Recipes

Crockpot Sausage And Peppers November 21 2014

Crockpot Sausage and PeppersServes 10

4 bags Skinny Dip Fettuccini
1 lb sweet Italian sausage
1 lb spicy chicken sausage
16 oz can Hunts No Sugar Pasta Sauce
2 green bell peppers, sliced
1 red bell pepper, sliced
1 medium onion, chopped
3 cloves garlic, minced
1 envelope onion soup mix
1/2 cup water

Add all ingredients except sausage and noodles to a slow cooker.

Remove sausage from casings. Cook in a nonstick skillet until no longer pink. Slice and add to slow cooker. You can add sausage uncooked, but be sure to skim off fat before serving.

Cook on LOW for 6-8 hours. Stir in 3 bags rinsed and drained noodles. Cook 30 minutes and serve.
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Nutritional Breakdown
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Calories: 152     Carbs: 6 grams     Protein: 17 grams
Fat: 7 grams     Fiber: 2 grams     WW Points Plus: 4
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Mexican Green Chile Chicken Noodles November 17 2014

Mexcian Green Chile Chicken NoodlesServes 4

2 bags Skinny Dip Fettuccini
2 cups shredded rotisserie chicken
4 oz can chopped green chiles
1/2 cup frozen corn
1/4 cup chopped onion
1 clove garlic, minced
1/2 cup grated Parmesan cheese
1 cup water
1/4 cup light cream
green onions (optional)

In a nonstick skillet with lid add water, garlic, onion, corn and green chiles with liquid. Drain noodles and add to skillet. Cook 5 minutes, then stir in cream and cheese until smooth. Stir in chicken, cover and cook 10 minutes or until creamy and thickened. Serve topped with sliced green onion garnish.

Nutritional Breakdown

Calories: 223  Carbs: 7 grams     Protein: 29 grams
Fat: 9 grams     Fiber: 1 gram     WW Points Plus: 6
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Creamy Tomato Crockpot Chicken With Noodles November 15 2014

Creamy Tomato Crockpot Chicken With NoodlesServes 6

3 bags Skinny Dip Macaroni, or any shape
4 5-oz boneless chicken breasts
1 1/2 cups Classico Light Alfredo Sauce
1/2 cup shredded mozzarella cheese
1 1/2 cups canned diced tomatoes, drained
1 pkt El Paso Mexican Cooking Sauce Mix (gravy mix aisle)
3 cloves garlic, finely chopped
1 tablespoon cornstarch
1 tablespoon water
1 1/2 teaspoons dried basil leaves
1/2 teaspoon dried oregano leaves

Coat 4 qt crockpot with cooking spray. Season chicken with salt and pepper. Mix the Alfredo sauce, tomatoes, taco mix, garlic, basil and oregano in the crockpot. Add chicken.  Cover and cook on LOW for 6 hours. Add rinsed noodles 20 minutes before serving time.

In small bowl mix cornstarch and water and stir into the crockpot. Increase heat setting to HIGH. Cook uncovered 10 minutes. Arrange noodles and chicken on plates and top with mozzarella to melt.

Tip: Save carbs by skipping cornstarch (used to thicken the sauce)
 
Nutritional Breakdown
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Calories: 174     Carbs: 8 grams     Protein: 22 grams
Fat: 6 grams     Fiber: 1 gram     WW Points Plus: 4

Smothered Chicken Pasta Casserole November 15 2014

Smothered Chicken Pasta CasseroleServes 4

2 bags Skinny Dip Angel Hair, or any shape
4 5-oz boneless chicken breasts
10 oz can low fat cream of chicken soup
3/4 cup fat free cream
2 cups frozen broccoli florets or green beans, cut smaller
3 thin slices turkey bacon, diced
1/2 teaspoon salt
1/2 teaspoon smoked paprika

Preheat oven to 350 F. Coat 9x9" baking dish with cooking spray. Coat chicken with cooking spray. Season with garlic salt and pepper on all sides. Rinse noodles and let sit in the colander. Cook bacon and drain.

Cook chicken 10 minutes until golden brown. In a bowl mix soup, cream, salt and paprika.  Reserve 1/2 cup sauce. Stir in noodles and broccoli or green beans. Spoon mixture into pan and top with chicken. Drizzle reserved sauce over the top. Sprinkle crumbled bacon over sauce.

Cover and bake 20 minutes. Uncover and bake 15 minutes or until sauce bubbles. Let sit 5 minutes then serve.

