Cheesy Mashed Potato Pots

Ingredients:

• 2 pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Milk (optional)
• 1/2 cup whipping cream
• 1/3 cup shredded American or cheddar cheese
• Freshly ground black pepper (optional)

Directions:

• Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency.

• Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper. Makes 4 servings.

Author: Better Homes and Gardens

Nutritional Facts:

• Calories - 281
• Yields 4 servings
  

Rating:

Comments:

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Twice-Baked Potatoes

Ingredients:

• 2 large Yukon Gold potatoes (about 1 pound)
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 3 tablespoons milk
• 2 tablespoons butter or margarine
• 2 tablespoons dairy sour cream
• 1 tablespoon snipped fresh chives
• 1/4 cup finely shredded Gruyere or Swiss cheese (1 ounce)
• Salt
• Ground black pepper
• Snipped fresh chives (optional)

Directions:

• Preheat oven to 400F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Drizzle olive oil over each potato and sprinkle with salt. Wrap each potato in foil. Bake potatoes in the preheated oven about 1 hour or until tender. Remove and discard foil. Let potatoes stand about 15 minutes to cool slightly. Cut the potatoes in half lengthwise. Carefully scoop pulp out of each potato, leaving a 1/4- to 1/2-inch shell; set potato shells aside. Place potato pulp in a large bowl. Mash potato pulp with a potato masher or an electric mixer on low speed until nearly smooth.

• In a 1- to 1-1/2-quart saucepan heat milk and butter over medium heat until butter is melted. Pour milk mixture over mashed potatoes; beat until smooth. Stir in sour cream, the 1 tablespoon snipped chives, and 2 tablespoons of the cheese. Season to taste with salt and pepper. Mound mixture into reserved potato shells. Sprinkle with remaining cheese. Place potatoes in a single layer in a 2-quart square baking dish.

• Bake, uncovered, in a 400F oven about 20 minutes or until golden brown and heated through. If desired, garnish with snipped chives. Makes 4 servings.

  Make-ahead directions: Prepare as directed through Step 2. Place potatoes in a single layer in an airtight container. Cover and chill for up to 24 hours. Before serving, preheat oven to 325F. Place potatoes in a 2-quart square baking dish. Bake, covered, in the preheated oven for 30 minutes. Uncover and bake about 15 minutes more or until potatoes are golden brown and heated through.

  Bacon-Cheddar Twice-Baked Potatoes: Prepare as above, except in Step 2 stir in 1/3 cup cooked, crumbled bacon along with the sour cream; substitute cheddar cheese for the Gruyere cheese.

Author:

Nutritional Facts:

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Braised Broccoli

Ingredients:

• 3 cups water
• 12 cups broccoli florets and/or broccoli rabe, cut into 1-1/2-inch pieces
• 1 cup whipping cream
• 1 Tbsp. orange juice concentrate, thawed
• 1/3 cup sliced almonds, toasted

Directions:

• In 4-quart Dutch oven bring water and 3.4 teaspoon salt to boiling. Add broccoli. Return to boiling. Cook, covered, 8 to 10 minutes or until tender; drain. Transfer to bowl. For sauce, add cream, juice, and 1.2 teaspoon cracked black pepper to Dutch oven; heat through. Spoon over broccoli; sprinkle almonds. serves 10 to 12.

Author: Better Homes and Gardens

Nutritional Facts:

• Calories - 141
• Servings - Yields 10 to 12
  

Rating:

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Cheddar Ale Soup

Ingredients:

• 4 thick-cut bacon slices, cut into 3-inch strips
• 2 Tbs. unsalted butter
• 1 large yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour
• 1 cup pale ale
• 1 Tbs. Worcestershire sauce
• 2 cups milk
• 2 cups chicken broth
• 1 1/4 lb. sharp cheddar cheese, shredded
• Kosher salt and freshly ground pepper, to taste
• Toasted croutons for garnish
• Olio novello for drizzling

Directions:

• In a 4 1/2-quart Dutch oven over medium-high heat, cook the bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain.
  
  
• Discard all but 2 Tbs. of the fat in the pot. Reduce the heat to medium and melt the butter. Add the onion, carrots and celery, cover and cook, stirring occasionally, until the vegetables are softened, about 20 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring occasionally, for 3 to 4 minutes. Add the ale and cook, stirring constantly, for 2 to 3 minutes. Add the Worcestershire, milk and broth, increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and simmer for 10 to 12 minutes. Remove the pot from the heat and puree the soup with an immersion blender until smooth.
  
  
• Set the pot over medium-low heat and add the cheese by the handful, stirring constantly; do not allow the soup to boil. Season with salt and pepper. Ladle the soup into warmed bowls. Garnish with croutons and the bacon and drizzle with olio novello. Serve immediately. Serves 6

Author: Williams-Sonoma.com

Nutritional Facts:

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Rating:

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Angel's Food Cake

Ingredients:

• 1-1/2 cups egg whites
• 1-3/4 cups Vanilla Bean-Verbena Sugar, (see recipe center), or purchased vanilla sugar
• 1 cup cake flour
• 1/4 cup almond flour
• 1/4 tsp. salt
• 1 tsp. cream of tartar

Directions:

• In a large wide bowl* allow egg whites stand at room temperature 30 minutes. Meanwhile, sift the Vanilla Bean-Verbena Sugar once and set aside. Sift the flour and almond flour together four times, then add the salt and cream of tartar. Sift once more.

• Preheat oven to 200 degrees F. Beat egg whites with an electric mixer on medium-high speed until stiff peaks form (tips stand straight). Slowly and gently add Vanilla Bean-Verbena Sugar, followed immediately by the sifted flour mixture.

• Pour batter into an ungreased 10-inch tube pan with removable bottom, or 10-inch fluted tube pan (be sure pan is very clean with no residual oil).

