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Main dish

GRILLED LOBSTER TAILS WITH HERB GARLIC BUTTER

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GRILLED LOBSTER TAILS WITH HERB GARLIC BUTTER
Grilled Lobster Tails topped with Herb Garlic Butter are a delicious delicacy, and grilling them is super quick and easy!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 medium lobster tails, if frozen thawed
  • olive oil spray
  • pinch salt and pepper, to taste
  • lemon wedges, for serving
  • 2 tablespoons Herb Garlic Butter, see below
Compound Butter:
  • 8 tablespoons unsalted butter, 1 stick, at room temperature
  • ¼ cup not packed minced fresh herbs (Italian parsley, chives or basil)
  • 2 tablespoons minced garlic
  • ½ teaspoon kosher salt
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • Reynolds Kitchens Quick Cut Plastic Wrap
Instructions
For the butter:
  1. Place butter in a mixing bowl and use a rubber spatula to soften until it is very spreadable. Add remaining ingredients, and mix until thoroughly combined.
  2. Place compound butter on the center a sheet of a sheet of plastic wrap or parchment paper. Shape into a round log, and twist the ends to seal. Place butter in the refrigerator to harden, at least 30 to 60 minutes. Once solid, it will be easy to slice.
For the Lobster:
  1. Place each tail, shell side up, on a cutting board. Using a large sharp knife, cut through the shell directly down the center, beginning at the tail and down to where the body use to be.
  2. Season the exposed meat with pinch of salt and fresh cracked black pepper, to taste and spritz with olive oil.
  3. Preheat grill to medium high, clean and oil the grates. To cook, place each tail half directly on the grate flesh side down and close the hood. Cook about 1½ minutes, then turn 45 degrees (to cross-hatch), close the hood and grill for another 1½ minutes.
  4. Remove the tails to a pan and spread each one with ½ tablespoon of butter.
  5. Return the tails to the grill, flesh side up. Close the hood and allow them to grill for another 3 to 5 minutes depending on the size, until the tail meat is opaque and firm to the touch.
  6. Remove the tails, serve with lemon wedges.

Watch the recipe video here:

Add some steaks and make it Surf and Turf! 2 Freestyle Points 177 Calorieshttps://www.skinnytaste.com/grilled-lobster-tails-with-herb-garlic-butter/

Posted by Skinnytaste on Sunday, May 26, 2019

Main dish

CHICKEN MARSALA MEATBALLS

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CHICKEN MARSALA MEATBALLS
These Chicken Marsala Meatballs are a fun twist in the classic dish! Great served over butternut squash or egg noodles.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 ounces sliced cremini mushrooms, divided
  • 1 pound 93% lean ground chicken
  • ⅓ cup whole wheat seasoned or gluten-free bread crumbs
  • ¼ cup grated Pecorino cheese
  • 1 large egg, beaten
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • ½ tablespoon all-purpose flour
  • ½ tablespoon unsalted butter
  • ¼ cup finely chopped shallots
  • 3 ounces sliced shiitake mushrooms
  • ⅓ cup Marsala wine
  • ¾ cup reduced sodium chicken broth
Instructions
  1. Preheat the oven to 400F.
  2. Finely chop half of the Cremini mushrooms and transfer to a medium bowl with the ground chicken, breadcrumbs, Pecorino, egg, 1 clove of the minced garlic, parsley, 1 teaspoon kosher salt and black pepper, to taste.
  3. Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
  4. In a small bowl whisk the flour with the Marsala wine and broth.
  5. Heat a large skillet on medium heat.
  6. Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.
  7. Add the mushrooms, season with ⅛ teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
  8. Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
  9. Garnish with parsley.

Watch the recipe video here:

These Chicken Marsala Meatballs are a fun twist in the classic dish! Great served over butternut squash or egg noodles….

