Oct 1, 2014

Caramelized Apple Onion Soup

14 comments


This soup tastes like Fall in a bowl! Apples and caramelized onions are simmered with cider and broth, and blended with a touch of cream. The flavor is the perfect balance of savory and sweet. One bowl filled me up and made my tummy very happy!


Last Fall while visiting Harry and David in Oregon, I had lunch at a quaint bistro called Deja Vu Bistro that had this incredible soup.

I was dying to make this at home and I emailed the chef for the recipe. He was kind enough to send it to me and I've made it several times with slight adaptions to his original to lighten it up. In place of 1 cup of heavy cream I used 1/2 cup light cream. I also cut back on the butter and used slightly less cider since I was using less cream. Although it takes some time for the onions to caramelize, I think it's worth it. It also happens to be vegetarian and gluten-free. Enjoy!


Sep 30, 2014

The Skinnytaste Cookbook Sweepstakes – Win a 2-Night Trip For Two To Las Vegas with Dinner and a Show!



I'm SOOO excited about this amazing sweepstakes! To celebrate the release of The Skinnytaste Cookbook, I have partnered with Food & Wine to bring you this prize!

One lucky winner will have a chance to win TWO (2) round-trip airline tickets to Las Vegas, and a 2-night stay at the Luxor Las Vegas. PLUS you will get 2 tickets to the Jabbawokeez Show, dinner for two at TENDER Steak & Seafood, two signed copies of The Skinnytaste Cookbook, and a customized "skinnyfied" version of your favorite meal in Vegas!

To enter to win, click this link and fill out the form below. Good Luck!

The sweepstakes runs from October 1- October 31. Winners will be notified by November 15th.

Sep 29, 2014

Skinny Pumpkin Butterscotch Bars

49 comments

These bars are moist and chewy, moist and chewy, made lighter with pumpkin puree and studded with butterscotch chips – perfect Fall dessert!

These cookie bars are the perfect Fall dessert – moist and chewy, made lighter with pumpkin puree and studded with butterscotch chips. The topping is a simple, light cream cheese frosting drizzled with chocolate – so good!

I played around with my Skinny Cranberry Bliss Bars and loved how they turned out. They have just the right amount of pumpkin spice for my taste, but if you really love those spices you could add a bit more. If you want to make these ahead, you can bake the cookie bar a day ahead and make the frosting, then assemble the day you're ready to serve them.


Sep 24, 2014

Buffalo Chicken and Bean Chili

46 comments


This is chili with a buffalo chicken twist! So easy to make and SOOOO good – perfect for game watching or any night of the week!

And the best part is it doesn't need to simmer all day. This is ready in about 40 minutes, and most of that time is unattended. To thicken the chili and give you that texture like it's been simmering for hours, I added refried pinto beans to the mix which always works like a charm!

I like to serve mine with a handful of chips like Beanitos which are made from white beans, but any baked chip is great and of course, some carrot sticks and celery on the side. Hope you enjoy!



Sep 22, 2014

Crock Pot Sazon Pork Chops with Peppers, Olives and Potato

37 comments

Seasoned with Latin spices and slow cooked in a flavorful sauce!

These pork chops are seasoned with Latin spices and slow cooked in a flavorful sauce with tomatoes, olives, peppers and potatoes. They literally fall of the bone when they come out of the slow cooker!
I love to serve them with just a little brown rice on the side, but totally optional!


My house was a little divided on this recipe. My husband thought it was good but not great, but my oldest daughter Karina thought it was AMAZING as she put it. I really liked this a lot too, and it was my first time making pork chops in the slow cooker believe it or not but won't be my last.

I weighed the pork off the bone and got 4 oz cooked, so that is how I calculated these since they are not always the same size and the bones vary in size. If you go with boneless chops, that about 5 oz raw for each one.

Sep 21, 2014

Maple Pecan Banana Muffins

47 comments

Delicious, low-fat banana muffins sweetened with pure maple syrup and topped with crushed pecans.

Moist and delicious banana muffins sweetened with pure maple syrup and topped with crushed pecans – so good you won't believe they are light!

This week has been a crazy week, for those of you who missed it I was on QVC Wednesday selling The Skinnytaste Cookbook!



Here's a link to the video if you want to see it. (I never realized I talked so much with my hands until playing this back!) I was a little nervous, but honestly David is such a great host, he made it so easy. After that I flew to Pittsburgh to visit the Delallo family (I will share more about that later this week) but it feels so good to be back home in the kitchen cooking and sharing recipes.

Madison, my youngest LOVES banana muffins, so whenever I have ripe bananas on my counter I always like to bake a batch for her. Whatever we don't eat that day is usually her breakfast the next day. In my house, these go pretty quick, but if you live alone, you can individually wrap them in plastic wrap and freeze them for a later day, then pop them in the microwave – they taste just like you first baked them.

These muffins are slightly adapted from my low fat banana nut bread recipe. Here I wanted to use pecans, pure maple syrup and some maple sugar I purchased, but if you don't have maple sugar any sugar would work. What I love about making these banana muffins is that they come out so moist, and I only use 2 tablespoons of butter in the whole batch!