Baby, it’s cold outside!
Winter is in full swing, but romance is also in the air as we celebrate Valentine’s Day.
The Super Bowl is February 13th and the Winter Olympics have started.
What’s for breakfast, lunch, or dinner at your house?
Linda Cahill has delicious recipes from Pampered Chef to keep you warm and cozy in the February cold and feeling the love on Valentine’s Day.
Linda 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 your holiday table.
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?”
BERRY SMOOTHIE
Ingredients:
½ cup (125mL) almond milk
¼ cup (60 mL) Greek yogurt
2 Tbsp. (30ML) honey
1 ½ cups (375 mL) mixed berries
½ cup (125 mL) ice
Directions:
Add ingredients in order listed to a blender
Blend until smooth
Yield: One serving
Nutrients per serving: U.S. nutrients per serving: Calories 280, Total Fat 2.5 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 115 mg, Carbohydrate 60 g, Fiber 8 g, Total Sugars 52 g (includes 34 g added sugars), Protein 8 g
CLASSIC CREPES
Ingredients:
1¼ cups (300 mL) milk
2 eggs
2 tbsp. (30 mL) vegetable oil
1 tsp. (5 mL) vanilla extract
1 tbsp. (15 mL) sugar
¼ tsp. (1 mL) salt
1 cup (250 mL) all-purpose flour
1 tbsp. (15 mL) unsalted butter
DIRECTIONS:
Add the milk, eggs, oil, vanilla, salt, sugar, and flour to the Batter Mixer & Dispenser. Pump the handle until combined. Place the dispenser cap on the plunger and select the medium dot.
Preheat the 12" (30-cm) Nonstick Skillet for 3 minutes over medium heat.
Microwave the butter in a 1-cup (250-mL) Prep Bowl on HIGH for 30 seconds. Use the Chef’s Silicone Basting Brush to brush the skillet with butter.
Dispense 2 pumps of batter and cook for 30–40 seconds on each side, or until it’s lightly browned. Repeat with the remaining batter.
Yield: 4 servings
Nutrients per serving: U.S. nutrients per serving (1 crepe): Calories 280, Total Fat 14 g, Saturated Fat 4.5 g, Cholesterol 105 mg, Sodium 220 mg, Carbohydrate 30 g, Fiber 1 g, Sugars 6 g, Protein 9 g
COUNTRY BREAKFAST BAKE
INGREDIENTS:
1/4 cup green onions with tops, chopped
1/4 cup red bell pepper, chopped
3 cups frozen Southern-style hash brown potatoes
4 slices bacon, partially cooked, cut up
3 tablespoons vegetable oil or bacon drippings
4 eggs
Salt and ground black pepper to taste
2 ounces Colby and Monterey Jack cheese blend, shredded (1/2 cup)
DIRECTIONS:
Preheat oven to 450ºF. Chop onions and bell pepper using a Food Chopper; place in Square Baker. Add potatoes, bacon, and oil; mix well and spread evenly over the bottom of Baker. Bake 20 minutes, stirring potato mixture after 10 minutes. Reduce oven temperature to 325ºF. Remove baker from oven and make 4 impressions in potato mixture with the back of Bamboo Spoon. Break an egg into each impression. Sprinkle with salt and black pepper. Return to oven; continue baking 15 minutes or until eggs are set. Remove from oven. Using Rotary Grater, shred cheese evenly over eggs.
Yield: 4 servings
Nutrients per serving: Calories 350, Fat 22 g, Sodium 320 mg, Dietary Fiber 2 g
Cook's Tips: The recipe can be doubled and baked in the Rectangular Baker.
NACHO CHEESE DIP
Prep 5 min./cook 45 min./ready 45 min.
INGREDIENTS:
1/4 cup green onions with tops, chopped
1/4 cup red bell pepper, chopped
3 cups frozen Southern-style hash brown potatoes
4 slices bacon, partially cooked, cut up
3 tablespoons vegetable oil or bacon drippings
4 eggs
Salt and ground black pepper to taste
2 ounces Colby and Monterey Jack cheese blend, shredded (1/2 cup)
DIRECTIONS:
Preheat oven to 450ºF. Chop onions and bell pepper using a Food Chopper; place in Square Baker. Add potatoes, bacon, and oil; mix well and spread evenly over the bottom of Baker. Bake 20 minutes, stirring potato mixture after 10 minutes. Reduce oven temperature to 325ºF. Remove baker from oven and make 4 impressions in potato mixture with the back of Bamboo Spoon. Break an egg into each impression. Sprinkle with salt and black pepper. Return to oven; continue baking 15 minutes or until eggs are set. Remove from oven. Using Rotary Grater, shred cheese evenly over eggs.
