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

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

    • 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.

    • 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.

    • 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.

  • Rustic Italian gnocchi soup

    • debcapecod on April 20, 2016

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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

    • julesamomof2 on December 14, 2020

      This was good, but a little bland if made as written. I would up the seasoning next time and maybe add some herbs. I liked the nice portions with the rolls. It was pretty time consuming to make and needed a dish half the size of the recommended 9x13 dish so next time could double the recipe. Then it would all fit perfectly in a 9 x 13 pan.

  • 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.

    • averythingcooks on January 05, 2021

      I cut this in 1/2 to use 1 large orange pepper (the wrinkliest one in the fridge). I had to use frozen spinach and a mix of fresh basil & the end of a jar of pesto. The only real change was that I added some shredded zucchini to the filling. They really did take while to make (as Aggie92 said) but these were a delicious side to some balsamic braised sausages with onions.

  • Italian escarole and white bean soup

    • 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.

    • 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.

  • 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!

  • Spinach falafel lettuce wraps

    • Aggie92 on March 26, 2019

      Good meatless Monday dish, but a bit messy to make. The tzatziki sauce is plentiful and really good. My husband really loved the fresh dill in the sauce. I thought it needed a bit more salt. The falafel patties were still sloppy after the rest in the fridge. As a result, only half of them were successfully flipped over, the rest looked like a mess. We both agreed that we would rather have the falafel in pita bread than on a lettuce leaf.

  • Quinoa tabbouleh

    • Aggie92 on March 26, 2019

      Fabulous! Made as written and it was still a little bland. Added a little more salt, another tablespoon of lemon juice, a sprinkle of Aleppo pepper and, boom, fantastic tabbouleh. Served with the spinach falafel from this book.

  • 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".

    • bshafner on February 25, 2021

      This was delicious. I baked it at 375 and basted the fish with the remaining marinade the last 5-7 minutes. We served it with coconut rice, sesame green beans from the book, and a salad.

  • 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.

    • stockholm28 on September 22, 2020

      Update. This was a great way to lighten up lasagna and the zucchini ”noodles” worked well. I grilled the zucchini on an outdoor gas grill in three batches; it would have taken forever on the stove on my small grill pan. I thought the meat sauce was a little boring so might add some oregano and red pepper flakes in the future.

  • Kiss my (shrimp and) grits

    • southerncooker on February 01, 2019

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

  • 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.

    • anya_sf on April 02, 2019

      I doubled the broccoli as I like lots of veggies. I thought sauce was flavorful but a bit too salty, although I did use regular tamari, not low-sodium soy sauce, so perhaps it works best with low-sodium sauce, or I might reduce the soy by a tablespoon. Overall, my family enjoyed this over fried brown rice (which wasn't too highly seasoned). In our house, this served 4.

  • 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.

  • 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.

    • Zosia on February 28, 2021

      This made for a good side dish - nice flavour but not so bold that it competed with other flavours on the plate.

    • anya_sf on April 02, 2019

      I cooked the rice a day ahead, using 2 rice cooker cups, so I probably had about 4.5 cups cooked rice. I used diced fresh carrot instead of frozen, adding it with the onion and pepper, so I cooked those a bit longer before adding the peas, and less after adding them. I didn't increase the sauce ingredients as I didn't want this too salty (served it with broccoli beef), but if I were serving it with something plain, I would increase the sauce proportionately to the rice. It would be good on its own with some protein added. In my house, this served 4 people.

  • 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.

  • 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.

  • Greek chickpea salad

  • 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.

  • 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.

  • 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.

  • Coconut panna cotta with fresh raspberries

    • stockholm28 on September 20, 2020

      I love both coconut and panna cotta but I did not like this. The texture was good, but the taste left much to be desired.

  • Bangin' good shrimp

    • stockholm28 on September 11, 2020

      This was pretty quick to make (except for prepping the shrimp). I’d consider adding more vegetables to the salad. I liked it, but ”bangin’ good” is a stretch.

    • 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.

    • anya_sf on April 06, 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.

