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RebelsLGB
08-23-2006, 07:45 AM
Since I am new to Cookinglight Magazine and the boards, I thought it would be fun to see what everyone top 5 Cookinglight recipes are! Here are mine:


Berry French Toast

2 cups frozen blueberries
1 1/2 cups frozen blackberries
1 1/2 cups frozen raspberries
3/4 cup granulated sugar
1 Tbsp cornstarch
1 tsp ground cinnamon
Cooking spray
1 cup fat-free milk
1 tsp vanilla extract
4 lg egg whites, lightly beaten
1 lg egg, lightly beaten
1 (8 oz) loaf French bread, cut into 1" slices
1 Tbsp granulated sugar
1 Tbsp powdered sugar

This dish is great for lazy mornings when you don't feel like standing at the stove. Egg-rich French toast bakes atop a mixture of sweetened berries.

Preheat oven to 350°.
Combine first 6 ingredients in a 13 x 9-" baking dish coated with cooking spray.
Combine milk, vanilla, egg whites, and egg in a large, shallow baking dish, stirring well with a whisk. Add bread, turning to coat. Let stand 5 minutes, turning bread occasionally. Arrange bread in a single layer over berries. Sprinkle evenly with 1 Tbsp granulated sugar. Bake at 350° for 30 min. or until golden brown and bubbly. Sprinkle evenly with powdered sugar.

Yield: 6 servings

CALORIES 374(6% from fat); FAT 2.7g (sat 0.6g,mono 0.9g,poly 0.7g); PROTEIN 9.2g; CHOLESTEROL 36mg; CALCIUM 114mg; SODIUM 300mg; FIBER 7.4g; IRON 2.1mg; CARBOHYDRATE 80.4g
Cooking Light, APRIL 2004

Blueberry Crisp a la Mode

6 cups fresh blueberries
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup regular oats
3/4 teaspoon ground cinnamon
4 1/2 tablesppons chilled butter, cut into small pieces
vanilla ice cream or frozen yogurt

1. Preheat oven to 375°
2. Combine first 4 ingredients in a med bowl; spoon into an 11x7" baking dish. Lightly spoon flour onto a dry measuring cup, and level with a knife. Combine 2/3 cup flour, 1/2 cup brown sugar, oats and cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle over blueberry mixture. Bake at 375° for 30 min. or until bubbly. Top each serving with ice cream or frozen yogurt.

CALORIES 288 (26% from fat); FAT 8.3g (sat 4.8g, mono 2g, polu 0.9g); PROTIEN 4.2g; CARB 52g; FIBER 3.8g; CHOL 22mg; IRON 1.3mg; SODIUM 96mg; CALC 77mg

Black Bean Quesadillas with Corn Salsa

QUESADILLAS:
1 Tbsp olive oil
1 1/2 tsp bottled minced garlic
2 cups chopped plum tomatoes
1/2 cup chopped fresh cilantro
1 (15 oz) can black beans, drained and rinsed
4 (8" ) flour tortillas
Cooking spray
3/4 cup (3 oz) preshredded Mexican blend cheese

SALSA:
1 cup frozen whole-kernel corn
1/2 cup chopped fresh cilantro
2 Tbsp fresh lime juice
1/2 tsp bottled minced garlic
1 red bell pepper, chopped

To prepare the quesadillas, preheat the broiler.
Heat olive oil in a lg skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 min. or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 Tbsp cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 min. or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.
To prepare salsa, combine corn and remaining ingredients in a sm saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.

Yield: 4 servings (serving size: 3 quesadilla wedges and about 1/3 cup salsa)

CALORIES 420(31% from fat); FAT 14.4g (sat 5.5g,mono 6.4g,poly 1.3g); PROTEIN 17.8g; CHOLESTEROL 19mg; CALCIUM 272mg; SODIUM 590mg; FIBER 10.3g; IRON 4.2mg; CARBOHYDRATE 60g

Grilled Sirloin Skewers with Peaches and Peppers

KEBABS:
1 1/2 Tbsp ground cumin
1 1/2 Tbsp cracked black pepper
2 3/4 tsp kosher salt
2 lb boneless sirloin steak, cut into 48 (1" ) pieces
4 peaches, each cut into 8 wedges
2 sm red onions, each cut into 8 wedges
2 lg red bell peppers, each cut into 8 (1" ) pieces
Cooking spray
SAUCE:
1/2 cup chopped fresh parsley
1/4 cup red wine vinegar
1 tsp olive oil
1/4 tsp kosher salt
1/4 tsp cracked black pepper
3 garlic cloves, minced
Parsley sprigs (optional)

Prepare grill.
To prepare kebabs, combine first 7 ingredients; toss well. Thread 3 steak pieces, 2 peach wedges, 1 onion wedge, and 1 bell pepper piece alternately onto each of 16 (12" ) skewers. Place kebabs on grill rack coated with cooking spray; grill 6 min. or until tender, turning occasionally. Place kebabs on a platter; cover loosely with foil. Let stand 5 minutes.
To prepare sauce, combine chopped parsley and next 5 ingredients (chopped parsley through garlic), stirring with a whisk. Spoon over kebabs. Garnish with parsley sprigs, if desired.

Yield: 8 servings (serving size: 2 kebabs)

CALORIES 217(30% from fat); FAT 7.2g (sat 2.4g,mono 3g,poly 0.4g); PROTEIN 25.5g; CHOLESTEROL 69mg; CALCIUM 38mg; SODIUM 768mg; FIBER 3.2g; IRON 3.8mg; CARBOHYDRATE 12.4g
Cooking Light, AUGUST 2002

Banana-Raspberry Cake with Lemon Frosting

CAKE:
Cooking spray
1 Tbsp all-purpose flour
1 1/3 cups granulated sugar
1/4 cup butter, softened
3 lg eggs
1 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup low-fat buttermilk
1 cup mashed ripe banana (ab 2 bananas)
1 tsp vanilla extract

FROSTING:
3/4 cup (6 oz) 1/3-less-fat cream cheese, chilled
2 Tbsp butter, softened
2 tsp grated lemon rind
1/2 tsp vanilla extract
Dash of salt
2 1/2 cups powdered sugar, sifted
1 1/2 cups fresh raspberries (optional)

Mashed ripe banana adds moistness. The frosting, with cream cheese as its base, is similar to that of a traditional carrot cake.

Preheat oven to 350°.
To prepare the cake, coat 2 (8" ) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 tsp flour.
Place granulated sugar and 1/4 cup butter in a lg bowl; beat with a mixer at med speed until well blended (ab 3 minutes). Add eggs, 1 at a time, beating well after each addition.
Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 tsp salt, stirring well with a whisk.
Combine buttermilk, banana, and 1 tsp vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.
Bake cake at 350° for 25 min. or until wooden pick inserted in center comes out clean. Cool in pans 10 min. on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.
To prepare frosting, combine cream cheese, 2 Tbsp butter, rind, 1/2 tsp vanilla, and dash of salt in a lg bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat).
Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.

Yield: 14 servings (serving size: 1 slice)

CALORIES 289(25% from fat); FAT 8g (sat 4.6g,mono 2.4g,poly 0.4g); PROTEIN 4.5g; CHOLESTEROL 60mg; CALCIUM 65mg; SODIUM 247mg; FIBER 1.2g; IRON 1mg; CARBOHYDRATE 51.7g

Leonard
08-23-2006, 08:11 AM
My absolute favorites are the following!!!!!! SO delicious!!

