubes
1/8 teaspoon pepper
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Our low carb version of the Depression-era dinner staple S.O.S. (if you don't know what S.O.S. is ask grandma!) This basic recipe can be dressed up a million ways (add mushrooms, chicken, garlic, steak, bell peppers, etc.).  If you want to go Old School serve it over bread (add 12-15 carbs per slice).
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Rinse and drain noodles. Mix beef cubes, flour and water in a coffee mug. Add ground beef and onion to a nonstick skillet. Cook over high heat while breaking apart. Get the hamburger brown so it adds extra flavor to the sauce. Halfway through stir in noodles and drain fat. Stir in water mixture and pepper, stirring the pan bottom to loosen brown bits. Stir in sour cream. Cook until gravy is thick and serve.
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Nutrition Per Serving
(including sour cream)
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Calories: 177    Carbs: 4 grams     Protein: 24 grams
Fat: 9 grams     Sodium: 517 mg     WW Points Plus: 5
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5 Carb Enchilada Pasta Ranch Casserole January 15 2015

5 Carb Enchilada Ranch Casserole from Skinny Dip NoodlesServes 4
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2 bags Skinny Dip 0 Calorie Noodles, any shape
1 1/2 cups shredded rotisserie chicken
4 thin slices bacon, crisply cooked & crumbled
1 1/2 cups shredded low fat Cheddar, divided
1/2 cup El Paso Roasted Tomato Mexican Cooking Sauce
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Sauce
4 oz can Ortega diced green chilies
1/4 cup finely chopped onion
1 cup low sodium chicken broth
1/3 cup sour cream
1 tablespoon Hidden Valley Ranch Dressing Mix
1/8 teaspoon pepper
chopped cilantro, tomatoes & red onion (optional garnishes)
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Heat oven to 375 F. Coat a 8x8" baking dish with cooking spray. Drain and rinse noodles, chop into smaller pieces and let sit.
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In a bowl mix Mexican cooking sauce, half of the crumbled bacon and 3/4 cup cheese. Stir in noodles and chicken, then spread evenly in the baking dish. Sprinkle with garlic powder (optional).

In a bowl mix sauce ingredients and pour over the casserole. Top with remaining cheese and bacon. Bake 30 minutes or until cheese is melted. Cool 5 minutes before serving with garnishes.
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Nutrition Per Serving
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Calories: 199     Carbs: 5 grams     Protein: 25 grams
Fat: 9 grams     Sodium: 819 mg     WW Points Plus: 5
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Amy's Pasta Fagioli Soup January 15 2015 3 Comments

Amy's Fagioli Soup With Skinny Dip NoodlesServes 6
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2 bags Skinny Dip 0 Carb Macaroni, or any shape
3/4 lb Johnsonville low fat chicken sausage
1 cup diced low fat ham steak
14 oz can stewed tomatoes, undrained
1 cup canned kidney beans, drained and rinsed
2 cups diced zucchini, seeded
1/4 cup diced onion
3 cups low sodium beef broth
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon pepper
2 tablespoons shredded Asiago cheese (optional garnish) 

Rinse and drain macaroni, then cut into 1/4" slices to look like tiny ditalini. Remove seeds from zucchini by slicing in half lengthwise, then scrape with a spoon. Heat a saucepan over high heat. Add sausage and onion. Cook 2 minutes while breaking into chunks. Add broth, tomatoes, beans, ham and spices. Bring to a boil, then simmer 10 minutes. Add zucchini and simmer 5 minutes or until tender and serve topped with 1 teaspoon Asiago.
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Tip: The higher carbs are due to tomatoes, beans and sausage.
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Nutrition Per Serving
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Calories: 187     Carbs: 14 grams     Protein: 17 grams
Fat: 7 grams     Sodium: 1063 mg     WW Points Plus: 5
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Skinny Fried Rice With Chorizo January 13 2015

Skinny Fried Rice With Chorizo and Skinny Dip NoodlesServes 4
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2 bags Skinny Dip 0 Carb Rice Pearls
4 oz cured chorizo sausage
2 eggs, lightly beaten
1 cup frozen cut green beans, thawed
2 cloves garlic, minced
1/4 cup thin sliced green onions
1/4 teaspoon pepper

