Spaghetti Squash Enchilada Bowls (Skinnytaste)

January 19, 2017 at 1:08 am (Mexican, Sauces, Vegetables)



Servings: 4 • Serving Size: 1 bowl • WW Points+: 5 • Smart Points: 4
Calories: 183 • Fat: 10 g • Sat Fat: 0.5 g • Protein: 10 g • Carb: 18.5 g • Fiber: 3.5 g
Sugar: 6 g • Sodium: 790 mg • Cholesterol: 15 mg

2 small spaghetti squash
2 teaspoons olive oil
1/8th tsp kosher salt
black pepper, to taste
1 1/3 cups homemade enchilada sauce (see below)
1 cup part-skim shredded Mexican cheese blend
chopped cilantro and scallions for garnish

Sauce Ingredients:
2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup reduced sodium chicken broth
kosher salt and fresh pepper to taste

For sauce:  In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles , chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400F degrees. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 45-50 minutes or until the flesh easily pierces with a fork.

Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon enough of the enchilada sauce mixture inside each squash bowl until almost full.

Top evenly with the cheese and transfer them to the oven and bake another 15 minutes, until the cheese is melted and the sauce is hot. Remove from the oven, sprinkle with cilantro and scallions and serve immediately!



Permalink Leave a Comment

Pasta e Fagioli (Skinnytaste)

January 19, 2017 at 12:34 am (Italian, Soups/Stews, Vegetables)


(By: Skinnytaste)

7 Smart Points 255 calories
TOTAL TIME: 50 min

A great tasting, thick, hearty Italian pasta and bean soup that is rich in fiber and nutritious.

1 tbsp olive oil
1/2 onion
3 cloves garlic, chopped
1 medium celery stalk, chopped
1 medium carrot, finely chopped
1 15 oz can cannellini beans
15 oz can tomato sauce or crushed tomatoes
1 large bay leaf
1 tbsp basil
1 tbsp parsley
1 tsp oregano
2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
2 cups water
kosher salt and pepper to taste
6 oz dry Ditalini pasta or other small pasta (gf pasta for gluten-free)
grated parmesan cheese for topping (optional)


In a deep pot, saute onion and garlic in olive oil over medium heat.
Blend the can of beans with one can water in electric blender until almost smooth.
Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
Add 1 cup water and bring to a boil. Simmer covered for 20 minutes stirring occasionally.
Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
Ladle soup into bowls and top with grated cheese (extra).


Yield: 5 servings, Serving Size: About 2 cups

Amount Per Serving:
Smart Points: 7
Points +: 6
Calories: 255
Total Fat: 3.5g
Saturated Fat: g
Cholesterol: mg
Sodium: mg
Carbohydrates: 47.5g
Fiber: 7g
Sugar: g
Protein: 10.3g


Permalink Leave a Comment

Roasted Brussels Sprouts

January 17, 2017 at 12:58 pm (Sides, Vegetables)



(Adapted from Original Recipe)

Prep time: 10 minutes

Cook time: 35 minutes

Yield: Serves 4
You can easily vary the recipe by sprinkling the sprouts with cider vinegar instead of lemon juice, or tossing in some thyme or roasted chestnuts.
They’re also delicious with pine nuts, which you can either add near the end of cooking or toast separately and toss with the sprouts once they are roasted. Terrific with bacon or pancetta too.
1 pound brussels sprouts, rinsed, ends trimmed, rough outer leaves of larger sprouts removed
1 Tbsp minced garlic (about 3 cloves)
1 teaspoon lemon juice
2 Tbsp olive oil
Freshly ground black pepper
1/4 cup freshly grated Parmesan cheese (optional)

1 Preheat oven to 400°F.
2 Toss sprouts with garlic, lemon juice, olive oil, salt, spread onto a roasting pan: Place brussels sprouts in a large bowl. Toss with garlic and lemon juice. Toss with olive oil so that the sprouts are well coated.
Spread the brussels sprouts out in a large cast iron frying pan or roasting pan in a single layer with plenty of space between the sprouts. Sprinkle generously with salt (at least half a teaspoon) and a few turns of black pepper.
3 Roast in oven: Put brussels sprouts in oven on top rack, roast for 20-25 minutes, stirring the sprouts about halfway through the cooking.
Adjust the timing depending on the size of the sprouts and your particular oven. The sprouts should be nicely browned, some of the outside leaves crunchy, the interior should be cooked through.
If the sprouts look like they are getting too browned (they should be well browned, not burnt), move them to a lower rack or lower the heat. If after 20-25 minutes the sprouts aren’t browned enough, put them under the broiler (or increase the heat to 500°F) for 5 minutes.
4 Sprinkle with Parmesan: Toss with Parmesan (if using) and add more salt to taste to serve.
Read more:

Permalink Leave a Comment

Korean Grilled Chicken Breasts in Lettuce Wraps (Skinnytaste)

January 12, 2017 at 10:27 pm (Chicken, Entrees, Marinades, Vegetables)



By: Gina Homolka of

3 Smart Points 180 calories
TOTAL TIME: 20 minutes

This is the BEST grilled chicken recipe! Not just because I’m obsessed with Korean food, it’s just so juicy and flavorful, and this is coming from a girl her prefers dark meat. It’s also quick and easy to make, perfect for weeknight grilling.

1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
1/4 cup low sodium or gluten-free soy sauce
1/4 cup unsweetened apple sauce
1/4 cup finely chopped yellow onion
1 tsp sesame oil
1 tsp grated ginger
1 tbsp light brown sugar
2 garlic cloves, crushed
1 teaspoon red pepper flakes (optional)
1 teaspoon sesame seeds, plus more for topping
2 thinly sliced scallions, white and green parts

Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.
In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds. Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.
Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.


