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Skinny Recipes

My philosophy on cooking with recipes.

I love cooking and adding my own creative touches. Typically I use recipes as a guide. I find it very useful to have a foundation to start with and adjust as I go along. When I am cooking a dish for the first time, I will usually stick closer to the recipe, so I know where I want to put my signature on the dish.

However, baking is a whole different story. To get optimal results, following the recipe to the letter is highly recommended.

That said, I am always experimenting to come up with "skinny" dessert recipes because I love my sweets. So with baking, I take my chances and just know that the outcome will be a surprise. If you decide to do your own thing, go for it and know that the rewards can be very sweet, indeed. It is a happy day when you can make your cake and eat it too--guilt free!          

Don't miss this!!! Go to You Tube to watch The Skinny Gourmet make 5 Minute Chocolate Fudge Cake. Get your chocolate fix now!

Click on the link below:
http://www.youtube.com/watch?v=xn_B_IQq-h0

      Scroll Down to the bottom for the recipe.

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                    What's on the Menu?               

  • Everyday Stove Top Frittata
  • Tropical Paradise Coconut Orange Bread
  • Mexi-Corn Garbanzo Bean Patties
  • Ranch Dressing Delites
  • Summer Spinach Salad with Lemony Dressing
  • Gingersnap Biscotti
  • Sweet & Sour Chicken
  • 5 Minute Skinny Chocolate Fudge Cake

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Everyday Stove Top Frittata
I say frittata, you say omelet. The difference is frittatas usually cook all ingredients together and omelets fold the egg over the additional goodies. I like to cook it together, but you can certainly do it to your liking. This is my standard high protein breakfast. It’s easy, fast and you can change it up depending on what you have on hand. This recipe is for two, just double it for four and cut it up accordingly.

Serves two


Ingredients:

2 Tbsp fat free cottage cheese, optional, read Inside Info below
1 cup egg substitute (or 1 egg, plus scant ¾ cup egg substitute or egg whites)
1 link lowest fat cooked turkey or chicken sausage
¼ cup chopped red bell pepper
4-5 large mushrooms, sliced
2 Tbsp low fat or fat free shredded cheddar or feta cheese
8 sliced Kalamata olives
1 Tbsp fresh oregano or ¼ - ½ tsp dry oregano
1-2 Tbsp fresh basil, chiffonade or cut into ribbons or fresh chopped parsley
Spike seasoning
Extra virgin olive oil
Extra virgin olive oil cooking Spray
Garnish suggestion: fresh salsa, hot sauce or condiment of choice

Directions: 

1. In large non-stick sauté pan or skillet, add small amount of olive oil. 
2. On medium heat, sauté bell pepper and mushrooms for 10-12 minutes until tender and bell peppers become slightly caramelized around the edges. If using dried oregano, add now. Stir occasionally to evenly cook.
3. While vegetables are cooking, cut sausage into quarters, you will get a bit of sausage in almost every bite of frittata. (It is the wise man Chinese philosophy of cooking. By cutting meat into small bits, it saves unnecessary calories and stretches ingredients.)
4. Add sausage to pan and cook until warmed through, 2-3 minutes. Also, add fresh oregano, if using that. Stir to incorporate evenly through vegetables.
5. In small mixing cup, whisk together egg (if using), egg substitute and cottage cheese until thick and smooth. You want a full 1 cup of this egg mixture. 
6. At this point if you need to spray a little cooking spray in pan to insure it doesn't stick, do so. Move vegetable mixture aside, spray pan and then make sure vegetable mixture is evenly distributed in pan. Pour egg mixture over vegetable mixture in sauté pan.  
7. Sprinkle top with Spike seasoning, cheese, slice olives and fresh basil or parsley. 
8. Cover pan with lid or piece of foil. Cook until frittata is set and egg cooked through, about 5 minutes.
9. For two, cut frittata in half with spatula. Slide each half onto plates. Serve with fresh salsa, hot sauce or your choice of condiment.

Inside Info: All fat free cottage cheeses are not created equal. For best results use a cottage cheese that you like eating straight. For optimal results, it is best to use a brand that you know is not watery or cottage cheese has a tendency to melt into the egg. A good cottage cheese adds a nice fluffy, light texture, plus some energy giving protein. 

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Tropical Paradise Coconut Orange Bread
Have a little slice of paradise, warm and sweet right from your oven. The combination of orange and coconut are like capturing a bit of sunshine in every bite! Make the day before serving for best results. Sunnylicious!