• Place in oven; close door. Increase oven temperature to 325 degrees F. Do not open oven for at least the first 15 minutes of cooking. Bake 40 to 50 minutes, or until a toothpick inserted near center comes out clean. Remove from oven. Immediately invert cake; cool thoroughly in inverted pan. Remover from pan, using thin knife to loosen cake if necessary. Makes 1 cake or 16 slices.

• *Kitchen Tip: It is important to use a large wide bowl to whisk the egg whites. More surface area allows the sugar and flour to be gradually added without overbeating.

Author: Better Homes and Gardens

Nutritional Facts:

• Calories - 138
  

Rating:

Comments:

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Pan-Fried Angel's Food Cake

Ingredients:

• 1 Angel's Food Cake
  
• 8 Tbsp. butter, softened
• Homemade or purchased jam or hone

Directions:

• Cut cake in 16 slices. Lightly spread cut sides of 8 cake slices with 1/2 or the butter. Add cake slices to a large nonstick skillet. Place skillet over medium-high heat. Cook 3 minutes or until golden brown. Turn slices. Cook 2 minutes more or until golden brown. Transfer slices to serving plate. Remove pan from heat and allow to cool while heating jam.

• In small saucepan heat jam until it begins to melt. Transfer to serving bowl.

• Lightly spread remaining cake slices with butter, add to cooled pan, and toast as instructed above. Serve with heated jam. Makes 16 slices.

  Kitchen tip: A high-quality bakery angel food cake can be substituted in a pinch, but the flavor and texture will be different from Michel's cake

Author: Better Homes and Gardens

Nutritional Facts:

• Calories - 244
  

Rating:

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Baked Pork Shoulder with Cherry Glaze

Ingredients:

• 2 Tbsp. coriander seeds
• 1 4-1/2-to 5-pound boneless pork shoulder roast (also called a "Boston butt")
• 3 to 4 cups freshly pressed apple juice or good-quality apple cider
• 2 sticks cinnamon
• 6 green cardamom pods
• 1 red onion, cut into wedges
• 1 yellow onion, cut into wedges
• 2 cups dried tart red cherries or dried cranberries
• 1/4 cup loosely packed thyme leaves
• 1/2 cup fresh parsley, chopped

Directions:

• Preheat oven to 350 degrees F. In skillet toast coriander seeds over medium-high heat about 1-1/2 minutes or until fragrant, shaking pan often. Transfer to a dish to cool. Place seeds in coffee or spice grinder. Grind until seeds resemble coarse meal.

• Rub pork with salt, freshly ground black pepper, and ground coriander seeds. Place on rack in large roasting pan. Add 3 cups of the apple juice, the cinnamon, and cardamom to pan. Roast 1-1/2 hours or until internal temperature reaches 140 degrees F. Remove from oven. Transfer pork to large platter; keep warm. Pour pan juices through a mesh strainer into large liquid measuring cup. Return pork to pan along with onions. Increase oven to 400 degrees F.

• Meanwhile, for Cherry Glaze, skim fat from strained pan juices (if necessary, add additional apple juice to make 2 1/2 cups). Transfer to large saucepan. Add dried cherries. Place over medium-high heat. Simmer 10 to 15 minutes or until cherries rehydrate and liquid is consistency of syrup.
  

• Brush pork with 1/4 cup of the Cherry Glaze. Return to oven and roast 1 hour more or until pork is tender (165 degrees F) and onions begin to brown (cover loosely with foil if pork becomes too brown). Remove from oven, cover with foil. Let stand 15 minutes. Makes 8 serving plus leftovers.

• To serve, place pork on a warm platter. Arrange roasted onions around pork. Stir half of the fresh thyme and parsley into the Cherry Glaze. Carefully spoon some of the glaze over pork and top with remaining herbs. Serve with Cherry Glaze.

  Kitchen Tip: To check temperature, insert meat thermometer into thickest park of meat, close to bone but not touching bone. For accuracy, check multiple spots.

Author: Better Homes and Gardens

Nutritional Facts:

• Calories - 559
• Servings - Yields 8
  

Rating:

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Lemon Pepper Shrimp Scampi

Ingredients:

• 1 C uncooked orzo
• 2 Tbsp chopped fresh parsley
• 1/2 tsp salt, divided
• 7 tsp unsalted butter, divided
• 1 1/2 lbs peeled and deveined jumbo shrimp
• 2 tsp bottled minced garlic
• 2 Tbsp fresh lemon juice
• 1/4 tsp black pepper

Directions:

• Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

• While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

• Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done

Author: CookingLight.com

Nutritional Facts:

• Calories - 403
• Servings - Yields 4 servings
• Serving size - 1/2 C orzo mixture and about 7 shrimp
  

Rating:

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White Hot Spiced Chocolate

Ingredients:

• • 3 cups 1% low-fat milk
  • 1/8 teaspoon grated whole nutmeg
  • 1 (3-inch) cinnamon stick
  • 1/2 cup premium white chocolate chips
  • 1/2 teaspoon vanilla extract
  • 1/2 cup frozen fat-free whipped topping, thawed
  • Grated whole nutmeg (optional)

Directions:

• Combine milk, nutmeg, and cinnamon stick in a medium saucepan over medium heat; bring to a simmer, stirring constantly. Add white chocolate chips, stirring until chips melt. Remove from heat; stir in vanilla. Discard cinnamon stick. Serve with whipped topping. Sprinkle with additional nutmeg, if desired.

Author: CookingLight.com

Nutritional Facts:

• Calories - 117
• Yields 8 servings
• Serving size - 1/2 C hot chocolate and 1 Tbsp whipped topping

Rating:

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Chicken and Black Bean-Stuffed Burritos

Ingredients:

• 1/4 cup water
• 2 tablespoons fresh lime juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 2 cups shredded rotisserie chicken breast
• 1/4 cup thinly sliced green onions
• 3/4 cup canned black beans, rinsed and drained
• 1/2 cup refrigerated fresh salsa
• 4 (8-inch) flour tortillas
• 1/2 cup shredded Monterey Jack cheese
• Cooking spray

Directions:

• Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.

• Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.

• Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side. Remove from pan, and repeat procedure with the remaining 2 burritos.

Author: CookingLight.com

Nutritional Facts:

• Calories - 353
• Yield - 4 servings
  

Rating:

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Kung Pao Chicken

Ingredients:

• 2 tablespoons dark sesame oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 3/4 cup water
• 3 tablespoons lower-sodium soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon brown sugar
• 1/2 teaspoon bottled minced ginger
• 1 to 1 1/2 teaspoons crushed red pepper
• 1 cup thinly sliced red bell pepper (about 1 large pepper)
• 1 cup snow peas, trimmed
• 2 tablespoons chopped unsalted, dry-roasted peanuts

Directions:

• Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.

• Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.

Author: CookingLight.com

Nutritional Facts:

• Calories - 275
• Yields - 4 servings
• Serving size - 1 C
  

Rating:

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Salisbury Steak with Mushroom Gravy

Ingredients:

• 1/3 cup grated onion, divided
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 garlic cloves, minced
• 1 pound ground sirloin
• Cooking spray
• 1 tablespoon butter
• 8 ounces cremini mushrooms, quartered
• 1/3 cup dry red wine
• 1 1/4 cups fat-free, lower-sodium beef broth
• 1 tablespoon all-purpose flour
• 1 teaspoon red wine vinegar

Directions:

• Combine 1/4 cup onion, pepper, salt, garlic, and beef. Shape into 4 (1/2-inch-thick) patties. Heat a skillet over medium-high heat. Coat with cooking spray. Add patties; cook 3 minutes on each side or until browned.

• Melt butter in pan. Add mushrooms; sauté 4 minutes. Stir in wine and remaining onion; cook 2 minutes. Combine broth and flour; add to pan, and bring to a boil. Cook 5 minutes or until thick. Add patties and vinegar to pan; cook 2 minutes.

Author: CookingLight.com

Nutritional Facts:

• Calories - 192
• Yields - 4 servings
• Serving size - 1 steak and 1/4 C gravy
  

Rating:

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Tex-Mex Pork

Ingredients:

• 1 pound pork tenderloin, trimmed and cut into 3/4-inch cubes
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 1/2 cups refrigerated fresh salsa
• 1/4 cup water
• 2 cups hot cooked long-grain rice
• 1/4 cup light sour cream
• 3/4 cup cubed avocado

Directions:

• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; sprinkle with 3/4 teaspoon kosher salt and 3/4 teaspoon freshly ground black pepper. Sauté for 8 minutes or until lightly browned. Add salsa and 1/4 cup water to pan; bring to a boil, reduce heat, and simmer 5 minutes or until slightly thickened. Serve pork mixture over rice; top with sour cream and avocado.

Author: CookingLight.com

Nutritional Facts:

• Calories - 322
• Yields - 4 servings
• Serving size - 3/4 C pork mixture, 1/2 C rice, 1 Tbsp sour cream, 3 Tbsp avocado
  

Rating:

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Spicy Chicken Sandwiches with Cilantro-Lime Mayo

Ingredients:

• Mayo:
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon fresh lime juice
• 1 garlic clove, minced
• Chicken:
• 1/4 cup egg substitute
• 3 tablespoons hot sauce (such as Tabasco)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 (6-ounce) skinless, boneless chicken breast halves
• 4 1/2 ounces baked tortilla chips (about 6 cups)
• 2 tablespoons olive oil
• Remaining ingredients:
• 4 (2-ounce) Kaiser rolls, split
• 12 (1/8-inch-thick) red onion slices
• 4 lettuce leaves

Directions:

• To prepare mayo, combine the first 4 ingredients.

• To prepare chicken, combine egg substitute, hot sauce, oregano, and salt in a large zip-top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.

• Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.

• Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken and chips.

• Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat. Add chicken to pan; cook 3 minutes on each side or until browned and done. Spread mayo evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1 chicken cutlet; top with top halves of rolls.

Author: CookingLight.com

Nutritional Facts:

• Calories - 419
• Yields - 4 servings

Rating:

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Saucy Sirloin Steak

Ingredients:

• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 pound boneless sirloin steak, trimmed
• Cooking spray
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• 1/2 cup beef broth
• 1/4 cup hoisin sauce
• 2 teaspoons Dijon mustard
• 1 teaspoon tomato paste
• 3 teaspoons red wine vinegar

Directions:

• Preheat broiler.

• Combine first 3 ingredients in a small bowl; sprinkle over steak. Place steak on broiler rack coated with cooking spray. Broil for 6 minutes on each side or until desired degree of doneness. Let stand for 5 minutes.

• While the steak is standing, heat the olive oil in a small saucepan over medium heat. Add the garlic, and cook for 30 seconds, stirring constantly. Add the broth and the remaining ingredients. Bring to a boil; reduce heat, and simmer for 5 minutes or until thick, stirring with a whisk. Cut steak diagonally across the grain into thin slices, and serve with sauce.

Author: CookingLight.com

Nutritional Facts:

• Calories - 227
• Yields - 4 servings
• Serving size - 3 oz steak and 3 Tbsp sauce
  

Rating:

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Cranberry-Oatmeal Bars

Ingredients:

• Crust:
• 4.5 ounces all-purpose flour (about 1 cup)
• 1 cup quick-cooking oats
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 6 tablespoons butter, melted
• 3 tablespoons orange juice
• Cooking spray
• Filling:
• 1 1/3 cups dried cranberries (about 6 ounces)
• 3/4 cup sour cream
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon grated orange rind
• 1 large egg white, lightly beaten

Directions:

• Preheat oven to 325°.

• To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7–inch baking dish coated with cooking spray.

• To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.

