Makeover Spinach Gratin

Creamy spinach with a hint of nutmeg is baked in the oven topped with melted cheese for guiltless decadent Holiday side dish. Yes, spinach gratin just got a makeover!

I brought this to my mom's last year for Thanksgiving and everyone loved it. I never did get around to posting it so I knew I had to re-make this once again for all of you to try. This is a must for the holidays but if you want to make this for a smaller gathering, you can easily halve this recipe.

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Applesauce Nut Bread

Moist cinnamon apple bread made with homemade applesauce, small chunks of fresh apples and walnuts in every bite. It's so moist and delicious, you won't believe it's low fat!

I really enjoyed this bread for the past few days each morning with a hot cup of tea. The only thing wrong with this bread? Sadly, my crock pot applesauce and apple sauce bread is all used up but I will be making another batch of applesauce this week, it's too easy not to!

Yes, you can make it with store bought apple sauce, but it is so much better with homemade. I've made this with and without the apple pieces, I love the extra sweetness and moistness the chunks of apples add to the bread. Be sure to dice them small so they cook through.

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Skinny Apple Cobbler

What can be sweeter on a chilly Fall evening than warm cinnamon apples topped with a sweet golden cobbler crust. Top this with a spoon of whipped topping or frozen yogurt and you'll feel like you're in a state of apple bliss!

I've been playing around with this cobbler for a few weeks and I'm so excited finally got it right! This was delicious and you'll never know it doesn't have all the butter most cobblers call for. You could make this in a pie dish, if you want to serve it for Thanksgiving, but I love the portion control you get for making them in ramekins. Those of you who prefer Splenda or Truvia, you could certainly swap it out for the agave in the apples.

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Skinny Buttermilk Mashed Potatoes with Chives

Creamy buttermilk mashed potatoes seasoned with salt, pepper and fresh chives. A perfect side dish for Thanksgiving turkey, roasted chicken, pork chops n' apple sauce or garlic lover's roast beef.

I love using buttermilk in my mashed potatoes, it's rich and creamy with a slight tang and it's naturally low in fat. People always ask me what they should do with their leftover buttermilk when they make my scones, well this is the easiest way to use it up. Yukon gold potatoes have a beautiful golden color with a buttery texture, they are perfect for making skinny mashed potatoes!

If you are making this as a Thanksgiving side dish, simply double the recipe and add more or less buttermilk depending on the consistency you desire. If you prefer making mashed potatoes without the buttermilk, see my Skinny Garlic Mashed Potato recipe. Enjoy!!


Click Here To See The Full Recipe...

Mashed Sweet Potatoes Brulee

Mashed sweet potatoes with a hint of cinnamon and nutmeg, topped with a caramelized brown sugar crust. Sweet potatoes are a must for Thanksgiving and this dish will be a hit on your Holiday table.

I am starting to post Thanksgiving recipes since it's right around the corner, so we are testing out lots of side dishes in my home. We really loved this recipe, I can happily say this is the dish that finally turned me into a sweet potato fan. Previously I only enjoyed them as sweet potato fries, or in a sweet potato pie, but I will certainly be making this again and again.

To prepare ahead, make the mashed sweet potatoes the day before, then re-heat them before topping with sugar and broiling. Once you broil them, you'll want to serve them right away. If you are bringing them to someone's house, don't add the brown sugar topping until you are ready to serve.

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Pork Chops and Applesauce

Pork loin chops, seasoned with paprika, sage, thyme and spices then lightly pan fried and served with homemade applesauce. When my applesauce was simmering in the crock pot, I knew I would be serving it with pork chops. I served them with buttermilk mashed potatoes and an Autumn Salad with Pears on the side.

You can make this with boneless or bone-in pork chops; center cut pork loin chops are a good option because they are pretty lean, just be sure not to over-cook them so they don't dry out. According to the USDA, cooking pork to 145° F and letting it rest for three minutes will give you juicy chops that are safe to eat.


