Recipes

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
    .
    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
    .
    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
    .
    Calories: 80     Carbs: 3 grams     Protein: 8 grams
    Fat: 4 grams     Sodium: 183 mg     WW Points Plus: 2
    .

    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
    .

    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.
    .
    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
    .
    2 bags Skinny Dip Lasagna Noodles
    1 lb lowfat ground turkey sausage
    1 cup low fat small curd 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.
    .
    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.
    .
    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.
    .
    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
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    Calories: 142     Carbs: 10 grams     Protein: 12 grams
    Fat: 6 grams     Fiber: 2 grams     WW Points Plus: 4
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    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
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    Calories: 212     Carbs: 10 grams     Protein: 25 grams
    Fat: 8 grams     Fiber: 2 grams     WW Points Plus: 5
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    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.
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    Nutritional Breakdown
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    Calories: 152     Carbs: 6 grams     Protein: 17 grams
    Fat: 7 grams     Fiber: 2 grams     WW Points Plus: 4
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    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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    Creamy Tomato Crockpot Chicken With Noodles November 15 2014

    Creamy Tomato Crockpot Chicken With NoodlesServes 6

    3 bags Skinny Dip Noodles, any shape
    4 5-oz boneless chicken breasts
    1 1/2 cups Classico Light Alfredo Sauce
    1/2 cup shredded mozzarella cheese
    1 1/2 cups canned diced tomatoes, drained
    1 pkt El Paso Mexican Cooking Sauce Mix (gravy mix aisle)
    3 cloves garlic, finely chopped
    1 tablespoon cornstarch
    1 tablespoon water
    1 1/2 teaspoons dried basil leaves
    1/2 teaspoon dried oregano leaves

    Coat 4 qt crockpot with cooking spray. Season chicken with salt and pepper. Mix the Alfredo sauce, tomatoes, taco mix, garlic, basil and oregano in the crockpot. Add chicken.  Cover and cook on LOW for 6 hours. Add rinsed noodles 20 minutes before serving time.

    In small bowl mix cornstarch and water and stir into the crockpot. Increase heat setting to HIGH. Cook uncovered 10 minutes. Arrange noodles and chicken on plates and top with mozzarella to melt.

    Tip: Save carbs by skipping cornstarch (used to thicken the sauce)
     
    Nutritional Breakdown
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    Calories: 174     Carbs: 8 grams     Protein: 22 grams
    Fat: 6 grams     Fiber: 1 gram     WW Points Plus: 4

    Smothered Chicken Pasta Casserole November 15 2014

    Smothered Chicken Pasta CasseroleServes 4

    2 bags Skinny Dip Angel Hair, or any shape
    4 5-oz boneless chicken breasts
    10 oz can low fat cream of chicken soup
    3/4 cup fat free cream
    2 cups frozen broccoli florets or green beans, cut smaller
    3 thin slices turkey bacon, diced
    1/2 teaspoon salt
    1/2 teaspoon smoked paprika

    Preheat oven to 350 F. Coat 9x9" baking dish with cooking spray. Coat chicken with cooking spray. Season with garlic salt and pepper on all sides. Rinse noodles and let sit in the colander. Cook bacon and drain.

    Cook chicken 10 minutes until golden brown. In a bowl mix soup, cream, salt and paprika.  Reserve 1/2 cup sauce. Stir in noodles and broccoli or green beans. Spoon mixture into pan and top with chicken. Drizzle reserved sauce over the top. Sprinkle crumbled bacon over sauce.

    Cover and bake 20 minutes. Uncover and bake 15 minutes or until sauce bubbles. Let sit 5 minutes then serve.

    Tip:  Leftover cubed Thanksgiving turkey would be perfect in this casserole!
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    Nutritional Breakdown
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    Calories: 195     Carbs: 9 grams     Protein: 29 grams
    Fat: 5 grams     Fiber: 1 gram     WW Points Plus: 5

    Homestyle Low Carb Chicken Noodle Soup November 14 2014

    Homestyle Low Carb Chicken Noodle SoupServes 4

    2 bags Skinny Dip Fettuccini, or any shape
    2 6-oz chicken breasts, cubed
    4 cups water
    1 1/2 cups broccoli florets
    2 small carrots, sliced
    1/2 medium onion, diced
    2 cloves garlic, minced
    4 tablespoons shredded Parmesan cheese
    4 teaspoons chicken broth powder
    2 teaspoons oil
    3/4 teaspoon dried Italian seasoning
    1/4 teaspoon pepper

    In a large saucepan heat oil. Add chicken and cook 5 minutes. Push chicken to the side and add garlic and onion. Cook 3 minutes until onion is soft. Stir in chicken carrots, broth, water, Italian seasoning and pepper. Bring to a boil and cook 5 minutes.

