The Skinny Gourmet Way
Skinny Recipes
I love cooking and adding my own creative touches. Typically I use recipes as a guide. I find it very useful to have a foundation to start with and adjust as I go along. When I am cooking a dish for the first time, I will usually stick closer to the recipe, so I know where I want to put my signature on the dish.
However, baking is a whole different story. To get optimal results, following the recipe to the letter is highly recommended.
That said, I am always experimenting to come up with "skinny" dessert recipes because I love my sweets. So with baking, I take my chances and just know that the outcome will be a surprise. If you decide to do your own thing, go for it and know that the rewards can be very sweet, indeed. It is a happy day when you can make your cake and eat it too--guilt free!
Don't miss this!!! Go to You Tube to watch The Skinny Gourmet make 5 Minute Chocolate Fudge Cake. Get your chocolate fix now!
Click on the link below:
http://www.youtube.com/watch?v=xn_B_IQq-h0
Scroll down to the bottom for the recipe.
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******************************************** Check out Skinny Gourmet's The Skinny A** plan for losing those pesky hangover pounds!
What's on the Menu? 
All Good Things
Scroll down for more Skinny recipes you may have missed.
Best Buckwheat Pancakes Whisk together in large glass measuring cup: 1/3 cup fat free milk Sunflower Seed & Cranberry Orange Loaves Ingredients: 2 cups spelt flour or unbleached all-purpose flour Directions: 1. Preheat oven to 350◦. Tip: I sprinkled a very small amount of polenta on the bottom of each of the loaf pans and on top of the batter to add a little crunch. Then I added a few sunflower kernels on top of each loaf in the center before baking—to look pretty! Rockin' Broccoli Soup These blender soups are such a snap and so delicious any time. Ingredients: 1 ½ lbs broccoli, washed and stems cut up or 24 oz frozen broccoli Directions: 1. In large saucepan, sauté onion in small amount of olive oil over medium-low heat until softened, about 5-6 minutes. Do not brown. Directions: Chicken Tortilla This is a great no fuss dish that everyone will love. Makes great leftovers too. Just microwave to reheat. Ingredients: 1 10 ¾ oz can Healthy Request, low fat, low sodium cream mushroom or chicken soup Garnish Tip: Serve with a dollop of salsa, sour cream and/or guacamole, if desired. I use a drizzle of fat free Ranch dressing in place of sour cream, which makes a nice garnish and tastes good too. Directions: Preheat oven to 350◦ 1. Spray cooking oil in 9” x 13” deep dish casserole pan. Italian Turkey Meat Loaf Ingredients: 1 ¼-½ lbs ground turkey breast Directions: 1. Bake 400º. Tip: Can make mini turkey loaves in muffin pan. Mini turkey loaves freeze well and/or reheat in microwave well. They will cook much faster, check at about 30 minutes for juices to run clear. Spiked Smashed Sweet Potatoes Ingredients: Sweet potatoes or yams-approximately one potato per two people depending on how big they are. Directions: 1. These are easy to prepare and ingredients are added in increments that taste good to you. Tip: For a fast and furious side dish, use canned yams instead of baking your own potatoes. Heat yams in microwave or on stove top until warm. Smash then add ingredients as directed. Or smash yams, add above ingredients, then microwave for two minutes to melt cream cheese and butter. Stir to incorporate, heat until your desired temperature. Serve immediately. Decadent Dark Cocoa Brownies Ingredients: Directions: 1. Whisk together Splenda, cocoa and salt in medium saucepan. Glammed-Up Jell-O Tip: For an added twist, add a few pieces of no sugar added canned fruit to Jell-O, then top with yogurt mixture as directed above and chill. *******************************************
So, so good, these hearty pancakes are light and fluffy with a rustic goodness. Use a good quality cottage cheese for optimal results.
Serves 2
Ingredients
Whisk together in bowl:
1/3 cup buckwheat
1/3 cup unbleached spelt flour
1 Tbsp Splenda
¾ tsp baking powder
¾ tsp baking soda
¼ tsp cinnamon
Dash nutmeg
Dash Kosher salt
1/3 cup fat free cottage cheese, good quality
½ Tbsp extra virgin olive oil
1 large egg yolk only-egg white in separate mixing bowl
½ tsp vanilla extract
Directions:
1. Pour wet ingredients into dry ingredients and gently whisk until just combined.
2. Beat egg white until soft peaks form, add a scant teaspoon of Splenda and mix for a couple more seconds.
3. Gently fold egg white mixture into batter until incorporated. Do not over mix.
4. Batter will be very thick.
5. Spoon onto hot prepared griddle. Cook until batter bubbles and edges of pancake appear dry. Flip over and cook a couple minutes until golden brown on other side and done all the way through.
