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Food & Wine
Cooking Light

Cooking Light Cooking Light Make-Ahead Meals

Live life deliciously with Cooking Light magazine—vibrantly designed as a digital edition, with all of the recipes and gorgeous photos of the magazine. Each issue is packed with seasonal, delicious and nutritious recipes, quick ways to plan everyday menus and helpful tips on how to live a healthier lifestyle. For annual or monthly subscriptions (on all platforms except iOS), your subscription will automatically renew and be charged to your provided payment method at the end of the term unless you choose to cancel. You may cancel at any time during your subscription in your account settings. If your provided payment method cannot be charged, we may terminate your subscription.

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Country:
United States
Language:
English
Publisher:
Meredith Corporation
Frequency:
Quarterly
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4 Issues

in this issue

1 min.
from the editor

Cooking Light MAKE-AHEAD MEALS There’s a certain comfort in having dinner already done when you get home. You know your family will eat well during the week, regardless of hectic schedules, and any prep or cleanup will be minimal. Even if you aren’t a champion meal planner, having a couple of go-to meals stashed in the fridge or freezer can be a lifesaver. The recipes in this book make the most of your time so none of your effort goes to waste. Doubling a batch of roasted vegetables, for example, adds little prep or cook time yet yields enough for two more quick weeknight mains (page 31). In the same vein, we believe a frozen entrée just isn’t convenient if it requires an overnight thaw or a two-hour bake; our recipes go from…

1 min.
at your service

Cookinglight Make-Ahead Meals SPECIAL PROJECTS EDITOR Anne C. Cain, MPH, MS, RDN DESIGN DIRECTOR Tempy Segrest PHOTO DIRECTOR Paden Reich ART DIRECTOR Emily Johnson PROJECT EDITOR Diane Rose Keener PHOTOGRAPHER Victor Protasio PROP STYLISTS Heather Chadduck Hillegas, Christine Keely FOOD STYLISTS Torie Cox, Chelsea Zimmer CONTRIBUTORS Iain Bagwell, Robert Festino, Jacqueline Giovanelli, Tara Stewart Hardee, Katelyn Hardwick, Kate Johnson, Kellie Gerber Kelley, Andrea Kirkland, Hannah Klinger, Susan Roberts McWilliams, Cathy Robbins, Eva Spring, Kathleen Varner, Brian Woodcock SPECIAL INTEREST MEDIA EDITORIAL EDITORIAL DIRECTOR Jennifer Dorland Darling CREATIVE DIRECTOR Michael D. Belknap DEPUTY DIRECTOR, EDITORIAL & OPERATIONS Karman Wittry Hotchkiss BUSINESS MANAGER, EDITORIAL Cindy Slobaszewski DIRECTOR, MEREDITH FOOD STUDIOS Allison Long Lowery DIRECTOR, MEREDITH TEST KITCHEN Lynn Blanchard MEREDITH SPECIAL INTEREST MEDIA VICE PRESIDENT & GROUP PUBLISHER Scott Mortimer VICE PRESIDENT, MARKETING Jeremy Biloon EXECUTIVE ACCOUNT DIRECTOR Doug Stark DIRECTOR, BRAND MARKETING Jean Kennedy ASSOCIATE DIRECTOR, BRAND MARKETING Bryan Christian SENIOR BRAND MANAGER Katherine…

26 min.
fix and freeze

Individual White Chicken Pizzas Hands-on: 57 min. Total: 57 min. Cook up as many pizzas as you want tonight, and freeze the rest. The key to the deliciousness (and believe us, these cheesy pizzas are amazing) is to make fresh ricotta cheese, which is more moist and creamy than store-bought. It’s fast and easy to do in the microwave. 30 ounces refrigerated fresh pizza dough, divided½ cup olive oil¼ cup chopped fresh basil1 teaspoon crushed red pepper8 garlic cloves, crushed4 thyme sprigs4 cups 2% reduced-fat milk1 cup plain fat-free Greek yogurt4 teaspoons cider vinegar½ teaspoon kosher salt12 ounces shredded cooked chicken breast6.5 ounces preshredded reduced-fat 4-cheese Italian-blend cheese (about 1⅔ cups)3 ounces fresh part-skim mozzarella cheese, torn into small pieces2 tablespoons fresh thyme leaves1½ teaspoons freshly ground black pepper½ cup small fresh basil…

29 min.
cook once, eat three times

ROASTED CHICKEN Two juicy, crispy birds cook in just 40 minutes, thanks to the spatchcocking technique, and yield enough for 3 nights of meals. DAY 1 Garlic-Sage Roasted Chicken with Kale and Radicchio Caesar Salad Hands-on: 30 min. Total: 1 hr. 25 min. Cooking spray2 (3.5-pound) whole chickens1½ tablespoons olive oil2 tablespoons minced fresh sage1 tablespoon grated lemon rind1¼ teaspoons freshly ground black pepper, divided1 teaspoon kosher salt, divided3 garlic cloves, minced¾ cup plus 2 tablespoons hot water, divided2 tablespoons canola mayonnaise1 tablespoon lemon juice½ teaspoon anchovy paste½ cup very thinly sliced radicchio5 ounces fresh baby kale1 ounce Parmesan cheese, shaved (about ¼ cup) 1. Preheat oven to 450°. 2. Line a rimmed baking sheet with foil; place a wire rack on pan. Coat rack with cooking spray. Place 1 chicken, breast side down, on a…

17 min.
fridge to table

Cucumber Gazpacho with Toasted Rye Croutons Hands-on: 25 min. Total: 8 hr. 40 min. Need this soup right away? Do a rapid chill: Transfer soup to a zip-top plastic bag, and set bag in an ice bath for 30 minutes. 2 garlic cloves, divided3 cups chopped peeled Kirby cucumber (about 1 pound)2 cups chopped green tomato (about 1 large)1½ cups chopped honeydew melon½ cup finely chopped sweet onion⅓ cup finely chopped celery2½ tablespoons red wine vinegar2 tablespoons chopped fresh mint4 teaspoons olive oil, divided1 teaspoon chopped fresh tarragon½ teaspoon salt2 seedless rye bread slices, cubed (about 2 ounces)1 teaspoon finely minced serrano chile½ cup water (optional) 1. Finely chop 1 garlic clove; place in an 11-cup food processor. Add cucumber and next 6 ingredients (through mint). Add 1 tablespoon oil, tarragon, and salt; process…

27 min.
slow cooker favorites

Smoky Ham and Split Pea Soup Hands-on: 15 min. Total: 8 hr. 15 min. Potatoes contribute starchiness and silky thickness, while sweet carrots and salty ham balance out the peas’ light, earthy flavor. Leftovers fare well in the freezer. Garnish soup with parsley leaves and additional pepper, if desired. 1 pound dried green split peas, rinsed and drained1½ cups cubed peeled Yukon gold potatoes5 garlic cloves, chopped1 cup chopped onion1 cup chopped celery1 cup chopped peeled carrot1 large bay leaf1 teaspoon freshly ground pepper¾ teaspoon kosher salt2 pounds smoked ham hocks6 cups water½ cup light sour cream 1. Layer peas and next 9 ingredients (through ham) in order listed in a 6-quart electric slow cooker. Gently pour 6 cups water over top. Cover and cook on LOW for 8 hours. 2. Remove hocks from slow…