To celebrate summer, Linda Cahill shares some healthy and delicious recipes and cooking tips for making healthy meals from The Pampered Chef.
Summer is a magic time for eating healthy… fresh fruits and vegetables and your favorite cuts of lean meats, seafood or Vegan options cooked on the grill. One of the best things about summer is being active enough to enjoy dessert without feeling guilty.
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?”
ORANGE STRAWBERRY QUICKSICLES
INGREDIENTS:
2 oz. (60 g) fresh strawberries cut in half
2 tbsp (30 mL) water
2 tsp (10 mL) honey
½ cup (125 mL) orange juice
DIRECTIONS:
Place the strawberries, water, and honey into the Manual Food Processor and process until pureed.
Place a slice of strawberry against the walls of each well of the Quicksicle Maker. Pour the strawberry mixture into the wells and freeze until set.
Pour the orange juice into the wells and freeze until set.
Yield: 3 servings
Nutrients per serving: U.S. Nutrients per serving: Calories 45, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 g, Sodium 0 mg, Carbohydrate 11 g, Fiber 1 g, Sugars 9 g, Protein 1 g
KEY LIME QUICKSICLES
INGREDIENTS:
¾ cup (175 mL) limeade
2 tbsp (30 mL) sweetened condensed milk
Optional toppings: whipped cream, chopped graham crackers, toasted sweetened flaked coconut
DIRECTIONS:
Whisk all the ingredients together until combined.
Pour the mixture into the wells of the Quicksicle Maker and freeze until set.
Sprinkle the quicksicles with lukewarm water or whipped cream and coat with toppings (optional).
Yield: 3 servings
Nutrients per serving: U.S. Nutrients per serving (quicksicles only): Calories 70, Total Fat 1 g, Saturated Fat 0.5 g, Cholesterol 5 mg, Sodium 20 mg, Carbohydrate 16 g, Fiber 0 g, Sugars 15 g, Protein 1 g
MANGO CONFETTI SALSA
INGREDIENTS:
1 large mango
1/2 small jicama
1/3 orange bell pepper
1/3 red bell pepper
1 jalapeño pepper, stemmed
1/3 small red onion (see Cook's Tip)
1 tbsp fresh lime juice
1/4 tsp salt
1/2 tsp Chili Lime Rub
Tortilla chips (optional)
DIRECTIONS:
On Large Grooved Cutting Board, cut mango using Mango Wedger. Remove skin from mango using Avocado Peeler. Peel jicama using Serrated Peeler. Dice mango, jicama and bell peppers into 1-in. pieces using Chef's Knife. Cut jalapeño in half; remove seeds using Core & More.
Combine mango, jicama, bell peppers, jalapeño and onion in Manual Food Processor; cover and pump handle until coarsely chopped. Add lime juice and salt; pump handle to chop to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix ‘N Scraper®. Pour salsa into serving bowl. Sprinkle with rub. Serve with tortilla chips, if desired.
Yield: 2 cups salsa – 6 servings of 1/4 cup salsa
Nutrients per serving: Calories 40, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 10 g, Protein 1 g, Sodium 120 mg, Fiber 2 g
Cook's Tips: Use the Veggie Wedger to cut the onion into wedges. Use two wedges for this recipe.
MIMOSA BAR
INGREDIENTS:
1 bottle (750 mL) chilled Prosecco, cava, or other dry champagne
Flavor Juice 24 oz (750 ml) Garnish
Sunrise Orange Splash of cranberry juice
Orange slice
Pomegranate Pomegranate Pomegranate seeds
Blush
Pink Grapefruit Fresh raspberries
Grapefruit Mint leaves
Tropical Mango Nectar Thinly sliced fresh strawberries
Mango
DIRECTIONS:
Open the champagne and/or sparkling wine, and place the bottles in the Ice Bucket filled with ice to keep cold.
Pour the desired juice(s) into a Quick-Stir® Pitcher. Set out champagne flutes for guests to serve themselves.
To make a mimosa, fill a champagne flute with equal parts fruit juice and champagne. Add a garnish, if desired.
