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Linda Cahill is an Independent Advanced Director at Pampered Chef. Each month she shares tips and recipes from Pampered Chef. This month, Linda has some fun and easy recipes for lazy weekends and warmer weather.

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

ICED COFFEE LATTE

INGREDIENTS:

1/3 cup instant coffee granules

1/2 cup of boiling water

1 can (14 ounces) sweetened condensed milk (not evaporated milk)

2 cups cold water

1 quart of cold low-fat chocolate milk

Ice cubes

DIRECTIONS:

Place coffee granules in Small Batter Bowl. Add boiling water; whisk using Stainless Whisk. Whisk in sweetened condensed milk and cold water until completely blended.

Pour coffee mixture into Quick-Stir® Pitcher. Add chocolate milk; plunge to mix. Chill at least 1 hour. Serve over ice.

Yield: 8 servings of 1 cup

Nutrients per serving: Calories 250, Total Fat 4.5 g, Saturated Fat 3 g, Cholesterol 15 mg, Carbohydrate 43 g, Protein 8 g, Sodium 130 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving: 3 starch (3 carbs)

BRIOCHE FRENCH TOAST

Prep 5 min./Cook 5 min./Ready in 10 min.

INGREDIENTS:

3 eggs

½ cup (125 mL) milk

¼ tsp. (1 mL) orange zest

¼ tsp. (1 mL) vanilla extract

¼ tsp. (1 mL) salt

1 tbsp. (15 mL) butter

8 slices Brioche bread, 1/2–¾" (1–2-cm) thick

Optional: Powdered sugar, maple syrup, mixed berries

DIRECTIONS:

Set the Deluxe Electric Grill & Griddle to 'GRIDDLE' in the Flat position.

Whisk the eggs, milk, orange zest, vanilla, and salt in a shallow bowl.

When preheated, add the butter to both plates.

Dip 1 bread slice at a time in the egg mixture, coating both sides, and place on the griddle. Cook until golden brown, 1½–2 minutes per side.

Serve with syrup or powdered sugar and berries.

Yield: 4 servings

Nutrients per serving: U.S. nutrients per serving (2 slices): Calories 430, Total Fat 19 g, Saturated Fat 9 g, Cholesterol 220 mg, Sodium 530 mg, Carbohydrate 48 g, Fiber 5 g, Sugars 13 g (includes 1 g added sugars), Protein 14 g.

Cook's Tips: You can use any thickly sliced bread, but rich, sweet bread like brioche or challah makes this especially delicious.

CITRUS BERRY SMASH

INGREDIENTS:

One Cocktail:

5 blueberries

2 oz. (60 mL) basil syrup (see cook's tip)

2 oz. (60 mL) lime juice

1½ cups (375 mL) ice, divided.

4 oz. (125 mL) grapefruit-flavored sparkling water.

1 lime wedge (optional)

1 sprig of basil (optional)

DIRECTIONS:

Add the blueberries to the large cup of the Cocktail Shaker and crush them using the Muddler.

Add the syrup, juice, and 1 cup (250mL) of the ice to the large cup, seal the shaker and shake vigorously.

Use the Cocktail Strainer to strain into a chilled glass filled with ice. Top with sparkling water and garnish with a lime wedge and a sprig of basil.

Eight Cocktails:

1 cup (250 mL) blueberries

2 cups (500 mL) basil syrup (see cook's tip)

2 cups (500 mL) lime juice

1½ quarts (1.5 L) ice, divided.

1 quart (1 L) grapefruit-flavored sparkling water.

8 lime wedges (optional)

8 sprigs of basil (optional)

DIRECTIONS:

Add the blueberries to a large pitcher and crush them using the Muddler.

Add the syrup and juice. Stir to combine.

When ready to serve, add up to 12 Ounces (350 mL) of the mixture and ice to the large Cocktail shaker and shake vigorously after sealing for each drink you are making.