Ingredients:

2 cups spelt flour, or unbleached all-purpose flour
1 cup Splenda
½ cup nonfat dry milk
2 ½ tsp baking powder
½ tsp kosher salt
1 egg
1 cup unsweetened almond milk
1/3 cup extra virgin olive oil
1 cup flaked coconut, toasted*
¼ cup chip or flake coconut, toasted
¾ cup no sugar added orange marmalade, melted*
1 Tbsp no sugar added orange marmalade, melted
Cooking spray

Directions:

1. Preheat oven to 350°. 
2. Prepare a 9 x 5 x 3 inch loaf pan with cooking spray. 
3. In large bowl, whisk together flour, dry milk, Splenda, baking powder and salt. 
4. In another bowl, beat egg with fork.
5. Stir in milk and olive oil.
6. Add egg mixture to flour mixture. Stir just until moistened-batter will be lumpy.
7. Fold in 1 cup toasted coconut. 
8. Spoon 1/3 of the batter into prepared loaf pan. 
9. Spoon ½ the melted ¾ cup of marmalade over batter.
10. Repeat with the batter and marmalade, ending with the batter on top.
11. Using a metal spatula or table knife, swirl the marmalade through the bread batter.
12. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. 
13. Cool in pan for 10 minutes. 
14. Remove from pan and cool completely on wire rack.
15. Wrap in plastic and store overnight before slicing. If you just can’t wait, cool then proceed to the last step with the topping. Just note, that the bread may not hold together as well when slicing right away. 
16. Before slicing, brush top of loaf with the remaining 1 Tbsp melted marmalade. Sprinkle top with remaining ¼ cup toasted coconut.

Note: To toast coconut, spread onto shallow baking dish and bake 350° for 3-4 minutes until just golden. Coconut will turn very quickly, so keep your eye on it. 

Tip: To melt marmalade, spoon into microwave safe 2 cup glass measuring cup or bowl. Heat at 30 second intervals, stirring in between, until melted enough that it can easily be spread over bread. For 1 Tbsp, heat 10-20 seconds until proper consistency to easily spread.

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Mexi-Corn Garbanzo Bean Patties 
These are fun and different. A deliciously light summer lunch or dinner served with a side salad. The Summer Spinach Salad with Lemony Dressing is a wonderful accompaniment. For a quick and easy meal, make into patties and freeze what you don’t use for another day.

Makes 8, 1/3 cup Patties

Ingredients: 

1 ½ cups frozen corn kernels
¼ cup chopped sweet onion 
¼ tsp dried thyme
2 Tbsp chopped fresh Italian parsley or cilantro
15oz can garbanzo beans, drained and rinsed
½ cup cornflake crumbs (for wheat intolerant) or fresh bread crumbs (no salt) 
½ cup fine cornmeal
1 tsp salt, if desired
¼ cup chopped red bell pepper
2 Tbsp diced jalapeño peppers
1 tsp Mrs. Dash Southwest Chipotle seasoning
3-4 Tbsp polenta
Extra virgin olive oil for sautéing 
Fat free or Low Fat Ranch Dressing for garnish
Optional: Hot Sauce
Optional: Roasted red pepper, pureed 

Directions:

1. Heat small amount of oil in a large nonstick pan over medium heat. Add corn kernels, onion, red bell pepper and dried thyme. Sauté for 3-5 minutes. Take off heat.
2. Add garbanzo beans, jalapenos and parsley/cilantro. Set aside and let cool.
3. In large bowl, mix the rest of the ingredients together except polenta, Ranch dressing and roasted red pepper puree.  
4. In a food processor, in batches pulse mixture until chunky about 5-6 times. Do not over process.
5. To measure patties, use 1/3 dry ingredient measuring cup to make 8 patties. Don’t try to pack mixture. With wet hands, form into patties about ½ inch thick. 
6. Dredge patties in polenta on both sides.
7. You can freeze patties at this point. Wrap in plastic and freeze. Let defrost in refrigerator before cooking. 
8. Spray nonstick skillet with cooking spray.
9. On medium heat, brown both sides of patties, turning gently to prevent breaking. 
10. Serve immediately with drizzle of roasted red pepper puree from The Skinny Ass Cookbook and/or Low Fat/Fat Free Ranch Dressing, recipes below, or hot sauce. 

