Chicken Rollatini Stuffed with Zucchini and Mozzarella

Shredded zucchini, garlic and mozzarella cheese rolled in chicken cutlets, then dipped in oil and fresh lemon juice, breaded and baked to perfection!

A wonderful way to use up end of summer zucchini and your family will love this, even the non-vegetable lovers!!

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Whole Wheat Pancakes {New and Improved}

Healthy, low-fat, whole wheat pancakes that are light and fluffy!

Well this is a first, I completely re-wrote my original recipe. I hope this doesn't create any confusion but after getting a few comments that my original recipe was a little thin, I re-made them and had the same results. I want every recipe on Skinnytaste to be GREAT so I went back to the drawing board, and made batches and batches of whole wheat pancakes until I felt it was everything a whole wheat pancake should be; fluffy, low-fat, and tasty! This meant completely re-writing my older recipe so if you have print-outs, I suggest you re-print this.

My original recipe called for oil and egg whites, I found using the whole eggs and eliminating the oil worked out much better, and reduced the points as well. I also slightly increased the baking powder, make sure it's not expired or the pancakes will be flat. Any slight changes you make to this recipe can yield a different result, so I suggest making them exactly as written.

Because these pancakes are high in fiber, they leave you feeling full and satisfied throughout the day. I used 100% white whole wheat flour which I prefer because my kids don't realize it's whole wheat. You can find this by King Arthur, Bob's Red Mill or Trader Joe's, but regular whole wheat works fine too, just don't use pastry flour.

You can add blueberries or chocolate chips to them when you add the batter to the skillet or serve them with your favorite syrup. I prefer my pancakes topped with agave, real Vermont Maple Syrup or blueberry compote. I make all the pancakes and freeze the remaining for instant breakfast to enjoy throughout the week.

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Pineapple Zucchini Cupcakes with Cream Cheese Frosting

A deliciously healthy cupcake made with whole wheat flour, fruit, vegetables and dairy... what's not to love?!

I had a zucchini lying around with no real plans for it and I thought, why not make cupcakes! These cupcakes were a huge hit with my friends and neighbors, including my 20 month old. Cupcake is her new favorite word!

If you make them, it's important to squeeze the excess liquid from the pineapple and zucchini so they cook properly in the middle. You can pipe the frosting with a pastry bag, or simply put it in a zip-lock bag and cut the corner to make your own disposable pastry bag. If you like a lot of frosting on top, you may want to make a little extra, however points will increase.

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Healthy Breaded Shrimp

Delicious and healthy breaded shrimp, without the added fat. Jumbo shrimp, coated with seasoned breadcrumbs, panko and grated cheese, then baked until golden.

Serve this with lemon wedges and you will have one happy family. You may want to make extra, because these shrimp disappear quickly!

I had a lot of extra crumbs left after I breaded them, so I double dipped the shrimp into the egg and breadcrumbs until I used them all up which gave the shrimp extra coating.

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Steak and Cheese Sandwiches with Onions and Mushrooms

 

I have a confession to make... steak and cheese sandwiches are my weakness! I love them for lunch or dinner and have a really hard time passing up a Charley's Subs whenever I'm in the mall.

I blame my Mom, she always made the BEST steak and cheese sandwiches for dinner, and luckily I don't have to give them up and neither do you! I love this with Swiss, provolone, cheddar or even American cheese... reduced-fat of course.

Yesterday I posted a recipe for Quick Skillet Steak with Mushrooms and Onions, this sandwich is made with that steak recipe whether you have leftovers or want to make it specifically for this sandwich, as I often do. And as I've mentioned before, I always scoop out some of the bread to make a bigger sandwich without the added calories or points.

Click Here To See The Full Recipe...

Quick Skillet Steak with Onions and Mushrooms

Meat lovers will LOVE this quick weeknight steak dish!

Mushrooms and onions are the perfect compliment to steak, plus they add bulk without added calories or fat. A great example of using steak as a condiment.

Originally when I made this steak dish, it was intended for my steak sandwich recipe, but since this is also so good over rice, I felt it deserved it's own post. (Steak and cheese sandwich recipe coming tomorrow!) Serve this with a salad and you have a complete meal!

Have all your vegetables sliced and ready before you start cooking, this takes only minutes to make once everything is prepped. Enjoy : )

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Flaugnarde of Mixed Berries (Clafoutis)

The perfect ending to any meal. I typically gravitate to warm fruit desserts, custards, or bread puddings, so naturally a mixed berry Flaugnarde has my name all over it. Sounds fancy, huh!? Well you won't believe how easy this is to whip up!