Serve immediately while hot with canned no sugar added peaches and syrup, pure maple syrup or fresh berries.
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So scrumptious you will find a reason to serve them with anything and everything. A great breakfast bread, snack or serve with soup and/or salad. Try spreading a slice with your favorite low sugar jam. Soooo good!
1 cup fine yellow cornmeal
2 tsp baking soda
¼ tsp kosher salt
2 cups plain fat-free yogurt, preferably Greek
½ cup Enova oil, canola oil or extra virgin olive oil
½ cup unsweetened smooth applesauce, (see note below)*
½ cup Splenda*
1/2 cup sugar free maple flavored syrup
1 tsp vanilla extract
1 cup dried cranberries
1 tsp orange extract
1 tsp grated orange peel
½ cup toasted, unsalted sunflower seed kernels
2. Prepare with cooking spray mini loaf pans.
3. Measure flour and the next 3 ingredients in large bowl. Whisk together and set aside.
4. Combine yogurt, oil, syrup, honey (or Splenda) and vanilla (and orange extract, if desired).
5. Add yogurt mixture to flour mixture, stirring just until moist.
6. Fold in fruit, sunflower seeds and rind.
7. Spoon batter into loaf pans.
8. Bake for 35 minutes or until pick inserted comes out clean.
9. Remove from pans and cool completely on wire rack.
Note: To add volume, the original recipe calls for 1/2 cup honey instead of the Splenda and applesauce. Sugar adds volume, so using honey and/or real maple syrup yields an airy and taller loaf. They are still delicious without all the sugar.
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Serves 4
1 small sweet onion, roughly chopped
5-6 cups fat free, low sodium chicken broth
1/2 cup rolled oats, not instant
1/8 tsp nutmeg
¼ cup fat free half and half or unsweetened plain almond milk
Salt and pepper to taste
2. Add nutmeg and cook until fragrant about 30 seconds.
3. Add 5 cups chicken stock, oats and broccoli. Bring to a boil.
4. Simmer 5-10 minutes until broccoli is tender.
5. Take off heat. Let cool for about10 minutes.
6. In batches, puree soup until smooth. Be careful to only fill blender up half way. Make sure to add enough chicken stock with each batch to blend smooth. If needed add more.
7. Return pureed soup to pan to reheat. Add additional chicken stock to thin to desired consistency. Don’t make too thin if adding the half and half.
8. Before serving, pour ¼ cup fat free half and half, if desired. This will make soup creamier. Continue to heat until hot.
9. Serve immediately, add salt and pepper to taste.
Tip: Use broccoli stems and all for this soup since you will be pureeing in the blender.
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Easy Mushroom Quesadillas
This is a recipe you can adjust to the number of people you want to serve. They take minutes to make and are a great snack or served with soup or salad.
Ingredients:
Corn tortillas, 2 for each quesadilla
Grated lowest fat or fat free white and yellow cheddar combined, 2 Tbsp per serving, such as Cabot,
Sliced mushrooms, enough for single layer for each tortilla, approx. 2-3 mushrooms, per serving
Your favorite salsa, 1 Tbsp per serving
Fat free Ranch dressing, for garnish, approx. 1-2 tsp per serving
Guacamole, 1 Tbsp per serving
Cooking spray, preferably extra virgin olive oil
Extra virgin olive oil for sautéing mushrooms
1. In nonstick pan on medium heat, sauté mushrooms in small amount of olive oil until cooked through about 6-8 minutes. Drain any excess moisture. Keep warm until ready to use them.
2. In nonstick pan on medium heat, spray the outer side of the tortilla with cooking spray and place the spray side on the cooking surface. Repeat with for each serving.
3. Sprinkle each tortilla with grated cheese, spread evenly leaving a space of about ½ inch from the edge, so cheese doesn’t melt out of tortilla.
4. Top each tortilla with cooked mushrooms with a single layer, spreading evenly over cheese.
5. Spoon a dollop of salsa on each tortilla, gently spreading over mushrooms. Do not apply too thick or quesadillas will be too wet.
6. Top each tortilla with another tortilla and spray tortilla with cooking spray.
7. In non-stick pan on medium heat, cook until bottom of tortilla is turning golden and crispy, about 5-6 minutes.
8. Turn tortilla over being careful not to disturb filling inside. Cook an additional 5 minutes until other side is golden and cheese is melted.
9. Remove quesadillas from heat to plate. With kitchen scissors cut each quesadilla into 4 quarters or wedges, depending on the size of your tortillas.
