Skinnytaste by Gina Homolka

Search this blog for Recipes »

Notes about this site

This site does not currently have any notes.

Notes about Recipes in this site

  • Baked Parmesan kale chips

    • Zosia on May 23, 2020

      I didn't think I needed a recipe for kale chips but this one uses a lower temperature than I generally use and includes cheese! They were evenly baked and quite addictive.

  • Farro with feta cucumbers and sun-dried tomatoes

    • mharriman on January 28, 2019

      Beautiful looking salad and very tasty. I didn’t have the required amount of cucumber so I had to short that ingredient but the salad still turned out well. I did add additional olive oil as it was dry with just a tablespoon. This went well with a Mediterranean fish entree I made but would also be great as a main or side dish during the summer. My husband loved it and he’s not a grain salad fan, usually. Definitely will repeat.

    • 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)

  • Zesty avocado cilantro buttermilk dressing

    • mharriman on May 02, 2019

      Creamy and delicious. I omitted the jalapeño because when I tasted for flavor, I thought the cumin was enough zest for what we prefer. I made this to accompany the baked salmon cakes on the same blog space. This complements the salmon cakes very nicely and it’s easy to make. I did add more buttermilk because my first attempt created a very thick, non- pourable spread rather than a dressing.

  • 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.

  • Carrot ginger soup

    • Frogcake on November 23, 2019

      Nice recipe, very simple! I added some light turkey broth instead of veg broth and plain yogurt instead of sour cream. Also added a pinch more fresh ginger and a pinch of cumin. This is a keeper!

  • Shrimp Creole

    • mharriman on April 16, 2020

      Very tasty. My husband and I like just a very small amount of hot spices so I tried to be careful with shaking in the hot sauce at the end since the dish already has cayenne and Cajun seasoning in it. I skipped the celery since I was out of it, but did have red bell pepper, so used both a green and a red one. I made my own Cajun seasoning and it turned out authentic tasting. I would make this again when in the mood for Creole/ Cajun cooking.

  • Jamaican red beans and rice

    • mharriman on July 13, 2019

      This was easy to make and complemented the Island pork tenderloin dish I made as the main entree.

  • 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.

  • Baked broccoli macaroni and cheese

    • mharriman on January 17, 2020

      This turned out well. I made a few changes, though: used Girelle pasta instead of macaroni and one cup 2% and one cup whole milk instead of skim. Used larger sized broccoli florets than pictured. Omitted the Parmesan and didn’t miss it. Baked at 350 degrees for 30 minutes along with the meatloaf. This was good with Giada’s recipe for turkey meatloaf (with sun dried tomatoes and feta cheese). Served with a spinach salad and Beaujolais wine. A nice comfort meal on a cold night. I’m glad I like Mac n cheese- lots of leftovers for two people!

  • Chicken rollatini stuffed with zucchini and mozzarella

    • mharriman on October 26, 2019

      Excellent! We loved this entree. The hardest part for me was getting the filling to stay inside the rolled breasts ( I ended up using toothpicks). After baking for 30 minutes, the stuffed breasts were tender and juicy and the filling was tasty and moist. A winner! Just noticed there’s a video on how to make it. Next time.

  • Sofrito chicken stew

    • mharriman on January 06, 2020

      I mostly used the instructions rather than the ingredients for this easy recipe as I already had soffrito sauce (Jose Andres recipe). I think adding the beer to the soffrito does enhance the flavor. This was very good over white rice as prescribed. Recipe lists drumsticks - I used chicken tenders. I think any cut of chicken will do.

  • Chocolate chocolate chip banana muffins with glaze

    • Zosia on October 23, 2020

      Excellent muffins! They were very chocolatey but the banana flavour wasn't overwhelmed. They also had good texture, tender and not gummy. I recommend greasing the paper liners as the muffins stuck to them. I skipped the glaze.

