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The Skinnytaste Cookbook: Light on Calories, Big on Flavor by Gina Homolka and Heather K. Jones

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Notes about this book

  • donascott on October 18, 2014

    Made the skinny chicken parmesan last night...very good.

Notes about Recipes in this book

  • Cali avocado egg sandwich

  • Heavenly banana-nut oat muffins

    • southerncooker on January 24, 2019

      Loved these. I only had regular Bob's Red Mill whole wheat flour and not white whole wheat. Even son enjoyed one warm with a little butter inside. I'll be making these again.

  • Italian escarole and white bean soup

    • Rajcakes on June 12, 2018

      I used Swiss chard and included the beautiful red stems cut into half inch lengths. I also used my homemade vegetable broth. It was filling and delicious.

    • cespitler on February 07, 2016

      This was fine, but could have used a punch of flavor at the end: parsley, a squeeze of lemon, something.

  • Too-good-to-be-true baked potato soup

    • southerncooker on February 01, 2019

      Hubby loved this soup and so did I. I used riced cauliflower instead of florets. Also didn't have chives so I used green onion blades. Only had half the amount needed of sour cream so I finished with non-fat Greek yogurt.

    • debcapecod on April 20, 2016

      I made this last night and added more chicken stock and milk in order to get it to the right consistency. It was delicious and I think I finally found the potato cheese soup recipe that I have been looking for for years! They used to serve a soup like this at a restaurant in Portland, Maine that is no longer there.

    • mamacrumbcake on March 08, 2016

      This was good and had a nice flavor reminiscent of a baked potato. I was expecting the texture to be creamy but it was more like a loose farina. I also thought the directions were more complicated than necessary--steam the cauliflower and bake the potatoes. Next time I make this, I will try cooking the potatoes and cauliflower directly the chicken broth, skipping those two steps.

  • Slow-cooker chicken enchilada soup

    • chawkins on December 19, 2014

      Very good soup. I cooked it on the stove top rather than a slow cooker because I have a trepidation for cooking raw chicken on low in a slow cooker.

  • Aztec chicken, quinoa, and avocado soup

    • Laura on February 14, 2019

      Pg. 66. I wasn't sure what to expect with this soup, but it turned out really well. Delicious! The flavors were really evident without being overwhelming. And it was a pretty soup, as well. I discovered at the last minute that I had no yellow peppers, or peppers of any color, for that matter. So, I simply increased the carrots somewhat. I used one can of fire-roasted tomatoes rather than fresh. I really liked that she had you poach the whole chicken breasts in the broth and then remove to shred -- so much nicer than cutting up raw chicken. In the future, I might substitute black beans for the corn, just for variation. I will definitely be making this again!

    • Aggie92 on February 22, 2015

      Fantastic soup on a cold, snowy night! Hubby was so enamored with this he was taking pictures of it and putting it on Facebook. This soup not only tastes great, but it is very colorful too. Had to make a few changes to use what I had on hand: 1/2 of a yellow onion for scallions, can of diced tomatoes for fresh, and a serrano chile for the jalapeño. I also didn't feel like dirtying another pan to cook the quinoa, so I cooked it in the soup. Can't wait to eat the leftovers tonight.

  • Rustic Italian gnocchi soup

    • debcapecod on April 20, 2016

      Another delicious recipe. My husband said that he would order this in a restaurant.

  • Greek salad pita pizzas

    • southerncooker on January 29, 2019

      This was delicious. I took it for my lunch and assembled it there but forgot to put the dressing on but didn't miss it at all.

  • Egg, tomato, and scallion sandwiches

    • southerncooker on February 13, 2019

      I couldn't find the 100 calorie whole wheat potato buns called for so I just used a 120 calorie bun. This was really tasty for breakfast.

  • Lemony herb hummus

    • southerncooker on February 04, 2019

      I made a half recipe and only used the chickpeas and not the northern beans. Sprinkled smoked paprika on top. Son said a little dry and I think it may have been I didn't add enough of the chick pea water. Otherwise good.

