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The Skinny Fork by Amanda Plott - 2d ago

Everything’s bigger in Texas… Go BIG or go home… I could keep going with these phrases all day! This GIANT Pop-Tart is the perfect thing to bake on any weekend or otherwise lazy morning. It’s big. It’s beautiful. It’s literally one of the best things to wake up to, and while we’re here in the thick of summer my oven can ONLY be used early in the morning.

So. Here we are.

It’s early on a Sunday morning and I’m up making the biggest Pop-Tart my kitchen has ever seen.

Being as the ingredient list for this Pop-Tart is pretty small, there’s not all too many things that can be done to lighten it up or make it more healthy. The few things I did do was to use a local from-scratch whole wheat dough. I also used an all natural strawberry preserve and swapped out the confectioners’ sugar with a sugar substitute.

Okay, so I guess that is a pretty good list of changes after all. Surprisingly, this Pop-Tart is pretty simple and easy to make too. Like I said, it’s a really good ‘lazy morning’ sort of breakfast or brunch.

While it still remains unclear what exactly is used as the sweet crunchy bits on top of most pop tarts, I decided to opt for crushed rainbow sprinkles this time around. It’s the same idea that I pulled from my Pop-Tart cobbler.

Giant Strawberry Poptart
TheSkinnyFork.com

The biggest and bestest pop-tart you've ever seen, made, or tasted! That's right, this is a much larger version of a strawberry pop-tart. Perfect for lazy weekend breakfast!

Prep Time: 10 Minutes • Cook Time: 25 Minutes

The Skinny:
Servings: 4 • Serving Size: 1/4th • Calories: 343 • Fat: 15 g • Saturated Fat: 4 g • Carb: 73 g • Fiber: 2 g • Protein: 3 g • Sugar: 19 g • Sodium: 252 mg

Ingredients:
Tart:
• 7 Oz. Refrigerated Pie Dough
• 5 Oz. Strawberry Jam or Preserves
• 1/2 Tbsp. Cornstarch
• 1/2 Tbsp. Water

Icing & Garnish:
• 1/2 C. Powdered Sugar Substitute
• 1/2 Tbsp. Reduced Fat Milk
• 1/2 Tsp. Vanilla Extract
• 1/2 Tbsp. Crushed Rainbow Sprinkles

Directions:
Mix together the 1/2 Tbsp. cornstarch and 1/2 Tbsp. water together in a small bowl and set aside.

Place the 5 oz. jam into a small pot over medium heat to warm.

Whisk the cornstarch slurry into the jam and continue to heat to a boil then remove from the heat and set aside too cool.

While the jam is cooling, roll the dough out to be about 8 1/2”x11”. Cut it down and into two equal rectangles.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking sheet.

Carefully transfer one of the dough rectangles onto the prepared baking sheet and spoon the jam out into the middle, leaving about 1/2” around the edge.

Gently place the second dough rectangle over the jam and crimp the edges all the way around to seal the jam inside the dough.

Place the baking sheet into the oven to bake for about 20-25 minutes or until the edges are browning.

Once done, remove from the oven and allow the pastry too cool.

While the pop-tart is cooling, whisk together the 1/2 C. powdered sugar substitute, 1/2 Tbsp. milk, and 1/2 Tsp. vanilla.

When the pop-tart is cool, spread the frosting over the top and garnish with sprinkles.

Divide evenly in 4 pieces and enjoy right away!

Step-by-Step Photos:











Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher

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The Skinny Fork by Amanda Plott - 4d ago

Ugh… Back-to-school is coming up which is definitely a bittersweet time of year for me. I love having my mini-me around during the summer to plan and do all the fun things together. It’s been a good summer so far. Light and easy, just like this Kid-Friendly Zucchini Sushi!

Unlike traditional sushi, this is completely a kid centric style. You won’t find any raw seafood here. Nope! Just meat, cheese, carrots, and a zucchini shell. These little Kid-Friendly Zucchini Sushi bites are perfect for lunch boxes and finger-food snack or lunch plates.

They certainly don’t have to be just for the kids though. I’ve been eating these for a couple of days now for lunch. Served with a small side of some ranch dressing for dipping and maybe a few baked chips. Whats better is that these cute ‘sushi’ bites are easy to make and rather adorable, if I do say so myself.

The best part though? They’re super low-carb and can be made ahead of time. Up to 3 days ahead of time! Which means you can almost have a full week worth of lunches ready for yourself or your kiddo in the matter of just a few minutes.

