Quick Cabbage Slaw

This quick, simple slaw is a staple in my house. Perfect when you need something acidic to balance a savory dish. Everyone loves this, including my toddler only for her I leave out the red onion.

A few weeks ago I updated the photo on my Slow Cooker Pernil Recipe (this is on regular rotation in my house) and I often serve it with this quick slaw. I've since gotten so many emails on how to make the slaw, so here it is. Hope you enjoy!

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Blueberry Banana Bread

Blueberries and banana combine so well together in this delicious, super moist bread made with lots of very ripe sweet bananas which allow you to cut back on the fat without sacrificing the flavor and texture. This is perfect for breakfast or snack and can also be made as muffins if you prefer.

I don't know why it took me so long to add blueberries to my banana bread, it's a delicious combination I'll be doing more often. We love banana bread in my house, Madison especially loves when I make it so she can have it for breakfast or snack in school. I have several varieties, Banana Nut Bread, Chocolate Chip Banana Petite Loaves, Roasted Strawberry Banana Bread and a Gluten Free Banana Bread.

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Spiralized Sweet Potato Latkes

 

Latkes – a healthier take on a traditional deep fried potato pancakes, these are lightly pan fried in a small amount of olive oil, made with sweet potatoes instead of white and made EASY by using a spiralizer because it eliminates the need to grate the potatoes, which can take a lot of time. With the spiralizer, it only takes minutes. Of course, if you don't have a spiralizer you can grate them with a box grater instead.

The question I get asked most often is what spiralizer I own. There are lots on the market which are fine, but I love my Paderno Spiral Vegetable Slicer because it's made well and it's easy to use and clean. I own the three-blade which is perfect for what I need.

The ingredients are simple: sweet potatoes, scallions, garlic and egg. I knew I wanted to lightly saute them in a pan with just a trace amount of oil and tried to see if they would hold without using flour and they worked out perfect, so they are kosher, gluten-free, and paleo-friendly. You'll want to make them and eat them right away, they are best when they are hot. These go perfect with Braised Brisket – enjoy!


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Mushroom Ceviche

Mushrooms marinated overnight with lemon juice, cilantro, red onion and bell pepper. I couldn't decide if I wanted to call this poor man's ceviche or vegetarian ceviche, but what I did want to make clear is that the flavors in these marinated mushrooms are what you would expect to taste when enjoying ceviche, only without the seafood.

This makes a great appetizer, and the flavor gets better with time. My husband, who's not a mushroom fan loved this! You can make this up to a few days ahead, if desired, it would last a week if not longer.

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Spiralized Apple and Cabbage Slaw

This beautiful apple and cabbage slaw is sweet, bright and crisp, the perfect side dish to any meal and great to bring to a potluck.

You don't need a spiralizer to make this, you can of course core and cut the apples into thin strips, but if you have one, use it because it's so much easier and quicker to do! No coring, and the seeds just pop out. II used the thicker blade on my Paderno Spiral Vegetable Slicer to make my apple zoodles, which are not just for zucchini!

I just remove the stems and place the thicker end in the little spokes for a better grip.  Then spiralize and quickly add the dressing so the apples don't brown (lemon juice works too).

The poppy seed dressing is the perfect finish to this slaw, hope you enjoy!

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Quick Spiralized Zucchini and Grape Tomatoes

I think it was on an episode of MasterChef Junior that I heard the quote "what grows together, goes together" which makes so much sense. Zucchini, tomatoes and basil are just made for each other, you can serve as a side dish, as suggested, or even as a main dish topped with some grilled shrimp or chicken.

I've been using the thicker blade on my Paderno Spiral Vegetable Slicer to make my zoodles (zucchini noodles). I like the larger noodle because it has more of bite and I'm careful not to overcook them so they don't get soggy. Under two minutes is all they need, then I quickly remove them from the hot skillet or they will keep cooking.

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Roasted Brussels Sprouts and Shallots with Balsamic Glaze

 

These pan roasted brussels sprouts are perfectly charred, and finished with a sweet balsamic glaze. Please welcome my friend and guest author Jackie Ourman, who writes at CAFE Celiac & Allergy Friendly Epicurian. I tested these out myself while taking the photos and we LOVED this recipe!

I am slightly obsessed with Brussels sprouts. I love all of my veggies but these are definitely high up on the list. I often crisp up pancetta or bacon and then roast the sprouts in the fat. They get a little soft in order to have the rich color I like but that’s ok because I still have the crunchy bacon or pancetta to sprinkle on top.

Now that I am watching my calories, I’m forced to think a bit more creatively about how to get that delicious roasted flavor without softening the Brussels sprouts too much. In this recipe, instead of roasting them in the oven for a long time, I quickly brown the Brussels sprouts with shallots in a sauté pan and then roast them for just 10-12 minutes.

