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FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Foodie Talk

FOODIE PAM

Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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Cooking Light

MAGAZINE

October, 2008

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appetizers(2) | beef(4) | bread(4) | breakfast(2) | chicken(9) | clams(1) | desserts(5) | duck(1) | eggs(1) | feb10(1) | fish(3) | main(24) | misc(1) | pasta(4) | pork(11) | salad(4) | sandwiches(2) | sauce(1) | sides(8) | soup(7)

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Beef Tenderloin Steaks With Port Reduction And Blue Cheese

(Cooking Light, October, 2008)

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Black Lentil And Couscous Salad

(Cooking Light, October, 2008)

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A flavorful side dish that incorporates a variety of fruits and veggies.

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Braised Chicken With Mushrooms And Chard

(Cooking Light, October, 2008)

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Coconut-Crusted Salmon With Tamarind Barbecue Sauce

(Cooking Light, October, 2008)

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Duck Breasts With Pinot Noir And Cherry Sauce

(Cooking Light, October, 2008)

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Duck is a higher fat meat but this dish is within the recommended range for fat content.

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Easy Pickled Beets

(Cooking Light, October, 2008)

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This recipe is a different way to enjoy beets. They are full of phytonutrients.

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Eldress Bertha’s Applesauce

(Cooking Light, October, 2008)

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A flavorful recipe without the addition of too much added sugar.

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Grilled Chicken With Mango-Pineapple Salsa

(Cooking Light, October, 2008)

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Grilled boneless skinless chicken breasts are a great source of low fat protein.

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Indian Cashew Chicken

(Cooking Light, October, 2008)

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Pan-Roasted Chicken, Squash, And Chard Salad With Bacon Vinaigrette

(Cooking Light, October, 2008)

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Comments:

On February 19, 2010, 4:44 pm spm said:

This is a main-dish meal that uses winter's other vegetable-squash-and a medley of wild mushrooms in the vinaigrette.


Rise And Shine Oatmeal

(Cooking Light, October, 2008)

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This hearty oatmeal is a great source of fiber.

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Sausage And Clams With Chickpeas

(Cooking Light, October, 2008)

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Seafood Risotto

(Cooking Light, October, 2008)

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A lower fat version of risotto, this dish doesn't lack for flavor

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Spiced Coconut–Red Lentil Soup

(Cooking Light, October, 2008)

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Spinach Salad With Spiced Pork And Ginger Dressing

(Cooking Light, October, 2008)

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Steamed Brown Bread

(Cooking Light, October, 2008)

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A delicious whole grain bread to increase daily whole grain consumption. Try to make at least half your grains whole grains.

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Stuffed Heritage Pork Chops With Creamy Grits

(Cooking Light, October, 2008)

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Tomato-Based White Wine Fish Soup

(Cooking Light, October, 2008)

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Full of vitamins, minerals, and healthy fats from a great combination of veggies and white fish.

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Vietnamese Caramelized Pork With Coriander Rice

(Cooking Light, October, 2008)

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Tarte Tatin

(Cooking Light, October, 2008)

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On October 26, 2008, 4:01 pm dede said:

I love this recipe. I have made it twice with the same results. I especially love the fact that it fits into the criteria suitable for Cooking Light. It is easy and beautiful. I topped it with Greek Yogurt for a tangy and creamy finish.


Autumn Apple Cake

(Cooking Light, October, 2008)

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Bacon, Onion, And Brown Lentil Skillet

(Cooking Light, October, 2008)

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Almost half a day's recommended amount of fiber in one serving of this dish.

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Brown Lentil Hummus With Toasted Pita Crisps

(Cooking Light, October, 2008)

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Caramelized Shallots And Brussels Sprouts With Pancetta

(Cooking Light, October, 2008)

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Brussel sprouts are cuciferous veggies, part of the cabbage family. A good source of phytonutrients, vitamins and minerals, eating lots of these types of veggies may reduce cancer risk.

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Cheddar-Bacon Drop Biscuits

(Cooking Light, October, 2008)

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Still little high in fat and saturated fat, this recipe is a lower fat alternative to the standard recipe.

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