  • Low fat peanut butter banana muffins

    • mharriman on May 31, 2020

      These were okay but the powdered peanut butter was noticeably not the same to me as eating something with creamy peanut butter in it. There’s definitely a peanut butter flavor but it just didn’t do it for me. If there’s a next time, I’ll use creamy PB not powdered and let go of working to make it lower fat. This is definitely a personal preference.

  • Easiest pasta and broccoli

    • mharriman on August 07, 2019

      This was a very simple but tasty side dish. The ingredients and directions are very similar to Andrew Weil’s recipe in “ Eating Well for Optimum Health” book. Homolka’s directions to boil the broccoli with the pasta you choose didn’t sound right to me ( 14 minutes to cook rigatoni yes, broccoli? No), and Weil’s directions to add the broccoli to the pasta the last 1-2 minutes sounded way too short. I added my cut up Broccoli four minutes before the end of cooking and they were just right; they were on the verge of being over cooked, so I’ll shorten the time by a minute, if I do them with rigatoni again. The minced garlic and parmesan cheese add a lot to the flavor. A great recipe that’s easy to make and add to meat or fish that’s baking in the oven.

  • Thai chicken and pineapple stir fry

    • Laura on March 03, 2019

      Made this earlier today and it was quite tasty. I subbed a diced jalapeno for the red chili pepper. Also, I did not have any Thai sweet chili sauce so I used the same amount of Sambal Oelek. Whew! That made for a spicy dish! It was still very good, though. Served it over brown rice which helped to calm the heat. I would probably use Sambal Oelek again, but would halve the amount. I will definitely make this again because it's simple and quick and tastes good.

    • 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.

  • Persian turkey kofta kebabs

    • mharriman on November 17, 2020

      A reviewer’s suggestion to freeze the kebabs on a cookie sheet for 20 minutes prior to cooking was a good idea as that helped to skewer easily. I messed up with the baking time and ended up with very well cooked kebabs on the dry side - almost like gyros in texture. The kebabs are meant to be grilled but several reviewers on the Skinnytaste site baked theirs. Grilling wasn’t an option tonight, so I baked mine as well. If I were to make these again, I’d cut my baking time in half (15 instead of 30 minutes at 350 degrees). Tzatziki sauce enhances the kebabs quite a bit. Served with flat bread and cucumber/tomato/ bell pepper/ mint leaves salad.

  • Bangin good shrimp

    • anya_sf on May 02, 2019

      I used regular mayo because that's what I had on hand, with 2 tsp sriracha, and it wasn't that spicy. I used half shrimp, half broccoli florets (cooked separately); both were good with the dressing, of which there was ample. Two of us ate it all for dinner over the shredded iceberg, red cabbage, and cooked rice (no scallions, as I didn't have any on hand). It was delicious and so quick and easy, I'd definitely make it again.

  • 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.

    • Laura on April 12, 2019

      This was a delightful, light and refreshing meal. Comes together very quickly, and if you use pre-cooked shrimp, there's no cooking involved. I served it over salad greens and it made a very nice lunch. I'll definitely be making this again!

  • Healthy baked chicken nuggets

    • Summerlandsky on August 08, 2020

      Didn’t have any Panko and made own Italian seasoning. Put breading in ziplock and shook. Very quick, easy, and family friendly.

  • Slow cooked sweet barbacoa pork

    • Skamper on April 17, 2020

      I did not add the second batch of sugar - would have been way too sweet. Added quite a bit more cumin & chipotle powder to counteract the sweetness and add some spice. Would not make again

  • 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.

  • Pork chops with mushrooms and shallots

    • Zosia on November 12, 2020

      This was a hit! The sauce was surprisingly good for so little effort (though mine was not as creamy looking as the sauce in the photo) and complemented the pork perfectly. I made this with pork tenderloin, searing it in the pan first as you're instructed to do with chops, but I popped it in a hot oven to finish cooking while I made the sauce. I think this would be very good with chicken breasts also.