• Cherry-Oatmeal Bars: Substitute dried cherries for the dried cranberries and lemon rind for the orange rind in filling. CALORIES 135
  

• Maple-Date-Oatmeal Bars: Substitute chopped pitted dates for the dried cranberries. Omit granulated sugar from filling, and add 2 tablespoons maple syrup and 2 tablespoons brown sugar. CALORIES 124

Author: CookingLight.com

Nutritional Facts:

• Calories - 133
• Yields - 24 servings
  

Rating:

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Pear-Cranberry Pie with Oatmeal Streusel

Ingredients:

• Streusel:
• 3/4 cup regular oats
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash of salt
• 2 tablespoons chilled butter, cut into small pieces
• Filling:
• 3 cups (1/2-inch) cubed peeled Anjou pear (2 large)
• 2 cups fresh cranberries
• 2/3 cup packed light brown sugar
• 2 1/2 tablespoons cornstarch
• Remaining ingredient:
• 1 unbaked 9-inch deep-dish pastry shell

Directions:

• Preheat oven to 350°.

• To prepare streusel, combine first 5 ingredients in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

• To prepare filling, combine pear, cranberries, 2/3 cup brown sugar, and cornstarch in a large bowl; toss well to combine. Spoon pear mixture into pastry shell; sprinkle streusel over pear mixture. Bake at 350° for 1 hour or until bubbly and streusel is browned. Cool at least 1 hour on a wire rack.

Author: CookingLight.com

Nutritional Facts:

• Calories - 240
• Yields - 12 servings
  

Rating:

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Creamy Salsa Dip

Ingredients:

• 2 teaspoons olive oil
• 1/2 cup finely chopped onion
• 2 garlic cloves, minced
• 1 finely chopped seeded jalapeño pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 3 tablespoons chopped fresh cilantro, divided
• 1 teaspoon habanero hot pepper sauce or any hot pepper sauce
• 1 (16-ounce) carton low-fat sour cream

Directions:

• Heat the oil in a large nonstick skillet over medium heat. Add onion, garlic, and jalapeño; cover and cook 3 minutes or until onion is tender. Add tomatoes; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Cool completely. Stir in 2 tablespoons cilantro, pepper sauce, and sour cream. Cover and chill. Sprinkle with the remaining 1 tablespoon cilantro.

Author: CookingLight.com

Nutritional Facts:

• Calories - 45
• Yields - 16 servings
• Serving size - 1/4 C
  

Rating:

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Mashed Honey-Roasted Sweet Potatoes

Ingredients:

• 6 pounds sweet potatoes, peeled and cut into (1-inch) cubes
• Cooking spray
• 5 tablespoons honey, divided
• 4 tablespoons unsalted butter
• 3/4 teaspoon salt

Directions:

• Preheat oven to 375°.

• Place potatoes in a single layer on 2 large baking sheets coated with cooking spray. Lightly spray potatoes with cooking spray. Bake at 375° for 1 hour or until tender, stirring occasionally. Place the potatoes, 1/4 cup honey, butter, and salt in a large bowl, and beat with a mixer at medium speed until smooth. Drizzle with 1 tablespoon honey.

Author: CookingLight.com

Nutritional Facts:

• Calories - 140
• Yields - 12 servings
• Serving size - 1/2 C
  

Rating:

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Traditional Sweet Potato Casserole

Ingredients:

• 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 3/4 cup packed brown sugar
• 1/4 cup butter, softened
• 1 1/2 teaspoons salt
• 1/2 teaspoon vanilla extract
• 1/2 cup finely chopped pecans, divided
• Cooking spray
• 2 cups miniature marshmallows

Directions:

• Preheat oven to 375°.

• Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

• Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.

Author: CookingLight.com

Nutritional Facts:

• Calories - 186
• Yields - 16 servings
  

Rating:

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Pumpkin Pie Cake

Ingredients:

• Cake:
• Cooking spray
• 2 tablespoons all-purpose flour
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup canola oil
• 1/2 cup egg substitute
• 2 large eggs
• 1 (15-ounce) can unsweetened pumpkin
• 2 cups all-purpose flour (about 9 ounces)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons pumpkin-pie spice
• 1/2 teaspoon salt
• Frosting:
• 2 tablespoons butter, softened
• 1 (8-ounce) package 1/3-less-fat cream cheese
• 3 cups powdered sugar
• 2 teaspoons fresh orange juice
• 1/4 cup chopped pecans, toasted
• Orange slices (optional)

Directions:

• Preheat oven to 350°.

• To prepare cake, coat 2 (8-inch) round cake pans with cooking spray. Dust pans evenly with 2 tablespoons flour.

• Combine 1 cup granulated sugar, brown sugar, and oil in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs; beat until well blended. Add pumpkin, beating until blended.

• Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, and next 3 ingredients (through salt) in a medium bowl. Gradually add flour mixture to pumpkin mixture, beating just until blended. Spoon batter into prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove cake from pans; cool completely on wire rack.

• To prepare frosting, beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar, beating until blended (do not overbeat). Add juice, stirring until blended.

• Place 1 cake layer on a serving plate. Spread 1 cup frosting over layer, and top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle with pecans, and garnish with orange slices, if desired.

Author: CookingLight.com

Nutritional Facts:

• Calories - 318
• Yields - 16 servings
  

Rating:

Comments:

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Saucy Sirloin Steak

Ingredients:

• • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 pound boneless sirloin steak, trimmed
  • Cooking spray
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1/2 cup beef broth
  • 1/4 cup hoisin sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon tomato paste
  • 3 teaspoons red wine vinegar

Directions:

• Preheat broiler.

  Combine first 3 ingredients in a small bowl; sprinkle over steak. Place steak on broiler rack coated with cooking spray. Broil for 6 minutes on each side or until desired degree of doneness. Let stand for 5 minutes.

