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Skinnytaste by Gina Homolka

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  • Farro with feta cucumbers and sun-dried tomatoes

    • RuthGo on June 16, 2014

      This came out delicious, I'm a fan of grain based salads and this was a good one. I used a package of 10 minute farro from Trader Joe's which made the whole thing go a lot faster. However, I found that 1T of olive oil and 1T of lemon juice (I used lime juice just because that's all I had) was not nearly enough dressing for the amount of food. I used 3T of each and added one more of each to freshen it up a couple of days later.

  • Linguini and shrimp fra diavolo

    • ChefLitman on April 14, 2013

      A perfect dish for a romantic dinner with spice! And super easy to put together. A few substitutions - cooked shrimp instead of uncooked, so we just put them in at the last minute to heat them up and impart some of the flavor. We used chopped parsley at the end, but put in a few tsp of dried basil to cook with. Definitely isn't a sauce that takes long, so next time I would start boiling the water a few minutes before starting the sauce. Also would add the capers early on so they could cook off some of their sourness by the end. Also just as a personal note for me, I needed to cook the celery longer so it wasn't as crunchy & imparted more of that flavor into the dish. We put it over gnocchi instead of linguini, which worked very well, although for plating we combined pasta & the sauce before the plate and next time I'd plate the pasta first. A great dish!

  • Asian cabbage mango slaw

    • Yildiz100 on February 21, 2018

      Good but too much dressing and too much vinegar. Not for company as it looks more brown than the picture from the soy sauce and it isn't very attractive. Next time for this amount if salad use 1 tbs rice vinegar, 1/2 tablespoon lime juice, 1/2 tablespoon sesame oil, 1/2 of tablespoon soy sauce (NOT low sodium)

  • Perfect brown rice every time

    • sldoug on April 02, 2016

      I've tried this method with varying amounts of success. Today, with long grain brown rice, it was still quite chewy after the 30 + 10 minutes. However, since I almost always burn brown rice if I cook it in a pot, I am determined to make this one work. Maybe 40 minutes next time?

  • Spinach and quinoa salad with grapefruit and avocado

    • carlenedrake on July 04, 2013

      I haven't been able to find Champagne vinegar lately so I just use a good quality white wine vinegar in the dressing instead.

  • Skillet Cajun spiced flounder with tomatoes

    • Laura on December 09, 2017

      This is a super simple, quick-to-make dish that is tasty, if nothing special. Perfect for a weeknight dinner and healthy as well. I used flounder, but it could be made with many kinds of white-fleshed fish. I didn't have a Cajun spice blend on hand, so made my own using an Emeril recipe I found on Epicurious. Served it with brown rice and steamed brussels sprouts. I'd make it again.

  • Brown coconut rice with cilantro

    • anya_sf on September 19, 2018

      Increased the recipe for 2 rice cooker cups of rice, using a whole can of lite coconut milk and supplementing with water. Made in the rice cooker. Needed more salt, but otherwise the flavor was good. I especially liked the hint of sweetness added by the sweetened coconut.

  • Leftover turkey noodle soup

    • mharriman on November 26, 2018

      Quick, Light, and comforting, and a fantastic way to use the end of my turkey meat leftover from thanksgiving. Tastes like chicken noodle soup... maybe because I used Swanson no salt chicken broth.

  • Thai chicken and pineapple stir fry

    • Aggie92 on March 05, 2016

      Super quick, tasty weeknight dinner. Used a mix of vegetables (biased-sliced carrots, half a green pepper, shiitake mushrooms, and the optional red chile) instead of all bell peppers. Not sure why the index states pineapple and chile dipping sauce as an ingredient when the recipe actually calls for sweet Thai chile sauce. Served with jasmine rice and a squeeze of lime.

  • Skinny chicken tikka masala

    • TrishaCP on February 10, 2017

      This definitely didn't taste like a "light" dish- the sauce was really rich-tasting. I made this after work, so used pre-ground spices, but it would be (obviously) better using freshly toasted and ground spices. I served this with rice.

  • Zesty lime shrimp and avocado salad

    • PKLucian on December 30, 2015

      Nice and easy, quick, no cooking required. Extremely tasty and goes well with a toasted / grilled tortilla.

