Recipes

Steak & Noodles PacketsServes 1
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6 oz sirloin steak, cubed
1/3 cup Classico Alfredo Sauce Light
1/4 cup diced red bell pepper 
1/4 cup sliced mushrooms 
2 tablespoons chopped onion
1 clove garlic, minced
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Remember the campfire dinner packets you made in scouts when you were a kid?  They're just as fun now (especially for your kids!) You can make these with seafood & marinara sauce or chicken & teriyaki sauce -- the variations are endless!
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Preheat oven to 350 F.  Tear a piece of foil or parchment paper 12x18".  Rinse and drain noodles. Dab with paper towels to dry well.
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Place noodles in the middle of the foil and add steak on top.  Season with salt and pepper. Fold edges of foil or parchment 2 times to crimp the sides of the "packet".  Add garlic and veggies then pour Alfredo sauce over the top.  Fold over top edges of foil to 'seal' the packet.  
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Place packet on a baking sheet then place in the oven.  Bake 30 minutes, then remove to a plate.  Carefully cut open the packet (steam will be hot!), grab a fork and eat!
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Nutritional Breakdown
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Calories:  296.....Carbs:  8 grams.....Protein:  46 grams......Fat:  18 grams
Fiber:  1 gram.....Potassium:  731 mg.....Sodium: 196 mg

5 Minute Chicken Noodle SkilletServes 2
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1 bag Skinny Dip Noodles, any shape
1/2 can cream of mushroom soup
1 cup diced chicken
1/2 cup frozen veggies or sliced mushrooms
1/4 cup lowfat milk
1 tablespoon sour cream
garlic powder & pepper to taste
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Stir soup and milk in a small skillet. Add sour cream, garlic powder and pepper.  When smooth stir in rinsed Skinny Dip Noodles, chicken and veggies. Heat through and serve!

Nutritional Breakdown
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Calories:  182.....Carbs:  11 grams.....Protein:  19 grams......Fat: 7 grams
Fiber:  2 grams.....Potassium:  268 mg.....Sodium: 249 mg

Weight Watchers Chicken & Red PeppersServes 4        
 
2 bags Skinny Dip Rice Pearls, rinsed
1 lb boneless chicken breast, cubed
1 medium red bell pepper, chopped
2 cups broccoli florets   
3 cloves garlic, finely chopped 
2 tablespoons minced raw ginger root   
2 tablespoons low sodium soy sauce   
2 teaspoons vegetable oil  
1 teaspoon sesame oil 
 
Mix soy sauce, vegetable oil and sesame oil in a cup.  Add chicken to a small mixing bowl.  Drizzle with 1/2 of the oil mixture.  Toss chicken to coat.  
 
Heat a large nonstick skillet over high heat (a wok shape skillet works best for stir fry).  When hot add chicken and stir fry until beginning to brown. Remove to a plate.
 
Add the rest of the oil mixture to the skillet.  Add ginger and garlic.  Cook 1 minute then add broccoli and bell pepper.  Stir fry over high heat 3 minutes.  
 
Add chicken and Rice Pearls.  Mix together and cook 5 minutes or until hot.  Add salt and pepper to taste and serve.
 
Tip:  Raw ginger is in your produce department and inexpensive.  Freeze the rest.
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Nutritional Breakdown
(if using regular rice add 213 calories and 45 carbs)
 
Calories:  136.....Carbs:  4 grams.....Protein:  18 grams......Fat:  5 grams
Fiber:  3 grams.....Potassium:  285 mg.....Sodium: 481 mg.....WW Points: 3


Lisa's Skinny Pad ThaiServes 4
(created by Lisa K.)
 
2 bags Skinny Dip Fettuccini, or any shape
6 oz cooked chicken breast, diced
1 egg, lightly beaten
1 small onion, diced
3/4 cup chopped broccoli
1/2 cup shredded carrot 
3 minced garlic cloves
 
Sauce
1/4 cup cider vinegar
1/4 cup low sodium soy sauce
3 tablespoons brown sugar Splenda
2 tablespoons water
1 teaspoon red curry paste
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
 
"Honestly fabulous Pad Thai adapted from a Cooking Light recipe.  I probably had enough sauce for 3 bags of noodles. I also added water chestnuts, although not normally in this dish, it added some crunch and made it heartier. ENJOY!"
 
Drain and rinse noodles.  Heat a nonstick skillet on medium high and add noodles.  Spread them around and let cook until they make a hissing sound and shrink slightly.  
 