10. Drizzle each with Ranch dressing. Top with dollop of guacamole.
11. Serve immediately while still hot.
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1 10 ¾ oz can fat free, low sodium chicken stock
12-16 corn tortillas cut into strips
2 boneless, skinless chicken breasts, cooked and shredded
1 7oz. can diced jalapeño peppers
1 medium sweet onion, chopped
1 bunch fresh cilantro, chopped
1 medium red bell pepper, chopped
2- 3 cups lowest fat white cheddar and/or Monterey jack cheese, shredded and combined, such as Cabot
Smart Balance Omega 3 cooking oil for sautéing
2. In sauté pan, add oil and sauté onion and bell pepper until soft.
3. Take onion mixture off heat and add can of jalapeños and cilantro, mix together. Keep a tablespoon of cilantro for garnish on top of casserole if desired.
4. In bowl or large measuring cup, combine soup and stock.
5. In bottom of casserole pan, pour small amount of soup mixture.
6. Layer casserole:
First, spread one layer of tortilla strips, 3- 4 cut up
tortillas on bottom of baking dish.
Top with ½ chicken, then ½ onion mixture, top with
1/3 cheese.
Pour 1/3 of soup on top.
7. Start layers all over ending with tortillas. Pour the rest of the soup on top of the last layer of tortilla strips and sprinkle with the rest of the cheese. Garnish with cilantro.
8. Bake covered 45-50 minutes.
9. Uncover and broil until cheese is golden and bubbly on top, about 5 more minutes.
10. Remove from oven and let cool for 3-5 minutes before cutting.
11. Makes great leftovers. Just microwave to reheat.
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Where’s the beef? You won’t miss it after you have this moist and delicious meat loaf. The fat free cottage cheese is the secret!
½ onion, chopped
½ roasted red pepper, chopped, optional
¼ cup parmesan cheese
¼ cup egg substitute or 1 egg
½ cup fat free cottage cheese
¼ cup ketchup, such as Simply Heinz
1/2 cup fresh spinach cut in ribbons or chopped fresh parsley
¼ cup unseasoned bread crumbs
1 - 2 tsp fresh garlic, minced
1- 2 tsp dried Italian seasoning
Season salt and pepper to taste
10 swigs Worcestershire sauce
2. Combine all ingredients in bowl until well incorporated.
3. If mixture is too wet, add more bread crumbs until desired texture.
4. Spray pan with cooking spray.
5. Shape meat into loaf or use glass loaf pan sprayed with oil.
6. Bake 45-60 minutes, until juices run clear.
7. Let sit about 5 minutes.
8. Cut and serve hot.
9. Serve with favorite barbecue sauce, catsup or turkey gravy.
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The brown sugar and dash of cayenne add just enough sweet and heat to make these your new favorite side dish with just about anything. Great for fall and winter meals.
Fat free cream cheese-approximately 1/2 Tbsp per potato
Fat free half and half, fat free milk or unsweetened almond milk
1 Tbsp Smart Balance 50/50 Butter Blend or
Molly McButter, to taste
Nutmeg, a dash
Cinnamon, to taste
Splenda Brown Sugar Blend, to taste
Dash of cayenne pepper and paprika,optional
2. Bake potatoes or microwave potatoes until they are fork tender.
3. Cut potatoes in half and scoop out inside of potato into a large bowl.
4. Add cream cheese, 1 Tbsp at a time, butter and spices.
5. With potato masher or hand mixer, whip potatoes adding enough milk to make potatoes creamy to desired consistency. If needed add additional cream cheese and/or milk.
6. Add a Tbsp of brown sugar, stir to incorporate. Taste and add more brown sugar until it is the desired flavor.
7. Heat in microwave if needed to make hot for serving.
8. Serve immediately.
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This has been my favorite brownie recipe for over 30 years. It was full of fat and sugar. With some “skinny” substitutions here and there, I was able to make a delicious rendition while maintaining its integrity and decadence. Extra virgin olive oil, a good fat, replaces saturated fat making these light and cakey, moist and rich. The only thing you will miss is the extra fat, sugar and a ton of calories!
½ cup extra virgin olive oil
1/3 cup dark unsweetened dark cocoa powder
1 cup water
1 ½ cups unbleached all-purpose flour
½ cup brown rice flour*
½ cup sugar
1 ½ cups Splenda
1 tsp baking soda
½ tsp salt
½ cup egg substitute
½ cup unsweetened applesauce, smooth
½ cup fat free milk or unsweetened almond milk with a teaspoon vinegar, let sit for a few minutes to curdle
2 tsp vanilla extract
½ cup walnuts, roughly chopped-optional
Cooking spray
Directions:
1. Preheat oven to 375°.
2. In a saucepan, combine olive oil, cocoa and the water. Bring to boil, stirring constantly. Remove from heat. Whisk until smooth.
