Why this recipe?  I thoroughly enjoy a good burger, but I could do without all the calories and fat!  A turkey burger is certainly healthier,  but they can be really bland and dried out!

The Flip:

• Removed 28 grams of fat by using ground turkey breast.
• Used stronger flavors to create a Tuscan Burger with a kick—because ground turkey can be very bland!
• Grilled the burgers over lower heat—turkey burgers will easily dry out.
• Added egg for extra moisture.
• Basted the burgers with a marinade during the grilling/cooking process.
• No need for cheese on top—it's built into the burger for added moisture.

My thoughts:  Feel free to double the recipe and freeze the extra turkey patties—they make a easy meal.  I layer the patties between wax paper and place the extra marinade in a small bag; after that, everything fits perfectly into a large freezer bag.

I plan to try this recipe with extra lean ground beef, too.  Either way, the Tuscan flavors will make for wonderful burgers!

Why this recipe?   The first time I tried these deviled eggs I was taken back by their flavor.  They're not the kind of deviled eggs I was accustomed to—they had no sugar added!  So how else could I flip this recipe if there's no sugar?


The Original Recipe:

1. Includes high-fat mayonnaise
2. High in sodium
3. Made with whole milk

The Flip: It's easy as 1-2-3:

1. Reduce the amount of high-fat mayo and substitute sour cream
2. Cutback salt to lower sodium intake
3. Substitute reduced-fat milk for it's high calorie counterpart

After boosting the flavor profile with herbs and adding a subtle smokiness, the result is healthier and delicious deviled eggs that cost only one WW point per egg!


My thoughts:  I used free range farm eggs for this recipe.  Store bought eggs can't compete with the beautiful yellow yolks, nutritional value, and incredible flavor of free range eggs.

Do you find it difficult to peel your hard boiled eggs?  Be sure to check out my Perfect Yellow Yolk Hard-boiled Eggs to learn how to peel them perfectly everytime. When cutting my eggs in half, I run the blade of my knife under water for a clean and smooth cut!

I hope you enjoy this wonderful recipe just in time for Summertime!

Why this recipe?  My good Texan friends, Janelle and Randy, introduced me to this wonderful Southern- style Asparagus Casserole.  My favorite part of the dish was the creamy sauce and the hard-boiled eggs.  I have never had such a delightful asparagus side dish!




The Flip:   Instead of using your typical high-sodium canned asparagus, I used fresh asparagus—that way I could put more asparagus in the recipe!

Can you identify the object holding the fresh asparagus? Check out the end of this post to learn a little about its background!



I cut the asparagus (removing the tough part of the stalks) and immediately steamed them so they would have a head start in the baking process.





Next, came a layer of flavorful red pimiento's, followed by—my favorite—Perfect Yellow Yolk Hard-Boiled Eggs.  Check out the bright yellow yolks—and click the link above to learn how I ensure no grey rings ever surround my yolks!

I must give credit to my dear friends, Ken and Bev, for their free-range farm eggs—they are delicious!




A big part of the flip was replacing the canned soups used in the original recipe with 98% fat-free soups.  I used the canned soups to make a garlic-herb sauce to drizzle over the eggs!

For the topping, I replaced the croutons with Panko crumbs and the cheese with sharp 2% Cheddar.

My thoughts:  This is a great easy-to-make casserole for RVing, picnics, and potlucks!  If you're not a 2% cheese fan, consider mixing equal parts of sharp cheddar with your 2% cheese. It may add a few calories and points, but it's a great way to start working with reduced-fat cheese.  Enjoy!

Why this recipe?  When I think of comfort food, nothing compares to a homemade Chicken Pot Pie!  My recipe is healthy, easy to prepare, and hard to resist when it's fresh out of the oven!

The Flip:  Instead of a double pie crust, I used a thick and flavorful biscuit topping—but not just any biscuit—a Cheddar Bay Biscuit, Red Lobster style!  Also, there is no added butter or salt in this recipe.  You can easily make a Turkey or Beef Pot Pie by changing the stock and replacing the chicken with your choice of meat.




My thoughts:  White wine was a special ingredient in my Chicken Pot Pie—the wine is subtle and gives this dish a wonderful flavor for some lucky company!  You can certainly use stock in place of the wine if you prefer.  Pot pies are very flexible—any veggie you have available can be added to the recipe!  Enjoy.

Why this recipe? My Flipped French Onion Soup is a complete meal by itself!  It's rich broth, toasted croutons, and gooey cheeses seem too delicious for this dish to be healthy—but if you see it on Flip2Tasty, you can get away with eating it!  It all starts with a simple mound of sliced onions.




The secret behind a great French Onion soup is slowly browning (or caramelizing) the onions in a heavy bottom pan. It's like making a great roux for Gumbo—the darker the richer!




