Recipes

Easy Low Carb Chicken Lasagna June 12 2014 4 Comments

Serves 9
 
2 cups cooked shredded chicken
3 cups shredded low fat mozzarella
2 cups Classico Light Alfredo Sauce
dried oregano
garlic salt
 
Preheat oven to 350 F.  Rinse lasagna noodles and dry on paper towels.  Coat 8x8 baking pan with cooking spray.  Spread 1/2 cup sauce to cover the bottom of the pan. 
 
Layer #1:  Layer noodles to cover the bottom of the pan.  Layer 1/2 of the chicken over the noodles. Sprinkle with garlic salt and dried oregano.  Drizzle with 1/2 cup of Alfredo sauce.  Top with 1/3 of the mozzarella.
 
Layer #2:  Repeat above instructions above.  
 
Top:  Finish by layering with noodles then drizzling with 1/2 cup of sauce.  Top with 1/3 of the mozzarella.  Sprinkle with garlic salt.
 
Cover with foil and bake 30 minutes.  Remove foil and cook 10 minutes or until cheese is lightly golden.  Let sit 5 minutes, then cut into 9 pieces and serve.
 
Nutritional Breakdown
 
Calories: 197     Carbs: 5 grams     Protein: 20 grams
Fat: 11 grams     Fiber: 0 gram     WW Points Plus: 5
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Fast Sausage & Peppers Fettuccini May 31 2014

Low Carb Sausage Peppers and Fettuccini
Serves 4
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3/4 lb spicy low fat turkey sausage
1 medium bell pepper, chopped
1 small onion, chopped
2 tablespoons grated Parmesan
garlic salt and pepper to taste
 
Rinse and drain noodles, let sit.  Brown sausage in a nonstick skillet and remove to a bowl. Drain fat except 1 tablespoon.  Stir in onions, bell pepper and Parmesan to pan drippings.  Cook 3 minutes then stir in noodles.  Cook 5 minutes, then add sausage.  Cook until hot, then season and serve.
 
Tip:  Perfect with our 0 Carb Garlic Bread recipe!
 
Nutritional Breakdown
 
Calories: 149     Carbs: 3 grams     Protein: 19 grams
Fat: 7 grams     Fiber: 1 gram     WW Points Plus: 4
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100 Calorie High Protein Snack May 07 2014 1 Comment

Serves 1
 
2 tablespoons Skinny Dip Rice Pearls, rinsed 
6 oz Greek nonfat plain yogurt
granola, chopped nuts or sliced strawberry (optional)
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Only 100 calories, 2 WW Points Plus and as much protein as 3 eggs!  Plus our no-calorie Rice Pearls make a small container of yogurt twice as big. Stir together all ingredients and eat!  So easy and healthy!
 
Tip:  Stir in optional items or use as a topping on crunchy 10 calorie rice cakes!
 
Nutrition Info
(not including granola, nuts or strawberry)
 
Calories: 100     Carbs: 7 grams     Protein:  18 grams
Fat:  0 grams     Fiber:  0 grams     WW Points Plus:  2
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Mediterranean Pizza Skillet April 23 2014 2 Comments

Skinny Dip Noodles Mediterranean Pizza SkilletServes 4
 
3 6-oz boneless chicken breast, sliced thin
2 Roma tomatoes, seeded & chopped
2 cups romaine lettuce, chopped
1 cup frozen or canned artichoke hearts
2 cloves garlic, minced
1/4 cup fresh basil leaves, chopped fine
1/2 cup crumbled feta cheese
1/4 cup sliced black olives 
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/4 teaspoon pepper
 
Cut artichokes in quarters.  Drain and rinse Skinny Dip Fettuccini, let sit.  In a 10" skillet cook and stir chicken and garlic in hot oil over medium heat for 2 to 5 minutes or until chicken is brown.
 
Stir in tomato, artichoke hearts, olives, Italian seasoning, and pepper. Bring to a simmer.  Cover and cook 15 minutes. Top with lettuce and cheese. Cook covered for 2 minutes or until lettuce starts to wilt. Sprinkle with basil and serve over hot noodles.
 
