Asian Grilled Pork Chops

Ingredients:

• 1 Tbsp soy sauce
• 1 Tbsp vegetable oil
• 1/2 Tbsp honey
• 1/2 Tbsp fresh lime juice
• 1/2 tsp powdered ginger
• 1 large garlic clove, smashed
• 8 thin, center-cut pork chops (about 1 3/4 lb.)
• 2 scallions, chopped

Directions:

• Combine soy sauce, oil, honey, lime juice, ginger and garlic in a large zip-top bag. Add pork chops, squeeze out air, seal and turn to coat pork. Chill for 15 minutes.

• Prepare a grill or grease a grill pan and place over medium heat. When hot, add chops and cook until nicely marked and just cooked through, about 7 minutes total, turning once. Transfer chops to a platter and let stand for 3 minutes before serving. Sprinkle with scallions.

Author:
Nutritional Facts:

• Calories - 344
  

Rating:
Comments:

• 
  

Barbecue Chicken

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 6 bone-in, skin-on chicken drumsticks
• 
  Spice Rub:
• 1 Tbsp garlic powder
• 1 Tbsp chili powder
• 2 tsp cumin
• 2 tsp salt
• 1 tsp pepper
• 1/2 tsp allspice
• 
  Sauce:
• 2 C ketchup
• 1/2 C molasses
• 1/3 C bourbon
• 1/3 C Dijon mustard
• 2 Tbsp hot sauce
• 2 Tbsp Worcestershire sauce
• 2 tsp onion powder
• 1 tsp garlic salt
• 1/4 C packed light brown sugar
• 1/4 tsp liquid smoke

Directions:

• Place chicken on a rimmed baking sheet. Make spice rub: Combine all ingredients in a small bowl. Sprinkle spice mix over chicken and rub in. Cover with plastic wrap and chill for at least 6 hours.

• Make sauce: Combine all ingredients in a large pan. Bring to a boil, stirring continuously. Simmer, uncovered, for 15 minutes, stirring occasionally, until thickened. Remove from heat.

• Preheat grill to medium low; oil when hot. Cook chicken for 10 minutes, turn over and cook for 8 minutes longer. Brush sauce on one side of chicken, turn over and cook for 3 minutes. Brush remaining side with sauce, turn over and cook for 3 minutes, or until cooked through.

Author:
Nutritional Facts:

• Calories - 370
  

Rating:
Comments:

• 
  

Avocado Dressing

Ingredients:

• 1 large avocado, peeled and mashed with 2 tablespoons lemon juice
• 1 C mayonnaise
• 1/2 C sour cream
• 1/2 tsp Worcestershire sauce
• 1/3 C chopped onion
• 2 cloves garlic, minced
• 1 tsp salt
• Dash cayenne pepper

Directions:

• Place all ingredients in a food processor and blend until smooth. Chill and serve.

Author: Paula Deen
Nutritional Facts:

• 
  

Rating:
Comments:

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Irish Coffee

Ingredients:

• 1 1/2 oz. Irish whiskey
• 1 to 2 tsp sugar
• hot coffee
• whipped cream

Directions:

• Heat, but do not boil, the whiskey and sugar. Pour mixture into a warmed mug.
• Fill mug to within 1/2 inch of the top with the hot coffee.
• Stir mixture until the sugar is dissolved.
• Top with whipped cream.
  

Author: The Joy of Cooking
Nutritional Facts:

• 
  

Rating:
Comments:

• 
  

Fish Tacos with Lime-Cilantro Crema

Ingredients:

• Crema:
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 3 tablespoons fat-free mayonnaise
• 3 tablespoons reduced-fat sour cream
• 1 teaspoon grated lime rind
• 1 1/2 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 1 garlic clove, minced
• 
  Tacos:
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• 1 1/2 pounds red snapper fillets
• Cooking spray
• 8 (6-inch) corn tortillas
• 2 cups shredded cabbage

Directions:

• Preheat oven to 425°.

