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We’ve chosen more than 500 of our best Cooking Light recipes ever to fill this big, beautiful cookbook... The Best of Cooking Light! We’ve selected the best of the best from over 10,000 recipes that have appeared on the pages of Cooking Light magazine. Enjoy Buffalo-Style Catfish Strips with Ranch Dressing, Mixed Apple Salad over Greens, and French Vanilla Summer Trifle, just to name a few. You'll get: - 550 irresistible recipes, each tested by our Cooking Light Test Kitchen experts
- Complete nutritional analysis with each recipe
- Step-by-step instructions
- Ingredient substitutions
- Make-ahead tips
- Cooking secrets to help you every step of the way
- Extensive 8-page index that makes finding what you’re looking for fast and easy!
- EXCLUSIVE! Get the recipes awarded our Highest Rating by the pros in our Test Kitchens
Cooking Light has a well-deserved reputation for combining great taste with light cooking. And now we’d like to share this tradition with you in a single cookbook of the best recipes from America’s best light-cooking magazine.
543546 |
The Best of Cooking Light |
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$34.95
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Dimensions - 8-1/4" x 11-1/8"
416 Pages
Hardcover
Over 500 recipes
300 photos |
Classic Two-Cheese Macaroni
1/4 cup all-purpose flour
2 1/2 cups 1% low-fat milk
1 cup (4 ounces) shredded extrasharp cheddar cheese, divided
6 ounces light processed cheese (such as Velveeta Light), cubed
6 cups hot cooked elbow macaroni (about 3 cups uncooked)
1/4 teaspoon salt
Cooking spray
1. Preheat oven to 375°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Heat a large saucepan over medium heat; add flour. Gradually add milk, stirring with a whisk until blended. Cook until thick (about 8 minutes), stirring frequently. Stir in 2/3 cup cheddar cheese and processed cheese, and cook 3 minutes or until cheeses melt, stirring frequently. Remove from heat; stir in macaroni and salt.
3. Spoon into a 2-quart casserole dish coated with cooking spray. Sprinkle with 1/3 cup cheddar cheese. Bake at 375° for 25 minutes or until bubbly. Yield: 9 servings (serving size: 2/3 cup).
CALORIES 260 (26% from fat); FAT 7.5g (sat 4.5g, mono 1.5g, poly 0.4g); PROTEIN 13.7g; CARB 33.7g; FIBER 1.3g; CHOL 24mg; IRON 1.6mg; SODIUM 478mg; CALC 290mg |
Chocolate Sheet Cake (see photo in more views)
Cake:
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
3/4 cup water
1/2 cup butter or stick margarine
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs
Icing:
6 tablespoons butter or stick margarine
1/3 cup fat-free milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans, toasted
2 teaspoons vanilla extract
1. Preheat oven to 375°.
2. To prepare cake, coat a 15 x 10-inch jelly roll pan with cooking spray, and dust with 2 teaspoons flour. Set aside.
3. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat with a mixer at medium speed until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
4. To prepare icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack. Yield: 20 servings (serving size: 1 slice).
CALORIES 298 (30% from fat); FAT 10g (sat 5.5g, mono 3.2g, poly 0.7g); PROTEIN 3.1g; CARB 49.8g; FIBER 0.5g; CHOL 44mg; IRON 1.1mg; SODIUM 188mg; CALC 25mg
Note: You can also make this recipe in a 13 x 9 inch baking pan. Bake at 375° for 22 minutes. |
Ooey-Gooey Peanut Butter-Chocolate Brownies (see photo in more views)
3/4 cup fat-free sweetened condensed milk, divided
1/4 cup butter or stick margarine, melted and cooled
1/4 cup fat-free milk
1 (18.25-ounce) package devil's food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7-ounce) jar marshmallow creme
1/2 cup peanut butter chips
1. Preheat oven to 350°.
2. Combine 1/4 cup condensed milk, butter, and next 3 ingredients (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
3. Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in chips. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack. Yield: 2 dozen (serving size: 1 brownie).
CALORIES 176 (25% from fat); FAT 5g (sat 2.1g, mono 1.6g, poly 1.1g); PROTEIN 2.6g; CARB 29.9g; FIBER 0.8g; CHOL 6mg; IRON 0.8mg; SODIUM 212mg; CALC 30mg |
Coconut Shrimp with Pineapple Salsa
Shrimp:
28 large shrimp (about 11/2 pounds)
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut
Cooking spray
Salsa:
1 cup finely chopped fresh pineapple
1/3 cup finely chopped red onion
1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves
1 1/2 tablespoons fresh lime juice
1 tablespoon finely chopped seeded jalapeño pepper
1/4 teaspoon black pepper
1. Preheat oven to 400°.
2. To prepare shrimp, peel and devein shrimp, leaving tails intact. Rinse shrimp in cold water; drain on paper towels until dry.
3. Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place egg whites in a medium bowl; beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish.
4. Working with 1 shrimp at a time, dredge in cornstarch mixture. Dip in egg white, and dredge in coconut, pressing gently with fingers. Place the shrimp on a baking sheet coated with cooking spray. Repeat procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat the shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes.
5. To prepare salsa, combine chopped pineapple and remaining ingredients in a medium bowl; stir to combine. Yield: 4 servings (serving size: 7 shrimp and about 1/4 cup salsa).
CALORIES 397 (26% from fat); FAT 11.4g (sat 8.4g, mono 0.7g, poly 1g); PROTEIN 29.9g; CARB 45g; FIBER 2.2g; CHOL 194mg; IRON 3.9mg; SODIUM 753mg; CALC 80mg |
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Sample Recipe 1
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Sample Recipe 2
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Sample Recipe 3
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Sample Recipe 4
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