The January issue of Cooking Light is full of great recipes for Chicken Breasts. Which is good, because it’s a staple aroudn here. We made this one with a side of rice and sugar snap peas with sesame oil and sesame seeds. Not too bad….
Archive for the ‘Cooking Light’ Category
We made Cooking Light’s Beef Rendang this weekend. It was a nice change from the Turkey-stuffing-potatoes-cranberries we’ve been filling up on. It was a little tedious at first, but the long simmering time gave me plenty of time to clean up and relax before dinner time. The beef was very tender and we added some green peppers for some excitement. Next time I’ll add more peppers and probably mushrooms. It was full of flavor and had just the right amount of spice. Overall, it’s a keeper!
Now that the weather has turned a bit colder, we turned to this old standby: Lady and the Tramp Spaghetti and Meatballs. It’s versatile (we’ve used ground turkey, beef and bison), comes together quickly (especially when Husband makes the meatballs) and is really, very delicious (add a touch of crushed red pepper). The meatballs are moist and full of flavor and it’s hard to tell that it’s a jarred sauce. With the addition of fresh basil from the garden, it was a a fabulous meal. Oh, and the glass of Pinot Noir didn’t hurt either.
For dinner last night we made these Bean Burritos from Cooking Light in honor of Meatless Monday. Great idea, not so great recipe. The beans were just boring, even with double the garlic, double the chipotle powder and HOT salsa. Oh well, it came together really quickly (about 15 minutes) and it filled us up. I’ll need to look around for a better meatless option next week…
(if you’re confused, I ate mine like tacos, just because)
Here’s another easy recipe for a weeknight meal. A pound of top sirloin, a few pantry ingredients for a marinade and a box of rice noodles. Just allow 30 minutes to marinate the beef in a mix of soy sauce, sugar, garlic and chili paste, thread the beef on skewers, grill ’em up and enjoy. This dish was very flavorful with just the right amount of heat. We’ll be making it again. Soon. Let me now if you try it.
We needed a really quick dinner idea. I was exhausted, but more than that, I was hungry. Cooking Light came through again. I went to their website and saw a quick link to recipes with 5 ingredients. Perfect. I knew the cupboard was bare and I didn’t want to have to buy twenty things at the grocery store over my lunch hour. So we made this simple recipe for Chili-Glazed Salmon. We served it with rice from our awesome rice cooker and broiled some asparagus along with the salmon. It was quick, easy and really good. Enjoy!