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Crock Pot Applesauce

Nothing beats homemade apple sauce, making it in the crock pot is easy and your house will smell divine while the apples and cinnamon simmer all day long. The hardest part about making this sauce is peeling the apples (which is not hard at all!).

I love using a variety of apples to make applesauce, for this recipe I used eight different apples; Honey Crisp, Fuji, Gala, Macous, Red Delicious, Golden Delicious, Braeburn, and Granny Smith. Gravenstein, McIntosh, Jonagold and Jonathan would also be great options.

Dinner tonight - pork chops and apple sauce. Recipe coming soon!

Click Here To See The Full Recipe...

Twice Baked Sweet Potatoes with Maple Syrup and Sliced Almonds

These last few weeks I have come very close to throwing in the towel in regards to making dinner. It seems like every single one of us has has been sick with a cold that just won't quit. And just when I thought it was going to get better, it started back up again with Jack today. This never ending rotation of the yuckies has really  worn on my nerves as well as my body and mind. I am tired and cranky and forgetful, my already limited patience is running out and if I have to wipe one more runny nose or listen to crying for one more second I think I might go crazy.

Trying to get everyone healthy means extra time and care in regards to what goes into our bodies. I really try not to take antibiotics unless I have a very good reason to. I took Mona to the doctor a few days ago and after a few standard test and no answer to the cause of her high fever the doctor recommended antibiotics. I feel like sometimes this is a last resort or a grasping at straws for doctors. Maybe it's because so many people demand antibiotics as soon as the sniffles arrive in hopes of feeling better within the hour. Antibiotics take a couple of days to start working and by this time, most viruses will be fought off naturally by the body. So many people think that it is the antibiotics that cured them when actually, it was there bodies natural defenses.




So when my family gets sick I take the normal precautions and go to the doctor if needed but I really try to use common sense and remember that sometimes, just sometimes, antibiotics are (over) prescribed as a means of desperate measure, prophylacticly or just to give to demanding patients what they want. In this case, I just wasn't so sure that it was antibiotics that my child needed. Even the doctor said she probably just had a cold.  So this means finding natural ways to fight off colds and infections that really work and aren't hard to find. 

Extra garlic and fruit, NO dairy or processed foods, and drinking coconut water are a few of my  trusted battle weapons when I arm up against viruses and germs. 

Eating whole foods loaded with vitamins and nutrients is also very important for your body to fight off infections. 

Sounds easy enough right? Umm, yeah, not with 4 sick and cranky kids who are wanting and needing my attention constantly and me fighting off the crud as well. Thank goodness my mom bought me a Shark steam cleaner a few weeks ago so I can sanitize this huge snot bucket we call a home. Trying to make home made soups and healthy foods is a battle right now and having everyone push their plates away while crying is not very much motivation to keep trying. How much easier would it be to just serve a boxed or a frozen dinner every night?!  Of course then I would be up all night long feeling guilty about all of the crap that is loaded in pre-made foods and the complete lack of real vitamins.

I decided that instead of serving convenient yet nutritionally void foods to my family that I would compromise and make really simple meals that were loaded with as much vitamins as possible.

This dish can't be any easier or a bigger hit with my entire family. I love that I hardly have any prep work whatsoever and that my kids fight over who gets the biggest potato. The maple syrup and sliced almonds make this seem more of a treat than a healthy dinner. Sweet Potatoes are a Super Food, one of the very healthiest vegetables you can eat. They're loaded with carotenoids, vitamin C, potassium, and fiber.








You Will Need:


4 medium sized Sweet Potatoes, scrubbed well
1/2 cup Pure Maple Syrup (not the sugary kind)
1/2 cup sliced almonds
1 teaspoon cinnamon
1/8 teaspoon salt




Pre-heat oven to 350F. Scrub potatoes under cool water, pat dry. Pierce several times with a fork so the steam can be released while cooking. Bake for about 40 minutes until fork pierces through easily.


Carefully remove from oven and let cool for a bit. Using a towel, carefully slice open the middle of the potato being careful not to go through the bottom. Using a spoon, scrape out as much of the flesh as you can while leaving a thin layer on the inside so the skin does not collapse. Reserve skins! 


