Linda Cahill shares some healthy and delicious recipes and cooking tips for making healthy meals from The Pampered Chef.
If you enjoy the fun and flavors of Cinco de Mayo, why not have a Mexican themed Mother’s Day bash? When you these quick and easy recipes for Mexican/TexMex dishes the party can go on all month.
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?”
SALSA BITES
INGREDIENTS:
1 package (8 ounces) cream cheese, softened
1/3 cup thick and chunky salsa
2 eggs
½ cup (2 ounces) shredded cheddar cheese
2 tablespoons chopped ripe pitted olives
1 tablespoon chopped green onion
1 garlic clove, pressed
¼ cup sour cream
2 tablespoons chopped fresh cilantro
DIRECTIONS:
Preheat oven to 350°F. Whisk cream cheese in Classic Batter Bowl until smooth. Whisk in salsa and egg until well blended. Stir in cheese.
Chop olives and green onion with Food Chopper. Press garlic with Garlic Press. Stir into cream cheese mixture. Generously spray Deluxe Mini-Muffin Pan with vegetable spray. Fill muffin cups using Medium Scoop (1 per muffin cup).
Bake 15-18 minutes or until center is set. Let cool in pan 5 minutes. Remove and cool on Stackable Cooling Rack. Spread tops with a small amount of sour cream. Chop fresh cilantro using Professional Shears. Sprinkle over sour cream.
Yield: 24 servings
Nutrients per serving: Calories 66, Total Fat 6 g
SOUTHWESTERN DIP
INGREDIENTS:
1 cup mayonnaise
1 cup sour cream
2-3 tablespoons Southwestern Seasoning Mix
DIRECTIONS:
Combine mayonnaise, sour cream and Seasoning Mix. Cover; chill 1 hour.
Serve with fresh vegetables such as cherry tomatoes, red and green bell peppers, zucchini fresh mushrooms or tortilla chips.
Yield: 16 servings
APPLE CIDER SANGRIA
INGREDIENTS:
4 cinnamon sticks
3 cups (750 mL) chilled fresh apple cider, divided
1 tbsp (15 mL) honey
1 medium green or red apple, cored
1 large navel orange
¼ cup (50 mL) fresh pomegranate seeds (optional)
1 bottle (750 mL) chilled white wine (such as Pinot Grigio)
DIRECTIONS:
Place cinnamon sticks, 1 cup (250 mL) of the apple cider and honey in 2-cup (500 mL) Silicone Prep Bowl. Microwave, uncovered, on HIGH for 2 minutes. Carefully remove bowl from microwave. Pour cinnamon sticks and cider into Quick-Stir® Pitcher. Place in refrigerator until ready to combine.
Cut apple and orange in half lengthwise. Cut the apple into slices using the Quick Slice. Cut orange half into slices with a knife; reserve one half for another use.
Add all of the fruit, remaining apple cider, and wine into the Pitcher; stir. Place the lid on pitcher and plunge gently.
Pour sangria into glasses; serve with ice. Top with some of the fruit, if desired.
Yield: 8 servings
Nutrients per serving: (8 fluid oz. each): Calories 140, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 21 g, Fiber 1 g, Sugars 6 g, Protein 0 g
Cook's Tips:
For a non-alcoholic version, substitute 3 cups (750 mL) lemon or orange sparkling water for the wine.
For optimum flavor, refrigerate sangria for several hours or overnight before serving.
RASPBERRY TEQUILA SANGRIA
INGREDIENTS:
4 oranges, divided.
4 limes, divided
¼ cup (50 mL) sugar
6 cups (1.5 L) ice
1 bag (10-12 oz) frozen sweetened raspberries
1 cup (250 mL) silver tequila
½ cup (125 mL) triple sec
1 bottle (750 mL) pink champagne or sparkling wine
4 cups (1 L) chilled lemon-lime soda
DIRECTIONS:
Juice one orange and two limes to measure ¼ cup (50 mL) juice each.
Combine the juices and sugar in a Small Batter Bowl. Microwave on HIGH for 2–3 minutes or until the sugar is dissolved. Thinly slice the remaining orange and lime.
Add the ice, juice mixture, orange and lime slices, raspberries, tequila, and triple sec to the Family–Size Quick–Stir®Pitcher and stir. Add the champagne and soda. Place the lid on the pitcher and plunge gently.
