I recently received a new copy of Cooking Light Complete Cookbook:  A Fresh New Way to Cook.

I was really impressed with this cookbook.  It weighs a whopping 4 lbs and boasts 1,200+ recipes and 600+ photos.  The recipes come in a hardbound binder, which easily wipes clean.  The recipes are hole punched and organized neatly inside.  The book even comes with an interactive DVD!  For the environmentalist cook, there is information about seasonal produce and reducing your carbon footprint.

Last week, I tried a new chicken recipe from this cookbook for our family.  My husband is a red meat eater, but he really enjoyed the Chicken Francais.  He enjoys unique and very flavorful food.  I didn’t tell him the recipe was a healthy one.  lol  That’s another thing I am enjoying about this book.  You can make everyday foods in a healthier way.  We all could stand to cut out some fat and calories from our diets.

As a special treat, Cooking Light has given me permission to share a few recipe samples with you.  Isn’t that awesome?!?  You can preview them for yourselves.  Just click on the link to read more.

Grilled Mahimahi with Peach and Pink Grapefruit Relish
(pictured on page 279)
Prep: 20 min.  • 
Cook: 11 min. 
1⁄3       cup rice vinegar
2          tablespoons brown sugar
1⁄2       cup finely chopped red onion
2 1⁄2    cups chopped peeled ripe peaches (about 11⁄2 pounds)
1 1⁄2    cups pink grapefruit sections (about 2 large grapefruit)
1⁄2       cup small mint leaves
3⁄4       teaspoon salt, divided
1⁄2       teaspoon pepper, divided
6          (6-ounce) mahimahi or other firm white fish fillets (about 3⁄4 inch thick)
Cooking spray 1. Prepare grill.
2. Place vinegar and sugar in a small saucepan; bring to a boil. Remove from heat. Place onion in a large bowl. Pour vinegar mixture over onion, tossing to coat; cool. Add peaches, grapefruit, mint, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper to onion; toss gently.
3. Sprinkle fish with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Place fish on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Yield: 6 servings (serving size: 1 fillet and about 2⁄3 cup relish).
CALORIES 226 (5% from fat); FAT 1.4g (sat 0.4g, mono 0.3g, poly 0.4g); PROTEIN 32.8g; CARB 19.3g; FIBER 3.1g; CHOL 124mg; IRON 3.2mg; SODIUM 448mg; CALC 63mg

Double-Chocolate Cream Pie

FROM COOKING LIGHT COMPLETE COOKBOOK

© Cooking Light Complete Cookbook, Oxmoor House (www.oxmoorhouse.com)

Get twice the hit of chocolate with cocoa and semisweet chocolate.

Prep: 14 min.  •  Cook: 18 min.    Other: 2 hr.

Crust:

1⁄2       (15-ounce) package refrigerated pie dough (such as Pillsbury) or Baked Piecrust (page 248)

Filling:

3⁄4       cup sugar

1⁄4       cup unsweetened cocoa

3          tablespoons cornstarch

1⁄8       teaspoon salt

2          cups 1% low-fat milk

1          large egg, lightly beaten

1 1⁄2    ounces semisweet chocolate, grated

1          teaspoon vanilla extract

1 1⁄2    cups frozen fat-free whipped topping, thawed

1. Preheat oven to 350°.

2. Prepare and bake piecrust in a 9-inch pie plate. Cool crust completely on a wire rack.

3. To prepare filling, combine sugar, cocoa, cornstarch, salt, and milk in a medium saucepan; stir well with a whisk. Bring to a boil over medium heat, stirring constantly; cook 1 minute. Gradually add

1⁄3 cup hot milk mixture to egg, stirring constantly with a whisk. Return egg mixture to pan. Cook

2 minutes or until egg mixture thickens, stirring constantly. Remove from heat; add grated chocolate, stirring until chocolate melts and mixture is smooth. Stir in vanilla. Spoon mixture into prepared crust. Cover surface of filling with plastic wrap. Chill until set (about 2 hours). Remove plastic wrap; spread whipped topping evenly over filling. Yield: 10 servings (serving size: 1 wedge).

CALORIES 271 (28% from fat); FAT 8.4g (sat 4g, mono 2.2g, poly 1.4g); PROTEIN 4.9g; CARB 43.9g; FIBER 1.1g; CHOL 32mg; IRON 1.1mg; SODIUM 151mg; CALC 66mg