Fauxtato Skin

Fauxtato Skin

Ingredients:

• 1 Medium Sized Eggplant
• 1 tablespoon Garlic Powder
• Grassfed Cheese
• 4 Green Onions
• Bacon 
• 2-3 tablespoons Avocado Oil (or Olive Oil, or non-corn /soy based oil of your choice)

Directions:

• Preheat your oven at 350°C
• Slice eggplant into rounds (the thinner the slice the more crispy and the shorter cooking time)
• Rub both sides of the eggplant with oil, and place on to baking sheet
• Sprinkle a small amount of Garlic powder onto top of each eggplant round
• Bake for 15 minutes (may do more or less depending on how thin your rounds are)
• While eggplant is baking, cook bacon until almost crispy and crumble
• Remove eggplant from oven and grate cheese on top of each round
• Sprinkle top of each eggplant with crumbled bacon
• Bake for another 5 minutes, then ENJOY! 

http://bayareastylefile.blogspot.com/2013/09/fauxtato-skin-recipe.html

Brown Sugar Spiced Baked Chicken

Brown Sugar Spiced Baked Chicken

Serves 3-4

4 boneless, skinless chicken breasts
1/4 cup brown sugar
2 tablespoons paprika
1 teaspoon oregano
1 tablespoon garlic powder
Salt & pepper

Pour brown sugar, paprika, oregano, garlic powder, and salt & pepper into a plastic bag. Add chicken breasts and seal. Shake to coat chicken.

Leave chicken in fridge for 1-3 hours (or even overnight) to absorb flavors. Preheat oven to 425 degrees. Arrange chicken breasts on a lined baking sheet. Bake for 20-23 minutes.

http://rachelschultz.com/2013/09/30/brown-sugar-spiced-baked-chicken/

Baked Parsnip Fries

Baked Parsnip Fries

What you will need:

• 4- 5 parsnips
• 3 tbs of olive oil
• 1/2 tsp of sea salt
• 1/2 tsp of pepper
• 1/2 tsp of garlic powder

Directions:

1. Wash and peel the parsnips.
2. Cut them into french fry like slices. Try to make them all pretty similar in size so they bake evenly.
3. Place all the ingredients into a bowl and toss parsnip slices into mixture making sure to coat them all evenly.
4. Line a baking sheet with parchment paper (easy cleanup) and bake at 400 degrees for 3o minutes. Turn them once while baking. After 20 minutes check on them. A little crispy brown texture is what you are looking for. If they look done before the 30 minutes is up take them out.
5. Consume!

http://www.delightedmomma.com/2012/01/baked-parsnip-fries.html

Fried Honey Bananas

Fried Honey Bananas

Serves 1

1 slightly under-ripened banana, sliced
1 tablespoon honey
Cinnamon
Olive oil

Lightly drizzle olive oil in a skillet over medium heat. Arrange banana slices in pan and cook for 1-2 minutes on each side.

Meanwhile, whisk together honey and 1 tablespoon of water. Remove pan from heat and pour honey mixture over banana.

Allow to cool and sprinkle with cinnamon.

http://rachelschultz.com/2013/05/15/fried-honey-bananas/

Baked Cauliflower Poppers

Baked Cauliflower Poppers

What you will need:

• 2 heads of cauliflower
• 1/4 cup of olive oil
• 1 1/2 teaspoon of salt
• 1 teaspoon of pepper

Directions:

1. Preheat oven to 400 degrees
2. Wash and clean the cauliflower. Cut off and discard the stem. Cut the cauliflower up into small pieces.
3. In a large bowl, combine the olive oil, salt and pepper. Add the cauliflower pieces and thoroughly coat each piece.
4. Place cauliflower pieces onto a baking sheet lined with parchment paper. Bake for one hour and turn 3 times during cooking until each piece has a nice brown coloring. The browner they are the better.
5. Remove from oven and enjoy!

http://www.delightedmomma.com/2012/01/baked-cauliflower-poppers.html

Bacon Jalapeno Deviled Eggs

Bacon Jalapeno Deviled Eggs

Author: StaceyBacon

Ingredients

• 12 large eggs, hard boiled and peeled
• 1 cup mayonnaise
• 1½ tsp rice vinegar
• ¾ tsp ground mustard
• ½ tsp sugar
• 2 jalapenos, seeded and chopped
• 6 pieces bacon, cooked, crisp, and crumbled
• paprika