The Chicken Scampi recipe is from August 2000. I LOVE that recipe! It is so delicious. Chicken Scampi

Recipe By :Cooking Light Magazine. August 2000. Page: 159.
Serving Size : 4 Preparation Time :0:00
Categories : CLBB Poultry
To Try

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound skinned, boned chicken breasts, cut into
1-inch-wide strips
1/4 cup egg substitute
1/3 cup Italian-seasoned breadcrumbs
Cooking spray
2 tablespoons butter or stick margarine
3 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
2/3 cup dry white wine
1 1/2 tablespoons chopped fresh or 1-1/2 teaspoons dried
parsley
1 1/2 teaspoons salt-free seasoning (such as Mrs. Dash)
1/4 teaspoon dried oregano
1/8 teaspoon salt
3 cups hot cooked linguine (about 6 ounces
uncooked pasta)
1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Dip chicken in egg substitute; dredge in breadcrumbs.

2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and saute for 6 minutes or until browned. Remove chicken from pan.

3. Melt butter in pan over medium-high heat. Add garlic, and saute 1 minute. Add broth and the next 5 ingredients (broth through salt), and bring to a boil. Add the chicken; reduce heat, and simmer for 20 minutes. Place 3/4 cup pasta on each of 4 plates; top each serving with 3/4 cup chicken mixture, and sprinkle with 1 tablespoon cheese. Yield: 4 servings.

CALORIES 419 (22% from fat); FAT 10.2g (sat 5.3g, mono 2.8g, poly 1g); PROTEIN 37.6g; CARB 41.9g; FIBER 1.2g; CHOL 86mg; IRON 3.3mg; SODIUM 721mg; CALC 129mg


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 51 Calories; 2g Fat (59.4% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 98mg Sodium. Exchanges: 0 Grain(Starch

The Chicken Scampi recipe is from August 2000. I LOVE that recipe! It is so delicious. Chicken Scampi

Recipe By :Cooking Light Magazine. August 2000. Page: 159.
Serving Size : 4 Preparation Time :0:00
Categories : CLBB Poultry
To Try

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound skinned, boned chicken breasts, cut into
1-inch-wide strips
1/4 cup egg substitute
1/3 cup Italian-seasoned breadcrumbs
Cooking spray
2 tablespoons butter or stick margarine
3 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
2/3 cup dry white wine
1 1/2 tablespoons chopped fresh or 1-1/2 teaspoons dried
parsley
1 1/2 teaspoons salt-free seasoning (such as Mrs. Dash)
1/4 teaspoon dried oregano
1/8 teaspoon salt
3 cups hot cooked linguine (about 6 ounces
uncooked pasta)
1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Dip chicken in egg substitute; dredge in breadcrumbs.

2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and saute for 6 minutes or until browned. Remove chicken from pan.

3. Melt butter in pan over medium-high heat. Add garlic, and saute 1 minute. Add broth and the next 5 ingredients (broth through salt), and bring to a boil. Add the chicken; reduce heat, and simmer for 20 minutes. Place 3/4 cup pasta on each of 4 plates; top each serving with 3/4 cup chicken mixture, and sprinkle with 1 tablespoon cheese. Yield: 4 servings.

CALORIES 419 (22% from fat); FAT 10.2g (sat 5.3g, mono 2.8g, poly 1g); PROTEIN 37.6g; CARB 41.9g; FIBER 1.2g; CHOL 86mg; IRON 3.3mg; SODIUM 721mg; CALC 129mg


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 51 Calories; 2g Fat (59.4% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 98mg Sodium. Exchanges: 0 Grain(Starch

Orange Tea Cake May 2001 ( I tried to copy & paste from the recipe section of CL but it didn't work??) This loaf cake is heavenly!!

foodfiend
08-23-2006, 09:15 AM
This is one of my favorites. Wonderful for spring or summer.

Lemon-Polenta Cupcakes

1 cup flour
3 tbsp cornmeal
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup granulated sugar
1/4 butter, softened
1 large egg
2 tdsp grated lemon reind
2/3 buttermilk
1/2 cup fresh or frozen blueberries -- no need to thaw
1 tbsp flour
1/2 cup powdered sugar
1 tbsp fresh lemon juice

Preheat oven to 350 C. Spray muffin tin with cooking spray.

Combine flour, cornmeal, salt, baking powder, baking soda and stir with a whisk. In a separate bowl, beat sugar and butter with a mixer for about 2 minutes. Add egg and lemon rind. Beat until well-blended. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Toss bluberries with 1 tbsp flour and fold into batter. Spoon into muffin tin. Bake for 14 minutes at 350 C. Combine powdered sugar and juice. Drizzle over cupcakes.

These are great. The lemon and bluberry work well together. The frosting adds nice "zing".


Here's another recipe I really like. It's from Superfast suppers. I usually add fresh vegetables like mushrooms and red peppers. I also add chopped sundried tomatoes and a splash of red wine, which really makes a difference.

Slow Cooker Lasagna

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb ground round
2 tsps minced garlic
1 tsp dried Italian seasoning
26 ozs jar chunky garden-style pasta sauce
1/3 c water
8 lasagna noodles -- uncooked
4 1/2 ozs jar sliced mushrooms -- undrained
15 ozs part-skim ricotta cheese
1 1/2 c shredded lowfat mozzarella cheese

Cook beef, garlic, and seasoning in a large nonstick skillet over medium high heat until beef is browned, stirring to crumble. Drain and set aside. Combine pasta sauce and water in a small bowl and set aside. Place 4 uncooked noodles in a 4-quart slow cooker coated wit cooking spray, breaking noodles to fit. Layer with half of beef mixture, pasta sauce mixture, and mushrooms. Spread ricotta over mushrooms. Sprinkle with 1 cup mozzarella. Layer with remaining noodles, meat, pasta sauce mixture, and mushrooms. Sprinkle with remaining 1/2 cup of cheese. Cover and cook on high for 1 hour. Reduce heat to low and cook 5 hours.

a 26 oz jar of sauce has about 3 cups of sauce. You can also use whole wheat lasagna in this recipe.

Yield 8 servings, serving size 1 cup

MISSINDI
08-23-2006, 09:44 AM
My #1 favorite CL recipe is the Cinnamon-Apple Cake from ages ago (maybe 10 years or so?). Love, love, love it.

Welcome to the boards. :)

patissac
08-23-2006, 11:14 AM
Foodfiend, I love those cupcakes! I just made them recently for a SC since our theme was tapas, I thought I'd add those since their mini.

Here is one of my all time faves that I'm actually making this week:

White Cheese and Sausage Pasta

1/2 pound mild Italian turkey sausage
Cooking spray
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups 1% skim milk
6 cups hot cooked ziti (about 4 cups uncooked short tube-shaped pasta)
3/4 cup (3 ounces) fresh grated Parmesan cheese
1/4 teaspoon salt
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preheat oven to 400°.
Remove sausage from casings. Place a large skillet coated with cooking spray over medium heat; cook sausage until browned, stirring to crumble. Drain well; set aside. Wipe drippings from pan with a paper towel.

Melt butter in pan over medium heat. Add flour; stir with a whisk. Gradually add milk, stirring with a whisk until smooth. Cook until thick (about 8 minutes); remove from heat. Combine sauce, sausage, pasta, Parmesan, and salt in a large bowl. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with mozzarella. Bake at 400° for 20 minutes or until lightly browned.

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

NUTRITION PER SERVING
CALORIES 577(29% from fat); FAT 18.4g (sat 10.1g,mono 4.4g,poly 1.3g); PROTEIN 31.3g; CHOLESTEROL 56mg; CALCIUM 562mg; SODIUM 907mg; FIBER 2.7g; IRON 3.7mg; CARBOHYDRATE 71.4g


And I really really love this soup, so does my 2 yr DD! I made it yesterday.

Broccoli and Cheese Soup

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)

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.

Yield: 6 servings (serving size: 1 1/3 cups)

NUTRITION PER SERVING
CALORIES 203(28% from fat); FAT 6.3g (sat 4g,mono 1.8g,poly 0.4g); PROTEIN 15.6g; CHOLESTEROL 24mg; CALCIUM 385mg; SODIUM 897mg; FIBER 2.9g; IRON 1.2mg; CARBOHYDRATE 21.7g

browneye
08-23-2006, 12:09 PM
Well, I think maybe these are my top four most- made recipes from CL, I don't know if they are the all-time best but certainly are frequent repeaters here!

