Gina Homolka's Blog, page 200
February 28, 2017
Scallop Tostadas
Move over tacos, these scallop tostadas are SO good and they’re ready in less than 20 minutes!
February 25, 2017
Skinnytaste Dinner Plan (Week 64)
We are having some unbelievably warm weather this week, feels like Spring so I am grilling some this week, Shawarma-Spiced Grilled Chicken with Garlic Yogurt and North African Spiced Shrimp and Chickpea Salad. Also on the menu is a comfort food staple in my home, Filipino Adobo Chicken which I am going to test out in my Instant Pot! And some more favorites, Cauliflower “Fried Rice” with shrimp to make it a meal, and Blackened Chicken Fiesta Salad which I will make for my husband and I, I’ll leave out the blackened spice for Madison.
Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). 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, 4-ingredent pancakes, 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 64)
Monday: Cauliflower “Fried Rice” with stir fried shrimp
Tuesday: Blackened Chicken Fiesta Salad
Wednesday: Filipino Adobo Chicken with brown rice
Thursday: North African Spiced Shrimp and Chickpea Salad
Friday: Away
Saturday: Away
Sunday: Shawarma-Spiced Grilled Chicken with Garlic Yogurt
February 24, 2017
4-Ingredient Flourless Banana-Nut Pancakes
EASY, good-for-you pancakes, loaded with heart-healthy nuts, banana and oats, plus a whole egg – a powerhouse of nutrition.
Made with only FOUR ingredients, perfect to make anytime you need to whip up a quick breakfast, and a perfect way to use up those ripe bananas.
February 20, 2017
Brussels and Chickpea Salad in a Jar with Artichokes, Sun Dried Tomatoes and Asiago
A quick and easy lunch solution for the week – salad in a jar made with shaved Brussels sprouts, chickpeas, marinated artichokes, sun dried tomatoes and Asiago cheese. Perfect to pack for work or anywhere you need a portable lunch on-the-go! To serve you simply shake it up and pour it into a bowl.
This recipe couldn’t be easier, no cooking involved! I used Delallo’s Sharp Salad Savors which comes with the marinated artichokes, sundried tomatoes and Asiago cheese so all I had to do was add the chickpeas, Brussels sprouts and dressing.
February 18, 2017
Skinnytaste Dinner Plan (Week 63)
On the menu this week, Eggs Pizzaiola – a quick, cheap one-pot meal I’m in love with! Nachos for dinner, well yes when they are actually mini stuffed peppers, why not! And if you haven’t tried the un-stuffed cabbage bowls, read the reviews, everyone is raving about them! A few other favorites, baked fish sticks and because I’m having friends over Sunday, pasta with chicken sausage and broccoli is always a crowd pleaser!
Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). 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 63)
Monday: Eggs Pizzaiola with whole wheat Italian bread
Tuesday: Mini Bell Pepper Loaded Turkey “Nachos”
Wednesday: Un-stuffed Cabbage Bowls (Instant Pot or Stove Top)
Thursday: Asian Turkey Meatballs with Gochujang Glaze over brown rice
Friday: Healthy Baked Fish Sticks with Lemon Caper Sauce
Saturday: Dinner Out
Sunday: Orecchiette Pasta with Chicken Sausage and Broccoli
February 17, 2017
Skillet Lemon Chicken with Olives and Herbs
Bright and flavorful, pan seared chicken breasts get tossed with green olives, lemon and fresh herbs then is finished in the oven. Perfect served with bread or a green salad on the side. (more…)
February 15, 2017
Un-stuffed Cabbage Bowls (Instant Pot or Stove Top)
Quick and easy stuffed cabbage – without all the work! I love stuffed cabbage, it reminds me of my childhood (a staple in my home growing up), but they can be a bit time consuming. I came up with the idea to chop the cabbage and turn them into bowls instead and they came out so good! My husband RAVED, these are a keeper.
I made this in the Instant Pot but you can easily make this on the stove, simply double the cooking time. I added some cooked rice to them as my parents always make stuffed cabbage with rice but if you want to keep this low carb, feel free to leave it out.
February 13, 2017
Whole Wheat Pancakes
Light and fluffy whole wheat pancakes –high in fiber, so they leave you feeling full and satisfied throughout the day.
This is an oldie from my blog that just got a facelift. I originally perfected these whole wheat pancakes after testing batches and batches until they were perfect. Everything a whole wheat pancake should be; fluffy, low-fat, and tasty!
My original recipe called for oil and egg whites, I found using the whole eggs and eliminating the oil worked out much better. I also slightly increased the baking powder, make sure it’s not expired or the pancakes will be flat. Any slight changes you make to this recipe can yield a different result, so I suggest making them exactly as written.
I used 100% white whole wheat flour which I prefer because my kids don’t realize it’s whole wheat. You can find this by King Arthur, Bob’s Red Mill or Trader Joe’s, but regular whole wheat works fine too, just don’t use pastry flour.
I like mine topped with berries and a little pure maple syrup or blueberry compote. I make all the pancakes and refrigerate or freeze the rest for instant breakfast to enjoy throughout the week.
Print Recipe
Whole Wheat Pancakes
5 Smart Points
172 calories
Total:15 minutes
Light and fluffy whole wheat pancakes –high in fiber, so they leave you feeling full and satisfied throughout the day.
Ingredients:
2 cups whole wheat flour (I used white whole wheat[image error])
4 1/2 tsp baking powder
1/2 tsp kosher salt
2 tsp ground cinnamon
2 tsp sugar
2 large eggs
2 cups + 2 tbsp fat free milk
2 tsp vanilla extract
cooking spray
Directions:
Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don’t over-mix.
Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Makes 14 pancakes.
Nutrition Information
Yield: 7 Servings, Serving Size: 2 pancakes
Amount Per Serving:
Smart Points: 5
Points +: 4
Calories: 172
Total Fat: 2g
Saturated Fat: g
Cholesterol: 5mg
Sodium: 561mg
Carbohydrates: 31.5g
Fiber: 5g
Sugar: 2.5g
Protein: 9g
Photo credit: Sarah Broma Bakery
February 11, 2017
Skinnytaste Dinner Plan (Week 62)
Hi friends! I just returned from a family vacation in Punta Cana. We stayed at the Nickelodeon All-Inclusive Resort in Punta Cana and had a blast! But, after a week of eating and drinking, I’m ready to get back on track this week!
Pictured above is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). 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 62)
Monday: Chicken Sweet Potato and Kale Soup
Tuesday: Perfect Filet Mignon for Two with Garlic Roasted Cauliflower with Toasted Asiago Breadcrumbs
Wednesday: Bangin Good Chicken Salad
Thursday: Crock Pot Italian Sloppy Joes
Friday: Leftovers
Saturday: Dinner Out
Sunday: Flounder Piccata with Raw Shredded Brussels Sprouts with Lemon and Oil
(more…)
February 4, 2017
Asian Turkey Meatballs with Gochujang Glaze
These turkey meatballs are seasoned with ginger and spices and finished with a sweet and spicy, gochujang glaze. These are great as an appetizer or serve them with brown rice to make them a meal.
I’m obsessed with gochujang, a thick, spicy red chili paste and one of the backbone ingredients of Korean cooking. I love the kick and depth of flavor that it adds to everything you stir it into — a little goes a long way.
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