I have a confession to make - this is my first attempt at making crepes. Now, I'm kicking myself that I waited so long to make them! Surprisingly easy, crepes are whipped up (literally) in a blender. They cook as fast as flapjacks too. Needless to say, there will be more crepe-making in my future. This delightful recipe comes from the April 2014 edition of Cooking Light magazine. The original recipe calls for Swiss chard, but I could not find these greens in my grocery store, so I substituted them with kale. The crepe-filling turned out wonderful with the changes! The crepes are topped with a sprinkling of gruyere cheese for a beautiful finish.
You can use any type of greens for this recipe...such as Swiss chard, kale, spinach etc.
You do not have to caramelize the onion. You can simply cook the onions until they are tender.
The crepes can be made ahead! Make the crepes, and then stack them between paper towels. Store in the f...
Mardi Gras, this year, is on Tuesday, February 13th. It is the Tuesday before Ash Wednesday. In America, Mardi Gras is celebrated particularly in the South. In New Orleans, Louisiana, there is a large, wild celebration every year. Mardi Gras is French and translated means "Fat Tuesday". In honor of the celebrations that will be happening in New Orleans and throughout the South, I give you Cajun shrimp linguine. This spiced up linguine comes from the May 2016 edition of Cooking Light magazine, and it is delicious!
If you're not a fan of spicy dishes, simply add less of the ground red pepper but do add at least a little for some pizzazz! The heat from the red pepper is tempered by the addition of half & half and gives this delicious pasta dish a well balanced warmth. If you aren't celebrating Mardi Gras this year, this pasta would also be a great pasta dish for Valentine's Day which is a few days after Mardi Gras.
Some of us are still recovering from excess calories during the holidays, so with February upon us and Valentine's Day around the corner, I decided to post this rich dark chocolate smoothie to help satisfy chocolate cravings. This is both a healthy and delicious alternative to the beginning of February. This chocolate sweet drink comes from the March 2017 edition of Cooking Light magazine. It is has no dairy in it. The addition of dates makes this smoothie extra sweet!
If you are looking for a healthier snack choice, these chickpeas will satisfy your cravings for salty snacks such as chips and pretzels. As a bonus, they supply 5 grams of protein per serving. The protein makes sure that these chickpeas stick with you so you aren't hungry for longer. They are more filling than a serving of potato chips. This recipe comes from Cooking Light magazine. I love the flavor of these crispy chickpeas. The fresh parmesan and oregano are a delicious combination!
Make sure you dry the chickpeas with paper towels. The drier the chickpeas the crispier the dish is. You can even let them sit overnight for optimal results.
Total time is 30 minutes.
Click here for a printable version of this recipe.
These individual bread puddings are delicious and surprisingly easy to make. I found this wonderful recipe in the April 2014 edition of Cooking Light magazine. Even though this recipe was first printed in the spring, I decided that it would be a great autumn dish. These puddings have a bread stuffing feel to them, just with lots of cheese! You can also make this dish vegetarian (see tips) if desired. You can serve with a simple green salad to round out this meal. These puddings can be a lovely brunch, lunch, or even supper - you really can't go wrong!
You can make these vegetarian by omitting the bacon and using vegetable stock instead of the chicken stock. You may also add sliced mushrooms if desired.
You can use low-fat or whole milk. I used whole milk, and it turned out really great! If you want to use low-fat, I suggest 1% to 2% low-fat milk.
Total time is 45 minutes.
Click here for a printable version of this recipe.
This wonderful recipe comes from the October 2007 issue of Cooking Light magazine. It is simple to prepare and only has a few ingredients, but if you make it for company, it has the 'Wow Factor' in how it is presented. If you are not a fan of goat cheese, you can use the Gournay cheese - the results are just as yummy.
The polenta compliments everything in the chicken without stealing the show. I added some parmigiano-reggiano to up the flavor of the polenta, but feel free to leave it out if you want. This dish as a whole is a lovely meal for friends and family alike. If you make this chicken dish, I would love to hear the results.
You can stuff the chicken breasts up to a day ahead. You can just put them in the refrigerator, until you're ready to cook them.
To save on time, get the water simmering for the polenta while preparing the chicken. When the chicken is in the oven, make the polenta.
I recommend adding some roasted fall vegetables to this meal...
If you are a chocolate lover, you are going to love these cookies. They are rich, decadent, and gooey (especially when just out of the oven)! Your taste buds will sing when you take your first bite. These cookies are pure chocolate heaven. I found this recipe in the November 2014 issue of Cooking Light magazine, and it is definitely a delight!
If you prefer a less intense chocolate flavor, use semi-sweet chocolate chips instead of the bittersweet chocolate chips.
You almost want to under-bake these cookies for a gooey center. When the cookies look glossy, pull them out of the oven. For my oven, it was about 8 minutes when the cookies where almost ready.
The dough needs to chill for 30 minutes so plan ahead!
Preparation time is 16 minutes. Total time is 1 hour and 15 minutes.
I have had this Summer Squash Soup recipe for many years. It was just sitting in my file waiting for me to use it! Now, I wish I hadn't waited so long to use it as it is delicious! It comes from Cooking Light magazine, and they did a terrific job in the creation of this soup. The recipe makes the most of fresh summer herbs and garden squash. Give this simple soup a try, and enjoy savory summer flavors for a light lunch or supper. I recommend serving it with warm crusty bread and butter - that way you have a complete, yet beautiful meal!
Preparation time is 30 minutes. Cook time is 15 minutes. Total time is 45 minutes.
6 cups chicken broth or vegetable broth
3 cups water
2 1/4 cup uncooked farfalle pasta (approximately 6 ounces bow tie pasta)