Beef Meatballs- these are a very good basic meatball recipe and I serve them with homemade Marinara- YUM!

Blueberry Pound Cake- always a hit around here.

Pork Cassoulet- made with less pork

East African Braised Chicken -yummy.



There are many more but these are hits every time ;) .

jimjimmerjim
08-23-2006, 01:30 PM
These are all really good:

Beef Daube Provençal

This classic French braised beef, red wine, and vegetable stew is simple and delicious. The flavor and texture allow you to keep it warm for your guests. Buy a whole-grain baguette, bagged salad greens, and bottled vinaigrette to round out the meal.


2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves
1 (14 1/2-ounce) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Preheat oven to 300°.
Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.

Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.

Yield: 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)

CALORIES 367(31% from fat); FAT 12.8g (sat 4.3g,mono 5.8g,poly 0.9g); PROTEIN 29.1g; CHOLESTEROL 105mg; CALCIUM 76mg; SODIUM 776mg; FIBER 3.9g; IRON 4.3mg; CARBOHYDRATE 33.4g
Cooking Light, NOVEMBER 2004



Beef Carbonnade


2 slices bacon, finely diced
2 pounds lean, boneless chuck roast, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, minced
5 cups thinly sliced onion
3 tablespoons all-purpose flour
1 cup beef broth
2 teaspoons white wine vinegar
1/2 teaspoon sugar
1/2 teaspoon dried thyme
1 bay leaf
1 (12-ounce) can light beer
6 cups cooked egg noodles (about 6 cups uncooked)

Cook bacon in a large Dutch oven over medium heat until crisp; remove bacon with a slotted spoon, reserving drippings in pan. Set bacon aside. Cook beef, salt, and pepper in drippings over medium-high heat 3 minutes, browning beef well on all sides. Add garlic; cook 30 seconds. Remove beef with a slotted spoon; set aside.
Add onion to pan; cover and cook for 10 minutes, stirring occasionally. Stir in the flour, and cook for 2 minutes. Add the broth and next 5 ingredients, and bring to a boil. Return bacon and beef to pan. Cover and bake at 325° for 2 hours or until the beef is tender; discard the bay leaf. Serve over noodles.

Yield: 6 servings (serving size: 1 cup beef mixture and 1 cup noodles)

CALORIES 545(26% from fat); FAT 15.5g (sat 5.4g,mono 6.2g,poly 1.8g); PROTEIN 43.8g; CHOLESTEROL 158mg; CALCIUM 58mg; SODIUM 644mg; FIBER 5.5g; IRON 7.1mg; CARBOHYDRATE 52.3g
Cooking Light, JANUARY 1995

Lentil Soup with Chard

Lentils are good with all kinds of greens--from sweet spinach and chard to pungent broccoli rabe, turnip greens, and mustard greens. Adding the greens toward the end of cooking keeps their color bright.


1 3/4 cups dried brown lentils
2 quarts water
1 cup diced carrot
1 3/4 teaspoons sea salt
Dash of dried thyme
2 garlic cloves, crushed
2 parsley sprigs
2 bay leaves
2 tablespoons butter
3 cups chopped onion
1 teaspoon ground cumin
6 cups torn Swiss chard
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
6 tablespoons plain whole yogurt

Sort and wash the lentils. Combine lentils, water, and next 6 ingredients (water through bay leaves) in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until tender.
Melt butter in a large nonstick skillet over medium-high heat. Add the onion and cumin; sauté 10 minutes or until browned. Stir onion mixture into lentil mixture. Discard bay leaves and parsley. Add chard to soup; simmer, uncovered, 10 minutes or until chard is tender. Remove soup from heat. Stir in juice and pepper. Ladle 1 1/3 cups soup into each of 6 bowls; top each serving with 1 tablespoon yogurt. Yield: 6 servings.

Yield: 6 servings


Glazed Lavender Tea Cake
A perfect vehicle for the beginner lavender cook, this subtly sweet, delicate tea cake is great for breakfast, dessert, or a snack.


Cake:
1 cup granulated sugar
5 tablespoons butter or stick margarine, softened
1/2 teaspoon vanilla extract
1 large egg
1 large egg white
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt
2 tablespoons finely chopped fresh lavender leaves
Cooking spray

Glaze:
1/3 cup sifted powdered sugar
1 teaspoon water
1/4 teaspoon vanilla extract

Preheat oven to 350°.
To prepare cake, beat granulated sugar, butter, and 1/2 teaspoon vanilla at medium speed of a mixer until well-blended (about 5 minutes). Add egg and egg white, 1 at a time; beat well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir well. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Stir in lavender.

Pour the batter into an 8-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.

To prepare glaze, combine powdered sugar and remaining ingredients. Spread over hot cake. Cool in pan 20 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 10 servings (serving size: 1 slice).


Blue Cheese and Bacon Twice-Baked Potatoes

You can stuff and refrigerate the potato shells up to two days ahead. Add about five minutes to the cook time if starting with cold potatoes. Serve with everything from steak to Thanksgiving dinner.


5 (12-ounce) baking potatoes
1 1/2 cups low-fat buttermilk
1/2 cup (2 ounces) crumbled blue cheese
1/4 cup finely chopped fresh chives
2 tablespoons butter
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled

Preheat oven to 375°.
Bake potatoes at 375° for 1 hour or until tender. Cool 10 minutes or until cool enough to handle. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place potato pulp, buttermilk, and remaining ingredients in a large bowl; beat with a mixer at medium speed until well blended. Spoon about 1/2 cup potato mixture into each of 8 shells (reserve remaining shells for another use). Arrange stuffed shells on a baking sheet. Bake at 375° for 20 minutes or until thoroughly heated.

Yield: 8 servings (serving size: 1 stuffed shell)

CALORIES 264(25% from fat); FAT 7.4g (sat 3.8g,mono 2.7g,poly 0.4g); PROTEIN 8.5g; CHOLESTEROL 20mg; CALCIUM 117mg; SODIUM 658mg; FIBER 3.8g; IRON 2.3mg; CARBOHYDRATE 41.7g
Cooking Light, NOVEMBER 2005

There is also a chicken/corn/cheddar chowder that is fantastic. I can't find the recipe in search though.

jimjimmerjim
08-23-2006, 01:35 PM
Found the recipe when I stopped looking for it.

Cheddar Chicken Chowder

Tip: Buy skinned, boned chicken breasts and preshredded cheese.


2 bacon slices
Cooking spray
1 pound skinned, boned chicken breast, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves, minced
4 1/2 cups fat-free chicken broth
1 3/4 cups diced peeled red potatoes
2 1/4 cups frozen whole-kernel corn
1/2 cup all-purpose flour
2 cups 2% low-fat milk
3/4 cup (3 ounces) shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.
Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon.

Yield: 7 servings (serving size: 1 1/2 cups)

CALORIES 306(22% from fat); FAT 7.5g (sat 4g,mono 2.2g,poly 0.6g); PROTEIN 25g; CHOLESTEROL 58mg; CALCIUM 193mg; SODIUM 376mg; FIBER 2.9g; IRON 1.6mg; CARBOHYDRATE 33.7g
Cooking Light, NOVEMBER 1996

stefania4
08-23-2006, 02:07 PM
I've made the Blueberry Pound Cake for years and get requests for it all the time. The Smoky Black Bean Soup is the only recipe that ever inspired DH to call from work with "Let's not cook tonight. Let's have some of that leftover soup instead." The Asparagus with Browned Balsamic Butter (or something similar) is outstanding and we use the recipe with fresh green beans when asparagus isn't available. Sweet and Sour Salmon is another favorite, and it works beautifully with tuna steak. DH is particularly fond of a CL apple cake recipe from one or two years ago.

sadie
08-23-2006, 02:39 PM
My #1 favorite CL recipe is the Cinnamon-Apple Cake Could you please post this recipe if you have time? Thanks.

erinlovesmarc
08-23-2006, 02:46 PM
In no particular order....of course, there are others but these are my all-time favs! :D

--Chicken Cordon Bleu
--Chicken and Shrimp Paella
--Sour Cream Hazelnut Bundt cake
--Triple Hazelnut Cheesecake
--Lemon Swirled Cheesecake

mcgee
08-23-2006, 04:02 PM
Could you please post this recipe if you have time? Thanks.


