Recipes

Vanessa's Low Carb Shrimp Primavera March 25 2015

Vanessa's Low Carb Shrimp PrimaveraServes 2

1 bag No Carb Skinny Dip Noodles, any shape
3 oz small shrimp, cleaned
3/4 cup Classico Lite Alfredo Sauce
1/4 cup water
4 broccoli florets, cut in half
1/4 cup chopped yellow bell pepper
1/4 cup sliced carrot
1/8 cup chopped onion
2 cloves garlic, minced
2 tablespoons grated Parmesan
1/4 teaspoon black pepper

Rinse and drain noodles; let sit. Mix Alfredo sauce, Parmesan, water and pepper in a nonstick saucepan. Add veggies and cook covered for 3 minutes. Stir in noodles and cook 5 minutes, then add shrimp. Cook 3 minutes or until shrimp just start to curl. Serve immediately.

Nutrition Per Serving
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Calories: 134     Carbs: 9 grams     Protein: 13 grams
Fat: 5 grams     Sodium: 488 mg     WW Points Plus: 3
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Low Carb Pork Ragu Pasta March 22 2015

http://bit.ly/10YsNYdServes 4
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2 bags No Carb Skinny Dip Noodles, any shape
1 1/2 cups shredded leftover pork roast
1 1/2 cups no-sugar added pasta sauce
1 cup low sodium chicken broth
1/2 cup dry red wine
1/2 carrot, diced fine
1/2 onion, chopped fine
1/2 bell pepper, chopped fine
1 tablespoon minced garlic
1 tablespoon oil
1 teaspoon ground fennel seed
1 teaspoon dried poultry seasoning (not ground)
1/2 teaspoon pepper
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Rinse and drain noodles, let sit. Add oil to large nonstick skillet. Add garlic, bell pepper and carrot. Cook until soft, then add wine. Cook until reduced by half, then stir in chicken broth, pasta sauce and spices. Stir in shredded pork and noodles. Cover and cook 15 minutes. Season to taste and serve.
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Nutrition Per Serving
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Calories: 172     Carbs: 9 grams     Protein: 16 grams
Fat: 8 grams     Sodium: 581 mg     WW Points Plus: 4
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Spicy Fettuccini & Crispy Tofu, Mushrooms & Spinach March 20 2015 2 Comments

Spicy Fettuccini, Crispy Tofu, Mushrooms and Spinach with zero calorie Skinny Dip NoodlesServes 2
(recipe & photo courtesy of Dyan Price of Let's Talk Food)

1 bag Skinny Dip Noodles Fettuccini, or any shape
4 oz silken lite firm tofu
2 cups fresh baby spinach
1 cup sliced fresh mushrooms
1 tablespoon light soy sauce
2 teaspoons olive oil
1 teaspoon ground ginger
1 teaspoon dried cilantro leaves 
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We love creative recipes from our customers and we think Dyan's is a real winner!  Easy to make, low calorie and vegetarian friendly.  Rinse and drain noodles; let sit.  Drain tofu on paper towels, then cube.

Add 1 teaspoon oil to a large nonstick skillet wok over high heat. Add mushrooms and stir fry 1 minute or until golden brown. Add spinach and cook 1 minute until wilted.  Add soy sauce, ginger and cilantro, then add noodles. Toss and cook 1-2 minutes until hot. Transfer to a plate and cover to keep warm.
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Add 1 teaspoon oil to skillet wok. When it's hot add tofu and cook until crispy, flipping occasionally. Add to noodles mixture and serve immediately.
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Nutrition Per Serving 
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Calories: 88     Carbs: 4 grams     Protein: 7 grams
Fat: 5 grams     Sodium: 319 mg     WW Points Plus: 2
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Low Carb Hot & Sour Soup February 22 2015

Low Carb Hot Sour Soup with Skinny Dip NoodlesServes 4

1 bag Skinny Dip 0 Calorie Angel Hair Pasta
3 oz boneless pork chops, cut into 2" matchstick strips
4 oz silken light firm tofu, sliced into 1" ribbons
3 cups Swanson Chinese Hot & Sour Broth (in soup aisle)
1 egg, beaten
1 cup sliced raw mushrooms (dried & soaked preferred)
1/4 cup sliced canned bamboo shoots
1 jalapeno pepper, seeded & minced  (optional)
1 green onion, thinly sliced
2 cloves garlic, minced
1 tablespoon cornstarch
2 tablespoons cold water
1/8 teaspoon white pepper (optional, but worth it)

