by Skinny Chef
Citrus works as a natural appetite suppressor and goes great with this crunchy, quick to make chicken cutlet coated with heart healthy almonds. Marinate the chicken over night in fresh lemon juice to get the best results.
by Skinny Chef
I call this “jump in your mouth” chicken, since that’s the meaning of Salta-in-bocca! It has jumped into quite a few mouths since I started cooking it. This low-fat version is as delicious as the full-fat one since it’s flavored with fresh sage and prosciutto and it has become a favorite among private chef clients.
by Skinny Chef
An American classic that hits the waistline and hips pretty hard! My version softens the blow of cheese by mixing in 2% cheddar.
by Skinny Chef
Traditionally, enchiladas are soft tortillas dipped in salsa, filled, and then baked. In my version, chopped tomatoes mix with spinach and jalapeño to make a savory “salsa” on the inside. Enchiladas are a great dish to make-ahead dish that can be gently warmed before serving
by Skinny Chef
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.
by Skinny Chef
Ivy, my friend’s teenage daughter, is smart, witty, and outspoken. She’s also a vegetarian. I wrote this recipe for her, and packed it with three non-meat forms of protein, tofu, beans, and cheese to be sure she’ll get what a growing girl needs!
by Skinny Chef
Crispy breaded chicken cutlets smothered with cheese and sauce really hits the spot when you’re craving Italian fare. My version is lightly cooked in olive oil instead of deep fried. The part-skim mozzarella shaves off quite a few calories and fat, making this chicken parm much healthier than the traditional version.
by Skinny Chef
Nicoise is a classic French preparation that usually incorporates olives. The term means “prepared Nice style”, coming from Nice, France. Roasting chicken this way tenderized the meat and infuses it with the fruity richness of olives
by Skinny Chef
Fresh pear adds a juicy sweet component to this Asian-style lunch classic. Mix in a cup of whole-wheat pasta to make it a complete meal.
by Skinny Chef
Za’tar is a dried herb mix that is popular in Middle Eastern cuisine. Za’tar is usually made by grinding hyssop leaves into a powder, then mixed with other ingredients such as toasted sesame seeds, sumac, and sometimes cumin.