I'm not Missindi but I think this is the recipe she's referring to. It has 105 five-star reviews! Guess I'll try making it this weekend.

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=222502

MISSINDI
08-23-2006, 04:13 PM
I'm not Missindi but I think this is the recipe she's referring to. It has 105 five-star reviews! Guess I'll try making it this weekend.

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=222502

Yes, that's it. Thanks, mcgee. I add more apples than the recipe calls for, but other than that, make as is. Great recipe, very moist, full of flavor and definitely says Fall.

Connor's mom
08-23-2006, 04:35 PM
Just off the top of my head, here goes (in random order), and I'm sure that I'd prepare a different list tomorrow!

1. Malaysian Chicken Pizza
2. White Russian Tiramisu
3. Marbled Chocolate Banana Bread
4. Layered Zucchini (zucchini used as the "noodles" in a lasagna-like dish)
5. Pouch Paella - CL March 2000 - from a piece on cooking in foil oven bags, but the recipe is not on the website

sadie
08-23-2006, 06:26 PM
I'm not Missindi but I think this is the recipe she's referring to. Many thanks!

susan_foster
08-23-2006, 07:11 PM
Only three that I can think of immediately that I get excited to make:


* Exported from MasterCook *

Marbled-Chocolate Banana Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfasts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups unbleached flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup unsalted butter -- softened
1 1/2 cups mashed banana -- (about 3 bananas)
2 eggs
1/3 cup plain nonfat yogurt
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees.

Lightly spoon flour into dry measuring cups and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2x4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Source:
"CL September 2003, p. 154"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 240 Calories; 7g Fat (24.9% calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 186mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES : 5 points

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Zucchini-Pecan Flaxseed Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups unbleached flour
1 cup whole wheat flour
3/4 cup sugar
1/2 cup ground flaxseed
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups shredded zucchini
1 cup stonyfield Nonfat Vanilla Yogurt
2 large eggs
3 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup chopped pecans -- toasted
3 tablespoons chopped pecans -- toasted

Preheat oven to 350º.

Lightly spoon flours into dry measuring cups; level with a knife. Combine dry ingredients (flours through nutmeg) in a large bowl, stirring well with a whisk.

Spread zucchini onto several layers of papertowels; cover with additional towels. Press down firmly to remove excess liquid.

Combine liquid ingredients in a medium bowl, stirring well with a whisk. Stir in zucchini.

Add zucchini mixture and 1/4 cup pecans to the flour mixture, stirring until well combined. Pour batter into a 9X5-inch loaf pan coated with cooking spray. Sprinkle the top with 3 tbs of chopped pecans. Bake at 350º for 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove bread from pan; place on wire rack.

Source:
"CL 05/05"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 268 Calories; 9g Fat (29.9% calories from fat); 6g Protein; 42g Carbohydrate; 4g Dietary Fiber; 35mg Cholesterol; 310mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Fettuccini and Tofu with Finger-Licking Peanut Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup vegetable broth, ready-to-serve
1/4 cup natural peanut butter
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons grated ginger root
2 teaspoons chile paste with garlic
4 garlic cloves -- minced
8 ounces fettucine
1 pound firm tofu -- drained and cubed
1 cup sliced green onions -- 2-inch slices

Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu and onion; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

Source:
"CL 04/01"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 454 Calories; 14g Fat (27.8% calories from fat); 22g Protein; 61g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 805mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

RebelsLGB
08-23-2006, 07:35 PM
These all sound great! I can't wait to make that Cinnamon-Apple Cake you all like. I've been collecting Apple Recipes lately because Last year I picked 40 lbs of apples (my fiance had the honors of the bags 20 lbs each) and half of them went bad before I could use them all. So now that it is almost apple picking season my fiance keeps reminding me that I can only pick 20 lbs...even though I still want to pick 40 lbs (2 bags). So if I have enough recipes to show him, maybe he will agree to carry the 40 lbs again :D If not, I may have to buy a wagon! :rolleyes:

JackieO
08-23-2006, 07:51 PM
In terms of what I make most frequently, the

Marbled Chocolate Banana Bread mentioned by Connor's mom is our "favorite" by default.

That being said, the following are all top-of-mind:
Italian Meatloaf a recipe from about six years ago -- a meatloaf with sun-dried tomatoes, basil and provolone cheese
Asparagus in Balsamic Browned Butter also mentioned by stefania4
Pork roast with leeks an incredibly simple dish you make on the range-top
Pommes Anna thin slices of potatoes layered with butter and roasted in a shallow pan, then inverted on a plate.

Now, those are just the recipes from the magazine. My favorites from the BB are even better, including Crock-pot Italian Beef, Wendy's Merlot pot roast, Baked Oatmeal....I could go on and on.... :cool:

foodfiend
08-23-2006, 08:41 PM
Italian Meatloaf a recipe from about six years ago -- a meatloaf with sun-dried tomatoes, basil and provolone cheese
Asparagus in Balsamic Browned Butter also mentioned by stefania4
Pork roast with leeks an incredibly simple dish you make on the range-top
Pommes Anna thin slices of potatoes layered with butter and roasted in a shallow pan, then inverted on a plate.

I love these recipes too. They come from the Golden Age of Cooking Light magazine.

DCook
08-23-2006, 09:15 PM
1. Shrimp Florentine with Carmelized Garlic
2. Bazil Shrimp with Feta & Orzo
3. Roasted Asparagus with Balsamic Browned Butter

I can't think of two more that are in the same league as the above 3 - I'm sure I'll discover more favorites yet!

SheRa
08-23-2006, 10:34 PM
Spicy Soba Noodles With Chicken in Peanut Sauce CL 9/00
Mango-Avocado Margarita CL 5/06
Pork Chops with Country Gravy 6/06
Chicken with Lime Sauce CL 4/06
Flank Steak with Caramelized Onions and Balsamic Glaze CL 4/05

kabs
08-24-2006, 05:47 AM
I love these "favorites" threads, I always find something new to try! We have lots of favorites from CL, some have already been mentioned here (Broccoli-Cheese Soup and Roasted Asparagus with Balsamic Browned Butter), but here's some that haven't been mentioned yet:

1. Double Cheese Meatloaf (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=222642) - My go-to meat loaf recipe.

2. Barbeque Roasted Salmon (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=222224)

3. Triple Corn Spoonbread (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=223746)- DH loves this recipe!

4. Blackberry Mango Breakfast Shake (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1141965) - I use the amounts in this recipe for various berries and fruits.

5. Buffalo Style Catfish Strips (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=348348)

:)
Kim

RebelsLGB
08-24-2006, 07:08 AM
Spicy Soba Noodles With Chicken in Peanut Sauce CL 9/00
Mango-Avocado Margarita CL 5/06
Pork Chops with Country Gravy 6/06
Chicken with Lime Sauce CL 4/06
Flank Steak with Caramelized Onions and Balsamic Glaze CL 4/05


That Flank steak is what I am making tonight! My store rarely has Flank steak, but I found it yesterday while I was picking up salad ingredients, and remembered that recipe which has been sitting in my kitchen for over a week. I'm glad to see it is a favorite!