Tip:  Leftover cubed Thanksgiving turkey would be perfect in this casserole!
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Nutritional Breakdown
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Calories: 195     Carbs: 9 grams     Protein: 29 grams
Fat: 5 grams     Fiber: 1 gram     WW Points Plus: 5

Homestyle Low Carb Chicken Noodle Soup November 14 2014

Homestyle Low Carb Chicken Noodle SoupServes 4

2 bags Skinny Dip Fettuccini, or any shape
2 6-oz chicken breasts, cubed
4 cups water
1 1/2 cups broccoli florets
2 small carrots, sliced
1/2 medium onion, diced
2 cloves garlic, minced
4 tablespoons shredded Parmesan cheese
4 teaspoons chicken broth powder
2 teaspoons oil
3/4 teaspoon dried Italian seasoning
1/4 teaspoon pepper

In a large saucepan heat oil. Add chicken and cook 5 minutes. Push chicken to the side and add garlic and onion. Cook 3 minutes until onion is soft. Stir in chicken carrots, broth, water, Italian seasoning and pepper. Bring to a boil and cook 5 minutes.

Stir in broccoli and rinsed noodles. Simmer 10 minutes until broccoli is barely tender. Ladle into soup bowls and top each with 1 tablespoon of Parmesan.

Nutritional Breakdown

Calories: 138     Carbs: 4 grams     Protein: 19 grams
Fat: 5 grams     Fiber: 2 grams     WW Points Plus: 3

Low Carb Kung Pao Chicken & Rice October 29 2014

Low Carb Kung Pao Chicken & RiceServes 6
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3 bags Skinny Dip Rice Pearls, or any noodle shape
1 lb boneless chicken breast, cubed
1/2 red bell pepper, julienned
2 green onions, green & white parts separated
1/4 cup cashews
1 tablespoon peanut oil
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Marinade
1 tablespoon rice wine
1 tablespoon soy sauce
1 teaspoon granulated Splenda
1/2 teaspoon salt
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Sauce
2 cloves garlic, minced
3/4 cup soy sauce
1/4 cup red wine
1/4 cup hoisin sauce
1/4 cup chicken broth
1/8 cup granulated Splenda
1 tablespoon sambal oelek (red chili paste in Asian aisle)
2 teaspoons cornstarch
1 teaspoon minced fresh ginger
1/4 teaspoon pepper

Cut green onions so green and white are separate and slice thin. Rinse Rice Pearls, drain and place in a bowl.

In a medium bowl mix rice wine, oil, soy sauce, salt and cornstarch. Add the chicken and refrigerate for 30 minutes. In a small bowl mix chicken broth and cornstarch. Add soy sauce, wine, hoisin, sambal olek, Splenda, garlic and ginger. Let sit.

Add peanut oil to a large skillet over high heat until almost smoking. Stir fry the bell pepper and the white part of the green onion for 5 minutes. Transfer to a plate. Return the skillet back to high heat, adding more peanut oil if needed. Add the chicken and stir fry for 5 minutes until golden brown.

Add the sauce and bring to a boil. Add peanuts. Cook until sauce is thickened and glossy about 7 minutes. Heat the Rice Pearls in the microwave for 1-2 minutes or until hot. Arrange on plates and spoon kung pao chicken over the top before garnishing with green onion.
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Nutritional Breakdown
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Calories: 169     Carbs: 11 grams     Protein: 18 grams
Fat: 6 grams     Fiber: 1 gram     WW Points Plus: 4

Diane's 3 Carb Chop Suey Soup October 29 2014

Diane's 3 Carb Chop Suey SoupServes 6

2 bags Skinny Dip Noodles, any shape, rinsed & drained
1 lb chicken breast or pork tenderloin, cubed
8 oz pkg chop suey vegetables (in the produce department)
1 cup bean sprouts
1 cup broccoli florets
6 cups chicken broth (or 6 cups water + 1/8 cup chicken broth granules)
1/4 cup light soy sauce
1 tablespoon grated fresh ginger (optional)
1 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Diane admits she hates to cook, so here her #1 go-to soup after a hectic Saturday. Coat a large saucepan with cooking spray. Coat diced chicken with cooking spray. Cook chicken in the saucepan until light brown while stirring. Add other ingredients and cook 15 minutes or until veggies are tender. Check seasonings and ladle into large soup bowls.