Stir cornstarch and water in a mug until smooth. Add broth, cornstarch mixture, mushrooms, bamboo shoots, jalapeno, garlic and white pepper.  Bring to a boil while stirring. Stir in rinsed noodles, then pork and tofu. Cook 3 minutes. Pour in egg while stirring in a clockwise direction. Cook 1 minute then garnish with green onion.
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Nutrition Per Serving
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Calories: 87     Carbs: 5 grams     Protein: 10 grams
Fat: 3 grams     Sodium: 429 mg     WW Points Plus: 2


Mom's 8 Carb Chicken Noodle Dinner February 18 2015 1 Comment

Mom's 8 Carb Chicken Noodle DinnerServes 8

4 bags Skinny Dip 0 Carb Noodles, any shape
4 5-oz chicken breasts
10 oz bag frozen broccoli florets, thawed
10 oz can lowfat cream chicken soup
1 cup grated Parmesan
3/4 cup lowfat milk
6 oz fat free plain Greek yogurt
1/4 cup lite mayonnaise
2 tablespoons flour
1/2 teaspoon onion salt
1/4 teaspoon pepper
1 1/2 cups cornflakes, crushed (optional)
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A classic family casserole perfect for turkey leftovers or a rotisserie chicken! Thanks to zero carb Skinny Dip Noodles the carbs are slashed compared to traditional noodles. Make 2 8x8" pans and freeze one for later. 

Preheat oven to 350 F. Coat 9x13" baking pan (or 2 8x8" baking pans) with cooking spray. Rinse noodles, drain well and chop smaller. Stir together cornflakes and 1/2 cup Parmesan. Bring a skillet of water to a boil, add chicken and cook 10 minutes. Remove to a cutting board then cut into 1" cubes.

In a large nonstick saucepan whisk together milk, flour, onion salt and pepper. Bring to a boil for 1 minute, stirring constantly and remove from heat. Whisk in mayo, yogurt, mushroom soup and 1/2 cup Parmesan. Stir in noodles, chicken and broccoli and pour into the baking pan. Cover with cornflake Parmesan topping.

Bake uncovered 30 minutes or until hot and bubbly. Let sit 5 minutes then serve.

Nutrition Per Serving
(without cornflake topping) 
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Calories: 182     Carbs: 8 grams     Protein: 22 grams
Fat: 7 grams     Sodium: 346 mg     WW Points Plus: 4
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(with Skinny Dip Noodles and cornflake topping)
Calories: 208     Carbs: 13 grams     Protein: 23 grams
Fat: 7 grams     Sodium: 652 mg     WW Points Plus: 4
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(with regular noodles and cornflake topping)
Calories: 323     Carbs: 33 grams     Protein: 27 grams
Fat: 9 grams     Sodium: 794 mg     WW Points Plus: 8


Low Carb Angel Hair Chicken Piccata February 16 2015 2 Comments

Low Carb Angel Hair Chicken Piccata with Skinny Dip NoodlesServes 2
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2 bags Skinny Dip Noodles No Carb Angel Hair
2 4-oz boneless chicken breasts
1/4 cup white wine
1/8 cup lemon juice
2 tablespoons I Can't Believe It's Not Butter Light
1 tablespoon minced shallot (garlic is OK)
1 tablespoon capers, drained (in pickle aisle)
1 tablespoon chopped parsley

Rinse and drain noodles; let sit. Coat chicken with cooking spray then sprinkle with salt and pepper on both sides. Heat small nonstick skillet and cook chicken until golden brown. Remove to a plate and keep warm.

Melt 1 tablespoon margarine and add shallot. Cook 30 seconds or until tender. Add lemon juice, wine and capers. Bring to a boil and cook until slightly reduced. Remove from heat, add 1 tablespoon margarine and stir until melted. Stir in parsley.

