April 2011

Cooking Light magazine contents for April 2011

Go for Whole Grains!

The fourth Healthy Habits challenge is to eat three more servings of whole grains each day. more

20-Minute Recipes

Superfast recipes in lots of different categories. more

April 2011 Recipe Index

Find all the healthy recipes from Cooking Light's April 2011 issue. more

Dinner Tonight

One of these simple dinner menus can be on your table in well under an hour. more

103 Money-Saving Recipes

You'll feel good about feeding your family these creatively delectable recipes.

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Take the Whole-Grains Challenge

April's Goal: Eat three more servings of whole grains each day more

Staff Profile: The Whole-Grain Seeker on a Budget

“I’m confused about what I’m getting—or not getting—when I read the labels.” - Adam Hickman: Age 25, Recipe Tester and Developer, Birmingham, Ala. more

Reader Profile: The Whole-Grain Newbie

“I don’t really pay attention to whole grains, but this is a chance to get healthier.” - L’Anne Gilman: Age 42, Gallery Owner, Ketchum, Idaho more

Reader Profile: The Busy Young Mom

“I don’t have much time to cook whole grains, and my husband doesn’t love them.” - Sarah Sorensen: Age 30, Tucson, Ariz. more

The Truth About Chicken Strips

You'd think fat would be the problem with chicken strips. Not so. more

How Calories Really Count

A calories is a calorie, no matter how you eat it, right? more

Lighter Carrot Cake

We radically slim down one of the most egregiously over-the-top cakes in the universe. By Sidney Fry, MS, RD more

How To Roast Lamb

Roasted lamb leg is a seasonal classic, we'll walk you through the basics. more

A Celebration of Easter and Passover Traditions

When you grow up eating both Easter and Passover meals, you have lots of delicious flavors to draw on for one of the first feasts of spring. By Allison Fishman more

A Beautiful Feast for Spring

Celebrate the season with Allison Fishman's menu featuring traditions for both Passover and Easter. more

Cow-Pooling Made Easy

Cow-Pooling 101—from sourcing and ordering to storing and defrosting—here are the basics if you’re thinking about starting a cow-pool. more

Grass-Fed Beef Vs. Grain-Fed Beef

If you've wondered about grass-fed beef, here's the skinny on price, quality, taste, and cooking. By Kim Cross more