Recipes

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://www.skinnydipnoodles.com/collections/noodles/products/variety-pak-deluxeServes 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


Skinny Dip Low Carb Enchiladas August 06 2013

Low Carb Skinny Dip Enchiladas With Egg Crepes

  • Serves 4

1 bag Skinny Dip Rice Pearls
3/4 lb extra lean ground beef
2 oz Velveeta Cheese, cubed
3 oz shredded low fat Cheddar cheese
3/4 cup enchilada sauce
1/2 cup red salsa
1 minced jalapeno or 1/4 cup minced bell pepper
4 corn tortillas OR
4 egg crepes (less carbs with 1 egg & 3 egg whites) 
  
optional toppings
shredded lettuce, chopped tomato, sliced black olives, minced jalapeno, diced onion
 
Preheat oven to 350 F. Coat a 9x9" baking pan with cooking spray. Drain and rinse rice pearls. Drain again and dab very well with paper towels to dry. Spoon into a bowl and stir in 1 tablespoon each salsa and enchilada sauce, let sit 10 minutes.
 
Heat large nonstick skillet over medium heat until hot. Add ground beef and cook until no longer pink, about 10 minutes. Drain fat and return to skillet. Stir in salsa, rice pearls, jalapeno and Velveeta. Cook on low until cheese is melted, about 2 minutes. 
 
Spoon 1/4 of the beef mixture down center of each tortilla or egg crepe leaving 1 1/2" border at the bottom. Fold up burrito style and place seam side down in the baking pan. Drizzle enchilada sauce over the top and sprinkle with Cheddar. Bake 15 minutes or until melted..

Nutritional Breakdown Per Enchilada
(made with tortillas & no optional toppings)
 
Calories: 259     Carbs: 15 grams     Protein: 25 grams     Fat: 10 grams
Fiber: 2 grams     Sodium: 724 mg     WW Points Plus: 6
 
(made with egg crepes & no optional toppings)

Calories: 213     Carbs: 5 grams     Protein: 28 grams     Fat: 9 grams
Fiber: 1 gram     Sodium: 772 mg     WW Points Plus: 3


Mary Anne's Low Fat Tuna Casserole August 05 2013 2 Comments

Low Fat Low Carb Tuna CasseroleServes 4
 
2 bags Skinny Dip Fettuccini
2 6-oz cans water packed tuna
2 slices turkey bacon, diced
1 cup frozen edamame
1/4 cup diced celery
1/4 cup diced onion
1/2 cup Walden Farms 0 Calorie Mayo
1/2 cup fat free sour cream
1/2 cup shredded low fat Cheddar cheese
1/2 cup shredded low fat Swiss cheese
2 chicken bouillon cubes 
 
This is a lower fat version of Best Ever Tuna Casserole made with swaps by Mary Anne.
 
Coat an 8" baking dish with cooking spray. Dissolve bouillon cubes in 1/4 cup hot water. Rinse and drain noodles. Cook bacon until crisp, then crumble and set aside.
 
Mix ingredients and sprinkle with salt and pepper. Pour into the baking dish and cover with foil. Bake 30 minutes. Remove foil, stir and top with bacon bits. Bake 15 minutes and serve.

Nutritional Breakdown
 
Calories: 232     Carbs: 9 grams     Protein: 33 grams
Fat: 7 grams     Fiber: 2 grams      WW Points Plus: 6


Low Carb Chicken Basil Pasta August 02 2013 4 Comments

Low Carb Chicken Basil PastaServes 4
 
2 bags Skinny Dip Noodles, any shape
2 cups cooked cubed chicken breast
14 oz can petite diced tomatoes
1/2 cup finely diced onion
1/4 cup chopped fresh basil
1 clove garlic, minced
4 teaspoons grated Parmesan
2 teaspoons olive oil
1/2 teaspoon sugar 
1/4 teaspoon Tabasco sauce
1/2 teaspoon salt
 
Heat oil in a large nonstick skillet. Saute onions and garlic for 1 minute while stirring. Stir in tomatoes, sugar, basil, salt and Tabasco. Stir in chicken. Drain and rinse noodles. Chop if desired and stir in. Cover and simmer 15 minutes or until hot. Arrange on plates, garnish with Parmesan cheese and serve.

