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Fish, fries and fudge...minus the fat

“Cooking Light” magazine celebrates its 20th anniversary with these great-tasting, healthy recipes that have stood the test of time.Garlic friesElaine Magee, Cooking LightServes 6Preheat oven to 400 degrees.Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400 degrees for 50 minut
/ Source: TODAY

“Cooking Light” magazine celebrates its 20th anniversary with these great-tasting, healthy recipes that have stood the test of time.

Garlic friesElaine Magee, Cooking Light

Serves 6

Preheat oven to 400 degrees.

Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400 degrees for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.

Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley and Parmesan cheese to pan; toss to coat. Serve immediately

2072782360575060497t canola oil44 t canola oilt salt0.753/4 t saltpeeled baking potatoes, cut into 1/4 inch thick strips3pound3 pounds peeled baking potatoes, cut into 1/4-inch-thick stripsCooking sprayt butter22 T buttergarlic, minced [about 5 teaspoons]8clove8 cloves garlic, minced (about 5 teaspoons)t finely chopped fresh parsley22 T finely chopped fresh parsleyt freshly grated parmesan cheese22 T freshly grated Parmesan cheese

Fudgy mocha-toffee brownies

Katheleen Kanen, Cooking Light