Nutrition Info
 
Calories: 194     Carbs: 5 grams      Protein:  22 grams
Fat:  10 grams     Fiber:  3 grams    WW Points Plus:  5
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Low Carb Dirty Rice April 05 2014 2 Comments

Low Carb Dirty RiceServes 4-6
 
3/4 lb ground turkey sausage
3/4 lb chicken livers, minced
3/4 cup chopped onion
3/4 cup chopped red or green bell pepper
3/4 cup chopped celery
1/4 teaspoon cayenne pepper
sliced green onion (garnish)
 
Rinse and drain rice pearls; let sit.  Brown sausage and chicken livers in a large nonstick skillet; drain.  Stir in veggies and saute until soft.  Stir in rice pearls and sprinkle with cayenne.  Cook for 5 minutes or until hot.  Season with garlic salt, garnish and serve.
 
Nutrition Info
 
Calories: 124     Carbs: 3 grams     Protein: 15 grams
Fat:  5 grams      Fiber:  1 gram     WW Points Plus:  3
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Authentic Hot & Sour Soup April 02 2014

Authentic Hot and Sour SoupServes 4
 
1/2 lb firm tofu
4 dried shiitake mushrooms
2 green onions, sliced thin
1/2 cup canned bamboo shoots
4 cups fat free chicken broth
1 egg, lightly beaten
3 tablespoons cold water
2 tablespoons vinegar
2 tablespoons cornstarch
1 tablespoons lite soy sauce
2 teaspoons toasted sesame oil
1/4 teaspoon ground white pepper
1/8 teaspoon garlic powder
hot chili oil (optional)
 
Rinse and drain noodles.  Chop into smaller pieces.  Place mushrooms in a bowl and cover with boiling water to rehydrate.  Let sit 15 minutes or until soft. 
 
Cut tofu into thin strips and set aside. Drain and pat dry the bamboo shoots. Slice bamboo shoots into thin matchsticks.  When mushrooms are soft, drain, cut off the stems and slice thinly.
 
In a large saucepan combine bamboo shoots, mushrooms, chicken broth, soy sauce, vinegar, garlic powder and white pepper.  Bring to a boil then reduce to simmer, cover and cook 3 minutes. Add tofu and noodles, then bring to a boil.
 
In a small bowl mix cornstarch and cold wate.  Pour into the soup while stirring until the soup thickens. Slowly pour into the beaten egg and stir clockwise slowly to make ribbons.  
 
Turn off the heat and ladle into bowls. rizzle sesame oil over the soup. Top with scallions and hot chili oil just before serving.
 
Tip:  Add extra vinegar for a more "sour" flavor if desired.
 
Nutrition Info
 
Calories: 113     Carbs: 10 grams     Protein: 7 grams
Fat:  5 grams      Fiber:  1 gram     WW Points Plus:  3
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Bacon Cheeseburger Noodle Bake March 31 2014 2 Comments

Bacon Cheeseburger Noodle BakeServes 4
 
1 lb extra lean ground beef
4 thin slices bacon
4 oz Velveeta Light, cubed
1 cup shredded lowfat Cheddar cheese  
1 small onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
sliced olives and jalapenos (optional)
 
Heat oven to 350 F.  Coat 9x9" baking dish with cooking spray.  Rinse and drain Skinny Dip Fettuccini; chop into smaller pieces.  Cook bacon until crisp in a nonstick skillet; drain on paper towels and crumble.
 
Add ground beef and onion to bacon drippings in the nonstick skillet.  Cook until beef is no longer pink; drain fat.  Stir in Velveeta, bacon, garlic salt and pepper until cheese is melted. Stir in olives and jalapeno if desired. Spread half of the noodles in the baking dish. Top with half of the ground beef.  Repeat layers.  Top with Cheddar and cover with foil. 
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Bake 30 minutes or until cheese is melted and bubbly.  Serve with your favorite "cheeseburger" toppings like pickles, ketchup, mustard or lettuce.
 
Nutrition Info
(not including olives, jalapenos or condiments)
 
