Recipes

Servings: 4-6

Calories per serving: 154

Ingredients

• 4 tbsp olive oil
• 2 small onions, cut into 1 1/4-inch dice
• 4 garlic cloves, sliced
• 1 jalapeño, minced
• 1 large red bell pepper, cut into 1 1/4-inch dice
• 1 small butternut squash, peeled and cut into 1 1/4-inch dice
• 1 small parsnip, peeled and cut into 1 1/4-inch dice
• 1 cup green beans, trimmed
• 1 medium zucchini, cut into 1 1/4-inch dice
• 1 small eggplant, peeled and cut into 1 1/4-inch dice
• 1 sweet potato, peeled and cut into 1 1/4-inch dice
• 2 medium tomatoes, chopped
• 1/2 tbsp sugar
• 1 tbsp tomato paste
• salt and black pepper
• 1 cup water
• cilantro, to garnish

Directions

1. 1. Pour 2 tbsp olive oil into a large heavy pot and place on medium-high heat. Add the onions and fry for 5 minutes, stirring occasionally. Next, stir in the garlic, jalapeño, and red pepper and fry for another 5 minutes. Add the squash and parsnip and continue frying for 5 minutes
2. 2. Lift the vegetables out of the pot and into a medium bowl, leaving as much of the oil in the pot as possible. Add the remaining oil. Add the string beans, zucchini and eggplant to the pot and fry for 5 minutes, stirring occasionally.
3. 3. Return the veggies that are in the bowl to the pot. Add the sweet potato, tomatoes, sugar, tomato paste and plenty of salt and pepper. Stir well, then pour in the water. Cover with a lid and leave to simmer gently for 30 minutes. Taste and add salt and pepper if desired.
4. 4. Preheat the oven to 400F. Pour the veggies from the pot into a large, deep roasting pan to make an even layer. Cook in the oven for 30 minutes. Serve garnished with cilantro.

Find the original recipe from Marcus Samuelson here!

Servings: 6 • Size: 1 pie
Calories: 250 • Fat: 6 g • Carbs: 34 g • Fiber: 6 g • Protein: 16.5 g • Sugar: 3 g
Sodium: 304 mg (without salt)

Ingredients:

For the potatoes:

• 1-1/2 lbs sweet potatoes, peeled, diced
• 3 cloves garlic
• 1/2 cup 1% milk
• 1/4 cup fat free chicken broth*
• 2 tbsp reduced fat sour cream
• salt and pepper to taste

For the filling:

• 1 lb 93% lean ground turkey
• 1 tsp olive oil
• 1 medium onion, diced
• 1 celery stalk, chopped
• 1 parsnip, diced
• 2 cloves garlic, diced
• 8 oz mushrooms, diced
• 10 oz frozen mixed vegetables
• 2 tbsp flour (leave out to make gluten-free)
• 1 cup fat-free low-sodium chicken broth*
• 2 tsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp freshly chopped rosemary
• salt and pepper (to taste)
• paprika

Directions:

1. Boil sweet potatoes and garlic in a pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper. Preheat oven to 400°F.
2. In a large saute pan brown turkey; season with salt and pepper. When cooked, set aside on a plate. Add olive oil to the pan, then add the onion and sauté one minute. Add the celery, parsnip, salt and pepper to taste; cook about 12 minutes, until celery is soft.
3. Add garlic and mushrooms; sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, chicken broth, tomato paste, Worcestershire sauce, rosemary, cooked turkey, and mix well. Simmer on low about 5-10 minutes.
4. In 6 oven safe individual dishes spread 1 cup of the meat mixture on the bottom of each dish. Top each with 1/2 cup mashed sweet potatoes. Use a fork to scrape the top of the potatoes to make ridges; sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10 minutes before serving.

