Black eyed Pea Dip

Ring in the New Year with this quick and easy black-eyed pea dip!

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Top 25 Most Popular Skinny Recipes 2013

 
Hope everyone's Holidays were filled with warmth, good food and great company. I spent my Holidays surrounded by family and friends and feel very blessed.

Santa was also really good to me and got me a Fitbit One which I'm now totally obsessed with, as well as some new workout clothes from Lululemon (I think you see where I'm going with this). I was cooking up a storm in 2013 testing recipes for both my upcoming cookbook while continuing to post new recipes on my blog each week. There were days I didn't think I would meet my deadline, but I did! The Skinnytaste Cookbook will be out in the Fall of 2014, in the weeks ahead I'll be involved with some of the more creative aspects of the cookbook – the photography, book design and cover designs which I'm so excited about.

As a Christmas gift to myself I also signed up for 10 weeks of personal training which I started last month to keep me in check during the Holidays. I love every minute of them and will probably continue doing it once my 10 sessions are up.

I want to express my gratitude to all of you for being such faithful followers and allowing me to do what I love on a daily basis. Your feedback, emails, comments, the food photos you share with me on Pinterest, Instagram, Twitter and Facebook all make my day and I couldn't imagine doing anything else so thank you!

And now, for the Top 25 Most Popular Skinnytaste Recipes from 2013:

1. Baked Spaghetti Squash and Cheese
2. Mediterranean Quinoa Salad
3. Cheeseburger Casserole
4. Spicy Cauliflower Buffalo Bites
5. Crock Pot Picadillo
6. Easiest Crock Pot Salsa Verde Chicken
7. Butternut Squash and Spinach Lasagna Rolls
8. Cauliflower Tots
9. Skinny Mini Pumpkin Chocolate Chip Muffins
10. Cheesy Baked Spaghetti Squash Boats with Grilled Chicken
11. Healthy Cookies
12. Crock Pot Turkey Breast with Gravy
13. Crock Pot Kid Friendly Chili
14. Crock Pot Creamy Tomato Soup
15. Taco Stuffed Zucchini Boats
16. Quinoa and Spinach Patties
17. Guacamole Deviled Eggs
18. Chewy Chocolate Chip Oatmeal Breakfast Cookies
19. Superfood Triple Berry Chia Pudding
20. Crock Pot Picante Chicken and Black Bean Soup
21. Slow Cooker Jerk Pork with Caribbean Salsa
22. Fiesta Bean Salad
23. Crock Pot Italian Sloppy Joes
24. Crock Pot Sesame Honey Chicken
25. Butternut Squash Black Bean Enchiladas

And if you would like to see what recipes were most popular from the previous 3 years, here are the links:

Top 25 Skinnytaste Recipes 2012
Top 20 Skinnytaste Recipes 2011
Top 20 Skinnytaste Recipes 2010

As 2013 comes to an end I leave you with this: Yesterday is history, tomorrow is a mystery, and today is a gift; that’s why they call it the present. – Eleanor Roosevelt

Have a happy, safe, healthy new year!

Chocolate Chip Clouds

Light, airy and chewy with chocolate chips in every bite. These cookies are a must for Santa, we've been making them for years and everyone loves them. Made with egg whites, sugar and chocolate, they are very light, gluten free and just melt in your mouth.

The perfect chocolate treat, and when you make them the night before, they are chewier the next day, which is just how I like them. Hope you enjoy and wishing everyone a Merry Christmas!

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Easy Garlic Broccolini

Broccolini, also known as baby broccoli, makes a fantastic, quick side dish and compliments just about anything from beef roasts, lamb, fish, turkey, chicken, lasagna and more. 

It's actually not a younger version of broccoli, but rather a natural hybrid between regular broccoli and a plant called Chinese broccoli. My family prefers it to broccoli and since it takes less time to cook, I make this at least once a week. It has longer, thin stalks with small florets and only needs a few minutes to cook. I make this side dish at least once a week – even my toddler eats it with no complaints!

The best part, it's healthy and ready in under 10 minutes so if you're cooking for the holidays or just a meal for your family and need an easy side dish, this is it! You can double it or halve it as you need.

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Vanilla Bean Panna Cotta with Strawberries

Vanilla beans, strawberries and cream make this luscious dessert worthy of a standing O!

