It’s almost spring and Linda cahill has some recipes to help you transition to lighter meals. Try a few of these meatless recipes for Lent and be sure to make some shamrock cookies for St. Patrick’s Day.

Whether she’s demonstrating products for 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?”

PEANUTTY CHOCOLATE-BANANA BREAD

INGREDIENTS:

2 cups (500 mL) all-purpose flour

1 cup (250 mL) sugar

1 tbsp (15 mL) baking powder

1/2 tsp (2 mL) salt

1 cup (250 mL) mashed ripe bananas (about 2 medium)

1/3 cup (75 mL) milk

1/3 cup (75 mL) peanut butter

3 tbsp (45 mL) vegetable oil

1 egg

3/4 cup (175 mL) milk chocolate morsels

1/3 cup (75 mL) peanuts, coarsely chopped

DIRECTIONS:

Preheat oven to 350°F (180°C). Spray bottom of Loaf Pan with nonstick cooking spray. In large mixing bowl, combine flour, sugar, baking powder and salt. Add bananas, milk, peanut butter, oil and egg; mix just until dry ingredients are moistened. Stir in chocolate morsels. Spoon batter into pan; sprinkle with peanuts.

Bake 60-70 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool in pan 10 minutes. Remove bread from pan to cooling rack; cool completely.

Yield: 1 loaf - 12 servings of 1 slice

Nutrients per serving: Calories 330, Total Fat 13 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 49 g, Protein 7 g, Sodium 280 mg, Fiber 2 g

PB&J FRENCH TOAST BAKE

INGREDIENTS:

Oil for coating the baker

6 slices white or wheat sandwich bread

¼ cup (50 mL) all-natural creamy peanut butter

¼ cup (50 mL) low-sugar strawberry jelly

2 eggs

⅓ cup (75 mL) milk

½ tbsp (7 mL) maple syrup, plus additional for serving

½ tsp (2 mL) vanilla extract

¼ tsp (1 mL) ground cinnamon

6 oz (175 g) fresh strawberries, sliced

½ ripe banana

DIRECTIONS:

*Preheat the oven to 400°F (200°C). Spray or brush the Mini Deep Covered Baker with oil.

*Use your fingers or the Paring Knife to trim the crusts off of the bread slices.

Spread the peanut butter onto one side of 3 pieces of bread. Spread jelly over the remaining 3 bread slices.

*Stack the bread pieces together to form 3 sandwiches. Cut the sandwiches into 3 strips each.

In a medium bowl, whisk together the eggs, milk, maple syrup, vanilla, and cinnamon.

Arrange the sandwich strips in the bottom of the baker (they will be squished!). Pour the egg mixture over the top.

*Bake, uncovered, for 20–22 minutes, or until the egg mixture is set.

*Carefully remove the baker from the oven and let it stand for 5–10 minutes (the filling gets very hot).

Top with the sliced strawberries, bananas, and additional maple syrup, if you like. Use the Spoon to serve.

Yield: 4–6 servings

Nutrients per serving: U.S. Nutrients per serving (4 servings): Calories 300, Total Fat 13 g, Saturated Fat 3.5 g, Cholesterol 95 mg, Sodium 320 mg, Carbohydrate 39 g, Fiber 3 g, Sugars 19 g, Protein 11 g

Cook's Tips:

*Adult supervision required

LOW-SUGAR STRAWBERRY JAM

INGREDIENTS:

First Stage

1 lb. (450 g) fresh strawberries, hulled and halved

2½ tbsp (37 mL) low-sugar/no-sugar pectin

Second Stage

½ cup (125 mL) sugar

DIRECTIONS:

Add the ingredients for the first stage to the Deluxe Cooking Blender in the order listed. Replace and lock the lid. Turn the wheel to select the JAM setting; press the wheel to start.

When prompted to “Add”, remove the vented lid cap and carefully add the sugar to the pitcher. Replace the cap and press the wheel to start.