• To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

• To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 394
  

Rating:
Comments:

• 
  

Chicken BLT Salad with Creamy Avocado-Horned Melon Dressing

Ingredients:

• 3 C sliced cooked chicken breast (about 1 lb)
• 1 tomato, cut into wedges
• 1 (10 oz) package romaine salad
• 3/4 C Creamy Avocado–Horned Melon Dressing
• 3 center-cut bacon slices, cooked and crumbled

Directions:

• Combine first 3 ingredients in a large bowl; toss well. Drizzle Creamy Avocado–Horned Melon Dressing over salad; top with bacon.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 184
  

Rating:
Comments:

• 
  

Creamy Avocado-Horned Melon Dressing

Ingredients:

• 1 horned melon
• 1 small ripe peeled avocado
• 1 small garlic clove
• 1/4 C low-fat buttermilk
• 2 Tbsp fresh lemon juice
• 2 Tbsp water
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Directions:

• Cut horned melon in half lengthwise; scoop out pulp. Place pulp in a fine sieve over a bowl. Press pulp with the back of a spoon to extract juice; discard juice. Place pulp and remaining ingredients in a blender or food processor; process until smooth. Store in an airtight container in the refrigerator up to 3 days.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 21
  

Rating:
Comments:

• 
  

Mashed Red Potatoes with Chives

Ingredients:

• 1 red potato (about 1/2 lb)
• 1 garlic clove, minced
• 2 Tbsp reduced-fat sour cream
• 1 1/2 Tbsp fat-free milk
• 1 Tbsp yogurt-based spread (such as Brummel and Brown)
• 1/8 tsp salt
• 1/8 tsp freshly ground black pepper
• 1/2 Tbsp minced fresh chives

Directions:

• Scrub potato; place in a medium-sized microwave-safe bowl (do not pierce potato with a fork). Cover bowl with plastic wrap (do not allow plastic wrap to touch food); vent. Microwave at HIGH 8 minutes or until tender.

• Add garlic and next 5 ingredients to potatoes. Mash to desired consistency. Stir in chives.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 120
  

Rating:
Comments:

• Serve with Almond Crusted Tilapia
  

Almond-Crusted Tilapia

Ingredients:

• 1/4 C whole natural almonds
• 2 Tbsp dry breadcrumbs
• 1 tsp salt-free garlic and herb seasoning blend (such as Mrs. Dash)
• 1/8 tsp freshly ground black pepper
• 1 Tbsp canola oil
• 1 Tbsp Dijon mustard
• 2 (6 oz) tilapia fillets
• Chopped fresh parsley (optional)

Directions:

• Place first 4 ingredients in a blender or food processor; process 45 seconds or until finely ground. Transfer crumb mixture to a shallow dish.

• Heat oil in a large nonstick skillet over medium heat. Brush mustard over both sides of fillets; dredge in crumb mixture. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with parsley, if desired.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 367
  

Rating:
Comments:

• Serve with Mashed Red Potatoes with Chives
  

Chili-Lime Shrimp

Ingredients:

• 3/4 C chopped green onions, divided
• 1 1/2 lb peeled and deveined large shrimp
• 1 tsp chili powder
• 2 Tbsp fresh lime juice (about 1 lime)
• 2 Tbsp butter
• 1/2 tsp salt

Directions:

• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onions; coat onions with cooking spray. Cook 1 minute, stirring occasionally. Add shrimp and chili powder; cook 4 minutes or until desired degree of doneness, stirring occasionally. Remove from heat. Add lime juice, butter, and salt, and stir until butter melts. Sprinkle with 1/4 cup onions.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 186
  

Rating:
Comments:

• 
  

Szechuan Shrimp

Ingredients:

• Cooking spray
• 1 1/2 pounds peeled and deveined large shrimp
• 3/4 teaspoon crushed red pepper
• 1/2 cup light sesame-ginger dressing (such as Newman's Own)
• 4 green onions, cut into 1-inch pieces
• 2 tablespoons lightly salted toasted soy nuts, coarsely chopped

Directions:

• Heat a large nonstick skillet over medium-high heat; coat with cooking spray. Coat shrimp with cooking spray; add shrimp and red pepper to pan. Stir-fry 2 minutes. Add dressing and onions. Cook 3 minutes or until shrimp are done, stirring constantly. Sprinkle evenly with soy nuts; serve immediately.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 190
  

Rating:
Comments:

• Serve with rice and steamed broccoli.
  

