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    COOKING LIGHT Fast & Fresh 20 Minute Recipes: 100+ Simple, modern recipes to make the most of 25 everyday ingredients
    COOKING LIGHT Fast & Fresh 20 Minute Recipes: 100+ Simple, modern recipes to make the most of 25 everyday ingredients
    COOKING LIGHT Fast & Fresh 20 Minute Recipes: 100+ Simple, modern recipes to make the most of 25 everyday ingredients
    Ebook269 pages1 hour

    COOKING LIGHT Fast & Fresh 20 Minute Recipes: 100+ Simple, modern recipes to make the most of 25 everyday ingredients

    By The Editors of Cooking Light

    ()

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    About this ebook

    No matter what you're craving tonight, Cooking Light will get it on the table in 20 minutes or less. 120 mains, pastas, pizzas, sides, and even desserts deliver healthy, satisfying meals in minutes.
    LanguageEnglish
    PublisherLiberty Street
    Release dateJul 15, 2016
    ISBN9780848750183
    COOKING LIGHT Fast & Fresh 20 Minute Recipes: 100+ Simple, modern recipes to make the most of 25 everyday ingredients

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      Book preview

      COOKING LIGHT Fast & Fresh 20 Minute Recipes - The Editors of Cooking Light

      cook.

      Soups, Sandwıches & Entrée Salads

      From satisfying chowders to gorgeous lettuce-starring main dishes, these cozy-style dinners make for easy prep and cleanup. Or go with hearty fillings and toppings paired with tasty breads.

      Bacon-Corn Chowder with Shrimp

      Broccoli-Cheese Soup

      Chicken Salad Melts

      Blackened Chicken Salad with Blue Cheese Vinaigrette

      Strawberry Cream Cheese Waffle Sandwiches

      Steak Pizzaiola on Ciabatta

      Green Vegetable Soup with Lemon-Basil Pesto

      Couscous Salad with Chicken, Dates, and Walnuts

      Huevos Rancheros Wraps

      Herbed Parmesan Potato Soup

      Tomato and Feta Toasts with Mixed Greens Salad

      Shrimp, Chorizo, and Corn Salad

      Chicken, Spinach, and Blueberry Salad with Pomegranate Vinaigrette

      Spicy Shrimp Sliders with Celery Mayonnaise

      Tuna Salad Melts

      Loaded Potato Soup

      Seared Scallop Salad with Prosciutto Crisps

      Bacon-Corn Chowder

      WITH SHRIMP

      Hands-on: 20 min. Total: 20 min.

      Center-cut bacon offers the same satisfying flavor as regular bacon, with about 20% less saturated fat. Serve with a fresh baguette.

      If you like, sauté the shrimp for a browned crust.

      6 center-cut bacon slices, chopped

      1 cup prechopped onion

      ½ cup prechopped celery

      1 teaspoon chopped fresh thyme

      1 garlic clove, minced

      4 cups fresh or frozen corn kernels, thawed

      2 cups fat-free, lower-sodium chicken broth

      ¾ pound peeled and deveined medium shrimp

      ⅓ cup half-and-half

      ¼ teaspoon freshly ground black pepper

      ⅛ teaspoon salt

      1. Heat a large Dutch oven over medium-high heat. Add bacon to pan; sauté 4 minutes or until bacon begins to brown. Remove 2 slices from pan. Drain on paper towels.

      2. Add onion and next 3 ingredients (through minced garlic) to bacon in pan, and sauté 2 minutes. Add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook 4 minutes.

      3. Place 2 cups corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed corn mixture to pan. Stir in shrimp; cook 2 minutes or until shrimp are done. Stir in half-and-half, pepper, and salt. Crumble reserved bacon over soup.

      SERVES 4 (serving size: 1 ⅔ cups)

      CALORIES 294; FAT 7g (sat 2.7g, mono 1.3g, poly 1.2g); PROTEIN 26.8g; CARB 34.8g; FIBER 4.3g; CHOL 144mg; IRON 3.1mg; SODIUM 547mg; CALC 94mg

      Broccoli-Cheese Soup

      Hands-on: 10 min. Total: 20 min.

      Traditional broccoli-cheese soup has nearly 400 calories and more than 18g saturated fat per serving.

      3 cups unsalted chicken stock

      1¾ cups broccoli florets, coarsely chopped (about 8 ounces)

      1 cup diced yellow onion

      ½ cup chopped carrot

      ⅜ teaspoon salt

      ¼ teaspoon freshly ground black pepper

      2 garlic cloves, minced

      ¾ cup half-and-half

      4 ounces reduced-fat extra-sharp cheddar cheese, shredded and divided (about 1 cup)

      ¼ cup flat-leaf parsley leaves

      1. Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until broccoli is tender. Pour soup into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend soup until smooth. Return soup to pan. Stir in half-and-half and 2 ounces cheese. Top evenly with the remaining 2 ounces cheese and parsley.

      SERVES 4 (serving size: about 1 cup soup and 2 tablespoons cheese)

      CALORIES 160; FAT 7.4g (sat 4.5g, mono 2.1g, poly 0.3g); PROTEIN 13.6g; CARB 10.7g; FIBER 2.1g; CHOL 23mg; IRON 0.9mg; SODIUM 532mg; CALC 213mg

      Chicken Salad Melts

      Hands-on: 15 min. Total: 15 min.

