Cooking Light Recipes

Vegetarian version with more eggs. Original recipe calls for chicken sausage mixed in with the eggs. I served turkey sausage on the side since one of my guests was a vegetarian.

Recipe from Cooking Light.

These reduced-fat chicken sandwiches feature chicken cutlets encrusted with tortilla chip crumbs, which yield a satisfying crunch. You can also use spicy chips for more heat.

This recipe is one of my favorites from Health.com and Cooking Light.

copied from cooking light website
my changes are in parenthesis. there version is 377 calories per serving

I use shallots instead of onions and 1% milk instead of 2%, 2 cups cheese instead of 1.5 and ground peppercorn instead of black pepper

Cooking Light Whole Grain Salads (with carrots added)

I used a real egg instead of 1/4c. egg substitute, I used fresh parsley insted of dried; other than that the recipe is identical to the one C.L. published.

from Cooking Light Magazine; served with Marscapone Mashed Potatoes

I found this recipe in cooking light magazine and its DELICIOUS! I modified it a bit per the ingredients that I had on hand, and this recipe reflects those changes

A gooey dessert bar with butterscotch and oat streusel

Taste-tested this at a local health food market, and was in LOVE! When I tasted this amazing veggie soup I subscribed to Cooking Light, after discovering it was the source.

Yum!

Baked not fried and no cooking oil is used.

Modified from Cooking Light - Used 1.5# pork loin

Make a baked pasta dish recipe that's sure to satisfy the hunger of friends and family alike. Baked Italian recipes are great for hearty one-dish dinners or on-the-go casserole deliveries to new moms or ailing friends.

Extremely yummy!

Lemon juice and rind brighten this Snapper with Zucchini and Tomato dinner for two. Vermouth also adds a hit a flavor to the vegetables.

Tortilla Chip Casserole retains all the full-flavor of this popular chicken comfort dish but with lighter ingredients.