Salad Greens With Cranberry Vinaigrette

2 servings

From the November 1997 issue of Cooking Light, this will be served at the magazine's first D.C. supper club dinner Tuesday at the Kennedy Center.

4 teaspoons cranberry juice cocktail

1 teaspoon extra-virgin olive oil

1/2 teaspoon sugar

1/2 teaspoon Dijon mustard

1/2 teaspoon red wine vinegar

1/8 teaspoon salt

1/8 teaspoon pepper

2 cups torn romaine lettuce

1/2 cup julienne-cut zucchini

Combine first 7 ingredients in a small bowl; stir well with a whisk.

Combine lettuce and zucchini in a bowl; add vinaigrette and toss salad well.

Per serving, according to Cooking Light: 46 calories, 1 g protein, 5 g carbohydrates, 2.5 g fat, 0 mg cholesterol, 0.3 g saturated fat, 190 mg sodium, 1 g dietary fiber

Recipe tested by Stephanie Witt Sedgwick; e-mail questions to

Crispy Broiled Shrimp

With Tangy Cocktail Sauce

6 servings

These shrimp, from a recipe in the January 1998 issue, will be served as an appetizer for the supper club dinner. The coating doesn't get very crispy, but the outcome is still delicious.

1 pound large shrimp, peeled and deveined

1/4 cup cornstarch

1 tablespoon water

2 large egg whites

11/2 cups finely crushed, reduced-fat round buttery crackers, such as Ritz

1 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon ground white pepper

Cooking spray

Tangy Cocktail Sauce (recipe below)

Lemon wedges

Preheat broiler.

Combine shrimp and cornstarch in a zip-top plastic bag; seal and shake to coat.

Combine water and egg whites; beat with a whisk until foamy.

Combine cracker crumbs, paprika, salt and pepper. Dip shrimp in egg white mixture, then dredge in crumb mixture. Place on a baking sheet coated with cooking spray; lightly coat shrimp with cooking spray.

Broil 5 minutes or until shrimp are done, turning once. Serve with Tangy Cocktail Sauce and lemon wedges.

Per 4-shrimp serving with 2 tablespoons sauce: 106 calories, 13 g protein, 10 g carbohydrates, 1 g fat, 86 mg cholesterol, 0.2 g saturated fat, 307 mg sodium, 0.3 g dietary fiber

Recipe tested by Susan Schreck; e-mail questions to

Tangy Cocktail Sauce

1 cup

1/2 cup no-salt-added tomato sauce

2 tablespoons minced fresh chives

2 tablespoons ketchup

2 tablespoons chili sauce

1 tablespoon fresh lemon juice

2 teaspoons prepared horseradish

6 drops hot sauce (such as Tabasco)

Combine all ingredients in a small bowl. Cover and chill at least 1 hour.

New England Fish Chowder

4 servings

Adapted from a recipe in a 1992 issue of Cooking Light.

Instead of adding chunks of fish to the chowder, as is traditional, the magazine's executive chef suggests using the chowder as a sauce for the seared halibut. This dish will be served as the entree for the supper club dinner.

2 tablespoons margarine

3 tablespoons shredded carrot

2 tablespoons diced celery

2 tablespoons minced fresh onion

2 tablespoons plus 1 teaspoon all-purpose flour

3 cups nonfat milk, divided

2 cups diced peeled baking potato

1/2 teaspoon salt

1/4 teaspoon pepper

4 halibut pieces, about 1/4 pound each

Four sprigs fresh dill or parsley, for garnish

Unsalted oyster crackers (optional)

Melt margarine in a saucepan over medium heat. Add carrot, celery and onion; saute 2 minutes. Stir in flour; gradually add 2 cups milk, stirring constantly with a whisk. Add potato, salt and pepper; bring to a boil.

Reduce heat. Simmer, uncovered, 30 minutes, stirring occasionally. Add the remaining 1 cup milk; cook an additional 10 minutes. Meanwhile, season halibut with salt and pepper and sear, under a broiler or on a grill, until done, about 4 minutes per side. To serve, spoon one ladle of chowder into a bowl. Top with seared halibut.

Garnish with fresh dill or parsley, if desired. Serve with oyster crackers, if desired.

Per serving: 299 calories, 30 g protein, 28 g carbohydrates, 7 g fat, 53 mg cholesterol, 1.5 g saturated fat, 541 mg sodium, 2 g dietary fiber

Recipe tested by Susan Schreck; e-mail questions to

Asian Barbecue Chicken

4 servings

A popular summer entree, from the March 2002 issue of Cooking Light.

1/4 cup packed brown sugar

1/4 cup low-sodium soy sauce

1 tablespoon fresh lime juice

1/2 teaspoon crushed red pepper

1/4 teaspoon curry powder

3 garlic cloves, minced

8 (6-ounce) chicken thighs, skinned

Cooking spray

Lime wedges (optional)

Green onion tops (optional)

Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.

Prepare grill.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.

Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade.

Garnish with lime wedges and green onion tops, if desired.

Per serving, according to Cooking Light: 297 calories, 39 g protein, 16 g carbohydrates, 8 g fat, 161 mg cholesterol, 2 g saturated fat, 706 mg sodium 0.4 g dietary fiber

Recipe tested by Candy Sagon; e-mail questions to

New England-Style Bananas Foster

6 servings

From a recipe in the May 1996 issue, to be served at the Kennedy Center dinner.

1/3 cup maple syrup

1/3 cup dark rum

31/2 cups diagonally sliced firm, ripe banana

1/3 cup chopped walnuts, toasted

3 cups vanilla nonfat frozen yogurt

Combine syrup and rum in a large nonstick skillet; bring to a simmer over medium-low heat. Add banana; cook 3 minutes, stirring occasionally. Don't overcook the banana mixture, or it will turn dark.

Add walnuts; cook 1 minute. Serve immediately over frozen yogurt.

Per serving: 296 calories, 6 g protein, 52 g carbohydrates, 4 g fat, 0 mg cholesterol, 0.4 g saturated fat, 65 mg sodium, 3 g dietary fiber

Recipe tested by Stephanie Witt Sedgwick; e-mail questions to