Recipes

Easy Asian Noodle Stir Fry January 09 2015

Easy Asian Noodles Made With Skinny Dip NoodlesServes 4
(created by Lisa Chong)
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2 bags Skinny Dip 0 Carb Angel Hair
1 lb ground turkey breast (no skin)
2 small eggs, lightly beaten
1 small carrot, halved & sliced
1 small zucchini, halved, seeded & sliced
1 small bell pepper, sliced
2 cloves garlic, minced
1 small onion, diced fine
1/4 cup chopped cilantro leaves
3/4 cup low sodium chicken broth
2 tablespoons low sodium soy sauce
2 teaspoons oil
1 teaspoon garlic chili sauce
1/4 teaspoon ground ginger
Sriracha sauce (optional garnish) 
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Remove zucchini seeds by slicing in half down the center, then scraping with a cereal spoon. Rinse and drain noodles. Chop into smaller pieces and add to a bowl. Drizzle with 1 tablespoon soy sauce and toss to mix; let sit. Mix 2 soy sauce, broth, chili sauce and ginger in a small cup.

Heat oil in a wok or nonstick skillet with high sides on medium high. Add onion and garlic.  Cook 30 seconds and add ground turkey. Break up with a spatula while stir frying to cook evenly. When turkey is almost done, stir in bell pepper, zucchini and carrot. Stir fry 5 minutes, then push to the side and cook the eggs. Break egg into pieces with a spatula and mix with meat & veggies.

Keep heat high and add broth mixture. Slowly stir in noodles and cilantro while stir frying. When extra liquid has evaporated serve and garnish with drizzles of Sriracha sauce.
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Nutrition Per Serving
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Calories: 166     Carbs: 6 grams     Protein: 22 grams
Fat: 6 grams     Sodium: 634 mg     WW Points Plus: 4
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Bariatric Cream of Broccoli Soup January 08 2015

Bariatric Cream of Broccoli Soup Made With Skinny Dip Rice PearlsServes 6
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2 bags Skinny Dip 0 Calorie Rice Pearls
10 oz bag frozen broccoli, thawed
3 10-oz cans low sodium chicken broth
1 cup water
1 medium onion, diced
2 stalks celery, sliced thin
4 garlic cloves, cut in half
1/2 cup light sour cream
1 teaspoon Tabasco sauce (optional, but excellent)
1/4 teaspoon pepper

A totally delicious blender soup that's perfect for bariatric diets or fancy dinners!  Only 58 calories and just 1 WW Points Plus per serving!  This healthy soup will be your diet pal forever.

Drain and rinse Rice Pearls, let sit. Add half of broccoli to a large blender with 1 cup chicken broth. Process 1-2 minutes or until smooth, then pour into a saucepan. Repeat with remaining broccoli and 1 cup chicken broth.

Add the Rice Pearls, onion, garlic, 1 cup chicken broth and Tabasco to the blender. Process for 1-2 minutes or until very smooth, then add to saucepan.  Add water, sour cream and pepper to saucepan. Cook on low heat 20 minutes or until hot (don't boil) and serve immediately.
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Nutrition Per Serving
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Calories: 58     Carbs: 6 grams     Protein: 4 grams
Fat: 2 grams      Sodium: 387 mg     WW Points Plus: 1
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86 Calorie Orange Chicken Chop Suey January 04 2015

86 Calorie Orange Chicken Chop SueyServes 4
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2 bags Skinny Dip 0 Carb Rice Pearls
6 oz boneless chicken breast, cubed
3 tablespoons La Choy Orange Stir Fry Sauce
1 small red bell pepper, cut into strips
1 cup shredded Napa cabbage
1/2 cup sliced zucchini
1/4 cup sliced carrot
1/4 cup sliced onion
1 teaspoon oil
1 teaspoon Sriracha hot sauce
1/4 teaspoon ground ginger
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Rinse and drain the Rice Pearls. Add to a bowl and stir in 1 tablespoon stir fry sauce. Add oil to a skillet or wok over high heat. Stir fry half of zucchini, carrot, onion, pepper, and cabbage 2 minutes or until tender crisp. Remove veggies to a bowl. Repeat with remaining veggies.

