March 2019 What's for Dinner? Ask Linda

To celebrate the Lenten season, Linda Cahill shares some healthy and delicious meatless recipes and cooking tips for making healthy meals. Even If you do not follow Lent, eliminating meat from your diet for one meal each week can have health benefits and help trim your food budget. Don’t just settle for a box of macaroni and cheese; try one of these flavorful and healthy main dish or salad options. Linda has also included some dessert recipes to make your meals more festive.

Whether she’s demonstrating products for The Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping out in her parish, entertaining friends and family, or making a meal for a sick friend, Linda always knows “What’s for Dinner?”

Meatless main dishes for Lent

MARGHERITA PIZZA

INGREDIENTS:

Pizza Sauce

¼ small onions

2–3   fresh basil leaves

½ tbsp (7 mL) olive oil

1   large garlic clove

⅛ tsp (0.5 mL) each dried oregano and red pepper flakes

⅛ tsp (0.5 mL) each salt and pepper

1 can (8 oz./250 g) tomato sauce

Crust

1 pkg (13.8 oz./283 g) refrigerated classic pizza crust

1 tbsp (15 mL) olive oil, divided

Topping

6 oz. (175 g) fresh mozzarella cheese (5–6 slices)

1 oz. (30 g) fresh Parmesan cheese (½ cup/125 mL grated)

5–6   leaves, fresh basil, finely chopped

DIRECTIONS:

Preheat the oven to 400°F (200°C). Cut the onion into chunks and place them into the Manual Food Processor; process until finely chopped. Roll the basil leaves and use the Pizza & Crust Cutter to slice them into thin ribbons. Add the onion, oil, garlic, seasonings, salt and pepper to the Classic Batter Bowl. Microwave, uncovered, on HIGH for 2 minutes or until the onions are softened and the seasonings are fragrant. Add the tomato sauce and basil, and microwave, uncovered, for 2 minutes.

Use the Chef’s Silicone Basting Brush to brush the White Large Round Stone or the Rockcrok® Grill Stone with 1 tsp (5 mL) of the oil. Place the dough onto the stone and use the Baker’s Roller® to roll out the pizza dough evenly to fit the pan.

Use the pastry tool from the Baker’s Roller to pierce the dough all over except for the edges. Brush the remaining oil onto the crust. Bake for 12–14 minutes, or until the crust is lightly browned.

For the topping, use the 5" (13-cm) Santoku Knife or Quick Slice to slice the mozzarella. Use the Microplane® Adjustable Coarse Grater to grate the Parmesan.

To assemble, spoon the sauce onto the crust. Tear 3–4 basil leaves and arrange them on top of the sauce. Place the mozzarella on top of the basil, and top with grated Parmesan.

Bake for 14–16 minutes, or the cheese is melted and lightly browned.

Remove from the oven and let stand for 5 minutes. Sprinkle the finely chopped basil leaves on top of the pizza before serving.

Yield: 6 servings

Nutrients per serving: US nutrients per serving: Calories 230, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 760 mg, Carbohydrate 34 g, Fiber 2 g, Protein 8 g

Cook's Tips:

For this recipe, you can also use 1 lb. (450 g) prepared pizza dough or 5-Minute Dough. If using the 5-Minute Dough, bake at 450°F (230°C) for 14–16 minutes or until crust is golden brown. Top as directed, then bake for 7–9 minutes.

You can substitute tomato sauce with 1 cup (250 mL) crushed tomatoes for a more rustic sauce.

PASTA PRIMAVERA WITH GREMOLATA

INGREDIENTS:

Gremolata*

1   lemon

1 cup (250 mL) parsley leaves

1 cup (250 mL) arugula

2   garlic cloves, pressed

3 tbsp (45 mL) olive oil

¼ tsp (1 mL) salt

⅛ tsp (0.5 mL) black pepper

Pasta & Vegetables

½ onions

1 large yellow squash or 2 small

1 oz. (30 g) fresh Parmesan cheese (½ cup/125 mL grated)

1 cup (250 mL) grape tomatoes

1 bunch asparagus, trimmed

1 tbsp (15 mL) olive oil

¼ tsp (1 mL) salt

⅛ tsp (0.5 mL) black pepper

8 oz. (250 g) angel hair pasta

1¾ cups (425 mL) water

DIRECTIONS:

Zest the lemon with the Microplane® Zester. Juice half of the lemon with the Juicer to measure 2 tbsp (30 mL). Add the lemon zest, juice, and remaining Gremolata ingredients to the Manual Food Processor and process until the mixture resembles a paste, scraping down the sides as needed.