Chili-Garlic Glazed Salmon

Ingredients:

• 3 Tbsp chili sauce with garlic (such as Hokan)
• 3 Tbsp minced green onions (about 3 green onions)
• 1 1/2 Tbsp low-sugar orange marmalade
• 3/4 tsp low-sodium soy sauce
• 4 (6 oz) salmon fillets
• Cooking spray

Directions:

• Preheat broiler.

• Combine first 4 ingredients in a small bowl; brush half of chili sauce mixture over fillets. Place fillets, skin sides down, on a baking sheet coated with cooking spray. Broil fish 5 minutes; brush with remaining chili sauce mixture. Broil 2 more minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 298
  

Rating:
Comments:

• 
  

Creamy Chipotle Wedge Salad

Ingredients:

• 1/2 cup light ranch dressing (such as Naturally Fresh)
• 1 chipotle chile, canned in adobo sauce
• 1 green onion, cut into 2-inch pieces
• 1/2 head iceberg lettuce, cored and quartered

Directions:

• Place first 3 ingredients in a blender; process until smooth. Serve over lettuce wedges.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 90
  

Rating:
Comments:

• 
  

Refried Bean Poblanos with Cheese

Ingredients:

• 4 medium poblano chilies, halved and seeded
• 1 (16-ounce) can fat-free refried beans
• 1 (8.8-ounce) pouch microwaveable cooked long-grain rice (such as Uncle Ben's Original Ready Rice)
• 1/2 cup picante sauce
• 1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• Chopped fresh cilantro (optional)

Directions:

• Place chile halves, cut sides up, on a round microwave-safe plate. Cover with wax paper; microwave at HIGH 3 minutes.
• While chiles cook, combine beans, rice, and picante sauce in a medium bowl, stirring well. Spoon bean mixture evenly into chile halves. Cover with wax paper; microwave at HIGH 2 minutes. Uncover chiles, sprinkle each half with 2 tablespoons cheese, and microwave at HIGH 1 to 2 minutes or until cheese melts. Sprinkle evenly with cilantro, if desired.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 303
  

Rating:
Comments:

• Serve with Creamy Chipotle Wedge Salad
  

Mustard-Molasses Flank Steak

Ingredients:

• 1/3 C balsamic vinegar
• 1/4 C fat-free, less-sodium beef broth
• 2 Tbsp molasses
• 2 Tbsp whole-grain Dijon mustard
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 (1 lb) flank steak, trimmed
• Cooking spray
• Chopped green onions (optional)

Directions:

• Combine first 7 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 30 minutes.

• Preheat broiler.

• Remove steak from bag, reserving marinade. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Remove steak from oven; loosely cover with foil.

• While steak broils, place reserved marinade in a small nonstick skillet. Bring to a boil; cook until reduced to 1/3 C (about 6 minutes), stirring occasionally.

• Cut steak diagonally across the grain into 1/4-inch-thick slices. Drizzle mustard-molasses sauce over steak. Top with onions, if desired.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 219
  

Rating:
Comments:

• Serve leftovers on top of a salad.
  

Beer-Braised Beef

Ingredients:

• 1 cup refrigerated prechopped onion
• Cooking spray
• 1 pound boneless top round steak, trimmed
• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
• 1/2 cup light beer
• 2 tablespoons molasses
• 1/4 teaspoon salt

Directions:

• Place onion in a 3- to 3 1/2-quart electric slow cooker coated with cooking spray.

• Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add steak; cook 3 minutes on each side or until browned. Place steak over onion in cooker; pour tomatoes and beer over steak. Cover and cook on LOW for 8 hours or until steak is very tender.

• Shred steak with 2 forks in slow cooker; stir in molasses and salt. Let steak stand 10 minutes before serving.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 265
  

Rating:
Comments:

• Serve over mashed potatoes.
  

Spiced Pork Tenderloin

Ingredients:

• 2 Tbsp sugar
• 2 Tbsp bourbon
• 2 Tbsp Worcestershire sauce
• 1/2 tsp ground cinnamon
• 1 (1 lb) pork tenderloin, trimmed
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• Cooking spray

Directions:

• Prepare grill.

• Combine first 4 ingredients in a large zip-top plastic bag. Add pork to bag; seal and shake well. Let stand 10 minutes, turning frequently.