Yield: 4 servings
Nutrients per serving: Calories 350, Fat 22 g, Sodium 320 mg, Dietary Fiber 2 g
Cook's Tips: The recipe can be doubled and baked in the Rectangular Baker.
FRESH PINEAPPLE SALSA
INGREDIENTS:
2 plum tomatoes
1/2 small red onion
1 4-in. piece seedless cucumber
1/2 cup lightly packed cilantro leaves
1 jalapeño pepper
1 medium pineapple
1 lime
1/2 tsp. salt
Lime Tortilla Chips (optional)
DIRECTIONS:
Hull and remove seeds from tomatoes using Core & More. Dice tomatoes, onion, and cucumber using Santoku Knife. Chop cilantro. Combine tomatoes, onion, cucumber, and cilantro in Classic Batter Bowl. Cut jalapeño in half lengthwise with Utility Knife and remove seeds using Core & More. Finely chop jalapeño using Food Chopper; add to batter bowl.
Slice top and bottom off a pineapple using Santoku Knife, creating a flat base. Stand pineapple upright; use Pineapple Wedger to core and peel. Set aside half of the pineapple for another use. Dice pineapple flesh. Juice lime using Juicer to measure about 2 tbsp juice. Add pineapple, lime juice, and salt to the batter bowl. Mix thoroughly until combined. Serve with Lime Tortilla Chips, if desired.
Yield: 3 cups
16 servings of 3 tbsp.
Nutrients per serving: Calories 20, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 5 g, Protein 0 g, Sodium 75 mg, Fiber 1 g
GREEK ARTICHOKE ZUCCHINI ROUNDS
INGREDIENTS:
2 medium zucchini (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 Santuko 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.
Using Microplane® Adjustable Fine Grater, grate the Parmesan. Place in Small Batter Bowl.
Using Food Chopper, finely chop crackers; set aside. Finely chop artichokes and bell pepper, place in batter bowl with Parmesan.
Add yogurt, garlic pressed with Garlic Press, and rub; mix with Small Mix ‘N Scraper® until blended.
Using Small Scoop, place about 1 scoop of topping onto each zucchini round. Sprinkle evenly with cracker crumbs.
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.
ROMESCO SOUP
INGREDIENTS:
Canola oil for spritzing
¼ cup (50 mL) sliced almonds
1 medium onion
½ tbsp. (7 mL) canola oil
3 garlic cloves
1 jar (24 oz or 660 g) roasted red peppers, drained
1 can (15 oz or 398 mL) tomato sauce
6 oz. (175 g) fresh spinach leaves
½ tsp. (2 mL) salt
½ tsp. (2 mL) smoked paprika
¼ tsp. (1 mL) black pepper
2 cups (500 mL) water
½ cup (125 mL) Israeli couscous
1 cup (250 mL) unsweetened almond milk
DIRECTIONS:
Place the almonds in the Rockcrok® Dutch Oven and use the Kitchen Spritzer to spray them with oil. Microwave, uncovered, on HIGH for 5 minutes. Set aside.
Cut the onion into chunks. Place them into the Manual Food Processor and process until coarsely chopped.
Heat the oil in the Dutch oven over medium heat for 3–5 minutes, or until it’s shimmering. Add the onion and garlic pressed with the Garlic Press. Cook for 3–5 minutes, or until the onions are softened, stirring occasionally.
Working in batches, place the red peppers into the Manual Food Processor and process until coarsely chopped.
Add the peppers, tomato sauce, spinach, salt, paprika, black pepper, and water to the Dutch oven. Increase the heat to medium‑high and bring to a simmer.
Add the couscous. Cook, covered, for 8–10 minutes, or until the couscous is tender. Remove from the heat, stir in the almond milk, and top with the toasted almonds.