Use the Quick Prep Food Grater fitted with the slicing blade to slice the onion and squash. Use the fine grating blade to grate the Parmesan. Place the tomatoes into the Close & Cut and use the Coated Chef’s Knife to cut them in half. Cut the asparagus into thirds.

Heat the oil in the Stainless Steel Nonstick Wok over medium-high heat for 3–5 minutes. Add the onion, salt, and pepper, and cook for 3–4 minutes. Add the tomatoes and cook for 1–2 minutes, or until the veggies are softened, stirring occasionally.

Break the pasta into thirds. Place the pasta and water into the wok and gently mix with the Large Chef’s Tongs. Place the asparagus and squash on top of the pasta. Cover with the lid and reduce the heat to medium-low. Cook for 7–8 minutes, or until the pasta is al dente and veggies are cooked.

Add the Gremolata and stir to coat. Serve with the grated Parmesan.

Yield: 8 servings

Nutrients per serving: U.S. nutrients per serving (1 cup/250 mL): Calories 270, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 35 g, Fiber 2 g, Sugars 5 g, Protein 8 g

Cook's Tips:

To break the pasta into thirds without making a mess, wrap it in a clean, dry towel and twist to break.

*Gremolata is an Italian condiment that’s usually made with lemon zest, garlic, parsley, and anchovy. Our version omits the anchovy and adds a subtle peppery note with arugula.

SWEET POTATO BLACK BEAN ENCHILADA CASSEROLE

INGREDIENTS:

1 large sweet potato, peeled

1 small red onion

4 oz. (125 g) reduced-fat cheddar cheese (1 cup/250 mL grated)

1 can (15 oz. or 398 mL) reduced-sodium black beans, rinsed and drained

1 tsp (5 mL) ground cumin

1 cup (250 mL) red enchilada sauce, divided

6 6-in. (15-cm) corn tortillas, divided

Optional toppings: salsa, sour cream or Greek yogurt, diced avocado, cilantro

DIRECTIONS:

Use the Veggie Strip Maker to grate the sweet potato into the Rockcrok® Everyday Pan.

Finely chop the red onion with the Food Chopper. Add the red onion to the pan. Microwave, uncovered, on HIGH, for 3–4 minutes.

Grate the cheese with the Microplane® Adjustable Coarse Grater.

Remove the pan from the microwave and transfer the mixture to the medium Glass Mixing Bowl. Add the black beans and cumin to the bowl and mix well.

Place three tortillas on the bottom of the pan. Pour half of the sauce over the tortillas, and then add half of the filling and half of the cheese. Repeat the layers.

Microwave, covered, on HIGH for 6–8 minutes.

Place an oven rack 2–4" (5–10 cm) from the heating element. Preheat the broiler.

Remove the pan from the microwave. Uncover and broil for 2–3 minutes, or until the cheese is melted and lightly browned. Serve with optional toppings.

Yield: 6 servings

Nutrients per serving: Calories 160, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Sodium 480 mg, Carbohydrate 21 g, Fiber 4 g, Sugars 3 g, Protein 10 g

Cook's Tips:

You can add cooked, shredded chicken to this recipe. Add it to the bowl in step 4.

Serve this with a simple cilantro lime rice. Combine 1 cup (250 mL) of white rice and 2 cups (500 mL) of water in the 3-qt. (3-L) Micro-Cooker® Plus. Microwave, covered, on HIGH for 12–15 minutes, or until the rice is done. Let the rice stand, covered, for 10 minutes, then fluff it with a fork. Add 1 tbsp (15 mL) of lime juice, ½ tsp (2 mL) of salt, and ¼ cup (50 mL) of chopped cilantro. Enjoy!

 

CREAMY SPINACH & MUSHROOM PENNE

INGREDIENTS:

2 oz. (60 g) penne (⅔/150 mL)

1 ¼ cups (300 mL) water

3 oz. (90 g) white mushrooms (about 4)

½ oz. (15 g) fresh Parmesan cheese

2 tbsp (30 mL) half-and-half

2 cups (500 mL) fresh baby spinach leaves

¼ tsp (1 mL) Garlic Rub

DIRECTIONS:

Combine the pasta and water in the Microwave Pasta Cooker. Cover with the lid and microwave on HIGH for 8 minutes.