Put the scooped out sweet potato into a medium sized bowl. Drizzle with Pure maple syrup and stir in cinnamon and salt. Combine well. 


Gently scoop the mixture back into the potato skins and sprinkle with almonds. Place back into oven and cook another 12-15 minutes until the almonds are golden brown.




Serve with a big salad or other green veggie.

What is your favorite way to stay healthy or get well?

Do you believe that natural remedies can work as well or better than medication?

Frozen "Boo"-nana Pops

With Halloween only a week away, I thought I would share these cute ghost-shaped frozen white chocolate banana treats. This is a fun project to make with the kids and what kid doesn't like chocolate covered bananas.

Just ask my little one!

Click Here To See The Full Recipe...

Pumpkin Spice Cookies with Chocolate Glaze

Low-fat pumpkin spice cookies have a cake ball quality to them, drizzled with chocolate they are seriously good!

These were tested with a group of teenagers who all loved them. Some of you have commented on Skinnytaste that you prefer a softer cake-like cookie, if so this recipe is for you. I found these tasted best the day they were made and even the day after. If you want a cookie with a longer shelf life, or if you are expecting a crunchy cookie, perhaps my Pumpkin Spiced Oatmeal Cookies or Pumpkin Spiced Chocolate Chip Cookies would appeal to you instead.

This recipe was adapted from a cookie recipe I found in the Taste of Home Baking Cookbook. It has tons of sweet treats and even a trimmed down favorites section. I am running a giveaway on Skinny Bits, if you are interested, 3 winners will receive the Taste of Home Baking Cookbook as well as a set of Taste of Home and Healthy Cooking Magazines. For a chance to win, visit Skinny Bits. Giveaway ends Wednesday, October 26th.

For the Pumpkin Spice Cookies recipe, continue reading.
Click Here To See The Full Recipe...

Just for Fun Friday.

Happy Friday everyone! Despite the kids being sick and trying to drag me down with them for the last couple of weeks I am keeping my spirits high and focusing on the changing of the season. I love Fall and we are ready for some cooler weather here in Phoenix for sure. It's a little depressing that it never really cools down enough to adorn all of the cute cold weather styles that I love like tall boots, cute coats and lovely scarves unless I go at at night which doesn't happen very often these days, kids crampin my style..... the darlings. But a girl can dream can't she?

I am also itching to visit some where that is bursting with autumn color and feeling, some place where there are front porches with pumpkins and potted plants, lawns with orange, yellow and red leaves scattered about and apples and pears that haven't traveled across the country to reach us out here in the desert.


I can't wait to go Trick-or-Treating this year with the kids {assuming they aren't sick}. We found a cute little neighborhood nearby that is built from mid-west architecture in mind with all of the for-mentioned things I mentioned and cobblestone streets, beautiful lush landscaping and a very festive and small town feel. This is very exciting for us since most all of the houses here in Phoenix are stucco 'cookie cutter' homes and small, rocky front yards with no personality.

What are you most excited for about Fall?

Where do you live and what do you enjoy about it?

xo

just for fun Friday......

head scarf tutorial

leaf

old church renovated into a home 

I should have been a gypsy

color pallet

boots

pirate boat

Roasted Potatoes, Chicken Sausage and Peppers

Roasted potatoes, onions, sausage and peppers roast in the oven with a drizzle of extra virgin olive oil and rosemary. Don't you love a meal that only dirties one pan? This is an easy one-dish meal that makes clean-up a breeze, and the smell in your kitchen will make everyone hungry!

Anytime I find a great alternative to fatty Italian pork sausage, I'm all over it! I have nothing against pork, I just wish they would make leaner pork sausage. I'm pretty picky about my Italian sausage, but I loved al fresco's sweet Italian chicken sausage, I almost forgot it was chicken while I was eating and it's 75% less fat that pork sausage, and it's gluten-free, so that's a plus!

