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Recipe created by Todd Wilbur www.TopSecretRecipes.com

Recipe #391952

A lighter version of Creamy French Dressing.

Recipe #168953

This is Rachael Ray's recipe and pretty much the salad I grew up on coming from an Italian family. The portions can be increased for larger groups. I love this simple and healthy salad. It is a perfect salad to serve with Italian food!

Recipe #166868

This is a very tasty version of General Tso's chicken. If you are following Weight Watchers Core, the cornstarch is less than a half point per serving. On Flex, this is about 6 points per serving.

Recipe #261827

I used mixed greens, pears, honey and bleu cheese-all from Oregon sources in this salad. For alternate versions, try two different varieties of pears. For example, I tested Forelle and Anjou pears. Rogue Creamery artisan cheesemaker supplied the bleu cheese (in particular their Smokey Blue), too. A light dressing tops it off. From a local source. Makes 6 small dinner salads. A perfect salad for a brunch or light meal. Happy 2009!

Recipe #346701

A great way to enjoy french dressing without the oil.

Recipe #124844

This is from Everyday Food. I made it and we just loved it. It's simple, made with ingredients I usually have on hand and delicious. Great way to use up the bounty of zucchini everyone seems to have in the summer.

Recipe #161779

This soup is amazing, my all time favorite. I found the recipe in an old Taste of Home magazine. Sometimes I add the cheddar cheese, sometimes I don't. It's delicious either way.

Recipe #56663

17 Reviews |  By VNess

I don't know what saint at Elephant's Deli decided to share the recipe for this soup, but they go on my list of people to be grateful for. I've lightened it up a bit, but the flavor's still teriffic. This is one of my favorites!

Recipe #157239

1 Reviews |  By MacChef

This Italian potato and sausage soup is my version of Olive Gardens soup recipe. It's to die for on a cold day with a great bottle of wine!

Recipe #109301

From Cooking light

Recipe #360366

Fresh herbs give this classic dip its clean, fresh flavor and distinctive color; don't use dried herbs. For an accurate measurement of boiling water, bring a full kettle of water to a boil, then measure out the desired amount. The dip can be refrigerated in an airtight container for up to 1 day. Season with additional lemon juice, salt and pepper to taste before serving. Recipe is from the new “America’s Test Kitchen Healthy Family Cookbook.” Yield: Makes about 2 1/2 cups.

Recipe #448276

You can make this sauce easily at home. From Copykat.com (http://www.copykat.com)

Recipe #59635

A delicious way to enjoy cabbage! From Better Homes and Gardens: Family Favorites Made Lighter.

Recipe #96418

Recipe #100041

A tangy dressing that you only need to use a tiny bit of because it's richly flavored. It's fat free and wonderful! If you must, then you can drizzle a little olive oil into your salad after tossing it with this dressing but, honestly, it doesn't need it to make a delicious salad! Also a yummy dressing for sauteed tofu and vegetables. Enjoy!

Recipe #23367

Not sure where I originally got this, but over the years have perfected it to my taste. It's an easy, quick recipe that's sure to please. Serve with a nice green salad, some crusty bread and you have yourself a nice meal.

Recipe #243085

A compliation of several different recipes that I found - none were *quite* right. To save time and money, you can also sub in Marzetti's Blue Cheese Vinagarette - it is a pretty good dressing without all the work!

Recipe #330740

This recipe came from "Top Secret Recipes, LITE!" Prep time includes the marinading time.

Recipe #123282

From www.TopSecretRecipes.com This is a copycat recipe I got for one of my favorite salads at Chili's. I haven't tried it yet but plan to soon!

Recipe #379316

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