Slice the mushrooms with the Quick Slice. Grate the cheese with the Microplane® Adjustable Fine Grater.

Remove the bowl from the microwave and drain the remaining water with the lid. Add the remaining ingredients. Microwave, covered, for 2 minutes. Remove from the microwave and let it stand for 2–3 minutes.

Yield: 1 serving

Nutrients per serving: U.S. nutrients per serving: Calories 340, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Sodium 250 mg, Carbohydrate 51 g, Fiber 5 g, Sugars 4 g, Protein 17 g

TUNA NOODLE PASTA BOWL

INGREDIENTS:

2 oz. (60 g) medium shell pasta (¾ cup/175 mL)

1 cup (250 mL) water

2 tbsp (30 mL) milk

2 oz. (60 g) canned tuna, drained

½ tsp (2 mL) Three Onion Rub

¼ cup (50 mL) frozen peas

½ oz. (15 g) Parmesan (¼ cup/50 mL grated)

¼ cup (50 mL) croutons, finely crushed

DIRECTIONS:

Combine the pasta and water in the Microwave Pasta Cooker. Cover with the lid and microwave on HIGH for 7 minutes.

Remove the bowl from the microwave. Add the milk, tuna, rub, peas, and cheese. Microwave, covered, for 2 minutes. Remove the bowl from the microwave; top with the croutons and let it stand for 2–3 minutes.

Yield: 1 serving

Nutrients per serving: U.S. nutrients per serving: Calories 260, Total Fat 7 g, Saturated Fat 3.5 g, Cholesterol 40                mg, Sodium 560 mg, Carbohydrate 24 g, Fiber 3 g, Sugars 4 g, Protein 25 g

ORANGE-GINGER TOFU STIR-FRY

INGREDIENTS:

Tofu & Vegetables

1 pkg (14 oz. or 350 g) extra-firm tofu

3 tbsp (45 mL) cornstarch

¼ tsp (1 mL) salt

3 tbsp (45 mL) canola oil, divided

2         zucchini

2         red bell pepper

8 oz. (250 g) fresh snow peas

2   green onions

½ cup (125 mL) water chestnuts

2 cups (500 mL) cooked brown rice

¼ cup (50 mL) whole roasted cashews, chopped (optional)

Sauce

1 1” (2.5 cm) piece fresh gingerroot, peeled

2         orange

3 tbsp (45 mL) reduced-sodium, gluten-free soy sauce

3 tbsp (45 mL) agave nectar or honey

¼ cup (50 mL) red wine vinegar

2   garlic cloves, pressed

¼ tsp (1 mL) red pepper flakes

DIRECTIONS:

Cut the tofu into 1" (2.5 cm) squares. Line a Flexible Cutting Mat with paper towels. Place the tofu on the mat and top with another paper towel. Place something heavy, like a sheet pan on top to drain excess moisture.

For the sauce, use the Microplane® Adjustable Fine Grater to grate the ginger to measure 2 tsp (10 mL). Grate the orange to measure 1 tbsp (15 mL) of orange zest. Juice the orange with the Juicer. Add the ginger, orange zest, juice, and remaining sauce ingredients to a Small Batter Bowl and whisk until combined; set aside.

Uncover the tofu and place it in a shallow bowl. Sprinkle with cornstarch and salt; toss to coat.

Heat 1 tbsp (15 mL) of oil in the 12" (30‑cm) Stainless Steel Nonstick Skillet over medium-high heat for 3–5 minutes. Add all the tofu and sear for 2–3 minutes. Flip and sear for an additional 2–3 minutes, or until it’s browned on two sides. Remove the tofu from the skillet.

Trim the ends off the zucchini and cut the zucchini in half lengthwise. Cut the top off of the bell pepper, and remove the seeds and veins with the Scoop Loop®. Cut the pepper into quarters. Slice the zucchini, bell pepper, and snow peas with the Quick Slice.

Thinly slice the green onions; set aside the greens for the garnish.

