These sweet plantains are baked in the oven and then stuffed with a savory turkey picadillo filling and topped with cheese – pretty hard to resist! Similar to a Puerto Rican Pastelón which is really more of a plantain lasagna, instead these are made as individual boats which are easy to make, filling and perfect as a main dish.
If you’re not very familiar with plantains, they are similar to bananas only they need to be cooked. Green plantains are usually meant for salty chips or tostones, but when the plantains are very ripe, almost black, that’s when they are at their sweetest! That’s what you want here, not yellow because they won’t be sweet and soft enough. They should be soft and the skin almost black (see photo below in the directions).
The recipe calls for 6, but as you see here I made the full amount of picadillo and only baked two, and froze the meat for another day. So if you are worried this makes too much, you can easily make what you need and freeze the rest. Hope you enjoy!
Moist cinnamon apple bread made with homemade applesauce, small chunks of fresh apples and walnuts in every bite. It’s so moist and delicious, you won’t believe it’s low fat!
I’m going apple picking tomorrow upstate New York and I am totally planning on making my crock pot applesauce and this awesome applesauce bread so I thought I would revive this from the archives for anyone else out there who might also be apple picking. The scent of cinnamon and apples baking in the oven all morning makes my kitchen smell like Fall.
You can also make this with store bought apple sauce, but it is so much better with homemade so if you have lots of apples, I highly recommend you do so. I’ve made this with and without the apple chunks, but I love the extra sweetness and moistness the chunks add to the bread, I highly recommend them. Be sure to dice them small so they cook through.
These delicious fries are baked in the oven with garlic, a little olive oil, kosher salt and black pepper, then sprinkled with freshly grated Parmesan and parsley – to die for!
Inspired by a night out with friends, my girlfriend ordered something very similar although fully fried and I couldn’t stop eating them – I knew I had to make them at home!
Yesterday I set out to see if I can recreate them, and luckily I had a houseful of people who helped me taste test them. BIG HIT with everyone in my house!! You don’t miss the fact that they are not fried at all, and the garlic smells amazing while it’s baking in the oven. I listed them here as 1 serving which is basically one potato per person, but you could share them if you were serving them as a side.
I made two batches and baked them on two baking sheets because the key to making them crisp is to make sure they all lay flay on the baking sheet, you don’t want to crowd the pan.
To cut them, I used my mandolin and sliced them into 1/4-inch thick slices. Then I took a knife and sliced them into 1/4 inch thin strips. If you cut them thicker you’ll have to adjust the cooking time. Next time I may try my paderno slicer and see how they work out spiralized.
And for those of you who are scared of potatoes, I just want to remind you potatoes are good for you! They are rich in fiber, potassium and magnesium, which are all listed as shortfall nutrients in the American diet. Plus, they are naturally gluten free and part of a clean eating diet!
It’s hard to believe in only a few weeks The Skinnytaste Cookbook will be hitting the bookstores – I’m beyond excited!! And have I mentioned how grateful I am for all your support?
Well this week, as an added bonus (and a thank you to all of you who have already pre-ordered the book!), if you pre-order The Skinnytaste Cookbook BEFORE September 30th, I will send you a FREE 19-page bonus pack with a 4-week dinner plan, a weekly shopping list, an early look at a few of the recipes from the book plus 3 new exclusive recipes that do not live on skinnytaste.com or in the cookbook:
Slow Cooker Harissa Chicken Tacos (my new favorite taco!)
Lemon Basil Skillet Chicken (so quick and easy!)
Roasted Pork Loin with Garlic, Dijon, and Herbs (succulent and delicious)
Here’s a sample of the first week’s shopping list:
If you already sent your proof of purchase the first time around, no need to do anything! You will automatically get this emailed to you this week!!
Here’s a great roundup of 50 easy, healthy, low-calorie soup recipes made with real food!
Fall is fast approaching and you know what that means…we’re looking for more comforting food to make for our family. And what’s more comforting than a bowl of soup? Here’s a roundup of some of my most popular soup recipes, most of them are freezer friendly and make great leftovers! Enjoy!
Crock Pot Minestrone Soup – the BEST Minestrone soup recipe you’ll ever try!
Turkey Meatball Spinach Tortellini Soup is an easy, kid-friendly soup and a great way to warm up on a cold winter night. One large bowl is under 300 calories and very satisfying…
Everything you love about a baked potato loaded with cheddar, bacon and chives, is in this Baked Potato Soup…
If you are an avocado lover like me, you’ll love this Chicken and Avocado Soup…
If you’ve ever had a Mama Chia beverage and enjoyed it, then I think you will love this drink! The chia seeds in this refreshing watermelon beverage adds a healthy dose of powerful antioxidants, omega-3s, dietary fibers, as well as complete protein, calcium and magnesium.
So many people are sharing pumpkin recipes this week, but it’s in the 80′s here in New York, and I’m still in denial that summer is coming to an end. I’ve been making this beverage all summer, and thought I would share it with you today – enjoy!
A delicious twist on traditional chili – shredded chicken, beans and BBQ sauce are simmered in one big pot which has just a touch of sweetness that makes this meal Seriously Delish!
I’m sharing this wonderful chili recipe from my friend Jessica of How Sweet It Is, who just came out with her first cookbook – Seriously Delish. I’ve always loved reading Jessica’s blog, she’s adorable and her book is just as fun to read, filled with beautiful photos and tons of great recipe ideas.
I really wanted to make everything in her book, but I figured since it’s September, and the kids are back to school, this chili is perfect. A hearty, one pot meal that makes enough for several meals and leftovers are perfect to pack for lunch or can be frozen for another day. I didn’t make any changes to her recipe, they only thing I adjusted was the serving size – I found 1 cup to be filling and the perfect portion size.
Farro, shiitake mushrooms, and snap peas are sauteed with ginger, garlic and spices and served with wild salmon marinated with honey, lemon and soy sauce. Not only is this dish absolutely delicious, it’s also high in protein, omega-3′s and is ready in about 30 minutes.
I’ve been getting requests for more farro recipes. If you haven’t tried farro, it’s a wonderful ancient grain with a nutty texture that is usually found in health food stores. I buy the pearled variety which takes only about 20 minutes to make, and I actually prefer it over brown rice, especially since it’s ready so quick. If you can’t find farro, you can use brown rice or barley in it’s place.
Eggplant, zucchini, yellow squash, red onion and bell peppers are marinated in a white balsamic vinaigrette then grilled, stacked and topped with fresh mozzarella. These are DELICIOUS and such a great use of the end of summer’s bounty!
If you prefer to make them indoors, you can also grill the vegetables on a grill pan, then preheat to oven to 350°F, make your vegetable stacks on a baking sheet and melt the cheese in the oven. The vegetables can also be grilled a day ahead and reheated in the oven as well.
I combined all of my favorite end-of-summer garden vegetables and created this simple, raw, vegetarian spiralized zucchini and pesto dish.
As much as I look forward to the Fall, I’m not quite ready for summer to be over. Having fresh herbs at my fingertips is what I’ll miss the most, so I’m taking all my basil and making skinny pesto with it to freeze and use throughout the year.
I’m also going to miss eating zucchini 4 days a week, especially in a zoodle form… although I’m not putting my spiralizer away just yet!! I have lots of fun Fall recipes planned for it, so if you don’t have one, you probably should run out and get one!! (btw, love my Paderno Spiral Vegetable Slicer – the easiest way to make zucchini noodles, sweet potato spirals, carrot ribbons and more!)