  • Slow cooked black eyed peas with ham

    • mlbatt on February 27, 2020

      Have made this every year for New Years. I use smoked turkey wings or drumstick in place of the ham. Delicious!

  • Banana nut pancakes

    • southerncooker on February 20, 2019

      Great breakfast I served mine with some strawberries and pure Maple syrup. I didn't have any walnuts so I used pecans.

  • 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.

  • Low fat strawberry scones

    • southerncooker on February 17, 2019

      These were so good. I did add a tiny amount of Sparkling sugar to the tops before baking. Great reheated in the microwave too.

  • 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.

  • Triple berry smoothie

    • mharriman on May 31, 2020

      I fiddled with this recipe a bit. I used Chobani low-fat blueberry yogurt, substituted blueberries for the blackberries, and added 1/4 cup of pomegranate juice to create more liquid. I also added 1/2 of a banana to make it less tart. Result was delicious and satisfying.

  • Thai coconut curry shrimp

    • stef on January 22, 2019

      A very quick dinner to make. Repeat

    • 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).

    • 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.

    • Waderu on February 27, 2014

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

  • 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.

  • 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.

  • Chocolate zucchini bread

    • stockholm28 on September 27, 2020

      This was very good. I was skeptical before I made it as I am usually disappointed by reduced calorie desserts, but I found this very satisfying.

  • Pepper steak

    • mharriman on January 25, 2020

      Tasty. Two of us liked this dish very much. I skipped the red pepper, making the outcome more bland than designed; however, the onions and bell peppers, tossed in more soy sauce than called for, were enough to satisfy us. Served with brown rice, and a cucumber with ginger dressing salad. Definitely a keeper. A fun way to give a nod to the lunar new year.

  • Spicy shrimp fried rice

    • stef on March 02, 2016

      This was very quick to prepare and delicious. Nicely spiced

  • Shrimp, peas and rice

    • mlbatt on February 27, 2020

      Very easy and tasty, perfect for our pescatarian WW lifestyle!

  • Mushroom-shallot frittata

    • fairyduff on January 04, 2021

      I will cook this again with fresh herbs. I got too heavy handed with the dried thyme and it overwhelmed the dish. It seems a good recipe so I will give it another attempt.

  • 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.

  • Pico de gallo salsa

    • southerncooker on February 06, 2019

      Delicious version. I liked the addition of sweet pepper along with the jalapeno and other ingredients.

  • 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.

  • White bean turkey chili

    • TrishaCP on January 09, 2021

      We liked this chili but I tweaked it. I can’t imagine the spice level will be adequate if you use the amount of turkey and beans called for in the recipe. I used two pounds of turkey and three cans of pinto beans (what was on hand). I doubled the chile powder (Penzey’s Chile 3000) and used frozen Hatch green chiles.

    • crandall57 on June 15, 2020

      I used one pound of ground turkey and two cans of white beans. Also used Mexican oregano, chipotle chili powder and more cumin than the recipe called for. Didn't use green chiles because we didn't have any. Excellent chili.

  • Baked pasta with sausage and spinach

    • mharriman on August 05, 2020

      My husband loved this recipe. It’s basically lasagne in a penne pasta format. Easy to put together and we’re looking forward to the leftovers. I did change a couple ingredients: used whole mozzarella cheese and steamed fresh baby spinach. Review reflects Use of fuller fat dairy.

  • 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.

  • Santa Fe turkey stuffed peppers

    • southerncooker on February 11, 2019

      We loved these and I served them with a dollop of low fat sour cream and a sprinkle of green onions as suggested. I used 1 each yellow, orange and red bell pepper. I used the suggested pickled jalapeno instead of the other pickled pepper option.

    • Zosia on February 15, 2019

      These were delicious. I wanted a shorter cook time so I pre-roasted the halved peppers for 10 minutes (425F) and roasted them an additional 15 minutes once they were filled. A few extra minutes under the broiler to melt the cheese and they were done.

