Skinny Chef » Appetizers

Grapefruit Olive Salsa

admin — Tue, 29 Jul 2008 01:30:59 +0000

Salty olives and refreshing pink grapefruit make a summery salsa. Serve it with homemade crab cakes, salmon cakes, tortilla chips, or toasted whole wheat pita. Watch Better TV clip featuring this recipe!

Serves 8

Ingredients

1 large pink grapefruit, about 1/2 pound, sectioned
1 small Haas avocado, diced
2 green onions, thinly sliced
1 cup papaya, diced
1 medium lime, zested and juiced
1/4 cup cilantro, packed, chopped
1/4 cup pitted black olives, such as Kalamata
1/4 teaspoon salt

Directions

Mix all ingredients in a medium bowl or a large zipper storage bag. Let sit for an hour to allow the flavors to mingle. Store in an air-tight container and refrigerate for up to 5 days.

Download Recipe

Make It A Meal

Wine Pairings

Sauvignon Blanc, Pinto Blanc, Chardonnay

Watch Better TV clip featuring this recipe!
Find out why grapefruit is considered a superfood.
Listen to find out how to get the many health benefits of superfoods like grapefruit.
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Creamy Spinach Dip

admin — Sat, 26 Jul 2008 18:42:03 +0000

Artichokes make this creamy spinach dip chunky and satisfying without adding loads of extra fat that the traditional versions has. Artichokes are also high in fiber and make for an excellent salad dressing. Watch Better TV clip featuring this recipe!

Serves 6-8

Ingredients

2 cups shredded part-skim mozzarella cheese, divided
2 cups fat-free plain yogurt
1 14-ounce can artichoke hearts, drained and chopped
1 8-ounce block reduced fat cream cheese, room temperature
2 cups fresh baby spinach leaves, thinly sliced
1/4 cup grated fresh Parmesan cheese, divided
2 garlic cloves, minced
1/4 teaspoon black pepper
1/4 teaspoon mild chili powder
1/4 teaspoon salt
non-stick cooking spray
1 bag whole grain tortilla chips (about 16 cups)

Directions

Coat a 8×12 baking dish with cooking spray. Set aside. Preheat the oven to 400° F.

In a large bowl, add half the mozzarella, yogurt, artichokes, cream cheese, spinach, half the Parmesan, garlic, pepper, chili, and salt. Mix with a wooden spoon until the spinach and artichokes are well combined. Transfer to baking dish and sprinkle with remaining mozzarella and Parmesan.

Bake 10-15 minutes uncovered until the cheese begins to brown and the dip is warm. Serve immediately with chips.

Download Recipe

Make It A Party

Wine Pairings

Gewürztraminer, Rose

Watch Better TV clip featuring this recipe!
Make a fast and healthy spread for your next get together, with a salsa party.
Find out how to entertain the skinny way on Sirius Radio.

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Whole Wheat Crepes

Skinny Chef — Sun, 15 Jun 2008 01:57:02 +0000

If you can make pancakes, you can definitely make crepes! I know that they might seem fancy, but they are incredibly versatile and can be served with both savory and sweet fillings and store extremely well. I recommend using a flat, lightweight griddle that fits over top of gas burners. I like to make two at a time and cool them on a wire rack before wrapping them in plastic wrap and storing in the fridge.

Makes 15, 6-inch crepes

Crepe Batter

1 ½ cup water
1 cup whole wheat pastry flour 
1/2 cup low-fat, 1% buttermilk
2 egg whites
2 teaspoons olive oil
¼ teaspoon salt
Non-stick cooking spray

Directions

Blend all ingredients in a blender or food processor until smooth. Refrigerate 1 hour or up to 8 hours covered.

Heat a griddle or a crepe pan over medium heat. Coat with cooking spray. Transfer about ¼ cup of the batter onto the griddle or pan and spread it out with a small spatula or spoon. Cook 2 to 3 minutes until the crepe begins to brown around the edges, and starts to dry out on the top. Flip and cook an additional 2 minutes until the crepe is no longer wet in the center but still moist.

Download Recipe

Make It A Meal

Serve with corn chowder
or Salmon Nicoise Salad.

Wine Pairings

Gewürztraminer

Make a double batch of crepes and host a salsa party where your guests can pick their favorite filling.
Salsa is a great way to save on groceries! Don’t waste that piece of onion or handful of fresh herbs in your fridge, make salsa. Learn other ways to save cash in the kitchen.
Is it too hot to cook? Read about other ways to prepare meals without turning on the oven.

Tropical Fruit Salsa

Skinny Chef — Tue, 10 Jun 2008 11:20:38 +0000

Fresh tropical fruit is so sweet, it livens up any dish. I like to make a big batch of this salsa to use for chip-dipping and to accompany my grilled fish or meat. Just eating this salsa makes me feel like it’s 80 degrees and sunny outside year-round! Watch my Better TV clip featuring this recipe!

