Type what you have

Ingredients

• ✓ cooking spray
• firm tofu
• spring roll wrapper
• cucumber
• broccoli slaw
• thai peanut sauce

Instructions

1. 1 Spray a large pan or wok with cooking spray and heat over medium heat. Add tofu and cook, shaking the pan as needed, until browned on all sides, 8 to 10 minutes. Remove from the heat.
2. 2 Pour some water into a large, shallow plate. Place 1 spring roll wrapper in the water until soft, about 15 seconds, Remove to a work surface and place about 1 tablespoon tofu, 1 tablespoon cucumber, and 2 tablespoons broccoli slaw on the edge of the wrapper. Fold in the sides and wrap ingredients so it looks like an egg rolls. Repeat with remaining ingredients.
3. 3 Serve rolls with peanut sauce.

By Elise Wolff Goldstein

Ingredients

• ✓ cooking spray
• chicken
• salt
• black pepper
• plum jam
• black pepper
• ginger root
• horseradish

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Season chicken pieces with salt and pepper. Place skin-side-up onto the prepared baking sheet.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Meanwhile, stir together plum jam, 1 1/2 teaspoons pepper, ginger, and horseradish in a small bowl.
5. 5 After chicken has baked 20 minutes, brush with plum glaze and return to the oven. Continue baking until no longer pink at the bone and the juices run clear, 20 to 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Chef Rick

Ingredients

• ✓ cooking spray
• tofu
• soy sauce
• chili sauce
• ginger root
• hoisin sauce

Instructions

1. 1 Cover a plate with two paper towels. Place tofu on top and cover with two more paper towels. Place a heavy plate over the stack and let sit until liquid emerges from tofu, 5 to 30 minutes. Cut tofu into 1/2-inch strips.
2. 2 Combine soy sauce, chili sauce, ginger, and hoisin sauce in a large resealable plastic bag. Add tofu, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
4. 4 Remove tofu from marinade and shake off excess. Arrange on the prepared baking sheet. Discard remaining marinade.
5. 5 Bake in the preheated oven until firm, 30 to 35 minutes, flipping halfway through.

By Kiara Sexton

Ingredients

• ✓ cooking spray
• teriyaki stir-fry sauce and marinade
• soy sauce
• chicken breast
• zucchini
• cherry tomato
• red onion
• bamboo skewer
• jasmine rice

Instructions

1. 1 Preheat the grill to medium-high heat. Lightly coat the grate with cooking spray.
2. 2 Combine teriyaki sauce and soy sauce in a small bowl; set aside.
3. 3 Thread chicken, zucchini, tomatoes, and onion pieces onto each skewer.
4. 4 Grill kabobs on the preheated grill for 5 minutes; flip and brush with sauce mixture. Continue grilling until chicken is no longer pink in the center and vegetables are tender, about 5 minutes more. Flip again and brush with remaining sauce; grill until sauce is hot, being careful not to burn.
5. 5 Squeeze the rice pouches to separate rice. Tear open the top strips about 2 inches to vent. Place both packages in the microwave and cook on high for 2 1/2 minutes. Remove pouches from the microwave using the cool touch area on the untorn side. Serve kabobs with cooked rice.

By Uncle Ben's

Ingredients

• ✓ cooking spray
• soy sauce
• cornstarch
• sesame oil
• snow pea
• carrot
• chicken broth

Instructions

1. 1 Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
2. 2 Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; stir-fry for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover, and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to stir-fry until the sauce has thickened.

By CKLEWIS

Ingredients

• ✓ cooking spray
• swai fish
• margarine
• white wine
• lemon juice
• cilantro
• garlic
• salt
• black pepper
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow pan or baking sheet with cooking spray.
2. 2 Place fish fillets into the prepared pan.
3. 3 Melt margarine in a saucepan over medium heat. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into melted margarine; simmer for 2 minutes.
4. 4 Generously spoon sauce over fish fillets. Sprinkle fillets with paprika.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

By Allie

Ingredients

• ✓ cooking spray
• ground beef
• onion
• celery
• cream of chicken soup
• rice
• almond
• water
• soy sauce
• chow mein noodle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet for 5 minutes. Add onion and celery; cook and stir until vegetables have slightly softened, about 5 minutes. Remove from heat.
3. 3 Mix together condensed soup, cooked rice, almonds, water, and soy sauce in a large bowl until well combined. Stir in beef mixture. Pour into the prepared baking dish. Top with chow mein noodles.
4. 4 Bake casserole in the preheated oven until heated through, about 20 minutes.