Kristen

kcmo727
08-24-2006, 07:57 AM
My list is very similar to Jimjimmrejim's -- we should be cooking buddies!

My top 5 are:

Beef Daube Provencale
Chicken Cheddar Chowder
Glazed Lavender Tea Cake (outstanding texture in a "light" dessert)
Chicken with Balsamic Vinegar Pan Sauce
Easy Chicken Schnitzel (my Dh's most requested recipe)

TitlePending
08-24-2006, 08:01 AM
There are so many great ones out there so I just went w/the first five that came to mind. I guess it's obvious that I make them all often. Here they are:


SPICY PORK TENDERLOIN w/GINGER-MAPLE SAUCE
This recipe can be found on page 334 of Cooking Light Annual Recipes 2002

Preparation Time: 45 minutes
Cooking Time: 30 minutes
Servings/Serving Size: Yield: 6 servings (serving size: 3 ounces pork and 2 tablespoons sauce).

Ingredients
2 teaspoons chili powder
1 1/4 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cinnamon
1 1/2 pounds pork tenderloin, trimmed
Cooking spray
2 tablespoons butter
1 cup chopped onion
2 tablespoons bottled ground fresh ginger
1 cup fat-free, less-sodium chicken broth
1/2 cup maple syrup

Directions
Preheat oven to 375°.
Combine first 4 ingredients in a small bowl; rub pork with spice mixture. Refrigerate 30 minutes.
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook 6 minutes; brown on all sides. Place on a broiler pan coated with cooking spray. Bake at 375° for 30 minutes or until thermometer registers 155°. Let stand 10 minutes before slicing.
While pork bakes, melt the butter in a medium saucepan over medium-high heat. Add the onion, and cook 10 minutes or until golden brown, stirring frequently. Add ginger, and cook 4 minutes. Stir in broth and syrup, scraping pan to loosen browned bits. Bring broth mixture to a boil; cook until reduced to 3/4 cup (about 10 minutes). Cut pork into 1/4-inch-thick slices; serve with sauce.

Nutrition Facts (per Serving):
263 calories; 21.7 g carbohydrates; 78 mg cholesterol; 8.2 g fat; 663 mg sodium; 25 g protein; 39 mg calcium; 2 mg iron; 1.1 g fiber

ROASTED ASPARAGUS w/BALSAMIC BROWNED BUTTER
Cooking Light- 09/01/01
5-Star Winner

8 servings (serving size: 5 spears)

40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar

Preheat oven to 400 degrees.
Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400 degrees for 12 minutes or until tender.
Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately.

NUTRITIONAL INFO: calories: 45 carbohydrates: 3.9 g cholesterol: 8 mg fat: 3 g sodium: 134 mg protein: 1.9 g calcium: 18 mg iron: 0.7 mg fiber: 1.7


BBQ ROASTED SALMON
From Cooking Light
Sept ’98 and May 2001

1/4 cup pineapple juice
2 tablespoons fresh lemon juice
4 (6-ounce) salmon fillets
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Cooking spray
Lemon wedges (optional)

Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat oven to 400°.

Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.
Yield: 4 servings

NUTRITION PER SERVING
CALORIES 314 (42% from fat); FAT 14.7g (sat 2.5g, mono 6.9g, poly 3.3g); PROTEIN 35.3g; CARB 9g; FIBER 1g; CHOL 111mg; IRON 1.5mg; SODIUM 405mg; CALC 30mg;


POTATOES ANNA (POMMES ANNA)
Cooking Light, MARCH 2002

Serves 8

1 teaspoon kosher or sea salt
1/2 teaspoon black pepper
2 1/2 tablespoons unsalted butter
3 pounds peeled baking potatoes, cut into 1/8-inch-thick slices
1 tablespoon unsalted butter, melted and divided
1 tablespoon chopped fresh flat-leaf parsley (optional)

Preheat oven to 450°.
Combine salt and pepper in a small bowl.
Melt 2 1/2 tablespoons butter in a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt mixture. Drizzle 1/2 teaspoon melted butter over potatoes. Repeat layers 5 times, ending with butter. Press firmly to pack. Cover and bake at 450° for 20 minutes.

Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with parsley, if desired.

CALORIES 208 (23% from fat); FAT 5.2g (satfat 3.2g, monofat 1.5g, polyfat 0.3g); PROTEIN 3.4g; CARBOHYDRATE 36.7g; FIBER 2.6g; CHOLESTEROL 14mg; IRON 0.7mg; SODIUM 353mg; CALCIUM 11mg;


CARAMELIZED ONION & HORSERADISH MASHED POTATOES
CL October 2002. Page: 174.

Serving Size : 10

1/4 cup butter, divided
4 cups chopped onion
2 teaspoons brown sugar
1 tablespoon white balsamic vinegar (optional)
2 1/2 pounds cubed peeled baking potato
1/2 cup whole milk
1/4 cup Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons prepared horseradish
1 tablespoon light mayonnaise
1/2 teaspoon salt


1. Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add onion and sugar; saute 10 minutes or until caramelized. Remove from heat; stir in vinegar, if desired.

2. Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

3. Drain and return potato to pan. Add 3 tablespoons butter and milk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly.

4. Combine Dijon mustard and remaining ingredients in a small bowl, stirring with a whisk until blended. Add Dijon mustard mixture and caramelized onion mixture to potato mixture, stirring to combine.

Yield: 10 servings (serving size: about 3/4 cup).

August Mom
08-24-2006, 09:35 AM
There are lots of good ones to choose from. Here are some of my favorites:

Seven Layer Tortilla Pie

1 tablespoon olive oil
1 cup chopped red bell pepper
3/4 cup chopped green bell pepper
1/2 cup chopped red onion
1/2 cup chopped seeded Anaheim chile or 1 (4.5-ounce) can chopped green chiles, drained
2 tablespoons minced fresh cilantro
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups no-salt-added tomato juice
2 (15-ounce) cans black beans, drained
2 (15-ounce) cans cannellini beans or other white beans, drained
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
Cooking spray
7 (8-inch) flour tortillas
Cilantro sprigs (optional)

Heat oil in a large nonstick skillet over medium heat. Add bell peppers, onion, and next 5 ingredients (onion through cumin); saute 5 minutes or until tender. Add juice; cook 8 minutes or until reduced to 2 1/2 cups.
Combine black beans and half of tomato juice mixture in a bowl; stir well. Stir cannellini beans into remaining tomato juice mixture. Set both aside.

Preheat oven to 325°.

Combine cheeses in a bowl; toss well. Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of pie plate. Repeat procedure with another sheet of foil, extending foil over remaining edges of pie plate. Coat foil with cooking spray; place 1 tortilla in bottom of dish. Spread 1 cup cannellini bean mixture over tortilla; sprinkle with 1/4 cup cheeses. Place 1 tortilla over cheeses, pressing gently. Spread 1 cup black bean mixture over tortilla; sprinkle with 1/4 cup cheeses. Place 1 tortilla over cheeses, pressing gently. Repeat layers, ending with the remaining black bean mixture and cheeses.

Bring edges of foil to center, and fold to seal. Bake at 325° for 40 minutes. Remove from oven; let stand, covered, 10 minutes. Remove foil packet from dish. Unwrap pie, and slide onto serving plate using spatula. Cut into wedges, and garnish with cilantro, if desired.

Yield: 8 servings (serving size: 1 wedge)

NUTRITION PER SERVING
CALORIES 423(23% from fat); FAT 11g (sat 4.1g,mono 2.5g,poly 1.9g); PROTEIN 24.5g; CHOLESTEROL 18mg; CALCIUM 353mg; SODIUM 758mg; FIBER 7.4g; IRON 5mg; CARBOHYDRATE 59.3g

Cooking Light, APRIL 1997



Raspberry-Almond Coffeecake

1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup plain low-fat yogurt
2 tablespoons stick margarine, melted
1 teaspoon vanilla extract
1 large egg
Cooking spray
1 tablespoon sliced almonds
1/4 cup sifted powdered sugar
1 teaspoon skim milk
1/4 teaspoon vanilla extract

Preheat oven to 350°.
Combine raspberries and brown sugar in a bowl. Set aside.

Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, margarine, 1 teaspoon vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring just until moist. Spoon two-thirds of batter into an 8-inch round cake pan coated with cooking spray; spread evenly. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds.

Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes on a wire rack. Combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.

Yield: 8 servings

NUTRITION PER SERVING
CALORIES 176(23% from fat); FAT 4.5g (sat 1g,mono 1.9g,poly 1.2g); PROTEIN 3.5g; CHOLESTEROL 28mg; CALCIUM 59mg; SODIUM 131mg; FIBER 1.7g; IRON 1.1mg; CARBOHYDRATE 30.4g

Cooking Light, APRIL 1997


Black Bean-Taco Salad with Lime Vinaigrette

With chicken, cheddar cheese, and black beans, this Southwestern-influenced salad needs nothing on the side except some iced tea. Fresh lime gives it a citrusy counterpunch.

Vinaigrette:
1/4 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 garlic clove, peeled

Salad:
8 cups thinly sliced iceberg lettuce
1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)
1 cup chopped tomato
1 cup chopped green bell pepper
1 cup finely diced red onion
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 (15-ounce) can black beans, rinsed and drained
4 cups fat-free baked tortilla chips (about 4 ounces)

To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.

Yield: 4 servings (serving size: about 2 cups salad and 1 cup chips)

NUTRITION PER SERVING
CALORIES 402(28% from fat); FAT 12.6g (sat 3.2g,mono 6.5g,poly 1.9g); PROTEIN 24.5g; CHOLESTEROL 35mg; CALCIUM 236mg; SODIUM 861mg; FIBER 8g; IRON 3.6mg; CARBOHYDRATE 51.6g

Cooking Light, JULY 2000

2HUNGRY!
08-24-2006, 09:36 AM
In no particular order:

Quick motzarella chicken
Chicken Francais
Chicken struedel
All American chilli
Lemon squares

drewberry4
08-24-2006, 11:54 AM
The Spinach & Artichoke Dip (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=230886) is hands-down my favorite recipe I've made from CL.

Others:
Leek, Potato, and Fontina Tart (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1036118)
Golden Potato-Leek Soup with Cheddar Toasts (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1108277) - (Hmm, I think I like potato/leek combinations...)
Vegetable and Chickpea Curry (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=701091)
Southwest Pinto Bean Burgers with Chipotle Mayonnaise (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1011293)

TitlePending
08-24-2006, 12:40 PM
August Mom ~ I can't believe I didn't list Black Bean-Taco Salad with Lime Vinaigrette! I've made it at least a half dozen times this summer. With our Vitamix the dressing doesn't require any chopping at all and the flavor is amazing. Linda ~

Wendy w
08-24-2006, 01:05 PM
Ok, so I'm choosing 6. :rolleyes:

CL’s chorizo (am having CRS on the year)
Chicken thighs with garlic and lime (a few years ago)
Blueberry bundt cake (Complete CL)
Lori’s pesto salmon (a few years ago)
Spinach artichoke dip ('00?)
Herbed Meat Loaf with Sun-dried Tomato Gravy ('96)

NewMrsG
08-24-2006, 01:22 PM
I just went through the CL recipes we've made and counted 23 that I just can't narrow down ... :o

witchy
08-24-2006, 01:55 PM
This is fun, I love dreaming of food

Crunchy Shrimp with Couscous - January 2006
One Pan Whiskey-Flavored Pork Chops - January 2001
Blueberry Pound Cake
Quick and Easy Quiche - May 1996 this recipe is so versatile, I always am
adding different ingredients to it and it always tastes great. It's a great basic recipe

ttubbs
08-24-2006, 03:39 PM
We make these frequently:
Roasted Chicken & Artichoke Calzones
Asian BBQ Chicken Thighs
BBQ Shrimp
Monte Cristos

We really like these, but don’t make that often:
Beef Bourguignon --- with Merlot! Waiting for fall to make it again
Chicken Cordon Bleu
Coconut Shrimp

mkc
08-24-2006, 07:41 PM
The ones we make frequently:

Buttermilk Brined Pork Chops
the pasta with roasted butternut squash and shallots that you add fresh sage to
Italian sausage soup
the fish tacos that you make with the Margarita Grouper (except we use tilapia)
Buffalo catfish
the shrimp with couscous and watercress that won last year's recipe contest
Chicago deep dish pizza

RebelsLGB
08-24-2006, 09:11 PM
I just went through the CL recipes we've made and counted 23 that I just can't narrow down ... :o

hahahaha I know how you feel. Ive tried 2 recipes between yesterday and today and would like to make those #s 6&7 ;)

haley17
08-25-2006, 05:09 PM
There are so many that I could put on this list, and it probably changes every day, depending on my mood, but as of today, this is it.

1. Black bean quesadillas w/ goat cheese CL 06/01

2. Chipotle Black Bean soup

3. Baked Potato Soup 10/02

4. Seafood Lasagna Florentine 12/97

5. French Vanilla Summer Trifle - I made this last week and absolutely love it. Fresh peaches, cinnamon, vanilla custard, ladyfingers, yum.

lindrusso
08-25-2006, 08:13 PM
Basil Shrimp with Feta and Orzo (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=222239)


I looked at this post and didn't even open it because I didn't think I could commit to a top 5.

However, after tonight's dinner, I remembered how much I absolutely love this dish - it has to go in my top 5.

There are some CL dishes that I love because they take fattening comfort food and make them healthier by using lower fat but similar ingredients. BUT, the amazing dishes to me are those that take naturally low-fat ingredients and create something full of flavor - that simply let the natural flavors of the foods shine through. I think THAT kind of low-fat cooking is really wonderful.

The combo of basil, lemon and feta in this dish is just amazing. Everything just works perfectly.

Another dish along those lines that most likely makes it into my top 5 is the Warm Salmon Salad Provencal (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=613968) .

I'll have to think more to give a real list.................

goofygirl
08-25-2006, 09:01 PM
I love it when posts like this go up, then I get reminded of recipes I meant to try. These are a few of my "go to" recipes from CL.

Spaghetti Pie
Champion Chicken Parmesan
Tiramisu Anacapri
Greek Style Scampi (which I haven't made in a long time, but it's sooo good)
Gratin Dauphinois
Chewy Italian Bread (I know this is #6, but really good too)

JackieO
08-25-2006, 09:33 PM
In no particular order:

Quick motzarella chicken
Chicken Francais
Chicken struedel
All American chilli
Lemon squares

Ok, how could I have forgotten All American Chili ? (Maybe because it's hot-weather season and I don't make chili until it's cold?) We eat that A LOT in winter!

There's also a smoked gouda/Canadian bacon frittata that we made a lot in the past but not recently that could go on this list.

I must have missed the Basil Shrimp w/Feta and Orzo recipe along the way...will have to try that! Yum.

And dare I mention the controversial "Lemonade Layer Cake" from about five years back? I only made it a few times, but it was a hit whenever I served it. Many folks thought it was a disaster

MISSINDI
08-26-2006, 08:25 AM
Completely forgot about the sinfully divine Chocolate Decadence ... served it last night for company, and got rave reviews, as always.

teacherlady
08-26-2006, 08:50 AM
One of my favorite recipes is CL's African Chicken Peanut soup. It is soooo good -- really unusual combination of ingredients, but it's "put your face in the bowl and suck it up" good.

dgeevanson
08-26-2006, 09:50 AM
Ok, so I'm choosing 6. :rolleyes:

CL’s chorizo (am having CRS on the year)
Chicken thighs with garlic and lime (a few years ago)
Blueberry bundt cake (Complete CL)
Lori’s pesto salmon (a few years ago)
Spinach artichoke dip ('00?)
Herbed Meat Loaf with Sun-dried Tomato Gravy ('96)


I love these threads!!! I don't have any new top 5's to add. Mine have been covered, but I do have a couple of requests.