Nutritional Breakdown
(using chicken breast)
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Calories: 86     Carbs: 3 grams     Protein: 16 grams
Fat: 1 gram     Fiber: 2 grams     WW Points Plus: 2

Hot Mama Mexican Lasagna October 26 2014

Hot Mama Low Carb Mexican LasagnaServes 8

2 bags Skinny Dip Lasagna
1 1/4 cup red enchilada sauce
1 lb ground turkey breast
1/2 lb chorizo sausage
1 cup ricotta or Mexican soft cheese
3/4 cup shredded mozzarella
1/8 cup grated Parmesan
1/8 cup light sour cream
1 egg white, slightly beaten  
1/2 medium bell pepper, finely diced
1/4 cup chopped cilantro
2 jalapeno chiles, seeded & minced
3/4 cup diced red onion
2 garlic cloves, minced
3 teaspoons taco seasoning
1 teaspoon garlic salt
1/2 teaspoon pepper
chopped tomato & green onion (optional garnish)

If you like spicy food then you'll love this low carb lasagna -- it's hot, hot, hot!  Preheat oven to 350 F. Coat an 8x8" baking dish with cooking spray. Rinse and drain the no-carb lasagna noodles.

Brown turkey breast and chorizo in a nonstick skillet; drain well. Add onion, bell pepper, jalapeno, garlic, 2 teaspoons taco seasoning, 1/2 teaspoon garlic salt and pepper. Mix with meat and cook 5 minutes. Use it as is or blend in a food processor for a fine texture like Taco Bell meat.

In a bowl mix ricotta, Parmesan, sour cream, egg white, cilantro and 1/2 teaspoon garlic salt. Stir 1/2 teaspoon taco seasoning into the enchilada sauce.  Build your lasagna as follows:
 
  • Spread 1/4 cup enchilada sauce over the bottom of the pan
  • Cover with 1 layer lasagna noodles
  • Spread 1/3 enchilada sauce over the noodles
  • Spread 1/2 meat over the sauce
  • Spread 1/2 ricotta mixture over the meat
  • Repeat the layers two more times
  • Finish the top with a layer of noodles, sauce and mozzarella
Cover with foil and bake 40 minutes. Remove foil and bake 10 minutes or until cheese is melted. Garnish and let sit 5 minutes before cutting into eight 2x4"pieces.
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Nutritional Breakdown
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Calories: 178   Carbs: 5 grams     Protein: 19 grams
Fat: 9 grams     Fiber: 1 gram     WW Points Plus: 5
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Cheesy Rice Stuffed Acorn Squash October 23 2014

4 Points Cheesy Rice Stuffed Acorn SquashServes 2

1 bag Skinny Dip Rice Pearls
1 small acorn squash, halved lengthwise & seeded
1/4 10-oz pkg frozen chopped spinach, thawed & squeezed dry
1/4 onion, finely diced
1 clove garlic, minced
1/2 cup shredded lowfat Cheddar
2 tablespoons shredded lowfat Cheddar (topping)
1/2 cup lowfat milk
1 1/2 teaspoons flour
2 teaspoons butter
1/8 teaspoon ground nutmeg (optional)

Preheat oven to 425 F. Place rack in upper third position. Place squash in a microwave safe baking dish. Fill with 1" water. Season squash with salt and pepper. Place 1/2 teaspoon butter in each half. Cover with plastic wrap and poke with a fork to vent. Microwave on HIGH until tender, about 10 minutes. Chop spinach very fine.

Melt 1 teaspoon butter in a small nonstick skillet. Saute onion and garlic until softened. Add flour and cook 2 minutes while stirring. Whisk in milk, then simmer until thickened, about 3 minutes. Add 1/2 cup Cheddar and stir until melted. Add nutmeg, 1/4 teaspoon salt, 1/8 teaspoon pepper. Stir in the Rice Pearls and spinach.

Transfer squash to a rimmed baking sheet. Fill each half with the rice spinach mixture. Sprinkle each half with 1 tablespoon Cheddar. Bake until lightly browned, about 15 minutes then serve. 