By Cindy

Ingredients

• ✓ cooking spray
• salmon fillet
• lime juice
• lemon juice
• panko
• dry bread crumb
• coconut
• salt
• pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place salmon fillets on a nonstick baking pan; brush juice on salmon.
3. 3 In a shallow dish, combine panko, coconut, salt, and pepper. Dredge each salmon fillet in panko mixture and return to the baking pan. Spread leftover crumbs on top of each salmon fillet. Coat with cooking spray.
4. 4 Bake in the preheated oven for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ cooking spray
• soy sauce
• brown sugar
• garlic
• ground ginger
• cumin
• red chili paste
• pork chop

Instructions

1. 1 Place soy sauce, brown sugar, garlic, ginger, cumin, and red chili paste in a large, heavy resealable plastic bag. Smash the bag a few times with your fingers to mix all the ingredients thoroughly and dissolve the brown sugar.
2. 2 Place pork chops into the marinade and seal the bag. Allow to marinate for 30 to 45 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove pork chops from marinade; discard marinade. Shake off excess marinade and grill pork chops until browned and no longer pink inside, 5 to 7 minutes per side. The chops should show good grill marks and an instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

By itsjustaphase

Ingredients

• ✓ cooking spray
• onion
• pea
• carrot
• butter
• rice
• turkey
• soy sauce
• sesame oil
• egg

Instructions

1. 1 Coat a large pan with cooking spray. Add onion and sauté over medium heat until translucent, about 5 minutes. Add frozen vegetables and butter; cook and stir, allowing butter to melt and veggies to thaw, 3 to 5 minutes.
2. 2 Increase heat to medium-high and stir in rice and turkey. Add soy sauce, 2 tablespoons at a time, and stir until rice takes on color. Push everything to the sides of the pan. Add sesame oil to the center of the pan and stir rice mixture until coated. Push everything to the sides of the pan again. Break eggs in the center of the pan. Scramble in the center until set, 2 to 3 minutes; then stir into rice mixture until well combined.

By LBURDICK

Ingredients

• ✓ cooking spray
• egg
• white rice
• thai chile pepper
• garlic
• chicken breast
• soy sauce
• oyster sauce
• sugar
• thai basil

Instructions

1. 1 Coat a skillet with cooking spray and place over medium heat; cook and stir eggs until scrambled and set, about 5 minutes. Divide rice between 2 bowls and add eggs to rice.
2. 2 Grind Thai chile peppers and garlic together with a mortar and pestle or in a food processor.
3. 3 Coat skillet with cooking spray and heat over medium-high heat; cook and stir pepper-garlic mixture until fragrant and garlic is golden brown, about 1 minute. Add chicken; cook and stir until chicken is about halfway-cooked, about 3 minutes.
4. 4 Mix soy sauce, oyster sauce, and sugar into chicken; cook and stir until chicken is no longer pink in the center, about 3 minutes more. Add basil and stir for 10 seconds. Remove skillet from heat and continue stirring mixture until basil is wilted; spoon over rice and egg.

By Collette Duck

Ingredients

• ✓ cooking spray
• beef bone
• carrot
• celery
• onion
• garlic
• water
• bay leaf
• apple cider vinegar
• salt
• black peppercorn

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
3. 3 Roast in the preheated oven until browned, about 45 minutes.
4. 4 Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot). Add boiling water, bay leaves, vinegar, sea salt, and peppercorns. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through the strainer and discard solids.
6. 6 Allow broth to cool. Remove and discard the fat layer.

By Bren

Ingredients

• ✓ cooking spray
• pork rib
• salt
• black pepper
• hoisin sauce
• sugar
• soy sauce
• white wine
• tomato paste
• garlic
• chili-garlic sauce
• five-spice powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a slow cooker insert with cooking spray.
2. 2 Spread pork ribs evenly on a baking sheet; season with salt and pepper.
3. 3 Bake in the preheated oven until lightly browned, about 30 minutes.
4. 4 Meanwhile, whisk together hoisin sauce, sugar, soy sauce, white wine, tomato paste, garlic, chili-garlic sauce, and five-spice powder in a medium bowl until well combined.
5. 5 Transfer pork ribs to the prepared slow cooker insert. Cover evenly with hoisin sauce mixture.
6. 6 Cook on Low, stirring halfway through, until pork ribs are tender, about 8 hours.

