Tabasco Pickles

What a joy! A salty crispy delicious Vlasic pickle--with Tabasco. This is truly one of life's joys. I bought a jar because I love dill pickles and I love spicy food, I had low expectations...but I was WAY wrong! You should try them if you haven't already.

Fresh Lime Chiffon Cake

Ingredients
Filling:
1 teaspoon finely grated lime rind
1/4 cup fresh lime juice (about 2 limes)
1 (14-ounce) can sweetened condensed milk

Cake:
Cooking spray
1 tablespoon cake flour
2 cups sifted cake flour (7 1/2 ounces)
1 1/4 cups sugar, divided
2 1/2 teaspoons baking powder
1/2 teaspoon salt
7 tablespoons canola oil
1/3 cup fresh lime juice (about 3 limes)
3 tablespoons water
1 teaspoon finely grated lime rind
1 teaspoon pure lemon extract
3 egg yolks
8 egg whites
1 teaspoon cream of tartar

Frosting:
3 tablespoons sugar
2 tablespoons lime juice (about 1 lime)
2 1/2 cups fat-free whipped topping, thawed
Fresh mint sprigs (optional)
Fresh blueberries (optional)
Lime wedges (optional)

Preparation
To prepare the lime filling, combine 1 teaspoon lime rind, 1/4 cup lime juice, and sweetened condensed milk in a small bowl, stirring until blended. Cover and chill 3 hours.

Preheat oven to 325°.

To prepare cake, coat bottoms of 3 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.

Lightly spoon 2 cups cake flour into dry measuring cups, and level with a knife. Combine 2 cups cake flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt in a large bowl, stirring with a whisk until well combined.

Combine oil, 1/3 cup juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yolks in a medium bowl, stirring with a whisk. Add oil mixture to flour mixture; beat with a mixer at medium speed until smooth.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.

Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 20 minutes or until cake springs back when lightly touched. Cool in pans for 10 minutes on a wire rack; remove from pans. Remove wax paper from cake layers. Cool completely on wire rack.

To prepare frosting, combine 3 tablespoons sugar and 2 tablespoons lime juice in a small glass bowl. Microwave at high for 30 seconds or until sugar dissolves. Cool completely. Fold into whipped topping.

To assemble cake, place 1 cake layer on a plate; spread half of filling over cake layer. Top with second layer, remaining half of filling, and third layer. Spread frosting over top and sides of cake. Garnish with mint, blueberries, and lime wedges, if desired. Store cake loosely covered in refrigerator for up to 3 days. Slice cake into wedges.

Yield
16 servings (serving size: 1 slice)

Jan Moon , Cooking Light, JUNE 2006

Pasta with Asparagus, Lemon & Prosciutto

Ingredients
1 (9-ounce) package fresh fettuccine
2 teaspoons olive oil
5 cups (1-inch) slices asparagus (about 1 1/2 pounds)
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
4 ounces very thin slices prosciutto, coarsely chopped
3/4 cup (3 ounces) grated fresh Parmesan cheese

Preparation
Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add asparagus and next 4 ingredients (asparagus through salt). Cover and cook 5 minutes or until tender, stirring occasionally. Stir in prosciutto; cook, uncovered, for 1 minute. Combine asparagus mixture, pasta, and cheese in a large bowl, tossing to coat.

Yield
4 servings (serving size: 1 1/4 cups)

Lisë Stern , Cooking Light, APRIL 2004

Sauteed Pork Chops Nicoise

Ingredients
1 teaspoon vegetable oil
Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons all-purpose flour
2 teaspoons bottled minced garlic
3 tablespoons dry white wine
4 teaspoons chopped pitted niçoise olives
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh parsley

Preparation
Heat vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper. Place flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off excess flour. Add pork to pan; cook 3 1/2 minutes on each side or until browned. Remove pork from pan. Add garlic to pan; sauté 10 seconds. Add wine, olives, and tomatoes; cook 2 minutes. Return pork to pan; cook 1 minute. Sprinkle with parsley.

Yield
4 servings (serving size: 1 pork chop and about 1/4 cup sauce)

Robin Webb , Cooking Light, JANUARY 2004

Marinated Heirlom Tomatoes with Mustard & Dill

A definite party favorite!

