Cooking Light The Essential Dinner Tonight Cookbook: Over 350 Delicious, Easy, and Healthy Meals by Cooking Light Magazine

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    • Categories: Soups; American
    • Ingredients: leeks; celery; red bell peppers; milk; corn; parsley; chives; chicken broth; potatoes
    • Accompaniments: Tossed green salad
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    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: arugula; baby spinach; tomatoes; yellow bell peppers; English cucumbers; basil
    • Accompaniments: Potato, corn, and leek chowder
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    • Categories: Soups; American
    • Ingredients: onions; corn; canned creamed corn; hot-smoked salmon; chives; chicken broth; baking potatoes; ground red pepper
    • Accompaniments: Roasted pepper and goat cheese sandwiches
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    • Categories: Soups; Summer; Spanish; Vegetarian
    • Ingredients: yellow tomatoes; cucumbers; yellow bell peppers; red bell peppers; green bell peppers; red onions; mint; cilantro; honey; ground cumin
    • Accompaniments: Grilled pepper cheese sandwiches
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    • Categories: Sandwiches & burgers; Main course; Vegetarian
    • Ingredients: sharp cheddar cheese; pimentos; cilantro; cream cheese; jalapeño chiles; crusty bread
    • Accompaniments: Golden gazpacho
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    • Categories: Soups; Winter; French
    • Ingredients: leeks; celery; broccoli; baby spinach; frozen edamame; frozen petits pois; rice; ground red pepper; chicken broth
    • Accompaniments: Grilled cheese sandwiches
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    • Categories: Sandwiches & burgers; Main course; Vegetarian
    • Ingredients: sourdough bread; cheddar cheese
    • Accompaniments: Winter potage
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    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: romaine lettuce; cucumbers; sugar snap peas; tomatoes; green onions; apple cider vinegar; sliced almonds
    • Accompaniments: Leek and lima bean soup with bacon
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    • Categories: Soups; Cooking ahead; Winter
    • Ingredients: sweet potatoes; parsnips; carrots; balsamic vinegar; pancetta; shallots; red onions; thyme; dry white wine; lentils; Swiss chard; chicken broth
    • Accompaniments: Radicchio-endive winter salad
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    • Categories: Soups; Spanish
    • Ingredients: white onions; poblano chiles; red bell peppers; garlic; limes; ground cumin; queso Chihuahua; sour cream; chicken broth; canned white beans
    • Accompaniments: Chicken and cheese quesadillas
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    • Categories: Sandwiches & burgers; Main course; Mexican
    • Ingredients: corn tortillas; queso Chihuahua; cooked chicken breast meat; green onions
    • Accompaniments: White bean-rajas soup
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    • Categories: Soups; American
    • Ingredients: baby carrots; onions; turkey kielbasa sausages; Italian seasoning; canned Great Northern beans; baby spinach; chicken broth
    • Accompaniments: Country apple coleslaw
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    • Categories: Quick / easy; Soups; Fall / autumn; Italian; Vegetarian
    • Ingredients: onions; vegetable broth; butternut squash; green beans; carrots; dried oregano; kale; orzo pasta; tinned cannellini beans; Parmesan cheese; baking potatoes
    • Accompaniments: Monterey Jack and roasted red pepper quesadillas
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    • Categories: Sandwiches & burgers; Main course; Mexican; Vegetarian
    • Ingredients: flour tortillas; Monterey Jack cheese; roasted red peppers
    • Accompaniments: Quick fall minestrone
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    • Categories: Chili; Main course; American; Moroccan; Vegan; Vegetarian
    • Ingredients: onions; celery; carrots; ground cumin; ground ginger; turmeric; ground cinnamon; tomato paste; canned chickpeas; cilantro; paprika; ground red pepper; canned diced tomatoes
    • Accompaniments: Orange-green olive salad
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    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: honey; ground cumin; baby spinach; navel oranges; green olives
    • Accompaniments: Moroccan chickpea chili
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    • Categories: Chili; Main course; American
    • Ingredients: red onions; red bell peppers; ground beef; chili powder; ground cumin; dried oregano; canned kidney beans; beef broth; beer; cornmeal; limes; canned diced tomatoes
    • Accompaniments: Monterey Jack and red pepper quesadillas
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Notes about this book

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Notes about Recipes in this book

  • Pork and hominy chili

    • Aggie92 on January 17, 2015

      Average. Used the optional turkey breast instead of pork. Probably would have been much better with the pork. Had to double the amount of chili powder and added a drained & rinsed can of black beans.

