Recipes

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
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Crockpot Cilantro Lime Chicken March 22 2014 2 Comments

http://bit.ly/10YsNYdServes 8
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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
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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. 
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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.
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Nutrition Info
(assumes all sauce is eaten)
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Calories: 149    Carbs: 2 grams    Protein: 27 grams
Fat:  3 grams     Fiber:  0 gram     WW Points Plus: 3
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4 Carb Fiery Fettuccini September 17 2013

4 Carb Fiery Fettuccini
Serves 4
(shared by Tiffany Delgado)
 
3/4 lb ground turkey sausage
2/3 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
 
In a saucepan stir together Walden Farms sauce, chopped tomato, mushrooms, red pepper flakes, Italian seasoning and Parmesan.  Cover and cook 15 minutes or until desired consistency.
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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.
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Pour sauce into skillet with noodles and sausage. Stir together and cook 5 minutes to mix flavors. 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
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Skinny Dip Low Carb Enchiladas August 06 2013

Low Carb Skinny Dip Enchiladas With Egg Crepes

  • Serves 4

1 bag Skinny Dip Rice Pearls
3/4 lb extra lean ground beef
2 oz Velveeta Cheese, cubed
3 oz shredded low fat Cheddar cheese
3/4 cup enchilada sauce
1/2 cup red salsa
1 minced jalapeno or 1/4 cup minced bell pepper
4 corn tortillas OR
4 egg crepes (less carbs with 1 egg & 3 egg whites) 
  
optional toppings
shredded lettuce, chopped tomato, sliced black olives, minced jalapeno, diced onion
 
Preheat oven to 350 F. Coat a 9x9" baking pan with cooking spray. Drain and rinse rice pearls. Drain again and dab very well with paper towels to dry. Spoon into a bowl and stir in 1 tablespoon each salsa and enchilada sauce, let sit 10 minutes.
 
Heat large nonstick skillet over medium heat until hot. Add ground beef and cook until no longer pink, about 10 minutes. Drain fat and return to skillet. Stir in salsa, rice pearls, jalapeno and Velveeta. Cook on low until cheese is melted, about 2 minutes. 
 
Spoon 1/4 of the beef mixture down center of each tortilla or egg crepe leaving 1 1/2" border at the bottom. Fold up burrito style and place seam side down in the baking pan. Drizzle enchilada sauce over the top and sprinkle with Cheddar. Bake 15 minutes or until melted..

Nutritional Breakdown Per Enchilada
(made with tortillas & no optional toppings)
 
Calories: 259     Carbs: 15 grams     Protein: 25 grams     Fat: 10 grams
Fiber: 2 grams     Sodium: 724 mg     WW Points Plus: 6
 
(made with egg crepes & no optional toppings)

Calories: 213     Carbs: 5 grams     Protein: 28 grams     Fat: 9 grams
Fiber: 1 gram     Sodium: 772 mg     WW Points Plus: 3


Low Carb Chili Mac Skillet July 29 2013 7 Comments

Serves 4
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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 chilis
2 garlic cloves, minced
1 pkt taco seasoning
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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
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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 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, heat in the microwave 1 minute and spoon into bowls.  Ladle stew over the top and serve.
 
Nutritional Breakdown
(not including sour cream)
 
Calories:  100     Carbs:  8 grams     Protein:  13 grams 
Fat:  2 grams     Fiber:  4 grams     WW Points Plus:  2
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Low Carb Taco Casserole March 23 2013 4 Comments

Low Carb Taco CasseroleServes 4
 
1 lb extra lean ground beef
3/4 cup shredded Mexican blend cheese
3/4 cup canned black soy beans, rinsed
4 oz can diced green chiles 
1/4 cup roasted red peppers
2 green onions, chopped
1 jalapeno, sliced thin
1/3 cup water
3 tablespoons sour cream
1 tablespoon tomato paste
 
Preheat oven to 350 F.  Treat an 9x9” baking dish with cooking spray.  Rinse and drain the rice pearls.
 
Brown ground beef in a nonstick skillet. Drain fat and spoon into a bowl.  Diced the roasted red pepper.  Stir in everything except jalapenos and cheese.  
 