Ingredients
1 tablespoon chopped fresh dill
2 tablespoons Dijon mustard
2 teaspoons grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 pounds large heirloom tomatoes, cut into 1/4-inch-thick slices

Preparation
Combine the first 6 ingredients in a large bowl. Add tomato slices, tossing gently to coat. Let stand 15 minutes.

Yield
6 servings (serving size: about 5 ounces tomato)

Micol Negrin , Cooking Light, JULY 2006

Spiced Shrimp with Avocado Oil

Ingredients
1 1/2 pounds medium shrimp, peeled and deveined
1 teaspoon sugar
1/4 teaspoon kosher salt
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1 1/2 tablespoons avocado oil, divided
Lime wedges

Preparation
Sprinkle shrimp with sugar and salt. Combine chili powder, cumin, coriander, and oregano. Lightly coat shrimp with spice mixture.

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil and half of shrimp; sauté 4 minutes or until done. Remove from pan. Repeat procedure with 1 teaspoon oil and remaining shrimp. Place shrimp on a platter; drizzle remaining 2 1/2 teaspoons oil over shrimp. Serve with lime wedges.

Yield
5 servings (serving size: about 4 ounces shrimp)

Maureen Callahan , Cooking Light, MAY 2004

Arctic Lime Freeze

Ingredients
1 (12-ounce) can thawed limeade concentrate, undiluted
1 (12.3-ounce) package reduced-fat silken firm tofu, drained
1 1/2 cups water
Mint sprigs (optional)
Grated lime rind (optional)

Preparation
Combine limeade and tofu in a blender; process until smooth. Add water; pulse to combine. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the mixture into a freezer-safe container; cover and freeze 2 hours or until firm. Garnish with mint and rind, if desired.

Yield
5 servings (serving size: 1 cup)

Cooking Light, MAY 2004

Slow Cooker Beef Pot Roast with Gremolata

Ingredients
Pot roast:
1 (2 1/2-pound) boneless cross-rib chuck roast, trimmed
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon olive oil
Cooking spray
2 cups chopped onion (about 1 large)
1 cup fat-free, less-sodium beef broth
3/4 cup dry red wine
1/4 cup chopped drained oil-packed sun-dried tomato halves
1/4 teaspoon crushed red pepper
4 thyme sprigs
4 garlic cloves, crushed
2 bay leaves
3 large carrots, peeled and cut into 1-inch pieces
2 pounds baking potatoes, peeled and cut into 1-inch pieces

Gremolata:
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon grated lemon rind
1 garlic clove, minced

Preparation
To prepare pot roast, sprinkle roast evenly with salt and black pepper. Heat oil in a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add roast to pan; cook 5 minutes, turning to brown on all sides. Transfer roast to an electric slow cooker. Recoat pan with cooking spray. Add onion to pan; sauté 8 minutes or until tender. Add broth and next 6 ingredients (through bay leaves) to pan; bring to a simmer. Add broth mixture to slow cooker. Arrange carrots and potatoes around roast in slow cooker. Cover and cook on HIGH 2 hours. Reduce heat to low; cook 4 hours. Remove bay leaves and thyme sprigs from slow cooker; discard. Remove roast from slow cooker; shred with 2 forks.

To prepare gremolata, combine parsley and remaining ingredients in a small bowl, stirring well. Serve with roast and vegetable mixture.

Yield
10 servings (serving size: 3 ounces meat, about 3/4 cup vegetable mixture, and about 1 teaspoon gremolata)

Jeanne Thiel Kelley , Cooking Light, OCTOBER 2006

Yukon Gold Potatoes with Gorgonzola & Pancetta

You can't go wrong with gorgonzola and pancetta!

Ingredients
6 large Yukon gold potatoes (about 3 pounds)
1/2 cup fat-free sour cream
1/4 cup (1 ounce) crumbled Gorgonzola cheese
3 ounces pancetta, finely diced
2 garlic cloves, minced
3 tablespoons finely chopped chives

Preparation
Preheat oven to 375°.

Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender. Cool potatoes slightly.

Combine sour cream and cheese in a small bowl; partially mash with a fork.

Heat a small nonstick skillet over medium heat. Add diced pancetta; cook 2 minutes. Add garlic; cook 1 minute.

