It’s National Picnic Month! As more and more people and families become fully vaccinated, cookouts and celebrations are making a comeback. Linda Cahill has some quick and delicious recipes from Pampered Chef to help make any occasion a success.

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 picnics, 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?”

EVERYTHING CITRUS-INFUSED WATER

INGREDIENTS:

Oranges

Lemons

Limes

Water

Ice 

To make a Family-Size Quick-Stir® Pitcher:

1 lime, sliced

1 lemon sliced

1 orange, sliced

Mint (optional)

To make the Quick-Stir® Pitcher:

½ lime, sliced

½ lemon, sliced

½ orange, sliced

Mint (optional)

To make the Infused Water Bottle:

2 lime slices, halved

2 lemon slices, halved

2 orange slices halved

Mint (optional)

DIRECTIONS:

Cut the orange, lime, and lemon in half using the 5" Utility Knife.

Use the Juicer to juice one-half of each of the fruits. Pour the juices into the Quick-Stir® Pitcher.

Slice the other half of the citrus fruits into thin slices and add to the pitcher.

Fill the pitcher with water to the 2-qt line. Plunge to combine and then top with ice. Serve immediately or refrigerate to chill.

Yield: 8 servings of 1 cup (25mL)

Nutrients per serving: U.S. Nutrients per serving (1 cup / 250 mL): Calories 15, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 4 g, Fiber 1 g, Sugars 2 g, Protein 0 g 

Cook's Tips: Juicing the fruit helps to infuse the flavor quicker. If desired, fresh mint leaves can also be added.

STRAWBERRY-LIME WATER

INGREDIENTS:

Limes

Strawberries

Water

Mint (optional)

To make a Family-Size Quick-Stir® Pitcher:

2 limes, sliced

12 strawberries, sliced

Mint (optional)

To make the Quick-Stir® Pitcher:

1 lime, sliced

6 strawberries, sliced

Mint (optional)

To make the Infused Water Bottle:

1/2 lime, sliced,

2 strawberries, sliced

Mint (optional)

DIRECTIONS:

Use the 5" Utility Knife to cut the lime. Use the Quick Slice to cut the strawberries into slices.

Fill the bottom of the Quick-Stir® Pitcher with the sliced fruit and then top with water.

Plunge the pitcher to combine. To get the best flavor, refrigerate at least 20 minutes before serving. 

Cook’s Tip: Kiwis can be used in place of limes in the same quantities to make refreshing Strawberry-Kiwi water.

BREAKFAST SMOOTHIE QUICKSCICLES

INGREDIENTS:

½ banana

2 oz. (60 g) fresh strawberries

½ cup (125 mL) orange juice

Optional toppings: honey or granola

DIRECTIONS:

Place the banana and strawberries in the Manual Food Processor and process until very finely chopped. Add the juice and process until combined.

Pour the mixture into the wells of the Quicksicle Maker and freeze until set. Drizzle with honey and sprinkle with granola.

Yield: 3 servings

Nutrients per serving: U.S. Nutrients per serving: Calories 40, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 1 g, Sugars 7 g, Protein 1 g

EGG WHITE AND SPINACH WRAP

INGREDIENTS:

2 egg whites

½ tsp. (2 mL) water or milk (optional)

¼–½ cup (60–125 mL) fresh baby spinach leaves

2 tbsp. (30 mL) sun-dried tomatoes, drained

1 7–8" (18–20-cm) flour tortilla

2 tbsp. (30 mL) Monterey Jack cheese, grated

DIRECTIONS:

Add the egg whites to the Breakfast Sandwich Maker and add water or milk; whisk to combine. Add the spinach and sun-dried tomatoes 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 and assemble with the cheese.

Yield: 1 wrap servings

Nutrients per serving: U.S. nutrients per serving: Calories 240, Total Fat 11 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 5 g, Protein 14 g

HIDDEN VEGGIE APPLESAUCE

Prep 5 min./Cook 20 min./Ready 25 min.