  • Roasted broccoli rabe with garlic

    • Waderu on January 27, 2013

      The blanching takes out the bitterness. I mixed spicy sun-dried tomato tapenade with the olive oil. It was delicious, I will definitely make this again.

  • Chicken and white bean stuffed peppers

    • sarahcooks on September 25, 2013

      I add more seasoning than is called for, but otherwise I really love this recipe, it's so delicious and satisfying.

  • Turkey burgers with zucchini

    • TrishaCP on August 14, 2018

      I found these to be dry. Sprouted Kitchen has a turkey burger with apple for moistness that I greatly prefer.

  • Thai coconut curry shrimp

    • Waderu on February 27, 2014

      This was super easy and quick. Delicious. Will definitely make it again.

    • Laura on February 10, 2017

      We also really liked this dish. With the exception of having to peel and devein the shrimp, it takes no time at all and is delicious!

    • mfto on September 13, 2015

      I made this recipe because I had a small dab of red curry paste that I was determined to use and also had shrimp in the freezer. My daughter is a fan of this blog's recipes so why not try it. Lucky us. This is easy and delicious. I took Gina's suggestion in one of her comments to readers to use some of the coconut milk when making rice. The rice was good. I did add lots of condiments on the side which really make a festive dish -- chutney, peanuts, raisins, diced boiled egg, banana, coconut, minced scallion, etc. The curry was hot enough for us but you can easily adjust to your taste.

    • raybun on February 07, 2017

      This is absolutely delicious, especially served with her lime & coriander cauliflower rice. Perfect for the 5:2 diet, at 200 cal/ portion (including cauli rice).

  • Cilantro lime shrimp

    • Laura on June 06, 2016

      Pg. 225. This was a very simple dish that was pretty tasty. I discovered at the last minute that I had no ground cumin (?!), which was totally surprising since I use that spice all the time. Anyway, I'm sure the dish would be even better with the cumin. I'm sure I'll make this again, as it was simple, tasty and quick.

  • Asian turkey meatballs with lime sesame dipping sauce

    • mfto on June 17, 2014

      This recipe was highly recommended to me by my daughter who cooks for a family of 5. She serves it with the zucchini noodles which she also recommends. I did make them, about the size of a ping pong ball, and they were good but where they were most delicious was last night when my husband and I had leftovers as meatball subs. I mixed some of the leftover dipping sauce with mayonnaise and used that as a spread on toasted rolls. I reheated the meatballs in the microwave, dipped them in sauce, and put them in the rolls on a bed of baby arugula and cilantro. My husband even drizzled more sauce over the top of his meatballs. You could serve a lot of sandwiches with this recipe.

  • Crock pot minestrone soup

    • cucinahalcon on November 23, 2018

      It's a bit of a stretch to call this minestrone, but it's a tasty soup that the kids liked. I slow cooked the soup then pressure cooked with the additions of zucchini, pasta, and spinach.

  • Baked chicken with Dijon and lime

    • j_h on March 18, 2017

      I've successfully substituted yoghurt for mayonnaise.

  • Spicy shrimp fried rice

    • stef on March 02, 2016

      This was very quick to prepare and delicious. Nicely spiced

  • Balsamic chicken with roasted vegetables

    • Jane on October 26, 2014

      Quick and easy dinner. Just chop up the vegetables (I used what she suggested but I think you could really use whatever you have), toss with herbs, balsamic and olive oil, then roast with some chicken thighs. The end result wasn't amazing but perfectly OK for a quick dinner. Check the pan before 35 minutes roasting. One pan was fine but a thinner pan was burnt.

  • Dad's creamy cauliflower soup

    • Waderu on November 20, 2013

      Liked this soup. It was creamy but light, easy to make. I'll use some herbs next time to get a bit more flavor.

  • Baked garlic lemon tilapia

    • Laura on June 16, 2018

      I made this with cod and we liked it a lot. Simple, quick and easy. I'd definitely make it again.

    • stef on May 30, 2018

      This was good and easy. Instead of baking in the oven I grilled it on the bbq with the fish wrapped in foil.

