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Burgers

THE BEST GRILLED PORTOBELLO MUSHROOM BURGERS

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THE BEST GRILLED PORTOBELLO MUSHROOM BURGERS
I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would love. The mushrooms are marinated then grilled and topped with melted Swiss Cheese, grilled red onion, tomatoes, spinach, and avocado – yum!!
Author:
Cuisine: American
Recipe type: Burger
Ingredients
  • 4 portobello mushroom caps
  • 2 tbsp balsamic vinegar
  • 1 tbsp low sodium soy sauce
  • 1 tablespoons olive oil
  • 1 tbsp chopped rosemary
  • 1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
  • 4 thick slices red onion
  • 4 oz reduced fat Swiss, sliced thin (Alpine lace)
  • 4 thin slices tomato
  • ½ avocado, sliced thin
  • baby spinach
  • 4 whole wheat low calorie buns, I used Martin
Instructions
  1. In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning.
  2. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
  3. Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
  4. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
  5. Top the mushrooms with cheese during the last minute of cooking.
  6. While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
  7. To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

Watch the recipe video here:

EASY VEGGIE BURGER!! I set out to make a great tasting BEST Portobello Mushroom Burger that even carnivores would enjoy!…

Posted by Skinnytaste on Monday, August 12, 2019

Main dish

HOT SPINACH ARTICHOKE DIP

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HOT SPINACH ARTICHOKE DIP
Hot and Cheesy Spinach Artichoke Dip, perfect for game day apps! Serve with chips or mini bell peppers to keep it low-carb.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 13.75 oz artichoke hearts packed in water, drained
  • 10 oz frozen spinach, thawed and squeezed
  • ¼ cup chopped shallots
  • 1 clove garlic
  • ½ cup fat-free Greek yogurt
  • ½ cup light mayonnaise
  • ⅔ cup good quality grated parmesan
  • 4 oz shredded part-skim mozzarella cheese
  • salt and fresh pepper to taste
  • olive oil spray
Instructions
  1. Preheat oven to 375°F.
  2. In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
  3. Combine all the ingredients in a medium bowl.
  4. Place in an oven-proof dish and bake at 375F for 20-25 minutes, until hot and cheese is melted. Serve right away.

Watch the recipe video here:

Hot and Cheesy Spinach Artichoke Dip, perfect for game day apps! Serve with chips or mini bell peppers to keep it…

Posted by Skinnytaste on Sunday, August 4, 2019

Dessert

BANANA ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

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BANANA ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
Fruity, moist and delicious, this banana and zucchini cake is crazy delicious!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ⅔ cup honey
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups mashed ripe bananas, from 5 small
  • 8 ounce zucchini, grated and squeezed well
  • 8 ounce can crushed pineapple in juice, drained well
FOR THE FROSTING:
  • 8 oz ⅓-less fat Philadelphia Cream Cheese
  • ¼ cup powdered sugar
  • 2 teaspoons vanilla extract
Instructions
  1. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.
  2. Preheat oven to 350°F. Spray bottom of 13x9x2-inch nonstick metal pan with cooking spray.
  3. In a large bowl, combine flour, baking soda, salt, and spices; stir well with a whisk.
  4. In a medium bowl, combine honey, oil, eggs, and vanilla; stir well. Add zucchini, banana and pineapple; mix well.
  5. Fold wet ingredients with the dry ingredients and mix well with a spatula until combined.
  6. Spoon batter into the sheet pan.
  7. Bake at 350F for about 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
  8. Cool completely on a wire rack.
  9. Spread frosting over the cake once cooled and cut into 16 pieces.

Watch the recipe video here:

Fruity, moist and delicious, this banana and zucchini cake is crazy delicious! 6 Freestyle Points • 172 Calorieshttps://www.skinnytaste.com/banana-zucchini-cake-with-cream-cheese-frosting/

