Healthy food

Easy Crustless Spinach and Feta Pie

0

Freezer MealsKid FriendlyUnder 30 MinutesVegetarian Meals
243SP126 Calories320

4.7 from 42 votes
7371shares

This Easy Crustless Spinach and Feta Pie is savory and delicious filled with spinach, Feta and Asiago cheese, dill and scallions. Perfect to bring to a potluck!

Crustless Spinach and Feta Pie
Easy Crustless Spinach and Feta Pie

Served with a salad, you can turn this into a main dish, or cut it into smaller wedges to serve as an appetizer. This is similar to my Crustless Summer Zucchini Pie if you would like to try a zucchini version.

Wedge of Crustless Spinach and Feta Pie on a plate

This is one of my favorites to bring to a potluck because it’s always a winner and everyone loves it! I usually double the recipe and bring two or make it in a casserole dish. It’s similar to a Spanikopita without the phylo dough. This spinach pie is so versatile, serve it as a side dish, or have it for lunch or a light main dish with a salad in the side. It’s also easy to make ahead and can be kept room temperature until ready to serve. Leftovers freeze and reheat great.

Freezer Tips:

To freeze any leftovers, wrap tight with plastic and store in the freezer for up to 3 months. To reheat thaw overnight in the refrigerator and heat in the oven or microwave.

How To Make Crustless Spinach Pie

pouring batter onto spinachCrustless Spinach and Feta Pie in a pie dishSpinach and Feta Pie cut into a wedge on a plate with a fork.

More Recipes You Might Enjoy:

Spinach and Feta Pie cut into a wedge on a plate with a fork.

Print

4.7 from 42 votes
Did you make this recipe?Leave a review »

Easy Crust-less Spinach and Feta Pie

2
4
3

SP

126

Calories

Prep Time: 10mins
Cook Time: 30mins
Total Time: 40mins
Yield: 6servings
COURSE: Appetizer
CUISINE: Mediterranean
Easy Crustless Spinach and Feta Pie is savory and delicious filled with spinach, Feta and Asiago cheese, dill and scallions. Perfect to bring to a potluck!

Ingredients

  • 10ozfrozen spinach, thawed and liquid squeezed out
  • 1/2cupscallions, chopped
  • 2tbspchopped fresh dill
  • 2tbspchopped fresh parsley
  • 1/2cupreduced fat crumbled Feta
  • 2tbspgrated Asiago cheese, or Parmesan, Romano
  • 1/2cupwhite whole wheat flour, Bob’s Red Mill
  • 1tspbaking powder
  • 2/3cupfat free milk
  • 1tspolive oil
  • 2large eggs, beaten
  • 1/2tspkosher salt
  • fresh cracked pepper to taste
  • cooking spray,
Save

Instructions

  • Preheat oven to 400F°.
  • Lightly spray a pie dish with oil.
  • Mix spinach, scallions, dill, parsley, feta cheese, and spoon into the pie dish.
  • Sift flour and baking powder in a medium bowl.
  • Add remaining ingredients to the bowl and blend well. Pour into pie dish.
  • Bake 28 to 33 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving. Cut into 6 slices.

Video

Nutrition

Serving: 1/6th of pie, Calories: 126kcal, Carbohydrates: 12g, Protein: 9g, Fat: 5g, Saturated Fat: 2.3g, Cholesterol: 69mg, Sodium: 433mg, Fiber: 2.5g, Sugar: 1.5g
Blue Smart Points: 2
Green Smart Points: 4
Purple Smart Points: 3
Points +: 3
Keywords: Crustless Spinach Pie, easy spinach and feta pie, easy spinach pie, potluck, Spinach Pie
posted July 21, 2020 by Gina

Foil Packet Spice Rubbed Fish with Watermelon Salsa

0

Dairy FreeGluten FreeLow CarbPaleoUnder 30 MinutesWhole 30 Recipes
353SP314 Calories13

5 from 4 votes
1611shares
Jump to Recipe

Save ItSaved!

Spice Rubbed Fish is zesty and so flavorful, the refreshing watermelon salsa is the perfect compliment. Cooked in foil on the grill or the oven!

Foil Packet Spice Rubbed Fish with Watermelon Salsa
Foil Packet Fish with Watermelon Salsa

You can use any fish fillet to make this! Last week I made it with halibut, this week I tried it with salmon. I bet shrimp would also be great, use your favorite! This dish is healthy, low-carb, gluten-free and ready under 30 minutes!

Foil Packet Spice Rubbed Fish with Watermelon Salsa

My favorite way to grill fish in the summer is in foil packets, especially for delicate fish that would otherwise fall apart on the grill. The foil packets create steam which essentially poaches the fish which comes out perfectly tender and flaky. And of course, the best part clean up is easy. You can prep them ahead and refrigerate until ready to cook. My preferred foil for foil packet meals is Reynolds Wrap® Heavy Duty Foil which is a sturdy foil, perfect so you don’t have to worry about ripping or tearing while grilling, even with heavier foods, and it protects food over direct heat.

Spice Rubbed Fish

Start with 4 boneless, skinless fish fillets. Try this with striped bass, salmon, cod or halibut. Squeeze lime juice all over the fish and rub with spices. Here I used smoked paprika, salt, onion powder, garlic powder, cayenne pepper, ground oregano and black pepper. If you don’t like spice, use half of the cayenne pepper.

Watermelon Salsa

The watermelon salsa is cool and fresh, made with lime juice, red onion, jalapeno and cilantro. Make it ahead so the flavors meld.

How To Make A Foil Packet

  • Tear off an 18” sheet of foil.
  • Center the food on the foil sheet.
  • Bring up the long sides of the foil, so the ends meet over the food.
  • Double fold the ends, leaving room for heat to circulate inside.
  • Double fold the two short ends to seal the packet.
  • Bake or grill as instructed.

watermelon salsa4 pieces raw salmon with foilFoil Packet Spice Rubbed Fish with Watermelon SalsaFoil Packet Spice Rubbed Fish with Watermelon Salsafoil packet salmon with watermelon salsa

More Foil Packet Recipes You Will Love!

Foil Packet Spice Rubbed Fish with Watermelon Salsa

Print

5 from 4 votes
Did you make this recipe?Leave a review »

Foil Packet Spice Rubbed Fish with Watermelon Salsa

3
5
3

SP

314

Calories

Prep Time: 15mins
Cook Time: 15mins
Total Time: 30mins
Yield: 4servings
COURSE: Dinner, Lunch
CUISINE: American
Spice Rubbed Fish is zesty and so flavorful, the refreshing watermelon salsa is the perfect compliment. Cooked in foil on the grill or the oven!

Ingredients

Watermelon Salsa:

  • 2cupsdiced seedless watermelon, 1/4 inch
  • 1/4small red onion, finely diced
  • 2tbsproughly chopped fresh cilantro
  • Juice of 1 lime
  • 1/2jalapeno pepper, seeded and finely diced
  • 1tablespoonolive oil

Fish:

  • 4boneless, skinless fish filets, 6 oz each (striped bass, salmon, cod or halibut)
  • 1tspsmoked paprika
  • 1tspkosher salt
  • 1/2tsponion powder
  • 1/2tspgarlic powder
  • 1/2tspground cayenne pepper
  • 1/4tspground oregano
  • 1/8tspblack pepper
  • 1/2lime, juiced
  • 4teaspoonsolive oil
  • 4piecesReynolds Wrap® Heavy Duty Aluminum Foil, 12 x 18 inches
  • lime wedges, for serving
Save

Instructions

  • Combine salsa ingredients and refrigerate at least 20 minutes until ready to cook the fish.
  • Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto fish.
    spiced rubbed raw salmon
  • Lay out 4 large sheets of Reynolds Wrap® Heavy Duty Foil 18 x 12. Put the fish in the center of each and drizzle with olive oil.
    foil packets
  • Bring the short ends of the foil together and fold twice to seal; fold in the sides to seal, leaving room for steam.
  • Cook the packets.