Yield: 8 servings of 6 oz/150 mL
Nutrients per serving: Average based on juice: Calories 100, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Protein 0 g
Cook's Tips: To make cute orange slice garnishes, thinly slice an orange. Stack the orange slices and cut them into quarters. Cut a slit halfway up the orange at the top. Add the orange slice to the rim of glasses before serving.
FAUX MIMOSA (FAUX-MOSA) BAR
INGREDIENTS:
3 cans (12 oz/355 mL each) orange-flavored sparkling water, chilled
Flavor Juice 24 oz (750 mL) Garnish
Sunrise Orange Splash of cranberry juice
Orange slice
Pomegranate Pomegranate Pomegranate seeds
Blush
Pink Grapefruit Grapefruit Fresh raspberries
Grapefruit Mint leaves
Tropical Mango nectar Thinly sliced fresh strawberries
Mango
DIRECTIONS:
Pour the desired juice(s) into a Quick-Stir® Pitcher. Set out champagne flutes for guests to serve themselves.
To make a faux-mosa, fill a champagne flute with equal parts fruit juice and sparkling water. Add garnish, if desired.
Yield: 8 servings of 6 oz/150 mL
Nutrients per serving: Average based on juice: Calories 35, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 9 g, Fiber 0 g, Protein 0 g
Cook's Tips: To make cute orange slice garnishes, thinly slice an orange. Stack the orange slices and cut them into quarters. Cut a slit halfway up the orange at the top. Add the orange slice to the rim of glasses before serving.
Want to make your own flavor? Try swapping the orange-flavored sparkling water for grapefruit, mango, or peach pear.
CLASSIC GREEK SALAD
INGREDIENTS:
Salad:
1 small romaine heart, trimmed (about 4 oz. /125 g)
½ seedless cucumber, 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
TOMATO, MOZZARELLA AND BASIL SALAD
INGREDIENTS:
4-5 medium plum tomatoes, thinly sliced
7 ounces (200 g) fresh mozzarella cheese, thinly sliced
Extra virgin olive oil
Balsamic vinegar
Salt and coarsely ground black pepper
Snipped fresh basil leaves
Grilled or toasted baguette slices
DIRECTIONS:
Arrange tomato and cheese slices alternately in rows on Rectangle Platter with Handles.
Drizzle with oil and vinegar. Season with salt and black pepper; garnish with basil. Serve with baguette slices.
Yield: 4 servings
GRILLED PEACH SALAD
INGREDIENTS:
Pork & Peaches
1 pork tenderloin (about 1 lb. /450 g), trimmed
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
2 peaches
Canola oil for spritzing
Salad
2 heads butter lettuce, washed and dried
¼ cup (50 mL) pecan halves, toasted
2 oz. (60 g) goat cheese, crumbled
Dressing
⅓ cup (75 mL) canola oil
3 tbsp (45 mL) red wine vinegar
1 tbsp (15 mL) honey
¼ tsp (1 mL) salt
2 tbsp (30 mL) butter
½ tsp (2 mL) fresh thyme leaves
DIRECTIONS:
Preheat the oven to 425°F (220°C). Heat the 12" (30-cm) Nonstick Grill Pan over medium-high heat for 3–5 minutes.
Cut the pork in half widthwise and season with salt and pepper.
Cut the peaches in half and remove the pits. Spray the cut side of the peaches with oil using the Kitchen Spritzer. Place the pork and peaches on the grill pan. Grill the pork and peaches for 10 minutes, turning the pork halfway through cooking.
Transfer the peaches to a cutting board. Turn the pork a second time, and place the pan in the oven for 12–15 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
Slice the peaches, cut-side down, with the Quick Slice; set aside.
Combine the oil, vinegar, honey, and salt in the Measure, Mix & Pour®.
Remove the pan from the oven. Transfer the pork to a cutting board to rest.
Add the butter and thyme to the pan. Cook for 1–2 minutes over medium heat, or until the butter is browned and fragrant. Add to the dressing and pump the lid to combine.
In a large serving bowl, combine the lettuce, pecans, goat cheese, peaches, and two thirds of the dressing. Gently toss with the Small Chef’s Tongs. Taste the salad and add additional dressing if needed. Slice the pork and place on top of the salad to serve.
