6
Sep
16

TOMATO TUNA MELTS

Tomato-Tuna-Melts-9

 

We love this recipe because the bread is swapped for heart healthy tomatoes and the slice of low fat cheddar atop tuna makes this a yummy high protein lunch or dinner any time! Enjoy in confidence!

GATHER:
1 can (5 oz) solid white tuna in water, slightly drained
2 tbsp light mayo
3 tbsp finely chopped celery
1 tbsp finely chopped red onion
1 tsp red wine vinegar
2 ripe tomatoes, halved
4 slices Cheddar cheese (2 1/2 oz total)

MAKE:
*Preheat the broiler to high and adjust the rack second from the top. Arrange the tomatoes on a baking tray, season with salt and pepper.
*Combine the tuna salad ingredients in a small bowl.
*Top each with 1/4 cup tuna salad and a slice of cheese.
*Broil the tomatoes until the cheese is melted, about 1 to 2 minutes. Remove from the oven and eat immediately.

EAT:
Makes 2 Servings, Serving Size: 2 halves
Per serving size
Calories: 271
Protein: 25.5 grams
Carbohydrates: 11.5grams
Total Fat: grams
Skinnytaste.com

 


30
Aug
16

FROZEN FRUIT POPS

fruit-pops

We love these fresh fruit icy treats for the summer because they are made with real whole fruit goodness and packed with natural nutrition! Enjoy in confidence!

GATHER:

1/3 cup diced kiwi
1/3 cup diced watermelon
1/3 cup diced strawberries
1/3 cup diced pineapple
1/4 cup fresh pineapple juice or orange juice

MAKE:

*Combine diced fruit in a bowl and fill each 5 oz cup with fruit. Add 1 tbsp of juice and insert craft sticks into each cup. They easily stay in place because of all the fruit.
*Place in the freezer a few hours until firm. To remove the pops from the cups, run under warm water a few seconds.

EAT:

Servings: 4 • Serving Size: 1 pop
Calories: 32.1
Protein: 0.4 grams
Carb: 7.8 grams
Fat: 0.2 grams
Skinnytaste.com 


23
Aug
16

MEXICAN CAULIFLOWER “RICE”

Cauliflower-Rice-Mexican-

We love this Mexican inspired dish of Cauliflower “Rice” because it uses finely chopped cauliflower, which makes a fantastic low-carb, grain-free stand in for rice! And cauliflower is a cruciferous vegetable which means it is kind to your waistline and “fights against cancer!” Eat up in confidence!

GATHER:

4 cups cauliflower crumbles (the sell this in stop and shop now)
1 teaspoon olive oil
1/2 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

MAKE:

*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.
*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.

EAT:

Yield: 4 servings, Serving Size: 1 scant cup
Calories: 58
Protein: 3 grams
Carbohydrates: 10 grams
Fat: 1.5 grams

skinnytaste.com


16
Aug
16

SALSA VERDE CHICKEN WITH CAULIFLOWER RICE

cauliflower rice salsa verde chx

We love this delicious high protein slow cooker meal because you start it early in the day and feed the whole family at night! Minimum effort, maximum satisfaction. Enjoy in confidence!

GATHER:

1 lb. raw boneless skinless chicken breasts, halved
1/4 tsp. each salt and black pepper
1 cup salsa verde (tomatillo salsa)
1/2 cup chopped green bell pepper
1/2 cup chopped onion
One 4-oz. can diced green chiles, not drained
1 1/2 tsp. chopped garlic
1/2 tsp. ground cumin
1/2 tsp. chili powder
3 cups roughly chopped cauliflower (or HG Alternative)
Optional topping: chopped fresh cilantro

MAKE:

*Place chicken in a slow cooker, and season with salt and black pepper. Add 1/2 cup water and all remaining ingredients except cauliflower. Stir to mix.
*Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until chicken is fully cooked.
*Transfer chicken to a large bowl. Shred with two forks — one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the slow cooker, and mix well.
*Pulse cauliflower in a blender until reduced to rice-sized pieces, working in batches as needed.
*Add cauliflower rice to the slow cooker, and stir to mix.
*If cooking at low heat, increase heat to high. Cover and cook for 45 minutes, or until cauliflower rice is tender.

EAT:

MAKES 4 SERVINGS
1 serving: 1/4th of recipe (about 1 1/4 cups)
Calories 206
Protein 28 grams
Carbohydrate: 14.5 grams
Fat: 3.5g

Chef’s Notes:
Instead of blending 3 cups of roughly chopped cauliflower into rice-sized pieces, use 2 1/4 cups premade cauliflower rice or crumbles, like the kinds by Trader Joe’s and Green Giant Fresh.
Prep: 15 minutes
Cook: 3 – 4 hours or 7 – 8 hours, plus 45 minutes

Hungrygirl.com


9
Aug
16

VEGGIE LASAGNA ZUCCHINI BOATS

Lasagna-Zucchini-Boats

We love these hollowed out zucchini boats stuffed with a veggie lasagna filling because zucchini is one of the lowest calorie veggies chock-full of antioxidants and excellent vitamins and it complements just about anything! Plus, a little low fat melted cheese makes this recipe a little extra YUM without all the calories, fat and carbs of regular lasagna! Enjoy in confidence!