Split the potatoes lengthwise, cutting to, but not through, other side. Spoon 2 tablespoons cheese mixture into each potato. Top each serving with 4 teaspoons pancetta mixture and 1 1/2 teaspoons chives.

Yield
6 servings (serving size: 1 stuffed potato)

Lorrie Hulston Corvin , Cooking Light, OCTOBER 2006

Baked Sweet Potatoes with West African-Style Peanut Sauce

Ingredients
6 medium sweet potatoes (about 3 pounds)
1 teaspoon canola oil
1/3 cup finely chopped onion
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/8 teaspoon ground red pepper
3/4 cup water
3/4 cup tomato sauce
1/4 cup peanut butter
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro

Preparation
Preheat oven to 375°.

Pierce potatoes with a fork, and bake at 375° for 1 hour or until tender. Cool potatoes slightly.

Heat oil in a medium skillet over medium-low heat. Add onion, ginger, and garlic; cook 3 minutes. Add cumin, coriander, and pepper; cook 1 minute. Add 3/4 cup water and next 4 ingredients (through salt), stirring until smooth; bring to a simmer. Cook 2 minutes or until thick.

Split potatoes lengthwise, cutting to, but not through, other side. Spoon about 1/4 cup sauce into each potato. Top each serving with 1 teaspoon cilantro.

Yield
6 servings (serving size: 1 stuffed potato)

Lorrie Hulston Corvin , Cooking Light, OCTOBER 2006

Dulce de Leche-Filled Cookies

I will make this someday.

Ingredients
1 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/2 cup butter, softened
1 large egg yolk
5 tablespoons Caramelized Condensed Milk
3 tablespoons powdered sugar

Preparation
Sift flour and 3/4 cup sugar together twice. Place flour mixture, butter, and egg yolk in a large bowl; beat with a mixer at low speed 3 minutes (dough will be crumbly). Turn dough out, and knead until combined. Divide dough in half; gently press each portion into a 4-inch circle on plastic wrap. Cover and chill 30 minutes or until firm.

Preheat oven to 350°.

Working with 1 dough portion at a time, unwrap dough and place on 2 sheets of overlapping plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 10-inch circle. Freeze dough 5 minutes or until plastic wrap can be easily removed. Remove plastic wrap; cut dough into 15 circles with a 2-inch biscuit cutter. Repeat procedure with remaining dough. Place dough circles 1 inch apart on baking sheets lined with parchment paper. Bake at 350° for 7 minutes (should not brown). Cool on a wire rack.

Gently spread 1 teaspoon of Caramelized Condensed Milk onto each of 15 cookies, and reserve the remaining caramel for another use. Gently top with remaining cookies. Sprinkle the cookies with 3 tablespoons powdered sugar.

Yield
15 servings (serving size: 1 cookie sandwich)

Viviana Carballo , Cooking Light, MAY 2004

Five-Spice Chicken Breasts with Hoisin Glaze

Ingredients
3 1/2 cups water
1/3 cup kosher salt (such as Diamond Crystal)
3 tablespoons dark brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons five-spice powder
4 (6-ounce) boneless chicken breast halves
1 cup ice
2 tablespoons hoisin sauce
2 teaspoons dark sesame oil
2 teaspoons minced fresh ginger
1 1/2 teaspoons dark brown sugar
1 1/2 teaspoons low-sodium soy sauce
1/4 teaspoon five-spice powder
Cooking spray

Preparation
Combine first 4 ingredients in a large bowl, stirring until salt and sugar dissolve. Stir in 2 tablespoons five-spice powder. Pour salt mixture into a large zip-top plastic bag. Rinse chicken with cold water. Add chicken and ice to bag; seal. Refrigerate 2 hours, turning bag occasionally. Remove chicken from bag; discard brine. Pat chicken dry with paper towels.

Combine hoisin sauce and next 5 ingredients (hoisin sauce through 1/4 teaspoon five-spice powder).

Prepare the grill for indirect grilling, heating one side to medium and leaving one side with no heat.

Place chicken, skin side down, on grill rack coated with cooking spray over medium heat side. Close lid; grill chicken 8 minutes on each side, brushing occasionally with hoisin sauce mixture. Place chicken, skin side up, on unheated side; brush with hoisin sauce mixture. Grill an additional 5 minutes or until done. Discard skin; serve immediately.