Grill or campfire:

  • Preheat a grill to medium high or light a campfire and put a cooking grate in place. Grill the foil packets until the fish is just cooked through, 10 to 12 minutes.
  • Let the packets sit 5 minutes, then carefully open and top with salsa and serve with lime wedges.

Oven:

  • Preheat the oven to 450F.
  • Put the foil packets on a baking sheet; bake until the fish is just cooked through, 12 to 15 minutes.
  • Let the packets sit 5 minutes, then carefully open and top with salsa and serve with lime wedges.

Nutrition

Serving: 1foil packet with 1/3 cup salsa, Calories: 314kcal, Carbohydrates: 8g, Protein: 39.5g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 175mg, Sodium: 431.5mg, Fiber: 1g, Sugar: 5.5g
Blue Smart Points: 3
Green Smart Points: 5
Purple Smart Points: 3
Keywords: fish foil packets, foil packet dinners, foil packet recipes for grill, foil packet recipes for oven

Disclosure: This post is sponsored by Reynolds. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.

posted July 23, 2020 by Gina
0619641ee7.jpeg

7 Day Healthy Meal Plan (July 27-Aug 2)

0

posted July 25, 2020 by Gina
1460shares

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7 Day Healthy Meal Plan (July 27-Aug 2)

7-Day Healthy Meal Plan

If you are a zucchini lover or gardener who has an abundance ready to pick–you will LOVE this weeks meal plan! (we are talking 4 and a half pounds!) Let me know which is your favorite!

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2020! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated WW Blue SP for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (7/27)

B: Avocado Toast with Lemon and Kale (½ recipe) (8B 8G 8P)

L: Chickpea Tuna Salad (0B 8G 0P) with 1 ½ cup romaine lettuce (0B 0G 0P)

D: Late Summer Vegetable Enchilada Pie (6B 7G 6P) with Cilantro Lime Cauliflower “Rice” (recipe x 2) (1B 1G 1P)

and 1 ounce avocado (1B 1G 3P)

Totals: WW Points 16B 25G 18P, Calories 926*

TUESDAY (7/28)

B: 2 scrambled eggs (0B 4G 0P) with 1 slice whole grain toast (3B 3G 3P) and a peach (0B 0G 0P)

L: Chickpea Tuna Salad (0B 8G 0P) with 1 ½ cup romaine lettuce (0B 0G 0P)

D: LEFTOVER Late Summer Vegetable Enchilada Pie (6B 7G 6P) with Cilantro Lime Cauliflower “Rice” (recipe x 2)

(1B 1G 1P) and 1 ounce avocado (1B 1G 3P)

Totals: WW Points 11B 24G 13P, Calories 940*

WEDNESDAY (7/29)

B: PB + J Yogurt (6B 9G 6P)

L: Chicken Waldorf Salad (3B 4G 3P)

D: Rosemary Chicken Salad with Avocado and Bacon (recipe x 2) (10B 10G 10P)

Totals: WW Points 19B 23G 19P, Calories 875*

THURSDAY (7/30)

B: 2 scrambled eggs (0B 4G 0P) with 1 slice whole grain toast (3B 3G 3P) and a peach (0B 0G 0P)

L: Chicken Waldorf Salad (3B 4G 3P)

D: 2 Sausage Stuffed Zucchini Boats (9B 9G 7P) with a green salad** (1B 1G 1P)

Totals: WW Points 16B 21G 14P, Calories 913*

FRIDAY (7/31)

B: PB + J Yogurt (6B 9G 6P)

L: Chicken Waldorf Salad (3B 4G 3P)

D: Air Fryer Shrimp Sandwich with Tartar Sauce (7B 8G 7P) with Quick Cabbage Slaw (2B 2G 2P)

Totals: WW Points 18B 23G 18P, Calories 934*

SATURDAY (8/1)

B: Chocolate Chip Zucchini Bread*** (5B 5G 5P) with 1 cup cantaloupe

L: Asian Chopped Salad with Sesame Soy Vinaigrette (4B 7G 4P)

D: ORDER IN!

Totals: WW Points 9B 12G 9P, Calories 432*

SUNDAY (8/2)

B: Caramelized Onion, Red Pepper and Zucchini Frittata (2B 5G 2P) with a peach (0B 0G 0P)

L: Turkey Club (recipe x 4) (7B 8G 7P)

D: Mediterranean Boneless Pork Chops with Summer Veggies (6B 6G 6P) with Homemade Rice Pilaf (6B 6G 2P)

Totals: WW Points 21B 25G 17P, Calories 912*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

**Green salad includes 6 cups mixed greens, ½ cup each: diced tomato, carrots, cucumber, and 2 scallions with ¼ cup light vinaigrette

***Freeze any leftover you/your family won’t eat.

7 Day Healthy Meal Plan (July 27-Aug 2)

*Google doc

Shopping List

Produce

  • 1 small cantaloupe
  • 1 medium Granny Smith apple
  • 6 medium peaches
  • 3 medium lemons
  • 5 medium limes
  • ¾ pounds red seedless grapes
  • 1 small radish
  • 2 small jalapenos
  • 1 (1-inch) piece fresh ginger
  • 1 large head garlic
  • 2 medium ears of corn
  • 1 small cucumber
  • 4 ½ pounds (about 9 medium) zucchini
  • 1 small yellow squash
  • 2 medium carrots
  • 1 small bunch celery
  • 3 medium red bell peppers
  • 1 medium yellow bell pepper
  • 2 medium heads cauliflower (or 8 cups “riced”)
  • 4 ounces sugar snap or snow peas
  • 3 large (7-ounce) Hass avocados
  • 2 small bunches scallions
  • 1 small bunch/container fresh rosemary
  • 1 small bunch/container fresh dill (can sub 1 tablespoon scallion greens in Tartar Sauce, if desired)
  • 1 large bunch fresh cilantro
  • 2 large heads Romaine lettuce
  • 1 small head kale
  • 1 small head green cabbage (use ½ head in Asian Salad instead of purple cabbage)
  • 1 (5-ounce) bag/clamshell fresh baby spinach
  • 1 (16-ounce) bag/clamshell fresh baby arugula
  • 1 medium head butter lettuce
  • 1 dry pint grape or cherry tomatoes
  • 3 medium vine-ripened tomatoes
  • 1 medium red onion
  • 1 small and 1 medium yellow onion
  • 1 medium white onion

Meat, Poultry and Fish

  • 1 package center-cut bacon
  • ¾ pound thinly sliced deli turkey breast (I like Boar’s Head)
  • 14 ounces Italian chicken sausage
  • 1 pound peeled and deveined jumbo shrimp
  • 1 pound (4) boneless, skinless chicken thighs
  • 1 large (about 10 ounces) boneless, skinless chicken breast
  • 1 pound (8) thinly sliced center-cut boneless pork chops

