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Recipes
Oven "Fried" Pickles with Skinny Herb Buttermilk Ranch Dip
By Skinnygirl85
Servings: 8 • Serving Size: 6 slices with dip • Old Points: 1 pts • Points+: 3 pts Calories: 58
- For the Ranch Dip:
- 2 -16 oz jars (48 slices) sliced oval dill hamburger pickles, I used Vlasic
- 1/2 cup of Panko crumbs
- 1/4 cup of cornmeal
- 1/4 cup of flour
- 1/4 tsp of smoked paprika
- 1/2 tsp chipotle powder
- 1/4 cup dried parsley
- 1/8 th tsp kosher salt
- 1 large egg
- 1 large egg white
- olive oil spray (about 1 tsp)
- 1/4 cup fat free sour cream
- 1/4 cup fat free Greek yogurt
- 1 tbsp light mayo
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tbsp chopped fresh chives 1/4 tsp salt
- freshly ground pepper to taste
- 1 tsp white balsamic vinegar
- 1/3 cup 1% low fat buttermilk
Pumpkin Spice Date Bars
By Skinnygirl85
In a bowl, combine mashed dates, pumpkin spice and vanilla extract
- 10 medjool dates, pitted and mashed
- 3 tbsp raw almonds, chopped
- 2 tbsp raw walnuts, chopped
- 2 tbsp raw pecans, chopped
- 1 tsp pumpkin spice
- 1 tsp vanilla extract
Italian Summer Squash Polenta Bake
By Skinnygirl85
Preheat oven to 350 degrees F (175 degrees C)
- 3 carrots, sliced
- 1 large zucchini, sliced
- 1 large yellow squash, sliced
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 cup spaghetti sauce
- 4 tablespoons olive oil
- 1 pinch garlic salt
- ground black pepper to taste
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 (18 ounce) package prepared polenta
Brown Sugar Meatloaf
By Skinnygirl85
Preheat oven to 350 degrees F (175 degrees C)
- 1/2 cup packed brown sugar
- 1/2 cup ketchup
- 1 1/2 pounds lean ground beef
- 3/4 cup milk
- 2 eggs
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 small onion, chopped
- 1/4 teaspoon ground ginger
- 3/4 cup finely crushed saltine cracker crumbs
Quinoa with Sweet Potato and Mushrooms
By Skinnygirl85
Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes
- 1/3 cup quinoa
- 1 cup water
- 1 pinch salt
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 small sweet onion, chopped
- 1 cup crimini mushrooms, sliced
- 1 small sweet potato, peeled and diced
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 1/4 cup chopped, toasted pecans
Spaghetti Squash, Pomegranate & Goat Cheese Salad
By Skinnygirl85
I'm not a big fan of squash but this Spaghetti Squash, Pomegranate & Goat Cheese Salad recipe wooed me on board the
- VINAIGRETTE:
- 1 medium spaghetti squash, cooked and cooled* (warm would also work)
- 2 cups turnip, cooked, cooled and diced
- Arils of one pomegranate
- 30 g toasted hazelnuts, chopped
- 15 g soft goat cheese, crumbled
- Zest and juice of 1 orange
- 3 tablespoons unsweetened applesauce
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon Himalayan or fine sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1 teaspoon fresh rosemary, finely chopped
- 1 clove garlic, chopped
Greek Pasta with Tomatoes and White Beans
By Skinnygirl85
Cook the pasta in a large pot of boiling salted water until al dente
- 2 (14.5 ounce) cans Italian-style diced tomatoes
- 1 (19 ounce) can cannellini beans, drained and rinsed
- 10 ounces fresh spinach, washed and chopped
- 8 ounces penne pasta
- 1/2 cup crumbled feta cheese
Lightened Up Pad Thai for Two
By Skinnygirl85
Set a large frying pan or wok over medium-high heat
- 1 tablespoon sesame oil
- 6 cups green cabbage, finely shredded
- 1 1/2 cups mushrooms, chopped (any kind)
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 teaspoons sugar
- 2 large eggs
- 1 ounce salted dry roasted peanuts, chopped
- 2 tablespoons fresh cilantro or Thai basil, chopped
Moroccan Chicken Stew
By Skinnygirl85
Toss flour and chicken in bag to coat
- 2 tablespoons all-purpose flour
- 1 1/2 pounds skinless chicken thighs
- 1 tablespoon olive oil
- 2 red onions, quartered lengthwise, sliced crosswise
- 2 cloves garlic, finely chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 (16-ounce) can tomato puree (no salt added)
- 1/4 cup honey
- 1 1/2 teaspoons salt
- 2 sweet green peppers, cut in 1/2-inch squares
- 1/3 cup golden raisins
- 1 can (15 ounces) chickpeas, rinsed and drained
- 12 ounces orzo pasta, cooked
- 1/3 cup slivered almonds, toasted
- 3 tablespoons chopped parsley leaves
Roasted Red Pepper and Walnut Dip
By Skinnygirl85
Put the pomegranate juice, into a small saucepan and bring to a boil
- 3/4 cup pomegranate juice or 4 teaspoons of pomegranate molasses
- 1/2 cup walnuts
- 3 tablespoons unseasoned bread crumbs
- 1 tablespoon lemon juice
- 1 (16-ounce) jar roasted red peppers, drained
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin, plus more for garnish
- 1 tablespoon olive oil, plus 1 teaspoon for garnish
- Salt
- Pita Toasts, for serving