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Ingredients

• ✓ canola oil cooking spray
• cauliflower
• bread crumb
• parmesan cheese
• egg
• egg white
• onion
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 3 minutes. Drain and cool until easily handled.
3. 3 Chop cauliflower finely until it is the size of rice grains.
4. 4 Measure out 2 cups cauliflower "rice" into a large bowl. Add bread crumbs, Parmesan cheese, egg, egg white, parsley flakes, minced onion, salt, and black pepper. Form into 30 small logs. Arrange on the lined baking sheet; spray with cooking spray.
5. 5 Bake in the preheated oven until lightly browned on the bottom, 8 to 9 minutes. Remove from oven, flip, and spray with cooking spray. Continue baking until lightly browned on the other side, 8 to 9 minutes more.

By voochkoo

Ingredients

• ✓ canola oil cooking spray
• red potato
• bread crumb
• parmesan cheese
• seasoned salt
• black pepper

Instructions

1. 1 Preheat grill for medium heat. Spray a 24-inch piece of aluminum foil with cooking spray.
2. 2 Place potatoes on the prepared piece of aluminum foil; spray with cooking spray.
3. 3 Mix bread crumbs, Parmesan cheese, seasoned salt, and pepper together in a bowl; sprinkle over potatoes. Fold aluminum foil over potato mixture and seal edges together.
4. 4 Cook on the grill until potatoes are tender, 20 to 30 minutes.

By shackbart

Ingredients

• ✓ canola oil cooking spray
• potato nugget
• bacon
• onion
• white sugar
• black pepper
• salt
• apple cider vinegar
• parsley
• chive

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Cover a sheet pan with foil, and spray generously with cooking spray.
2. 2 Spread frozen potato nuggets evenly on the prepared pan, then spray the tops with cooking spray.
3. 3 Bake in the center of the preheated oven until well browned and extra crispy, 40 to 45 minutes. Please note, this will be about 10 to 15 minutes longer than the package directions.
4. 4 Meanwhile, prepare dressing: Place bacon in a cold, dry pan. Turn heat to medium-high and cook until fat has rendered, and bacon is foamy and almost crisp. Reduce heat to medium and toss in diced onion. Cook, stirring occasionally, until onion starts to soften and turn translucent, about 3 minutes.
5. 5 Stir in sugar, pepper, and 1 teaspoon salt; cook until sugar just starts to caramelize onto the bottom of the pan, about 1 minute. Deglaze the pan by stirring in apple cider vinegar and scraping the bottom of the pan to release any brown bits. Turn off the heat.
6. 6 Remove Tater Tots from the oven and let cool for 5 minutes before transferring to a large mixing bowl. Pour warm bacon dressing over top and toss until thoroughly and evenly coated. Mix in parsley and chives. Taste and adjust for salt before serving.

By Allrecipes Member

Ingredients

• ✓ canola oil cooking spray
• water
• egg
• bread crumb
• parmesan cheese
• oregano
• basil
• thyme
• garlic powder
• chicken breast
• spaghetti sauce
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Whisk water and egg together in a bowl until smooth. Combine bread crumbs, 2 tablespoons Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl.
3. 3 Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess.
4. 4 Repeat dipping each coated chicken breast in egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray.
5. 5 Bake in the preheated oven for 40 minutes.
6. 6 Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese.
7. 7 Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. 8 Serve over pasta.

By ChristineM

Ingredients

• ✓ canola oil cooking spray
• pecan
• all-purpose flour
• white sugar
• baking soda
• pineapple
• egg
• confectioners' sugar
• cream cheese
• butter
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
2. 2 Spread pecans onto a baking sheet; spray pecans with cooking spray.
3. 3 Bake in the preheated oven until pecans are fragrant and toasted, about 5 minutes.
4. 4 Whisk flour, white sugar, and baking soda together in a bowl. Stir pineapple and its juice and eggs into flour mixture until batter is well mixed; fold in toasted pecans. Pour batter into the prepared baking pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Remove from oven and cool completely.
6. 6 Beat confectioners' sugar, cream cheese, butter, and vanilla extract together in a bowl using an electric mixer until icing is smooth. Frost the cooled cake using all the icing.

By Hellokitty_50512

Ingredients

• ✓ canola oil cooking spray
• cumin
• oregano
• sazon seasoning
• garlic powder
• salt
• cayenne pepper
• lime juice
• olive oil
• chicken thigh
• corn tortilla

Instructions

1. 1 Combine cumin, oregano, sazón, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make marinade. Add chicken and refrigerate for 30 minutes to 12 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks.
3. 3 Spray canola oil onto tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken.

By hynesey

Ingredients

• ✓ canola oil cooking spray
• salmon fillet
• corn tortilla
• cilantro
• garlic salt
• black pepper
• black bean
• hot sauce
• chili powder
• cumin
• avocado
• cherry tomato
• green onion
• radish
• salsa
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a baking dish with cooking spray.
2. 2 Place salmon in the prepared baking dish and sprinkle with cilantro, garlic salt, and pepper. Coat each side of the tortillas with cooking spray and place on a baking sheet.
3. 3 Place tortillas on the top rack of the preheated oven and salmon on the bottom rack. Bake tortillas, turning them periodically, until crispy, about 15 minutes. Bake salmon until it flakes easily with a fork, about 20 minutes.
4. 4 Meanwhile, puree black beans, hot sauce, chili powder, and cumin in the bowl of a food processor until it forms a thick, chunky paste.
5. 5 Spread 1/4 of the bean paste onto each tortilla. Top with avocado and cherry tomatoes. Break apart cooled salmon and divide amongst tortillas. Top with green onions, radishes, salsa, and sour cream.

