EXPLOREMY LIBRARY
Food & Wine
Cooking Light

Cooking Light Cooking Light Low-Sugar Recipes

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.

Country:
United States
Language:
English
Publisher:
Meredith Corporation
Frequency:
Quarterly
Read More
BUY ISSUE
$16.37
SUBSCRIBE
$27.30
4 Issues

in this issue

1 min.
introduction

A lthough sugar often gets a bad rap, in its natural state, it is a relatively harmless carbohydrate that our bodies need to function. It’s found naturally in fruits, vegetables, and dairy. The problem comes when sugar is added to foods during processing for added flavor, texture, or color. This is more common than you may realize—sugar is frequently added not only to sweets but also to processed foods like frozen dinners and salad dressings. You don’t have to be in the candy aisle to be surrounded by added sugar! It’s this added sugar, not the naturally occurring kind, that can wreak havoc on your waistline and your health. See page 8 for information about recommendations for sugar intake. At Cooking Light we believe that all kinds of foods can fit,…

6 min.
guide to sugar

SUGAR: THE SWEET TRUTH Overindulge your sweet tooth, and you up your chances of heart disease, tooth decay, and weight gain. Because sugar also stokes inflammation, it may spur other diseases. But sugar is critical in your cooking and baking. It gives you that delicious, deep browning in waffles, cookies, and cakes. It balances salty, sour, or acidic flavors in salad dressings, marinades, and sauces. It keeps breads and baked goods tender. Eliminate all sugar from your diet, and your cooking and eating could trend toward blah. The key is to use it judiciously and in moderation. TYPES OF SUGAR Here are eight commonly used sugars—natural and processed—and information about how some sugars rank on the glycemic index. The glycemic index is a number from 0 to 100 that represents the relative rise…

25 min.
breakfasts with benefits

Bacon, Arugula, and Egg Wraps HANDS-ON 20 MIN. TOTAL 20 MIN. Precooked potatoes make these wraps quick and easy to whip up; eggs and whole-wheat tortillas deliver protein and fiber to keep you full all morning. 1⅓ cups refrigerated diced potatoes (such as Simply Potatoes)6 center-cut bacon slices, chopped¼ cup diced shallot6 large eggs2 Tbsp. water⅛ tsp. kosher salt3 Tbsp. canola mayonnaise2 tsp. Sriracha chili sauce4 (8-in.) whole-wheat tortillas1½ cups baby arugula (about 1½ oz.) 1. Place potatoes in a microwavable dish. Microwave at high until the potatoes are almost tender, about 2 minutes. 2. Place bacon in a large skillet. Cook over medium-high until bacon begins to brown, 5 to 6 minutes. Add shallot and potatoes to skillet; reduce heat to medium, and cook, stirring occasionally, until bacon is done and potatoes are soft and…

15 min.
brown-bag lunches & snacks

15-Minute Chicken Shawarma Bowls HANDS-ON 15 MIN. TOTAL 15 MIN. This Middle Eastern–inspired bowl is all about big flavor with minimal effort. A garlicky, tahini-spiked yogurt brings all the elements together and takes just minutes to make. Assemble a few bowls at the beginning of the week for easy make-ahead lunches. 12 oz. skinless, boneless rotisserie chicken breast, shredded (about 3 cups)2 tsp. olive oil¾ tsp. kosher salt, divided½ tsp. cumin, divided⅛ tsp. paprika½ cup plain 2% reduced-fat Greek yogurt1 Tbsp. fresh lemon juice1 Tbsp. tahini (sesame seed paste)1 tsp. minced garlic1 (8.5-oz.) pkg. precooked farro2 cups chopped English cucumber2 cups halved cherry tomatoes1 (15-oz.) can unsalted chickpeas, rinsed and drained2 Tbsp. chopped fresh parsley¼ tsp. freshly ground black pepper 1. Place chicken and oil in a large bowl; toss to coat. Combine ½ teaspoon…

27 min.
protein-packed dinners

Loaded Steakhouse Baked Potatoes HANDS-ON 30 MIN. TOTAL 30 MIN. While potatoes are certainly a source of carbs, they are also packed with potassium, vitamin C, and B vitamins. And, with the peel, they are a good source of fiber. 4 (5-oz.) russet potatoes¼ cup 1% low-fat milk2 Tbsp. unsalted butter, divided1 tsp. kosher salt, divided¾ tsp. black pepper, divided1 Tbsp. olive oil8 oz. cremini mushrooms, sliced2 tsp. roughly chopped fresh thyme½ cup unsalted beef broth2 tsp. sherry vinegar2 tsp. lower-sodium Worcestershire sauce2 garlic cloves, thinly sliced10 oz. fresh baby spinach8 oz. shredded smoked brisket, warmed1 oz. blue cheese, crumbled (about ¼ cup)¼ cup crispy fried onions (such as French’s) 1. Prick potatoes all over with a fork; place on a plate. Microwave potatoes at high in 3 (5-minute) intervals until tender. Halve potatoes; scoop…

3 min.
sauces and marinades

White BBQ Sauce This tangy twist on classic barbecue sauce is a knockout addition to burgers and makes a great dip for veggies. Whisk together 1 cup canola mayonnaise, 5 Tbsp. white wine vinegar, 2 tsp. prepared horseradish, 1 tsp. black pepper, ⅜ tsp. kosher salt, and ⅛ tsp. paprika in a medium bowl. Serve immediately, or store covered in refrigerator for up to 2 weeks. SERVES 16 (serving size: 1 Tbsp.); Calories 38; Fat 4g (sat 0g, unsat 3g); Protein 0g; Carb 0g; Fiber 0g; Sugars 0g (added sugars 0g); Sodium 154mg; Calc 0% DV; Potassium 0% DV Roasted Tomato-Garlic Sauce Use this lower-sodium tomato sauce on pizzas, or stir it into pasta. Preheat oven to 425°F. Drain 1 (28-oz.) can unsalted whole tomatoes. Halve tomatoes; place on a foil-lined baking sheet coated with cooking…