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

February 27, 2018
Victor Protasio


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


Jennifer Causey

Roasted Chickpea Snack Mix  GMV

Condiments & Sauces

Caitlin Bensel

Apple Cider–Mustard Sauce  FGM
Mushroom-Shallot Sauce  FGM
Roasted Tomato-Garlic Sauce  GMV
Toasted Pecan and Kale Pesto  FGMV


Treat your guests to these whole-grain rice bars. Nut butter gives the low-sugar, festively decorated treats 2g protein per serving.

Jennifer Causey

Butterscotch Crispy Rice Bars  GMV
Spicy Dark Chocolate and Tahini Bark  GMV
Triple-Apple Pie  MV

Main Dishes

Beef & Lamb

Jennifer Causey

Aleppo-Spiced Meatball Salad  M
Asian Short Ribs  M
Beef and Cabbage Stir-Fry  F
Loaded Steakhouse Baked Potatoes  F

Fish & Shellfish

Look for smaller acorn squash; they tend to be less fibrous than larger ones. Red miso is the most potent variety of miso and is a worthy investment for this recipe. In a pinch, lower-sodium soy sauce is a good substitute.

Caitlin Bensel

Maple-Miso Salmon with Acorn Squash  FG
Poached Sea Bass with Gingery Veggies  G
Tuna Noodle Casserole  M


Use preground fennel and coriander seeds if you’re short on time; you’ll lose the texture the crushed seeds provide, but you’ll get the same great flavor. Substitute 2 teaspoons each of the ground seeds for 1 tablespoon whole seeds.

Caitlin Bensel

Braised Pork with Potatoes and Shallots  M
Broccoli Fried Rice with Kimchi Cream  FM
Pork Chops with Orange-Avocado Salsa  G


Caitlin Bensel

Beer-Braised Chicken and Root Vegetables  M
Braised Chicken with Olives, Capers, and Prunes  GM
Chicken Cassoulet
Crispy Chicken Milanese  F
Fiesta Chicken and Carrot Rice  G
Petite Meatloaf Dinner
Seared Chicken with Shallots and Grapes  FG


Jennifer Causey

Broccoli Rabe and Barley Bowl with Cilantro Pesto  MV
Brussels and Quinoa Bowl with Orange-Thyme Vinaigrette  GMV
Butternut Squash and Spinach Lasagna  MV
Charred Cabbage with Butternut-Miso Mash  FMV
Crispy Cauliflower with Chili-Tahini Sauce and Farro Pilaf  MV
Fall Veggie Bowls with Charred Avocado  FGMV
Kale and Lentil Bowl with Thai Almond Sauce  MV
Roasted Butternut Squash and Poblano Pizza  V
The Ultimate Vegetarian Club  FV


Ryan Liebe

Savory Pork Ragù with Pappardelle  M
Spicy Shrimp Noodles  FG


Caitlin Bensel

Frizzled Kale with Chiles  FGV
Ginger-Orange Carrots  FGMV
Kohlrabi and Apple Slaw  FGMV
Roasted Turnips and Potatoes  FGV
Shaved Turnip Salad  FGV
Spiced Apples and Cabbage  FGV
Stir-Fried Turnips  FM

Soups & Stews

If you love the flavors of a loaded baked potato—think cheddar cheese, crisp bacon, and the bright bite of chives—but are on a low-carb diet, then this soup is for you. We swap out the spuds for cauliflower and swirl the whole thing into a soup that has just 12g of carbs per serving—not bad for a hearty meal. 

Ryan Liebe

Chicken and Mushroom Stew
Loaded Cauliflower Soup  GM
Peppery Beef Stew with Root Vegetables  M
Steak Fajita Chili  GM