Recipes

Low Carb Dirty RiceServes 4-6
 
3/4 lb ground turkey sausage
3/4 lb chicken livers, minced
3/4 cup chopped onion
3/4 cup chopped red or green bell pepper
3/4 cup chopped celery
1/4 teaspoon cayenne pepper
sliced green onion (garnish)
 
Rinse and drain rice pearls; let sit.  Brown sausage and chicken livers in a large nonstick skillet; drain.  Stir in veggies and saute until soft.  Stir in rice pearls and sprinkle with cayenne.  Cook for 5 minutes or until hot.  Season with garlic salt, garnish and serve.
 
Nutrition Info
 
Calories: 124     Carbs: 3 grams     Protein: 15 grams
Fat:  5 grams      Fiber:  1 gram     WW Points Plus:  3
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Serves 2 
 
3/4 cup frozen peas & pearl onions
2 tablespoons soft light cream cheese
1 tablespoon milk
1/4 teaspoon garlic powder
1/8 teaspoon pepper
 
Heat peas, cream cheese, milk, garlic powder and pepper in a covered saucepan over low heat. Stir until smooth.  Stir in rinsed no-carb fettuccini noodles. Cook until hot and serve.
 
Nutrition Info 
 
Calories:  51     Carbs:  8 grams     Protein:  4 grams
Fat:  2 grams     Fiber:  1 gram     WW Points Plus:  2
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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

Angel's Fat Free Spinach FettucciniServes 4
(recipe & photo by Angel Fisher)

2 bags Skinny Dip Fettuccini
1 cup fresh baby spinach
1/2 cup fat free Greek yogurt spinach dip
1/2 cup fat free shredded mozzarella
1/4 cup nonfat milk
3 tablespoons dried onions
2 tablespoons garlic seasoning

 
Coat a nonstick skillet with buttery Emeril's cooking spray. Drain and rinse noodles.  Stir in all ingredients except the noodles and spinach. Cook 1 minute until mixed. Stir in noodles and cook 5 minutes.  Stir in spinach and let sit a few minutes. Stir again, season to taste and serve. 

Nutritional Breakdown
 
Calories: 109     Carbs: 4 grams     Protein: 6 grams
Fat: 7 grams      Fiber: 1 gram      WW Points Plus: 3

Skinny Dip Fettuccini Creamy PestoServes 4
 
1/2 lb cooked shrimp or chicken (optional)
8 mushrooms, chopped
1/2 onion, chopped
3 cloves garlic, minced
1/4 cup chicken broth or water
1/3 cup cream
2 tablespoons diet margarine
1/2 cup grated Romano cheese
1 tablespoon flour
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
 
Drain and rinse noodles.  Dry fry in a dry nonstick skillet until they begin to shrink a bit; set aside.
 
Heat oil in the nonstick skillet. Saute onion until translucent. Stir in garlic and margarine.  Saute 30 seconds. Dissolve flour in cream, then stir in. Season with salt and pepper and simmer 4 minutes, stirring constantly. 
 
Add cheese and stir until melted. Stir in basil pesto. Add mushrooms, tomatoes and fettuccini.  Toss to coat and cook 10 minutes or until hot.  Garnish with extra Romano cheese and serve.
 
Nutritional Breakdown
 
Calories:  117    Carbs:  5 grams    Protein:  10 grams
Fat:  7 grams     Fiber:  2 grams     WW Points Plus: 3

Herbed Fettuccini With RicottaServes 2

1/4 cup ricotta or low fat cottage cheese
1 tablespoon diet margarine
1 clove garlic, minced
1/2 teaspoon fresh or 1/4 teaspoon dried thyme
1/8 teaspoon dried pepper flakes
 
Rinse and dry noodles.  Dry fry in a dry nonstick skillet until they start to shrink.  Place in a bowl.  Melt margarine in the skillet.  Add garlic, pepper flakes and thyme.  Cook 30 seconds, then stir in ricotta until smooth.  Stir in noodles and season to taste before serving.
 
Tip:  If using cottage cheese puree in a mini food processor to make smooth.
 
Nutritional Breakdown
(using ricotta cheese)
 
Calories:  75     Carbs:   1 gram     Protein:  4 grams     Fat:  5 grams
Fiber:  0 gram     Sodium:  32 mg     Potassium:  38 mg
Low Carb Rice Sage StuffingServes 4
 
1 cup sliced mushrooms
1/2 cup chopped celery
1/8 cup sliced green onion
1/8 cup sliced toasted almonds
1/2 cup water
1 tablespoon diet margarine
1/2 teaspoon chicken broth powder
1/2 teaspoon ground sage, divided
1/8 teaspoon pepper
 
Rinse rice pearls very well and drain. Add rice pearls, water, broth granules, pepper and 1/4 teaspoon sage in a saucepan. Bring to a boil and cook until most of the liquid is gone. 
 
Melt margarine in a skillet.  Add mushrooms, green onion, celery, 1/4 teaspoon sage and almonds. Cook 3 minutes and stir into rice pearls.  Serve as is or use to stuff a roasting chicken.  Also try adding cooked sausage!
 
Tip: Leftovers make a tasty soup by adding 1-2 cups broth.
 
Nutritional Breakdown
 
Calories: 46     Carb: 2 grams      Protein: 2 grams     Fat: 3 grams    
Fiber: 1 gram     Potassium: 139 mg     Sodium:  59 mg

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