    Stir in broccoli and rinsed noodles. Simmer 10 minutes until broccoli is barely tender. Ladle into soup bowls and top each with 1 tablespoon of Parmesan.

    Nutritional Breakdown

    Calories: 138     Carbs: 4 grams     Protein: 19 grams
    Fat: 5 grams     Fiber: 2 grams     WW Points Plus: 3

    Low Carb Kung Pao Chicken & Rice October 29 2014

    Low Carb Kung Pao Chicken & RiceServes 6
    .
    3 bags Skinny Dip Rice Pearls, or any noodle shape
    1 lb boneless chicken breast, cubed
    1/2 red bell pepper, julienned
    2 green onions, green & white parts separated
    1/4 cup cashews
    1 tablespoon peanut oil
    .
    Marinade
    1 tablespoon rice wine
    1 tablespoon soy sauce
    1 teaspoon granulated Splenda
    1/2 teaspoon salt
    .
    Sauce
    2 cloves garlic, minced
    3/4 cup soy sauce
    1/4 cup red wine
    1/4 cup hoisin sauce
    1/4 cup chicken broth
    1/8 cup granulated Splenda
    1 tablespoon sambal oelek (red chili paste in Asian aisle)
    2 teaspoons cornstarch
    1 teaspoon minced fresh ginger
    1/4 teaspoon pepper

    Cut green onions so green and white are separate and slice thin. Rinse Rice Pearls, drain and place in a bowl.

    In a medium bowl mix rice wine, oil, soy sauce, salt and cornstarch. Add the chicken and refrigerate for 30 minutes. In a small bowl mix chicken broth and cornstarch. Add soy sauce, wine, hoisin, sambal olek, Splenda, garlic and ginger. Let sit.

    Add peanut oil to a large skillet over high heat until almost smoking. Stir fry the bell pepper and the white part of the green onion for 5 minutes. Transfer to a plate. Return the skillet back to high heat, adding more peanut oil if needed. Add the chicken and stir fry for 5 minutes until golden brown.

    Add the sauce and bring to a boil. Add peanuts. Cook until sauce is thickened and glossy about 7 minutes. Heat the Rice Pearls in the microwave for 1-2 minutes or until hot. Arrange on plates and spoon kung pao chicken over the top before garnishing with green onion.
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    Nutritional Breakdown
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    Calories: 169     Carbs: 11 grams     Protein: 18 grams
    Fat: 6 grams     Fiber: 1 gram     WW Points Plus: 4

    Diane's 3 Carb Chop Suey Soup October 29 2014

    Diane's 3 Carb Chop Suey SoupServes 6

    2 bags Skinny Dip Angel Hair, or any shape
    1 lb chicken breast or pork tenderloin, cubed
    8 oz pkg chop suey vegetables (in the produce department)
    1 cup bean sprouts
    1 cup broccoli florets
    6 cups chicken broth (or 6 cups water + 1/8 cup chicken broth granules)
    1/4 cup light soy sauce
    1 tablespoon grated fresh ginger 
    1 teaspoon onion powder
    1/2 teaspoon pepper
    1/2 teaspoon garlic powder

    Diane admits she hates to cook, so here her #1 go-to soup after a hectic day. Rinse and drain noodles.  Coat large saucepan with cooking spray. Coat diced chicken with cooking spray. Cook chicken in the saucepan until light brown while stirring. Add other ingredients and cook 15 minutes. Check seasonings and ladle into soup bowls.

