Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes by Gina Homolka and Heather K. Jones

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  • Shrimp and artichoke quinoa bowls

    • Aggie92 on May 12, 2019

      The final dish was pretty good once you added the Parmesan cheese. It looks nothing like the photo in the book. That makes it look like veggies & shrimp dusted with just enough quinoa to make a hearty meal. In reality is was lots and lots of quinoa with the veggies and shrimp peeking out here and there. Not that that is a bad thing, I just hate photos that so misrepresent what the final dish will look like. Anyway, sprinkle the fresh basil over the final dish instead of adding it during the cooking or it gets lost. All in all a tasty fairly quick dinner.

  • Korean-inspired chicken lettuce wraps

    • Aggie92 on February 16, 2019

      I was at a loss as to what to make for dinner tonight. So I grabbed a few cookbooks off the shelf and started thumbing through them until I found a recipe that did not require a quick trip to the grocery store. It was delicious and quick. Only change I made was to substitutes a large shallot for the onion, and Korean chile flakes for the red pepper flakes.

    • TrishaCP on November 18, 2017

      This was good for a quick dinner, although I would prefer ground turkey to the chicken if I make it again. It calls for gochujang to be added as a sauce, but while I usually love gochujang, in this case I didn't like it at all.

  • Slow cooker spicy harissa lamb ragu with penne

    • TrishaCP on January 11, 2017

      I overcooked this by mistake (8 hours on high instead of low) and this was still really good. This does require sautéing before using the slow cooker and I strongly recommend draining the fat from the lamb before proceeding. In addition to the mint that is added at the end, I also added more harissa and lemon juice for brightness.

    • Skamper on January 27, 2018

      Good. We both liked. Sauce was a little thin. Next time try draining the tomatoes. Scant 1/2 tsp red pepper flakes was the right amount of heat.

  • Slow cooker chicken taco chili

    • TrishaCP on January 08, 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.

    • bwhip on March 22, 2018

      This was delicious, and in our case quite spicy. Easy to toss together. I used a combination of boneless breasts and thighs. I used the Instant Pot, and messed up by not setting the slow cooker temp to high. Unsurprisingly, after six hours the chicken was still way undercooked. So, I decided to experiment with finishing it using the pressure cooker, which I did for five minutes, with a 10 minute release. Turned out perfect! Very tasty, and I’ll make it again (on the correct setting next time).

    • Skamper on January 27, 2018

      Good recipe that can be made spicier according to taste. I think 8 hours on low is ideal for the chicken, but I'm usually gone for at least 11 hours on workdays and it still works out. Also very good as a stuffing for bell peppers the next night. (See Skinnytaste website for that recipe.)

    • hbakke on August 11, 2019

      Tasty soup made in the Instant Pot. Cooked the onions then high pressure for 25 minutes. Very easy to make although I did get the burn error. I would probably stir everything together next time to avoid this. I used 2 lbs of chicken, 1lb of corn and 15 oz of tomato sauce. Also used fire roasted tomatoes with chilis from TJs instead of Rotel. I made the taco seasoning instead of the prepackaged stuff. Served with lime enhanced sour cream, cheese, and El Pato green sauce.

  • Slow cooker Italian sausage and white bean soup with escarole

    • crandall57 on January 31, 2017

      Delicious. May add gluten free noodles/pasta to the leftovers.

    • mharriman on January 03, 2019

      A hearty Winter soup. I made three changes: I used (already cooked) white chicken and kale sausages ( instead of uncooked sausage) and used Swiss chard instead of escarole; I cooked on high one hour and low for four. The results were great! It reminded my husband and me of minestrone soup with a pop of heat with the red pepper flakes. Served with a baguette and Cotes du Rhône wine.

  • Kale Caesar and grilled chicken bowls

    • rglo820 on January 23, 2018

      As written this was *almost* great, but it was lacking a crunchy component - I feel like a Caesar really needs that, even if it isn't in the form of a crouton. We added the Perfect Roasted Chickpeas from The Oh She Glows Cookbook and they absolutely made it. That said, we really liked this iteration of Caesar dressing - it had a lot of acid, a lot of anchovies, and not that much oil, but it all really balanced out in the end and stood up to the kale. 3.5 stars on its own, but combined with the chickpeas, at least a 4.5 - solid healthy weeknight dinner.

  • Roasted Brussels bowls with spicy sausage

    • rglo820 on January 23, 2018

      We did not care for this at all - the mushrooms took on an odd spongy texture roasted in so little oil, and it just seemed like a somewhat random selection of ingredients overall.

    • mamacrumbcake on February 25, 2019

      Have to agree with rglo820 that the components make strange bedfellows and that roasting the mushrooms is a waste. They would have been much more delicious cooked with the sausage and added to the sauce. That being said, the sausage and tomato sauce is tasty, quick, and easy. I can see myself making that component on a busy weeknight and eating it over zoodles instead of Brussels sprouts

  • Put an egg on it!

