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Main dish

PHILLY CHEESESTEAK STUFFED PORTOBELLO MUSHROOMS

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PHILLY CHEESESTEAK STUFFED PORTOBELLO MUSHROOMS
It doesn't get much better than a low-carb, Philly Cheesesteak Stuffed in a Portobello Mushroom! Steak and mushrooms work so well together, so why not make stuff them with this cheesy deliciousness!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 ounces thin sliced sirloin steaks
  • ⅛ teaspoon kosher salt
  • black pepper to taste
  • cooking spray
  • ¾ cup diced onion
  • ¾ cup diced green pepper
  • ¼ cup light sour cream
  • 2 tablespoons light mayonnaise
  • 2 oz light cream cheese, softened
  • 3 oz shredded mild provolone cheese, or cheese of your choice
  • 4 medium portobello mushrooms, with no cracks
Instructions
  1. Preheat the oven to 400F. Spray a baking sheet with oil.
  2. Gently remove the stems, scoop out the gills and spray the tops of the mushrooms with oil, season with ⅛ tsp salt and fresh pepper.
  3. Season steak with salt and pepper on both sides.
  4. Spray a large skillet with cooking spray and heat on high, let the pan get very hot then add the steak and cook on high heat about 1 to 1½ minutes on each side, until cooked through.
  5. Transfer to a cutting board and slice thin, set aside.
  6. Reduce the heat to medium-low, spray with more oil and saute onions and peppers 5 to 6 minutes, until soft.
  7. Combine all the ingredients in a medium bowl. Transfer to the mushroom caps, about ½ cup each.
  8. Bake in the oven until the cheese is melted and the mushrooms are tender, about 20 minutes.

Watch the recipe video here:

Philly Cheesesteak Stuffed Portobello Mushrooms are LOW-CARB, cheesy and delish! 7 Smart Points • 256 caloriesPrint recipe: https://www.skinnytaste.com/philly-cheesesteak-stuffed-portobello-mushrooms/

Posted by Skinnytaste on Thursday, August 22, 2019

Main dish

SMOKED SALMON BREAKFAST FLATBREAD

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SMOKED SALMON BREAKFAST FLATBREAD
These everything bagel flatbreads, which are great for breakfast or breakfast-for-dinner combine two of my favorite foods – lox and everything bagel seasoning!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup 5 oz all purpose or white whole wheat flour*
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup non-fat Greek yogurt, not regular, drained if there's any liquid*
  • olive oil spray
  • Everything Bagel Seasoning, store bought or homemade (see recipe above)
  • ½ red onion, peeled and sliced into thin strips
  • 1 tablespoon extra virgin olive oil
  • 2 ounces ½ cup ⅓ less fat cream cheese
  • 1 beefsteak tomato, sliced thin
  • 4 ounces smoked salmon or nova lox
  • 2 tablespoons capers, drained
  • fresh dill, for garnish
  • *For gluten free I suggest Cup 4 Cup flour.
Instructions
  1. Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
  2. In a medium bowl combine the flour, baking powder and salt and whisk well.
  3. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  4. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
  5. Divide into 4 equal balls about 3-3/8 oz each.
  6. Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
  7. Spritz the dough with olive oil. Sprinkle everything bagel seasoning in a 1-inch boarder around the edge.
  8. Combine half of the red onion with olive oil, scatter the onion in the center of each.
  9. Transfer to the oven and bake 10 to 14 minutes, until the crust is golden and crisp.
  10. Remove from oven and dallop cream cheese in the center of each, leaving the edge clear.
  11. Top with tomato, then salmon and top with capers and dill.
Air Fryer Directions
  1. Preheat the air fryer to 400F.
  2. When the air fryer is ready, transfer the dough, to the basket and bake until firm and golden, 5 to 6 minutes turning once half way. Repeat with the remaining dough.

