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Hawaiian Fried Cauliflower “Rice”

Ingredients 1 medium head cauliflower (about 2-2 1/2 lbs/1 kg) 2   carrots, peeled 1 cup (250 mL) frozen peas 1 1″ (2.5 cm) piece fresh gingerroot, peeled 2   garlic cloves 2   green onions 6 oz (175 g) low-sodium deli ham, sliced 1/2″ (1-cm) thick 1 tbsp (15 mL) canola oil 2   eggs (or 3 egg whites) 1 cup (250 mL) canned pineapple tidbits, drained 2 tbsp (30 mL) reduced-sodium soy sauce Directions Cut cauliflower into large chunks, keeping core intact. Using Veggie Strip Maker, Read More

No-Bake Pie Bites

Ingredients 1 pkg (8 oz/250 g) cream cheese, softened 2 tbsp (30 mL) brown sugar   Variation Mix-Ins Pumpkin 3  tbsp (45 mL) canned solid pack     pumpkin 1½ tsp (7 mL) pumpkin pie spice Coating: ¾ cup (175 mL) finely chopped toasted pecans or chopped gingersnap cookies Chocolate 3 tbsp (45 mL) chocolate hazelnut spread ¼-1/2 cup (50-125 mL) mini milk chocolate morsels Coating: ¾ cup finely chopped chocolate sandwich cookies (about Read More

Mini Apple Pies

Ingredients 1 pkg (8 oz/235 g) seamless crescent dough 1 can (20 oz or 540 mL) apple pie filling 2 tbsp (30 mL) granulated sugar 1/2 tsp (2 mL) cinnamon  Vanilla ice cream (optional) Directions Preheat oven to 350°F (180°C). Roll out dough and use the Bakers Roller® to flatten and enlarge dough. Use Pizza & Crust Cutter to cut into 12 squares. Place dough in the Brownie Pan, allowing corners to drape over. Using Medium Scoop, top Read More

Chicken & Sweet Potato Pad Thai

Sauce 1 1” (2.5 cm) piece peeled fresh gingerroot (1 tbsp/15 mL grated) 1/2 cup (125 mL) smooth cashew, almond, or peanut butter 1/4 – 1/2 cup (50-125 mL) water (see cook’s tip) 1 tbsp (15 mL) fresh lime juice 1 tbsp (15 mL) gluten-free soy sauce 1/2 tbsp (7 mL) honey 1/2 tsp (2 mL) toasted sesame oil 1   garlic clove, pressed 1/2 tsp (2 mL) dried red pepper flakes (optional) Pad Thai 2   medium sweet potatoes, peeled, ends trimmed, and cut into halves or Read More

Juicy Lucy Stuffed Burgers

Ingredients 4 slices American cheese 1½ lbs (700 g) 85% lean ground beef 1 tbsp (15 mL) Worcestershire sauce ½ tsp (2 mL) garlic salt 4   hamburger buns, toasted  Optional toppings: crisply cooked bacon slices, dill pickle slices, tomato slices, lettuce leaves, red onion slices, or avocado slices Directions Prepare the grill for direct cooking over medium-high heat (400–450°F/200–230°C). Cut each cheese slice into quarters. Stack the pieces on top of each other to form 4 stacks and Read More

Asian Crunch Salad

Spiralized carrots and cucumbers replace the noodles in this light and refreshing layered salad.  Ingredients Lightened-Up Asian Vinaigrette ½ cup (125 mL) low-sodium vegetable broth ⅓ cup (75 mL) rice vinegar 2 tbsp (30 mL) reduced-sodium soy sauce 1 tbsp (15 mL) sesame oil 2 tsp (10 mL) honey 2   garlic cloves, pressed ¼ tsp (1 mL) ground ginger ⅛ tsp (.5 mL) red pepper flakes Salad ½   seedless cucumber, cut in half crosswise ½ large bulk carrot, peeled, top removed ½ small red bell pepper, quartered 1 cup Read More


INGREDIENTS 2 cups (500 mL) fresh corn kernels 1 large red bell pepper, seeded, coarsely chopped ½   red onion, coarsely chopped 2 large jalapeño peppers, sliced 1 tbsp (15 mL) canola oil 1 pkg (14 oz or 397 g) tortilla chips 2 pkg (8 oz/227 g each) shredded Colby & Monterey Jack Cheese (4 cups/1 L) 1 can (15 oz or 540 g) black beans, drained and rinsed 2 tbsp (30 mL) snipped fresh cilantro  Sour cream, diced avocado, or chopped fresh tomatoes (optional) DIRECTIONS Preheat Read More


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INGREDIENTS 1 small pkg (9 oz) white cake mix (see Cook’s Tip) 1/3 cup (75 mL) flour 2 oz (60 g) cream cheese, softened 4 tbsp (60 mL) butter (½ stick), melted 1 1/4 cups (300 mL) thawed frozen whipped topping 3/4 cup (175 mL) prepared lemon curd, divided 6 small whole strawberries, hulled 1 tbsp (15 mL) water DIRECTIONS Preheat oven to 350ºF (180ºC). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray. Combine cake mix, flour, cream cheese and butter in Classic Batter Bowl; mix until Read More


INGREDIENTS Dressing 2 tbsp (30 mL) fresh lemon juice 2 tbsp (30 mL) red wine vinegar 1/2 tsp (2 mL) dried oregano leaves 1/8 tsp (.5 mL) each salt and black pepper 1   garlic clove, pressed 2 tbsp (30 mL) olive oil Salad 2   english cucumber, cut in halves or thirds 1 small red onion (or 1/2 medium onion), peeled and ends trimmed 1 pint (2 cups/500 mL) cherry tomatoes 1 jar (7.5 oz/212 g) marinated artichoke hearts, drained and coarsely chopped 1/4 cup (50 mL) Kalamata olives, Read More


Salad 2   firm plum tomatoes 2   small onions 1   head iceberg lettuce, rinsed and patted dry 2 tsp   Crushed Peppercorn & Garlic Rub 2   beef tenderloin filets (6 oz/175 g each) or 12 oz (350 g) top sirloin steak, cut 1-in. (2.5- cm thick) Dressing 1/4 cup (50 mL)   2% plain low-fat Greek yogurt (see Cook’s Tips) 1/4 cup (50 mL)   light mayonnaise 1/4 cup (50 mL)   crumbled blue cheese (about Read More