      2 cups shredded skinless, boneless rotisserie chicken breast

      ¼ cup plain fat-free Greek yogurt

      ¼ cup canola mayonnaise (such as Hellmann’s)

      2 teaspoons chopped fresh dill

      ¼ teaspoon salt

      ¼ teaspoon freshly ground black pepper

      3 green onions, thinly sliced

      6 whole-wheat English muffins, split and toasted

      3 ounces sharp cheddar cheese, shredded (about ¾ cup)

      ¾ cup thinly sliced apple

      6 Bibb lettuce leaves

      1. Preheat broiler to high.

      2. Combine first 7 ingredients in a medium bowl; stir well. Place ⅓ cup chicken mixture on bottom half of each muffin. Top evenly with cheese. Broil 1 minute or until cheese melts. Top sandwiches evenly with apple, lettuce, and top halves of muffins.

      SERVES 6 (serving size: 1 sandwich)

      CALORIES 304; FAT 9.9g (sat 3.5g, mono 2.3g, poly 1.2g); PROTEIN 25.1g; CARB 28.8g; FIBER 3.7g; CHOL 58mg; IRON 1.9mg; SODIUM 682mg; CALC 204mg

      FLAVOR TIP

      You can chop the apple and add it to the chicken salad mixture. Or for a touch more sweetness, stir in the same amount of halved red grapes.

      Blackened Chicken Salad

      WITH BLUE CHEESE VINAIGRETTE

      Hands-on: 18 min. Total: 18 min.

      This salad is a fast take on the classic Buffalo chicken. Crisp, hearty romaine can stand up to the bold flavors of the chicken and the creamy, rich blue cheese dressing.

      1 teaspoon Hungarian sweet paprika

      1 teaspoon freshly ground black pepper

      ½ teaspoon kosher salt

      ½ teaspoon garlic powder

      ½ teaspoon dried oregano

      ½ teaspoon dried thyme

      ½ teaspoon ground red pepper

      4 (6-ounce) skinless, boneless chicken breast halves

      Cooking spray

      2 tablespoons extra-virgin olive oil

      1 tablespoon white wine vinegar

      1 tablespoon minced shallots

      ½ teaspoon Dijon mustard

      ¼ teaspoon freshly ground black pepper

      ⅛ teaspoon kosher salt

      1 ounce blue cheese, crumbled (about ¼ cup)

      2 heads romaine lettuce, halved lengthwise

      1 cup grape tomatoes, halved

      1. Combine first 7 ingredients in a small bowl. Sprinkle chicken evenly with paprika mixture. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Let stand 5 minutes; cut across the grain into thin slices.

      2. Combine oil and next 5 ingredients (through ⅛ teaspoon salt) in a small bowl, stirring with a whisk. Stir in crumbled blue cheese.

      3. Place 1 lettuce half and ¼ cup tomatoes on each of 4 plates. Top each serving with 1 sliced chicken breast half, and drizzle each with about 1½ tablespoons vinaigrette.

      SERVES 4

      CALORIES 349; FAT 14.4g (sat 3.4g, mono 6.8g, poly 2g); PROTEIN 42.1g; CARB 13.9g; FIBER 7.7g; CHOL 114mg; IRON 4.2mg; SODIUM 639mg; CALC 165mg

      STYLIST’S TIP

      Beautiful romaine lettuce becomes the background for artfully placed spice-rubbed chicken and colorful tomatoes on this eye-catching plate.

      Strawberry Cream Cheese Waffle Sandwiches

      Hands-on: 10 min. Total: 20 min.

      Jazz up frozen waffles for a quick weeknight dinner. If everyone in your house is on a different schedule, prep the filling in advance so these sandwiches are ready in the time it takes to toast the waffles.

      Keep frozen multigrain waffles on hand for easy meals.

      4 ounces ⅓-less-fat cream cheese (about ½ cup)

      4 teaspoons brown sugar

      ¼ teaspoon ground cinnamon

      ¾ cup sliced strawberries

      8 frozen multigrain waffles (such as Kashi), toasted

      1. Place first 3 ingredients in a medium bowl; beat with a mixer at medium speed until well blended. Gently fold in strawberries. Spread about 3 tablespoons cream cheese mixture over each of 4 waffles; top sandwiches with remaining 4 waffles.

      SERVES 4 (serving size: 1 sandwich)

      CALORIES 269; FAT 9.2g (sat 4.1g, mono 3g, poly 1.3g); PROTEIN 10.3g; CARB 42.1g; FIBER 6.7g; CHOL 20mg; IRON 1.6mg; SODIUM 443mg; CALC 91mg

      TEST KITCHEN Confidential

      Cook Once, Eat Twice When planning meals, think about ways to repurpose whatever you cook. Triple a homemade salad dressing, and refrigerate for future meals or drizzle over cooked vegetables. Cook twice as much pasta as you need, and save leftovers for pasta salads in the week ahead. Make a large pot of rice on the first night; then save what you don’t eat for fried rice, a rice salad, or a rice pudding for dessert. Cook a few extra chicken breasts; cut up or

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