Serves 2

Serves 2
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1 bag Skinny Dip Rice Pearls
1/2 cup chicken broth
2 tablespoons finely chopped fresh spinach
2 tablespoons shredded carrot  
1 garlic clove, finely chopped
1 oz slice lowfat white cheese (Swiss, mozzarella, Monterey Jack)
1 tablespoon grated Parmesan cheese
1/4 teaspoon dried basil  (optional)
1 teaspoon diet margarine
salt and pepper to taste
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Drain and rinse rice pearls.  Pour into a small mixing bowl and sprinkle with pepper.  Pour chicken broth over rice pearls and let sit.
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Melt margarine in a saucepan. Cook garlic and carrot about 2 minutes until carrot is tender.  Stir in rice pearls, Parmesan and spinach. Simmer 15 minutes until extra liquid evaporates.  
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Add sliced cheese and stir until melted.  Let sit 3 minutes to firm up before serving.
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Serves 2
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1 bag Skinny Dip Macaroni, or any shape chopped
6 oz can water packed tuna, drained
1/4 cup diced celery
1/8 cup diced red onion
2 tablespoons lite mayonnaise
2 tablespoons lite sour cream
1 tablespoon Kraft Zesty Light Italian dressing
1/4 teaspoon salt
1/4 teaspoon dried dill
1/8 teaspoon pepper
chopped boiled egg (optional)
minced jalapeno (optional)
sliced green onion (optional)
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Rinse and drain macaroni.  Dab with paper towel to remove extra water. Marinate macaroni in Italian dressing for 3 hours. Flake tuna and add to mixing bowl. Stir in sour cream, mayonnaise, onion, celery, dried dill, salt and pepper. Stir macaroni and optional ingredients. Chill before serving.
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Serves 4
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2 bags Skinny Dip Macaroni
2 cups grated sharp low fat Cheddar
4 oz hot chorizo or turkey pepperoni, diced
1 1/2 cups low fat milk OR
3/4 cup cream + 1/2 cup water (less carbs)
1/2 cup finely chopped onion
1 egg, lightly beaten
1 clove garlic, minced
1 teaspoon Tabasco hot sauce
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
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Preheat oven to 375 F. Coat a 9x9" baking dish with cooking spray or oil sprayer (to save $$). Rinse and drain macaroni. Cook chorizo and onion in a nonstick skillet until cooked through. 

Serves 4
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2 bags Skinny Dip Angel Hair, chopped
3 oz Hormel turkey pepperoni, diced small
1/2 cucumber, seeded & diced
1/4 cup chopped bell pepper
1/4 cup sliced mushrooms
6 cherry tomatoes, halved
1 tablespoon finely chopped onion
1/4 cup lite Italian dressing
1/4 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
1/8 teaspoon pepper
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Stir together salad dressing, Parmesan cheese and pepper in a small serving bowl. Drain noodles and dab with paper towels to dry well. Add to dressing mixture and toss to coat. Let sit 10 minutes. Add veggies, mozzarella and pepperoni and toss to mix. Serve at room temperature or let chill several hours if desired.
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