Skinny Simple Recipes

Curried Black Beans Patties with Yogurt Sauce

noreply@blogger.com (SkinnySimpleRecipes) — Thu, 14 Mar 2013 15:41:00 +0000

These Curried black beans patties are so tasty; sautéed onion and garlic combined with the curry powder bring up a nice flavour. These patties are so good for lunch. I like to eat them as a sandwich with whole wheat pita bread and some of the yogurt sauce.

Ingredients:

1 can black beans, drained

1 cup white onion, chopped

3 garlic cloves, grated

¼ cup brown rice, cooked

1 tsp. cumin powder

1 to 2 tsp. curry powder

Salt and pepper

2 tbsp. olive oil

¼ cup cilantro leaves, finely chopped (optional)

Yogurt Sauce:

1 cup natural yogurt

1-2 tbsp. lime juice

½ cup cilantro, chopped

Salt

Directions:

Begin by sautéing the onions in 1 tbsp. of olive oil for few minutes, and then add garlic and sauté for a minute or two more. Turn of the heat and set aside to cool down.

In a food processor, add beans, the cooked onions and garlic, cumin, curry, salt and pepper. Pulse until just combined.

Next add the cooked rice and cilantro and pulse to combine.

With your hands, take balls and flatten to form 2 inch patties or any size you like. Cover and refrigerate for at least 1 hour.

Meanwhile, prepare Yogurt Sauce. In a bowl, whisk together all ingredients until smooth. Cover and refrigerate.

Heat 1 tbsp. olive oil in a large skillet over medium high heat. Cook patties for about 3 to 4 minutes per side until crisp and lightly browned. Try not to overcook them.

Serve warm with yogurt sauce.

Best Thin-Crust Pizza Dough Ever!!

noreply@blogger.com (SkinnySimpleRecipes) — Tue, 12 Feb 2013 20:42:00 +0000

Two medium pizza crust with only one cup of all-purpose flour, one cup of whole wheat flour, yeast and water combined with 2 tbsp. of olive oil to keep the dough from getting soggy.

This recipe is the best; the crust is very thin and tastes yummy. I used my food processor to make this dough, but it also works by hand. This is a very easy and inexpensive recipe for a homemade pizza from scratch.

For the topping, I used some left over pesto sauce, very thin zucchini slices, fresh tomatoes and kalamata olives.

Ingredients: (2 x 9” crust)

1 cup all-purpose flour

1 cup whole wheat flour

1 cup warm water

2¼ tsp. instant dry yeast

1 tsp. salt + ¼ tsp. black pepper

2 tbsp. olive oil

Directions:

Stir together the water, yeast and add a pinch of sugar. Let stand until foamy, about 5 minutes.

In the bowl of your food processor, place the dough blade and add flours, salt, pepper and the yeast mixture.

Add 1 tbsp. olive oil at a time and continue processing until the dough forms a ball, then process for 1 more minute.

Coat the inside of a large bowl with olive oil and place in the dough. Cover with plastic wrap and let the dough rise in a warm place until doubled in size about 30 to 40 minutes, depending on the quality of the yeast you’re using.

Meanwhile, prepare your favourite topping.

Preheat the oven to 500F (250C) and place a baking tray in the oven.

Divide the dough into 2 pieces and place on a lightly floured surface. Roll each piece very thin to about 9” size. Remove the tray from the oven and sprinkle with cornmeal or semolina. Place the 9” rolled crust on the baking tray and add your favourite sauce and topping.

Bake for 15 minutes, until the pizza is golden color.

Eggplant Frittata

noreply@blogger.com (SkinnySimpleRecipes) — Mon, 21 Jan 2013 20:54:00 +0000

Eggplants or aubergines are naturally low in calories, are fat free and are excellent source of fiber. Yesterday, I made a delicious skinny frittata with buttery sautéed eggplants, garlic and parsley...perfect for breakfast, lunch, snack or dinner!!

Ingredients: (2 servings)

2 medium eggplants cut longwise and diced

1 small onion, finely chopped

3 cloves of garlic, minced

2 tbsp. olive oil

2 whole eggs + 2 egg whites

1 tbsp. low fat milk

½ tsp. nutmeg

1 to 2 tbsp. parsley, chopped

Salt and pepper

Directions:

Preheat the oven to 350F.

In a medium ovenproof frying pan sauté the onion and garlic in the olive oil. Add the diced eggplant and cook until soft and golden brown.