Nutritional Breakdown
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Calories: 177     Carbs: 22 grams     Protein: 11 grams
Fat: 5 grams     Fiber: 4 grams     WW Points Plus: 4

Meatballs and Rice Veggie Skillet October 21 2014

Serves 4

2 bags Skinny Dip Rice Pearls
1/2 lb ground turkey breast
1/2 lb ground lite chicken sausage
1 carrot, cut into 2" strips
1 bell pepper, diced
2 green onions, sliced diagonally
2 cloves garlic, minced
1 cup chicken broth
1/4 cup light sour cream
2 teaspoons Worcestershire sauce (optional)
1 teaspoon seasoned salt
1/2 pepper

In a bowl add the ground meats. Sprinkle with 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper. Top with 1/4 cup sour cream and mix lightly. Form 16 mini meatballs.

Brown meatballs in a nonstick skillet; remove to a plate. Add garlic, green onion & bell pepper and cook on low for 1 minute. Stir in chicken broth and sour cream. Add carrots.

Rinse Rice Pearls and stir into skillet with 1/2 teaspoon seasoned salt and 1/4 teaspoon pepper. Add meatballs, spoon sauce over, cover and cook 10 minutes or until meatballs are cooked through.

Nutritional Breakdown
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Calories: 176    Carbs: 6 grams     Protein: 18 grams
Fat: 8 grams     Fiber: 1 gram      WW Points Plus: 4

Leftover Lovers Turkey Pasta Bake October 15 2014

Low Carb Turkey Pasta Bake Serves 4

2 bags Skinny Dip Noodles, any type
1 1/2 cups shredded leftover turkey or rotisserie chicken
1/2 pkg sliced mushrooms
1/2 medium onion, diced fine
1/2 cup frozen peas & carrots, not thawed
1 stalk celery, diced fine
1/4 cup chopped parsley
1 cup grated lowfat Cheddar
1/2 cup grated Parmesan
2 oz cream cheese, cubed
1/2 cup chicken broth
1/4 cup dry white wine
1 tablespoon fresh lemon juice
2 teaspoons flour
1 teaspoon grated lemon zest
2 teaspoons olive oil

Preheat oven to 375 F. Coat 9x9" baking dish with cooking spray. Rinse and drain noodles, let sit in the colander.

Heat oil in a nonstick skillet. Add mushrooms and cook until golden brown, transfer to a plate. Add onion and celery to skillet, season with salt and pepper then cook until tender crisp but not soft. Sprinkle flour over veggies and cook while stirring for 1 minute. Stir in wine and broth.  Simmer 3 minutes then remove from heat.

Add cream cheese, lemon zest, lemon juice and Parmesan to veggie mixture. Stir until cream cheese melts, then stir in turkey, noodles, peas, mushrooms and parsley. Season to taste and spoon into the baking dish. Sprinkle with Cheddar and cover with foil. Bake 20 minutes or until hot. Let sit 5 minutes then serve.

Nutritional Breakdown
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Calories: 268     Carbs: 6 grams     Protein: 30 grams
Fat: 14 grams     Fiber: 1 gram     WW Points Plus: 7

Homestyle Mac and Cheese Soup September 22 2014

Homestyle Mac Cheese SoupServes 4

2 bags Skinny Dip Macaroni Penne
3 cups chicken broth
1 cup light cream
1 1/2 cups shredded lowfat Cheddar cheese
1/3 cup grated Parmesan cheese
1 small carrot, chopped in 1" pieces
1 stalk celery, chopped in 1" pieces
1/4 small onion, chopped
3 tablespoons flour
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)

Rinse and drain macaroni, let sit. Add carrots, celery and onion to a food processor and chop until fine. Coat a saucepan with cooking spray. Add veggies and cook 5 minutes.

Add flour and cook 2 minutes. Gradually stir in broth and bring to a boil. Cook while stirring until thickened, about 6 minutes. Remove from heat. Add cream, cheeses, cayenne and macaroni. Stir until cheeses melt. Season with salt and black pepper to taste, then ladle into soup bowls.  

Tip: Lower the fat grams using fat free dairy -- but the carbs will be higher.

Nutritional Breakdown

Calories: 234     Carbs: 9 grams     Protein: 15 grams
Fat: 16 grams     Fiber: 1 gram     WW Points Plus: 6

 


Tequila Chipotle Chicken Noodles September 15 2014 1 Comment

Tequila Chipotle Chicken NoodlesServes 4

2 bags Skinny Dip Noodles, any shape
4 5-oz boneless chicken breasts
1/2 cup olive oil
1/4 cup heavy cream
1/8 cup tequila
1/8 cup fresh lime juice
2 teaspoons minced garlic
2 teaspoons Tabasco sauce
1 teaspoon Worcestershire sauce
1 teaspoon grated fresh ginger
1 teaspoon ground chipotle chile
1 teaspoon salt

A creamy decadent dish perfect to enjoy on special occasions!  In a resealable bag mix oil, garlic, tequila, lime juice, Tabasco sauce, Worcestershire, capers (optional), ginger, chile and salt. Reserve 1/3 cup for sauce.

