The Editors of Cooking Light - 20-Minute Weeknight Meals: 86 Quick & Easy Recipes

CookingLight SPECIAL EDITION CONTENTS COVER PHOTOGRAPHY: IAIN BAGWELL; FOOD STYLING: CHELSEA ZIMMER; PROP STYLING: MINDI SHAPIRO Cooking Light 20-MINUTE WEEKNIGHT MEALS AT YOUR SERVICE 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 20-MINUTE WEEKNIGHT MEALS SPECIAL PROJECTS EDITOR Hannah Klinger ART DIRECTOR Eva Spring MANAGING EDITOR Tara Stewart Hardee COPY CHIEF Kate Johnson CONTRIBUTORS Iain Bagwell, Andrea Kirkland, Mindi Shapiro Levine, Susan Roberts McWilliams, Kathleen Varner, Chelsea Zimmer CookingLight 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 Surya Patel, Amanda Polick 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 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 eISBN: 978-0-84875-262-0 TIME INC. CORPORATE EXECUTIVE VICE PRESIDENTS Jeff Bairstow, Rich Battista, Mark Ford, Greg Giangrande, Lawrence A. Jacobs, Steve Marcopoto, Erik Moreno, Evelyn Webster, Jennifer Wong 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 20-MINUTE WEEKNIGHT MEALS 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 20-MINUTE WEEKNIGHT MEALS cannot be held responsible for any unsolicited material. Printed in the USA. All rights reserved. CHAPTER 1 MEATS & POULTRY Speedy mains deliver big, bold flavor in no time without relying on processed ingredients. Try fragrant grilled chicken thighs, glazed pork chops, and seared steak.

TANGY CHICKEN-FARRO BOWL Hands-on: 20 min. Total: 20 min. Cranberry preserves are a fine substitute. 5 tablespoons white vinegar, divided 2 tablespoons sugar, divided teaspoon kosher salt, divided teaspoon ground allspice 2 Persian cucumbers, thinly sliced 2 tablespoons Dijon mustard teaspoon dry mustard 1 tablespoon canola oil 2 teaspoons finely chopped fresh dill 1 teaspoons water 2 (8.5-ounce) packages precooked farro 2 (6-ounce) skinless, boneless rotisserie chicken breasts, sliced cup lingonberry preserves Combine cup vinegar, 4 teaspoons sugar, teaspoon salt, and allspice in a dish; stir with a whisk. Add cucumbers; toss. Drain. Drain.

Combine Dijon, dry mustard, oil, remaining 1 tablespoon vinegar, and remaining 2 teaspoons sugar in a bowl, stirring with a whisk. Stir in dill and 1 teaspoons water. Heat farro according to package directions. Divide among 4 bowls. Arrange chicken, cucumbers, and preserves over farro. Drizzle with mustard sauce; sprinkle with remaining teaspoon salt.

SERVES 4 (serving size: cup farro, 3 ounces chicken, 3 tablespoons cucumbers, 1 tablespoon preserves, and 1 tablespoon dressing) CALORIES 406; FAT 7.6g (sat 1.2g, mono 3.3g, poly 1.6g); PROTEIN 31g; CARB 53g; FIBER 4g; SUGARS 16g (est. added sugars 15g); CHOL 72mg; IRON 3mg; SODIUM 371mg; CALC 44mg TIP For convenience items, check the label: The main ingredient should be a whole food (a fruit, vegetable, grain, or bean) and listed first. Preservatives should be minimal, and the list itself should be short. Think canned tomatoes or beans, precooked grains, or fruit preserves. PORK CHOPS WITH FENNEL, ORANGE, AND OLIVE SALAD Hands-on: 20 min. Total: 20 min.

Tangy, salty, and sweet, this colorful fennel salad is a natural match for succulent pork. Its also a great side dish for seared fish. 4 (6-ounce) bone-in center-cut pork chops teaspoon kosher salt, divided teaspoon freshly ground black pepper, divided 2 tablespoons extra-virgin olive oil, divided 2 navel oranges 2 teaspoons honey 2 teaspoons white wine vinegar 2 cups thinly sliced fennel bulb (about 1 large) cup fennel fronds cup sliced pitted kalamata olives Sprinkle pork chops with teaspoon salt and teaspoon pepper. Heat a large skillet over medium-high heat. Add 1 teaspoons oil to pan; swirl to coat. Add pork; cook 3 minutes on each side or until done.

Let stand 5 minutes. Peel and section oranges over a large bowl, reserving juice; add segments to bowl. Add remaining 1 tablespoons olive oil, honey, vinegar, remaining teaspoon salt, and remaining teaspoon pepper to bowl. Add fennel, fronds, and olives; toss gently to combine. Serve salad with pork. added sugars 3g); CHOL 143mg; IRON 2mg; SODIUM 597mg; CALC 98mg SEARED STEAK WITH TOMATO AND BLUE CHEESE SALAD Hands-on: 15 min. added sugars 3g); CHOL 143mg; IRON 2mg; SODIUM 597mg; CALC 98mg SEARED STEAK WITH TOMATO AND BLUE CHEESE SALAD Hands-on: 15 min.

Total: 20 min. For a finishing touch of color and light, herby flavor, garnish the dish with chopped fresh flat-leaf parsley. 1 (16-ounce) flank steak, trimmed 4 teaspoons olive oil, divided teaspoon kosher salt, divided teaspoon freshly ground black pepper, divided 1 teaspoons white wine vinegar cup finely chopped red onion 1 pint grape tomatoes, quartered 1 ounce crumbled blue cheese (about cup) Heat a large cast-iron skillet over medium-high heat until hot and almost smoking. Brush steak with 1 teaspoon olive oil; sprinkle evenly with teaspoon salt and teaspoon pepper. Add steak to pan; cook 2 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let rest 5 minutes.