Why this recipe?  I've been searching for a recipe to replace regular garlic bread because we can't afford to eat something that's dripping butter and cheese!  This recipe is easy to make, and—because it's full of garlic, Italian herbs, and cheese—it's a flavorful replacement!

The Flip:  Instead of high calorie French bread, I used a buttermilk biscuit that I cut into quarters.




My favorite pasta sauce, herbs, Parmesan cheese, and some more subtle ingredients played a huge part in the Italian flavor profile of my muffins.  The addition of pasta sauce kept the Parmesan muffins moist and allowed me to remove the butter.  



After folding my ingredients together, I filled each muffin paper with the mixture—making sure to place four biscuit quarters into each paper.   The only thing left to do was enjoy the smell of Italian Parmesan Muffins permeating throughout my home!




My thoughts:  The Italian flavors are certainly prominent in this healthy garlic bread twist.  These individual Parmesan Muffins are perfect for portion control—no guessing on calories or points!

My son loved to dip his bread in the extra pasta sauce left in our jar.  I had to stop him from grabbing another muffin—his third!  That makes me one happy mom!  I hope you enjoy these as much as my family did!

Why this recipe?  Not only is my Greek Olive Cream Cheese Spread wonderful on a low-fat cracker,  it can be a perfect substitute for recipes that require a little mayonnaise.  It has half the fat and calories of real mayonnaise and twice the flavor!



The Flip:  This recipe is basically a Greek Olive Tapenade without Olive Oil.  Tapenade is a French word that means: seasoned spread made from black olives and capers.  Capers are tiny pickled berries used to enhance recipes—if you enjoy olives you'll probably like capers, too!

I added a small amount of sun-dried tomatoes for additional flavor.  For an extra thick spread, I decided to use regular cream cheese.  I was pleasantly surprised with the nutritional information—it proved to be low in calories, fat and WW points!  



After stirring the herbs and flavorful ingredients into my cream cheese, I folded in rough chopped Greek olives.  This recipe is rich—all it takes is a dab to satisfy your pallet!



My thoughts:  This recipe is quick to prepare and can easily be doubled for a larger batch.   Use it to stuff mushroom caps and celery, to top chicken breasts and fish, to spread on crackers, toasted french bread baguettes, sandwiches, etc..  I hope you enjoy my Greek Olive Cream Cheese Spread—I'm sure you will find a lot of uses for it—let me know of any ideas you come up with via comment or email!

Why this recipe? My Mother-in-law and her husband served the most wonderful three bean salad during our recent vacation to their home.  Being familiar with three bean salads, I knew there must have been a fair amount of oil and sugar involved.  Still, I asked myself, "can I flip this recipe to make it healthier while maintaining the great flavor of my in-law's recipe?"

The Flip:  To remove as much sodium as possible, I drained and thoroughly rinsed all my canned items.   Choosing black beans in place of the kidney beans lowered the carbs and increased the proteins, which is a good change because proteins help our bodies process (burn) calories more easily.

I replaced the sugar with honey and the oil with extra-virgin olive oil and reduced both by a quarter cup!  After adding Dijon mustard and and basil I had a delicious vinaigrette to pour over the green bean salad.

My thoughts:  I'm ready for Summertime picnics now that I've flipped this Three Bean Salad!  This make-ahead salad is easy to prepare—the hardest part is waiting 24 hours for it to marinate in your refrigerator!  Bulk up your green bean salad with your favorite veggies (I plan on trying cucumbers or waterchestnuts next time).

Flip2Tasty's Green Bean Salad is much healthier and lower in WW points than the average Green Bean Salad—and I can't tell the difference between my version and the original!  I'm sure you will enjoy this if you give it a try!

Why This Recipe?  Happy 100th Birthday, Aunt Caroline—I couldn't be there for the special day so I want to honor you with this Flip2Tasty post!  Your fine china cup, pearls, and a delicious slice of Apple Cinnamon Streusel Coffee Cake make for a perfect picture!