  • Mushroom kale lasagna rolls

    • stockholm28 on November 11, 2020

      The kale/garlic/mushroom filling was simple but very good.

  • 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!!

  • Grilled pesto chicken and tomato kebabs

    • mharriman on April 28, 2020

      Delicious treat during Stay At Home. It was raining, so I grilled my kebabs and tomatoes on my stove using my Le Creuset skinny grill pan, and they turned out well. My kebab skewers looked just like the photo. I did used a pesto sauce from Marcella Hazen’s Essentials of Italian Cooking and marinated the chicken in the pesto for six hours. Served on top of orzo with lemon and chives, accompanied by a lettuce salad and Pinot Grigio.

  • 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.

  • Chewy chocolate chip oatmeal breakfast cookie

    • southerncooker on February 28, 2019

      Delicious for breakfast or a snack. Quick and easy to make.

  • Butternut squash and spinach lasagna rolls

    • patioweather on December 30, 2020

      The family really liked this. No surprise since it is 90% cheese.

  • Cilantro lime cauliflower "rice"

    • 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.

    • Zosia on May 23, 2017

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

    • 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.

  • Spaghetti squash sausage lasagna boats

    • stockholm28 on November 07, 2020

      I liked this and it was a good use of spaghetti squash. The squash I had was huge, so I scooped the squash out and made this in a baking dish. I roasted the squash the day before.

  • Baked salmon cakes

    • mharriman on May 02, 2019

      Very tasty. These made more flavorful cakes than other salmon cake recipes I’ve tried and were really good with the suggested avocado/ buttermilk/ cilantro dressing. I did make a few changes: turned them into entree sized cakes by using 1/2 cup measure. That made 4 good entree size cakes and a couple slightly smaller ones. Baked at 400 degrees for 22 minutes. I increased the salmon to two 6 oz. fillets, which made them more salmon than vegetable cakes. I refrigerated the salmon/ vegetable/ egg and bread crumb mixture for two hours which made the mixture very easy to work into cakes. Served with the recommended cilantro buttermilk dressing. I’ll definitely repeat even though this is a bit of a time consuming recipe.

  • Salsa verde burgers

    • TrishaCP on August 10, 2019

      We made these without the cheese. The red cabbage wasn’t necessary but otherwise we enjoyed these burgers.

  • Amazing flour-less brownies

    • southerncooker on January 27, 2019

      Recipe called for I cup of chocolate chips but I only had half cup so I used them in the batter and a half cup of peanut butter chips on the top. These were delicious. No one would ever guess it had black beans in it.

  • PB2 flourless chocolate brownies

    • southerncooker on February 20, 2019

      These are delicious. I made in 8x8 pan instead of 9x9. I used peanut butter powder from Aldi's instead of the PB2 brand.

  • 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.

  • Maple pecan banana muffins

    • southerncooker on February 11, 2019

      I only got 9 instead of 12 but these were delicious.

  • Fig balsamic roasted pork tenderloin

    • mharriman on December 06, 2019

      We really liked this. I’m partial to fruit sauce or fruit glaze on pork tenderloin, and this one was wonderful. Made it in an oval Le Crueset baking dish. It was worth a trip to Trader Joes for the fig butter. Resting the meat for 10 minutes after coming out of the oven, as directed, was a good choice. My husband said he would have liked additional fig sauce to spoon over at the table, so next time I’ll make a double batch of the sauce, divide in two and serve the remaining in a dish at the table. Served with roasted Brussels sprouts and a salad.

  • 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.

  • Healthy avocado egg salad and salmon sandwich

    • fairyduff on April 21, 2020

      Such a good combo. Because I had a jar already, I decided to use fig mustard instead of Dijon, (seriously what can you do with fig mustard?!) It worked really well, but maybe only because I didn't have any capers - they may not have worked together.

  • 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.