This is a really easy dish to make, the main thing is cutting everything about the same size and don't crowd the pan. The potatoes take the longest to cook, so if you cut them small it all evens out. The onions get a little charred which I love, if you want to avoid that you can add them with the sausage.  I've even made this with Turkey Kielbasa and it turns out cheap, simple and great. Try it with red potatoes, new potatoes or russet.

Click Here To See The Full Recipe...

Rosemary, Garlic and Parmesan Rustic Flatbread Pizzas

I don't know why I still sometimes think that making good, home made breads has to be difficult. After all, I am known for preaching about how simple it is to make home made snacks and meals so why not breads? I still find myself searching high and low on the bread aisle for healthy and affordable breads, usually to no avail. About half way down the list of ingredients I give up and say " Well, at least there's not any High Fructose Corn Syrup in here." even if I have no idea what the last 10 ingredients are. I have found 2 excellent bread recipes that I stick to when I have the courage time and patience to make bread. I don't know what my hang up is..... previous life baking disaster maybe?  Luckily, I do have my trusty  'Go To' sandwich bread recipe which is super easy is this  Honey Oat Bread  I've made this rustic  Rosemary Filone Bread  many times as the perfect accompaniment to soups or panini's and this  Cinnamon Spice Bread  is one of our all time favorites and perfect for Fall.



Make sure to check out these simple bread recipes and please keep in mind that I've been making them for so long that they were some of the very first recipes I posted here on Simply Healthy Family so the pictures leave much to be desired. I must retake some decent ones.... some day.

There. Disclaimer complete. Onto my latest 'Go To' bread find. Super simple and amazing Rosemary Flat bread. These flat breads take all of about 20 minutes total to make and are perfect as individual pizzas, to serve with a chopped salad such as my this one,  which is why I started the search for the perfect flat bread in the first place.

I am submitting this recipe to  Whole Foods Market Fairfield Cooking  for their 'Best Parmesan' recipe.

I would be ever so grateful if you would stop by and Tweet or share my recipe. The voting on the top 2 finalists starts next week. Thanks again for all of your support!

So, my search for a quick and delicious flat bread recipe that would come out slightly crispy and 'rustic' led me to this recipe on Smitten Kitchen which was originally from July 2008 Gourmet magazine, can't go wrong there. I adapted it by using less oil in the dough, more rosemary and instead of brushing them with more oil I used a roasted garlic spread then made it into a pizza by sprinkling with Parmesan and sliced veggies. That's it. Simple.


I'm thinking I will make these with roasted eggplant and feta next time. What do you think you would put on them or serve them with?



I doubled this recipe.

TIME 20 MINUTES YIELDS 4

You will need: 

1 3/4 cups unbleached all-purpose flour
1/3 cup extra virgin olive oil + 1 teaspoon
3 tablespoon chopped rosemary
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water

Preheat oven to 400°F with a baking stone on the middle rack.
Slice the top 1/4 inch off of a head of garlic and drizzle with a teaspoon of olive oil. Place on a baking stone (you will need the pre-heated stone for the pizzas). Roast the garlic for about 20 minutes, remove from heat and let cool so you can handle it. 

Meanwhile....
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) onto a lightly floured work surface into 8 inch rounds (shape can be rustic; dough should be thin). 

Using your fingers, gently pop the cloves of garlic out of the skin and put into a small food processor. Add a dash of salt and a bit more oil if needed. Pulse until smooth. Using a brush, spread garlic onto flat breads. Sprinkle with freshly grated parmesan cheese and top with thinly sliced tomatoes and zucchini.
Slide pizzas onto preheated baking stone and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer pizzas to a rack to cool.

Mix your 3 dry ingredients and chopped rosemary in a medium bowl.

Add water and oil and stir

Divide into 4 equal size pieces and flatten out with your hand then a rolling pin.

Mean while, you will want to roast your garlic. Simple cut off a bit of the top,
drizzle a tiny bit of olive oil onto exposed garlic head and put onto a baking sheet and
into a preheated oven at 400F for about 20 minutes.