Everything comes out deliciously caramelized yet there is still a nice bite. The drizzle of balsamic glaze adds a hint of sweetness and is the perfect pairing.  I couldn’t stop eating them. I will likely double the recipe next time because this dish almost didn’t make it to the dinner table.

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Turkey Sausage Patties From Scratch

Making your own turkey sausage patties from scratch is easy –  and bonus, no processed ingredients! I'm so honored to have my friend Jackie share this recipe here on Skinnytaste as a guest post. Jackie is an incredible chef with Celiac, and has a blog called CAFE, Celiac and Allergy Friendly Epicurian where she shares her gluten-free recipes. I made these for breakfast today with my Red Pepper Egg-In-A-Hole and it was delish! Jackie will be guest posting once a month here on Skinnytaste, please welcome her...

I am excited to be here on Skinnytaste again. A lot has happened since my last guest post. This past summer I was offered the opportunity of a lifetime (or at least my lifetime) to work as a test kitchen contributor at Bon Appétit Magazine. I interned there after completing culinary school last year but it was quite a different and incredible experience to actually contribute to the magazine and website.

After working at Bon Appétit for 8 months I am happy to be back home with the kids and focus on developing recipes on a freelance professional basis as well as for my website. In addition to gaining a ton of experience while working in the test kitchen, I gained a few pounds. Occupational hazard, I suppose. I decided to re-join weight watchers and work on creating and maintaining healthy eating habits once again.

I used weight watchers after the last 2 of my 3 sons were born and it is my favorite weight loss program. The balanced approach is not only physically healthy but I’ve found it to be the best for my long-term success. Once I started calculating points for all of my recipes, I immediately thought of Gina and of course all of you here at Skinnytaste. I am looking forward to visiting here from time to time and sharing my healthy recipes with you. I hope you will stop by my page to say hi to me there as well.

Today’s recipe is for Turkey Sausage Patties. They are extremely flavorful and savory. You could serve them for breakfast with eggs or even for lunch and dinner. I soften the onion and garlic and then toast some fennel with the mix to add a depth of flavor you wouldn’t get by just adding everything raw It’s a short extra step that is definitely worth taking.



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Poached Pears with Yogurt

These poached pears are simple and wonderful, whether you want to serve them for breakfast or dessert.

I gently poached them in a combination of apple and pomegranate juice along with a cinnamon stick and an orange rind. No additional sugar needed  – so easy and delicious!

My aunt recently had to stop eating dairy for health reasons, so when Silk approached me about their new dairy-free yogurt alternative I was excited to try it. My Aunt was super excited because she wasn't happy with the flavor and texture of two other brands she tried (Trader Joe's and Stonyfield's). I bought them all as well to do a taste comparison and hand down, Silk Dairy Free Yogurt Alternative had the best flavor and texture, it's delicious!

This recipe is also naturally gluten-free, vegan and vegetarian. These best part about these pears is that the can be made a few days in advance, and kept refrigerated until ready to eat.

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Honey-Lime Meatballs

These mini meatballs, made with a combo of lean ground beef and spicy turkey sausage are browned in a skillet (or you can bake them) then finish cooking in the slow cooker. After they are cooked, you pour a delicous honey-lime sauce over them and watch them dissapear1

I mentioned last week that I'm guest blogging this month for Better Homes and Gardens! The task was simple, test out a few of their recipes adding my own spin to share on their blog, Delish Dish.

I was intrigued by these meatballs since the superbowl is around the corner! The orginal sauce used molasses, but honey was all I had and it worked out great. This makes about 60 mini meatballs.


Honey-Lime Meatballs
www.skinnytaste.com
Servings: 15 • Size: 4 meatballs • Old Pts: 3 • Weight Watcher Pts+: 3
Calories: 136 • Fat: 4 g • Carb: 10 g • Fiber: 1 g • Protein: 14 g • Sugar: 5 g
Sodium: 265 mg  • Cholesterol: 61 mg

Ingredients:

For the meatballs:

• cooking spray
• 1 1/2 lbs 95% ground beef
• 7 oz uncooked hot Italian chicken or turkey sausage links, casings removed
• 1 cup quick-cooking rolled oats
• 2 large eggs, lightly beaten
• 2 large egg whites
• 1 cup finely chopped green onions 
• 4 teaspoons Worcestershire sauce
• 1 teaspoon crushed red pepper
• salt

For the sauce:

• 1/4 cup honey
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons lime juice

Directions:

Click here for the complete recipe on Delish Dish.

Loaded Cauliflower "Mash" Bake

Creamy mashed cauliflower made with a touch of whipped butter, buttermilk, garlic and herbs and topped with cheese and bacon – you'll swear it's loaded with fat!

A few weeks ago I stopped to eat lunch with the family at Pizzeria Uno. I ordered a burger and somehow the waiter talked me into getting the loaded mashed potatoes – OMG! Yes, it was a moment of weakness but some of my best ideas come from those moments. This version is so so good, lower in carbs and makes the perfect side dish to any meal. Enjoy!

