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

February 27, 2018
Jennifer Causey


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


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

Cheesy Crab Artichoke Toasts FM
Chickpea Salad Boats FGMV
Saucy Mini Meatballs M
Smoky Red Lentil Hummus GMV


Jennifer Causey

Pomegranate Spritzer FGV
Vegan Eggnog GMV

Condiments & Sauces

Caitlin Bensel

Bacon-Shallot Gravy FM
Port-Cherry Sauce FGV


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

Almond-Currant Linzer Cookies MV
Chocolate-and-Cream Layer Cake MV
Chocolate-Peppermint Thumbprints MV
Decorated Whole Wheat Sugar Cookies MV
Dulce de Leche Bread Puddings V
Five-Spice Cookies MV
Gingerbread Loaf MV
Pine Nut–Meyer Lemon Snowballs MV
Raspberry-Rosemary Jam Bars MV
Salted Chocolate Topped Shortbread MV

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

Beef Tenderloin with Madeira-Dijon Sauce G
Filet Mignon with Apple-Fennel Slaw FG

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

Crispy Salmon Salad with Roasted Butternut Squash FG
Shrimp and Grits F


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

Chicken Tetrazzini FM
Crispy Chicken Cutlets with Lemon-Butter Carrots F
Mini Chicken Potpies
Sausage Baguette Pizzas


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

Berry-and-Walnut French Toast Casserole MV
Mushroom Quiche with Sweet Potato Crust GV
Potato Pancakes with Apple Butter FGV
Winter Greens Pesto Pizza FV


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

Jennifer Causey

Creamy Four-Cheese Pasta with Spinach FGV
Pasta with Italian Sunday Sauce M


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

Green Bean Casserole F
Green Beans with Mustard-Tarragon Sauce FGV
Lemon-Feta Green Beans FGV
Red Wine and Parmesan Farrotto
Roasted Acorn Squash with Thyme GMV
Roasted Broccolini GV
Roasted Potatoes with Smoked Trout FG
Smoky Brussels Sprouts FGV

Soups & Stews

Jennifer Causey

Feast of the Seven Fishes Stew GM
French-Style Beef Stew GM
Soup a Sundale M
Spiced Winter Squash Soup FGMV