Blackberry Mojitos

Low Cal Blackberry Mojito

Low Cal Blackberry Mojito

Use fresh or frozen berries with this. They are so good, so, remember to drink responsibly!

Serves: 2
Prep Time: 5 minutes
Cooking Time: none
Difficulty: Easy
Use fresh or frozen berries with this. Remember to drink alcohol responsibly!

Ingredients:

3 ounces rum, light, 80 proof
3 ounces agave nectar
4 limes
mint leaves, fresh
1/4 cup blackberries, fresh or frozen
12 ounces club soda

Preparation: Place about 10 mint leaves, two slices of lime and half of the blackberries in a shaker and muddle. Add rum, agave nectar, ice and juice from 3 limes. Shake well. Pour into 2 tall glasses, add additional ice, mint leaves and remaining blackberries, then pour in club soda. Stir with a straw and serve.

Nutrition: Per Serving About: 200 calories, 28 g carbohydrates, 1 g dietary fiber; WW points plus value 3

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Creamy Cauliflower Soup

Creamy Cauliflower Soup

Creamy Cauliflower Soup


Serves: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Difficulty: Easy
Comments: Love this soup because it’s low calorie, low carb and delicious.

Ingredients:

2 pounds cauliflower, about 1 large head, chopped
1/2 onion(s), medium, chopped
2 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)
1 cup half and half, fat free
1/2 cup cheese, jack or Mexican blend, reduced fat, about 1 ounce, grated
2 ounces Canadian bacon, minced
2 green onions (or more if you like)
pepper, black

Preparation:

Place broth, cauliflower and onions in a soup pot and bring to a boil over medium high heat. Reduce heat to medium and simmer for 10 minutes or until cauliflower is tender. Place ingredients in a blender with fat free half and half(in batches if necessary) and blend for about 1 minute or until desired consistency. Pour into bowls and garnish with cheese, Canadian bacon and green onions. Top with cracked black pepper if desired.

Nutrition: Per Serving About: 150calories, 3.5 g fat, 1.5 g saturated fat, 12 g protein, 21 g carbohydrates, 5 g dietary fiber, 740 mg sodium; WW Points plus value 4

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Egg Flower Soup with Shrimp

Egg Flower Soup and Shrimp Soup

Egg Flower Soup and Shrimp Soup


Serves: 4
Prep Time: 5 minutes
Cooking Time: 10 minutes
Difficulty: Easy

Comments: This is a simple and delicious Chinese soup. You can make it more of a main dish by doubling the amount of shrimp or you can substitute thinly sliced boneless chicken pieces instead of shrimp, or tofu and vegetable broth for a vegetarian version. For lower carbs, eliminate the peas.

Ingredients:
6 cups chicken broth, gluten free, reduced sodium (or vegetable broth, reduced sodium)
1 teaspoon corn starch
1 tablespoon soy sauce, gluten free, low sodium
1 teaspoon garlic, minced
1/2 pound shrimp, raw (medium or large)
1 carrot, shredded
1 cup mushrooms, Crimini or button or combo, sliced
2 eggs, large, beaten
1 cup peas, frozen, ( omit for lower carb version)
4 green onions

Preparation: Combine cornstarch and broth in a medium saucepan and whisk together until fully dissolved. Turn heat on to medium and bring to a low boil. Add soy sauce and garlic and stir. Add shredded carrots and sliced mushrooms, stir and cook for about 2 minutes. Add shrimp and cook for 3 minutes. Add peas and stir. Reduce heat to simmer. Slowly pour beaten eggs into soup and stir. Serve in bowls and top with green onions.

Nutrition: Per Serving About: 160 calories, 3.5 g fat, 1 g saturated fat, 0 g trans fat, 20 g protein, 11 g carbohydrates, 3 g dietary fiber, 1210 mg sodium; WW Points Plus value 4

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Chicken Piccata with Mushrooms and Capers

Chicken Piccata with Mushrooms

Chicken Piccata with Mushrooms

Serves: 6
Prep Time: 10 minutes
Cooking Time: 20 minutes
Difficulty: Easy

Comments: This is a great dish for company, easy enough for weeknight meals.

Ingredients:

1 1/2 pounds chicken breast, boneless and skinless
1/3 cup bread crumbs, Italian herb flavored, for coating chicken
1 egg, large
2 tablespoons olive oil
1 tablespoon garlic, bottled minced, or fresh, minced
1 tablespoon butter
1 lemon
10 ounces mushrooms, Crimini or button or combo
2 tablespoons capers
1 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium)
2 teaspoons flour, all purpose, for sauce

Preparation:

Preheat oven to 350 degrees. Spread breadcrumbs out on a large plate. Beat egg in a small bowl. Cut chicken into 6 equal pieces and flatten to 1/4 inch thickness. Dip the chicken in egg, then breadcrumbs to lightly coat. Heat the oil and the butter in a large skillet. Cook the chicken until light brown and cooked through, about 4 minutes per side. Remove the chicken from the skillet and set in a baking dish and place in the oven for 5 minutes while the sauce is cooking. In the same skillet the chicken was cooked in, add the garlic and stir. Cook over medium heat for about 1 minute, careful not to burn the garlic. Add mushrooms and stir. Continue cooking for 2-3 minutes until mushrooms are browned on both sides. Add 2 teaspoons of flour and stir, making sure all of the flour is mixed in. Add the chicken broth and stir. Squeeze the lemon over the mushrooms and avoid getting the seeds in the pan. Continue cooking until the mushrooms are soft and tender, about 2 minutes. Stir in the capers. Spoon the sauce over the chicken and serve. Garnish with parsley if desired. This is also great served over a bed of pasta as shown.