Add chicken and stir fry until chicken is no longer pink. Push to one side. Add stir fry sauce, Sriracha sauce and ginger to center of the skillet. Stir and cook until bubbly. Mix with chicken, then stir in veggies and cook 2 minutes or until hot.  Serve over hot Rice Pearls (or stir into skillet to mix).
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Nutrition Per Serving
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Calories: 86     Carbs: 7 grams     Protein: 10 grams
Fat: 2 grams     Sodium: 170 mg     WW Points Plus: 2
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Church Potluck Chicken Divan January 03 2015

Church Social Chicken DivanServes 4
(shared by Marsha Geoff)
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2 bags Skinny Dip 0 Carb Macaroni, or any shape
3 cups cubed cooked chicken breast
3 cups frozen broccoli florets, defrosted
1/4 cup minced onion
10 oz can fat free cream of chicken soup
3/4 cup shredded low fat Cheddar cheese
1/4 cup milk
1/8 cup Italian seasoned bread crumbs
1 tablespoon diet margarine, melted
1/4 teaspoon pepper
1/8 teaspoon garlic powder
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Make without the bread crumb topping to cut carbs in half. Preheat oven to 425 F. Coat 8x8" baking dish with cooking spray. Rinse and drain macaroni. Mix bread crumbs and margarine in a mug.

Mix soup, milk, pepper and garlic powder in a bowl. Add macaroni. Put broccoli and chicken in baking dish. Add macaroni. Top with cheese then sprinkle bread crumb topping. Bake 40 minutes. Let sit 5 minutes then serve.
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Nutrition Per Serving
(with bread crumb topping)
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Calories: 214     Carbs: 19 grams     Protein: 21 grams
Fat: 6 grams     Sodium: 324 mg     WW Points Plus: 5
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Nutrition Per Serving
(without bread crumb topping)
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Calories: 160     Carbs: 10 grams     Protein: 21 grams
Fat: 4 grams     Sodium: 297 mg     WW Points Plus: 4
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Mexican Chicken Taco Casserole January 02 2015

Low Carb Mexican Taco CasseroleServes 4

2 bags Skinny Dip 0 Carb Rice Pearls
12 oz boneless chicken breast, cubed
1 cup frozen chopped spinach, thawed & squeezed dry
1 small bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
3/4 cup chunky salsa
1 cup shredded low fat Pepper Jack cheese
1 pkt taco seasoning  (gravy mix aisle)
2 teaspoons oil
diced avocado, cherry tomatoes, cilantro (optional garnish)
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Preheat oven to 350 F. Coat an 8x8" baking dish with cooking spray. Rinse and drain Rice Pearls; let sit. Mix chicken, garlic and taco seasoning in a bowl. 

Coat a nonstick skillet with cooking spray. Add chicken to skillet and cook until no longer pink. Remove and set aside.  Add oil to skillet. Add onion and bell pepper. Cook 5 minutes or until softened, then stir in spinach.

Spread 1/2 of chicken in baking dish. Top with 1/2 of veggie mixture. Pour 1/2 of salsa over veggies and top with half of the cheese. Repeat layers ending with cheese and cover with foil.

Bake covered 40 minutes. Let sit 5 minutes to firm up. Garnish with cherry tomatoes, chopped avocado and cilantro if desired before serving.
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Nutrition Per Serving
(not including optional ingredients)
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Calories: 192     Carbs: 6 grams     Protein: 24 grams
Fat: 8 grams    Sodium: 594 mg    WW Points Plus: 5
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Easy Crockpot Chicken Noodle Soup January 02 2015

Easy Crockpot Chicken Noodle SoupServes 8

2 bags Skinny Dip 0 Carb Fettuccini, or any shape
12 oz bone-in, skin-on chicken breast
1 1/2 lbs bone-in, skin-on chicken thighs
8 cups canned low sodium chicken broth
3 carrots, sliced
3 garlic cloves, minced
2 celery ribs, sliced
1 small onion, chopped fine
1/2 cup frozen peas
2 tablespoons minced fresh parsley
1 tablespoon tomato paste
1 tablespoon vegetable oil
1/2 teaspoon dried thyme
1/8 teaspoon red pepper flakes
2 bay leaves

Chicken soup like grandma used to make!  Chicken with skin adds deep flavor so don't skimp (fat is removed before serving). Dry chicken thighs with paper towels. Heat oil in a nonstick skillet over high heat until just smoking. Brown chicken thighs well on both sides. Transfer to plate, let cool slightly and discard skin.

Pour off fat except 1 tablespoon. Add carrots, celery and onion and cook 5 minutes. Add garlic, tomato paste, thyme and red pepper flakes. Cook 30 seconds, then stir in 1 cup chicken broth. Scrape up browned bits and pour into crockpot. Stir remaining broth, bay leaves and chicken thighs (with juices) into crockpot. 

