Black Bean and Cranberry Burgers with Chipotle Hummus

Who needs meat when these sweet and spicy burgers are just minutes from your kitchen table? Made from everyday pantry staples these burgers can be thrown together in minutes and will satisfy meat eaters and picky kids alike. My kids loved them (minus the spicy chipotle sauce).  I think that the dried cranberries, sweet corn and grated carrots are to credit with the fact that my kids gobbled them up right before my eyes. 

I recreated this burger from one of my all time favorite places to eat, Pita Jungle. My husband won't go there with me so every so often I just so happen to find myself alone, stranded and starving  at the mall   in the middle of no where except for this lone Pita Jungle with a cute little patio and a fantastically healthy Mediterranean food selection, my fav.  Lucky me.

While I don't mind eating out by myself every once and a while, the bill even being solo can still add up. So in an effort to save money and because I realllllly crave these burgers quite often, I had to figure out how to make them for myself.  

And I did.

Score!

Big time.

To satisfy your sweet tooth, have a few naturally sweet strawberries with your dinner instead of sugar laden cakes 

or ice cream.

I honestly think I could give Pita Jungle a run for there money on these babies. They were totally right on the money..... even better IMHO, sorry Pita, no disrespect.



Paired with the chipotle hummus instead of fattening mayo and with a side of spring lettuce, bean sprouts and salt and pepper  Organic fingerling potatoes this is a perfect healthy meal. You will leave the table with your taste buds and belly satisfied, I promise!

Did You Know That Potatoes Can Help You Get A Good Nights Sleep?

When the sugars from potatoes enter the bloodstream, insulin surges, soaking up all amino acids except for tryptophan. This in turn becomes a fuel for serotonin, the neurotransmitter that produces melatonin. Melatonin is the amino acid that controls how drowsy we feel and regulates the sleep cycle.

For the best results, try eating potatoes 3 hours before bedtime.

Black Bean and Cranberry Burgers with Chipotle Hummus

These really are super easy! Don't be intimidated by the list of ingredients, in fact, I don't measure anything, I just eye it but I listed some general measurements for your convenience. 

Ingredients:

2 cans black beans, drained

1 cup home made bread crumbs ( I use sprouted bread and pulse in my coffee grinder)

1 free range egg

1 cup frozen petite sweet corn

1/2 cup finely chopped bell or sweet peppers

2 cloves minced garlic

1/3 cup grated carrots

1/3 cup dried cranberries

1/2 teaspoon sea salt (I use Himalayan Pink or French Grey for the minerals)

1/2 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon turmeric (optional. I use for health benefits, doesn't have much flavor)

1 TBSP extra virgin olive oil

6 whole grain Kaiser buns

Condiments:

sliced tomatoes

sliced purple onion

lettuce

sprouts

For Chipotle Hummus:

1 cup plain or garlic hummus (home made or store bought) 

1 6 oz. can of chipotle peppers in adobo sauce

Mix the hummus with a tablespoon or so of the adobe sauce (not the chipotle peppers). Reserve chipotles for another use.

Putting it all together:

In your coffee grinder or mini food processor, finely grind 2-3 pieces of sprouted or whole grain bread. Set out on a plate to dry out a bit while you put everything else together. TIP: I make a big batch of bread crumbs and freeze in a mason jar for convenience.

Pre-heat oven to 425F

In a large bowl, combine all ingredients, beans through turmeric.

Lightly oil a heavy baking pan such as a broiler pan. You can also fry these on a grill pan if you wish.

Using your hands, scoop a big handful of the bean mixture into a ball and then gently shape into a thick patty.

Place on oiled grill pan. Repeat until all of the mixture is gone.

Bake at 425F for 12-18 minutes until slightly crispy and hot.

Put burgers on kaiser buns spread with chipotle hummus and layered with freshly sliced tomatoes, onion, lettuce and sprouts. 

If you are making potatoes as a side dish, rinse and dry potatoes. Drizzle with extra virgin olive oil, sprinkle with sea salt and cracked pepper to taste. Layer on a heavy baking dish {I use a stone baking dish} and bake with the burgers. You may need to put the potatoes in first depending on how big they are. Check with a fork for doneness.

Cheesy Jalapeño Popper Baked Stuffed Chicken

What happens when you combine Skinny Baked Jalapeño Poppers with chicken??

