Cooking Light Recipes

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

Staff Picks

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

Chilled Corn Soup

Rating: 5 stars
4
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

Bee-utiful Summer Salad

Rating: 3 stars
1
All of the ingredients in this recipe (except salt) depend on bees for pollination.
By Adam Hickman

Cinnamon-Apple Filling

This easy, 6-minute filling is perfect for an autumn-inspired French toast recipe. Use in Cinnamon-Apple Stuffed French Toast.

Mushroom Burgers with Fried Egg and Truffle Oil

Rating: 4 stars
1
Between the beef, egg, cheese, mushrooms, and truffle oil, this burger is an absolute umami bomb, exploding with meaty, savory flavor. Chopped, sautéed mushrooms in the burger mixture add low-fat moisture to the lean beef as it cooks.

Cold Beef Noodle Salad

Substitute top sirloin, strip steak, or flank steak if tri-tip steak isn’t available, and slice thinly instead of into cubes.

Zucchini in Cuban-Style Cherry Tomato Sofrito with Almond-Cacao Picada

Serve with rice or over shredded Napa cabbage tossed with olive oil and salt.
By Maricel E. Presilla

Pineapple-Mint Sangria Sorbet

Just a hint of tequila and mint lends a touch of complexity and elegance to this refreshing summer cooler. We tested torrontes, a fruity, floral, slighty sweet wine from Argentina.
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Inspiration and Ideas

Cooking Light, December 2013 Pages 77-78

Since multiple recipes appear on pages 77-78, select the one(s) you want to save, share or create a shopping list for, here.

Cooking Light December 2014, Page 102

Since multiple recipes appear on page 102, select the one(s) you want to save, share or create a shopping list for, here.