Posted by Skinnytaste on Wednesday, September 4, 2019

Main dish

CHEESEBURGER CASSEROLE

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CHEESEBURGER CASSEROLE
Kid-friendly and delicious! If you're a cheeseburger lover, and the thought of ground beef, tomatoes, pickles and cheese tickles your fancy, then this truly American, comforting Cheeseburger Casserole is for you!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups 6 oz uncooked rotini pasta (use brown rice pasta for GF)
  • 2 tsp olive oil
  • 1½ cups onions, finely chopped
  • 1 garlic clove, finely chopped
  • 1 lb lean ground beef, 95% lean
  • ¾ tsp salt
  • ½ tsp black pepper
  • 2 tbsp tomato paste
  • 28 oz diced tomatoes
  • 2 tbsp Dijon Mustard
  • 2 cups reduced-fat grated cheddar cheese
  • ¼ cup chopped dill pickles
Instructions
  1. Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
  2. In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
  3. Meanwhile, in a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds.
  4. Stir in the beef and cook until browned; season with salt and pepper.
  5. Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
  6. Toss the meat mixture with the pasta and spread it into the prepared dish.
  7. Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve.

Watch the recipe video here:

Cheeseburger Casserole, the kids go CRAZY over this!!5 Freestyle Points • 261 Calories https://www.skinnytaste.com/cheeseburger-casserole/

Posted by Skinnytaste on Wednesday, August 28, 2019

Main dish

SLOPPY JOES BAKED SWEET POTATOES

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SLOPPY JOES BAKED SWEET POTATOES
Swapping bread for baked sweet potatoes makes eating a Sloppy Joe so much healthier! This savory-sweet dish is gluten-free, dairy-free, whole30 and Paleo.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 4 medium, 7 oz each sweet potatoes, washed and dried
  • ½ lb 93% lean ground beef
  • 1 teaspoon seasoned salt, such as Montreal Steak
  • ⅓ cup chopped carrot
  • ⅓ cup chopped onion
  • ⅓ cup chopped mushrooms
  • 2 tablespoons chopped red bell pepper
  • 1 clove garlic, minced
  • ½ tbsp red wine vinegar
  • ½ tbsp Worcestershire sauce
  • 8 oz can tomato sauce
  • 2 teaspoons tomato paste
  • ⅓ cup water
  • 1 chopped scallion, for garnish
Instructions
  1. Cook the sweet potatoes by poking holes all over with a fork, then cook in microwave 7 to 10 minutes, or slow cooker low 6 to 8 hours or oven 425F about 45 minutes, or until tender.
  2. Heat a medium skillet over medium high heat. Add the meat and steak seasoning to the pan and cook, breaking it up into small pieces. Add the onion, garlic, carrots, mushrooms and red peppers to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, cook 4 to 5 minutes. Add tomato sauce, paste and water to the skillet, stir to combine. Cover and reduce heat to simmer and cook until carrots are tender, about 15 to 20 minutes.
  3. To serve, cut sweet potatoes open, sprinkle with a pinch of salt and top each with ½ cup of meat and scallion for garnish.

Watch the recipe video here:

Sloppy Joe Baked Sweet Potatoes are SOOO good! 8 Smart Points • 259 Calories (Gluten-free, dairy-free, Whole30 and…

Posted by Skinnytaste on Tuesday, September 3, 2019

Main dish

BASIL OIL

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BASIL OIL
Making basil oil is so simple, trust me you’ll want to drizzle it all over your chicken, fish, tomatoes, vegetables or with some crusty bread!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ cup packed fresh basil leaves, stemmed and washed
  • ¼ cup DeLallo extra virgin olive oil
  • 1 tablespoon water
  • 2 cloves garlic
  • ½ teaspoon kosher salt
  • ⅛ teaspoon crushed red pepper flakes
Instructions
  1. Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce.
  2. Use immediately or refrigerate. Flavors are even more intense the next day. Refrigerate for up to 2 to 3 days.