Use the Cocktail Strainer to strain into a chilled glass filled with ice. Top with sparkling water and garnish with a lime wedge and a sprig of basil to each glass.

Cook's Tips: Use this recipe as the framework for your own creations. Trade the blueberries for another fruit, swap the lime juice for lemon; add a different herb instead of basil, or different flavored water.

Basil Syrup Recipe:

2 cups (500 mL) water

2 cups (500 mL) sugar

½ cup (125 mL) loosely packed basil leaves

Combine the water and sugar in a saucepot. Bring to a simmer over medium-high heat.

When the sugar dissolves, remove from the heat, add the basil, cover, and let the basil steep for 10 minutes.

Let the syrup cool completely before using. Store, covered, in the refrigerator for up to 6 months.

HONEY SRIRACHA CHICKEN WINGS

INGREDIENTS:

2 dozen chicken wingettes or drummettes (about 3-4 lbs./1.4-1.8 kg)

2 Tbsp. (30 mL) canola oil

1/2 tsp. (2 mL) each salt and black pepper

1/4 cup (50 mL) Asian-style hot sauce such as Sriracha

6 Tbsp. (90 mL) honey

2 tsp. (10 mL) lime juice

6 Tbsp. (90 mL) butter, melted.

2 Tbsp. (30 mL) chopped fresh cilantro.

DIRECTIONS:

Preheat oven to 425°F (220°C). Combine wings, oil, salt, and pepper in a large mixing bowl and toss until evenly coated. Transfer wings to a Large Sheet Pan and bake for 28-30 minutes or until golden brown.

Meanwhile, in a separate mixing bowl, combine hot sauce, honey, lime juice, and butter and whisk until blended.

Carefully remove the pan from the oven. Heat Grill Pan over medium heat, about 5 minutes. Toss wings in half of the sauce until evenly coated. Grill wings 2-3 minutes or until wings form grill marks; turn over. Add remaining sauce and continue grilling 2-3 minutes or until wings are caramelized and sauce is thickened.

Remove pan from heat. Sprinkle with cilantro before serving.

Yield: 12 servings of 2 wings

Nutrients per serving: Calories 320, Total Fat 24 g, Saturated Fat 8 g, Cholesterol 90 mg, Sodium 270 mg, Carbohydrate 9 g, Fiber 0 g, Protein 18 g

DELICIOUS DEVILED EGGS

INGREDIENTS:

12 eggs

1/2 cup (125 mL) mayonnaise

1 Tbsp. (15 mL) yellow mustard

1 tsp. (5 mL) white vinegar

Salt and ground black pepper to taste

DIRECTIONS:

Place eggs in (4-qt./3.8-L) Casserole; add cold water to cover by about 1 in. (2.5 cm). Quickly bring water just to a boil. Remove Casserole from heat and cover. Let eggs stand, covered, 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. Remove shells.

Cut eggs in half lengthwise. Carefully remove yolks to a large mixing bowl; set whites aside. Mash yolks. Stir in mayonnaise, mustard, and vinegar; mix until well blended. Season to taste with salt and black pepper.

Spoon or pipe yolk mixture into whites. Fill Cool & Serve Square Tray with deviled eggs.

Yield: 24 appetizers servings of 1 half egg

Nutrients per serving: Calories 70, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 105 mg, Carbohydrate 0 g, Protein 3 g, Sodium 80 mg, Fiber 0 g

BROCCOLI SALAD WITH RAISINS

Prep 10 min./Cook 5 min./Ready in 15 min.

INGREDIENTS:

Salad

1 broccoli head (about 1 lb./450 g)

1 lb. (450 g) medium carrots (about 6–8), peeled.

3 Granny Smith apples halved and cored.

1 cup (250 mL) raisins

½ cup (125 mL) sunflower seeds

Dressing

1 lemon

¼ cup (50 mL) mayonnaise

¼ cup (50 mL) 2% plain low-fat Greek yogurt

2 Tbsp. (30 mL) sugar

1 tsp. (5 mL) salt

DIRECTIONS:

Remove the broccoli florets from the stem and use the Vegetable Peeler to peel the stem.

