The secret to the best, irresistible manicotti is to make them from scratch with my easy homemade crespelles, which are basically Italian crepes. These spinach and cheese manicotti are filled with three cheeses – ricotta, mozzarella and parmesan, then topped with homemade sauce. So damn delicious!
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Growing up in a half Latin home with a Colombian mom, homemade beans made from scratch were a staple. Lazy Sundays Mom would have a big pot of beans simmering all day on the stove ready to feed anyone and everyone who came over unexpected, in fact she still does that today. Beans also happen to be my husband’s favorite thing in the world to eat, I seriously think he fell in love with me after the first time he tried my beans. So when I want to make a dish I know Tommy will love, beans are on the menu. These Mexican Pinto Beans are life, made from scratch in the pressure cooker with onions, chile, jalapeno, tomatoes, cilantro, avocado and my favorite part, the queso! Soupy and mild in heat, they can be served as a soup or as a side dish over rice or with tortillas.
This fast and fresh vegetarian Shepherd’s Pie made with Portobello mushroom, carrots, peas, corn, and onions, all topped with leftover Skinny Garlic Mashed Potatoes, is the perfect after-Holiday fix.
I’m excited to share this guest post from my friend Heather K. Jones. She’s a dietitian and the nutrition expert for The Skinnytaste Cookbook and Skinnytaste Fast and Slow, please welcome her…
Skinnytaste Dinner Plan (Week 101). Hope you had a great Thanksgiving, I had a great time with family but I am also happy to get back into a normal routine. Here’s a few favorites I’ve been craving.
Skinnytaste Dinner Plan (Week 101)
Monday: Puerto Rican Beans with rice and egg
Tuesday: Pressure Cooker Stewed Chicken with Corn (Pollo Guisado con Maiz)
Wednesday: Mini Turkey Meatball Vegetable Soup
Thursday: Leftovers
Friday: Maple Soy Glazed Salmon with Roasted Brussels Sprouts and Butternut Squash
Saturday: Dinner Out
Sunday: Chicken and Avocado Soup
Spiralized Winter Veggie Gratin is the perfect holiday gluten-free side dish! Made with spiralized vegetable gratin is made with sweet potatoes, butternut squash, carrots, and parsnips and topped with a white sauce and Gruyere cheese.
Skinnytaste Dinner Plan (Week 100). Wow! Week 100!! Thanksgiving we always go to my Moms and everyone brings something. I am bringing a few sides, and looking forward to the leftovers!
Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here.
Skinnytaste Dinner Plan (Week 100)
Monday: Butternut Squash Risotto with salad
Tuesday: Turkey Chili Taco Soup
Wednesday: Asian Peanut Noodles with Chicken- Lightened Up
Thursday: Turkey at Moms! Sides: Makeover Spinach Gratin, Maple Soy Glazed Roasted Brussels Spouts and Butternut Squash with Bacon, Mom’s Stuffing, Lightened Up
Friday: Leftovers: Leftover Turkey Harvest Cobb Salad
Saturday: Leftovers: Leftover Turkey and Sweet Potato Frittata
Sunday: Turkey Pot Pie Soup
This easy makeover Spinach Gratin is creamy and decadent, with a hint of nutmeg baked in the oven topped with melted cheese for a must at your Holiday table!
This Carne Asada steak salad is made with everything I love – juicy steak, pico de gallo, Monterey Jack cheese and guacamole. Inspired by my favorite taco salad, it’s quick, tasty, low-carb and high in protein which fills you up and leaves you satisfied. I have partnered with Beef. It’s What’s For Dinner to share this awesome salad I think you’ll love!