Add noodles to the skillet and toss to coat with sauce. Arrange noodles on plate. Slice chicken, arrange on noodles and drizzle with remaining sauce.
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Nutrition Per Serving
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Calories: 176     Carbs: 4 grams      Protein: 24 grams
Fat: 7 grams     Sodium: 429 mg     WW Points Plus: 4
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Skinny Dip Beef Lo Mein February 03 2015

Skinny Dip Low Carb Beef Lo MeinServes 4
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2 bags Skinny Dip 0 Carb Angel Hair
1/2 lb extra lean ground beef
1 1/2 cups raw broccoli florets
1/2 cup bean sprouts
1/2 cup sliced raw mushrooms (canned OK)
1/4 cup sliced water chestnuts, drained
1 small onion, halved & thinly sliced
2 garlic cloves, minced
2 tablespoons low sodium soy sauce
2 tablespoons oyster sauce 
1 teaspoon ground ginger
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In a nonstick skillet cook beef, onion and garlic until meat is no longer pink, drain fat. Stir in soy sauce, oyster sauce and ginger.  Stir in rinsed noodles and toss with sauce.  Add veggies on top of noodles, cover and cook 10 minutes or until broccoli is tender crisp.  Toss to mix everything and serve.
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Nutrition Per Serving
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Calories: 115     Carbs: 7 grams     Protein: 14 grams
Fat: 3 grams     Sodium: 521 mg     WW Points Plus: 3
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Homemade Albondigas Soup February 02 2015

Homemade Albondigas Soup With Skinny Dip NoodlesServes 6
(adapted from Jill's family recipe)

2 bags Skinny Dip Noodles, any shape
1 1/2 lbs extra lean ground beef
3 10-oz cans low sodium beef broth
3 cups water
1 egg white, lightly beaten
14 oz can low sodium diced tomatoes with chilies
12 oz can low sodium V-8 juice
6 mini corn on the cob
6 garlic cloves, cut in half & sliced thin
3 medium carrots, chopped
3 green onions, sliced
3 celery, sliced
2 green zucchini, sliced
2 poblano chilies, seeded & diced
1 purple onion, cut in half
1 tablespoon chili powder
1 teaspoon pepper
seasoned salt, garlic powder, pepper
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Drain and rinse noodles; let sit. Chop half of the onion for soup. Finely mince the other half for meatballs.  Place ground beef in a bowl. Add egg white and minced onion. Sprinkle generously with garlic powder, pepper and seasoned salt (omit if sodium sensitive). Mix and form 8 large or 16 mini meatballs.
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Add meatballs to a large stockpot. Cook until browned on all sides; drain fat. Add beef broth, V-8 juice, water, tomatoes, onion, garlic and spices. Simmer 30 minutes. Add noodles, carrots & corn and simmer 15 minutes. Add zucchini, poblano chilies & green onion and simmer 15 minutes (don't over cook or veggies will be mushy). Season to taste and serve.
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Nutrition Per Serving
(if you omit corn then subtract 10 carbs)
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Calories: 178     Carbs: 23 grams     Protein: 28 grams
Fat: 6 grams     Sodium: 198 mg     WW Points Plus: 6
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Tangy Texas Noodle Salad January 31 2015

http://bit.ly/MiniVarServes 4
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2 bags Skinny Dip Noodles, any shape
2 cups cubed cooked chicken
3/4 cup medium hot salsa
2 tablespoons Jif Natural Peanut Butter (it's lowest in carbs)
1 tablespoon honey
2 tablespoons orange juice
1 teaspoon low sodium soy sauce
1/4 teaspoon ground ginger
mixed salad (lettuce, red bell pepper, cilanto)
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Rinse the noodles and drain well; let sit. Heat all ingredients except chicken and noodles in a nonstick skillet until bubbling. Add noodles and chicken. Cook until hot and serve over salad.  Also good chilled for picnics and BBQs.
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Nutrition Per Serving
(not including mixed salad ingredients)
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Calories: 182    Carbs: 8 grams     Protein: 24 grams
Fat: 6 grams     Sodium: 520 mg     WW Points Plus: 5
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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" pan with cooking spray. Cut cream cheese into cubes.  Melt margarine in a saucepan. Stir in onion and garlic and cook until softened. Stir in cream cheese until melted.  Stir in Buffalo Wing Sauce and chicken. Spread some 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 and drizzle with half of ranch dressing 
  • Add a layer of noodles, remaining chicken and ranch dressing
  • Place a final layer of lasagna noodles and drizzle with 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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