    • southerncooker on January 30, 2019

      Not really a recipe but delicious quick and easy breakfast. Whole grain toast, spread with avocado and an over easy egg on top with some Texas Pete.

  • Brussels sprout hash with bacon and eggs

    • southerncooker on February 01, 2019

      I made enough for just me. While it was good it seemed need something more but I wasn't sure what it was.

    • jaclynrandolph on October 23, 2018

      Great healthier alternative to breakfast potatoes, but it did take a tad longer than expected to get the sprouts as crispy as I wanted.

  • Mexican huevos shakshukos

    • southerncooker on February 01, 2019

      I had some leftover diced tomatoes with green chilies so I used that in place of the diced tomatoes and diced chilies. I just made enough for one. Delicious. I did add some Texas Pete after I took the picture and is turned out quite spicy with the green chilies too.

  • Sunny-side-up egg and avocado rice bowls

    • southerncooker on January 29, 2019

      I did an over easy egg. Since grape tomatoes are more flavorful this time of year I used those instead of a slicing tomato. This was a great quick breakfast since I had some leftover brown rice in fridge and just had to heat it up before adding the other ingredients.

  • Cold peanut-sesame chicken and spiralized cucumber noodle salad

    • southerncooker on February 04, 2019

      Delicious. I didn't spiralize the cucumbers just diced them.

  • Slow cooker beef stew with sweet potatoes

    • southerncooker on February 13, 2019

      This was perfect for a cold winter night's supper. I used corn instead of peas since son and I enjoy corn more than peas and hubby likes both. I used a whole 8 oz package of baby bella mushrooms instead of the 6 oz. called for.

  • Grilled cumin-rubbed skirt steak tacos with pickled red onions

    • southerncooker on March 20, 2019

      I really loved these. Son said not a favorite for him but he did like. We both loved the pickled onions and I should have made a double recipe as Gina suggested since son and I kept snacking on them, and they'd be good with other foods as well. I'll definitely be making those again. Hubby was a little under the weather so he ate something lighter. Son didn't eat avocado on his since he detests avocados in any form. I used green cabbage instead of red. I also used my cast iron skillet instead of my cast iron grill pan, since the skillet is easier to clean.

  • Fork-and-knife cheeseburgers

    • southerncooker on March 24, 2019

      Son, daughter and I all loved using Portobello mushrooms as buns. You definitely need to cut this up into small pieces to eat but so worth it. Son in law and hubby ate their burgers on a regular bun. Since I was cooking so many burgers I broiled our burgers on a broiling pan in the oven.

  • Greek panzanella salad

    • southerncooker on January 27, 2019

      Good Picture is without the grilled pita croutons and feta cheese since I prepared the salad for my work lunch and didn't want to add those items until ready to eat.

  • Easiest one-pot pasta and broccoli

    • southerncooker on February 08, 2019

      I made enough for just one and no one else would eat it. I had all ingredients on hand and it made for a quick and tasty lunch.

    • Skamper on January 27, 2018

      I thought this was pretty good for a very quick easy weeknight supper. M thought it was a bit bland and would have been better with marinara. Used banza chickpea pasta.

  • Egg roll bowls

    • PiaOC on February 09, 2018

      This was a quick meal to put together and quite tasty. Perhaps a little less soy next time and a squirt of citrus or pinch of chilli.

  • Slow cooker maple-Dijon chicken drumsticks

    • mharriman on June 27, 2019

      These turned out just okay. The best parts of this chicken dish are the fast and easy prep and letting the slow cooker do the rest until dinner time. It took no more than five minutes to de-skin the legs and mix up the liquid ingredients. Even after following the ‘Warm’ timing instructions to brown the chicken after cooking, my legs were pretty light in color. The taste result was kind of bland. We could just barely taste the mustard and maple syrup. I served this with roasted carrots and the broccoli slaw from Smitten Kitchen. Those were good sides for the recipe. In sum, the recipe doesn’t produce a bad result, but it’s not good enough to add to our rotation.

  • Slow cooker Buffalo chicken lettuce wraps

    • mharriman on April 08, 2019

      Quite tasty. With the half cup of cayenne pepper sauce, the chicken is spicier than I normally like, but the celery, blue cheese dressing, and cool lettuce leaves (I used Romaine) helped offset the heat. This was easy to put together. I started the chicken in the slow cooker (on high), prepped the celery and carrots, and made the blue cheese dressing before heading off to the gym. I finished up after I returned by shredding the chicken, putting it back in the SC with the pepper sauce, and heating some corn bread in time for dinner 25 minutes later. Next time, I’ll skip the homemade dressing. It’s pretty soupy. I’ll just use Bolthouse blue cheese instead.

