Secrets of a Skinny Chef Cook Book Review

You know I love to cook and not everything does not make the healthy side! Of course I jumped at the chance to review a cookbook and to boot one that will help decrease the size of my backside! One thing I loved about this book was the simple steps. Now most of the recipes had great ingredients but not things I had in the cabinet. That is where the bulk food section at my favorite grocery store comes into play. I found instead of buying what the size they want you to buy you can go to the bulk section to buy just what you need for the recipe!

I found some great recipes that I just knew you would enjoy! I hope you enjoy! Thank you Brita you always send me the best stuff!!

BUY IT: Regular Price $19.99 or on Amazon for sale for $13.59! 100 + recipes for $13.59!

Let's start with an appetizer:

Creamy Corn Bake

Serves 8

Ingredients

Cooking spray

2 tablespoons olive oil

2 tablespoons white whole wheat or whole wheat pastry flour

½ teaspoon paprika

¼ teaspoon table salt

½ large red pepper, seeded diced

1 cup skim or fat-free milk

1 cup baby spinach

2 cups fresh corn kernel or 2 cups frozen corn, defrosted

2 large eggs

2 cooked slices turkey bacon, chopped

1/4 tsp baking powder

Directions

Preheat oven to 350° F. Coat 4 1-cupramekins or an 8-inch round soufflé dish with cooking spray. Heat the oil in a small saucepan over medium-high heat. Add the flour, paprika, and salt. Cook 1 to 2 minutes, stirring often until a thick paste forms.

Add the red pepper and cook a minute more. Add the milk and whisk well. Bring to a slow boil and cook 2 to 3 minutes more until the mixture thickens. Stir in the spinach and stir 1 minute more until the spinach wilts. Turn the heat off and stir in the corn, eggs, bacon, and baking powder.

Distribute the mixture between the ramekins or spoon into the soufflé dish nearly to the top with the corn batter. Bake 30 to 35 minutes until center is firm or a toothpick comes out clean when inserted.

Variation: Stir in one finely minced, seeded jalapeños for a tasty South Western kick.

Don't forget the cocktail!:

Grapefruit Bellini This Bellini is rich in vitamin C with the addition of grapefruit juice. Nutmeg adds spicy sweetness to this peach-based drink. Makes 2 bellinis 1/2 cup grapefruit juice 1/2 cup frozen peaches, thawed 2 tablespoons granulated sugar or honey 1/4 teaspoon nutmeg Pinch of cinnamon 4 ounces champagne, prosecco or sparkling wine 2 thinly sliced grapefruit segments, for garnish In a blender or food processor, combine the grapefruit juice, peaches, agave syrup or honey, nutmeg, and cinnamon. Pulse until well blended. Pour 2 ounces of champagne into each glass. Add 2 1/2 ounces of the grapefruit mixture. Top the glass with the grapefruit segment.

Kid Friendly (You know I have to have it!):

Blueberry Pops

Serves 8

Ingredients

1 1/2 cups fresh blueberries

1 1/2 cups baby spinach leaves

3 tablespoons blueberry jam

Directions

Blend all ingredients in a blender or food processor until smooth. Pour into popsicle molds or freeze in an air-tight container 3-4 hours or until firm.

Chicken Enchiladas

Serves 4

Ingredients

1 tablespoon olive oil

1 small yellow or white onion, chopped

1 large jalapeño, seeded and chopped

1 large clove garlic, chopped

1 15-ounce can chopped tomatoes

1 4-ounce can chopped green chile peppers

2 cups baby spinach leaves

2 6-ounce chicken breasts, cooked, thinly sliced

1/2 teaspoon oregano

1/2 teaspoons salt

1/4 cup reduced-fat sour cream

2 cups shredded part-skim mozarella cheese

8 small whole grain flour tortillas

non-stick cooking spray

Directions

Coat a 8X12 baking dish with cooking spray. Set aside. Preheat the oven to 400° F.

Heat a large skillet over medium-high heat. Add olive oil. When oil is hot add the onion, jalapeño, and garlic. Cook 7-8 minutes, stirring occasionally, until the onions begin to soften but does not turn brown. Add the tomatoes along with their juices, spinach, chicken, oregano, and salt. Stir until the tomato juice coats the chicken and spinach.

Wrap ½ cup of the chicken mixture in each tortilla. Lay the tortillas seam-side down in the baking dish. Spoon the sour cream over the tops of the tortillas and sprinkle with cheese.

Bake 10-15 minutes uncovered until the cheese begins to brown and the filling is warm. Serve immediately.

And for Dinner:

Stuffed Meatloaf Serves 8 2 cups packed baby spinach leaves 1 lb ground turkey 1 cup oats (not quick cooking) 2 egg whites 1/8 cup low-sodium soy sauce 1/4 cup non-fat milk 1/4 cup minced parsley 4 cloves of garlic, minced 1 tablespoon Worcestershire sauce 1/2 teaspoon paprika 1/2 cup grated part-skim mozzarella 2 tablespoons ketchup or barbecue sauce Preheat oven to 350ºF. Heat a large, dry skillet over high heat. Add the spinach and 2 tablespoons water. Cook 1 to 2 minutes, until the spinach wilts. Set aside. Place oats into large bowl, along with eggs, milk and soy sauce. Stir well to coat and soak about 10 minutes. Add ground turkey, parsley, garlic, Worcestershire sauce and paprika. Mix well. Coat a loaf pan with cooking spray and smooth half the meat mixture into the pan. Top with spinach. Sprinkle over cheese, then press the remaining meat over top and cover with ketchup or barbecue sauce. Bake for 45 to 50 minutes, until the meatloaf is no longer pink in the center, test by inserting a knife. Rest 5 to 10 minutes before slicing.

And it wouldn't be my blog with out a snack:

Brown Sugar Ice Cream

Makes 5 1/2 cups

Ingredients

1/2 cup cooked short grain brown rice

1 cup reduced fat plain yogurt

1 cup non-fat, skim milk

½ cup brown sugar

2 tablespoons golden flax meal

1 teaspoon lemon zest

1 teaspoon vanilla extract

1 teaspoon cinnamon

Directions

Blend all ingredients in a blender or food processor until the rice begins to break apart. Pour into an air-tight, freezable container. Freeze for 3-4 hours or until firm.