3. In a large bowl, whisk together flours, sugar, Splenda, soda and salt.
4. In a separate bowl, whisk together egg substitute, applesauce, milk and vanilla.
5. Add egg mixture to flour mixture and stir.
6. Add warm cocoa mixture and stir until all ingredients are evenly blended.
7. Prepare a 15 ½” x 10 ½” rectangle glass baking dish with cooking spray. If you want thicker brownies use a smaller rectangular baking dish, but they will take longer to cook.
8. Scrap batter into dish. Sprinkle with nuts, if desired.
9. Bake 20-25 minutes until center springs back up and toothpick comes out clean. May need longer to cook if using a smaller pan.
10. Cool and cut into squares. Sprinkle with powdered sugar or drizzle with Skinny Chocolate Fudge Sauce instead of frosting. (Scroll down for recipe.)
Note: If you omit the rice flour and use all regular flour brownies will be denser.
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Homemade Double Chocolate Pudding
This is so thick and rich it is like a creamy chocolate bar. This is a snap to make and is wonderful chocolately treat! Add a spritz of fat free whipped cream and a few nuts for an all out chocolatefest!
Ingredients:
½ cup Splenda
1/3 cup plus 1 Tablespoon unsweetened dark cocoa
1/8 kosher salt
1/3 cup warm water
1 ounce dark chocolate chips or dark chocolate, roughly chopped
1 ¾ cup fat free unsweetened plain or vanilla almond milk
¼ cup unsweetened or vanilla almond milk
3 Tbsp cornstarch
1 tsp vanilla extract
Fat free whipped cream, for garnish if desired
Chopped nuts, for garnish if desired
2. Slowly stir in water and whisk until smooth.
3. Over medium low heat while stirring constantly, bring to boil. Remove from heat.
4. Add chocolate pieces and stir until completely melted.
5. Whisk in 1 ¾ cup almond milk.
6. In small bowl, whisk together cornstarch and ¼ cup almond milk until smooth.
7. Add cornstarch mixture to chocolate mixture. Whisk together until smooth.
8. Cook chocolate pudding over medium heat, stirring constantly until it begins to thicken.
9. Turn heat down to low and continue stirring until pudding begins to simmer. Cook 1 minute on simmer. Remove from heat.
10. Stir in vanilla and mix together to incorporate.
11. Pour pudding into serving bowls or one big bowl.
12. To prevent skin from forming, immediately press plastic wrap directly onto surface of pudding.
13. Refrigerate for at least 2 hours before serving.
14. Garnish with whipped cream and nuts, if desired.
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Jell-O never tasted so refreshing and delicious. It’s like your favorite Jell-O salad without all the calories.
4 servings
Ingredients:
1 package sugar free Jell-O, any flavor (4, ½ cup servings size)
2 Tbsp fat free plain Greek style yogurt
Garnish: fat free whipping cream, nuts
Directions:
1. Make Jell-O with 1 cup boiling water. Stir to dissolve powder completely.
2. Add 1 cup of cold water and stir.
3. Pour 1 ½ cups of Jell-O evenly into 4 individual serving cups, reserving ½ cup of Jell-O liquid.
4. Put Jell-O cups in refrigerator to chill until just setting, but still soft, about 30-45 minutes. You will have to check it periodically until the right moment. The Jell-O must be set enough to spoon the yogurt mixture on top of the Jell-O in the serving cups.
5. Stir in 2 tablespoons Greek yogurt into the remaining ½ cup Jell-O liquid. Put in refrigerator until Jell-O is set.
6. Gently spoon mixture equally over each serving, spreading to edges over Jell-O.
7. Return to chill until fully set, according to package directions.
8. Garnish with fat free whipped cream and nuts if desired.
These are great for those who have a wheat intolerance if spelt flour is okay. For everyone else, spelt flour just tastes good. Deliciously light and fluffy, yet hearty too! The whole family will love this nutrient rich breakfast treat.
Ingredients:
½ cup buckwheat
¼ cup oat bran
1/3 cup stone ground cornmeal
¼ cup rolled oats
2 Tbsp Splenda
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 tsp ground cinnamon
½ tsp ground ginger
½ cup unsweetened applesauce
2 eggs, or 1 egg and ¼ cup egg substitute
2. Coat pancake skillet with cooking spray or canola oil.
3. Heat skillet to medium high heat, not too hot or cakes will get done too fast.
4. Cook pancakes until bubbles form on top and bottom is golden brown.
5. Flip over and cook other side until done, about 1 minute.
6. Serve immediately or keep warm until finished cooking all cakes.
7. Serve with fruit, jam or syrup of your choice. Make your topping choices low fat and low sugar to keep nutritious.
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This hearty soup is amazingly wonderful, packed full of flavor and nutrition, but low in calories. I used almond milk in this. The original recipe called for soy creamer and vanilla creamer. I liked this alternative, as it is much healthier, adds a great taste and is only 35-40 calories a cup.
