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Recipes
Sautéed Tilapia with Lemon-Peppercorn Pan Sauce
By goldens64
Pam Anderson, Cooking Light MARCH 2004
- 3/4 cup fat-free, less-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed
- 1 teaspoon butter
- 1 teaspoon vegetable oil
- 2 (6-ounce) tilapia or sole fillets
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 teaspoons butter
- Lemon wedges (optional)
Maple and Soy-Glazed Flank Steak (CL)
By goldens64
Laraine Perri, Cooking Light MARCH 2010
- 1 (1-pound) flank steak, trimmed
- 3 tablespoons lower-sodium soy sauce
- 3 tablespoons maple syrup
- 2 tablespoons sake (rice wine) or dry sherry
- 2 teaspoons dark sesame oil
- 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1/8 teaspoon freshly ground black pepper
- Cooking spray
Hot and Sour Soup with Shrimp (CL)
By goldens64
Cooking Light OCTOBER 2006
- 3 cups fat-free, less-sodium chicken broth
- 1/2 cup presliced mushrooms
- 1 tablespoon low-sodium soy sauce
- 1 (8-ounce) can sliced bamboo shoots, drained
- 2 1/2 tablespoons fresh lemon juice
- 1 teaspoon white pepper
- 1 1/2 pounds medium shrimp, peeled and deveined
- 8 ounces reduced-fat firm tofu, drained and cut into 1-inch cubes
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 large egg white, beaten
- 1/4 teaspoon chili oil
- 2 tablespoons chopped green onions
Orange-Infused Cherry-Almond Biscotti (CL)
By goldens64
Jennifer Martinkus, Cooking Light JANUARY 2006
- 1 3/4 cups all-purpose flour (about 7 1/2 ounces)
- 1 cup whole wheat pastry flour (about 5 1/8 ounces)
- 1 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 tablespoon grated orange rind
- 2 tablespoons melted butter
- 1 tablespoon fresh orange juice
- 1/2 teaspoon almond extract
- 3 large eggs
- 3/4 cup dried sweet cherries, chopped
- 3/4 cup slivered almonds, toasted and chopped
- Cooking spray (optional)
Chocolate Mint Pinwheels
By goldens64
In large bowl, stir cookie mix, butter and egg until dough forms
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/2 cup butter or margarine, softened
- 1 egg
- 1/4 cup unsweetened baking cocoa
- 2 tablespoons Gold Medal® all-purpose flour
- 1/2 teaspoon mint extract
- 2 to 3 drops green food color
Vanilla Bean Crème Brûlée (CL)
By goldens64
Barbara Chernetz, Cooking Light NOVEMBER 2003
- 2 cups 2% reduced-fat milk
- 3/4 cup nonfat dry milk
- 1 vanilla bean, split lengthwise
- 1/2 cup sugar, divided
- 4 large egg yolks
- Dash of salt
Kung Pao Chicken (CL)
By goldens64
Cooking Light DECEMBER 2005
- 1 tablespoon canola oil, divided
- 4 cups broccoli florets
- 1 tablespoon ground fresh ginger (such as Spice World), divided
- 2 tablespoons water
- 1/2 teaspoon crushed red pepper
- 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
- 1/2 cup fat-free, less-sodium chicken broth
- 2 tablespoons hoisin sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon cornstarch
- 4 garlic cloves, minced
- 2 tablespoons coarsely chopped salted peanuts
Spinach and Feta-Stuffed Focaccia (CL)
By goldens64
Katherine Cobbs, Cooking Light AUGUST 2004
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 2 (6-ounce) packages baby spinach
- 3/4 cup (3 ounces) crumbled feta cheese
- 2/3 cup golden raisins
- 3 tablespoons pine nuts, toasted
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons chopped fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 (13.8-ounce) can refrigerated pizza crust dough
- Cooking spray
- 1 tablespoon 2% reduced-fat milk
- 1 tablespoon water
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Shrimp Wonton Cups
By goldens64
Preheat oven to 350°. Lightly spray Deluxe Mini-Muffin Pan with nonstick cooking spray
- 24 wonton wrappers
- 1 tbsp. butter, melted
- 10 oz. shelled, deveined, cooked medium shrimp, divided
- 4 oz. pkg. cream cheese, softened
- 1 garlic clove, pressed
- 1/2 tsp. Worcestershire sauce
- 2 green onions with tops, finely chopped
- 1/3 cup grated carrot
- 4 oz. shredded mozzarella cheese (about 1 cup)
Pumpkin Biscuits with Orange-Honey Butter (CL)
By goldens64
Sarah Doyle Lacamoire, Cooking Light NOVEMBER 2003
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup chilled butter, cut into small pieces
- 3/4 cup fat-free buttermilk
- 1/2 cup canned pumpkin
- Cooking spray
- 1/4 cup Orange-Honey Butter