Grains*

  • 1 loaf whole grain sliced bread (I like Dave’s Killer Bread)
  • 1 package 6-inch corn tortillas
  • 1 package seasoned panko breadcrumbs
  • 1 package whole wheat seasoned breadcrumbs
  • 1 small package unbleached all-purpose flour
  • 1 small package white whole wheat or whole wheat flour
  • 1 package angel hair pasta
  • 1 package 10-minute instant brown rice (such as Uncle Ben’s)
  • 1 package 100 calorie whole wheat potato buns (I like Martin’s)

Condiments and Spices

  • Extra virgin olive oil
  • Canola oil
  • Cooking spray
  • Olive oil spray (or get a Misto oil mister)
  • Kosher salt (I like Diamond Crystal)
  • Pepper grinder (or fresh peppercorns)
  • Cumin
  • Red wine vinegar
  • Dijon mustard
  • Light mayonnaise
  • Light vinaigrette dressing (or make your own with ingredients in list)
  • Apple cider vinegar
  • Soy sauce*
  • Honey
  • Sesame oil
  • Sesame seeds
  • 25% less sodium Montreal Chicken Seasoning
  • Oregano
  • Vanilla extract

Dairy & Misc. Refrigerated Items

  • 1 dozen large eggs
  • 1 small box butter
  • 1 (16-ounce) bag reduced fat Mexican cheese blend
  • 1 (8-ounce) bag part-skim mozzarella cheese (I like Polly-O)
  • 1 medium wedge fresh Parmesan cheese
  • 1 (17.5-ounce) container nonfat plain Greek yogurt
  • 1 small tub light sour cream
  • 1 small package crumbled feta cheese

Frozen

  • 1 small package shelled edamame

Canned and Jarred

  • 1 small jar unsweetened apple sauce
  • 1 jar marinara sauce (or ingredients to make your own)
  • 1 (15-ounce) can chickpeas
  • 1 (15-ounce) can black or pinto beans
  • 1 (6-ounce) can wild albacore tuna (I like American Tuna)
  • 1 small jar capers
  • 1 small jar pitted Kalamata olives
  • 1 small jar dill pickles
  • 1 small jar reduced sugar grape jelly
  • 1 small jar reduced fat peanut butter
  • 1 (32-ounce) carton regular or low sodium chicken broth
  • 1 (28-ounce) can whole tomatoes

Misc. Dry Goods

  • 1 small package chia seeds
  • 1 small package chopped pecans or walnuts
  • 1 small package unsalted peanuts
  • 1 package chocolate chips
  • Baking soda
  • 1 small package brown sugar
  • 1 small package dried ancho chilies (you need 2-3)

*You can buy gluten free, if desired.

posted July 25, 2020 by Gina

Flourless Chocolate Zucchini Brownies

0

Gluten FreeKid Friendly
777SP179 Calories86

4.76 from 29 votes
23342shares

These Flourless Zucchini Brownies are so fudgy and rich, loaded with chocolate chips plus zucchini which makes them extra moist!

Flourless Zucchini Brownies
Flourless Zucchini Brownies

Occasionally I share lightened up dessert recipes here. Making desserts light is a challenge, so when it works I’m thrilled! These brownies are so incredibly rich and fudgy you won’t believe there’s no oil or butter added. And, since they are made with ground almond meal instead of flour, they also happen to be gluten-free. For some more lightened brownie recipes, try my PB2 Flourless Chocolate Brownies and Flourless Black Bean Brownies.

Flourless Zucchini Brownies with a bottle of milk

Zucchini is in season in the summer, so I like to take advantage and cook with it often. It’s not only great in savory recipes but also in sweet ones. The liquid in the zucchini keeps the brownies moist so that you won’t miss the butter or oil. To guarantee soft, fudgy brownies, don’t squeeze out the liquid. You can see all my zucchini recipes here!

These zucchini brownies with no flour use almond meal instead for some extra nutrition. Almond meal is made from unpeeled almonds. It has a courser texture than almond flour, which uses blanched almonds without skins. Almonds are full of protein, fiber, vitamin E, and magnesium.

And to sweeten them, I used raw honey which also has tons of healthy benefits.

How do you make healthy brownies from scratch?

Healthy brownies are easy to make from scratch. Don’t let the zucchini fool you – once you grate it, the recipe’s steps are similar to a traditional brownie recipe. To up the health factor I swapped white flour for almond flour which high in protein, manganese, vitamin E and monounsaturated fats, low in carbohydrates, and contains fiber. It’s also perfect for gluten-free diets. I also subbed refined white sugar with raw honey and added just enough to make them sweet without adding too much.

Questions and Tips for Zucchini Brownies:

  • Can I use almond flour instead? Sure!
  • Can you make them without the almond meal or flour? For this recipe, I tested this to work with almond meal or flour. Subbing it for coconut flour or all purpose flour will probably not work but if you try and have success, please comment below! For those of you with nut allergies, I recommend these Flourless Black Bean Brownies instead.
  • Can I make them dairy free? Yes, use dairy free chocolate chips.
  • Can I make them without honey? Yes, use agave or maple syrup in its place.

Flourless Zucchini Brownie batter in a bowlFlourless Zucchini Brownies cut in squares

More Chocolate Desserts You’ll Love:

Flourless Zucchini Brownies cut in squares

Print

4.76 from 29 votes
Did you make this recipe?Leave a review »

Flourless Zucchini Brownies

7
7
7

SP

179

Calories

Prep Time: 15mins
Cook Time: 30mins
cool time: 30mins
Total Time: 1hr15mins
Yield: 12
COURSE: Dessert
CUISINE: American
These Flourless Zucchini Brownies are so fudgy and rich, loaded with chocolate chips plus zucchini which makes them extra moist!

Ingredients

  • Nonstick cooking spray
  • 2large egg whites
  • 1cupfinely ground almond meal, such as Bob’s Red Mill superfine
  • 1/2cupunsweetened cocoa powder
  • 1teaspoonbaking soda
  • 1/4teaspoonkosher salt
  • 1/2cupunprocessed raw honey
  • 2/3cup(2 1/2 oz total) grated zucchini, not squeezed
  • 1teaspoonvanilla extract
  • 3/4cupsemisweet chocolate chips
Save

Instructions

  • Preheat the oven to 325°F. Prepare a nonstick 9 x 9 inch baking pan with cooking spray. Cut a sheet of parchment paper about 9 inches wide, and long enough to form a sling so you can easily remove the brownies once cooked. Place into the baking pan.
  • In a medium bowl, whisk the egg whites.
  • In a large bowl, whisk together the almond flour, cocoa powder, salt, and baking soda. Add the zucchini and egg whites and stir with a spatula. Add the honey and vanilla and stir with the spatula until combined. Fold in the chocolate chips. Pour the batter into the prepared baking pan.
    brownie batter in a baking pan
  • Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool about 30 minutes. Cut into 12 squares and serve.

Video

Notes

Note: If using an 8 x 8 inch baking pan, you will need to cook the brownies a little longer.

Nutrition

Serving: 1brownie, Calories: 179kcal, Carbohydrates: 25g, Protein: 4.5g, Fat: 9g, Saturated Fat: 3g, Sodium: 139mg, Fiber: 2.5g, Sugar: 20g
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Points: 7
Keywords: best flourless brownies, chocolate desserts, gluten free brownies, healthy brownies, zucchini brownies
posted July 25, 2020 by Gina

Crustless Quiche Lorraine

0

Gluten FreeKeto RecipesKid FriendlyLow Carb
575SP205 Calories20

5 from 2 votes
5844shares
Jump to Recipe

Save ItSaved!