Rinse and drain rice pearls. Slice chorizo into matchsticks 1/4" x 1" long. Add to large nonstick skillet with garlic, green beans and pepper. Cook 5 minutes then stir in rice pearls. Turn heat to high and stir fry 5 minutes. Push food to one side. Add eggs and cook until scrambled. Break into chunks, then stir into chorizo and serve.
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Nutrition Per Serving
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Calories: 80     Carbs: 4 grams     Protein: 7 grams
Fat: 4 grams     Sodium: 294 mg     WW Points Plus: 2
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Asian Beef Noodle Lettuce Wraps January 13 2015

Asian Beef Noodle Wraps With Skinny Dip NoodlesServes 2
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1 bag Skinny Dip Angel Hair, chopped
6 oz round steak, trimmed
2 leaves Boston or butter lettuce (folds without breaking)
1/2 cup cucumber, diced fine
1/4 cup shredded or matchstick cut carrot
1/4 cup red bell pepper, sliced into matchsticks
1/8 cup onion, diced fine
1 tablespoon low sodium teriyaki sauce, divided
garlic powder & pepper
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Adding our zero calorie noodles to a lettuce wrap means you'll be full when you finish! Rinse and drain noodles. Dab with paper towels to dry. Season steak with garlic powder and pepper. Grill 3-4 minutes on each side on a counter top grill and slice.  Make your lettuce wrap by placing noodles on a lettuce leaf, then add veggies. Drizzle with sauce. Top with steak. Fold and eat!
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Nutrition Per Wrap
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Calories: 131     Carbs: 5 grams     Protein: 21 grams
Fat: 3 grams     Sodium: 38 mg     WW Points Plus: 3
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5 Carb Triple Cheese Spinach Lasagna January 11 2015

5 Carb Triple Cheese Spinach Lasagna With Skinny Dip NoodlesServes 4
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2 bags Skinny Dip 0 Calorie Lasagna Noodles 
1/2 cup petite diced tomatoes
1 cup Walden Farms 0 Calorie Basil Pasta Sauce 
3 cups chopped fresh baby spinach
1 cup sliced fresh mushrooms
1/4 cup diced bell pepper
1/8 cup diced onion
1 clove garlic, minced
1 cup shredded part skim mozzarella cheese
3/4 cup nonfat ricotta cheese or cottage cheese
3 tablespoons dry grated Parmesan
1/2 teaspoon dried Italian seasoning
1/4 teaspoon onion salt
1/4 teaspoon crushed red pepper
1/8 teaspoon pepper
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Preheat oven to 350 F. Coat 8x8" baking pan with cooking spray. Rinse and drain lasagna noodles. Lay out on paper towels. If using cottage cheese, blend in a food processor with 2 tablespoons Parmesan until smooth.
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Coat a small nonstick skillet with cooking spray. Add garlic, onion and bell pepper. Coat with cooking spray. Cook low heat until softened. Stir in Walden Farms sauce, diced tomatoes, Italian seasoning, onion powder, crushed red pepper and pepper. Cook 15 minutes, then let cool before using.
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Spread 1/2 cup of pasta sauce to cover bottom of pan, then build your lasagna as follows:

  • Layer noodles to cover bottom of baking pan
  • Spread 1/2 of ricotta over noodles
  • Sprinkle with 1/2 of mushrooms
  • Sprinkle with 1/2 of spinach 
  • Sprinkle with 1/3 of mozzarella
  • Top with 1/3 of tomato sauce mixture
  • Repeat layers of noodles, cheeses, mushrooms and spinach
  • Top with noodles, pasta sauce, mozzarella and sprinkle with 1 tablespoon Parmesan
Bake 45 minutes or until hot and mozzarella is melted. Let sit 10 minutes, then slice and serve.
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Nutrition Per Serving
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Calories: 124     Carbs: 5 grams      Protein: 15 grams
Fat: 5 grams    Sodium: 431 mg     WW Points Plus: 3
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Easy Asian Noodle Stir Fry January 09 2015