Oh yeah baby!! Cheesy stuffed chicken breast stuffed with diced jalapeño, cream cheese, cheddar jack cheese, scallions and bacon!

I basically deconstructed my jalapeño poppers and stuffed them into chicken and the results where mouth watering!! I used bread crumbs because I was out of panko, but I think seasoned panko would give these a wonderful crunch like I used on my Skinny Baked Jalapeño Poppers.

I made the serving size a generous two pieces, so a simple vegetable, fiesta lime rice, or a salad on the side would make this a complete meal. Trust me, you won't want to stop at just one!

And those of you on Pinterest, if you want some Skinny Cinco De Mayo inspiration, check out my Cinco De Mayo board!


Click Here To See The Full Recipe...

Smoky Spice Rubbed Grilled Salmon with Black Beans and Corn

Grilled salmon steaks rubbed with a spicy blend of smoked paprika, chipotle chili powder, brown sugar, cumin and cocoa powder served with a quick side dish of black beans, grilled corn, cilantro and splash of lime juice.

You will love the spicy smoked flavors of the salmon paired with the sweet corn side with fresh lime and cilantro flavors. This is a complete meal ready in less than 30 minutes.

Salmon is an excellent source of high-quality protein, containing all the essential amino acids and a good source of Vitamin E, a powerful antioxidant. When buying salmon, I look for fresh or frozen sustainable wild options such as Alaskan salmon which is raised in pristine waters - it costs a little more but it's leaner than farm raised because the fish are raised in the wild and get more exercise, the meat has a natural red color whereas farmed salmon is artificially colored. Coho, Chum and pink salmon have less fat than King and Sockeye varieties.

To make this quick side dish, I bought frozen grilled corn from Trader Joe's. I know many of you don't have a Trader Joe's near you so fresh grilled corn cut off the cob or regular frozen kernels would work fine too.

Click Here To See The Full Recipe...

Skinny Buffalo Burger Quesadilla

100% grass-fed buffalo burgers with melted cheddar jack cheese and pico de gallo wedged in between two whole wheat tortillas.

This was inspired by a lunch I had at Applebee's, although this sandwich is far leaner! Sure, you can make this with lean beef, turkey or even use veggie burgers, but I wanted a fun way to introduce my first buffalo recipe on Skinnytaste.

Did you know that 100% grass-fed meat is leaner than grain-fed meat? The benefits of eating wild buffalo are that it's hormone-free and antibiotic-free, it tastes just like beef only sweeter and it's much leaner. Because the meat is so lean, you have to cook it for less time than you would a fattier ground beef burger or it will become dry and overcooked.

You can make the pico de gallo yourself, but I cheated and used a pre-made organic brand for convenience. Look for small fajita sized whole wheat tortillas, I used La Banderita which were 2 points plus for two tortillas and I actually took a scissor and trimmed it a bit smaller to fit my burger better, but that's totally optional!

Click Here To See The Full Recipe...

Crock Pot Buffalo Chicken Lettuce Wraps

All the flavors you love from buffalo wings without all the added fat.

Making shredded buffalo chicken in the slow cooker is super easy, anyone can do this and you can use the chicken for everything from wraps and salads, to pizza toppings, sandwiches and more! A great low-carb, gf way I like to eat this is in a lettuce wrap topped with shredded carrots, celery and blue cheese dressing. I used my skinny blue cheese dressing (not included in n.i.) or if you're not a fan of blue cheese, you can use my skinny ranch.

If you're a buffalo chicken fan, you may also like Skinny Buffalo Chicken Dip or Skinny Baked Buffalo Wings.


Click Here To See The Full Recipe...

Lox, Dill and Caper Petite Bites

For Mother's Day I can think of nothing sweeter than waking up to home made cards and love notes from my four children and then maybe enjoying a relaxing brunch with my mother. Most days breakfast means oatmeal, eggs or cereal straight out of the box for the kids and maybe a banana and coffee for me. Although I try to be better, there are just so many easier options available when trying to get everyone out of the house by 8:00 a.m.  intact and with both shoes on the correct feet. So when it comes to Mother's Day, even though I want to show my own mom how much I love her by enjoying a gourmet brunch that we both love so dearly,  I have to relinquish to the fact that I'm just to tired to make anything fancy and just to poor to afford a resort style affair.