This easy Crustless Quiche Lorraine with bacon and Gruyere is a lighter take on the classic, made lighter without the crust.

Crustless Quiche Lorraine on a plate with a fork.
Crustless Quiche Lorraine

I love making crustless quiche for weekend brunches. They are so simple to make. Plus, since there’s no crust, not only is it healthier, but it’s also quicker to prepare. You can mix all the ingredients the night before so it’s ready to bake when you wake up. This Quiche Lorraine is made with Bacon and Gruyere, but you can also try my Ham and Cheese Crustless Quiche, Crustless Broccoli and Cheese Quiche, or if you want the crust this Spinach Ricotta Tomato Quiche is delicious.

Crustless Quiche Lorraine in a pie dish with a spatula.pouring custard into pie dish.

Why is quiche Lorraine called quiche Lorraine?

Quiche Lorraine is a popular type of quiche that is named after the Lorraine region of France. It is traditionally made of eggs, cream, and bacon. Over the years, recipes began adding cheese to this classic French quiche.

Can I use milk instead of cream in a quiche?

Yes, you can use milk instead of cream in a quiche to lighten it up, but I like to do a mixture of both for a silkier texture. In this recipe, I use 2/3 cup 2% milk and just ¼ cup half and half.

What should I serve with quiche?

Quiche is great for breakfast, lunch, and dinner and can be served hot or room temperature. Here are some serving suggestions for quiche Lorraine for breakfast:

And if you’re eating quiche for lunch or dinner, try these side dish recipes:

Variations:

  • Use Swiss or cheddar cheese instead of gruyere.
  • Swap the bacon for chopped ham.
  • Add spinach to the quiche Lorraine for some extra nutrients.
  • If you’d like quiche with a crust, use refrigerated pie dough.
  • Pour the egg mixture into a muffin tin to make crustless quiche Lorraine muffins. Bake at 350 degrees for 28-30 minutes.

Crustless Quiche Lorraine on a plate.

More Quiche Recipes You’ll Love:

Crustless Quiche Lorraine on a plate with a fork.

Print

5 from 2 votes
Did you make this recipe?Leave a review »

Crustless Quiche Lorraine

5
7
5

SP

205

Calories

Prep Time: 10mins
Cook Time: 35mins
Total Time: 45mins
Yield: 6servings
COURSE: Breakfast, Brunch, Dinner, Lunch
CUISINE: French
This easy Crustless Quiche Lorraine with bacon and Gruyere is a lighter take on the classic, made lighter without the crust.

Ingredients

  • cooking spray
  • 6strips center cut bacon
  • 1cupgrated Gruyere cheese
  • 2/3cup2% milk
  • 1/4cuphalf & half cream
  • 6large eggs
  • 1/2teaspoonkosher salt
  • 1/8teaspoonground black pepper
  • pinchfreshly grated nutmeg
  • 2tablespoonschopped chives
Save

Instructions

  • Preheat your oven to 350F degrees. Spray a pie dish with oil.
  • Cook the bacon: Heat a large frying pan on medium heat. Arrange strips of bacon in a single layer on the bottom of the pan.
    bacon
  • Slowly cook the bacon, turning the strips over occasionally until they are nicely browned then lay the cooked strips on a paper towel, chop the cooked bacon crosswise into 1/4-inch to 1/2-inch pieces.
  • Evenly spread the bacon in the dish and top it evenly with the grated gruyere cheese.
    bacon and cheese in pie dish
  • Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg.
  • Pour the custard into the dish and top with chives, bake 35 minutes, until the center is set.
  • Cut the quiche into 6 pieces and serve.
    Crustless Quiche Lorraine

Nutrition

Serving: 1/6th, Calories: 205kcal, Carbohydrates: 2.5g, Protein: 16g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 214.5mg, Sodium: 350mg, Sugar: 2g
Blue Smart Points: 5
Green Smart Points: 7
Purple Smart Points: 5
Keywords: bacon quiche, crustless quiche, quiche lorraine
posted July 27, 2020 by Gina

Greek Turkey Burgers

0

Gluten FreeKeto RecipesLow CarbMeal Prep RecipesUnder 30 Minutes
666SP255 Calories21

4.67 from 3 votes
3552shares
Jump to Recipe

Save ItSaved!

These Greek Turkey Burgers, mixed with Kalamata olives, feta, and spinach,combine all my favorite Greek flavors and can be served with or without the bun.

Greek turkey burger with bun, tomatoes, cucumber on a plate
Greek Turkey Burgers

These Greek Turkey Burgers are so flavorful, and I love that they can be served two different ways. Serve them on a toasted whole wheat bun with butter lettuce, cucumber slices, thin red onion slices, sliced tomato, and a little Greek yogurt or as a main dish without the bread served with rice, tomatoes, cucumbers, and red onion on the side. For some other turkey burger recipes, try my Naked Greek Feta-Zucchini Turkey Burgers or Turkey Burgers with Zucchini.

greek turkey burger on a plate with rice

Fit Men Cookbook

I got my hands on the Fit Men Cook Meal Prep Cookbook (affil link) and couldn’t decide which recipe to make first! I’ve been following Kevin on Instagram for a long time, but never had his book. I’ve always been the biggest fan of his work and his positive energy so I knew I would love his book. I settled on this Greek turkey burger recipe, because it’s grilling season and I love turkey burgers! You can make this inside on skillet, outside on the grill or bake them in the oven. Serve them on a bun or turn them into rice bowls for meal prep. I also have a version of Greek Feta-Zucchini Turkey Burgers which are slightly different, they have zucchini in them rather than spinach and no olives.

Is a turkey burger healthier than a hamburger?

It depends! Turkey burgers can be healthier than hamburgers made with ground beef, but it all depends on the ground turkey’s fat content. Ground turkey can be pretty fatty if you don’t use lean meat. This burger recipe calls for 93% ground turkey, which means that 93% is lean, and only 7% contains fat. Lean ground turkey is an excellent substitute for ground beef if you’re watching your calories or red-meat consumption.

What is a Greek burger made of?

These Greek burgers are made with lean ground turkey seasoned with minced garlic, cumin, oregano, salt, and pepper. Kalamata olives and feta are added for some salty Greek flavors and chopped spinach for extra nutrients.

How long to cook turkey burgers

I cook these turkey burgers in an ovenproof non-stick skillet over medium-high heat for 3-4 minutes on one side and then a minute on the other side. Then I pop the skillet in the oven for 9-11 minutes at 420 degrees. You can also bake them on a baking sheet for 8-10 minutes if you don’t have an ovenproof skillet. If you prefer to cook these turkey burgers on the grill, you can certainly do that. Regardless of how you cook the burgers, you want to make sure that the internal temperature reaches 165 degrees, so definitely use a meat thermometer to check.

Turket burgers in a skilletGreek turkey burger with bun, tomatoes, cucumber on a plate

More Turkey Burger Recipes You’ll Love:

Greek turkey burger with bun, tomatoes, cucumber on a plate

Print

4.67 from 3 votes
Did you make this recipe?Leave a review »

Greek Turkey Burgers

6
6
6

SP

255

Calories

Prep Time: 15mins
Cook Time: 15mins
Total Time: 30mins
Yield: 5servings
COURSE: Dinner, Lunch
CUISINE: Greek
These Greek Turkey Burgers, mixed with Kalamata olives, feta, and spinach,combine all my favorite Greek flavors and can be served with or without the bun.