Pour the jam into small containers and allow to cool, uncovered, before refrigerating. Cover and refrigerate for up to 1 month or freeze up to 6 months.

Yield: 2 cups (500 mL) servings

Nutrients per serving: U.S. nutrients per serving (1 tbsp/15 mL): Calories 15, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 4 g, Fiber 0 g, Sugars 4 g, Protein 0 g

Cook's Tips:

This setting has two stages. In the first stage, the blender will heat up the fruit and pectin to 212°F (100°C), which takes about 20–25 minutes. Then, the screen will display “Add”. This is when you will add your sugar and press the wheel to resume the cycle. During the second stage, the blender will heat to 220°F (105°C). At this temperature, the pectin used to make jam will activate and create the thick “jammy” consistency we all love.

If you think the amount of sugar in traditional jams and jellies seems high that’s because sugar does more than just make things sweet. Sugar is a natural preservative. It’s hard for bacteria to grow in something with high-sugar content. It also aids in activating the pectin, which strengthens the gel or jam and helps to retain color and flavor.

This cycle runs for about 45–50 minutes.

HOMEMADE HUMMUS

INGREDIENTS:

1 can (15.5 oz. /440 g) chickpeas, drained (reserve ¼ cup (60 mL) liquid from the can)

1 can (15 oz. /425 g) Great Northern beans, drained

Liquid reserved from chickpeas

2 tbsp (30 mL) lemon juice

2 tbsp (30 mL) olive oil

1   garlic clove, peeled

1 tbsp (15 mL) sesame seeds

1 tsp (5 mL) salt

Optional: grilled or raw vegetables, naan or pita bread, or crackers

DIRECTIONS:

Add the ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the GRIND setting; press the wheel to start.

If the blades are still moving but not blending food, use the tamper to push the ingredients back into the blades.* Tip: Use the tamper in a circular motion to keep the hummus moving into the blades. Do not tamper for more than 30 seconds at a time.

Serve with grilled or raw vegetables, naan, pita bread, or crackers.

Yield: 12 servings

Nutrients per serving: U.S. nutrients per serving (about 3 tbsp/45 mL): Calories 90, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 350 mg, Carbohydrate 12 g, Fiber 3 g, Sugars 1 g, Protein 4 g

Cook's Tips: You can also use the hummus in place of pizza sauce for flatbreads.

Safety Tip: Only use the tamper provided with the Deluxe Cooking Blender. Do not force the tamper deeper into the pitcher. Only use the tamper when blending cold and liquid ingredients.

VEGGIE NACHO SUPREME

INGREDIENTS:

8 cups (2L) Tortilla chips

1 plum tomato

1 lime

1 yellow or orange bell pepper

2 green onions

8 oz (250 g) Monterey Jack Cheese

3/4 cup (175 mL) black beans, drained and rinsed

1/2 cup (125 mL) pickled jalapeño rings

1 can (2.25 oz/ 64 g) black olives, sliced and drained (or 1/2 cup/ 125 mL)

1/4 cup (50 mL) cilantro

Optional toppings: sour cream, salsa, guacamole

DIRECTIONS:

Preheat the oven to 425°F (220°C). Arrange the tortilla chips in a slightly overlapping layer on the White Large Round Stone.

Seed and dice the tomato using the Coated Utility Knife, then transfer to the Classic Batter Bowl.

Juice the lime with the Juicer and transfer to the batter bowl.

Cut the bell pepper and green onions into chunks and place in the Manual Food Processor. Finely process and transfer to the batter bowl and stir to combine.

Grate the cheese with the Microplane® Adjustable Coarse Grater.

Top the chips with half of the cheese, black beans and vegetable mixture. Top with the remaining cheese.

Bake 6-8 minutes, or until cheese melts. 

Meanwhile, place the cilantro on the Small Flexible Cutting Mat. Coarsely chop with Pizza & Crust Cutter.

