Cooking Light's Ultimate Summer Cookbook

The folks over at Cooklight Light magazine have put together a great selection of recipes geared toward enjoying the summer without packing on the pounds. Perhaps taking a few off, actually. CLICK HERE to check out the whole collection -- which includes drinks, appetizers, entrees, side dishes and desserts -- or take a look at the three I think I'll try first below.

Grilled Pepper Poppers

* 1/2  cup  (4 ounces) soft goat cheese
* 1/2  cup  (4 ounces) fat-free cream cheese, softened
* 1/2  cup  (2 ounces) grated fresh Parmesan cheese
* 1/2  cup  finely chopped seeded tomato
* 2  tablespoons  thinly sliced green onions
* 2  tablespoons  chopped fresh sage
* 1/2  teaspoon  kosher salt
* 16  jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
* Cooking spray
* 2  tablespoons  chopped fresh cilantro

1. Prepare grill to medium-high heat.


2. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro.

Nutritional Information
Calories: 84
Fat: 4.8g (sat 3.1g,mono 1.2g,poly 0.2g)
Protein: 7.1g
Carbohydrate: 3.5g
Fiber: 0.9g

Grilled Peaches over Arugula with Goat Cheese and Prosciutto

* 1/4  cup  balsamic vinegar
* 2  tablespoons  honey
* 3  peaches, pitted and each cut into 6 wedges
* Cooking spray
* 1  tablespoon  extravirgin olive oil
* 1/8  teaspoon  freshly ground black pepper
* Dash of kosher salt
* 10  cup  trimmed arugula (about 10 ounces)
* 2  ounces  thinly sliced prosciutto, cut into 1/4-inch strips
* 2  tablespoons  crumbled goat cheese

1. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.


2. Prepare grill to high heat.


3. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.


4. Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.

Nutritional Information
Calories: 100
Fat: 4g (sat 1g,mono 2.4g,poly 0.5g)
Protein: 3.9g
Carbohydrate: 13.1g
Fiber: 1.3g




Grilled Chicken with Fresh Grape Glaze

Glaze:
* 3  cups  seedless red grapes
* 2  teaspoons  olive oil
* 1  cup  chopped onion
* 2  garlic cloves, minced
* 2  tablespoons  balsamic vinegar
* 2  teaspoons  low-sodium soy sauce
* 1  teaspoon  brown sugar
* 1  teaspoon  chopped fresh rosemary

Chicken:
* 1  tablespoon  olive oil
* 6  chicken drumsticks (about 1 1/2 pounds), skinned
* 6  chicken thighs (about 1 1/2 pounds), skinned
* 2  teaspoons  chopped fresh rosemary
* 1  teaspoon  freshly ground black pepper
* 3/4  teaspoon  salt
* Cooking spray
* Fresh rosemary leaves (optional)

1. To prepare glaze, place grapes in a blender; process until smooth. Heat 2 teaspoons oil in a saucepan over medium heat. Add onion; cover and cook 10 minutes. Add garlic; cover and cook 3 minutes, stirring occasionally. Stir in pureed grapes, vinegar, soy sauce, sugar, and 1 teaspoon rosemary; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thick. Cool slightly. Place grape mixture in blender; process until smooth. Set aside.


2. Prepare grill.


3. To prepare chicken, brush 1 tablespoon oil over chicken; sprinkle with 2 teaspoons rosemary, pepper, and salt. Place chicken on grill rack coated with cooking spray; cover and grill 25 minutes or until done, turning and basting frequently with grape glaze. Garnish with rosemary leaves, if desired.

Nutritional Information
Calories: 262
Fat: 8.7g (sat 1.8g,mono 4.2g,poly 1.6g)
Protein: 26.8g
Carbohydrate: 19.5g
Fiber: 1.2g