The Flip:  Additional sodium isn't needed to make my French Onion Soup.  I also chose to use a beef stock instead of beef broth to make the broth richer in flavor.

I replaced the French bread crouton with an English muffin crouton.  You'll also be glad to know I included real Swiss and Parmesan cheeses from the original recipe—I just adjusted the amount of cheese per serving!



 My thoughts:  My Flipped French Onion Soup is great for serving to family and guests—just add your croutons, top with cheeses, and bake.  They come out bubbling hot and ready to serve!

Flip2Tasty has done it again—each bowl is healthy, filling, and low in points!  Enjoy.

Why this recipe?  This is a type of sandwich that's easy to make "on-the-fly"—schedules in my family are all over the place!  I like to make the tuna mixture ahead of time and store it in my refrigerator; that way it is as easy to access as lunch meat!

My Flipped Tuna Melts are full of flavor, filling and healthy.  This recipe can be made with chicken or turkey!

The Flip:  The first thing I changed was the bread.  You can't beat a great English Muffin; it comes out of the oven with a slight crunch on the outside, while the inside remains irresistibly moist.  The next to go was mayonnaise, which got rid 79g of fat!  In it's place, I introduced my favorite sandwich spread and Dijon mustard to create a nice balance. The final ingredient was the Ultra Thin Cheese—it's flavorful cheese cut into very thin slices.  It's a great way to cut calories, fat and points!

My thoughts:  With Flip2Tasty recipes, you can make your own "flips!"  Change the meat, bread, herbs, mustard, cheese, or anything else—make it your own!  For a quick balanced meal, I added fresh fruit and my favorite baked chip (Kettle Bakes, Cheddar and Roasted Tomato).  Check out the recipe for other brand names I used in my flip.   Enjoy!

At Flip2Tasty, we have decided to take a slightly different approach than many other food bloggers.  Rather than write about something that might be irrelevant to you (my childhood memories, the time of year, the weather, etc.) we'll get straight to the point in our posts.  We hope you appreciate these changes.

Why this recipe?  I love the healthy benefits of my vegetables in one beefy bowl of goodness!  This recipe can easily be cut in half—or doubled for that matter!  I find large batches are perfect for freezing; I measure 3-4 cups of soup into one quart bags and freeze them flat to save room in my freezer.


The Flip:  All the healthy vegetables in this recipe allowed me to turn my attention to the amount of fat in the beef roast I selected.  I knew it would be a challenge to maintain the rich beef flavor, so I seared the beef roast and then added beef bones that I roasted to the broth.  Roasting beef bones at a high temperature gives your soup broth a rich, brown color.  I purchased my beef bones (with marrow) in the meat department of my store.

The only thing left was to remove any remaining fat in the broth, and that was easy—all I did was place my stock pot in the refrigerator overnight, and the next morning I skimmed off the hardened fat! I ended up with a 1/2 cup of lard, which is 101g of fat!



My thoughts:  This part is easy—all that remains is preparing the Vegetable Beef Soup!  Shred the beef, add vegetables, and simmer.  Ultimately, all of my careful work boiled down to an evening watching a college basketball game with my family and a hot bowl of Vegetable Beef Soup—the perfect way to relax!  My family loved the soup, but I'd like to know what you think of the recipe, too; so please leave a comment!  Enjoy, and be sure to pay attention to how I controlled sodium while preparing the recipe.

I was given this recipe by a good friend, Nancy, who is also watching her weight. These Brussel sprouts are very healthy, low in points, and easy to make.  I've steamed and roasted brussel sprouts before, but this was my first time shredding them!

In my experience, people either love or hate the distinct taste of brussel sprouts.  By shredding the brussel sprouts the seasoning doesn't just sit on their surface, the brussel sprout shreds readily take on the added flavors.  I combined bacon, garlic, and lemon with a few more special ingredients to round out the flavor.

I personally love brussel sprouts, but my son dislikes them.  After trying one bite of my recipe, he served himself a plate and proceeded to eat the entire thing!  He said, "This is the first time I've eaten brussel sprouts and actually liked them!"  I hope you enjoy this recipe as much as he did.

For good luck and a prosperous New Year, add some black-eyed peas to the recipe.  Yum!




Flip2Tasty, my family and I wish you a very Happy New Year!  Thanks for your support!

Each Thanksgiving I find my self wondering, "what will I do with my leftover Turkey?" I've found that there's nothing better than a easy crock pot full of chili—especially after a long day of shopping!  