Beat the eggs, milk, parsley, nutmeg, salt and pepper.

Pour over the eggplant mixture. Cook on medium heat until eggs just begin to set. Place the frying pan in the hot oven and finish cooking no longer than 2-3 minutes.

Remove the frittata from the oven and slice into wedges.

Serve with fresh tomato and parsley salad.

Panko Crusted Salmon with Barley & Lentils Side

noreply@blogger.com (SkinnySimpleRecipes) — Thu, 10 Jan 2013 00:55:00 +0000

I came across this salmon recipe on one of Ina Garten’s shows. She said that the salmon goes perfectly with the earthy taste of the lentils…she was right; this recipe seems so simple, and yet creates really amazing flavors in no time. I did follow the recipe for Panko Crusted Salmon, but the barley & lentils recipe is one of mine. The parsley and olive oil flavor the lentils and barley so well. Sometimes I add a pinch of cumin as well.

Panko Crusted Salmon

Ingredients: (4 servings)

4 salmon fillets, skin on or without

2/3 cup panko flakes

2 tbsp. fresh parsley, minced

1 tsp. grated lemon zest

2 tbsp. Dijon mustard (I used old style mustard)

Salt and freshly ground black pepper

1 tbsp. olive oil

1 tbsp. vegetable oil

Directions:

In a shallow plate, mix together the panko, parsley, lemon zest, salt and pepper. Add the 1 tbsp. olive oil and mix well to coat the crumbs evenly.

Heat the 1 tbsp. vegetable oil over medium-high heat in a large heavy ovenproof pan. Season the salmon fillets with salt and pepper on both sides and place in the hot pan.

Brush the top of the fillets with mustard and then press the panko mixture on top of the mustard on each salmon fillet. (You can do this step on a board and then transfer to the hot pan)

Meanwhile, preheat you oven broiler.

When the fillets are cooked half way (you can tell by the change of the color), transfer the pan to the preheated oven for 4 to 6 minutes until the top side of the fillets is almost cooked and the panko is browned.

Remove from the oven, cover and let rest for 5 to 10 minutes.

Barley & Lentils Side

Ingredients: (4 servings)

1 cup barley pearls

½ cup brown or french lentils

1 medium yellow onion, thinly diced

2 garlic cloves, grated

2-3 tbsp. fresh parsley, minced

1 tbsp. olive oil

Salt and pepper

Directions:

Cover the 1 cup of pearl barley with 2 cups of water and simmer for about 30 minutes or until cooked. Then fluff it with a fork

Cook the lentils in salted water until done, but not mushy.

Meanwhile, heat up the one tbsp. olive oil, over medium heat, in a skillet. Add the diced onion and sauté until translucent.

Turn down the heat and add the barley, lentils and parsley. Season with salt and pepper and stir until all ingredients are well combined. Remove from the heat, cover and let sit for about 5 minutes.

Serve the crusted salmon over barley and lentils hot or at room temperature.

Crispy Breaded Oysters Appetizer

noreply@blogger.com (SkinnySimpleRecipes) — Thu, 20 Dec 2012 17:37:00 +0000

These crispy breaded oysters make a fancy appetizer for entertaining. They’re delicious and healthy, without the added fat. Oysters coated with egg panko and cheese, and then baked until crisp and golden.

If you are an oyster lover, you may want to double the recipe; these baked breaded oysters are so light and tasty.

Ingredients: (yield 12-14, 2 oysters/serving)

¼ cup all-purpose flour

Salt & pepper to taste

1 egg

½ cup panko crumbs

1/3 cup grated cheese (optional)

1-2 tbsp. dried chives

¼ tsp. garlic salt

8 ounces frozen oysters, thawed

1 tbsp. olive oil

Directions:

You will need 3 shallow plates.

In the first plate, combine the flour, salt and pepper. In the second one, whisk the egg. And in the third one, combine panko, chive, cheese (if using) and garlic salt.

Coat the oysters with the flour mixture, then dip in the egg, and then coat with panko crumbs.

Place in a greased baking sheet and drizzle or spray with olive oil.

Bake at 400 degrees for 15 minutes or until crisp and golden brown.

Serve immediately with lemon wedges or with your favorite low fat sauce.

Skinny Banana Coconut Smoothie

noreply@blogger.com (SkinnySimpleRecipes) — Sat, 15 Dec 2012 00:30:00 +0000

After sharing my Avocado Banana Almond smoothie, I thought I would post all my skinny, homemade smoothies. My morning snack is always a healthy, yummy smoothie, full of vitamins and minerals…excellent boost of energy.

