The Editors of Cooking Light - COOKING LIGHT One Sheet Recipes: Easy Appetizers, Entrees, Sides, Desserts, and More

Special Edition CookingLight ONE SHEET RECIPES From the Editor CookingLight ONE SHEET RECIPES Its simple, really. What we all want when we cook on a busy weeknight can be boiled down to this: food that tastes amazing, is good for us, and is easy to make. With One Sheet Recipes , weve strived to give you just that. At Cooking Light , weve long created and shared recipes that you trust both to taste incredible and to help you be healthyits something you can always count on from us. However, within these pages weve also committed to streamlining the cooking process. Each recipe here simplifies home cooking by calling for only one type of bakeware or cookware: a baking sheet.

You can forget all other pots, pans, and baking dishes. If you have a rimmed baking sheet, sometimes twoand, yes, using the rimmed variety is keyplus a few prep items found in most kitchens, such as a food processor, blender, microwave, wire cooling rack, and mixing bowls, you can make all these dishes. From appetizers and snacks to entres, side dishes, desserts, and more, these recipes are here to guide your cooking for any occasion. Try will become a new family favorite. With this collection of baking-sheet recipes, we give you more delicious and nourishing food and fewer dirty dishes. Promise! CookingLight Special Edition CONTENTS For premeal nibbles and anytime munching, no one wants a complicated cooking process.

Keeping it all simple and super tasty is key. In an effort to do that, we offer these recipes for tartlets, snack mix, hummus, and more. These mains range from hearty entres to one-pan meals and feature fish, shellfish, chicken, beef, pork, and meatless dishes, ensuring that theres a satisfying choice here for everyone. These good-for-you recipes are almost as easy as calling for delivery, many requiring less than 25 minutes of hands-on prep. Youll find pizzas topped with protein, roasted vegetables, or fresh salad, as well as heavenly biscuits, scones, and flatbread. Roasted vegetables are a bright and healthy accompaniment to any meal.

The heat of the oven brings their natural sugars to life, giving them a deeper, more robust flavor. These recipes highlight veggies in all their delicious gloryoften calling for few other ingredients. When desserts arent loaded with calories, saturated fat, and added sugar and dont require an arsenal of bakeware, you can give in to your sweet tooth more often. While cookies are often the go-to baking sheet treat, youll also find scrumptious tarts and galettes, slab pie, and more. Etcetera CHAPTER ONE Appetizers, Snacks & Spreads For premeal nibbles and anytime munching, no one wants a complicated cooking process. Keeping it all simple and super tasty is key.

In an effort to do just that, we offer these recipes for tartlets, snack mix, hummus, and more. Lemony Herbed Ricotta and Roasted Tomato Bruschetta Hands-on: 5 min. Total: 28 min. Making bruschetta is a smart way to use bread beginning to pass its prime. The baguette is toasted and then topped with bursting, roasted cherry tomatoes and creamy ricotta mixed with Italian herbs. cherry tomatoes 1 Tbsp. olive oil tsp. kosher salt, divided tsp. freshly ground black pepper tsp. granulated sugar 2 tsp. chopped fresh basil 1 Tbsp. fresh thyme leaves 1 Tbsp. chopped fresh oregano 1 Tbsp. grated lemon rind 1 Tbsp. lemon juice cup part-skim ricotta cheese Preheat the broiler. lemon juice cup part-skim ricotta cheese Preheat the broiler.

Coat a rimmed baking sheet with cooking spray. Slice baguette into 8 thin slices; arrange on baking sheet. Toast bread under broiler 3 minutes or until golden brown, turning slices halfway through. Remove pan from oven; remove toast from pan. Reduce oven temperature to 450F. Toss cherry tomatoes with olive oil, teaspoon kosher salt, pepper, and sugar; arrange in a single layer on pan, and bake at 450F for 20 minutes.