A Flaugnarde is a rustic French custard-like dessert eaten warm made with eggs, milk, fruit, and dusted with powdered sugar. This is just like a clafoutis, however a a traditional clafoutis calls for black cherries, if any other fruit is used it's then called a Flaugnarde. You can make this with fresh berries, plums or even peaches.

Because this recipe is more of a custard, using whole eggs is a must so to lighten it I replaced the cream with low fat milk. This is also great baked in ramekins for easy portion control; baking time would be less.

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Sofrito Chicken Stew

Skinless chicken drumsticks, slowly stewed in light beer (it cooks out) with scallions, tomatoes, cilantro, peppers, garlic and spices.

As the colder weather slowly approaches in the coming months, this dish will warm your kitchen and hopefully give you the same comfort it gives me.

My favorite way to eat this is served over rice with a slice of avocado. I make so many variations of this dish depending on what I have on hand; sometimes I add baby potatoes, yucca, or I'll make it without the beer. If you are really opposed to cooking with alcohol, perhaps a non-alcoholic beer or simply adding water would work instead.

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Home Made Gold Fish Crackers

So sometimes every day average, totally normal people sit around all day long and think about making goldfish crackers from scratch. It happens all the time. These same people stay up  night after night dreaming about where to find the perfect goldfish cookie cutter. How cute it will be and how much they their children will love and appreciate the cuter and healthier version of goldfish crackers. So then, it goes without saying that taking 200 pictures of the gold fish cracker making process and the finished project is not only a given but absolutely mandatory. Normal behavior. Right?




This is really so simple {I should stop saying that since that's really pretty much the point of this blog} I know it's ever so tempting to pick up a big box of goldfish crackers for an easy 'Go To' snack for your kids. But it's really just not healthy. Period. All of those processed foods, dyes and preservatives add up in a BIG way. For the most part we eat a variety of fruits and veggies and a lesser amount of nuts and cheeses for easy snacks around here. Simple, no box required. I occasionally make simple, home made snacks like these Cheddar-Sweet Potato crackers just to mix things up.

This is a 'sneaky' way to get whole grains and veggies (vitamins) into your and your children's daily
diet. These are cute and fun to put into lunch bags and my kids love them. I think you will too.





Cut them into any shape you want or make as cheesy bread sticks!

I've found that using a pointed pie server is easiest to transfer cookies and crackers to the baking sheet.

Tip:

Buy a big block of cheese and grate it yourself. It takes just a few seconds with a food processor

 and you'll save a ton of money.

You will need

These are soft and poofy and cheesy and adorable all at the same time.

Sweet Potato- Cheddar Crackers

You Will Need:

1 1/2 cups mashed sweet potato (about 2 medium)

3/4 cup grated Parmesan cheese (I used freshly grated but you could use the good ol canned variety)

1 cup extra sharp cheddar cheese, shredded (or any other cheese you like)

1/4 cup softened butter (NOT melted) 

1 1/2 cups Whole Wheat flour (I use unbleached, white whole wheat flour)

1 teaspoon salt

1 teaspoon Turmeric (optional)

1/4 cup half-and-half or whole milk

Directions:

Boil a whole sweet potato for 40-50 minutes until easily pierced with a fork. Drain water and remove skin with a fork or tongs. Keeping the skin on while cooking retains vitamins. Mash with a potato masher or in a blender till smooth.

Preheat oven to 350°F. Combine the cheese, butter, sweet potato puree, flour, and salt in a stand mixer.

Mix on a medium speed until the mixture forms a sandy consistency. Add the half-and-half and knead into a ball. Do not over knead.  On a lightly floured surface roll the dough into a rectangle that is 1/8-inch thick. Cut out crackers into desired shape.

Gently transfer the strips to a parchment paper lined cookie sheet with a 1/4-inch between them.

Bake for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and transfer to a cooling rack to cool.

Store in a covered container in a cool place. Dough will freeze well so make extra. ;)

NOTE: I found that my crackers took about 20 minutes to cook for some reason. Just check them regularly and remove from oven when they just barely start to brown around the edges. Transfer immediately to a wire rack so they don't get soggy.

What's your favorite "Go To" snack?

This post is linked to:

Tasty Tuesday's

What's Cooking Wednesday's

Meatless Monday's

For the Kids Friday's

Skinny Meatloaf Cupcakes with Mashed Potato Frosting

What can be cuter than mini turkey meatloaves topped with skinny mashed potato "frosting". A family friendly meal everyone will love (and no one will guess there are vegetables hiding in the meatloaf)!

Click Here To See The Full Recipe...

Mixed Berry Whole Wheat Muffins

Fresh raspberries, strawberries, blueberries and blackberries baked in low-fat whole wheat muffins. Perfect for breakfast or to enjoy as a snack.