  • Bangin' good shrimp

    • Rradishes on March 02, 2018

      Combination of shrimp and cabbage is great. This makes a nice easy lunch too, just add more veggies to the cabbage. Shrimp sauce is pretty flexible too, i didn't add the thai chile sauce since i didnt have it and it was still good.

  • Turkey Santa Fe taco salad with avocado crema

    • Rinshin on September 08, 2018

      What a great use of lean and seldomly used protein like lean ground turkey! Surprisingly satisfying and tasty. The addition of black beans, tomatoes, and corn added the needed moisture to the chili like turkey mixture and avocado crema provided the smooth mouthfeel and needed richness. I used a whole avocado and subbed in Greek yogurt in place of sour cream for the crema. Photo added.

    • mharriman on September 03, 2018

      Excellent! One of the best taco salads I can remember making or eating— including restaurant versions.

  • Greek chickpea salad

  • Buttermilk oven "fried" chicken

    • Aggie92 on May 01, 2015

      Really good with a nice crunchy crust. I didn't have any buttermilk, so I skipped the marinade and just brushed some Dijon mustard on the chicken legs before rolling them in the coating. One minor complaint in that the chicken was a little too salty for me. Will cut the kosher salt back to 1 tsp next time. Also added 1/4 tsp of ground cayenne pepper for a little extra zing. Looking forward to trying this again with the buttermilk marinade and with chicken thighs, as we prefer them to legs.

    • TrishaCP on March 31, 2017

      Great! I used chicken tenders and baked them for 30 minutes. I subbed yogurt for buttermilk and skipped the cornflakes since I didn't have them. As a result of both changes, I don't think my tenders were as crispy as intended, at least not on the bottom. I don't normally have poultry seasoning on hand (though at my mom's I did), but rubbed sage or thyme would be a fine substitute. Served with a simple salad with mustardy dressing.

    • southerncooker on February 10, 2019

      I used thighs instead of legs. Forgot to spray the tops with cooking spray but it was still good.

    • raybun on March 29, 2017

      These were great, well liked by everyone. Next time I'll try with thighs or legs as there's only so much meat on drumsticks!

  • Chicken Marsala on the lighter side

    • mamacrumbcake on February 23, 2016

      My husband really liked this! It was very nice. I'm loving the easy, yet flavorful recipes from this cookbook!

    • mharriman on September 04, 2018

      Okay but needs more marsala wine flavor to be a true, if lighter version of, Chicken Marsala. My husband and I thought this version was fairly bland. I think the broth weakens the marsala wine flavor. Next time I will omit the chicken broth and maybe increase the amount of Marsala wine. Served over egg noodles. We liked the abundance of mushrooms!

  • So-addicted chicken enchiladas

    • mharriman on December 20, 2018

      My result was not low calorie but not over the top either. I made several changes. Neither my husband nor I can tolerate reduced fat cheese, so we either skip cheese or use full fat in recipes that call for reduced fat. For this recipe, I used full fat cheese with great results. I also increased the amounts of cooked chicken and filling mixture for each enchilada to 1/2 cup (1/3 cup looked very skimpy in center of unrolled tortilla). Everything else I kept the same. We liked these very much and are looking forward to the leftovers tomorrow. I served with the suggested rice, lime juice and cilantro side as well as a green lettuce salad.

  • Best enchilada sauce from scratch

    • swegener on February 01, 2015

      Cooked for longer to develop the flavor--sub'd veg broth and pureed tomatoes for some of the sauce.

  • Chicken pasta Caprese

    • mharriman on March 04, 2019

      A really good pasta recipe. I used leftover chicken from a chicken I roasted yesterday, penne and rigatoni pasta noodles, and fresh basil. The fresh basil made all the difference in bringing out a lovely flavor. I also added two teaspoons of olive oil at the end because the small amount of pasta water didn’t give the dish the body or flavor it needed. A wonderful way to make use of leftover chicken. The photo shows the mozzarella cheese cubes melted into the dish. Mine didn’t do that but still were a good addition to the traditional caprese mix.

