Blog Posts by CookingLight.com

Chicken, Arugula, and Radish Pizza

If you don't have white wine vinegar on hand, substitute red wine vinegar or champagne vinegar.
Chicken, Arugula, and Radish Pizza
Ingredients

• 1 (12-inch) thin pizza crust (such as Boboli)
• 2 tablespoons extra-virgin olive oil, divided
• 1 1/2 cups skinless, boneless rotisserie chicken breast, shredded
• 1/3 cup part-skim ricotta cheese
• 1.5 ounces goat cheese, crumbled (about 1/3 cup)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 1/2 cups baby arugula
• 1/2 cup thinly sliced radishes
• 
  
• See More: 25 Healthy Pizza Recipes
• 
  
• Preparation

1. Place a baking sheet in the oven. Preheat oven to 475° (keep baking sheet in oven as it preheats).

2. Brush crust with 1 tablespoon olive oil; top pizza evenly with shredded chicken and ricotta cheese. Sprinkle with goat cheese, black pepper, and red pepper. Carefully place pizza on preheated baking sheet; bake at 475° for 10 minutes.

Mini Greek-Style Meat Loaves with Arugula SaladPack meat mixture firmly and evenly into muffin cups to ensure even cooking and easy release. Sprinkle with paprika for a pop of color.
Mini Greek-Style Meat Loaves with Arugula
Ingredients

• 10 ounce ground sirloin
• 5 ounces lean ground lamb
• 1/3 cup dry breadcrumbs
• 1/3 cup grated red onion
• 4 teaspoons chopped fresh mint
• 4 teaspoons chopped fresh thyme
• 3/8 teaspoon salt, divided
• 1/4 teaspoon ground allspice
• 1/4 teaspoon crushed red pepper
• 3 garlic cloves, minced
• 1 large egg, lightly beaten
• Cooking spray
• 1/2 cup plain fat-free Greek yogurt
• 2 ounces reduced-fat feta, crumbled
• 2 tablespoons fresh lemon juice, divided
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon freshly ground black pepper
• 4 cups baby arugula leaves
• 1 1/2 cups (1/4-inch-thick) diagonally sliced seeded peeled cucumber

See More: Superfast Mediterranean Recipes

Preparation

1. Preheat oven to 450°.
2. Combine first 4 ingredients in a large bowl. Stir in 1 tablespoon mint, 1 tablespoon thyme, 1/4 teaspoon salt,

Small exchanges can help you lose a pound a month; and that's if you do just one per day. Text by: Holley Grainger, MS, RD and Sidney Fry, MS, RD

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Use our helpful hints and tips as you navigate the yogurt aisle for your favorite dairy treat.|By Sidney Fry, MS, RD CookingLight.com

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Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Crunchy cilantro slaw and cool, fresh avocado cream are all the dressing these chicken tacos will need.

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Ingredients

1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
3/4 teaspoon ancho chile powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin
Cooking spray
1/8 teaspoon grated lime rind
2 tablespoons fresh lime juice, divided
1/4 cup light sour cream
2 tablespoons 1% low-fat milk
1/2 ripe peeled avocado, diced
2 cups packaged angel hair slaw
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 tablespoon canola oil
1/4 teaspoon salt
8 (6-inch) corn tortillas

See More: 100 Mexican Recipes

Preparation

1. Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.

2.

Quick pickled onions, creamy Greek yogurt, and fewer yolks make these stuffed eggs more heavenly.|Sidney Fry, MS, RD Cooking Light magazine

Lord, they do like their deviled eggs down South: a luxe, creamy concoction of mayo, pickles, and mashed yolk piled into a perfect egg-white boat. And, of course, this snack is also favored on Easter and Passover tables, and then bound to pop up at any good backyard summer feast. Only problem: At 150 calories of yum a pop, they're an indulgence, and they tend to be served in large numbers. Our challenge was clear.

Classic
150 calories per serving
12 grams total fat
372 milligrams sodium

Makeover
76 calories per serving
4.8 grams total fat
157 milligrams sodium

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Mini Farfalle with Roasted Peppers, Onion, Feta, and Mint

This light and easy pasta will pull together in a flash. Fresh basil and mint give an unbelievably fresh and delicious flavor boost that will take this recipe to the next level.

Mini Farfalle with Roasted Peppers, Onions, Feta, and Mint

Ingredients

8 ounces mini farfalle pasta
1/4 cup pine nuts
1 tablespoon extra-virgin olive oil
1 cup prechopped onion
1/4 cup golden raisins
1 tablespoon minced garlic
1 cup sliced bottled roasted red bell peppers, rinsed and drained
1 cup (4 ounces) crumbled feta cheese
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
1/4 teaspoon black pepper

See More: Our Best Spring Menus

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta over a bowl; reserve 1/2 cup cooking liquid.
2. While pasta cooks, heat a small nonstick skillet over medium heat. Add nuts; cook 4 minutes or until golden brown, stirring frequently.
3. Heat a large skillet over

Barbecue Turkey MeatballsThis will be a new family favorite from the very first bite. Serve with simple mashed potatoes on the side to catch the sauce.

Barbecue Turkey Meatballs

Ingredients

2 tablespoons dark brown sugar
2 1/2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/8 teaspoon ground cloves
1 (14.5-ounce) can diced tomatoes with mild green chiles (such as Del Monte)
1 1/4 pounds ground turkey
3 tablespoons Italian-seasoned dried breadcrumbs
1 tablespoon chili powder
Cooking spray

See More: Kid-Friendly Recipes

Preparation

1. Place first 6 ingredients in a blender; blend until smooth.

2. Combine turkey, breadcrumbs, and chili powder in a large bowl; using wet hands, shape into 16 meatballs.

3. Heat a large skillet over medium-high heat. Lightly coat pan with cooking spray. Add meatballs; cook 2 minutes, turning to brown on all sides. Add tomato mixture to pan; bring to a simmer. Cover, reduce heat, and simmer for 6