We know you love slimmed-down versions of your favorite foods, so we’re releasing this issue of Eating Light just in time to help you get in shape for summer. With recipes from Good Housekeeping, Redbook, Country Living and Woman’s Day, all with no more than 400 calories, you’ll find skinny takes on all the dishes you love to eat for breakfast, lunch, and dinner—even desserts!
Below are just two of the delicious recipes featured in Eating Light, but my favorite recipe was for Chocolate Chip-Oatmeal Cookies (of course - something with chocolate!).
My family loves when I bake cookies, and these cookies were so yummy
I love that the issue not only has mouth-watering recipes, but it also has a lot of great tips and ideas when it comes to eating healthier, such as the better options to order at certain restaurants, and indulgent snack alternatives.
Eating light can definitely be both delicious and healthy!
100 Calories per serving (makes 12 appetizer servings)
Total time: 25 minutes
1 lb. plum tomatoes, seeded and finely chopped
1 green onion, finely chopped
1 garlic clove, finely chopped
½ jalapeno, seeds and ribs removed, finely chopped
2 Tbsp. fresh lime juice
Salt and pepper
1 tsp. canola oil
1 small onion, finely chopped
½ tsp. no-salt-added chili powder
1 can (15 oz.) no-salt-added pinto beans, rinsed and drained
1 ripe Hass avocado, pitted and peeled
2 Tbsp. fresh cilantro, chopped
1 cup frozen corn kernels, thawed
1 large red bell pepper, finely chopped
4 oz. reduced-fat sour cream
1 ½ oz. low-fat Cheddar cheese, shredded
Baked tortilla chips (optional)
1) In large bowl, combine tomatoes, green onion, garlic, jalapeno, 1 tablespoon lime juice, and 1.4 teaspoon salt.
2) In 8-inch skillet on medium, heat oil. Add onion; cook 3 to 4 minutes, or until golden, stirring. Add chili powder; cook 1 minute. Remove from heat; add beans, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Mash until almost smooth.
3) In bowl, with fork, mash avocado, cilantro, remaining lime juice, and 1/8 teaspoon salt until almost smooth.
4) In 1 ½ quart straight-sided bowl, spread bean mixture in even layer. Top with corn and bell pepper. Spread sour cream and then salsa over vegetables. Dollop avocado mixture over salsa; spread into even layer. Sprinkle with cheese. Serve immediately, or cover and refrigerate up to 2 hours. Serve with baked tortilla chips.
Fettuccine with Spinach Pesto
394 calories per serving (makes 4 main-dish servings)
Active time: 10 minutes
Total time: 40 minutes
1 lb. fettuccine or linguine
2 cups baby spinach leaves
1 ½ cups fresh flat-leaf parsley leaves
¼ cup chopped fresh chives
3 Tbsp. extra virgin olive oil
4 Tbsp. pine nuts (pignoli), plus additional for garnish
¼ cup freshly grated Parmesan cheese, plus freshly shaved Parmesan for garnish
1) Heat large covered saucepot of salted water to boiling on high. Add pasta, and cook as label directs. Drain pasta, and return to pot.
2) Meanwhile, in blender, combine spinach, parsley, chives, oil, 4 tablespoons pine nuts, and ¼ teaspoon salt. Puree pesto until smooth. Stir in grated parmesan.
3) Drain pasta and put in serving bowl. Add pesto to pasta; toss to combine. Garnish with shaved Parmesan and additional pine nuts, if desired.
Shop: You can purchase the current issue of Eating Light at various supermarkets and bookstores (SRP $9.99) or buy a digital version at Zinio.com or Nook.bn.com.
Thank you to the sponsor for providing the product free of charge. I received no monetary compensation for this post.
Gem is a Hawaii Mom Blogger who posts reviews and giveaways, and blogs about life in Hawaii as a mom of 3 boys, including one with an Autism Spectrum Disorder. She loves to travel, bake, and eat anything with chocolate.