I was never a fan of Cooking Lightmagazine. Flavorless fat free recipes were not something I was ever interested in, even when I was "on a diet." I hadn't bought an issue in years but the cover of the Jan/Feb 2010 issue caught my eye. "Eat Right in 2010, our new rules and tips make healthy eating simple."
Some of those "new rules" are Try Something New (sound familiar?), Be Portion Aware, Choose Healthy Fats, Cook More Often, Eat More Whole Foods, Indulge Adventurously, hmmmmmm, promising. I took the magazine home and read it cover to cover.
To my delight, Cooking Light has completely overhauled their concept and ideas to a non-diet approach of enjoyable yet healthy eating; seasonal, local, whole foods, lots of fresh fruits and vegetables, lean meats, whole grains, small amounts of big flavor items like bacon and butter and sensible treats, even wine and cocktails. I quickly subscribed and found the recipes to be wonderful. Easy, approachable, flavorful. They have fit in perfectly with my delicious and nutritious way of eating.
Here are some recipe reviews and photos from the August issue...
This was fast, easy and full of delicious summer flavors. The best thing was the trick of blending some of the corn with milk until smooth. This made the soup rich and creamy without adding any flour, butter or cream!
Next up is Chicken and Rice Casserole , which we made ahead of time. Oh, this is a keeper! I doubled the recipe and we ate from it all week. It reheated beautifully. I'd like to try it with quinoa instead of rice and will double the veggies next time. This recipe can easily be adapted for seasonal produce, too. Winter squash and mushrooms for fall or mint, asparagus and peas for spring.
The doubled recipe made 8 very satisfying servings.
I omitted the pasta and swapped the shallots for chives and WOW, what a fantastic salad. I'm a big fan of sweet and savory. The salty, meaty prosciutto melting in your mouth with sweet, juicy melon is heaven! I paired it with marinated grass fed London broil.