Yield
4 servings (serving size: 1 chicken breast half)

Bruce Aidells , Cooking Light, JUNE 2004

Tofu Marsala & Garden Brown Sauce

Ingredients
2 cups Garden Brown Sauce (see below)
1/2 cup sweet Marsala, divided
2 (12.3-ounce) packages extra-firm tofu, drained
1/4 cup all-purpose flour
2 teaspoons olive oil, divided
1 tablespoon fresh lemon juice
1/3 cup minced green onions
2 tablespoons chopped fresh parsley
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Chopped fresh parsley (optional)

Preparation
Combine Garden Brown Sauce and 1/4 cup Marsala in a small saucepan; bring to a boil. Remove from heat; keep warm.

Slice tofu lengthwise into 8 (1/2-inch-thick) steaks. Dredge in flour. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of tofu; sauté 2 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with 1 teaspoon oil and remaining tofu. Stir in 1/4 cup Marsala and juice, scraping pan to loosen brown bits. Stir in brown sauce mixture, onions, and 2 tablespoons parsley. Arrange 1 cup pasta on each of 4 plates; top each with 2 tofu steaks and 1/2 cup sauce. Garnish with additional parsley, if desired.

Yield
4 servings

Cooking Light, OCTOBER 1998

Garden Brown Sauce

Ingredients
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup sliced mushrooms
4 garlic cloves, halved
1/4 cup tomato paste
1/4 cup all-purpose flour
1 cup dry red wine
6 cups water
2 tablespoons low-sodium soy sauce
2 teaspoons black peppercorns
1 teaspoon dried thyme
1/2 teaspoon salt
3 bay leaves

Preparation
Heat oil in a saucepan over medium-high heat. Add onion and carrot; sauté 15 minutes or until lightly browned. Add celery, mushrooms, and garlic; cook 10 minutes. Add paste; sauté 10 minutes or until browned. Add flour; cook 1 minute. Stir in wine, scraping pan to loosen browned bits. Add water and remaining ingredients. Bring to a boil; reduce heat, and simmer 45 minutes. Strain the mixture through a sieve into a bowl, reserving stock. Discard solids. Store in an airtight container for up to 1 week, or freeze for up to 3 months.

Yield
4 cups (serving size: 1 cup)

Cooking Light, OCTOBER 1998

Sweet Hot Tofu

Ingredients
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 teaspoons canola oil
1 (14-ounce) package firm reduced-fat tofu, cut into (1-inch) cubes
2/3 cup fat-free, less-sodium chicken broth
1/4 cup hoisin sauce
1 tablespoon sherry
1 teaspoon cornstarch
2 teaspoons low-sodium soy sauce
1 teaspoon honey
1/2 teaspoon dark sesame oil
Dash of crushed red pepper
2 teaspoons bottled minced fresh ginger
2 teaspoons bottled minced garlic
1/3 cup thinly sliced green onions

Preparation
Prepare rice according to package directions, omitting salt and fat.

Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu, and sauté 5 minutes or until lightly browned. Remove from skillet.

Combine broth and the next 7 ingredients (through pepper), stirring well with a whisk.

Add ginger, garlic, and onions to pan; sauté 30 seconds. Stir in broth mixture; cook 1 minute or until thickened, stirring constantly. Add tofu to pan; cook 30 seconds, stirring gently to coat. Divide rice evenly among each of 4 plates; top each serving with tofu mixture.

Yield
4 servings (serving size: about 1/2 cup rice and about 1/2 cup tofu mixture)

Cooking Light, MARCH 2005

Beef Stroganoff

Ingredients
1 (1-pound) top round steak (1 inch thick), trimmed
1 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon black pepper
1 (8-ounce) package sliced mushrooms (about 2 cups)
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth
1 (8-ounce) container low-fat sour cream
2 cups hot cooked medium egg noodles (about 4 ounces uncooked)

Preparation
1. Cut steak diagonally across grain into 1/4-inch-thick slices. Place steak and next 8 ingredients (though garlic) in a 3-quart electric slow cooker; stir well.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.

Yield
4 servings (serving size: about 1 cup stroganoff and 1/2 cup noodles

Cooking Light, OCTOBER 2004

Roasted Chicken with Asiago Polenta & Truffled Mushrooms

Doesn't this sound fabulous? Again, I haven't tried it--yet.