Approximately 90 calories per cup
Ingredients:
1 ½ – 2 quarts chicken stock, low sodium, fat free
2 large sweet potatoes or yams
1 cup baby carrots
1 medium sweet onion, roughly chopped
2 tsp fresh garlic, minced
2 Tbsp white or yellow miso
1-2 shakes cayenne pepper
1-2 shakes nutmeg
2-3 shakes cinnamon
3 cups fresh kale, chopped
1 ½ cups frozen corn kernels
¾ cup unsweetened almond milk or fat free half & half
Kosher salt and fresh ground pepper, to taste
Garnish with sprinkle of nutmeg and chopped pistachios, if desired
Directions:
2. Microwave potatoes until fork barely penetrates potato and is still very firm, but skin is pulling away from potato. You want to be able to easily peel and cut the potato.
3. Potato will be hot, so cool until it can be handled. Peel skin away from potato and cut into medium sized cubes.
4. In large pot, bring 1 ½ quarts chicken stock to a boil (reserve extra 2 cups for thinning soup if necessary). Add potatoes, carrots and onion. Simmer until vegetables are tender, 15-20 minutes.
5. Add garlic, miso and spices, stir to incorporate.
6. Being careful not to burn yourself, place several cups of the cooked veggies and some of the broth in the blender. Puree until creamy.
7. Put soup back into pot to continue heating.
8. Add kale and frozen corn. Simmer until kale is just tender.
9. Add milk or fat free half & half.
10. If necessary add more chicken stock to thin to desired consistency.
11. Garnish if desired.
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Oat Bran Cornmeal Muffins
These are a healthy twist on traditional cornmeal muffins. Using extra virgin olive oil adds an additional nutritional element. Great plain or with sugar free jam or a little honey butter, yes, I eat a little butter!
Makes 10-12 regular sized muffins
½ cup oat bran
½ cup cornmeal
¼ cup egg substitute or 1 egg
¼ cup extra virgin olive oil
2 Tbsp Splenda
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup fat free milk or fat free yogurt
Coarse cornmeal or polenta, for garnish if desired
Spicy crushed chili pepper seasoning, no salt added, for garnish if desired
Coarse salt, for garnish if desired
2. Combine all wet ingredients and whisk together.
3. Pour milk mixture into well of flour.
4. Stir together until just moistened. Batter will still be lumpy.
5. With cooking spray, prepare muffin pan.
6. Pour batter into prepared muffin tins about 2/3rds full.
7. Sprinkle top with coarse cornmeal or polenta and spicy crushed chili pepper seasoning.
8. Bake at 400º for 16-18 minutes or until golden and done in center.
These freeze well. Cool completely before freezing.
Skinny Grilled Cuban Tenderloin Wrap
Super simple and super yummy! Use leftover pork tenderloin or make one up for sandwiches, also super easy and quick--Recipe for Perfect Everytime Pork Tenderloin below.
Ingredients:
Pork tenderlolin, cooked and thinly sliced
Ham, with no nitrates, low fat
Multigrain Wrap, such as FlatOut
Dill Pickle, sliced lengthwise
Swiss cheese, low fat
Your favorite yellow mustard, I like spicy Southwestern style mustard
Extra Virgin Olive Oil spray
Directions:
1. Assemble wrap: in middle first with cheese, then meats, mustard, then pickle.
2. Fold one side over, like a burrito.
3. On sandwich griddle, spray outside of wrap on both sides with olive oil spray.
4. Grill wrap until golden brown grill marks appear and cheese is melted.
5. Serve hot, immediately.
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Skinny Stroganoff
This is a delicious rendition of traditional stroganoff without all the fat. You can make it with any lean meat you want. I have choosen lean ground turkey for this. It is surprisingly decadent with its light creamy mushroom sauce.
4 Hearty Servings
Ingredients:
3 cups dry uncooked farfalle or bowtie noodles, such as Barilla Plus
1 tsp olive oil
1 lb extra lean ground turkey
1 cup sweet onion, chopped
1 tsp fresh garlic, minced
2 cups mushrooms, sliced
2 Tbsp cornstarch
2 cup fat free, low sodium chicken stock
2 cups fat free sour cream
3 Tbsp dry sherry or cooking sherry
Kosher salt and fresh ground pepper
Fresh chopped parsley for garnish
Directions:
1. Cook pasta according to package directions. Drain and rinse.
2. Heat oil in large skillet over medium heat; add crumbled turkey, onions and mushrooms. Cook until turkey is browned, onions and mushrooms are softened. Stir frequently, liquid should evaporate.