Ranch Dressing Delites
I love the convenience and the versatility of Ranch Dressing Mix. When you start with the mix you can make your own dressing giving you the power to control the fat and ingredients. Dressings add a load of additional fat and calories taking healthy food to an unhealthy, fat laden level. Kind of like putting loads of cheese sauce on broccoli. I know it tastes good! I say “NO” to that. Experiment! Be creative! You are the Boss! You will also find new ways to use the seasoning mix. Here are a few ways that I have found to add that creamy zesty flavor to foods I love. 

Traditional Ranch Dressing

Follow package instructions on amounts and preparation. 

Mix together: 
Your favorite fat free or low fat mayonnaise
Unsweetened fat free almond milk, plain or vanilla, or low fat buttermilk
Ranch seasoning mix


Change it Up: Miss your beloved calorie laden bleu cheese dressing and feta cheese dressings? For a special treat, stir in a little crumbled good quality bleu cheese or feta cheese into the prepared dressing. You have just transformed your traditional Ranch into an all-out rodeo! 

Spicy Ranch Dressing 

Stir in Mrs. Dash Chipotle seasoning and a dash of paprika to taste to the prepared Ranch Dressing. Whoohoo! It’s a wild ride!

Wasabi Ranch Dressing

Here’s a twist on your traditional Ranch. Prepare as instructed above. Add a small bead of wasabi, a squeeze of fresh lemon juice and some lemon zest. Mix together and chill until ready to use. This is great on mixed green salads, baked potatoes and anything you use Ranch on. You will love the creamy cool contrasting the heat from the wasabi!

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Summer Spinach Salad with Lemony Dressing
It’s the simple things in life that are so refreshing. This is a wonderfully light salad to use as a foundation for pasta salads and grain salads. This also makes a skinnylicious side salad or first course salad. Make as much or as little as you like, adjust accordingly. 

Ingredients:

¼ cup fresh lemon juice, for dressing
½ cup extra virgin olive oil, for dressing
Kosher salt and fresh ground black pepper, to taste, for dressing
Fresh baby spinach leaves, or your favorite greens
Fresh tomato or grape tomatoes
Cucumber slices
Feta cheese crumbles
Toasted pine nuts


Directions:

1. In shaker container, mix lemon juice with olive oil. Season to taste with kosher salt and pepper.  
2. In bowl, pour dressing over spinach leaves and toss to lightly coat. 
3. Spread dressed leaves on plate.
4. Arrange tomato and cucumber slices on top.
5. Add crumbled feta and sprinkle of pine nuts.

Serve immediately.

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Gingersnap Biscotti
These crunchylicious cookies satisfy all cravings whether it is a morning snack or an afternoon pick me up. They are also good not twice baked, but left soft like a ginger biscuit. These will become your grab and go goodie!

Ingredients:

1/2 cup Smart Balance Butter Blend 
1/2 cup Splenda
1/2 cup firmly packed dark brown sugar 
2 large eggs 
2 cups spelt flour or unbleached all-purpose flour, plus ¼ cup 
1 tsp baking powder 
1 tsp ground cinnamon 
1 tsp ground ginger or 2 tsp fresh minced ginger
1/4 tsp ground cloves 
1/4 tsp kosher salt 
1 cup roasted unsalted almonds, roughly chopped 
1 -2 Tbsp Splenda and pinch of cinnamon, mixed to sprinkle on top of loaves, optional
Cooking Spray, preferably butter flavor, optional

Directions:

1. Preheat oven to 375°. Beat butter with an electric mixer at medium speed until creamy. Gradually add Splenda and brown sugar, beating well. Beat in eggs.
2. Combine 2 cups flour and next 5 ingredients; add to butter mixture, beating at low speed until blended. Stir in almonds.
3. Dough will be sticky, so sprinkle ¼ cup onto clean surface. Scoop dough into ball and roll into flour. Flour hands. 
4. Divide dough in half. Using floured hands, shape each portion into a log, 4 inches wide and 1 inch high. 
5. Place each log next to each other lengthwise, on a silicone baking sheet on top of cookie sheet.                                 
6. Spray top of each loaf with cooking spray. Sprinkle each loaf generously with Splenda-cinnamon blend.
7. Bake 25 minutes. Cool 5 minutes on cookie sheet; remove to a wire rack, and set aside until cool to the touch. Reduce oven temperature to 325°.
8. Cut each log crosswise into 1/2-inch slices with a sharp knife. Push the knife through to prevent breakage. 
9. Place slices in an upright position, bottom side down and top side up, spaced slightly apart on silicone baking sheet on top of a cookie sheet.
10. Put cookies back into heated oven and turn oven off. Leave in for 1 hour and remove to completely cool on wire racks.
11. Store in air tight container or freeze.

