Recipes

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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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
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. Serve and top with maple syrup and slivered almonds.  You can also make this as a cold cereal by omitting the cornstarch and cooking.
 
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://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

Skinny Dip Low Carb Enchiladas

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 chicken, 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


Texas 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


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