GATHER:

For the filling:

1 teaspoon olive oil
2 loose cups baby spinach, chopped
3 cloves chopped garlic
1/3 cup chopped onion
1/3 cup chopped red bell pepper
kosher salt
3/4 cup part skim ricotta
1/2 cup grated parmesan cheese
1 large egg
4 large basil leaves, chopped plus more for garnish

For the marinara:

1 teaspoon olive oil
1 clove garlic, smashed with side of knife
1 1/2 cups crushed tomatoes (I always use Tuttorosso)
salt and black pepper
1 tbsp chopped basil

For the zucchini boats:

4 (40 oz total) medium zucchini
1 cup part skim shredded mozzarella (Polly-O)

MAKE:

*Preheat oven to 400°F.
*In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, careful not to burn, about 1 minute. Add crushed tomatoes, salt and black pepper to taste. Stir and reduce heat to low, cover and simmer 5 minutes, then add fresh basil.
*Heat a large nonstick saute pan over medium heat, add oil, onion, garlic and red pepper and season with 1/8 tsp salt. Cook until soft, 3 to 4 minutes. Add the baby spinach and saute until wilted, about 1 minute.
*In a medium bowl add the ricotta, parmesan cheese and egg, mix well. Add the cooked vegetables and basil and mix.
*Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick.
*Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.
*Stuff the zucchini with ricotta mixture (scant 1/4 cup) and top each with 2 tbsp marinara, 2 tbsp mozzarella. Cover with foil and bake 40 to 45 minutes until cheese is melted and zucchini is cooked through.

EAT:

4 Servings, Serving Size: 2 boats
Calories: 300
Protein: 22g
Carbohydrates: 22.5g
Fat: 14.5g

Skinnytaste.com


2
Aug
16

PROTEIN EGG AND QUINOA SALAD JARS

Salad Jars-Protein-Egg-and-Quinoa-

We love this make-ahead lunch idea for on-the-go eating! It’s simple, fast and delicious! Perfect to pack for work, the beach, picnics or anywhere! And, for those looking for a meatless option this protein-packed salad will fit the bill! Enjoy in confidence!

GATHER:

1/2 large lemon
4 teaspoons olive oil
1/4 tsp kosher salt
Black pepper
1 oz avocado (1/2 sm haas)
1/2 cup cooked lentils (Trader Joes brand optional)
1/2 cup cooked quinoa
1/2 cup halved grape tomatoes
2 cups baby arugula
2 large eggs, hard boiled

MAKE:

*Whisk the lemon juice, olive oil, salt and pepper in a small bowl and divide in 2 pint sized mason jars.
*In this order, layer the avocado, lentils, quinoa, tomatoes, arugula and egg dividing equally. Close jar and refrigerate for up to 2 days.
*To eat, shake well and pour onto a plate and eat!

EAT:

2 Servings, Serving Size: 1 jar
Calories: 228
Protein: 14.5g
Carbohydrates: 28g
Total Fat: 20g

skinnytaste.com


26
Jul
16

GRILLED SHRIMP AND VEGETABLE BOWL

Shrimp-and-Vegetable-Bowl

We love this delicious grilled shrimp bowl because you will never notice that there’s no rice and it is so good! Corn, peppers and zucchini topped with fresh avocado and lime juice is an easy light salad you’ll want to make all summer long! Eat in confidence!

GATHER:

32 (12 oz) large peeled and deveined shrimp
2 teaspoons olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon smoked paprika
1 teaspoon brown sugar
1 teaspoon kosher salt, divided
Freshly ground black pepper, to taste
Pinch cayenne pepper (or more, to taste)
Olive oil spray
1 (7 oz) zucchini, quartered lengthwise
1 medium red bell pepper, halved, seeds and membrane removed
4 small corn cobs, husks removed
4 ounces Hass avocado (1 small), diced
Juice from ½ a lime

MAKE:

*Gently pat shrimp dry with a paper towel and place them in a medium bowl. Add the olive oil and toss to evenly coat. Add the onion powder, garlic powder, smoked paprika, brown sugar, ½ teaspoon salt, pepper and cayenne. Toss again and carefully skewer shrimp onto pre-soaked wood or metal skewers. Set aside. Lightly spray the bell pepper, zucchini and corn with olive oil spray and use your hands to evenly coat. Season with 1/4 tsp salt and pepper.

*Over medium-high heat, grill the corn cobs, bell pepper halves and zucchini for 4 minutes. Using long metal tongs, carefully turn the corn cobs, peppers and zucchini then place the shrimp on the grill. Cook for an additional 4 minutes, flipping the shrimp after 2 minutes.

*Remove everything from the grill at the same time. Place corn cobs on a cutting board and carefully cut off the kernels from the cob. Dice the peppers and zucchini. Place the kernels in a medium bowl with the peppers, zucchini, avocado and lime juice. Add ¼ teaspoon salt and pepper, to taste. Toss to evenly coat.

*Divide shrimp and salad among 4 plates and serve.

