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Cooking Light Recipes
from: Karlie BestlerCooking light is a great way to enjoy food while being health conscious. Learning cooking light is a way for people to enjoy flavorful foods that are healthy. There are a wide variety of cooking light recipes that you can try.
It is very easy to find cooking light recipes to fit your needs and lifestyle. These three recipes are just a sample of cooking light recipes to try.
Shrimp and Squash Penne
2 tablespoons olive oil
4 cups thinly sliced yellow squash
3 cups thinly sliced zucchini
1 pound medium shrimp, peeled and deveined
1/4 cup fresh lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, minced
4 cups hot cooked penne
1/2 cup thinly sliced fresh chives or green onions
1/4 cup grated fresh Parmesan cheese
Heat oil in a large nonstick skillet over medium-high heat. Add squash and zucchini, and sautÃ(c) 10 minutes. Add shrimp; sautÃ(c) 3 minutes. Add juice and next 5 ingredients (juice through garlic); cook 2 minutes or until shrimp are done. Combine shrimp mixture, pasta, chives, and cheese in a large bowl; toss gently.
Risotto With Arugula and Toasted Garlic Recipe
3 1/2 cups low-salt chicken broth
1 tablespoon olive oil
3 garlic cloves, thinly sliced
1 1/2 cups uncooked Arborio rice or other short-grain rice
1/2 cup chopped onion
1/2 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups trimmed arugula
Bring broth to a simmer in a small saucepan (do not boil). Keep broth warm over low heat.
Heat oil in a large saucepan over medium heat. Add garlic; saute 3 minutes or until lightly browned. Remove garlic with a slotted spoon; set aside. Add rice and onion to pan; saute 5 minutes.
Add wine, salt, and pepper; cook 1 minute or until wine is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in garlic and arugula.
Ginger Lime Sweet Potatoes Recipe
1/3 cup all-purpose flour
10 cup sweet potato, thinly sliced and peeled
1/4 cup butter
1/3 cup packed light brown sugar
1 tablespoon lime rind
2 tablespoons fresh lime juice
1 tablespoon grated orange rind
1 tablespoon fresh ginger, grated and peeled
1 teaspoon low-sodium soy sauce
1 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
Preheat oven to 425 degrees F.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and potato in a large bowl; toss well.
Melt butter in a small saucepan over low heat. Add sugar and next 7 ingredients (sugar through pepper); cook 4 minutes or until sugar dissolves. Pour over potato mixture; toss well. Spoon mixture into a shallow 2-quart casserole dish coated with cooking spray.
Cover and bake at 425 degrees F for 55 minutes or until tender. Let stand 10 minutes.
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