The Flip:  This recipe was incredibly easy to make.  It's semi-homemade, so it's really quick!  It is essentially composed of Betty Crocker Cinnamon Streusel Muffin mix, angel food cake mix, and fresh apples.

Normally this recipe calls for oil and butter, but I used applesauce in its place. To make the applesauce creamy I stirred in instant pudding mix—it made the coffee cake so moist!

My thoughts:    This Coffee Cake is perfect for breakfast with a freshly brewed cup of coffee or tea.  I will definitely try this recipe with other fruits—I bet peaches would compliment this cake well!

It's also great for snacks!  For a healthy treat, I sent a slice in my son's school lunch.  This is the kind of treat Weight Watcher members can enjoy, too—it has a low point value!  I hope you enjoy this simple semi-homemade Streusel!

Why this recipe?  If I'm going to break the rules and eat high calorie food, Lasagna is one of my favorites! A dinner size portion of Lasagna at my favorite Italian restaurant is approximately 21 points—almost a day's worth of points! That's why Lasagna is a perfect Flip2Tasty challenge.  

The Flip:   The first thing I replaced was the pasta.  By using Barilla Classic Blue Box Oven-Ready Pasta sheets I cut the calories, fat, carbs and points in half!  You'll be surprised by the excellent quality of this pasta product by Barilla.

Next, I used my Flip2Tasty Italian Turkey Sausage (99% fat-free) in place of normal Italian Sausage.  Instead of preparing a time-consuming homemade red sauce, I used Prego Light Smart, traditional sauce; it adds incredible flavor.

However, I didn't change the most important part of the Lasagna—cheese!!  I mixed a large flavorful bowl of cheeses and herbs for spreading between layers.


My kitchen smelled amazing while the lasagna was baking.  It was bubbling hot and loaded with gooey Mozzarella cheese when I pulled it out of the oven.  My family loved this lasagna dinner—score one for Mom!




My thoughts:  I make my Italian Turkey Sausage in advance and keep it in our freezer so it's ready for any recipe—like my Italian Turkey Sausage Sandwich!  

When serving lasagna, I drizzle red sauce over each piece—YUM!  It's wonderful to know this healthy and low-point Lasagna made my family think they were eating the original recipe!  This recipe freezes well for quick and delicious meals when you need them.

Check out the point-value of my Flip2Tasty dinner size portion of Lasagna.  Also, take a moment and sign up to follow Flip2Tasty.com so you can let me know what you think!  Enjoy.

Why this recipe?  My family and I just went to a restaurant that had an incredible Creme Brulee on their dessert menu, but I didn't dare order it because of how many calories it had!   However, as always, it is possible to "flip" a recipe like this—with my Creme Brulee Bananas you will have easy access to a healthy treat in your freezer.  They're simple to make and they satisfy the Creme Brulee lover!

The Flip:  I used sliced bananas as a base to build my bite-sized Creme Brulee.


I replaced the typical egg custard with a thick, vanilla, sugar-free, fat-free pudding.  To give the pudding a richer flavor, I added a few drops of butternut vanilla extract.


Before cutting my thick pudding mixture into quarter-sized coins, I placed it in the freezer for a few minutes—that made it easy to lift out of the pan, peel the wax paper off, and cut!

Once I topped each banana with the partially frozen pudding, I gave them a dusting of white sugar to prepare them to "brulee".  Brulee is a French word that means "to burn", or in this case to caramelize the sugar!



My thoughts:  Again, this is simple to make, super healthy and zero points per serving!  Be sure to use bananas that have just started to ripen (they should still be firm and have green tops).  I really enjoyed bruleeing for my first time!  It was surprisingly easy. However, when bruleeing the sugar be careful to not over do it!  I purchased the food torch I used to caramelize my sugar at the Kitchen store.

My Creme Brulee Frozen Bananas are best when you set them out at room temperature for a couple of minutes before eating.  Enjoy!