Instructions

1. Slice the hard boiled eggs in half, lengthwise
2. Remove the yolks and put them in a mixing bowl
3. Mash the egg yolks with a fork
4. Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined
5. Mix in the jalapenos and bacon
6. Put the mixture in a ziploc bag and cut a small hole in the corner of the bag
7. Fill each egg hole with the mixture
8. Sprinkle with paprika
9. Chill until ready to serve

http://www.realhousemoms.com/bacon-jalapeno-deviled-eggs/

Sweet and Spicy Bacon Chicken

Sweet and Spicy Bacon Chicken

4 chicken breasts cut in thirds (12 pieces)

Bacon slices

salt and pepper to taste

garlic powder

chili powder

brown sugar

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine {I skipped this since I grilled them.  I honestly think you could coat your dish with nonstick cooking spray instead to save a few calories}.  

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.  Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top.

http://diaryofarecipeaddict.blogspot.com/2011/07/sweet-spicy-bacon-chicken.html

Skinny Baked Mozzarella Sticks

Skinny Baked Mozzarella Sticks

Skinnytaste.com

Ingredients: 

• 12 sticks part-skim, reduced sodium mozzarella string cheese (Sargento)
• 1 large egg, beaten
• 2 tbsp flour
• 5 tbsp Italian seasoned breadcrumbs
• 5 tbsp panko crumbs
• 2 tsp parmesan cheese
• 1 tbsp dried parsley
• olive oil cooking spray (I used my misto)

Directions:

Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen.

In small bowl, whisk the egg. Place the flour on another small dish. In separate bowl,combine bread crumbs, panko, parmesan cheese and dried parsley.

Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.

Repeat this process with the remaining cheese placing them on a tray with wax paper. Place cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden).

When ready to bake preheat oven to 400° F. Line a baking sheet with aluminum foil and lightly spray with oil.

Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4 to 5 minutes. Turn and bake an additional 4 - 5 minutes watching them closely so they don't melt.

Makes 24 pieces.

Sautéed Brussels Sprouts with Pancetta

Sautéed Brussels Sprouts with Pancetta

Skinnytaste.com

Ingredients:

• 2 oz pancetta, minced
• 2 lb brussels sprouts (weight after outer leaves and stems removed)
• 1.5 tbsp extra virgin olive oil
• 4 cloves garlic, minced or sliced thin
• kosher salt and fresh ground pepper

Directions:

With a large sharp knife, finely shred the brussels sprouts after thoroughly washing.

In a deep heavy saute pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 5 minutes. Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on medium-low heat for about 4-5 minutes until tender crisp.
Makes about 7 cups.

Mango Coconut Chia Pudding

So gonna make this!! Looks amazing!

Mango Coconut Chia Pudding

www.skinnytaste.com

Ingredients:

• 1/2 cup lite coconut milk
• 1/2 cup unsweetened almond milk
• 3/4 cup fresh ripe champagne mango, diced
• 2 tbsp chia seeds
• 1 tbsp sweetened shredded coconut
• 4-6 drops Nu-Naturals liquid stevia (or sugar/honey to taste)

Directions:

Combine all ingredients in a large container. Mix well and close container.Refrigerate overnight or at least 5-6 hours.

Divide into 2 bowls or glass dishes and serve. Enjoy!

Baked Parmesan Kale Chips

Baked Parmesan Kale Chips

Skinnytaste.com 

Ingredients:

• 1 bunch kale (12 oz after removed from stems)
• 1 tsp olive oil (spray)
• a sprinkle of sea salt or kosher
• 1/2 cup shredded Parmesan cheese

Directions:

Preheat oven to 350°F. Lightly spray two large baking sheets with oil.

Wash and thoroughly dry kale. Remove the leaves from the thick stems and tear into bite sized pieces. 

Place on baking sheets, spray with olive oil and sprinkle with salt.

Bake about 10-12 minutes, turning and moving them around as they shrink to make sure they evenly crisp up.  

Top with shredded parmesan cheese, keeping a close eye on them, bake an additional 5 to 6 minutes until the edges are crisp but not burnt. Time will vary depending on your oven.