Nutritional Breakdown

Calories: 191     Carbs: 9 grams     Protein: 23 grams
Fat: 7 grams     Fiber: 2 grams     WW Points Plus: 5


Gluten Free Faux Couscous Salad August 02 2013 2 Comments

Gluten Free Faux Couscous SaladServes 4
(shared by Peggy K)
 
2 bags Skinny Dip Rice Pearls
1 cup diced raw sweet potato
1/4 cup dried cranberries
1/4 cup pine nuts
1 tablespoon chopped fresh mint
2 tablespoons light Italian salad dressing
1/4 teaspoon salt
 
Boil sweet potato for 3 minutes or until barely tender. Add drained rice pearls and boil 2 minutes more. Rinse with cold water, drain and let sit.  Add all ingredients to a mixing bowl. Drizzle with salad dressing, toss and let sit 10 minutes. Serve in crisp lettuce cups.

Tip: We like this with stirred in chopped avocado, too!
 
Nutritional Breakdown
 
Calories: 133     Carbs: 16 grams     Protein: 2 grams
Fat: 7 grams     Fiber: 3 grams      WW Points Plus: 3


Low Carb Chili Mac Skillet July 29 2013 7 Comments

Serves 4
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2 bags Skinny Dip Macaroni
1/2 lb extra lean ground beef
3 oz low fat cream cheese
1 cup shredded lowfat Cheddar cheese
1/2 cup spaghetti sauce
1/2 cup water
1/2 cup canned green chilis
2 garlic cloves, minced
1 pkt taco seasoning
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Rinse and drain noodles.  Mix spaghetti sauce and taco mix in a mixing bowl.  Stir in noodles and let sit.  In a nonstick skillet cook beef and garlic until meat is no longer pink; drain fat. Stir in spaghetti sauce, Cheddar, chilis and cream cheese. Stir in noodles, cover and cook 10 minutes. Season to taste and let sit 3 minutes.  Garnish with chopped tomatoes and lettuce then serve..

Nutritional Breakdown
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Calories:  149.....Carbs:  5 grams.....Protein:  16 grams
Fat:  7 grams    Fiber:  1 gram     WW Points Plus:  4


Orange Sesame Beef With Noodles July 27 2013 5 Comments

Low Carb Sesame Orange Beef With NoodlesServes 2
 
1 bag Skinny Dip Noodles, any shape
6 oz boneless sirloin steak, thinly sliced
1 small orange, peeled and thinly sliced
1/4 cup orange juice
1 cup cut green beans, fresh or frozen thawed
1/4 cup sliced green onions
1 clove garlic, minced
2 teaspoons grated ginger
1 teaspoon sesame seeds
1 tablespoon lite soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon cornstarch
1 teaspoon oil
1/4 teaspoon orange peel zest
1/8 teaspoon black pepper
 
Drain and boil noodles for 1 minute. Drain well and dab with paper towels to dry. In a bowl combine orange juice, soy sauce, sesame oil, cornstarch, and orange peel; let sit.  
 
Bring 1" of water to a boil. Add green beans, cover and steam 5 minutes until tender crisp then drain. If you use thawed frozen green beans then skip this step because they're already soft.  Add sesame seeds to a nonstick skillet. Cook 1 minute until seeds are toasted. Remove to a saucer.
 
Add oil to the skillet. Add green onions, ginger and garlic. Cook 1 minute. Add green beans and cook 2 minutes; remove to a bowl.  Add steak and cook 3 minutes, then add to veggies. Add orange juice mixture to skillet. Cook until bubbly. Stir in veggies and steak. Stir to coat with sauce. 
 
Microwave noodles 1 minute to heat, then arrange on plates.  Spoon steak mixture over noodles with sauce. Top with orange slices, sprinkle with toasted sesame seeds and serve.

