Type what you have

Ingredients

• ✓ buttery spread
• fajita seasoning
• onion
• garlic
• red bell pepper
• steak
• cremini mushroom
• iceberg lettuce

Instructions

1. 1 Melt buttery spread in a large skillet. Add fajita seasoning and stir until thoroughly mixed. Add onion and garlic; cook and stir for 2 minutes. Add red pepper and cook for 2 minutes more. Stir in steak and mushrooms. Cook until steak is no longer red but still juicy, about 2 minutes. Remove from heat and let stand for 5 minutes.
2. 2 Serve warm in lettuce cups.

By SerenaBloom

Ingredients

• ✓ buttery spread
• buffalo wing seasoning mix
• chicken tender
• mayonnaise
• panko bread crumb
• blue cheese salad dressing

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
2. 2 Put seasoning mix in a plastic bag. Add chicken and shake to coat.
3. 3 Roll 1 to 2 pieces of chicken at a time in mayonnaise to lightly coat, then roll in bread crumbs. Place chicken on the prepared baking sheet and dot each strip with 2 to 3 pats of buttery spread.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 15 minutes.
5. 5 Serve with dressing on the side.

By LisaMR12

Ingredients

• ✓ buttery spread
• olive oil
• garlic
• parmesan cheese
• almond
• mayonnaise
• bread crumb
• lemon juice
• seafood seasoning
• basil
• black pepper
• onion powder
• celery salt
• tilapia fillet

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a broiling pan with aluminum foil or spray with olive oil cooking spray.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
3. 3 Mix Parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
4. 4 Arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
5. 5 Broil in the preheated oven for 2 to 3 minutes. Flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. Remove aluminum foil and cover fillets with Parmesan cheese mixture. Broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.

By Melissa franz

Ingredients

• ✓ buttery spread
• ground turkey
• bread crumb
• parsley
• parmesan cheese
• tomato sauce
• garlic
• oregano
• rosemary
• mustard
• cayenne pepper
• salt

Instructions

1. 1 Preheat the oven to 400 degrees. Grease a broiler pan with buttery spread.
2. 2 Mix ground turkey, bread crumbs, parsley, Parmesan, tomato sauce, garlic, oregano, rosemary, mustard, cayenne, and salt together in a large bowl until well combined. Form mixture into 30 meatballs; place onto the prepared pan.
3. 3 Bake in the preheated oven until no longer pink inside, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Melt Organic Buttery Spread

Ingredients

• ✓ buttery spread
• cooking spray
• shrimp
• egg
• all-purpose flour
• bread crumb
• salt
• black pepper
• cornstarch
• canola oil
• cayenne pepper sauce
• garlic powder
• corn syrup

Instructions

1. 1 Grease 2 baking sheets with cooking spray.
2. 2 Run a sharp knife along each shrimp's back and open slightly. Place shrimp in a large bowl of cold water.
3. 3 Whisk eggs in a large bowl until smooth. Drain shrimp and add to egg mixture; mix with your hands to combine and coat.
4. 4 Mix flour, bread crumbs, salt, pepper, and cornstarch together in a large bowl. Dredge shrimp, a few at a time, in flour until well-coated, including the opening in the backs. Place battered shrimp on baking sheets.
5. 5 Chill shrimp until batter is set, about 30 minutes.
6. 6 Heat oil in a deep-fryer or large saucepan.
7. 7 Fry shrimp, in batches, until golden brown, 4 to 5 minutes per batch. Test one to make sure shrimp is cooked through. Transfer to paper towel-lined bowl to drain.
8. 8 Place buttery spread, cayenne pepper sauce, and garlic powder in a saucepan over medium-low heat. Heat until sauce is combined; stir in corn syrup.
9. 9 Divide shrimp among serving bowls. Stir in sauce until shrimp are completely covered.

By EddieStasch

Ingredients

• ✓ buttery spread
• granulated sugar
• white vinegar
• lime juice
• fish sauce
• garlic
• red pepper flake
• fish sauce
• soy sauce
• brown sugar
• garlic
• pepper
• pork tenderloin
• cilantro

Instructions

1. 1 For the sauce: Whisk granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving.
2. 2 For the pork: Combine buttery spread, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. Combine marinade and pork in a large resealable plastic bag. Seal the bag tightly, toss to coat pork, and marinate in the refrigerator for up to 1 hour.
3. 3 Weave 2 pieces of pork onto each skewer.
4. 4 For a charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
5. 5 For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. Oil the cooking grate and adjust the burners as needed to maintain high heat.
6. 6 Place the skewers on the preheated grill; cook until pork is cooked through and lightly charred around the edges, 7 to 10 minutes, flipping the skewers halfway through.
7. 7 Transfer the skewers to a platter and let rest for 5 minutes. Remove pork from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.

By Melt Organic Buttery Spread

Ingredients

• ✓ buttery spread
• tomato
• lime juice
• sour cream
• feta cheese
• queso fresco
• pepper
• chicken breast
• chicken broth
• tomato
• chipotle pepper in adobo sauce
• garlic
• cilantro
• salt
• onion
• poblano chile
• vegetable oil spray
• corn tortilla

Instructions

1. 1 Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the tortilla wedges on 2 rimmed baking sheets. Lightly coat both sides of the tortilla with vegetable oil spray.
2. 2 Bake the tortilla wedges until they are lightly browned and begin to crisp, 8 to 12 minutes. Flip the tortilla wedges and continue to bake until the chips are fully toasted, 8 to 12 minutes longer. Set the tortilla wedges aside and turn the oven to 500 degrees.
3. 3 Combine the poblano chiles, 1 cup of the onions, Melt®, and 1/8 teaspoon salt in a 12-inch skillet. Cover and cook over medium-low heat until the vegetables are softened, 8 to 10 minutes. Uncover, increase the heat to medium-high, and continue to cook, stirring occasionally, until the vegetables are lightly browned, 4 to 6 minutes longer.
4. 4 Stir in 2 tablespoons of the cilantro, garlic, and chipotles and cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice and the broth. Pat the chicken breasts dry with paper towels and season with 1/8 teaspoon pepper. Nestle the chicken breasts into the sauce and bring to a simmer over medium-low heat, about 5 minutes. When the sauce simmers, flip the chicken, cover, and continue to cook until the chicken registers 160 to 165 degrees on an instant-read thermometer, 10 to 12 minutes longer.
5. 5 Transfer the chicken to a plate. When cool enough to handle, shred the meat into bite-sized pieces. Process the sauce in a blender until completely smooth, about 1 minute. Return the sauce to the skillet, season with salt and pepper to taste, bring to a simmer over medium heat.
6. 6 Stir in the tortillas and cook until they begin to soften, about 2 minutes. Stir in the shredded chicken, then transfer the mixture to an 8-inch square baking dish. Sprinkle with the cheese and bake on the lower-middle rack until hot throughout, 5 to 10 minutes.

By Melt Organic Buttery Spread