As summer sadly comes to an end, I am consuming as much fresh summer fruit as I can. Summer is my favorite season and I'm always sad when the end of August comes around knowing soon I'll have to wear sweaters and socks. I also love the selection of fresh produce and garden herbs only available to me in the summer months.

I've made these muffins using both all whole wheat pastry flour and with a blend of whole wheat and white. Both work well but if I had to choose, I prefer using a blend. If fresh berries aren't available, frozen berries would work as well.

Click Here To See The Full Recipe...

Chocolate Sorbet

A rich tasting low-fat chocolate sorbet made with a good quality cocoa powder and fresh brewed espresso.

My freezer is starting to look like a colorful sorbet shop, which is not necessarily a bad thing! I mean, what can be more impressive than whipping out containers of homemade sorbet when you have your friends over for dinner? Something you just whipped up?? And it really couldn't be easier to make!

Chocolate was a must for me since that is my favorite flavor, and after seeing this chocolate sherbet on Ambrosia, I did some research and played around with some ingredients and what I ended up with was a rich tasting, low fat chocolate sorbet. A warning, if you are sensitive to caffeine (like me) you may want to use decaffeinated espresso.

Click Here To See The Full Recipe...

Skinny Chicken Enchiladas

If you're an enchilada lover like me, you will love these!! Enchiladas are always my dish of choice when I go out for Mexican and this recipe is as good as any recipe you'll find in a restaurant (if not better) without all the fat!

Click Here To See The Full Recipe...

Teeny Tiny Potatoes with Rosemary

A quick, fabulous side dish made with teeny tiny potatoes and fresh garden herbs. Minimal effort with excellent results.

I'm a sucker for anything miniature. Whenever I see these cute little potatoes in Trader Joe's I just can't pass them up.

Aside from their cute factor, these waxy little potatoes cook quickly and require very little fuss. They go great with just about anything from steak to chicken.

You can cook them on the stove as I did here, or you can make foil packets and cook them right on the grill, perfect if you are going camping! If you can't find teeny tiny potatoes, use baby potatoes or fingerlings instead (you may need to adjust cooking time).

Click Here To See The Full Recipe...

Best Low-fat Chocolate Chip Cookies Ever

I am SO excited to share this Skinny Chocolate Chip Cookie recipe with all of you!! I didn't think it possible to make a low-fat chocolate chip cookie that was soft and chewy in the center with just the right amount of crunch on the edges, and made with half whole wheat flour and only two tablespoons of butter in the entire batch!

Trust me, I've tried many recipes and the results were just ok, some were cake-y which I don't particularly care for in a cookie, and sometimes too crispy. These cookies are chewy, soft, sweet perfection! I even gave them to a group of unsuspecting teenagers who had no idea they were skinny and they LOVED them. But I must warn you, it's hard to stop at just one, so make sure you have the will power to stop at two cookies, or friends to share these with.

Click Here To See The Full Recipe...

Chocolate Chocolate Chip Banana Muffins with Glaze

Any chocolate lovers out there? These double chocolate muffins made with bananas, chocolate chips and cocoa powder are moist and choco-licious! If you like the thought of eating chocolate for breakfast, then this is for you!

There are many chocolate lovers in my house, and these muffins disappeared quickly. I added a glaze on top for presentation, I like how it contrasts over the dark chocolate, but for the flavor you don't even need it; either way the points remain the same. This recipe makes 12 large muffins, you could probably even get 14 if you fill the muffin tins 3/4 full. Mini muffins would make a great back to school snack for the little ones, they won't even know there's fruit in them! Leftovers can be refrigerated or frozen to last longer.
Click Here To See The Full Recipe...

Soap's Dirty Little Secret

photo via CNN Health

Have you ever given a second thought to the type of soap you use? Do you like a pretty floral or fruity smelling soap? Do you prefer an anti-bacterial one? Is price your main concern?

I've seen people over the years stock up on anti-bacterial soaps and hand sanitizers in hopes of evading illnesses and germs.  I thought I'd touch base on the truth about anti-bacterial and other soaps. I'm glad to see more people steering clear of anti-bacterial soaps these days because they are just not necessary and cause more harm than good. 


Why?  

Antibacterial products leave surface residues, creating conditions that may foster the development of resistant bacteria and lower the resistance of your immune system.  Keeping things clean is great, but all these antibacterial products are overkill and counterproductive. Furthermore, they are chemical laden and extremely drying and harsh on your sensitive skin.


Antibacterial soaps don't work any better than regular soap. They do prevent illness in health care settings, where patients are more vulnerable to germs. But the antibacterial ingredients in hospital-strength soaps are up to 10 times the concentration of store-bought soap.

Also, antibacterial ingredients don’t kill viruses, which cause the vast majority of minor illnesses people experience. That includes colds, the flu, and stomach bugs.