By SUNKIST2

Ingredients

• ✓ cooking spray
• baby back rib
• maple syrup
• teriyaki sauce
• soy sauce
• beef base
• seasoned salt
• salt
• garlic powder
• black pepper
• barbecue sauce

Instructions

1. 1 Place ribs in a very large pot, cutting them in half, if necessary, to fit. Add maple syrup, teriyaki sauce, soy sauce, beef base, seasoned salt, salt, garlic powder, and pepper. Add enough water to cover ribs, stirring ingredients in the pan to combine. Bring to a low boil and cook for 1 hour.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Spray a large baking sheet or broiler pan with cooking spray.
3. 3 Place ribs on the prepared baking sheet. Brush barbecue sauce on both sides of ribs.
4. 4 Cook in the preheated oven until barbecue sauce starts to get bubbly and sticky, 20 to 25 minutes.

By Kim Tremblay

Ingredients

• ✓ cooking spray
• milk
• egg
• hot pepper sauce
• flour
• tapioca starch
• seasoned salt
• garlic granules
• cumin
• chicken breast
• plain greek yogurt
• sweet chili sauce
• hot sauce

Instructions

1. 1 Preheat an air fryer to 380 degrees F (190 degrees C) according to manufacturer's instructions.
2. 2 Whisk milk, egg, and 1 tablespoon hot sauce together in a shallow bowl. Combine flour, tapioca starch, seasoned salt, garlic granules, and cumin in a second bowl. Dip chicken pieces into egg mixture, then dredge in flour mixture, shaking off excess. Place in the air fryer basket, in batches, careful to not overcrowd; lightly coat chicken with cooking spray.
3. 3 Cook in the preheated air fryer, shaking basket after 5 minutes, until chicken is no longer pink in the center and the juices run clear, about 10 minutes per batch.
4. 4 Combine Greek yogurt, sweet chili sauce, and 1 teaspoon hot sauce in a small bowl. Serve chicken with sauce.

By thedailygourmet

Ingredients

• ✓ cooking spray
• chicken broth
• jasmine rice
• bacon
• onion
• garlic
• ginger
• chicken breast
• sesame oil
• salt
• black pepper

Instructions

1. 1 Combine 1 1/2 cups chicken broth and rice in a bowl; set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Spray with cooking spray and add bacon. Saute until bacon is crisp, but not burned, about 5 minutes. Remove bacon to a paper towel-lined baking sheet to drain.
3. 3 Add onion, garlic, and ginger to the pot and cook in the bacon grease until onion is soft and translucent, 3 to 4 minutes. Remove 1/2 the onion mixture to a small bowl. Slowly pour in 1 cup chicken broth and scrape off any browned bits with a wooden spoon. Add chicken breasts to the pot and turn off Saute function.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Pour in rice and broth mixture. Close and seal the lid. Select the rice setting and cook for 12 minutes (should be preset).
6. 6 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove chicken breasts and shred with 2 forks. Return chicken to the pot. Add remaining onion mixture, chopped bacon, and sesame oil. Season with salt and pepper. Select the soup setting and add remaining chicken broth, 1/4 cup at a time (up to 1 1/2 cups), if desired. Simmer briefly until desired consistency is reached.

By thedailygourmet

Ingredients

• ✓ cooking spray
• ground turkey
• panko bread crumb
• green onion
• egg
• soy sauce
• brown sugar
• ginger root
• garlic
• mayonnaise
• teriyaki sauce
• white sugar
• hawaiian bread roll

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Cover a baking sheet with aluminum foil and grease with cooking spray.
2. 2 Combine turkey, 3/4 cup bread crumbs, green onions, egg, soy sauce, brown sugar, ginger, and garlic in a bowl; mix well.
3. 3 Pour remaining bread crumbs into a shallow bowl. Roll turkey mixture into sixteen 1 1/2-inch balls with wet hands and coat in bread crumbs. Flatten gently between your palms to create a patty and place on the baking sheet.
4. 4 Bake in the preheated oven until cooked through and no longer pink in the center, 20 to 25 minutes.
5. 5 Stir mayonnaise and teriyaki sauce together in a bowl. Season with sugar.
6. 6 Serve turkey sliders on Hawaiian dinner rolls with a small amount of mayo-teriyaki sauce.

