Cooking Light Diet Plan | I Can Cook That

This is another recipe from the Cooking Light Diet Plan. These tacos are great for a weeknight meal because it’s an under 30 minute recipe– it’s honestly mostly assembly.

As a reminder, if you’d like to try the Cooking Light Diet Plan along with me, use the code DIETSAVE20 to receive a special discount!

Ingredients:

1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
3/4 teaspoon ancho chile powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 tablespoons olive oil, divided
1/8 teaspoon grated lime rind
2 tablespoons fresh lime juice, divided
1/4 cup light sour cream
2 tablespoons 1% low-fat milk
1/2 ripe peeled avocado, diced
2 cups packaged angel hair slaw
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
8 (6-inch) corn tortillas

Continue reading Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

I have recently started using Cooking Light’s new diet plan. Subscribers receive a calorie-driven weekly meal plan for breakfast, lunch, dinner, and snacks customized for their dieting goals and food preferences curated by the editors of Cooking Light. It allows you to substitute in other options if you aren’t digging the ones selected, and even has the option to list “Dining Out” or “Leftovers” if you have a non-cooking meal.

So far, I’ve been really impressed with the selection of recipes and how tasty they are. The recipes also take into account time constraints, so they aren’t like 2 hour recipes on a week day (very much appreciated!) If you want to try the Cooking Light Diet Plan along with me, use the code DIETSAVE20 to receive a special discount!

I wanted to begin sharing some of the recipes I have been sent to give you an idea of what options are offered. This recipe for Crab Cakes with Spicy Mustard Sauce was an awesome weeknight meal. It comes together in under 30 minutes and is super satisfying. (I am a huge fan of quick weeknight dinners; in fact, I have a whole section of “weeknight meals” on my blog.)

Ingredients:

1/3 cup chopped red bell pepper
2 tablespoons canola mayonnaise
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 green onions, chopped
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
1 1/3 cups panko (Japanese breadcrumbs), divided
1 pound lump crabmeat, drained and shell pieces removed
2 tablespoons olive oil, divided
2 tablespoons canola mayonnaise
2 tablespoons reduced-fat sour cream
2 teaspoons chopped fresh parsley
2 teaspoons Dijon mustard (I used stone ground)
1 teaspoon white wine vinegar
1/8 teaspoon ground red pepper (cayenne)

Continue reading Crab Cakes with Spicy Mustard Sauce