Spoon into baking dish and top with cheese.  Arrange jalapeno slices on top and cover with foil.  Bake 30 minutes and let sit 5 minutes before serving.
 
Tip:  Black soy beans look like regular beans but with 50% less carbs + extra protein!
 
Nutrition Per Serving
 
Calories: 222     Carb: 6 grams     Protein: 28 grams   Fat: 9 grams
Fiber: 3 grams     Potassium:  508  mg    Sodium:  351 mg

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 
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
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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
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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.
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Heat small nonstick skillet. Spread onion slices across the bottom of the pan.  Place pork on top, drizzle with salsa and sprinkle with jalapenos.
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Cover and cook 20-30 minutes or until very tender.  Serve over noodles or add noodles to the sauce during the last 5 minutes.  
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Tip:  The sugar gently balances the acid in the salsa for only 1/2 carb per serving.
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Nutritional Breakdown
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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
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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
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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.
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Nutritional Background
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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)
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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
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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.
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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.  
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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.
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Nutritional Breakdown
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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
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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)
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Heat oil in a large saucepan over medium heat.  Add onion & garlic and cook 1 minute.  Stir in chicken stock, cumin and bouillon cubes.  Cook 5 minutes, add noodles and simmer 3 minutes. Season with salt & pepper and garnish with cilantro before serving.
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Nutritional Background
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Calories:  76.....Carbs: 2 grams.....Protein: 0 grams.....Fat: 1 grams
Fiber: 0 grams.....Potassium: 364 mg.....Sodium: 171 mg

Simple Spanish Rice January 23 2012 2 Comments

Simple Spanish RiceServes 4
 
2 bags Skinny Dip Rice Pearls, or any shape chopped
1/2 cup salsa
1/4 cup chicken broth or water
1/4 small onion, chopped fine
1/4 medium bell pepper, chopped fine
1 clove garlic, minced
2 teaspoons vegetable oil
1/2 teaspoon chili powder
 
Drain and rinse rice pearls or chopped noodles.  Add to a small bowl and stir in salsa and chili powder, let sit 5 minutes.
 
In a small nonstick skillet heat oil on medium and saute garlic for 1 minute.  Add onion & bell pepper and cook 5 minutes.  
 
Add chicken broth to skillet then stir in rice pearls. Stir and cook over medium high heat until extra liquid is gone, then taste and season as desired before serving.
 
Tip:  If you're a seafood fan you MUST add a small can of baby shrimp!
 
Nutritional Breakdown
 
Calories:  42.....Carbs:  2 grams.....Protein:  1 grams......Fat:  2 grams
Fiber:  1 grams.....Potassium:  32 mg.....Sodium: 179 mg

Skinny Beef & Rice Enchiladas January 05 2012 8 Comments

Beef & Rice BurritosServes 4
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1 bag Skinny Dip Rice Pearls
3/4 lb extra lean ground beef
3 oz Velveeta cheese, cut up
2 oz shredded low fat Cheddar cheese
2/3 cup La Victoria Enchilada Sauce
1/2 cup chunky salsa
1 green onion, sliced thin diagonally
4 corn tortillas OR
4 egg crepes (less carbs with 1 egg & 3 egg whites) 
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optional toppings
shredded lettuce, chopped tomato, sliced black olives, minced jalapeno, diced onion
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Preheat oven to 350 F.  Coat a 9x9" baking pan with cooking spray. Drain and rinse rice pearls.  Drain again and dab very well with paper towels to dry.  Spoon into a bowl and stir in 1 tablespoon each salsa and enchilada sauce, let sit 10 minutes.
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Heat large nonstick skillet over medium heat until hot. Add ground beef and cook until no longer pink, about 10 minutes. Drain fat and return to skillet.  Stir in salsa, rice pearls, green onion and Velveeta.  Cook on low until cheese is melted, about 2 minutes.  
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Spoon 1/4 of the beef mixture down center of each tortilla or egg crepe leaving 1 1/2" border at the bottom. Fold up burrito style and place seam side down in the baking pan.  Drizzle enchilada sauce over the top and sprinkle with Cheddar.  Cover with foil and bake 15 minutes or until melted..