Why this recipe?  I really enjoy a great Italian Sausage but I'm not willing to consume 35g of fat per serving!  My Italian Turkey Sausage is the perfect alternative.

The Flip:  This recipe is really easy to prepare.  I used  99% fat free ground turkey with all the herbs you find in a great Italian sausage. FYI—it's important to give the sausage 24 hours in the refrigerator to let the flavors come together.


If you're not making meatballs, the trick to a delicious Italian Sausage is to bake it.  My kitchen smelled amazing!  It comes out of the pan juicy and ready to tear or cut into perfect pieces for Red Sauce, Lasagna, or your favorite Italian recipe.


My thoughts:  If you leave the Italian Sausage in a block, it can easily be frozen and stacked in your freezer. My Italian Turkey Sausage is so tasty that you'll forget it's healthy and low in points!  Give it a try and let me know your thoughts.  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?  Fruit crisp is something I rarely indulge in because of the calories, butter and brown sugar in the topping. It is Flip2Tasty's goal to flip recipes like this so we can indulge a little bit! This crisp is low in points and extremely easy to make—you've got to try it!

The Flip:  Any frozen fruit can be used as long as no sugar has been added to the package.  If you're not sure, check your ingredient label and make sure sugar isn't listed. I used Colorado Palisade Peaches from the Western slope of the Rocky Mountains.  Last summer, I froze an entire case of these peaches!  They're wonderful for baking.

The topping on a average 8 inch fruit crisp is made with about 3/4 cup of brown sugar (160g carbs) and 1/2 cup of butter (92g fat)—yikes!  I made my Peach Crisp topping without adding butter or brown sugar.  My Peach Crisp topping has a yummy crunch in every bite!

My thoughts:  I love making individual servings—it makes it easy to serve and to maintain healthy portion sizes.  An 8 inch pan can be substituted if you don't have four individual oven-safe dishes.  Also, a sprinkle of cinnamon completes the flavor profile!

If you like Fruit Crisp, you don't want to miss this recipe!   Enjoy.

Why this recipe?  We can lose weight and still enjoy Baked Stuffed Shrimp!  It's my favorite dinner for special occasions. The original recipe is so flavorful—I knew it would be a challenge to "flip".  After all, how can you recreate perfection?  I wanted to make it healthier but still taste like the original recipe, which was given to me by my friend, Bobby Z, from the great state of Rhode Island!

The Flip:  I knew I had to reduce the amount of butter and increase the natural applesauce (which acts as a binder in the cracker crumbs).Your filling should have a clay-like consistency. 

I switched the Ritz crackers with Reduced Fat Ritz crackers. When you make the cracker mixture it's important to crush the crackers as fine as possible.




I increased the amount of herbs and spices to support the flavor profile.  Dry sherry is also extremely important to the flavor so my husband ran to the liquor store!  I keep my bottle of sherry in the refrigerator for future recipes.

My thoughts:  My Baked Stuffed Shrimp is perfect for guests.  It can be made ahead of time and placed in your refrigerator. When serving Baked Stuffed Shrimp you can squeeze fresh lemon over the shrimp or try



my Lemon Sauce—it's very flavorful and easy to make.  Drizzle a couple of tablespoons over your Shrimp—It's delicious!


I hope you enjoy!

Why this recipe?  The Superbowl means tons of food!  The array of dips and chips are my waistline's worst enemy.  Did you know you have to walk approximately the length of four football fields to burn off the calories in just one Doritos chip or potato chip?  Upon learning this for myself, I decided to make a snack that was good for the occasion and healthy—enter my BBQ Pretzel Sticks. This tasty finger food is low in fat, calories and points—perfect for dipping!

The Flip:  When making this recipe, make sure to use your favorite BBQ sauce!  My favorite BBQ sauce is Gates—it's not as sweet as many sauces.  If you've been to Kansas City, you're probably familiar with this restaurant.  Also, I used a fat free pretzel.  Before opening the bag, I gently rolled the pretzels around to remove as much of the salt as possible.