Now you might say everybody knows how to make a smoothie…you’re right, but it doesn't hurt to know how others’ smoothies look like and get some new ideas and twists.

The best way to make this smoothie is to use a frozen banana; it gives sweetness and creaminess to the smoothie. Also, by using dried unsweetened coconut flakes, you end up with a natural flavour and a crunchy texture.

I use lactose free 1% milk because you get to taste the coconut flakes and the creamy banana. You can use any unflavored milk, and I say that because I tried it with coconut milk which has this overpowering flavour of coconut and it just covered the natural flavour of the coconut flakes I was looking for.

Ingredients:(1 serving)

1 frozen large banana

1 tbsp. unsweetened coconut flakes (about 50 Calories)

1 cup 1% milk (or any unflavored milk)

1 tbsp. ground flax seeds

Directions:

In a blender, combine the frozen banana, coconut fakes, milk and flax seeds. Blend until the banana is smooth and creamy.

Serve immediately,

Moroccan Coconut Cookies

noreply@blogger.com (SkinnySimpleRecipes) — Sat, 08 Dec 2012 04:02:00 +0000

Moroccan Coconut Cookies are kind of macaroons, with a gooey texture in the inside and a crisp crust in the outside. They’re my favourite since I was little girl, asking my mom to make them for us.

Traditionally, those cookies are made with finely grated coconut, but I prefer to use coarsely chopped coconut. And because the dough is sticky we use orange blossom water to shape the cookies which gives them a nice flavour, in addition to the lemon zest.

Ingredients:

1 ½ cup dried unsweetened coconut

1/3 cup semolina

½ cup icing sugar

1 tsp. baking powder

2 ½ tbsp. vegetable or coconut oil

1 large egg

A pinch of salt

½ tsp. lemon zest

Orange blossom water (optional)

Directions:

Preheat oven to 350 degrees F(175 C) and cover a baking sheet with parchment paper.

Combine the coconut, semolina, baking powder and salt. Set aside.

In a medium bowl, beat the egg with the icing sugar until light and fluffy. Add the lemon zest and the oil. Mix until well combined, and then gradually blend in the dry ingredients.

Cover the dough and let it rest for about 20 minutes.

Wet your hands with some water or orange blossom water and roll the dough into small balls, dip one side in icing sugar, flatten slightly in your palm and place on the prepared baking sheet, about 3 inches apart. Repeat the process until all the dough has been shaped.

Bake for no more than 8 to 10 minutes in the preheated oven. These cookies are so soft when hot, so you need to let them cool down on the baking sheet.

When cookies are at room temperature, dust with icing sugar and transfer to a plate or store in airtight container for up to one week.

Courgette Carbonara

noreply@blogger.com (SkinnySimpleRecipes) — Sat, 01 Dec 2012 05:33:00 +0000

Simple, quick and guilt free pasta dish, for busy weekdays. Courgette Carbonara is a JamieOliver’s recipe.

I did make some changes, by adding some garlic and lowering the fat by skipping the cream; the garlic complement perfectly the courgettes and the egg yolks with the Parmesan cheese make a nice creamy sauce.

Ingredients: (2 servings)

4 turkey bacon slices,

2 courgettes, diced

3 tabs olive oil

2 cloves of garlic finely minced

2 egg yolks

1/2 cup grated Parmesan cheese, divided

Fresh thyme leaves, chopped

Salt & freshly ground pepper

250g whole wheat spaghetti Or any kind you like

Preparation:

Bring a large pot of salted water to a boil. Cook the spaghetti as directed on package.

In a large fry pan, add 1 tbsp. olive oil and sauté the bacon until dark brown and crisp.

Add the rest of the olive oil to the pan and sauté the garlic, then add the courgettes. Season well with salt and pepper (otherwise the courgettes will be bland), and cook until softened and lightly browned.

Meanwhile, combine egg yolks, half the Parmesan cheese, salt & pepper in a bowl and beat until well blended.

When the pasta is cooked, drain, reserving about 1/2 cup of the cooking water. Add the spaghetti immediately to the pan, then turn off the heat and stir in the egg mixture.

Mix thoroughly until combined. Add the pasta cooking water as needed until a creamy sauce forms.

Add the remaining cheese and toss again to coat.

Serve immediately. Enjoy!!