Yield: 6 servings
Nutrients per serving: U.S. Nutrients per Serving (about 1½ cups/375 mL): Calories 160, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 640 mg, Carbohydrate 26 g, Fiber 7 g, Sugars 3 g, Protein 4 g
Cook's Tips: Romesco is a Spanish sauce that’s traditionally made from ground peppers, garlic, and almonds. Think of it as Spain’s answer to Italian pesto.
Take it slow: To make this recipe in the Rockcrok® Slow Cooker Stand, complete step 1 as directed. Then add all the ingredients except the couscous and almond milk to the Dutch oven. Cook, covered, on HIGH for 3 hours or LOW for 6 hours, stirring occasionally. Before serving, transfer the Dutch oven to the stove and bring to a simmer over medium-high heat. Complete step 6.
TURKEY PICADILLO STUFFED PEPPERS
INGREDIENTS:
4 large bell peppers in various colors
¼ cup (50 mL) water
1 tbsp. (15 mL) olive oil
1 lb. (450 g) ground turkey breast
4 green onions, white and light part only, chopped
2 garlic cloves, crushed
½ tsp. (2 mL) ground cumin
½ tsp. (2 mL) crushed red pepper flakes
¼ tsp. (1 mL) ground cinnamon
1 can (8 oz/227 g) tomato sauce
1 cup (250 mL) brown rice, cooked
¼ cup (50 mL) golden raisins
¼ cup (50 mL) toasted almonds, chopped
¼ cup (50 mL) green olives, chopped
DIRECTIONS:
Preheat the oven to 350°F (180°C). Cut off the tops of the bell peppers and remove the stems and seeds. Slice a thin strip off the bottom of each bell pepper so it can stand upright. Place the bell peppers in a microwave-safe container with the water and microwave, covered, on HIGH for 5 minutes.
Heat a 12-in (30-cm) skillet over medium-high heat for 3–5 minutes and add the oil. Add the turkey and green onions and break the turkey into crumbles using the Mix ‘N Chop. Cook for 6–8 minutes, or until the turkey is cooked through.
Add the garlic and simmer for 1 minute, or until fragrant. Add the cumin, crushed red pepper, cinnamon, and tomato sauce. Reduce the heat to medium-low and simmer for 3–5 minutes. Add the brown rice, raisins, almonds, and olives and stir to combine.
Divide the turkey mixture evenly between the bell peppers and bake, uncovered, for 15–18 minutes, or until heated through.
Yield: 4 servings
Nutrients per serving: U.S. Nutrients per serving: Calories 400, Calories from fat 145, Fat 16 g, Saturated fat 2.75 g, Trans fatty acids total 0 g, Polyunsaturated fat 2 g, Monounsaturated fat 5 g, Cholesterol 65 mg, Sodium 560 mg, Carbohydrate 38 g, Dietary fiber 6 g, Sugars 13 g, Protein 28 g
ZUCCHINI FRITTATA FOR TWO
INGREDIENTS:
2 Slices uncooked bacon, diced
1/2 small zucchini, ends trimmed and cut in half
1 tbsp. (15 mL) finely diced onion
6 egg whites
1/4 cup (50 mL) grated Parmesan cheese, divided
1/8 tsp (0.5 mL) salt
1/2 plum tomato, seeded and chopped
DIRECTIONS:
Divide bacon into wells of Microwave Egg Cooker. Cover with a paper towel. Microwave on HIGH 2-3 minutes or until crisp. Remove bacon to paper towels; drain grease
Spiralize zucchini with the thick fettuccine blade on the Veggie Spiralizer. Divide evenly into wells of egg cooker. Top with onion. Microwave on HIGH 1- 1 minute 30 seconds or until crisp-tender.
Whisk egg whites in a small bowl. Stir in half of cheese and salt. Pour egg mixture over vegetables.
Microwave on HIGH 1-3 minutes or until the eggs are no longer wet on top or bottom.
Sprinkle with remaining cheese, bacon, and tomatoes.
Yield: 2 servings of 1 Frittata
Nutrients per serving: Calories 140, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Sodium 590 mg, Carbohydrate 4 g, Fiber 1 g, Protein 17 g
Cook's Tips: Egg whites have fewer calories and fat than eggs and are cholesterol-free! Whites are high in protein and contain potassium, magnesium, calcium zinc, and iron. They’re a good source of riboflavin and selenium with essential vitamins such as folate, B12, and niacin.