Serves 8

Ingredients

1 mango, peeled and diced
2 kiwi, peeled and diced
1 jalapeno, seeded and minced
1 cup papaya, diced
1/3 cup diced red onion
1/4 cup cilantro, packed, chopped
Juice of 1 large lime or one small lemon
1/2 teaspoon salt

Directions

Combine all ingredients in a medium bowl or a large zipper storage bag. Let sit for an hour to allow the flavors to mingle. Serve with whole grain tortilla chips or as an accompaniment to your favorite main dish!

Download Recipe

Make It A Meal

Wine Pairings

Gewürztraminer

Watch my Better TV clip featuring this recipe!

Chocolate Avocado Milkshake

Skinny Chef — Tue, 01 Apr 2008 13:54:03 +0000

Avocado in a milkshake might sound unusual, but in Vietnam it’s a traditional treat that you can order in local restaurants. Enjoy a creamy, rich shake while getting a serving of vegetables to boot!

Serves 2

Ingredients

½ ripe Hass avocado
2 tablespoons brown sugar
2 tablespoons coca powder
1 teaspoon vanilla extract
1 ½ cup skim milk

Directions

Place all ingredients in a blender or food processor. Blend on high until smooth and serve over ice.

Download Recipe

Make It A Meal

Serve with Turkey Burgers or Sweet Potato Fries.

Balsamic Asparagus

Skinny Chef — Tue, 01 Apr 2008 13:48:59 +0000

Asparagus is the quintessential spring vegetable but is easy to find year-round. Balsamic mixed with chicken broth and cornstarch adds a sweet-and-sour flavor to this dish. Top with grilled, sliced chicken to make it a meal.

Serves 4

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon cornstarch
1 tablespoon olive oil
2 cloves garlic, minced or thinly sliced
1 bunch green asparagus, trimmed, cut in half
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup reduced-sodium chicken broth
¼ cup fresh basil leaves
1/2 cup cubed fresh mozzarella

Directions

In a small bowl combine vinegar and cornstarch. Set aside. Warm the olive oil in a medium skillet over medium-high heat. Add the garlic and cook 30 seconds until it becomes fragrant. Add the asparagus and cook 2-3 minutes until it begins to brown. Add salt and pepper.

Add the chicken stock and cover. Cook 3-4 minutes until the asparagus is crisp tender. Stir in the balsamic mixture and reduce the heat to low. Stir until a thick sauce forms. Off the heat stir in the mozzarella and basil. Serve immediately.

Download Recipe

Make It A Meal

Serve with Roasted Lemon Chicken or a Baked Sweet Potato.

Wine Pairings

Chardonnay or Pinot Grigio

Crostini with White Cheddar, Apples and Onion

Skinny Chef — Fri, 14 Mar 2008 17:24:53 +0000

Try this elegant and low-fat party appetizer in place of the usual, calorie-rich fare you’ll find at most gatherings. Apples and onion can be made up to one day ahead and stored in the refrigerator in an airtight container.

Makes 2 dozen crostini

Ingredients

Topping
2 tablespoons olive oil
1 large yellow onion, thinly sliced
1 tablespoon balsamic or apple cider vinegar
1/2 teaspoon salt
2 Gala or Golden Delicious apples, peeled, cored, and thinly sliced
1/3 cup brown sugar
1/4 teaspoon cinnamon
non-stick cooking spray

24, 1/2-inch-thick slices of whole-wheat baguette, cut on the diagonal
1 8-ounce package reduced- fat Cabot white cheddar cheese, cut into 24 slices
1 teaspoon fresh thyme leaves, chopped

Directions

Warm half the oil in a large, deep skillet over medium-high heat. Add the onion, salt, and vinegar. Cook 15-20 minutes, stirring occasionally, until onions are golden brown. Add 1-2 tablespoons of water as the onions cook if they begin to burn or stick.

Meanwhile, in a large bowl, combine apples, sugar, and cinnamon. Toss to coat. Coat a large skillet with cooking spray and warm over medium heat. Add the apples and remaining olive oil to the skillet with the onions and cook for an additional 10-12 minutes, stirring frequently, until the apples soften but do not become mushy.

Preheat oven 400° F. Cover two large cookies sheets with parchment paper or aluminum foil. Arrange the bread slices and distribute the onion and apple mixture evenly over the bread slices. Top with cheese slices. Bake for 8-10 minutes or until cheese melts. Transfer to a large platter and garnish with fresh thyme.

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Make It A Brunch

Serve with Bloody Mary or Cherry Almond Muffins .

