skinny mom skinny holiday cookbook: 2013

Download Skinny Mom Skinny Holiday Cookbook: 2013

Post on 22-Mar-2016




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Skinny Mom's original low-fat, low-calorie Skinny Holiday cookbook will bring the traditional holiday favorites back to the table with some slimmed down, flavorful twists.


  • HOLIDAYSlim, sensational flavors from my kitchen to yours




  • The season of celebrating is upon us! Its time to line our homes with lights, let our candles shine, and, of course, fire up our ovens!

    If holiday meal planning stresses you out, consider this a gift from my kitchen to yours! Ive used some of my best Skinny Mom recipes, as well as a few favorites from my fabulous Skinny Mom Partners!

    Here you will find classic recipes made Skinny, and some new, unique treats to surprise and delight family and friends this season! I hope you love them as much as I do!

    I wish you holidays filled with family, joy and delicious eats!






    1 cup or 10 oz Mediterranean herb hummus

    2 cups (about 1 large) cucumber, diced

    1 cup bottled roasted red peppers, diced

    1/2 cup bottled kalamata olives, sliced

    3/4 cup reduced-fat feta cheese crumbles

    pepper to taste *1 large bag of pita chips

    *(not included in nutrition information)

    It is no secret that my favorite food, hands down, is Greek food. I simply cannot get enough hummus, olives or chicken kabobs. Greek food is filling, delicious and healthy. So, what could be better than starting a holiday meal with an irresistible Greek dip? The colors in this dish are beautiful and matched perfectly for the Christmas season!


    Stir prepackaged hummus with spatula until the top seasonings are mixed throughout.

    In a 1 1/2 quart serving dish, or larger, spread the hummus evenly on the bottom. Layer the cucumbers followed by the red peppers, then the olives, then the feta.

    Top with a sprinkle of pepper.

    Serve with pita chips.

    by Skinny Mom

    Nutrition Info: Per Serving (1/4 cup of dip) Makes 14 servings WWP+: 2Calories: 85 Fat: 5g Carb: 8g Fiber: 2g Protein: 3g Sugars: 1g Sodium: 458mg Vitamin A: 7% Vitamin C: 4% Calcium: 2% Iron: 2%


    1 large sweet potato 2 - 5 oz cans chunk light

    tuna in water 1 egg white

    1 1/2 tsp chili powder 1/8 tsp salt

    1/8 tsp black pepper 1/4 tsp crushed red

    pepper flakes 1 cup whole

    wheat breadcrumbs 1 Tbsp extra virgin olive oil

    If youre looking for a starter that will let your guests know theyre in for a special holiday meal, try these tuna cakes. These totally blow the basic crab cake out of the water. Sweet potatoes are so rich with flavor and have a great smooth texture that balances the tuna perfectly. By replacing starchy fillers like regular breadcrumbs or crushed saltines with whole wheat breadcrumbs and whole wheat flour, the tuna cake gets a much-needed healthy makeover that will impress your guests.


    Pierce sweet potato with a fork and place in microwave for 7-8 minutes until soft.

    Let cool and remove skin.

    Drain tuna and place in a medium size bowl.

    Add cooked sweet potato to tuna.

    Using a fork, mash tuna and sweet potato together and mix.

    Add in egg white, chili powder, salt, black pepper and red pepper flakes. Stir gently to mix well.

    Refrigerate mixture for 20 minutes.

    Place breadcrumbs in a shallow dish.

    Remove tuna mixture from refrigeratior, and form mixture into 8 equal size cakes.

    In a large skillet over medium heat, add extra virgin olive oil.

    Place cakes in skillet and brown for 4-6 minutes on both sides.

    Nutrition Info: Per Serving (2 cakes) Makes 4 servings WWP+: 6Calories: 235 Fat: 3g Carb: 16g Fiber: 1g Protein: 36g Sugars: 3g Sodium: 604mg Vitamin A: 110% Vitamin C: 9% Calcium: 1% Iron: 8%

    by Skinny Mom


    10 oz fresh (or frozen) spinach 5 scallions (white end of

    green onion), minced 2 green onion stalks, chopped

    1 cup part-skim ricotta cheese 1/3 cup crumbled

    reduced-fat feta cheese 1/4 cup fresh dill, snipped

    (use less if you arent a big fan of dill) 1 egg, beaten

    1/4 tsp salt 1/2 Tbsp lemon juice

    10 sheets frozen phyllo dough, thawed

    I had to sneak in one more Greek-inspired starter for your holiday meal! Using reduced-fat feta and part-skim ricotta are quick, easy swaps that no one will ever know you made unless you tell them! The light, fluffy phyllo with the spinach and cheese mixture makes for a remarkable start to your holiday dinner.


    Preheat oven to 375 degrees.

    In a large frying pan, add half of the fresh spinach and cook on low heat for 5 minutes, stirring occasionally. Push spinach to one side of the pan and add remaining spinach. Stir occasionally for an additional 5 minutes.