Use the Quick Prep Food Grater fitted with the coarse grating blade to grate the broccoli stem, carrots, and apples. Use the slicing blade to slice the broccoli florets.

Add the vegetables, apple, and remaining salad ingredients to the 6 qt. (6-L) Stainless Steel Mixing Bowl.

Juice the lemon with the Citrus Press into a small bowl. Add the remaining dressing ingredients and stir to combine.

Pour the dressing over the salad and toss until fully coated.

Yield: 16 servings

Nutrients per serving: U.S. nutrients per serving (½ cup/125 ml/serving): Calories 130, Total Fat 4.5 g, Sat. Fat 0.5 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 21 g, Fiber 2 g, Sugars 15 g, Protein 2 g

BLACK BEAN BURGERS

Prep 5 min./Cook 10 min./Ready in 15 min.

INGREDIENTS:

1 can (15 oz./398 mL) black beans, drained and rinsed.

6–8 scoops Enrichables™ Super Veggie.

1 egg

1 cup (250 mL) corn

½ cup (125 mL) brown rice, cooked.

⅓ cup (75 mL) plain breadcrumbs

1 Tbsp. (15 mL) Tex-Mex Rub (or any other rub or seasoning)

1 Tbsp. (15 mL) oil

4 buns

Optional: Avocado slices, tomato slices, lettuce, or hot sauce

DIRECTIONS:

Process the beans, Enrichables™, and egg in the Manual Food Processor until the beans are mashed and all the ingredients are combined.

Transfer the bean mixture to a medium bowl. Add corn, rice, breadcrumbs, and rub. Mix well.

Heat the oil in a large skillet or grill pan over medium heat for 1–3 minutes.

Form about ⅓ cup (75 mL) of the mixture into a patty. Repeat for the rest of the mixture.

Cook the patties for 4–6 minutes per side, or until well-browned.

Serve the patties in the buns. If you’d like, serve with avocado, tomato, lettuce, or hot sauce.

Yield: 6 servings

Nutrients per serving: U.S. nutrients per serving (burgers only): Calories 150, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 30 mg, Sodium 320 mg, Carbohydrate 27 g, Fiber 2 g, Total Sugars 2 g, Protein 8 g

Cook's Tips: You can use any rub you’d like. Our Tex-Mex Rub pairs well with the beans and the corn! To help the patties keep their shape, chill the mixture for 15–20 minutes before forming.

CAKE POP CONES

Prep 10 min./Cook 20 min./Ready in 30 min.

INGREDIENTS:

1¾ cups (425 mL) white cake mix with sprinkles (about half of a 15½ oz. or 515 g box)

½ cup (125 mL) milk

¼ cup (60 mL) vegetable oil, plus more for spritzing

2 egg whites

1½ cups (375 mL) white chocolate morsels

2 tsp. (10 mL) coconut oil

2 Tbsp. (30 mL) rainbow sprinkles

12 ice cream sugar cones

Oil for brushing

DIRECTIONS:

Preheat the oven to 350°F (180°C).

Whisk the cake mix, milk, vegetable oil, and egg whites until combined.

Brush or spritz the Donut Hole Pan with oil. Divide the batter (about 1 tbsp/15 mL) into the wells of the pan. Bake until golden brown and a toothpick inserted in the cakes comes out clean, 10–12 minutes; let cool.

Meanwhile, microwave the white chocolate and coconut oil until they have melted, about 1–2 minutes, stirring every 30 seconds. Allow the chocolate to cool. Add ½ tsp (2 mL) melted white chocolate and ¼ tsp (1 mL) sprinkles into the bottom of each cone.

Press one cake into each cone. Then place another cake on top with the rounded side up (this is the part you’ll decorate).