I am having trouble pulling up Lori's pesto salmon - would it be Easy Pesto Salmon with 2 c spinach in the pesto? Also , do you make it with all that spinach or use a favorite pesto recipe. I have a lot of fresh basil to use up. TIA

Also - I'm not pulling up the Smoky Black Bean Soup - does anyone have that one in MC and could post? Thanks Darla

lindrusso
08-26-2006, 10:38 AM
I am having trouble pulling up Lori's pesto salmon - would it be Easy Pesto Salmon with 2 c spinach in the pesto? Also , do you make it with all that spinach or use a favorite pesto recipe. I have a lot of fresh basil to use up. TIA

Yes, the Easy Pesto Salmon is Lorilei's recipe. :)

I have made mine with regular pesto and it's great that way, so you'd be safe using up your basil with this recipe.

Sometimes I take my homemade pesto (which I keep in the freezer) and add spinach to it - this not only gives the pesto a nutritional boost, but it helps brighten up the color of the pesto which tends to brown when freezing.

It's a great recipe - my boys love it too. :)

heavy hedonist
08-26-2006, 12:04 PM
Easy peasy:

Buttermilk lemon chess pie

Cinnamon-apple cake

Broccoli bread

Lemon-rosemary crumb cake

Asparagus in balsamic browned butter

susan_foster
08-28-2006, 08:50 AM
Thought I'd bring this thread back to the front, because I thought of another CL recipe that I love (even though I've only made it once):

Ragout of Pork with Sweet Potatoes (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=520224)

Susan

dreamer
08-28-2006, 12:04 PM
Susan Foster, glad you brought this thread back up, because I hadn't replied yet, and thought I'd missed my chance! Here we go:

1. Cinnamon-Apricot Glazed Salmon- all-time favorite. Only 5 ingredients including salmon, and just delicious (IMHO!) No marinating- just broil with glaze.

2. North Woods Bean Soup- so balanced. Great fall/winter soup.

3. Picadillo (the one from 6/98-- I tried one of their quicker versions and didn't like it near as well as this version)

There are many others, but I'll leave it at that for now!

-dreamer

RebelsLGB
08-29-2006, 05:18 PM
Everyone has such good recipes posted! My "to try" file is getting fuller and fuller :D

blrn1
08-29-2006, 06:54 PM
Baking/Sweets:

1. Raspberry-cream cheese muffins
2. One-Bowl Chocolate Mocha cream cake
3. Banana-oatmeal bread
4. Peanut Butter Pie
5. Spiced Pumpkin Bread with Baked Apples


Easy Weeknight Dinners:

1. Fettuccine with Prosciutto and Asparagus
2. Spiced Pork with Bourbon Reduction Sauce
3. Chicken Italiano
4. Buttermilk-Brined Pork Chops
5. Sauteed Chicken Breasts with Balsamic Vinegar Pan Sauce


The more I think about, the more I could add, but this was just off the top of my head.

Rae
08-30-2006, 10:15 AM
Since none of my top five have appeared, I'll buckle and post: :)

1) Pike Place Market Salad
2) French Bread Pizza with Sausage, Mushrooms and Clams
3) Cream of Asparagus Soup (04/02)
4) Four Cheese Stuffed Shells with Smoky Marinara
5) Easy Asian Beef and Noodles

Fun thread - thanks!!

emilidcam
08-30-2006, 11:19 AM
The ones we make frequently:

Buttermilk Brined Pork Chops
the pasta with roasted butternut squash and shallots that you add fresh sage to
Italian sausage soup
the fish tacos that you make with the Margarita Grouper (except we use tilapia)
Buffalo catfish
the shrimp with couscous and watercress that won last year's recipe contest
Chicago deep dish pizza


I can't think of five off the top of my head.... but when I saw this post, I too, thought of the Buttermilk Brined Pork Chops. Oh my gosh. My kids love them. I'm going home to Australia in a few months for a three-week visit, and intend to make this for my family there.

newcook
09-01-2006, 07:19 AM
All of these recipes look delicious. I just have to make the Cinnamon-apple cake for brunch on Sunday. Has anyone tried making the cake with butter instead of margarine?

lindrusso
09-01-2006, 07:51 AM
All of these recipes look delicious. I just have to make the Cinnamon-apple cake for brunch on Sunday. Has anyone tried making the cake with butter instead of margarine?

Yes - I know I've made this successfully before - a long time ago - and I never use margarine in anything. :)

newcook
09-01-2006, 08:01 AM
Thanks Lindrusso, with fall in the air (I had to wear a jacket early this morning) I though apples would be perfect.

MISSINDI
09-01-2006, 09:32 AM
All of these recipes look delicious. I just have to make the Cinnamon-apple cake for brunch on Sunday. Has anyone tried making the cake with butter instead of margarine?

Butter here too, no problems at all. I rarely use margarine.

PAMMELA
09-01-2006, 03:52 PM
Thanks for bringing this thread back up - I have copied off a few recipes that I can't wait to try! Here are a few of my all time favorites that haven't been mentioned yet:

Snapper Tacos with Chipotle Cream

The fish cooks on top of the vegetables in one skillet. Break the fish into chunks to finish the filling.

1/2 cup fat-free sour cream
1/8 teaspoon salt
1 canned chipotle chile in adobo sauce, seeded and minced
1 1/2 cups chopped onion, divided
1 1/2 cups chopped tomato, divided
2 tablespoons butter
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
4 garlic cloves, minced
3 tablespoons chopped fresh cilantro
1 pound red snapper fillets, skinned (I use Tilapia)
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
4 (8-inch) fat-free flour tortillas (I use corn tortillas)

Combine sour cream, 1/8 teaspoon salt, and chile; set aside. Combine 1/2 cup onion and 1/2 cup tomato; set aside. (I add in all the tomatoes and onions to the pan and don't keep any aside)
Melt butter in a large nonstick skillet over medium heat. Add 1 cup onion, 1 cup tomato, cumin, 1/2 teaspoon salt, cinnamon, and minced garlic; cook 5 minutes, stirring frequently. Stir in cilantro. Arrange fish over onion mixture in pan; cover and cook 3 minutes. Turn fish; cover and cook 2 minutes. Break fish into chunks. Stir in rind and juice; cook 2 minutes. Remove from heat.

Warm tortillas according to package directions. Fill each tortilla with 1/2 cup fish mixture and 1/4 cup reserved onion mixture; top each serving with 2 tablespoons chipotle cream. Fold in half or roll up.

Yield: 4 servings (serving size: 1 taco)

CALORIES 340(21% from fat); FAT 7.8g (sat 4g,mono 2g,poly 0.9g); PROTEIN 28.1g; CHOLESTEROL 56mg; CALCIUM 108mg; SODIUM 896mg; FIBER 3.3g; IRON 2mg; CARBOHYDRATE 38.1g
Cooking Light, SEPTEMBER 2002


Praline Pudding Cake

3/4 cup packed dark brown sugar
1 1/4 cups plus 1 tablespoon all-purpose flour, divided
3/4 cup granulated sugar
1/3 cup chopped pecans
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup 1% low-fat milk
2 tablespoons stick margarine or butter, melted
1 1/2 teaspoons vanilla extract
1 3/4 cups boiling water
2 cups frozen fat-free whipped topping, thawed
Chopped pecans (optional)

Preheat oven to 350°.
Combine brown sugar and 1 tablespoon flour in a small bowl. Lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Combine with granulated sugar, 1/3 cup pecans, baking powder, and salt in a medium bowl; make a well in center of mixture. Combine milk, margarine, and vanilla in a bowl; add to flour mixture. Stir just until moist.