For Lettuce Wraps:

12 outer lettuce leaves such as baby romaine or green leaf
1 1/2 cups cooked brown rice
6 tbsp gochujong
2 tbsp sliced scallions, green parts on angle
1 teaspoon sesame seeds

To make wraps layer 2 tbsp rice over each leaf, top with sliced chicken, gochujong, scallions and sesame seeds.
NUTRITION INFORMATION (excluding lettuce wrap)

Yield: 4 servings, Serving Size: 4 oz

Amount Per Serving:
Smart Points: 3
Points +: 3
Calories: 180
Total Fat: 4.5g
Saturated Fat: 1g
Cholesterol: 73mg
Sodium: 666mg
Carbohydrates: 9g
Fiber: 1g
Sugar: 6g
Protein: 25g


Permalink Leave a Comment

Baked Pesto Chicken

January 12, 2017 at 4:52 pm (Chicken, Entrees, Italian, Vegetables)






1 LB Boneless, Skinless, Chicken Tenders
3.5 OZ Basil Pesto
3 Roma Tomatoes, sliced
8 OZ Fresh Mozzarella, sliced
Dash of Salt
Dash of Black pepper
Dash of Parmesan cheese, shredded
Dash of Italian seasoning

Preheat oven to 400°F.
Lightly coat a baking dish with pam.
Place chicken tenders in dish.
Spoon basil pesto on each chicken tender.
Spread to coat top of tenders.
Place tomato slices on top.
Sprinkle with salt and pepper.
Place slices of mozzarella on top of tomatoes.
Sprinkle with Italian seasoning and parmesan cheese.
Bake for 40 minutes.
Remove from oven.

Permalink Leave a Comment

Creamy Parmesan Garlic Mushroom Chicken

January 12, 2017 at 4:28 pm (Chicken, Entrees, Sauces, Vegetables)



By: Alyssa from


Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!

Serves: 4
4 boneless, skinless chicken breasts, thinly sliced
2 Tablespoons Olive oil
Salt Pepper
8 ounces sliced mushrooms

Creamy Parmesan Garlic Sauce:

¼ cup butter
2 garlic cloves, minced
1 tablespoon flour
½ cup chicken broth
1 cup heavy cream or half and half
½ cup grated parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
1 cup spinach, chopped

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Permalink Leave a Comment

Cauliflower Mash (Creamy Cauliflower Puree)

January 12, 2017 at 4:12 pm (Sides, Vegetables)



By Gina Homolka of SkinnyTaste

A perfect low carb alternative to mashed potatoes with a creamy buttery taste and less than one point. If you don’t have buttermilk, low fat sour cream also works great.
Creamy Cauliflower Purée
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 3/4 cup • Points+: 2 pt • Smart Points 1
Calories: 60.7 • Fat: 2.4 g • Protein: 3.7 g • Carb: 8.6 g • Fiber: 4.2 g


1 medium head cauliflower, cut up into florets
4 cloves crushed garlic
1/3 cup 1% buttermilk
salt and pepper to taste
1 tbsp whipped butter

Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender. If you don’t own a hand blender, you should consider getting one. It is one of my most used gadgets in my kitchen, you’ll wonder how you ever lived without it. A regular blender would work fine as well.



Permalink Leave a Comment

Spinach Pesto Dip

November 22, 2010 at 11:34 pm (Appetizers, Holiday Favorites, Vegetables)

This is the long-lost recipe for spinach dip.  It is THE recipe.  As in, everyone who tries it wants the recipe.  It is the recipe which turned me into a spinach dip eater.  (Let’s forget the fact I was pregnant at the time.)  Prior to that, I wouldn’t touch the stuff.  It comes from Knorr, but an old co-worker named Kim was the one who introduced me to it.


MAKES 3 cups dip
PREP TIME: 10 Minute(s)
  • 1 package Knorr® Cream of Spinach recipe mix
  • 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
  • 1 container (16 oz.) sour cream
  • 2 cloves garlic, finely chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped walnuts, toasted (I use 1/4 c. water chestnuts instead)
  • 1/2 tsp. dried basil leaves, crushed
PREPARATIONCombine all ingredients. Chill for 2 hours. Serve with your favorite dippers. (My personal favorite being California Sourdough brand bread.  Veggies work well with it too.)

Permalink Leave a Comment

Eggplant Parmesan – AWESOME!

September 26, 2006 at 10:33 pm (Entrees, Italian, Oven bakes & Casseroles, Vegetables)

Serves 8?

-1 large unpeeled eggplant, cut into one-quarter inch slices
-2 eggs, slightly beaten
-1 cup bread crumbs
-1/2 cup vegetable or olive oil
-2 fifteen-ounce cans tomato sauce
-1 teaspoon salt
-2 tsp oregano
-1/2 c. chopped (fresh) parsley
-1 ten ounce package mozzerella cheese slices (shredded works well too)
-1 cup grated parmesan cheese

Preheat oven to 350 degrees.

Dip eggplant in egg and then in bread crumbs. Fry slices in oil for three minutes on each side; drain well. In a saucepan, combine tomato sauce, salt, oregano, and parsley; bring to a boil and remove from heat. Place half of the eggplant slices in a greased two-quart casserole. Cover with half of the tomato sauce and half of mozzerella cheese. Repeat layers. Top with the parmesan cheese. Bake 45 minutes.

Permalink Leave a Comment