Ingredients
Chicken:
1 (5-pound) roasting chicken
1 1/2 teaspoons finely chopped fresh thyme
2 teaspoons fresh orange juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 orange, halved
6 garlic cloves, peeled
2 thyme sprigs
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
Cooking spray
1/2 cup white wine
2 teaspoons all-purpose flour

Mushrooms:
2 teaspoons butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 ounces mixed wild mushrooms, sliced (about 8 cups)
1 (8-ounce) package presliced mushrooms
2 teaspoons truffle oil

Polenta:
2 cups fat-free milk
3/4 cup water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup instant dry polenta
1/2 cup (2 ounces) grated Asiago cheese

Preparation
Preheat oven to 325°.

To prepare chicken, remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine thyme, orange juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic; rub over breast and drumsticks under loosened skin. Place orange halves in body cavity. Lift wing tips up and over back; tuck under chicken.

Combine 6 garlic cloves, 2 thyme sprigs, and 1 cup of broth in a shallow roasting pan. Place chicken on a rack coated with cooking spray; place rack in pan. Insert meat thermometer into the meaty part of thigh, making sure not to touch bone.

Bake at 325° for 2 hours or until thermometer registers 180°. Let stand 10 minutes. Discard skin. Place chicken on a platter, reserving drippings in pan; cover chicken and keep warm. Add wine to drippings in pan, scraping pan to loosen browned bits; discard thyme sprigs.

Place flour in a small saucepan; gradually add remaining broth, stirring with a whisk until blended. Set aside. Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into flour mixture in saucepan, stopping before fat layer reaches opening; discard fat. Bring mixture to a boil, and cook 1 minute or until thick, stirring constantly with a whisk. Keep warm.

To prepare mushrooms, melt butter in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and mushrooms; cook 5 minutes or until the mushrooms release moisture and darken, stirring frequently. Remove from heat; stir in truffle oil.

To prepare polenta, combine milk, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk; reduce heat, and cook 2 minutes or until thick, stirring constantly. Remove from heat, and stir in cheese. Serve with chicken, gravy, and mushrooms.

Yield
6 servings (serving size: about 6 ounces chicken, 2 1/2 tablespoons gravy, 1/2 cup polenta, and 1/2 cup mushrooms)

Cooking Light, DECEMBER 2004

Chianti-Stained Risotto with Pears & Blue Cheese

I have not made this recipe yet, but I really want to. Or, you could make it and have me over for dinner!

Ingredients
1 cup pear nectar
1/4 teaspoon ground cinnamon
3 (14-ounce) cans fat-free, less-sodium chicken broth
1 1/2 tablespoons olive oil, divided
1/4 cup chopped shallots
1 1/2 teaspoons chopped fresh thyme
3 garlic cloves, minced
1 1/2 cups Arborio rice
1/2 cup Chianti or other dry red wine
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon butter
2 firm Bosc pears, peeled, cored, and cut lengthwise into 1/4-inch-thick slices
1/2 cup (2 ounces) crumbled blue cheese
1/3 cup chopped walnuts, toasted
2 tablespoons chopped fresh parsley

Preparation
Bring first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add shallots, thyme, and garlic; sauté 2 minutes. Add rice; cook 3 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 3/4 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in salt and pepper.

Heat remaining 1 1/2 teaspoons of oil and butter in a large nonstick skillet over medium-high heat. Add pears; sauté 4 minutes. Serve pears over risotto; sprinkle with cheese, nuts, and parsley.
Yield

10 servings (serving size: about 1/2 cup risotto, about 1/4 cup pears, about 1 tablespoon cheese, 1 1/2 teaspoons nuts, and about 1/2 teaspoon parsley))

Cooking Light, DECEMBER 2004

Red Snapper over Sauteed Spinach & Tomatoes

Ingredients
3 tablespoons country-style Dijon mustard
3 tablespoons reduced-fat Italian dressing
4 (6-ounce) red snapper fillets
Cooking spray
1/2 cup chopped onion
1 (10-ounce) package fresh spinach (about 10 cups)
1 cup chopped red or yellow tomato
4 lemon wedges

Preparation
Preheat broiler.

