Blog Posts by CookingLight.com

  • 20-Minute Recipe: Salmon with Red Pepper Pesto

    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.

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  • 25 Healthy Tips and Tricks (That We Bet You Didn’t Know!)

    These healthy habits, tricks, and tips will leave you wondering: Why didn't I think of that? By Cooking Light

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    Simple 100-Calorie Food Swaps
    Our Most Pinned Recipes and Tips
    The Most Common Nutrition Mistakes

    Cut 1 Cup of Sugar in 1 Day

    Read More »from 25 Healthy Tips and Tricks (That We Bet You Didn’t Know!)
  • The Experts Weigh In: What to Eat when You Have Cancer

    Seven top diet and cancer professionals (including an oncologist with culinary training, an integrative medicine nutritionist, and a chef) share tips and advice for what to eat when battling cancer to help bring joy back to the table. By: Maureen Callahan, MS, RD | Text: Maureen Callahan, MS, RD

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    Read More »from The Experts Weigh In: What to Eat when You Have Cancer
  • The Best Light Beers

    The Best Light Beers

    All light beers claim real-beer flavor. These four quenched best.

    Mass-marketed light beer horrifies some of the microbrew purists, but we were excited to do a blind tasting to see which light beers, if any, retained enough flavor and body to satisfy after having some of their carbs removed. This does save calories: Regular beer contains about 150 calories in 12 ounces, while light versions range from ultralight 55-calorie beers to moderately light versions with up to 125 calories. None of these match the body or flavor of your average brew-pub lager, but we did find four that we're happy to serve when the goal is icy, beery, light refreshment on a sizzling summer day.

    See More: 5 Super Bowl Food Makeovers

    BEST PREMIUM: Sam Adams Light, $7.97 (6-pack bottled)
    Sam Adams' light offering is premium indeed. It features a thicker body and more substantial mouthfeel than others we tested. Its mild sweetness was balanced by a nutty flavor. Overall a great, well-rounded

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  • 20-Minute Recipe: Bacon Mac

    Bacon MacOur version of comforting mac and cheese adds smoky bacon to the decadent cheese sauce for a whole new dimension, but still manages to keep the calories under 400 per serving. Serve with a green salad with a nice tart dressing―the acidity will help balance the creaminess of the sauce.

    Bacon Mac

    Ingredients

    3 1/4 teaspoons salt, divided
    12 ounces strozzapreti or penne pasta
    4 teaspoons all-purpose flour
    1 1/2 cups skim milk, divided
    2 cups finely shredded sharp cheddar cheese, divided
    1/4 cup sliced green onions
    1 teaspoon hot sauce
    1/4 teaspoon pepper
    2 slices center-cut bacon, cooked and crumbled
    Cooking spray

    See More: Comfort Food Dinner Recipes

    Preparation

    1. Preheat broiler.

    2. Bring 6 quarts water and 1 tablespoon salt to a boil. Add pasta; cook 8 minutes or until al dente; drain.

    3. Combine flour and 1/2 cup milk in a saucepan over medium heat. Gradually add 1 cup milk; bring to a boil. Cook 1

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  • 20-Minute Recipe: Chicken with Pepperoni-Marinara Sauce

    Chicken with Pepperoni-Marinara Sauce

    Commercial marinara sauce and quick-cooking chicken cutlets give you a jump start on dinner when preparing this Italian-inspired chicken entree. Pepperoni slices and shredded mozzarella make this meal appealing to kids and adults alike.

