1 bag Skinny Dip Rice Pearls

20 medium shelled shrimp, tails on

1 cup baby spinach

1/2 cup sliced snow peas

1/2 cup sliced red bell pepper

1/4 cup chopped onion

1 tablespoon orange juice

1 tablespoon brown rice vinegar  

2 teaspoons lite soy sauce

1/2 teaspoon grated ginger

 

Rinse rice pearls and place in a bowl.  Stir in soy sauce and let sit.  Add orange juice, rice vinegar and ginger to a nonstick skillet.  Add veggies and stir fry for 2 minutes.  Add shrimp and stir fry for 2 minutes.  Stir in rice pearls and cook 2 minutes until hot.

 

 

Calories: 50    Carb: 3 grams     Protein: 8 grams    Fat: .5 grams    

Fiber: 1 gram    Potassium: 168 mg    Sodium:  139 mg

1/2 cup snow peas

1/2 cup sliced red bell pepper 

1/2 cup sliced green beans 

1/4 carrot, julienned

1/4 cup bean sprouts

2 cloves garlic, minced

2 green onions, sliced

1 jalapeno, chopped

 

2 tablespoons soy sauce

1 tablespoon tahini paste  

1 tablespoon mirin or sweet wine  

2 teaspoons oil

2 teaspoons sriracha sauce

 

Whisk sauce ingredients in a bowl.  Drain and rinse noodles.  Fry in a dry nonstick skillet for 3 minutes or until they begin to shrink.  Add to sauce, toss to coat and let sit.  

 

Heat oil in the nonstick skillet.  Stir fry garlic and jalapeno 30 seconds.  Add veggies and stir fry 3 minutes.  Add noodles and cook 10 minutes or until hot.

 

 

Calories: 189     Carb: 4 grams      Protein: 2 grams     Fat: 6 grams

 

1 bag Skinny Dip Angel Hair 

1/2 cup frozen Asian veggies

2 tablespoons honey teriyaki sauce

1 tablespoon orange juice

1 teaspoon minced garlic

1 teaspoon oil

 

 

Rinse noodles and drain well.  Place in a bowl and add teriyaki sauce. Toss to coat and let sit 30 minutes.  Heat oil in a saucepan and saute garlic 30 seconds.  Add orange juice and veggies then stir in noodles. Season with pepper (white pepper is best) and cook 10 minutes.

 

 

Calories: 48     Carb: 5 grams      Protein: 2 grams     Fat: 2 grams    

Fiber: 1 gram     Potassium: 86 mg    Sodium:  271 mg

Serves 4        

 

2 bags Skinny Dip Rice Pearls, rinsed

1 lb boneless chicken breast, cubed

1 medium red bell pepper, chopped

2 cups broccoli florets   

3 cloves garlic, finely chopped 

2 tablespoons minced raw ginger root   

2 tablespoons low sodium soy sauce   

2 teaspoons vegetable oil  

1 teaspoon sesame oil 

 

Mix soy sauce, vegetable oil and sesame oil in a cup.  Add chicken to a small mixing bowl.  Drizzle with 1/2 of the oil mixture.  Toss chicken to coat.  

 

Heat a large nonstick skillet over high heat (a wok shape skillet works best for stir fry).  When hot add chicken and stir fry until beginning to brown. Remove to a plate.

 

Add the rest of the oil mixture to the skillet.  Add ginger and garlic.  Cook 1 minute then add broccoli and bell pepper.  Stir fry over high heat 3 minutes.  

 

Add chicken and Rice Pearls.  Mix together and cook 5 minutes or until hot.  Add salt and pepper to taste and serve.

 

.

 

Calories:  136.....Carbs:  4 grams.....Protein:  18 grams......Fat:  5 grams

Fiber:  3 grams.....Potassium:  285 mg.....Sodium: 481 mg.....WW Points: 3

 

2 bags Skinny Dip Fettuccini, or any shape

6 oz cooked chicken breast, diced

1 egg, lightly beaten

1 small onion, diced

3/4 cup chopped broccoli

1/2 cup shredded carrot 

3 minced garlic cloves

 

1/4 cup cider vinegar

1/4 cup low sodium soy sauce

3 tablespoons brown sugar Splenda

2 tablespoons water

1 teaspoon red curry paste

1/8 teaspoon salt

1/8 teaspoon cayenne pepper

1/8 teaspoon black pepper

 

"Honestly fabulous Pad Thai adapted from a Cooking Light recipe.  I probably had enough sauce for 3 bags of noodles. I also added water chestnuts, although not normally in this dish, it added some crunch and made it heartier. ENJOY!"

 

Drain and rinse noodles.  Heat a nonstick skillet on medium high and add noodles.  Spread them around and let cook until they make a hissing sound and shrink slightly.  

 

Mix sauce ingredients in a small cup.  Put noodles in a small mixing bowl.  Drizzle with half of the sauce, toss to coat and let sit.  Coat the skillet with cooking spray on medium high heat.  Add broccoli, carrot and onion, stir fry 4 minutes and remove to a plate.

 

Add egg and cook until barely set, breaking apart with a spatula.  Stir in veggies, chicken and the rest of the sauce.  Stir in noodles and heat through.  Serve and sprinkle with lime juice and dry roasted peanuts. 

 

Notes:  "I used chicken breast that was prebaked but you can sprinkle tofu with salt, red pepper and black pepper and sauté in coconut oil 8 minutes till lightly browned to make it vegetarian."

 

 

Calories: 152.....Carbs:  15 grams.....Protein:  15 grams......Fat:  2 grams

Fiber:  2 grams.....Potassium:  274 mg.....Sodium: 720 mg

Serves 2  

1 bag Skinny Dip Angel Hair

1 cup cubed smoked turkey (1 turkey leg)

1/4 cup frozen peas

1/2 cup sliced mushrooms (fresh or canned)

1 green onion, sliced thin

1 tablespoon oyster sauce

2 teaspoons low sodium soy sauce

1/8 teaspoon garlic powder

Spray nonstick wok or skillet with cooking spray.  Heat over medium high heat. Add turkey and stir fry until light brown, about 1 minute. Stir in veggies, oyster sauce, soy sauce and garlic powder.  Stir fry 3 minutes.

Rinse and drain noodles. Dab with paper towels to dry and add to wok.  Stir fry 3 minutes or until everything is hot and serve.

Calories:  139.....Carbs:  4 grams.....Protein:  22 grams......Fat:  3 grams

Fiber:  2 grams.....Potassium:  344 mg.....Sodium: 932 mg