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    COOKING LIGHT One Sheet Recipes: Easy Appetizers, Entrees, Sides, Desserts, and More
    COOKING LIGHT One Sheet Recipes: Easy Appetizers, Entrees, Sides, Desserts, and More
    COOKING LIGHT One Sheet Recipes: Easy Appetizers, Entrees, Sides, Desserts, and More
    Ebook188 pages1 hour

    COOKING LIGHT One Sheet Recipes: Easy Appetizers, Entrees, Sides, Desserts, and More

    By The Editors of Cooking Light

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    About this ebook

    78 delicious recipes, made delightfully easy

    Each recipe in our new Special Edition, One Sheet Recipes, simplifies home cooking by calling for only one type of bakeware or cookware: a baking sheet - plus a few prep items found in most kitchens. Leave your other pots and pans in the cabinet-you'll love this easy approach to making entrées, side dishes, appetizers, desserts, and more. No matter how you want to fill your pan, you'll find dozens of great choices here, all with Cooking Light's focus on using whole foods, whole grains, and bigger portions of plants and seafood than meat. We never use any products containing artificial sweeteners or trans fats. Some of the recipes you can try your hand at include Toasted Chickpea Hummus, Sheet Pan Steak Fajitas, Roasted Mushroom and Shallot Pizza, even a Peach-Vanilla Slab Pie for dessert. These recipes are going to help you cut down on clean up and clutter, enhance the flavor of your dishes, and expand your repertoire in no time flat.
    LanguageEnglish
    PublisherLiberty Street
    Release dateFeb 16, 2018
    ISBN9780848758318
    COOKING LIGHT One Sheet Recipes: Easy Appetizers, Entrees, Sides, Desserts, and More

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      Book preview

      COOKING LIGHT One Sheet Recipes - The Editors of Cooking Light

      Index

      CHAPTER ONE

      Appetizers, Snacks & Spreads

      Hasseltots with Crème Fraîche and Caviar

      For premeal nibbles and anytime munching, no one wants a complicated cooking process. Keeping it all simple and super tasty is key. In an effort to do just that, we offer these recipes for tartlets, snack mix, hummus, and more.

      Lemony Herbed Ricotta and Roasted Tomato Bruschetta

      Hands-on: 5 min. Total: 28 min.

      Making bruschetta is a smart way to use bread beginning to pass its prime. The baguette is toasted and then topped with bursting, roasted cherry tomatoes and creamy ricotta mixed with Italian herbs.

      Cooking spray

      1 (4-oz.) whole-wheat French bread baguette

      1 pt. cherry tomatoes

      1 Tbsp. olive oil

      ⅜ tsp. kosher salt, divided

      ¼ tsp. freshly ground black pepper

      ¼ tsp. granulated sugar

      2 tsp. chopped fresh basil

      1 Tbsp. fresh thyme leaves

      1 Tbsp. chopped fresh oregano

      1 Tbsp. grated lemon rind

      1 Tbsp. lemon juice

      ¾ cup part-skim ricotta cheese

      1. Preheat the broiler.

      2. Coat a rimmed baking sheet with cooking spray.

      3. Slice baguette into 8 thin slices; arrange on baking sheet. Toast bread under broiler 3 minutes or until golden brown, turning slices halfway through. Remove pan from oven; remove toast from pan.

      4. Reduce oven temperature to 450°F. Toss cherry tomatoes with olive oil, ¼ teaspoon kosher salt, pepper, and sugar; arrange in a single layer on pan, and bake at 450°F for 20 minutes. Using a rubber spatula, fold basil, thyme leaves, oregano, rind, andjuice into cheese. Spread 1½ tablespoons cheese mixture over each toast slice; top with roasted tomatoes. Sprinkle toasts evenly with remaining ⅛ teaspoon kosher salt.

      SERVES 8 (serving size: 1 bruschetta) Calories 85; Fat 4g (sat 1g, unsat 3g); Protein 5g; Carb 8g; Fiber 1g; Sugars 2g (added sugars 1g); Sodium 193mg; Calc 9% DV; Potassium 5% DV

      Spanakopita Bites

      Hands-on: 7 min. Total: 17 min.

      When prep time is short, these quick and easy-to-make shells are the perfect go-to appetizer. Filled with traditional spanakopita ingredients—spinach, feta cheese, and egg—they’re a simplified version of sister spanakopita recipes, such as Spinach, Herb, and Cheese Phyllo Rolls, yet offer the same great flavor.

      2 (1.9-oz.) pkg. mini phyllo shells (such as Athens)

      1 (10-oz.) pkg. frozen chopped spinach, thawed, drained, and squeezed dry

      1 (4-oz.) pkg. crumbled feta cheese with lemon, garlic, and oregano

      2 large eggs, beaten

      ½ tsp. freshly ground black pepper, plus more for garnish (optional)

      Kosher salt (optional)

      1. Preheat oven to 375°F.

      2. Place phyllo shells on a large rimmed baking sheet. Combine spinach, feta, beaten eggs, and pepper in a medium bowl. Spoon filling evenly into phyllo shells.

