Leftover Turkey and Sweet Potato Frittata

Leftover turkey, sweet potatoes, spinach and Gruyere cheese – trust me, you'll want to save some leftover turkey from Thanksgiving because this breakfast frittata is SOO good!

When I had the idea of using leftover turkey and sweet potato in a fritatta, I had no idea just how good this would turn out! In fact, I would make turkey again, just to make this frittata. Frittatas are so versatile, you could of course use leftover chicken breast instead, or swap the Gruyere for another cheese, the spinach for kale, etc. This is naturally gluten-free, and can be eaten for breakfast, lunch or dinner with a salad on the side. Hope you enjoy and Happy Thanksgiving!

Click Here To See The Full Recipe...

Brussels Sprouts Gratin

These brussels sprouts are roasted until crisp, then topped with a light cheese sauce made with Gruyere and parmesan, then baked until brown and bubbling. If you are as obsessed with brussels sprouts as I am, you'll love these. Perfect to add to your holiday table!

Click Here To See The Full Recipe...

Oven "Fried" Breaded Pork Chops

Juicy, delicious, boneless pork chops coated with a seasoned crisp crust. Ready in under 30 minutes, easy and kid-friendly!

When I was a kid, my Mom's friend Debbie often had my brother and I over for dinner because, well she lived right upstairs from us. We loved this, and she was so good to us. She would make broccoli,  Rice-a-Roni and Shake-n-Bake pork chops. Growing up in a home where my mom made everything from scratch, this was totally new to us and we loved it.

As an adult, I know how processed (yes still yummy) those things are so I make them myself. One day I'll share my healthier Rice-A-Roni recipe, it's easy! These pork chops – they are amazing and better than Shake-n-Bake. Even my husband (who's not a big pork chop fan) LOVES them. I served them with yesterday's raw shredded brussels sprout salad – enjoy!

Click Here To See The Full Recipe...

Raw Shredded Brussels Sprouts with Lemon and Oil

This raw shredded brussels sprouts salad is so simple to make, even a 4 year old can do it (with Mommy's help). Tossed with a little olive oil, lemon juice salt and pepper, it makes a wonderful side dish to any meal, and my family loves it!

Pictured above with crispy oven fried pork chops that I am sharing tomorrow, look out for them, they are so good!

I'm just going to put it out there and say this recipe was developed by my youngest daughter Madison. She loves her veggies raw and loves a raw cabbage salad so one day while I was cutting my brussels sprouts preparing to saute them, she started picking at it. Then she asked me to give her oil and vinegar (she likes making her own salads) and I realized she was onto something. I really love to let her invent and do her own thing in the kitchen, even if sometimes her ideas are a bit... lets say overly creative.

I never knew how good Madison was in front of the camera until yesterday when I thought it would be cute to film her making this after school – she's a natural and may be taking over Skinnytaste someday, who knows! Sometimes she does this with lime, and apple cider vinegar, and sometimes all of the above. Here she wanted to use all three.



This salad is vegan, paleo, dairy-free and gluten-free.
Click Here To See The Full Recipe...

Thai Chicken Peanut Lettuce Tacos

Not your ordinary tacos – these chicken tacos are spicy and exotic, made with my light peanut sauce which I make with PB2 (powdered peanut butter) sriracha, ginger and spices. To balance out the spice, I chose to serve these in crisp cool lettuce wraps but tortillas would work great too!

A few months ago while visiting Asheville, NC with my friend Sandy (such a great food scene there!) we stopped for lunch at the White Duck Taco Shop, a creative taco joint where we had Bulgogi Tacos, Bangkok Shrimp Tacos and Duck with Mole Tacos.

What do food bloggers talk about while eating lunch together? Well we talked about food, recipes ideas, and decided we were going to come up with our own creative taco recipes and share them together. Well it took longer than we hoped, but finally today we are both sharing our fun unique spin tacos. Check out Sandy from The Reluctant Entertainer's Black Bean Tacos with Roasted Salsa recipe here.

And if you're in the mood for Thai without the guilt, you'll love these spicy peanut chicken lettuce tacos! Enjoy and happy Taco Tuesday!

Click Here To See The Full Recipe...

Cauliflower Leek Soup

This creamy cauliflower soup is so quick and easy to make, you can whip up any night of the week! It's the perfect light soup if you want to have this as a first course, and leftovers are perfect for lunch.

I love cooking with leeks, they have a sweet, delicate flavor which is perfect for this soup. Before using leeks, it is essential to wash them well, as dirt usually collects between the layers. When using leeks, you'll want to use the white and light green parts, I cut them right where the color changes to darker green.

Click Here To See The Full Recipe...

Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans

Turkey tenderloins stuffed with a sweet and savory filling of butternut squash, cranberries, sage and pecans – this tastes like Thanksgiving, all wrapped up in one dish!

Honestly, the photos don't do this justice. I was having one of those days that I couldn't take a decent photo, but the turkey – it's amazing! And the leftovers were just as good the next day for lunch.

Turkey tenderloins (the tender long strip of white meat hidden under the turkey breast) are very tender and excellent for weeknight cooking. Because it's so lean, you want to be sure you don't overcook it or the meat will be dry.

Click Here To See The Full Recipe...

Broccoli and Cheese Tots

Broccoli, cheddar, If you need a way to get your picky family members to eat their broccoli, give these yummy broccoli and cheese tots a try!

