Fiery BLT Macaroni SaladServes 4
(shared by Amy Fetterly)
2 bags Skinny Dip Macaroni
4 thin slices cooked bacon, crumbled
3 cups lettuce, chopped
1 Italian tomato, seeded & chopped
1 green onion, thinly sliced
6 tablespoons mayonnaise
2 tablespoons sriracha chili sauce  
2 tablespoons lemon juice
4 drops liquid artificial sweetener
This cold salad is the best! It will fly right off of the table. It's perfect to take to parties or get togethers and you're gonna love it! 
In a serving bowl stir together mayo, chili sauce, lemon juice and sweetener.
Rinse noodles and "dry fry" in a dry nonstick skillet until they begin to squeak. Stir noodles, tomato and onion into the bowl and toss to coat. Cover and refrigerate 2+ hours or until chilled.
Just before serving, add lettuce and bacon. Toss to coat and serve immediately.

Nutritional Breakdown
Calories: 92     Carbs: 6 grams     Protein: 2 grams
Fat: 6 grams     Fiber: 1 gram     WW Points Plus: 2

Gluten Free Faux Couscous SaladServes 4
(shared by Peggy K)
2 bags Skinny Dip Rice Pearls
1 cup diced raw sweet potato
1/4 cup dried cranberries
1/4 cup pine nuts
1 tablespoon chopped fresh mint
2 tablespoons light Italian salad dressing
1/4 teaspoon salt
Boil sweet potato for 3 minutes or until barely tender. Add drained rice pearls and boil 2 minutes more. Rinse with cold water, drain and let sit.  Add all ingredients to a mixing bowl. Drizzle with salad dressing, toss and let sit 10 minutes. Serve in crisp lettuce cups.

Tip: We like this with stirred in chopped avocado, too!
Nutritional Breakdown
Calories: 133     Carbs: 16 grams     Protein: 2 grams
Fat: 7 grams     Fiber: 3 grams      WW Points Plus: 3

Roasted Corn & Pesto Rice SaladServes 4
2 bags Skinny Dip Rice Pearls
2 ears corn (roast on the grill and cut off the ears)
1/2 green bell pepper, diced small
3/4 cup grape tomatoes, halved
1/4 purple onion, diced fine
Pesto Sauce
3/4 cup cilantro
1/4 cup walnuts
1 garlic clove
1/2 cup Parmesan cheese
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Rinse rice pearls, boil 1 minute and rinse under cold water. Drain and dab with paper towels to dry well. Add to a serving bowl with the veggies. Use canned or defrosted corn if you can't roast corn.
Blend the pesto ingredients except olive oil in your food processor.  Drizzle in the olive oil as it blends. Pour over rice & veggies and toss to mix. Chill 2+ hours before serving.

Nutritional Breakdown
(assumes all pesto sauce is eaten)
Calories: 294     Carbs: 13 grams     Protein: 8 grams
Fat: 25 grams     Fiber: 3 grams     WW Points Plus: 8

Skinny Dip Noodles Salmon Fettuccini Garlic Sour Cream Sauce
Serves 2

6 oz can red salmon, drained 
1/4 cup frozen spinach
1/4 cup frozen peas
2 cloves garlic, minced
3 tablespoons sour cream
1 teaspoon grated Parmesan
2 tablespoons diet margarine
Rinse noodles and dab dry with paper towels. Dry saute noodles in a dry nonstick skillet 3 minutes until they start to shrink. Place in a bowl. 
Melt margarine with Parmesan in the skillet. Add garlic and cook 1 minute.  Add salmon, spinach & peas and cook 2 minutes. Stir in sour cream.  Add noodles to skillet.  Cook 10 minutes and serve. 
Nutritional Breakdown
Calories:  164     Carbs:  5 grams     Protein:  18 grams     Fat:  8 grams
Fiber:  2 grams     Potassium:  337 mg     Sodium: 338 mg

4 Carb Green Goddess Pasta SaladServes 4
6 oz can water packed albacore tuna
2 cups chopped lettuce
8 asparagus spears, chopped
1/4 cup frozen peas
1/8 cup minced purple onion
1/4 cup grated Parmesan
2 tablespoons olive oil
Rinse and drain macaroni.  Dab with paper towels and place in the serving bowl.  Drizzle with olive oil and Parmesan.  Toss to coat; let sit.
Steam asparagus & peas until tender crisp, drain and add to bowl.  Drain tuna, separate into chunks and add to bowl.  Season with pepper, toss to mix and serve immediately.
Tip:  If serving later, add lettuce at the last minute so it stays crisp.
Nutritional Breakdown
Calories: 116    Carb: 3 grams     Protein: 10 grams     Fat: 7 grams    
Fiber: 2 grams     Potassium: 187 mg     Sodium:  106 mg

Mom's Low Carb Macaroni SaladServes 4
1 boiled egg, chopped 
1/3 cup diced celery  
1/3 cup chopped bell pepper 
2 tablespoons diced tomato
1/4 cup lite mayo
1 teaspoon mustard 
1/16 teaspoon onion powder
salt & pepper to taste
Boil macaroni for 1 minute and drain well. In a small bowl stir together mayonnaise, mustard and onion powder. Stir in macaroni, eggs and veggies. Season and chill 2+ hours before serving.
Nutritional Breakdown
Calories: 74    Carb: 2 grams     Protein: 3 grams    Fat: 6 grams    
Fiber: 1 gram    Potassium: 79 mg    Sodium:  143 mg

Low Carb Lemon Shrimp NoodlesServes 4
(kindly shared by our customer, Sheri)
3/4 lb cooked shrimp 
1 1/2 cups raw broccoli florets
2 cups fresh baby spinach
1/2 cup nonfat plain yogurt
1/2 cup light sour cream
1/4 cup chopped fresh chives
1/4 cup chopped fresh tarragon
2 cloves garlic, minced
1 lemon, (zest and juice)
2 teaspoons mustard
2 packets artificial sweetener (or sugar)
1 teaspoon oil
1/2 teaspoon salt
1/4 teaspoon pepper
Steam broccoli florets and noodles in 1" boiling water for 3 minutes and drain very well. Whisk sauce ingredients in a serving bowl. Zest lemons over bowl. Juice lemon into bowl. Whisk until smooth. Add shrimp, broccoli, noodles and spinach. Toss to coat, season to taste and serve. 
Nutritional Breakdown
Calories:  152.....Carbs:  7 grams.....Protein:  21 grams......Fat:  5 grams
Fiber:  2 grams.....Potassium:  471 mg.....Sodium: 186 mg

1 2 3 4 Next »
Real Time Web Analytics