So when I made these darling little appetizers  for a recent party I had, I knew I couldn't wait for an excuse to make them again. I brought these to our family Easter get together and we enjoyed them with a glass of chilled Pinot Grigio out on my sister-in-laws patio looking over one of the many gorgeous Phoenix golf courses and mountains.

When my mom and I both were popping these into our mouths faster than I could arrange them on a plate for my guests, I knew I had a keeper. Smoked salmon is one of my favorite treats and the remaining short list of ingredients in these petite bites pair together so wonderfully you will savour each and every single salivating chew.

Lox, Dill and Capers on Persian Cucumber

with whipped cream cheese.

Now, on a sadder note, my favorite online photo editing program has come to an end. Picnik has been my savour when it came to making the food shots that come out of  my point and shoot look presentable. Doesn't it seem that just when you  really  get comfortable with something it tends to change or vanish all together?  I don't get attached very easily when it comes to inanimate objects but Picnik was this non-techy  girls best friend.  I suppose I will just have to be a big girl and really learn how to use the Photoshop that has been hanging out somewhere in my computer for the last few years.

Lox on Pumpernickel

I hope you all have a wonderful Mother's Day and get to spend time showing those you love how much they mean to you and hopefully enjoying some much needed rest and relaxation!

You Will Need:

1 petite loaf of pumpernickel bread

1- 14 oz. container of whipped cream cheese (you will not need all of this)

6 oz. salmon lox (smoked salmon)

2 Persian or English cucumbers (seedless)

1/4 cup minced red onion

capers

fresh dill

Putting it all together:

Using a vegetable peeler, peel the rind off of the cucumber leaving thin strips for appearance sake. Slice cucumber 1/4 inch thick. Using a small food processor, mince onion. I mixed some of the onion right into my cream cheese.

Using a spoon, spread a bit of cream cheese (whipped works best) onto 1 of the sliced cucumbers and the pumpernickel, reserving 1 of the sliced cucumbers for layering on the bread.

For the cucumber bites, simply top with cream cheese, salmon lox and a bit of fresh dill. 

Look for packages of salmon lox that say 'Pre-Sliced' then you simply have to pull them apart and fold them on top of your  hors devours/.

For the pumpernickel bites, top with cream cheese, cucumber, salmon lox then garnish with a bit of minced onion, capers and a fresh dill sprig.

Slow Cooker Pulled Pork

Warning: this smells incredible while it slow cooks all day!

Pulled pork is one of those dishes you can serve all year round. It's perfect for pot lucks or large gatherings because you can feed a crowd without slaving in the kitchen. I came up with this leaner version using boneless pork tenderloin and homemade BBQ sauce which gave me complete control of what was added.

I'm not a fan of pulled pork that is swimming in sauce, so I use just enough to flavor the pork along with the reserved juices of the pork and serve the extra sauce on the side. I found these delicious whole wheat potato rolls, only 100 calories/2 points plus by Martin's. and made a simple slaw with a little vinegar, salt and a touch of olive oil and it was a perfect meal.

I used the smallest loin I could find since I was making this for my family. Depending on the size of your pork loin, you will have to alter how much BBQ sauce to add. Keep in mind the pork shrinks after it is cooked, so you will want to weigh it cooked. I basically added 2 tablespoons of BBQ sauce for every 3 ounces of cooked pork along with some of the reserved juices from the pork. (If your kids don't like BBQ sauce, set some of the pork on the side for them before adding it back to the crock pot)

Click Here To See The Full Recipe...

Homemade Kansas City Style BBQ Sauce

Sweet and spicy Kansas City style BBQ sauce made with tomato sauce, honey, molasses, vinegar and spices.

It's so easy to make, simply combine all the ingredients and simmer on the stove for less than 30 minutes and what you end up with is a thick, tangy sauce with the perfect balance of sweet and spice; perfect on chicken, pork or beef.

What I like about making my own sauce is that I can control what goes into it whether it's the amount of heat or sugar. You'd be surprised to learn that most BBQ sauces sold in the supermarket contain high fructose corn syrup. Did you know most brands of ketchup also contain HFCS too? Don't worry, I'm working on a ketchup recipe soon!

Here's a sneak peek at tomorrow's pulled pork recipe using this sauce...

Click Here To See The Full Recipe...

