Serves 6
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1 head fresh broccoli or cauliflower
1 bag Skinny Dip Rice Pearls, or any shape
10 cloves garlic, unpeeled
4 cups chicken broth
1/2 cup heavy whipping cream
1 teaspoon olive oil
2 green onions, thinly sliced
1/2 teaspoon salt
pepper to taste
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Preheat oven to 400 F.  Place unpeeled garlic cloves in a small bowl.  Drizzle with olive oil and toss to coat evenly.  Place on a 12" square of foil and fold up the sides to make a bundle and seal it.  Place in small pan and bake 45 minutes. Remove and let the garlic cool down.
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Slice broccoli into 1" pieces and discard stems and leaves.  In medium nonstick saucepan add broccoli and broth. Cover and bring to boil. Lower heat and simmer 10 minutes, until soft. Remove garlic by squeezing until each soft clove pops out. Add garlic, cream & salt to broccoli.  
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Transfer half of the soup into a blender or food processor and blend until creamy. Return to a different saucepan. Blend remaining soup then add to the first. Stir in rice pearls and green onion. Cook over medium heat and season to taste. Add extra salt & Parmesan if desired and serve.
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Serves 4
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1/2 lb ground turkey breast (chicken is OK)
1 bag Skinny Dip Angel Hair, or any shape
4 large crisp lettuce leaves
1/3 cup frozen peas & carrots
1 green onion, sliced thin diagonally
2 tablespoons red taco sauce
1 1/2 tablespoons BBQ sauce
garlic powder, salt & pepper to taste
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Drain and rinse noodles.  Drain again very well and chop into smaller pieces.  Add to a small bowl and stir in taco sauce, let sit.
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Coat a nonstick skillet with cooking spray.  Add turkey, BBQ sauce and frozen veggies.  Cook 3 minutes while stirring.  Add green onion and sprinkle with garlic powder, salt and pepper to taste.
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When turkey is cooked through, stir in noodles.  Cover and cook 2-3 minutes or until hot.  Arrange 4 crisp lettuce leaves on plates and spoon 1/4 of the filling into each. Roll up burrito style and serve.  The filling reheats nicely for lettuce wraps later.
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Serves 4
 
2 bags Skinny Dip Noodles, any shape
2 cups cooked cubed chicken
1 cup frozen mixed vegetables, thawed
6 mushrooms, sliced
1/4 red bell pepper, diced fine
1 teaspoon minced garlic
1/3 cup heavy cream
1/3 cup grated Parmesan cheese
1 cup water
2 teaspoons chicken broth powder
1 tablespoon diet margarine
2 teaspoons cornstarch
big pinch cayenne pepper (optional)
salt and pepper to taste
 
Heat margarine in a medium nonstick skillet over medium heat.  Add garlic and cook for 1 minute. Stir together cornstarch, broth powder, cayenne and water.  Stir into the skillet. Add cream, chicken, Parmesan and veggies.  Bring to a boil, then simmer 15 minutes.  Serve over your favorite Skinny Dip Noodles (or toast for the kiddies).
 

Serves 4
 
2 bags Skinny Dip Angel Hair
3/4 lb lump crab meat or firm fish, cubed
4 cups water
1/2 cup canned evaporated skim milk
4 baby bok choy, cut lengthwise into halves OR
1 cup shredded cabbage
2 green onions, sliced thin diagonally
4 cloves garlic, minced
2 tablespoons melted I Can't Believe It's Not Butter Light
2 tablespoons grated fresh ginger
1 tablespoon rice wine
1/2 tablespoon fish sauce (or salt to taste)
2 teaspoons chicken broth powder
1/16 teaspoon white pepper
 
Add margarine to a large nonstick saucepan.  Add ginger & garlic and cook for 1 minute.  Stir in chicken broth powder, water, milk, rice wine, fish sauce, water & white pepper.  Bring to a boil and add crab, bok choy & green onion.  Drain noodles and stir into soup.  Cook 2 minutes and serve.

Serves 4
 
4 4-oz pork cutlets, trimmed of all fat
2 bags Skinny Dip Noodles, any shape
1/3 cup chicken broth
1/2 cup lite coconut milk
2 tablespoons Jif no sugar peanut butter
1 tablespoon honey
1 tablespoon minced red bell pepper
1 tablespoon minced green onion
1 tablespoon coarsely chopped peanuts
1/4 teaspoon salt
1/16 teaspoon ground ginger
pinch cayenne pepper
 
Season pork chops generously on both sides with garlic salt & pepper.  Heat oil in a large nonstick skillet.  Add pork chops and cook until browned, then flip and brown the reverse.  Remove from pan and keep warm.
 
Stir together chicken broth, coconut milk, peanut butter, honey and cayenne in the skillet.  Add bell pepper, onion, peanuts, ginger and salt.  Cook on medium until sauce is thickened.
 
Drain, rinse and boil noodles for 1 minute.  Drain again very well and arrange on 4 plates.  Top with pork chops, drizzle with sauce and garnish with more green onion.

Serves 2
 
1 bag Skinny Dip Angel Hair
6 small shrimp, shelled & cleaned
2 oz boneless chicken breast, diced
1/2 cup shredded cabbage or coleslaw mix
1/4 cup bean sprouts
1 clove garlic, minced
1 tablespoon sambal chili paste  (check Asian aisle)
1 tablespoon oil
2 teaspoons kecap manis (Indonesian sweet soy sauce)
1/4 teaspoon salt
 
Drain, rinse and drain noodles again very well.  Add noodles to a large nonstick skillet and cook over high heat while tossing constantly.  Cook 1-2 minutes or until you hear popping or hissing, then transfer to a bowl.  Mix chili paste and kecap manis together and drizzle over the noodles.  Toss to coat and let sit.
 
Heat oil in the skillet over high heat. Add garlic and stir fry 30 seconds, then add chicken and shrimp. Stir fry 3 minutes, then add cabbage, bean sprouts and salt.  Stir fry 30 seconds then add noodles and toss to mix.  Cook 3-5 minutes or until chicken and shrimp are cooked through. Serve with sliced scallions and lime slices if desired.

Serves 4
 
3 bags Skinny Dip Fettuccini, any shape
1/2 lb ground turkey sausage
1 cup Hunts Traditional Spaghetti Sauce
1 egg white, lightly beaten
1 cup shredded mozzarella cheese
2/3 cup low fat cottage cheese
1/4 cup grated Parmesan cheese
1/2 cup sliced fresh mushrooms
1/4 cup chopped green bell pepper
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
1/8 teaspoon pepper
 
Preheat oven to 325 F.  Coat a 9x9" baking pan with cooking spray.  Rinse noodles and dab with paper towels to dry.  Spoon noodles into the baking pan and sprinkle with garlic powder.
 
Heat medium nonstick skillet on medium-high.  Add sausage, mushrooms & bell pepper and cook until turkey is cooked through.  Drain fat, then stir in spaghetti sauce, Italian seasoning and pepper.
 
Stir together cottage cheese, Parmesan, egg white and garlic powder. Spread over noodles. Top with spaghetti sauce and sprinkle with mozzarella.   Bake 25 minutes or until cheese is melted.  Let sit 5 minutes to firm up then serve.