Averett - Cooking light comfort food: home-cooked, delicious classics, made light

Contents Cooking Light Comfort
Food Home-Cooked,
Delicious Classics
Made Light About this Book Welcome to a fresh and healthy approach to comfort food from Cooking Light, Americas leading food magazine. At Cooking Light were passionate about making healthy taste great, and for years weve been helping our readers transform their favorite recipes into healthier versions that still retain all the memorable and enticing flavors that theyve grown to love. Cooking Light Comfort Food is an amazing assortment of over 200 classic recipes that fit into a well-balanced dietyet no one will guess these dishes are light! Organized by Breakfast, Lunch, Dinner, and Sides & Desserts, this book makes it easy to choose a variety of flavorful recipesfrom buttermilk biscuits to French onion soup, fried chicken, mashed potatoes, and strawberry shortcake! There is something for everyoneno matter your cravingin this inviting book of light, warming comfort-food dishes that are equally as good for your body as they are for your soul. In addition to the classic comfort-food recipes, these additional features are woven within: A beautiful color photograph of every recipe showcases delicious food at its finest. 5 Ways With features recipes that provide you with five uniquely different variations of timeless classics like mashed potatoes, meat loaf, and mac and cheese. 30 Minutes or Less icons flag all the super-quick and easy recipes. 30 Minutes or Less icons flag all the super-quick and easy recipes.

What Makes it Light? info shows you exactly what makes that particular recipe lighter than a traditional recipe, giving you ideas on how to lighten up your own recipes. A nutritional analysis for every recipe gives you confidence that its healthy. Breakfast RECIPE MAKEOVERS 5 WAYS WITH RECIPES Huevos Rancheros Traditionally served for breakfast in Mexico, huevos rancheros piles crisp corn tortillas with protein-rich eggs, spicy salsa, and shredded cheese. Serve your eggs whichever way you like them bestwith fresh tomato salsa, salsa verde, or both. You can also use white, yellow, or blue corn tortillas to change things up. 4 (6-inch) corn tortillas Cooking spray 1 cup chopped onion cup chopped green bell pepper 3 garlic cloves, minced cup canned chopped green chiles 2 teaspoons New Mexico chile powder 1 teaspoon ground cumin 1 teaspoon dried oregano teaspoon hot sauce 1 (14.5-ounce) can diced tomatoes, undrained 4 large eggs cup fresh salsa or cup salsa verde cup (1 ounce) shredded Monterey Jack cheese Cilantro sprigs (optional) Preheat oven to 350.

Coat tortillas with cooking spray; place on a baking sheet. Bake at 350 for 12 minutes or until crisp. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; saut 3 minutes. Add green chiles and next 5 ingredients.

Bring to a boil; cook 3 minutes or until thick. Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add eggs to pan; cook 3 minutes or until done. Place 1 tortilla on each of 4 plates. Top each tortilla with cup tomato mixture and 1 egg.

Spoon 1 tablespoon fresh salsa or salsa verde over each serving; sprinkle each serving with 1 tablespoon cheese. Garnish with cilantro sprigs, if desired. YIELD: 4 servings. CALORIES 222; FAT 8.6g (sat 3.1g, mono 2.8g, poly 1.3g); PROTEIN 11.7g; CARB 26.7g; FIBER 5.5g; CHOL 219mg; IRON 2.5mg; SODIUM 376mg; CALC 174mg what makes it light uses baked, not fried, corn tortillas uses less cheese than traditional recipes uses cooking spray instead of butter or oil to fry eggs doesnt use refried beans, which can be high in fat, like many traditional recipes Egg and Cheese Breakfast Tacos with Homemade Salsa The creamy cheese and sour cream add salty notes to these tacos. Round out your breakfast with fresh mango slices. 1 cup chopped tomato cup chopped red onion 2 tablespoons chopped fresh cilantro 1 teaspoon minced jalapeo pepper teaspoon kosher salt 4 teaspoons fresh lime juice, divided 1 teaspoon minced garlic, divided 1 cup organic refried beans teaspoon ground cumin 1 tablespoon 1% low-fat milk 6 large eggs, lightly beaten Cooking spray cup chopped green onions 8 (6-inch) corn tortillas cup (2 ounces) shredded Monterey Jack cheese with jalapeo peppers 8 teaspoons reduced-fat sour cream Combine first 5 ingredients in a small bowl.

Stir in 2 teaspoons juice and teaspoon garlic. Combine beans, remaining 2 teaspoons juice, remaining teaspoon garlic, and cumin in another bowl. Combine milk and eggs in a medium bowl; stir with a whisk. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green onions to pan; saut 1 minute, stirring frequently.

Stir in egg mixture; cook 3 minutes or until soft-scrambled, stirring constantly. Remove from heat. Warm tortillas according to package directions. Spread 1 tablespoon bean mixture on each tortilla. Spoon about 2 tablespoons egg mixture down center of each tortilla. Top each serving with 1 tablespoon tomato mixture, 1 tablespoon cheese, and 1 teaspoon sour cream.

YIELD: 4 servings (serving size: 2 tacos). CALORIES 334; FAT 13.3g (sat 5.5g, mono 4.2g, poly 2.3g); PROTEIN 19g; CARB 34g; FIBER 6.5g; CHOL 289mg; IRON 2.9mg; SODIUM 407mg; CALC 201mg what makes it light uses low-fat milk uses reduced-fat sour cream uses homemade salsa instead of bottled Poached Eggs with White Corn Polenta Perfect for either breakfast or a light dinner, this dish uses white cornmeal for a creamy polenta. If you can find it, use imported Italian white polenta since the grain is very fine, resulting in a soft texture. Make an extra batch of salsa as a topping for bruschetta. Salsa: cup chopped bottled roasted red bell peppers 1 tablespoon chopped fresh basil teaspoon extra-virgin olive oil teaspoon salt 1 large plum tomato, seeded and diced (about cup) Polenta: 4 cups water 1 cups frozen white corn kernels, thawed 1 cup white cornmeal or dry polenta teaspoon salt, divided 3 tablespoons grated fresh Parmesan cheese 1 teaspoon butter teaspoon freshly ground black pepper Eggs: 4 large eggs Cooking spray Remaining Ingredients: 2 bacon slices, cooked and crumbled Freshly ground black pepper (optional) To prepare salsa, combine bell pepper, basil, oil, teaspoon salt, and tomato; set aside. To prepare polenta, bring 4 cups water to a boil in a medium saucepan.