• Remove pork from bag, reserving marinade. Sprinkle pork evenly with salt and pepper. Place pork on a grill rack coated with cooking spray; grill 10 minutes on each side or until a thermometer registers 160° (slightly pink), basting with reserved marinade. Remove from grill; let stand 3 minutes before slicing.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 178
• Serving Size - 3 oz pork, yields 4 servings
  

Rating:
Comments:

• 
  

Grilled Chicken with Rustic Mustard Cream

Ingredients:

• 1 Tbsp plus 1 tsp whole-grain Dijon mustard, divided
• 1 Tbsp olive oil
• 1 tsp chopped fresh rosemary
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 (6 oz) skinless, boneless chicken breast halves
• Cooking spray
• 3 Tbsp light mayonnaise
• 1 Tbsp water
• Rosemary sprigs (optional)

Directions:

• Prepare grill.

• Combine 1 teaspoon mustard, oil, and next 3 ingredients in a small bowl; brush evenly over chicken. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.

• While chicken grills, combine 1 tablespoon mustard, mayonnaise, and 1 tablespoon water in a bowl. Serve mustard cream with grilled chicken. Garnish with rosemary sprigs, if desired.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 262

Rating:
Comments:

• 
  

Mushroom-Herb Chicken

Ingredients:

• 4 (6 oz) skinless, boneless chicken breast halves
• 1/4 tsp salt
• 1/4 tsp black pepper
• Cooking spray
• 3 large shallots, peeled
• 1 (8 oz) package presliced mushrooms
• 1/3 C dry sherry
• 1 tsp dried marjoram, crushed
• Freshly ground black pepper (optional)

Directions:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/3-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and 1/4 teaspoon pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 to 6 minutes on each side or until browned.

• While chicken cooks, cut shallots vertically into thin slices. Remove chicken from pan. Coat pan with cooking spray. Add mushrooms and shallots to pan; coat vegetables with cooking spray. Cook 1 minute, stirring constantly. Stir in sherry and marjoram. Return chicken to pan; cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done. Transfer chicken to a platter. Pour mushroom mixture over chicken; sprinkle with freshly ground pepper, if desired. Serve immediately.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 226
  

Rating:
Comments:

• 
  

Chicken and Shiitake Marsala

Ingredients:

• 4 (6 oz) skinless, boneless chicken breast halves
• Cooking spray
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 (3 1/2 oz) packages shiitake mushrooms, sliced
• 1/2 C Marsala wine
• 2 green onions, finely chopped (about 1/3 C) and divided
• 2 Tbsp butter
  

Directions:

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

• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan. Cook 5 to 6 minutes on each side or until done. Remove chicken and drippings from pan; set aside, and keep warm.

• Heat pan over medium-high heat; coat pan with cooking spray. Add mushrooms. Coat mushrooms with cooking spray; cook 2 minutes or until tender, stirring frequently. Add wine and 3 tablespoons onions. Cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.

• Add chicken and drippings to pan, stirring gently. Place chicken on platter. Spoon mushroom sauce over chicken; sprinkle with remaining onions.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 291
  

Rating:
Comments:

• 
  

Cumin-Spiced Chicken with Chunky Tomato Sauce

Ingredients:

• 4 (6 oz) skinless, boneless chicken breast halves
• 3/4 tsp ground cumin, divided
• 1/4 tsp salt
• 1 (10 oz) can mild diced tomatoes and green chilies, undrained
• 3/4 C (3 oz) preshredded reduced-fat Mexican blend cheese
• 2 Tbsp chopped fresh cilantro

Directions:

• Preheat broiler.
• Heat a large ovenproof skillet over medium-high heat; coat pan with cooking spray. Sprinkle both sides of chicken evenly with 1/2 tsp cumin and salt; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
• Add 1/4 tsp cumin and tomatoes to pan; cook 1 minute. Return chicken to pan; spoon tomato mixture evenly over chicken. Sprinkle evenly with cheese; broil 2 minutes or until cheese melts. Top with cilantro.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 253
  

Rating:
Comments:

• 
  

Fiery Beef and Rice Noodle Salad

Ingredients:

• 2 oz. uncooked rice stick noodles
• 12 oz. flank steak, trimmed
• 1/4 tsp salt
• 1/4 tsp black pepper
• Cooking spray
• 2 C shredded iceberg lettuce
• 1/3 C thinly vertically sliced red onion
• 1 cucumber, peeled, halved lengthwise, and thinly sliced
• 1/2 habanero pepper, minced
• 1/4 C fresh lime juice
• 1 Tbsp sugar
• 1 Tbsp fish sauce
• 12 basil leaves, torn
  