Pound the chicken to 1/4" thick. Add chicken to the bag, squeeze out air and seal. Let marinate 30 minutes.

Rinse and dry fry the noodles in a nonstick skillet until they hiss. Remove to a mixing bowl. Boil reserve sauce until reduced to 1/4 cup. Whisk in cream, then add noodles and toss to coat. Cover to keep warm.

Coat nonstick skillet with cooking spray and cook chicken for 2 minutes on each side. Arrange noodles on plates, top with chicken and drizzle with any remaining sauce.  

Nutritional Breakdown
(assumes all sauce eaten)
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Calories: 337     Carbs: 2 grams     Protein: 29 grams
Fat: 22 grams     Fiber: 0 gram     WW Points Plus: 9

Ultimate Slow Cooker Beef Stroganoff August 30 2014 2 Comments

Ultimate Slow Cooker Beef StroganoffServes 6

3 bags Skinny Dip Rice Pearls or Noodles
2 lb boneless stew meat, fat trimmed & cubed
1 small onion, diced
1 cup sliced mushrooms
1/2 cup light sour cream
1 cup beef broth
1/3 cup water
1 tablespoon ketchup
1 tablespoon Worchestershire sauce
1 teaspoon cornstarch
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Place stew meat and onion in a small slow cooker. In a cup mix beef broth, ketchup, Worcestershire sauce, ketchup, garlic powder, salt and pepper. Pour over the meat.  Cover and cook 7-9 hours on low or 4-5 hours on high.
 
About 30 minutes before serving, combine cornstarch and water in a cup. Stir into the slow cooker and stir well so it doesn't get lumps. Stir in mushrooms.  Cook on high for 30 minutes. Stir in sour cream 5 minutes before serving. Serve over hot Skinny Dip Rice Pearls or Noodles.

Nutritional Breakdown

Calories: 207    Carbs: 4 grams    Protein: 27 grams
Fat: 9 grams     Fiber: 0 gram     WW Points Plus: 5

4 Carb Garlicky Zucchini Rice August 21 2014 1 Comment

4 Carb Garlicky Zucchini RiceServes 4

2 bags Skinny Dip Rice Pearls
3/4 cup chunky salsa
1 cup zucchini, seeded & diced
4 cloves garlic, minced
1/2 cup chicken broth or water
1 tablespoon diet margarine
1/2 teaspoon ground cumin
1/2 teaspoon seasoned salt
1/8 teaspoon pepper

Rinse the Rice Pearls, drain well and add to a mixing bowl. Stir in salsa and pepper. Melt the margarine in a large nonstick skillet. Add garlic & onion and cook 1 minute, then add zucchini, broth, cumin and salt. Stir in the Rice Pearls. Cook 10 minutes or until liquid is gone then serve.
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Nutritional Breakdown
Calories: 35     Carbs: 4 grams     Protein: 1 gram
Fat: 1 gram     Fiber: 1 gram     WW Points Plus: 1

5 Carb Tuna Macaroni Salad July 30 2014

5 Carb Tuna Macaroni Salad
Serves 4
 
2 bags Skinny Dip Penne Macaroni
5 oz can water pack tuna, drained & flaked
1/3 cup light mayonnaise
1 stalk celery, diced
1/2 cup frozen peas
1/8 cup minced onion
1/2 teaspoon dried dill (optional)
1/4 teaspoon pepper
paprika (garnish)

In a bowl stir together mayo, onion, dill and pepper.  Rinse and drain penne macaroni.  Pat dry with paper towels and stir into mayo.  Stir in peas and celery then chill 4+ hours or overnight.  Stir and sprinkle with paprika then serve.
 
Nutritional Breakdown
 
Calories: 123    Carbs: 5 grams    Protein: 12 grams
Fat: 6 grams     Fiber: 1 gram     WW Points Plus: 3

Crazy Good Mexican Chicken Pasta July 29 2014

Serves 6
 
3 bags Skinny Dip Noodles, any shape
1 lb boneless chicken breast, cubed
1 cup lowfat cream of chicken soup, undiluted
6 oz lowfat Velveeta cheese
3/4 cup chunky hot salsa
1/2 onion, diced fine
1/2 bell pepper, diced fine
1 small red hot pepper, minced 
2 tablespoons diet margarine
1/2 teaspoon garlic salt
1/2 teaspoon pepper
 
Heaven sent and seriously addictive!  Rinse and drain noodles; let sit.  Sprinkle chicken generously with garlic salt and pepper.
 
