Cooking Light Recipes

Enjoy thousands of healthy, low-fat, and delicious recipes complete with nutrition information from Cooking Light magazine.

Staff Picks

Chilled Corn Soup

Rating: 5 stars 5
This recipe for chilled corn soup yields an incredibly sumptuous, velvety concoction—but it’s vegan—and nearly fat-free—and uses one of summer's best and cheapest vegetables.  Use corn at the peak of freshness as this simple preparation will highlight corn’s natural sweetness.
By Brandon Sharp

Sprouted Quinoa with Marinated Veggies

Rating: 5 stars 1
This raw-food dish needs planning and patience, but the payoff is a salad that pops with each crunchy bite. Tracy Singleton says using cooked and cooled quinoa instead of sprouted quinoa is a fine shortcut, but the salad won't be 100% raw. 
By Tracy Singleton, Minneapolis, MN

Cheddar and Chive "Squachos"

Rating: 4 stars 6
Are they squash? Are they nachos? These easy, cheesy nacho-style broiled squash slices ("squachos"), which use just 1 pan and 4 ingredients, are the best of both words. Panko breadcrumbs are essential here, as they give the squachos their crunchiness. 
By Emily Nabors Hall