Glaze the top of each cone with the remaining white chocolate, about 1 tbsp (15 mL) per cone, and top with sprinkles.

Allow the chocolate to cool and harden before serving.

Yield: 12 servings

Nutrients per serving: U.S. nutrients per serving: Calories 350, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 45 g, Fiber 0 g, Sugars 32 g (includes 4 g added sugar), Protein 7 g.

Cook's Tips: Use a baking rack with parchment paper underneath to hold the cones while you glaze the cakes with white chocolate.

ORANGE-GINGER TOFU STIR-FRY

Prep 10 min./Cook 20 min./Ready in 30 min.

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.

1 zucchini

1 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 ginger root, peeled.

1 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 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 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.

HIBACHI SHRIMP & VEGETABLES

Prep 10 min./Cook 10 min./Ready in 20 min.

INGREDIENTS:

Yum Yum Sauce

¼ cup (60 mL) mayonnaise

1 Tbsp. (15 mL) ketchup

1 Tbsp. (15 mL) milk

1 tsp. (5 mL) toasted sesame oil

2 garlic cloves, pressed.

½ tsp. (2 mL) Sriracha sauce

¼ tsp (1 mL) fresh grated ginger

Shrimp

1 lb. (450 g) large shrimp (31–40 per pound), peeled, deveined, and tails removed.

1 tsp. (5 mL) toasted sesame oil

1 tsp. (5 mL) reduced-sodium soy sauce.

½ tsp. (2 mL) freshly grated ginger

Vegetables

2 cups (500 mL) broccoli florets

2 large carrots, peeled and thinly sliced (1½cups/375 mL)

½ medium yellow onion, cut into ½" (1-cm) wedges (1 cup/250 mL)

1 Tbsp. (15 mL) vegetable oil

⅛ tsp. (0.5 mL) salt

Serve with Steamed rice and sliced green onion.

DIRECTIONS:

For the sauce, combine all the ingredients in a small bowl; cover and refrigerate.

Set the Deluxe Electric Grill & Griddle, with the griddle plates, on "GRILL" for 10 minutes.

Toss the shrimp, sesame oil, soy sauce, and ginger together in a medium bowl. Set aside.

Toss all the vegetables together in a medium bowl.

Once the grill has preheated, add the vegetables to the bottom plate in an even layer. Close the lid and cook for 2 minutes.

Place the grill in the Flat position. Add the shrimp in a single layer to the empty side of the griddle; cook until the shrimp are lightly browned and pink, 1–2 minutes per side. Flip the vegetables while the shrimp cooks.

Serve the shrimp and vegetables with rice, sliced green onion, and sauce.

Yield: 4 servings

Nutrients per serving: U.S. nutrients per serving (shrimp, veggies, and sauce): Calories 260, Total Fat 18 g, Saturated Fat 3 g, Cholesterol 150 mg, Sodium 940 mg, Carbohydrate 9 g, Fiber 2 g, Sugars 4 g (includes 0 g added sugar), Protein 17 g.

MANGO PEACH NICE CREAM

Prep 2 min./Cook 1 min./Ready in 3 min.

INGREDIENTS:

1 cup (250 mL) frozen mango chunks

1 cup (250 mL) frozen peach slices

⅓ cup (75 mL) alternative milk

DIRECTIONS:

Add all the ingredients to the Deluxe Cooking Blender in the order listed.

Replace and lock the lid. Press the wheel to start the CUSTOM BLEND setting and blend on speed 3 for 1 minute. Use the tamper to push the fruit down the sides of the pitcher and back into the blades.

Yield: 4–6 servings

Nutrients per serving: U.S. nutrients per serving (1/2 cup/125 mL): Calories 60, Total Fat 0.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 13 g, Fiber 2 g, Sugars 12 g, Protein 1 g

Cook's Tips: Garnish with a drizzle of honey and sprinkle of chia seeds.

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

Email her at lindathechef@gmail.com