Yield: 12 servings
Nutrients per serving: Calories 220, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 29 g, Protein 0 g, Sodium 15 mg, Fiber 2 g
U.S. Diabetic exchanges per serving: 2 fruit (2 carb)
ON-THE-GO BREAKFAST TACO
INGREDIENTS:
2 eggs
1 tsp (5 mL) Southwestern Seasoning Mix
1 piece precooked sausage or ¼ cup (60 mL) sausage crumbles
1 corn or flour tortilla
2 tbsp (30 mL) pepper jack cheese (shredded)
DIRECTIONS:
Crack the eggs into the bottom of the Breakfast Sandwich Maker. Add the rub and whisk to combine. Add the sausage to the deep insert and microwave for 1 minute.
Add the tortilla to the shallow insert and microwave for 30 more seconds. Remove from the microwave, cut the sausage in half, and assemble with the cheese.
Yield: 1 sandwich servings
Nutrients per serving:
U.S. nutrients per serving: Calories 380, Total Fat 26 g, Saturated Fat 8 g, Cholesterol 395 mg, Sodium 660 mg, Carbohydrate 13 g, Fiber 1 g, Sugars 1 g, Protein 21 g
BREAKFAST TACO ROLL-UPS
INGREDIENTS:
SOUTHWEST ROLL-UPS
3 eggs
1 tsp (5 mL) Southwestern Seasoning Mix
Cheese 3 oz (90 g) reduced-fat sharp cheddar cheese (⅔ cup/150 mL grated) 3 oz (90 g) reduced-fat sharp cheddar cheese (⅔ cup/150 mL grated)
1 link (3 oz/90 g) fully cooked jalapeño chicken sausage
2 tbsp (30 mL) canned diced green chilies
Mix-ins ¼ cup (50 mL) reduced-sodium black beans, drained and rinsed
Tortillas
Oil for spraying pan and tortillas
14 fajita-sized (6"–8"/16–20 cm) flour tortillas
Optional toppings: Chopped cilantro, fresh lime, shredded cheese, sour cream, salsa, or guacamole
BROCCOLI-CHEDDAR ROLL-UPS
3 eggs
1 tsp (5 mL) Italian Seasoning Mix
1 link (3 oz/90 g) fully cooked apple & Gouda chicken sausage
1 cup (250 mL) fresh broccoli florets
Tortillas
Oil for spraying pan and tortillas
14 fajita-sized (6"–8"/16–20 cm) flour tortillas
Optional Topping: Chopped parsley or shredded cheese
DIRECTIONS:
Choose a variation. Preheat the oven to 400°F (200°C). Spray the Large Bar Pan with oil using the Kitchen Spritzer.
Crack the eggs into the Ceramic Egg Cooker. Add the seasoning mix. Cover and shake to combine. Microwave, covered, on HIGH for 1 minute and 10 seconds and stir. If the eggs are still runny, continue to microwave for 20-second intervals, stirring after each interval, until the eggs are cooked through.
Grate the cheese with the Microplane® Adjustable Coarse Grater over the Classic Batter Bowl.
Cut the chicken sausage into three pieces. Place the sausage pieces in the Manual Food Processor and process until finely chopped. Add the remaining filling ingredients and cooked eggs and process until finely chopped. Carefully remove the blade and transfer the mixture to the batter bowl. Add the mix-ins.
Wrap the tortillas in a damp paper towel and microwave for 30 seconds, or until warmed.
To create the roll-ups, arrange the tortillas on a large cutting board or a Pastry Mat. Use the Small Scoop to place two scoops of filling along the bottom of the tortilla. Tightly roll the tortilla around the filling. Repeat with remaining tortillas and filling.
Place the roll-ups, seam-side down, on the pan and spray the tops with oil. Bake for 8–10 minutes, or until the edges are light golden brown. Serve with optional toppings.
Yield: 14 servings of 1 roll-up
Nutrients per serving: U.S. Nutrients per serving (1 Southwest Taco Roll-Up): Calories 140, Total Fat 5 g, Saturated Fat 1.5 g, Cholesterol 50 mg, Sodium 280 mg, Carbohydrate 16 g, Fiber 0 g, Sugars 0 g, Protein 6 g U.S. Nutrients per serving (1 Broccoli-Cheddar Taco Roll-Up): Calories 130, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 13 g, Fiber 1 g, Sugars 1 g, Protein 6 g
Cook's Tips: These taco roll-ups make an easy grab-and-go breakfast. Freeze the cooled, baked roll-ups in an airtight container or resealable plastic bag for up to a month. Microwave the frozen roll-ups on HIGH for 45–60 seconds, or until the centers reach 165°F (74°C).
