Type what you have

Ingredients

• ✓ butter spread
• chicken breast
• alfredo sauce
• broccoli floret
• fettuccine

Instructions

1. 1 Melt Spread in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside.
2. 2 Stir Sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes. Serve over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.

By RAG

Ingredients

• ✓ butter spread
• chicken breast
• red onion
• rice side creamy chicken flavor
• broccoli floret
• bacon

Instructions

1. 1 Melt Spread in large nonstick skillet over medium-high heat and cook chicken and onion, stirring frequently, until chicken is thoroughly cooked, about 4 minutes. Remove and set aside.
2. 2 Prepare Knorr® Rice Sides™ - Creamy Chicken flavor in same skillet according to package directions, stirring in broccoli during the last 5 minutes of cook time.
3. 3 Stir in chicken and onion. Sprinkle with bacon.

By Knorr

Ingredients

• ✓ butter spread
• sucralose sweetener
• cocoa powder
• vanilla extract
• egg
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Mix melted butter spread, sweetener, cocoa powder, vanilla extract, eggs, flour, baking powder, and salt together in a large bowl. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

By autumn_15_2004

Ingredients

• ✓ butter spread
• pork chop
• salt
• black pepper
• orange
• sage

Instructions

1. 1 Season chops with salt and cracked black pepper. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in large nonstick skillet over medium-high heat and cook chops, turning once, until done, about 8 minutes. Meanwhile, grate 1 teaspoon peel and squeeze 1/4 cup juice from orange. Remove chops to serving platter and keep warm.
2. 2 Melt remaining 1 tablespoon Spread in same skillet over medium-high heat. Add orange juice and bring to a boil, scraping brown bits from bottom of pan. Boil 1 minute or until mixture reduces slightly. Remove from heat and stir in sage and orange peel. Drizzle over chops.

By I Can't Believe its Not Butter

Ingredients

• ✓ butter spread
• water
• mexican rice
• green chile
• flour tortilla
• monterey jack cheese

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Bring water, rice, chiles, and spread to a boil in a medium saucepan. Reduce heat and simmer uncovered, stirring occasionally, until rice is tender, about 10 minutes. Let stand for 10 minutes.
3. 3 Place 5 tortillas on a baking sheet. Top each with rice mixture, sprinkle with cheese, and cover with another tortilla.
4. 4 Cook under the preheated broiler until tortillas are lightly toasted and cheese is melted, turning once.
5. 5 Cut each quesadilla into 4 wedges to serve.

By Allrecipes Member

Ingredients

• ✓ butter spread
• italian seasoning
• chicken
• zucchini
• yellow squash
• onion
• red bell pepper
• cheddar broccoli rice side

Instructions

1. 1 Preheat the grill for high heat; oil the grill grates.
2. 2 Blend butter spread with Italian seasoning in a small bowl until well combined; brush over chicken, zucchini, onion, and pepper until well coated.
3. 3 Cook chicken and vegetables on the preheated grill, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
4. 4 Serve chicken and vegetables with Knorr Rice Sides - Cheddar Broccoli.

By Knorr

Ingredients

• ✓ butter spread
• butternut squash
• apple
• cranberry
• brown sugar
• cinnamon
• nutmeg

Instructions

1. 1 Preheat the oven to 425 degrees F (218 degrees C).
2. 2 Combine squash, apple, cranberries, melted spread, brown sugar, cinnamon, and nutmeg in a 1 1/2-quart baking dish. Stir until well combined and cover the dish.
3. 3 Bake in the preheated oven for 30 minutes. Uncover and continue baking until squash is tender, about 15 more minutes.

By I Can't Believe its Not Butter

Ingredients

• ✓ butter spread
• chicken breast
• green bell pepper
• red bell pepper
• onion
• chili powder
• water
• rice sides cheddar broccoli

Instructions

1. 1 Melt 1 tablespoon Spread in a 12-inch nonstick skillet over medium-high heat. Cook chicken in hot Spread, stirring frequently, until thoroughly cooked, about 5 minutes. Remove chicken and set aside.
2. 2 Melt remaining 1 tablespoon Spread in the same skillet. Cook bell peppers, onion, and chili powder in hot Spread, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Stir in water and Knorr Rice Sides - Cheddar Broccoli and bring to a boil over high heat. Reduce heat to low and simmer, covered, until rice is tender, about 7 minutes.
3. 3 Return chicken to the skillet; heat through. Serve, if desired, with warmed flour tortillas, lime wedges, sour cream, and finely chopped fresh cilantro.

By Knorr

Ingredients

• ✓ butter spread
• ✓ butter spread
• banana
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• cranberry
• pumpkin pie spice
• baking soda
• orange peel
• cinnamon
• salt
• confectioners sugar
• vanilla extract
• orange peel

Instructions

1. 1 Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside.
2. 2 Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients except Glaze until blended. Spoon into prepared pan.
3. 3 Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely.
4. 4 To make Glaze, combine confectioners sugar, melted Spread, vanilla, orange peel and 3 to 4 teaspoons warm water in small bowl. Drizzle over cooled banana bread.

By I Can't Believe its Not Butter

Ingredients

• ✓ butter spread
• banana
• brown sugar
• egg
• vanilla extract
• all-purpose flour
• baking soda
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Brush a 9x5-inch loaf pan with I Can't Believe It's Not Butter! Spread; set aside.
2. 2 Beat together 1 cup I Can't Believe It's Not Butter! Spread, mashed bananas, brown sugar, eggs, and vanilla in a large bowl with a wooden spoon until well combined. Stir in flour, baking soda, cinnamon, and salt until blended. Spoon batter into the prepared loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool on a wire rack for 20 minutes. Remove loaf from the pan and let cool completely on the rack.

By I Can't Believe its Not Butter

Ingredients

• ✓ butter spread
• pork sausage
• vegetable oil
• sauerkraut
• celery flake
• onion
• caraway seed
• brown sugar
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Grill sausages on the preheated grill until browned, about 3 minutes on each side. Cut cooked sausage into 1/2-inch slices.
3. 3 While the sausage is cooking, melt butter spread in a large skillet over medium-high heat. Stir in sauerkraut, celery flakes, onion, caraway seeds, brown sugar, and pepper. Cook and stir until sauerkraut begins to brown, about 10 minutes.
4. 4 Stir in sausage slices. Serve hot.

By KHOERNER

Ingredients

• ✓ butter spread
• ground beef
• salt
• black pepper
• green bell pepper
• red bell pepper
• red onion
• water
• mexican rice
• tomato
• taco shell

Instructions

1. 1 Melt 1 tablespoon butter spread in large nonstick skillet over medium-high heat. Add ground beef, season with salt and pepper, and cook until browned and crumbly, 5 to 7 minutes. Transfer to a bowl.
2. 2 Melt remaining 1 tablespoon butter spread in same skillet over medium-high heat. Add bell pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes.
3. 3 Stir in water, rice, and tomato; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until rice is tender, about 7 minutes. Stir in beef and cook until heated through.
4. 4 Spoon beef and rice mixture into taco shells and serve.

By Knorr