Tag Archives: light

Chicken and Carrots with Wine Sauce
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Chicken and Carrots with Wine Sauce

I love using my crock pot. After working all day an spending an hour in traffic coming home, I don’t always feel like cooking. This recipe, adapted from the September 1999 issue of Cooking Light, can be thrown together in a few minutes before heading out the door in the morning. Set the timer so it finishes about the time you expect to be home, and come home to a fabulous, healthy, home-cooked meal! Serve with bread or rice and you’re good to go. The chicken falls off the bone when it’s done, and the garlic becomes soft and mellow. … Continue Reading →

Pan-Seared Scallops on Linguine with Tomato-Cream Sauce
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Pan-Seared Scallops on Linguine with Tomato-Cream Sauce

Lately it seems I don’t eat as healthy as I should, but I still love this recipe from the January 2003 issue of Cooking Light. It seems so indulgent with the cream and butter, but so little is used that you don’t have to feel guilty about it. I haven’t made it in a while, so I thought it would be a nice change from all those heavy holiday meals and leftovers I’ve been eating lately. I used a whole wheat pasta this time to make myself feel even better about it. It was perfect! Aside from the darker color, … Continue Reading →

Red Pepper-Artichoke Pizza
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Source: Betty Crocker’s Healthy New Choices: A Fresh Approach to Eating Well Print Red Pepper-Artichoke Pizza Prep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutes Yield: 4 servings Ingredients1 can (10 ounces) refrigerated pizza dough 1 tablespoon skim milk 1/2 teaspoon garlic powder 1/2 teaspoon dried basil leaves 1 tub (8 ounces) reduced-fat cream cheese 1 jar (12 ounces) roasted bell peppers, drained and coarsely chopped 1 jar (6 – 7 ounces) marinated artichoke hearts, drained and chopped 1 small tomato, chopped (about 1/2 cup) 3 medium green onions, sliced (about 3 tablespoons)InstructionsHeat oven to 425°. Grease cookie sheet. … Continue Reading →

Spring Pilaf with Salmon and Asparagus
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Source: Cooking Light – April 2003 Print Spring Pilaf with Salmon and Asparagus Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutes Yield: 6 servingsCalories per serving: 391Fat per serving: 13g Ingredients4 cups water 4 (6-ounce) salmon fillets, about 1-inch thick 1 tablespoon butter 2 cups asparagus, diagonally cut into 1-inch pieces 3 cups hot cooked long-grain rice 1 cup fresh or frozen peas, thawed 1/2 cup vegetable broth 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh chives 1 tablespoon fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepperInstructionsBring water to a boil in … Continue Reading →

Whole Wheat Blueberry Muffins
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Source: Betty Crocker’s Healthy New Choices: A Fresh Approach to Eating Well Print Whole Wheat Blueberry Muffins Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutes Yield: 12 muffins Ingredients1/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 3/4 cup skim milk 1/4 cup vegetable oil 1/4 cup honey 1/4 cup fat-free cholesterol-free egg product, or 2 egg whites 1 cup all-purpose flour 1 cup whole wheat flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup fresh or frozen blueberries, thawed and drainedInstructionsHeat oven to 400°. Spray 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with cooking … Continue Reading →