Asian Cabbage Mango Slaw

Light, fresh and crisp slaw made with shredded cabbage, carrots, lime juice, rice vinegar and a slightly under-ripe mango topped with sesame seeds. A perfect side to fish, pork and even burgers.

Feels like summer here in New York, I bet a lot of you are firing up your grill, and what's more popular than cole slaw with those burgers and grilled meats! When I make a slaw, I never make the creamy mayonnaise slaw like they sell in the deli with all the sugar in it, I actually despise the stuff! I prefer to keep it light and fresh.

Slightly under-ripe mango's are used in this recipe. In South America, a typical street food snack is under-ripe mango with lime juice and salt. The mango isn't quite sweet yet and the texture is firm which is perfect for cutting the mango into strips for this recipe. You can use red cabbage or white or a combo of both. Sometimes I buy it pre-shredded to save time, it's even great with broccoli slaw! This lasts a few days refrigerated.

Gluten-free, low-carb, dairy-free, vegan and egg-free.
Click Here To See The Full Recipe...

Zesty Avocado Cilantro Buttermilk Dressing

This is good stuff! Creamy avocado dressing with a little zing from the jalapeño pepper.

Make a boring grilled chicken salad exciting, use it over greens, on a sandwich, and it even makes a great dip if you use a little less buttermilk. This keeps refrigerated a few days without turning brown.

Low-carb, gluten-free, egg-free, vegetarian and delicious!

Click Here To See The Full Recipe...

Celery Cilantro Cocktail

Fresh squeezed lime juice, celery, cilantro and vodka are muddled together with a simple syrup. (I cheated and combined one tablespoon of agave syrup with one tablespoon of water in place of simple syrup)

Lots of you are requesting more cockails so I will be adding a few each month. You my be thinking I lost my mind with this concotion, but I must say, I loved the combination of fresh ingredients in this drink, perfect now that the weather is getting warmer!

I took a food styling/photography class a few weeks ago at the Sweet Paul workshop, what a gift Paul has for making food styling look effortless! Since taking his class I've been following his blog and came accros this cocktail which intrigued me. Today I finally got around to trying it and I loved it! I made some slight adaptions from Paul's original recipe. Enjoy your weekend!

p.s – to make this a mocktail, leave out the vodka and add more seltzer for a total of 2 points plus.


Click Here To See The Full Recipe...

Skinny Shrimp Salsa

Shrimp, tomatoes, cilantro, red onion and lime are combined to create a zesty protein rich salsa. Bring this to a party and watch it disappear!

I love making salsa, and often combine whatever I have on hand to make an appetizer no one can resist. This shrimp salsa is low-fat, gluten-free and perfect for low-carb diets, but you can switch it up and add black beans to boost the fiber, or roasted corn to add a touch of sweetness, and even avocado to add some healthy fats. Add more jalapeño to make it spicier and adjust the lime, cilantro and salt to suit your taste. You see where I'm going with this.... the possibilities are endless!

I found these great black bean chips called Beanitos that are high in fiber which makes you feel full longer, low-glycemic, gluten-free and are high in protein, 10 chips are 3 points plus. My husband and daughter love them with guacamole or salsa.


Click Here To See The Full Recipe...

Grilled Chicken and Spinach Salad with Balsamic Vinaigrette

Chicken marinaded with lemon, garlic and oregano, then grilled to perfection. Served over a colorful salad with a white balsamic vinaigrette, does it get better than that?

And trust me, you'll never make grilled chicken any other way. This is my favorite marinade for grilled chicken, the longer it marinates the better.  You can even freeze the chicken in the marinade when you first buy it, then let it thaw in the refrigerator the day before you are ready to use it.

This recipe was first posted in 2008, I'm slowly re-photographing my older recipes with slight adjustments if needed to bring light to recipes otherwise hidden in the archives. Hope you enjoy!

Click Here To See The Full Recipe...

Avocado Egg Salad

Whether you serve this as a wrap, on whole-grain toast or in a lettuce cup, you will love this egg salad that uses half the yolks and lots of healthy fats from the avocado.

I tried a Flat-Out for the first time after hearing your positive reviews about it and loved how easy it was to create a wrap. It tasted great too! If you're on a gluten free diet or looking to use less calories this is also wonderful in a lettuce wrap or why not a hollowed out tomato!

