2 bags Skinny Dip Noodles, any shape

1 cup chopped homemade meat loaf

1/2 cup diced bell pepper

1/4 cup diced onion

1 cup Hunts No Sugar Pasta Sauce

1 teaspoon olive oil

3/4 teaspoon dried Italian seasoning 

1/4 teaspoon garlic powder

1/8 teaspoon pepper

 

Heat olive oil in a nonstick skillet.  Add pepper & onions and cook until softened; about 3-5 minutes.  In a saucepan add pasta sauce, meat loaf and seasonings. Add 1/4 cup of water if needed. Stir in rinsed noodles, cover and simmer 20 minutes. Garnish with Parmesan if desired and serve.

 

 

 

Calories: 122     Carbs: 7 grams     Protein: 8 grams     Fat: 6 grams

Fiber: 2 grams     Potassium: 313 mg     Sodium:  503 mg

 

2 bags Skinny Dip Noodles, any shape

6 tablespoons Kraft Light Done Right Ranch 

3/4 cup shredded mozzarella 

2 tablespoons grated Parmesan 

1 small red bell pepper, diced

1/2 yellow zucchini, seeded & chopped

1/4 medium carrot, sliced

6 broccoli florets, cut in half

4 button mushrooms, sliced

2 tablespoons diced onion

2 tablespoons diet margarine

1/4 teaspoon pepper

1/8 teaspoon garlic powder  

 

In a large nonstick skillet melt margarine. Add veggies and cook 5 minutes. Stir in ranch dressing, mozzarella, Parmesan and spices.  Stir in rinsed noodles and cook 10 minutes.  Season to taste and serve with our 0 Carb Garlic Bread.

 

 

 

Fiber:  1 gram     Potassium:  218 mg    Sodium:  330 mg

 

1 bag Skinny Dip Lasagna

3/4 lb extra lean ground beef

1 1/2 cups Hunts No Sugar Spaghetti Sauce

1 cup low fat shredded mozzarella cheese 

3/4 cup low fat ricotta cheese

1/4 cup grated Parmesan cheese 

 

Some kids balk at ricotta cheese, so we've blended it into the sauce!  And kids are none the wiser about the protein and calcium boost. (This trick works for picky spouses, too!)

Preheat oven to 350F.  Coat an 8" loaf pan with cooking spray.  Rinse lasagna noodles and pat dry with paper towels.  Brown ground beef.  Drain and season with garlic powder and pepper.  Stir together spaghetti sauce, Parmesan and ricotta in a bowl.  

 

Next build the lasagna layers:

• Lay two lasagna noodles to cover the bottom of loaf pan.

• Spread 1/3 of spaghetti sauce along the bottom.

• Spread 1/2 of the meat along the bottom.

• Spread 1/3 of the mozzarella over the meat.

• Repeat layers two more times.

• Finish layers with noodles, sauce and mozzarella.

 

Bake 40 minutes or until cheese is bubbly.  Let sit 5 minutes before slicing into 4 and serving.

  

 

Calories:  297    Carbs:  10 grams     Protein:  16 grams     Fat:  16 grams 

Fiber:  2 grams     Potassium:  335 mg    Sodium:  319 mg

1 bag Skinny Dip Noodles, any shape

1 cup shredded cooked turkey

1/2 cup shredded Monterey Jack cheese

1 cup canned diced tomatoes

1/2 4-oz can chopped green chiles

1/2 small onion, chopped

1/4 avocado, diced

2 tablespoons minced cilantro

2 cloves garlic, minced

2 cups chicken broth

1 tablespoon lime juice

2 teaspoons taco seasoning mix

1/8 teaspoon cayenne pepper

salt and pepper to taste

 

Rinse and chop noodles into smaller pieces.  Combine all ingredients except avocado and cheese in a saucepan. Bring to a boil and simmer 15 minutes. Ladle into bowls and top with avocado and shredded cheese before serving.

 

 

Calories:  154      Carbs:  6 grams      Protein:  16 grams      Fat:  7 grams     

Fiber:  2 grams     Potassium:  417 mg     Sodium:  580 mg

1/4 cup ricotta or low fat cottage cheese

1 tablespoon diet margarine

1 clove garlic, minced

1/2 teaspoon fresh or 1/4 teaspoon dried thyme

1/8 teaspoon dried pepper flakes

 

Rinse and dry noodles.  Dry fry in a dry nonstick skillet until they start to shrink.  Place in a bowl.  Melt margarine in the skillet.  Add garlic, pepper flakes and thyme.  Cook 30 seconds, then stir in ricotta until smooth.  Stir in noodles and season to taste before serving.

 

 

 

Calories:  75     Carbs:   1 gram     Protein:  4 grams     Fat:  5 grams

Fiber:  0 gram     Sodium:  32 mg     Potassium:  38 mg

 

2 bags Skinny Dip Angel Hair, chopped

1 lb boneless chicken breast, cubed

10 oz can diced tomatoes with green chiles

8 oz can red beans, rinsed

8 oz can black beans, rinsed

1 cup frozen corn, drained

1/2 medium onion, chopped

1 cup salsa

1 cup low sodium chicken broth

1 cup lite beer

1 pkg taco seasoning

1/4 teaspoon garlic powder

1/8 teaspoon black pepper

sour cream (optional)

cilantro (optional)

 

Stir together salsa, beer, chicken broth, garlic powder, pepper and taco seasoning in a slow cooker.  Add rinsed noodles.  Top with chicken, then beans and veggies.  Cover and cook on LOW for 5 hours.  Ladle into large soup bowls and serve.

 

 

Calories:  131     Carbs:  15 grams     Protein:  13 grams     Fat:  2 grams

Fiber:  4 grams     Potassium:  291 mg     Sodium: 474 mg

 

2 bags Skinny Dip Macaroni

6 oz can water packed albacore tuna

2 cups chopped lettuce

8 asparagus spears, chopped

1/4 cup frozen peas

1/8 cup minced purple onion

1/4 cup grated Parmesan

2 tablespoons olive oil

 

Rinse and drain macaroni.  Dab with paper towels and place in the serving bowl.  Drizzle with olive oil and Parmesan.  Toss to coat; let sit.

 

Steam asparagus & peas until tender crisp, drain and add to bowl.  Drain tuna, separate into chunks and add to bowl.  Season with pepper, toss to mix and serve immediately.

 

 

 

Calories: 116    Carb: 3 grams     Protein: 10 grams     Fat: 7 grams    

Fiber: 2 grams     Potassium: 187 mg     Sodium:  106 mg