Recipes

Spicy Low Carb Beef Noodle Stir Fry
Serves 4
(created by Holly McNeal of Kitschy Chic Spices)
 
8 oz thin sliced beef with good marbling (or use chicken, pork or shrimp)
1/2 cup thin sliced red bell pepper
1/2 cup bean sprouts
1/2 cup sliced green onions
1/2 cup chopped fresh basil
1/2 cup chopped cilantro
1/2 cup halved red & yellow cherry tomatoes
1/2 cup shredded carrot
1/2 cup chopped jalapeño pepper
1 tablespoon grated garlic
1/2 cup fish sauce 
3 tablespoons sweet chili sauce  
3 tablespoons soy sauce
2 tablespoons sesame or chili oil  
2 tablespoons lime juice
1 tablespoon honey
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Holly is the owner of Kitschy Chic Spices and created this out-of-this-world noodle stir fry jazzed up with her best quality Kitschy Chic Tango Mango Habanero Seasoning (no cheap fillers!)
 
She says about her recipe, “You really can add anything you want. I look in the crisper and just start adding vegetables like zucchini, Brussels sprouts, cabbage, etc. Rinse the noodles well and boil 1 minute. Drain well again and let sit.
 
Make this part of the dressing ahead of time for drizzling on top:  1 tablespoon lime juice, sweet chili sauce, dash of soy sauce, 1 tablespoon honey, 1 tablespoon fish sauce and 2 teaspoons Tango Mango Habanero Seasoning.  Mix well and set aside. 
 
Slice meat into strips remembering that all the meat will shrink (we used Porterhouse steak).  Heat sesame or chili oil in a nonstick wok until hot. Stir fry beef until medium rare.  Transfer beef to a plate.  Add veggies to wok and cook for about 1-2 minute stirring the whole time.
 
Add meat back to the wok with the noodles, basil and cilantro.  Stir while cooking for 1-2 minutes. It’s important not to overcook the veggies or they will lose crunch, color and flavor. Turn off wok.  Scoop into bowls or plates, top with fresh basil, cilantro and lime wedges.  Drizzle with dressing you made up in the beginning.  Serve and enjoy.”
 
Tip:  Adjust the sauce ingredient quantity to your personal preference.
 
Nutritional Breakdown
(assumes all sauce is eaten)
 
Calories: 239     Carbs: 15 grams     Protein: 18 grams
Fat: 12 grams      Fiber: 3 grams       WW Points Plus: 6
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Skinny Dip Low Carb Rice & Fruit Salad
Serves 2
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2 cups fresh baby salad
1/4 cup crushed pineapple, drained
2 fresh strawberries, sliced thin
2 tablespoons flaked coconut
2 tablespoons heavy whipping cream
1 tablespoon light sour cream
1 tablespoon slivered almonds
2 packets artificial sweetener
1/4 teaspoon vanilla extract
1/8 teaspoon ground ginger
pinch of salt
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Rinse rice pearls and drain very well.  Dab with paper towels to remove excess water.  In a bowl stir together pineapple, strawberries, rice pearls and coconut, let sit.  
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In a different bowl whisk together cream, sweetener, vanilla, ginger and salt until stiff. Fold in rice mixture and stir in slivered almonds. Spoon mixture over fresh salad beds and serve.
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Nutritional Breakdown
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Calories: 131     Carbs: 9 grams      Protein: 3 grams
Fat: 9 grams      Fiber: 2 grams      WW Points Plus: 3
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Skinny Steak Noodles and Snow Peas
Serves 4
 
6 oz flank steak, thinly sliced
1 cup snow peas
1 green onion, sliced thin diagonally
2 tablespoons oyster sauce
1 ramen noodles seasoning packet
4 teaspoons peanut oil
1 teaspoon sugar (optional)
black pepper
 
Add flank steak to a small bowl and drizzle with 2 teaspoons oil.  Toss to coat evenly with oil.  Sprinkle with half of the ramen seasoning packet and pepper.  
 
Rinse noodles and drain well.  Add to a bowl and drizzle with 1 tablespoon oyster sauce, toss and let sit. Heat a wok skillet until hot. Add steak and cook without moving for 1 minute until well browned, then toss a few times. 
 
Add snow peas & green onion and stir fry 1 minute. Add 2 teaspoons oil, noodles, the rest of the seasoning packet, 1 tablespoon oyster sauce, and sugar.  Toss to mix and serve immediately.
 
Tip:  Use peanut oil because it gets hot without burning like corn oil.
 
Nutritional Breakdown
  
Calories: 123     Carbs: 4 grams     Protein: 11 grams
Fat: 7 grams       Fiber: 1 gram       WW Points Plus: 3
Low Carb Macaroni Bowl
Serves 4  
 
2 bags Skinny Dip Macaroni, or any shape
1 1/2 cups diced cooked chicken breast
2 cups fresh baby spinach
1 Italian tomato, seeded & diced
1/2 cup diced red onion
1/2 cup shredded lowfat Cheddar
3/4 cup lowfat milk
1/2 cup hot water
1 tablespoon white wine (optional)
garlic powder & pepper to taste
 
In large nonstick skillet stir together milk, water, onion and sauce mix.  Rinse noodles and stir in. Heat to boiling then reduce heat.  Cover and simmer 15 minutes, stirring occasionally.
 
Stir in spinach, chicken, Cheddar, wine and tomato. Sprinkle with garlic powder and pepper.  Cover and cook 5 minutes.  Let stand 5 minutes to let sauce thicken and serve.
 
Nutritional Breakdown
 
Calories: 144     Carbs: 5 grams     Protein: 22 grams
Fat: 4 grams      Fiber: 1 gram       WW Points Plus: 4
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Low Carb Rice & Fruit Hot Cereal
Serves 4
 
1 tablespoon heavy cream (optional)
1/2 cup chopped walnuts
1 small green apple, peeled & chopped
1/4 cup golden raisins
2 teaspoons cornstarch
1/8 teaspoon cinnamon
1/16 teaspoon salt
slivered almonds (garnish)
 
Rinse the Rice Pearls, drain and let sit.  In a nonstick saucepan stir cream and cornstarch together until smooth.  Stir in almond milk, Rice Pearls, apple, raisins, cinnamon and salt. Bring to a simmer and cook 5 minutes or until thickened.  Stir in walnuts. Serve and top with maple syrup and slivered almonds.  You can also make this as a cold cereal by omitting the cornstarch and cooking.
 
Tip:  Cut 7 carbs per serving by omitting the raisins.
 
Nutritional Breakdown
(includes cream)
 
Calories: 167     Carbs: 14 grams     Protein: 3 grams
Fat: 11 grams      Fiber: 3 grams      WW Points Plus: 4
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4 Carb Fiery Fettuccini
Serves 4
(shared by Tiffany Delgado)
 
3/4 lb ground turkey sausage
2/3 cup canned chopped tomato
8 mushrooms, sliced
3 cloves garlic, minced
1/3 cup grated Parmesan 
1 teaspoon crushed red pepper flakes
1/2 teaspoon dried Italian seasoning
 
In a saucepan stir together Walden Farms sauce, chopped tomato, mushrooms, red pepper flakes, Italian seasoning and Parmesan.  Cover and cook 15 minutes or until desired consistency.
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Drain and rinse noodles, let sit.  Cook sausage and garlic in a nonstick skillet.  When half cooked, stir in noodles and cook until no longer pink.
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Pour sauce into skillet with noodles and sausage. Stir together and cook 5 minutes to mix flavors. Serve with our 0 Carb Garlic Bread!  
 
Nutritional Breakdown
 
Calories: 149     Carbs: 4 grams     Protein: 18 grams
Fat: 7 grams     Fiber: 1 gram     WW Points Plus: 4
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7 Carb Crockpot Thai Coconut Soup
Serves 4
(submitted by Milaki Lee)
 
2 bags Skinny Dip Angel Hair
2 6-oz frozen or thawed chicken breasts
2 cups chicken stock
1 red bell pepper, diced
1 cup beans sprouts
2 jalapenos, seeded & sliced thin
4 cloves garlic, minced
2 tablespoons lime juice (1 lime)
2 tablespoons lite soy sauce
2 tablespoons minced fresh ginger
1/2 teaspoon ground white pepper
 
Congrats to Milaki Lee who won 2nd place in our Skinny Dip Recipe Contest!  She submitted her favorite Thai soup recipe that her diabetic husband loves!
 
In a slow cooker add coconut milk, chicken stock, garlic, ginger, soy sauce and white pepper. Then add chicken and spoon sauce over.  Cook on HIGH for 3 hours.
 
Using tongs remove chicken from pot and shred with two forks. Return chicken to the slow cooker. Rinse the noodles and add to slow cooker with bell pepper and bean sprouts. Cook 30 more minutes. Taste and add more salt and pepper if needed.
 
Serve each bowl garnished with sliced jalapeno, chopped cilantro and squirts of lime.  
 
Nutritional Breakdown
 
Calories: 162     Carbs: 7 grams     Protein: 21 grams
Fat: 5 grams     Fiber: 1 gram     WW Points Plus: 4
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