Watch the recipe video here:

These flatbreads are EVERYTHING! 6 Freestyle Points • 247 Calorieshttps://www.skinnytaste.com/smoked-salmon-breakfast-flatbread/

Posted by Skinnytaste on Sunday, June 30, 2019

Main dish

BAKED PESTO CHICKEN

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BAKED PESTO CHICKEN
This easy Baked Pesto Chicken is a fast chicken dish made with skinless chicken breasts, pesto, tomatoes, mozzarella and Parmesan cheese. You can make this in the oven, or make it outside on the grill!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 16 oz total boneless, skinless chicken breasts
  • kosher salt and fresh pepper to taste
  • 4 teaspoons Skinny Basil Pesto
  • 1 medium tomatoes, sliced thin
  • 6 tbsp 1.5 oz shredded mozzarella cheese
  • 2 teaspoons grated parmesan cheese
Instructions
  1. Wash chicken and dry with a paper towel. Slice chicken breast horizontally to create 4 thinner cutlets. Season lightly with salt and fresh pepper.
  2. Preheat the oven to 400° F. Line baking sheet with foil or parchment if desired for easy clean-up.
  3. Place the chicken on prepared baking sheet. Spread about 1 teaspoon of pesto over each piece of chicken.
  4. Bake for 15 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes, mozzarella and parmesan cheese. Bake for an additional 3 to 5 minutes or until cheese is melted.
  5. To Grill: Grill chicken over medium flame on both sides until cooked through in the center. Lower flame, top chicken with pesto, tomatoes and cheese, and close grill until cheese melts.

Watch the recipe video here:

Chicken Pesto Bake is layered with all the things that makes me happy that summer is coming! ? 4 Smart Points • 236 calorieshttp://www.skinnytaste.com/skinny-chicken-pesto-bake/

Posted by Skinnytaste on Thursday, June 6, 2019

Main dish

MEXICAN CAULIFLOWER “RICE”

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MEXICAN CAULIFLOWER “RICE”
This Mexican inspired Cauliflower Rice uses finely riced cauliflower, which makes a fantastic low-carb, grain-free stand in for rice.
Author:
Cuisine: Indian
Recipe type: Main dish
Ingredients
  • 4 cups cauliflower crumbles, the sell this in stop and shop now
  • 1 teaspoon olive oil
  • ½ medium onion, finely diced
  • 2 medium plum tomatoes, small dice
  • 1 jalapeno, seeds and membrane removed, minced
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • ½ teaspoon cumin
  • ¼ smoked paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • chopped cilantro
Instructions
  1. Heat the oil in a large skillet over medium-high heat. When hot, add the onions, tomatoes and jalapeno and sauté until just tender, about 2-3 minutes. Add the garlic and cauliflower, sauté until the cauliflower is just tender, 2 minutes.
  2. Add the tomato paste, cumin, paprika, cayenne, salt and pepper. Stir to evenly coat the vegetables and cook for 1 minute or until heated through. Add chopped cilantro and serve.

Watch the recipe video here:

Mexican Cauiflower "Rice" is my favorite low-carb alternative to rice. Perfect as a side with tacos, enchiladas, avocado…

Posted by Skinnytaste on Tuesday, June 4, 2019

Main dish

GRILLED HAWAIIAN TERIYAKI BURGER

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GRILLED HAWAIIAN TERIYAKI BURGER
This easy Hawaiian teriyaki burger is made with lean ground beef, carrots, scallions and topped with grilled pineapple and a homemade pineapple teriyaki sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lbs 93% ground beef
  • ½ cup grated carrots
  • ½ cup chopped scallions
  • 1 tsp fresh grated ginger
  • 1 tbsp reduced sodium soy sauce
  • 1 tsp sriracha sauce, or more if you like it spicy
  • 8 slices fresh pineapple
  • 8 whole wheat 100 calorie buns, I used Martin's
  • 8 lettuce leaves
For the pineapple teriyaki sauce:
  • ½ tbsp cornstarch
  • ¼ cup cold water
  • ¼ cup low sodium soy sauce
  • ½ cup pineapple juice
  • 3 tbsp brown sugar
  • ½ teaspoon fresh grated ginger, very fine
  • 1 small garlic clove, minced
Instructions
For the burgers:
  1. Gently combine the ground beef with grated carrots, scallions, ginger, soy sauce and sriracha sauce.
  2. Form into 8 equal sized patties, try not to overwork the meat so it doesn't get tough.
For the teriyaki sauce:
  1. Combine the cornstarch in cold water and dissolve. Set aside.
  2. Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium-low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.
  3. Add cornstarch water mixture and simmer until thick, about 2 minutes. Remove from heat and set aside to cool.
  4. Heat the grill. When hot clean the grates and spray with oil.
  5. Place the patties on the grill and cook on high heat for about 5 to 7 minutes on each side, or until burgers are cooked to your liking.
  6. While the burgers are cooking, grill the pineapple slices for about 2 to 3 minutes on each side.
  7. To serve, place a piece of lettuce on the bottom of each burger bun. Top with the cooked burger and 1 tbsp of teriyaki sauce, then top with grilled pineapple.

