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In the new year, we all make promises or resolutions or just simply decide to do better. Eating better is something that isn’t entirely measurable, but one thing that is measurable is something like, “I will make dinner using whole foods at home at least 3-4 days per week.”
To help make this pleasurable and tasty, I recommend being inventive or utilizing tried and true recipes from cookbooks. Recently, I’ve been getting my recipes from The Skinnytaste Cookbook: Light on Calories, Big on Flavor which aligns with my goal!
I love cooking, but I also do need inspiration sometimes. The Skinnytaste Cookbook Light on Calories, Big on Flavor Cookbook has a nice selection of recipes and almost all of them are based on whole food recipes.
About this cookbook:
The Skinnytaste Cookbook: Light on Calories, Big on Flavor by Gina Homolka, has 150 amazing recipes with around 100 great pictures (I didn’t count but I’d say most recipes have a photo) to show what you’re supposed to be making! It includes both all-time family favorites as well as some all new recipes that allow you to have your favorite meals, but without all of the calories. This cookbook is written by a popular blogger whose readers definitely enjoy good recipes along with the commentary! She has a registered dietitian as a coauthor of the book, which helps me know they’ve been verified as wholesome. The goal is to enjoy your meals, the taste and variety without excess calories.
Recipes I’ve tried from Skinnytaste Light on Calories Cookbook
One of the best ways to know if a cookbook is good is to try their recipes. I tried a handful now and so far, so good. I recommend the following recipes from The Skinnytaste Cookbook :
- Make-ahead Western Omelette Muffins
- Greek-a-licious Egg White Omelet
- Winter Potato, Kale, and Sausage Frittata
- Loaded “Nacho” Potato Skins
- Noodle-Less Zucchini Lasagna
- Mahi Mahi Fish Tacos
The recipes are really easy to follow and manageable for a busy family. While a few recipes are for the more adventurous palate, most can be made for the average family. While some kids (and adults) are pickier than others, I believe if you offer good, wholesome food options as the norm, your family will love them in the long run. (Plus it is healthier!)
I’m sharing the Chicken Marsala recipe with you because, in all honesty, I know it is well received by most everyone. I know my whole family loved this recipe!
- 2 large, boneless, skinless chicken breasts
- Kosher salt
- freshly ground black pepper
- 1/4 cup ad 1 tsp. all-purpose flour
- 1 tablespoon unsalted butter
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 1/4 cup finely chopped shallots
- 8 ounces sliced cremini mushrooms
- 3 ounces sliced shiitake mushrooms
- 1/3 cup Marsala wine
- 1/2 cup chicken broth
- 2 tablespoons chopped fresh parsley
- Preheat the oven to 200 degrees.
- Slice the chicken breasts in half horizontally to make 4 cutlets.
- Put each cutlet between two sheets of plastic wrap and lightly pound them until they are about 1/4 inch thick. Season with 1/2 teaspoon salt and a pinch of black pepper.
- Place an 18-inch long length of wax paper on the counter. Put the flour in a shallow bowl and lightly dredge the chicken pieces in the flour, shaking off any excess. Put the chicken on the wax paper, reserve the 1 teaspoon remaining flour to use later.
- Heat a large nonstick skillet over medium-high heat. Add the 1/2 Tbsp butter and tsp of the olive oil to the pan and swirl the pan until the butter has melted. Add the chicken and cook until slightly golden on both sides. Transfer to baking dish and place in the oven to keep warm.
- Add the remaining butter and olive oil to the pan. Cook the garlic and shallots until soft and golden. Next, add the mushrooms, season with salt and pepper and cook until soft. Sprinkle the reserve flour and cook for 30 seconds. Add the wine, broth and parsley. Cook scraping up and browned bits from the bottom of the pan, about 2 minutes.
- Return the chicken to the skillet with the mushrooms, reduce heat and simmer in the sauce for about 5 minutes.
- Serve with mushrooms on top, with a salad with rice.
This recipe is fun and something familiar. But compared to other dishes it is fewer calories and less fat. Of course we all need some fat in our diets to absorb fat soluble vitamins, we also don’t need excess of anything (except love, right?). A relative is what I’d call “mushroom avoider” but I convinced them to give shiitake mushrooms a try. I think many of us have the slimy mushroom texture fear. But mushrooms come in such a variety, that we should try new things! When harvested, stored and cooked right, mushrooms are great!