Find all the healthy recipes from Cooking Light's December 2018 issue.

February 27, 2018
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Jennifer Causey

KEY

F      Fast
G     Gluten Free
M     Make Ahead
V     Vegetarian
Check out all of our staff faves in Italic

Appetizers

Save time the day of the party by preparing the crab mixture one day ahead. Cut and store the sliced bread in an airtight container until ready to assemble, and then broil as the recipe instructs shortly before party time.

Jennifer Causey

Beverages

Jennifer Causey

Condiments & Sauces

Caitlin Bensel

Desserts

For these easy linzer cookies, we like the more updated look of off-center cutouts—but you can go more traditional by keeping the cutouts centered.

Greg DuPree

Main Dishes

Beef & Lamb

As simple as this dish is to make, it looks, feels, and tastes like a special-occasion meal. Ask your butcher for the Chateaubriand cut, which is an evenly sized portion taken from the heart of the tenderloin. Serve it with our recipe for a simple Roasted Broccolini, pictured above.

Jennifer Causey

Fish & Shellfish

Small touches like the charred lemon vinaigrette and tart pomegranate arils elevate this speedy salad into a showstopping main dish. Preheat your sheet pan to get a jump-start on cooking the squash and onions.

Jennifer Causey

Poultry

If you’d like to make this comforting classic baked pasta dish ahead of time, you can freeze the unbaked casserole up to three months. Let it thaw completely; top with Parmesan and panko, then bake at 350°F until browned and bubbly, about 45 minutes.

Jennifer Causey

Vegetarian

This overnight casserole saves you the trouble of standing over a griddle flipping individual slices of French toast. If using a fresh baguette, cut it up the day before, and let it sit in the bag overnight to become slightly stale—that'll help prevent sogginess when the casserole is baked.

Jennifer Causey

Pasta

Pasta night perfection. Four cheeses team up with gluten-free pasta to deliver a wholesome indulgence. 

Jennifer Causey

Sides

We’ve given the classic casserole an upgrade by swapping sodium-heavy canned soup for a rich and chunky homemade mushroom sauce. For bean blanching instructions, see the note on the recipe at left.

Caitlin Bensel

Soups & Stews

Jennifer Causey