3. Stir in garlic. Cook 1 minute.
4. Sprinkle cornstarch over meat mixture, cook 1 minute, stirring constantly.
5. Stir in broth and bring to boil. Reduce heat and simmer 1 minute or until slightly thickened.
6. Remove from heat. Stir in sour cream and sherry.
7. Add salt and pepper to taste.
8. Add pasta and toss sauce through noodles.
9. Garnish with sprinkle of fresh parsley.
Serve immediately.
Note: I like a lot of sauce, so if this is too much for you, cut the chicken stock and sour cream amounts down.
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Perfect Everytime Pork Tenderloin
I absolutely love this recipe and I promise you it will be the best ever if you following these cooking instructions.
I absolutely love this recipe and I promise you it will be the best ever if you following these cooking instructions.I prepare the meat with Spicy Southern Dry Rub and serve it with Apricot Chipotle Sauce. You can opt to use the rub or not, same with the sauce. Recipes for both are below.
The secret to "Perfect Everytime Pork Tenderloin" is the cooking. Tenderloin is very lean and must be cooked at a high temperature for a short amount of time to insure a juicy meat.
Preheat oven to 500º.
Prepare the tenderloin with the rub or your choice of seasoning. Line an oven safe pan or baking sheet with foil. Spray foil with cooking spray. Put tenderloin on foil.
When oven has reached 500º put the tenderloin in for exactly 35 minutes. Not a minute more or less. That's it. You are now the "Quintessential Cooking Queen"!
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Spicy Southern Dry Rub
This rub has just the right amount of hot and sweet. Great for pork tenderloin. Also, great sprinkled on top of a sweet potato half and broiled right before serving. Best used when baking or pan grilling, as when barbecuing the sugar can burn. Meat will be its best if the rub is applied the day before so flavors can penetrate the meat.
Ingredients:
2 tsp cumin
¼ cup Splenda brown sugar blend
2 Tbsp paprika
2 Tbsp chili powder
¼ tsp cayenne pepper, the more you use the hotter it will be
2 dashes mace
2 Tbsp cracked black peppercorns
Directions:
1. Stir together so spices are evenly distributed. Store in air tight container until use. Will keep in dry, dark place for up to 6 weeks.
2. To use, rub mixture into meat.
3. If you have extra rub left over, store in freezer for future use.
Tip: When I buy pork tenderloins, two come in a package. I prepare both tenderloins with rub. I freeze one with the rub until future use and refrigerate the other overnight, then cook the next day. This would work with any meat or chicken.
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Apricot Chipotle Sauce
This adds a scrumptious sweet fire to chicken and pork tenderloin. Pour over cooked meat and serve. Make plenty for extra dipping.
Ingredients:
1-2 tablespoons extra virgin olive oil
½ sweet onion, finely chopped
½ - 1 tsp fresh garlic, minced
1 envelope dry beef broth instant seasoning, sodium free or bouillon cube (optional)
1 cup chicken broth, fat free, lowest sodium
¾ cup no sugar added peach or apricot jam
½ -1 tsp chipotle chile pepper in adobo sauce, finely chopped, with sauce-these are extraordinarily hot, so watch the amount you put in, adjust accordingly
Fresh lemon juice from half lemon (about 1 1/2 tablespoons)
2 1/2 teaspoons cornstarch mixed with 1-2 tablespoon cold water
1-2 tsp Splenda to taste
Salt and fresh ground pepper, to taste
Directions:
1. Heat olive oil in a medium saucepan.
2. Sauté the onion until tender and soft.
3. Add garlic, chicken broth and beef broth packet, jam, finely chopped chipotle chile with adobo sauce, and lemon juice.
4. Bring to a boil.
5. Reduce heat to low and simmer, uncovered, for 4-5 minutes.
6. Taste for sweetness. If needed add Splenda, to desired taste.
7. Stir the cornstarch and water together and pour mixture into the sauce.
8. Whisk together to combine.
9. Cook until sauce boils and is thickened, about 3 to 5 minutes, stir constantly.
10. Add salt and pepper to taste.
11. Use immediately or reheat when ready to use.
12. Let cool. Refrigerate unused portion.
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Spicy Roasted Red Potatoes
These are super easy and so, so good. A great side dish to any meal. Make as many as you want, just cook in single layer of potatoes for optimal cooking.
Ingredients:
Red Potatoes
Extra virgin olive oil spray
Old Bay Seasoning
Garlic powder
Paprika
Coarse salt
Fresh ground pepper, to taste if desired
Directions:
1. Preheat oven to 400°.
2. Spray baking dish with oil.
3. Wash and dry potatoes with paper towel. You want to remove the moisture so they roast and don’t steam.
4. Cut potatoes in desired size. I like mine in bite sized pieces so they have more exposed area to by seasoned and crisp up.
