Blog Posts by CookingLight.com

Sesame Salmon with Green Onions and Lemon

Simple yet radically sophisticated, bring springtime's sunny-fresh flavors to the table with this vibrant dish. | Rozanne Gold

By the time March arrives, most of us are ready to move past winter's last gray days into springtime's sunny-fresh flavors. Trouble is, much of the country is still firmly planted in winter, and hearty root vegetables (delicious as they are) dominate the plate. Here's a great way to coax spring flavors out of select year-round ingredients: Combine bright lemons, peppery arugula, and tender green onions for a sort of luscious compote that can be used to accompany salmon. It's a light, fresh dinner that's fantastically easy and fast to make.

Sesame Salmon with Green Onions and Lemon

Ingredients

4 (6-ounce) sustainable salmon fillets (such as wild Alaskan)
Cooking spray
2 tablespoons sesame seeds
2 tablespoons black sesame seeds
1/2 teaspoon salt, divided
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 cups (1-inch)

We cut fat by 75% and calories by half, but our version of the creamy-coffee-choco classic is still divine. | Sidney Fry, MS, RD, Cooking Light

Chances are good that you've had a moment with the fully loaded version of this elegant, espresso-soaked sponge cake dessert, which is enveloped in rich layers of buttery mascarpone and sweetened whipped cream. And if you haven't, well, we suggest you do... by trying our made-over version.

Classic
577 calories per serving
42 grams total fat
23 grams saturated fat

Makeover
234 calories per serving
10.6 grams total fat
5.2 grams saturated fat

More from Cooking Light:
Recipe Makeover: Chocolate Chip Cookies
100 Healthy Dessert Ideas
25 Best Dessert Recipes

Feeding Toddlers

A picky eater or a toddler that won't eat at all can be frustrating for a parent. You may have read a stack of books or asked fellow parents what they have done, but feeding your child is not a one-size-fits-all process. Here's how to avoid feeding pitfalls and keep your child on track with lifelong healthy eating habits. By: Toby Amidor, MS, RD

Mistake #1: Force Feeding

If you think forcing your toddler to eat a food they don't want is a good idea, think again. You and your little one will end up upset and confused. This tactic will backfire as they will end up disliking both the food and mealtime.

Instead: Don't make a big fuss when the child refuses a food. The less of an issue you make of it now, the less of a fuss you will get the next time. Wait a little bit, and try again with a happy, positive attitude.

Mistake #2: Being a Short-Order Cook

Many parents fall into the trap of being a short-order cook to please a table of picky eaters. Concerns about starving

Hoisin Flounder

Served over brown rice with snow peas and shiitake mushrooms, Asian-inspired Hoisin Flounder is a superfast dinner solution for your busy weeknights.

Hoisin Flounder

1 (3 1/2-ounce) bag boil-in-bag brown rice
2 tablespoons hoisin sauce
1 tablespoon water
2 teaspoons lower-sodium soy sauce
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons dark sesame oil
1/2 teaspoon black pepper
3 tablespoons canola oil, divided
4 (6-ounce) flounder fillets
1/4 teaspoon kosher salt
1 cup diagonally sliced snow peas
2 green onions, thinly sliced
1 cup sliced shiitake mushroom caps

See More: Superfast Seafood

Preparation

1. Prepare rice according to package.

2. Combine hoisin and next 5 ingredients in a bowl. Reserve 4 teaspoons.

3. Heat a nonstick skillet over medium-high heat. Add 1 tablespoon canola oil. Sprinkle fillets with salt. Add two fillets to pan; cook 4 minutes. Turn; brush each with 1 teaspoon

Shrimp Linguine with Ricotta, Fennel, and Spinach

Fresh packaged noodles and quick-cooking shrimp make this a snap.

Shrimp Linguine with Ricotta, Fennel, and Spinach

Ingredients

9 ounces fresh linguine
1 tablespoon olive oil
8 ounces medium shrimp, peeled and deveined
1 cup vertically sliced fennel bulb
1/2 cup thinly sliced shallots
2 garlic cloves, thinly sliced
1 (6-ounce) package fresh baby spinach
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 ounces grated fresh Parmesan cheese (about 1/2 cup)
1/4 cup part-skim ricotta cheese

See More: Superfast Seafood

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add shrimp, fennel, and shallots; sauté 3 minutes. Add garlic; sauté 30 seconds. Add spinach; cook 2 minutes or until spinach

White Pizza with Tomato and Basil

Crushed red pepper is optional in this recipe but, if you can take the heat, it will give the flavors in this pizza a kick. Heating a cookie sheet in the oven before you put the pizza on it gives you a crisper crust.

White Pizza with Tomato and Basil

Ingredients

1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
1 teaspoon cornmeal
Cooking spray
3 tablespoons refrigerated pesto with basil (such as Buitoni)
1/2 cup (2 ounces) shredded fresh mozzarella cheese
1/2 cup part-skim ricotta cheese
1/2 cup sliced small tomatoes (such as Campari tomatoes)
1/4 teaspoon black pepper
1/4 cup small basil leaves
Crushed red pepper (optional)

See More of Our Best Superfast Recipes

Preparation

1. Preheat broiler to high.

2. Place a baking sheet in oven; heat for 10 minutes.

3. While baking sheet heats, place crust on another baking sheet sprinkled with cornmeal. Lightly coat crust with cooking spray. Spread pesto evenly over

Spicy Tortilla Soup with Shrimp and AvocadoChipotle chile and fire-roasted tomatoes lend smokiness to the soup. A garnish of chopped avocado added right before serving makes the perfect fresh topping.

Spicy Tortilla Soup with Shrimp and Avocado

Ingredients

1 tablespoon olive oil
1 cup prechopped onion
1/3 cup prechopped celery
1/3 cup chopped carrot
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoons minced garlic
4 cups fat-free, lower-sodium chicken broth
1 (15-ounce) can white hominy, rinsed and drained
1 (15-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
12 ounces peeled and deveined medium shrimp
1 tablespoon fresh lime juice
1/8 teaspoon salt
1/2 cup lightly crushed baked tortilla chips (about 1 ounce)
1 cup diced avocado (about 1/2 pound)
2 tablespoons fresh cilantro leaves (optional)

See More: Superfast Soups

Preparation

1. Heat a Dutch oven over medium-high heat. Add

Salmon with Red Pepper Pesto

If you don't like the bite of raw garlic, drop the clove in boiling water for 1 minute to blanch, then proceed with the pesto.

Salmon with Red Pepper Pesto

Ingredients

4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan)
3/4 teaspoon kosher salt, divided
Cooking spray
1/3 cup chopped bottled roasted red bell peppers, rinsed and drained
1 tablespoon tomato paste
1 teaspoon extra-virgin olive oil
7 whole blanched almonds
1 garlic clove

See More: Superfast Seafood

Preparation

1. Heat grill pan over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon salt. Coat pan with cooking spray. Arrange fish in pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

2. While the fish cooks, combine remaining 1/4 teaspoon salt, bell peppers, and remaining ingredients in a blender or food processor, and process until smooth. Serve pesto over fish.