  • Spaghetti squash enchilada bowls

    • Skamper on July 28, 2020

      This is one of my go-tos for an easy meatless Monday. Her enchilada sauce is tasty and very easy to make.

  • Open-faced omelet with feta, roasted tomatoes and spinach

    • southerncooker on February 10, 2019

      Since this recipe makes two. I made one one morning as written using basil as my fresh herb since that's what I had on hand and I subbed mozzarella for the feta and it was delicious. The next morning I I used the other half of the egg mixture and roasted tomatoes and made it with feta. Also good but think oregano would have been better with the basil. The fresh spinach was a nice addition.

  • Open-faced omelet with avocado and pico de gallo

    • southerncooker on February 06, 2019

      Quick and easy breakfast for a work morning. I made the pico the night before.

  • Asian lettuce wrap chicken chopped salad

    • hirsheys on June 29, 2019

      Very tasty - I like it better when the chicken is cold.

  • Rosemary chicken salad with avocado and bacon

    • sldoug on August 16, 2016

      I made this following this version of the recipe: 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.

  • Loaded "nacho" chicken tostada

    • mharriman on November 20, 2020

      We liked this easy, healthy version of nachos. The directions don’t specify to heat up your already cooked/grilled chicken or the tostada shells before briefly broiling with the cheese, and the result for me was too cold chicken pieces and a room temperature tostada. I would heat both of those before loading them up with the cheese for the broiler next time. This is an easy recipe to personalize with your favorite southwestern toppings. I added sour cream to my tomato salsa and avocado mash topping.

  • 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.

  • Shawarma-spiced grilled chicken with garlic yogurt

    • TrishaCP on June 22, 2019

      This chicken was good. I didn’t double up on spices but did let it marinate all day. Made a less garlicky yogurt but overall everything was great together.

    • ChristineL32707 on June 08, 2019

      Excellent. We both loved it. Be sure to DOUBLE all spices and let this marinade for many hours/overnight.

  • 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.

  • Grilled chicken satay with spicy peanut sauce

    • mharriman on March 15, 2019

      My husband always orders chicken satay as an appetizer when we eat at Thai restaurants, so I thought it would be fun to try this out. We both loved the outcome; husband said it was much better than the ones he’s had out because the chicken pieces in my version were thicker and much more moist. I used chicken tenders which made prepping the marinade easier. I also reduced the Siracha sauce to 1/4 teaspoon since we’re not fans of hot spicy flavors in our sauces. A third change was broiling (not grilling) the skewers 8 inches from the broiler element for 7 minutes on each side. Squeezing lime juice on the finished chicken added a pop to the entree. Served with white rice and cucumber salad marinated in rice vinegar and sesame seed oil. A wonderful new recipe find!

  • Skillet fish fillet with tomatoes, white wine and capers

    • mharriman on May 14, 2020

      Surprisingly flavorful. The motivation was leftover Marcella Hazan tomato sauce. I used 2 six ounce halibut fillets and increased the sauce to 3/4 cup for two people. That was a good amount, with the white wine and lemon juice, to sauté the fish in. There was enough to cover the fillets and spread around them after they were cooked. The lemon juice and wine temper the tomato sauce so it doesn’t overpower the fish. I served the fish dish over a bed of farro with a green lettuce and cucumber salad and sauvignon blanc wine. Side note: The photo shows four fillets swimming in sauce, which isn’t possible given the recipe’s measurements.

  • Slow-cooker banh mi rice bowls

    • ChristineL32707 on June 09, 2019

      Have made this several times in the Instant Pot. So good!

  • Salisbury steak meatballs (Instant Pot, stove top, slow cooker)

    • southerncooker on January 29, 2019

      Quick and easy in the instant pot. Son and I enjoyed these but hubby didn't care for them. I used ground chicken in place of the ground turkey along with the called for lean ground beef. We had ours over mashed potatoes.

  • 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.