5. Spray potatoes with cooking spray.
6. Sprinkle generously with Old Bay, lightly with garlic and paprika.
7. Spray generously again with olive oil spray.
8. Bake for approximately 20-30 minutes until potatoes are cooked through. Time will depend on size of chunks. During cooking time, move potatoes around to cook all sides at least two times, evenly distribute in pan each time and re-spray.
9. Broil for last 5 minutes to crisp up. Potatoes will brown and bubble slightly.
10. Sprinkle lightly with coarse salt and serve piping hot. Yum!
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Mocha Almond Chocolate Chip Biscotti
These have been a big favorite for many years. They are great baked just once for a softer cookie. They make a great gift for any occasion. They look pretty packaged in a cello bag so you can see the luscious drizzled chocolate.
Note: You can divide the dough into 3 loaves instead of two for smaller cookies that go a bit farther.
Ingredients:
1/3 cup Smart Balance 50/50 butter blend with Omega 3
½ cup Splenda brown sugar or dark brown sugar
½ cup Splenda
1 Tbsp instant coffee or espresso granules
2 large eggs--can substitute ¼ cup egg substitute for 1 egg
2 cups spelt flour or unbleached all-purpose flour
1 ½ tsp baking powder
1/8 tsp. salt
1 tsp ground cinnamon
1 cup chopped roasted unsalted almonds, roughly chopped
1 1/3 cup dark chocolate chips, reserve 1/3 cup for topping
1/3 cup white chocolate chips, for topping
Directions:
1. Combine first four ingredients in large bowl; beat at medium speed until light and fluffy. Add eggs, 1 at a time, beating until blended.
2. Combine flour and next 3 ingredients; add to butter mixture stirring until blended.
3. Fold in nuts and chocolate morsels.
4. Sprinkle surface with flour and rub some on hands to avoid dough from sticking-dough can be sticky. Divide dough in half, and shape dough into 10 x 2 inch log on baking sheet with silicone pad or spray with cooking spray.
5. Bake at 350º for 25 minutes or until firm.
6. Cool on baking sheet for 5 minutes, remove to wire rack until cooled completely.
7. Cut each log into ½ inch thick slices with serrated knife using a gentle sawing motion. Place slices standing up in same position as you cut them, on ungreased baking sheet. This way you will not have to turn the cookies over.
8. Heat oven to 350º, put cookies in oven and turn the heat off. Leave cookies in oven for at least one hour or overnight. Remove, completely cool.
9. Melt 1/3 cup of the dark chocolate chips in microwave. Save out 6 chips. Heat for 45 seconds, stir and continue at short intervals until chips are soft and melting. Chocolate can burn easily in the microwave, so be careful. Now add the reserved 6 chips and stir until all is melted. Do not put back in microwave to melt faster. Adding the extra chips helps prevent the chocolate from blooming, which is when the chocolate turns gray after it hardens. If you remicrowave chocolate it defeats the purpose.
10. Drizzle melted chocolate across biscotti until all the chocolate is used.
11. Repeat with white chocolate.
12. Let chocolate harden, timing will vary depending on temperature inside your house.
Store in airtight container. Can be refrigerated or they freeze well.
Great with the fresh strawberries below.
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Fresh Strawberries with Chocolate Balsamic & Whipped Cream
Slice fresh strawberries. Toss the berries in my new favorite sugar substitute, Truvia, let chill at least 30 minutes.
You can toss in additional fruits to the strawberries if you desire. Fresh blueberries and/or fresh pineapple, add a wonderful element.
After strawberries have macerated, toss in any additional fruit you want to add.
Spoon into pretty clear glass dishes or Martini glasses. Drizzle the top with chocolate balsamic vinegar--you don't need a lot. Garnish with fat free whipped cream. Voila, you have got the most sinfully good dessert with no fat, trace sugar and little calories--Gigantic taste treat!
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Tammy’s Granola
This is wholesome with only good ingredients. It is great on yogurt and fruit, ice cream and added to a bowl of cereal.
Ingredients:
4 cups rolled oats
¼ cup raw sunflower seeds
¼ cup oat bran
1 Tbsp raw sesame seeds
½ cup dried cranberries
½ cup chopped raw almonds, not salted
2 Tbsp Splenda
1 tsp cinnamon
½ tsp dry ginger
1 Tbsp healthy oil
1 tsp vanilla
1 Tbsp healthy butter substitute or butter
¼ cup egg substitute
1 egg white, plus 1-2 tsp Splenda to taste
¼ cup black strap molasses or preferred molasses
Canola cooking spray
Directions:
1. Preheat oven to 300◦.
2. In large bowl, mix all dry ingredients together until well blended.
3. In large glass measuring cup, whisk wet ingredients together.
4. Pour wet mixture over dried. Toss lightly until well coated.
5. In small mixing bowl, add egg white. Beat until fluffy, but still soft.
6. Add 1-2 tsp Splenda to sweeten. Continue to beat until firm peaks.
7. Fold egg white mixture into granola until cereal is coated and clumping together.
8. Pour granola onto 2 cookie sheets lined with silicone mat. Spread evenly making each layer as thin as possible without disturbing clumps. The clumps will add some crispness after it bakes.