Combine mustard and dressing, stirring with a whisk.

Arrange fish, skin side down, on a foil-lined baking sheet coated with cooking spray. Brush half of mustard mixture over fish. Broil fish 8 minutes or until fish flakes easily when tested with a fork.

While fish cooks, combine onion and remaining mustard mixture in a large nonstick skillet over medium heat. Cover and cook 2 minutes. Add half of spinach; cover and cook 1 minute or until spinach wilts. Add remaining spinach and tomato; cover and cook 1 minute or until spinach wilts. Stir well to combine. Serve fish over spinach mixture; serve with lemon wedges.
Yield

4 servings (serving size: 1 fish fillet, about 3/4 cup spinach mixture, and 1 lemon wedge)

Cooking Light, DECEMBER 2004

Tofu Fried Rice

Ingredients
2 cups uncooked instant rice
2 tablespoons vegetable oil, divided
1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes
2 large eggs, lightly beaten
1 cup (1/2-inch-thick) slices green onions
1 cup frozen peas and carrots, thawed
2 teaspoons bottled minced garlic
1 teaspoon bottled minced fresh ginger
2 tablespoons sake (rice wine) or rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon dark sesame oil
Thinly sliced green onions (optional)

Preparation
Cook rice according to package directions, omitting salt and fat.

While rice cooks, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from pan. Add 1 tablespoon vegetable oil to pan. Add 1 cup onions, peas and carrots, garlic, and ginger; sauté 2 minutes.

While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly. Garnish with sliced green onions, if desired.

Yield
4 servings (serving size: 1 1/2 cups)

David Bonom , Cooking Light, SEPTEMBER 2004

Chicken, Endive & Blueberry Salad with Toasted Pecans

This dressing is great for any salad.

Ingredients
4 cups sliced Belgian endive (about 2 large heads)
1 cup gourmet salad greens
1 1/2 cups chopped roasted skinless, boneless chicken breasts
1 cup fresh blueberries
2 1/2 tablespoons apple cider vinegar
2 1/2 tablespoons honey
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) crumbled goat cheese
2 tablespoons chopped pecans, toasted

Preparation
Combine first four ingredients in large bowl. Combine vinegar, honey, salt, and pepper; stir with whisk. Add dressing to endive mixture; toss gently. Sprinkle with cheese and pecans.

Yield
4 servings (serving size: about 1 1/2 cups)

Allison Fishman , Cooking Light, AUGUST 2003

Chicken Thighs with Tomatoes, Olives & Capers

I make this with chicken breasts instead.

Ingredients
8 skinless, boneless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon vegetable oil
1 tablespoon bottled minced garlic
1 cup chopped fresh parsley
1/4 cup chopped pitted kalamata olives
2 teaspoons capers
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

Preparation
Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm.

Add garlic to pan; sauté 30 seconds. Add remaining ingredients; scrape pan to loosen browned bits. Return chicken and accumulated juice to pan; reduce heat, and simmer 5 minutes or until chicken is done.

Yield
4 servings (serving size: 2 thighs and about 1/4 cup tomato mixture)

Allison Fishman , Cooking Light, AUGUST 2003

Smoked Turkey, Brie, Green Apple & Watercress Sandwich

Ingredients
1 1/2 tablespoons honey
1 1/2 tablespoons mustard
1 (8-ounce) French bread baguette
6 ounces thinly sliced smoked turkey breast
1/4 pound Brie cheese, thinly sliced
1 cup trimmed watercress
1 cup thinly sliced peeled Granny Smith apple
1/8 teaspoon freshly ground black pepper

Preparation
Preheat oven to 350°.

Combine honey and mustard in a small bowl. Cut bread in half lengthwise; place on a baking sheet. Spread honey mixture on bottom half of loaf; top with turkey and cheese. Bake at 350° for 5 minutes or until cheese begins to melt.

Arrange watercress and apple slices onto melted cheese; sprinkle with pepper. Cover with top half of loaf, and cut into 4 portions.

Yield
4 servings (serving size: 1 portion)

Allison Fishman , Cooking Light, AUGUST 2003

Oatmeal Pecan Pie

Oh my gosh! If this is the only pie you ever make, try it. It is SO easy and it tastes fantastic. People will think you slaved over it. It takes about 10 minutes to put it together. Can you tell I only use recipes from Cooking Light?