  • Escarole soup with turkey meatballs (Italian wedding soup)

    • TrishaCP on November 30, 2018

      I thought this was good, but mainly because I used homemade roasted turkey stock (leftover from Thanksgiving) as the base. It needs that richness and flavor of homemade stock, because the meatballs themselves were pretty bland to my taste. I used lacinato kale instead of escarole, which wasn't available.

  • Crock pot chicken taco chili

    • Aggie92 on October 16, 2015

      Tasty and very mild for a chili. We spiced it up a bit by serving with pickled jalapeño slices. Followed the recipe exactly (except for cooking time) and used 4 tablespoons Penzeys taco seasoning. Recipe says 10 hours on high, however in my slow cooker, the chili was done and the chicken was shreddable after 7 hours. Makes a lot of chili for a 2 person household, but Ms Holmolka states it freezes well. Will make again!

    • TrishaCP on January 06, 2017

      This was really tasty. We used the spice blend rather than taco seasoning and I would use it again. We also found it to be pretty mild, but made choices that kind of kept it that way. (We used mild green chiles and regular canned tomatoes with no chiles as we couldn't get Rotel, so threw in a whole jalapeno with seeds.) Depending on the type of chile powder you use (we used medium)- this could potentially get really spicy, so do what works for you. I cooked it 4 hours on high and the chicken was on the verge of overcooked- 6 hours would have really blasted it.

  • Turkey stuffed peppers

    • mharriman on September 20, 2018

      These are really good and easy to make, especially if you have cooked brown rice on hand. I made the rice and turkey mixtures ahead of time the same day and just spooned the mixture into the halved peppers about 45 minutes before dinner time. Leftovers for lunch were a snap. Just microwaved fresh pepper halves for a couple minutes and warmed up the turkey mixture. This recipe is not in my edition of the Skinnytaste cookbook but luckily it was online.

  • Cream of broccoli soup

    • English_Daisy on November 26, 2018

      Made this in the Instant Pot. Sautéed the onion, carrots and celery for 5 mins in 1tbs butter. Added broccoli and stock- soup setting (high pressure) for 5 mins, quick release. Puréed with immersion blender. Added milk & sour cream, salt & pepper plus 2tbs nutritional yeast.

  • Mushroom Stroganoff

    • Aggie92 on September 12, 2014

      Very tasty. Made this with a pound and a half of white mushrooms. Followed directions except for reducing the amount of beef broth to compensate for the mushrooms releasing a lot of liquid and I used a smidge extra Worcestershire sauce. Served over brown rice.

  • Lightened up green bean casserole with shallot crumb topping

    • Cheri on November 23, 2012

      This is very tasty. Made as directed, except I microwaved the green beans briefly (saved a pot), which worked great. This is a keeper, I will repeat.

  • Honey yogurt with pomegranate and pistachios

    • Rutabaga on February 02, 2015

      The concept here is simple, but good - great for getting breakfast on the table in minutes. I filled my honeyed yogurt with pomegranate and pistachios, and found it to be a nice combination. My three-year-old enjoyed stirring his own pomegranate seeds into his yogurt, but chose not to include the pistachios.

  • Eggnog pancakes

    • Zosia on December 22, 2017

      Delicious way to use up leftover store-bought eggnog. I used regular eggnog and whole wheat flour and cooked the pancakes on medium-low heat as they were prone to browning before the interior was cooked on medium heat.

    • TrishaCP on January 01, 2018

      I agree with Zosia- this used up store-bought eggnog nicely. I found the batter pretty thick (I used regular eggnog too), so had to thin it out a bit with milk. The pancakes are sweet enough that you don't really need syrup (or can keep it to a minimum).

  • Open faced tuna sandwich with avocado

    • Krisage on August 06, 2018

      Mild but tasty--would make again. Skipped mayo in favor of olive oil. Less "skinny" I suppose, but it's what I had on hand. Added a bit of Tajin chile-lime salt for some zing.

  • Sweet potato (kumara) Tandoori salad

    • mharriman on October 29, 2018

      Excellent! Husband doesn’t like sweet potatoes, so I used butternut squash with wonderful results. I baked the squash at 425 degrees instead of 400 because I was roasting a chicken simultaneously. I layered the three main ingredients as shown in picture instead of tossing as directed. I’m thinking of using this for my Thanksgiving salad. So delicious!!

