Cooking Light Magazine Recipes
COOKING LIGHT MAGAZINE'S CHICKEN PARMESAN
Make and share this Cooking Light Magazine's Chicken Parmesan recipe from Food.com.
Provided by Amber W.
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
- Dip chicken in egg; dredge in crumbs.
- Melt butter in a skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until browned.
- Pour spaghetti sauce over chicken. Cover, reduce heat, and simmer 10-15 minutes. Sprinkle with cheeses. Cover and simmer 5 more minutes or until cheese melts.
Nutrition Facts : Calories 452.6, Fat 25.9, SaturatedFat 10.5, Cholesterol 167.9, Sodium 672, Carbohydrate 15, Fiber 1.9, Sugar 5.7, Protein 37.9
COOKING LIGHT'S EASY & CRISPY BAKED FISH FILLETS
From Cooking Light Magazine. This is a healthy and delicoius recipe that bakes a moist and tenderv fish with a crispy outside. You won't even miss the fat! Haddock, cod, or tilapia would make good substitutes for the grouper but you can try it with any fish you like or have on hand. Adjust the baking time depending on the thickness of the fish.
Provided by blucoat
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°.
- Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.
Nutrition Facts : Calories 262.7, Fat 8, SaturatedFat 3.5, Cholesterol 75.8, Sodium 250.8, Carbohydrate 10.6, Fiber 0.7, Sugar 1.1, Protein 35
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