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Chicken Pho

1   large onion 1   3" (7.5-cm) piece fresh gingerroot 10   cilantro sprigs 4   green onions 1   sweet potato (8 oz/250 g), peeled 1   star anise 6 cups (1.5 L) low-sodium chicken stock 1   lb (450 g) chopped cooked chicken Directions Place the oven rack in the top third of the oven, and preheat the broiler to HIGH. Cut the onion into Read More

Roasted Pork and Apples

2   sweet potatoes (1 lb/450 g) 3 tsp (15 mL) rosemary leaves, divided (about 1 sprig) 1 tbsp (15 mL) canola oil 1   garlic clove ½ tsp (2 mL) salt, divided ¼ tsp (1 mL) black pepper, divided 2   Honeycrisp apples (8 oz/250 g) 4 1"- (2.5-cm-) thick boneless pork chops ½ cup (125 mL) apple butter 2 tsp (10 mL) Worcestershire sauce Directions Preheat the oven to 425°F (220°C). Peel and cut Read More

Baked Avocado Tacos

Tacos  Oil for spraying pan and avocados 2   large, ripe avocados, seeded and peeled ¾ cup (175 mL) panko bread crumbs ½ tbsp (7 mL) Chipotle Rub 10-12   corn or flour tortillas Slaw & Sauce 5 oz (150 g) radishes, trimmed 1   medium carrot, peeled and cut into thirds ½   lime ⅓ cup (75 mL) fresh cilantro leaves ½ cup (125 mL) 2% plain low-fat Greek yogurt ⅛ tsp (0.5 Read More

Tuxedo Strawberries

Directions Line a Large Grooved Cutting Board with parchment paper and set aside. Be sure all the utensils are dry. To make the tuxedo shirt, in a (2-qt.) Saucepan, bring 1" of water to a simmer over medium-low heat. Place the white chocolate in a Double Boiler. Set the double boiler over the simmering water in the saucepan. Heat the chocolate Read More

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 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 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 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  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 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 Read More

GRILLED LOADED NACHOS

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 Read More

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LEMONADE SHORTCAKE CUPS

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, Read More

GREEK CUCUMBER NOODLE SALAD

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 Read More

WEDGED ICEBERG SALAD WITH GRILLED STEAK

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 Read More

THREE BEAN VEGETARIAN CHILI

2 teaspoons (10 mL) vegetable oil 2 cups (500 mL) chopped green bell pepper 2 cups (500 mL) chopped red bell pepper 1 cup (250 mL) chopped onion 4   garlic cloves, pressed 1 tablespoon (15 mL) chili powder 3/4 teaspoon (4 mL) ground cumin 2 cans (14.5 ounces/450 g each) diced tomatoes, undrained 1 can (15.5 ounces/450 g) mild chili beans in sauce, undrained 1 can (15.5 ounces/450 g) pinto beans, drained and rinsed 1 can (15 ounces/450 Read More

PECAN TASSIES

Tart Shells 1/2 cup butter or margarine, softened 3 oz cream cheese, softened 1 cup all-purpose flour Filling 2 tbsp butter or margarine, melted 3/4 cup packed brown sugar 1   egg 1 teaspoons vanilla 1 cup pecan halves, finely chopped  Powdered sugar (optional) DIRECTIONS Preheat oven to 350°F. For tart shells, beat butter and cream cheese in Classic Batter Bowl until well blended. Add flour; mix until a soft dough forms. Using Small Scoop, shape dough Read More

SMOKY CHEDDAR & TAPENADE TORTA

12 oz (350 g) cream cheese, softened, divided 1 cup (250 mL) chopped green olives 1/2 cup (125 mL) plus 3/4 tsp (4 mL) sliced green onions 1/4 cup (50 mL) finely chopped fresh cilantro, divided 2   garlic cloves, pressed, divided 1/4 tsp (1 mL) salt 1/2 cup (125 mL) chopped ripe olives, divided 8 oz (250 g) sharp cheddar cheese, grated 1/3 cup (75 mL) sour cream 1   chipotle pepper in adobo sauce, chopped, Read More

MINI MUMMY PIZZAS

1 pkg (8 oz or 250 g) refrigerated seamless crescent dough 1/4 cup (50 mL) pizza sauce 4 oz (125 g) block mozzarella cheese 12   black olives DIRECTIONS Preheat oven to 400°F. Remove dough from package (do not unroll). Cut dough into 12 even discs. Press discs evenly into the wells of Brownie Pan. Bake 8-10 minutes or until golden brown. Spoon about one tsp of Read More

Veggie Noodles with Fresh Tomato-Basil Sauce

Ingredients 1/2 tbsp (7 mL) olive oil 4   garlic cloves, pressed 2 pkg (10.5 oz/595 g each) grape or cherry tomatoes 1 cup (250 mL) unsalted vegetable stock, chicken stock or chicken broth 1   large eggplant, unpeeled 2 medium zucchini 2 medium yellow squash 3/4 oz (20 g) fresh basil leaves, snipped 1/2 tsp (2 mL) each salt and black pepper Directions Heat oil in All-Purpose Pot over medium heat 1-3 minutes or until Read More

Thai Vegetable Stir-Fry

Ingredients Rice 3 cups (750 mL) uncooked instant brown rice 2 1/4 cups (550 mL) water Coconut Sauce 1 cup (250 mL) lite coconut milk (shake before opening) 1 1/2 tbsp (22 mL) Asian Seasoning Mix 2 tbsp (30 mL) creamy peanut butter 2 tbsp (30 mL) reduced-sodium soy sauce 2 tbsp (30 mL) cornstarch Vegetables & Toppings 3 medium carrots, peeled 2 medium yellow squash 2 medium zucchini 1 medium red bell pepper 1 1/2 cups (375 mL) frozen shelled edamame, thawed 1 tsp Read More

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