Recipes with nonstick cooking spray

Sweet fruit salsa with kiwi, strawberries, raspberries and cinnamon sugar baked tortilla chips. Fun party appetizer that works as dessert too.

Freezer cinnamon fruit rolls with soft yeasted dough, a rich filling of brown sugar, golden raisins, dried apricots, pecans, and cinnamon, finished with a simple sugar glaze. Make ahead and freeze for up to 2 months.

Apple crumb coffeecake layers a buttermilk batter with pre-cooked apple-currant filling under a buttery crumb topping. Spiced with cinnamon and nutmeg, ideal for brunch tables.

A scrumptious and cheesy potato croquettes recipe that is great for entertaining friends or family.

Silky cheesecake made with fat-free cream cheese and graham cracker crust. Lightened-up classic with creamy texture that doesn't taste like diet food.

Vegan golden lentil soup pureed from red lentils, onion and vegetable stock with a finishing lemon zip. A 35-minute oil-free meal with 17g fiber per bowl.

Baker's bread in a bag is mixed and kneaded entirely in a zip-top bag, no mixing bowl needed. A kid-friendly intro to yeast bread that bakes into a tender white loaf.

Crustless cauliflower pie with feta cheese, dill, and a tangy nonfat sour cream custard baked under a crispy paprika bread crumb topping. A lighter vegetable side dish.

Seasoned lamb chops are seared in hot skillet, then coated and served with a delicious apricot mixture.

Ground round meatloaf studded with fresh corn and glazed with tomato sauce. Half the corn goes in whole for bursts of sweetness, half gets pureed into the mix for moisture.

A quick chicken and brown rice casserole with green peas, toasted almonds, and a creamy soy-mayo binding. Mix, bake, and eat in 30 minutes. A great way to use leftover chicken and rice.

Master Chef recipe from Australian Junior master chef.

Grilled hoisin-marinated pork strips tucked into crisp lettuce cups with rice noodles, crunchy veggies, and a sweet peanut-chile dipping sauce. A fresh, hands-on Thai dinner for a crowd.

We all love this cherry-almond cake, I used whole wheat flour, still very nice, I just always prefer high fibre flour. I will make this cake very often.

Lightened potato skins with crispy russet shells, sharp cheddar, turkey bacon, and fresh chives, served with low-fat sour cream. All the steakhouse appetizer flavor, way less guilt.

A tender buttermilk blueberry cake studded with toasted pecans and scented with orange rind and almond extract. Baked in a springform pan and dusted with powdered sugar.