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Thread: Top 5 CL Recipes

  1. #1
    Join Date
    Jul 2006
    Location
    New Jersey
    Posts
    1,081

    Top 5 CL Recipes

    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

  2. #2
    Join Date
    Sep 2000
    Location
    Florida
    Posts
    1,760
    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!!

  3. #3
    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
    Last edited by foodfiend; 08-23-2006 at 08:26 AM.

  4. #4
    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.
    Visit my website (mostly cooking, with life thrown in for good measure):
    http://www.sweetnicks.com

  5. #5
    Join Date
    Jan 2004
    Location
    Seminole, FL
    Posts
    2,355
    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
    I love cooking with wine sometimes I even put it in the food.

  6. #6
    Join Date
    Jan 2001
    Location
    Western Washington
    Posts
    1,361

    I'll play and welcome :)

    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 .
    Do nothing out of selfish ambition or vain conceit, but in humility consider others better than yourselves.

    - Phillipians 2

  7. #7
    Join Date
    Nov 2004
    Location
    Spokane, WA
    Posts
    373
    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.

  8. #8
    Join Date
    Nov 2004
    Location
    Spokane, WA
    Posts
    373
    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

  9. #9
    Join Date
    May 2002
    Location
    Atlanta, GA
    Posts
    4,731
    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.
    "Why should you go to jail for a crime someone else noticed?" - attorney Bob Loblaw, Arrested Development

    "Spend time with your kids so we don't have to" - Florida Dept. of Juvenile Justice bumper sticker

    www.nostinkycheese.blogspot.com

  10. #10
    Join Date
    Oct 2004
    Location
    Canada
    Posts
    354
    Quote Originally Posted by MISSINDI
    My #1 favorite CL recipe is the Cinnamon-Apple Cake
    Could you please post this recipe if you have time? Thanks.

  11. #11
    Join Date
    Feb 2006
    Location
    Montreal, QC, Canada
    Posts
    1,694
    In no particular order....of course, there are others but these are my all-time favs!

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

  12. #12
    Join Date
    Sep 2003
    Location
    East Bay
    Posts
    1,375
    Quote Originally Posted by sadie
    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...cipe_id=222502

  13. #13
    Quote Originally Posted by mcgee
    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...cipe_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.
    Visit my website (mostly cooking, with life thrown in for good measure):
    http://www.sweetnicks.com

  14. #14
    Join Date
    May 2004
    Location
    St. Louis, MO
    Posts
    472

    This is a difficult question to answer!

    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

  15. #15
    Join Date
    Oct 2004
    Location
    Canada
    Posts
    354
    Quote Originally Posted by mcgee
    I'm not Missindi but I think this is the recipe she's referring to.
    Many thanks!

  16. #16
    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
    http://5recipes.blogspot.com

  17. #17
    Join Date
    Jul 2006
    Location
    New Jersey
    Posts
    1,081
    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 If not, I may have to buy a wagon!

  18. #18
    Join Date
    Mar 2002
    Location
    De Pere, WI
    Posts
    3,182
    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....
    "I cook with wine; sometimes I even add it to the food."
    ---W.C.Fields

  19. #19
    Quote Originally Posted by JackieO

    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.

  20. #20
    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!

  21. #21
    Join Date
    Sep 2005
    Location
    Ossining, NY
    Posts
    2,834
    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

  22. #22
    Join Date
    Dec 2000
    Location
    Pittsburgh, PA
    Posts
    509
    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 - My go-to meat loaf recipe.

    2. Barbeque Roasted Salmon

    3. Triple Corn Spoonbread- DH loves this recipe!

    4. Blackberry Mango Breakfast Shake - I use the amounts in this recipe for various berries and fruits.

    5. Buffalo Style Catfish Strips


    Kim

  23. #23
    Join Date
    Jul 2006
    Location
    New Jersey
    Posts
    1,081
    Quote Originally Posted by SheRa
    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

  24. #24
    Join Date
    Jun 2002
    Location
    overland park, ks
    Posts
    1,487
    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)
    Michelle

  25. #25
    Join Date
    Jun 2002
    Location
    Tacoma, Washington state
    Posts
    582
    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).

  26. #26
    Join Date
    Mar 2004
    Location
    Central Ohio
    Posts
    13
    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

  27. #27
    In no particular order:

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

  28. #28
    The Spinach & Artichoke Dip is hands-down my favorite recipe I've made from CL.

    Others:
    Leek, Potato, and Fontina Tart
    Golden Potato-Leek Soup with Cheddar Toasts - (Hmm, I think I like potato/leek combinations...)
    Vegetable and Chickpea Curry
    Southwest Pinto Bean Burgers with Chipotle Mayonnaise
    "One cannot think well, love well, sleep well, unless one has dined well." - Virginia Woolf
    http://whatsinlaurenstummy.blogspot.com

  29. #29
    Join Date
    Jun 2002
    Location
    Tacoma, Washington state
    Posts
    582
    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 ~

  30. #30
    Join Date
    Aug 2000
    Location
    With the voices in my head
    Posts
    7,791
    Ok, so I'm choosing 6.

    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)
    Life is all about a$$; you're either covering it, laughing it off, kicking it, kissing it, busting it, trying to get a piece of it, behaving like one, or you live with one.

    Maxine

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