Nutritional Breakdown
 
Calories: 143     Carbs: 8 grams     Protein: 15 grams
Fat: 6 grams     Fiber: 2 grams     WW Points Plus: 4


Teriyaki Steak Noodle Soup July 16 2013 2 Comments

Skinny Dip Teriyaki Steak Noodle SoupServes 4
 
1 bag Skinny Dip Angel Hair
1/2 lb boneless sirloin steak, trimmed
2 cups broccoli florets, cut in half
1 carrot, cut into matchsticks
2 green onions, sliced diagonally
3 cloves garlic, minced
1 tablespoon grated ginger
2 10-oz cans condensed beef broth
1 cup water
3 tablespoons teriyaki sauce
1 tablespoon oil
1 teaspoon toasted sesame oil
1/4 teaspoon crushed red pepper
 
Rinse noodles, drain and pat with paper towels to dry. Add to a bowl and drizzle with 1 tablespoon teriyaki sauce. Toss to mix and let sit.  Slice steak in half crosswise, then slice into narrow strips. Season with garlic powder and pepper.
 
In a large nonstick skillet, heat oil until very hot. Add steak and stir fry to brown evenly then remove to paper towels.  In the same skillet add broth, water, carrot, ginger, garlic, teriyaki sauce, sesame oil and crushed red pepper. 
 
Bring to a boil, reduce heat and simmer covered for 5 minutes. Stir in steak, noodles, broccoli, and green onion. Cook 5 minutes, season to taste and ladle into bowls.

Nutritional Breakdown
 
Calories: 194     Carbs: 9 grams     Protein: 23 grams
Fat: 8 grams     Fiber: 1 gram     WW Points Plus: 5


Roasted Corn & Pesto Rice Salad July 16 2013 3 Comments

Roasted Corn & Pesto Rice SaladServes 4
 
2 bags Skinny Dip Rice Pearls
2 ears corn (roast on the grill and cut off the ears)
1/2 green bell pepper, diced small
3/4 cup grape tomatoes, halved
1/4 purple onion, diced fine
 
Pesto Sauce
3/4 cup cilantro
1/4 cup walnuts
1 garlic clove
1/2 cup Parmesan cheese
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
 
Rinse rice pearls, boil 1 minute and rinse under cold water. Drain and dab with paper towels to dry well. Add to a serving bowl with the veggies. Use canned or defrosted corn if you can't roast corn.
 
Blend the pesto ingredients except olive oil in your food processor.  Drizzle in the olive oil as it blends. Pour over rice & veggies and toss to mix. Chill 2+ hours before serving.

Nutritional Breakdown
(assumes all pesto sauce is eaten)
 
Calories: 294     Carbs: 13 grams     Protein: 8 grams
Fat: 25 grams     Fiber: 3 grams     WW Points Plus: 8


5 Point Turkey & Broccoli Alfredo July 14 2013 2 Comments

5 Points Turkey & Broccoli AlfredoServes 4
 
2 bags Skinny Dip Fettuccini
2 cups cubed cooked turkey or chicken
1 cup broccoli florets
10 oz can cream of chicken soup
1/2 cup low fat milk
1/2 cup grated Parmesan cheese
1/4 teaspoon each pepper & garlic powder
 
Bring a large saucepan of water to a boil. Add rinsed noodles and broccoli. Cook 3 minutes and drain. In the saucepan stir soup, milk, Parmesan, pepper, garlic powder and turkey. Stir in noodles and broccoli. Cook 15 minutes and serve immediately. 

Nutritional Breakdown
 
Calories: 223     Carbs: 8 grams     Protein: 26 grams
Fat: 9 grams     Fiber: 1 gram     WW Points Plus: 5


Angel's Fat Free Spinach Fettuccini July 08 2013 2 Comments

Angel's Fat Free Spinach FettucciniServes 4
(recipe & photo by Angel Fisher)

2 bags Skinny Dip Fettuccini
1 cup fresh baby spinach
1/2 cup fat free Greek yogurt spinach dip
1/2 cup fat free shredded mozzarella
1/4 cup nonfat milk
3 tablespoons dried onions
2 tablespoons garlic seasoning

 
Coat a nonstick skillet with buttery Emeril's cooking spray. Drain and rinse noodles.  Stir in all ingredients except the noodles and spinach. Cook 1 minute until mixed. Stir in noodles and cook 5 minutes.  Stir in spinach and let sit a few minutes. Stir again, season to taste and serve. 