Posted by Skinnytaste on Sunday, August 4, 2019

Main dish

GRILLED PESTO CHICKEN COUSCOUS BOWLS

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GRILLED PESTO CHICKEN COUSCOUS BOWLS
Juicy grilled chicken, zucchini and tomatoes topped with a light spinach-arugula basil pesto served over couscous.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup original Earthly Grains Couscous
  • 1⅓ cups boiling water
  • Kosher salt and Stonemill Ground Black Pepper
  • 2 medium zucchini, diagonally sliced ¼ inch thick
  • 6 medium Campari tomatoes, halved
  • Carlini Olive Oil Cooking Spray
  • 4 boneless Never Any! Fresh Organic Chicken Breasts, 6 ounces each
  • Spinach Arugula Pesto
  • ½ cup fresh packed basil leaves
  • ½ cup fresh packed SimplyNature Organic Baby Spinach & Arugula Mix
  • 1 clove garlic
  • ¼ cup grated Priano Parmesan
  • Stonemill Salt
  • Stonemill Ground Black Pepper, to taste
  • 3 tablespoons SimplyNature Extra Virgin Olive Oil
Instructions
  1. To make the pesto: In a food processor, pulse basil, spinach and arugula mix, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
  2. Place couscous in a medium, heat-proof bowl. Add boiling water and ¼ teaspoon salt. Cover.
  3. Let stand for 5 minutes or until liquid has been absorbed. Fluff couscous with a fork to separate grains.
  4. Add 2 tablespoons of the pesto. Toss to combine and set aside.
  5. Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
  6. Spritz with oil and season with ½ teaspoon salt and black pepper.
  7. Heat a grill or grill pan on medium-high heat.
  8. Spritz the zucchini and tomato all over with olive oil, season with salt and pepper.
  9. Cook zucchini, in batches, for 2 to 3 minutes each side or until tender. Transfer to a baking sheet. Cover to keep warm.
  10. Add tomato to the grill. Cook, turning, for 1 to 2 minutes or until softened.
  11. Cook the chicken 3 to 4 minutes each side or until browned and cooked through. Slice.
  12. Divide couscous between 4 plates, ¾ cup each.
  13. Top with vegetables and chicken. Drizzle with remaining pesto. Serve.

Grilled Pesto Chicken Couscous Bowls, so summery and fresh!9 Freestyle Points • 505 Calories https://www.skinnytaste.com/grilled-pesto-chicken-couscous-bowls/

Posted by Skinnytaste on Saturday, August 3, 2019

Main dish

SAUSAGE STUFFED ZUCCHINI BOATS

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SAUSAGE STUFFED ZUCCHINI BOATS
Sausage Stuffed Zucchini Boats are perfect for summer zucchinis, stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1¼ cups quick marinara sauce
  • 4 medium zucchinis, 31 oz total
  • 1 tsp oil
  • ½ small onion, finely diced
  • 3 cloves garlic, crushed
  • ½ cup diced red bell pepper
  • 14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
  • ½ cup part skim shredded mozzarella, Polly-O
  • 8 tsp grated Parmesan cheese
Instructions
  1. Bring a large pot of water to boil.
  2. Preheat oven to 400°.
  3. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving ¼" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
  4. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
  5. Place ¼ cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.
  6. In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.
  7. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes.
  8. Combine with sausage and cook a few more minutes.
  9. Using a spoon, fill each hollowed zucchini with ⅓ cup cooked sausage, pressing firmly.
  10. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese.
  11. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Watch the recipe video here:

Low-Carb Sausage Stuffed Zucchini Boats are perfect for summer zucchinis, stuffed with lean Italian chicken sausage,…

Posted by Skinnytaste on Saturday, July 20, 2019

Main dish

BAKED SHRIMP TAQUITOS

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BAKED SHRIMP TAQUITOS
Baked Shrimp Taquitos are so much lighter and healthier than frying, and they come out perfect and crisp!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ onion, finely chopped
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 teaspoon olive oil
  • 1 vine tomato, diced
  • 12 ounces raw, peeled and deviened shrimp, chopped
  • kosher salt
  • 2 tablespoons finely chopped cilantro
  • ¾ cup shredded pepperjack cheese
  • 12 6-inch corn tortillas
  • olive oil spray, I use my Misto
  • jarred or homemade salsa verde, optional for dipping
  • guacamole, optional for dipping
Instructions
  1. In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft. Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and ¼ teaspoon salt and cilantro and cook medium high heat 1 minute.
  2. Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.
  3. Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.

Watch the recipe video here:

Baked Shrimp Taquitos are so much lighter and healthier than frying! The shrimp filling is SO good, you’ll be tempted to…