Mediterranean Chicken Kebab Salad

Mediterranean Chicken Kebab Salad

Skinnytaste.com 

Ingredients:

• 1 lb skinless boneless chicken breast, cut into 1 inch cubes

For the marinade:

• 2 tbsp fresh squeezed lemon juice
• 1 tsp dried oregano
• 1 tsp garlic, crushed
• kosher salt to taste
• fresh ground black pepper to taste

For the salad:

• 1 1/4 cups cucumber, peeled
• 1 1/4 cups diced tomato
• 1/4 cup diced bell pepper
• 2 tbsp red onion, diced
• 1/4 cup black olives
• 1 1/2 tsp vinegar
• 1 1/2 tsp fresh lemon juice
• 2 tsp olive oil
• 1 tsp fresh dillweed
• 1 tsp fresh parsley
• 1/8 tsp dried oregano
• salt and black pepper to taste
• 4 cups shredded lettuce
• 1/2 cup feta cheese, grated (omit for paleo)
• lemon wedges for serving

Directions:

Marinate the chicken at least 2-3 hours or overnight. If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.

Combine the first 12 salad ingredients (cucumbers through salt and black pepper, not the lettuce) and set aside in the refrigerator to let the flavors set.

Thread chicken on 4 skewers and cook on a hot grill (indoor or outdoor grill) until chicken is cooked though, about 10-12 minutes.

Divide lettuce between four plates, top with tomato-cucumber salad, fresh grated feta cheese and grilled chicken. Serve with lemon wedges.

Asian Ginger Carrot Dressing

I don't know about you guys but I am so excited because this my absolute favorite part of getting a salad at an Asian restaurant!

Asian Ginger Carrot Dressing

Skinnytaste.com

Ingredients:

• 1/4 cup shredded carrots
• 1/4 cup minced onion
• 1 tbsp minced fresh ginger
• 1 small clove garlic
• 1 tbsp minced celery
• 3 tbsp peanut oil (or sesame oil)
• 3 tbsp rice vinegar
• 2 tbsp water
• 1 tbsp tomato paste
• 2 tsp low sodium soy sauce (use tamari for gluten-free)
• 1 1/2 tsp raw sugar
• 1 tsp lemon juice
• salt and fresh ground black pepper

Directions:

Place all the ingredient in the blender and process until smooth. Refrigerate a few hours before using to let the flavors deepen. This gets better the longer it sits.

Serve on your favorite salad greens and enjoy!
Makes 3/4 cup.

Zucchini Tots

Zucchini Tots 

Skinnytaste.com

Ingredients:
1 cup zucchini, grated
1 large egg
1/4 medium onion, diced
1/4 cup reduced fat sharp cheddar cheese, grated
1/4 cup seasoned breadcrumbs
salt and pepper to taste
cooking spray

Directions:

Preheat oven to 400°.  Spray a mini muffin tin with cooking spray.

Grate the zucchini into a clean dish towel.  Wring all of the excess water out of the zucchini. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted so they don't fall apart when you take them out of the tin.

Bake for 16-18 minutes, or until the tops are golden.

Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin. Enjoy!!

Lighter Buffalo Chicken Dip

Lighter Buffalo Chicken Dip

Gina's Weight Watcher Recipes

Ingredients:

• 4 oz reduced fat cream cheese, softened
• 1 cup fat free sour cream
• 1/2 cup Franks hot sauce (or whatever hot sauce you like)
• 1 tsp white wine vinegar
• 2 cups (14 oz  raw) cooked shredded chicken

Directions:

Mix the first 4 ingredients together until smooth. Add the chicken and put this in the crock pot on low for 3-4 hours. Serve warm.

To do this on the stove, simmer on low heat 30 minutes.

Easy Crust-less Spinach and Feta Pie

Easy Crust-less Spinach and Feta Pie

Skinnytaste.com 

Ingredients:

• 10 oz frozen spinach, thawed and liquid squeezed out
• 1/2 cup scallions, chopped
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• 1/2 cup (2.5 oz) reduced fat crumbled feta
• 2 tbsp grated Asiago cheese (or Parmesan, Romano)
• 1/2 cup white whole wheat flour (Bob's Red Mill)
• 1 tsp baking powder
• 2/3 cup fat free milk
• 1 tsp olive oil
• 2 large eggs, beaten
• 1/2 tsp kosher salt
• fresh cracked pepper to taste
• cooking spray (I used my misto)

Directions:

Preheat oven to 400°. Lightly spray a pie dish with cooking spray or your misto.
Mix spinach, scallions, dill, parsley, feta cheese, and in the pie dish.

Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Pour into pie dish.

Bake 28 to 33 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.

Makes 6-8 servings.

Grilled Pesto Chicken and Tomato Kebabs

Grilled Pesto Chicken and Tomato Kebabs

Skinnytaste.com

Ingredients:

• 1 cup fresh basil leaves, chopped
• 1 clove garlic
• 1/4 cup grated Parmigiano Reggiano
• kosher salt and fresh pepper to taste
• 3 tbsp olive oil
• 1-1/4 lbs skinless chicken breast, cut into 1-inch cubes
• 24 cherry tomatoes
• 16 wooden skewers

Directions:

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.

Combine the raw chicken with pesto and marinate a few hours in a bowl. Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step). Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.

Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil. Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.

Watermelon Agua Fresca

Watermelon Agua Fresca

Skinnytaste.com

Ingredients:

• 6 cups seedless watermelon cubes
• 3/4 cup water
• 4 thin lime slices, for garnish
• a few sprigs mint, for garnish
• ice

Directions:

In the blender combine the watermelon and water and puree until smooth. Pour into a pitcher and garnish with sliced limes and a spring of mint.

To serve, place the ice in each glass and pour the watermelon agua fresca. Garnish each glass with a lime wedge and serve.

Zoodles and Meatballs

Zoodles and Meatballs

Skinnytaste.com

Ingredients:

• 12 leftover crock pot turkey meatballs and sauce (1/2 batch)
• 1 tablespoons extra virgin olive oil
• 1/4 cup red onion, diced
• 3 cloves garlic, minced
• 3 (8 oz each) zucchinis, cut into long julienne strips (with a mandolin or spiralizer)
• salt and fresh cracked pepper, to taste

Directions:

Make the meatballs in the crock pot according to directions here.

Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.

Increase heat to medium-high and add the zucchini, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 1-1/2 minutes, or until the vegetables are cooked through yet firm.

Divide the zucchini between 3 bowls and top with 4 meatballs and sauce, add some grated cheese and enjoy!

Turkey Pastelón (Sweet Plantain Lasagna)

Turkey Pastelón (Sweet Plantain Lasagna)

Skinnytaste.com

Ingredients:
For the Turkey Picadillo:

• 1.25 lb 93% lean ground turkey
• 1/2 cup onion, finely chopped
• 3 cloves minced garlic
• 1 tomato, chopped
• 1/2 cup green bell pepper, finely chopped
• 2 tbsp cilantro
• 4 oz (1/2 can) tomato sauce
•  kosher salt
• fresh ground pepper
• 1 1/2 tsp ground cumin
• 1/4 tsp oregano
• 2 bay leaves
• 2 tbsp alcaparrado (capers or green olives would work too)

For the Pastelon:

• cooking spray (I used my mister)
• 4 ripe plantains, peeled and sliced into thin strips
• 1 large egg, beaten
• 3 large egg whites, beaten
• 2 tbsp fat free milk
• 1 1/2 cups reduced fat shredded Mexican blend cheese
• 
  

Directions:

Brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.

Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat. Add alcaparrado (or olives and capers) and about 2 tbsp of the brine (this adds great flavor) cumin, oregano, bay leaves, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat to low and simmer covered about 15 minutes.

Preheat to oven to 350°F. Lightly spray a 9 x 9 baking dish with oil.

Heat a large non-stick sauté pan over medium heat. When hot spray with oil to lightly coat the bottom. Cook plantains for 2-3 minutes on each side or until golden; set aside.

Assemble by layering the plantains, then the cooked turkey picadillo, then about 1/4 cup of cheese and repeat. You want to finish with a layer of plantains. Beat the egg and egg whites with 2 tbsp of milk and pour over the pastelón to help bind everything, letting it sit for a minute or two to soak in.

Top off with the remaining cheese. Cover tight with foil and bake in the oven 30 to 35 minutes, or until completely heated through. Cut into 9 equal pieces and serve.