Ingredients

  • 1 ½pounds93% lean ground turkey
  • 1tablespoonminced garlic
  • 1teaspoonground cumin
  • 2teaspoonsdried oregano
  • 1/3cupKalamata olives, finely chopped
  • 3ouncescrumbled feta cheese
  • 1cupfinely chopped and packed fresh spinach
  • Pincheach of sea salt and black pepper
  • Olive oil spray
Save

Instructions

  • Preheat the oven to 420°F.
  • Add all the ingredients to a large bowl and mix together thoroughly.
    turkey burger ingredients in a bowl
  • Scoop out a large fistful of meat, roll it into a ball, then flatten it to form a patty around 1 ½ inches thick. Repeat with the remaining meat to make 5 large patties of equal size.
    raw turkey burgers
  • Once the patties are formed, use your thumb to make a shallow indentation in the middle of each patty to prevent them from forming a dome as they cook.
  • Set a large oven-safe nonstick skillet over medium-high heat and spray lightly with olive oil. When the skillet is hot, add the patties.
    Turket burgers in a skillet
  • Cook on one side for 3 to 4 minutes, until the edges are brown and seared, then flip the patties over.
  • Cook for an additional minute, then place the entire skillet in the oven to cook until the internal temperature is 165°F, 9 to 11 minutes.
  • You can also bake them on a baking sheet lined with parchment paper or aluminum foil for 8 to 10 minutes.
  • Enjoy these as a burger with a toasted whole wheat bun, butter lettuce, cucumber slices, thin red onion slices (optional), sliced tomato, and a little Greek yogurt instead of mayo. Or pair a patty with salad, rice, quinoa, or even roasted vegetables!

Notes

Reprinted with permission from Kevin Curry, Fit Men Cook.

Nutrition

Serving: 1burger, Calories: 255kcal, Carbohydrates: 2.5g, Protein: 29g, Fat: 14.5g, Saturated Fat: 5.5g, Cholesterol: 111mg, Sodium: 360mg, Fiber: 0.5g, Sugar: 1g
Blue Smart Points: 6
Green Smart Points: 6
Purple Smart Points: 6
Keywords: best turkey burger recipe, Greek Turkey Burgers, how to make turkey burgers
posted July 29, 2020 by Gina

Easy Blueberry Buttermilk Cake

0

Kid FriendlyVegetarian Meals
777SP168 Calories143

5 from 11 votes
2688shares
Jump to Recipe

Save ItSaved!

This light and Easy Blueberry Buttermilk Cake loaded with fresh, juicy blueberries in a lightly sweetened, moist buttermilk cake is ideal for summer.

A slice of Blueberry Buttermilk Cake on a plate.
Easy Blueberry Buttermilk Cake

I know many of my readers prefer baking from scratch over using boxed mixes, so I love to test new recipes and share the very best with you. This Blueberry Buttermilk Cake is one of the winners. Blueberries are one of my favorite additions to any dessert. A few other blueberry recipes I enjoy are Blueberry Banana Bread, Blueberry Oatmeal Muffins (which are also gluten-free and dairy-free), Blueberry Scones, and Blueberry Peach Crisp.

A slice of Blueberry Buttermilk Cake on a plate.

The blueberries are the star of this cake, and I didn’t think it needed any frosting. I simply topped it with a little powdered sugar before serving (completely optional) or you can even serve it with some whipped topping (or Greek yogurt) on the side.

I set out to make a cake loaded with fresh blueberries without all the butter you would typically find in most cake recipes. I was so pleased with the results, and you will be too! The blueberries are the star of this light cake. Each bite is bursting with juicy blueberries. I used fresh berries, but you can use frozen if you prefer.

Creating low-fat baked dessert recipes is tricky and usually requires a few rounds of experimenting. Luckily, it only took me two attempts to get this cake just right. On the first attempt, I didn’t use buttermilk and used double the applesauce. Although it worked, it was a little dense, whereas this final cake is perfectly moist and fluffy. This recipe only uses four tablespoons of butter, plus applesauce, a great fat substitute in baked goods.

Is buttermilk good for baking cakes?

Yes, buttermilk is good for baking cakes. Buttermilk is more acidic than regular milk, which helps break down gluten, leaving you with a more tender, moist cake.

For some more buttermilk recipes, try my Chocolate Chip Buttermilk Scones and Skillet Mixed Berry Buttermilk Cobbler. And, buttermilk isn’t just great for baking desserts, it’s also excellent in savory recipes, like my Buttermilk Roasted Chicken, Cobb Salad with Buttermilk Ranch, and Buttermilk Mashed Potatoes.

How to Serve Blueberry Buttermilk Cake

I didn’t think this blueberry cake needed any frosting, so I simply topped it with a little powdered sugar before serving (completely optional). You can even serve it with some whipped topping or Greek yogurt on the side.

Since this cake isn’t overly sweet, it also makes a delicious breakfast. I love eating it with my coffee in the mornings.

Blueberry Buttermilk Cake Variations:

  • Use frozen blueberries instead of fresh.
  • Swap the blueberries for strawberries, raspberries, or blackberries. Or use a combination and make this blueberry cake a mixed berry cake.
  • Pour the batter into two muffin pans to make blueberry buttermilk muffins.
  • Halve the recipe and bake in a 9-inch square pan for fewer servings.
  • If you don’t have cake flour, check out this helpful tip from Joy The Baker on how to make your own.
  • If you don’t have buttermilk, substitute it with milk and yogurt. See this helpful yogurt swap guide.

A slice of Blueberry Buttermilk Cake on a plate.A slice of Blueberry Buttermilk Cake on a plate.

More Blueberry Recipes You’ll Love:

A slice of Blueberry Buttermilk Cake on a plate.

Print

5 from 11 votes
Did you make this recipe?Leave a review »

Easy Blueberry Buttermilk Cake

7
7
7

SP

168

Calories

Prep Time: 20mins
Cook Time: 30mins
Total Time: 50mins
Yield: 18servings
COURSE: Breakfast, Brunch, Dessert
CUISINE: American
This light and Easy Blueberry Buttermilk Cake loaded with fresh, juicy blueberries in a lightly sweetened, moist buttermilk cake is ideal for summer.

Ingredients

  • 2 3/4cupscake flour*
  • 1 1/2tspbaking soda
  • 1/2tspsalt
  • 1 1/4cupssugar
  • 4tbspunsalted butter, softened
  • 3/4cupsunsweetened applesauce
  • 3/4cupslow fat buttermilk
  • 2cupsblueberries, fresh or frozen
  • 1large egg, beaten
  • 2large egg whites
  • 2tspvanilla
  • baking spray
Save

Instructions

  • Preheat oven to 325F. Grease a 13 x 9 inch baking pan with baking spray.
  • In a large bowl combine flour, baking soda, and salt in a large bowl. Mix well.
  • Using a hand mixer or stand mixer, in a medium bowl, beat sugar and butter for about 3 minutes.
  • Add egg and egg whites one at a time and beat until combined. Add buttermilk, vanilla and applesauce until incorporated.
  • Add wet ingredients to the flour mixture and stir until just blended. Gently fold in blueberries.
    Cake batter in a bowl with blueberries
  • Place the batter into the prepared cake pan; bake cake until a toothpick comes out clean, about 30-32 minutes.
    Blueberry cake batter in cake pan.
  • Serve room temperature.
    Cooked blueberry cake in pan.