Panna cotta is one of my FAVORITE desserts when prepared properly. It’s such an easy dessert to make and it can easily be adapted with many different flavor profiles. Although it's usually made very rich with heavy cream, I've been able to play around with the ingredients through the years to give this dessert that same lusciousness, yet using much less cream.

If you need a dessert this Holiday season to impress your guests, I promise, this one is it! And since it needs at least four to five hours to set it's the perfect dessert to make a day or two ahead.

I've tried so many panna cotta recipes from blogs through the years that looked so beautiful, only to be disappointed. Perhaps I'm a bit of panna cotta snob, because I know what a good panna cotta should taste like. It shouldn't have the texture of jello, instead it should be creamy and smooth, almost pudding like in texture. I've tested this particular recipe FIVE times to get it perfect, so if you plan on trying this – don't change a thing!

For diabetics, yes, this will work with Splenda or other sweeteners, and of course cut back on even more calories. So go grab a spoon and savor each spoonful of this vanilla treat.

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To Die For Coconut Cookies

'Tis the season, so I thought I what a perfect time to revive some of my older Holiday recipes from the archives. If you like coconut macaroons you will love these cookies! Similar to a macaroon, but with the addition of cornflake crumbs, they are sweet and delicious and easily made gluten-free.

Coconut lovers... this is a must! With the holidays quickly approaching, I'm sure lots of you are busy baking so I am dedicating the rest of this week to skinny holiday sweets. 

This recipe was emailed to me a while ago by a woman who told me these were "to die for" hence the name. I held on to it for a while with intentions of trying it for the holidays and I was super pleased with the results–I think you will be too! For the cornflake crumbs, you can buy gluten-free crushed cornflakes in many supermarkets, but if you wish to make your own, just put them in the food processor and crush until very fine. If gluten free is an issue, check the labels on the cornflakes, not all are gf.

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Dark Chocolate Oatmeal Lace Cookies

These delicious cookies are light, crisp and chewy, made with basic ingredients like oats, flour, butter, sugar and spices– then once baked they are sandwiched together with melted dark chocolate. If you're baking cookies for Holiday parties, or just to leave Santa, these are a must!

Holiday traditions in my family always included baking cookies with the kids. My Mom did it with my brother and I, and she still does it with my children. To ease some of the guilt, I try to include some lighter cookie recipes in the mix and these lace cookies are one of my favorites. Of course, I do practice restraint and tracking (and exercise) helps keep me in check this time of the year.

One thing to keep in mind when baking these cookies is the batter will spread once baked so don't put them too close together on the cookie sheet. Once baked they will keep well in an airtight container.

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Banana Cranberry Bread

If you have ripe bananas lying around, today is the perfect day to make this wonderfully moist banana bread studded with tart ruby cranberries!

It's snowing here today – the kind of day I look for any excuse to turn on my oven so I can warm up my home with the scent of fresh baked goodness. With ripe bananas on my counter, and some cranberries left over from yesterday's pear-cranberry crumble, I knew exactly what I wanted to make.

This bread turned out moist and wonderful, I love the contrast of the sweet bananas with the tart cranberries in each bite. Some other Skinnytaste banana bread recipes you may enjoy are Banana Nut Bread,  Roasted Strawberry Banana Bread, Petite Chocolate Chip Banana Bread Loaves, and Pumpkin Banana Bread.

Stay warm and enjoy!

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Pear Cranberry Crumble

Just in time for the holidays! This warm baked fruit dessert is made with Royal Riviera pears and seasonal tart cranberries, then topping with a oat-nut crumble topping – delish!

Harry and David sent me a box of their finest pears to develop a recipe for their blog Field Notes. Royal Riviera pears grown in Southern Oregon are so sweet, juicy and tender, you can literally eat them with a spoon. Since these pears are so special, I wanted to create a dessert that would do them justice and since fruit crumbles are one of my favorite desserts, I knew exactly what I was going to make.

This recipe will serve 6 to 8 people depending on their appetites. If it's a special occasion and I want to splurge, I'll serve it warms with my favorite fat-free vanilla frozen yogurt from Stonyfield's and serve it a la mode.

Cranberry Pear Crumble
Servings: 8 • Size: 1/2 cup • Old Points: 4 pts • Points+: 6 pts (does not include yogurt)
Calories: 197 • Fat: 7 g • Protein: 2 g • Carb: 37 g • Fiber: 5 g • Sugar: 25 g
Sodium: 75 mg • Cholesterol: 0 mg

Click here to see the full recipe on the Harry and David Blog.

