October 2018 Recipe Index
Find all the healthy recipes from Cooking Light's October 2018 issue.
KEY
F Fast
G Gluten Free
M Make Ahead
V Vegetarian
Check out all of our staff faves in Italic
Struggling to cook healthy? We'll help you prep.
Appetizers
Condiments & Sauces
Apple Cider–Mustard Sauce FGM
Mushroom-Shallot Sauce FGM
Roasted Tomato-Garlic Sauce GMV
Toasted Pecan and Kale Pesto FGMV
Desserts
Treat your guests to these whole-grain rice bars. Nut butter gives the low-sugar, festively decorated treats 2g protein per serving.
Main Dishes
Beef & Lamb
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.
Maple-Miso Salmon with Acorn Squash FG
Poached Sea Bass with Gingery Veggies G
Tuna Noodle Casserole M
Pork
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.
Braised Pork with Potatoes and Shallots M
Broccoli Fried Rice with Kimchi Cream FM
Pork Chops with Orange-Avocado Salsa G
Poultry
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
Vegetarian
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
Pasta
Sides
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.