Serves 4
 
2 bags Skinny Dip Fettuccini, or any shape
2 6-oz cans water packed tuna or chicken, drained
1 1/2 cups frozen cut green beans
1 plum tomato, seeded & chopped
4 tablespoons Kraft Light Caesar salad dressing
2 tablespoons cream
1 tablespoon shredded Parmesan cheese
1/4 cup sliced olives
1/2 teaspoon each salt & pepper
 
Bring large saucepan of salted water to a boil.  Add green beans and cook 4 minutes.  Add drained noodles and cook 1 minute.  Drain well and let sit.
 
In the saucepan stir together the Parmesan, cream and salad dressing until smooth.  Add tuna, olives, salt and pepper.  Add noodles and toss to coat. Cook over medium heat just until heated.  Stir in tomatoes and serve.  Also good chilled as a summer salad.

Serves 4
 
1 1/4 lb boneless chicken breast, no skin
3 bags Skinny Dip Fettuccini, or any shape
10 oz can cream of chicken soup
1/2 cup chicken broth or water
3 oz pkg cream cheese, cut into cubes
2 tablespoons melted diet margarine
1 medium red bell pepper, chopped fine
3 chipotle peppers in adobo sauce + 1 tablespoon of the sauce
2 cloves garlic, minced
salt & pepper to taste
 
Place the chicken breasts into a slow cooker, brush with melted margarine and sprinkle with salt and pepper.  Mince chipotle peppers very fine.
 
In a bowl stir together soup, chicken broth, chipotle peppers, garlic and adobo sauce.  Pour over chicken and add cream cheese.  Sprinkle lightly with salt and pepper.  Cook on LOW 6 hours (add noodles last 15 minutes).  Arrange noodles & chicken on plates and serve.

Serves 2
 
1 bag Skinny Dip Angel Hair
1/2 lb extra lean hamburger
1 cup frozen broccoli florets
2 tablespoons minced onion
1/2 cup canned sliced mushrooms
1/2 cup shredded low fat Cheddar cheese
1/2 cup light Alfredo sauce
2 tablespoons low fat milk
1 oz cream cheese, cut into cubes
salt & pepper to taste
 
In a bowl stir Alfredo sauce and milk.  Bring pan of water to a boil.  Add broccoli & noodles and cook 3 minutes.  Drain and return to saucepan.  Add Alfredo sauce and toss to coat, let sit.
 
Brown hamburger in nonstick skillet, drain fat.  Stir in cream cheese.  Add noodles, mushrooms & onion and toss to coat.  Sprinkle with Cheddar, heat 3 minutes and serve hot.
 

Serves 4
 
2 bags Skinny Dip Rice Pearls, or any shape
1/2 lb extra lean ground beef
1/2 medium green pepper, sliced
1/2 cup bean sprouts
1/4 cup canned sliced water chestnuts, drained
1/2 cup sliced fresh mushrooms
1 green onion, thinly sliced
1 stalk celery, sliced
1/2 cup water
3 tablespoons soy sauce
1 teaspoon cornstarch
1 teaspoon beef bouillon powder
1 teaspoon grated ginger
1/16 teaspoon white pepper (optional)
 
Drain, rinse and boil rice pearls for 1 minute.  Drain again and dab with paper towels to dry.  Place in a mixing bowl and sprinkle lightly with soy sauce.  Toss to mix and let sit to soak up flavors.
 
In a small bowl combine the cornstarch, ginger and broth powder.  Stir in water and soy sauce until blended, set aside. In a large nonstick skillet cook the ground beef, celery, mushrooms, peppers and onion until meat is no longer pink, about 5-6 minutes. Drain fat.  Stir in the bean sprouts and water chestnuts.
 
Stir in soy sauce mixture and white pepper.  Bring to a boil, reduce heat and cook 1-2 minutes while stirring until thickened.  Taste and adjust seasonings.  Serve over hot Skinny Dip Rice Pearls.   You can also add Rice Pearls to the skillet to mix with juices.
 

Serves 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.

Serves 2
 
1 bag Skinny Dip Fettuccini, or any shape
8 oz can salmon, chunked
1 cup broccoli florets
1/4 cup sliced carrot
1 clove garlic, minced
3 tablespoons chicken broth or water
2 tablespoons teriyaki sauce
1 tablespoon honey
1 tablespoon oil
 
Drain, rinse and drain noodles again.  Dab with paper towels to dry very well.  Spoon noodles into a medium bowl.  In a small dish stir together teriyaki sauce and honey.  Pour over noodles and toss to coat, let sit.
 
Heat oil in a medium nonstick skillet.  Add garlic and cook 1 minute.  Add carrot and broccoli and stir fry 2 minutes.  Push veggies to the side, add salmon and cook 3 minutes.  Stir in noodles and toss to coat salmon & veggies with sauce.  Cover and heat 2-3 minutes or until hot.
 

Serves 4
 
2 bags Skinny Dip Angel Hair, or any shape
1 lb boneless chicken breast, cubed
1/2 medium red bell pepper, seeded & diced
1/2 medium onion, chopped
2 cloves garlic, minced
3 tablespoons diet margarine
1 tablespoon oil
2 tablespoons lemon juice
1/16 teaspoon cayenne pepper
salt and pepper to taste
 
Heat oil in a large nonstick skillet.  Saute bell peppers, garlic and onion until softened, about 5 minutes.  Remove with a slotted spoon and set aside.  Add chicken to skillet and cook on medium high until lightly browned.  Stir in the lemon juice and cayenne pepper.  Scrape up cooked bits from the bottom of the skillet. Stir in margarine, bell pepper and onion.  Cook 3 minutes until hot and season with salt & pepper.  Serve over hot Skinny Dip Noodles and serve.