Heat the remaining oil in the pan. Add the whites of the green onions, zucchini, bell pepper, and snow peas; sauté for 4–6 minutes, or until crisp-tender. Add the water chestnuts, tofu, and sauce and stir to coat. Cook for 2–3 minutes, or until the sauce is slightly thickened.

Serve the stir-fry over cooked rice. Top with the reserved green onions and cashews.

Yield: 4 servings

Nutrients per serving: U.S. Nutrients per serving: Calories 330, Total Fat 6 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 440 mg, Carbohydrate 55 g, Fiber 6 g, Sugars 19 g, Protein 15 g

Cook's Tips:

You can substitute the tofu with 1 lb. (450 g) of chicken tenderloins cut into 1" (2.5-cm) pieces.

SLOW COOKER MINESTRONE

INGREDIENTS:

1 tsp (5 mL) olive oil

6   garlic cloves, pressed

2 tsp (10 mL) smoked paprika

1 large onion, diced

1 tsp (5 mL) salt

¾ tsp (4 mL) coarsely ground black pepper

2 tbsp (30 mL) tomato paste

6 cups (1.4 L) vegetable stock

1 can (15 oz or 398 mL) unsalted cannellini beans, drained and rinsed

1 can (15 oz or 398 mL) fire-roasted tomatoes, undrained

1   Parmesan rind (optional)

1 medium yellow squash, diced

½ cup (125 mL) ditalini pasta or other small-shaped pasta

3 oz (90 g) baby spinach leaves (about 3 cups/750 mL)

Optional: thinly sliced fresh basil and grated fresh Parmesan cheese

DIRECTIONS:

Combine the oil, pressed garlic, and paprika in the Rockcrok® Dutch oven. Cook over medium heat for 30–60 seconds, or until fragrant. Add the onion, salt, and black pepper. Cook for 5–7 minutes, or until the onions are tender.

Add the tomato paste and stir until combined. Add the stock, beans, tomatoes, and Parmesan rind. Place the Dutch oven into the Rockcrok® Slow Cooker Stand and cook on LOW for 8 hours or on HIGH for 4 hours.

Add the squash and pasta to the Dutch oven during the last 30 minutes of cooking. If cooking on LOW, increase the heat to HIGH for the last 30 minutes. Just before serving, remove the Parmesan rind and stir in the baby spinach. Serve with thinly sliced basil and grated Parmesan cheese, if desired.

Yield: 7 servings

Nutrients per serving: U.S. Nutrients per serving (about 1¼ cups/310 mL): Calories 140, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 810 mg, Carbohydrate 27 g, Fiber 5 g, Sugars 5 g, Protein 6 g

Cook's Tips:

This recipe can also be made in the Rockcrok® Everyday Pan. Use the same amount of oil as in step 1, but reduce the remaining ingredients by half and follow the same cook times.

 

Salads and Side Dishes

APPLE CIDER SLAW

INGREDIENTS:

Dressing

1/4 cup (50 mL) cider vinegar

3 tbsp (45 mL) sugar

1 tbsp (15 mL) vegetable oil

1/2 tsp (2 mL) celery seed

1/4 tsp (1 mL) salt

Slaw

4 cups (1 L) cabbage slaw mix

2 medium firm, red apples, cored and coarsely chopped (2 cups/500 mL)

1 cup (250 mL) diced celery

1/2 cup (125 mL) sliced almonds, toasted

DIRECTIONS:

For dressing, combine vinegar, sugar, oil, celery seed and salt in small bowl; whisk until blended.

For slaw, combine slaw mix, apples, celery and almonds in large bowl. Pour dressing over slaw; toss to coat using Outdoor Serving Set. Cover; refrigerate at least 2 hours to allow flavors to blend. Serve salad using Outdoor Serving Set.

