Blog Posts by CookingLight.com

Prosciutto, Pear, and Blue Cheese Sandwich

Prosciutto, Pear, and Blue Cheese Sandwiches

Ingredients

8 slices 100% multigrain bread
1 tablespoon butter, softened
3 cups arugula
1 medium shallot, thinly sliced
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
1/8 teaspoon freshly ground black pepper
2 ounces thinly sliced prosciutto
1 ripe pear, cored and thinly sliced
2 ounces blue cheese, sliced

See More: Superfast Sandwiches

Preparation

1. Preheat broiler.

2. Arrange bread in a single layer on a baking sheet; broil 3 minutes or until toasted. Turn bread slices over; spread butter evenly over bread slices. Broil an additional 2 minutes or until toasted.

3. Combine arugula and shallot in a medium bowl. Drizzle arugula mixture with oil and vinegar; sprinkle with

Spiced Pork Tenderloin with Sauteed Apples

Spiced Pork Tenderloin with Sautéed Apples

The sautéed apples make a great side dish on their own. This spice mixture would also make a wonderful rub for lamb.

Ingredients

3/8 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
Cooking spray
2 tablespoons butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced shallots
1/8 teaspoon salt
1/4 cup apple cider
1 teaspoon fresh thyme leaves

See More: The Best Superfast Recipes

Preparation

1. Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

2. Melt butter in pan; swirl to coat. Add

The sugar war wages on! Find out who the sugar heavy hitters are in this year's Halloween candy lineup. By Cooking Light

Sugar-overload is a given on Halloween. Which perfectly portioned Halloween candies are worth the indulgence and which ones should you leave at the bottom of the bag? We've compiled the sugary stats on the most popular Halloween candies and matched them up head to head (or bar to bar) to find which treat has the least amount of added sugar. Find out which are the best and worst candies as we crown this year's Halloween Candy Comparison Champ and Halloween Candy Comparison Clunker!

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Sausage, Tomato, and Arugula Fettuccine

Sausage, Tomato, and Arugula Fettuccine

This recipe is full of bold ingredients like peppery arugula and savory sausage. A sprinkling of shaved pecorino Romano cheese gives a salty bite.

Ingredients

1 (9-ounce) package refrigerated fettuccine
1 tablespoon olive oil
6 ounces Italian turkey sausage
2 teaspoons minced garlic
1 pint cherry tomatoes
1/4 teaspoon freshly ground black pepper
3 cups baby arugula leaves
2 ounces pecorino Romano cheese, shaved

See More: Superfast Pasta Recipes

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.

2. While pasta cooks, heat oil in a large skillet over medium-high heat. Remove casings from sausage. Break sausage into bite-sized pieces and add to pan; cook 3 minutes or until browned, stirring frequently to crumble. Add garlic; cook 30 seconds, stirring constantly. Add tomatoes and pepper; cover and cook 2

Fast Chicken Chili

Fast Chicken Chili

Ingredients

1 tablespoon canola oil
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
3/4 teaspoon salt, divided
1/2 cup vertically sliced onion
2 teaspoons minced fresh garlic
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon ground red pepper
3 cups no-salt-added canned cannellini beans, rinsed and drained
1 cup water
2 (4-ounce) cans chopped green chiles, undrained and divided
1 (14-ounce) can fat-free, lower-sodium chicken broth
1/4 cup cilantro leaves
1 lime, cut into 8 wedges

See More: Superfast Soups

Preparation

1. Heat a Dutch oven over medium-high heat. Add oil. Sprinkle chicken with 1/4 teaspoon salt. Add chicken; sauté 4 minutes. Add onion and next 5 ingredients; sauté 3 minutes. Add 2 cups beans, water, 1/2 teaspoon salt, 1 can chiles, and broth; bring to a boil.

2. Mash 1 cup beans and 1 can chiles in a bowl. Add to soup; simmer

Browned Butter Chocolate Chip Cookies

The classic chocolate chip treat is made lighter and better with browned butter, dark chocolate, and whole grains. By Sidney Fry, MS, RD

The chocolate chip cookie, crisp around the edges, soft in the middle, with gooey pockets of melty chocolate, is an almost perfect treat. And it's hardly a huge nutrition offender at just 200 or so calories per cookie. But who can eat just one? Or, put another way, what if you can have the pleasures of the classic with about half the fat and calories? That's what we have delivered here, even sneaking in a few whole grains. And we did not skimp on the rich, buttery cookie or the essential minimum chip-per-cookie ratio.

Classic
• 187 calories per cookie
• 5.8 grams saturated fat
• 9.6 grams total fat

Makeover
• 96 calories per cookie
• 2 grams saturated fat
• 4 grams total fat

See More: Lighter Bread Pudding

Cookie Tip #1: Browned Butter

Less becomes more when butter gets browned, which amps up

Cider-Glazed Chicken with Browned Butter-Pecan Rice

With chicken cutlets and boil-in-bag rice, this unique take on the chicken-and-rice dinner couldn't be easier (or faster!) to make.

Cider-Glazed Chicken with Browned Butter-Pecan Rice

Ingredients

1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's)
2 tablespoons butter, divided
1 pound chicken breast cutlets (about 4 cutlets)
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup refrigerated apple cider
1 teaspoon Dijon mustard
1/4 cup chopped pecans
2 tablespoons chopped fresh flat-leaf parsley

See More: Superfast Chicken Recipes

Preparation

1. Cook rice according to package directions in a small saucepan, omitting salt and fat; drain.

2. While rice cooks, melt 1 teaspoon butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to

Guacamole with Fish Sauce

Don't be daunted! This Southeast Asian staple adds depth to many dishes. By Naomi Duguid

A long time ago, when I was making food for my second child, who was about eight months old, I made a soft puree of ripe avocado with cooked potato and a little olive oil. He loved it. I did, too-after I'd seasoned it with a dash of fish sauce for my adult palate. That led me to add fish sauce to guacamole the next time I made it. It turned out to be a great addition: Fish sauce enhances the avocado's richness and gives it extra depth without overpowering. Ever since, I've always added a dash to my guacamole-about a teaspoon. The effect is subtle (there's no taste of fish), but it's not a "hidden" ingredient: Taste the fish sauce version next to an unsauced one; the former is notably deeper, richer, and somehow smokier.

See More: Superfast Asian Recipes

In many parts of mainland Southeast Asia, fish sauce (made from the liquid of, yes, salted fermented fish) is a staple, used for