Note: For a special treat, melt white chocolate and drizzle over top of loaves. Let chocolate harden to the touch and store as instructed above. 
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Sweet & Sour Chicken
Good-bye to breaded and fried Sweet & Sour Chicken and hello to super fresh and superlicious. You can easily substitute shrimp in this. Fresh pineapple gives it an extra special quality, but canned works well too. This makes lots of sauce with all the goodies to spoon over brown rice or quinoa. For the ultimate in superfoods, try this over steamed kale instead of the starch for a powerlicious meal!  

Serves 4

Ingredients:

1 Tbsp sesame oil or canola oil
1 tsp fresh, minced garlic
1 tsp fresh minced ginger
½ tsp red pepper flakes or a few shakes
8 chicken tenders, boneless and skinless or 2 breasts, boneless and skinless
1 cup chopped sweet onion
1 cup chopped celery
1 cup chopped red bell pepper
2 cups fresh pineapple cut into small tidbits or
1 15 oz can pineapple tidbits in its own juice, reserve juice
1 cup pineapple juice, no sugar added (if using fresh pineapple)
2/3 cup reduced-sodium soy sauce
¼ cup dry sherry
2 Tbsp cornstarch
2 tsp Splenda Brown Sugar Blend or 4 tsp dark brown sugar
1/3 cup almonds, toasted and chopped, for garnish
Fresh chopped parsley, for garnish, optional

Directions:

1. Heat oil in a large nonstick over medium heat. If chicken tenders are frozen it is not necessary to thaw first, just add them to the pan frozen. I use two large tenders per person. If using breasts, cut up into strips and add to pan and sprinkle with red pepper flakes. 
2. Sauté, turning chicken pieces over, until done, about 6 minutes. .
3. If needed add more oil to pan. Add onion, celery and bell pepper to the pan and sauté 4-5 minutes or until tender, but still crisp. 
4. Add garlic and ginger to pan and stir.
5. Add fresh pineapple or drain canned pineapple, reserving 1 cup of juice. Add pineapple to pan; cook 30 seconds. 
6. Combine 1 cup pineapple juice, soy sauce, sherry, cornstarch and brown sugar in a small bowl and whisk until smooth.
7. Add juice mixture and stir to incorporate evenly. Bring to boil to thicken. Cook 1 minute. 
8. Spoon over hot brown rice and garnish with chopped almonds. Best to use unflavored rice without added herbs and sodium. You can cook your rice in fat free, low sodium or unsalted chicken broth for added flavor.

Enjoy piping hot!


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5 Minute Skinny Chocolate Fudge Cake
For emergency chocolate cravings, whisk up this chocolate fudgy delite. Cake is about 275 calories and a skinnylicious sin-sation!

Serves two for dessert or serves one as a main meal!

Ingredients:

4 Tbsp spelt flour or all-purpose flour
4 Tbsp Splenda
2 Tbsp unsweetened dark chocolate cocoa powder
¼ cup egg substitute
3 Tbsp fat free milk
3 Tbsp unsweetened applesauce, not chunky
1 Tbsp dark chocolate chips
Splash vanilla extract
Powdered sugar, for garnish
Skinny Chocolate Fudge Sauce, if desired for garnish (recipe found in my cookbook)
Fat free whipped cream, if desired for garnish
Few raspberries or strawberries, if desired for garnish

Directions:

1. In medium mixing bowl, whisk together first three dry ingredients.
2. In mixing cup, whisk together next three wet ingredients.
3. Prepare microwaveable 2 cup ramekin approximately:  2” deep x 4”, with cooking spray. Pour batter into ramekin.              
4. Pour 1 Tbsp chocolate chips into center of batter.                                    
5. Microwave cake for 2 ½ minutes on high or until done. Be careful not to overcook. Cake will pull away from sides of bowl when done.
6. Turn onto serving plate and let cook a couple minutes.
7. Sprinkle with powdered sugar. Garnish with drizzle of chocolate sauce and spritz of fat free whipped cream. For a pretty presentation, place a few raspberries or a perfectly red strawberry-cut and fanned out on the side of the plate.

Serve immediately and enjoy your skinny chocolate fix.

 

  
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    Everyday Cuisine to Make you Fabulous and Lean! 

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