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Cooking Light

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Zucchini and Spinach Chilaquiles

Zucchini and Spinach Chilaquiles This verde version of a Mexican brunch classic is the perfect introduction to summer. If you have time, try switching out canned tomatillos for fresh: Remove the papery husks from 8 ounces fresh tomatillos, toss with 1 tablespoon oil on a baking sheet, and broil 6 minutes or until lightly charred. … Continue reading »

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Dutch Baby with Strawberries and Pistachios

Dutch Baby with Strawberries and Pistachios The key to the dish’s dramatic puff comes from oven spring—the jolt of heat and steam the batter gets when it’s poured into a sizzling hot pan and placed in a cranked-up oven. The butter browns instantly when it’s added to the pan, but pouring in the batter right … Continue reading »

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Shirred Eggs with Marinara and Feta While shirred eggs traditionally cook with a splash of heavy cream, we’ve lightened this version—and made the flavor even bolder—by enriching the egg with a little extra-virgin olive oil and tangy feta cheese. The process is delightfully simple: Just crack the eggs into the oiled mini cocotte, add the … Continue reading »

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Rosemary Lamb Chops

Rosemary Lamb Chops Ingredients 1 ½ teaspoons chopped fresh rosemary ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 garlic clove, minced 24 ounces lamb rib chops, trimmed, about eight 3 ounces chops 2 teaspoons olive oil Method 1. Combine chopped rosemary, salt, pepper, and minced garlic in a small bowl. Sprinkle herb mixture … Continue reading »

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Crab Cakes and Spicy Mustard Sauce

Crab Cakes and Spicy Mustard Sauce We use panko (Japanese breadcrumbs) in these lightened crab cakes for its crisper, airier texture compared to regular breadcrumbs. Ingredients ⅓ cup prechopped red bell pepper 2 tablespoons canola mayonnaise ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 green onions, chopped 1 large egg, lightly beaten … Continue reading »

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Enchilada Casserole

Enchilada Casserole Make a hearty, healthy Mexican casserole the whole family will enjoy. Substitute ground turkey and chicken broth instead of beef, if desired. Ingredients 1 lb. ground sirloin 1 cup chopped onion 1 tablespoon butter 1 tablespoon minced garlic 1 ½ tablespoons all-purpose flour 1 cup fat-free, lower-sodium beef broth 1 tablespoon 40%-less-sodium taco … Continue reading »

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Peach and Gorgonzola Chicken Pizza

Peach and Gorgonzola Chicken Pizza Ditch the tomato sauce and give pizza a makeover by topping with chicken, fresh peach slices and Gorgonzola cheese. A drizzle of tangy balsamic reduction provides the perfect balance to the sweet summer fruit. Ingredients 1 (10-ounce) prebaked thin pizza crust (such as Boboli) Cooking spray 1 teaspoon extra-virgin olive … Continue reading »

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Chicken & Summer Vegetable Tostadas

Chicken & Summer Vegetable Tostadas A south-of-the-border supper is ready in a snap thanks to quick-cooking chicken tenders. The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans. Ingredients 2 teaspoons canola oil 1 teaspoon ground cumin ¼ teaspoon kosher salt ¼ teaspoon black pepper 12 ounces chicken … Continue reading »

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Pork Chops with Caribbean Rub and Mango Salsa

Pork Chops with Caribbean Rub and Mango Salsa The smoky-spicy rub would also work well with grilled chicken breasts. Ingredients 1 ½ teaspoons ground coriander 1 ½ teaspoons ground cumin ¾ teaspoon sugar ¾ teaspoon ground ginger ½ teaspoon salt ¼ teaspoon ground allspice ⅛ teaspoon ground red pepper 4 (6-ounce) bone-in center-cut pork chops … Continue reading »

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White Bean and Spinach Tacos

White Bean and Spinach Tacos To quickly warm tortillas, stack and wrap them in damp paper towels; microwave at HIGH for 25 seconds. Serve immediately. Ingredients 1 tablespoon canola oil 1 ½ cups vertically sliced onion 4 garlic cloves, chopped 1 (15-ounce) can cannellini beans, rinsed and drained ⅜ teaspoon kosher salt, divided 8 cups … Continue reading »

Categories: At Home, beans, Cooking Light, recipe sites, recipes, taco | Leave a comment