About the ingredient nonstick cooking spray. Including 404 recipes with nonstick cooking spray, nutrition data, and where to find it.
Cooking spray is a spray form of an oil as a lubricant, lecithin as an emulsifier, and a propellant such as food-grade alcohol, nitrous oxide, carbon dioxide or propane.
Cooking spray is applied to frying pans and other cookware to prevent food from sticking. Traditionally, cooks used butter, shortening, or oils poured or rubbed on cookware.
Most cooking sprays have fewer calories per serving than an application of vegetable oil, because they are applied in a much thinner layer.
Nonstick cooking spray is usually found in the oils section or aisle of the grocery store or supermarket.
Nonstick cooking spray is a member of the Fats and Oils US Department of Agriculture nutritional food group.
| Amount | Weight |
|---|---|
| 1 spray , about 1/3 second (1 NLEA serving) | 0 grams |
| In Chinese: | 不沾烹饪喷雾 | |
| British (UK) term: | ||
| en français: | aérosol de cuisson antiadhésif | |
| en español: | aerosol antiadherente para cocinar |
There are 404 recipes that contain this ingredient.
Lighter cream of broccoli soup using skim evaporated milk and sauteed leeks for body, finished with fresh basil and a hint of nutmeg. A leaner take on the diner classic.
Chipotle cornbread bakes in a hot cast iron skillet with puréed chipotles, applesauce, and buttermilk for smoky heat and a crisp crust. Low-fat Southwestern twist on classic cornbread.
Fudge brownie muffins with cocoa, butter, cinnamon, and optional pecans. Dense brownie texture in handheld portion-controlled muffin form, ready in 40 minutes.
Whole wheat orange pancakes use fresh orange juice and zest in a half-whole-wheat batter boosted with wheat germ. Bright, fluffy and high-fiber. Ready in 20 minutes for a healthy weekend breakfast.
Double berry muffins layer blueberry batter around a hidden teaspoon of raspberry jam, lightened with wheat germ and orange juice. Low-fat breakfast bake.
Red pepper hummus blends chickpeas with sweet sauteed red peppers, tahini, lemon, and cumin into a smooth, smoky dip, served with crisp homemade garlic-salt pita chips. A fast, vegan appetizer.
Black Forest cake the shortcut way: devil's food cake mix spiked with cinnamon and cherry yogurt, layered with cherry pie filling and whipped topping. A faster take on the German classic.
Chewy spice cookies are low-fat molasses cookies sweetened with applesauce, scented with ginger, cloves, nutmeg, and allspice, then drizzled with lemon icing. Holiday spice cookies without butter or eggs.
Egg-free, dairy-free cocoa cookies made with silken tofu, soy milk, and applesauce. Soft, fudgy, and dusted with powdered sugar. A vegan chocolate cookie that nobody will guess is plant-based. Makes 3 dozen.
Homemade Twinkies made with pound cake mix baked in DIY foil molds and filled with a fluffy vanilla cream. A fun copycat recipe that tastes fresher and better than the store-bought original.
Very good, made this omelet sandwiches for breakfast, and I really liked it. Quite easy to put together, and it tasted delicious. I drizzled some hot sauce before eating it over the lettuce, yum!
Lighter peanut butter cookies that bake in 7 minutes flat. Reduced-fat peanut butter, a tablespoon of oil instead of a stick of butter, and a sugar-rolled crackle top. Tender, chewy, lower in fat than the classic.
These corn blinis are topped with roasted bell peppers, marinated artichoke hearts, olives and arugula leaves. They are so cute, easy to pick up and pop into your mouth. A great appetizer when you have company to come over or host a party.
Oatmeal raisin drop cookies with steam-plumped raisins, oat bran, buttermilk, and walnuts. Soft, chewy, and warm with cinnamon and nutmeg. The technique that keeps raisins from going hard.
Lightly sweetened blueberry oatmeal muffins made with whole grains and a little oil instead of butter. A wholesome breakfast muffin packed with fresh blueberries, mixed by the classic lumpy-batter method.
Whole wheat berry breakfast pancakes made light with fluffy egg whites and skim milk, sweetened with a little honey, then topped with creamy ricotta, fresh berries and maple syrup. Ready in about 20 minutes.
Whole wheat waffles with a make-ahead overnight yeast batter for deep flavor and a crisp, golden crust. Buttermilk, oats, and whipped egg whites keep them light and high in fiber. Just drizzle with maple syrup.
Banana apple bread combines three ripe bananas with chunky chopped apples for a moist, fruit-loaded quick bread. Topped with chopped almonds for crunch, perfect for breakfast or brown-bag snacks.
Whole wheat chocolate chip cookies made lighter with canola oil, egg whites and whole wheat pastry flour. Chewy, lower-fat cookies with all the chocolate and none of the heaviness.
My kids love these cupcakes, they are easy to make, and very yummy.
A crowd pleasing appetizer to take to any party or serve it with a Mexican Caesar salad for a meatless meal.
Kentucky biscuits use Bisquick, sour cream, and club soda for tall, fluffy biscuits in under 30 minutes. A 4-ingredient Southern shortcut with tender, pillowy crumb every time.
Sautéed chicken breast sliced thin over crisp romaine with homemade garlic croutons, Parmesan, and a from-scratch Caesar dressing made with anchovy paste and fresh lemon. A low-calorie salad that eats like a meal.
Feel too lazy to bake any cookies or cake for Easter. Make these crispy Easter nests that will for sure satisfy everyone. They are easy to make, and taste delicious.
Breakfast tortilla wrap loaded with cumin-spiced eggs, crisp bell pepper, juicy tomato, and crumbled bacon, all rolled in a warm whole wheat tortilla. A fast, high-protein handheld breakfast.