CHEESY CHICKEN CHILAQUILES
INGREDIENTS:
1 1/2 lbs (750 g) boneless, skinless chicken breasts
1 tbsp (15 mL) Southwestern Seasoning Mix
1 3/4 cups (425 mL) salsa verde
1 cup (250 mL) 33% reduced-sodium chicken broth
3/4 cup (175 mL) chopped fresh cilantro
12 cups (3 L) authentic restaurant-style tortilla chips (see Cook's Tip)
2 cups (500 mL) shredded Chihuahua cheese
1 cup (250 mL) crumbled queso fresco (4 oz/125 g)
Sour cream (optional)
DIRECTIONS:
Cut chicken into 1-in. (2.5-cm) pieces with Utility Knife. Combine chicken and seasoning mix in Deep Covered Baker; mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain using small Stainless Mesh Colander.
Combine salsa and broth in (4-cup/1-L) Easy Read Measuring Cup. Chop cilantro using Santoku Knife. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of the chicken, salsa mixture and cheeses. Sprinkle with 1/2 cup (125 mL) of the cilantro. Repeat layers one time ending with cheeses.
Microwave, covered, on HIGH 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining 1/4 cup (50 mL) cilantro. Serve with sour cream, if desired.
Yield: 8 servings
Nutrients per serving:
Calories 410, Total Fat 19 g, Saturated Fat 8 g, Cholesterol 85 mg, Carbohydrate 30 g, Protein 30 g, Sodium 680 mg, Fiber 1 g
U.S. Diabetic exchanges per serving:
2 starch, 2 medium-fat meat, 1/2 fat (2 carb)
Cook's Tips:
Queso fresco, also called queso blanco, is a salty, crumbly cheese that is common in Mexican dishes. Farmer's cheese can be substituted for the queso fresco.
Mozzarella or Monterey Jack cheese can be substituted for the Chihuahua cheese.
Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole.
Boneless, skinless chicken thighs can be substituted for chicken breasts, if desired.
Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired.
LUNCH HOUR CHICKEN FAJITA
INGREDIENTS:
½ bell pepper (2 oz. /60 g)
¼ small onion (1 oz. /30 g)
¼ tsp (1 mL) Chipotle Rub, divided
2 oz. (60 g) fully cooked chicken strips or rotisserie chicken pieces
2 3" (7.5-cm) street-style flour tortillas
Optional: Sour cream, salsa, or cheese
DIRECTIONS:
Slice the pepper and onion into strips with the Quick Slice.
Place the peppers, onion, and half of the rub into the bottom of the Breakfast Sandwich Maker. Cover and microwave on HIGH for 2 minutes.
Remove from the microwave. Slice the chicken with the Quick Slice. Add the chicken to the deep insert and sprinkle with the remaining rub. Place the tortillas into the shallow insert.
Cover and microwave for 1 minute. Remove from the microwave and assemble with toppings.
Yield: 1 serving
Nutrients per serving: U.S. nutrients per serving: Calories 200, Total Fat 4.5 g, Saturated Fat 0 g, Cholesterol 35 mg, Sodium 490 mg, Carbohydrate 26 g, Fiber 2 g, Sugars 5 g, Protein 14 g
QUICK COOKER SALSA CHICKEN LETTUCE WRAPS
INGREDIENTS:
Filling
2 lbs. (1 kg) boneless, skinless chicken breasts
2 tbsp (30 mL) Southwestern Seasoning Mix
1 small onion
1 jalapeño (optional)
2 garlic cloves
1 cup (250 mL) chunky salsa
Wraps
2 heads butter lettuce or 16 tortilla shells
Optional toppings: radishes, cheddar cheese, Greek yogurt or sour cream, cilantro, avocado
DIRECTIONS:
Season the chicken breasts with the Southwestern Seasoning Mix and place them in the Quick Cooker.
Cut the onion into chunks. Cut the top off the jalapeño (if using) and remove the seeds using the Core & More. Place the onion and jalapeño in the Manual Food Processor and process until coarsely chopped.
Place the onion, jalapeño, garlic pressed with the Garlic Press, and salsa into the Quick Cooker. Lock the lid and select the CHICKEN/POULTRY setting. Press START.
Meanwhile, separate the leaves of the butter lettuce for wraps. Grate the cheese with the Microplane® Adjustable Coarse Grater.
When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.
Transfer the chicken and vegetables to a bowl.* Chop the chicken with the Salad Chopper. Serve the chicken with the lettuce wraps and optional toppings.