Season chicken breast with salt and pepper. Wrap in a foil packet and lay on top of soup. Cover and cook 5 hours on LOW until chicken is tender.  Remove foil packet and open carefully. Transfer chicken breast to cutting board. Transfer chicken thighs to cutting board. Let chicken cool slightly then shred into bite sized pieces and discard skin and bones.

Let soup settle for 5 minutes, then remove fat from the surface using large spoon or fat mop. Discard bay leaves. Rinse noodles and add to crockpot with shredded chicken, peas and parsley. Let sit 5 minutes until heated through. Season with salt and pepper to taste and serve.
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Tip: Reduce sodium by using homemade chicken broth made without salt.
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Nutrition Per Serving
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Calories: 132     Carbs: 4 grams     Protein: 20 grams
Fat: 4 grams    Sodium: 695 mg    WW Points Plus: 3
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Ritzy Cheesy Chicken Casserole January 02 2015

Ritzy Cheesy Chicken CasseroleServes 4

2 6-oz cooked chicken breasts, cubed
3 bags Skinny Dip 0 Carb Fettuccini, or any shape
10 oz can fat free cream of chicken soup
1/2 sleeve Ritz crackers, crushed
2 stalks celery, sliced thin
1/2 cup frozen peas & carrots
1/2 small onion, diced fine
3/4 cup lite sour cream
7 oz shredded low fat Cheddar & mozzarella blend
1 1/2 tablespoons diet margarine, melted
1/4 teaspoon pepper

Preheat oven to 350 F. Coat 8x8" baking dish with cooking spray. Mix crackers and margarine in a small dish until well mixed.  Rinse and drain noodles.  Add to a bowl with other ingredients and pour into baking pan. Sprinkle cracker mix over the top.  Bake 40 minutes or until crackers are crispy. Let sit 10 minutes then serve.
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Nutrition Per Serving
(with crushed cracker topping)
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Calories: 297     Carbs: 15 grams     Protein: 30 grams
Fat: 13 grams     Sodium: 539 mg     WW Points Plus: 8
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Nutrition Per Serving
(without crushed cracker topping)
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Calories: 278     Carbs: 11 grams     Protein: 29 grams
Fat: 10 grams     Sodium: 473 mg     WW Points Plus: 6
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Lazy Low Carb Lasagna Bolognese January 01 2015

Lazy Low Carb Bolognese LasagnaServes 6

2-3 bags Skinny Dip 0 Carb Lasagna
1/2 lb extra lean ground beef
1/2 12-oz roll Jimmy Dean low fat sausage
1 cup bechamel sauce (below)
1 cup low sodium chicken broth
1 1/2 cups sliced mushrooms
1/2 medium onion, diced
1/2 cup finely chopped parsley
1/4 cup tomato paste
1/4 cup can low sodium tomato sauce
3/4 cup shredded Parmesan cheese
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon dried thyme
1/8 teaspoon nutmeg

Bechamel Sauce (makes 1 cup)
1 cup low fat milk
1 cup low sodium chicken broth
1/2 medium onion, diced fine
1/8 cup flour
2 teaspoons diet margarine
1/4 teaspoon ground nutmeg

Preheat oven to 350 F. Coat a 9x9" baking pan with cooking spray. Add oil, onion and mushrooms to a nonstick skillet. Cook 3 minutes, then add parsley. Cook 5 minutes until veggies are light brown. Add to a bowl.

Add beef and sausage to the skillet. Cook while breaking up into small chunks; drain fat. Stir in mushroom mix, vinegar, tomato paste, tomato sauce, broth and thyme. Bring to a boil and simmer. Cook until most of the liquid has evaporated.

Meanwhile, make the bechamel sauce: Add oil and onions to skillet. Cook until light brown. Add nutmeg and flour and stir until light brown. Whisk in milk and broth. Stir over high heat until boiling. Reduce heat and boil gently while stirring until sauce is reduced to 1 cup.

Spoon 1/2 cup bechamel sauce into the baking pan and spread over bottom. Arrange 1/4 of the pasta over sauce to cover the pan bottom.  Then make the layers:

  • Spread 1/3 of meat sauce over noodles. Drizzle with 1/4 cup bechamel and sprinkle with 1/8 cup cheese. 
  • Layer with 1/4 of the noodles. Top with 1/3 of the meat sauce, 1/4 cup bechamel and 1/8 cup cheese. 
  • Add a layer of noodles and and cover with remaining meat sauce, 1/4 cup bechamel and 1/8 cup cheese.
  • Cover with remaining noodles and spread with bechamel. Sprinkle with cheese and nutmeg. 