  • The best grilled portobello mushroom burgers

    • Aggie92 on June 21, 2014

      Very good marinade for the portobello mushrooms. I doubled the recipe since I had 10 medium size mushrooms and marinated them for 2 hours. Served the grilled mushrooms as a side dish without all the burger accoutrements.

  • Chilled watermelon cucumber feta salad

    • Krisage on July 29, 2017

      Nice. Though next time, I'd double the feta, olives, and mint.

  • Cilantro lime cauliflower "rice"

    • Laura on October 13, 2015

      I've been wanting to try the latest food fad, 'cauliflower rice,' for some time, so when I saw the 'rice' for sale in the produce dept of my WF, I bought a package. This recipe appealed because it contains 3 ingredients that I like, lime juice, scallions and cilantro. I also grated some of the lime zest and added that as well. The result was just so-so for me. I didn't dislike it, but I didn't love it either. I didn't feel that the lime, cilantro or scallions really showed up. My husband liked it a lot more than I did. I'm still game to try cauliflower rice again, but I'll choose a recipe with more seasonings next time.

    • Zosia on May 23, 2017

      I quite liked the flavours of this but I prefer my cauliflower as florets.

    • raybun on February 07, 2017

      I really liked this. I also added the lime zest, and it went perfectly with the shrimp curry (also skinnytaste). Ideal for bulking up 5:2 meals at 61 cal/serving. I only got 4 cups worth (not 5), maybe my cauliflower was smaller.

  • Three cheese zucchini stuffed lasagna rolls

    • Liri on February 09, 2015

      This is delicious, and very easy. My husband said it tasted like a lighter lasagna, and he didn't miss the meat at all. I loved it, and have made it twice already. I froze half of the rolls (unbaked) and they were almost as good when I defrosted them.

  • Shrimp scampi zoodles for two

    • chawkins on September 07, 2016

      Quite good and very fast. Good way to use up the zucchini from the garden.

  • Stir fried pork and mixed veggies

    • mharriman on September 08, 2018

      Really good And healthy! Took many steps and prep dishes but worth it in the end. Husband loved this. Served with brown rice.

  • Grilled flank steak with chimichurri

    • babsiscookingnow on June 19, 2018

      Made this exactly as the recipe was written. It was the best steak I have ever prepared at home & better than many restaurants steaks I've had! The steak with just the rub was fantastic & extremely tender...but the chimichurri gave it a wonderful kick! Will definitely be making this again!

  • Slow cooker blissful butternut squash soup

    • Frogcake on September 14, 2018

      I will have to qualify my note here by saying that I didn’t really follow the recipe. It did inspire me to make a delicious soup though. I roasted cubed squash in the oven at 400 Fahrenheit for half an hour. Also, I did away with the “skinny”, broke down and added whipping cream in place of coconut milk. Not good for the diet but was so delicious. I also added about a cup of roasted tomatoes and a handful of fresh rosemary and thyme. I puréed it before adding cream. Served with garlic and herb flatbread, gravlax on the flatbread and breadcrumbs and bacon bits in the soup.

  • Rosemary chicken salad with avocado and bacon

    • sldoug on August 16, 2016

      I made this following this version of the recipe: http://www.howsweeteats.com/2016/07/rosemary-chicken-bacon-and-avocado-salad/ I used two big chicken breasts, a head of butter lettuce and a bunch of watercress. I like the idea of adding red onions per this recipe, as well as salting the avocado. The vinaigrette in the recipe I linked to is horrible, but with the addition of a lot of salt and about a tablespoon of sugar, it was pleasantly tangy and a good match for the other flavors.

  • Shredded raw Brussels sprout salad with bacon and avocado

    • mharriman on December 11, 2018

      I had an avocado that was calling to be cut up and an abundance of Brussels sprouts, so this salad recipe was a great find. The bacon and salad dressing help the shredded sprouts a lot, but in the end this wasn’t a salad we loved. It was okay.