Nutritional Breakdown
 
Calories: 109     Carbs: 4 grams     Protein: 6 grams
Fat: 7 grams      Fiber: 1 gram      WW Points Plus: 3


Kim's Low Carb Lasagna July 08 2013 2 Comments

Kim's Low Carb LasagnaServes 10
(recipe & photo by customer, Kim McIntyre)
 
2 bags Skinny Dip Lasagna
1/2 lb ground turkey (we used turkey breast)
1/2 lb ground pork 
12 oz jar chunky salsa
24 oz can Hunt’s Four Cheese Pasta Sauce
2 cups low fat shredded cheese
1 cup nonfat or low fat cottage cheese
3 tablespoons grated Parmesan cheese
 
Preheat oven to 350 F. In medium saucepan, brown pork and turkey together. Add entire jar of salsa and 1 cup pasta sauce. Mix in cottage cheese distributing it through the sauce. 
 
In a small square baking dish pour remaining pasta sauce into the bottom of pan coating the entire surface. Place a layer of Skinny Dip Lasagna noodles covering the entire surface of the baking dish. Ladle a layer of sauce over the noodles (make sure you have enough sauce to cover a second layer of noodles). Spread one cup of shredded cheese over the mixture. 
 
Add another layer of Skinny Dip Noodles, sauce and remaining cup of shredded cheese. Once the cheese is completed shake Parmesan cheese on top. 
 
Place in oven and bake for 30 minutes or until the top layer is medium to dark gold and brown. Take out of oven and let set for an hour to cool so cutting and serving will be easier. ENJOY! 

Nutritional Breakdown
(using low fat cottage cheese and skim mozzarella)
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Calories: 283     Carbs: 11 grams     Protein: 27 grams
Fat: 15 grams     Fiber: 3 grams      WW Points Plus: 7 


Easy Teriyaki Steak & Broccoli June 29 2013 2 Comments

Easy Teriyaki Beef and NoodlesServes 2
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1/2 lb lean beef tenderloin, cubed
1 cup sliced fresh mushrooms
1 cup broccoli florets
1 green onion, sliced thin
3 tablespoons light teriyaki sauce
1 teaspoon sesame oil
1 teaspoon honey (optional)
1 teaspoon chili garlic sauce (check Asian aisle)
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Whisk together sesame oil, honey, green onion, garlic, teriyaki sauce, and chili sauce in a large ceramic bowl. Add beef tenderloin cubes, toss to coat and marinate for 30 minutes.
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Coat a large nonstick skillet with cooking spray over medium heat.  Cook beef for 5 minutes while stirring frequently.  Stir in noodles, mushrooms and broccoli.  Cover and cook 5 minutes or until broccoli is tender.
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Nutritional Breakdown
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Calories:  212.....Carbs:  6 grams.....Protein:  26 grams
Fat:  9 grams      Fiber:  2 grams... ..WW Points Plus: 5

Mary's Easy Burger Stroganoff June 04 2013 6 Comments

Mary's Easy Burger StroganoffServes 4
 
1 lb extra lean ground beef
1 cup undiluted cream of mushroom soup
1/2 cup light sour cream
1/4 cup low fat milk
1/2 cup shredded mozzarella
1/2 onion, finely diced
1 clove garlic, minced
1 tablespoon Worcestershire sauce
 
Brown ground beef in a nonstick skillet with onion and garlic, drain fat.  Stir in other ingredients except noodles.  Rinse noodles and stir into skillet.  Cover and cook on low 15 minutes, stirring occasionally.  Season with salt and pepper to taste and serve.
 
Nutrition Per Serving
 
Calories: 279    Carbs: 9 grams    Protein: 29 grams
Fat:  14 grams    Fiber:  1 gram     WW Points Plus: 7

Cute As Pie Lasagna May 29 2013 3 Comments

Cute As Pie LasagnaServes 4
 
1 lb Jennie-O ground chicken breast
1 1/2 cups low fat small curd cottage cheese
1 cup shredded low fat mozzarella cheese
1 egg white, lightly beaten
1/2 cup chopped bell pepper
1/4 cup chopped onion
1/4 cup chopped black olives
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
 
Preheat oven to 350 F.  Cover a baking sheet with foil.  Coat four 1-cup ramekins with cooking spray.  Rinse lasagna noodles.  Lay on paper towels to dry then cut into thirds to fit the ramekins.
 