Easy Asian Noodles Made With Skinny Dip NoodlesServes 4
(created by Lisa Chong)
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2 bags Skinny Dip 0 Carb Angel Hair
1 lb ground turkey breast (no skin)
2 small eggs, lightly beaten
1 small carrot, halved & sliced
1 small zucchini, halved, seeded & sliced
1 small bell pepper, sliced
2 cloves garlic, minced
1 small onion, diced fine
1/4 cup chopped cilantro leaves
3/4 cup low sodium chicken broth
2 tablespoons low sodium soy sauce
2 teaspoons oil
1 teaspoon garlic chili sauce
1/4 teaspoon ground ginger
Sriracha sauce (optional garnish) 
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Remove zucchini seeds by slicing in half down the center, then scraping with a cereal spoon. Rinse and drain noodles. Chop into smaller pieces and add to a bowl. Drizzle with 1 tablespoon soy sauce and toss to mix; let sit. Mix 2 soy sauce, broth, chili sauce and ginger in a small cup.

Heat oil in a wok or nonstick skillet with high sides on medium high. Add onion and garlic.  Cook 30 seconds and add ground turkey. Break up with a spatula while stir frying to cook evenly. When turkey is almost done, stir in bell pepper, zucchini and carrot. Stir fry 5 minutes, then push to the side and cook the eggs. Break egg into pieces with a spatula and mix with meat & veggies.

Keep heat high and add broth mixture. Slowly stir in noodles and cilantro while stir frying. When extra liquid has evaporated serve and garnish with drizzles of Sriracha sauce.
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Nutrition Per Serving
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Calories: 166     Carbs: 6 grams     Protein: 22 grams
Fat: 6 grams     Sodium: 634 mg     WW Points Plus: 4
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Bariatric Cream of Broccoli Soup January 08 2015

Bariatric Cream of Broccoli Soup Made With Skinny Dip Rice PearlsServes 6
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2 bags Skinny Dip 0 Calorie Rice Pearls
10 oz bag frozen broccoli, thawed
3 10-oz cans low sodium chicken broth
1 cup water
1 medium onion, diced
2 stalks celery, sliced thin
4 garlic cloves, cut in half
1/2 cup light sour cream
1 teaspoon Tabasco sauce (optional, but excellent)
1/4 teaspoon pepper

A totally delicious blender soup that's perfect for bariatric diets or fancy dinners!  Only 58 calories and just 1 WW Points Plus per serving!  This healthy soup will be your diet pal forever.

Drain and rinse Rice Pearls, let sit. Add half of broccoli to a large blender with 1 cup chicken broth. Process 1-2 minutes or until smooth, then pour into a saucepan. Repeat with remaining broccoli and 1 cup chicken broth.

Add the Rice Pearls, onion, garlic, 1 cup chicken broth and Tabasco to the blender. Process for 1-2 minutes or until very smooth, then add to saucepan.  Add water, sour cream and pepper to saucepan. Cook on low heat 20 minutes or until hot (don't boil) and serve immediately.
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Nutrition Per Serving
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Calories: 58     Carbs: 6 grams     Protein: 4 grams
Fat: 2 grams      Sodium: 387 mg     WW Points Plus: 1
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86 Calorie Orange Chicken Chop Suey January 04 2015

86 Calorie Orange Chicken Chop SueyServes 4
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2 bags Skinny Dip 0 Carb Rice Pearls
6 oz boneless chicken breast, cubed
3 tablespoons La Choy Orange Stir Fry Sauce
1 small red bell pepper, cut into strips
1 cup shredded Napa cabbage
1/2 cup sliced zucchini
1/4 cup sliced carrot
1/4 cup sliced onion
1 teaspoon oil
1 teaspoon Sriracha hot sauce
1/4 teaspoon ground ginger
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Rinse and drain the Rice Pearls. Add to a bowl and stir in 1 tablespoon stir fry sauce. Add oil to a skillet or wok over high heat. Stir fry half of zucchini, carrot, onion, pepper, and cabbage 2 minutes or until tender crisp. Remove veggies to a bowl. Repeat with remaining veggies.