  While the steak is standing, heat the olive oil in a small saucepan over medium heat. Add the garlic, and cook for 30 seconds, stirring constantly. Add the broth and the remaining ingredients. Bring to a boil; reduce heat, and simmer for 5 minutes or until thick, stirring with a whisk. Cut steak diagonally across the grain into thin slices, and serve with sauce.

Author: CookingLight.com

Nutritional Facts:

• Calories - 227
• Yields - 4 servings
• Serving size - 3 oz steak and 3 Tbsp sauce

Rating:

Comments:

Broccoli and Cheese Soup

Ingredients:

• • Cooking spray
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 3 cups fat-free, less-sodium chicken broth
  • 1 (16-ounce) package broccoli florets
  • 2 1/2 cups 2% reduced-fat milk
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon black pepper
  • 8 ounces light processed cheese, cubed (such as Velveeta Light)

Directions:

• Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

  Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

  Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Author: CookingLight.com

Nutritional Facts:

• Calories - 203
• Yields - 6 servings
• Serving size - 1 1/3 C

Rating:

Comments:

Spicy Chicken Sandwiches with Cilantro-Lime Mayo

Ingredients:

• • Mayo:
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • 1 garlic clove, minced
  • Chicken:
  • 1/4 cup egg substitute
  • 3 tablespoons hot sauce (such as Tabasco)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 4 1/2 ounces baked tortilla chips (about 6 cups)
  • 2 tablespoons olive oil
  • Remaining ingredients:
  • 4 (2-ounce) Kaiser rolls, split
  • 12 (1/8-inch-thick) red onion slices
  • 4 lettuce leaves

Directions:

• To prepare mayo, combine the first 4 ingredients.
• To prepare chicken, combine egg substitute, hot sauce, oregano, and salt in a large zip-top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.
• Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.
• Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken and chips.
• Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat. Add chicken to pan; cook 3 minutes on each side or until browned and done. Spread mayo evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1 chicken cutlet; top with top halves of rolls.

Author: CookingLight.com

Nutritional Facts:

• Calories - 419
• Yields - 4 servings

Rating:

Comments:

Oven-Fried Sweet Potatoes

Ingredients:

• 4 medium sweet potatoes, peeled and cut into 1/4-inch slices (about 1 1/2 lbs)
• 1 Tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• Vegetable cooking spray
• 1 Tbsp finely chopped fresh parsley
• 1 tsp grated orange rind
• 1 small garlic clove, minced

Directions:

• Combine the first 4 ingredients in a large bowl; toss gently to coat. Arrange sweet potato slices in a single layer on a large baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender, turning the potato slices after 15 minutes.
• Combine parsley, orange rind, and garlic in a small bowl; stir well. Sprinkle parsley mixture over sweet potato slices.

Author: CookingLight.com

Nutritional Facts:

• Calories - 176
• Yields - 7 servings
• Serving size - 1/2 C
  

Rating:

Comments:

• 
  

Turkey and Bean Chili

Ingredients:

• 1 C pre-chopped red onion
• 1/3 C chopped seeded poblano pepper (about 1)
• 1 tsp bottled minced garlic
• 1 1/4 lbs ground turkey
• 1 Tbsp chili powder
• 2 Tbsp tomato paste
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 (19-oz) can cannellini beans, rinsed and drained
• 1 (14.5-oz) can diced tomatoes, undrained
• 1 (14-oz) can fat-free, less-sodium chicken broth
• 1/2 C chopped fresh cilantro
• 6 lime wedges

Directions:

• Heat a large saucepan over medium heat.
  

• Add first 4 ingredients; cook for 6 minutes or until turkey is done, stirring frequently to crumble.

• Stir in chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 minutes.
  

• Stir in cilantro. Serve with lime wedges.

Author: CookingLight (Nov. 2010)

Nutritional Facts:

• Calories - 211
• Yields six servings (1 C chili and 1 lime wedge)
  

Rating:

Comments:

• 
  

Orange-Glazed Acorn Squash

Ingredients:

• 3 medium acorn squash (about 1 pound each)
• Cooking spray
• 3 tablespoons orange marmalade
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 2 teaspoons low-sodium soy sauce
• 1/2 teaspoon vegetable oil
• 1/4 teaspoon salt
• Dash of ground red pepper

Directions:

• Preheat oven to 375°.

• Cut squash crosswise into 3/4-inch-thick slices, discarding seeds and stringy pulp. Arrange the squash slices in a single layer on a large baking sheet coated with cooking spray. Bake squash slices at 375° for 15 minutes.

• Combine orange marmalade and remaining ingredients. Brush half of marmalade mixture over squash slices. Bake at 375° for 10 minutes. Brush with marmalade mixture; bake an additional 10 minutes. Spoon remaining marmalade mixture over squash.

Author: CookingLight.com

Nutritional Facts:

• Calories - 160
• Yields 4 servings.
  
• Serving size - 3 rings
  

Rating:

Comments:

• 
  

Spiced Pumpkin Waffles

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground ginger
• 1 pinch salt
• 2 eggs
• 1/4 cup firmly packed brown sugar
• 1 cup canned pumpkin puree
• 1 2/3 cups milk
• 4 tablespoons butter, melted and cooled

Directions:

• Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl.
• In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well.
• Gently fold in the flour mixture.
• Cook according to your waffle iron directions.
• I do these in my belgian waffle iron and it uses about 1 cup batter and takes 4-5 minutes to bake.
• They come out a nice deep, golden brown. These are great with a little bit of syrup, but would also be great with honey butter.