Calories:  286     Carbs:  5 grams     Protein:  36 grams
Fat:  12 grams     Fiber:  1 gram     WW Points Plus:  7
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Crockpot Cilantro Lime Chicken March 22 2014 2 Comments

http://bit.ly/10YsNYdServes 8
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6 6-oz boneless chicken breasts, no skin
16 oz jar chunky salsa
1 pkg taco seasoning mix
2 tablespoons fresh lime juice
4 tablespoons chopped cilantro
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A terrific cooks-itself dinner with leftovers for tacos, burritos or soup!  Stir together salsa, taco seasoning, lime juice, spices and cilantro in a slow cooker (a programmable model makes it easy). Add chicken and spoon salsa over to coat completely. 
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Cover and cook on HIGH for 4 hours or LOW for 8 hours.  Cook until chicken is very tender.  Shred chicken with 2 forks and serve over hot Skinny Dip Rice Pearls with a big ladle of sauce and serve.
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Nutrition Info
(assumes all sauce is eaten)
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Calories: 149    Carbs: 2 grams    Protein: 27 grams
Fat:  3 grams     Fiber:  0 gram     WW Points Plus: 3
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Skinny Dip Pizza Pasta Bake March 16 2014

Skinny Dip Noodles Low Carb Pasta BakeServes 4
 
8 oz low fat Italian turkey sausage
1/2 cup sliced turkey pepperoni
1 cup shredded mozzarella 
1/4 cup grated Parmesan cheese
1/2 green bell pepper, chopped 
1/2 onion, chopped
1/4 cup slicd black olives
1/2 cup canned sliced mushrooms
2 cloves garlic, minced
 
Heat oven to 450 F. Spray 9x9 baking dish with cooking spray. Rinse and drain noodles, let sit.
 
In a nonstick skillet cook sausage, bell pepper and onion 10 minutes. Mix noodles and pizza sauce in the baking dish.  Stir in sausage, Parmesan cheese, olives, mushrooms and Italian seasoning.
 
Sprinkle with mozzarella and top with pepperoni.  Bake 10 minutes or until hot and cheese is melted.
 
Nutrition Info
 
Calories:  258     Carbs:  7 grams     Protein:  26 grams
Fat:  14 grams     Fiber:  2 grams     WW Points Plus:  7
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Gluten Free Chicken & Rice Soup March 01 2014 1 Comment

Gluten Free Chicken and Rice SoupServes 8
(adapted from Whole Foods recipe)
 
6 oz chicken breast, diced
1 bunch kale, thick stems removed and leaves thinly sliced
1 medium onion, chopped
3 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
8 cups chicken broth, divided
2 cups water
1 bay leaf
1/2 teaspoon pepper
 
Coat the bottom of a stockpot with cooking spray.  Heat on medium and add garlic and onion.  Cook 1 minute, then pour in broth, bay leaf, water, veggies and pepper.  Cook 5 minutes, then add chicken and rinsed Rice Pearls.  Simmer 5 minutes or until veggies are tender.  
 
Nutrition Info
 
Calories:  53     Carbs:  5 grams     Protein:  6 grams
Fat:  1 gram     Fiber:  2 grams     WW Points Plus:  1
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Skinny Creamy Pasta & Peas January 24 2014 3 Comments

Serves 2 
 
3/4 cup frozen peas & pearl onions
2 tablespoons soft light cream cheese
1 tablespoon milk
1/4 teaspoon garlic powder
1/8 teaspoon pepper
 
Heat peas, cream cheese, milk, garlic powder and pepper in a covered saucepan over low heat. Stir until smooth.  Stir in rinsed no-carb fettuccini noodles. Cook until hot and serve.
 
Nutrition Info 
 
Calories:  51     Carbs:  8 grams     Protein:  4 grams
Fat:  2 grams     Fiber:  1 gram     WW Points Plus:  2
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Spicy Low Carb Beef Noodle Stir Fry November 06 2013 7 Comments

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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Spicy Low Carb Beef Noodle Stir Fry

Low Carb Fruity Rice Salad November 06 2013 2 Comments

Skinny Dip Low Carb Rice & Fruit Salad
Serves 2
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2 cups fresh baby salad greens
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.  In a different bowl whisk together cream, sweetener, vanilla, ginger and salt until stiff. Fold in rice and in almonds. Spoon mixture over salad 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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Ramen Steak Noodles & Snow Peas October 08 2013 4 Comments

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

Ultimate Low Carb Chicken Pasta Bowl September 25 2013 1 Comment

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 September 17 2013

Low Carb Rice & Fruit Hot Cereal
Serves 4
 
1 tablespoon heavy cream (optional)
1/2 cup chopped walnuts
2 tablespoons 0 Calorie Maple Syrup
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 last so they stay crunchy.  Serve and top with maple syrup and slivered almonds.  You can also make this as a cold cereal by omitting the cornstarch.
 