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Gingerbread Christmas Tree Cookies and a Special 3-Week Meal Plan with New Cookbook Purchases

The Gingerbread cookies are made with a fraction of the butter – yet they still have the same great flavor and texture.

Although I'm personally not a fan of gingerbread cookies, Madison LOVES baking them, decorating them and eating them so I bake them every year. I've been using this Low Fat Gingerbread Cookie recipe for years with perfect results every time.

This year I wanted to make them into Christmas tree. No cookie cutter required, all I used was a knife to cut them into triangles!

And speaking of cookies, the holidays are here again! And while it’s a wonderful season to spend with family and friends enjoying delicious (and seemingly endless) food and drink, it’s also the time of year when many of us pack on a few unwanted pounds. Since holiday weight gain is pretty universal, why not give the gift of Skinnytaste this year? It’s the gift that keeps on giving!

From now through January 1 (for all you late gifters!), if you buy a copy of The Skinnytaste Cookbook as a gift for a loved one, you’ll receive a FREE 3-week, 1,500-calorie meal plan featuring recipes from the book that you can share with them (only eligible for new purchases). That way, once the celebrations have ended, you can resolve to start the new year off right. Together! Follow the instructions on this page to get started.

Happy holidays!

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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!

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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.

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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.

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Baked Pears with Walnuts and Honey

Baked pears with cinnamon, honey and walnuts – it doesn't get simpler that this!

I had some beautiful ripe Royal Riviera pears on my counter from Harry & David and didn't want to waste them, so I cut them in half, cored them and baked them in the oven this morning. While they baked my kitchen smelled heavenly! They turned out even better than I hoped – I had one for breakfast with a little yogurt, but this would also make a wonderful dessert.


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Maple Roasted Butternut Squash

A simple Fall side dish, made with just 3 ingredients (butternut, pure maple syrup and oil) plus s + p!

My aunt LOVES butternut squash and shared this recipe with me. I personally an not a huge fan of sweet food (I prefer my butternut squash savory) but since many of you might enjoy this, I thought I would share. It's too easy not to!

The hardest thing about making this is peeling and cutting the squash, but the good news is you can buy it pre-cut, so if you want to do that, I say by all means, go for it!

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Lentil Salad

This healthy salad is made with cooked lentils and diced fresh diced carrots, celery, bell pepper, onion, parsley and lemon juice – perfect to make ahead for lunch for the week as the flavors only get better overnight. It's also vegan, high in fiber, protein and only about 100 calories per serving.

I've LOVE making my chicken and lentil soup, but I was never really a fan of using lentils in a salad (I'm a picky legume eater). But the other day I bought a small lentil salad at my local health food store to try and take to the beach and really enjoyed it, but I paid twelve dollars a pound for it (for a small container). For that price I'll make it myself for a fraction of what I paid, plus this makes a lot so you'll get a few meals out of it. If you're not a fan of lentils, you can use any legume such as white beans, chick peas or a mix.

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BBQ Shrimp Skewers

These easy shrimp skewers are perfect for any night of the week, or great if you want to feed a crowd – simply double or triple the recipe.

Every summer I make a my Kansas City Style BBQ Sauce several times to use over chicken, pulled pork, or whatever I feel like grilling. Last week, I used it on shrimp skewers inspired by an appetizer we had while taking a day trip out East. My husband loved it, and insisted I remake it and share it with you here. It was served with guacamole, and he loved the combination, so I recreated it with my guacamole recipe on the side and he LOVED it (calories below are for shrimp skewers only, guacamole is extra). Super easy, and the BBQ sauce makes enough for several recipes. Of course, if you prefer to buy jarred BBQ, that would work fine also.

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Zucchini Tots

Getting your family to eat their veggies can often be difficult. Well these kid-friendly zucchini tots are the perfect solution! They make a great side for breakfast or dinner!

I shared this recipe a few years ago, and we all loved them, but the only issue was I made them in a mini muffin tin, and they stuck to the pan. Here's a photo of them as mini muffins...

Then last year I made these cauliflower tots and baked them on a baking sheet and they were perfect. So last night I decided to try it out with this recipe, and the results were zucchini tot perfection – no more sticking to the pan!

I also like how they got a little crisp on the edges – so good! My husband LOVED these, and he's pretty particular when it comes to eating zucchini. One advice is to be sure to squeeze as much water out of the shredded zucchini, I just used paper towels. Some moisture will still remain, but they will turn out just fine.

I have tons of zucchini recipes here on Skinnytaste, so many I created an entire Pinterest board called Yummy Zucchini devoted to it. A few of my favorites are Zucchini Enchiladas (perfect for meatless Mondays), Chicken Rollatini Stuffed with Zucchini and Mozzarella, Zucchini Pizza Bites and one of my summer favorite's – Sausage Stuffed Zucchini Boats. For breakfast you can try this Chocolate Chip Zucchini Bread, even the pickiest of kids will enjoy them!
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