Author: Food.com

Nutritional Facts:

• Calories - 227.4
  

Rating:

Comments:

• 
  

Hybrid Moink Balls

Ingredients:

• 1/2Lbs 80/20 ground beef
• 1/2Lbs ground lamb
• 1/2Lbs ground pork
• 1/2 Cup finely grated parmesan
• 1 egg
• 2 tsp pork dry rub
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp red pepper flakes
• 1/3 cup Panko bread crumbs
• 2 Cups cheddar cheese, finely grated
• 1 Pkg. thick cut bacon
• toothpicks

Directions:

• In a large mixing bowl combine pork, lamb, ground beef, parmesan, egg, spices and bread crumbs.  Mix ingredients well with hands.
• Roll into 1oz. balls
• Wrap in half strip of bacon and skewer on a toothpick
• Sprinkle with pork rub 

Author: Ben Wade

Nutritional Facts:

• It's pretty bad for you... :)

Rating: 5
Comments:

Beef and Guinness Stew

Ingredients:

• 2 tablespoons canola oil, divided
• 1 tablespoon butter, divided
• 1/4 cup all-purpose flour
• 2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
• 1 teaspoon salt, divided
• 5 cups chopped onion (about 3 onions)
• 1 tablespoon tomato paste
• 4 cups fat-free, less-sodium beef broth
• 1 (11.2-ounce) bottle Guinness Draught
• 1 tablespoon raisins
• 1 teaspoon caraway seeds
• 1/2 teaspoon black pepper
• 1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
• 1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
• 1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
• 2 tablespoons finely chopped fresh flat-leaf parsley

Directions:

• Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add 1 1/2 teaspoons butter to pan. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 tablespoon oil, 1 1/2 teaspoons butter, and beef.

• Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.

Author: CookingLight.com

Nutritional Facts:

• Calories - 354
• Yields 8 servings
• Serving size about 1 C
  

Rating:

Comments:

• 
  

Chicken Milanese with Spring Greens

Ingredients:

• 3/4 teaspoon fresh lemon juice
• 3/4 teaspoon white wine vinegar
• 1/2 teaspoon minced shallots
• 1/4 teaspoon kosher salt, divided
• Dash of sugar
• 2 (6-ounce) skinless, boneless chicken breasts
• 1/3 cup dry breadcrumbs
• 2 tablespoons grated Parmigiano-Reggiano
• 2 tablespoons all-purpose flour
• 1 egg white, lightly beaten
• 1/4 teaspoon black pepper, divided
• 5 teaspoons olive oil, divided
• 2 cups packed spring mix salad greens
• 2 lemon wedges

Directions:

• Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.

• Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

• Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.

• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.

• Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.

Author: CookingLight.com

Nutritional Facts:

• Calories - 402
• Yields 2 servings
  

Rating:

Comments:

• 
  

Parmesan-Browned Butter Orzo

Ingredients:

• 1 Tbsp butter
• 1/2 C orzo
• 1 Tbsp white wine
• 1 1/4 C chicken broth
• 1 Tbsp grated Parmesan cheese
• 1 Tbsp chives
  

Directions:

• Cook 1 tablespoon butter in a small saucepan over medium-low heat 4 minutes or until browned. Add ½ cup orzo; cook 1 minute. Add 2 tablespoons white wine; cook over medium-high heat 1 minute. Add 1¼ cups chicken broth. Bring to a boil; reduce heat, and simmer 13 minutes. Stir in 1 tablespoon grated Parmesan; cover and let stand 5 minutes. Sprinkle with 1 tablespoon chives.

Author:

Nutritional Facts:

• 
  

Rating:

Comments:

• 
  

Spicy Black Beans

Ingredients:

• 1 tsp adobo sauce
• 1/4 C fat-free less-sodium chicken broth
• 1 (15-oz) can black beans, rinsed and drained
• 1 Tbsp cilantro, chopped
  

Directions:

• Combine 1 teaspoon adobo sauce; ¼ cup fat-free, less-sodium chicken broth; and 1 (15-ounce) can rinsed and drained black beans in a saucepan; bring to a boil. Mash bean mixture. Sprinkle with 1 tablespoon chopped fresh cilantro.

Author: CookingLight.com

Nutritional Facts:

• 
  

Rating:

Comments:

• 
  

Chicken Carne Asada Tacos with Picked Onions

Ingredients:

• 1/2 cup fresh orange juice (about 1 orange)
• 1/3 cup fresh lime juice (about 2 limes)
• 1 teaspoon sugar
• 1 teaspoon cumin seeds
• 1 medium red onion, thinly vertically sliced
• 1 1/2 pounds skinless, boneless chicken thighs, trimmed and cut into thin strips
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• Cooking spray
• 8 (6-inch) corn tortillas
• 1 cup diced peeled avocado (about 1 avocado)
• 1/2 cup (2 ounces) crumbled Cotija cheese
• Lime wedges (optional)

Directions:

• Combine first 4 ingredients in a medium bowl, stirring until sugar dissolves. Place onion in a small saucepan; cover with water. Bring to a boil; drain and plunge onion in ice water. Drain onion; add to juice mixture. Chill until ready to serve.

• Heat a large cast-iron skillet over high heat. Sprinkle chicken with oregano, cumin, salt, and pepper; toss to coat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes or until browned and done, stirring occasionally.

• Heat tortillas according to package directions. Divide chicken evenly among tortillas. Drain onion; divide evenly among tortillas. Top each tortilla with 2 tablespoons avocado and 1 tablespoon cheese; fold over. Serve with lime wedges, if desired.

• Serve with Spicy Black Beans: Remove 1 teaspoon adobo sauce from 1 (7-ounce) can chipotle chiles in adobo sauce; reserve remaining chiles and sauce for ­another use. Combine 1 teaspoon adobo sauce; ¼ cup fat-free, less-sodium chicken broth; and 1 (15-ounce) can rinsed and drained black beans in a saucepan; bring to a boil. Mash bean mixture. Sprinkle with 1 tablespoon chopped fresh cilantro.

Author: CookingLight.com

Nutritional Facts:

• Calories - 413
• Yields 4 servings
• Serving size - 2 tacos
  

Rating:

Comments:

• 
  

Grilled Miso-Marinated Filet Mignon

Ingredients:

• 3 tablespoons finely chopped green onions
• 2 tablespoons miso paste
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon less-sodium soy sauce
• 2 teaspoons Dijon mustard
• 1 teaspoon dark sesame oil
• 4 (4-ounce) beef tenderloin steaks, trimmed
• Cooking spray

Directions:

• Combine first 7 ingredients in a large zip-top plastic bag. Add steaks to bag; turn to coat. Let stand at room temperature for 20 minutes, turning occasionally.