Beet and Raspberry Applesauce

Ingredients:

½ cup (125 mL) water

½ tbsp. (7 mL) lemon juice

1 ½ lbs. (700 g) apples, cored and diced

½ cup (125 mL) beets, peeled and diced

½ cup raspberries, fresh or frozen

Carrot and Mango Applesauce

½ cup (125 mL) water

½ tbsp. (7 mL) lemon juice

1 ½ lbs. (700 g) apples, cored and diced

½ cup (125 mL) diced mangoes, fresh or frozen

1 medium carrot, peeled and diced

Carrot and Sweet Potato Applesauce

½ cup (125 mL) water

½ tbsp. (7 mL) lemon juice

1 ½ lbs. (700 g) apples, cored and diced

½ cup (125 mL) sweet potato, peeled and diced

1 medium carrot, peeled and diced

Blueberry and Spinach Applesauce

½ cup (125 mL) water

½ tbsp. (7 mL) lemon juice

1 ½ lbs. (700 g) apples, cored and diced

1 cup (250 mL) fresh spinach, packed

½ cup blueberries, fresh or frozen

DIRECTIONS:

Add the ingredients to the pitcher of the Deluxe Cooking Blender in order from left to right.

Replace and lock the lid. Turn the wheel to select the HEATED PUREE setting; press the wheel to start.  

When the timer is up, transfer the applesauce to the Mini Freezer Bowls & Rack. Let the applesauce cool to room temperature, uncovered, before refrigerating or freezing.

To serve, pour the sauce into the Reusable Food Pouches.

Yield: 6 servings

Nutrients per serving:

Beet & Raspberry Applesauce
U.S. nutrients per serving (½ cup/125 mL): Calories 80, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 18 g, Fiber 4 g, Total Sugars 13 g (includes 0 g added sugars), Protein 1 g
Carrot & Mango Applesauce
U.S. nutrients per serving (½ cup/125 mL): Calories 80, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 19 g, Fiber 3 g, Total Sugars 14 g (includes 0 g added sugars), Protein 0 g
Carrot & Sweet Potato Applesauce
U.S. nutrients per serving (½ cup/125 mL): Calories 70, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 20 g, Fiber 4 g, Total Sugars 13 g (includes 0 g added sugars), Protein 0 g
Spinach & Blueberry Applesauce
U.S. nutrients per serving (½ cup/125 mL): Calories 70, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 18 g, Fiber 3 g, Total Sugars 13 g (includes 0 g added sugars), Protein 1 g 

PRESSURE COOKER PIMENTO CHEESE DEVILED EGGS

Prep 5min./Cook 30 min./Ready 35 min.

INGREDIENTS:

1 cup (250 mL) water

12 eggs

Ice bath

4 oz. (125 mL) cheddar cheese

½ cup (125 mL) jarred pimiento peppers, finely chopped

1 tbsp. (15 mL) Dijon mustard

⅓ cup (75 mL) low-fat mayonnaise

4–5 chives, finely chopped

DIRECTIONS:

Add the water to the inner pot of the Quick Cooker. Place the eggs on the Quick Cooker Stackable Steaming Rack. Gently lower the rack into the inner pot.

Lock the lid and select the CUSTOM setting. Adjust the time to 5 minutes and press START.

When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure. Carefully transfer the eggs to the ice bath for 10 minutes.

Meanwhile, grate the cheese into a large bowl using the Quick Prep Food Grater fitted with the coarse grating blade.

Peel the eggs and cut them in half lengthwise. Remove the yolks and add them to the cheese. Set the egg whites aside.

Add the remaining ingredients to the cheese and stir with the Mix ‘N Chunk. Transfer the cheese mixture to the large Decorating Bag fitted with the large round tip. Pipe the filling into the egg whites and top with chives. Keep chilled until ready to serve.

Yield: 12 servings of 2 deviled eggs 

Nutrients per serving: U.S. nutrients per serving (2 deviled eggs): Calories 140, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 200 mg, Sodium 200 mg, Carbohydrate 1 g, Fiber 0 g, Sugars 0 g, Protein 8 g

GREEK POTATO AND GREEN BEAN SALAD

INGREDIENTS:

Salad

1 lb. (450 g) "B"-size red potatoes (about 5–7 potatoes)

12 oz. (350 g) frozen green beans

1 can (15.5 oz. or 398 mL) reduced-sodium chickpeas, rinsed and drained

1 pkg. (5 oz.) salad greens (spinach, romaine, or blend) (about 6–8 cups/1.5–2 L)

½ cup (125 mL) sliced black olives, drained

Optional: grilled chicken or shrimp, crumbled feta cheese, roasted red peppers

Dressing

6 tbsp. (90 mL) olive oil

¼ cup (50 mL) red wine vinegar

½ tsp. (2 mL) dried oregano

¼ tsp. (1 mL) each dried basil, onion powder, and salt (see cook's tip)

DIRECTIONS:

Slice the potatoes into wedges.

Place the potatoes into the Multipot. Add enough cold water to just cover the potatoes. Cover with lid and bring to a boil over high heat.