You may substitute 4 whole eggs for egg whites.
ROASTED VEGGIE PASTA SALAD
INGREDIENTS:
Pasta
8 oz. (250 g) Cavatappi pasta
10 oz. (300 g) cherry tomatoes (2 cups/500 mL)
8 oz. (250 g) broccolini, cut into bite-size pieces
2 tbsp. (30 mL) olive oil
1 tbsp. (30 mL) Sweet Basil Rub
1 can (15 oz. or 540 mL) reduced-sodium cannellini (white kidney) beans, drained and rinsed
¼ red onion, thinly sliced
1 cup (250 mL) Parmesan cheese, shaved, divided
Optional: Sliced Kalamata olives
Vinaigrette
¼ cup (60 mL) olive oil
3 tbsp. (45 mL) balsamic vinegar
1 tbsp. (15 mL) Dijon mustard
2 tsp. (10 mL) Sweet Basil Rub
DIRECTIONS:
Preheat the oven to 425°F (220°C).
Cook the pasta in a large pot of salted water and according to the package directions.
Combine the tomatoes, broccolini, oil, and the Sweet Basil Rub in a large bowl and stir to coat. Roast on a sheet pan until the tomatoes are wrinkled and the broccolini has browned, 13–15 minutes.
Combine the vinaigrette ingredients in a small bowl. Let the vinaigrette sit for 5–10 minutes.
Combine the pasta, tomatoes, broccolini, vinaigrette, beans, onion, and half of the Parmesan.
If you’d like, top with the remaining Parmesan and olives. Serve warm or chill in the refrigerator and serve cold.
Yield: 6 servings
Nutrients per serving: U.S. nutrients per serving: Calories 430, Total Fat 20 g, Saturated Fat 0 g, Cholesterol 15 mg, Sodium 630 mg, Carbohydrate 46 g, Fiber 1 g, Sugars 4 g (includes 0 g added sugar), Protein 16 g
Cook's Tips:
Easy Changeups:
Try Broccoli: You can substitute the broccolini with 4 cups (1 L) of broccoli florets.
Other Pasta: You can use short pasta like rotini, penne, or rigatoni.
More Protein: You can add grilled chicken for more protein.
Swap Out the Cannellini Beans: You can substitute the cannellini beans with Great Northern or Navy beans.
STRAWBERRY HEART BROWNIES
INGREDIENTS:
6 strawberries
1 pkg. (18-21 oz/450 g) fudge brownie mix (plus ingredients to make brownies)
1 container (16 oz/453 g) white frosting
DIRECTIONS:
Cut the top off a small strawberry in a V shape using a Coated Paring Knife to create a heart shape and remove the stem at the same time.
Prepare a box of fudge brownie mix in the Brownie Pan according to package directions. Once cooled, decorate as shown; pipe the lettering using the Easy Accent® Decorator filled with white frosting and fitted with the rounded tip, and complete the sweet with a strawberry heart.
Yield: 12 servings
STRAWBERRY GREEK FROZEN YOGURT
INGREDIENTS:
2 cups (500 mL) plain Greek yogurt (full fat)
½ cup (125 mL) blue agave syrup
8 medium strawberries, hulled
DIRECTIONS:
Place the bowl of the Ice Cream Maker into the freezer for at least 8 hours, or overnight.
Finely chop the strawberries with the Food Chopper to measure 1 cup (250 mL).
In a medium mixing bowl, combine the yogurt, syrup, and strawberries.
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 frozen yogurt should be a thick, soft-serve consistency. If needed, add more time until the desired consistency is reached. Yogurt is best served immediately.
Yield: 5 servings
Nutrients per serving: U.S. Nutrients per serving (½ cup / 125 mL): Calories 220, Total Fat 9 g, Saturated Fat 7 g, Cholesterol 15 mg, Sodium 25 mg, Carbohydrate 30 g, Fiber 0 g, Sugars 29 g, Protein 6 g
Cook's Tips: This frozen yogurt freezes harder than homemade ice cream. If you’re storing it for later use, store it in a freezer-safe vessel and let it come to room temperature about 30 minutes before serving. You can also microwave it in short intervals, stirring between each interval, until it’s softened.
For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill Email her at lindathechef@gmail.com.