By pkraus

Ingredients

• ✓ cooking spray
• chicken breast
• arrowroot powder
• orange
• soy sauce
• rice vinegar
• garlic
• sesame oil
• ginger
• fish sauce
• sriracha sauce
• water

Instructions

1. 1 Preheat a 5.3-quart air fryer to 400 degrees F (200 degrees C) if recommended by manufacturer. Spray the air fryer basket with cooking spray.
2. 2 Place chicken in a mixing bowl. Place 1 1/2 teaspoons of the arrowroot powder in a small bowl and set aside for later. Sprinkle remaining arrowroot powder over chicken and toss until evenly coated. Spray lightly with cooking spray and place in a single layer in the prepared air fryer basket.
3. 3 Air-fry for 6 to 8 minutes. Stir, and air-fry for 4 more minutes.
4. 4 While the chicken is cooking, combine orange zest, orange juice, soy sauce, rice vinegar, garlic, sesame oil, ginger, fish sauce, and Sriracha in a small saucepan over medium heat; bring to a boil.
5. 5 Add water to the reserved arrowroot powder and stir until there are no lumps. Slowly pour into the saucepan, stirring rapidly to avoid lumps. When the mixture thickens, remove from the heat.
6. 6 Remove chicken from the air fryer and combine with sauce.

By Bibi

Ingredients

• ✓ cooking spray
• sriracha chile sauce
• soy sauce
• mirin
• lime juice
• butter
• brown sugar
• ginger
• chicken thigh
• cilantro
• lime

Instructions

1. 1 Whisk Sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger together in a bowl.
2. 2 Put chicken thighs into a large, resealable plastic bag. Pour the chile sauce mixture into the bag. Squeeze excess air from bag and seal; marinate at least 1 hour to overnight.
3. 3 Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.
4. 4 Remove chicken thighs from marinade and shake to remove excess moisture; arrange onto prepared baking sheet.
5. 5 Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.
6. 6 Roast chicken thighs in preheated oven for 20 minutes, brush with the reserved marinade, and continue roasting until no longer pink at the bone and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

By monica69

Ingredients

• ✓ cooking spray
• chicken breast
• salt
• paprika
• black pepper
• mustard
• garlic powder
• onion powder
• thyme
• basil
• oregano
• sage
• cornstarch

Instructions

1. 1 Place chicken into a medium bowl.
2. 2 Combine salt, paprika, black pepper, mustard, garlic powder, onion powder, thyme, basil, oregano, and sage in a small bowl; reserve 1 teaspoon seasoning mixture. Sprinkle remaining seasoning mixture over chicken and toss to coat evenly.
3. 3 Combine cornstarch and reserved 1 teaspoon seasoning mixture in a large resealable plastic bag; shake to combine. Add chicken and seal the bag; shake to coat evenly. Transfer chicken to a fine mesh strainer and shake to remove excess cornstarch. Let rest until cornstarch begins to absorb into chicken, 5 to 10 minutes.
4. 4 Preheat an air fryer to 390 degrees F (200 degrees C). Grease the air fryer basket with cooking spray.
5. 5 Arrange chicken in a single layer in the prepared basket, making sure not to overlap. You may have to do two batches, depending on the size of your air fryer. Mist chicken with cooking spray.
6. 6 Cook in the preheated air fryer for 4 minutes. Shake the air fryer basket and mist chicken again with cooking spray so there are no dry or powdery areas. Continue cooking until chicken is no longer pink on the inside and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By France Cevallos

Ingredients

• ✓ cooking spray
• cornstarch
• chicken broth
• soy sauce
• chicken breast
• broccoli
• celery
• pepper
• carrot
• ginger
• garlic powder
• rice

Instructions

1. 1 Stir the cornstarch, Swanson® Chicken Broth, and soy sauce in a small bowl until the mixture is smooth.
2. 2 Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned, about 5 minutes. Remove the chicken from the skillet.
3. 3 Add the vegetables, ginger and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp, about 5 minutes.
4. 4 Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet and cook until the chicken is cooked through, 5 to 10 minutes. Serve the chicken mixture over the rice.