Using a rubber spatula, fold basil, thyme leaves, oregano, rind, andjuice into cheese. Spread 1 tablespoons cheese mixture over each toast slice; top with roasted tomatoes. Sprinkle toasts evenly with remaining teaspoon kosher salt. SERVES 8 (serving size: 1 bruschetta) Calories 85; Fat 4g (sat 1g, unsat 3g); Protein 5g; Carb 8g; Fiber 1g; Sugars 2g (added sugars 1g); Sodium 193mg; Calc 9% DV; Potassium 5% DV Spanakopita Bites Hands-on: 7 min. Total: 17 min. When prep time is short, these quick and easy-to-make shells are the perfect go-to appetizer.

Filled with traditional spanakopita ingredientsspinach, feta cheese, and eggtheyre a simplified version of sister spanakopita recipes, such as , yet offer the same great flavor. 2 (1.9-oz.) pkg. mini phyllo shells (such as Athens) 1 (10-oz.) pkg. frozen chopped spinach, thawed, drained, and squeezed dry 1 (4-oz.) pkg. crumbled feta cheese with lemon, garlic, and oregano 2 large eggs, beaten tsp. freshly ground black pepper, plus more for garnish (optional) Kosher salt (optional) Preheat oven to 375F.

Place phyllo shells on a large rimmed baking sheet. Combine spinach, feta, beaten eggs, and pepper in a medium bowl. Spoon filling evenly into phyllo shells. Bake at 375F until filling is set (the shells will be lightly browned), about 10 minutes. Sprinkle with salt and additional pepper, if desired. SERVES 11 (serving size: 2 filled phyllo shells) Calories 8; Fat 6g (sat 2g, unsat 4g); Protein 6g; Carb 12g; Fiber 0g; Sugars 2g (added sugars 0g); Sodium 344mg; Calc 8% DV; Potassium 4% DV Pesto Pastries Hands-on: 20 min.

Total: 40 min. Unlike classic pesto, this filling doesnt call for any olive oil. Once everything is minced in the food processor, though, it develops a paste-like consistency. Thaw the pastry in the fridge overnight, or leave out at room temperature for an hour or two. 2 Tbsp. grated Parmigiano-Reggiano cheese 2 (1-oz.) pkg. fresh basil 1 sheet frozen puff pastry dough, thawed tsp. kosher salt Preheat oven to 400F. kosher salt Preheat oven to 400F.

Place nuts and garlic in a mini food processor; pulse until finely chopped. Add cheese; pulse to combine. Remove large stems from basil. Tear leaves, and add to processor; process until very finely chopped and almost paste-like. Unfold dough, and roll into a 10- x 9-inch rectangle. Spread pesto over dough all the way to edges.

Sprinkle with salt. Roll up both long sides of dough, jelly-roll fashion, until they meet in the middle. Place in freezer for 10 minutes. Cut dough roll crosswise into 20 slices. Arrange slices in a single layer on a rimmed baking sheet lined with parchment paper. Bake at 400F until lightly browned, about 16 minutes.

SERVES 10 (serving size: 2 pastries) Calories 156; Fat 11g (sat 2g, unsat 9g); Protein 3g; Carb 12g; Fiber 1g; Sugars 0g; Sodium 157mg; Calc 3% DV; Potassium 1% DV Spinach, Herb, and Cheese Phyllo Rolls Hands-on: 50 min. Total: 2 hr. Serve these golden rolls at your next Mediterranean-inspired dinner gathering or patio party. Freeze leftover rolls up to 6 months. To reheat, cover loosely with foil and bake at 375F for 15 minutes. cup chopped fresh flat-leaf parsley cup finely chopped shallots cup finely chopped green onions cup finely chopped fresh dill cup chopped fresh mint leaves 1 Tbsp. chopped fresh thyme 12 oz. baby spinach leaves, coarsely chopped 6 Tbsp. extra-virgin olive oil, divided tsp. freshly ground black pepper 1 egg, lightly beaten 3 oz. reduced-fat feta cheese, crumbled (about cup) Cooking spray 20 (14- x 9-inch) frozen phyllo sheets, thawed (about 8 oz.) Preheat oven to 375F. reduced-fat feta cheese, crumbled (about cup) Cooking spray 20 (14- x 9-inch) frozen phyllo sheets, thawed (about 8 oz.) Preheat oven to 375F.