This quick and easy wonton soup is super simple, loaded with veggies and takes under 15 minutes to make thanks to the frozen wontons.
Easy Wonton Soup
I love wonton soup, especially when it is full of veggies, which helps make it more of a meal. Unfortunately, my local Chinese takeout restaurant makes a basic one with broth only. So, I made my own! This makes a great lunch, or if you want to make it a larger multi-course meal add Cauliflower Fried Rice or Spicy Shrimp Brown Fried Rice, Chicken and Broccoli Stir Fry or Pepper Steak.
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Easy vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked in the oven. A delicious recipe that’s perfect for meatless Mondays!
Butternut Squash and Black Bean Enchiladas
Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno. Then, wrapped in tortillas and baked in the oven with enchilada sauce and cheese. These vegetarian enchiladas are delicious and perfect for meatless Mondays, or any day of the week! Serve them with cilantro lime rice and enjoy!
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I’m OBSESSED with these Italian stuffed mushrooms filled with broccoli rabe and sausage, the perfect festive holiday appetizer!
Stuffed Mushrooms with Broccoli Rabe
Holy moly, these are good! I love broccoli rabe and sausage combined, so using them as a stuffing for stuffed mushrooms was a no brainer. They turned out so incredible!
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A lighter version of Mexican Chorizo made with ground turkey and a smoky spice blend, perfect for adding to eggs, tacos, and more!
Turkey Chorizo Recipe
I love eating chorizo in Mexican dishes, but since it’s so high in calories and fat, it’s not something I eat often. I was going to sub turkey chorizo for the classic, but I couldn’t find it in the supermarket. So, I decided to make my own lighter version.
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This Creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!
Creamy Pumpkin Ginger Soup
This Creamy Pumpkin Ginger Soup is healthy, warm, and comforting. Plus, it is simple to make. Sugar pumpkins are roasted in the oven and then pureed with Greek yogurt, shallots, ginger, and sage, making this soup tastes just like fall.
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Stuffing Muffins baked in a muffin tin for easy portion control! This classic stuffing recipe is made even more delicious with Pancetta!
Do you cook your stuffing in the turkey, casserole dish, or stovetop? I prefer to bake mine separately from the turkey in the oven to avoid salmonella. Making stuffing in muffin tins is my favorite because the individual portions are great for portion control. If you make this stuffing alongside a turkey, pour some of the pan juices from the cooked turkey over the stuffing to make it moister – yum! You can also try Mom’s Stuffing and Chicken Sausage and Herb Stuffing for more twists on your traditional stuffing recipe.
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Crock Pot Picadillo is a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices.
Picadillo is a dish I grew up on and my friends loved eating over whenever my mom made it for dinner. It was probably one of the first recipes I ever learned how to cook and I make it at least once a month, although I usually make this stove-top version. Since so many of you are always asking me for slow cooker recipes, I adapted it and it worked out great.
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Slow Cooker Pork Carnitas or Mexican Pulled Pork is the best Mexican pork recipe whether you stuff it into a tortilla, taco shell or turn it into a burrito bowl!
I know a lot of you share my love for Mexican food, so I think you will agree this is the most amazing pork recipe for the crock pot. Coming home from work and smelling this when you walk in the door is heavenly. To make this Carnitas recipe, the pork is seasoned to perfection, then slow cooked until fork tender with only 15 minutes to prep!
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Caprese Salad or Insalata Caprese is a simple salad of fresh mozzarella and tomatoes topped with basil and a splash of balsamic. A perfect end of summer appetizer or side dish, especially when tomatoes are at their peak.
I don’t think there’s a better way to enjoy summer tomatoes, than with some fresh mozzarella and basil. An inspiration for so many dishes, like this main dish Chicken and Spiralized Zucchini Caprese, or this simple side dish White Bean Caprese, or this French Bread Pizza Caprese which is perfect for lunch.
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Making basil oil is so simple, trust me you’ll want to drizzle it all over your chicken, fish, tomatoes, vegetables or with some crusty bread!
Every summer my garden is overflowing with fresh basil which we often use in tomato salad, pesto, bruschetta, or to make this simple basil oil that’s delicious on EVERYTHING!! And because it’s just 5 ingredients – extra virgin olive oil, garlic and basil, salt and crushed red pepper flakes – it’s naturally dairy-free, Whole30 approved and vegan.
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