Spread batter into an 8-inch square baking pan; sprinkle with brown sugar mixture. Pour boiling water over batter (do not stir). Bake at 350° for 35 minutes or until pudding is bubbly and cake springs back when touched lightly in center. Serve warm with whipped topping. Garnish with pecans, if desired.

Yield: 8 servings (serving size: 1 square and 1/4 cup whipped topping)

CALORIES 323(18% from fat); FAT 6.6g (sat 1g,mono 3.4g,poly 1.8g); PROTEIN 3g; CHOLESTEROL 1mg; CALCIUM 144mg; SODIUM 133mg; FIBER 0.9g; IRON 1.7mg; CARBOHYDRATE 56.7g
Cooking Light, APRIL 1998

CindyMcD
10-29-2006, 01:49 PM
My #1 favorite CL recipe is the Cinnamon-Apple Cake from ages ago (maybe 10 years or so?). Love, love, love it

Thank you for posting this...I made it last night and it was a huge hit!

MISSINDI
10-29-2006, 02:15 PM
Thank you for posting this...I made it last night and it was a huge hit!

It's such a great Fall recipe, isn't it? Love it. :D

Apricot
10-29-2006, 09:26 PM
The Cinnamon Apple Cake is my hands down favorite CL recipe! It is awesome! I made a triple batch of it a few days ago and baked them in mini loaf pans and a couple of cake pans. I gave away all but 4 loaves and have eaten almost all of it already (by myself)! Yikes! It is so worth every calorie. YUMMY!

masimmons
10-29-2006, 09:36 PM
How did you adjust the cooking time for the small loafs? Great idea!

ellen6242
10-30-2006, 09:15 AM
Three of my absolute favorites are Herbed Chicken Piccata from 1997, Bell Pepper and Tomato Penne from 2004 and Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce also from 2004. Here are the recipes

Herbed Chicken Piccata

2 tablespoons dry breadcrumbs
1 teaspoon dried basil
1 teaspoon grated lemon rind
1/8 teaspoon pepper
2 garlic cloves, minced
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
1 teaspoon margarine
8 thin lemon slices
1/4 cup low-salt chicken broth
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice

Combine first 5 ingredients in a shallow dish; set aside.
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Lightly coat both sides of chicken with cooking spray; dredge chicken in breadcrumb mixture.
Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm. Add lemon slices to skillet; sauté 30 seconds. Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over chicken.

Yield: 4 servings

CALORIES 160 (16% from fat); FAT 2.9g (sat 0.6g,mono 0.8g,poly 0.7g); PROTEIN 27.3g; CHOLESTEROL 66mg; CALCIUM 46mg; SODIUM 115mg; FIBER 0.4g; IRON 1.4mg; CARBOHYDRATE 6.9g
Bell Pepper and Tomato Penne with Meatballs

This recipe illustrates how layering salt throughout cooking brings all the flavors of a dish together. The pasta cooks in salted water. The sauce gets seasoned at a couple of steps along the way--first to enhance the flavor of the onion and bell peppers, and later to tame the sharpness of the tomatoes and vinegar.


MEATBALLS:
1 (3/4-ounce) slice firm white bread (such as Pepperidge Farm)
1/3 cup minced fresh onion
1/4 cup finely chopped cremini mushrooms
2 tablespoons finely chopped fresh parsley
2 tablespoons grated fresh Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 large egg yolk
1/2 pound lean ground turkey
Cooking spray

SAUCE:
2 teaspoons olive oil
3/4 cup chopped onion
4 garlic cloves, thinly sliced
1/2 cup julienne-cut yellow bell pepper
1/2 cup julienne-cut orange bell pepper
1/2 teaspoon salt, divided
3 cups chopped seeded plum tomato (about 2 pounds)
1/2 cup tomato juice
1/4 cup quartered pitted kalamata olives
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 cup thinly sliced fresh basil

PASTA:
1/8 teaspoon salt
8 ounces uncooked penne (about 2 cups tube-shaped pasta)

Preheat oven to 400°.
To prepare meatballs, place bread in a food processor; pulse 10 times or until fine crumbs measure 1/2 cup. Combine breadcrumbs, 1/3 cup onion, and next 8 ingredients (1/3 cup onion through turkey); stir well to combine. Lightly coat hands with cooking spray. Shape turkey mixture into 20 (1-inch) meatballs. Place on a baking sheet coated with cooking spray. Bake at 400° for 12 minutes or until done; cover and keep warm.
To prepare sauce, heat oil in a large nonstick skillet over medium-high heat. Add 3/4 cup onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add bell peppers and 1/4 teaspoon salt; sauté 2 minutes. Add tomato and next 6 ingredients (tomato through black pepper); bring to a boil. Reduce heat; simmer, uncovered, 13 minutes or until sauce thickens. Stir in basil and 1/4 teaspoon salt. Add meatballs; stir to coat.
To prepare pasta, while sauce cooks, bring 3 quarts of water to a boil in a large saucepan; add 1/8 teaspoon salt and pasta. Cook 10 minutes or until al dente; drain. Serve meatball mixture over pasta.

Yield: 4 servings (serving size: 1 cup pasta and 1 1/2 cups meatball mixture)

CALORIES 473 (26% from fat); FAT 13.8g (sat 3.2g,mono 6.5g,poly 2.1g); PROTEIN 23.3g; CHOLESTEROL 100mg; CALCIUM 116mg; SODIUM 911mg; FIBER 6g; IRON 4.6mg; CARBOHYDRATE 65.7g

Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce

To assure the chicken gets done, use breasts on the small side, about 4 to 5 ounces each. Serve with polenta or orzo to absorb the sauce.


1/2 cup fat-free, less-sodium chicken broth
1/2 cup balsamic vinegar
2 teaspoons honey
1 tablespoon butter
1 tablespoon vegetable oil
4 (5-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons finely chopped shallots
Chopped parsley (optional)

Combine broth, vinegar, and honey.
Melt butter and oil in a large nonstick skillet over low heat.
While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour.
Increase heat to medium-high; heat 2 minutes or until the butter turns golden brown. Add chicken to pan; cook 4 minutes on each side or until golden brown. Remove chicken from pan; keep warm. Add shallots, and sauté 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil, and cook until reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken. Garnish with chopped parsley, if desired.

Yield: 4 servings (serving size: 1 breast and 2 tablespoons sauce)

CALORIES 269 (27% from fat); FAT 8.1g (sat 2.7g,mono 2g,poly 2.5g); PROTEIN 34g; CHOLESTEROL 90mg; CALCIUM 29mg; SODIUM 331mg; FIBER 0.2g; IRON 1.7mg; CARBOHYDRATE 13.1g

joybuzz99
10-30-2006, 09:21 AM
Spanish Rice with Chicken and Peppers~ Sept 1994 (am I dating myself or what? :) )
Blueberry Pound Cake~ cooking light
Cinnamon Apple Cake~ cooking lightt 1997 and also given out at Ck Lt supper Club comfort food in San Jose Fall of 2005
All American Chili~cooking light
Celery Salad~cooking light

alisajean
10-30-2006, 09:34 AM
-Asiago Dip w/Crostini
-Quick Shrimp and Corn Soup
-Italian Sausage Soup
-Carmelized Onion and Goat Cheese Pizza

and the best for last:

-Balsamic-Braised Short Ribs w/Horseradish Mashed Potates

I have to throw in a few sweets-

-Cinnamon Crumb Cake
-Mom's Banana Bread

JellyBean22
10-31-2006, 09:13 AM
My top 5 would have to be:

Quick & Easy Quiche (May '96)
Pork Loin with Brandy & Dried Cherries (October '05)
Shrimp in Green Sauce (January '04)
Jambalaya with Shrimp & Andouille Sausage (April '05)
Floribbean Grouper with Red Pepper Papaya Jam (May '05)