Yield: 14 servings of 1/2 cup (125 mL)

Nutrients per serving: Calories 60, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 8 g, Protein 1 g, Sodium 50 mg, Fiber 1 g

VEGGIE NOODLES WITH GREEK YOGURT ALFREDO SAUCE

INGREDIENTS:

Vegetables

1 large zucchinis, ends trimmed, cut into halves or thirds

1 medium sweet potato, peeled, ends trimmed, cut in half

Sauce

1 oz (30 g) fresh Parmesan cheese (1/4 cup/50 mL grated)

1 tbsp (15 mL) butter

2   garlic cloves, pressed

¼ tsp (1 mL) ground nutmeg

¼ tsp (1 mL) salt

2 tbsp (30 mL) gluten-free cornstarch

½ cup (125 mL) milk

¾ cup (175 mL) 2% plain low-fat Greek yogurt

Toppings

¾ cup (175 mL) shredded Italian cheese blend or shredded mozzarella cheese

1         plum tomato, seeded and chopped

DIRECTIONS:

Preheat the broiler. Place an oven rack 2-4” (5-10 cm) from the heating element. For the vegetables, spiralize the zucchini with the ribbon blade on the Veggie Spiralizer. Place in the Rockcrok® Everyday Pan. Using the fettuccine blade, spiralize the sweet potato. Arrange on top of the zucchini. (Note: Pan will be very full)

Microwave, covered, on HIGH 6-9 minutes or until the vegetables are crisp-tender. Drain the vegetable noodles well and press down with paper towels to get rid of any extra moisture.

Meanwhile, for the sauce, grate the Parmesan cheese with Microplane® Adjustable Fine Grater; set aside.

Place the butter, pressed garlic, nutmeg and salt in the Small Batter Bowl. Microwave, uncovered, on HIGH 1 minute or until the butter is melted.

Place the cornstarch in a small bowl. Slowly whisk in the milk. Whisk the milk mixture into the batter bowl with the garlic mixture. Microwave, uncovered, on HIGH 1 minute to 1 minute 30 seconds, stirring every 30 seconds or until thickened. Whisk until smooth.  Stir in the Parmesan cheese and yogurt (sauce will be thick).

Add the sauce to the vegetable noodles in the pan. Top with shredded cheese and broil 2-4 minutes or until the cheese is melted. Remove from oven; top with tomatoes.

Yield: 6 servings of 1 cup/250 mL

Nutrients per serving: Calories 190, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Sodium 350 mg, Carbohydrate 17 g, Fiber 3 g, Protein 12 g

Cook's Tips:

To save time, you may use 1 cup (250 mL) of jarred reduced-fat Alfredo sauce for the Greek Yogurt Alfredo Sauce.

Make sure to drain the vegetable noodles after cooking so the sauce doesn’t get too watery. 

FRESH FRUIT SALAD

INGREDIENTS

Salad

6   strawberries, stemmed (about ½ cup/125mL)

½ cup (125 mL) red or green seedless grapes

8 oz. (250 g) fresh pineapple (about ½ a medium pineapple)

1   kiwi, peeled

Dressing

1 tsp (5 mL) lime zest

2 tsp (10 mL) lime juice

2 tsp (10 mL) honey

⅛ tsp (0.5 mL) salt

Toppings

2 tbsp (30 mL) sliced almonds

1 tbsp (15 mL) small mint leaves (optional)

DIRECTIONS:

Add the strawberries and grapes to the colander of the Salad Cutting Bowl and rinse. Add the remaining salad ingredients. Place the cutting platform on top of the colander and twist until the notches are aligned.

Flip the bowl over and use the Coated Chef’s Knife to cut along the slots. Gently lift the colander and turn it one quarter turn; slice again. Continue turning and slicing until produce reaches the desired size. Place the colander into the bowl.

Add the dressing ingredients to the condiment container and shake until combined. Add dressing and toppings to the condiment container side of the cutting platform and place it on top of the bowl. Cover with the lid.

 When you’re ready to eat, slide out the colander to pour the salad into the bowl. Add dressing and toppings.

Yield: 1 serving of (3 cups/750 mL salad plus dressing)

Nutrients per serving: U.S. nutrients per serving: Calories 300, Total Fat 7 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 78 g, Fiber 10 g, Sugars 60 g, Protein 6 g

CLASSIC GREEK SALAD

INGREDIENTS

Salad

1   small romaine heart, trimmed (about 4 oz./125 g)

½ seedless cucumbers cut in half (about 4 oz./125 g)

1   plum tomato cut in half

¼   cup (50 mL) pitted Kalamata olives

Dressing

2 tbsp (30 mL) Basic Vinaigrette

2 tbsp (30 mL) lemon juice (about ½ a lemon)

1   small garlic clove, pressed

¼ tsp (1 mL) dried oregano

Toppings

2 tbsp (30 mL) reduced-fat feta cheese, crumbled

½ cup (125 mL) chickpeas, rinsed and drained

DIRECTIONS:

Add the romaine, cucumber, and tomato the colander of the Salad Cutting Bowl and rinse. Add the olives. Place the cutting platform on top of the colander and twist until the notches are aligned.