Most soaps contain synthetic ingredients such as fragrances, added color and stabilizers.

Did You Know?

Soap in and of itself does not rid your skin of germs. The act of friction and length of time you wash is what gets rid of dirt and germs. I have my kids slowly sing the ABC's while they wash their hands as fast as they can, then we say goodbye to the germs as we wash them down the sink. Aim for at least 30 seconds of vigorous scrubbing before you rinse.


So what kind of soap is best?

Any mild, natural or Organic soap is best for your skin, the environment and your long-term health.



What is glycerin soap?

Glycerin absorbs water from the air and attracts moisture to the skin. When used in combination with the proper essential oils, you get a moisturizing soap which can also restore and heal damaged skin and hair.

Glycerin itself is more valuable than soap because it acts as an emollient and humectant, which means it moisturizes skin and draws moisture to the skin's surface.

Organic soap makers usually leave the glycerin in the soap, which makes it considerably less drying than non-organic soap. Companies that mass produce soap generally remove the glycerin to use it in more profitable cosmetic products such as face creams and body lotions.

So does that mean it's more expensive? Not really. Especially if you are buying those pretty fragrance soaps at the mall or any liquid pump soap. Sorry to burst your bubble {pun intended}.

I switched to bar soap which has saved us a TON of money. Especially with 4 kids in the house

 who seem to go through a bottle of soap in a few days. Bubbles are fun.
A bar of soap lasts much longer than liquid soap and works just as well.

Bar Soap - $1.89   vs.   Liquid - $3.99

Clearly Natural Soaps

  

Three of my favorite brands:

Tom's of Maine   Runs around $3.00 for a bar.  I've seen Tom's at most grocery stores that have a 'specialty' section.

Trader Joe's  Liquid Glycerin Soap - Runs around $2.80 for a 12.5 oz. bottle. I love how incredibly gentle and moisturizing this soap is! It smells so fresh and clean too. Trader Joe's is an extremely
eco-conscience retailer as well so you just can't go wrong here.

Trader Joe's  Oatmeal and Honey Bar Soap.  Not only is this all natural, eco-friendly, moisturizing and smells wonderful, it cost less than $2.00 for TWO bars!  Score!  

Some information gathered from

Asparagus Soap
Pioneer Thinking
Livestrong
Scientific America
WebMD

Sesame Encrusted Baked Chicken Tenders

If you like the taste of sesame as much as I do, you'll love these simple baked chicken tenders coated with sesame seeds, panko and a hint of soy sauce. Perfect for a quick weeknight meal.

I served this with scallion rice and some extra soy sauce on the side because I was pressed for time, but this would be great with brown fried rice, quinoa fried rice or even over a salad or some stir fried vegetables.

Click Here To See The Full Recipe...

Summer Tomatoes, Corn, Crab and Avocado Salad

A wonderful summer salad made with lump crab meat, summer tomatoes, sweet charred roasted corn, cilantro, hot peppers and zesty lime juice. Serve this over mixed greens or tostadas as a main dish or you can put this in martini glasses as a fancy appetizer.

This is perfect to bring to a potluck, or you can halve the recipe for less servings. Fresh crab is always best but if that's not available near you, canned lump crab would do. For the corn, you can roast the corn on the grill, or if you are lucky enough to live near a Trader Joe's, they sell roasted frozen corn which is such a convenience. A good tip, if you make grilled corn on the cob often and have leftovers, cut it off the cob and freeze it!
Click Here To See The Full Recipe...

Roasted Corn with Cilantro Butter

Sweet summer corn roasted in the oven and topped of with a light compound butter using fresh cilantro and a pinch of chipotle pepper and cumin.

Farm stands carrying fresh sweet corn are everywhere from July to early September here in New York. That is when corn is so sweet and juicy, you can practically eat it raw! Before the corn season ends, I like to buy fresh corn any chance I get. For the compound butter, you can use any combination of fresh herbs you have on hand, thyme butter or chive butter are some of my favorites. You can make larger amounts and keep it in the refrigerator for at least a week.

My original idea for this post was to make grilled corn but I ran out of gas so I needed a plan B. I came across this super easy method for roasting corn in the oven and I don't think I'll ever make corn any other way. This was super easy and the aroma of roasted corn that filled my kitchen was wonderful; far easier than grilling corn since you don't have to keep turning it.

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Piña Colada Sorbet

One taste of this icy cold treat will whisk you away to a tropical island for a few heavenly moments. Tastes just like a frozen piña colada, only difference is you eat it with a spoon, not a straw!

Leave the rum out if you are making this for the little ones. The points remain the same with or without. Enjoy!!!
Click Here To See The Full Recipe...