Voila! Deliciously sweet roasted garlic.

Put into a small food processor {I love my new manual one from P.C.}
Drizzle about a teaspoon of olive oil and a dash of sea salt into processor and pulse till blended.
You can never, EVER have to much garlic IMHO.

Brush the tops of each flat bread with your garlic spread

Sprinkle with shredded Parmesan and keep an eye out for sneaky baby fingers!
Top with your veggies of choice and bake as directed above.

Bon Apetite!

I'm thinking I will make these with roasted eggplant and feta next time. What do you think you would put on them 

or serve them with?

Crock Pot Asian Pork with Mushrooms

Boneless pork roast slow cooked in Asian spices creates a aromatic pork dish with mushrooms and broth, perfect over noodles or rice with fresh chopped green onions, cilantro and sriracha.

I'm liking my crock pot more and more lately because I am understanding how to make it work and what not to do from some crock pot disasters in my past. Food cooked in the crock pot is blander than dishes made on the stove. To compensate, I learned to boost the seasoning and I usually have to add more at the very end to taste. Fresh herbs should always be added at the end of cooking. Searing the pork before adding it to the crock pot is a must, so don't skip this step. If you want to do this the night before, you can set it all up and leave it refrigerated, then turn it on in the morning.

Because this makes a lot, I enjoyed this two nights with leftovers to spare. The first night we enjoyed it over rice noodles, soba or buckwheat noodles  would also be great.

The second night, I reheated some of the pork and broth on the stove and though in some handfuls of baby spinach to it and let it wilt. We had this over rice and my husband couldn't stop raving. Next time I make this I will try adding chopped carrots, baby corn, or bok choy in the end for extra vegetables.

Click Here To See The Full Recipe...

Pumpkin Seed Encrusted Baked Tilapia

Tilapia filets topped with crushed pumpkin seeds, panko, and seasonings, then baked until golden. I served this with roasted broccoli rabe but this would also be great with rice with spinach, or roasted broccoli with smashed garlic. This is super easy to make and is ready in less than 30 minutes.

Raw pumpkin seeds are everywhere this time of year. My toddler loves to snack on them and I feel good knowing she is having a healthy snack packed with vitamins, iron and minerals. They also add a wonderful nutty texture and flavor to fish. I simply grind them and toss them with panko and seasoning, then top my fish, drizzle a little oil and bake.

I had some pumpkin seeds left over from my pumpkin bread (which by the way had a typo on the baking soda, if anyone made the pumpkin bread, I apologize, the correct amount is now listed) you could swap the pumpkin seeds with any nut you have on hand, I think pistachios would also be great.
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Low-Fat Chocolate Mummy Cupcakes

Chocolate mummy cupcakes with vanilla frosting, wouldn't these be so cute to bring to a Halloween party!

Friday I posted a recipe for Super Moist Low Fat Chocolate Cupcakes, and I promised you the recipe for the vanilla icing. For these mummies, this recipe makes enough for about 18 cupcakes, depending how thick you pipe it on but if you just want to drizzle it on like I did on my previous cupcake post (see photo below), 1/2 of the icing should be more than enough for 24 cupcakes.

You can bake the cupcakes the night before and decorate these the next day. I would frost them the same day you plan on serving them for best results. The frosting will keep in the refrigerator in a piping bag for several days. If you refrigerate it, let it get to room temperature before piping.

The cute fondant ghosts pictured above can be found on Ambrosia Baking.
Click Here To See The Full Recipe...

Super Moist Low Fat Chocolate Cupcakes with Chocolate Glaze

Chocolate addicts are going to love me for this one! These cupcakes are super moist and delicious, and they are so easy to make.

I used a box of Duncan Hines Dark Chocolate Fudge cake mix, a box of fat free instant chocolate pudding, a little water and some canned pumpkin. That's it! No oil, no butter, no eggs.

