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Cooking Light Fresh Food Fast: Over 280 Incredibly Flavorful Recipes by Cooking Light Magazine

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Notes about this book

  • dcdemars on April 27, 2016

    This also does not correspond to my book, which has the identical cover except it says 280 recipes. Furthermore, I have another Cooking Light book entitled "Fresh Food Fast Weeknight Meals" and the recipe list for that book appears to be identical to the book listed here.

  • weirdsci on January 03, 2016

    I agree. My book has 280 recipes. This is not the same book. Beware that the recipes indexed here are not in the 280 recipe version.

  • Sghanson on March 21, 2015

    The index for this book on the eatyourbooks site does not match the ISBN number for my edition (2009, ISBN-13:978-0-8487-3264-6). The 2009 edition has 280 recipes. It is a different book.

Notes about Recipes in this book

  • Creamy avocado soup with tomato-lump crab relish

    • mharriman on August 11, 2018

      Fast and simple to make. This is a thick no cook soup that looks more like pudding than soup but very luscious in appearance and really good when topped with the lump crab meat, minced tomatoes, and green bell pepper. I served it with the same page suggested accompaniment, mango and jicama salad. Nice light summer meal.

  • Minted mango and jicama salad

    • mharriman on August 11, 2018

      Excellent! I didn’t have the marmalade so I used mango chutney, and it was delicious. I used mint leaves from my herb garden. A refreshing salad that would go with many entrees.

  • Sausage and barley soup

    • Christine on March 06, 2018

      This turned out really well, but I didn't follow the recipe as written. I used Italian sausage, longer-cooking pearl barley, and fresh peppers/red onion in place the frozen stir-fry mix. I roughly doubled everything so I wouldn't have leftover bits of ingredients. This was a really great flavor combination and I loved the pepper base for the soup instead of broth/stock (but it wasn't overwhelming if you're not a big pepper person). Most of my substitutes were because of what I had on hand, not because I was opposed to the more shortcut-type ingredients -- I can't imagine there would be a big difference in the results.

  • Goat cheese and roasted pepper panini

    • mharriman on May 21, 2018

      Tasty and very easy to make. A nice sandwich that went well with a zucchini and basil soup I made. This has a satisfying makeup without being heavy. Next time I’ll be more vigilant about timing the pan cooking. One side of my panini was more blackened than nicely browned because I wasn’t paying close attention. The sandwiches still turned out well despite one side being over grilled.

  • Prosciutto, Fontina, and fig panini

    • Christine on March 06, 2018

      Easy and delicious! Substituted fresh mozzarella for myself and cheddar for my husband so we could use what we had on hand.

  • Prosciutto and spicy green olive pasta salad

    • mharriman on June 16, 2018

      Easy, light, and satisfying entree, especially on a day like today with 85 degrees at 7 PM. One of my summer go- to favorites.

  • Portobello and black bean quesadillas

    • mharriman on April 26, 2018

      One of our favorite weeknight dinners. I used pre-shredded reduced fat Mexican cheese blend cheese with last night’s quesadillas and the insides were a bit dry. I’ll go back to full fat cheese that I shred from a block next time. I like to top these with sour cream and salsa. Goes great with a green salad that includes tomatoes and avocados. This gets me in the mood for Cinco de Mayo!

  • Halibut with quick lemon pesto

    • mharriman on August 06, 2017

      I like that this Cooking Light cookbook pairs entrees with sides on the same page (199). In this case, the side is Grilled Zucchini and Red bell pepper with Corn. Because both are grilled, the directions would be better to direct that the zucchini and bell pepper be put on the grill earlier and grilled two minutes longer (5 minutes per side) than the halibut (4 minutes each side). My husband grilled them together and took them off at the same time and the zucchini and red bell indeed needed two minutes more grill time. I made the pesto ahead of time. It's very lemony which adds depth to the rather bland halibut. Nonetheless, this was a healthy, fresh tasting dinner which we paired with a Chardonnay and green salad. A keeper!

  • Lemon red snapper with herbed butter

    • mharriman on November 29, 2018

      I liked this lightly seasoned snapper recipe. There was just enough paprika, salt and pepper to let the snapper shine. My lemon zest and herbed softened butter didn’t melt on the fish after baked, though. I had to brush it over the fish a couple times. My cooking time was a full 22 minutes for one 16 ounce snapper fillet. It was raw on the inside at 13 minutes. I served it with roasted brussels sprouts rather than zucchini because that’s what I had in my fridge.

  • Mashed red potatoes with chives

    • mharriman on November 06, 2017

      So fast, Tasty, and delicious! This makes a chunkier mashed potato, which I prefer, so it’s my go-to recipe when a meat dish calls for mashed potatoes. I skip the yogurt based spread and just add a dab of milk or half and half if the sour cream doesn’t create enough mashed texture. Last night I used russet potatoes and found that these don’t microwave for mashing nearly as well as red potatoes.

  • Seared scallops with warm fruit salsa

    • nicolepellegrini on September 07, 2018

      I wasn't crazy about this. The fruit salsa needed something else, either a little spice like cumin or some honey, or maybe fresh chiles. Scallops would have been more flavorful seared in butter, though of course that probably wouldn't then qualify as "cooking light".

  • Scallops in buttery wine sauce

    • mharriman on October 21, 2018

      Delicious and easy. This is an entree that’s good to do if you’re short on time. I don’t make it unless I can find fresh tarragon because the tarragon and butter are what make the scallops pop with flavor. I serve with the suggested asparagus and feta cheese (on the same page of the cookbook) and steam ( rather than boil) the vegetable while I’m searing the scallops.