Yield: 4 servings
Nutrients per serving: U.S. Nutrients per serving: Calories 390, Total Fat 27 g, Saturated Fat 7 g, Cholesterol 100 mg, Sodium 420 mg, Carbohydrate 11 g, Fiber 2 g, Sugars 9 g, Protein 28 g
Cook's Tips: Browning butter is different from melting it: The milk solids get toasted and give off a nutty flavor.
To get even more grilled flavor in your salad, slice the peaches before grilling them, and use the Double Burner Grill so there’s room for the sliced peaches and pork.
PINEAPPLE GRILLED SALMON
INGREDIENTS:
1 pineapple
4 salmon filets, 6 oz (175 g) each
¼ cup (50 mL) Teriyaki Sauce with Honey
1 cup (250 mL) rice, uncooked
2 cups (500 mL) water
½ tsp (2 mL) salt, divided
½ cup (125 mL) grape tomatoes
1 garlic clove, peeled
½ jalapeño pepper, seeds removed
¼ cup (50 mL) cilantro, loosely packed
½ lime
DIRECTIONS:
Preheat the Indoor Outdoor Portable Grill to medium-high heat.
Slice the top and bottom off of the pineapple and peel and core it using the Pineapple Wedger.
Place the salmon filets on top of each of the four pineapple peels and brush with the Teriyaki Sauce with Honey.
Grill the salmon, covered, for 25–30 minutes, or until the internal temperature reaches 120°F (50°C) for medium doneness.
Meanwhile, add the rice, water, and ¼ tsp (1 mL) of the salt to the Rice Cooker Plus and cook in the microwave according to package directions.
Cut half of the peeled and cored pineapple into 1" (2.5 cm) pieces, reserving the other half for a later use. Working in 2 batches, coarsely chop the pineapple using the Manual Food Processor and place it in a medium mixing bowl.
Chop the tomatoes, garlic, jalapeño, and cilantro using the Manual Food Processor and add the mixture to the pineapple. Juice the lime using the Citrus Press and add the liquid to the pineapple mixture.
Combine the cooked rice and the pineapple mixture. When the salmon is finished cooking, serve it on the planks with the rice mixture.
Yield: 4 servings
Nutrients per serving: US nutrients per serving: Calories 650, Total Fat 14 g, Saturated fat 2.5 g, Cholesterol 135 mg, Sodium 700 mg, Carbohydrates 62 g, Fiber 3 g, Sugars 20 g, Protein 66 g
GRILLED KEBAB COMBINATIONS
INGREDIENTS:
GREEK SHRIMP KEBABS
1 lb. (450 g) peeled, deveined shrimp 16–20 per pound, tails removed
1 tbsp (15 mL) canola oil
2 tbsp (30 mL) Greek Rub
3 red bell peppers, sliced into 1" (2.5-cm) pieces
2 pkgs. (12 oz/350 g each) quartered marinated artichokes, drained
STEAKHOUSE SIRLOIN KEBABS
1 lb. (450 g) beef sirloin, cut into 1.5" (4-cm) cubes
1 tbsp (15 mL) canola oil
1–2 tbsp (15–30 mL) Crushed Peppercorn & Garlic Rub
1 medium red onion, sliced into 1" (2.5-cm) pieces
2 pkgs. (8 oz/250 g each) Baby Bella mushrooms (cut larger mushrooms into halves or fourths)
ITALIAN CHICKEN KEBABS
1 lb. (450 g) boneless, skinless chicken breasts cut into 1.5" (4-cm) cubes
2 tbsp (30 mL) canola oil
2 tbsp (30 mL) Sweet Basil Rub
3 medium zucchini, sliced into ½" (1-cm) thick discs
2 medium red bell peppers, sliced into 1" (2.5-cm) pieces
Grill for 7–9 minutes, turning occasionally, or until grill marks appear and the shrimp is opaque. Grill for 9–11 minutes for medium doneness, turning occasionally. Grill for 12–16 minutes, turning occasionally, or until grill marks appear and the chicken is cooked to 165°F (74°C).