Ingredients

• ✓ cooking spray
• olive oil
• sesame oil
• extra-firm tofu
• water
• soy sauce
• garlic
• brown sugar
• cornstarch
• ancho chile pepper
• green onion
• cucumber
• carrot
• cabbage
• cilantro
• egg roll wrapper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Heat olive oil and 1/2 teaspoon sesame oil in a skillet over medium-high heat. Add tofu in batches; cook and stir, until lightly browned on one side, 2 to 3 minutes. Flip using chopsticks; cook and stir until lightly browned on other side, 2 to 3 minutes. Repeat with remaining tofu.
3. 3 Whisk 3 tablespoons water, soy sauce, garlic, brown sugar, cornstarch, and ancho chile pepper together in a bowl, adding more water if sauce gets clumpy.
4. 4 Combine tofu, green onions, cucumber, carrot, cabbage, and cilantro in a bowl; stir in sauce until coated. Spoon tofu filling down middle of each egg roll wrapper; roll wrapper around the filling. Wet edges of each wrapper with water so they stick together. Arrange egg rolls on the prepared baking sheet; coat with cooking spray.
5. 5 Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.

By bananaholic

Ingredients

• ✓ cooking spray
• black pepper
• salt
• chile-garlic sauce
• ginger
• tamarind paste
• butter
• orange
• white sugar
• orange juice
• chicken broth
• chicken breast
• black pepper
• salt
• garlic
• herbes de provence
• olive oil

Instructions

1. 1 Make the chicken: Whisk oil, herbes de Provence, garlic, salt, and pepper together in a bowl. Add chicken and stir to coat. Cover and refrigerate, turning occasionally, for 1 to 6 hours.
2. 2 About 30 minutes prior to cooking, make the glaze: Whisk broth, orange juice, sugar, orange zest, melted butter, tamarind paste, and ginger together in a saucepan over medium-high heat. Cook at a vigorous boil, whisking often, until mixture has reduced to about 3/4 cup and glaze coats the back of a spoon, 25 to 30 minutes. Remove from the heat and stir in chile-garlic sauce, salt, and pepper. Reserve 3 tablespoons glaze in a small bowl for basting.
3. 3 Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Grill chicken on the preheated grill, basting occasionally with reserved tamarind juice, until no longer pink inside and the juices run clear, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 165 degrees F (74 degrees C).
6. 6 Transfer chicken to a serving plate and pour remaining tamarind glaze over top.

By Sarah

Ingredients

• ✓ cooking spray
• chive
• kosher salt
• lime juice
• sake
• butter
• heavy cream
• sake
• shallot
• ginger
• butter
• miso
• water
• soy sauce
• brown sugar
• salmon fillet
• snow pea
• short-grain white rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until most of the water has been absorbed, about 20 minutes.
2. 2 While rice cooks, place snow peas on top of rice and steam, covered, until crisp-tender, about 5 minutes. Transfer snow peas to a bowl to stop cooking; set aside.
3. 3 Preheat the oven broiler. Set an oven rack about 6 inches from the heat source. Line a baking dish with aluminum foil and coat with cooking spray.
4. 4 Arrange salmon fillets on the prepared baking dish. Whisk together brown sugar, soy sauce, hot water, and miso in a small bowl until combined; spoon over salmon.
5. 5 Broil in the preheated oven, basting frequently with soy sauce mixture, until golden brown and fish flakes easily with a fork, 10 to 15 minutes.
6. 6 While salmon cooks, make sauce: Melt butter in a small saucepan over medium-high heat. Add ginger and shallots; cook and stir until shallots are translucent, 2 to 3 minutes. Add 1/2 cup sake; bring to a boil and cook until reduced by 2/3, about 3 minutes. Add heavy cream; bring to a boil and cook until sauce is reduced by half, about 2 minutes.
7. 7 Whisk in butter, one cube at a time, until incorporated and sauce is thick and creamy. Remove from heat. Whisk in remaining 1 tablespoon sake and lime juice. Season with salt.
8. 8 Spoon some sake sauce onto 4 serving plates. Place rice in the middle of each and top with a salmon fillet. Arrange snow peas around each plate. Garnish with chives.