Watch the recipe video here:

Basil Olive Oil is so good you'll want to drink it!! I put this one EVERYTHING from tomatoes, salmon, veggies, or for…

Posted by Skinnytaste on Tuesday, August 20, 2019

Main dish

MADISON’S FAVORITE SLOW COOKER BEEF TACOS

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MADISON'S FAVORITE SLOW COOKER BEEF TACOS
Taco night happens once a week in my house, this is the best taco recipe made from scratch! We make it with beef or turkey, it's delicious both ways.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 pounds 93% lean ground beef
  • 1 tablespoon cumin
  • 2 teaspoon kosher salt
  • 2 teaspoon chili powder
  • 2 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 small onion, minced
  • 2 cloves crushed garlic
  • ¼ cup minced red bell pepper
  • ½ cup water
  • 1 cup tomato sauce
  • 1 bay leaf
  • 16 corn taco shells
TOPPINGS:
  • 2 cups shredded romaine lettuce
  • 1 cup shredded cheddar
  • 2 plum tomatoes, diced
Instructions
SLOW COOKER RECIPE:
  1. Brown the beef in a large nonstick skillet over high heat, breaking it into smaller pieces as it cooks. When no longer pink add 2 teaspoons of the cumin along with the remaining dry spices, onion, bell pepper and garlic, stir and cook 2 to 3 minutes until soft, then transfer to the slow cooker along with ½ cup water, bay leaf and tomato sauce. Cover and cook on high 3 hours or low 6 to 8. Discard the bay leaf and add the remaining teaspoon of cumin.
  2. Heat the taco shells according to the directions, then assemble placing ¼ cup beef in each shell, topped with lettuce, 1 tablespoon cheese and tomato.
INSTANT POT RECIPE:
  1. Press saute, add the beef and cook breaking it into smaller pieces as it cooks. When no longer pink add 2 teaspoons of the cumin along with the remaining dry spices, onion, bell pepper and garlic, stir and cook 2 to 3 minutes until soft.
  2. Add ½ cup water, bay leaf and tomato sauce. Cover and cook on high pressure 20 minutes; natural release. Discard the bay leaf and add the remaining teaspoon of cumin.
  3. Heat the taco shells according to the directions, then assemble placing ¼ cup beef in each shell, topped with lettuce, 1 tablespoon cheese and tomato.

Watch the recipe video here:

Do you make taco's on Tuesday? We do!Madison's Favorite Slow Cooker Beef Tacos – EASY, kid-friendly and makes enough…

Posted by Skinnytaste on Tuesday, August 20, 2019

Main dish

PICADILLO (INSTANT POT)

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PICADILLO (INSTANT POT)
Picadillo is a Cuban recipe I grew up eating and is always on rotation in my house because it’s the most requested dish by my kids and it’s so easy to make.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1-1/2 lb 93% lean ground beef
  • ½ large chopped onion
  • 2 cloves garlic, minced
  • 1 to mato, chopped
  • 1 teaspoon kosher salt
  • ½ red bell pepper, finely chopped
  • 2 tbsp cilantro
  • 4 oz ½ can tomato sauce (I like Goya)
  • 1 tsp ground cumin
  • 1-2 bay leaf
  • 2 tbsp alcaparrado, capers or green olives would work too
Instructions
  1. Press saute button, when hot brown meat and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces until no longer pink.
  2. Add onion, garlic, tomato, salt, pepper and cilantro and stir 1 minute, add alcaparrado or olives and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, and bay leaf. Add tomato sauce and 3 tablespoons of water and mix well. Cover and cook high pressure 15 minutes. Natural or quick release and enjoy!

Watch the recipe video here:

Instant Pot Picadillo. I converted this popular recipe for my Instant Pot! This is my #1 requested dish in my home by my…