Add chicken and stir fry until chicken is no longer pink. Push to one side. Add stir fry sauce, Sriracha sauce and ginger to center of the skillet. Stir and cook until bubbly. Mix with chicken, then stir in veggies and cook 2 minutes or until hot.  Serve over hot Rice Pearls (or stir into skillet to mix).
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Nutrition Per Serving
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Calories: 86     Carbs: 7 grams     Protein: 10 grams
Fat: 2 grams     Sodium: 170 mg     WW Points Plus: 2
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Church Potluck Chicken Divan January 03 2015

Church Social Chicken DivanServes 4
(shared by Marsha Geoff)
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2 bags Skinny Dip 0 Carb Macaroni, or any shape
3 cups cubed cooked chicken breast
3 cups frozen broccoli florets, defrosted
1/4 cup minced onion
10 oz can fat free cream of chicken soup
3/4 cup shredded low fat Cheddar cheese
1/4 cup milk
1/8 cup Italian seasoned bread crumbs
1 tablespoon diet margarine, melted
1/4 teaspoon pepper
1/8 teaspoon garlic powder
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Make without the bread crumb topping to cut carbs in half. Preheat oven to 425 F. Coat 8x8" baking dish with cooking spray. Rinse and drain macaroni. Mix bread crumbs and margarine in a mug.

Mix soup, milk, pepper and garlic powder in a bowl. Add macaroni. Put broccoli and chicken in baking dish. Add macaroni. Top with cheese then sprinkle bread crumb topping. Bake 40 minutes. Let sit 5 minutes then serve.
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Nutrition Per Serving
(with bread crumb topping)
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Calories: 214     Carbs: 19 grams     Protein: 21 grams
Fat: 6 grams     Sodium: 324 mg     WW Points Plus: 5
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Nutrition Per Serving
(without bread crumb topping)
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Calories: 160     Carbs: 10 grams     Protein: 21 grams
Fat: 4 grams     Sodium: 297 mg     WW Points Plus: 4
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Mexican Chicken Taco Casserole January 02 2015

Low Carb Mexican Taco CasseroleServes 4

2 bags Skinny Dip 0 Carb Rice Pearls
12 oz boneless chicken breast, cubed
1 cup frozen chopped spinach, thawed & squeezed dry
1 small bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
3/4 cup chunky salsa
1 cup shredded low fat Pepper Jack cheese
1 pkt taco seasoning  (gravy mix aisle)
2 teaspoons oil
diced avocado, cherry tomatoes, cilantro (optional garnish)
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Preheat oven to 350 F. Coat an 8x8" baking dish with cooking spray. Rinse and drain Rice Pearls; let sit. Mix chicken, garlic and taco seasoning in a bowl. 

Coat a nonstick skillet with cooking spray. Add chicken to skillet and cook until no longer pink. Remove and set aside.  Add oil to skillet. Add onion and bell pepper. Cook 5 minutes or until softened, then stir in spinach.

Spread 1/2 of chicken in baking dish. Top with 1/2 of veggie mixture. Pour 1/2 of salsa over veggies and top with half of the cheese. Repeat layers ending with cheese and cover with foil.

Bake covered 40 minutes. Let sit 5 minutes to firm up. Garnish with cherry tomatoes, chopped avocado and cilantro if desired before serving.
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Nutrition Per Serving
(not including optional ingredients)
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Calories: 192     Carbs: 6 grams     Protein: 24 grams
Fat: 8 grams    Sodium: 594 mg    WW Points Plus: 5
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Easy Crockpot Chicken Noodle Soup January 02 2015

Easy Crockpot Chicken Noodle SoupServes 8

2 bags Skinny Dip 0 Carb Fettuccini, or any shape
12 oz bone-in, skin-on chicken breast
1 1/2 lbs bone-in, skin-on chicken thighs
8 cups canned low sodium chicken broth
3 carrots, sliced
3 garlic cloves, minced
2 celery ribs, sliced
1 small onion, chopped fine
1/2 cup frozen peas
2 tablespoons minced fresh parsley
1 tablespoon tomato paste
1 tablespoon vegetable oil
1/2 teaspoon dried thyme
1/8 teaspoon red pepper flakes
2 bay leaves

Chicken soup like grandma used to make!  Chicken with skin adds deep flavor so don't skimp (fat is removed before serving). Dry chicken thighs with paper towels. Heat oil in a nonstick skillet over high heat until just smoking. Brown chicken thighs well on both sides. Transfer to plate, let cool slightly and discard skin.