Nutrition:Per Serving: 360 calories, 16g fat, 4 g saturated fat, 0 trans fat 39 g protein, 13 g carbohydrates, 1 g dietary fiber, 640 mg sodium; WW Points plus value 6

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Roast Beef Lettuce Cups

Roast Beef Lettuce Cups

Roast Beef Lettuce Cups

Serves: 4
Prep Time: 5 minutes
Cooking Time: none
Difficulty: Easy
Comments:Simple and delicious lunch or snack. We use a horseradish dressing but low calorie ranch or other favorite is fine.

Ingredients:
8 lettuce, romaine, leaves
8 ounc(es) roast beef, lean, thinly sliced
1 cup tomato(es), grape or cherry, quartered
1/4 onion(s), red, chopped
2 tablespoons mayonnaise, light or reduced fat
2 tablespoons sour cream, low fat or light
2 teaspoons horseradish, prepared

Preparation:

To make horseradish sauce: Mix sour cream, mayonnaise and horseradish in a small bowl and set aside. Place lettuce leaves on a platter. Top with sliced roast beef, chopped onions and tomatoes and drizzle with dressing.

Nutrition: Per Serving About: 120 calories, 5 g fat, 1.5 g saturated fat, 0 g trans fat, 13 g protein, 5 g carbohydrates, 3 g dietary fiber, 380 mg sodium;WW Points Plus value 3

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Curry Chicken Lettuce Wraps

Curry Chicken Lettuce Wraps

Curry Chicken Lettuce Wraps

Save this recipe for your Thanksgiving leftovers and use your leftover turkey instead of chicken!

Serves: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Difficulty: Easy

Comments: These lettuce wraps are best served chilled. For our gluten free friends, make sure you use a gluten free mayonnaise.

Ingredients:
1 pound chicken breast, boneless and skinless
3 tablespoons mayonnaise, light or reduced fat, and Gluten Free if desired
3 tablespoons yogurt, low fat plain
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper, black, ground
2 stalks celery, diced
1/4 onion, red, chopped
1 cup grapes, seedless, halved
1/3 cup cashews, raw, toasted and chopped
8 leaves lettuce, butter or large green leafy

Preparation:

Cut chicken breasts into 1 inch thick strips. Place 3 cups water in a medium saucepan. Add chicken and bring to a boil. Lower heat and simmer for 12 to 15 minutes or until chicken is fully cooked. Remove chicken and place on a plate to cool. Meanwhile, place remaining ingredients except for lettuce leaves in a large bowl and mix. Cut chicken into small pieces and add to the bowl. Mix well. Scoop chicken salad onto lettuce leaves and serve.

Nutrition:

Per Serving About: 260 calories, 12 g fat, 2.5 g saturated fat, 0 g trans fat, 27 g protein, 11 g carbohydrates, 1 g dietary fiber, 460 mg sodium; WW Points Plus value 7

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Chef Salad

Chef Salad

Chef Salad


Serves: 4
Prep Time: 10 minutes
Cooking Time: none
Difficulty: Easy
Comments: Delicious main dish salad using whatever lean deli meat you have on hand.

Ingredients:

2 eggs, large, hard boiled, use 1 egg and 1 egg white
1/4 avocado, Haas or any, peeled and chopped
1 cup tomato, grape or cherry, halved
1/4 onion, red, thinly sliced
1 head lettuce, iceberg, or other, chopped
8 ounces turkey, lean, cooked, sliced
2 ounces ham, lean, sliced
4 ounce cheese, low fat cheddar or other,, sliced and cut into strips
1/2 cup salad dressing, low fat ranch, or other favorite low fat dressing
pepper, black

Preparation:

Combine all ingredients in a large salad bowl. Toss and serve.

Nutrition: Per Serving About: 170 calories, 7 g fat, 1.5 g saturated fat, 18 g protein,12 g carbohydrates, 2 g dietary fiber, 890 mg sodium; WW Points plus value 5

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Brussels Sprout Salad with Bacon

Brussels Sprout Salad

Brussels Sprout Salad


Prep Time: 15 minutes
Cooking Time: 10 minutes
Difficulty: Easy

Comments

Great way to enjoy Brussels Sprouts.