Not a fan of zucchini? Try this out with cucumber or even a low sodium pickle!

As a side note, I found that the best way to cut the middles out of the zucchini was to use a small round cookie cutter or the tall cap off of some bottle. A knife or a spoon would work in a pinch though.

Kid-Friendly Zucchini Sushi
TheSkinnyFork.com

A more kid-friendly sushi that's made with zucchini shells, meat, cheese, and even some carrots! Easy and fun to make.

Prep Time: 10 Minutes • Cook Time: 0 Hours

The Skinny:
Servings: 3 • Serving Size: 3 Pieces • Calories: 382 • Fat: 29 g • Saturated Fat: 17 g • Carb: 7 g • Fiber: 2 g • Protein: 23 g • Sugar: 4 g • Sodium: 623 mg

Ingredients:
• 1 Large Zucchini
• 9 Cheese Cubes
• 1/2 Oz. Deli Ham
• 1/2 Oz. Deli Turkey
• 1/2 C. Shredded Carrots
• Sesame Seed to Garnish

Directions:
Cut the large zucchini into 9 segments and hollow the middle out.

Place once cheese cube into the center of each zucchini piece.

Roll up the ham and turkey and cut accordingly to divide evenly between the zucchini shells.

Finally, stuff some shredded carrots into the zucchini shells to pack each full and tight enough to hold the meat and cheese in place.e

Cut the carrots down as needed and sprinkle with sesame seeds for garnish.

Enjoy right away or store in an air-tight container in the fridge for up to 3 days.

Step-by-Step Photos:






Nutritional Claims: Low Carb • Sugar Conscious • Keto Friendly • Gluten Free • Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free

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The Skinny Fork by Amanda Plott - 6d ago

If you’re looking for a light and quick salad to make this summer, then look no further! This ‘tomocado salad’ is as quick and easy to make as they come. What’s tomocado? Tomatoes. Mozzarella. And Avocado. Get it? To-Mo-Cado!

What makes this Tomocado Salad even better is that it’s naturally low carb and gluten free. Plus, I mean… who doesn’t want to gorge on cheese and avocado? I should note too that I’m using the term ‘salad’ here pretty loosely since there isn’t actually any lettuce involved. It’s more of a salad in the sense of that it’s a combination of cold fruits/veggies along with some cheese and herbs.

I love that this salad is pretty versatile in the sense that it could swing into an Italian dinner OR pair into a more Mexican style of meal too. If you wanted to take it a step further? This salad would be pretty good served tossed in with some fresh pasta as well!

I used a large 8 Oz chunk of local fresh mozzarella here, but fresh mozzarella ‘pearls’ or ‘bocconcini’ would work just as well (and you wouldn’t have to spend any time cubing the cheese.)

I served my salad here with a marinated pork tenderloin that I cooked in the instant pot and had the most delicious and no-brainer dinner of the entire week right here. Though… I would have been completely fine with eating just this salad for dinner. That’s how good it is.

Tomocado Salad
TheSkinnyFork.com

A light and bright summer time salad that's whipped up in no time with just a few ingredients. Perfect paired with some grilled chicken or steak!

Prep Time: 5 Minutes • Cook Time: 0 Hours

The Skinny:
Servings: 8 • Serving Size: About 1/2 Cup • Calories: 163 • Fat: 13 g • Saturated Fat: 5 g • Carb: 6 g • Fiber: 3 g • Protein: 7 g • Sugar: 33 g • Sodium: 183 mg

Ingredients:
Salad:
• 1 Large Avocado, Cubed
• 2 C. Cherry Tomatoes, Halved
• 9 Oz. Fresh Mozzarella, Cubed
• 10-15 Fresh Basil Leaves, Chopped

Dressing:
• 1 Tbsp. Extra Virgin Olive Oil
• 1 Tbsp. White Balsamic Vinegar
• 1 Tsp. Honey
• 1 Tsp. Minced Garlic
• Salt & Pepper to Taste

Directions:
Place the avocado, 2 C. cherry tomatoes, 8 Oz. mozzarella, and 10-15 basil leaves into a large bowl.

Whisk together the 1 Tbsp. olive oil, 1 Tbsp. vinegar, 1 Tsp. honey, 1 Tsp. garlic and salt & pepper to taste.

Pour the dressing in with the avocado mixture and stir gently to combine.