Directions:

• Cook noodles according to package directions. Drain and rinse with cold water; drain. Coarsely chop noodles.
• While noodles cook, freeze steak 5 minutes. Remove from freezer; cut across grain into 1/8-inch-thick slices. Sprinkle with salt and black pepper.
• Heat a large cast-iron skillet over medium-high heat. Coat with cooking spray. Add beef; saute 4 minutes.
• Combine steak, noodles, lettuce, onion, cucumber, and habanero. Combine juice, sugar, and fish sauce; pour over noodle mixture, tossing gently. Sprinkle with basil.
  

Author: Cookinglight.com
Nutritional Facts:

• Calories - 197
• Yields - 4 servings; serving size - 1 1/2 C salad and 1 Tbsp basil
  

Rating:
Comments:

• 
  

Sweet Mustard Chicken

Ingredients:

• 1/2 C prepared mustard
• 1/3 C packed dark brown sugar
• 1 tsp ground allspice
• 1/4 tsp crushed red pepper
• 8 (3 0z.) skinless, boneless chicken thighs
• Cooking spray
  

Directions:

• Prepare grill.
• Combine first 4 ingredients in a small bowl, stirring well. Reserve and set aside 1/4 C sauce mixture.
• Place chicken on grill rack coated with cooking spray. Brush half of remaining 1/2 C sauce mixture over one side of chicken. Grill chicken 3 to 4 minutes. Turn chicken over; brush with remaining half of sauce mixture. Cook 3 to 4 minutes or until done. Place chicken on a serving platter; drizzle with reserved 1/4 C sauce mixture.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 317
  

Rating:
Comments:

• Substitute boneless, skinless chicken breast for chicken thighs
  

Romaine-Tomato Salad

Ingredients:

• 2 Tbsp minced shallots
• 1 Tbsp lemon juice
• 1 Tbsp extra-virgin olive oil
• 1/2 tsp minced fresh thyme
• 1/4 tsp salt
• 1/4 tsp black pepper
• 5 C romaine lettuce, torn
• 2 C grape tomatoes, halved
  

Directions:

• Combine 2 tablespoons minced shallots, 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, ½ teaspoon minced fresh thyme, ¼ teaspoon salt, and ¼ teaspoon pepper, stirring with a whisk.
  
• Combine 5 cups torn romaine lettuce and 2 cups halved grape tomatoes.
• Drizzle with dressing; toss.

Author: Cookinglight.com
Nutritional Facts:

• 
  

Rating:
Comments:

• 
  

Shiitake and Sweet Pea Risotto

Ingredients:

• 4 C fat-free, less-sodium chicken broth
• 1 Tbsp butter
• 1/2 C finely chopped onion
• 1 1/2 tsp minced garlic, divided
• 1 C uncooked Arborio rice
• 1/2 C dry white wine
• 1 Tbsp extra-virgin olive oil
• 4 C thinly sliced shiitake mushroom caps
• 2 tsp chopped fresh thyme, divided
• 3/4 C frozen green peas
• 6 Tbsp grated fresh Parmigiano-Reggiano cheese, divided
• 1/4 tsp freshly ground black pepper

Directions:

• Bring broth to a simmer in a medium saucepan; keep warm over low heat.

• Melt butter in a large skillet over medium heat. Add onion; cook 2 minutes. Add 1 teaspoon garlic; cook 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1/2 cup broth; cook 2 minutes or until liquid is absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes).

• Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 5 minutes or until tender. Add remaining 1/2 teaspoon garlic and 1 teaspoon thyme; sauté 1 minute. Set aside.