    Spray a 9 1/2 inch pie pan with non-stick cooking spray.

    In a large bowl, combine ricotta cheese, feta, dill, egg, scallions, green onions, lemon juice and salt. Mix well. Add spinach and stir again.

    When working with phyllo pastry, keep the sheets that arent being used in a damp paper towel. This will prevent the pastry from drying out and crumbling. Lay 1 sheet of phyllo in prepared pie pan, allowing it to extend over the rim. Lightly coat with spray.

    Repeat with 4 more sheets of phyllo, placing corners at different angles and lightly coating each sheet with spray.

    Press down on the dough to form the shape of the pan. Start in the center and work your way out. Next, fold the edges in to form a 1 1/2 inch-high rim.

    Spread spinach mixture over the dough.

    Lightly coat 1 of the remaining sheets with spray, crumple loosely and cover one section of the spinach mixture.

    Repeat with remaining sheets.

    Bake until golden brown, about 30 minutes.

    Let stand for 10 minutes before serving.

    Nutrition Info: Per Serving (1/6 of pie) Makes 6 servings WWP+: 5Calories: 193 Fat: 6g Carb: 26g Fiber: 2g Protein: 11g Sugars: 5g Sodium: 369mg Vitamin A: 88% Vitamin C: 27% Calcium: 14% Iron: 14%

    by Skinny Mom


    1 Reed avocado, or 2-3 Haas avocado

    1 lime, juiced1/4 cup pomegranate seeds

    1/4 cup chopped jicamasea salt and pepper to taste

    Is there ever a bad time of year for guacamole? If you answered no, then were on the same page. This winter edition Christmas Guacamole has a totally unique flavor and look, with the addition of pomegranate seeds. Its a beautiful part of any holiday table, just dont expect it to be there too long!


    Combine the avocado and lime juice in a large bowl.

    Mash together with a fork until you have a slightly creamy consistency.

    Add in the pomegranate and jicama and stir together with a spoon.

    Season with salt and pepper to taste and then dig in!

    by Whats Gaby Cooking

    Nutrition Info: Per Serving (1/4 of the guacamole mixture) Makes 4 servings WWP+: 6Calories: 226 Fat: 14g Carb: 25g Fiber: 7g Protein: 6g Sugars: 6g Sodium: 10mg Vitamin A: 2% Vitamin C: 28% Calcium: 2% Iron: 5%



    1 1/2 lb 99% lean ground turkey

    1 egg1/4 cup Braggs liquid aminos or reduced-sodium soy sauce

    2 Tbsp rice vinegar1/3 cup pineapple salsa

    1/4 cup chopped green onion2 Tbsp psyllium husk

    or breadcrumbs3/4 tsp garlic powder

    1 packet stevia

    For the sauce:1/4 cup rice vinegar

    1/2 cup Braggs liquid aminos

    1 packet stevia1/4 tsp xanthan gum

    1/4 cup pineapple salsa*

    Save space in your oven by using a slow cooker for this absolutely decadent appetizer. These warm, sweet starters are so easy to grab and so delicious, you might want to make an extra batch!


    *If you cant find pineapple salsa, add 1/4 cup chopped pineapple to your salsa.

    Mix all ingredients for the turkey meatballs until thoroughly combined.

    Form into 24 meatballs using your hands and place into your slow cooker (or a preheated oven at 350).

    To make the sauce, combine all ingredients except the salsa in a small sauce pan on medium-low heat.

    Cook until mixture starts to thicken, remove from heat and add your salsa.

    Pour sauce on top and cook for 2 1/2 hours on low heat in a slow cooker, or in the oven at 350 for 30-35 minutes.

    by The Super Sisters

    Nutrition Info: Per Serving (3 meatballs) Makes 8 servings WWP+: 3Calories: 182 Fat: 2g Carb: 11g Fiber: 0g Protein: 18g Sugars: 9g Sodium: 1499mg Vitamin A: 11% Vitamin C: 12% Calcium: 0% Iron: 4%



    1-18 lb turkey, thawed if frozen

    8 Tbsp unsalted buttergrated zest of 1 lemon

    2 handfuls of fresh flat-leaf parsley

    2 handfuls of fresh thyme leaves2 handfuls of

    fresh sage leaves3 tsp coarse salt, plus

    more for seasoning2 tsp freshly ground pepper,

    plus more for seasoning2 lemons, each cut into halves

    Gaby goes back to the basics with this completely classic recipe for roasted turkey that will make the most gorgeous centerpiece on your holiday table. This turkey tastes amazing and is incredibly beautiful as well! With a delicious, light lemon flavor and tons of fresh herbs, your guests will be sure to gobble up this main dish!


    If you are using a frozen turkey, remove the turkey from the freezer a few days before Thanksgiving and let it thaw.

    Remove the turkey from the refrigerator and rinse turkey with cool water, and pat dry with paper towels. Let it rest on a baking sheet for 2 hours until it comes to