Watch the recipe video here:

These Hawaiian Teriyaki Burgers are mouthwatering!!7 Freestyle Points • 330 CaloriesPRINT: https://www.skinnytaste.com/grilled-hawaiian-teriyaki-burger/

Posted by Skinnytaste on Sunday, June 30, 2019

Main dish

NO BEAN TURKEY AND SWEET POTATO CHILI

 

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NO BEAN TURKEY AND SWEET POTATO CHILI
This Turkey Sweet Potato Chili is so good, you might want to double the recipe!! It's made with no beans, but you can of course add them if you wish!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 20 oz 93% lean ground turkey
  • kosher salt, to taste
  • ½ cup onion, chopped
  • 3 cloves garlic, crushed
  • 10 oz can Rotel mild tomatoes with green chilies
  • 8 oz can tomato sauce
  • ¾ cup water
  • ½ tsp cumin, or to taste
  • ¼ tsp chili powder
  • ¼ tsp paprika
  • 1 bay leaf
  • 1 medium sweet potato, peeled and diced into ½-inch cubes
  • fresh cilantro, for garnish
Instructions
Stove Top:
  1. In a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and cumin.
  2. When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.
  3. Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.
  4. Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally.
  5. Add ¼ cup more water if needed. Remove bay leaf and serve.
Instant Pot:
  1. Press saute, spray the pot with oil and brown the turkey breaking it up as it cooks into smaller pieces and season with salt and cumin.
  2. When meat is browned and cooked through add onion and garlic; cook 3 minutes.
  3. Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.
  4. Cover and cook high pressure until potatoes are soft and cooked through, about 15. Natural release.
  5. Remove bay leaf and serve.

Watch the recipe video here:

No-Bean Turkey and Sweet Potato Chili, my FAVORITE chili recipe!! Also great with butternut squash! (YOU MIGHT WANT TO…

Posted by Skinnytaste on Wednesday, September 4, 2019

Soup

INSTANT POT TURKEY MEATBALL AND DITALINI SOUP

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INSTANT POT TURKEY MEATBALL AND DITALINI SOUP
This hearty soup is loaded with mini turkey meatball, zucchini, vegetables and ditalini pasta. I love to add a Parmesan cheese rind to my soup, my secret for extra flavor but it's totally optional!
Author:
Cuisine: Italian
Recipe type: Soup
Ingredients
For the meatballs:
  • 1 pound 93% lean ground turkey
  • ⅓ cup seasoned breadcrumbs, Can substitute gluten-free breadcrumbs
  • 3 tbsp grated Pecorino Romano cheese
  • 1 large egg, beaten
  • 1 clove crushed garlic
  • 1 tbsp fresh minced parsley
  • ½ teaspoon kosher salt
Soup:
  • cooking spray
  • 1 teaspoon olive oil
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped carrot
  • 3 cloves minced garlic
  • 1 can, 28 ounces diced San Marzano tomatoes, I used Tuttorosso
  • 4 cups reduced sodium chicken broth
  • 4 to rn basil leaves, plus optional more for garnish
  • 2 bay leaves
  • 5 ounces ditalini pasta, 1 cup* (wheat or gluten-free)
  • 1 cup zucchini, diced small
  • Parmesan rind, optional
  • Grated parmesan cheese, optional for serving
Instructions
  1. For the meatballs:
  2. pound 93% lean ground turkey
  3. /3 cup seasoned breadcrumbs, Can substitute gluten-free breadcrumbs
  4. tbsp grated Pecorino Romano cheese
  5. large egg, beaten
  6. clove crushed garlic
  7. tbsp fresh minced parsley
  8. /2 teaspoon kosher salt
  9. Soup:
  10. cooking spray
  11. teaspoon olive oil
  12. /2 cup chopped onion
  13. /2 cup chopped celery
  14. /2 cup chopped carrot
  15. cloves minced garlic
  16. can, 28 ounces diced San Marzano tomatoes, I used Tuttorosso
  17. cups reduced sodium chicken broth
  18. to rn basil leaves, plus optional more for garnish
  19. bay leaves
  20. ounces ditalini pasta, 1 cup* (wheat or gluten-free)
  21. cup zucchini, diced small
  22. Parmesan rind, optional
  23. Grated parmesan cheese, optional for serving