Seafood Tortilla Wrap Pizza

noreply@blogger.com (SkinnySimpleRecipes) — Mon, 26 Nov 2012 03:02:00 +0000

Lazy Sunday… lazy seafood pizza; you know when you are craving some delicious, gourmet food but you’re so lazy to make it. You then choose to substitute the fresh ingredients for precooked or canned ingredients.

I used tortilla wrap for the crust, canned clams, canned tuna, smoked salmon and imitation crab meat.

It did taste great but for sure fresh clams and crab would taste way better!

Ingredients: (2 servings)

Two 10- inch tortilla wraps

Fresh clams, steamed (about 1 cup) Or 1 can whole clams, washed and drained

1 small can of tuna (in water), drained

6 thin slices of smoked salmon

4 sticks imitation crab meat, diced Or fresh Crab meat

2 tbsp. of your favourite tomato sauce or more

¼ cup low fat mozzarella cheese, divided

Freshly ground black pepper

Directions:

Preheat the oven to 200c (400F).

Bruch each tortilla wrap with a tbsp. tomato sauce.

Place the clams evenly over each crust, followed by the tuna, smoked salmon and the crab meat.

Sprinkle with black pepper and cheese on top.

Place tortillas on a baking sheet and bake for 8-9 minutes or until the base is crisp and golden brown.

Drizzle with lemon juice and enjoy!

Poached Egg, Tomatoes and Caper Salad

noreply@blogger.com (SkinnySimpleRecipes) — Thu, 22 Nov 2012 21:00:00 +0000

Poached eggs are my favorite for breakfast or lunch. I eat them with veggies, sweet potato fries, or on top of a toast with fruits for breakfast…etc. There are so many ways to eat poached eggs and I assure you that this recipe is so satisfying!

Ingredients: (2 servings)

2 large eggs

2 medium tomatoes, sliced

1 medium red bell pepper

2 tbsp. caper

Dressing:

2 tbsp. olive oil

1 tbsp. lemon juice

1 tsp. Dijon mustard

Salt and pepper, to taste

Fresh thyme

Preparation:

Heat a pot with few inches of water in it. Add a splash of vinegar and salt.

Bring water to simmer over medium heat. Make sure the water is not boiling.

Crack eggs 1 at the time in a bowl and gently slip into water. Cook until egg whites are just set and egg yolks are still runny, about 3 minutes. (or more if you like your eggs well done).

Dressing: Whisk together olive oil, lemon, Dijon mustard, fresh thyme, salt and pepper.

Divide tomato and red bell pepper slices onto two plates, and top each with one poached egg and one tbsp. caper.

Drizzle the dressing on top and serve.

Scrambled Eggs with Smoked Salmon and Spinach-Skinny Simple Breakfast-Sunday

noreply@blogger.com (SkinnySimpleRecipes) — Sun, 18 Nov 2012 18:01:00 +0000

This is the perfect breakfast for a lazy Sunday morning. I just love this combination of eggs, spinach and smoked salmon. I do add Italian seasoning, but really you can add any of your preferred herbs, like chives, parsley…etc.

Scrambled Eggs with Smoked Salmon and Spinach works also for lunch or dinner; instead of the toast, I add a side of sweet potato fries or sauteed mix vegetables.

Ingredients: (2 servings)

1 & 1/2 tbsp. olive oil

4 egg whites

4 to 6 smoked salmon thin slices

1 cup chopped fresh spinach

Salt and pepper to taste

2 slices whole wheat baguette or English muffin, toasted

1 tbsp. Italian seasoning (optional)

2 tbsp. low fat shredded cheese

Preparation:

Heat a medium non-stick pan over medium heat. Add olive oil, spinach and sauté until wilted.

Move the spinach to one side of the pan. In the other side of the pan, add ½ tbsp. olive oil and cook the white eggs until done, stirring for about 2 minutes. Season with salt and pepper.

Turn of the heat. Add smoked salmon and mix with the spinach and the eggs. Sprinkle Italian seasoning and cheese on top if using.

Spoon equally onto toasts and serve.

Spicy Garlic Shrimp with Spinach over Noodles

noreply@blogger.com (SkinnySimpleRecipes) — Thu, 15 Nov 2012 17:43:00 +0000

I love shrimps and I have them always in my freezer; they’re easy to unfreeze and there are so many ways to make quick and simple shrimp recipes.

Spicy Garlic Shrimp with spinach is a skinny, clean dish and it takes under 30 minutes to make it.

Great for week days dinner!!