  • Sweet 'n' spicy salmon with stir-fried veggies

    • mharriman on August 14, 2019

      Very good and pretty quick as promised. We really liked the colorful vegetables paired with the salmon. I had sambal oelek so I used that instead of Thai sweet chili sauce and the heat was a bit much but worked as a complement to the Asian inspired vegetables. Served with an Asian cucumber salad.

  • Slow cooker shrimp à la Criolla

    • mharriman on December 11, 2019

      This wasn’t the most glamorous dish but on a cold night it was a simple, good, hearty shrimp stew. I only cooked the stew part for 4 hours, and glad I didn’t cook it longer as the tomatoes were already pretty soft. Putting the shrimp in for 20 minutes on high was perfect for cooking them to just the right finish (not mushy, not tough or rubbery). Served over white rice with a Romaine garden salad.

  • Pressure cooker chicken soup for my soul

    • ixoye2u on March 20, 2018

      I've made this several times and comes out really quick and really good.

  • Pasta e fagioli

    • laur0684 on March 28, 2017

      Wasn't my favourite. A little bland needed a pinch of something

  • Slow cooker Korean-style beef tacos

    • laur0684 on April 14, 2017

      This was a decent recipe and I would probably make again; however, not a standout dish. This recipe would work great if you adapted to instant pot or other pressure cooker.

  • Slow cooker hamburger Stroganoff

    • heidimia on November 04, 2019

      This recipe was absolutely delicious. I also made it in an instant pot. It was quick easy and made excellent leftovers.

    • someryarns on March 29, 2018

      I converted this for the pressure cooker, and it was delicious. I added about 8 oz uncooked egg noodles before starting the pressure cooker and halved the amount of mushrooms.

  • Slow cooker turkey meatloaf

    • maryfa on August 12, 2017

      I found this meatloaf dense, a little dry, and salty (I added 3/4 tsp). It was nice to make it in the slow cooker and have it ready after a long busy day. this recipe has inspired me to try to make one of my other turkey meatloaf recipes in the slow cooker.

  • Skillet pork chops with braised fennel and shallots

    • Skamper on February 02, 2018

      Very tasty. My chops were larger, so after searing I let them finish in the oven then rest while I made the sauce. Made as written except I only made 2 chops but the full recipe of veg and sauce.

  • Slow cooker chicken cacciatore

    • Skamper on April 04, 2018

      I'm a Skinnytaste fan but this recipe was too bland. I was suspicious about the one sprig of fresh oregano, but even after adding 1.5 tsps of dried oregano and 2 tsps salt it was still pretty bland. I used 7 thighs instead of eight and thought the chicken to sauce ratio was too high.

  • Zoodles with shrimp and feta

    • Skamper on January 27, 2018

      Good for a very easy and quick dinner. I used dried oregano.

  • Cream of zucchini soup

    • Skamper on January 27, 2018

      Nice light soup and very easy. Didn't have a lot of flavor as is so I added 1.5 tsp salt, 1/4 c basil, and .5 tsp sherry vinegar. My zucchini were on the small side so I only added 3.5 c broth and the consistency was good.

  • Slow cooker turkey, white bean, and pumpkin chili

    • Skamper on January 27, 2018

      Just ok. It was pretty bland and I added more chili powder and cumin. Couldn't taste the pumpkin per se, but I didn't care for the "gloppy" texture. (and I love pumpkin!)

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Reviews about this book

  • Two Peas and Their Pod

    ...if you have trouble getting dinner on the table, this is the book for you. Gina’s cookbook is filled with delicious and healthy quick and easy recipes AND slow cooker recipes.

    Full review
  • ISBN 10 0553459600
  • ISBN 13 9780553459609
  • Linked ISBNs
  • Published Oct 11 2016
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

The easiest, tastiest, most convenient healthy recipes—ever!

With Skinnytaste Fast and Slow, you can get a nutritious, flavor-packed, figure-friendly meal—complete with a flourless chocolate brownie made in a slow cooker—on the table any night of the week. Gina Homolka, founder of the widely adored blog Skinnytaste, shares 140 dishes that come together in a snap—whether in a slow cooker or in the oven or on the stovetop. Favorites include:
 
Slow Cooker
Chicken and Dumpling Soup
Korean-Style Beef Tacos
Spicy Harissa Lamb Ragu
Peach-Strawberry Crumble
 
Under 30 Minutes
Zucchini Noodles with Shrimp and Feta
Pizza-Stuffed Chicken Roll-Ups
Grilled Cheese with Havarti, Brussels Sprouts, and Apple
Cauliflower “Fried” Rice
 
Each recipe includes nutritional information, which can help you take steps toward weight and health goals, and many dishes are vegetarian, gluten-free, and freezer-friendly—all called out with helpful icons. Gina’s practical advice for eating well and 120 color photos round out this indispensable cookbook.


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