Spring is coming soon! It’s time to brighten up your table with colorful foods. What’s for breakfast, lunch, or dinner at your house?

Linda Cahill has delicious recipes from Pampered Chef to celebrate St. Patrick’s Day and welcome spring.

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?”

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  serving

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

MIXED BERRY COMPOTE

INGREDIENTS:

1 orange

4 cups (1 L) mixed berries (such as raspberries, blueberries, blackberries, or sliced strawberries)

1 tbsp. (15 mL) granulated sugar

DIRECTIONS:

Preheat the oven to 350°F (180°C). Use the Microplane® Adjustable Fine Grater to collect about 2 tsp (10 mL) of orange zest. Combine all of the ingredients in the Classic Batter Bowl and toss gently to coat.

Place the berry mixture in the Small Rectangular Baker.

Bake for 15–20 minutes, or until the berries are slightly softened. Use to top Baked Oatmeal. 

Yield: 8 servings of about 1/2 cup (125 mL)

Nutrients per serving: Calories 35, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 2 g, Protein 1 g

Cook's Tips: You can use frozen mixed berries instead of fresh berries if you want. Make sure to thaw them first! 

BAKED OATMEAL

INGREDIENTS:

Canola oil for spraying pan

2 cups (500 mL) old fashioned oats

1/2 cup (125 mL) packed light brown sugar

1/2 cup (125 mL) pecans or walnuts, chopped

2 tsp. (10 mL) cinnamon

1 tsp. (5 mL) baking powder

1/2 tsp. (2 mL) salt

2 cups (500 mL) milk

2 eggs, lightly beaten

3 tbsp. (45 mL) butter, melted

2 tsp. (10 mL) vanilla extract

DIRECTIONS:

Preheat the oven to 350°F (180°C). Spray the Medium Rectangular Baker with oil using the Kitchen Spritzer. 

Combine the oats, sugar, nuts, cinnamon, baking powder, and salt in the 4-qt. (4-L) Stainless Steel Mixing Bowl; mix well.

In the Small Batter Bowl, whisk the milk, eggs, and vanilla with a Stainless-Steel Whisk.

Add the milk mixture and butter to the oat mixture; stir until combined.

Pour the mixture into the baker.

Bake for 35–40 minutes or until the top is golden brown and the oat mixture is set. Cool slightly before cutting into 8 squares.

Yield: 8 servings

Nutrients per serving: Calories 260, Total Fat 13 g, Saturated Fat 4.5 g, Cholesterol 65 mg, Sodium 290 mg, Carbohydrate 30 g, Fiber 3 g, Protein 8 g

CORNBREAD BITES

INGREDIENTS:

1 package (8.5 oz/265 g) cornbread mix

1 egg

⅓ cup (75 mL) milk

oil for brushing

Fillings: chili or pulled pork/chicken

Optional toppings: sliced green onions, jalapeno peppers, sour cream, or grated cheese

DIRECTIONS:

Preheat oven to 350°F (180°C).

Whisk together the cornbread mix, egg, and milk in a medium bowl until smooth. Let sit for 5 minutes.

Brush one cake pan fitted with the small well insert with oil. Add cornbread batter to the pan and spread to edges, ensuring the tops of the wells are covered (batter will lightly cover the wells and rise as it bakes).

Bake for 18-22 minutes or until golden brown and toothpick inserted in the middle comes out clean.

Let cool 10 minutes before inverting and remove the small well insert. Serve with chili or pulled pork and assorted toppings, slice into 8 wedges.

Yield: 8 servings

Nutrients per serving: Calories 140, Total Fat 4.5 g, Saturated Fat 1.5 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 21 g, Fiber 0 g, Sugars 7 g (includes 0 g added sugar), Protein 3 g

MINI PANINIS

INGREDIENTS: 

Combinations:

Reuben

Turkey & Brie

Caprese

Spread:

¼ cup (60 mL) light mayonnaise

1 tbsp (15 mL) ketchup

dill pickle,

finely chopped

¼ cup (60 mL) light mayonnaise

garlic clove, pressed

green onion,

finely chopped

¼ cup (60 mL) light mayonnaise

garlic clove, pressed

fresh basil,

finely chopped

Cheese:

6 oz (175 mL)Swiss (24 slices)

6 oz (175 mL) brie (24 slices) sliced crosswise

6 oz (175 mL) mozzarella

(24 slices)

Meat

6 oz (175 mL) corned beef

thinly sliced

6 oz (175 mL) deli turkey

thinly sliced

no meats!