By Everettrj

Ingredients

• ✓ cooking spray
• wonton wrapper
• cabbage
• corn kernel
• cilantro
• green onion
• almond
• mayonnaise
• rice wine vinegar
• lemon juice
• sugar
• black pepper
• salt
• paprika
• red pepper flake
• sriracha chile sauce
• garlic
• sesame oil
• honey
• ginger
• chicken breast

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray. Place 2 wonton wrappers into each muffin cup, pressing into the bottom and along the sides.
2. 2 Mix cabbage, corn kernels, cilantro, green onions, and almonds together in a bowl.
3. 3 Whisk mayonnaise, red wine vinegar, lemon juice, white sugar, pepper, salt, paprika, red pepper flakes, Sriracha chile sauce, garlic, sesame oil, honey, and ginger together in a bowl; fold in chicken. Stir chicken mixture into cabbage mixture until evenly combined; spoon into the wonton cups.
4. 4 Bake in the preheated oven until wontons are crisp and filling is bubbling, about 18 minutes.

By msims6

Ingredients

• ✓ cooking spray
• sesame seed
• ginger
• garlic
• red bell pepper
• green onion
• carrot
• vegetable oil
• beef shoulder tender
• cornstarch
• salt
• sesame oil
• marmalade
• chili-garlic sauce
• soy sauce
• beef broth
• long-grain brown rice
• water
• orange

Instructions

1. 1 Remove 1 tablespoon zest and 1/4 cup juice from 1 orange. Peel and section remaining 2 oranges.
2. 2 Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
3. 3 Stir together zest, orange juice, broth, soy sauce, chili-garlic sauce, marmalade, sesame oil, and salt in a small bowl. Whisk in cornstarch.
4. 4 Coat a wok or large nonstick skillet with cooking spray. Heat over medium-high heat. Stir-fry beef until browned, 2 to 3 minutes. Transfer to a bowl. Add vegetable oil and carrot to the wok; stir-fry for 3 to 4 minutes. Add green onions and bell pepper; stir-fry for 2 to 3 minutes more. Add garlic and ginger; stir-fry for 30 seconds more.
5. 5 Return beef to the wok. Stir cornstarch mixture, then add to the wok. Cook, stirring, until thickened and bubbling. Add orange sections; cook, stirring, for 1 minute more.
6. 6 Divide rice among 4 plates; top with beef mixture and sprinkle with sesame seeds.

By pkkilleen

Ingredients

• ✓ cooking spray
• cauliflower tot

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Coat air fryer basket with cooking spray.
2. 2 Place as many cauliflower tots as fit into the basket, making sure they do not touch, cooking in batches as necessary.
3. 3 Cook in the preheated air fryer for 6 minutes. Flip tots; continue cooking until browned and cooked through, about 3 minutes more.

By Yoly

Ingredients

• ✓ cooking spray
• garlic knot

Instructions

1. 1 Preheat an air fryer to 330 degrees F (165 degrees C). Grease the air fryer basket with cooking spray.
2. 2 Spread out garlic knots in a single layer in the prepared air fryer basket.
3. 3 Cook in the preheated air fryer for 4 minutes. Turn garlic knots over and continue cooking until golden brown and warm, about 3 more minutes.

By Rachel Leonhart

Ingredients

• ✓ cooking spray
• meatball

Instructions

1. 1 Preheat the oven to 380 degrees F (190 degrees C).
2. 2 Spread out frozen meatballs in a single layer in the air fryer basket. Spray tops with cooking spray.
3. 3 Cook in the air fryer for 4 minutes. Shake, and cook for an additional 4 minutes.

By Soup Loving Nicole

Ingredients

• ✓ cooking spray
• chicken breast
• sweetened cereal

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Place crushed cereal crumbs in a large resealable plastic bag. Add chicken breasts to bag, one at a time. Seal bag and shake to coat. Place coated chicken in the prepared baking dish.
3. 3 Bake in the preheated oven for 1 hour, or until chicken is cooked through and juices run clear.

By Terrie