Light - COOKING LIGHT 300 Calorie Main Dishes: Delicious Everyday Meals

Cooking Light 300-CALORIE MAIN DISHES COVER PHOTOGRAPHY: IAIN BAGWELL; FOOD STYLING: TORIE COX; PROP STYLING: MINDI SHAPIRO LEVINE 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 300-CALORIE MAIN DISHES is published by Cooking Light magazine, 4100 Old Montgomery Highway, Birmingham, AL 35209. Cooking Light is a registered trademark of Time Inc. Lifestyle Group.

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CHIEF EXECUTIVE OFFICER Joseph Ripp CHIEF CONTENT OFFICER Norman Pearlstine EXECUTIVE VICE PRESIDENT Evelyn Webster GROUP EDITOR, LIFESTYLE GROUP Sid Evans FLL GROUP PUBLISHER Charlie Kammerer GROUP PUBLISHER Kevin White Cooking Light EASY 300-CALORIE MAIN DISHES EDITOR Mary Simpson Creel, MS, RD SPECIAL PROJECTS EDITOR Hannah Klinger ART DIRECTORS Amy Bickell, Eva Spring MANAGING EDITOR Tara Stewart Hardee COPY CHIEF Kate Johnson ASSISTANT TEST KITCHEN DIRECTOR 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 FOOD STYLING ASSISTANT Blakeslee Wright Giles PRODUCTION EDITOR Hazel R. Eddins CONTRIBUTORS Iain Bagwell, Caitlin Bensel, Torie Cox, Maureen Callahan, Mary Drennen, Melissa Haskin, Mindi Shapiro Levine, Susan Roberts McWilliams Cooking Light EDITOR Hunter Lewis DIGITAL CONTENT DIRECTOR Stacey Rivera CREATIVE DIRECTOR Rachel Cardina Lasserre EXECUTIVE EDITOR Ann Taylor Pittman MANAGING EDITOR Sheri Wilson ASSISTANT MANAGING EDITOR Alice Summerville SENIOR FOOD EDITORS Timothy Q. Cebula, Cheryl Slocum SENIOR EDITOR Cindy Hatcher NUTRITION EDITOR Sidney Fry, MS, RD SENIOR DESIGNER Hagen Stegall Baker DESIGNER Nicole Gerrity SENIOR DESIGNER, DIGITAL Daniel Boone PRODUCTION DIRECTOR Liz Rhoades COPY DIRECTOR Jessica Campbell PRODUCTION COORDINATOR Christina Harrison INTERNS Katherine Flynn, Jennifer Skarda, Sara Tane COOKINGLIGHT.COM DIGITAL CONTENT MANAGER Ashley Kappel EDITOR Kimberly Holland MULTIMEDIA EDITOR Rebecca Longshore ASSISTANT EDITOR Haley Sugg COMMUNITY AND EDITORIAL CONTENT MANAGER, COOKING LIGHT DIET Matthew Moore eISBN: 978-0-84875-082-4 ASSOCIATE PUBLISHER Lee Cordobs GROUP VICE PRESIDENT, MARKETING Michelle Lamison CONSUMER MARKETING DIRECTOR Rachel Osborne EXECUTIVE DIRECTOR, BRAND INSIGHTS Eileen McCarthy GROUP ART DIRECTOR Karen Cattan 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, Leslie Dukker Doty, Mark Ford, Greg Giangrande, Lawrence A. Jacobs, Steve Marcopoto, Erik Moreno, Evelyn Webster, Jennifer Wong E3-20180105-JV-PC Breakfast & Brunch Rise-and-shine favorites that can double as light suppers when meals like French toast or an egg casserole sound too cozy to pass up.

Baked Egg-in-a-Hole Hands-on time: 10 min.
Total time: 20 min. These bacon-and-egg toasts make for a fun breakfast or easy dinner. 1 bacon slice 4 (1-ounce) slices multigrain bread, lightly toasted 4 large eggs 4 teaspoons grated fresh pecorino Romano cheese (about ounce) 1 teaspoon chopped fresh sage teaspoon freshly ground black pepper Position an oven rack in the middle setting. Place a jelly-roll pan on rack. Preheat oven to 400. Place bacon on heated pan, and cook until crisp (about 4 minutes); crumble.

Cut a hole into the center of each toast using a 3-inch biscuit cutter or round cookie cutter. Reserve cutouts. Arrange bread slices on hot pan; crack one egg into each hole. Sprinkle eggs evenly with crumbled bacon, cheese, and sage. Bake at 400 for 5 minutes or until egg whites are set. Sprinkle with pepper; serve with toast cutouts.

SERVES 4 (serving size: 1 egg toast) CALORIES 167; FAT 7.7g (sat 2.5g, mono 2.6g, poly 1.3g); PROTEIN 11.3g; CARB 12.8g; FIBER 2.1g; CHOL 216mg; IRON 1.7mg; SODIUM 273mg; CALC 73mg Fried Egg BLT Sandwiches Hands-on time: 15 min.
Total time: 15 min. Opt for focaccia without cheese or herbs and that doesnt look oily. Serve with a salad of blueberries, strawberries, and fresh pineapple. Bagels or English muffins can sub for the focaccia. 1 teaspoon olive oil 4 large eggs 4 (1-ounce) slices focaccia, toasted 1 cup packed baby arugula 4 applewood-smoked bacon slices, cooked, drained, and halved 4 (-inch-thick) slices tomato teaspoon kosher salt teaspoon freshly ground black pepper Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat.

Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set or until desired degree of doneness. Remove from heat. Place 1 focaccia slice on each of 4 plates; top each serving with cup arugula, 2 bacon slice halves, and 1 tomato slice. Sprinkle tomatoes evenly with salt and pepper. Top each serving with 1 egg; garnish with additional freshly ground black pepper, if desired.

SERVES 4 (serving size: 1 sandwich) CALORIES 241; FAT 12.7g (sat 3.5g, mono 4.9g, poly 1.2g); PROTEIN 12.7g; CARB 18.3g; FIBER 1g; CHOL 190mg; IRON 2mg; SODIUM 517mg; CALC 38mg Bacon and Cheese Custards Hands-on time: 15 min.
Total time: 65 min. Garnish these crustless mini quiches with additional thinly sliced green onions. TECHNIQUE TIP Baking the custards in a water bath in a roasting pan ensures that the mixture cooks evenly and doesnt overheat. 4 center-cut bacon slices cup finely chopped red bell pepper 2 garlic cloves, minced cup thinly sliced green onions 1.5 ounces reduced-fat Swiss cheese, shredded (about cup) Cooking spray 2 cups 2% reduced-fat milk 1 ounce Parmigiano-Reggiano cheese, grated (about cup) teaspoon kosher salt teaspoon ground red pepper 3 large eggs 2 large egg whites Preheat oven to 350. Cook bacon in a medium nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; crumble bacon.

Increase heat to medium-high. Add bell pepper and garlic to drippings in pan, and saut 3 minutes. Add green onions, and saut 1 minute. Remove from heat; stir in crumbled bacon and Swiss cheese. Divide bacon mixture evenly among 6 (6-ounce) ramekins or custard cups coated with cooking spray. Heat 2 cups milk in a saucepan over medium heat to 180 or until tiny bubbles form around the edge (do not boil).