• Stir mushrooms, remaining 1 teaspoon thyme, peas, 1/4 cup cheese, and pepper into risotto; cook 3 minutes. Spoon about 1 1/4 cups risotto into each of 4 bowls; sprinkle each with 1 1/2 teaspoons cheese.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 324
  

Rating:
Comments:

• Serve with Romaine-Tomato Salad
  

Chipotle Bean Burritos

Ingredients:

• 1 Tbsp canola oil
• 1 garlic clove, minced
• 1/2 tsp chipotle chile powder
• 1/4 tsp salt
• 1/3 C water
• 1 (15 oz) can organic black beans, drained
• 1 (15 oz) can organic kidney beans, drained
• 3 Tbsp refrigerated fresh salsa
• 6 (10-inch) reduced-fat flour tortillas (such as Mission)
• 1 cup (4 oz) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1 1/2 C chopped plum tomato (about 3)
• 1 1/2 C shredded romaine lettuce
• 6 Tbsp thinly sliced green onions
• 6 Tbsp light sour cream

Directions:

• Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

• Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 361
• Serving Size - 1 burrito (recipe makes 6 burritos)
  

Rating:
Comments:

• Serve with Guacamole and Baked Tortilla Chips
  

Guacamole

Ingredients:

• 1 avocado
• 1 Tbsp minced onion
• 1 Tbsp chopped fresh cilantro
• 1 Tbsp lime juice
• 1/2 tsp salt
• 1 garlic clove, minced
• 1/2 jalapeno pepper, seeded and minced
  

Directions:

• Place 1 ripe peeled avocado in a bowl; mash with a fork.
  
• Add 1 tablespoon minced ­onion, 1 tablespoon chopped fresh cilantro, 1 tablespoon fresh lime juice, ½ teaspoon salt, 1 minced garlic clove, and ½ jalapeño pepper, seeded and minced.
  
• Stir until well blended.
  
• Serve with baked tortilla chips.

Author: Cookinglight.com
Nutritional Facts:

• 
  

Rating:
Comments:

• Serve with Chipotle Bean Burritos
  

Noodles with Roast Pork and Almond Sauce

Ingredients:

• 1/2 tsp canola oil
• 1/2 lb pork tenderloin, trimmed
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 8 oz uncooked fettuccine
• 1/4 C almond butter
• 2 1/2 Tbsp low-sodium soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp minced peeled fresh ginger
• 1 1/2 tsp chili garlic sauce
• 1 C thinly sliced green onions
• 1/3 C finely chopped fresh mint

Directions:

• Preheat oven to 425°.

• Drizzle oil in an ovenproof skillet. Sprinkle pork with 1/8 teaspoon salt and pepper; place pork in pan. Bake at 425° for 10 minutes. Turn pork over, and bake an additional 10 minutes or until a thermometer registers 155°. Place pork on a cutting board; let stand 10 minutes. Shred pork into small pieces.

• Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water; keep pasta warm.

• Combine almond butter, 2 tablespoons pasta water, remaining salt, soy sauce, vinegar, ginger, and chili garlic sauce. Divide pasta evenly among 4 bowls; top evenly with sauce, pork, onions, and mint.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 398
  

Rating:
Comments:

• 
  

White Bean and Thyme Crostini

Ingredients:

• 8 baguette slices
• 2 tsp extra virgin olive oil
• 1/2 tsp minced garlic
• 1/3 C cannellini beans, drained and rinsed
• 1/8 tsp kosher salt
• 1/8 tsp black pepper
• 1 Tbsp warm water
• 1/2 tsp lemon juice
• 1 tsp fresh thyme leaves
  

Directions:

• Preheat oven to 475°
• Arrange 8 (¼-inch-thick) baguette slices on a baking sheet; brush with 2 teaspoons extra-virgin olive oil. Bake at 475° for 4 minutes or until golden.
  
• Sauté ½ teaspoon minced garlic in 2 teaspoons extra-virgin olive oil for 30 seconds or until fragrant.
  
• Stir in 1⁄3 cup rinsed and drained cannellini beans, 1⁄8 teaspoon kosher salt, and 1⁄8 teaspoon black pepper; mash with a fork.
  
• Add 1 tablespoon warm water and ½ teaspoon fresh lemon juice.
  
• Spread 1 teaspoon on each baguette slice; sprinkle evenly with 1 teaspoon fresh thyme leaves

Author: Cookinglight.com
Nutritional Facts:

• 
  

Rating:
Comments:

• 
  

Pasta with Asparagus, Pancetta and Pine Nuts

Ingredients:

• 8 oz uncooked cavatappi pasta
• 1 lb asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
• 1 tsp minced garlic
• 3 Tbsp pine nuts
• 2 oz diced pancetta
• 2 Tbsp fresh lemon juice
• 2 tsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 C (1 oz) crumbled Parmigiano-Reggiano cheese

Directions:

• Preheat oven to 400°.

• Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.

• Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl.

• Increase oven temperature to 475°.

• Arrange pancetta on jelly-roll pan. Bake at 475° for 6 minutes or until crisp.

• Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with pine nuts, pancetta, and cheese.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 385
  
• Serving Size - 2 C
  

Rating:
Comments:

• Serve with White Bean and Thyme Crostini
  
• Look for brightly-colored asparagus with tightly packed tips.
  

Browned Butter Brussels

Ingredients:

• 1 lb Brussels sprouts
• 1 1/2 Tbsp butter
• 2 tsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
  

Directions:

• Steam 1 pound trimmed, halved Brussels sprouts 5 minutes or until crisp-tender; drain well.
• Melt 1 ½ tablespoons butter in a skillet over medium heat; cook until butter browns.
• Add Brussels sprouts; cook 6 minutes or until tender, stirring frequently.
• Stir in 2 teaspoons lemon juice. ¼ teaspoon salt, and ¼ teaspoon black pepper.

Author: Cookinglight.com
Nutritional Facts:

• Serve with Herb-Roasted Beef and Potatoes
  

Rating:
Comments:

• 
  

Herb-Roasted Beef and Potatoes

Ingredients:

• 2 Tbsp chopped fresh thyme, divided
• 1 Tbsp chopped fresh rosemary
• 1 Tbsp chopped fresh parsley
• 2 1/2 Tbsp olive oil, divided
• 1 1/4 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 2 garlic cloves, minced
• 2 (8 oz) beef shoulder tender roasts, trimmed
• Cooking spray
• 1 (20 oz) package refrigerated potato wedges (such as Simply Potatoes)

Directions:

• Preheat broiler.

• Combine 1 tablespoon thyme, rosemary, parsley, 1 tablespoon oil, 3/4 teaspoon salt, 1/2 teaspoon pepper, and garlic; rub evenly over both sides of beef. Place beef on the rack of a broiler pan coated with cooking spray; place rack in pan.

• Combine the potatoes, remaining 1 1/2 tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; toss. Arrange potato mixture onto rack around beef. Broil 7 minutes. Turn beef over. Broil 7 minutes or until beef is desired degree of doneness. Remove from oven. Place beef on a cutting board; let stand 5 minutes. Stir potatoes; sprinkle with remaining 1 tablespoon thyme. Cut beef across grain into thin slices; serve with potatoes.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 318
  

Rating:
Comments:

• If you can't find shoulder tender, use beef or pork tenderloin.
• Serve with Browned Butter Brussels
  

Maple and Soy-Glazed Flank Steak

Ingredients:

• 1 (1 lb) flank steak, trimmed
• 1/4 C less-sodium soy sauce
• 3 Tbsp maple syrup
• 2 Tbsp sake or dry sherry
• 2 tsp dark sesame oil
• 1 tsp Sriracha (Asian hot chile sauce)
• 1/8 tsp freshly ground black pepper
• Cooking spray

Directions:

• Preheat broiler.

• Pierce steak gently on both sides. Combine steak and next 6 ingredients (through pepper) in a shallow dish; turn to coat. Marinate at room temperature 20 minutes, turning occasionally.

• Remove steak from marinade, reserving marinade. Place steak on a broiler pan coated with cooking spray. Pour marinade into a small skillet; bring to a boil, stirring well. Cook over medium-high heat 3 minutes or until thick and syrupy.

• Brush steak with half of glaze; broil 5 minutes. Turn steak over, and brush with remaining glaze; broil 5 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 232
  

Rating:
Comments:

• Do not substitute pancake syrup for maple syrup.
  

Pork with Pomegrante Pan Sauce

Ingredients:

• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 4 (4 oz) boneless center-cut pork loin chops
• 2 tsp olive oil
• 1/3 C chopped shallots
• 3/4 C pomegranate juice
• 1 Tbsp sugar
• 1 Tbsp balsamic vinegar

Directions:

• Combine first 4 ingredients in a small bowl; sprinkle over pork chops.