  • Shrimp scampi tacos with Caesar salad slaw

    • kari500 on July 27, 2020

      Fantastic. I used sour cream instead of yogurt, and then added some mayo (goodbye skinny!) and used baby arugula as that was all I had in the way of greens. Flour tortillas. This dish got raves from all of us.

    • stockholm28 on October 04, 2020

      I enjoyed these tacos. My caesar dressing was too lemony, probably because the lemon I used was quite large. I’d cut back on the lemon juice a little.

  • Crispy togarashi chicken with sesame cucumber relish

    • Krisage on March 29, 2020

      Inspired by this recipe. We prepared the relish as directed (+ soy sauce) then mixed in cubes of leftover roast chicken. Resulted in a tasty chicken salad that we scooped up with gluten-free crackers. #quarantinerecipeadjustment

  • 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.

  • Italian pulled pork ragu (Instant Pot, slow cooker, stove)

    • Barb_N on March 16, 2019

      I chose this recipe because I had a pork loin instead of shoulder. I’m just starting out with the IP, and don’t trust/understand the natural release so perhaps using manual release cut too much time off the recipe but I did not find the meat pull-apart tender in the center. I altered the sauce, replacing red peppers with red wine and an onion (a la Dinner a Love Story) but it just tasted of tomato. I would make this again with some adjustments.

  • Sloppy Joe baked sweet potatoes

    • Zosia on November 27, 2020

      The meat mixture was tangy rather than sweet like some other sloppy joe recipes I've tried and went very well with sweet potatoes. Some family had it with baked russets and enjoyed that combination as well. I made it with 375g meat which didn't seem like much but easily made 4 servings.

  • 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.

  • Naked Greek feta-zucchini turkey burgers

    • mharriman on March 28, 2020

      Excellent! We loved this entree. I used all of the listed ingredients except I didn’t have fresh oregano, so I used dried. I also used brands that are different from the ones listed. This Mediterranean burger truly evokes Middle Eastern flavors. I pan grilled the burgers on my Le Creuset Skinny grill pan and served the naked burgers over plain couscous, topped with the salad, as prescribed. Definitely a recipe to go in our rotation.

  • The best enchilada sauce

    • mamacrumbcake on August 14, 2020

      I made this hoping for a kid-friendly enchilada sauce. This worked out very well. While the adults in the family would have preferred a more intensely-flavored sauce for enchiladas, this was a good choice for the whole family. In enchiladas, the flavor seems muted. Where it really shines is as a topping for burritos and I like to keep it on hand for that purpose.

    • stef on January 26, 2019

      This was a nice spicy sauce for my chicken enchilada dish.

  • Turkey enchilada stuffed poblanos rellenos

    • mamacrumbcake on September 25, 2020

      These were good, but not very filling (we didn’t have cheese). Next time I would probably increase the amount of meat in stuffing.

  • 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.

  • Grilled prosciutto wrapped asparagus

    • Zosia on February 16, 2019

      Very good. The crispy prosciutto is the best part of this. I broiled this in the oven.

  • 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.

  • Air fryer French fries

    • chawkins on April 29, 2019

      Taste and timing were good but could skimp a bit on the oil yet.

  • Cheese stuffed turkey meatloaf

    • southerncooker on January 27, 2019

      Delicious. I substituted lean ground beef for the ground turkey.

  • 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.

  • Meal prep breakfast taco scramble

    • southerncooker on February 04, 2019

      I did make the taco seasoning. While this was good I think next time I'd scramble the eggs just before eating.

  • Breakfast pizza

    • southerncooker on February 04, 2019

      I used Bob's Red Mill whole wheat organic flour. I omitted the bacon and added some sweet peppers and green onions. Delicious.

    • English_Daisy on March 25, 2019

      Used whole-wheat flour and it was lovely! Will try this dough as pizzas too!

  • Yogurt chocolate chip muffins

    • southerncooker on February 06, 2019

      I made these with dark chocolate chips. Very good.

