I Can’t Believe it’s Not Butter is pretty close to FREE this week.  Find out how here.
Here’s a few ways I found to cook using I Can’t Believe it’s Not Butter products.

Make veggies your kids will eat by sweetening them up!

1 Tbsp balsamic vinegar
1 tsp honey
1/2 tsp thyme
1 1/2 lbs of your favorite chopped vegetables
salt and pepper to taste
In a broiler pan without the rack, spray generously with I Can’t Believe It’s Not Butter!® Spray. Roast for 25 minutres or until veggies are tender, stirring once.


Use I Can’t Believe It’s Not Butter!® Spray to make caramelized carrots. Spray baby carrots about 30 times and sprinkle with light brown sugar. Place in roasting pan. Preheat oven to 425° and roast for 25 minutes or until carrots are tender, stirring once.


1 lb. green beans
1 large red bell pepper, thinly sliced
2 cloves garlic, finely chopped
30 sprays I Can’t Believe It’s Not Butter!® Spray Original
1/2 cup fat free reduced sodium chicken or vegetable broth
3 Tbsp. sliced almonds, lightly toasted

Spray green beans, red pepper and garlic with I Can’t Believe It’s Not Butter!® Spray Original in large bowl; toss to coat.
Cook vegetable mixture in preheated 12-inch nonstick skillet over medium-high heat, stirring occasionally, 3 minutes. Add broth. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, 6 minutes or until vegetables are crisp-tender. Sprinkle with almonds and season, if desired, with ground black pepper.


2 lbs. large mushrooms (about 2-in. ea.)
1/2 cup I Can’t Believe It’s Not Butter!® Spread
1/3 cup chopped onion
1 Tbsp. chopped garlic
1 cup Italian seasoned dry bread crumbs
2/3 cup shredded mozzarella cheese (about 2-1/2 oz.)
1/4 cup grated Parmesan cheese
2 Tbsp. chopped fresh parsley
1 Tbsp. red wine vinegar
1/8 tsp. ground black pepper
1/4 tsp. salt

Preheat oven to 400°. Remove and chop mushroom stems.
Melt I Can’t Believe It’s Not Butter!® Spread in 12-inch skillet over medium-high heat and cook mushroom stems and onion, stirring occasionally, 5 minutes or until tender. Add garlic and cook 30 seconds. In medium bowl, pour mushroom mixture over bread crumbs. Stir in cheeses, parsley, vinegar and pepper.
Arrange mushroom caps on baking sheet, then sprinkle with salt. Evenly spoon mushroom mixture into mushroom caps. Bake 25 minutes or until mushrooms are tender and golden.


7 Tbsp. I Can’t Believe It’s Not Butter!® Spread, divided
1/3 cup chopped onion

1/2 cup sun-dried tomatoes packed in oil, drained
1 package (8 oz.) PLUS 1 package (3 oz.) cream cheese, softened
3/4 cup grated Parmesan cheese
1/4 tsp. freshly ground black pepper
1/4 cup prepared pesto
Assorted crackers or toasted bread slices

Line 2-cup shallow-rimmed soup bowl with plastic wrap allowing excess to overhang 2-inches over sides.
Melt 1 tablespoon I Can’t Believe It’s Not Butter!® Spread in 8-inch skillet over medium-high heat and cook onion, stirring occasionally, until golden. Process onion mixture and tomatoes in food processor or blender until finely chopped. Evenly spread into prepared bowl; set aside.
Wipe out food processor. Process cream cheese, remaining 6 tablespoons Spread, Parmesan cheese and pepper in food processor until smooth. Evenly spread 1/2 of the cheese mixture over the sun-dried tomato mixture, being careful not to lift the tomato layer. Gently spread pesto over cheese, then spread on remaining cheese mixture. Cover top with overhanging plastic and chill 1-1/2 hours or until firm.
Open plastic wrap and unmold torta onto serving platter; remove plastic wrap. Garnish, if desired, with fresh basil. Serve with crackers.


1/2 cup light sour cream
1/4 tsp. sugar
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1-1/4 cups pancake and baking mix
1 cup milk
4 large green onions, chopped (about 1/4 cup firmly packed)
4 Tbsp. I Can’t Believe It’s Not Butter!® Spread, divided

Blend sour cream, sugar, ginger and garlic in small bowl. Refrigerate until ready to serve.
Combine pancake and baking mix, milk, green onions and 1 tablespoon melted I Can’t Believe It’s Not Butter!® Spread in large bowl with fork just until only a few lumps remain.
Melt 1 tablespoon Spread over medium heat in 12-inch nonstick skillet and cook pancakes (2 tablespoons of mixture per pancake), turning once, 4 minutes or until golden brown. Repeat with remaining Spread and pancake mixture, wiping skillet with paper towels as needed. Serve pancakes with garlic sour cream.