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 September 17 2013

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 September 15 2013 2 Comments

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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Church Potluck Hot Chicken Salad September 12 2013 2 Comments

Church Potluck Hot Chicken Salad
Serves 4
(congrats to Martha Sullivan of Houston, TX)
 
2 bags Skinny Dip Fettuccini
2 cup cubed cooked chicken breast
1 cup shredded lowfat cheddar, divided
1 cup undiluted lowfat cream of chicken soup
1/2 plain lowfat yogurt
1 egg white, lightly beaten
1/4 cup sliced almonds
1 cup sliced celery
1/2 cup chopped red bell pepper
2 green onions, sliced thin
1/4 cup sliced almonds
1/4 teaspoon black pepper
1/2 cup cornflakes (optional garnish)
 
Martha Sullivan of Houston won 3rd place in our Skinny Dip Recipe Contest! Active in her church, she makes this tasty dish often for potlucks and church suppers.
 
Preheat oven to 400 F. Coat 8x8 baking dish with cooking spray. Rinse noodles and drain, let sit.  In a mixing bowl stir together soup, 1/2 cup cheddar, yogurt, egg white and black pepper. Then stir in chicken, celery, bell pepper and green onion.
 
Stir in noodles and spoon mixture into the baking dish. Sprinkle top with paprika, sliced almonds and 1/2 cup Cheddar. You can also add cornflakes for extra crunch. Bake 30 minutes or until hot. Let stand for 5 minutes before serving.
 
Nutritional Breakdown
(if using cornflakes add 3 more carbs)
 
Calories: 253     Carbs: 10 grams     Protein: 33 grams
Fat: 9 grams     Fiber: 2 grams     WW Points Plus: 6

No Fat Jalapeno Chimchurri & Shrimp September 11 2013

No Fat Jalapeno Chimchurri & ShrimpServes 4
(photo courtesy of Stephanie Matulich)
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1 bag Skinny Dip Lasagna
1 lb large shrimp, cleaned & tails on
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 Chimchurri Sauce
3-4 roasted jalapenos, skin removed
1 bunch cilantro
1 bunch flat leaf parsley
2 cloves garlic
3 limes, juiced
3 tablespoons red wine
1 tablespoon red wine vinegar
1 tablespoon red pepper flakes (optional)
salt & pepper to taste
 
Stephanie was our 1st Place winner in our Skinny Dip Noodles Recipe Contest! Here are her instructions for no fat chimchurri sauce that can be also used with shrimp, chicken or steak (we loved it over carne asada steaks!)
 
How she roasts & skins jalapenos: I just placed them in a hot dry wok until the skins blackened then placed in a ziplock bag for a few minutes, then removed skins. Depending on how hot you want it, either take seeds out or leave in.
 
Place all into a food processor and blend until all chopped and incorporated. You may add oil if you desire.
 
Slice up the Skinny Dip Noodles. I boiled them for a couple of minutes. In a wok, place the meat of choice and stir fry. Add noodles and sauce until all mixed together and serve.

Nutritional Breakdown
(assumes all chimchurri sauce is eaten)
 
Calories: 153     Carbs: 7 grams     Protein: 24 grams
Fat: 2 grams     Fiber: 2 grams     WW Points Plus: 3

Chicken Pesto Lasagna Roll Ups September 01 2013 1 Comment

http://bit.ly/10YsNYdServes 4
 
1 bag Skinny Dip Lasagna
1 cup fine diced chicken breast
1 cup part skim ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 cup Classico Light Alfredo Sauce
1/2 cup homemade or store bought pesto sauce
1/2 cup marinara sauce
 
Preheat oven to 350 F. Coat 8x8" baking dish with cooking spray. Spread 1/4 cup Alfredo sauce over the bottom of the pan. In a mixing bowl stir together ricotta, pesto, 1/4 cup mozzarella and chicken. Sprinkle with pepper.
 
Rinse 4 lasagna noodles and drain on paper towels. Lay flat and layer each with 1/4 of the ricotta mixture. Roll up and place seam side down in the baking dish. Drizzle with Alfredo sauce and top with a spoon of marinara. Sprinkle mozzarella over all. Bake 30 minutes or until hot. Serve each on a a bed of marinara sauce.