  • Mongolian beef and broccoli

    • southerncooker on February 06, 2019

      Good but a little sweet. Next time I'd use half the amount of brown sugar.

  • Noodle-less zucchini lasagna

    • TrishaCP on April 23, 2017

      This was a really good classic tasting lasagna. I used one layer of pasta only to finish off a box of lasagna noodles, but the zucchini made a fabulous substitute. (Would be a great use for those overgrown huge flavorless CSA zucchini you get in the summer.) I didn't want to salt the zucchini, so cooked them longer than specified and really pressed them thoroughly to remove the water, and the lasagna was the perfect consistency. I used two teaspoons of Italian seasoning in place of the basil and ground buffalo for the ground beef.

  • Sweet 'n' spicy Sriracha-glazed salmon

    • Aggie92 on March 13, 2015

      This is a good all-purpose Asian-style marinade. I was only cooking for 2 so I cut the marinade in half and soaked two wild Alaskan salmon fillets for around 8 hours. Since we are having some wonderful early spring weather, I grilled the fillets and tossed out the excess marinade. If you grill, just keep an eye on the salmon as the honey can make the fillets turn very brown, very quickly. I would say this marinade is only slightly spicy and may add a little more sriracha next time. Served with short-grain brown rice and "Baby bok choy with chile, garlic, and ginger" from "Meatless".

  • Easy broccolini flounder bake

    • Laura on February 12, 2019

      This was an easy and healthful meal that I made with Petrale Sole. I couldn't find cherry tomatoes, so used Campari tomatoes and quartered them. I think the oven cook times for the fish are too long, or the temperature should be lower. The fish was overcooked -- I think it could easily have baked for just 10 minutes rather than 15. I would also cut the broccolini into shorter segments -- it was a bit awkward trying to stir fry the long stems. I'd make this again, but only with the modifications mentioned.

    • mamacrumbcake on February 23, 2016

      This was so easy and very flavorful! I really like the broccoli-cherry tomato sauté, and often cook that by itself, as a side dish for other meals.

  • Kiss my (shrimp and) grits

    • southerncooker on February 01, 2019

      I made a half recipe for hubby and I. We loved it.

  • Skillet lemon sole with tomatoes and capers

    • Laura on October 11, 2015

      Pg. 221. Yesterday my Whole Foods had Dover Sole on sale for $9.99/lb! My preferred way to cook the fillets would have been to saute them in butter. However, since I am on a weight-reduction meal plan, I was delighted when EYB turned up this recipe. It was great! So simple, so healthy and great flavor. I've got some turbot in the freezer and I'm pretty sure I know how I'll be cooking that!

    • mamacrumbcake on July 15, 2016

      Oh. My. Goodness. This was so good, I scraped out the bottom of the skillet to get every last bit of the sauce and licked my plate. (No one saw.) It is a very simple recipe but so full of flavor. The tomatoes cook down into a sauce that is slightly looser than jam-like. It has an intense, rich, and sweet tomato flavor that is very nicely balanced by the brightness of the wine and the brininess of the capers. The total cooking time, including prep was probably 20 minutes. The hardest part was chopping tomatoes. I served it with mashed potatoes because it was all I had but it would be delicious over pasta, chicken, shrimp, eggplant. If I served it with pasta, I might add a little crushed red pepper to give it some heat.

  • 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

    • glkeys on April 24, 2016

      This is SO easy, and SO delicious. Would be amazing in a taco, on a salad, over rice . . . really good. My children devoured it.

  • Garlicky lemon shrimp and broccolini stir-fry

    • mharriman on September 06, 2018

      Good but not great. My husband liked this better than I did. Like the previous Skinny Taste recipe I made, this was a bit bland. So far, (admittedly small sample) I think Cooking Light does a better job with bringing out flavor while reducing fat and calories.

