With an ever-increasing amount of people receiving both doses of the vaccine (or a single dose of Johnson & Johnson), backyard parties will be making a comeback this year. Celebrate the coming of summer and salute our troops with an Armed Services day cook-out in the middle of May or a traditional Memorial Day barbeque. 

Pampered Chef recently updated its website and let me just say, “Wow!” I’m so impressed! It’s never been easier to find the right kitchen item. It’s so helpful if you are looking for a recipe and are following a specific diet or looking for the best way to prepare a recipe.

Be sure to check it out using the link at the bottom of this page.

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 cookouts, and lazy weekends.

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?”

ON-THE-GO BREAKFAST TACO

INGREDIENTS:

2 eggs

1 tsp (5 mL) Southwestern Seasoning Mix

1 piece of 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 

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

QUICK STOVETOP GRANOLA

INGREDIENTS:

1 tbsp. (15 mL) canola oil

2 cups (500 mL) old fashioned oats (do not use quick or instant)

1/3 cup (75 mL) sweetened flaked coconut.

1/3 cup (75 mL) chopped pecans.

1/4 cup (50 mL) honey, agave nectar, or maple pancake syrup

2 tbsp. (30 mL) brown sugar

1/2 tsp. (2 mL) ground cinnamon

1/3 cup (75 mL) dried cherries

DIRECTIONS:

Heat the oil in the 12” (30-cm) Executive Skillet over medium heat for 3–5 minutes. Add the oats, pecans, and coconut; cook and stir for 4–6 minutes, or until the oats are golden brown. Move the mixture to a Large Sheet Pan.  

Add the honey, brown sugar, and cinnamon to the skillet; cook and stir for 1 minute, or until the mixture is bubbling and thickened.

Return the oat mixture to the skillet; cook for 1 minute, or until coated. Turn off the heat.

Stir in the cherries. Transfer the mixture to a sheet pan and let it cool for 5–10 minutes, stirring occasionally. Store the granola in a large resealable plastic bag or a Leakproof Glass Container.  

Yield: 14 servings of 1/4 cup/50 mL

Nutrients per serving:

Calories 100, Total Fat 3.5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 18 g, Fiber 2 g, Protein 2 g

Cook's Tips:

Serve it as a breakfast cereal, snack, or topping for yogurt or fresh fruit. Or try a “smoothie breakfast bowl,” a fruit-packed smoothie topped with granola.

 Change the flavor of your granola!

Try using coconut oil, olive oil, or butter in place of canola oil.

Instead of pecans, use almonds, cashews, walnuts, pepitas, or sunflower seeds.

Dried cherries can be swapped for your favorite dried fruit like raisins or cranberries.

DOUBLE BERRY GALETTE

INGREDIENTS:

1 lemon

3 cups (750 mL) blueberries, divided.

1 cup (250 mL) raspberries, divided.

1/4 cup (60 mL) granulated sugar

1 tbsp. (15 mL) all-purpose flour

1/8 tsp. (.5 mL) ground cinnamon

1 refrigerated pie crust (from 15-ounce/450 g package), softened as directed on package.

Powdered sugar

DIRECTIONS:

Preheat oven to 375°F (190°C). Zest lemon using Microplane Grater to measure 1 tablespoon zest; set aside. Juice lemon using Juicer to measure 2 teaspoons of juice. Combine lemon juice, 1 cup of the blueberries, 1/2 cup of the raspberries, granulated sugar, flour, and cinnamon in Classic Batter Bowl; toss gently to coat using Small Mix 'N Scraper®.

Gently unroll pie crust onto the center of the Small Round Stone. Spoon berry mixture evenly over crust to within 1 1/2 inches of the edge of crust. Fold the outer edge of crust up over filling, overlapping every 2 inches to form an even border.

Bake 35-37 minutes or until filling is bubbly in the center and crust is golden brown. Remove from oven to Stackable Cooling Rack. Sprinkle with remaining berries; cool 30 minutes. Sprinkle with powdered sugar using Flour & Sugar Shaker. Garnish with reserved lemon zest. Cut into wedges using Slice 'N Serve®.