The end result was one less teaspoon of salt—2360 mg of sodium!  Moreover, I removed a 1/4 stick of butter. Without the large amount of sodium and butter adding flavor, I turned to working with my flavor profile in the BBQ sauce.  Everything ended up balancing out nicely.

Post your recipe thoughts:  Is there anything else you would "Flip" in this BBQ Pretzel recipe?  What incredible BBQ sauce would you recommend to Flip2Tasty readers?    

My thoughts:  My BBQ Pretzel Sticks are super easy to prepare.  One serving is 53 pretzel sticks—plenty to get me past the potato chips!  To make sure every pretzel stick was covered with BBQ flavor,  I folded in extra sauce half way through the baking time. They're wonderful!  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.

Since posting my Flipped Seasoned Pretzels I have had so many requests for another healthy, low-point snack that I had to flip this one for you!

A handful of my Flipped Chili-lime Snack Mix is layered with a variety of crunchy flavors—minus a few things from the original recipe—like a stick of butter!  It's super easy to make:

I started with two bags of Gourmet Blend Chex Mix (featured in the Flip2Tasty Store) and kicked it up with my Homemade Chili Seasoning Blend.  For those of you interested, I hear my chili blend recently won first place in a chili cook-off and was voted Children's favorite.  Pretty neat, huh?


My Flipped Chili-lime Snack Mix proves that something healthy can still taste great! Give it try and be sure to let me know what you think.  As always, enjoy.

I couldn't decide whether to call this recipe a salad or a dessert—that's how wonderful it is. A sprinkle of marshmallows and a dollop of low-fat whipped topping completes this Creamy Cinnamon Peach Salad. Thanks so much to my friend, Susan, for the original recipe.  She said it was delicious and I agree!!

I didn't have to do much to flip Susan's recipe, but I made sure any changes I made built on existing flavors. This simple and low-point treat is delicious with all of the melted marshmallows, jello, fruit, and spices it contains.  It is a perfect way to start the New Year!

As with any Flip2Tasty recipe, my family was the first to taste this one. I served them small bowls and waited for their reaction; and to my great pleasure I received empty bowls and requests for second helpings! Try this out as a salad or dessert and let me know what you think by commenting on the recipe!  Enjoy.   

On the other hand, my dad's favorite seasoned pretzels contain 3/4 a cup of oil (over 1500 calories with 140 grams of fat)—so I had to do something to flip these pretzels if I wanted to have any at our family's New Years celebration!

Of course, to flip the pretzels I removed all but one tablespoon of oil.  I wasn't sure I could pull this one off; with out all of that oil I was afraid the flipped version of the seasoned pretzels would lose their original flavor.

Again, it is Flip2Tasty's mission to share recipes that are healthy and low in points without compromising flavor!!  With that it mind, there are many four letter words we don't want to hear—and "diet" is indeed one of them.  "Flipping" recipes is not dieting—It's eating tasty and healthy!

This is such a simple recipe to prepare.  It tastes like the original and it saves you 170 grams of fat!  The baked spices and seasoning clinging to each of these pretzels looked so good I had to show you a close-up picture.


Give it a try and let me know what you think of the ingredient I used to replace the oil!  Enjoy.

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!

The blue and silver display above is inspired by my grandmother.  She used to love putting up her silver tree and blue ornaments when the holidays were near.  I couldn't resist showing off my latest flipped recipe with my display this year!

My Flipped Old English Muffins are easy to make, and the delicious white crab makes it easy to loose track of how many you have eaten! They're perfect for holiday parties or an evening with friends.  You can make them ahead of time and store them in your freezer for a quick appetizer when guest stop by unexpectedly!  They won't believe how healthy and low in points these Old English Muffins are!


The original recipe called for an entire stick of butter, which has 91 grams of fat—yikes!  To flip this recipe, I removed all the butter and worked with the flavors to create a savory treat.  Check out the ingredients I used by clicking the link below; and as always, I hope you enjoy!