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The Skinnytaste Cookbook: Light on Calories, Big on Flavor Hardcover – September 30, 2014
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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.
- Print length320 pages
- LanguageEnglish
- PublisherClarkson Potter
- Publication dateSeptember 30, 2014
- Dimensions8.4 x 1.1 x 10.3 inches
- ISBN-100385345623
- ISBN-13978-0385345620
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From the Publisher
Buttermilk Oven 'Fried' Chicken
Serves 4
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.
Chicken
- 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
Recipe
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).
Calories 294.
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.
Perfect Pairings
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).
Coating
- 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
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Cheesy Baked Penne with Eggplant. |
Double Chocolate Chunk Walnut Cookies. |
Pumpkin-Obsessed Vanilla-Glazed Scones. |
Editorial Reviews
Amazon.com Review
Featured Recipes from The Skinnytaste Cookbook
Download the recipe for Buttermilk Oven-Fried Chicken Download the recipe for Cheesy Baked Penne with EggplantReview
About the Author
HEATHER K. JONES, R.D. is a registered dietitian, the author of several nutrition books, and the founder of www.heatherkjones.com, a weight loss resource that focuses on healing and hope instead of diets and deprivation.
Product details
- Publisher : Clarkson Potter; First Edition (September 30, 2014)
- Language : English
- Hardcover : 320 pages
- ISBN-10 : 0385345623
- ISBN-13 : 978-0385345620
- Item Weight : 2.94 pounds
- Dimensions : 8.4 x 1.1 x 10.3 inches
- Best Sellers Rank: #4,225 in Books (See Top 100 in Books)
- #3 in Low Fat Diets (Books)
- #4 in Low Fat Cooking (Books)
- #46 in Other Diet Books
- Customer Reviews:
About the authors

Penny De Los Santos began photographing as a way to understand her own diverse cultural background and identity.
Born in Europe to an American military family that eventually settled in small town Texas, with generations of family history tied to the Texas-Mexico border, Penny’s background no doubt inspired curiosity about culture.
From the historical all male dining clubs of the Basque Country, to Jerusalem’s most suicide bomber besieged markets, photographing culture has been at the heart of Penny’s work. It has influenced the subject she picks and the way she makes photographs. Her recent evolution into food photography has allowed her to explore and celebrate culture, history and community through the lens food.
She has been fortunate enough to travel extensively throughout the US and to over 30 countries on assignment for various magazines making these photographs.
Penny is an award-winning internationally published photographer, she is a Senior Contributing photographer to Saveur Magazine and a regular contributing photographer for National Geographic Magazine and Martha Stewart Living. Penny has received numerous grants, fellowships, and awards for her documentary photography including: The National Geographic Photography Grant, Recipient of the Prestigious World Press Joop Stewart Master class, College Photographer of the Year, Eastman Kodak Photography Grant, Canon USA Photography Grant, The Eddie Adams Photography Grant, California New Media Award, Ohio University School of Visual Communication Photography Grant and The Parson’s School of Design Marty Fortier Fellowship.
Her work has been featured in magazines including Time, News Week, Sports Illustrated, Mother Jones, Latina, Texas Monthly, Budget Travel, Caribbean Travel, U.S. News & World Report and Paris Match. She has been a contract photographer for numerous publishing companies and cookbooks.
De Los Santos has a Masters degree from Ohio University’s School of Visual Communication and an Undergraduate degree in Journalism from Texas A&M University. She has been a featured speaker at many universities and industry conferences throughout the country. She is represented by National Geographic Image Collection.

Gina Homolka is the creator of Skinnytaste.com, an award winning blog filled with hundreds of 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.
Each month millions of readers visit Skinnytaste and learn how easy it is to cook healthy recipes for the whole family. Her work has been featured on Fitness Magazine, Better Homes and Gardens, Glamour.com, Oprah.com, among other media outlets.
Gina lives on Long Island with her husband and their two children.
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Learn more how customers reviews work on AmazonReviewed in the United States on May 17, 2023
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First, let's touch on how "now" this cookbook is...by that I mean it has stepped out of old school cookbooks and how they have always been done, and considered today's audience and what they might need. So many of us are on special diets or have to entertain for a family member or guest who is and pull something together--whether that be gluten-free, vegetarian, something for a family who works during the day and needs crockpot meals, something for a family who works all the time and only wants to cook on weekends and then freeze the meals... this book took that all into account. Beside each recipe there is a color and letter coding-V for vegetarian, GF for gluten free, freezer friendly, crockpot etc. And, for those of us who count calories and want to know nutrients or carbs, it also has all that too! That took some time, but boy is it handy, even if you yourself only use it occassionally.