Remove the stone from the oven. Top the nachos with chopped cilantro, pickled jalapeño rings and olives. Serve with optional toppings.

Yield: 12 servings

Nutrients per serving: Calories 190, Total Fat 11 g, Saturated Fat 4 g,  Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 17 g, Fiber 2 g, Sugars 1 g, Protein 6 g

Cook's Tips: These nachos are easily customizable and a great way to use what’s on hand in your fridge. Try with other veggies like corn, zucchini, or red onion.

SPARKLING WHITE SANGRIA

INGREDIENTS:

1 orange

1 lime

1 cup (250 mL) strawberries

1 bottle (3¼ cups/750 mL) dry white wine, chilled (sauvignon Blanc or pinot Grigio)

1 can (12 oz/350 mL) lemon-lime flavored soda, chilled

Ice cubes

DIRECTIONS:

Juice the orange with a Juicer and pour into the Quick-Stir® Pitcher.

Thinly slice the lime and strawberries with a 5" Utility Knife.

Add the sliced fruit and wine to the pitcher.

Stir in the soda and ice cubes just before serving.

Yield: 4 servings

Nutrients per serving: Calories 190, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 19 g, Fiber 2 g, Sugars 17 g, Protein 1 g

VEGETABLE RIBBON “PASTA”

INGREDIENTS:

2 oz (60 g) fresh Parmesan cheese (1/2 cup/125 mL grated)

3 oz (90 g) reduced-fat cream cheese (Neufchâtel)

1/4 cup (50 mL) lightly packed fresh basil

2 tbsp (30 mL) Garlic & Herb Rub

6 slices uncooked turkey bacon

1 tbsp (15 mL) canola oil

3 medium zucchini

1 can (15 oz or 398 mL) no-salt-added cannellini beans, drained and rinsed

2 oz (60 g) reduced-fat feta cheese, crumbled (1/2 cup/125 mL)

DIRECTIONS:

Grate Parmesan with Microplane® Adjustable Fine Grater. Place cream cheese in (2-cup/500-mL) Prep Bowl; microwave, uncovered, on HIGH 15-20 seconds or until softened. For cream cheese mixture, place Parmesan, cream cheese, basil and rub in Manual Food Processor. Process until basil is finely chopped and mixture is blended. 

Stack bacon slices and cut crosswise into ¼-in. (6-mm) pieces with Utility Knife. Place bacon and oil in Rockcrok® (2.5-qt/2.35-L) Everyday Pan. Cook over medium heat 7-8 minutes, stirring occasionally, until lightly browned.

Meanwhile, cut ends off of zucchini. Cut zucchini crosswise into 2½-in. (6-cm) pieces. Spiral cut zucchini with Spiral & Slice into large Bamboo Fiber Bowl.

Remove Pan from heat. Add beans and cream cheese mixture to Pan with bacon and gently stir until mixture begins to soften and combine. Add zucchini to Pan; cover. (Pan will be very full; gently press down on zucchini. Zucchini will cook down.) 

Microwave, covered, on HIGH 5-7 minutes or until zucchini on top just begins to wilt; zucchini will continue to soften and cook. Add feta to Pan and stir with Small Mix ‘N Scraper® until sauce begins to form and coats “pasta.”

Yield: 4 servings of about 11/3 cups/325 mL

Nutrients per serving: Calories 280, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 45 mg, Sodium 930 mg, Carbohydrate 16 g, Fiber 4 g, Protein 18 g

GREEK CHICKEN & ARTICHOKE FLATBREAD

INGREDIENTS:

1 pkg. (11 oz) refrigerated thin crust pizza crust (see Cook's Tips)

1½ cups (375 mL) fresh parsley leaves, divided

2 garlic cloves, peeled

1 lemon

1 jar (12 oz) marinated artichokes (about 1¼ cups/300 mL), drained

1 tbsp (15 mL) olive oil

¼ tsp (1 mL) each salt and black pepper

4 oz (125 g) feta cheese, divided

8 oz (250 g) mozzarella cheese

2 cups (500 mL) diced cooked chicken breast

DIRECTIONS:

Preheat the oven to 400°F/200°C. Brush the Large Bar Pan with oil. Unroll the pizza crust onto the pan and press the dough to the pan edges. Bake on the lowest rack of oven for 17-20 minutes or until the top is golden brown

Meanwhile, coarsely process ½ cup (125 mL) of the parsley in the Manual Food Processor; remove it and set it aside for garnish. Add the remaining parsley and garlic to the processor and process until finely chopped. 

Zest the lemon using the Microplane® Zester to measure 1 tsp (5 mL). Add the zest, artichokes, olive oil, salt, pepper, and half of the feta to the processor; process until coarsely chopped. 

Grate the mozzarella using a Microplane® Adjustable Coarse Grater. Combine half of the mozzarella, artichoke mixture, and chicken in a Classic Batter Bowl and mix well. Microwave, uncovered, on HIGH 1-2 minutes or until hot, stirring once

Remove the pan from oven to a Stackable Cooling Rack. Sprinkle the crust with the remaining mozzarella. Top with the chicken mixture, spreading it to the edges.

Cut the flatbread into 16 squares using a Pizza & Crust Cutter. Crumble the remaining feta over the top and sprinkle with the reserved parsley. Serve with the Mini Serving Spatula.

Yield: 8 servings of 2 squares

Nutrients per serving: Calories 330, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 60 mg, Sodium 750 mg, Carbohydrate 23 g, Fiber 1 g, Protein 24 g

Cook's Tips: A 13.8-oz (283-g) package of refrigerated pizza crust can be used in place of the refrigerated thin pizza crust.

QUICK COOKER MEDITERRANEAN CHICKEN & RICE BOWLS

USING A PRESSURE COOKER TO MAKE THESE RICE BOWLS MEANS THAT YOUR MEAL COMES TOGETHER WITH ONLY A LITTLE HANDS-ON TIME, BUT STILL DELIVERS FANTASTIC MEDITERRANEAN FLAVOR.*

INGREDIENTS:

Chicken & Rice

1 small onion

2 tbsp (30 mL) butter

½ tsp (2 mL) salt

2 garlic cloves

8 cups (2 L) fresh baby spinach leaves

1 lb. (450 g) boneless, skinless chicken breasts

1 tbsp (15 mL) Greek Rub

¼ cup (50 mL) water

1½ cups (375 mL) basmati or long grain white rice, rinsed

1½ cups (375 mL) chicken broth

Vegetables

½ seedless cucumbers

1 pint cherry tomatoes (about 2 cups/500 mL)

Sauce

2 tbsp (30 mL) fresh parsley leaves

1 lemon

½ cup (125 mL) hummus

Optional: ½ cup (125 mL) crumbled feta cheese

DIRECTIONS:

Chop onion with the Food Chopper. Set the Quick Cooker to SEAR and press START. Melt the butter in the inner pot. Add the onion, salt, and garlic pressed with the Garlic Press and cook for 2–3 minutes. Add the spinach and cook an additional minute, or until the spinach is slightly wilted. Press CANCEL.

Season both sides of the chicken with the rub and place it on top of the spinach.* Add the water.

Combine the rice and broth in the Ceramic Pot and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower it onto the wire rack. Lock the lid and select the CHICKEN/POULTRY setting. Adjust the time to 9 minutes and press START.

When the timer is up, let the steam release naturally for 10 minutes, and then press the steam-release button to release any remaining pressure. Press CANCEL.

Cut the cucumber in half widthwise and in half lengthwise. To dice the cucumber, slice it with the Quick Slice, then rotate it a quarter turn and slice again (see cook’s tip). Place the tomatoes into the Close & Cut and use the Coated Chef’s Knife to cut them in half.