When the potatoes reach a boil, reduce the heat to medium, remove the lid, and cover with the Collapsible Steamer & Strainer (collapsed one layer). Add the green beans to one half of the steamer and the chickpeas to the other half.

Cook, covered, for 8–10 minutes, or until the green beans are crisp-tender.

Combine the dressing ingredients in the Measure, Mix & Pour®; mix until blended.

Place the salad greens in a large serving bowl. Transfer the green beans and chickpeas to the bowl. Drain the potatoes with the lid on and transfer to the bowl.

Top with olives and dressing and toss to coat.

Yield: 6 servings

Nutrients per serving: U.S. nutrients per serving (2 cups/500 mL): Calories 290, Total Fat 16 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 410 mg, Carbohydrate 30 g, Fiber 7 g, Sugars 4 g, Protein 6 g

Cook's Tips: You can substitute the dried herbs in the dressing with 1 tbsp (15 mL) of Greek Rub.

GRILLED KEBAB COMBINATIONS

Greek Shrimp Kebabs

1 lb. (450 g) large shrimp (16/20 count), peeled, deveined, and tails removed

1½ tbsp (22 mL) canola oil

1 tbsp (15 mL) Greek Rub

1 red bell pepper, sliced into 1" (2.5-cm) pieces

1 jar (22 oz./350g) quartered and marinated artichokes, drained

Cook Time: 8–10 minutes, until the shrimp are opaque.

Steakhouse Sirloin Kebabs

1 lb. (450 g) beef sirloin, cut in 1 ½” (4 cm) cubes

1 tbsp. (15 mL) canola oil

1 tbsp (15 mL) Crushed Peppercorn & Garlic Rub

1 small red onion, sliced into 1" (2.5-cm) pieces

8 oz. (250 g) Baby Bella mushrooms, halved

Cook Time: 10-12 minutes, for medium

Italian Chicken Kebabs

1 lb. (450 g) boneless skinless chicken breasts, cut in 1 ½” (4 cm) cubes

1 tbsp. (22 mL) canola oil

1 tbsp (15 mL) Sweet Basil Rub

2 medium zucchinis, sliced into ½” (1 cm) pieces

1 medium red bell pepper, sliced into 1” (2.5 cm) pieces

Cook Time: 18–20 minutes, or until the chicken reaches 165°F or 74°C

DIRECTIONS:

Add all the kebab ingredients to a large mixing bowl; stir to coat.

Thread 3 pieces of meat and 3 pieces of veggies on each Deluxe Air Fryer Skewer.

Place the skewers in the Deluxe Air Fryer and cook on Rotisserie for the time listed; let cool in the air fryer for 2 minutes before removing.

If you like, serve with potatoes, rice, or a fresh leafy salad.

Yield: 4 servings

SUMMERTIME SPAGHETTI

INGREDIENTS:

2 lemons

12 oz. (350 g) uncooked thin spaghetti noodles

2 cans (14.5 oz each) reduced-sodium chicken broth (about 3½ cups/875 mL)

1 cup (250 mL) grape tomatoes

3 garlic cloves, peeled

1 oz. (30 g) fresh Parmesan cheese

1/2 cup (125 mL) fresh parsley

3 tbsp. (45 mL) olive oil

1/2 tsp. (2 mL) ground black pepper

2 cups (500 mL) diced cooked chicken breasts

1 cup (250 mL) small broccoli florets

DIRECTIONS:

Zest lemons using Microplane® Zester to measure 1 tbsp (15 mL); set aside. Juice lemons using Juicer to measure ¼ cup (50 mL). 

Break noodles in half. Combine noodles, broth, and lemon juice in Deep Covered Baker. 

Microwave, covered, on HIGH 11-13 minutes or until most of the liquid is absorbed stirring once halfway through cooking using Chef’s Tongs. 

Cut tomatoes in half lengthwise using Color Coated Tomato Knife. Grate Parmesan using Microplane® Adjustable Fine Grater.  

Process garlic, Parmesan, parsley, zest, oil, and pepper in a Manual Food Processor until parsley is finely chopped. 

Carefully remove baker from microwave using Microwave Grips. Add Parmesan mixture to baker; mix well using Chef’s Tongs.  

Stir in tomatoes, chicken, and broccoli. Microwave, covered, on HIGH 2-3 minutes or until broccoli is crisp-tender.  

