Creel - Cooking Light fast & fresh 20 minute recipes: 120 dishes for simplke weekend meals

Cooking Light FAST & FRESH 20-MINUTE RECIPES COVER PHOTOGRAPHY: IAIN BAGWELL; FOOD STYLING: MARIAN COOPER CAIRNS; PROP STYLING: MARY CLAYTON CARL At Your Service Contact Us Web: cookinglight.com/contact-us Email: General Correspondence Mail: 4100 Old Montgomery Highway Birmingham, AL 35209 Phone: 800-336-0125 Back Issues of Special Editions Mail: P.O. Box 361095 Des Moines, IA 50336-1095 Phone: 800-633-4910 Subscriptions Click the Subscribe link at cookinglight.com, or call 800-336-0125. CL Annual Cookbooks To order our Cooking Light Annual Recipes compilations, call 800-633-4910. COOKING LIGHT FAST & FRESH 20-MINUTE RECIPES is published by Cooking Light magazine, 4100 Old Montgomery Highway, Birmingham, AL 35209. Cooking Light is a registered trademark of Time Inc. Lifestyle Group.

This publication copyright 2016 by Time Inc. Lifestyle Group. No part of this publication may be reproduced in any form or by any means without prior written permission of the Publisher. COOKING LIGHT FAST & FRESH 20-MINUTE RECIPES cannot be held responsible for any unsolicited material. Printed in the USA. eISBN: 978-0-84875-018-3 CHIEF EXECUTIVE OFFICER Joseph Ripp CHIEF CONTENT OFFICER Norman Pearlstine GROUP EDITOR, LIFESTYLE GROUP Sid Evans GROUP PRESIDENT, LIFESTYLE GROUP Evelyn Webster FLL GROUP PUBLISHER Charlie Kammerer GROUP PUBLISHER Kevin White CookingLight FAST & FRESH 20-MINUTE RECIPES EDITOR Mary Simpson Creel, MS, RD SPECIAL PROJECTS EDITOR Hannah Klinger ART DIRECTOR Amy Bickell MANAGING EDITOR Tara Stewart Hardee COPY CHIEF Kate Johnson TEST KITCHEN MANAGER Tiffany Vickers Davis CHIEF FOOD STYLIST Kellie Gerber Kelley RECIPE TESTERS AND DEVELOPERS Robin Bashinsky, Adam Hickman, Deb Wise ASSISTANT PHOTO EDITOR Amy Delaune SENIOR PHOTOGRAPHER Randy Mayor SENIOR PROP STYLIST Cindy Barr PRODUCTION EDITOR Hazel Reynolds Eddins FOOD STYLING ASSISTANT Blakeslee Wright Giles ASSISTANT PROP STYLIST Lindsey Lower CONTRIBUTORS Iain Bagwell, Julie Hall Bosch, Marian Cooper Cairns, Maureen Callahan, Mary Clayton Carl, Kristen Schaefer Geisler, Susan Roberts McWilliams, Claire Spollen, Kathleen Varner CookingLight EDITOR Hunter Lewis DIGITAL CONTENT DIRECTOR Stacey Rivera CREATIVE DIRECTOR Rachel Cardina Lasserre EXECUTIVE EDITOR Ann Taylor Pittman MANAGING EDITOR Sheri Wilson SENIOR FOOD EDITORS Timothy Q. eISBN: 978-0-84875-018-3 CHIEF EXECUTIVE OFFICER Joseph Ripp CHIEF CONTENT OFFICER Norman Pearlstine GROUP EDITOR, LIFESTYLE GROUP Sid Evans GROUP PRESIDENT, LIFESTYLE GROUP Evelyn Webster FLL GROUP PUBLISHER Charlie Kammerer GROUP PUBLISHER Kevin White CookingLight FAST & FRESH 20-MINUTE RECIPES EDITOR Mary Simpson Creel, MS, RD SPECIAL PROJECTS EDITOR Hannah Klinger ART DIRECTOR Amy Bickell MANAGING EDITOR Tara Stewart Hardee COPY CHIEF Kate Johnson TEST KITCHEN MANAGER Tiffany Vickers Davis CHIEF FOOD STYLIST Kellie Gerber Kelley RECIPE TESTERS AND DEVELOPERS Robin Bashinsky, Adam Hickman, Deb Wise ASSISTANT PHOTO EDITOR Amy Delaune SENIOR PHOTOGRAPHER Randy Mayor SENIOR PROP STYLIST Cindy Barr PRODUCTION EDITOR Hazel Reynolds Eddins FOOD STYLING ASSISTANT Blakeslee Wright Giles ASSISTANT PROP STYLIST Lindsey Lower CONTRIBUTORS Iain Bagwell, Julie Hall Bosch, Marian Cooper Cairns, Maureen Callahan, Mary Clayton Carl, Kristen Schaefer Geisler, Susan Roberts McWilliams, Claire Spollen, Kathleen Varner CookingLight EDITOR Hunter Lewis DIGITAL CONTENT DIRECTOR Stacey Rivera CREATIVE DIRECTOR Rachel Cardina Lasserre EXECUTIVE EDITOR Ann Taylor Pittman MANAGING EDITOR Sheri Wilson SENIOR FOOD EDITORS Timothy Q.

