Serves 4
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2 bags chopped Skinny Dip Fettuccini, or any shape
1 cup shredded low fat Cheddar cheese
1 cup shredded low fat Swiss cheese
1/4 cup grated Parmesan cheese
1/2 cup cream
1/2 cup water
2 tablespoons flour
2 tablespoons diet margarine
1 tablespoon minced onion 
1 teaspoon mustard
1 teaspoon salt
1/2 teaspoon cayenne pepper & black pepper
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Preheat oven to 350 F.  Coat 9x9" baking dish with cooking spray.  Rinse and drain the noodles in a colander then chop into bite size pieces.  Stir cheeses together and save 1/3 cup for topping.
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Melt the margarine in a large nonstick saucepan on low heat.  Add the flour and stir continually for 1 minute to make a roux. Slowly stir in the cream and water until smooth. Cook until thickened, about 2 minutes, but don't let it boil.  Stir in the cheeses, onion, mustard and spices 
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Stir in noodles, pour into the baking dish and sprinkle reserved cheese over the top.  Bake until golden and bubbly, about 20-30 minutes. Let rest 5 minutes to firm up before serving.
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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
 
2 bags Skinny Dip Rice Pearls
3/4 cup frozen peas & carrots
1 egg, lightly beaten
1 green onion, sliced thin diagonally
1 teaspoon chicken broth powder (optional)
2 tablespoons soy sauce
1 teaspoon oil
1/2 teaspoon sesame oil
garlic powder, pepper & salt to taste
 
Drain and rinse the Rice Pearls.  Dab with paper towels to dry and place in a medium mixing bowl.  Mix together soy sauce and sesame oil in a small cup.  Pour over Rice Pearls and toss to coat evenly.  Let sit to absorb flavors.

In a small saucepan bring 1" of salted water to a boil.  Add frozen peas and carrots.  Cover and cook 3 minutes then drain very well.  Heat a wok and oil over high heat. Add onion and cook 30 seconds.  Stir in carrots and peas and push to the side.  
 
Add egg and break up into pieces as it cooks.  Toss with veggies  Stir in Rice Pearls to mix evenly and spread the sauce.  Taste for seasoning and add soy sauce, sesame oil or pepper as desired.

Serves 2
 
1 bag Skinny Dip Fettuccini, or any shape
1 medium red bell pepper, seeded & julienned
2 cloves garlic, minced
1/2 cup low fat sour cream
1/4 cup grated Parmesan cheese
1/4 cup chicken broth
1/4 teaspoon cayenne pepper
salt and pepper to taste
 
Drain and boil fettuccini noodles for 1 minute.  Drain and dab with paper towels to dry very well.
 
Coat a large nonstick skillet generously with cooking spray and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 minutes.  Stir in sour cream and broth then simmer uncovered for 5 minutes. Stir in Parmesan cheese until smooth.  

Drain fettuccini, add to skillet and toss to coat well with sauce.  Cook 2 minutes and season with salt & pepper to taste before serving.

Serves 2
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1 bag Skinny Dip Rice Pearls
1/2 cup salsa in a jar
1 slice low fat American cheese (optional)
2 tablespoons chopped cilantro
1 jalapeno pepper, finely minced
1 clove garlic, finely minced
1 teaspoon oil
1/4 teaspoon ground cumin
1/8 teaspoon salt
sour cream & salsa for garnish (optional)
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Skip any ingredients you don't like and add extra spices if you want a "hotter" rice.
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Heat oil in a small nonstick saucepan on medium heat. Saute garlic and jalapeno for 1 minute then add salsa and spices.  Cook on medium heat until hot then add 1/2 the slice of cheese and stir until melted.
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Drain and rinse rice pearls.  Stir into salsa mixture with cilantro and cook on medium high until extra liquid has evaporated and rice is desired consistency.  Season with salt and pepper to taste. Lay 1/2 slice of cheese on top and let melt, then garnish and serve.
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Serves 4

2 bags Skinny Dip Fettuccini
1 cup Eggbeaters OR
4 eggs, lightly beaten
3/4 cup shredded low fat sharp Cheddar cheese
1/3 cup nonfat milk
4 medium green onions, finely chopped
3/4 teaspoon dried oregano leaves
1/8 teaspoon cayenne pepper
 
Rinse noodles in a colander under running water.  Drain again and dab with paper towels to dry.
 
Stir together Eggbeaters, milk, salt, oregano and cayenne.  Stir in onions.  Generously coat a medium nonstick skillet with cooking spray.  Spread noodles in skillet and pour Eggbeaters evenly over the top.  Reduce heat to low, cover and cook 12-14 minutes or until center is almost set.
 
Remove skillet from heat. Sprinkle cheese over the noodle mixture.  Cover and let stand 2 minutes or until egg mixture is set and cheese is melted. Cut into wedges and serve.
 

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1 bag Skinny Dip Noodles, any shape
1/2 lb fresh medium shrimp, peeled & deveined
3 cloves garlic, minced fine
1/4 cup chicken broth
2 tablespoons dry white wine
1 tablespoon fresh lemon juice
2 tablespoons I Can't Believe It's Not Butter Light
1 1/2 teaspoons olive oil
2 teaspoons chopped fresh green onion
2 teaspoons chopped fresh basil
1/4 teaspoon fresh lemon zest
1/2 teaspoon coarse ground black pepper
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Drain, rinse and boil noodles for 1 minute.  Drain again very well.
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Heat oil in a medium saucepan over medium heat and saute garlic 1 minute.  Stir in chicken broth, wine, lemon juice, lemon zest and pepper. Reduce heat and simmer until liquid is reduced by 1/2.
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Mix shrimp, margarine, green onion and basil into the saucepan. Cook until shrimp is opaque, about 2 minutes. Stir in noodles and cook 2 minutes or until well coated. Salt to taste then serve.
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