Serve right away and enjoy!

Step-by-Step Photos:




Nutritional Claims: Low Carb • Sugar Conscious • Keto Friendly • Vegetarian • Pescatarian • Gluten Free • Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher

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It’s summer and the berries are RIPE. Even though I’m trying to avoid turning my oven on like it’s some sort of plague, I knew when I got my hot little hands on some big beautiful blueberries that the best thing to do with them was going to be turning them into a cobbler. Mostly because that was at the request of my mother some few weeks ago.

To start this cobbler off, I basically used the same dough and idea from the peach cobbler I made about a year ago. Only instead, I swapped in blueberries for the peaches. It was a good call, though to be very honest, I love cobbler no matter what fruit is used in it.

While some cobblers and baking can be complicated, this one is super easy to make. The measurements are even pretty simple. The way this cobbler works is that the batter bubbles up through the hot fruit that’s poured over the top, making its own delicious bread topping while the fruit sinks to the bottom as it should be in any traditional cobbler.

This is good stuff too. The crust on top gets a nice sweet crunchy edge while the inside remains soft, sweet and delicate.

I like to serve mine with some vanilla ice cream after a good southern ‘wash day’ dinner. Usually consisting of red beans, okra, sliced tomatoes, and some corn bread. Delicious!

Lightened-Up Fresh Blueberry Cobbler
TheSkinnyFork.com

A 'from scratch' cobbler that's made with fresh blueberries and a homemade dough. It's quick, easy to make, guilt-free, and so delicious!

Prep Time: 10 Minutes • Cook time: 45 Minutes

The Skinny:
Servings: 8 • Serving Size: About 1 Cup • Calories: 283 • Fat: 9 g • Saturated Fat: 5 g • Carb: 50 g • Fiber: 2 g • Protein: 4 g • Sugar: 34 g • Sodium: 194 mg

Ingredients:
• 1/2 C. Light Butter
• 1 C. All-Purpose Flour
• 1 C. Sugar
• 1 C. Natural Sweetener
• 1 Tbsp. Baking Powder
• Pinch of Salt
• 1 C. Reduced Fat Milk
• 4 C. Fresh Blueberries
• 1 Tbsp. Lemon Juice
• Pinch of Ground Cinnamon

Directions:
Preheat the oven to 375 degrees F.

Melt the 1/2 C of butter in a 13x9" baking dish (or something similar.)

In a large bowl, whisk together the 1 C. flour, 1/2 C. of the sugar. 1/2 C. of the sweetener, 1 tbsp. baking powder and pinch of salt.

Add in the 1 C. milk and stir just until the flour mixture is moistened.

Transfer the batter to the baking dish over the butter. DO NOT STIR.

Place the remaining 1/2 C. sugar, 1/2 C. sweetener, 4 C. blueberries, and the 1 tbsp. of lemon juice into a large pot and bring it to a boil over high heat; stirring constantly.

Pour the blueberry mixture over the batter and sprinkle with the pinch of cinnamon; again, DO NOT STIR.

Place the dish into the oven and bake for 30-35 minutes or until golden brown.

Remove from the oven once it's done and divide evenly among bowls to enjoy right away!

Step-by-Step Photos:









Nutritional Claims: Low Potassium • Kidney Friendly • Pescatarian • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free •Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free

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The Skinny Fork by Amanda Plott - 1w ago

I love takeout food just as much as the next girl. But, I don’t like the way it makes me feel, how much it costs, nor the fact that I have no idea what’s actually in it or who’s prepared it. That’s why I LOVE to make takeout fake outs. This Egg Drop Soup is literally better than what you can get as takeout from just about anywhere.

One of the best parts is that this soup, as delicious as it is, only takes about 10 minutes to make from start to finish. And you have complete control over what’s going into it and how it’s seasoned. Plus, it’s a perfect low carb Asian style soup to pair up for an easy weeknight meal.

I didn’t add a whole lot of veggies to this soup because I wanted it to be a pretty standard traditional Egg Drop Soup. But, you could definitely add mushrooms, spinach, broccoli, or any other vegetable that you enjoy.

While this soup is extremely easy to make, you do want to be sure to read the directions below and do NOT add the eggs into a still boiling pot of soup. That’s really the only thing to be mindful of when it comes to preparing this soup.

I served my Egg Drop Soup with a side of a cold soba noodle salad and called it done. It really was a delicious and guilt-free dinner that the whole family got to enjoy.

