A lot of the recipes I've been doing lately are from Cooking Light. I feel bad reproducing them on this blog, especially because they say right on them not to reproduce them. But... I don't think anyone at CL would object if I posted a link to the recipe on their site.
Lemony Fruit Dip
Shared via AddThis
I call this "ambrosia." Be careful. It's addicting!
Showing posts with label Cooking Light. Show all posts
Showing posts with label Cooking Light. Show all posts
Monday, October 5, 2009
Saturday, February 21, 2009
Chicken Tamale Casserole from Cooking Light
1 cup (4 oz.) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 tsp ground cumin
1/8 tsp ground red pepper
1 (14 3/4 oz.) can cream-style corn
1 (8.5 oz.) box corn muffin mix
1 (4 oz.) can chopped green chiles, drained
Cooking spray
1 (10 oz.) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
1. Preheat oven to 400 degrees.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13X9-inch baking dish coated with cooking spray.
3. Bake at 400 degrees for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400 degrees for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tbs sour cream. Yield: 8 servings.
Nutrition Information: 354 calories, 14.1g fat, 18.9g protein, 36.3g carb, 2.5g fiber
Melba's Note: We don't have any good Mexican restaurants in or near State College, so I'm always craving Mexican food, and I ESPECIALLY love tamales. This satisfies that craving and then some...
With Cooking Light recipes, I've found that I usually need to significantly increase (sometimes even double) the suggested cooking time. Has anyone else had that experience? I don't know if their ovens are just really hot (maybe they cook in a convection oven?) or if their food testers just like raw or undercooked food. Anyway, I cook the corn mixture for 20-25 minutes. The chicken part isn't such a big deal cuz you're just warming the whole thing and melting the cheese.
1/3 cup fat-free milk
1/4 cup egg substitute
1 tsp ground cumin
1/8 tsp ground red pepper
1 (14 3/4 oz.) can cream-style corn
1 (8.5 oz.) box corn muffin mix
1 (4 oz.) can chopped green chiles, drained
Cooking spray
1 (10 oz.) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
1. Preheat oven to 400 degrees.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13X9-inch baking dish coated with cooking spray.
3. Bake at 400 degrees for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400 degrees for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tbs sour cream. Yield: 8 servings.
Nutrition Information: 354 calories, 14.1g fat, 18.9g protein, 36.3g carb, 2.5g fiber
Melba's Note: We don't have any good Mexican restaurants in or near State College, so I'm always craving Mexican food, and I ESPECIALLY love tamales. This satisfies that craving and then some...
With Cooking Light recipes, I've found that I usually need to significantly increase (sometimes even double) the suggested cooking time. Has anyone else had that experience? I don't know if their ovens are just really hot (maybe they cook in a convection oven?) or if their food testers just like raw or undercooked food. Anyway, I cook the corn mixture for 20-25 minutes. The chicken part isn't such a big deal cuz you're just warming the whole thing and melting the cheese.
Friday, September 26, 2008
Roasted Asparagus with Balsamic Browned Butter from Cooking Light Magazine, September 07
40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
Cracked black pepper (optional)
Grated lemon rind (optional)
1. Preheat oven to 400 degrees.
2. Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400 degrees for 12 minutes or until tender.
3. Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired. Yield: 8 servings.
Carolies 45, Fat 3g, Protein 1.9g, Carb 3.9g, Fiber 1.7g, Chol 8mg, Sodium 134 mg
Melba's Note: Sammie's comment on this is: "Why didn't you start making this when we first got married?" I agree!
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
Cracked black pepper (optional)
Grated lemon rind (optional)
1. Preheat oven to 400 degrees.
2. Arrange asparagus in a single layer on a baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400 degrees for 12 minutes or until tender.
3. Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired. Yield: 8 servings.
Carolies 45, Fat 3g, Protein 1.9g, Carb 3.9g, Fiber 1.7g, Chol 8mg, Sodium 134 mg
Melba's Note: Sammie's comment on this is: "Why didn't you start making this when we first got married?" I agree!
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