• Preheat grill to medium-high heat.

• Remove steaks from bag; discard marinade. Place steaks on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.

• Serve with Sugar Snap Noodle Salad: Cook 4 ounces wide rice noodles according to package directions; add 1 cup sugar snap peas during last 3 minutes of cooking time. Drain and rinse with cold water; drain. Combine noodle mixture, 1 cup orange bell pepper strips, ¼ cup sliced green onions, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek (ground fresh chile paste), ½ teaspoon bottled ground fresh ginger, and ¾ teaspoon salt.
• Simple Sub: In place of sambal oelek, use ¼ to ½ teaspoon crushed red pepper

Author: CookingLight.com

Nutritional Facts:

• Calories - 207
• Yields 4 servings
• Serving size - 1 steak
  

Rating:

Comments:

• 
  

Crab and Grilled Corn Salad

Ingredients:

• 6 ears shucked corn
• 1 cup finely chopped celery
• 1 cup chopped bottled roasted red bell pepper, rinsed and drained
• 1/2 cup chopped fresh cilantro
• 1/3 cup thinly sliced green onions
• 12 ounces lump crabmeat, shell pieces removed
• 1/4 cup fresh lime juice
• 3 tablespoons canola mayonnaise
• 1/2 teaspoon freshly ground black pepper
• 3/8 teaspoon salt
• 1/8 teaspoon ground red pepper
• 12 Boston lettuce leaves

Directions:

• Heat a large grill pan over medium-high heat. Place corn in pan; cook 8 minutes or until slightly charred, turning frequently. Cool slightly. Cut kernels from ears of corn; place in a large bowl. Add celery and next 4 ingredients (through crabmeat) to corn; toss gently to combine.

  Combine lime juice, mayonnaise, black pepper, salt, and ground red pepper in a small bowl, stirring well with a whisk. Pour dressing over crab mixture; toss gently to coat. Serve salad over lettuce leaves.

Author: CookingLight.com

Nutritional Facts:

• Calories - 249
• Yields 6 servings
• Serving size - 1 1/3 C salad and 2 lettuce leaves
  

Rating:

Comments:

• 
  

Chicken with Lemon-Leek Linguine

Ingredients:

• 6 ounces uncooked linguine
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 3 tablespoons butter, divided
• 3 garlic cloves, thinly sliced
• 1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
• 1/2 cup fat-free, lower-sodium chicken broth
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley

Directions:

• Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

• Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.

• Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

• Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.

Author: CookingLight.com

Nutritional Facts:

• Calories - 474
• Yields 4 servings
• Serving size - 1 chicken breast half and 1 C pasta mixture
  

Rating:

Comments:

• 
  

Caramel Popcorn

Ingredients:

• Cooking spray
• 1 cup packed dark brown sugar
• 1/2 cup light-colored corn syrup
• 1/3 cup butter
• 1 tablespoon light molasses
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 cups popcorn (popped without salt or fat)

Directions:

• Preheat oven to 250°.

• Coat a large jelly roll pan with cooking spray.

• Combine sugar, corn syrup, butter, and molasses in a medium saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring once. Remove from heat; stir in vanilla, baking soda, and salt. Place popcorn in a large bowl; pour sugar mixture over popcorn in a steady stream, stirring to coat.

• Spread popcorn mixture into prepared pan. Bake at 250° for 1 hour, stirring every 15 minutes.

• Remove from oven; stir to break up any large clumps. Cool 15 minutes. Serve warm or at room temperature.

• Note: Store in an airtight container for up to 1 week.

Author: CookingLight.com

Nutritional Facts:

• Calories - 126
• Yields 18 servings
• Serving size - 2/3 C
  

Rating:

Comments:

• 
  

Quick Fall Minestrone

Ingredients:

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 6 cups vegetable broth
• 2 1/2 cups (3/4-inch) cubed peeled butternut squash
• 2 1/2 cups (3/4-inch) cubed peeled baking potato
• 1 cup (1-inch) cut green beans (about 1/4 pound)
• 1/2 cup diced carrot
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 cups chopped kale
• 1/2 cup uncooked orzo (rice-shaped pasta)
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 1/2 cup (2 ounces) grated fresh Parmesan cheese

Directions:

• Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.

Author: CookingLight.com

Nutritional Facts:

• Calories - 212
• Makes 8 servings
• Serving size - 1 1/2 C soup and 1 Tbsp cheese
  

Rating:

Comments:

• 
  

Caramel Apple Pie

Ingredients:

• Topping:
• 1.1 ounces all-purpose flour (about 1/4 cup)
• 1/4 cup packed light brown sugar
• 2 tablespoons chilled butter, cut into small pieces
• Crust:
• 5.6 ounces all-purpose flour (about 1 1/4 cups)
• 1/4 teaspoon salt
• 3 tablespoons chilled butter, cut into small pieces
• 2 tablespoons chilled vegetable shortening, cut into small pieces
• 3 tablespoons ice water
• Cooking spray
• Filling:
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 4 cups thinly sliced peeled Granny Smith apple (about 1 1/4 pounds)
• 3 cups thinly sliced peeled Fuji apple (about 1 pound)
• Caramel sauce:
• 1/2 cup fat-free caramel sundae syrup
• 1/8 teaspoon kosher salt

Directions:

• To prepare the topping, weigh or lightly spoon 1.1 ounces (about 1/4 cup) flour in a dry measuring cup; level with a knife. Combine flour, brown sugar, and 2 tablespoons butter in a food processor; pulse 10 times or until crumbly. Transfer topping to a bowl; cover and chill.