  • Cover pan tightly with foil. Bake 45 minutes until sauce is bubbling. Let sit 10 minutes before cutting into 6 slices. Serve with a wide spatula to prevent spilling.

    Nutrition Per Serving
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    Calories: 189     Carbs: 9 grams     Protein: 18 grams
    Fat: 9 grams     Sodium: 421 mg     WW Points Plus: 3
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    3 Carb Summer Ricotta Fettuccini December 28 2014

    3 Carb Summer Ricotta FettucciniServes 3
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    2 bags Skinny Dip 0 Carb Fettuccini
    1/2 cup fat free ricotta cheese
    1/4 cup grated Parmesan
    1 Italian tomato, seeded & diced OR
    1/2 cup canned diced tomatoes, drained
    1 tablespoon diet margarine, melted
    1 tablespoon chopped fresh basil
    1/4 teaspoon garlic powder
    1/8 teaspoon pepper
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    A summer fresh recipe anytime you've got ripe tomatoes on hand!  Rinse and drain noodles; let sit. Mix ricotta, Parmesan, garlic powder and pepper In a microwave-safe serving bowl. Stir in melted margarine. Stir in noodles.  Microwave 3 minutes, then stir in basil and tomatoes and serve.
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    Nutrition Per Serving
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    Calories: 80     Carbs: 3 grams     Protein: 8 grams
    Fat: 4 grams     Sodium: 183 mg     WW Points Plus: 2
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    Thai Chicken Noodle Soup December 21 2014 4 Comments

    Thai Chicken Noodle SoupServes 4

    2 bags Skinny Dip Zero Carb Noodles, any shape
    3/4 lb boneless chicken breast, cut into 3" strips
    24 oz low sodium chicken broth
    1 cup sugar snap peas
    1 red bell pepper, cut into 1/8" strips
    1 cup sliced mushrooms
    2 green onions, sliced thin diagonally
    1 tablespoon grated fresh ginger
    1/4 cup chopped cilantro
    3 tablespoons low sodium soy sauce
    2 tablespoons lime juice
    1 teaspoon lime zest
    1 tablespoon brown sugar
    1 teaspoon Sriracha chili sauce
    salt and pepper to taste

    A gorgeous soup full of Asian flavors! In a large saucepan add broth, chili sauce, soy sauce, ginger, brown sugar and lime juice. Bring to a boil and cook 5 minutes. Add chicken and mushrooms. Reduce heat and simmer 15 minutes.

    Add green onion, snap peas, bell pepper, and zest to broth. Let cook 1 minute and turn off heat. Rinse noodles, drain and divide among 4 soup bowls. Season soup to taste and ladle into bowls. Garnish with cilantro and serve.
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    Nutrition Per Serving
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    Calories: 179     Carbs: 8 grams     Protein: 30 grams
    Fat: 3 grams     Sodium: 1006 mg     WW Points Plus: 4
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    Triple Cheese Meatless Lasagna December 20 2014

    Low Carb Triple Cheese Meatless LasagnaServes 6

    2 bags Skinny Dip 0 Carb Lasagna Noodles
    2 cups shredded mozzarella cheese
    1 cup fat free ricotta or low fat cottage cheese
    1/2 cup grated Parmesan cheese
    2 cups Hunts No-Sugar Added Pasta Sauce
    1 tablespoon chopped fresh parsley (optional)
    1 teaspoon dried oregano leaves
    1/8 teaspoon pepper

    Heat oven to 350 F. Rinse lasagna noodles and dab dry with paper towels. Coat 9x9" baking pan with cooking spray. Mix ricotta, 1/4 cup Parmesan, parsley, oregano and pepper in a bowl.

    Layer the lasagna as follows:

    • Spread 1/2 cup pasta sauce in pan bottom and cover with noodles 
    • Sprinkle with 1 cup mozzarella cheese
    • Spread with 3/4 cup pasta sauce and cover with noodles
    • Spread again with 1/2 cup pasta sauce and cover with noodles
    • Spread ricotta mixture over noodles 
    • Spread with 3/4 cup pasta sauce
    • Sprinkle with 1/4 cup Parmesan and 1 cup mozzarella
    Cover and bake 50 minutes. Let stand 10 minutes before cutting in 6 slices.

    Tip: Make cottage cheese creamy by whipping in a mini food processor for 1 minute.

    Nutrition Per Serving
    (using ricotta cheese)
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    Calories: 164     Carbs: 8 grams     Protein: 15 grams
    Fat: 8 grams     Sodium: 787 mg     WW Points Plus: 4
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    Baked Meatball Pasta Casserole December 20 2014

    Baked Meatball Pasta CasseroleServes 8

    4 bags Skinny Dip Macaroni, or any shape
    16 Johnsonville frozen Homestyle Italian Meatballs
    1 1/2 cups no-sugar added pasta sauce
    2 cups shredded part skim mozzarella
    1/2 cup grated Parmesan cheese
    10 oz can condensed Cheddar cheese soup
    1 egg, lightly beaten 
    1 cup diced bell pepper
    1 cup sliced fresh mushrooms
    1/2 cup diced onion
    1 teaspoon dried Italian seasoning
    1/2 teaspoon garlic powder
    1/4 teaspoon pepper

    Delicious and so satisfying! Calories and carbs are on the higher side, but that's due to the meatballs (mini meals by themselves), pasta sauce and cheese soup. Preheat oven to 350 F. Coat 9x13" baking pan with cooking spray. Drain and rinse macaroni.

    In a large bowl mix together spaghetti sauce, soup, 1 cup mozzarella, Parmesan and egg. Stir in macaroni, bell pepper, mushrooms, onions, Italian seasoning, garlic powder and pepper.

    Add meatballs and turn to coat with sauce. Pour into baking pan and cover with foil. Bake 30 minutes. Remove foil and sprinkle with 1 cup mozzarella. Bake uncovered 15 minutes. Let sit 5 minutes before serving.
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    Nutrition Per Serving
    (includes 2 meatballs per serving)
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    Calories: 311     Carbs: 10 grams     Protein: 18 grams
    Fat: 24 grams     Sodium: 1148 mg     WW Points Plus: 9
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    Low Carb Dan Dan Noodles December 19 2014

    Low Carb Dan Dan NoodlesServes 6

    3 bags Skinny Dip Fettuccini
    1 lb roll spicy pork sausage
    3/4 cup low sodium chicken stock
    1 tablespoon grated raw ginger
    1 tablespoon tahini paste
    2 tablespoons red wine vinegar
    2 tablespoons chili oil
    2 tablespoons low sodium soy sauce
    1 teaspoon sugar (optional)
    1 teaspoon Szechuan peppercorns
    2 tablespoons chopped peanuts 
    3 green onions, thinly sliced (divide white and green parts)

    Grind peppercorns with a mortar and pestle. Rinse noodles, drain and microwave 2 minutes. Drizzle with 1 tablespoon chili oil and toss to coat; let sit. Add pork to nonstick stir fry skillet over high heat. Sprinkle with pepper and cook until half pink. Add ginger and white part of onion. Cook until pork starts to brown.

    Stir in chicken stock, chili oil, vinegar, soy sauce, tahini and peppercorns. Sprinkle with sugar, bring to a boil and simmer until the sauce thickens, 7-10 minutes. Add noodles and toss to mix. Transfer to bowls and garnish with peanuts and green onion. Serve immediately.
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    Nutrition Per Serving
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    Calories: 232     Carbs: 3 grams     Protein: 12 grams
    Fat: 19 grams    Sodium: 552 mg    WW Points Plus: 6
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    Skinny Dip Shrimp Fried Rice December 19 2014

    Skinny Dip Shrimp Fried RiceServes 4

    2 bags Skinny Dip Rice Pearls
    1/2 lb cooked medium shrimp, thawed if frozen
    2 medium eggs, lightly beaten
    1/2 cup snow peas, halved
    1/3 cup frozen peas
    3 green onions, sliced thin
    2 garlic cloves, minced
    2 tablespoons low sodium soy sauce
    1 teaspoon oil
    2 tablespoons slivered almonds (optional)

    Rinse rice pearls and drain.  Add to a bowl with frozen peas. Toss with 1 tablespoon soy sauce; let sit. Place shrimp in a bowl with 1 tablespoon soy sauce; let sit. Heat oil in a large nonstick wok skillet. Saute garlic and onion 30 seconds. Add snow peas and saute 2 minutes.

    Push veggies to one side and pour in eggs. Cook 1 minute without stirring, then stir to break into smaller pieces. Stir in rice pearls. Stir fry 2 minutes over high heat. Add shrimp & almonds and stir fry 2 minutes or until shrimp are hot.  Don't overcook or shrimp will be tough. Serve immediately.

    Nutrition Per Serving
    (not including almonds)
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    Calories: 117      Carbs: 4 grams      Protein: 16 grams
    Fat: 4 grams     Sodium: 389 mg     WW Points Plus: 3
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    Creamy Garlic Fettuccini Primavera December 17 2014

    Low Carb Creamy Fettuccini PrimaveraServes 4

    2 bags Skinny Dip Fettuccini
    1 cup cubed grilled chicken
    1/2 cup fat free half & half
    1/4 cup shredded Parmesan
    1/2 small red bell pepper, sliced
    1 cup broccoli florets, halved
    1 cup sliced fresh mushrooms
    1/4 cup sliced green onions
    8 grape tomatoes, halved
    1 teaspoon minced garlic
    1/4 cup white wine or chicken broth
    2 tablespoons water
    2 tablespoons diet margarine
    1 tablespoon flour

    Rinse and drain noodles; let sit.  Melt margarine in a nonstick skillet. Saute mushrooms, garlic and onions until soft. Add wine and bring to a boil. Cook until liquid is reduced by half, about 5 minutes.

    Mix flour and water until smooth. Stir into mushrooms and bring to a boil. Reduce heat and cook 2 minutes while stirring. Stir in cream and Parmesan until smooth.  Stir in chicken, noodles and veggies.  Cook 10 minutes and serve with Skinny Dip 0 Carb Garlic Bread.

    Nutrition Per Serving
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    Calories: 162     Carbs: 7 grams      Protein: 20 grams
    Fat: 6 grams    Sodium: 279 mg     WW Points Plus: 4
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    Ginger Lovers 4 Carb Shrimp Bowl December 15 2014

    Low Carb Ginger Rice Bowl Serves 4

    2 bags Skinny Dip Rice Pearls
    1 lb medium shrimp, cleaned
    4 green onions, sliced thin diagonally
    1" inch piece raw ginger, grated
    4 tablespoons mango chutney
    1/4 cup water
    1 tablespoon oil
    1 tablespoon lite soy sauce
    1/8 teaspoon pepper

    Slice green onions thin diagonally and save 1/4 cup for garnish. Peel ginger and finely grate using the smallest openings on a folding grater. Rinse and drain the rice pearls; let sit.

    Heat oil in a nonstick skillet. Cook ginger and onion 1 minute until tender. Add water, soy sauce, pepper and rice pearls, then add shrimp on top. Cover and cook 3-5 minutes or until shrimp are just starting to curl -- don't overcook. Divide among 4 bowls then top with chutney and sliced green onions. 

     

    Nutrition Per Serving
    (subtract 6 carbs per serving if you skip the chutney)
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    Calories: 143     Carbs: 7 grams     Protein: 20 grams
    Fat: 5 grams     Sodium: 579 mg     WW Points Plus: 4
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    One Pan Low Carb Kielbasa Lasagna December 12 2014 2 Comments

    One Pan Low Carb Kielbasa LasagnaServes 6

    2 bags Skinny Dip Lasagna
    1 lb Butterball lowfat turkey kielbasa, sliced
    1/2 cup low sodium chicken broth or water
    14 oz can Rotel tomatoes with chiles 
    1/2 cup diced onion
    2 cloves garlic, minced
    1 cup shredded part skim mozzarella
    1 cup Frigo fat free ricotta cheese
    1 tablespoon grated Parmesan
    1/2 teaspoon dried Italian seasoning
    1/4 teaspoon pepper

    Add kielbasa to nonstick skillet and cook both sides until light brown. Stir ricotta and Parmesan in a bowl. Stir in tomatoes, broth, Italian seasoning and pepper to the kielbasa. Stir in lasagna noodles. Cover and cook 10 minutes. Stir in mozzarella and drop spoonfuls of ricotta on top. Cover and cook 10 minutes. Let sit 5 minutes to firm up then serve. This goes awesome with our 0 Carb Garlic Bread!

    Nutrition Per Serving

    Calories: 174     Carbs: 10 grams     Protein: 20 grams
    Fat: 6 grams     Sodium: 232 mg     WW Points Plus: 4
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    Low Fat Southwest Shrimp & Corn Chowder December 11 2014

    Low Fat Shrimp & Corn Southwest Chowder Serves 4
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    2 bags Skinny Dip Rice Pearls
    1/2 lb small shrimp, shelled & cleaned
    3/4 cup shredded nonfat mozzarella
    3/4 cup low fat milk
    3/4 cup low sodium chicken broth
    1/2 cup diced red bell pepper
    1/2 cup diced green onion
    1/2 cup canned corn with chiles, drained
    1/2 cup canned chopped green chiles + 1 tablespoon juice 
    1 tablespoon minced serrano chile
    1 tablespoon chopped cilantro
    1 tablespoon flour
    1 tablespoon light margarine
    1/2 teaspoon cumin
    1/4 teaspoon pepper
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    Special enough for company!  Rinse rice pearls and add to a bowl with chile juice.  Melt margarine in a large saucepan. Add onion, bell pepper and serrano. Cook 1 minute and add canned chile. Cook 2 minutes.
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    Add flour to pan and cook 1 minute, stirring constantly. Stir in milk and chicken broth. Stir other ingredients except shrimp. Bring to a boil and cook 5 minutes. Add shrimp, turn off heat and let sit 5 minutes.
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    Nutrition Per Serving
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    Calories: 168     Carbs: 14 grams     Protein: 21 grams
    Fat: 3 grams     Sodium: 387 mg     WW Points Plus: 4
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    175 Calorie 4 Carb Lasagna December 07 2014 2 Comments

    175 Calorie 4 Low Carb LasagnaServes 6
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    2 bags Skinny Dip Lasagna Noodles
    1 lb lowfat ground turkey sausage
    1 cup low fat cottage cheese
    1 cup shredded nonfat mozzarella cheese
    2 tablespoons grated Parmesan
    1 cup low carb pasta sauce
    1/2 cup chopped spinach
    1 egg white, lightly beaten
    1 teaspoon fennel seeds (optional) 
    1/2 teaspoon garlic powder
    1/2 teaspoon onion salt
    1/4 teaspoon pepper
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    Fennel seeds make sausage flavor even stronger (look in the spice aisle). Preheat oven to 350 F. Coat 8x8" baking pan with cooking spray. Rinse and drain noodles. Grind fennel seeds in a spice grinder.
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    In a bowl mix cottage cheese, Parmesan and egg white. Sprinkle with pepper and stir in spinach. Cook sausage in a skillet until cooked. Break apart with a spatula; drain fat. Stir in pasta sauce and spices.
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    Assemble the lasagna like this:
    .
    • Spread a little sauce in the pan then arrange a few noodles to cover the pan bottom.
    • Spread 1/3 of sauce mixture on the pan bottom.
    • Spread 1/2 of the cottage cheese over the sauce.
    • Spread 1/3 of the mozzarella over the cottage cheese.
    • Repeat layers two more times.
    • Finish layers with noodles, sauce and mozzarella.
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    Bake 45 minutes or until cheese is bubbly. Let sit 5 minutes before slicing into 6 serving.
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    Nutritional Breakdown
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    Calories: 175     Carbs: 4 grams     Protein: 27 grams
    Fat: 6 grams     Fiber: 2 grams     WW Points Plus: 4
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    Spicy Low Carb Sausage Pasta December 01 2014

    Low Carb Spicy Sausage PastaServes 6

    2 bags Skinny Dip Macaroni
    14 oz Butterball Turkey Kielbasa Sausage
    1 cup shredded Monterey Pepper Jack cheese
    1/3 cup heavy cream
    10 oz can Rotel Tomatoes & Green Chiles, with juice
    3/4 cup diced onion
    1/4 cup thin sliced green onion
    2 cloves garlic, minced
    1/2 teaspoon red pepper flakes
    1/2 teaspoon pepper
    1/2 teaspoon salt

    Preheat broiler to 500 F. Slice kielbasa. Rinse and drain noodles. Place in a bowl and microwave 2 minutes, let cool.  Heat large nonstick broiler safe skillet until hot. Add kielbasa and cook until light brown. Turn slices and brown the other side. Remove to a plate.

    Turn heat to medium and add diced onion. Stir with pan drippings and cook 3 minutes. Stir in garlic and cook 30 seconds. Add tomatoes, cream, pepper flakes, pepper and salt. 

    Stir in noodles, cover and cook 15 minutes. Uncover until extra liquid is evaporated.  Stir in 1/2 of the cheese, then sprinkle the rest on top.  Broil 5-8 minutes or until bubbly.  Garnish with green onion and serve.