Yield: 4 servings
Nutrients per serving: U.S. nutrients per serving: Calories 270, Total Fat 12 g, Saturated Fat 4.5 g, Cholesterol 90 mg, Sodium 680 mg, Carbohydrate 11 g, Fiber 2 g, Sugars 4 g, Protein 30 g
MEXICAN SWEET POTATO "RICE"
INGREDIENTS:
2 large sweet potatoes, peeled, ends trimmed and cut in half
1 tsp (5 mL) canola oil
1 cup (250 mL) black beans, drained and rinsed
1 cup (250 mL) canned corn, drained
1/2 cup (125 mL) vegetable broth
1/4 cup (50 mL) chopped fresh cilantro
1 lime, juiced
1/4 tsp (1 mL) salt
1 plum tomato, seeded and chopped
DIRECTIONS:
Spiralize the sweet potatoes with the spaghetti blade on the Veggie Spiralizer.
Place the potatoes on a cutting board. Working in batches, coarsely chop the sweet potatoes with a chef’s knife until the size of rice (see Cook's Tip).
Heat the oil in 12” (30 cm) Executive Nonstick Skillet over medium heat 3-5 minutes or until shimmering. Add the potatoes, beans, corn, broth, cilantro, juice and salt; cook 4-5 minutes, or until the potatoes are tender, stirring occasionally.
Just before serving, top with the chopped tomato.
Yield: 6 servings of 3/4 cup/175 mL
Nutrients per serving: Calories 160, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 520 mg, Carbohydrate 34 g, Fiber 7 g, Protein 5 g
Cook's Tips:
Turning veggie “noodles” into “rice” is much easier when you work in small batches. Once you’ve spiralized all of your sweet potatoes, place them on a cutting board and separate into three piles (see photo). Use a chef’s knife to coarsely chop, using a back-and-forth rocking motion, until each pile is riced.
MILE HIGH NACHOS
INGREDIENTS:
1 lb. (450 g) boneless skinless chicken breasts
Vegetable oil
2 tbsp (30 mL) Smoky Applewood Rub
1 1/2 bags (1 1/4 lbs/575 g) restaurant-style tortilla chips (20 cups/4.75 L)
3 pkgs. (8 oz/226 g each) shredded Colby-Jack cheese
1 can (15 oz/425 g) pinto beans, drained, rinsed
1 can (6.5 oz/184 g) sliced black olives, drained
1 jar (16 oz/473 mL) pickled jalapeño slices, drained
1 plum tomatoes, seeded and diced
1/3 cup (75 mL) loosely packed fresh cilantro
Easy Guacamole (see Cook’s Tip)
1 cup (8 oz/250 g) sour cream
DIRECTIONS:
Preheat oven to 350°F (180°C), removing upper rack.
Heat Grill Pan and Grill Press over medium heat, about 5 minutes. Brush chicken with oil and sprinkle with rub. Place chicken on pan and cover with Grill Press. Cook about 5 minutes per side or until internal temperature is 160°F (71°C). Cool slightly and dice; set aside.
Arrange half of the tortilla chips on White Large Round Stone. Top with 1 pkg cheese and half of the: chicken, beans, olives, jalapeños and tomatoes.
Add half of the remaining tortilla chips and top with 8 oz (250 g) cheese; repeat with remaining tortilla chips and cheese. Carefully top with remaining chicken, beans, olives, jalapeños and tomatoes.
Bake 14-16 minutes or until cheese is melted. Remove from oven; sprinkle with cilantro and top with guacamole and sour cream; serve immediately.
Yield: 20 servings
Nutrients per serving: Calories 330, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 45 mg, Sodium 680 mg,
Carbohydrate 26 g, Fiber 1 g, Protein 16 g
Cook's Tips: Substitute your favorite rub for Smoky Applewood Rub.
Easy Guacamole: Cut ½ small red onion, peeled, into small chunks. Cut 1 seeded jalapeño into chunks. Add onion, jalapeño, 1 peeled garlic clove, ½ cup (125 mL) loosely packed fresh cilantro to Manual Food Processor bowl; process until finely chopped. Add 1 ½ tsp (7 mL) fresh lime juice to bowl. Cut 2 ripe avocados in half, remove pit. Add avocado and ½ tsp (2 mL) salt to bowl. Process to desired consistency. Yield: 1 ½ cups (375 mL)
Customize the nachos using your favorite ingredients. Such as substituting refried beans or black beans for pinto beans. Serve with salsa, if desired.
SPICY TILAPIA BURRITOS
INGREDIENTS:
4 tilapia fillets (about 4-6 oz/125-175 g each)
1 tbsp (15 mL) olive oil
2 tbsp (30 mL) Southwestern Seasoning Mix
1 ripe avocado
1/4 cup (50 mL) sour cream
3/4 tsp (4 mL) salt, divided
3 plum tomatoes
1/4 cup (50 mL) cilantro
1 jalapeño pepper, seeded
2 tbsp (30 mL) lime juice
1 garlic clove, pressed
3 cups (750 mL) cabbage slaw mix
4 (11 in. /28 cm) flour tortillas
DIRECTIONS:
Prepare grill for direct cooking over medium coals. Season tilapia fillets with oil and seasoning mix. Lightly grease grid of grill. Grill fillets, covered, 5-6 minutes or until tilapia flakes easily with a fork, turning once using BBQ Jumbo Turner. Remove tilapia from grill.
