The SkinnyTaste Cookbook is the début cookbook of Gina Homolka, the personable and creative author behind Skinnytaste, a wildly successful, award-winning food blog. A home cook who has taken low-calorie cooking to a new level, Gina started “skinny-fying” her favorite recipes when she joined Weight Watchers and became dissatisfied with the dearth of truly tasty meals that fit into the plan. As she began tweaking her own favorite dishes to lower the fat and calorie content, she uncovered her secret formula for success: if you put a healthy spin on dishes you already love, you’ll feel satisfied as you slim down.
The Skinnytaste Cookbook features 150 deliciously inviting recipes, and most are accompanied by a beautiful, well-styled photograph. Recipes range from old family favorites like Fettuccine Alfredo to unique innovations like Chicken Cordon Bleu Meatballs. (See recipe below.) Instructions are easy to follow, and each recipe also includes detailed nutritional information.
My rule of thumb for buying a cookbook is that it must contain at least five recipes that I cannot live without trying AND it must offer some intangible something – innovation, technique, cultural insight, or even nostalgia – that I cannot already easily find on my shelves or on the internet. The Skinnytaste Cookbook far surpasses my cookbook buying parameters.
Small things set this cookbook above the rest. Notably, many recipes include suggestions for brands that Gina has found work best. However, unlike so many others, these recommendations do not smack of paid endorsement, but rather simply some friendly advice from one cook to another.
Likewise, eating style is one of the things I try to be mindful of when I develop and share recipes, so I was both impressed and appreciative that each of Gina’s recipes includes a color and letter code just below the title that allows home cooks to easily determine whether the recipe is gluten-free and/or vegetarian. There are also codes for quick meals, freezer-friendly meals, and slow cooker meals.
Gina also offers practical, realistic advice about creating a healthy kitchen and lifestyle: plan ahead, take charge, dump the junk, and fall in love with real food. All things we know already, but within these pages, Gina give her readers a plan of attack. A road-map for success. At the risk of sounding too kumbaya, I found her book to be empowering.
To conclude, whether you are a cookbook collector or you haven’t bought a new cookbook since the day AllRecipes hit the internet, The Skinnytaste Cookbook is well worth the investment.
This recipe for Chicken Cordon Bleu Meatballs become an instant favorite in our household (vegetarians excepted, of course). After I made it, Mr. B told me at least three times, “These meatballs are fantastic!” I have to agree.
- Cooking Spray or oil mister
- 1½ lbs. lean ground chicken (Try Isernio 95% Lean)
- ¼ cup seasoned whole wheat bread crumbs
- ¼ cup grated Parmesan cheese
- ¼ cup finely chopped fresh parsley
- 1 large egg
- 1 large clove garlic, minced
- ⅕ teaspoon kosher salt
- 2 ounces sliced deli ham, cut into 12 pieces
- 2.2 ounces reduced-fat Swiss cheese, grated
- i tablespoon butter
- 1 tablespoon flour
- ¼ cup white wine
- 1 cup chicken broth
- ½ cup 1% milk
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 teaspoon kosher salt
- Freshly ground pepper
- 1 teaspoon finely chopped fresh parsley
- Preheat oven to 425° F. Spray a large baking sheet with oil or line with foil and spray with non-stick cooking spray.
- Combine ground chicken, bread crumbs, Parmesan, parsley, garlic and salt.
- Using wet hands, form the meat mixture into 12 meatballs. I use this pizza method to divide the mixture, which results in relatively uniform meatballs.
- Make a hole in the center of each meatball and stuff with one small piece of ham and 1/12 of the cheese. (I use the pizza-cutting method for this too!)
- Seal the meatballs well by forming the meat-mixture up and around the ham-n-cheese and pinching them to close.
- Place on a baking sheet and bake 20 minutes, or until almost cooked through.
- While the meatballs are cooking make the sauce.
- Melt the butter in a large non-stick skillet over medium heat.
- Sprinkle in the flour and cook for 1 minute, whisking constantly.
- Whisk in the wine and cook for another minute.
- Whisk in the chicken broth and milk. Bring to a boil and reduce heat to simmer, stirring constantly. Cook until mixture begins to thicken.
- Whisk in mustard and lemon juice, and season with salt and pepper.
- Remove from heat and cover.
- When the meatballs come out of the oven, add them to the sauce in the skillet. Cover and simmer over medium heat until meatballs are fully cooked, about 5 minutes.
Breadcrumbs - The original recipe only calls for ¼ cup of breadcrumbs, but I found that the meatballs were far easier to form by adding an additional ¼ cup.
Cheese - The book recipe calls for sliced cheese, but I had block cheese, so I used that. I think grating it made it easier to stuff into the meatballs too.
Disclosure: I received this book free from Blogging for Books in exchange for an honest review, and I am keeping it. The book I am giving away was purchased by me. That’s how much I like this cookbook, just so you know. This post may include affiliate links.
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