Baked Salmon Cakes

Baked salmon cakes make the perfect Holiday appetizer, made with wild Alaskan salmon, diced peppers, capers and breadcrumbs. For dipping, I made my favorite Zesty avocado cilantro dressing which compliments the flavor of the salmon and makes these absolutely addicting!

Target has partnered with the Target Inner Circle crew to put together a Holiday Party 101 blog series. As a team we are sharing everything you need to plan the perfect holiday party from cocktails, music, decorating tips, invitations, and more!

I was put in charge of the appetizers which was a fun challenge for me, and I came up with the idea to lighten up a recipe I recently had at a friend's house after stumbling on Simply Balanced Wild Alaskan Salmon at Target. I also picked up some holiday plates, napkins and this simple white flat plane platter from their Threshold collection which I will be using for everything.

When purchasing fish, I always opt for wild rather than farm raised so I was happy to see wild Alaskan seafood in Target. I adapted the original recipe from Ina Garten with lighter ingredients, then baked the cakes rather than frying and they turned out wonderful. I love a good dipping sauce and knew that my avocado cilantro dressing would be the perfect fresh compliment!

If you are looking for a healthy appetizer idea this Holiday season, look no further. Wild salmon is loaded with heart-healthy omega-3s and these salmon cakes are pretty easy to make. You can assemble them ahead of time, then put them in your oven when your guests arrive. Set them out on the table and watch them disappear!

To tune in to more holiday party-throwing tips, be sure to follow #mykindofholiday and #targetinnercircle on Pinterest. Target will be compiling all the posts for an article on A Bullseye View. Happy party-planning everyone!

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Baked Mini Spinach and Sausage Arancini

These mini baked Italian rice balls are made with brown rice, chicken sausage, spinach and mozzarella cheese. Served with some warm marinara sauce, they make the perfect finger foods for the Holiday season or any time you want to serve appetizers.

The Holidays are right around the corner, so this week I am sharing Holiday recipes to get you in the spirit. I don't know about you, but I love Italian rice balls. They are often deep fried and high in calories so I typically stay away unless I'm making this Sicilian Rice Ball Casserole which turns rice balls into a meal!

I came across a recipe from the Baby&Toddler on the Go Cookbook (which btw is such a great book for feeding young kids) for mini baked brown rice aranci, and adapted them with adult palates in mind and more of the flavors I typically like in a rice ball. This recipe cuts a substantial amount of fat by baking instead of frying and replaces the white rice with brown – but you still get plenty of flavor from the sausage and Pecorino Romano cheese.

You can make the filling ahead of time, roll them into balls and refrigerate until you are ready to bake them. I would bread them just before baking.

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Ceviche in Cucumber Cups and My Tour of the CIA

This very popular Peruvian dish is made with fresh pieces of raw fish (or shellfish) marinated in lime juice, onions and cilantro which slowly causes the fish to "cook", in very much the same way that heating does. The results are bright and refreshing with an opaque appearance and firmed texture of cooked fish. This dish is also gluten-free, paleo friendly and low-carb.

A few weeks ago I went on a fun tour to one of the world’s best professional culinary colleges – the Culinary Institute of America in Hyde Park, NY. 

Pictured from left to right is me, Jennifer from Bake or Brake, Kita from Pass the Sushi and Russ from The Domestic Man. I loved the tour and meeting new food bloggers – the group was small which was perfect to watch the classes in progress without interfering too much.

Lucky for me, that day they happened to be making ceviche in their Americas cooking class and I got to eat it for lunch. I LOVE a good ceviche, and I order it any chance I get when I go out to eat, so I was excited that they shared this recipe with me.

The good news – this is really easy to make and it looks so impressive if you're having guests over. Their original recipe was made with scallops, but I opted for some fresh Striped Bass which I picked up at my local fish store. You can use any type of ocean fish or shellfish to make ceviche, the only rule of thumb is that it should be as fresh as possible, preferably caught the same day. This would make a wonderful appetizer for Christmas eve if your family likes to have fish. While you can prepare the cucumber cups and the vegetables for the ceviche a few hours ahead, ceviche tastes best when it marinates no more than an hour or two before you serve it.