In a large nonstick skillet melt margarine and saute onion, bell pepper and hot pepper until softened.  Stir in soup and salsa until smooth.  Add cubed Velveeta, garlic salt and pepper.  Cook on low until Velveeta is melted.
  
Stir in chicken and noodles.  Cover and cook 15 minutes then serve.
 
Nutritional Breakdown
 
Calories: 185    Carbs: 9 grams    Protein: 20 grams
Fat: 7 grams     Fiber: 2 grams     WW Points Plus: 4

7 Carb Strawberry Cheese Fluff July 28 2014 1 Comment

Serves 6
 

3 oz sugar free Jello, any flavor 
1 cup lowfat cottage cheese
1/2 8-oz Cool Whip Lite, thawed
1/8 cup sugar free Torani strawberry syrup

By adding our no calorie Rice Pearls you make larger servings with no extra calories! Rinse the Rice Pearls, place in a mixing bowl and drizzle with syrup.  Place the cottage cheese and Jello in a Nutri Bullet or blender and whip until creamy. Add to the Rice Pearls and stir in the Cool Whip. Refrigerate 4+ hours to chill before serving.

Nutritional Breakdown

Calories: 95    Carbs: 7 grams    Protein: 12 grams
Fat: 2 grams     Fiber: 0 grams     WW Points Plus: 7

Gluten Free Low Carb Lasagna July 13 2014 2 Comments

 
Gluten Free Low Carb Lasagna
Serves 2
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1 bag Skinny Dip Lasagna (gluten free!)
1/2 lb extra lean ground beef
3 oz sliced low fat mozzarella 
1/2 cup low fat cottage cheese
1/8 cup grated fresh Parmesan
1/4 medium onion, chopped
1/2 cup canned mushrooms
1 clove garlic, minced
 
Preheat oven to 350 F.  Coat mini loaf pan with cooking spray.  Stir together cottage cheese and Parmesan in a small dish.  Cook ground beef, onion and garlic until cooked through; drain.  Stir in pasta sauce and mushrooms; let sit.
 
Spread 2 tablespoons meat sauce in the bottom of the loaf pan.  Then layer as follows:
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  • one layer lasagna noodles
  • 1/3 meat sauce
  • 1/3 cottage cheese
  • 1/3 mozzarella cut to fit
Repeat layers ending with mozzarella.  Cover with foil and bake 30 minutes or until hot and cheese is melted.  Let sit 5 minutes then serve. Delicious with our 0 Carb Garlic Bread.
 
Nutritional Breakdown
 
Calories: 197    Carbs: 13 grams    Protein: 18 grams
Fat: 8 grams     Fiber: 4 grams     WW Points Plus: 5

Mexicali Low Carb Pasta Salad June 24 2014

Low Carb Mexicali Pasta Salad
Serves 6
 
2 bags Skinny Dip Noodles, any shape
1/2 cup canned black beans, rinsed
1/2 cup canned corn & peppers, rinsed
1/2 cup chopped red bell pepper
1/4 cup finely chopped cilantro
4 oz can green chilies, drained
3 green onions, sliced thin diagonally
3/4 cup shredded Mexican cheese blend
2 tablespoons taco seasoning
1/2 teaspoon pepper
 
In a mixing bowl stir together salad dressing, taco seasoning and pepper.  Rinse noodles, drain well and chop into bite size pieces.  Stir into salad dressing mix, let sit for 15 minutes. Stir in veggies, beans and cheese.  Serve immediately or chill 4+ hours for cold pasta salad.
 
Tip:  Omit corn and beans to subtract 6 carbs per serving.
 
Nutritional Breakdown
 
Calories: 97    Carbs: 10 grams    Protein: 7 grams
Fat: 3 grams     Fiber: 2 grams     WW Points Plus: 2
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4 Carb Sausage Rice Pilaf June 14 2014

4 Carb Sausage Rice Pilaf
Serves 4
 
1/2 lb low fat sage sausage
1 1/2 cups shredded low fat Cheddar
1/2 cup finely diced bell pepper
1/2 cup finely diced celery
1/3 cup finely diced onion
1/4 cup sliced black olives
2 teaspoons chicken broth powder
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
chopped green onion (optional garnish)
 
Coat an 8x8" baking pan with cooking spray.  Drain and rinse the Rice Pearls.  Cook sausage in a skillet until no longer pink. Add to a mixing bowl. Drain fat leaving 1 tablespoon.
 