Coat a nonstick skillet with cooking spray.  Add chicken to skillet with 1/2 cup spaghetti sauce, 1/4 teaspoon garlic powder, olives, onion and bell pepper.  Saute until chicken is cooked through, let sit.
 
In a bowl stir together cottage cheese, egg white, 1/2 teaspoon Italian seasoning, 1/4 teaspoon garlic powder and 1/4 teaspoon black pepper.  In a bowl stir together 1 cup spaghetti sauce, 1/2 teaspoon Italian seasoning and 1/4 teaspoon black pepper.  
 
Layer the lasagna in the ramekins like this:
 
  • Spread 1 tablespoon pasta sauce in the bottom of each ramekin
  • Add 1 layer of lasagna noodles to cover the bottom
  • Spread 1/2 of the chicken mixture among each ramekin
  • Spread 1/2 of the cottage cheese among each ramekin
  • Spread 1/3 of the spaghetti sauce among each ramekin
  • Spread 1/3 of the mozzarella over the sauce
  • Repeat layers 2 more
Last layer should be only sauce and mozzarella.  Place ramekins on the baking sheet.  Cover each with foil.  Bake 20 minutes.  Remove foil and bake 10 minutes or until cheese is melted. Serve with our Skinny Dip 0 Carb Garlic Bread.
 
Nutrition Per Serving
 
Calories: 299    Carbs: 14 grams    Protein: 41 grams
Fat:  9 grams    Fiber:  5 grams     WW Points Plus: 7

Pancetta Noodles With Chicken May 25 2013 2 Comments

Pancetta Noodles With ChickenServes 4  

1 lb boneless chicken breasts
2 oz pancetta, cut into 1/4" cubes
3/4 cup Marsala wine
6 tablespoons light cream
1 cup sliced mushrooms
1/2 medium onion, diced
1 clove garlic, minced
1 tablespoon diet margarine
1 tablespoon olive oil
 
Rinse and drain noodles; set aside. Add margarine to a large nonstick skillet. Add pancetta and cook until crispy; set aside. Add onions and cook until light brown. Add to pancetta.
 
Pound out the chicken cutlets until about 1/4" thick. Season both sides generously with salt & pepper. Turn up the heat on the skillet. Add olive oil and cook each cutlet 3 minutes on each side. 
 
Add wine & mushrooms and cook until reduced by 25%. Stir in cream and boil until thickened. Return chicken, onions & pancetta to the pan.  Cook chicken 3 minutes and serve. 
 
Nutrition Per Serving
 
Calories: 283    Carb: 6 grams     Protein: 26 grams   
Fat: 14 grams    Fiber:  2 grams     WW Points:  6


3 Point Fettuccini & Pesto Sauce May 25 2013 2 Comments

Skinny Dip Fettuccini Creamy PestoServes 4
 
1/2 lb cooked shrimp or chicken (optional)
8 mushrooms, chopped
1/2 onion, chopped
3 cloves garlic, minced
1/4 cup chicken broth or water
1/3 cup cream
2 tablespoons diet margarine
1/2 cup grated Romano cheese
1 tablespoon flour
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
 
Drain and rinse noodles.  Dry fry in a dry nonstick skillet until they begin to shrink a bit; set aside.
 
Heat oil in the nonstick skillet. Saute onion until translucent. Stir in garlic and margarine.  Saute 30 seconds. Dissolve flour in cream, then stir in. Season with salt and pepper and simmer 4 minutes, stirring constantly. 
 
Add cheese and stir until melted. Stir in basil pesto. Add mushrooms, tomatoes and fettuccini.  Toss to coat and cook 10 minutes or until hot.  Garnish with extra Romano cheese and serve.
 
Nutritional Breakdown
 
Calories:  117    Carbs:  5 grams    Protein:  10 grams
Fat:  7 grams     Fiber:  2 grams     WW Points Plus: 3


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