Pour off fat except 1 tablespoon. Add carrots, celery and onion and cook 5 minutes. Add garlic, tomato paste, thyme and red pepper flakes. Cook 30 seconds, then stir in 1 cup chicken broth. Scrape up browned bits and pour into crockpot. Stir remaining broth, bay leaves and chicken thighs (with juices) into crockpot. 

Season chicken breast with salt and pepper. Wrap in a foil packet and lay on top of soup. Cover and cook 5 hours on LOW until chicken is tender.  Remove foil packet and open carefully. Transfer chicken breast to cutting board. Transfer chicken thighs to cutting board. Let chicken cool slightly then shred into bite sized pieces and discard skin and bones.

Let soup settle for 5 minutes, then remove fat from the surface using large spoon or fat mop. Discard bay leaves. Rinse noodles and add to crockpot with shredded chicken, peas and parsley. Let sit 5 minutes until heated through. Season with salt and pepper to taste and serve.
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Tip: Reduce sodium by using homemade chicken broth made without salt.
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Nutrition Per Serving
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Calories: 132     Carbs: 4 grams     Protein: 20 grams
Fat: 4 grams    Sodium: 695 mg    WW Points Plus: 3
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Ritzy Cheesy Chicken Casserole January 02 2015

Ritzy Cheesy Chicken CasseroleServes 4

2 6-oz cooked chicken breasts, cubed
3 bags Skinny Dip 0 Carb Fettuccini, or any shape
10 oz can fat free cream of chicken soup
1/2 sleeve Ritz crackers, crushed
2 stalks celery, sliced thin
1/2 cup frozen peas & carrots
1/2 small onion, diced fine
3/4 cup lite sour cream
7 oz shredded low fat Cheddar & mozzarella blend
1 1/2 tablespoons diet margarine, melted
1/4 teaspoon pepper

Preheat oven to 350 F. Coat 8x8" baking dish with cooking spray. Mix crackers and margarine in a small dish until well mixed.  Rinse and drain noodles.  Add to a bowl with other ingredients and pour into baking pan. Sprinkle cracker mix over the top.  Bake 40 minutes or until crackers are crispy. Let sit 10 minutes then serve.
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Nutrition Per Serving
(with crushed cracker topping)
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Calories: 297     Carbs: 15 grams     Protein: 30 grams
Fat: 13 grams     Sodium: 539 mg     WW Points Plus: 8
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Nutrition Per Serving
(without crushed cracker topping)
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Calories: 278     Carbs: 11 grams     Protein: 29 grams
Fat: 10 grams     Sodium: 473 mg     WW Points Plus: 6
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Lazy Low Carb Lasagna Bolognese January 01 2015

Lazy Low Carb Bolognese LasagnaServes 6

2-3 bags Skinny Dip 0 Carb Lasagna
1/2 lb extra lean ground beef
1/2 12-oz roll Jimmy Dean low fat sausage
1 cup bechamel sauce (below)
1 cup low sodium chicken broth
1 1/2 cups sliced mushrooms
1/2 medium onion, diced
1/2 cup finely chopped parsley
1/4 cup tomato paste
1/4 cup can low sodium tomato sauce
3/4 cup shredded Parmesan cheese
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon dried thyme
1/8 teaspoon nutmeg

Bechamel Sauce (makes 1 cup)
1 cup low fat milk
1 cup low sodium chicken broth
1/2 medium onion, diced fine
1/8 cup flour
2 teaspoons diet margarine
1/4 teaspoon ground nutmeg

Preheat oven to 350 F. Coat a 9x9" baking pan with cooking spray. Add oil, onion and mushrooms to a nonstick skillet. Cook 3 minutes, then add parsley. Cook 5 minutes until veggies are light brown. Add to a bowl.

Add beef and sausage to the skillet. Cook while breaking up into small chunks; drain fat. Stir in mushroom mix, vinegar, tomato paste, tomato sauce, broth and thyme. Bring to a boil and simmer. Cook until most of the liquid has evaporated.

Meanwhile, make the bechamel sauce: Add oil and onions to skillet. Cook until light brown. Add nutmeg and flour and stir until light brown. Whisk in milk and broth. Stir over high heat until boiling. Reduce heat and boil gently while stirring until sauce is reduced to 1 cup.