DIRECTIONS:
Soak 12 wooden skewers in water for about 30 minutes before grilling.
Combine the meat, oil, rub, and vegetables in a large mixing bowl and mix to coat. Thread the meat and vegetables onto the skewers.
Preheat the Indoor Outdoor Portable Grill for 5 minutes on medium heat.
Grill about 5–6 kebabs at a time, according to instructions in the chart. Rotate them around the grill to ensure even cooking.
Remove the kebabs from grill and repeat with the remaining uncooked kebabs.
Yield: 4 servings
VEGAN STRAWBERRY ICE CREAM
INGREDIENTS:
1 can (13.66 oz/403 mL) unsweetened coconut milk
½ cup (125 mL) sugar
2 tbsp (30 mL) coconut oil, melted
1 tsp (5 mL) vanilla extract
¼ cup (50 mL) fresh strawberries, chopped
DIRECTIONS:
Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.
Combine the coconut milk, sugar, coconut oil, and vanilla extract in a Classic Batter Bowl and whisk for 1 minute, or until the sugar is dissolved.
Add the strawberries and stir to combine.
Remove the Ice Cream Maker bowl from the freezer and attach the assembled clear lid to the bowl.
Set the timer for 20 minutes. Once the paddle starts rotating, pour the mixture into the bowl.
When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft-serve consistency. If needed, add more time until desired consistency is reached.
Nutrients per serving: U.S. Nutrients per Serving: Calories 180, Total Fat 14 g, Saturated Fat 12 g, Sodium 5 mg, Carbohydrate 14 g, Fiber 1 g, Sugars 13 g, Protein 1 g
Cook's Tips: The ice cream will be a “soft-serve” consistency when it first comes out of the machine. For firmer, scoop-able ice cream, cover the bowl with the Stretch-Fit Silicone Lid and place in the freezer for 2–4 hours.
RED, WHITE & BLUEBERRY PIE
INGREDIENTS:
1/2 package (15 ounces) refrigerated pie crusts (1 crust)
1 quart fresh strawberries, divided
4 squares (1 ounce each) white chocolate for baking
1 package (8 ounces) reduced-fat cream cheese (Neufchâtel), softened
3/4 cup cold milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1 1/2 cups fresh blueberries
1 cup thawed, frozen light whipped topping
DIRECTIONS:
Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to an 11 1/2-inch circle using Baker's Roller®. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
Rinse strawberries and pat dry on paper towels. Select eight uniformly sized strawberries for dipping; cut in half through stem ends using Paring Knife. Set aside. Hull and slice remaining strawberries using Egg Slicer Plus®.
Melt white chocolate in Small Micro-Cooker®, uncovered, on HIGH 1 minute, stirring every 10 seconds, until chocolate is melted and smooth. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of Parchment Paper, cut side down. Refrigerate 15 minutes or until set.
Using Skinny Scraper, scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust.
Beat cream cheese in Classic Batter Bowl with Stainless Whisk until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture evenly over strawberries using Classic Scraper.
Arrange blueberries evenly over top of pie filling. Attach open star tip to Easy Accent® Decorator and fill with whipped topping. Pipe topping evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into wedges using Nylon Slice 'N Serve®.
Yield: 8 servings
Nutrients per serving: Calories 370, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 30 mg, Carbohydrate 44 g, Protein 6 g, Sodium 290 mg, Fiber 2 g
U.S. Diabetic exchanges per serving: 2 starch, 1 fruit, 3 1/2 fat (3 carb, 3 fat)
Cook's Tips: Strawberries must be very dry before dipping into white chocolate; even a drop of water can cause the chocolate to become grainy.
Vanilla instant pudding and pie filling can be substituted for the white chocolate instant pudding and pie filling, if desired.
Garnish top of the blueberries with lemon zest using Zester/Scorer, if desired.
Rinse and drain blueberries in the small Stainless Mesh Colander, just one of three colanders in the Stainless Mesh Colanders set. While the small colander is perfect for draining tuna, fruits and vegetables, the large colander is great for draining cooked pasta and rinsing salad greens.