Grilled Cheese with Turkey and Arugula

Skinny Chef — Fri, 14 Mar 2008 17:20:11 +0000

Everyone loves grilled cheese. This high protein version has less fat and a serving of veggies. Serve with a wedge of apple and you’ve got the four food groups.

Makes 4 sandwiches or 16 appetizer-size sandwiches

Ingredients

4 tablespoons honey mustard
8 slices thinly sliced, whole-wheat bread
4 slices turkey deli meat
4 pieces arugula or 1 cup baby spinach leaves
4 ounces thinly sliced reduced-fat Cabot Cheddar Cheese
4 tablespoons reduced-fat, trans-fat free, soft tub margarine
non-stick cooking spray

Directions

Spread 1 tablespoon of the honey mustard on 4 slices of bread. Top those slices with turkey, arugula or spinach, then cheese. Press the remaining slices of bread on top of the cheese.

Coat a large skillet with cooking spray and warm over medium heat. Add half the margarine. When the margarine is melted transfer the sandwiches to a skillet and cook for 2-4 minutes on one side until golden. Spread the top of the sandwiches with the remaining margarine and flip. Cook and additional 2-4 minutes, until the cheese is melted and the filling is hot. Transfer the sandwiches to a cutting board and cut in half or into quarters. Serve immediately.

Download Recipe

Make It a Meal

Serve with Potato Leek Soup.

Corn Chowder

Skinny Chef — Mon, 24 Sep 2007 14:49:04 +0000

Corn makes a sweet and satisfying soup. The potatoes help to thicken the broth without adding any fat. Top it off with low-fat cream cheese to give this soup it’s sinful texture that is so rich and thick, they won’t believe it’s not made with heavy cream. Use the flour for a thick heavy soup or skip it if you want a lighter texture.

Serves 4-6

Ingredients

1 tablespoon olive oil
1 small white onion, chopped
5 slices turkey bacon, chopped
1 tablespoon flour
1/4 teaspoon cayenne pepper or paprika
2 large baking potatoes (about 1 1/2 pounds, peeled and cubed
2 cups fresh corn kernels or frozen kernels defrosted under hot running water for 30 seconds
32 ounces (4 cups) fat free, low-sodium chicken broth
1 cup non-fat, skim milk
4 ounces reduced-fat cream cheese
1/4 -1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup chopped chives

Directions

Heat a large stock pot over medium-high heat. Add the oil. When the oil is hot, add the onions and bacon. Cook 5-6 minutes until the onions begin to soften but do not brown. Add the flour and cayenne or paprika if using. Cook an additional 2-3 minutes stirring continuously until the flour coats the onion and starts to stick to the bottom of the pan without browning. Decrease heat if necessary.

Add the potatoes, half the corn, and the stock. Bring to a boil. Cover and simmer 15-20 minutes until the potatoes are tender. Add the cream cheese and skim milk. Blend until smooth with a stick blender or blend in a food processor. Stir in remaining corn and season with additional salt and pepper to taste. Sprinkle with chives and serve immediately.

Download Recipe

Make It A Meal

Serve with Buttermilk Biscuits, Tuna Salad or Chicken Salad.

Wine Pairing

Chardonnay, Pinot Blanc

Quinoa Crusted Chicken Fingers

Skinny Chef — Mon, 24 Sep 2007 14:31:48 +0000

Chicken fingers are always a hit for kids but grown-ups will love this version with the added nutrition that quinoa provides. I tested these out on my “big kid” (my husband) as well as my friend Chad’s seven year old son, Luke.

Serves 4 kids or 2 hungry adults

Ingredients

2 lbs chicken tenders or skinless boneless breasts, thinly sliced
1/2 teaspoon of salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
2 egg whites
1 1/2 cups cooked red or white quinoa
1/2 cup whole wheat breadcrumbs
2 tablespoons olive oil

Directions

Spread out the quinoa on a piece of wax paper or aluminum foil. Sprinkle the breadcrumbs over the quinoa. Place the egg whites in a shallow bowl. Sprinkle the chicken with salt, pepper, and paprika.

Dip the chicken into the quinoa mixture and place onto a plate. Warm a large skillet over high heat. Add the oil. When the oil is hot, add the chicken and reduce the heat to medium. Cook each side 4-5 minutes, turning once, until the crust begins to brown, and the chicken is not longer translucent. Transfer fingers to a plate and serve immediately.

Download Recipe

Make It A Meal

Serve with Sweet Potato Fries or Shallots and Green Beans.

Wine Pairing

Chardonnay, Pinot Noir, Rioja

Skinny Chef » Appetizers

Grapefruit Olive Salsa

Ingredients

Directions

Make It A Meal

Wine Pairings

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Crepe Batter

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Tropical Fruit Salsa

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