• To prepare crust, weigh or lightly spoon 5.6 ounces (about 1 1/4 cups) flour in dry measuring cups; level with a knife. Combine flour and 1/4 teaspoon salt in a food processor; pulse 2 times or until combined. Add 3 tablespoons butter and shortening; pulse 4 times or until mixture resembles coarse meal. With processor on, add 3 tablespoons water through food chute, processing just until combined (do not form a ball). Press mixture gently into a 4-inch circle on plastic wrap; cover and chill 15 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap dough, and place on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough into an 11-inch circle. Freeze dough 5 minutes or until plastic wrap can be easily removed.

• Preheat oven to 375°.

• Discard top 2 sheets of plastic wrap; let dough stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate coated with cooking spray. Discard plastic wrap. Press dough into bottom and sides of pan. Fold edges under; flute.

• To prepare filling, combine granulated sugar and cornstarch in a bowl; stir with a whisk. Add apples; toss to combine. Arrange apple mixture in crust, mounding slightly in the center. Bake at 375° for 25 minutes. Remove from oven; sprinkle evenly with topping. Bake at 375° for 25 additional minutes or until golden. Cool on a wire rack 20 minutes.

• To prepare sauce, combine caramel syrup and salt. Slice pie into 12 wedges, and serve with sauce.

Author: CookingLight.com

Nutritional Facts:

• Calories - 280
• Yields 12 servings
• Serving size - 1 pie wedge and 2 tsp sauce
  

Rating:

Comments:

• 
  

Spiced Pumpkin Biscuits

Ingredients:

• 9 ounces all-purpose flour (about 2 cups)
• 2 1/2 teaspoons baking powder
• 1 1/4 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 5 tablespoons chilled butter, cut into small pieces
• 1/3 cup fat-free buttermilk
• 3/4 cup canned pumpkin
• 3 tablespoons honey

Directions:

• Preheat oven to 400°.

• Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

• Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin. Add buttermilk mixture to flour mixture; stir just until moist.

• Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 14 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Author: CookingLight.com

Nutritional Facts:

• Calories - 122
  

Rating:

Comments:

• 
  

Cider-Roasted Chicken

Ingredients:

• 3 quarts water
• 1 quart apple cider
• 1/4 cup kosher salt
• 1 tablespoon black peppercorns
• 1 bay leaf
• 1 (6-pound) roasting chicken
• 2 cups apple cider
• 1 large onion, peeled and halved
• 4 flat-leaf parsley sprigs
• 4 garlic cloves, peeled

Directions:

• Combine the first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour brine into a 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.

• Preheat oven to 400°.

• Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.

• Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place the onion halves, parsley, and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan. Bake at 400° for 1 hour and 30 minutes or until thermometer registers 175°. Remove from oven (do not turn oven off). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400° oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a platter.

• Place a zip-top plastic bag inside a 2-cup glass measure. Pour 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 a small bowl, stopping before fat layer reaches opening; discard fat. Serve jus over chicken.

Author: CookingLight.com

Nutritional Facts:

• Calories - 224
• Yields 8 servings
• Serving size - 4 oz chicken and 1 Tbsp jus
  

Rating:

Comments:

• 
  

Crisp and Spicy Snack Mix

Ingredients:

• 2 cups crisscross of corn and rice cereal (such as Crispix)
• 1 cup tiny pretzel twists
• 1/2 cup reduced-fat wheat crackers (such as Wheat Thins)
• 1/2 cup reduced-fat cheddar crackers (such as Cheez-It)
• 1 1/2 tablespoons butter, melted
• 1 tablespoon ginger stir-fry sauce (such as Lawry's)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• Cooking spray

Directions:

• Preheat oven to 250º.

• Combine the first 4 ingredients in a bowl. Combine butter, stir-fry sauce, powder, cumin, and salt; drizzle over cereal mixture, tossing to coat. Spread mixture into a jelly roll pan coated with cooking spray. Bake at 250º for 30 minutes or until crisp, stirring twice.

Author: CookingLight.com

Nutritional Facts:

• Calories - 117
• Yields 4 cups. Serving size - 1/2 C
  

Rating:

Comments:

• 
  

Cranberry-Glazed Pork

Ingredients:

• 1 cup fresh cranberries
• 1 cup coarsely chopped peeled cooking apple
• 2/3 cup packed dark brown sugar
• 1/2 cup water
• 1/4 cup chopped onion
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon curry powder
• 1/8 teaspoon ground red pepper
• 2 (3/4-pound) pork tenderloins
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray

Directions:

• Preheat oven to 350°.

• Combine first 8 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover; simmer 2 minutes or until thick. Cool 10 minutes. Place in a blender or food processor, and process until smooth. Divide cranberry sauce in half.

• Trim fat from pork; sprinkle with salt and black pepper. Brush pork with half of cranberry sauce. Place pork on a broiler pan coated with cooking spray; bake at 350° for 30 minutes or until thermometer registers 160° (slightly pink). Serve pork with remaining cranberry sauce.

Author: CookingLight.com

Nutritional Facts:

• Calories - 243
• Makes 6 servings
  

Rating:

Comments:

• 
  

Chicken Breasts with Mushroom Cream Sauce

Ingredients:

• 2 - 5 oz. boneless, skinless chicken breasts, trimmed and tenders removed
• 1/4 tsp freshly ground pepper
• 1/4 tsp salt
• 1 Tbsp canola oil
• 1 medium shallot, minced
• 1 C thinly sliced shiitake mushroom caps
• 2 Tbsp dry vermouth, or dry white wine
• 1/4 C reduced-sodium chicken broth
• 2 Tbsp heavy cream
• 2 Tbsp minced fresh chive, or scallion greens

Directions:

• Season chicken with pepper and salt on both sides.
• Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165 degrees, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
• Add shallot to the pan and cook, stirring until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

Author: EatingWell.com

Nutritional Facts:

• Calories - 275
• Serves 2

Rating:

Comments: