Diabetic Chicken Fajita Pasta June 13 2015

Diabetic Chicken Fajita Pasta with Skinny Dip NoodlesServes 2
1 bag Skinny Dip 0 Carb Noodles, any shape
6 oz skinless chicken breast, cubed
1/2 bell pepper, sliced thin
1/4 red onion, sliced thin
1 Italian tomato, diced
2 cloves garlic, minced
1/3 cup chicken broth
1/3 cup heavy cream 
1/2 teaspoon sriracha sauce
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
Rinse and drain noodles; let sit. Coat a nonstick skillet with cooking spray. Coat chicken with cooking spray and sprinkle with pepper. Add onion, garlic and bell pepper to skillet. Cook 1 minute while stirring, then place on a plate. Add chicken broth, cream, sriracha, chili powder and cumin to skillet and stir until smooth. Add veggies back to skillet, then stir in chicken and noodles. Cover and cook 10 minutes. Season to taste and serve.
Nutrition Per Serving
Calories: 159     Carbs: 4 grams     Protein: 18 grams
Fat: 8 grams     Sodium: 227 mg     WW Points Plus: 3

2 Carb Cheesy Taco Pasta Casserole April 28 2015

Low Carb Pasta Taco Bake with Skinny Dip NoodlesServes 6

2 bags No Carb Skinny Dip Noodles, any shape
1 lb extra lean ground beef
1 pkg taco seasoning mix
3/4 cup water
1 1/2 cups shredded lowfat Mexican blend cheese
4 oz lite cream cheese, cubed
2 green onions, sliced thin diagonally
2 tablespoons sliced green onion (garnish)
1/2 teaspoon pepper

Preheat oven to 375 F. Coat a 8x8" baking dish with cooking spray. In a nonstick skillet** brown ground beef and drain. Rinse noodles, chop and add to pan. Stir in taco seasoning, water, onion and pepper.

Stir in cream cheese and 1 cup shredded cheese until melted. Spoon into baking dish. Top with remaining cheese and green onion. Bake uncovered 30 minutes. Let sit 5 minutes to firm up and serve.

Nutrition Per Serving

Calories: 185     Carbs: 2 grams     Protein: 24 grams
Fat: 9 grams     Sodium: 269 mg     WW Points Plus: 5

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
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.
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.
Nutrition Per Serving
(if you omit corn then subtract 10 carbs)
Calories: 178     Carbs: 23 grams     Protein: 28 grams
Fat: 6 grams     Sodium: 198 mg     WW Points Plus: 6

5 Carb Enchilada Pasta Ranch Casserole January 15 2015

5 Carb Enchilada Ranch Casserole from Skinny Dip NoodlesServes 4
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
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)
Heat oven to 375 F. Coat a 8x8" baking dish with cooking spray. Drain and rinse noodles, chop into smaller pieces and let sit.
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.
Nutrition Per Serving
Calories: 199     Carbs: 5 grams     Protein: 25 grams
Fat: 9 grams     Sodium: 819 mg     WW Points Plus: 5

Skinny Fried Rice With Chorizo January 13 2015

Skinny Fried Rice With Chorizo and Skinny Dip NoodlesServes 4
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.
Nutrition Per Serving
Calories: 80     Carbs: 4 grams     Protein: 7 grams
Fat: 4 grams     Sodium: 294 mg     WW Points Plus: 2

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)
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.
Nutrition Per Serving
(not including optional ingredients)
Calories: 192     Carbs: 6 grams     Protein: 24 grams
Fat: 8 grams    Sodium: 594 mg    WW Points Plus: 5

Southwest Low Carb Chili Mac November 21 2014

Southwest Low Carb Chili MacServes 4

2 bags Skinny Dip Noodles, any shape
1/2 lb extra lean ground beef
1/2 lb hot Italian sausage
1 cup canned diced tomatoes with juice
1/4 cup tomato paste
1/2 cup canned green chilies with juice
1/2 cup chopped bell pepper
1/2 cup diced onion
1 jalapeno, seeded & minced
1 tablespoon garlic, minced
1/2 cup shredded Cheddar cheese
3/4 cup water
1 1/2 tablespoons chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper

Rinse and drain noodles, let sit. Brown both meats in a large nonstick skillet, drain. Stir in onion, garlic, chilies, tomato, tomato paste and water. Stir in spices. Stir in Cheddar cheese. Stir in noodles and cover. Cook 20 minutes or until liquid has evaporated and serve.

Nutritional Breakdown
Calories: 212     Carbs: 10 grams     Protein: 25 grams
Fat: 8 grams     Fiber: 2 grams     WW Points Plus: 5

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

Creamy Tomato Crockpot Chicken With Noodles November 15 2014

Creamy Tomato Crockpot Chicken With NoodlesServes 6

3 bags Skinny Dip Noodles, 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
Calories: 174     Carbs: 8 grams     Protein: 22 grams
Fat: 6 grams     Fiber: 1 gram     WW Points Plus: 4

Hot Mama Mexican Lasagna October 26 2014

Hot Mama Low Carb Mexican LasagnaServes 4

2 bags Skinny Dip No Carb Lasagna
3/4 cup red enchilada sauce
3/4 lb ground turkey breast
1/4 lb chorizo sausage
1/2 cup ricotta or Mexican soft cheese
1/2 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
1 jalapeno chile, seeded & minced
1/4 cup diced red onion
2 garlic cloves, minced
2 teaspoons taco seasoning
1/2 teaspoon garlic salt
1/4 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 1/4 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 45 minutes. Remove foil and bake 10 minutes or until cheese is melted. Garnish and let sit 5 minutes before cutting into 4 pieces.
Nutrition Info Per Serving
Calories: 178   Carbs: 5 grams     Protein: 19 grams
Fat: 9 grams     Fiber: 1 gram     WW Points Plus: 5

Tequila Chipotle Chicken Noodles September 15 2014 1 Comment

Tequila Chipotle Chicken NoodlesServes 4

2 bags No Calorie 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
2 teaspoons Worcestershire sauce
2 teaspoons grated fresh ginger
1 teaspoon ground chipotle chile
1/2 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 chicken to 1/4" thick and add to the bag. Squeeze out air, seal and let marinate 30-60 minutes.

Rinse and dry frynoodles in a nonstick skillet until they hiss. Remove to a bowl. Boil reserve sauce until reduced to 1/4 cup. Whisk in cream, then stir in noodles. 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 sauce.  

Nutrition Per Serving
(assumes all sauce eaten)
Calories: 337     Carbs: 2 grams     Protein: 29 grams
Fat: 22 grams     Sodium: 721 grams     WW Points Plus: 9

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

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

Crockpot Cilantro Lime Chicken March 22 2014 2 Comments 8
6 6-oz boneless chicken breasts, no skin
16 oz jar chunky salsa
1 pkg taco seasoning mix
2 tablespoons fresh lime juice
4 tablespoons chopped cilantro
A terrific cooks-itself dinner with leftovers for tacos, burritos or soup!  Stir together salsa, taco seasoning, lime juice, spices and cilantro in a slow cooker (a programmable model makes it easy). Add chicken and spoon salsa over to coat completely. 
Cover and cook on HIGH for 4 hours or LOW for 8 hours.  Cook until chicken is very tender.  Shred chicken with 2 forks and serve over hot Skinny Dip Rice Pearls with a big ladle of sauce and serve.
Nutrition Info
(assumes all sauce is eaten)
Calories: 149    Carbs: 2 grams    Protein: 27 grams
Fat:  3 grams     Fiber:  0 gram     WW Points Plus: 3

4 Carb Fiery Fettuccini September 17 2013

4 Carb Fiery Fettuccini
Serves 4
(shared by Tiffany Delgado)
3/4 lb ground turkey sausage
3/4 cup canned chopped tomato
8 mushrooms, sliced
3 cloves garlic, minced
1/3 cup grated Parmesan 
1 teaspoon crushed red pepper flakes
1/2 teaspoon dried Italian seasoning
Drain and rinse noodles, let sit.  Cook sausage and garlic in a nonstick skillet.  When half cooked, stir in noodles and cook until no longer pink.  In a saucepan mix tomato sauce, mushrooms, tomato, red pepper flakes, Italian seasoning and Parmesan.  Cover and cook 10 minutes, then stir in sauce and cook until hot. Serve with our 0 Carb Garlic Bread!  
Nutritional Breakdown
Calories: 149     Carbs: 4 grams     Protein: 18 grams
Fat: 7 grams     Fiber: 1 gram     WW Points Plus: 4

Texas Low Carb Chili Mac Skillet July 29 2013 7 Comments

Serves 4
2 bags Skinny Dip Macaroni
1/2 lb extra lean ground beef
3 oz low fat cream cheese
1 cup shredded lowfat Cheddar cheese
1/2 cup spaghetti sauce
1/2 cup water
1/2 cup canned green chilies
2 garlic cloves, minced
1 pkt taco seasoning
Rinse and drain noodles.  Mix spaghetti sauce and taco mix in a mixing bowl.  Stir in noodles and let sit.  In a nonstick skillet cook beef and garlic until meat is no longer pink; drain fat. Stir in spaghetti sauce, Cheddar, chilis and cream cheese. Stir in noodles, cover and cook 10 minutes. Season to taste and let sit 3 minutes.  Garnish with chopped tomatoes and lettuce then serve..

Nutritional Breakdown
Calories:  149....Carbs:  5 grams....Protein:  16 grams
Fat:  7 grams     Fiber:  1 gram     WW Points Plus:  4

Crockpot Chicken Taco Stew April 30 2013 4 Comments

Crockpot Chicken Taco StewServes 8
1 lb boneless chicken breast, cubed
10 oz can diced tomatoes with green chiles
6 oz can red beans, rinsed
6 oz can black beans, rinsed
1 cup frozen corn, drained
1/2 medium onion, sliced thin
1 cup chunky salsa
1/2 cup chicken broth
1 cup 2 carb Michelob Lite Beer
1 pkg taco seasoning
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
sour cream (optional)
cilantro (optional)
Stir together salsa, beer, chicken broth, garlic powder, pepper and taco seasoning in a slow cooker.  Top with chicken, beans and veggies. Cover and cook on LOW for 4-6 hours. Rinse noodles or Rice Pearls under hot water, drain well and spoon into bowls.  Ladle stew over the top and serve.
Nutrition Ser Serving
(not including sour cream)
Calories:  100     Carbs:  8 grams     Protein:  13 grams 
Fat:  2 grams     Fiber:  4 grams     WW Points Plus:  2

Low Carb Taco Casserole March 23 2013 4 Comments

Low Carb Taco CasseroleServes 4
1 lb extra lean ground beef
1 cup shredded low fat Mexican blend cheese, divided
3/4 cup canned black soy beans, rinsed
4 oz can diced green chiles, drained
2 green onions, sliced thin
2 pieces roasted red bell peppers (in the pickle section)
1 jalapeno, sliced thin
1/4 cup water
3 tablespoons sour cream
1 tablespoon tomato paste
Preheat oven to 375 F. Coat 9x9” pan with cooking spray.  Rinse and drain rice pearls.  Dice bell peppers. Cook ground beef then add to a bowl with all ingredients except jalapeno and half of the cheese.  Spoon into pan, top with remaining cheese and jalapeno and cover with foil. Bake 40 minutes then rest 5 minutes to firm up.
Tip:  Black soy beans look like regular beans but with 50% less carbs + extra protein!
Nutrition Per Serving
Calories: 217     Carb: 6 grams      Protein: 28 grams
Fat: 9 grams     Sodium: 351 mg     WW Points Plus: 5

Spicy Mexican Lasagna March 09 2013 6 Comments

Low Carb LasagnaServes 2
1/2 lb ground turkey breast
1 cup cottage cheese or Mexican cotija cheese 
1 egg, lightly beaten
3/4 cup green salsa or taco sauce
1/3 cup shredded mozzarella
2 tablespoons canned diced jalapeno
1/4 cup lite sour cream
1/2 teaspoon ground cumin
1/4 teaspoon pepper
Preheat oven to 350 F.  Coat a mini loaf pan with cooking spray or use a silicione loaf pan that can be reheated in the microwave.
Cook turkey with jalapeno in a nonstick skillet until no longer pink.  Break up with a spatula into small pieces.  Mix salsa, sour cream and pepper in a bowl.  Mix cottage cheese and egg in a bowl.  
Layer the lasagna in the loaf pan as follows:
  • 1 noodle
  • 1/2 turkey mixture
  • 1/3 salsa mixture
  • 1/2 cottage cheese
End with 1/3 salsa mixture then top with mozzarella.  Bake 30 minutes or until hot and cheese is melted.  Let sit 5 minutes to firm up before slicing in half and serving.  Get our lasagna noodles in our Variety Pak.
Tip:  Choose low sodium cheeses if you're salt sensitive.
Nutritional Breakdown
Calories:  292.....Carbs:  8 grams.....Protein:  37 grams......Fat:  11 grams
Fiber:  0 gram.....Potassium:  339 mg.....Sodium: 1265 mg

Slow Cooker Mexican Beef Stew September 18 2012 2 Comments

Mexican Beef StewServes 4
1 bag Skinny Dip Rice Pearls, or any shape
1 lb beef stew meat, trimmed of all fat & cubed
1 cup canned petite diced tomatoes
2/3 cup canned corn with red peppers, drained
1/2 cup canned black beans, drained & rinsed
1/2 medium onion, diced fine
1/2 pkg taco seasoning mix
1/2 teaspoon chili powder
In 4-quart slow cooker add beef, tomatoes, onions and chili powder.  Cover and cook on LOW for 6 hours.  Stir in taco seasoning mix, black beans, corn and rice pearls. Cover and cook on HIGH 15-30 minutes longer or until thickened, then serve.
Nutritional Breakdown
Calories:  272.....Carbs:  13 grams.....Protein:  23 grams......Fat:  14 grams
Fiber:  3 grams.....Potassium:  374 mg.....Sodium: 921 mg

