Recipes with canola oil

Quesadillas are so popular and classic in Mexico. They are so quick, easy to make, and they always turn out so warm, cheesy, and lot of flavor; for the fillings, you can add whatever you want to make your own version of fillings. Breakfast, lunch or supper, it can be served all day around!

Chunks of strawberries added into the batter gives the bread super moist texture and refreshing taste, layered of cream cheese makes the bread so creamy and tasty.

Healthy breakfast bran muffins with carrots, walnuts and dried fruit.

Chicken paprikash with sweet Hungarian paprika, tomatoes, and a swirl of sour cream finished off the heat so it stays silky. A weeknight one-pot version of the Central European classic, served over noodles to catch the rosy sauce.

Weight Watcher Curried Rice with Chicken and Walnuts recipe

This moist bread is a family favorite and when I added pineapple to it,I had an instant hit,it freezes nicely so I always have it on hand.

Poppy seed fruited slaw tosses shredded cabbage and carrots with juicy orange segments, halved red grapes, and a tangy poppy seed-cider vinaigrette. A sweet-savory summer side for picnics and barbecues.

Hearty vegetable soup with 7-grain cereal, tomatoes, green beans, corn, mushrooms, and winter squash simmered until tender: finished with canola oil and fresh parsley for bright flavor.

Canned chickpeas transformed into a fragrant curry with fried onions, garlic, whole spices, and curry powder. A quick channa masala that smells incredible and comes together in under 30 minutes.

Light and airy buttermilk chocolate chip Bundt cake made with whole wheat pastry flour, whipped egg whites, and a glossy chocolate drizzle. A lighter take on a classic.

Shredded turkey and pinto bean burritos with cumin-spiced tomatoes, Monterey Jack cheese, and crunchy cabbage. A quick, hearty wrap ready in under 40 minutes.

Vegan vegetable lasagna stacked with mashed tofu ricotta, sauteed mushrooms, cauliflower, swiss chard, and tomato sauce. A dairy-free, plant-packed casserole that holds its own against the classic.

Crispy smoked turkey hash loaded with mashed potatoes, 10 cloves of garlic, Worcestershire, fish sauce and soy sauce. A bold, savory skillet meal ready in 25 minutes.

Pumpkin spice bread with whole wheat flour, oats, dates, and maple syrup instead of refined sugar. Buttermilk keeps the crumb moist and tender with a triple-spice warmth.

Seattle scrapple swaps the traditional pork for ground chicken in a sage-and-thyme cornmeal loaf. A Pacific Northwest take on the Pennsylvania Dutch breakfast classic, sliced and pan-fried.

A moist chocolate banana snack cake made with buttermilk, mashed ripe bananas, and cocoa. No eggs, low in oil, topped with chocolate chips and nuts. Cut into lunchbox-friendly squares.

Tender whole wheat rolls studded with chewy figs and fragrant anise seeds, sweetened with molasses for a hearty breakfast treat that fills your kitchen with warm, spiced aromas.

Soft, cinnamon-swirled quick bread made with buttermilk and vanilla, topped with a crumbly streusel that bakes into golden ribbons. No yeast needed. One loaf, one hour, pure warmth.

Sweet and spicy couscous salad tosses fluffy whole wheat couscous with crunchy steamed vegetables, fresh mint and almonds, all coated in a currant dressing brightened with orange, cinnamon and cayenne. Vegan and make-ahead.

Caribbean jerk pork chops marinated overnight in allspice, cinnamon, thyme, scallions, and cayenne, then grilled hot until juicy and just-pink at the bone. Bold island flavor on a weeknight-friendly cut.

Gluten-free red beans and rice, New Orleans style, with ham, the holy trinity of onion, celery, and bell pepper, plus garlic and crushed red chili. Hearty Cajun comfort over brown rice.

Bread machine raspberry marshmallow bread with real frozen raspberries, mini marshmallows, and raspberry sauce folded into a soft yeast loaf. Cholesterol-free and perfect toasted for breakfast.

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Honey-lime baked chicken basted every 10 minutes for a glossy, caramelized glaze. Just 5 ingredients for a Boston Market-style rotisserie chicken flavor at home.

Within about 15 minutes, you can enjoy these crispy and healthy oven fried sweet potato wedges.

Apricot-orange whole grain muffins plump dried apricots in fresh orange juice, then fold them into a buttermilk batter built on whole wheat pastry flour and toasted wheat germ. Hearty, tangy breakfast fuel.

Fragrant biryani with yogurt-marinated chicken or lamb layered over saffron rice with crispy fried onions and whole spices. Authentic South Asian comfort food from scratch.

Creamy potato chard soup pureed smooth with thyme, dill, and parsley. A naturally vegan, dairy-free soup where the potatoes create all the creaminess without cream.

Chunks of apples and buttermilk make these cupcakes incredibly moist and delicious. Use most whole wheat flour, some vegetable oil and some butter to make these cupcakes a lot healthier without losing any great flavor and texture.

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

Buttermilk bran muffins that we love for breakfast.

Also like this mincemeat pastry squares recipe, and the pastry gives the lovely flakey texture.

Died and went to heaven chocolate cake is a deeply chocolate bundt that's secretly low-fat: buttermilk and hot coffee make it rich and moist with just a quarter cup of oil. Bittersweet, tender, and crowd-worthy.

Make a delicious and sweet pizza with apples, almonds and dulce de leche glaze. It's good enough for both kids and grown-ups to keep picking up another slice.

Very great orzo and toasted barsley, light and healthy.

Light apple cake made with whole wheat flour, apple juice concentrate, egg whites, and cinnamon-coated apple layers. Low-fat and naturally sweetened in a ring mold.

Hearty lentils simmered with fresh tomatoes, onions, marjoram, and savory, spooned over fluffy quinoa. A plant-based, protein-packed stew that's naturally vegan and full of fiber.

Ring-shaped orange juice cookies topped with candied cherries or almonds. Delicate bracelet cookies made with oil instead of butter. Dairy-free and freezer-friendly.

Breakfast idea without gluten or dairy. Serve warm with maple syrup or as a quickbread with soup or salad.

This is a great bread to serve with a soup or salad meal.After the first day, it is wonderful toasted. Try it, too, as a sandwich bread.

Scallop and shrimp dumplings pack a gingery seafood filling into pan-fried potstickers, crisp on the bottom and tender on top. Served with a bright ginger-garlic dipping sauce for dunking.

This recipe was very easy to make and tasted very good, It was a breeze to make, and fairly inexpensive.

Marinated rabbit braised in red wine and chicken broth with allspice, thyme, and bay leaves, finished with sauteed mushrooms, pickled onions, and stuffed olives.

Not sure why it's called monkey bread, but I'm very sure that nobody can resist this delicious dessert-like bread. It's buttery and fluffy inside, and crispy outside. When you add chocolate chips in, hmmm...

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Moist, light and delicious plum bread is good for breakfast, or can be a light and refreshing dessert after the main course.

Citrus quinoa and toasted pepitas salad simmers quinoa with green chiles, onion, and garlic, then tosses with lime juice, cilantro, scallions, and toasted pumpkin seeds. A Southwestern-leaning grain salad.

Barbecue baked beans with pinto beans, chili powder, brown sugar, mustard, and apple cider vinegar. Baked uncovered until thick and caramelized. Smoky, tangy, and completely meatless.