I've been making these veggie tots with zucchini and cauliflower for a while now, but this week I had some broccoli that needed to be cooked. These turned out awesome, perfect as a side dish or a snack and a great way to get your kids to eat their vegetables!

Broccoli and Cheese Tots
Skinnytaste.com
Servings: 4 • Size: 7 tots • Old Points: 3 pts • Points+: 4 pts
Calories: 152 • Fat: 6 g • Carb: 14 g • Fiber: 4 g • Protein: 13 g • Sugar: 1 g
Sodium: 416 mg • Cholesterol: 47 mg

Ingredients:


    • 12 oz broccoli florets
    • 1 large egg
    • 1 large egg white
    • 1/2 cup finely chopped scallion
    • 2/3 cup reduced fat sharp cheddar cheese, grated
    • 1/2 cup seasoned breadcrumbs
    • salt and pepper to taste
    • cooking spray


Directions:

To cook the broccoli florets, blanch in a pot of boiling water for 1 minute, then rinse under cold water and drain well; dry on paper towel. Using a knife finely chop and set 2 cups aside.

Preheat oven to 400°F.  Spray a nonstick cookie sheet with cooking spray.

In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Spoon heaping tablespoons of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking until golden.

Makes about 28 tots.

Slow Cooker Lemon Feta Chicken Drumsticks

EASY chicken dish – only 5 ingredients not counting s + p! Skinless chicken drumsticks are seasoned with lemon, oregano and spices then slow cooked in the crock pot. When done, they are topped with fresh grated feta – YUM!

Every now and then I like to take recipes I would normally make in the oven and try them out in my slow cooker. Some of you might recognize this Roasted Lemon Feta Chicken recipe from the archives. Often they convert great for the slow cooker with some slight modifications. These drumsticks were fall of the bone, with great flavor and the only difference was rather than adding the feta and broiling them in the oven, I served the chicken on a platter and added the fresh grated feta cheese after which melted from the heat of the drumsticks. I highly recommend buying a chunk of feta and grating it yourself, it's moister and tastes so much better. I served this with this massaged raw kale salad using feta instead of parmesan – an easy inexpensive meal.

And since so many are asking, I have the 6 Quart Hamilton Beach Set 'n Forget Programmable Slow Cooker. I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it's done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This crock pot is so great, I actually own two!

Click Here To See The Full Recipe...

Creamy Lentil Soup

A creamy bowl of lentil soup – made with cumin, cilantro and potato to thicken it is the perfect way to warm up on a cold November night.

When I was a kid, most of our meals started with a bowl of soup. Lentil soup was often on the menu; because I was such a picky eater, the only way Mom got me to eat it was by pureeing it in the blender – I loved it!

As an adult, I'm no longer picky and I love lentils every which way, but I still find a bowl of this creamy pureed soup comforting, especially on a cold night. This makes a great first course, or serve it with avocado, rice and salad on the side to make it a meal. This is perfect for meatless Mondays if you use vegetable broth, gluten-free and leftovers are perfect for lunch – enjoy!

Click Here To See The Full Recipe...

Cilantro-Lime Roasted Cauliflower

 
Roasted cauliflower is one of my favorite vegetables when the weather gets cold. I could seriously eat an entire bowl of this and call it a day.

To change things up from my usual recipe, I added some lime juice, a little zest and finished it with cilantro. The results were wonderful! Try this as a side with pork, steak, chicken or lamb.

Click Here To See The Full Recipe...

Slow Cooker Moroccan Chickpea and Turkey Stew

Ground turkey and chickpeas are slow cooked with turmeric, paprika, coriander and lots of vegetables for a cozy dish that only gets better with time – so leftovers make a delicious lunch. This is also freezer friendly and naturally gluten-free.

It's so strange how addicted I am to chickpeas these days – a legume I once stayed far away from. Now I can' get enough of them, and since they are high in protein, fiber, vitamins and minerals, I'm glad I've learned to love them. One bowl is very satisfying, and it has a touch of spice. If you prefer to keep it mild, you can leave out the red pepper flakes.

And since so many are asking, I have the 6 Quart Hamilton Beach Set 'n Forget Programmable Slow Cooker. I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it's done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This crock pot is so great, I actually own two!

Click Here To See The Full Recipe...

Massaged Raw Kale Salad

Kale is a hearty winter green that holds up well in soups and stews. But it's also wonderful as a salad if you give it a three-minute massage.

I realize it might sound odd to massage your greens, but you'd be surprised how this tough green leaf transforms into a tender, light salad. As you rub it with olive oil using your hands, the leaves darken and shrink in size and the texture becomes soft – it's delicious! Then it's tossed with lemon juice and grated parmesan cheese. Gluten-free, vegetarian and easy to make.

I can't believe I never shared a massage kale salad on my blog. I eat them often, sometimes with avocado, or craisins and almonds. So when I got my hands on The Kitchn Cookbook and saw this recipe listed as a side dish in the book, I knew this would be perfect to share.

The Kitchn Cookbook from Apartment Therapy's cooking site The Kitchn, has great tips for setting up the perfect organized kitchen, storage tips and over 150 recipes with full-page color photographs and a cooking school with 50 lessons  – perfect for the beginner cook, newlyweds, college graduates or anyone learning how to cook. 

The best part about this salad is that you can make it, refrigerate it, and it's still perfect the next day. It won't get wilted or soggy like lettuce once it's tossed with dressing, so it's the perfect salad to make ahead for lunch – just add your favorite salad fixins.


Click Here To See The Full Recipe...