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Gina Homolka is America’s most trusted home cook when it comes to easy, flavorful recipes that are miraculously low-calorie and made from all-natural, easy-to-find ingredients. Her blog, Skinnytaste is the number one go-to site for slimmed down recipes that you’d swear are anything but.
It only takes one look to see why people go crazy for Gina’s food: cheesy, creamy Fettuccini Alfredo with Chicken and Broccoli with only 420 calories per serving, breakfast dishes like Make-Ahead Western Omelet “Muffins” that truly fill you up until lunchtime, and sweets such as Double Chocolate Chip Walnut Cookies that are low in sugar and butter-free but still totally indulgent.
The Skinnytaste Cookbook features 150 amazing recipes: 125 all-new dishes and 25 must-have favorites. As a busy mother of two, Gina started Skinnytaste when she wanted to lose a few pounds herself. She turned to Weight Watchers for help and liked the program but struggled to find enough tempting recipes to help her stay on track. Instead, she started “skinny-fying” her favorite meals so that she could eat happily while losing weight.
With 100 stunning photographs and detailed nutritional information for every recipe, The Skinnytaste Cookbook is an incredible resource of fulfilling, joy-inducing meals that every home cook will love.
From the Publisher
Buttermilk Oven ‘Fried’ Chicken
Fried chicken is one of my biggest weaknesses, so naturally I’ve been perfecting this lighter version for years. I’ve managed to achieve the same crispy golden texture you get from frying from my oven. Yep, it’s skinnier, easier, quicker, and (bonus) there’s no greasy mess to clean up. Soaking the chicken overnight (sometimes two nights) in a buttermilk bath is a must for meat that’s moist and juicy. To easily remove the skin from the drumsticks, use one paper towel to grasp the joint end and a second one to pull off the skin.
8 chicken drumsticks (about 3½ ounces each), skinned
½ teaspoon kosher salt
½ teaspoon sweet paprika
½ teaspoon poultry seasoning
¼ teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
1 cup buttermilk
Juice of ½ lemon
Cooking spray or oil mister
For the chicken: In a medium bowl, season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8 hours, preferably overnight.
Preheat the oven to 400°F. Place a rack on a baking sheet and lightly spray with oil.
For the coating: In a shallow bowl, combine the panko, cornﬂake crumbs, Parmesan, salt, parsley, paprika, onion powder, garlic powder, and chili powder.
Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and put the pieces onto the prepared baking sheet. Spray the tops of the chicken with oil.
Bake until golden brown and cooked through, 40 to 45 minutes.
Per serving (2 drumsticks).
Fat 8.5 g.
Saturated Fat 2.5 g.
Cholesterol 182 mg.
Carbohydrate 12 g.
Fiber 1 g.
Protein 41 g.
Sugars 2 g.
Sodium 709 mg.
Serve this with corn on the cob, Cheesy Cauliflower ‘Mash’ (page 269), or Seasoned Sweet Potato Wedges (page 277) and a side of Confetti Slaw (page 285).
2/3 cup panko bread crumbs
½ cup crushed cornflake crumbs
2 tablespoons grated Parmesan cheese
1½ teaspoons kosher salt
1 teaspoon dried parsley ﬂakes
1½ teaspoons sweet paprika
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon chili powder
Cheesy Baked Penne with Eggplant.
Double Chocolate Chunk Walnut Cookies.
Pumpkin-Obsessed Vanilla-Glazed Scones.