Ingredients: (4 servings)

3 tbsp. olive oil

8 cloves of garlic, minced

1 lb shrimp, peeled, deveined and tail removed

1 lb baby spinach

1 tsp. of red pepper flakes

The zest and juice of one lemon

1/2 tbsp. dried basil

4 oz whole wheat noodles

Directions:

Cook noodles according to package directions.

Heat one tbsp. olive oil in a large non-stick pan. Add half of the garlic and sauté until fragrant.

Add spinach to the pan and mix with the garlic until it begins to wilt down. Season with salt.

Push spinach to one side of the pan to finish cooking. In the other side of the pan, pour the rest of the olive oil and add the rest of the garlic. When fragrant, add the shrimp and sprinkle with the pepper flakes and salt. Cook for about 3 minutes, and then turn off the heat.

Add lemon juice, zest, basil and toss everything together.

Serve the spinach and the garlicky shrimp over the noodles.

Moroccan Lamb Kebabs

noreply@blogger.com (SkinnySimpleRecipes) — Fri, 02 Nov 2012 20:04:00 +0000

It’s been a long time since my last post. I have been making some changes in my professional life and luckily my husband and my friends provided all the support I needed.

My recipe today is Lamb Kebabs. In Morocco, we use charcoal when grilling, for the best and juiciest meat ever.

Ingredients: (4 servings)

2 pounds well-trimmed boneless leg of lamb

1 large onion, finely chopped or grated

½ cup parsley or cilantro, chopped

1 tbsp. smoked paprika

1 tbsp. cumin

1 tsp. black pepper

2 tsp. salt or to taste

1 tbsp. extra virgin olive oil

Skewers

Directions:

First step:

Cut the meat into 2 inch cubes.

Second step:

In a large bowl, mix together meat, onion, parsley olive oil and spices.

If you have time, let the meat marinate for at least 2 hours. But it would also work if you grill it immediately.

Third step:

Prepare barbecue Or a grill pan on top of the stove, on medium high heat.

Remove lamb from marinade and thread meat cubes onto the skewers dividing equally.

Grill lamb to desired doneness, turning occasionally.

Serve immediately. I like to eat my lamb kebabs with grilled tomatoes and green peppers.

(I used a grill pan on top of the stove because it was too cold to cook it on the grill).

Scrambled Tofu -Skinny Simple Breakfast-Sunday

noreply@blogger.com (SkinnySimpleRecipes) — Sun, 21 Oct 2012 18:57:00 +0000

Scrambled Tofu is a healthy protein-packed breakfast. It is also great for after workout.

Ingredients: (2 servings)

½ block extra firm tofu (7 ounces), drained and crumbled

½ tsp. minced garlic

1 green onion, sliced

1 tbsp. fresh lemon juice

1 tsp. fresh parsley, chopped (Or fresh basil)

Sea salt and black pepper, to taste

2 egg white, slightly beaten

1 tbsp. extra version olive oil

Directions:

In a medium bowl, mash all ingredients together, except eggs and olive oil, until well mixed.

Keep in the fridge for up to 1 night, to get all the flavors combined. Or you can cook it immediately.

Heat a non-stick pan over medium high heat. Add olive oil, and when it’s hot add tofu mixture.

Stir tofu until it start to brown, then push it to one side of the pan and add the egg whites. Let the eggs set a bit and then mix everything together gently until done.

Season with salt and black pepper.

Serve with some fruits, greens or toasts.

My 100th Post & Homemade Granola

noreply@blogger.com (SkinnySimpleRecipes) — Fri, 19 Oct 2012 00:55:00 +0000

Paella with Frozen Seafood was my first recipe on this blog. It’s one of my “new life style” twisted recipes; since I've heard about the Clean Eating and all that healthy stuff, I've started searching and learning about processed food, calories, bad and good fat, what our body needs…etc.

I like food and I love cooking… and between us, I couldn't follow any of the diets out there. So, I chose to make my own recipes from scratch, and trust me, lowering the fat and calories does not take any of the flavors off your food. You will get the real taste of your vegetables, meat…etc and you will see some weight loss.

Family and friends love my recipes and are always asking for more. That’s how I started blogging about my food and my new life style, and I’m happy I’m doing it!!

Okay…now my 100th post is my favorite homemade Granola. So easy to put together, and it's ready in 40 minutes. Throw it in the oven while watching your favorite TV show. And guess what? After so many tries, this granola recipe is low in fat and sugar, and you know exactly what's in it.