Funny where life takes you, I went to art school and studied graphic design at Pratt in Manhattan which led me to become a graphic designer/digital photo-retoucher prior to Skinnytaste. I believe those experiences helped me and my love of food photography, but if I was to go back to school now, I would LOVE to attend the CIA or at least take some classes their. They are teaching our next generation of leaders – chefs such as Anthony Bourdain, Duff Goldman, Micheal Simon, Cat Cora, just to name a few are all CIA graduates. I mean, doesn't this chef jacket and hat belong on me?

What's really cool about the school is that all students work in 3-week course rotations, the senior class works at one of three CIA’s restaurants – both the front and back ends. So during our first night there we were served by the graduating students, with meals that the students prepared. We ate at the new French Bocuse Restaurant, and the food was phenominal. The highlight of my meal was watching the students make ice cream in 30 seconds with a hand cranked mixer and dry ice – amazing!

If you're ever in the Hudson Valley, you can go on a group tour and dine at one of their three award winning student-staffed restaurants. And if you're thinking about pursuing a career in the the culinary arts, or have kids that are trying to decide their future, check out the CIA . A 4 year degree is completed in 3 years, they have new classes starting every 3 weeks and offer classes in culinary arts, baking, nutrition, and culinary science. What's more, they boast about their 99% job rate in leadership positions after graduating which is unheard of these days! 

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Chicken and Lentil Soup

This delicious, hearty lentil soup made with chicken, cilantro, cumin and spices is perfect for warming your belly on those cold winter nights. What's more, it's easy to make, economical and very satisfying.

I was in the mood for this last night so I thought it would be a great time to update the photos. I've slightly modified the original recipe which I posted back in 2009, but the results are just as good.

I've been making this soup for years, my family loves it – including my four year old (to my surprise)! It makes a big pot which means plenty of leftovers for lunch. It freezes well and can be reheated with a little water if it gets too thick.

Lentils were actually the first legumes I liked as a kid. My mom would me a similar soup with carrots and celery and since I was picky – she usually pureed mine. I love preparing them because they cook so much quicker than dried beans, and a small amount goes a long way. They are high in protein, Vitamin B, folate and soluble fiber and have twice as much iron as other legumes. You can easily cut this recipe in half or freeze left-overs for lunch which is what I like to do. Chicken breast would work in place of thighs if you prefer white meat. Ground annato (also known as achiote) is commonly used in Latin cuisine, it's used mostly to add color and adds a subtle flavor, but if you can't find it paprika would work instead.

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Spaghetti Squash Sausage Lasagna Boats

If you're craving something decadent and delicious without overdoing the calories, you'll love these delicious spaghetti squash boats filled with everything you love about lasagna – chicken sausage, tomato sauce, ricotta, parmesan and mozzarella cheese.

I even used whole milk mozzarella cheese because I wanted it to melt nice, I just used it in moderation. The whole thing is way under 300 calories and 8 points plus if you're on Weight Watchers, and it's filling! It's also gluten free – if you prefer to use part-skim mozzarella, the WW Points would be 7 pp.

Spaghetti squash when cooked has a lot of liquid, so I find it helpful to place it in a colander over paper towels to help get red of the excess moisture and it works perfectly.

You can prep this ahead of time, then put it on the oven just before you're ready to bake. If you happen to only find large spaghetti squash, you can place the mixture in a 9x9 baking dish instead of the shells. Enjoy!!

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Skinny Cranberry Bliss Bars

A blondie cookie bar with chunks of white chocolate chips and dried cranberries, topped with sweet cream cheese icing, tart dried cranberries and white chocolate drizzle  – perfect for the holidays!

I got a request this year to lighten Starbuck's Cranberry Bliss Bars – this make-over turned out excellent! I was able to cut the fat and calories by more than HALF, yet they still taste indulgent. The original bar is 340 calories with 19 grams of fat; this lighter version is just 149 calories with 5 grams of fat (4 points plus).

Last year I attempted to make these light but didn't have much success. I had used whole wheat flour and I believe that was my demise – it gave the bars an unpleasant texture and scent that I really didn't enjoy. 

This time I used Gold Metal all purpose flour and the results were excellent. This is dessert after all, and although I try to use whole grains in all my meals, it doesn't always work when baking. If you need a dessert for a holiday party, these are great. Leave them refrigerated until ready to serve.

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