Spoon 1/2 cup bechamel sauce into the baking pan and spread over bottom. Arrange 1/4 of the pasta over sauce to cover the pan bottom.  Then make the layers:

  • Spread 1/3 of meat sauce over noodles. Drizzle with 1/4 cup bechamel and sprinkle with 1/8 cup cheese. 
  • Layer with 1/4 of the noodles. Top with 1/3 of the meat sauce, 1/4 cup bechamel and 1/8 cup cheese. 
  • Add a layer of noodles and and cover with remaining meat sauce, 1/4 cup bechamel and 1/8 cup cheese.
  • Cover with remaining noodles and spread with bechamel. Sprinkle with cheese and nutmeg. 

  • Cover pan tightly with foil. Bake 45 minutes until sauce is bubbling. Let sit 10 minutes before cutting into 6 slices. Serve with a wide spatula to prevent spilling.

    Nutrition Per Serving
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    Calories: 189     Carbs: 9 grams     Protein: 18 grams
    Fat: 9 grams     Sodium: 421 mg     WW Points Plus: 3
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    3 Carb Summer Ricotta Fettuccini December 28 2014

    3 Carb Summer Ricotta FettucciniServes 3
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    2 bags Skinny Dip 0 Carb Fettuccini
    1/2 cup fat free ricotta cheese
    1/4 cup grated Parmesan
    1 Italian tomato, seeded & diced OR
    1/2 cup canned diced tomatoes, drained
    1 tablespoon diet margarine, melted
    1 tablespoon chopped fresh basil
    1/4 teaspoon garlic powder
    1/8 teaspoon pepper
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    A summer fresh recipe anytime you've got ripe tomatoes on hand!  Rinse and drain noodles; let sit. Mix ricotta, Parmesan, garlic powder and pepper In a microwave-safe serving bowl. Stir in melted margarine. Stir in noodles.  Microwave 3 minutes, then stir in basil and tomatoes and serve.
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    Nutrition Per Serving
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    Calories: 80     Carbs: 3 grams     Protein: 8 grams
    Fat: 4 grams     Sodium: 183 mg     WW Points Plus: 2
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    Thai Chicken Noodle Soup December 21 2014 4 Comments

    Thai Chicken Noodle SoupServes 4

    2 bags Skinny Dip Zero Carb Noodles, any shape
    3/4 lb boneless chicken breast, cut into 3" strips
    24 oz low sodium chicken broth
    1 cup sugar snap peas
    1 red bell pepper, cut into 1/8" strips
    1 cup sliced mushrooms
    2 green onions, sliced thin diagonally
    1 tablespoon grated fresh ginger
    1/4 cup chopped cilantro
    3 tablespoons low sodium soy sauce
    2 tablespoons lime juice
    1 teaspoon lime zest
    1 tablespoon brown sugar
    1 teaspoon Sriracha chili sauce
    salt and pepper to taste

    A gorgeous soup full of Asian flavors! In a large saucepan add broth, chili sauce, soy sauce, ginger, brown sugar and lime juice. Bring to a boil and cook 5 minutes. Add chicken and mushrooms. Reduce heat and simmer 15 minutes.

    Add green onion, snap peas, bell pepper, and zest to broth. Let cook 1 minute and turn off heat. Rinse noodles, drain and divide among 4 soup bowls. Season soup to taste and ladle into bowls. Garnish with cilantro and serve.
    .
    Nutrition Per Serving
    .
    Calories: 179     Carbs: 8 grams     Protein: 30 grams
    Fat: 3 grams     Sodium: 1006 mg     WW Points Plus: 4
    .

    Triple Cheese Meatless Lasagna December 20 2014

    Low Carb Triple Cheese Meatless LasagnaServes 6

    2 bags Skinny Dip 0 Carb Lasagna Noodles
    2 cups shredded mozzarella cheese
    1 cup fat free ricotta or low fat cottage cheese
    1/2 cup grated Parmesan cheese
    2 cups Hunts No-Sugar Added Pasta Sauce
    1 tablespoon chopped fresh parsley (optional)
    1 teaspoon dried oregano leaves
    1/8 teaspoon pepper

    Heat oven to 350 F. Rinse lasagna noodles and dab dry with paper towels. Coat 9x9" baking pan with cooking spray. Mix ricotta, 1/4 cup Parmesan, parsley, oregano and pepper in a bowl.