In total, I used 2 ½ cups of nuts. Feel free to use the ones you like.

Ingredients:

1 and ½ cups oatmeal

¼ cup ground flax-seeds

½ cup dried cranberries

1 cup silvered almonds

1 cup shredded unsweetened coconut

3 tbsp. natural peanut butter

½ tsp. sea salt

1/3 cup raw honey

½ tsp. vanilla extract

Directions:

Preheat oven to 300 degrees F.

In a large bowl, combine all the ingredients. Mix until evenly blended.

Transfer mixture to a baking pan and press it down.

Bake for 4o minutes.

Let it cool and then store in an airtight container in the refrigerator.

Egyptian Koshari - Made Skinny

noreply@blogger.com (SkinnySimpleRecipes) — Tue, 16 Oct 2012 04:57:00 +0000

Koshari is a vegetarian Egyptian dish. I was first introduced to it during a trip to Egypt, long time ago. Koshari is basically rice, pasta, lentils and fried onions, topped with a spicy tomato sauce.

This is not the traditional way to make Koshari. My version is low in fat and calories; I skipped the pasta and did caramelize the onions instead of frying them.

This version is a quick way to make Koshari. You cook all the ingredients separately but at the same time without losing any of the taste.

Ingredients: (4 servings)

2 cups Brown rice

1 tbsp. olive oil + 1 tbsp. butter

1 cup brown lentils, washed

1 ½ cup of tomato sauce

1 medium onion, very thinly sliced

1 tbsp. olive oil

Salt and pepper

Garlic Chili sauce or Tabasco

Directions:

Step 1:

In a sauce pan, heat the olive oil and butter on medium high. Add the rice and stir constantly until rice change color. Add water depending on the kind of rice you're using. Season with salt.

Step2:

Bring the lentils to boil in salted water, and then simmer for about 20 minutes. Do not overcook.

Step 3:

For the sauce, you could use a good quality, store bought, tomato sauce.

Or you can make your own sauce; it has to be a thick tomato sauce.

At this point you can add the hot sauce.

Step 4:

In a frying pan, over medium high heat, sauté the onion, dry for about 5 minutes. Reduce heat to medium low and add 1 tbsp. olive oil. Keep stirring until onions are golden brown and caramelized.

To serve, put one layer of rice, followed by a smaller layer of lentils. Spoon over the tomato sauce, then add caramelized onion.

I like to add more hot sauce at the end!!

Avocado Almonds Smoothie-Skinny Simple Breakfast-Sunday

noreply@blogger.com (SkinnySimpleRecipes) — Sun, 14 Oct 2012 16:27:00 +0000

Avocado and raw almonds…this smoothie is a combination of good fats. I like how creamy and sweet it is, and it makes a very satisfying and healthy breakfast.

Ingredients:

1 ripe banana

½ ripe avocado, peeled and diced

1 cup almond milk

10 whole raw almonds,

Directions:

In a blender, combine banana, avocado, almonds and milk. Blend until smooth and almonds are ground. If you like a thinner smoothie, add some milk.

Serve immediately,

Chicken & Feta Grilled Sandwich

noreply@blogger.com (SkinnySimpleRecipes) — Fri, 12 Oct 2012 00:51:00 +0000

Nothing is better than a gooey grilled sandwich. My spin today on the traditional sandwich and the ingredients makes this sandwich so creamy and delicious. I am using hummus, feta cheese and cooked chicken. I like to try new things and make my lunch special each day!!

Ingredients: (1 serving)

½ cup cooked chicken breast, shredded

(I cook chicken breast with some olive oil, sea salt and cracked pepper)

1 tbsp. feta cheese

2 tbsp. hummus (try my recipe!)

Sea salt and freshly cracked pepper

2 slices whole wheat bread, or any of your choice.

Spinach leaves or any greens

Directions:

Spread 1 tbsp. hummus onto each slice of the bread.

Top the first one with chicken, feta and season well with freshly cracked pepper. Add your greens and top with the second slice to form a sandwich.

Use you Panini grill or preheat a non-stick skillet over medium heat. Spray the sandwich with some olive oil and cook 2-3 minutes on each side, until golden brown.

I like to cut my sandwich into 4 triangle to make it look special and makes me feel full.

Serve immediately.

Skinny Pumpkin Spice Latte - Sunday Skinny Breakfast

noreply@blogger.com (SkinnySimpleRecipes) — Sun, 07 Oct 2012 16:16:00 +0000

I am sharing today my Skinny Pumpkin Spice Latte…what’s better than that for Thanksgiving morning breakfast.