The photos are plentiful and throughout and professionally done with good lighting that makes you want to eat it. I have had a few cookbooks that actually made me turned off to the meal due to the grey lighting or even ones I knew were fake like a slow cooker photo of mac and cheese that showed it browned on top (that does not occur in a slow cooker). Not so for this one, it's how the recipe turns out and they make you want to lick the page!
But no cookbook is complete without good recipes and this one sets the bar. You could honestly set down any of these dishes in front of a family of boys who who never diet in their lives and they will want seconds and thirds--the taste is fantastic! These are truly restaurant quality meals, that are obviously tested and tried and perfected. I have seen many recipes for fish tacos, for example, but the ingredients here are totally different and more full of flavor. It's also easy to substitute things for even stricter diets.
I LOVE that when the author finds brands that work best in a recipe, she also lists those. It feels like you are reading someone's personal cookbook that has cooked the recipe many times but found what brands stand out (for example King Author flour when using wheat flour. I agree.) Not in a commercial way or trying to sell it, but just to say which ones she personally uses. Some authors will not do this unless the company pays them to use their name in the book. This is clearly not the case and also clearly only done when it makes a difference in taste.
There are great make ahead recipes and these feel original. I rarely ever eat out, preferring to cook all meals at home so I feel like over the years I have seen the same old tired recipes made the same old tired ways on the internet. These have new ways and methods and often they are with not only dieting in mind but they have a clear angle of a focus on health as well and satiety. The pages have facts for back up, like a recipe for PB & J overnight oats in a jar (make ahead the night before for a busy morning where you still need a good breakfast.) notes how filling and healthy oats are and why. (Which is true.)
These are FANTASTIC recipes, not just the same ones redone with diet ingredients, but original and loaded with flavor. Nothing comes out bad, nothing comes out off, these are good enough to serve at dinner parties and more importantly--to make you feel like you are not dieting.
Examples:
TUSCAN PANZANELLA SALAD WITH GRILLED GARLIC BREAD
SUMMER LOBSTER ROLLS
MONGOLIAN BEEF AND BROCCOLI
FRENCH BREAD PIZZA SUPREME
TERIYAKI GLAZED STUFFED PORK CHOPS WITH PINEAPPLE SALSA
ROAST BEEF SANDWICHES WITH CREAMY HORSERADISH SPREAD
CHICKPEA AND POTATO CURRY
SPICY BLACKBEAN BURGERS WITH CHIPOTLE MAYO
PEAR AND BRIE GRILLED CHEESE
STEAK SANDWICHES
BLACK BEAN BURRITO BOWLS
CILANTRO LIME SHRIMP
CHEESY BAKED PANNE WITH EGGPLANT
SILKY CHOCOLATE CREAM PIE
LOADED NACHO POTATO SKINS
ITALIAN SAUSAGE WITH PEPPERS AND ONION
WARM APPLE PIE CRUMBLE
GUMBOS, STIR FRIES, MAIN DISH SALADS, MEATLESS MAIN DISH CHAPTERS
SHRIMP AND GRITS
COCONUT PANNA COTTA WITH RASPBERRIES
DOUBLE CHOCOLATE CHUNK WALNUT COOKIES
WINTER POTATO, KALE AND SAUSAGE FRITTATA
THAI COCONUT MUSSELS
C ROLLATINI STUFFED WITH ZUCCHINI AND MUSHROOMS
LASAGNA (ZUCCHINI STRIPS ARE USED RATHER THAN PASTA AND I SWEAR YOU WON'T KNOW THE DIFFERENCE!)
CUBANA STYLE STUFFED PORK TENDERLOIN
SALISBURY STEAK WITH MUSHROOM GRAVY
You get the idea. That is a very small sampling. At nearly 350 pages, you get loads of recipes and loads of photos. Whether you never eat red meat, eat only white meat, eat only seafood, eat no animal protein...or switch it up all the time, you can easily find a chapter on whatever suits your fancy or your mood that day.
The dishes are GREAT, not just recipes but really things you savor.
This one is done right, not just recipes grabbed to fill a cookbook but original ways of making skinny dishes taste better. It's a gem.
Reviewed in the United States 🇺🇸 on May 17, 2023