Flip the bowl over and use the Coated Chef’s Knife to cut along the slots. Gently lift the colander and turn it one quarter turn; slice again. Continue turning and slicing until produce reaches the desired size. Place the colander into the bowl.

Pour the basic vinaigrette and remaining dressing ingredients into the condiment container and shake until combined. Add dressing and toppings to the condiment container side of the cutting platform and place it on top of the bowl. Cover with the lid.

When you’re ready to eat, slide out the colander to pour the salad into the bowl. Add dressing and toppings.

Yield: 1 serving of (3 cups/750 mL salad plus dressing)

Nutrients per serving: U.S. nutrients per serving: Calories 420, Total Fat 27 g, Saturated Fat 4 g, Cholesterol 10 mg, Sodium 1,100 mg, Carbohydrate 29 g, Fiber 7 g, Sugars 7 g, Protein 13 g

SUPERFOOD SALAD

INGREDIENTS

Salad

1   orange

1 oz. (30 g) baby spinach leaves (about 1 cup/250 mL packed)

4 oz. (125 g) purple cabbage

4 oz. (125 g) cauliflower (about 1 cup/250 mL florets)

½   red bell pepper

Dressing

2 tbsp (30 mL) Basic Vinaigrette

1 tsp (5 mL) honey

⅛ tsp (0.5 mL) ground cinnamon

Toppings

¼ cup (50 mL) chickpeas, rinsed and drained

2 tbsp (30 mL) shelled unsalted pistachios

DIRECTIONS:

Add the spinach, cabbage, cauliflower, and bell pepper to the colander of the Salad Cutting Bowl and rinse. Cut the orange into quarters lengthwise. Save one quarter for the dressing. Peel the remaining orange and add it to the bowl. Place the cutting platform on top of the colander and twist until the notches are aligned.

Flip the bowl over and use the Coated Chef’s Knife to cut along the slots. Gently lift the colander and turn it one quarter turn; slice again. Continue turning and slicing until produce reaches the desired size. Place the colander into the bowl.

Pour the basic vinaigrette and remaining dressing ingredients into the condiment container and shake until combined. Add dressing and toppings to the condiment container side of the cutting platform and place it on top of the bowl. Cover with the lid.

When you’re ready to eat, slide out the colander to pour the salad into the bowl. Add dressing and toppings.

Yield: 1 serving of (2 cups/500 mL salad plus dressing)

Nutrients per serving: U.S. nutrients per serving: Calories 410, Total Fat 22 g, Saturated Fat 3 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 51 g, Fiber 15 g, Sugars 28 g, Protein 12 g

 SHAMROCK COOKIES

INGREDIENTS

Basic Cookie Dough

1 stick (125 mL) butter, softened and cut into small pieces

1/4 cup (50 mL) packed brown sugar

1    egg yolk

1 tsp (5 mL) vanilla extract

1/4 tsp (1 mL) salt

1 cup (250 mL) flour

 Green food coloring

 Green sugar crystals

 white chocolate

 DIRECTIONS:

Preheat oven to 350°F (180°F). Line Cookie Sheet with Reversible Silicone Baking Mat with the small circles facing up.

Process butter and brown sugar in Manual Food Processor until creamy. Add egg yolk, vanilla, and green food coloring; process until combined.

Add salt and flour; process until soft dough forms.

Use the ½ tbsp Measuring Spoon to make small dough balls and arrange in a shamrock shape. Make a small stem out of the dough and arrange as shown.

Lightly press into the center of the dough balls to flatten. Sprinkle with green sugar. Bake for 9–11 minutes (or until edges begin to brown).

Remove Cookie Sheet from oven to Stackable Cooling Rack.

Fill the centers with melted white chocolate and top with more green sugar.