I've been perfecting these for weeks. My first experiments didn't include pumpkin; they were good, but I noticed no one in my house was eating them. When I asked why, they told me they were good, perfect for people on diets.... fail!! So I was on a mission to make low fat chocolate cupcakes my family would love, and here they are! Without the chocolate pudding, these are still very good, but the pudding just gives it that extra yum factor!

I used orange foil liners to give these a simple Halloween theme without too much effort. I also created some really cute Halloween cupcakes based on this base recipe. I will be posting those over the weekend. Not to create too much confusion, I am posting the chocolate glaze with this recipe, and the vanilla frosting will be posted on the next post. Both are equally yummy and a perfect solution for a low fat icing!

Click Here To See The Full Recipe...

Sweet Potato Casserole

Sweet potatoes, golden raisins, crushed pineapple and spices are topped with pecans and mini marshmallows, then baked until golden.

I've gotten several requests for sweet potato casserole in the past, to be honest with you, I've never been a fan. But I thought that was selfish of me, so I decided to make one here for all of you who do like it. I think the colors are beautiful and this would be a wonderful addition to your Thanksgiving table.

I tested this out on my sweet potato casserole loving aunt, and she thought it was delicious. She even enjoyed it with her family for dinner. My favorite part of the whole thing was the topping!

This recipe was adapted from a recipe for twice baked sweet potatoes in the White House Cookbook, Revised and Updated Centennial Edition I picked up in DC two weeks ago. I made the recipe exactly as written, then tweaked it a second time to my taste, and to make it into a casserole (I just can't leave a recipe alone).

The cookbook contains original recipes from the 1890's along with modern low-fat versions of each recipe. If you're a history buff, you'll find this book amusing with tips on how to avoid a cold, wash feathers, or make dresses "incombustible" as well as early table etiquette tips from 100 years ago. I'm giving this book away to one lucky winner on Skinny Bits so visit if you are interested, giveaway ends Sunday October 16th, good luck!

For the Sweet Potato Casserole recipe, continue reading...

Click Here To See The Full Recipe...

Thai Green Curry Coconut Shrimp with Basil

Sweet coconut milk and spicy green curry paste are blended with shrimp and basil to create a comforting Thai curry dish. Serve over Jasmine rice (not included in nutritional info) to soak up the sauce and you have a complete dinner!

If you love Thai food as much as I do, you'll love this quick and easy dish, perfect for a busy weeknight! A lot of Thai dishes are hard to make at home if you don't have access to a good Asian market, but luckily with the popularity of Thai cuisine, company's like Thai Kitchen have made a lot of the ingredients available in your local supermarket. You can adjust the heat to your liking by adding more or less green curry paste, if you prefer you can use cilantro in place of the basil. Enjoy!!
Click Here To See The Full Recipe...

Crock Pot Turkey White Bean Pumpkin Chili

A perfect fall chili made with pumpkin puree, ground turkey, white beans, green chili and spices. Top this with chopped fresh cilantro, scallions, jalapeños, light sour cream, and/or reduced fat cheddar and serve it with baked chips on the side for a wonderful lunch or dinner.

I am so happy to share this one with you!!! Not all my crock pot experiments get me excited, but when they do they wind up here on Skinnytaste. The pumpkin is not sweet at all, in fact, if you don't mention it, no one would even know it's there but it does add beautiful color to the chili and for picky eaters, a great way to sneak in vegetables.

This is pretty mild as far as heat goes, if you want more kick use chipotle chili powder in place of the chili powder and use it according to your taste. Leftovers can be frozen, enjoy!


Click Here To See The Full Recipe...

Pumpkin Sherbet

All the flavors you love about pumpkin pie, only frozen!

It may be October, but we've been having some hot weather the past few days here in New York. I'm not quite ready to put my ice cream maker away just yet. I recently tried the pumpkin ice cream from Trader Joe's and it was so delightful I wanted to see if I could recreate it, without all the fat. This sherbet is creamy and perfectly spiced, made with milk, pumpkin puree, and spices. If you live in an area with warm weather, this frozen treat will at least give you a little taste of fall.

Click Here To See The Full Recipe...