9. Spray mixture with canola oil.
10. Bake mixture for 10 minutes, toss mixture and re-spread to toast evenly. Bake remaining 10 minutes.
11. Granola will be lightly golden. Do not over bake because seeds and nuts can burn. If your oven runs hot, you can bake at a lower temperature for a longer period.
12. Cool completely. Store in airtight container.
Tip: If any of the nuts or seeds are roasted or toasted, add to mixture the last 5 minutes of baking otherwise they may get over done and burn.
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5 Minute Skinny Chocolate Fudge Cake
For emergency chocolate cravings, whisk up this chocolate fudgy delight. For full chocolate drama, drizzle with homemade Skinny Chocolate Fudge Sauce and fat free whip cream. Cake is about 275 with the chocolate chips, 195 without them. Omit the chocolate chips and add a tablespoon of the skinny chocolate fudge sauce drizzle and you are at 275.
Serves two for dessert or serves one as a main meal!
Ingredients:
4 Tbsp spelt flour
4 Tbsp Splenda
2 Tbsp unsweetened dark chocolate cocoa powder
¼ cup egg substitute
3 Tbsp fat free milk
3 Tbsp unsweetened applesauce, not chunky
1 Tbsp dark chocolate chips, optional
Splash vanilla extract
Powdered sugar, for garnish
Skinny Chocolate Fudge Sauce, if desired for garnish-Recipe Follows
Fat free whip cream, if desired for garnish
Few raspberries or strawberries, if desired for garnish
Directions:
1. In medium mixing bowl, whisk together first three dry ingredients.
2. In mixing cup, whisk together next three wet ingredients.
3. Prepare microwaveable 2 cup ramekin approximately: 2" deep x 4", with cooking spray. Pour batter into ramekin.
4. Pour 1 Tbsp chocolate chips into center of batter.
5. Microwave cake for 2 ½ minutes on high or until done. Be careful not to over cook. Cake will pull away from sides of bowl when done.
6. Turn onto serving plate and let cook a couple minutes.
7. Sprinkle with powdered sugar. Garnish with drizzle of chocolate sauce and spritz of whipped cream.
8. Serve immediately.
Dessert Tip: Make a Skinny Chocolate Cake Sundae. Add a scoop of
your favorite fat-free or low-fat frozen yogurt or ice cream on top of the cake. Garnish with Skinny Chocolate Fudge Sauce and fat free whipped cream. Share with someone you love...plus you save half the calories!
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Skinny Chocolate Fudge Sauce
You wouldn't believe how good this is, even with fat free half and half and Splenda. Great drizzled over cake or ice cream. Delicious on cupcakes too! You can easily double this recipe. Keep refrigerated until ready to use for up to 2 weeks.
Ingredients:
½ cup fat free half and half
1-2 Tbsp Splenda or sugar
1Tbsp Smart Balance 50/50 butter blend
4 oz dark chocolate chips or chocolate of your choice
1 tsp vanilla extract*
Directions:
1. In small saucepan, heat half and half, butter and Splenda until just
boiling. Stir constantly to avoid burning.
2. Add rest of ingredients, let stand for a minute or so to let chocolate soften.
3. Stir until chocolate is completely melted and smooth. Add vanilla and stir.
4. Serve warm.
5. To reheat for best results, use a double boiler method. Spoon chocolate into a heat safe glass measuring cup, such as Pyrex, or bowl.
6. In small sauce pan, larger than the cup or bowl, add a couple inches of water. Set cup with chocolate in water and heat on low until water is very hot. Watch chocolate carefully, so water doesn't boil over into chocolate. Simmer water several minutes until chocolate softens. Stir chocolate until smooth and silky.
7. If you decide to microwave chocolate, use a microwave safe dish and heat on lowest temperature until chocolate is softened. Stir until smooth. Chocolate easily burns and curdles, so be very careful.
8. Add a little half and half to thin chocolate sauce if necessary.
*Change it up: Instead of vanilla extract add a liqueur, like amaretto (nut), Grand Marnier (orange), chocolate, coffee or cream.
Enjoy this Skinny Sin-sational Comfort Food!!
Delicious cuisine that will make you lean!