• Heat oil in a large nonstick skillet over medium-high heat. Add pork chops; cook 3 minutes on each side. Remove and keep warm. Add shallots to pan; cook 45 seconds, stirring constantly. Add juice, 1 tablespoon sugar, and vinegar; bring to a boil. Cook for 5 minutes or until slightly thick. Serve pork with sauce.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 232
• Serving Size - 1 pork chop and 2 Tbsp sauce
  

Rating:
Comments:

• Serve with sour cream mashed potatoes
  

Sour Cream Mashed Potatoes

Ingredients:

• 1 - 20 oz. package refrigerated mashed potatoes
• 2 Tbsp reduced fat sour cream
• 4 tsp butter, divided
• 2 tsp chives, minced, divided
  

Directions:

• Prepare 1 (20-ounce) package refrigerated mashed potatoes according to package directions.
• Stir in 2 tablespoons reduced-fat sour cream.
• Top each serving with 1 teaspoon butter and ½ teaspoon minced fresh chives.

Author: Cookinglight.com
Nutritional Facts:

• 
  

Rating:
Comments:

• 
  

Sweet Orange Salmon Recipe

Ingredients:

• 2 tablespoons brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon grated orange rind
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/8 teaspoon black pepper
• 4 (6-ounce) salmon fillets
• Cooking spray

Directions:

• Preheat broiler.

• Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of salmon fillets. Place salmon on a broiler pan coated with cooking spray. Broil for 8 minutes or until salmon flakes easily when tested with a fork.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 303
  

Rating:
Comments:

• Would also be good on pork loin medallions.
  

Cajun Salmon Cakes with Lemon-Garlic Aioli

Ingredients:

• Aioli:
• 2 tablespoons fat-free mayonnaise
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon bottled minced garlic
• 
  Cakes:
• 3 (6-ounce) cans skinless, boneless pink salmon in water, drained
• 1/4 cup sliced green onions
• 1/4 cup fat-free mayonnaise
• 2 tablespoons dry breadcrumbs
• 1 teaspoon Cajun seasoning blend
• 2 teaspoons Dijon mustard
• 1/2 cup dry breadcrumbs
• 1 tablespoon canola oil

Directions:

• To prepare aioli, combine first 3 ingredients in a small bowl; set aside.

• To prepare cakes, combine salmon and next 5 ingredients (through mustard) in a medium bowl. Divide salmon mixture into 8 equal portions, shaping each portion into a (1/2-inch-thick) patty. Dredge patties in 1/2 cup breadcrumbs.

• Heat oil in a large nonstick skillet over medium-high heat. Place patties in pan; cook 3 minutes on each side or until lightly browned and heated through. Serve aioli over salmon.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 254
• Serving Size - 2 patties and 1 1/2 tsp aioli
  

Rating:
Comments:

• 
  

Seared Salmon on Herbed Mashed Potatoes

Ingredients:

• 1 teaspoon butter
• 1 cup thinly sliced leek
• 1/4 cup water
• 1 (10-ounce) package frozen green peas, thawed
• 1 tablespoon chopped fresh basil
• 2 tablespoons fresh lemon juice
• 2 teaspoons chopped fresh tarragon
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 4 (6-ounce) salmon fillets
• Cooking spray
• Lemon wedges (optional)

Directions:

• Heat butter in a medium nonstick skillet over medium heat. Add leek; cook 5 minutes or until tender, stirring occasionally. Add water and peas; cook 5 minutes or until peas are tender.

• Place pea mixture in a food processor. Add basil, juice, and tarragon; process until smooth, adding more water if necessary. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper; keep warm.

• Sprinkle salmon with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add salmon, skin side down, and cook for 6 minutes or until golden. Turn, and cook for 8 minutes or until fish flakes easily with a fork or until desired degree of doneness. Serve salmon over warm mashed peas. Garnish with lemon wedges, if desired.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 393
  

Rating:
Comments:

• 
  

Fish Tacos with Cabbage Slaw

Ingredients:

• 4 C very thinly presliced green cabbage
• 1 C chopped plum tomatoes
• 1/3 C thinly sliced green onions
• 1/4 C chopped fresh cilantro
• 2 Tbsp fresh lime juice
• 5 tsp extra virgin olive oil, divided
• 1/2 tsp salt, divided
• 1 lb tilapia fillets
• 1 tsp chili powder
• 8 (6-inch) corn tortillas

Directions:

• Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine.

• Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.

• Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 305
  

Rating:
Comments:

•