Pork Chops Veracruzana June 11 2012 1 Comment

Pork VeracruzanaServes 2
1 bag Skinny Dip Noodles, any shape
2 4-oz boneless pork chops, trimmed
1 cup jarred salsa
1/2 small onion, thinly sliced
1 jalapeno, seeded & minced
1 teaspoon oil
1/4 teaspoon sugar  
1/8 teaspoon dried red pepper flakes
garlic powder & pepper to taste
Generously season pork  with garlic salt and pepper.  In a small bowl stir together salsa, pepper flakes and sugar. In a small bowl add onion, drizzle with oil and toss to coat.
Heat small nonstick skillet. Spread onion slices across the bottom of the pan.  Place pork on top, drizzle with salsa and sprinkle with jalapenos.
Cover and cook 20-30 minutes or until very tender.  Serve over noodles or add noodles to the sauce during the last 5 minutes.  
Tip:  The sugar gently balances the acid in the salsa for only 1/2 carb per serving.
Nutritional Breakdown
Calories:  134.....Carbs:  6 grams.....Protein:  14 grams......Fat:  5 grams
Fiber:  1 grams.....Potassium:  261 mg.....Sodium: 739 mg

Tex Mex Steak Fajitas May 26 2012 2 Comments

Tex Mex Steak FajitasServes 4
1 lb flank steak, cut in cubes
1 bag Skinny Dip Rice Pearls
1 pkg taco seasoning
1/2 cup medium hot salsa
1 small bell pepper, sliced
1/2 small onion, chopped
1/4 cup chopped cilantro
2 cloves garlic, minced
1 jalapeno, minced
2 tablespoons soy sauce
1 tablespoon oil
Stir together salsa and taco seasoning in a medium bowl.  Stir in noodles and let sit.  Add beef strips to a small bowl.  Drizzle with soy sauce, toss and let sit. Heat oil in a large nonstick skillet over medium high heat.  Add veggies and cook while stir frying 5 minutes.  Push veggies to the side. Add steak and stir fry 5 minutes.  Season over 0 carb Skinny Dip Rice Pearls or in lettuce leaves to make healthy fajita wraps.
Nutritional Background
Calories:  198.....Carbs: 3 grams.....Protein: 26 grams.....Fat: 9 grams
Fiber: 1 grams.....Potassium: 427 mg.....Sodium: 361 mg

Carne Asada Pasta Salad May 16 2012 3 Comments

Carne Asada Pasta SaladServes 4
(graciously submitted by Gracie Ortiz)
2 bags Skinny Dip Fettuccini, or any shape
3/4 lb marinated skirt steak (carne asada type)
1/2 onion, sliced into thick rings
1 green onion, sliced diagonally
2 tablespoons honey teriyaki marinade
1 tablespoon lite soy sauce
garlic powder & pepper
Drain, rinse and add noodles to a medium bowl.  Add 1 tablespoon each teriyaki sauce and soy sauce.  Sprinkle with garlic powder and pepper.  Toss to coat noodles and let sit.  Pound out steak to 1/2" and sprinkle with garlic powder and pepper.
Preheat an outdoor grill or indoor broiler to medium high.  Brush steak with 1 tablespoon teriyaki sauce.  Grill on each side 5-7 minutes.  Let sit 5 minutes while grilling onion slices 5 minutes.  
Slice steak thinly across the grain. Add juices to noodles. Chop the grilled onion, toss with noodles and heat in the microwave. Add to a serving bowl and top with steak & green onions before serving.
Nutritional Breakdown
Calories: 139.....Carbs:  3 grams.....Protein: 21 grams......Fat:  4 grams
Fiber:  1 grams.....Potassium:  304 mg.....Sodium: 469 mg

Instant Mexican Fideo Soup April 29 2012 3 Comments

Instant Mexican Fideo SoupServes 2

1 bag Skinny Dip Angel Hair, chopped
4 cups low sodium chicken stock
2 tablespoons minced onion
1 clove garlic, minced
2 cubes tomato bouillon
1 tablespoon oil
1 teaspoon ground cumin or taco seasoning
chopped cilantro (garnish)

Heat oil in a large saucepan.  Add onion & garlic and cook 1 minute.  Stir in chicken stock, cumin and bouillon cubes.  Cook 5 minutes, add noodles and simmer 5 minutes. Season and garnish with cilantro before serving.

Nutrition Background Per Serving
Calories:  76     Carbs: 2 grams     Protein: 0 grams
Fat: 1 gram     Sodium: 171 mg     WW Points Plus: 0

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