  • Mexican cauliflower "rice"

    • Brikl on March 08, 2017

      Personally, I would leave out the cayenne and cut back on the salt. We served this with sour cream to counteract the heat and saltiness, but I'd rather do without the calories.

  • Late summer vegetable enchilada pie

    • chawkins on August 31, 2016

      Cumin and lime juice are on the ingredient list but not referenced in the direction. Also, I added salt and a quarter teaspoon more cumin to the otherwise filling. It was quite tasty, the zucchini was not over cooked, still have a bit of crunch to it. I used fresh tomato instead of canned and the sauce was somewhat runny, not as thick as in the picture.

  • Turkey meatball Stroganoff (Instant Pot, slow cooker or stove top)

    • Zosia on October 26, 2018

      The flavour was very good and the meatballs were really moist but few were intact as they stuck horribly when I was browning them. Note to self: do not attempt to brown wet meatball mixture in the Instant Pot.

  • Un-stuffed cabbage bowls (Instant Pot or stove top)

    • chawkins on August 23, 2018

      Quick, simple and quite tasty, I only had about 8 cups of cabbage, used about cup and a quarter of rice, used chicken broth instead of beef broth. Taste-wise, I prefer the one in Pressure Perfect by Lorna Sass, but this one is a lot easier, don’t have to form the ground beef into little meatballs here.

  • Skillet lemon chicken with olives and herbs

    • Frogcake on July 26, 2018

      We really liked this tasty, simple recipe. Nice with the sliced lemons on top. Will keep this one in my back pocket.

  • Pressure cooker split pea soup with ham

    • TrishaCP on January 05, 2019

      Delicious. This is my second time making soup with a ham bone in the pressure cooker, and I will never use another method. It just extracts so much flavor. I skipped the diced ham on top because I didn’t think it was needed.

  • Zucchini rollatini

    • saarwouters on October 26, 2017

      The whole family was cheering for this recipe! It was a bit of work, but well worth the effort. The instructions were perfect.

  • One-pot spaghetti and meat sauce (stove-top)

    • mamacrumbcake on October 25, 2017

      Easy and quick. Minimal chopping. Good for busy weeknights. NOTE: the only salt in the recipe is 3/4 teaspoon for flavoring the ground beef. There is none for flavoring the pasta. I added 2 teaspoons of sea salt with the water and crushed tomatoes and it was slightly more salty than I like. I would add 1.5 teaspoons next time.

  • Instant Pot turkey meatball and ditalini soup

    • Zosia on September 12, 2018

      The soup was good, with the juicy, flavourful meatballs the best part, but it was a little light on vegetables. I replaced the pasta with canned white beans as suggested so it could be held a few days for lunches.

  • Chicken tzatziki bowls

    • TrishaCP on May 09, 2018

      This dinner was really good. Do-able on a weeknight with two of us working on it (one person grilled, the other prepped quinoa and salad)...would be more challenging with one, but not impossible especially if you grill indoors and make sauces/marinades in advance. (I did marinade the chicken in the morning and didn't bother putting the chicken on skewers, since that step seemed a bit unnecessary). I also forgot to dress the salad but didn't miss it since I served it with a yogurt sauce. I will definitely make this again.

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  • Language English
  • Countries United States

Publishers Text

Gina Homolka is the author, recipe developer, and photographer of Skinnytaste, which features low fat, family-friendly, healthy recipes. She started Skinnytaste back in 2008 in an attempt to help her stay healthy, experiment with creating skinny recipes, and marry her two passions of food and photography.

On Skinnytaste, you'll find healthy dishes that don't sacrifice any of the flavor that can be found in their full-fat origins. Gina knows all the food she prepares for Skinnytaste is tasty and satisfying, because after all, this is the same food she cooks on a daily basis for her friends and family, and they are some of her toughest critics!

Skinnytaste recipes have been featured on sites such as Glamour.com, Gourmet Live, The Kitchn, Finecooking.com, Fitness Magazine, More Magazine, Country Living, and was the winner of the SHAPE Magazine Best Healthy Eating Blogs 2011, The Homies: Best Home Cooking Blog for 2011. Gina was born and raised in the suburbs of Long Island, NY.



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