      3. Bake at 375°F until filling is set (the shells will be lightly browned), about 10 minutes. Sprinkle with salt and additional pepper, if desired.

      SERVES 11 (serving size: 2 filled phyllo shells) Calories 8; Fat 6g (sat 2g, unsat 4g); Protein 6g; Carb 12g; Fiber 0g; Sugars 2g (added sugars 0g); Sodium 344mg; Calc 8% DV; Potassium 4% DV

      Pesto Pastries

      Hands-on: 20 min. Total: 40 min.

      Unlike classic pesto, this filling doesn’t call for any olive oil. Once everything is minced in the food processor, though, it develops a paste-like consistency. Thaw the pastry in the fridge overnight, or leave out at room temperature for an hour or two.

      2 Tbsp. pine nuts, toasted

      1 garlic clove, chopped

      3 Tbsp. grated Parmigiano-Reggiano cheese

      2 (1-oz.) pkg. fresh basil

      1 sheet frozen puff pastry dough, thawed

      ⅜ tsp. kosher salt

      1. Preheat oven to 400°F.

      2. Place nuts and garlic in a mini food processor; pulse until finely chopped. Add cheese; pulse to combine. Remove large stems from basil. Tear leaves, and add to processor; process until very finely chopped and almost paste-like.

      3. Unfold dough, and roll into a 10- x 9-inch rectangle. Spread pesto over dough all the way to edges. Sprinkle with salt. Roll up both long sides of dough, jelly-roll fashion, until they meet in the middle. Place in freezer for 10 minutes.

      4. Cut dough roll crosswise into 20 slices. Arrange slices in a single layer on a rimmed baking sheet lined with parchment paper. Bake at 400°F until lightly browned, about 16 minutes.

      SERVES 10 (serving size: 2 pastries) Calories 156; Fat 11g (sat 2g, unsat 9g); Protein 3g; Carb 12g; Fiber 1g; Sugars 0g; Sodium 157mg; Calc 3% DV; Potassium 1% DV

      Spinach, Herb, and Cheese Phyllo Rolls

      Hands-on: 50 min. Total: 2 hr.

      Serve these golden rolls at your next Mediterranean-inspired dinner gathering or patio party. Freeze leftover rolls up to 6 months. To reheat, cover loosely with foil and bake at 375°F for 15 minutes. Uncover and bake 10 minutes, turning after 5 minutes.

      ¾ cup chopped fresh flat-leaf parsley

      ½ cup finely chopped shallots

      ½ cup finely chopped green onions

      ½ cup finely chopped fresh dill

      ¼ cup chopped fresh mint leaves

      1½ Tbsp. chopped fresh thyme

      12 oz. baby spinach leaves, coarsely chopped

      6 Tbsp. extra-virgin olive oil, divided

      ¼ tsp. freshly ground black pepper

      1 egg, lightly beaten

      3 oz. reduced-fat feta cheese, crumbled (about ¾ cup)

      Cooking spray

      20 (14- x 9-inch) frozen phyllo sheets, thawed (about 8 oz.)

      1. Preheat oven to 375°F.

      2. Combine first 7 ingredients in a large bowl. Add 3 tablespoons oil; stir well to combine. Stir in pepper, egg, and cheese until well blended.

      3. Line a rimmed baking sheet with parchment paper; coat well with cooking spray.

      4. Working with 2 phyllo sheets at a time (cover remaining dough to prevent drying), brush 2 sheets lightly with remaining olive oil (long edge of sheets should be closest to you). Top with 2 phyllo sheets; brush lightly with oil. Arrange 2 cups spinach mixture in an even mound along phyllo edge nearest you, leaving a 1-inch border on either side. Fold sides of phyllo partially over mound; roll dough and filling, burrito-style, to form an 11- x 3-inch roll. Place roll, seam side down, on prepared pan. Repeat procedure with remaining dough, oil, and filling to form 5 rolls. Make 3 small slits in the top of each roll to allow steam to escape.

      5. Bake rolls at 375°F until golden brown and crisp, about 50 minutes. Carefully transfer to a wire rack; cool 20 minutes. Cut each roll diagonally into 6 slices.

      SERVES 15 (serving size: 2 slices) Calories 133; Fat 8g (sat 2g, unsat 5g); Protein 4g; Carb 13g; Fiber 2g; Sugars 1G (added sugars 0g); Sodium 213mg; Calc 5% DV; Potassium 6% DV

      Tomato–Baby Bell Pepper Tartlets

      Hands-on: 30 min. Total: 55 min.

      For

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