  • 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.

  • Grilled lobster tails with herb garlic butter

    • mharriman on May 30, 2020

      I used basil and chives from my garden to make the compound butter which elevated the butter up a notch from just the usual butter. We messed up cutting the tails. I gave my husband the written instructions for grilling but should have shown him the video and photos. The photos do a much better job of showing what needs to be done than do the directions. My interpretation of the directions were to just cut into each tail shell (not through) vertically. Each tail needs to be cut in half vertically, so you have two separate pieces. I just cut mine down the center making it basically impossible to baste with the herb butter. Ended up taking off the shells after grilling and then basting. The tails grilled with two shell sides intact were still tasty. This is worth a second try carefully looking at the short video.

  • Grilled bourbon chicken

    • TrishaCP on July 13, 2019

      I marinated mine two nights since I wasn’t able to cook it when planned, and it was great. The flavor really permeated all of the meat. I will definitely be making this again.

    • southerncooker on January 27, 2019

      I marinated mine overnight. It was delicious.

  • Houston's grilled chicken kale salad with peanut vinaigrette

    • hillsboroks on April 24, 2020

      I made this as a side salad with no chicken and it was amazing so I can only imagine how good it would be with the grilled chicken. I had everything on hand except the cilantro and it was still fabulous.

  • Colombian scrambled eggs (Huevos pericos)

  • Instant Pot chicken Parmesan

    • southerncooker on January 30, 2019

      Quick and easy supper in the instant pot. We had ours over a bit of angel hair pasta. Delicious.

  • Fish Florentine

    • Grywhp on March 03, 2019

      This was so good! Creamy and rich, the peppers and spinach were a nice complement to the fish. I used cod because that’s all my landlocked grocery store had in early March.

  • Instant Pot chicken taco chili

    • Skamper on August 07, 2019

      The crock pot version of this recipe is a favorite, and the IP version is even better because the chicken doesn't get as dry. Missed setting in the a.m. and having it ready when I get home, but the better flavor was worth it. Cooked black and kidney beans in IP in advance. Only cooked chili for 15 minutes and this was plenty.

    • Skamper on August 07, 2019

      The crock pot version of this recipe is a favorite, and the IP version is even better because the chicken doesn't get as dry. Missed setting in the a.m. and having it ready when I get home, but the better flavor was worth it. Cooked black and kidney beans in IP in advance. Only cooked chili for 15 minutes and this was plenty.

  • Chickpea salad with cucumbers and tomatoes

  • Perfectly grilled zucchini

    • fairyduff on March 15, 2020

      Easy and delicious. I took a small cheat and used dried Bolognese herbs. Loved it!

  • Herb and salt-rubbed dry brine turkey

    • Zosia on October 14, 2020

      I started it only 2 days ahead and though the herbs didn't really flavour the meat, they did flavour the drippings and the gravy made from them. The meat was still well-seasoned because of the salt.

  • Yogurt panna cotta with mascerated berries

    • fairyduff on February 19, 2020

      A good recipe that gave Just the right ratio of gelatine to yoghurt. Made an easy dessert with a lovely light tangy flavour and texture. Didn't try it with the fruit this time - my goal was to finish off an oversized supply of Greek yoghurt that we just weren't getting through.

  • Tropical mango blueberry lassi

    • TrishaCP on April 21, 2020

      This easily yields two smoothies. The texture was very nice, and I liked the blueberries and mango together. The almond butter taste was very pronounced and I would definitely omit it the next time (or use less) because I didn’t like the flavor of it here. I also thought this needed some sweetener.

  • Salmon croquettes with dill sauce

    • fairyduff on August 23, 2020

      Terrific recipe. Sauce especially good, and only three ingredients.

You must Create an Account or Sign In to add a note to this book.

Reviews about this site

This site does not currently have any reviews.

  • 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, Gourmet Live, The Kitchn,, 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.

Other cookbooks by this author