Tip: You can swap the pesto sauce for chopped broccoli, too!
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Nutritional Breakdown
(per roll up and using homemade pesto)
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Calories: 264     Carbs: 8 grams     Protein: 20 grams
Fat: 17 grams     Fiber: 2 grams     WW Points Plus: 7
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Spinach Linguine & Spicy Chicken August 31 2013 1 Comment

5 Carb Spinach Linguine & Spicy ChickenServes 4

2 bags Skinny Dip Spinach Linguine
2 6-oz skinless chicken breasts, cut into strips
1/2 cup shredded lowfat Monterey Pepper Jack
4 oz can chopped hot chiles, drained
4 oz jar sliced mushrooms, drained
1 cup canned diced tomatoes with chiles
1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon diet margarine
1 tablespoon oil
 
Season chicken and slice into thin strips. Rinse noodles and drain. Melt margarine with garlic in a nonstick skillet. Cook 1 minute and stir in noodles. Cover and cook 5 minutes, let sit.
 
Heat oil in large nonstick skillet until hot. Add onion, cook 1 minute to flavor the oil then push aside. Add chicken and cook 5 minutes, turning occasionally. Add mushrooms, tomatoes and chiles. Cover and simmer 10 minutes or until hot.
 
Heat noodles covered for a few minutes until hot. Arrange on plates. Spoon the chicken over and sprinkle with cheese before serving.

Nutritional Breakdown
 
Calories: 194     Carbs: 5 grams     Protein: 23 grams
Fat: 9 grams     Fiber: 1 gram     WW Points Plus:
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Fiery BLT Macaroni Salad August 14 2013 3 Comments

Fiery BLT Macaroni SaladServes 4
(shared by Amy Fetterly)
 
2 bags Skinny Dip Macaroni
4 thin slices cooked bacon, crumbled
3 cups lettuce, chopped
1 Italian tomato, seeded & chopped
1 green onion, thinly sliced
6 tablespoons mayonnaise
2 tablespoons sriracha chili sauce  
2 tablespoons lemon juice
4 drops liquid artificial sweetener
 
This cold salad is the best! It will fly right off of the table. It's perfect to take to parties or get togethers and you're gonna love it! 
 
In a serving bowl stir together mayo, chili sauce, lemon juice and sweetener.
 
Rinse noodles and "dry fry" in a dry nonstick skillet until they begin to squeak. Stir noodles, tomato and onion into the bowl and toss to coat. Cover and refrigerate 2+ hours or until chilled.
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Just before serving, add lettuce and bacon. Toss to coat and serve immediately.

Nutritional Breakdown
 
Calories: 92     Carbs: 6 grams     Protein: 2 grams
Fat: 6 grams     Fiber: 1 gram     WW Points Plus: 2


Hearty Low Carb Vegetarian Lasagna August 11 2013 2 Comments

Skinny Dip Low Carb Vegetarian LasagnaServes 2
 
1 bag Skinny Dip Lasagna
2 Morningstar "Sausage" Breakfast Patties
3/4 cup Hunts No Sugar Pasta Sauce
3/4 cup skim ricotta cheese 
3/4 cup shredded skim mozzarella
1/8 cup grated Parmesan
1 egg white, lightly beaten
1 cup fresh baby spinach
1/4 cup finely chopped mushrooms
1/8 cup finely diced bell pepper
1/8 cup finely diced onion
1/8 cup sliced black olives
 
A super tasty vegetarian lasagna! This recipe makes large portions so cut the mini loafs in half to cut calories and everything else in half.  Preheat oven to 350 F. Coat a mini loaf pan with cooking spray. Coat a nonstick skillet with cooking spray. Cook patties then crumble into small pieces.
 
Add veggies and sausage to a bowl. Stir in pasta sauce, 1/2 teaspoon Italian seasoning & olives. Sprinkle with garlic powder and pepper.
 
Prepare lasagna noodles by "dry frying". Wipe meat skillet with paper towels. Add 3 lasagna noodles and cook until they begin to shrink a bit, then remove to a plate.
 
Stir ricotta, Parmesan, egg white and 1/2 teaspoon Italian seasoning together in a bowl. Layer the lasagna 3 times as follows:
 
• 1 lasagna noodle
• 1/3 sauce mixture
• 1/2 ricotta mixture
• 1/3 mozzarella
 
Bake 30 minutes or until lasagna is hot and cheese is melted, then serve.

Nutritional Breakdown

 Calories: 293     Carbs: 14 grams     Protein: 27 grams
Fat: 15 grams     Fiber: 5 grams      WW Points Plus: 7


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