Original recipe from skinnytaste.com

INGREDIENTS

• 1 tablespoon ground flaxseed
• 3 tablespoons water
• 1-2/3 cups Whole Wheat Pastry Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• 1-1/2 teaspoons Pumpkin Pie Spice
• 1/2 teaspoon Sea Salt
• 1 cup canned organic Pumpkin Puree
• 1/2 cup Brown Sugar
• 2 tablespoons Maple Syrup
• 1/2 teaspoon Vanilla
• 1 tablespoon Coconut Oil, in a liquid state
• 1/4 cup unsweetened Applesauce

DIRECTIONS

1. Preheat oven to 350° F. Prepare a mini muffin pan by spraying it with cooking spray or lining it with cupcake liners.
2. Whisk together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes until a gel like consistency forms.
3. In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt). Combine the wet ingredients (pumpkin, sugar, maple syrup, vanilla, oil, apple sauce and flax egg) in a medium-sized mixing bowl and blend well.
4. Add the liquid mixture to the dry and stir well.
5. Place batter into the mini muffin pan by the spoonful and place on the center rack of oven. The batter should be enough to make 32 mini muffins.
6. Bake for 12-14 minutes or until a toothpick inserted in the middle of a mini comes out clean.
7. Allow to cool before removing from pan.

NUTRITION INFORMATION

Serves: 32 | Serving Size: 1 mini muffin

Per serving: Calories: 51; Total Fat: 1g; Total Carbohydrates: 12g; Sugars: 5g; Protein: 1g

Original recipe adapted from myfitnesspal.com

Prep Time: 15 minutes

Cook Time: 75 minutes

Servings: 8

INGREDIENTS:

• 1 tablespoon extra virgin olive oil
• 3-6 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp ginger
• 1 medium sweet onion, chopped
• 2 celery stalks, chopped
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 2 cups butternut squash, cubed
• 3 cups vegetable broth
• 1 28oz can fire roasted whole tomatoes, diced or broken up, with juice
• 1 cup chopped green chilies
• 2 cups of cooked black beans
• 2 cups of cooked white northern beans
• 2 cups of cooked red kidney beans
• 1 tbs brown rice vinegar
• 1 tbs organic raw agave nectar
• 1 large fresh lime, for juice and garnish

DIRECTIONS:

Heat the olive oil in a large pot over medium heat, add the spices, stir and heat through for a minute. Add onions ad stir for two to three minutes. Add the remaining ingredients except the lime. Cover the pot and bring to a simmer. Lower the heat and keep the chili at a slow simmer, covered. Stir now and then to check consistency. Add a little more broth if needed to thin. Cook for an hour or so until all the flavors have combined and the sauce is thickened and rich.

NUTRITION:

• Calories 257
• Carbohydrates 48g
• Fat 2g
• Protein 15g

10 servings (serving size: 3 ounces pork, 2 tortillas, 1 tablespoon onion, 1 tablespoon salsa, 1 tablespoon cilantro, and 1 lime wedge)

Ingredients:

• 1 (3-pound) boneless pork shoulder (Boston butt), trimmed
• 10 garlic cloves, sliced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup orange juice
• 2 tablespoons fresh lime juice
• 2 chipotle chiles canned in adobo sauce, drained and chopped
• 20 (6-inch) flour or corn tortillas, warmed
• 2/3 cup chopped onion
• 2/3 cup bottled salsa
• 2/3 cup chopped fresh cilantro
• 10 lime wedges

Directions:

1. Make 1/2-inch-deep slits on outside of roast; stuff with garlic. Combine cumin and next 3 ingredients (through black pepper) in a small bowl. Place roast in a 3 1/2-quart electric slow cooker. Sprinkle pork on all sides with spice mixture.

2. Combine juices and chipotle chiles. Pour juice mixture over pork. Cover and cook on LOW for 8 hours or until pork is tender.

3. Remove pork from slow cooker; shred with 2 forks. Skim fat from cooking liquid. Combine shredded pork and 1/2 cup cooking liquid; toss well.

4. Spoon 1 1/2 ounces pork mixture onto each tortilla; top each with 1 1/2 teaspoons onion, 1 1/2 teaspoons salsa, and 1 1/2 teaspoons cilantro. Serve with lime wedges.