  • Chicken Marsala on the lighter side

    • stockholm28 on September 25, 2020

      I liked this, but I agree with mharriman that the marsala flavor was weak.

    • 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!

    • 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!

  • 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.

  • Mahi mahi fish tacos with spicy avocado cream

    • Rachaelsb on May 04, 2020

      This was delicious. Incredibly fresh and satisfying. A few modifications: Used haddock instead of mahi-mahi. Used chopped cherry tomatoes and didn't use the canned chiles.

  • Naked Persian turkey burgers

    • Zosia on November 18, 2020

      These were very tasty and for those who don't like zucchini (everyone else in my family), there was enough to prevent the burgers from being too hard and dry but not enough to be noticeable. I broiled them so they developed a good crust on both sides.

  • Chicken cordon bleu meatballs

    • Zosia on June 10, 2020

      These were very tasty and the dish wasn't overly rich. I used speck and Gruyere as that's what I had and I served them with the recommended lemon asparagus.

  • Wild salmon salad with balsamic-caper vinaigrette

    • Zosia on April 27, 2020

      Simple but good.

  • Baked zucchini sticks

    • Zosia on April 27, 2020

      These turned out quite well and I liked that they were baked rather than fried. They could have used a little extra salt and the 25 minutes bake time to make the coating crisp also made the zucchini a little soft. I'd like to try them again, salting the zucchini first to draw out some of the liquid.

  • Chicken Philly cheesesteaks

    • Zosia on April 23, 2020

      This was okay but has the potential to be much better with more seasoning especially on the chicken.

  • Garlicky lemon shrimp and broccolini stir-fry

    • Zosia on July 23, 2020

      The quantities of broccoli and shrimp I used were reversed as that's what I had (450g broccoli, 300g shell-on shrimp) but the ratio was good for this recipe. I didn't have low-sodium soy sauce so used half the quantity of regular and added 1tbsp Shaoxing wine. The lemon juice really brightened the flavours. This served 3 with brown rice and we all enjoyed it.

    • 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.

  • Teriyaki-glazed grilled pork chops with pineapple salsa

    • Zosia on July 15, 2020

      These were delicious! I marinated the chops for about 4 hours and they were juicy and of course very flavourful thanks to the sauce. I had only regular soy sauce so used only 2/3 the amount; the sauce was borderline too salty but the simple salsa balanced that out.

    • mharriman on August 23, 2020

      These were very good. I made a couple changes: for the salsa, I added small diced red bell pepper;for the sauce, I used Wondra instead of cornstarch. Upon seeing it was too runny for me, I added a little more, mixed with water, until the glaze reached a consistency that was thick enough. My husband remarked that these were especially good because 1) the chops were thick and 2) husband used meat thermometers programmable for pork chops while grilling. I lucked out on the thick chop cut because I’m still ordering groceries and my shopper chose thick cut chops instead of thin. Served with Fried rice (Pioneer Woman recipe). This is good enough to repeat.

  • Crustless Swiss chard pie

    • Zosia on July 22, 2020

      I really liked the flavour of this but I didn't care for the texture of the cooked batter that bound the vegetables and cheese, which was too moist for me even with an extra 10 minutes of baking. I used regular whole wheat flour and that didn't do the colour any favours.

  • Lemon-roasted asparagus

    • Zosia on June 10, 2020

      Very nice way to prepare asparagus.

  • Asian peanut noodles with chicken

    • mharriman on June 13, 2019

      Very, very good! We loved the components, flavor, and presentation of this recipe. The only thing I changed was eliminating most of the Sriracha hot sauce since my husband and I don’t like a lot of heat in our food. Definitely a keeper.

  • 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.

  • 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.

    • averythingcooks on July 06, 2019

      I set out to follow this as written but "just meat" in the filling seemed odd to me. I amped up the filling with chopped pickled hot peppers and yellow peppers as well as some black beans and corn - so I guess I didn't follow it. These were good but certainly not better than our 2 favorite choices ( Pioneer Woman & Canadian Living ) and I probably won't make them again.