Happy Thanksgiving!!

Ingredients: (1 serving)

1 cup of your favorite coffee

1/2 tbsp. pumpkin spice

1 cup unsweetened vanilla almond milk

Or 1 cup 1% regular milk + ¼ tsp. vanilla extract

1 tbsp. pure maple syrup

Directions:

Combine the milk and pumpkin spice in a blender; blend until frothy (I use magic bullet).

Pour the maple syrup in the bottom of your mug and pour the hot coffee over it.

Pour the milk mixture into your coffee using a spoon to hold back the foam. Then scoop the foam on top.

Sip and enjoy your Skinny Pumpkin Spice Latte!!

Open Beef Sandwich with Homemade Taco Seasoning

noreply@blogger.com (SkinnySimpleRecipes) — Sat, 06 Oct 2012 00:38:00 +0000

Yesterday, I made a skinny open sandwich, with Taco seasoned ground beef. I usually buy reduced sodium Taco seasoning mix, but not anymore since I came across an easy homemade recipe.

I really encourage you to make your own homemade Taco seasoning. You probably have all the ingredients in your pantry. I got this Taco seasoning mix recipe from here @Specie Foodie.

For the topping, I used Habanero Heat shredded cheese (Kraft). I just discovered this spicy cheese, and my family loves it. I used about a tablespoon or so in my sandwich, but you can use any reduced fat cheese of your choice.

The photo shows my sandwich portion. I had an open face sandwich served with greens and tomatoes, while my husband and my daughter, ate one full sandwich each :)

Ingredients: (4-6 servings)

Homemade Taco seasoning mix

Or 1 packet Taco seasoning mix (reduced sodium)

1 cup tomato sauce, of your choice

1 lbs extra lean ground beef

¼ cup shredded, low fat cheese Habanero Heat cheese

1 tbsp olive oil

Whole wheat hamburger buns

Directions:

In a large skillet over medium heat, add the olive oil.

Then, add the ground beef and cook, breaking up the meat into very small chunks. Keep stirring until fully cooked. Drain the meat, and then add Taco seasoning. Stir until well combined with the meat.

Reduce the heat to medium low, and add the tomato sauce. Simmer the meat for mixture for about 10 minutes stirring occasionally. Add more tomato sauce if you like your sandwich a bit saucy.

Adjust salt and pepper to taste.

Heat hamburger buns and spoon some ground beef, then top it with shredded cheese.

Serve with any side you like.

Featured: Dailybuzz healthy LIVING:Curried Quinoa Cauliflower Salad

noreply@blogger.com (SkinnySimpleRecipes) — Tue, 02 Oct 2012 19:58:00 +0000

My Curried Quinoa Cauliflower Salad was featured in yesterday’s Top 9 Dailybuzz Healthy LIVING.

I love roasted cauliflower, it is versatile and you can use it in so many dishes. This collection is showing 9 ways for cooking cauliflower. Great recipes!!

Last week, I came up with this recipe for breakfast...Crustless Roasted Cauliflower Quiche. Check it out!!

Thanks Dailybuzz Healthy LIVING.

Crustless Roasted Cauliflower Quiche-Skinny Simple Breakfast -Sunday #3

noreply@blogger.com (SkinnySimpleRecipes) — Sun, 30 Sep 2012 16:04:00 +0000

My sharing for today is Crustless Roasted Cauliflower Quiche. It's actually an update of my Skinny Crustless Broccoli Quiche. This time, I made individual size quiche, good to go for breakfast or brunch.

The recipe is here, and the only change I made is using roasted cauliflower instead of steamed broccoli. Roasted cauliflower has a completely different taste from steamed or boiled. It has a wonderful nutty flavor.
Cut up the cauliflower into small florets and place them in a single layer on a baking sheet. Spray cauliflower with some olive oil and sprinkle with salt and Italian herbs seasoning (or any of your choice).

Place the baking sheet under the broiler and roast the cauliflower for about 20 minutes, or until lightly browned.

Stir fry Ginger Beef with Mushroom

noreply@blogger.com (SkinnySimpleRecipes) — Sat, 29 Sep 2012 05:01:00 +0000

I do like this recipe; it’s just a combination of simple ingredients I already have in my fridge and pantry…beef, fresh ginger, garlic, soy sauce, oyster sauce, and mushroom.