Yield: 6 servings

Nutrients per serving: Calories 390, Total Fat 11 g, Saturated Fat 2.5 g, Cholesterol 45 mg, Sodium 440 mg, Carbohydrate 46 g, Fiber 3 g, Protein 26 g

Cook's Tips: To get diced cooked chicken breasts, you can either buy pre-packaged fully cooked chicken breast strips or you can microwave chicken breasts, covered with Parchment Paper, in the Small Ridged Baker, for 5-6 minutes or until 165°F (74°C). Cool before dicing.

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 for 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

GRILLED PINEAPPLE WITH HONEY WHIPPED CREAM

INGREDIENTS:

1 large fresh pineapple

2 tbsp. (30 mL) honey-roasted peanuts or pistachios, chopped

1½ tsp. (7 mL) fresh mint leaves, finely chopped

1 cup (250 mL) heavy whipping cream

1 tbsp. (15 mL) powdered sugar

1 tbsp. (15 mL) honey, plus extra for drizzling

DIRECTIONS:

Cut the top and bottom off the pineapple to create a flat base. Then cut the pineapple in half crosswise and place the wider end facing upwards. Core and peel the pineapple with the Pineapple Wedger.

To create pineapple spears, stand the two halves of the pineapple on a cutting board. Position the Apple Wedger over the top of the pineapple and wedge downwards. Repeat with the other half of the pineapple.

Preheat the Nonstick Double Burner Grill over medium-high heat for 3–5 minutes. Grill the pineapple spears for 1–2 minutes per side, or until grill marks appear. Place the pineapple on the Medium Entertaining Platter.

Coarsely chop the nuts using the Food Chopper. Top the pineapple with the chopped nuts and mint. Drizzle with extra honey, if desired.

Add the heavy whipping cream, powdered sugar, and honey to the Whipped Cream Maker. Pump the handle for about 30 seconds, or until it reaches the desired consistency. Serve half the whipped cream in the Small Sandstone Serving Bowl; reserve remaining whipped cream for another use. Drizzle the whipped cream with additional honey if desired.

Yield: 10 servings

Nutrients per serving: U.S. nutrients per serving (2 pieces of fruit and 1 tbsp (15 mL) whipped cream): Calories 100, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 10 mg, Carbohydrate 14 g, Fiber 1 g, Sugars 10 g, Protein 1 g

Cook's Tip: Remaining whipped cream can be stored within the Whipped Cream Maker for a couple of days. Use extras to top coffee, waffles, or fruit.

If your pineapple is a little under-ripe, “marinate” the pineapple before grilling. Combine 2 tbsp (30 mL) orange juice with 1 tbsp (15 mL) honey and stir to combine. Brush the pineapple with the juice mixture before grilling. This helps bring out the natural sweetness of the pineapple and helps achieve dark, grilled marks.

NAUGHTY BROWNIES

INGREDIENTS:

Nonstick cooking spray

1 pkg. (16.5 oz or 468 g) chocolate chip cookie dough

1/2 pkg. (18.3 oz or 440 g) fudge brownie mix (2 cups/500 mL plus 2 tbsp/30 mL)

1/3 cup (75 mL) vegetable oil

2 tbsp. (30 mL) water

2 eggs

12-24   miniature peanut butter cups (optional)

DIRECTIONS:

Preheat oven to 350°F (180°C). Spray the wells of a Brownie Pan with nonstick cooking spray.

Cut cookie dough evenly into 12 slices. Place in wells of pan; gently press the dough down into wells. 

In a Classic Batter Bowl, combine brownie mix, oil, water, and eggs.

If desired, place 1-2 peanut butter cups on top of cookie dough, pressing down gently.

Using Medium Scoop, place 1 scoop of brownie batter into each well, being sure to not overfill wells.

Bake 19-21 minutes or until brownies pull away from the sides of the pan.

Remove pan from oven to Stackable Cooling Rack; let cool 5 minutes. Serve with Mini Nylon Serving Spatula.

Yield: 12 servings of 1 brownie

Nutrients per serving:

1 brownie without peanut butter cup: Calories 330, Total Fat 18 g, Saturated Fat 5 g, Cholesterol 35 mg, Sodium 200 mg, Carbohydrate 40 g, Fiber 1 g, Protein 4 g

1 brownie with 1 peanut butter cup: Calories 380, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 35 mg, Sodium 230 mg, Carbohydrate 46 g, Fiber 1 g, Protein 4 g

Cook's Tips: You can bake the remaining brownie mix in Small Rectangular Baker. Combine remaining brownie mix with ⅓ cup (75 mL) vegetable oil, 2 tbsp (30 mL) water, and 2 eggs. Bake at 350°F (180°C) for 25 minutes.  

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