Egg Drop Soup
TheSkinnyFork.com

A simple and easy to make egg drop soup that takes just about 10 minutes to make from start to finish. This takeout fake-out is even better than what you'll get at a restaurant.

Prep Time: 5 Minutes • Cook Time: 5 Minute

The Skinny:
Servings: 6 • Serving Size: 1 Cup • Calories: 80 • Fat: 5 g • Saturated Fat: 1 g • Carb: 4 g • Fiber: 0 g • Protein: 6 g • Sugar: 0 g • Sodium: 220 mg

Ingredients:
• 3 Green Onions, Chopped
• 1 Tbsp. Grated Fresh Ginger
• 1 Tbsp. Sesame Oil
• 4 C. Unsalted Chicken Broth
• 2 C. Water
• 1 Tbsp. Soy Sauce
• 1 Tbsp. Corn Starch
• 2 Large Eggs, Whisked

Directions:
Place the 3 chopped green onions into the base of a large pot along with the 1 Tbsp. fresh ginger and 1 Tbsp. sesame oil.

Heat over a medium-high heat until the veggies are becoming soft and fragrant, maybe a minute or two.

While the veggies are heating up, whisk together 1 Tbsp. corn starch with 1 Tbsp. water to create a slurry.

Add the 4 C. broth, 2 C. water, 1 Tbsp. soy sauce and the corn starch slurry to the pot and bring it all to a boil.

Once the soup comes to a boil, reduce the heat to low and allow it to stop boiling.

Use a large spoon to swirl the soup slowly in one direction. While the soup is swirling, slowly pour the whisked eggs into the soup.

NOTE: The faster you pour the eggs, the thicker the egg threads will be. The slower you pour, the finer they will be. DO NOT pour the eggs in while the soup is still boiling. They will disintegrate into nothing.

Allow the eggs to set in the soup for 2 minutes. Season further with salt or more soy sauce as needed and enjoy right away!

Step-by-Step Photos:






Nutritional Claims: Low Carb • Sugar Conscious • Kidney Friendly • Keto Friendly • Dairy Free • Milk Free • Peanut Free • Tree Nut Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Kosher

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The Skinny Fork by Amanda Plott - 1w ago

My plans for the recipe that I had intended to post yesterday went a little awry when I realized that I had already posted the recipe last year. I guess that’s how you know you’ve been doing this for a while, when you start to forget what you’ve already cooked or created. One thing that I know I haven’t yet shared though (until today) is a calzone.

Not just any calzone either. This calzone is a meat lover style calzone. Meaning that it is absolutely FULL of Italian style meats and cheeses. Don’t let that scare you though, I’ve lightened it up by using a leaner choice of meats.

Of course, what good meat lover anything doesn’t have sausage? None! So I used a lean Italian turkey sausage for this bad boy. I also went with a turkey pepperoni since it’s leaner and is actually my favored kind of pepperoni. It’s less greasy and tastes almost exactly the same. Not like comparing turkey bacon to bacon at all.

This calzone is loaded up with plenty of cheesy goodness too. Now, I prefer a whole wheat dough myself, but the calories between the whole wheat and the regular pizza dough aren’t that different. So, whichever you prefer is the one you should go with. The count below is for wheat though!

I served my calzones with a side of extra pizza dipping sauce and a nice side salad. Good stuff I tell you, good stuff!

Meat Lover Calzone
TheSkinnyFork.com

This easy to make calzone is loaded with leaner Italian meats including sausage and pepperoni. Plenty of Italian cheese and sauce to boot!

Prep Time: 10 Minutes • Cook Time: 20 Minutes

The Skinny:
Servings: 4 • Serving Size: 1/2 Calzone • Calories: 444 • Fat: 14 g • Saturated Fat: 5 g • Carb: 53 g • Fiber: 3 g • Protein: 24 g • Sugar: 2 g • Sodium: 1,242 mg

Ingredients:
• 14 Oz. Frozen Wheat Pizza Dough,Thawed
• 1/2 C. Pizza Sauce
• 12 Slices Turkey Pepperoni, Halved
• 1/2 C. Shredded Italian Cheese
• 1/2 Lb. Cooked Italian Turkey Sausage
• 1/4 C. Shredded Italian Cheese
• Optional Garnishes: Sprinkle of Dried Basil or Oregano, Grated Parmesean Cheese, Etc.