    Chicken with Pepperoni-Marinara Sauce

    Ingredients

    Cooking spray
    1/2 teaspoon minced fresh garlic
    16 slices pepperoni, coarsely chopped
    1/4 teaspoon dried oregano
    1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
    2 tablespoons chopped fresh basil
    2 teaspoons olive oil
    1 1/2 pounds chicken cutlets
    1/4 teaspoon freshly ground black pepper
    1 cup shredded part-skim mozzarella cheese

    See More: Superfast Kid-Friendly Recipes

    Preparation

    1. Preheat broiler to high.

    2. Heat a saucepan over medium-high heat. Coat pan with cooking spray. Add garlic and pepperoni; cook 2 minutes or until garlic begins to brown, stirring frequently. Add oregano; cook 30 seconds. Add marinara

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  • 12 Smart Ideas for Breakfast on the Go

    Smart Ideas for Breakfast on the Go

    Set yourself up for healthy-breakfast success by stocking your shelves with items you can grab and go. By Nicci Micco

    1. Single-serving bowls of whole-grain cereal are packed with vitamins and minerals.

    2. Pair string cheese with whole wheat crackers.

    3. Hard-boil several eggs to have on hand for busy mornings.

    See More: Grab-and-Go Quick Breakfast Recipes

    4. Small cartons of low-fat yogurt are a good combination of carbohydrates and protein.

    5. Whole-grain English muffins can serve as a base for a breakfast sandwich. Spread on peanut butter, a source of satisfying protein and heart-healthy fats.

    6. Make breakfast wraps with whole wheat tortillas; roll in lean protein, such as turkey and low-fat cheese, scrambled eggs with diced peppers and onions, or peanut butter and bananas.

    See More: 100-Calorie Oatmeal Toppings

    7. Keep low-fat cheese slices on hand for breakfast sandwiches.

    8. Single-serving cartons of low-fat, low-sodium cottage cheese

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  • 20-Minute Recipe: Browned Butter Gnocchi with Broccoli and Nuts

    Browned Butter Gnocchi with Broccoli and NutsKids like the chewy gnocchi, sweet broccoli, and crunchy nuts. Look for shelf-stable packaged gnocchi with the dried pasta.

    Browned Butter Gnocchi with Broccoli and Nuts

    Ingredients

    2 (16-ounce) packages prepared gnocchi (such as Gia Russa)
    5 cups chopped broccoli florets
    2 tablespoons unsalted butter
    2 tablespoons extra-virgin olive oil
    1/4 teaspoon freshly ground black pepper
    3 tablespoons pine nuts, toasted
    1.5 ounces shaved fresh pecorino Romano cheese (about 1/3 cup)

    See More: Superfast Kid-Friendly Recipes

    Preparation

    1. Cook gnocchi in a large Dutch oven according to package directions. Add broccoli during last minute of cooking; cook 1 minute. Drain.

    2. Heat a large skillet over medium heat. Add butter and oil; cook 7 minutes or until butter browns. Add gnocchi mixture and pepper to pan; toss to coat. Spoon about 1 1/2 cups gnocchi mixture into each of 6 shallow bowls. Sprinkle each serving with 1 1/2 teaspoons pine nuts and about 2

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  • 20-Minute Recipe: Loaded Potato Soup

    Loaded Potato Soup

    Make this reviewer favorite the star attraction of your soup night. Kids of all ages will enjoy topping it with bacon and cheese.

    Loaded Potato Soup

    Ingredients

    4 (6-ounce) red potatoes
    2 teaspoons olive oil
    1/2 cup prechopped onion
    1 1/4 cups fat-free, lower-sodium chicken broth
    3 tablespoons all-purpose flour
    2 cups 1% low-fat milk, divided
    1/4 cup reduced-fat sour cream
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    3 bacon slices, halved
    1.5 ounces cheddar cheese, shredded (about 1/3 cup)
    4 teaspoons thinly sliced green onions

    See More: Superfast Soup

    Preparation

    1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

    2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour

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  • Healthy Frozen Pizzas

    Make your Friday nights lighter with these four frozen pizza pies.

    If pizza is your no-cook movie-night choice, good news: The latest batch in the frozen-food aisle is healthier and tastier. And they're easy to jazz up with extra toppings.

    Don't Miss:
    200-Calorie Pizza Slices
    25 Healthy Pizza Recipes
    Gluten-Free Pizza

    Read More »from Healthy Frozen Pizzas

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