Ingredients
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1 cup packed dark brown sugar
1 cup light corn syrup
2/3 cup regular oats
1/2 cup chopped pecans
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs, lightly beaten
2 large egg whites, lightly beaten

Preparation
Preheat oven to 325°.

Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.

Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325° for 50 minutes or until center is set. Cool completely on a wire rack.

Yield
12 servings (serving size: 1 wedge)


Laura Martin , Cooking Light, NOVEMBER 2006

Chicken and Mushrooms in Garlic White Wine Sauce

Ingredients
4 ounces uncooked medium egg noodles
1 pound skinless, boneless chicken breast halves
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon bottled minced garlic
1/2 teaspoon dried tarragon
1 (8-ounce) package presliced mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup grated Parmesan cheese

Preparation
Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.

Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Yield
4 servings

David Bonom , Cooking Light, NOVEMBER 2006

Sweet Potato Casserole

Ingredients
Potatoes:
2 1/4 pounds sweet potatoes, peeled and chopped
1 cup half-and-half
3/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
Cooking spray

Topping:
1 1/2 cups miniature marshmallows
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/4 cup packed brown sugar
1/4 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
1/2 cup chopped pecans, toasted

Preparation
Preheat oven to 375°.

To prepare potatoes, place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add half-and-half, 3/4 cup sugar, 1 teaspoon salt, and vanilla. Beat with a mixer at medium speed until smooth. Add eggs; beat well (mixture will be thin). Scrape mixture into a 13 x 9-inch baking dish coated with cooking spray.

To prepare topping, sprinkle miniature marshmallows over top of casserole. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup sugar, and 1/4 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pecans, and sprinkle over potato mixture and marshmallows. Bake at 375° for 30 minutes or until golden brown.

Yield
16 servings

Julianna Grimes Bottcher , Cooking Light, NOVEMBER 2006

Mushroom and Parmigiano Bruschetta

Ingredients
1/2 cup chopped seeded plum tomato
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon capers
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
10 thinly sliced basil leaves
2 teaspoons butter
1/3 cup sliced cremini mushrooms
1/3 cup sliced shiitake mushroom caps
1/3 cup sliced baby portobello mushroom caps
1/4 cup chopped green onions
1 garlic clove, minced
8 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted
1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Preparation
Combine first 7 ingredients in a medium bowl; set aside.

Melt butter in a medium nonstick skillet over medium heat. Add mushrooms, onions, and garlic; cook 5 minutes or until tender, stirring frequently. Add mushroom mixture to tomato mixture; toss well to combine.

Spoon about 1 tablespoon mushroom mixture onto each bread slice. Sprinkle evenly with cheese. Serve immediately.
Yield

4 servings (serving size: 2 topped bruschetta)
Nutritional Information

Sandra Granseth , Cooking Light, APRIL 2004

Spicy Peanut Noodles with Shrimp

Another Cooking Light favorite. This is a hit at parties and potlucks because it has so many fresh ingredients and so many flavors.

Ingredients
Peanut sauce:
1/3 cup creamy peanut butter
1/4 to 1/3 cup water
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons rice vinegar
1 to 2 teaspoons chile paste with garlic
1/2 teaspoon sugar
1/2 teaspoon salt, divided

Shrimp:
1 pound medium shrimp, peeled and deveined
Cooking spray

Pasta:
4 cups cooked thick udon noodles or linguine (8 ounces uncooked)
1 red bell pepper, cut into julienne strips
3/4 cup chopped seeded cucumber
1/4 cup diagonally cut green onions
3 tablespoons chopped roasted peanuts
2 tablespoons cilantro leaves
4 lime wedges (optional)

Preparation
To prepare sauce, combine the first 6 ingredients and 1/4 teaspoon salt; stir with a whisk.

To prepare the shrimp, toss with 1/4 teaspoon salt. Sauté in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.

To prepare pasta, combine peanut sauce, shrimp, noodles, bell pepper, cucumber, and onions in a large bowl; toss well. Sprinkle with chopped peanuts and cilantro. Serve with lime wedges, if desired.
Yield

4 servings (serving size: 1 1/2 cups pasta)
Nutritional Information

Allison Fishman , Cooking Light, AUGUST 2003