LEMON CHIFFON CUPCAKES

INGREDIENTS

Cupcakes

1   lemon, divided

3/4 cup (175 mL) cake flour (do not use all-purpose flour)

1/2 cup (125 mL) sugar, divided

3/4 tsp (4 mL) baking powder

1/4 tsp (1 mL) salt

2 large egg yolks

1/4 cup (50 mL) water

2 1/2 tbsp (37 mL) canola oil

1 tbsp (15 mL) lemon extract

4 large egg whites, room temperature

1/2 cup (125 mL) prepared lemon curd

 Meringue Frosting

3 large egg whites

1/4 tsp (1 mL) cream of tartar

1/2 cup (125 mL) sugar

1 tsp (5 mL) lemon extract

DIRECTIONS:

Preheat oven to 325°F (160°C). Place paper liners in wells of Muffin Pan. Using Microplane® Adjustable Fine Grater, zest lemon to measure 1 1/2 tbsp (22 mL); set aside 1/2 tbsp (7 mL) zest for garnish. In Stainless (2-qt./2-L) Mixing Bowl, combine flour, 1/4 cup (50 mL) of the sugar, baking powder, salt and remaining 1 tbsp (15 mL) zest; whisk well using Stainless Whisk. In Stainless (6-qt./6-L) Mixing Bowl, combine egg yolks, water, oil and extract; beat on medium speed of electric hand mixer until well blended. Add dry ingredients; beat on medium speed until smooth.

In Stainless (4-qt./4-L) Mixing Bowl and using clean beaters, beat egg whites on high speed until soft peaks form, about 1 minute. While continuously beating, gradually add remaining 1/4 cup (50 mL) sugar in a very slow, steady stream. Continue beating 3-4 minutes or until sugar is dissolved and stiff peaks form. Stir in one-fourth of the meringue into batter using Small Mix 'N Scraper®; gently fold in remaining meringue.

Using Large Scoop, divide batter evenly among liners; bake 12-15 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to Stackable Cooling Rack. Remove cupcakes from pan; cool completely. Meanwhile, prepare Meringue Frosting (see below).

To assemble cupcakes, spoon lemon curd into Easy Accent® Decorator fitted with closed star tip. Press decorator gently into center of each cupcake and pipe in a small amount of curd (about 2 tsp/10 mL). Frost cupcakes; sprinkle with reserved lemon zest.

Yield: 12 servings of 1 cupcake

Nutrients per serving: Calories 190, Calories from Fat 40, Total Fat 4.5 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 45 mg, Sodium 125 mg, Carbohydrate 31 g, Fiber 0 g, Sugars 24 g, Protein 3 g

U.S. Diabetic exchanges per serving: 1 starch, 1 fruit, 1 fat (2 carb)

Cook's Tips:

Meringue Frosting: Bring 2 1/2 cups (625 mL) water to a simmer over medium-low heat in (3-qt./2.8-L) Saucepan. Place egg whites in Double Boiler; set over water in Saucepan. Using electric hand mixer, beat egg whites on high speed until frothy; beat in cream of tartar. While continuously beating, gradually add sugar in a very slow, steady stream. Continue beating until mixture is thickened and Digital Pocket Thermometer registers 160°F (71°C); carefully remove boiler from Saucepan. Continue beating until mixture is glossy and stiff peaks form; beat in lemon extract. Spoon frosting into resealable plastic bag. Twist bag to seal. Cut off corner and pipe over cupcakes.

SWEET CRÊPES WITH GINGER-NECTARINE FILLING

INGREDIENTS:

Crêpes

1 cup (250 mL) all-purpose flour

1 cup (250 mL) 1% milk

1/2 cup (125 mL) water

1/2 cup (125 mL) pasteurized refrigerated egg product

1 tbsp (15 mL) sugar

2 tsp (10 mL) light butter, melted

1 tsp (5 mL) Double-Strength Vanilla

Filling & Sauce

2 tsp (10 mL) light butter

1 1/4 tsp (6 mL) grated fresh ginger root

1 1/2 lbs. (700 g) fresh nectarines, pitted and sliced (5-6 nectarines)

4 1/2 tbsp (67 mL) packed brown sugar, divided

1 tbsp (15 mL) fresh lemon juice

1 tsp (5 mL) Cinnamon Plus® Spice Blend

1/2 cup (125 mL) reduced-fat sour cream

1 tsp (5 mL) Double-Strength Vanilla

2 tbsp (30 mL) toasted sliced almonds (optional)

DIRECTIONS

Combine crêpe ingredients in Classic Batter Bowl; whisk until smooth. Cover and refrigerate 30 minutes (see Cook's Tip).