Mix sauce ingredients in a small cup.  Put noodles in a small mixing bowl.  Drizzle with half of the sauce, toss to coat and let sit.  Coat the skillet with cooking spray on medium high heat.  Add broccoli, carrot and onion, stir fry 4 minutes and remove to a plate.
 
Add egg and cook until barely set, breaking apart with a spatula.  Stir in veggies, chicken and the rest of the sauce.  Stir in noodles and heat through.  Serve and sprinkle with lime juice and dry roasted peanuts. 
 
Notes:  "I used chicken breast that was prebaked but you can sprinkle tofu with salt, red pepper and black pepper and sauté in coconut oil 8 minutes till lightly browned to make it vegetarian."
 
Nutritional Breakdown
 
Calories: 152.....Carbs:  15 grams.....Protein:  15 grams......Fat:  2 grams
Fiber:  2 grams.....Potassium:  274 mg.....Sodium: 720 mg
Rosemary Ranch Chicken CasseroleServes 4
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1 bag Skinny Dip Noodles, any shape
2 6-oz boneless chicken breasts, cubed
1 stalk celery, sliced thin
1/2 cup low fat ranch dressing
1/3 cup low fat milk
1 oz low fat Spicy Monterey Jack cheese
2 tablespoons Worcestershire sauce, optional
3/4 teaspoon dried rosemary
1/8 teaspoon pepper
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Mix milk, ranch dressing, Worcestershire sauce, pepper and rosemary in a small mixing bowl.  Rinse and drain noodles.  Stir into sauce mixture and let sit 30 minutes or overnight in the fridge.
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Coat a small nonstick skillet with cooking spray and heat on medium high.  Add chicken and cook until lightly browned, about 5 minutes. Stir in noodles, cheese and celery.  Cook 5 minutes or until hot.  Season to taste and serve.
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Nutritional Breakdown
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Calories:  171.....Carbs:  4.5 grams.....Protein:  18 grams......Fat:  9 grams
Fiber:  0 grams.....Potassium:  239 mg.....Sodium: 526 mg
Low Carb Pad ThaiServes 4
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2 bags Skinny Dip Angel Hair
1/2 lb boneless chicken breast, cubed
1 egg, lightly beaten
1/2 cup fresh bean sprouts
2 medium green onions, sliced
2 cloves garlic, minced
2 tablespoons oil
1 tablespoon low sodium soy sauce
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Sauce
Juice of 1 lime
2 teaspoons rice vinegar
2 teaspoons fish sauce
2 teaspoons granulated Splenda
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Garnish
1 tablespoon chopped peanuts
2 tablespoons chopped fresh cilantro
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Drain and rinse noodles, pat dry with paper towels and place in a small bowl. Mix sauce ingredients and drizzle over noodles.  Toss to coat and let sit.
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Heat oil in a wok or nonstick skillet over medium high heat. Add garlic and onions and stir fry 2 minutes.  Add chicken and soy sauce.  Stir fry 3 minutes and push to the side. Add eggs and cook 2 minutes, stirring until scrambled.
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Add noodles, chicken and bean sprouts.  Cook 2 minutes until sprouts soften (add a few spoons of water if needed).  Serve in individual bowls topped with peanuts and cilantro.
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Nutritional Background
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Calories:  138.....Carbs: 3 grams.....Protein: 13 grams.....Fat: 8 gram
Fiber: 1 grams.....Potassium: 161 mg.....Sodium: 382 mg
Bacon Lovers Chicken Noodle CasseroleServes 4
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2 bags Skinny Dip Fettuccini, or any shape
1 1/2 cups cubed cooked chicken
3 thin slices bacon, cooked & crumbled (save bacon fat)
1 cup chicken broth  
3 tablespoons shredded Parmesan cheese
1/4 cup cream
1/2 cup sun dried tomatoes packed in oil (check pickle aisle)
3 tablespoons minced onion
2 cloves garlic, minced
1 tablespoon bacon fat
2 teaspoons cornstarch
1/4 teaspoon each salt & pepper
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Heat oven to 350 F. Spray oval baking dish with cooking spray. Drain and rinse noodles. Slice tomato pieces into strips.
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Stir broth, cream, cornstarch, salt and pepper in a mixing bowl.  Melt bacon fat in saucepan.  Cook onion and garlic 2 minutes. Stir in broth, tomatoes and bacon.  Stir in chicken and noodles.  
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Pour into the baking dish. Sprinkle with cheese. Bake uncovered 35 minutes and let sit 5 minutes before serving.
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Nutritional Background
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Calories:  178.....Carbs: 4 grams.....Protein: 20 grams.....Fat: 9 grams
Fiber: 1 grams.....Potassium: 309 mg.....Sodium: 635 mg
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