2 slices of gluten - free bread, toasted (I used Rice Pecan Bread by Food for Life) 2 T Betty Rocker's Dairy Free Basil Pesto 1 cup spinach, sauteed with a little olive oil (
I use an olive oil cooking spray) 2 organic free - range brown eggs 2 slices turkey bacon
2 slices of gluten - free bread, toasted (I used Rice Pecan Bread by Food for Life) 2 T Betty Rocker's Dairy Free Basil Pesto 1 cup spinach, sauteed with a little olive oil (
I use an olive oil cooking spray) 2 organic free - range brown eggs 2 slices turkey bacon I love turkey bacon.
Not exact matches
If you have
cooked or baked anything in your kitchen, chances are you have
used some type of
cooking oil either in liquid form (canola,
olive or peanut), solid (Crisco or lard), or
spray (Pam).
If you replace the 2 tsp
olive oil used for frying with a calorie - controlled
cooking spray, there are:
Spray (I use an olive oil non-stick cooking spray) a baking sheet, and layer tortillas on s
Spray (I
use an
olive oil non-stick
cooking spray) a baking sheet, and layer tortillas on s
spray) a baking sheet, and layer tortillas on sheet.
Spray with more olive oil spray, sprinkle seasoning of choice - I used everything but the bagel seasoning, and once you see bubbles form over the top, flip once, and cook an additional 1 - 2 min
Spray with more
olive oil spray, sprinkle seasoning of choice - I used everything but the bagel seasoning, and once you see bubbles form over the top, flip once, and cook an additional 1 - 2 min
spray, sprinkle seasoning of choice - I
used everything but the bagel seasoning, and once you see bubbles form over the top, flip once, and
cook an additional 1 - 2 minutes.
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable -
oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp
olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only
used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
Using a little
olive oil or
cooking spray, heat a skillet over medium heat.
Lightly mist it a large skillet with an
olive oil mister or
cooking spray and set over medium high (I just
use the same skillet).
Hence why I suggest
using a nonstick pan AND nonstick /
olive oil cooking spray in between each pour!
Spray the pan with non-stick cooking spray or use a small amount of canola or olive
Spray the pan with non-stick
cooking spray or use a small amount of canola or olive
spray or
use a small amount of canola or
olive oil.
If you replace the 1.5 tbsp
olive oil used for frying with a calorie - controlled
cooking spray, there are:
2 teaspoons
Olive Oil 1/2 Yellow Onion, diced 1/4 cup Red Bell Pepper, diced 1/4 cup Green Bell Pepper, diced 1/2 cup Corn (I cut it off of 2 cobs, but you can
use frozen) 5 ounces Cream Cheese 1/4 cup Shredded Cheddar Cheese 1/4 teaspoon Chili Powder 1/4 teaspoon Cumin 8 Small Tortillas (I
used 11)
Cooking Spray
Remove them from the oven and add 1 - 2 tablespoons of
olive oil to each (
use cooking spray if your cake pans stick).
1/3 -1 / 2 lb turkey tenderloin, cubed 1/4 cup sesame seeds — raw or toasted (to toast, just spritz a heated skillet with a little
olive oil or
cooking oil spray, spread the sesame seeds evenly out and
cook until golden, stirring a few times) ** another variation I love is to take 2 T hemp seeds and 2 T sesame seeds and
use that mixture to coat the turkey
Couscous and Feta - Stuffed Peppers Adapted from Epicurious Vegetable -
oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp
olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only
used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
Soup
Olive oil cooking spray 1 cup diced yellow onion 1/2 cup finely chopped carrots 2 28oz cans organic diced tomatoes, divided 2 cups low - sodium vegetable broth 1 cup water 1 teaspoon crushed red pepper 1 tablespoon Italian seasoning blend 3/4 cup (about half batch) roasted garlic cashew cream 16oz package frozen chopped kale or spinach, thawed kosher salt, to taste, if
using salt - free tomatoes
I
used olive oil as opposed to
cooking spray to
cook them on the stove top and it was delicious.
Use an
olive oil spray to
cook dinner «If you're going to sauté something, lightly
spray olive oil in the pan or on veggies before you serve them.