Meanwhile, for filling, melt butter in Executive (10-in./24-cm) Skillet (do not use stainless cookware) over medium heat. Add ginger to Skillet; cook 30-45 seconds or until fragrant. Add nectarines, 2 1/2 tbsp (37 mL) of the brown sugar, lemon juice and spice blend to Skillet; cook, uncovered, 3-4 minutes or until nectarines are softened, stirring occasionally. Remove Skillet from heat.

 Using Kitchen Spritzer, lightly spray Executive (8-in./20-cm) Sauté Pan (do not use stainless cookware) with canola oil. Heat pan over medium heat 1-3 minutes or until shimmering. Pour scant 1/4 cup (50 mL) crêpe batter into pan, immediately tilting and swirling pan to cover bottom. When crêpe starts to bubble and edges are brown, turn using Small Nylon Turner. Cook additional 1 minute or until lightly browned. Remove from pan. Repeat with remaining batter, lightly spraying pan with additional oil every other crêpe.

For sauce, combine sour cream, vanilla and remaining 2 tbsp (30 mL) brown sugar in (2-cup/500-mL) Prep Bowl; stir until sugar is dissolved. To assemble, drizzle 1 tsp (5 mL) sauce over one crêpe; top with scant 1/4 cup (50 mL) filling. Fold crêpe to form a square. Top with 1 tbsp (15 mL) filling and 1 tsp (5 mL) sauce; repeat with remaining crêpes, filling and sauce. Sprinkle with almonds, if desired.

Yield: 6 servings of 2 filled crepes

Nutrients per serving: Calories 250, Calories from Fat 40, Total Fat 5 g, Saturated Fat 2.5 g, Trans Fat 0 g, Cholesterol 15 mg, Sodium 95 mg, Carbohydrate 45 g, Fiber 2 g, Sugars 25 g, Protein 7 g

U.S. Diabetic exchanges per serving: 1 starch, 2 fruit, 1/2 low-fat meat, 1/2 fat (3 carb)

Cook's Tips:

Pumpkin pie spice can be substituted for the Cinnamon Plus® Spice Blend, if desired.

Allowing the crêpe batter to rest gives the flour time to absorb into the liquid, eliminating air bubbles, which results in stronger, more elastic crêpes.

CHOCOLATE CHIP SENSATION

INGREDIENTS

1 package (18 ounces) refrigerated chocolate chip cookie dough

1 package (8 ounces) cream cheese, softened

1/3 cup sugar

1 pint (2 cups) cold half-and-half

1 package (3.9 ounces) chocolate instant pudding and pie filling

1/4 cup chopped nuts

DIRECTIONS:

Preheat oven to 350°F. Shape cookie dough into a ball in center of Large Round Stone with Handles. Using lightly floured Baker's Roller®, roll out dough to 12-inch circle, about 1/4 inches thick. Bake 12-15 minutes or until edge is set. (Cookie will be soft - Do Not Overtake.) Cool 10 minutes. Carefully loosen cookie from Baking Stone using Bread Knife; cool completely on Baking Stone.

In Small Batter Bowl, mix cream cheese and sugar until well blended; set aside. Pour half-and-half into Classic Batter Bowl; add pudding mix and whisk 2 minutes using Stainless Whisk.

Spread cream cheese mixture over thoroughly cooled cookie to within 1/2 inch of edge using Large Spreader. Spread pudding over cream cheese. Sprinkle with nuts. Cut into wedges using Slice 'N Serve®. Serve immediately or refrigerate.

Yield: 16 servings

Nutrients per serving: Calories 290, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 35 mg, Carbohydrate 31 g, Protein 3 g, Sodium 260 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving: 1 starch, 3 fats (2 carb, 3 fats)

Cook's Tips:

To garnish dessert, microwave 2 squares (1 ounce each) semi-sweet chocolate for baking with 2 teaspoons vegetable oil on HIGH 1 minute, stirring after 30 seconds. Stir until smooth. Place chocolate mixture in small, resealable plastic bag. Cut small tip from corner. Drizzle chocolate over plate. Add drops of chocolate to edge of plate, if desired. Place wedge of dessert over chocolate drizzle.

For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill. Email her at lindathechef@gmail.com.