  • Greek-style shrimp sauté

    • mharriman on January 10, 2018

      Satisfying and light. The combination of fresh basil, feta, shrimp, tomatoes, and kalamata olives over orzo is wonderful. This was easy and fast to put together. I used cherry tomatoes instead of grape; everything else was as directed. My husband and I loved this.

  • Skillet barbecue shrimp

    • mharriman on September 26, 2017

      Tasty and easy to make. Calls for McCormick's Worcestershire ground black pepper as part of the sauce. I used a McCormick's Pub Mates Worcestershire spice mix since I couldn't find the pepper called for. Could have probably just added Worcestershire sauce and black pepper to the other ingredients. I served this over Lundberg red beans and rice with a green tossed salad.

  • Bananas in warm rum sauce

    • mharriman on July 05, 2018

      This didn’t turn out as tasty as I had anticipated. The rum sauce was very light and hardly noticeable. The bananas and vanilla ice cream provided the main flavors. Maybe because this dessert recipe is in a Cooking Light cookbook it’s not meant to be richly flavorful? This was okay but needs some tweaking to make it more flavorful.

  • Beef tenderloin steaks with red wine-mushroom sauce

    • mharriman on December 28, 2018

      My husband and I liked this recipe but not as much as two others in the same cookbook. We were looking to change it up with steak, and this recipe did that. Surprisingly, the fresh minced rosemary added more flavor to the dish than the sautéed mushrooms in red wine, so I wouldn’t leave the rosemary out. I served the steak with oven baked potatoes and a full leaf romaine salad with cherry tomatoes and blue cheese dressing.

  • Slow-cooker beef pot roast

    • mharriman on January 15, 2018

      I make this a few times during the winter months. Saturday I made it a little differently and I liked it better- used grass- fed chuck roast beef instead of shoulder; increased mushrooms to 12 ounces; increased bell pepper to wide slices from two whole peppers. The change created a chunkier gravy to spoon over the roast and the peppers were more firm. I always serve it on top of garlic mashed potatoes from same cookbook. Satisfying on a cold winter night.

  • Tarragon chicken

    • mharriman on November 20, 2018

      Another winner from my favorite cookbook. Good recipe right now because fresh tarragon is currently plentiful at grocery stores in northern Virginia. I don’t mince my fresh tarragon as small as the photo shows and the flavor is delightful. I like to make this pan sautéed chicken with the accompanying barley side dish. Fairly light, tasty, and satisfying.

  • Kalamata barley

    • mharriman on November 20, 2018

      I use regular ( Quaker brand) barley instead of quick cooking as recipe states. I just start the barley a full 40 minutes before I start the fast cooking chicken recipe. I prep all the chicken sauce ingredients, the barley additions, and make a salad while the barley cooks, and dinner is ready 60 minutes later. The kalamata barley goes well with the tarragon chicken.

  • Chicken and shiitake Marsala

    • mharriman on November 09, 2018

      The directions make this a delicious and super easy recipe. I served it tonight with wild rice and a salad. Really yummy!

  • Rosemary-fig chicken with Port

    • Christine on March 06, 2018

      Substituted chicken tenders with good results. Used 1 tsp dried rosemary which may have been a little much, but the sauce was still very good. Served with brown rice and roasted carrots.

  • Grilled chicken with rustic mustard cream

    • mharriman on October 16, 2018

      I love this recipe! Made it tonight by pan grilling the chicken ( skinny grill pan on stovetop) for 10 minutes and finishing in oven at 350 degrees with foil tent for 20 minutes. A good plan B when we don’t want to fire up the grill. I whipped up the sauce and pan roasted the tomatoes while the chicken was baking.

  • Grilled Asian drumsticks

    • mharriman on February 26, 2019

      This is one of my go-to recipes when I’m in the mood for Asian. Tonight I grilled the chicken on a Loge cast iron grill pan in my oven set at broiler temp. They baked for 22 ( 11 on each side) minutes, eight inches from the broiler element, and were then ready for the sauce. I like to serve the drumsticks over white rice with the suggested broccoli recipe that’s on the same page.

  • Spicy-sweet broccoli

    • mharriman on February 26, 2019

      I love the flavor of the easy to make sauce for this broccoli. I don’t use the microwave ready package as directed but use fresh crowns that I cut into florets and steam in a steamer pot on the stove. Pairs well with the Asian drumstick recipe on the same page.

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  • ISBN 10 0848732642
  • ISBN 13 9780848732646
  • Published Apr 24 2009
  • Format Paperback
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Oxmoor House, Incorporated
  • Imprint Oxmoor House, Incorporated

Publishers Text

With over 280 incredibly flavorful 5-ingredient, 15-minute recipes at your fingertips, you'll discover how simple it is to serve a healthful home-cooked meal on a busy weeknight. Cooking Light Fresh Food Fast expert pairings of superfast, super simple main and side dishes provide over 160 simply mouthwatering menus. Organized by traditional food categories including Soups, Sandwiches, Salads, Meatless Main Dishes, Fish and Shellfish, Meats, and Poultry, Cooking Light Fresh Food Fast offers recipes that are not only great for you, but one's that taste great, too!

With short ingredient lists, straightforward procedures, fresh ingredients, and delicious results, the recipes and meals in this cookbook will be the most requested, often repeated solutions in your weeknight repertoire. Every recipe guarantees success. Each one has been tested at least twice, often three or four times, to ensure that it's not only supremely healthy, tasty, and easy to prepare, but that it also has the all-important "yum factor."



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