Posted by Skinnytaste on Sunday, August 18, 2019

Main dish

GREEK PASTA SALAD

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GREEK PASTA SALAD
This Greek Pasta Salad is light and fresh, loaded with garden tomatoes, bell peppers and cucumbers tossed in a homemade Greek dressing with Kalamata olives and Feta cheese. Perfect for summer parties or potlucks!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • ⅓ cup olive oil
  • ½ tsp garlic powder
  • 1 tsp oregano
  • ½ tsp kosher salt
  • 16 oz pasta (rotini, cavatappi or bow ties), wheat or gluten-free
  • ½ cup halved pitted kalamata olives, plus 2 tablespoons brine
  • ⅓ cup red onion, diced
  • 3 cups (from 1 large) English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 orange bell pepper, diced
  • ½ cup feta cheese, cubed
  • fresh oregano, optional garnish
Instructions
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions for al dente, adding an extra minute.
  2. Drain and rinse under cold water, drain.
  3. Meanwhile, In a large bowl, combine the dressing ingredients.
  4. Add the olives, red onion and brine from the olives and mix to combine.
  5. Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Add the cheese just before ready to serve.

Watch the recipe video here:

Greek Pasta Salad is loaded with cucumbers, tomatoes, bell peppers and olives! It's so delicous and perfect with…

Posted by Skinnytaste on Friday, August 16, 2019

Salads

Spiralized Summer Roll Bowls with Hoisin Peanut Sauce

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Spiralized Summer Roll Bowls with Hoisin Peanut Sauce
These quick Spiralized Summer Roll Bowls made with spiralized carrots and cucumbers were inspired by my shrimp summer rolls. I wanted to take those yummy rolls (which can be a bit more time consuming) and turn them into a super-quick meal, less than 10 minutes!
Author:
Cuisine: American
Recipe type: Salad
Ingredients
FOR THE HOISIN PEANUT SAUCE:
  • 2 tbsp creamy peanut butter
  • 2 teaspoons reduced-sodium soy sauce*
  • 1 tablespoons hoisin sauce*
  • 1 teaspoons sriracha
  • ½ teaspoon grated ginger
  • 4 tablespoons warm water, to thin
FOR THE BOWLS:
  • 24 jumbo peeled and cooked shrimp
  • 2 large English cucumbers
  • 1 thick carrot, I used 8 oz
  • 1 cup shredded red cabbage
  • 2 tbsp cilantro leaves
  • 12 basil leaves
  • 12 mint leaves
  • 2 tbsp chopped peanuts
Instructions
  1. Mix all the sauce ingredients in a small bowl and refrigerate until ready to use.
  2. Spiralize the cucumbers and carrots, then cut into 6-inch lengths. Divide the cucumbers, carrot, red cabbage between 4 bowls. Top each with 6 shrimp, 2 tbsp peanut dressing, fresh herbs and chopped peanuts.

Watch the recipe video here:

Spiralized Cucumber Summer Roll Bowls with Hoisin Peanut Sauce are so much EASIER than making rolls with rice paper, and…

Posted by Skinnytaste on Tuesday, August 13, 2019

Main dish

KUNG PAO CHICKEN ZOODLES FOR TWO

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KUNG PAO CHICKEN ZOODLES FOR TWO
Kung Pao Chicken Zoodles For Two – I swapped the noodles with zucchini noodles and the results were fantastic!! (under 300 calories).
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 medium zucchini, about 8 oz each, ends trimmed
  • 1 teaspoon grapeseed or canola oil
  • 6 oz skinless chicken breasts, cut into ½-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • ½ red bell pepper, cut into ½-inch pieces
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ground ginger
  • 2 tbsp crushed dry roasted peanuts
  • 2 tbsp thinly sliced scallions along diagonal
FOR THE SAUCE:
  • 1½ tbsp reduced soy sauce, tamari for gluten free
  • 1 tbsp balsamic vinegar
  • 1 tsp hoisin sauce
  • 2½ tbsp water
  • ½ tbsp Sambal Oelek Red Chili Paste, or more to taste
  • 2 tsp sugar
  • 2 tsp cornstarch
Instructions
  1. Using a spiralizer with the thickest noodle blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 6 to 8 inches long so they’re easier to eat.
  2. In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.
  3. Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.
  4. Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about 30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don't worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.

Watch the recipe video here:

Kung Pao Chicken Zoodles For Two – I swapped the noodles with spiralized zucchini noodles and the results were…

Posted by Skinnytaste on Tuesday, August 13, 2019