Yield: Yield: 8 servings

Nutrients per serving:

Calories 180, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 5 mg, Carbohydrate 29 g, Protein 2 g, Sodium 100 mg, Fiber 2 g
Diabetic exchanges per serving: 1 starch, 1 fruit, 1 fat (2 carbs)

Cook's Tips: Ground cinnamon can be substituted for the Korintje Cinnamon if desired.
Place a sheet of aluminum foil on the oven rack below the baking stone to catch any drippings.
To quickly bring pie crust to room temperature, place the crust pouch in the microwave; microwave on DEFROST (30% power) for 10-20 seconds.
To keep berries fresh, do not wash them until you are ready to use them. Arrange them in a single layer on a paper towel-lined plate. Cover with additional paper towels and refrigerate up to 2 days before using.

ICED COFFEE LATTE

INGREDIENTS:

1/3 cup instant coffee granules

1/2 cup boiling water.

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

2 cups cold water

1-quart 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 for 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)

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 a 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 the lid and scraping down the sides of the bowl as necessary using Mini Mix ‘N Scraper®. Pour salsa into a 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.

GREEK ARTICHOKE ZUCCHINI ROUNDS

INGREDIENTS:

2 medium zucchinis (about 1½-in./4-cm in diameter)

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

4 butter-flavored crackers

1 can (14 oz or 398 mL) quartered artichoke hearts in water, well-drained (see Cook’s Tips)

1/4 small red bell pepper

1/3 cup (75 mL) 2% plain low-fat Greek yogurt (see Cook’s Tips)

1 garlic clove

1 tbsp. (15 mL) Greek Rub

DIRECTIONS:

Preheat oven to 425°F (220°C). Using Santoku Knife, cut off ends of zucchini. Slice crosswise into 24 (½-in./1-cm) rounds. Place on Rectangle Stone or Large Round Stone with Handles; set aside. 

1. Using Microplane® Adjustable Fine Grater, grate the Parmesan. Place in Small Batter Bowl.

2. Using Food Chopper, finely chop crackers; set aside. Finely chop artichokes and bell pepper, place in batter bowl with Parmesan.

3. Add yogurt, garlic pressed with Garlic Press, and rub; mix with Small Mix ‘N Scraper® until blended.

4. Using a Small Scoop, place about 1 scoop of topping onto each zucchini round. Sprinkle evenly with cracker crumbs.

5. Bake 14-16 minutes or until crumbs are golden brown. Remove stone from oven to Stackable Cooling Rack. Serve with Mini-Serving Spatula.

Yield: 24 servings of 1 appetizer 

Nutrients per serving:

U.S. Nutrients per serving (1 appetizer): Calories 25, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 115 mg, Carbohydrate 2 g, Fiber 1 g, Protein 2 g
Cook's Tips: Blot excess moisture from artichoke hearts with paper towels. Light mayonnaise can be substituted for Greek yogurt.

BACON-WRAPPED STUFFED PEPPER POPPERS

INGREDIENTS:

12 sweet mini peppers

4 oz. (125 g) chive & onion cream cheese spread softened.

4 oz. (125 g) shredded Italian cheese blend (1 cup/250 mL)

2 garlic cloves, pressed.

1 tsp. (5 mL) hot sauce (optional)

12 slices fully cooked packaged bacon

12 wooden picks

DIRECTIONS:

Preheat oven to 400°F/200°C.  Cut a slit lengthwise from the top to the bottom of each pepper. 

Mix cream cheese, shredded cheese, garlic, and hot sauce in Small Batter Bowl until thoroughly combined; microwave, uncovered, on HIGH 15-20 seconds or until mixture is softened. 

Spoon mixture into a large resealable plastic bag; trim corner of bag wide enough for filling to squeeze through easily.

Gently pinch peppers to open; squeeze filling evenly into peppers. Wrap a slice of bacon around the center of each pepper, secure with a wooden pick. Arrange peppers in Small Ridged Baker. 

Bake 20-23 minutes or until peppers soften and filling begins to brown slightly. Remove from oven; remove wooden picks and serve.

Yield: 12 servings of 1 popper

Nutrients per serving:

Calories 90, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 2 g, Fiber 0 g, Protein 5 g

Cook's Tips: This recipe can be easily doubled and baked in the Medium Sheet Pan.

You can stuff the peppers ahead of time and bake when ready to serve. 

KIWI WATERMELON QUICKSICLES

INGREDIENTS:

1 kiwi, peeled.

2 tsp. (10 mL) agave nectar or honey

2 tbsp. (30 mL) water

6 tbsp. (90 mL) watermelon juice (or 4 oz./125 g cubed watermelon pureed in the Manual Food Processor)

DIRECTIONS:

Place the kiwi, agave, and water into the Manual Food Processor and process until pureed.