I know it’s not the traditional way of making this dish, but it’s my way of making a quick, skinny, and tasty stir fry beef dish. It is ready in 30 minutes, which make it great for week nights.

Ingredients:
1 ½ lbs flank steak, sliced into thin strips
4 garlic cloves, finely minced
2 tbsp low sodium soy sauce
1 tbsp sesame oil
1 or 2 tbsp fresh ginger, grated
1 medium onion, finely chopped
Pinch of sugar
2 tsp cornstarch
1 tbsp oyster sauce (or more if you wish)
1/2 cup water
1 tbsp canola oil
1 cup fresh or canned mushroom
2 cups cooked brown rice

Instructions:

In a large bowl, combine garlic, soy sauce, sesame oil, and ginger. Mix well and add flank steak. Marinate for 30 minutes or more.

Heat the oil in a wok on medium high heat. Add onion, the pinch of sugar and sauté for 2 minutes. Season the onion with salt.

Add steak slices into the wok and stir fry for about 10 minutes. Season the steak with salt and pepper, to taste.

Reduce heat to medium low. Add mushroom, oyster sauce and stir fry until steak is fully cooked (about 10 minutes).

Mix cornstarch with the water and add it to the wok. Simmer for 30 seconds.

Serve over rice.

Quinoa With Black Beans...Guest Post from Skinny Ms.

noreply@blogger.com (SkinnySimpleRecipes) — Wed, 26 Sep 2012 16:02:00 +0000

Two weeks ago, I received an email from Skinny Ms. They wanted me to submit a healthy, clean recipe for posting in their website.
I send them my Sweet Potato Hummus recipe. It has been published last week and got nice reviews from readers. So exciting!!

Also, I received, from Skinny Ms, this nice recipe Quinoa with black Beans as guest post to publish in my blog. It’s a nice, simple and healthy dish. Please check out their website, and enjoy their skinny recipes!!

Skinny Ms. is devoted to providing information and tools that empower one to make choices conducive to living a healthy lifestyle. SkinnyMs.

Are you crunched for time, on a tight budget or just starving for healthy meal ideas? You will find delicious, healthy choices for you and your family at SkinnyMs.com. Skinny Ms. offers recipes made with natural, whole food ingredients. At Skinny Ms., we are devoted to providing information and tools that empower one to make choices beneficial to living a healthy lifestyle. For our latest recipes, join us on Facebook.

If you are a quinoa hold out but love Mexican food, this dish will convince to make quinoa a regular part of your dinner menu. Skinny Quinoa with Black Beans is gluten free and vegetarian friendly.

Skinny Quinoa with Black Beans

Ingredients

1 tablespoon olive oil

1 medium sweet onion, diced

2 cloves garlic, minced

3/4 cup quinoa (uncooked), rinsed

1 (15 ounce) can black beans, drained and rinsed

1 teaspoon chili powder

1 teaspoon cumin

1/4 teaspoon crushed red pepper flakes (more or less to taste)

1/2 teaspoon black pepper

Kosher or sea salt to taste

1 (4.5 ounce) can diced green chiles

1 (10 ounce) can diced tomatoes

1/2 cup freshly chopped cilantro

1 3/4 cup vegetable broth, low sodium

Directions

In a large skillet add olive oil, turn to medium-low heat and sauté diced onions until tender, about 4 minutes, add garlic and sauté one additional minute. Add the remaining ingredients in the order listed above. Cover, bring to a boil, reduce heat to a low boil and cook 15-20 minutes or until liquid is absorbed. Remove from heat and allow it to sit 5 minutes covered before serving. Fluff quinoa with a large spoon and serve.

Nutritional Data

Overnight Oatmeal - Skinny Simple Breakfast -Sunday #2

noreply@blogger.com (SkinnySimpleRecipes) — Sun, 23 Sep 2012 16:34:00 +0000

My sharing for this week is Overnight Oatmeal

Ingredients: (1 serving)

¼ cup 7 grain hot cereals I use Bob’s Red Millet.
¼ cup almond milk or any milk of your choice
¼ cup low fat of fat free yogurt.
Few dried peaches, cut into small pieces.
Almonds (about 6)

Directions:

Stir everything in a jar. Place in the fridge overnight.
I chose dried peaches and almonds, but you can top it, in the morning, with any healthy fat of your choice. Add more milk if you like your oats thinner.
My oatmeal portion is ¼ cup of each ingredient, but you can increase it to your portion size.

The skinny will be open until Thursday evening. Have a wonderful Sunday!!!