Directions:
Preheat the oven to 350 degrees F. and line a baking sheet with parchment or a silicone baking mat.

Half the dough and roll each half out over a lightly floured surface to be about 8” across.

Transfer the dough to the prepared baking sheets.

Place about 1/4 C. sauce over half of each of the dough circles.

Top each with half of the 12 pepperoni slices, 1/4 C. cheese, and half of the cooked sausage.

Fold the dough over and pinch the edges together to seal.

Poke a few holes into the top of the dough and top with any seasonings or extra grated parmesan.

Place the baking sheet into the oven and bake for about 20-30 minutes or until the edges and tops are browning.

Once done, remove from the oven and allow to cool slightly before cutting in half.

Serve with extra pizza dipping sauce if desired and enjoy!

Step-by-Step Photos:









Nutritional Claims: Sugar Conscious • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free

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The Skinny Fork by Amanda Plott - 2w ago

Alright, well this isn’t -exactly a recipe, but more of a ‘how-to’ sort of thing. So, feel free to create your sandwich with whatever meats and cheeses your kids enjoy. Mine? She’s all about turkey, ham, and on occasion now, cheese too! Since we’re sort of in the midst of a ‘under the sea’ sort of themed week of summer, and we’re not seafood eaters, I thought I’d create a cute little sandwich.

Crab-free.

As it turns out, this sweet little guy would be great for any ocean, sea, or water themed party too. Thinking back, he probably would have fit right into my daughter’s ‘pirates and mermaid’ birthday a few years back now.

While I did attach the eyes to the crab sandwich here, I opted for leaving the cherry tomato ‘claws’ loose and free. I also opted to plate mine over a bed of shredded lettuce. It not only adds to the plating, but is also there in case you have a kid that likes their sandwich with added veggies! Mine does not.

There isn’t a whole lot to ‘lighten up’ here. Like I said, this is less of a recipe and more of a ‘how-to’. I used the absolute smallest croissants that I could find in my bakery. They’re smaller than the palm of my hand - just to tell you what size you’re looking at here.

I like to make these a few at a time to have on hand as a snack for my little one. Great for beaches, lunch boxes, and almost anywhere or anytime that your kid needs fun little bite.

Crabby Beach Sandwich
TheSkinnyFork.com

A fun twist on a pretty typical sandwich. Cute and perfect for the kiddos during the summer time or for an underwater themed party!

Prep Time: 5 Minutes • Cook Time: 0 Hours

The Skinny:
Servings: 1 • Serving Size: 1 Sandwich • Calories: 318 • Fat: 18 g • Saturated Fat: 9 g • Carb: 21 g • Fiber: 2 g • Protein: 18 g • Sugar: 5 g • Sodium: 667 mg

Ingredients:
• 1 Small Croissant
• 1 Oz. Sliced Deli Turkey
• 1 Oz. Sliced Deli Ham
• 1 Slice Cheddar Cheese
• 1 Black Olive, Halved
• 1 Cherry Tomato, Halved
• 2 Toothpicks

Directions:
Slice the croissant in half and layer it accordingly with the 1 Oz. turkey, 1 Oz. ham, and 1/2 Slice of cheddar cheese; set aside briefly.

Pierce one olive slice (and an optional circle of cheese) onto the toothpick. Do this once more to create your crab eyes.

Place the eyes onto your crabby croissant.

Plate as you desire and use the halved cherry tomato as your crabby 'claws'. Enjoy right away!

Step-by-Step Photos:




Nutritional Claims: Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free

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It’s summer and strawberries are back in season. Well, all the berries pretty much are. When I got my hot little hands on a local limited edition ‘strawberry’ almond milk, I knew exactly what I wanted to do. And that was to make some more Amish style oatmeal.

I’ve made Amish oatmeal before, and it’s always been one of my favorites. It’s great to have on hand and ready to bake first thing in the morning. I’d almost venture to say that Amish oatmeal would be the grandparent to the new fangled raw overnight oats. This time around though, I piled in the strawberries along with the strawberry almond milk and…

Yum!

Of course, with it being on the warmer side of things here in Texas, it’s really a blessing that this is baked in the morning while it’s still considered somewhat cool. I can barely stand to use the oven during the middle of summer, it just heats my house up way too much.

Baked oatmeal, like this one, is generally a good breakfast for the kiddos too. Especially if you’ve got a few or even as something to wakeup to after a slumber party.