Nutrition:

Per serving: Calories 334; Fat 12.6 g; Protein 29.4 g; Carbohydrate 27.1 g; Fiber 3 g; Sodium 424 mg; Calcium 81 mg

Original recipe from myrecipes.com

Servings: 24 • Size: 1 cupcake
Calories: 97.4 • Fat: 2.3 g • Carbs: 17.3 g • Fiber: 0 g • Protein: 1.0 g • Sugar: 9.8
Sodium: 103.7 (without salt)

Ingredients:

• 18.25 oz box confetti cake mix
• 2 1/2 tsp powdered sugar-free pink lemonade mix
• 1 cup water
• 1 tbsp vegetable oil
• 1/4 cup unsweetened applesauce
• lemon zest from half of a lemon
• 2 drops pink food coloring (optional)
• confetti sprinkles, optional

Directions:

Preheat the oven to 350 degrees F. Line cupcake tins with 24 paper liners.

Stir together the water and pink lemonade powder. Combine the cake mix, pink lemonade mixture, applesauce, lemon zest, food coloring and oil in a large bowl and with an electric mixer, mix until all the ingredients are thoroughly combined.

Pour the batter into the prepared cupcake pans. Add sprinkles if using and bake in the oven for 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.

Cool completely on wire racks before serving.

Original recipe from skinnytaste.com

This is based on traditional panzanella, an Italian bread salad,­­ but the ingredients are grilled to intensify their flavor. You’ll need 24 metal or wooden skewers; soak wooden ones 15 minutes in water before threading them.

NUTRITION:

Serves: 8
Per serving: 142 calories (3 skewers)
Fat 3g, Carbohydrates 20g, Sodium 374 mg, Protein 10g, Fiber 2g

INGREDIENTS:

• 24 metal or wooden skewers (soak wooden ones 15 minutes in water before)
• 4 tablespoons white ­wine vinegar
• 2 tablespoon extra­ virgin olive oil
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon finely chopped fresh flat ­leaf parsley
• 1 tablespoon finely chopped fresh thyme
• 2 boneless skinless chicken breast halves (8 ounces each), cut into 1­inch cubes
• 24 red pearl onions, peeled
• 1 pound small zucchini, cut crosswise into 1/2­inch rounds
• 2 orange or yellow bell peppers, seeded and cut into 1 ­inch squares
• 24 cherry tomatoes
• 10 ounces unsliced day­ old white bread, crusts removed, cut into 1­ inch cubes

DIRECTIONS:

1. In a plastic container with a tight ­fitting lid, combine the vinegar, oil, honey, 1/2 teaspoon salt, pepper, and chopped herbs. Shake well to combine, and set the marinade aside.

2. Heat a grill or grill pan over medium heat. Skewer the ingredients, pairing the chicken and onion together, the zucchini and pepper together, and the tomatoes and bread together. Brush the kebabs with reserved marinade.

3. Grill chicken ­and­ onion skewers until chicken is cooked through and onions are tender, turning often, about 10 minutes. Cook zucchini ­and ­pepper skewers until vegetables are tender, turning often, about 7 minutes. Cook tomato­ and­ bread skewers until bread is toasted and tomatoes soften, turning often, about 5 minutes.

4. Serve skewers at room temperature.

Recipe adapted from marthastewart.com

INGREDIENTS:

• olive oil spray
• 2 cups shredded reduced fat sharp cheddar
• 1 tbsp olive oil
• 1/3 cup sliced scallions
• 5 oz sliced shiitake mushrooms
• 1/2 cup chopped red bell pepper
• 7 oz finely diced lean ham steak
• 3/4 cup diced tomatoes, seeded
• 1 cup finely chopped broccoli florets
• 7 large whole eggs
• 5 large egg whites
• 1/4 cup fat free milk
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper

DIRECTIONS:

1. Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.
2. Place 1 cup of cheese into the baking dish.
3. Heat the oil in a large nonstick skillet over medium heat; add scallions, mushrooms and red pepper and saute until vegetables are tender, about 5 to 6 minutes. Add the tomatoes and cook 2 – 3 minutes. Add the ham and broccoli and remove from heat. Spread evenly over the cheese mixture.
4. In a large bowl combine the eggs, egg whites, milk, salt and pepper and whisk well. Slowly pour over the vegetables in the baking dish and top with remaining cheese.
5. Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 12 pieces.

NUTRITION:

Servings: 12 • Size: 1 square
Calories: 152 • Fat: 8 g • Carbs: 5 g • Fiber:1 g • Protein: 14 g • Sugar: 1 g
Sodium: 385 mg • Cholesterol: 102 mg

Original recipe from Skinnytaste.com