  • Quinoa-stuffed peppers

    • cespitler on February 07, 2016

      There were great though next time I'll add more tomatoes. They were perfect for dinner with a salad and easy to reheat for lunch the next day. I'll definitely make these again.

    • Aggie92 on March 21, 2015

      Tasty, but not quick to put together and bake. Probably took 1 1/2 hours total. Served as a hearty side with baked cod and green beans. Next time I will substitute dried basil for the fresh. The flavor completely disappeared and the cost of tiny packets of fresh basil just isn't worth it in this dish. Since the only can of crushed tomatoes on hand was too large, I drained a 14.5 ounce can of diced tomatoes and whizzed them up the in blender and voilà crushed tomatoes. Only a few tablespoons were left-over and I added enough water to it to make 1/4 cup and used it for the braising liquid instead of the vegetable stock recommended by the author. Will definitely make again as either a side or a yummy vegetarian main.

  • Butternut squash lasagna rolls

    • cespitler on February 07, 2016

      This comfort food option was perfect for this afternoon--Butternut Squash Lasagna Rolls. I love pasta so a healthy option--nicely portioned out in the making of the rolls--was great. Good flavor with butternut squash base rather than tomatoes. I'll come back to this recipe. 12/16 I think this would benefit from the addition of safe or thyme to bring up the flavor just a tad. This works made in layers (not rolled), too. Served with a salad.

  • Cheesy cauliflower "mash"

    • southerncooker on February 10, 2019

      Daughter and I had this with our buttermilk fried chicken from the same book instead of mashed potatoes others had. Daughter said it messed with her brain since her eyes were saying mashed potatoes and her mouth said no way. They were good but not good enough to make again.

  • Vegetable fried brown rice

    • southerncooker on February 06, 2019

      Very good. I omitted the bell pepper and white onion since son doesn't care for bell pepper and I thought there was enough green onion in it. Instead of peas and carrots I used frozen veg mix that had those plus green beans.

  • Seasoned sweet potato wedges

    • southerncooker on January 24, 2019

      I love sweet potato oven fries and this is a great version. I thought I had dried rosemary and didn't so I used some dried thyme instead. Followed the rest of the recipe and pared it down for one.

  • Sautéed broccoli rabe with garlic and oil

    • Laura on December 05, 2014

      Pg. 284. This recipe is good and no different from dozens of others in cookbooks and on the web. I appreciated the nutritional table that was included, that said the calories were 60/serving.

  • Confetti slaw

    • southerncooker on February 11, 2019

      Delicious. I realized when I started making it I was out of yellow sweet peppers so I just omitted them.

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  • ISBN 10 0385345623
  • ISBN 13 9780385345620
  • Linked ISBNs
  • Published Sep 30 2014
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Imprint Clarkson Potter

Publishers Text

Get the recipes everyone is talking about in the debut cookbook from the wildly popular blog Skinnytaste

Gina Homolka is America’s most trusted home cook when it comes to easy, flavorful recipes that are miraculously low-calorie and made from all-natural, easy-to-find ingredients. Her blog, Skinnytaste is the number one go-to site for slimmed down recipes that you’d swear are anything but. It only takes one look to see why people go crazy for Gina’s food: cheesy, creamy Fettuccini Alfredo with Chicken and Broccoli with only 420 calories per serving, breakfast dishes like Make-Ahead Western Omelet "Muffins" that truly fill you up until lunchtime, and sweets such as Double Chocolate Chip Walnut Cookies that are low in sugar and butter-free but still totally indulgent.

The Skinnytaste Cookbook features 150 amazing recipes: 125 all-new dishes and 25 must-have favorites. As a busy mother of two, Gina started Skinnytaste when she wanted to lose a few pounds herself. She turned to Weight Watchers for help and liked the program but struggled to find enough tempting recipes to help her stay on track. Instead, she started “skinny-fying” her favorite meals so that she could eat happily while losing weight.

With 100 stunning photographs and detailed nutritional information for every recipe, The Skinnytaste Cookbook is an incredible resource of fulfilling, joy-inducing meals that every home cook will love.

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