  • 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.

    • mamacrumbcake on October 14, 2020

      Really good, kid friendly enchilada sauce. We use the full amount of chipotle. It is not very spicy. In addition to enchiladas, we use it for wet burritos and also to jazz up frozen burritos or Taco Bell.

    • averythingcooks on July 06, 2019

      This was the best part of her chicken enchiladas. I used passata in place of the tomato sauce and next time I would simmer for longer to thicken more. I liked the addition of the chipotle and I used ancho chili powder. I now have a jar in my freezer that will certainly find a use.

  • "Un"stuffed cabbage soup

    • averythingcooks on March 21, 2020

      I chose this recipe in part to finish off a bag of coleslaw mix. I used a mix of gr beef & hot Italian sausage and basmati rice in place of the brown. I also added the end of a red pepper with the aromatics and used fresh thyme in place of dried. It was easy to cut half, it made smart use of my fridge / pantry and most importantly, the result is a GREAT bowl of soup.

  • Quickest marinara sauce

    • averythingcooks on May 10, 2021

      I am using this for pizza sauce - with a generous amount of garlic and fresh basil, it’s good.

  • Baja grilled flank steak salad

    • bwhip on July 30, 2019

      Excellent summer salad. Flavorful, interesting, and light.

  • Slow-cooker Santa Fe chicken

    • anya_sf on May 02, 2019

      I was skeptical about cooking chicken breasts for 10 hours, but went ahead and tried it. The chicken was pretty dry at the end, but since it gets shredded and mixed with the stew, overall it was OK. I used less cayenne so it wouldn't be too spicy. The flavor was good and it was certainly easy. We enjoyed it as a topping for taco salad, over chopped iceberg lettuce with cheddar cheese, chips, and sour cream.

  • Pumpkin-obsessed vanilla-glazed scones

    • anya_sf on April 30, 2019

      As I often do with scones, I prepared the unbaked scones the night before and froze them, then baked from frozen. They just took a couple of extra minutes to bake. The texture was pleasantly soft, not flaky or crumbly since these scones are low-fat. The pumpkin flavor wasn't strong, but the spices were nice. I thought the vanilla glaze actually detracted from the pumpkin spice flavor. Next time I'd try a maple spice glaze instead; half the glaze would be sufficient. I'd also cut them larger. Overall, these were pretty good for healthy scones.

  • Chickpea and potato curry

    • anya_sf on April 30, 2019

      I used coconut oil, which I recommend if possible, as it adds coconut notes which you'd expect in a curry. I substituted chicken broth for the water, but still needed the full amount of salt. I didn't make it spicy (so my son would eat it), but added extra red pepper flakes to mine to boost the flavor, which helped. The curry was pretty good considering it's very low in fat and has no coconut milk or cream to round out the spices. Still, I'm not sure I'd make it again unless I were dieting. My family ate it, but didn't love it.

  • Turmeric-roasted cauliflower

    • anya_sf on April 30, 2019

      I really loved this after I doubled the salt (note: some of the salt doesn't stick to the cauliflower). I was surprised the recipe called for 4 Tbsp oil, as I found 2 Tbsp to be sufficient, but maybe my cauliflower was a bit smaller.

  • Delightful poached pears with yogurt

    • Sleeth on November 12, 2019

      Nice flavor. The cinnamon was strong in the beginning, masking the flavors of the juices and wine, but the cinnamon flavor mellows overnight. If I made this again, I would use only 1 cinnamon stick instead of 2.

  • Silky chocolate cream pie

    • Sanyo12 on October 04, 2020

      Made the filling only. Poured into 4 ramekins and served as pudding. Used Sukrin Gold for the sugar, Lily's 70% dark chocolate, and Carbmaster milk. Delicious and will definitely make again.

    • Sanyo12 on October 04, 2020

      Made filling only and poured into 4 ramekins. Served as pudding. Used Sukrin Gold for the sugar, Lily's 70% dark chocolate, and Carbmaster milk. Delicious and will definitely make again.

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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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