    Layer the lasagna as follows:

    • Spread 1/2 cup pasta sauce in pan bottom and cover with noodles 
    • Sprinkle with 1 cup mozzarella cheese
    • Spread with 3/4 cup pasta sauce and cover with noodles
    • Spread again with 1/2 cup pasta sauce and cover with noodles
    • Spread ricotta mixture over noodles 
    • Spread with 3/4 cup pasta sauce
    • Sprinkle with 1/4 cup Parmesan and 1 cup mozzarella
    Cover and bake 50 minutes. Let stand 10 minutes before cutting in 6 slices.

    Tip: Make cottage cheese creamy by whipping in a mini food processor for 1 minute.

    Nutrition Per Serving
    (using ricotta cheese)
    .
    Calories: 164     Carbs: 8 grams     Protein: 15 grams
    Fat: 8 grams     Sodium: 787 mg     WW Points Plus: 4
    .

    Baked Meatball Pasta Casserole December 20 2014

    Baked Meatball Pasta CasseroleServes 8

    4 bags Skinny Dip Macaroni, or any shape
    16 Johnsonville frozen Homestyle Italian Meatballs
    1 1/2 cups no-sugar added pasta sauce
    2 cups shredded part skim mozzarella
    1/2 cup grated Parmesan cheese
    10 oz can condensed Cheddar cheese soup
    1 egg, lightly beaten 
    1 cup diced bell pepper
    1 cup sliced fresh mushrooms
    1/2 cup diced onion
    1 teaspoon dried Italian seasoning
    1/2 teaspoon garlic powder
    1/4 teaspoon pepper

    Delicious and so satisfying! Calories and carbs are on the higher side, but that's due to the meatballs (mini meals by themselves), pasta sauce and cheese soup. Preheat oven to 350 F. Coat 9x13" baking pan with cooking spray. Drain and rinse macaroni.

    In a large bowl mix together spaghetti sauce, soup, 1 cup mozzarella, Parmesan and egg. Stir in macaroni, bell pepper, mushrooms, onions, Italian seasoning, garlic powder and pepper.

    Add meatballs and turn to coat with sauce. Pour into baking pan and cover with foil. Bake 30 minutes. Remove foil and sprinkle with 1 cup mozzarella. Bake uncovered 15 minutes. Let sit 5 minutes before serving.
    .
    Nutrition Per Serving
    (includes 2 meatballs per serving)
    .
    Calories: 311     Carbs: 10 grams     Protein: 18 grams
    Fat: 24 grams     Sodium: 1148 mg     WW Points Plus: 9
    .

    Low Carb Dan Dan Noodles December 19 2014

    Low Carb Dan Dan NoodlesServes 6

    3 bags Skinny Dip Fettuccini
    1 lb roll spicy pork sausage
    3/4 cup low sodium chicken stock
    1 tablespoon grated raw ginger
    1 tablespoon tahini paste
    2 tablespoons red wine vinegar
    2 tablespoons chili oil
    2 tablespoons low sodium soy sauce
    1 teaspoon sugar (optional)
    1 teaspoon Szechuan peppercorns
    2 tablespoons chopped peanuts 
    3 green onions, thinly sliced (divide white and green parts)

    Grind peppercorns with a mortar and pestle. Rinse noodles, drain and microwave 2 minutes. Drizzle with 1 tablespoon chili oil and toss to coat; let sit. Add pork to nonstick stir fry skillet over high heat. Sprinkle with pepper and cook until half pink. Add ginger and white part of onion. Cook until pork starts to brown.

    Stir in chicken stock, chili oil, vinegar, soy sauce, tahini and peppercorns. Sprinkle with sugar, bring to a boil and simmer until the sauce thickens, 7-10 minutes. Add noodles and toss to mix. Transfer to bowls and garnish with peanuts and green onion. Serve immediately.
    .
    Nutrition Per Serving
    .
    Calories: 232     Carbs: 3 grams     Protein: 12 grams
    Fat: 19 grams    Sodium: 552 mg    WW Points Plus: 6
    .

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