Kimkins Sample Menu Recipes

Skinny Dip Noodles Primavera
Serves 6
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3 bags Skinny Dip Noodles
1/2 cup Kraft Light Done Right Ranch dressing
1/2 small red bell pepper, seeded & sliced thin
4 tablespoons Parmesan cheese
1 yellow zucchini, seeded, halved & sliced thin
8 broccoli florets, cut in half
6″ carrot, sliced into 2″ long matchsticks
2 tablespoons I Can’t Believe It’s Not Butter Light
1/4 teaspoon garlic powder
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Cook noodles in large stockpot of salted boiled water for 1 minute. Drain in a colander to remove all excess water. Dab with paper towels to get pasta as dry as possible so the sauce will stick better.
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In a large nonstick skillet melt margarine. Add carrot & zucchini, cooking over medium heat for 3 minutes. Add mushrooms, bell pepper & broccoli, stir to mix and cook 5 more minutes.
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Add salad dressing, garlic powder, salt & pepper. Stir to mix well and simmer 5 minutes. Add cheese, stir to mix until melted, about 1 minute. Check sauce and adjust seasoning.  Add noodles and toss to mix thoroughly with sauce and veggies. Cover and cook 3 minutes or until heated through.  Add salt & pepper to taste and serve hot.
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Calories: 108
Carbs: 5 grams
Protein: 4 grams
Fat: 8 grams
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Chocolate Covered Cherry Shake
Serves 1
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1 scoop Designer Whey chocolate protein powder
1 tube Walmart brand sugar free cherry drink mix
2 tablespoons Torani sugar free chocolate syrup
8 oz water
6-8 ice cubes
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This easy recipe tastes almost like the real thing, but without the sugar and carbs.  Our version is healthy and Kimkins friendly!  Blend all ingredients together on HIGH in a personal blender until thickened and frothy.  Pour into a tall glass and sip away!
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Calories: 135
Carbs: 4 grams
Protein: 26 grams
Fat: 2 grams
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100 Calorie Soup
Serves 1
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10 oz can chicken broth
1 cup baby spinach leaves, sliced thin
1/3 cup cooked chicken, diced
1/8 cup celery, diced
1/8 cup red bell pepper, diced
1/8 cup carrots, diced
2 tablespoons chunky salsa
1 garlic clove, minced fine
1/2 teaspoon taco seasoning or ground cumin
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Yep, the whole recipe is 1 serving! This is a fast “what’s in the fridge & pantry” soup. Make a triple batch & freeze extras for later.  Combine all ingredients in a medium saucepan and simmer for 10 minutes or until veggies are tender. Add salt & pepper to taste, add 0 calorie Skinny Dip Noodles desired & enjoy!
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Calories: 100
Carbs: 5 grams
Protein: 16 grams
Fat: 2 grams
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Chocolate Caramel Protein Smoothie
Makes 1 serving
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1 scoop chocolate caramel protein powder
8 oz cold water
1 oz light cream
1 teaspoon chocolate extract
1 packet artificial sweetener
6-8 ice cubes
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For hectic mornings or a refreshing shake after a workout make a quick protein meal in a glass! Perfect for special evening treat if you’re doing the Kimkins Shake It Off diet option. Easy as 1-2-3!
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In a personal smoothie maker add all ingredients and blend on HIGH until desired consistency and enjoy!
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Calories: 142
Carbs: 3 grams
Protein: 18 grams
Fat: 6 grams
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Mini Pepperoni Omelet
Serves 1
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1 large egg, beaten
4 slices turkey pepperoni
salt and pepper to taste
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Treat a small NEW 8″ nonstick skillet with cooking spray. Add pepperoni and cook 2 minutes. Remove pepperoni.
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Pour egg into pan and swirl to coat the bottom evenly. Gently lift edges with a spatula and let uncooked egg run beneath.  Place pepperoni on omelet and cover for 1 minute. Fold one side over and slide out to a plate and enjoy!
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Calories: 148
Carbs: 1 grams
Protein: 10 grams
Fat: 11 grams
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Stuffed French Toast
Serves 4
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4 Kimkins 0 Carb Protein Rolls
4 oz low fat cream cheese
1 egg, beaten
4 tablespoons Davinci 0 calorie blueberry syrup
4 tablespoons DaVinci 0 calorie pancake syrup
1 tablespoon diet margarine
1 tablespoon light cream
1-2 packets Splenda
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Hot stuffed French toast and a big cup of cafe au lait! Does life get any better? Make up a double batch and freeze for later. Turned this yummy treat into a country breakfast with a couple crispy slices of turkey bacon & your favorite eggs.
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In a small bowl mix cream cheese, blueberry syrup and Splenda together.
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In another microwave safe bowl, mix Walden Farms maple syrup and butter. Nuke on MEDIUM for 30-60 seconds or until margarine is melted. Stir and set aside.
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Slice a pocket through the side of each egg bread slice. Spoon 1/4 of the cream cheese mixture inside each pocket. In a shallow dish, mix beaten egg with cream.
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Treat a large nonstick skillet with cooking spray and heat on MEDIUM. Dip each French toast slice into the egg mixture on each side, then place in the skillet.  Cook until golden brown on one side, then flip and repeat.
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When both sides are browned, move to a heated plate and pour pancake syrup over. Serve hot & enjoy!
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Calories: 153
Carbs: 3 grams
Protein: 11 grams
Fat: 10 grams