Watch the recipe video here:

Turkey Meatball and Ditalini Soup (Instant Pot or Stove) is pure comfort in a bowl! Mini turkey meatballs combined with…

Posted by Skinnytaste on Monday, April 29, 2019

Main dish

SMOKED SALMON BREAKFAST FLATBREAD

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SMOKED SALMON BREAKFAST FLATBREAD
These everything bagel flatbreads, which are great for breakfast or breakfast-for-dinner combine two of my favorite foods – lox and everything bagel seasoning!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup 5 oz all purpose or white whole wheat flour*
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup non-fat Greek yogurt, not regular, drained if there's any liquid*
  • olive oil spray
  • Everything Bagel Seasoning, store bought or homemade (see recipe above)
  • ½ red onion, peeled and sliced into thin strips
  • 1 tablespoon extra virgin olive oil
  • 2 ounces ½ cup ⅓ less fat cream cheese
  • 1 beefsteak tomato, sliced thin
  • 4 ounces smoked salmon or nova lox
  • 2 tablespoons capers, drained
  • fresh dill, for garnish
  • *For gluten free I suggest Cup 4 Cup flour.
Instructions
  1. Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
  2. In a medium bowl combine the flour, baking powder and salt and whisk well.
  3. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  4. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
  5. Divide into 4 equal balls about 3-3/8 oz each.
  6. Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
  7. Spritz the dough with olive oil. Sprinkle everything bagel seasoning in a 1-inch boarder around the edge.
  8. Combine half of the red onion with olive oil, scatter the onion in the center of each.
  9. Transfer to the oven and bake 10 to 14 minutes, until the crust is golden and crisp.
  10. Remove from oven and dallop cream cheese in the center of each, leaving the edge clear.
  11. Top with tomato, then salmon and top with capers and dill.
Air Fryer Directions
  1. Preheat the air fryer to 400F.
  2. When the air fryer is ready, transfer the dough, to the basket and bake until firm and golden, 5 to 6 minutes turning once half way. Repeat with the remaining dough.

Watch the recipe video here:

These flatbreads are EVERYTHING! 6 Freestyle Points • 247 Calorieshttps://www.skinnytaste.com/smoked-salmon-breakfast-flatbread/

Posted by Skinnytaste on Tuesday, April 30, 2019

Main dish

BELL PEPPER AND POTATO FRITTATA

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BELL PEPPER AND POTATO FRITTATA
Egg frittatas are my answer to an easy, inexpensive meal solution whether I'm having it for breakfast, lunch or dinner. I made these with bell pepper and potato and served with a side of berries or fruit. For dinner, I serve with a salad on the side and call it a meal!
Author:
Cuisine: Mexican
Recipe type: Main dish
Ingredients
  • 4 thin slices green bell pepper, sliced into ¼-inch thin slices crosswise
  • 4 large eggs
  • 4 large egg whites
  • kosher salt and pepper, to taste
  • 1 teaspoon olive oil
  • ¼ cup minced shallots
  • 1 7 oz medium peeled Yukon Gold Potatoes, diced into ½-inch pieces
  • ¼ tsp garlic powder
  • ¼ tsp paprika
Instructions
  1. Preheat the oven to 400°F.
  2. Crack the eggs and egg whites into a large bowl. Add salt and fresh cracked pepper and beat until blended.
  3. Heat a 10-inch nonstick oven safe skillet over medium heat. Add the oil and shallots to the pan and cook until golden, 2 to 3 minutes.
  4. Add the potatoes, season with salt, garlic powder, paprika and black pepper. Cover and cook the potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 to 15 minutes.
  5. Pour the egg mixture into the skillet. Carefully arrange the bell peppers on top to create a shamrock pattern if desired. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.
  6. Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes.
  7. Remove from the oven and transfer onto a large plate. Cut into 4 wedges and serve.

Watch the recipe video here:

Bell Pepper and Potato Fritatta – you can literally throw anything into a frittata and call it a meal, but I thought it…

Posted by Skinnytaste on Thursday, February 28, 2019