Posted by Skinnytaste on Tuesday, July 16, 2019

Main dish

BAKED RATATOUILLE WITH HAVARTI CHEESE

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BAKED RATATOUILLE WITH HAVARTI CHEESE
Layers of eggplant, zucchini and squash are baked in a tomato sauce with bell peppers and herbs then topped with Havarti cheese. This is a great tasting meatless main dish.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 medium eggplant, sliced ⅛th inch thick
  • 1 tsp kosher salt
  • 1 tbsp olive oil
  • ½ small onion, diced
  • 3 garlic cloves, crushed
  • ⅛ tsp cracked black pepper
  • 2 cups crushed tomatoes
  • ⅛ tsp red pepper flakes, optional
  • 1 bay leaf
  • 1 teaspoon fresh thyme
  • 4 fresh basil leaves, finely chopped
  • 1 small red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 1 small, 6 ounce zucchini, sliced ⅛th inch thick
  • 1 smalll, 6 ounce yellow squash, sliced ⅛th inch thick
  • 3 oz light Havarti cheese, shredded
Instructions
  1. Preheat oven to 375F.
  2. In a large non-stick skillet add olive oil and sauté onions and garlic 2-3 minutes. Add 1 tsp salt, black pepper, tomato sauce, red pepper flakes if using, bay leaf, thyme, basil, red and yellow bell pepper; sauté another 5-8 minutes on medium-low heat.
  3. In a large nonstick grill pan, grill the zucchini and eggplant 2 to 3 minutes on each side.
  4. Add 1 cup of the sauce to a casserole dish. Layer the eggplant, squash and the zucchini. Pour the remaining sauce over the top and top with the cheese. Cover with foil and bake 40 minutes.

Watch the recipe video here:

Baked Ratatouille with Havarti Cheese is layered with eggplant, zucchini, bell peppers and summer squash. 3 Freestyle…

Posted by Skinnytaste on Monday, July 15, 2019

Salads

LOW CARB POTATO SALAD

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LOW CARB POTATO SALAD
A low-carb faux "potato" salad made with cauliflower instead of potatoes, perfect for Keto or if you're just looking to eat less carbs.
Author:
Cuisine: American
Recipe type: Salat
Ingredients
  • 1 pound cauliflower florets, chopped into ½ inch pieces
  • Kosher salt
  • ½ cup olive oil mayonnaise, I love Sir Kensington
  • 1 teaspoon yellow mustard
  • 1 ½ teaspoon fresh dill
  • Freshly ground black pepper, to taste
  • ¼ cup finely chopped dill pickle
  • 1 medium celery stalk, finely chopped
  • ¼ cup chopped red onions
  • 1 tablespoon pickle juice
  • 6 hard boiled eggs, sliced
  • paprika, for garnish
Instructions
  1. Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.
  2. Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.
  3. Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
  4. Add pickle, celery, ¼ teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.

Watch the recipe video here:

Low Carb "Potato" Salad is actually made with cauliflower, you'll be surprised how good this is!!! 4 Freestyle Points • 222 Calories https://www.skinnytaste.com/low-carb-potato-salad/

Posted by Skinnytaste on Monday, July 15, 2019

Breakfast

AIR FRYER HARD “BOILED” EGGS

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AIR FRYER HARD “BOILED” EGGS
Making hard boiled eggs in the air fryer is so quick and easy, no water needed!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 large eggs
  • Salt, black pepper, everything bagel seasoning, optional
Instructions
  1. Place the eggs in the air fryer basket and cook 250F 15 minutes for a softer yolk, 17 minutes for a firmer yolk (time may vary depending on the make and model of your air fryer).
  2. Run under cold water and peel right away.

Watch the recipe video here:

Laziest way to make Hard "Boiled" Eggs! No water needed, just eggs!https://www.skinnytaste.com/air-fryer-hard-boiled-eggs/tag

Posted by Skinnytaste on Wednesday, July 10, 2019

Main dish

EGGPLANT “MEATBALLS”

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EGGPLANT "MEATBALLS"
Hearty eggplant is one of the best vegetable substitutes to make these luscious, meatless “meatballs”.
Author:
Cuisine: Italian
Recipe type: Main dish
Ingredients
  • cooking spray
  • ½ tbsp olive oil
  • 1¼ lbs unpeeled eggplant, cut into 1-inch pieces
  • kosher salt
  • ¼ tsp black pepper
  • 2 garlic cloves, crushed
  • 2 tbsp chopped basil, plus leaves for garnish
  • 1½ cups Italian seasoned breadcrumbs
  • 1 large egg, beaten
  • 2 ounces Pecorino Romano cheese, freshly grated, plus more for serving
  • 1 tablespoon chopped flat-leaf parsley
  • 1 25.25 ounce jar DeLallo Pomodoro sauce
  • part skim ricotta cheese, for serving (optional)
Instructions
  1. Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.
  2. Place ½ tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and ¼ cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.
  3. Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, parsley, garlic and chopped basil into the eggplant. Season with ½ teaspoon kosher salt and ⅛ teaspoon of pepper.
  4. Form the eggplant mixture into 24 balls about 1⅛ oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.
  5. Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.

Watch the recipe video here:

Vegetarian Eggplant “Meatballs” Serve these luscious, meatless “meatballs” over pasta, zoodles or with some crusty…

Posted by Skinnytaste on Monday, July 8, 2019