Nutritional Breakdown
(with tortillas & no optional toppings)

Calories:  259.....Carbs:  15 grams.....Protein:  25 grams.....Fat:  10 grams
Fiber:  2 grams.....Sodium:  724 mg.....Potassium:  325 mg .
(with egg crepes & no optional toppings) .

Calories:  239.....Carbs:  5 grams.....Protein:  28 grams.....Fat:  11 grams
Fiber:  1 gram.....Sodium:  772 mg.....Potassium:  338 mg


Kristi's Mexican Spaghetti & Cheese November 10 2011 9 Comments



Spicy Stuffed Peppers Soup October 29 2011 5 Comments

Stuffed Bell Peppers SoupServes 4

1 lb extra lean ground beef
1 bag Skinny Dip Rice Pearls
3 cups water
1 cup no-sugar added spaghetti sauce
3/4 cup canned diced tomatoes, undrained
1 cup chopped bell peppers
1 stalk celery, sliced thin
4 cloves garlic, minced
1/2 medium onion, chopped
2 teaspoons packed brown sugar
1 tablespoon beef broth granules
1 teaspoon salt
1/2 teaspoon pepper

In a stock pan cook beef over medium heat until no longer pink; drain fat. Stir in remaining ingredients except rice pearls.  Bring to a boil, then reduce heat, cover and simmer for 30 minutes or until peppers are tender.  Drain and rinse rice pearls then add to saucepan and cook 5 minutes.

Nutritional Breakdown

Calories:  186.....Carbs:  10 grams.....Protein:  23 grams.....Fat:  6 grams

Hot Tamale Peachy Pork & Rice October 22 2011 2 Comments

Hot Tamale Peachy Pork & RiceServes 4
 
2 bag Skinny Dip Rice Pearls
1 lb boneless pork loin, cubed
1 pkg taco seasoning mix
2/3 cup salsa
2 tablespoons peach jam
2 tablespoons water
1 tablespoon oil
 
Add pork to a medium mixing bowl, add oil and taco seasoning and toss to coat evenly.  Let sit.   Heat a nonstick skillet over medium heat and add pork.  Stir in salsa and peach jam. Cover and simmer for 10 minutes.  Serve with juices over hot Skinny Dip Rice Pearls.

Nutrition Breakdown
 
Calories:  196.....Carbs:  8 grams.....Protein:  23 grams.....Fat:  7 grams

Skinny Mexican Rice September 26 2011 3 Comments

Skinny Mexican RiceServes 2
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1 bag Skinny Dip Rice Pearls
1/3 cup spicy salsa
1 slice low fat American cheese, cut in half
2 tablespoons chopped cilantro  
1 jalapeno pepper, finely minced
1 clove garlic, finely minced
1 teaspoon oil
1/2 teaspoon ground cumin
1/8 teaspoon salt
sour cream & salsa for garnish (optional)
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Skip any ingredients you don't like and add extra spices if you want a "hotter" rice.  Heat oil in a nonstick saucepan on medium heat. Saute garlic and jalapeno for 1 minute and stir in salsa and spices.  Add 1/2 slice cheese and stir until melted.
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Drain and rinse rice pearls.  Stir into salsa mixture with cilantro.  Cook until extra liquid evaporates and rice is desired consistency.  Add salt & pepper to taste. Lay 1/2 slice cheese on top, let melt then serve with garnish.
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Nutrition Breakdown
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Calories:  56     Carbs:  3 grams     Protein:  4 grams
Fat:  3 grams     Fiber:  2 grams     WW Points Plus: 1
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Mexican Crockpot Chicken August 19 2011 5 Comments

Skinny Dip Crockpot ChickenServes 4
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2 bags Skinny Dip Rice Pearls
4 5-oz boneless chicken breasts, no skin
1 cup jarred salsa
1/4 cup chopped cilantro (optional)
1/2 cup diced onion
1/3 cup light sour cream
1 teaspoon taco seasoning
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Stir together salsa, onion, sour cream, cilantro & spices to your slow cooker.  Add chicken and coat with salsa mixture.  Cover and cook on LOW for 6 hours or MEDIUM for 4 hours.  Add salt & pepper to taste and serve over hot Skinny Dip Rice Pearls..