  • White bean and sausage ragout with tomatoes, kale, and zucchini

    • Aggie92 on March 03, 2016

      This is a yummy, belly warming dinner. Since I used an Italian-style chicken sausage, I decided to play up the seasoning a bit more. I added 1/2 tsp. fennel seeds, 1/4 tsp. crushed red pepper, and 1 tsp. Italian seasoning. After reading the reviews online, I also opted to double the amount of liquid and used half white wine and half chicken broth. Cooking time was a bit longer than stated, my zucchini just took forever to soften. Probably due to high altitude, sometimes veggies just take forever to cook at 6200 ft. Served with some freshly grated Parmesan cheese.

    • wcassity on June 16, 2020

      Made it for a third time, loved it again. Used chicken sausage links with jalapeño. A hearty, quick-cooking stew. Added red pepper flakes, lots of salt and pepper, and lots of olive oil at the end for flavor.

  • Seasoned jasmine rice

    • Aggie92 on October 11, 2013

      Two enthusiastic thumbs up for this dish. I use a rice cooker and stirred the green onions, rice vinegar and ginger in at the end of the cooking cycle. Really tasty accompaniment to go with some Asian-style fish or chicken.

  • Lime-cilantro coleslaw

    • Aggie92 on January 23, 2015

      Simple and tasty. Used broccoli slaw. A little minced chile pepper would be a very good addition next time.

  • Spicy coleslaw

    • Aggie92 on January 29, 2015

      Used broccoli slaw. Tasted even better the next day. Doubled the small amount of brown sugar to better tame the acidity of the lime juice and cider vinegar.

  • Pan-fried catfish with Cajun tartar sauce

    • Aggie92 on January 14, 2015

      Good weeknight dinner. Baked the catfish at 400 for 15 minutes instead of pan-sautéing. The accompanying tartar sauce was very good with the addition of a squeeze of lemon and a pinch of salt.

  • Green bean-mushroom sauté

    • Aggie92 on October 11, 2013

      Wow! This tastes like green bean casserole without the creamy sauce. Definitely use the shallots or it just won't taste quite right. I microwave my fresh green beans for 4 minutes to save all the dirty dishes involved with blanching, dunking in an ice bath and draining. It also tastes great if you deglaze the pan with a couple of tablespoons of dry sherry.

  • Parmesan-chive mashed potatoes

    • Christine on June 21, 2014

      Love the idea of this recipe, but definitely didn't make it as written. Made my usual mashed potato recipe (steamed skin-on red potatoes, butter, milk, salt, & pepper) instead of using purchased mashed potatoes. I went a little overboard on the chives because I wanted to use up the small bunch I had in the fridge -- I liked the extra, but my husband thought it was a little overpowering. We both loved the Parmesan flavor.

  • Caramelized onion and goat cheese pizza

    • Christine on September 30, 2014

      Skipped the basil at the end since I didn't have any and used my go-to pizza dough recipe in place of a ready-made crust. My onions were on the smaller side, so I used two. I really should have followed the instruction for stirring the sun-dried tomatoes into the sauce, but I got ahead of myself and started spreading sauce on the dough in autopilot mode without consulting the instructions. I then just sprinkled the sun-dried tomatoes on top of the sauce instead, but some got blackened which I don't think would have happened if they had a layer of sauce coating them. Still a very delicious pizza that I would definitely make again.

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  • ISBN 10 0848733029
  • ISBN 13 9780848733025
  • Linked ISBNs
  • Published Mar 01 2010
  • Format Hardcover
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher Oxmoor House, Incorporated
  • Imprint Oxmoor House, Incorporated

Publishers Text

Cooking Light The Essential Dinner Tonight Cookbook boasts great-tasting, healthy recipes that help readers eat smart, be fit, and live well. With handy menus and meal plans, readers can make savvy, quick, and easy dinner decisions without sacrificing time or flavor.

  • 336 weeknight meals that go from kitchen to table in about 45 minutes or less
  • 17 weekend menus, ranging from breakfast brunches to special occasions-- and everything in between
  • Big, bold color photographs of every meal that highlight delicious food at its finest
  • A comprehensive recipe index that makes it easy to locate recipes
  • Complete nutritional analysis for each recipe that lets readers make smart, healthy choices




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