Mash avocado in medium bowl. Stir in sour cream and 1/4 tsp (1 mL) of the salt; cover and set aside. Dice tomatoes; set aside. Snip cilantro and finely chop jalapeño pepper. Combine cilantro, jalapeño pepper, lime juice, remaining 1/2 tsp (2 mL) salt and garlic in large bowl; mix well. Add slaw mix and tomatoes; mix well.
Spread tortillas with avocado mixture to within 1 inch (2.5 cm) of edge. Place 1 cup (250 mL) slaw down center of each tortilla and top with tilapia. Fold in ends of tortillas and roll up tightly.
Yield: 4 servings
Nutrients per serving: Calories 440, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 65 mg, Carbohydrate 40 g, Protein 30 g, Sodium 1190 mg, Fiber 8 g
U.S. Diabetic exchanges per serving: 2 starch, 1 vegetable, 3 medium-fat meat (2 carb)
Cook's Tips: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired.
COCONUT TRES LECHES CAKE
INGREDIENTS:
2 cups (500 mL) sweetened flaked coconut
1 pkg. (15-16.5 oz or 432-515 g) white cake mix
1 cup (250 mL) water
3/4 cup (175 mL) 2% plain low-fat Greek yogurt
3 eggs
1 can (14 oz or 300 mL) sweetened condensed milk
1 can (13.5 oz or 398 mL) lite coconut milk
Fresh berries and Whipped cream (optional)
DIRECTIONS:
Place coconut in Rockcrok® Dutch Oven. Microwave, uncovered, on HIGH 3-5 minutes until golden brown, stirring after 1 minute intervals. Remove coconut from Dutch Oven and let cool completely.
In Classic Batter Bowl, combine cake mix, water, yogurt and eggs. Whisk with Stainless Steel Whisk until smooth. Stir in 1½ cups (375 mL) of the toasted coconut.
Pour batter into Dutch Oven. Microwave, covered, on HIGH 12-14 minutes or until cake pulls away from sides.
Meanwhile, combine milks in Small Batter Bowl; stir until well blended. Pierce cake thoroughly with a knife.
Carefully pour mixture over top of warm cake. Let stand, uncovered, 5 minutes.
Just before serving, top with remaining toasted coconut. Garnish each serving with berries and whipped cream, if desired.
Yield: 16 servings
Nutrients per serving: Calories 300, Total Fat 10 g, Saturated Fat 7 g, Cholesterol 45 mg, Sodium 290 mg, Carbohydrate 48 g, Fiber 1 g, Protein 6 g
Cook's Tips: It’s important to thoroughly pierce the cake so the milk can be fully absorbed. This makes the cake moist and delicious!
MEXICAN CHOCOLATE CAKE
INGREDIENTS:
1/4 cup sliced almonds
3 eggs
1 container (16 oz) sour cream
1 package (18.25 ounces) devil's food cake mix
1 cup miniature semi-sweet chocolate morsels, divided
2 teaspoons Korintje Cinnamon, divided
1 tablespoon sugar
1 container (8 oz) frozen whipped topping, thawed, divided
DIRECTIONS:
Brush Stoneware Fluted Pan with vegetable oil using Chef's Silicone Basting Brush. Chop almonds using Food Chopper. In Classic Batter Bowl, whisk eggs and sour cream until smooth using Stainless Whisk. Add almonds, cake mix, 1/2 cup of the chocolate morsels and 1 1/2 teaspoons of the cinnamon; mix until well blended using Small Mix 'N Scraper®. Pour batter into pan; spread evenly using Small Spreader.
Microwave cake on HIGH 11-14 minutes or until wooden pick inserted into center comes out clean. (Cake will be slightly moist on top near center.) Let stand in microwave 10 minutes. Remove pan from microwave to Stackable Cooling Rack. Loosen cake from sides of pan; invert onto Simple Additions® Large Round Platter. Cool slightly.
Combine remaining cinnamon and sugar in Flour/Sugar Shaker; sprinkle over cake. Place remaining chocolate morsels and 1 cup of the whipped topping into Small Batter Bowl. Microwave on HIGH 30-45 seconds or until melted; stir until smooth using Skinny Scraper. Drizzle glaze over cake. Serve warm with remaining whipped topping.