Nutrition Breakdown
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Calories:  .....Carbs:.....Protein:


Salsa Verde Noodle Soup August 12 2011 3 Comments

Chicken Chile Verde Noodle SoupServes 2
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1 bag Skinny Dip Angel Hair, or any shape
4 oz boneless chicken breast
1 1/2 cups chicken stock
4 tomatillos, husked & rough chopped
1/4 medium onion, chopped
1 jalapeno pepper, seeded & minced
2 cloves garlic, minced
2 teaspoons chopped fresh cilantro
1 teaspoon Tabasco sauce
1/8 teaspoon cayenne pepper
salt & pepper to taste 
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Coat medium nonstick skillet with cooking spray or use a Misto sprayer.  Add chicken and spray strips with cooking spray.  Cook until lightly browned, set aside.
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Add onions and garlic to saucepan and saute until golden. Stir in the tomatillos, jalapeno peppers and chicken broth. Bring to a boil. Reduce heat, cover and simmer 15 minutes.  Puree vegetables in a blender or use an immersion blender.  Return to skillet and reheat.  Shred chicken and stir in with cilantro.  Season to taste and serve.
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Nutrition Breakdown
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Calories:  97.....Carbs:  5 grams.....Protein:  13 grams.....Fat:  2 grams

Mexican Sour Cream Rice August 10 2011 5 Comments

Skinny Dip Sour Cream RiceServes 4

2 bags Skinny Dip Rice Pearls
1/2 cup chicken broth
1/2 cup low fat sour cream
4 oz can diced green chiles, drained
3/4 cup shredded low fat Monterey Jack cheese
1/4 cup whole kernel corn, drained
2 tablespoons minced onion
2 tablespoons minced fresh cilantro

In a large nonstick saucepan whisk together sour cream, chicken broth, onion and chiles.  Stir in rinsed rice pearls and let sit 15 minutes to marinate. Stir in cheese and cilantro.  Cook 5 minutes or until cheese is melted.  Let sit 3 minutes to firm up then serve. 

Tip:  Add chopped cooked chicken or shrimp for a 1 pot meal.

Nutritional Breakdown

Calories:  79.....Carbs:  5 grams.....Protein:  5 grams.....Fat:  6 grams     Fiber: 1 gram


Cheesy Low Carb Beef Enchiladas August 10 2011 2 Comments

Skinny Dip Low Carb Enchiladas Serves 6
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1 bag Skinny Dip Noodles, any shape, chopped
6 egg crepes (see below)
1 lb extra lean ground beef
8 oz spicy Monterey Jack cheese, shredded
1 cup red enchilada sauce
4 oz can diced green chiles, drained & chopped
1/2 medium onion, diced fine
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
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Preheat oven to 350 F.  Treat a 9x13" baking pan with cooking spray or use a Misto sprayer.  Make 6 egg crepes.  Rinse, drain and boil rice pearls for 1 minute.  Drain again and dab with paper towels.  Add to a small bowl with 1/4 cup enchilada sauce, ground cumin, salt and pepper, let sit.
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Make Filling:  Cook ground beef, onion, garlic & chiles in a nonstick skillet until meat is no longer pink, drain fat.  Stir in rice pearls.
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Make Egg Crepes:  Beat 5 egg whites until foamy.  Heat an 8" nonstick skillet treated with nonstick cooking spray.  Using 1/6 of the egg mixture, swirl over the bottom "crepe style" until cooked through. Carefully remove and set aside. Make 6.
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Make Enchiladas:  Lay a egg crepe flat.  Spread 2 teaspoons enchilada sauce to the edge.  Spoon 1/6 of the filling down the center.  Sprinkle with 1 tablespoon cheese.  Roll up and lay seam side down in the baking pan.  
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Drizzle remaining sauce over the enchiladas. Sprinkle with 1/2 cup shredded cheese. Cover and bake 20 minutes or until hot.  Let sit 5 minutes then serve.
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Tip:  Use chicken, green enchilada sauce & 3 tablespoons sour cream for chicken enchiladas.
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Nutrition Breakdown
(per enchilada)
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Calories:  233.....Carbs:  5 grams.....Protein:  25 grams.....Fat:  12 grams

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