By Kimberly Kays

Ingredients

• ✓ canola oil cooking spray
• eggplant
• salt
• black pepper
• olive oil
• onion
• garlic
• cherry tomato
• arugula
• salt
• cayenne pepper
• black pepper
• focaccia bread
• parmesan cheese
• oregano

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Cut eggplant into twelve 1/4-inch rounds and place on one of the prepared baking sheets. Spray both sides with cooking spray and season with salt and pepper.
3. 3 Bake in the preheated oven for 20 minutes, flipping halfway through. Remove from the oven and turn on the broiler.
4. 4 When you flip the eggplant, heat oil in a large skillet over medium-high heat. Add onions and cook until soft and starting to brown, about 5 minutes. Add garlic and cook, stirring continuously, until fragrant, about 30 seconds. Add cherry tomatoes, arugula, salt, cayenne pepper, and black pepper. Stir to flatten the cherry tomatoes and cook until arugula is wilted and sauce is hot, 3 to 5 minutes.
5. 5 Place focaccia bread on the second baking sheet. Top each piece with 3 eggplant rounds and an equal amount of tomato sauce, then sprinkle Parmesan cheese over top.
6. 6 Place under the broiler until cheese melts, about 1 minute. Sprinkle with oregano and serve.

By Lish

Ingredients

• ✓ canola oil cooking spray
• all-purpose flour
• baking soda
• cinnamon
• baking powder
• salt
• ginger
• clove
• allspice
• sugar
• brown sugar
• egg
• vanilla extract
• pumpkin puree
• coconut oil
• almond
• confectioners sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
2. 2 Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.
3. 3 Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.
4. 4 Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.

By Sabrina Sperry

Ingredients

• ✓ canola oil cooking spray
• egg yolk
• egg
• all-purpose flour
• bourbon whiskey
• vanilla extract
• salt
• allspice
• nutmeg
• ginger
• cinnamon
• pumpkin puree
• white sugar
• brown sugar
• cream cheese
• egg yolk
• butter
• all-purpose flour
• brown sugar
• gingersnap cookie crumb

Instructions

1. 1 Stir gingersnap crumbs, 1/2 cup brown sugar, 3 tablespoons flour, and melted butter together in a bowl until mixture resembles sand. Stir 1 egg yolk into crumbs until thoroughly combined and crust mixture holds its shape when pressed.
2. 2 Move a rack to the center position in oven. Preheat oven to 325 degrees F (165 degrees C).
3. 3 Spray a 10-inch springform pan with cooking spray, spread crumbs into pan, and press crumbs into a firm crust going about 1 inch up the side of the pan. Place the pan on a heavy sheet of aluminum foil and bring the foil up the sides of the pan to the rim, crumpling it close to the pan and making a barrier to prevent water from leaking into the cheesecake. Place the foil and springform pan into a large roasting pan.
4. 4 Place cream cheese, 1 cup brown sugar, and white sugar into the work bowl of a large stand mixer fitted with paddle attachment; mix low speed until smooth, about 1 minute. Raise speed to high and mix until light and fluffy, about 3 more minutes.
5. 5 Place pumpkin puree in a separate large mixing bowl; stir in cinnamon, ginger, nutmeg, allspice, salt, vanilla extract, and bourbon whiskey until combined. Whisk 1/4 cup flour into pumpkin mixture, followed by eggs and yolks. Whisk cream cheese mixture into pumpkin mixture until filling is completely smooth and free of lumps. Pour filling into crust; use a spatula to lightly and rapidly jiggle the filling in the center of the cheesecake to help shake out any bubbles.
6. 6 Carefully place cheesecake in roasting pan onto center rack of oven and fill roasting pan with enough very hot (almost boiling) water to reach halfway up the side of springform pan.
7. 7 Bake until an instant-read thermometer inserted into the center of the filling reads 155 to 160 degrees F (70 degrees C), about 1 hour and 45 minutes. Check temperature after 1 1/2 hours. Filling will still be slightly jiggly in the center.
8. 8 Turn off oven heat and open oven door for a few seconds to let out most of the hot air. Use a thin knife to separate cheesecake edge from inside of pan to help prevent cracking. Close oven door almost all the way, leaving a small opening (about 1 inch) to release additional heat. Let cheesecake cool in warm oven for 1 hour to finish setting. Remove cheesecake from water bath and let cool to room temperature on a counter, 2 to 3 more hours. Cover cheesecake with aluminum foil and refrigerate until thoroughly chilled, at least 3 hours but preferably overnight.
9. 9 Use a folded paper towel to remove any moisture that has formed on top of the cheesecake before releasing and carefully lifting the pan from the cheesecake.

By John Mitzewich