Cebula, Cheryl Slocum SENIOR EDITOR Cindy Hatcher NUTRITION EDITOR Sidney Fry, MS, RD ASSISTANT FOOD EDITOR Darcy Lenz SENIOR DESIGNER Hagen Stegall Baker DESIGNER Nicole Gerrity SENIOR DIGITAL DESIGNER Daniel Boone PRODUCTION DIRECTOR Liz Rhoades PRODUCTION COORDINATOR Christina Harrison OFFICE MANAGER Alice Summerville INTERNS Surya Patel, Amanda Polick COOKINGLIGHT.COM ASSOCIATE EDITOR Kimberly Holland ASSISTANT EDITOR Rebecca Longshore COMMUNITY MANAGER, COOKING LIGHT DIET Matthew Moore INTERNS Teresa Sabga, Marie Silvio CONTRIBUTOR Caleb Zorn ASSOCIATE PUBLISHER Lee Cordobs VICE PRESIDENT, MARKETING Michelle Lamison CONSUMER MARKETING DIRECTOR Rachel Osborne EXECUTIVE DIRECTOR, BRAND INSIGHTS Eileen McCarthy GROUP ART DIRECTOR Karen Cattan EXECUTIVE CHEF, MARKETING Anna Bullett, MS, RD MAKE-UP, POSITIONING, AND PRODUCTION MANAGER George Woods Jr. SENIOR VP, GENERAL MANAGER Alison Fried SENIOR VP, CONSUMER MARKETING + REVENUE Jeff Blatt SENIOR VP, DIGITAL MARKETING + REVENUE Scott McAllister SENIOR VP, STRATEGY Holley Cavanna SENIOR VP, DIGITAL George Linardos GENERAL MANAGER, DIGITAL Mike Rich SENIOR VP, SOUTHERN PROGRESS CORPORATION Bruce Larson TIME INC. CORPORATE EXECUTIVE VICE PRESIDENTS Jeff Bairstow, Rich Battista, Colin Bodell, Teri Everett, Mark Ford, Greg Giangrande, Lawrence A. Jacobs, Evelyn Webster Soups, Sandwches & Entre 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 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, saut the shrimp for a browned crust. 6 center-cut bacon slices, chopped 1 cup prechopped onion 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 pound peeled and deveined medium shrimp cup half-and-half teaspoon freshly ground black pepper teaspoon salt Heat a large Dutch oven over medium-high heat. Add bacon to pan; saut 4 minutes or until bacon begins to brown.

Remove 2 slices from pan. Drain on paper towels. Add onion and next 3 ingredients (through minced garlic) to bacon in pan, and saut 2 minutes. Add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook 4 minutes. 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 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 1 cups broccoli florets, coarsely chopped (about 8 ounces) 1 cup diced yellow onion cup chopped carrot teaspoon salt teaspoon freshly ground black pepper 2 garlic cloves, minced cup half-and-half 4 ounces reduced-fat extra-sharp cheddar cheese, shredded and divided (about 1 cup) cup flat-leaf parsley leaves Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until broccoli is tender.