This chili is full of turkey and beans so it's rich in protein, and because of that I concentrated on flipping the sodium level.  I managed to cut over 3000 mg of sodium.  To save time, I used canned Northern White Beans making sure to take extra time to rinse away the huge amount of sodium in the beans.  If you prefer, you can use dry beans--soak them over night and proceed as instructed by recipe.

The layers of flavors with a subtle hint of smokiness make this a chili worth trying.  Adjust the herbs and spices to your liking and make sure to comment with your ideas!  Enjoy.

In the Fall, Indian Stew is one of my absolute favorite recipes.  I got this recipe from my best friend, Linda, in Rhode Island.  You're in luck if you have leftovers—Indian Stew is one of those recipes that's better the second time around!

Do you know someone who can eat any food they want and not gain a single pound?  Unfortunately, I am not one of those people; if I glance in the general direction of food I and gain weight!  My original Indian Stew recipe was one of those meals I could never eat, so I took the challenge to "flip" it.  I succeeded in making a healthier Indian Stew Wrap that's lower in points.  Here's how:

I flipped the beef roast to lean pork loin chops and sprinkled the pork with my Homemade Chili Seasoning Blend  (chicken is fine, too). Thickening  the stew with flavorful corn flour allowed me to remove the canned hominy (which is high in sodium and carbs).  To round out the flavors, I added healthy black beans and replaced the canned tomatoes with sodium free canned tomatoes (I couldn't taste the difference).

When I flip recipes, the first bite is very important to me.  I want the same flavors of the original recipe in every dish I flip.  I hit it out of the ballpark with this recipe!   Enjoy your Indian Stew!

When I was a little, I traveled to Colorado every summer to visit my Aunt and Uncle.  I can still remember my Uncle Dick standing in the kitchen making his incredible Italian sausage sandwiches.  We would gobble them up almost as fast as he could make them!  This is my healthier, flipped version in honor of my Uncle.

I wasn't sure what the results would be using herbs and spices for normal Italian sausage in ground turkey instead of pork.  I was thrilled with the results!  It beats the store brand in flavor and nutrition.   I definitely plan on freezing some for future recipes!

I compared an average Italian sausage sandwich to my flipped Italian turkey sausage version and here's what I discovered:

Instead of 700 calories, mine has 298 calories.  Instead of 42g of fat, mine has 5g of fat.  Instead of 46g of carbs, mine has 25g of carbs.  Are you ready for this?  Instead of 2230mg of sodium, mine has 636mg of sodium!!

Many of you are familiar with the type of bread I used just by looking at the picture.  So, you have an idea of the size of this easy to make sandwich.  It's more like a Quarter pound burger made with Italian sausage!

Of course, you can't call a sandwich "Italian" without real Provolone cheese.  Click on the recipe and take at look at the special ingredient I used.  Enjoy!

***Thanks for your patience while we continue to make adjustments to our site!

Many years ago, I learned this easy method of hard-boiling eggs from a chef friend of mine.  As long as you follow the directions, you'll have easy-to-peel eggs with beautiful yolks instead of a grey appearance on the outside of the yolk. Take a look at the sliced eggs on my Flipped Bacon Spinach Salad using this easy method.

I'm a huge fan of free range eggs.  Why?  They're healthier for my family and wow do they ever taste wonderful!  Free range chickens are allowed to roam free and enjoy a natural diet of all kinds of seeds, green plants, insects and grains.

Are you watching cholesterol?  If so, free range eggs are perfect for you.  Click on the recipe and see their nutritional value and a comparisons to store bought eggs.

I use salt and vinegar in the water to help peel the shell off the eggs!

Are you ready for easy-to-make, crispy Italian chicken?  Along with Flipped Italian-style Breadcrumbs, it only requires two ingredients.  Don't forget, real Parmesan cheese and fresh basil are included in the breadcrumbs...Mamma Mia!

We had this for dinner yesterday evening and my youngest (our picky one) asked,"when are you going to make these again, Mom?"  I knew I had a winner.  Especially after he went back for seconds!

There's so many times I'll glance at a recipe and think, "that looks good," and never do another thing with it.  Do you find yourself doing this?  I built Flip2Tasty wanting low points (I'm watching my weight), easy to prepare recipes (work and school have started), and healthy substitute ingredients...without compromising flavor.

Take a look at the recipe.  I hope this becomes one of your family favorites...enjoy!

Breakfast, lunch or dinner, I absolutely love Scottie Eggs.  They're family tested using both lean pork sausage and turkey sausage   Either way, they passed with flying colors!

I must give credit to my wonderful friends, Ken and Bev for their delicious & healthy free-range farm eggs!  The large bright yellow yolks are characteristic of what you'll see when you cut into free-range eggs. Did you know the cholesterol in a free-range farm egg is approximately 277mg versus 423mg in regular grocery store eggs?  Isn't that amazing?