Once this stuff was done, I served it with a touch more of that strawberry almond milk and some sliced strawberries for garnish. Other than that? It’s good to go exactly the way it is, warm out of the oven.

Baked Strawberry Amish Oatmeal
TheSkinnyFork.com

An Amish style baked oatmeal that's loaded with fresh strawberries and a strawberry almond milk. The perfect way to use up those luscious summer strawberries.

Prep Time: 10 Minutes • Cook Time: 40 Minutes

The Skinny:
Servings: 9 • Serving Size: 1 'Square' • Calories: 175 • Fat: 8 g • Saturated Fat: 4 g • Carb: 28 g • Fiber: 3 g • Protein: 5 g • Sugar: 1 g • Sodium: 111 mg

Ingredients:
• 1/2 Melted Light Butter
• 2 Whole Large Eggs
• 1/3 C. Brown Sugar/Stevia Blend
• 1/2 Tsp. Baking Powder
• 1/2 Tsp. Vanilla Extract
• 1 Tsp. Ground Cinnamon
• 1/4 Tsp. Sea Salt
• 1 C. Strawberry Almond Milk
• 3 C. Dry Oatmeal (Quick or Old-Fashioned)
• 1 C. Chopped Strawberries

Directions:
Prepare a 8x8" or 9x9" baking dish by lightly coating it with non-stick baking spray.

In a large bowl, beat together the 1/2 C. Light Butter and 2 Whole Large Eggs.

Add in the 1/3 C. Brown Sugar/Sweetener Blend, 1 1/2 Tsp. Baking Powder, 1 1/2 Tsp. Vanilla Extract, 1 Tsp. Ground Cinnamon, and 1/4 Tsp. Sea Salt until no lumps remain.

Add the 1 C. Milk and stir to combine.

Finally, add the 3 C. Oatmeal and 1 C. chopped strawberries stir well.

Pour the mixture out into the prepared baking dish, cover and set in the fridge overnight.

Once the oatmeal has set overnight, remove it from the fridge and preheat the oven to 350 degrees F.

Place the baking dish in the oven to bake for about 30-45 minutes or until the edges are starting to brown and the oatmeal has set.

When it's done, remove from the oven and allow to cool just slightly before cutting and serving.

If desired, top with fresh fruits, milk, honey, syrup, etc!

Step-by-Step Photos:







Nutritional Claims: Balanced • Low Sodium • Sugar Conscious • Kidney Friendly • Pescatarian • Gluten Free • Wheat Free • Peanut Free • Soy Free • Fish Free • Shellfish Free •Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher

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I thought I would squeeze one more festive dish in ahead of the 4th of July for everyone. This one is light and fresh and sure to impress with how simple it is and how amazing it tastes! With just a handful of ingredients and a few minutes of hands on time, you’ll have a beautiful and patriotic caprese salad for all to enjoy.

Caprese salads have been some of my favorites for many many years now. They’re refreshing and notoriously simple. Which means they’re easy to make! Besides, who doesn’t love tomatoes, fresh mozzarella and basil? No one that I know of!

This little salad is perfect for serving up ‘family style’ for a nice red, white and blue flare. And really, when I say that this recipe os easy as it comes - I do mean that. The most complicated part? Making the reduction. And that is about 15 minutes of hands off time.

With there being so few components here, each piece really is able to stand out. The brightness of the tomato, the sweet blueberries, rich mozzarella, fresh basil, and of course… that tangy reduction.

I served mine with a simple pesto chicken breast and called it done. But, this salad would be great paired with just about any Italian or BBQ style meal.

So there you have it! The super easy, tasty, and nosh-worthy caprese salad of your July 4th dreams!

Red, White & Blueberries Caprese (With Balsamic Reduction)
TheSkinnyFork.com

A fun, festive, and patriotic way to enjoy a traditional caprese salad with a little bit of a fruity twist!

Prep Time: 5 Minutes • Cook Time: 15 Minutes

The Skinny:
Servings: 6 • Serving Size: 1/6th Salad • Calories: 219 • Fat: 13 g • Saturated Fat: 7 g • Carb: 12 g • Fiber: 1 g • Protein: 13 g • Sugar: 10 g • Sodium: 364 mg

Ingredients:
Balsamic Reduction:
• 3/4 C. Balsamic Vinegar
• 1 3/4 Tsp. Honey

Salad:
• 1 Large Tomato, Sliced Thinly
• 12 Oz. Fresh Mozzarella, Sliced Thinly
• About 10 Fresh Basil
• 3/4 C. Blueberries
• Salt & Pepper to Taste

Directions:
Place the 3/4 C. balsamic and 1 3/4 Tsp. honey into a sauce pan and heat over a medium-high heat to bring to a bubble.