Click Here To See The Full Recipe...

Asian Edamame Fried Rice

Make a healthier version of your favorite take-out! I'm a sucker for Chinese fried rice, but who knows how much oil is added when you order it out. Making it yourself is healthier and easy to do.

For this healthy version of fried rice I used brown rice, edamame, carrots, scallions and onions. The beauty about making it yourself is you can add anything you want. If you want to make this a main dish you can add a protein such as chicken, shrimp or even tofu to keep it vegetarian. Or serve this as a side dish with some favorites like Asian Turkey Meatballs, Asian Drumsticks, Asian Grilled Chicken.

Edamame, in case you're not familiar with them are green soybean sold shelled or in the pod in most supermarkets both frozen or ready-to-eat – my two year is crazy about them!  I like to buy the shelled ready-to-eat for convenience.


Click Here To See The Full Recipe...

Eggs and Soldiers with Asparagus

Strips of whole wheat toast "soldiers" and crisp tender asparagus dipped into a soft boiled egg, if that's not the perfect Spring breakfast, I don't know what is!

Not only is this a quick, affordable, healthy way to start the morning (takes less than 10 minutes), it's also fun dunking your toast strips and asparagus into the yolk.

Eggs yolks used to get a bad rap, but according to the USDA, egg yolks are considered a healthy option because they are high in protein, vitamins and minerals. The nutrients in eggs can play a positive role in muscle strength, brain function, eye health and more.

As a child, I remember having soft boiled eggs for breakfast. My mom would serve it in a cute little egg holders and a mini spoons which is probably what started my obsession with egg holders. Don't you just love them!


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Roasted Boneless Leg of Lamb

Roasted boneless leg of lamb seasoned with rosemary, lemon juice, Dijon mustard and garlic is a succulent Easter delight that truly celebrates Spring.

If rosemary is not your thing, you could use other fresh herbs such as thyme or oregano. Ask your butcher to trim off all the fat for you to make this easier. I like to roll and tie the lamb myself so I can season the inside as well as the out. If you are nervous about doing this, you can just have the butcher do it and just season the outside.

To compliment the lamb, serve it with Teeny Tiny Potatoes with Rosemary and Asparagus with Dijon Vinaigrette for a Skinny Easter Feast, and don't forget the cupcakes!

Click Here To See The Full Recipe...

How to Make Perfect Brown Rice Every Time

A foolproof method for making perfect brown rice that is never sticky.

I can make white rice in my sleep, rice was a staple in my home growing up and a task my mom taught me at an early age. So naturally you would think making brown rice would come easy to me. Nope!

I never liked making brown rice because it was hit or miss... until I found this recipe on Saveur. Now I can make perfect brown rice every time and because I make large batches, I use it during the week to create easy sides.

I've played around with the original recipe quite a bit and found the perfect ratio of rice to water. If you are making 2 or 3 cups of rice, double or triple the recipe. 

A few ways to make brown rice fabulous...

Chicken Sausage Brown Rice Stuffing
Dirty Brown Rice
Stuffed Pepper Soup
and I've even used it in place of white rice for my
Fiesta Lime Rice

What's your favorite way to enjoy brown rice?


Click Here To See The Full Recipe...

Braised Brisket with Potatoes and Carrots

Lean beef brisket slowly braised in the oven with potatoes, carrots and onions. Slicing the brisket half-way through cooking assures that the meat is tender and flavorful. Perfect for Passover or Easter dinner.

I made this recipe Passover friendly using ground matzo in place of flour. I simply took a matzo I had from my matzo pizza and ground it in the food processor or you could also use cake meal which they sell in the Kosher section of your supermarket. If you are not celebrating Passover you could use all purpose flour instead. For gluten free, rice flour works fine. This serves about 8 people, give or take depending on this size of your brisket after it's trimmed or how hungry your guests are!

Click Here To See The Full Recipe...

Coconut Macaroons

Moist and chewy coconut macaroons are not just for Passover! They are pretty addicting, and naturally gluten free, so enjoy them any time of the year!

... and making macaroons couldn't be easier, you simply combine coconut flakes, egg whites, and sugar, simmer on the stove, cool then bake in the oven.  If you want to get fancy you could add some slivered almonds or drizzle them with chocolate, but here's a basic recipe.

Click Here To See The Full Recipe...