Sneak Peek :: SkinnyTaste Cookbook

Happy E A S T E R Sunday everyone! This is Brittany again, bringing you a post all about food – as if we probably haven’t had enough of that already today!

Kittsona asked me to review their fab new addition, The SkinnyTaste Cookbook (available online)! I said heck yes, since me cooking would make for a very happy husband. Little did Kittsona know, I’m a horrible cook… To the point where I asked my sister-in-law to help me make these meals, and she said “Did you tell them you can’t cook?” Ah!

But have no fear! Everything I made was so delicious. If I can do it, so can you!

So here we go, join me on an adventure through a non-cooker’s kitchen.

I went through the book, and decided to make one appetizer, one main course, and one dessert. Lets start off with the appetizer, naturally.

Caliente Bean and Queso Dip – 67 calories per serving

I can’t even tell you how easy this was! And so tasty, too. As you’ll find out throughout this post, I don’t have a lot of the correct tools in my kitchen so I have to improvise! The pan I used was smaller than what’s called for in the recipe, so I only wound up using about ¾ of the beans instead of the whole can.

I also love, love, love cheese. However, I should have followed the directions (1 ½ cups cheese) instead of using the whole little baggy… When the cheese cooled, it was really thick and you had to use your fragile tortilla chips as a knife!

What you’ll need:

Cooking spray

1 (15-ounce) can fat-free refried beans

1 tablespoon taco seasoning

1 ¼ cups jarred medium salsa

1 (4-ounce) can diced green chiles

1 ½ cups shredded reduced-fat Mexican cheese blend

1 teaspoon chopped fresh cilantro

Preheat the oven to 350, and spray your 9x9 baking dish with oil.

In a bowl, combine the refried beans and taco seasoning, then cover the bottom of your baking dish with the mixture. Add the chiles and salsa on top of it.

Bake everything for about 30 minutes, until the edges bubble.

Take it out and add the cheese, then return to the oven to melt the cheese. Once that’s done, take it out and add the cilantro. Ta da! Your new favorite potluck go-to.

Skinny Chicken Parmesan – 174 calories per serving

This recipe terrified me. NOT because it was hard (it’s actually really easy), but because nothing I make ever turns out! To my (and the other 5 family members I used as guinea pigs) surprise, it was probably the most delicious chicken parm that we’ve ever eaten!

A picture from SkinnyTaste

What you’ll need:

Cooking spray

3 boneless, skinless chicken breasts

¾ teaspoon kosher salt

½ cup seasoned whole wheat bread crumbs

3 tablespoons grated Parmesan cheese

1 tablespoon olive oil

2 cups marinara sauce (I just used the whole bottle)

9 tablespoons part-skim mozzarella cheese

First preheat your oven to 450, and spray your baking pan with oil. I used a cake pan, and the size worked out perfectly.

Cut your chicken breasts in half.  Season with salt on both sides, and set aside.

In a separate shallow dish, combine the bread crumbs and the Parmesan cheese. In a little bowl, melt your butter and combine with the olive oil. Find a brush (which I actually had, woohoo!) for the butter mixture. Brush the butter oil stuff onto the chicken, and dip the chicken into the breadcrumbs and cheese. Make sure you get both sides really well!

Put the chicken in the baking dish. Once they’re all covered, but the chicken in the oven until they’re golden brown on the bottom. Once this happens, flip them until the other side is golden brown and they’re cooked all the way through.

Meanwhile, put your marinara sauce into a large skillet (medium heat) with a cover. In my case, I didn’t have a cover so I just used another pan haha! Whatever works, right?

Once the chicken is done, put it into the marinara sauce and add the mozzarella cheese on top. Cover, and let the cheese melt. Once the cheese is melted, enjoy!

Serve plain, over pasta, or on Italian bread to finish it off.

Double Chocolate Chunk Walnut Cookies – 152 calories per serving (2 cookies)

Ahhhh cookies. Who doesn’t love cookies? The ingredients in this recipe scared me, but I gave it a shot and am glad that I did! It’s a healthier alternative to the traditional cookie, and is sooo chocolately. Ladies, can I get a hallelujah?!

What you’ll need:

Cooking spray

½ cup raw sugar

1/3 cup unpacked dark brown sugar

¼ cup mashed avocado

1 tablespoon unsweetened applesauce

1 large egg white

1 teaspoon pure vanilla extract

½ cup white whole wheat unbleached flour

1/3 cup all-purpose flour

1/3 cup unsweetened cocoa powder

¼ teaspoon baking soda

1/8 teaspoon kosher salt

1/3 cup semisweet chocolate chunks

½ cup finely chopped walnuts

Preheat your oven to 350, and spray your baking sheet with oil. In a large bowl with an electric mixer (I used a whisk, because I don’t have an electric mixer…) mix together the sugars, avocado, applesauce, egg white, and vanilla until the sugar dissolves.

In another bowl, mix together the dry stuff. The flours, cocoa powder, baking soda, and salt. Pour half of your dry mixture into the wet mixture and mix. Once that’s mixed, pour in the rest of the dry mixture and the chocolate chunks and nuts. Mix really really well. This is going to be HARD! It gets very thick.

Refrigerate the mixture for about 15 minutes to make it easier to handle by hand. Once chilled, take out of the fridge and with your hands, put the cookies onto the baking sheet. Use wax paper to squish them down and make them look more like cookies than little cow pies J

Bake for 10-12 minutes. They won’t really rise or grow much, so don’t be surprised if they look like they did when they went in when you take them out.

Let cool, and enjoy! Remember: don’t tell your kids that there’s healthy stuff in them.

I can’t stress enough how easy, and delish this cookbook is. I’ll be posting more recipes from it soon, so keep your eyes out! If you just can’t wait, make sure you stop in and get this awesome cookbook. It’s a great addition for that summer body we’re all dreaming of!