Pour the mixture into the wells of the Quicksicle Maker and freeze until set. Pour in watermelon juice; let it freeze.

Yield: 3 servings

Nutrients per serving: U.S. Nutrients per serving: Calories 50, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 1 g, Sugars 10 g, Protein 1 g

Cook's Tips:

To make Strawberry Kiwi Quicksicles, use 2 oz. (60 g) of strawberries, cut into chunks, in place of the watermelon.

FROZEN PIÑA COLADA 

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

INGREDIENTS:

1 cup (250 mL) white rum

½ cup (125 mL) cream of coconut

¾ cup (175 mL) 100% pineapple juice (6 oz./175 g)

¼ cup (60 mL) heavy cream

6 cups (1.5 L) ice

DIRECTIONS:

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

Replace and lock the lid. Press the wheel to start blending on the CUSTOM BLEND setting increasing to speed 9 for 20 seconds, or until the ice is broken down.

Yield: 6 servings

Nutrients per serving: U.S. nutrients per serving (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 6 g, Cholesterol 10 mg, Sodium 15 mg, Carbohydrate 9 g, Fiber 0 g, Sugars 17 g, Protein 0 g

JUICY LUCY STUFFED BURGERS

INGREDIENTS:

4 slices American cheese

1½ lbs. (700 g) 85% lean ground beef

1 tbsp. (15 mL) Worcestershire sauce

½ tsp. (2 mL) garlic salt

4 hamburger buns, toasted.

Optional toppings: crisply cooked bacon slices, dill pickle slices, tomato slices, lettuce leaves, red onion slices, or avocado slices

DIRECTIONS:

Prepare the grill for direct cooking over medium-high heat (400–450°F/200–230°C).

Cut each cheese slice into quarters. Stack the pieces on top of each other to form 4 stacks and set them aside.

Combine the ground beef and Worcestershire sauce in a large mixing bowl and mix gently until thoroughly combined. Divide the meat mixture into 8 portions. Using the Burger & Slider Press, press the mixture into patties. 

Place one stack of cheese in the center of 4 of the patties. Top with a second patty and pinch the edges to form a tight seal. Sprinkle the outside of the patties with garlic salt. 

Grill the burgers, covered, for 10–11 minutes, flipping once, or until the internal temperature reaches 140°F (60°C) for medium doneness.

Place the burgers on the buns. Serve with condiments and toppings.

Yield: 4 burgers
Nutrients per serving: Calories 570, Total Fat 34 g, Saturated Fat 16 g, Cholesterol 130 mg, Sodium 760 mg, Carbohydrate 22 g, Fiber 1 g, Protein 41 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.

GRILLED CHICKEN & PEPPER PARTY SANDWICH

Prep 10 min./Cook 18 min./Ready in 28 min.

INGREDIENTS:

¼ cup (60 mL) mayonnaise

1½ tbsp. (22 mL) Bell Pepper Herb Rub, divided.

1 lb. (450 g) chicken tenders (if tenders are large, cut in half lengthwise)

1 tbsp. (15 mL) canola oil

1 small red bell pepper

1 small red onion

Canola oil for spritzing vegetables

1 pkg. (16 oz./450 g) Hawaiian sweet round bread (see Cook's Tip)

4 oz. (125 g) Colby & Monterey Jack cheese blend, grated (1 cup/250 mL)

DIRECTIONS:

Heat the Double Burner Grill over medium heat for 3–5 minutes. Combine the mayonnaise and ½ tbsp (7 mL) of the rub in a small bowl; mix well and set aside. In a medium bowl, mix the chicken tenders with the oil and the remaining 1 tbsp (15 mL) rub.

Place the chicken in one half of the pan and cover with the Grill Press. Cook 6–7 minutes, turning with tongs halfway through cooking.

Meanwhile, cut off the top of the bell pepper and remove the seeds. Slice the bell pepper and onion into approximately ⅛" (3-mm) thick slices; stack the rings and cut them in half. Add vegetables to the other half of the pan and lightly spray it with oil. Cook 5–6 minutes, stirring occasionally.

Remove the bread from the tin and cut the bread in half horizontally and halfway up the crown to leave a 2" (5-cm) base. Spread the mayonnaise mixture evenly over the cut side of the bread top. 

Remove the grill press and move the vegetables to the same half of the pan as the chicken.