Notes

*If you don’t have cake flour, here’s a great tip on how to make your own from Joy The Baker.

Nutrition

Serving: 1/18th, Calories: 168kcal, Carbohydrates: 33g, Protein: 3.1g, Fat: 2.9g, Saturated Fat: 1.5g, Cholesterol: 17.5mg, Sodium: 191.8mg, Fiber: 1.2g, Sugar: 17.1g
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Points: 7
Points +: 5
Keywords: blueberry cake recipe, buttermilk cake recipe, Easy Blueberry Buttermilk Cake, healthy cake recipes, moist blueberry cake
posted July 31, 2020 by Gina
f79d0cf521.jpeg

7 Day Healthy Meal Plan (Aug 3-9)

0

posted July 31, 2020 by Gina
1296shares

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

Collage of photos for a Healthy Meal Plan (Aug 3-9)

7-Day Healthy Meal Plan

Who loves salads? I do, I do! What are some of you favorite go to salads? Some of mine include my Cobb Salad In a Jar With Buttermilk Ranch, Spiralized Carrot Salad with Lemon and Dijon and the Spiralized Greek Cucumber Salad with Lemon and Feta. Leave a comment and tell me yours!

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2020! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated WW Blue SP for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (8/3)

B: Banana Bread Muffin in a Cup (2B 2G 2P) and 1 cup mixed berries (0B 0G 0P)

L: Classic Egg Salad* (3B 6G 3P) on 1 slice whole grain bread (3B 3G 3P) and a plum (0B 0G 0P)

D: Eggplant and Tomato Sauce (2B 2G 2P) over 1 cup whole wheat penne (4B 4G 0P) and a green salad* (1B 1G 1P)

Totals: WW Points 15B 18G 11P, Calories 911**

TUESDAY (8/4)

B: Strawberry Peanut Butter Swirl Smoothie Bowls (½ recipe) (7B 7G 7P)

L: Classic Egg Salad (3B 6G 3P) on 1 slice whole grain bread (3B 3G 3P) and a peach (0B 0G 0P)

D: Instant Pot Garlicky Cuban Pork (5B 5G 5P) with 2 corn tortillas (3B 3G 3P), ¼ cup salsa (0B 0G 0P) and 1 ounce avocado (1B 1G 1P)

Totals: WW Points 22B 25G 22P, Calories 1,005**

WEDNESDAY (8/5)

B: Banana Bread Muffin in a Cup (2B 2G 2P) and 1 cup mixed berries (0B 0G 0P)

L: Classic Egg Salad (3B 6G 3P) on 1 slice whole grain bread (3B 3G 3P) and a peach (0B 0G 0P)

D: LEFTOVER Instant Pot Garlicky Cuban Pork (5B 5G 5P) over ¾ cup brown rice (5B 5G 0P) with Quick Cabbage Slaw (2B 2G 2P)

Totals: WW Points 20B 23G 15P, Calories 1,010**

THURSDAY (8/6)

B: Strawberry Peanut Butter Swirl Smoothie Bowls (½ recipe) (7B 7G 7P)

L: BBQ Chicken Salad** (2B 5G 2P)

D: Steak & Caramelized Onions with Arugula and Penne (9B 9G 6P)

Totals: WW Points 18B 21G 15P, Calories 885**

FRIDAY (8/7)

B: 1 cup nonfat plain Greek yogurt (0B 3G 0P) with ½ cup sliced bananas and blueberries (0B 0G 0P)

L: BBQ Chicken Salad*** (2B 5G 2P)

D: Foil Packet Spice Rubbed Fish with Watermelon Salsa (3B 5G 3P) and Scallion Cilantro Rice with Habaneros and Lime (6B 6G 6P)

Totals: WW Points 11B 19G 11P, Calories 934**

SATURDAY (8/8)

B: Summer Quinoa Breakfast Bowls (recipe x 2) (6B 6G 3P)

L: Spicy California Shrimp Stack (5B 5G 3P)

D: ORDER IN!

Totals: WW Points 11B 11G 6P, Calories 405**

SUNDAY (8/9)

B: Crustless Quiche Lorraine (5B 7G 5P) with a peach (0B 0G 0P)

L: BLT with Avocado (recipe x 4) (9B 9G 9P)

D: Grilled Chicken Avocado and Mango Salad (4B 6G 4P) with 2 ounces multigrain baguette (3B 3G 3P)

Totals: WW Points 21B 25G 21P, Calories 943**

*Prep Egg Salad Sunday night, if desired. Green salad includes 6 cups mixed greens, 2 scallions, ½ cup each: tomatoes, cucumber, carrots, chickpeas and ¼ cup light vinaigrette.

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

***Cook and prep BBQ Chicken Salad Wednesday night, if desired.

google doc of a meal plan

*Google doc

Shopping List

Produce

  • 2 small and 1 medium banana
  • 1 medium grapefruit
  • 7 medium limes
  • 2 small and 6 medium peaches
  • 1 medium plum
  • 2 medium mangos
  • 1 mini seedless watermelon
  • 1 (6-ounce) container raspberries
  • 1 (6-ounce) container blueberries
  • 1 (12-ounce) container strawberries
  • 1 small jalapeno pepper/
  • 1 small habanero pepper
  • 1 large cucumber
  • 1 medium red bell pepper
  • 1 medium carrot
  • 1 medium eggplant
  • 1 medium ear of corn
  • 1 medium head garlic
  • 3 medium (6-ounce) and 1 large (7-ounce) Hass avocados
  • 1 small bunch scallions
  • 1 small bunch/container fresh chives
  • 1 small bunch fresh cilantro
  • 1 small bunch/container fresh oregano (can sub ½ teaspoon dry oregano in Cuban Pork, if desired)
  • 2 medium heads baby red butter lettuce
  • 1 small head Romaine lettuce
  • ½ small head green cabbage
  • 1 (5-ounce) bag/clamshell baby arugula
  • 1 (5-ounce) bag/clamshell mixed baby greens
  • 2 small and 3 medium vine-ripened tomatoes
  • 1 small and 1 medium red onions
  • 1 large white onion

Meat, Poultry and Fish

  • 3 pounds boneless lean pork shoulder blade roast
  • 1 ½ pounds (4) skinless fish fillets (such as striped bass, salmon, cod or halibut)
  • ½ pound cooked (OR ¾ pound raw) peeled and deveined shrimp
  • 1 large package center-cut bacon (you need 18 slices)
  • 1 ½ pounds boneless, skinless chicken breasts
  • 1 pound top sirloin

Grains*

  • 1 small package unbleached all-purpose flour
  • 1 package whole grain sliced bread
  • 1 (8-ounce) multigrain baguette
  • 1 package whole wheat penne
  • 1 package dry short grain brown rice (or 4 1/3 cups pre-cooked)
  • 1 package dry long grain white rice
  • 1 package corn tortillas
  • 1 package dry quinoa

Condiments and Spices

  • Extra virgin olive oil
  • Canola oil
  • Cooking spray
  • Olive oil spray (or get a Misto oil mister)
  • Kosher salt (I like Diamond Crystal)
  • Pepper grinder (or fresh peppercorns)
  • Reduced sodium Montreal Chicken seasoning
  • BBQ sauce
  • Light vinaigrette (or make your own with ingredients in list)
  • Ground ginger
  • Cinnamon
  • Pure maple syrup
  • Cumin
  • Bay leaves
  • Paprika
  • Smoked paprika
  • Mayonnaise
  • Onion powder
  • Garlic powder
  • Cayenne pepper
  • Oregano
  • Vanilla extract
  • Reduced sodium soy sauce*
  • Sriracha sauce
  • Rice vinegar
  • Furikake (can sub sesame seeds, if desired)
  • Nutmeg
  • Honey
  • White or golden balsamic vinegar
  • Apple cider vinegar