Ingredients

1 pound Brussels sprouts
3 slices bacon, reduced sodium
2 egg(s), large, hard boiled, use 1 whole and 1 egg white
1/2 onion(s), red, diced
2 tablespoons olive oil
1 tablespoon vinegar, balsamic
1 teaspoon Dijon mustard
1 teaspoon honey
2 slices bread, whole wheat, light

Preparation:

To make low fat croutons, toast bread in a toaster. Cut into half inch cubes. To make the dressing, add olive oil, balsamic vinegar, honey and Dijon in a small bowl and whisk together. To make the salad, cut the Brussels sprouts in half. Remove core and bottoms. Separate the leaves as much as you can as if they were pieces of lettuce (or to save time, remove the core and quarter them or slice them). Place leaves in a medium size bowl and set aside. Heat a large skillet over medium high heat. Add bacon to skillet and cook until crispy brown. Remove bacon with a slotted spoon and place on a paper towel. Remove most of the oil from the pan (I know a lot of cooks would leave it all in because the bacon grease adds flavor, but it’s not really good for you), leaving some to saute the onion. Add onion to the skillet and cook over medium heat for 3 to 4 minutes until soft. Add Brussels sprout leaves and stir gently. Cook for about 2 minutes until leaves are crisp tender and still hold their shape. Pour dressing over skillet and toss gently. Top with bacon, croutons and chopped egg. Stir gently and serve.

Nutrition: Per Serving About: 180 calories, 11 g fat, 2.5 g saturated fat, 0 g trans fat, 8 g protein, 16 g carbohydrates, 5 g dietary fiber, 180 mg sodium; WW points plus value 5

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Main Dish Recipes in The Skinny Skillet iPhone app


Here are just a few of the main dish recipes you’ll find in The Skinny Skillet app for the iPhone and iPad. Over 250 Low Calorie and Low Carb recipes with nutrition info, photos, easy to browse, and ability to make a custom grocery list.

Low Calorie and Low Carb Recipe App includes photos, nutrition info, weight watcher points plus info* (neither the site nor the app are affiliated with Weight Watchers), and ability to make a custom grocery list!
Get our new app for iPhone/iPod Touch or iPad…now only $2.99 at the Apple iTunes Store.

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The Skinny Skillet:
Over 250 simple and delicious low carb and low calorie recipes. All recipes include photos, nutrition information*, and the ability to make a custom shopping list. Browse recipes by category or just flip through the recipes and view full size photos. Easy to navigate, save recipes as favorites, create, edit and email your grocery list.
Key Features:
•Over 250 low carb and low calorie recipes that are simple and delicious
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* We include Weight Watcher Points Plus values in the nutrition area of our recipes for information purposes to help individuals participating in the Weight Watchers program. Weight Watchers, Points and Points Plus are registered trademarks of Weight Watchers International, Inc. The number of Points provided in our recipes was calculated based on published Weight Watchers International, Inc. information and does not imply sponsorship or endorsement of such number of Points or of The Skinny Skillet by Weight Watchers International, Inc.

Chicken Stuffed w/ Cranberries and Pine Nuts

Chicken Stuffed with Cranberries and Pine Nuts

Chicken Stuffed with Cranberries and Pine Nuts


Serves: 6
Prep Time: 10 minutes
Cooking Time: 25 minutes
Difficulty: Easy
Comments:

This is delicious and looks pretty on the dish. Serve with couscous or wild rice.
Ingredients

1 1/2 pounds chicken breast, boneless and skinless
1/3 cup cranberries, dried
1/4 cup nuts, pine nuts
1/2 cup cheese, Swiss, grated
1 teaspoon butter
2 teaspoons olive oil
3 tablespoons flour, all purpose
1 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon pepper, black, ground
3/4 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium)

Preparation: Preheat oven to 375 degrees F. Place pine nuts in microwave safe dish and cook for 4 minutes or toast in a skillet over medium heat for 4 to 5 minutes. Reserve 2 teaspoons each of cranberries and pine nuts for the sauce. For the filling, combine remaining cranberries, pine nuts and shredded cheese in a small bowl and mix well. Carefully make a slit lengthwise down the side of each chicken breast to butterfly, careful not to cup all the way through. Open chicken up and lay fat. Divide filling among the chicken breasts and spread over each one, then fold top of chicken over the filling and secure with toothpick. Spread flour onto a plate. Lightly dredge chicken with flour. Season with salt, pepper and garlic powder. Place a large skillet over medium to medium high heat and add oil and butter. Place chicken in skillet and allow to brown on each side for about 3 to 4 minutes. Remove chicken from skillet and place in a baking dish. Place baking dish in the oven for approximately 10 minutes until chicken is cooked through. While chicken is baking, use the same skillet and add remaining cranberries and pine nuts. Add broth and bring to a light boil. Reduce heat and allow sauce to slightly thicken and cranberries to soften. Remove chicken from the oven. Slice chicken and serve on a plate with sauce over top.
Nutrition

Per Serving: 250 calories, 10 g fat, 3 g saturated fat, 29 g protein, 10 g carbohydrates, 4 g dietary fiber, 200 mg sodium; WW Points plus value 6

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