Turn the heat off under the pan. Place the bread bottom in the empty half of the pan, with the cut side up, and sprinkle it with half of the cheese. Using tongs, top the bread with the chicken and vegetables, and sprinkle with remaining cheese. Top with the other half of the bread and press the sandwich with the grill press. Let stand for about 1 minute in a pan until the cheese is melted.

Remove the sandwich from the pan. To serve, cut the sandwich into 8 wedges.

Yield: 8 servings of 1 wedge 

Nutrients per serving: Calories 370, Total Fat 16 g, Saturated Fat 4 g, Cholesterol 55 mg, Sodium 510 mg, Carbohydrate 35 g, Fiber 2 g, Protein 23 g 

Cook's Tips: One 16-oz (450-g) braided challah loaf or 16-oz (450 g) brioche bread loaf can be substituted for the Hawaiian sweet round bread if desired.

Most range tops have two different size burners. Grill chicken in the Double Burner Grill over the larger burner.

ROSEMARY ROASTED POTATOES

INGREDIENTS:

1 1/2 lbs. (750 g) "B" size red potatoes (about 2 in./5 cm in diameter), unpeeled

1 tbsp. (15 mL) vegetable oil

1 tbsp. (15 mL) fresh rosemary leaves finely chopped.

2 garlic cloves, pressed.

3/4 tsp. (4 mL) salt

DIRECTIONS:

Preheat oven to 450°F (230°C). Cut potatoes into wedges using Veggie Wedger. Combine potato wedges, oil, rosemary, pressed garlic, and salt in a large mixing bowl; toss to coat.

Arrange potato wedges in a single layer over a Large Sheet Pan. Bake 12-15 minutes; remove the pan from oven. Carefully turn potato wedges over and bake an additional 12-15 minutes or until golden brown.

Yield: 4 servings

Nutrients per serving:

Calories 200, Total Fat 3.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 45 g, Protein 7 g, Sodium 440 mg, Fiber 5 g

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

For the slaw, combine slaw mix, apples, celery, and almonds in a 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

RED, WHITE & BLUEBERRY TRIFLE

INGREDIENTS:

prepared angel food cake (13 oz)

1 qt. fresh strawberries

3 cups (750 mL) fresh blueberries

1 container (16 oz) frozen sliced strawberries in syrup, thawed.

4 containers (6 oz/175 g each) blended strawberry yogurt.

1 pkg. (3.3 oz) white chocolate instant pudding and pie filling

2 tbsp. (30 mL) fresh lemon juice

2 cups (500 mL) thawed frozen whipped topping, divided.

DIRECTIONS:

Cut cake into 1-in. (2.5-cm) cubes; set aside. Hull fresh strawberries and cut them into quarters. Set aside 1/2 cup (125 mL) of the fresh strawberries and 1/2 cup (125 mL) of the blueberries for garnish. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.

In Stainless (4-qt./4-L) Mixing Bowl, whisk yogurt, pudding mix, and lemon juice until smooth; immediately fold in 1 cup (250 mL) of the whipped topping.

To assemble the trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading the last layer evenly.

To garnish, fill Easy Accent® Decorator fitted with open star tip with remaining whipped topping. Pipe whipped topping over top of trifle; garnish with reserved berries. Refrigerate until ready to serve.

Yield: 16 servings

Nutrients per serving: Calories 210, Total Fat 2.5 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 44 g, Protein 3 g, Sodium 280 mg, Fiber 2 g

Cook's Tips: Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the white chocolate pudding if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.

FLAG CAKE

INGREDIENTS:

1 pkg. (16 oz or 430 g) angel food cake mix.

1 pkg. (8 oz or 225 g) frozen whipped topping, thawed.

1-pint fresh raspberries

1-pint fresh blueberries

Vanilla ice cream (optional)

DIRECTIONS:

Preheat oven to 350°F (180°C). Prepare cake mix according to package directions. Pour batter into ungreased Large Baker, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is golden brown and the cracks feel dry and not sticky. (Cake should be firm to the touch; do not underbake.) Carefully turn baker upside down onto Stackable Cooling Rack; cool completely. (Do not remove cake from the baker.)

1. Spread whipped topping over top of the cake. Place raspberries and blueberries over cake. To serve, cut into squares. Serve with ice cream using Ice Cream Scoop, if desired.

Yield: 16 servings

Nutrients per serving: Calories 160, Total Fat 2.5 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Carbohydrate 32 g, Protein 2 g, Sodium 230 mg, Fiber 2 g

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