EAT:

4 Servings, Serving Size: 1 1/4 cups salad, 8 shrimp
Amount Per Serving:
Calories: 247
Protein: 20g
Carbohydrates: 26g
Total Fat: 20g

Skinnytaste.com


19
Jul
16

BERRY YOGURT POPSICLES

popsicles berry-smoothie

We love these frozen yogurt popsicles made with fresh berries for the summer because they taste amazing and are so good for you too with their disease fighting ingredients! Great for the whole family! Enjoy in confidence!

GATHER:

For the purple:

1 cup blueberries
1/2 cup blackberries
6 oz fat free blueberry yogurt
1 cup crushed ice
For the white:
14 oz fat free vanilla yogurt
2 tbsp agave or sugar
1 cup crushed ice

For the pink:

3/4 cup raspberries
3/4 cup strawberries
6 oz fat free strawberry yogurt
1 cup crushed ice

MAKE:

*Blend each color smoothie separately in a blender and set aside.
*Pour the first color into the popsicle mold   
1/3rd of the way and freeze for 30 minutes. Remove from the freezer and insert the sticks, then freeze one hour.
Add the white yogurt into each popsicle mold 1/3 of the way and freeze an additional hour.
*Add the purple smoothie and fill it to the top of the mold and freeze until ready to eat.

EAT:

Servings: 16, Size: 1 popsicle, about 1/2 cup
Calories: 51
Protein: 4.0 grams
Carb: 8.7 grams
Fat: 0.1 grams

skinnytaste.com


12
Jul
16

Ceviche in Cucumber Cups

Ceviche-in-Cucumber-Cups-550x772

We love this recipe because it is easy and elegant and fresh low carb nutrition does not get better then this! Eat 5 pieces and get a whopping 20 grams of heart healthy protein for only 155 calories! Enjoy in confidence!

GATHER:

8 oz fresh raw fish fillet such as striped bass, finely diced
1 medium seeded tomato, finely diced
1 tbsp chopped cilantro
1 tbsp minced red onion
1/2 jalapeño, minced
1/4 yellow bell pepper, finely diced
1/2 tbsp olive oil
3 drops tabasco sauce
3 tbsp fresh lime, (1 or 2 limes)
Kosher salt and freshly ground black pepper, as needed
2 large cucumbers (thirty 1/2-inch-thick slices)
fresh cilantro for garnish

MAKE:

*In a medium bowl, combine the sea bass, tomato, onion, chopped cilantro, jalapeño, bell
pepper, oil, and Tabasco.
*Add the lime juice and toss to coat the fish. Season with salt and pepper. Cover and marinate in the refrigerator at least 1 hour depending on the size of the fish cubes, stirring occasionally. Look at the fish and you can see the flesh changing over
time in the marinade, you are looking for a solid appearance in the
flesh vs. an opaqueness all the way through the center of the fish.
*Trim the cucumber slices with a round cutter to remove the rind. With a melon baller scoop
out a shallow pocket in the middle of the cucumber slices—do not cut all the way through the
slice.
*Just before serving, fill the cucumber cups with the ceviche. Garnish each ceviche cup with a
small dot of sour cream and a cilantro leaf, if desired.

EAT:

Servings: 15, Size: 2 cups
Calories: 31
Protein: 4 grams
Carb: 2 grams
Fat: 1 grams
skinnytaste.com


5
Jul
16

GRILLED STEAK LETTUCE TACOS

steak-lettuce-tacos

We love this delicious grilled sirloin steak “flaco” taco recipe because it uses lettuce instead of tortillas and the seasoned steak is grilled so moist! Low carb and super delicious! Enjoy in confidence!

GATHER:

FOR THE GUAC:

4 oz (1 small Haas) avocado
1/4 cup diced tomato
2 tablespoons diced red onion
2 teaspoons lime juice
2 teaspoons chopped cilantro
1/2 teaspoon kosher salt
Fresh black pepper, to taste

FOR THE PICO DE GALLO:

1/2 cup diced tomato
1/4 cup chopped onion
1 tbsp minced jalapeno
1 teaspoon lime juice
1/4 tsp kosher salt

FOR THE STEAK:

1 lb thin sirloin steaks
1 tsp kosher salt
1 tsp ground cumin
1/2 tsp garlic powder
1/8 teaspoon dried oregano
Pinch fresh ground pepper
8 lettuce shells from 1 head

MAKE:

*Combine the salt, cumin, garlic powder, oregano and black pepper. Rub over the steak.
*Mash the avocado in a small bowl with the tomato, red onion, cilantro, lime juice, salt, pepper to taste. Set aside.
*Combine the Pico de Gallo ingredients; set aside.
Heat a grill over high heat. Clean grates and spray with oil. Cook the steaks over high heat 2 to 3 minutes on each side, until the steak is cooked to your liking. Set aside on a cutting board to rest 5 minutes before slicing. Slice into thin strips.
*To serve, fill each lettuce cups with 1 1/2 tbsp guacamole and top with steak and Pico de Gallo.

EAT:

Yield: 4 servings, Serving Size: 2 tacos
Calories: 256
Protein: 25g
Carbohydrates: 7g
Total Fat: 14g

skinnytaste.com