    Nutritional Breakdown
    (using chicken breast)
    .
    Calories: 86     Carbs: 3 grams     Protein: 16 grams
    Fat: 1 gram     Fiber: 2 grams     WW Points Plus: 2

    Hot Mama Mexican Lasagna October 26 2014

    Hot Mama Low Carb Mexican LasagnaServes 8

    2 bags Skinny Dip Lasagna
    1 1/4 cup red enchilada sauce
    1 lb ground turkey breast
    1/2 lb chorizo sausage
    1 cup ricotta or Mexican soft cheese
    3/4 cup shredded mozzarella
    1/8 cup grated Parmesan
    1/8 cup light sour cream
    1 egg white, slightly beaten  
    1/2 medium bell pepper, finely diced
    1/4 cup chopped cilantro
    2 jalapeno chiles, seeded & minced
    3/4 cup diced red onion
    2 garlic cloves, minced
    3 teaspoons taco seasoning
    1 teaspoon garlic salt
    1/2 teaspoon pepper
    chopped tomato & green onion (optional garnish)

    If you like spicy food then you'll love this low carb lasagna -- it's hot, hot, hot!  Preheat oven to 350 F. Coat an 8x8" baking dish with cooking spray. Rinse and drain the no-carb lasagna noodles.

    Brown turkey breast and chorizo in a nonstick skillet; drain well. Add onion, bell pepper, jalapeno, garlic, 2 teaspoons taco seasoning, 1/2 teaspoon garlic salt and pepper. Mix with meat and cook 5 minutes. Use it as is or blend in a food processor for a fine texture like Taco Bell meat.

    In a bowl mix ricotta, Parmesan, sour cream, egg white, cilantro and 1/2 teaspoon garlic salt. Stir 1/2 teaspoon taco seasoning into the enchilada sauce.  Build your lasagna as follows:
     
    • Spread 1/4 cup enchilada sauce over the bottom of the pan
    • Cover with 1 layer lasagna noodles
    • Spread 1/3 enchilada sauce over the noodles
    • Spread 1/2 meat over the sauce
    • Spread 1/2 ricotta mixture over the meat
    • Repeat the layers two more times
    • Finish the top with a layer of noodles, sauce and mozzarella
    Cover with foil and bake 40 minutes. Remove foil and bake 10 minutes or until cheese is melted. Garnish and let sit 5 minutes before cutting into eight 2x4"pieces.
    .
    Nutritional Breakdown
    .
    Calories: 178   Carbs: 5 grams     Protein: 19 grams
    Fat: 9 grams     Fiber: 1 gram     WW Points Plus: 5
    .

    Cheesy Rice Stuffed Acorn Squash October 23 2014

    4 Points Cheesy Rice Stuffed Acorn SquashServes 2

    1 bag Skinny Dip Rice Pearls
    1 small acorn squash, halved lengthwise & seeded
    1/4 10-oz pkg frozen chopped spinach, thawed & squeezed dry
    1/4 onion, finely diced
    1 clove garlic, minced
    1/2 cup shredded lowfat Cheddar
    2 tablespoons shredded lowfat Cheddar (topping)
    1/2 cup lowfat milk
    1 1/2 teaspoons flour
    2 teaspoons butter
    1/8 teaspoon ground nutmeg (optional)

    Preheat oven to 425 F. Place rack in upper third position. Place squash in a microwave safe baking dish. Fill with 1" water. Season squash with salt and pepper. Place 1/2 teaspoon butter in each half. Cover with plastic wrap and poke with a fork to vent. Microwave on HIGH until tender, about 10 minutes. Chop spinach very fine.

    Melt 1 teaspoon butter in a small nonstick skillet. Saute onion and garlic until softened. Add flour and cook 2 minutes while stirring. Whisk in milk, then simmer until thickened, about 3 minutes. Add 1/2 cup Cheddar and stir until melted. Add nutmeg, 1/4 teaspoon salt, 1/8 teaspoon pepper. Stir in the Rice Pearls and spinach.

    Transfer squash to a rimmed baking sheet. Fill each half with the rice spinach mixture. Sprinkle each half with 1 tablespoon Cheddar. Bake until lightly browned, about 15 minutes then serve. 

    Nutritional Breakdown
    .
    Calories: 177     Carbs: 22 grams     Protein: 11 grams
    Fat: 5 grams     Fiber: 4 grams     WW Points Plus: 4

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