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Light & Healthy 2011: The Year's Best Recipes Lightened Up by America's Test Kitchen Editors

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Notes about this book

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Notes about Recipes in this book

  • New England fish stew

    • chawkins on April 30, 2015

      Great for a weeknight meal. Prep and cook time took less than an hour in total with mostly pantry ingredients. The bacon and onion provide a lot of flavor. I used shrimp broth instead of clam juice. To serve two, I halved the amount of fish but kept everything else the same.

  • Whole wheat spaghetti with Italian sausage and fennel

    • vhague on March 26, 2019

      Increase the amount of sausage.

  • Stir-fried portobellos with ginger and oyster sauce

    • jumali on December 29, 2010

      Outstanding--much better than takeout

  • Grilled chicken fajitas

    • chawkins on February 15, 2013

      Worcestershire sauce is the unusual ingredient in the marinade/dressing for the chicken, but it melds well with everything else.

  • Wild rice with pecans and cranberries

    • chawkins on June 16, 2013

      I had to add quite a bit more liquid to the rice to get it cook thru. Also, a tad too sweet for my taste, next time I'll cut down on the amount of carrots and use regular onion instead of sweet onion.

  • Zucchini, tomato, and potato gratin

    • chawkins on September 02, 2013

      Be sure to allow enough time for this seemingly simple dish. You need to carmalize the onions on the stove top first which took close to half an hour and then the assembled dish need to be baked for another hour. I did not have any Gruyère, in the house, so just sprinkled Parmasan on top. Great dish for the garden fresh zucchini and tomatoes.

    • vhague on June 26, 2017

      This recipe is not in my magazine copy.

  • Zucchini bread

    • chawkins on August 09, 2013

      Pretty good bread, not too sweet. Have to let the shredded zucchini stand for 30 minutes to give up their liquid and uses a stand mixer to cream the butter and sugar.

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  • ISBN 10 1933615702
  • ISBN 13 9781933615707
  • Published Nov 30 2010
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

With this new annual series, America's Test Kitchen has taken on the challenge of lightening up some of our favorite recipes from the previous year. Light & Healthy 2011 features a variety of recipes, from soups, salads and entrees to side dishes, baked goods and desserts, all of which maximize flavor to give you healthy recipes you’ll actually want to eat — from Chicken Cordon Bleu to Cherry Almond Coffee Cake. You won’t find any “lite” cooking gimmicks here such as tiny portions, fussy tricks, or sub-par nonfat ingredients. What you will find is what everyone expects from America's Test Kitchen: solid (and often innovative) cooking techniques, a mastery of kitchen science that allows us to find ways to cut fat but not flavor, and repeated recipe testing to ensure that your dishes will taste as good as their full-fat counterparts.

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