Recipes 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
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.
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.
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

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

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 chilis
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 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
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
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
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