    Nutritional Breakdown

    Calories: 208     Carbs: 9 grams     Protein: 16 grams
    Fat: 12 grams     Fiber: 1 gram     WW Points Plus: 5
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    Weight Watchers Pot Pie Noodle Soup November 23 2014

    Weight Watchers Pot Pie Noodle SoupServes 4

    2 bags Skinny Dip Noodles, any shape
    6 oz boneless chicken breast
    10 oz can cream of chicken soup
    1 cup sliced mushrooms
    1 carrot, sliced
    2 stalks celery, sliced
    1/8 cup diced onion
    3/4 cup water
    1/2 cup milk
    2 teaspoons cornstarch
    1 teaspoon hot sauce (optional, but good)
    1/2 teaspoon seasoned salt
    1/4 teaspoon pepper

    An incredibly comforting soup that's only 4 WW Points Plus!  Poach chicken for 10 minutes in a pan of simmering water. Let chicken cool then cube or shred. Rinse and drain noodles, let sit.

    In a stockpot stir together chicken soup, water, hot sauce, seasoned salt and pepper until smooth. Stir in other ingredients except milk and cornstarch. Cook 10 minutes.

    Stir together cornstarch and milk. Stir mixture into the soup and cook 5 minutes or until thickened and serve.

    Nutritional Breakdown
    .
    Calories: 142     Carbs: 10 grams     Protein: 12 grams
    Fat: 6 grams     Fiber: 2 grams     WW Points Plus: 4
    .

    Southwest Low Carb Chili Mac November 21 2014

    Southwest Low Carb Chili MacServes 4

    2 bags Skinny Dip Noodles, any shape
    1/2 lb extra lean ground beef
    1/2 lb hot Italian sausage
    1 cup canned diced tomatoes with juice
    1/4 cup tomato paste
    1/2 cup canned green chilies with juice
    1/2 cup chopped bell pepper
    1/2 cup diced onion
    1 jalapeno, seeded & minced
    1 tablespoon garlic, minced
    1/2 cup shredded Cheddar cheese
    3/4 cup water
    1 1/2 tablespoons chili powder
    1/2 teaspoon cumin
    1/2 teaspoon salt
    1/4 teaspoon dried oregano
    1/4 teaspoon pepper

    Rinse and drain noodles, let sit. Brown both meats in a large nonstick skillet, drain. Stir in onion, garlic, chilies, tomato, tomato paste and water. Stir in spices. Stir in Cheddar cheese. Stir in noodles and cover. Cook 20 minutes or until liquid has evaporated and serve.

    Nutritional Breakdown
    .
    Calories: 212     Carbs: 10 grams     Protein: 25 grams
    Fat: 8 grams     Fiber: 2 grams     WW Points Plus: 5
    .

    Crockpot Sausage And Peppers November 21 2014

    Crockpot Sausage and PeppersServes 10

    4 bags Skinny Dip Fettuccini
    1 lb sweet Italian sausage
    1 lb spicy chicken sausage
    16 oz can Hunts No Sugar Pasta Sauce
    2 green bell peppers, sliced
    1 red bell pepper, sliced
    1 medium onion, chopped
    3 cloves garlic, minced
    1 envelope onion soup mix
    1/2 cup water

    Add all ingredients except sausage and noodles to a slow cooker.

    Remove sausage from casings. Cook in a nonstick skillet until no longer pink. Slice and add to slow cooker. You can add sausage uncooked, but be sure to skim off fat before serving.

    Cook on LOW for 6-8 hours. Stir in 3 bags rinsed and drained noodles. Cook 30 minutes and serve.
    .
    Nutritional Breakdown
    .
    Calories: 152     Carbs: 6 grams     Protein: 17 grams
    Fat: 7 grams     Fiber: 2 grams     WW Points Plus: 4
    .

    Mexican Green Chile Chicken Noodles November 17 2014

    Mexcian Green Chile Chicken NoodlesServes 4

    2 bags Skinny Dip Fettuccini
    2 cups shredded rotisserie chicken
    4 oz can chopped green chiles
    1/2 cup frozen corn
    1/4 cup chopped onion
    1 clove garlic, minced
    1/2 cup grated Parmesan cheese
    1 cup water
    1/4 cup light cream
    green onions (optional)

    In a nonstick skillet with lid add water, garlic, onion, corn and green chiles with liquid. Drain noodles and add to skillet. Cook 5 minutes, then stir in cream and cheese until smooth. Stir in chicken, cover and cook 10 minutes or until creamy and thickened. Serve topped with sliced green onion garnish.

    Nutritional Breakdown

    Calories: 223  Carbs: 7 grams     Protein: 29 grams
    Fat: 9 grams     Fiber: 1 gram     WW Points Plus: 6
    .

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