Reduce heat to low and simmer for about 15 minutes or until the sauce has reduced by at least half and sticks to the back of a spoon like syrup. Stir occasionally while it's simmering.

Remove from the heat and allow to cool.

Once the sauce is cool, arrange the tomato, 12 Oz. mozzarella, 10 basil leaves, and 3/4 C. blueberries on a serving plate as desired.

Season with salt and pepper to taste and drizzle the balsamic reduction over the top.

Serve right away and enjoy!

Step-by-Step Photos:







Nutritional Claims: Kidney Friendly • Vegetarian • Pescatarian • Gluten Free • Wheat Free • Egg Free • Peanut Free • Tree Nut Free •Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free •Alcohol Free • No Oil Added • Kosher

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The Skinny Fork by Amanda Plott - 3w ago

The 4th of July is already a pretty big holiday. But, it’s also right there in close to my mom’s birthday and is yet another one’s favorite holiday in the family. So, for us? It’s go big or go bigger. There isn’t much room in between for anything else. I’m not sure when or where, but I saw the idea for these ‘sparkler dogs’ a while back now and have been meaning to make my riff on them for at least a year or two.

Originally, they were pretty plain, plain, plain. So I decided to up the ante a little bit with throwing some 'Everything’ seasoning at them and using some of my other favorites to make them a little more health conscious.

One of the first swaps I made was to use a good quality wiener. I prefer one that isn’t all junked up with additives, nitrates, and whatever bull tends to be loaded into one of America’s favorites. That doesn’t mean that I didn’t go for the jumbo franks’ though.

Another thing I did was to use an organic refrigerated crescent roll dough and a very trusted brand for the ‘Everything’ seasoning too. Other than that, there’s really not a whole lot else to change around. You’ll want to be sure to get thick cut cheese from the deli too. I chose monterey jack cheese (sliced thick on a 3 or 4 setting) for it’s softer nature; making it better for skewering.

There you have it! A fun and festive take on a pretty classic nosh-worthy bite. The ‘Everything’ seasoning really makes these sparkler dogs feel like they’re even more fun and ‘sparkle’ worthy.

Oh, and those fancy hotdog papers? Yeah, those came from a dollar store.

Sparkler Dogs
TheSkinnyFork.com

An all American way to eat and enjoy an all American staple! These hod dogs are patriotic themed. Perfect for kids and adults to enjoy!

Prep Time: 10 Minutes • Cook Time: 15 Minutes

The Skinny:
Servings: 6 • Serving Size: 1 Sparkler Dog • Calories: 360 • Fat: 23 g • Saturated Fat: 10 g • Carb: 22 g • Fiber: 1 g • Protein: 16 g • Sugar: 3 g • Sodium: 967 mg

Ingredients:
• 8 Oz. Refrigerated Crescent Roll Dough
• 6 All Beef Hot Dogs
• 1 Tbsp. 'Everything' Seasoning
• 6 Thick Slices Monterey Jack Cheese
• 6 Large Bamboo Skewers

Directions:
Preheat the oven to 375 degrees F. and line a baking sheet with foil, parchment paper, or a silicone baking sheet; set aside.

Roll the 8 Oz. crescent roll dough out on a piece of parchment paper to press the seams together and make one big dough sheet. Cut the dough into 6 equal strips.

Pat dry the 6 hot dogs and skewer each one onto a bamboo stick leaving at least an inch at the top for skewering the cheese later.

Wrap one strip of the dough around each skewered hotdog and set aside.

Place the 1 Tbsp. of Everything seasoning onto the parchment used for the dough and roll each of the dough wrapped hotdogs around in the seasoning to lightly coat.

Transfer the dogs to the prepared baking sheet and place in the oven to bake for 10-15 minutes or until the dough is browning.

While the hotdogs are cooking, cut out the 6 thick cheese slices into the shapes of hearts (or whatever other shape you desire.)

Once done, remove the hotdogs from the oven and allow to cool slightly before skewering the shaped cheese onto the end of the sparkler dog.

Enjoy right away!

Step-by-Step Photos:






Nutritional Claims: Sugar Conscious • Low Potassium • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free

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