Finely chop the parsley in the Manual Food Processor. Juice the lemon into the processor with the Citrus Press. Add the hummus and process until well combined.

Carefully lift the ceramic pot out and fluff the rice with a fork.* Transfer the chicken and spinach to a medium mixing bowl and chop with the Salad Chopper.

To serve, add the rice, chicken, vegetables, and sauce to a bowl. Sprinkle with feta, if desired.

Yield: 6 servings

Nutrients per serving: U.S. nutrients per serving: Calories 360, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 65 mg, Sodium 730 mg, Carbohydrate 46 g, Fiber 4 g, Sugars 4 g, Protein 25 g

Cook's Tips: Slice the cucumber, then turn it a quarter turn and slice again.

*https://www.pamperedchef.com/recipe/Main+Dishes/30+Minutes+or+Less/Quick+Cooker+Mediterranean+Chicken+%26+Rice+Bowls/1505140  - check out this recipe and how to video on this link to Pampered Chef’s web page.

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.

CREAMY LEMON SUPREME

INGREDIENTS:

Crust

12 lemon creme-filled sandwich cookies, finely chopped

3 tablespoons butter or margarine, melted

1 lemon

Filling

2 lemons

1 package (2.9 ounces) lemon cook and serve pudding and pie filling (not instant)

1/2 cup sugar

2 cups water, divided

2 egg yolks

1 tablespoon butter or margarine

2 packages (8 ounces each) cream cheese, softened

1/2 cup powdered sugar

1 container (8 ounces) frozen whipped topping, thawed, divided

DIRECTIONS:

Lightly spray Springform Pan with nonstick cooking spray. For crust, finely chop cookies using Food Chopper. Combine cookie crumbs and melted butter in Small Batter Bowl. Press crumb mixture into bottom of pan. Cut 6 thin slices from lemon; cut each slice in half. Place lemon halves against inside collar of pan with cut side touching crust. Refrigerate while preparing filling.

For filling, zest lemons to measure 1 1/2 teaspoons zest using Zester/Scorer. Using Juicer, juice lemons to measure 1/2 cup juice Combine pudding mix, sugar, 1/4 cup of the water and egg yolks in (2-qt.) Saucepan; stir until blended Stir in remaining 1 3/4 cups water. Cook over medium heat, stirring constantly until mixture comes to a full boil; remove from heat. Set aside 1/2 cup of the pudding; cool slightly. Whisk butter and lemon juice into remaining pudding saucepan; cool 15 minutes, stirring twice.

In Classic Batter Bowl, combine cream cheese and powdered sugar; mix well. Whisk in reserved 1/2 cup lemon pudding and 1 teaspoon lemon zest. Fold in 2 cups whipped topping; spread over crust.

Stir remaining lemon pudding mixture and spoon evenly over cream cheese filling using Mix 'N Scraper®, spreading gently. Refrigerate at least 6 hours.

Run Quikut Paring Knife around sides of dessert; release collar from pan. Garnish with remaining whipped topping and lemon zest. Cut into wedges.

Yield: 12 servings

Nutrients per serving: Calories 390, Total Fat 24 g, Saturated Fat 15 g, Cholesterol 85 mg, Carbohydrate 36 g, Protein 4 g, Sodium 250 mg, Fiber 0

U.S. Diabetic exchanges per serving: 1 starch, 1 1/2 fruit, 5 fat (2 1/2 carb)

Cook's Tips:

To soften cream cheese, microwave on HIGH for 30 seconds

Vanilla creme-filled sandwich cookies can be substituted for the lemon creme-filled cookies, if desired.

You can use the Easy Accent® Decorator to pipe a decorative border of whipped topping around the edge of this dessert.

To make a double lemon twist garnish, score lemon and cut two thin slices. Make one cut into each slice, just to the center. Twist slices and place together for a double effect.

For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill

Email her at lindathechef@gmail.com.