Add onion, celery and bell pepper to skillet.  Cook 5 minutes then stir in Rice Pearls.  Cook 5 minutes then add to the mixing bowl.  Add olives, chicken broth powder, poultry seasoning, salt and pepper.  Add 3/4 cup shredded cheese and stir to mix well.  
 
Spoon mixture into the baking pan.  Top with 3/4 cup shredded cheese.  Cover with foil and bake 30 minutes or cheese is melted.  Let sit 5 minutes, then serve.
 
Nutritional Breakdown
 
Calories: 196    Carbs: 4 grams    Protein: 18 grams
Fat: 12 grams     Fiber: 1 gram     WW Points Plus: 5
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Frijoles La Charra June 12 2014

Skinny Frijoles a la Charra
Serves 8
(our thanks to Carmen)
 
1 lb dry pinto beans
1/2 lb bacon, diced
12 oz can light beer
4 oz can sliced jalapenos, drained
5 cloves garlic, chopped
2 Roma tomatoes, diced
1 onion, diced
1/2 cup chopped cilantro
1 teaspoon salt
1/2 teaspoon pepper
 
Place beans in a slow cooker.  Cover with water by 2 inches.  Cover and cook 2 hours on HIGH or soak overnight.
 
Cook the bacon and onion for 10 minutes.  Drain fat and add to slow cooker with tomatoes, jalapeno, garlic, pepper and salt.  
 
Cook 4 hours on MEDIUM.  Mix in the beer and cilantro.  Cook 30 minutes and serve over Skinny Dip Rice Pearls with plenty of sauce.
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Nutritional Breakdown
 
Calories: 133    Carbs: 15 grams    Protein: 5 grams
Fat: 5 grams     Fiber: 4 grams     WW Points Plus: 3
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Easy Low Carb Chicken Lasagna June 12 2014 4 Comments

Serves 9
 
2 cups cooked shredded chicken
3 cups shredded low fat mozzarella
2 cups Classico Light Alfredo Sauce
dried oregano
garlic salt
 
Preheat oven to 350 F.  Rinse lasagna noodles and dry on paper towels.  Coat 8x8 baking pan with cooking spray.  Spread 1/2 cup sauce to cover the bottom of the pan. 
 
Layer #1:  Layer noodles to cover the bottom of the pan.  Layer 1/2 of the chicken over the noodles. Sprinkle with garlic salt and dried oregano.  Drizzle with 1/2 cup of Alfredo sauce.  Top with 1/3 of the mozzarella.
 
Layer #2:  Repeat above instructions above.  
 
Top:  Finish by layering with noodles then drizzling with 1/2 cup of sauce.  Top with 1/3 of the mozzarella.  Sprinkle with garlic salt.
 
Cover with foil and bake 30 minutes.  Remove foil and cook 10 minutes or until cheese is lightly golden.  Let sit 5 minutes, then cut into 9 pieces and serve.
 
Nutritional Breakdown
 
Calories: 197     Carbs: 5 grams     Protein: 20 grams
Fat: 11 grams     Fiber: 0 gram     WW Points Plus: 5
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Fast Sausage & Peppers Fettuccini May 31 2014

Low Carb Sausage Peppers and Fettuccini
Serves 4
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3/4 lb spicy low fat turkey sausage
1 medium bell pepper, chopped
1 small onion, chopped
2 tablespoons grated Parmesan
garlic salt and pepper to taste
 
Rinse and drain noodles, let sit.  Brown sausage in a nonstick skillet and remove to a bowl. Drain fat except 1 tablespoon.  Stir in onions, bell pepper and Parmesan to pan drippings.  Cook 3 minutes then stir in noodles.  Cook 5 minutes, then add sausage.  Cook until hot, then season and serve.
 
Tip:  Perfect with our 0 Carb Garlic Bread recipe!
 
Nutritional Breakdown
 
Calories: 149     Carbs: 3 grams     Protein: 19 grams
Fat: 7 grams     Fiber: 1 gram     WW Points Plus: 4
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