Dairy & Misc. Refrigerated Items

  • 1 dozen large eggs
  • 1 small container light ranch dressing (or ingredients to make your own)
  • 1 quart unsweetened almond milk
  • 1 (8-ounce) container nonfat plain Greek yogurt
  • 1 (8-ounce) bottle 2% milk
  • 1 medium wedge Gruyere cheese
  • 1 pint half and half
  • 1 small wedge fresh Parmesan or Pecorino Romano cheese

Frozen

  • 1 small bag strawberries

Canned and Jarred

  • 1 (28-ounce) can whole plum tomatoes
  • 1 (15-ounce) can chickpeas
  • 1 small jar salsa
  • 1 small jar peanut or almond butter

Misc. Dry Goods

  • 1 small package brown sugar
  • 1 small package granulated sugar (optional for Banana Bread Muffins)
  • Baking powder
  • Optional add ins/toppings for Banana Bread Muffins and Smoothie Bowls: mini chocolate chips, sprinkles, chopped walnuts, chopped pecans, hemp seeds, slivered almonds, flax seeds

Non-Food Items

  • Heavy duty aluminum foil

*You can buy gluten free, if desired

posted July 31, 2020 by Gina

Spaghetti with Sauteed Chicken and Grape Tomatoes

0

Gluten FreeKid FriendlyUnder 30 Minutes
792SP330 Calories164

4.86 from 14 votes
24217shares
Jump to Recipe

Save ItSaved!

Spaghetti with Sauteed Chicken and Grape Tomatoes, a pasta inspired by the abundance of tomatoes and basil in my garden this year.

Spaghetti with Sauteed Chicken and Grape Tomatoes in a skillet
Spaghetti with Chicken and Grape Tomatoes

Each summer, I plant every variety of tomatoes, including grape tomatoes. Grape tomatoes are always the first to grow and ripen. Since I usually wind up with more than I can eat in salads, I like to create new recipes with them. Adding them to pasta is one of my favorite ways to cook them. Some other recipes with grape tomatoes you make like are Spiralized Zucchini and Grape Tomatoes, Angel Hair Pasta with Zucchini and Tomatoes, and Sheet Pan Shrimp with Broccolini and Tomatoes.

Spaghetti with Sauteed Chicken and Grape Tomatoes on a plate.

This tomato basil chicken pasta recipe is bursting with flavor and is pretty easy to make. When you use in-season produce, you don’t need many extra ingredients. The only ingredients in the sauce are the fresh tomatoes, sautéed with garlic and seasoned with salt and pepper. I top it with fresh basil at the end.

Are cherry tomatoes and grape tomatoes the same?

No. While cherry and grape tomatoes are similar bite-sized tomatoes, they do have their differences. Grape tomatoes are oval like a grape with a thicker skin than cherry tomatoes. Cherry tomatoes are rounder like a cherry, juicier, and sweeter.

You can easily switch out the grape tomatoes with cherry tomatoes if that’s what you have. Tomatoes are the best in the summer, so they’ll both be delicious in this chicken pasta.

Variations:

  • Use shrimp instead of chicken.
  • Add extra vegetables, like spinach, onions, or mushrooms.
  • Sub cherry tomatoes for grape tomatoes.
  • If you’d like some heat, season with red pepper flakes.
  • Swap the spaghetti for angel hair or use zucchini noodles or spaghetti squash for a low-carb alternative.

Spaghetti with Sauteed Chicken and Grape Tomatoes on a plate.Spaghetti with Sauteed Chicken and Grape Tomatoes in a skilletSpaghetti with Sauteed Chicken and Grape Tomatoes on a plate with a fork.

More Spaghetti Recipes You’ll Love:

Spaghetti with Sauteed Chicken and Grape Tomatoes on a plate.

Print

4.86 from 14 votes
Did you make this recipe?Leave a review »

Spaghetti with Sauteed Chicken and Grape Tomatoes

7
9
2

SP

330

Calories

Prep Time: 5mins
Cook Time: 25mins
Total Time: 30mins
Yield: 4servings
COURSE: Dinner
CUISINE: Italian
This 20-minute pasta recipe with chicken and grape tomatoes is bursting with flavor and is easy to make. A great way to use those summer tomatoes!

Ingredients

  • 2skinless chicken breast halves (1 lb), diced in 1 inch cubes
  • cooking spray
  • 1/2tspeach of dried oregano and dried basil
  • kosher salt and fresh pepper, to taste
  • 8ozspaghetti, gluten-free or whole wheat
  • 2cupsgrape tomatoes, halved
  • 6clovesgarlic, smashed and coarsely chopped
  • 4tspextra virgin olive oil
  • 4tbspchopped fresh basil
Save

Instructions

  • Bring a large pot of salted water to boil.
  • Season chicken generously with salt, pepper, oregano and basil.
  • Heat a large skillet on high heat. When hot, spray with oil and add chicken. Cook about 3-4 minutes, until no longer pink.
  • Remove chicken and set aside.
  • Add pasta and cook according to package directions. Reserve about 1/2 cup pasta water before draining.
  • While pasta cooks, add olive oil to skillet on high heat.
  • Add garlic and sauté until golden brown (do not burn). Add tomatoes, salt and pepper and reduce heat to medium-low. Sauté about 4-5 minutes.
  • When pasta is drained, add pasta to tomatoes and toss well. If pasta seems too dry, add some of the reserved pasta water.
  • Add fresh basil and chicken and toss well. Serve and top with good grated cheese.

Nutrition

Serving: 11/2 cups, Calories: 330kcal, Carbohydrates: 48g, Protein: 25g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 17mg, Sodium: 50mg, Fiber: 7g, Sugar: 5g
Blue Smart Points: 7
Green Smart Points: 9
Purple Smart Points: 2
Points +: 9
Keywords: chicken and pasta recipes, chicken and tomato pasta, chicken pasta, easy chicken and pasta recipes, Spaghetti with Sauteed Chicken and Grape Tomatoes
posted August 3, 2020 by Gina
7 Day Healthy Meal Plan (Aug 10-16)

7 Day Healthy Meal Plan (Aug 10-16)

0

posted August 7, 2020 by Gina
340shares

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7 Day Healthy Meal Plan collage

7-Day Healthy Meal Plan

I hope everyone is doing well this week! As many of you know, I live in Long Island NY, and we were hit pretty hard from tropical storm Isaias. We had some property damage and have been out of power since. I am thankful we are all OK, but I am asking for patience this week as my internet accessibility is pretty much non existent at this time. Crossing fingers that the electricity is back on soon, I know there are so many without!

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2020! There was a print error last year, but it’s perfect now! You can order it here!

THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated WW Blue SP for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (8/10)

B: Loaded Baked Omelet Muffins* (2B 4G 2P) with 1 cup strawberries (0B 0G 0P)

L: Turkey Club (7B 8G 7P)

D: Zucchini Rollatini (recipe x 2) (8B 8G 8P) with Vegan Caesar Salad (3B 1G 1P)

Totals: WW Points 20B 21G 18P, Calories 1,003**

TUESDAY (8/11)

B: Loaded Baked Omelet Muffins (2B 4G 2P) with 1 cup strawberries (0B 0G 0P)

L: LEFTOVER Zucchini Rollatini (8B 8G 8P)

D: Turkey Taco Lettuce Wraps (0B 5G 5P) with 2 tablespoons cheddar (2B 2G 2P) and Fiesta Lime Rice (2B 4G 2P)

Totals: WW Points 14B 23G 19P, Calories 994**

WEDNESDAY (8/12)

B: Loaded Baked Omelet Muffins (2B 4G 2P) with a peach (0B 0G 0P)

L: LEFTOVER Zucchini Rollatini (8B 8G 8P)

D: Spaghetti with Sautéed Chicken and Grape Tomatoes (7B 9G 2P)

Totals: WW Points 17B 21G 12P, Calories 871**

THURSDAY (8/13)

B: Blueberry Banana Oatmeal Smoothie (½ recipe) (7B 7G 7P)

L: Chickpea Avocado Salad (3B 8G 3P)

D: Grilled Rosemary Lamb Chops (6B 4G 6P) with Houston’s Couscous Salad (7B 7G 4P)

Totals: WW Points 23B 26G 20P, Calories 868**

FRIDAY (8/14)

B: Blueberry Banana Oatmeal Smoothie (½ recipe) (7B 7G 7P)

L: Chickpea Avocado Salad (3B 8G 3P)

D: Basil-Parmesan Crusted Salmon (3B 6G 3P) with ¾ cup brown rice (5B 5G 0P) and Massaged Raw Kale Salad (2B

2G 2P)

Totals: WW 20B 28G 15P, Calories 956**

SATURDAY (8/15)

B: Stuffed Bagel Balls*** (5B 6G 5P) with a peach (0B 0G 0P)

L: Creamy Shrimp and Celery Salad (2B 3G 2P)

D: ORDER IN!

Totals: WW Points 7B 9G 7P, Calories 391**

SUNDAY (8/16)

B: Crustless Quiche Lorraine (5B 7G 5P) with 1 ½ cups mixed greens and 1 tablespoon light vinaigrette (1B 1G 1P)

L: Easy Margarita Pizza (6B 7G 6P) with 8 baby carrots (0B 0G 0P)

D: Grilled Bourbon Chicken (4B 8G 4P) with Cauliflower Fried “Rice” (1B 2G 1P)

Totals: WW Points 17B 25G 17P, Calories 1,000**

*Freeze any leftover you/your family won’t eat.

**This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

***Double dough recipe, adjusting baking powder, for lunch Sun.

google doc for meal plan calendar Aug 10-16

*Google doc

Shopping List

Produce

  • 5 medium peaches
  • 1 (1-pound) container fresh strawberries
  • 1 (6-ounce) container fresh blueberries
  • 1 medium banana
  • 5 medium lemons
  • 5 medium limes
  • 2 medium heads garlic
  • 1 (2-inch) piece fresh ginger
  • 1 small bunch radishes
  • 1 medium head cauliflower
  • 4 large zucchinis
  • 1 small and 2 medium cucumbers
  • 1 small red bell pepper
  • 1 medium ear of corn
  • 1 small bunch celery
  • 1 small bag baby carrots
  • 1 small (5-ounce) Hass avocado
  • 2 medium bunches scallions
  • 1 small container/bunch fresh chives
  • 1 large container/bunch fresh basil
  • 1 small container/bunch fresh mint
  • 1 small bunch fresh cilantro
  • 1 small bunch fresh Italian parsley
  • 1 small container/bunch fresh rosemary
  • 1 medium head Iceberg lettuce
  • 1 medium bunch Lacinato kale
  • 1 small container microgreens (optional, for Vegan Caesar)
  • 4 small heads Romaine lettuce
  • 1 (5-ounce) container mixed greens
  • 2 dry pints grape or cherry tomatoes
  • 2 large vine-ripened tomatoes
  • 2 small yellow onions

Meat, Poultry and Fish

  • 1 package center-cut bacon
  • 3 ounces sliced deli turkey breast (I like Boar’s Head)
  • 1 1/3 pound 99% lean ground turkey
  • 3 pounds (6) boneless, skinless chicken breast halves
  • 1 ¼ pounds (4) salmon fillets
  • 1 pound cooked peeled and deveined shrimp (can buy raw and cook yourself, if desired)
  • 1 ¾ pounds (8) bone-in lamb loin chops

Grains*

  • 1 loaf whole grain sliced bread (such as Dave’s Killer)
  • 1 small package quick oats
  • 1 package unbleached all-purpose flour
  • 1 package regular or whole wheat spaghetti
  • 1 package dry long grain rice (can sub 1 ½ cups cooked brown rice, if desired)
  • 1 package dry brown rice (or 3 cups pre-cooked)
  • 1 package dry whole wheat couscous

Condiments and Spices

  • Extra virgin olive oil
  • Canola oil
  • Cooking spray
  • Olive oil spray (or get a Misto oil mister)
  • Kosher salt (I like Diamond Crystal)
  • Pepper grinder (or fresh peppercorns)
  • Regular or light mayonnaise
  • Crushed red pepper flakes
  • Dijon mustard
  • Garlic powder
  • Cumin
  • Chili powder
  • Paprika
  • Oregano
  • Vanilla extract
  • Unfiltered apple cider vinegar (I like Bragg’s)
  • Bagel Ball toppings such as everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, or dried onion flakes (optional)
  • Old Bay seasoning
  • Nutmeg
  • Reduced sodium soy sauce*
  • BBQ sauce
  • Sesame oil
  • Light vinaigrette dressing (or make your own with ingredients in list)

Dairy & Misc. Refrigerated Items

  • 2 dozen large eggs
  • 1 medium wedge Gruyere cheese
  • 1 (8-ounce) bag shredded cheddar cheese
  • 1 (15-ounce) container part-skim ricotta cheese
  • 1 small wedge fresh Parmesan cheese
  • 1 medium wedge fresh Pecorino Romano cheese
  • 1 (8-ounce) block reduced fat cream cheese
  • 1 (4-ounce) chunk whole milk mozzarella cheese
  • 1 (8-ounce) part-skim shredded mozzarella cheese
  • 1 pint half and half
  • 1 small tub light sour cream
  • 1 (8-ounce) bottle 2% milk
  • 1 (8-ounce) container unsweetened vanilla almond milk
  • 1 (17.5-ounce) tub nonfat plain Greek yogurt

Frozen

  • 1 small bag peas and carrots
  • 1 small package chopped spinach

Canned and Jarred

  • 1 jar marinara sauce (or ingredients to make your own)
  • 1 small jar capers
  • 1 (4-ounce) can tomato sauce
  • 1 (15-ounce) can whole San Marzano tomatoes
  • 1 small jar unsweetened apple sauce
  • 1 (15-ounce) can black beans
  • 1 (15-ounce) can chickpeas
  • 1 (32-ounce) carton low or reduced sodium chicken broth

Misc. Dry Goods

  • 1 small bag sliced almonds
  • 1 small package hemp seeds (if buying from bulk bin, you need 2 tablespoons)
  • 1 small package raw cashews (if buying from bulk bin, you need ½ cup)
  • 1 small package raw sugar
  • 1 small package raisins (if buying from bulk bin, you need ½ cup)
  • Baking powder
  • 1 small package brown sugar
  • 1 small bottle bourbon

*You can buy gluten free, if desired

posted August 7, 2020 by Gina