Toppings

sauerkraut

1 cup (250 mL)

small red apple

12 slices

2 small plum tomatoes cut into 12 slices

 

DIRECTIONS:

Preheat Grill Pan and Grill Press over medium heat 3 minutes. Butter each panini top, arrange in pan, buttered side down. Brush with remaining butter; top with the press. Cook 2–3 minutes or until grill marks appear and bread is golden brown. Remove press and carefully turn panini with Mini Nylon Serving Spatula. Top with the press; cook an additional 2–3 minutes. 

Yield: 12 servings of 1 panini

KALE LENTIL SAUSAGE STEW

INGREDIENTS:

1 tbsp. (15 mL) olive oil, divided

2 lbs. (1 kg) bulk hot Italian sausage

1 lb. (450 g) carrots, peeled

2 medium onions

2 containers (10.5 oz/225 g) cherry tomatoes (about 4 cups/1 L)

4 garlic cloves, pressed

2 tsp. (10 mL) dried oregano leaves

8 cups (2 L) unsalted chicken stock

2 cups (500 mL) dried green lentils, rinsed, and drained

10 cups (2.4 L) loosely packed fresh kale leaves, torn into bite-sized pieces

2 tbsp. (30 mL) balsamic vinegar

1 cup (250 mL) grated fresh parmesan cheese

DIRECTIONS:

Heat ½ tbsp (7 mL) of the oil in the Rockcrok® Dutch Oven XL over medium heat for 3–5 minutes or until shimmering. Add the sausage. Cook over medium heat for 6–8 minutes, using the Mix ‘N Chop to break the sausage into crumbles. When the sausage is no longer pink, drain and remove from the pot.

Cut the carrots into ½” (1 cm) slices. Cut the onions into chunks and process, in batches, in the Manual Food Processor until finely chopped.

Add the remaining oil, onion, tomatoes, carrots, pressed garlic, and oregano. Cook and stir over medium heat for 4–5 minutes or until the tomatoes begin to burst.

Add the sausage, stock, and lentils to the pot. Cover and bring to a boil over high heat. Reduce the heat to a simmer and cook, uncovered, for 20 minutes, stirring occasionally.

Stir the kale and vinegar into the pot. Let stand, uncovered, for 4–5 minutes or until the kale is wilted. Top with Parmesan cheese and serve.

Yield: 12  servings of 1⅓ cups (325 mL) 

Nutrients per serving: Calories 360, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 55 mg, Sodium 780 mg, Carbohydrate 33 g, Fiber 8 g, Protein 30 g

SEARED SCALLOPS WITH BASIL SAUCE 

INGREDIENTS:

1/4 cup heavy whipping cream

1/4 cup fresh basil, finely chopped

1/8 teaspoon salt

10 large sea scallops (about 1-1 1/2 ounces each)

2 teaspoons Sweet Basil Rub

2 tablespoons all-purpose flour

olive oil

2 cups red and yellow grape tomatoes, cut in half

Salt and coarsely ground black pepper

DIRECTIONS:

Place cream in Small Micro-Cooker®; microwave on HIGH 25-30 seconds or until hot. Add basil and salt to the cream. Let stand to infuse the cream with basil flavor.

Meanwhile, remove the small muscle from the side of each scallop, if necessary. Sprinkle scallops with citrus rub; dredge scallops in flour, shaking off excess. Heat (10-in.) Skillet over medium heat until hot; generously spray with oil. Add scallops and cook 4-6 minutes or until scallops are deep golden brown, turning once. Remove scallops from skillet; drain well on paper towels.

Meanwhile, wipe out Skillet, lightly spray with oil, and heat over medium heat until hot. Add tomato halves, season with salt and black pepper. Sauté just until warm, about 30 seconds. To serve, microwave basil sauce on HIGH for an additional 30 seconds or until hot. Arrange five scallops in a circle in the center of each serving plate. Spoon tomatoes into the center. Drizzle sauce around the edge of the plate.

Yield: 2 servings

Nutrients per serving: Calories 310, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 90 mg, Carbohydrate 18 g, Protein 27 g, Sodium 850 mg, Fiber 2 g
 

U.S. Diabetic exchanges per serving: 1 starch, 3 medium-fat meat (1 carb)

Cook's Tips:

A sea scallop is a small round muscle about 1 1/2 inches in diameter that is protected by two fan-shaped shells. Raw scallops should be creamy white or slightly pink in color and have a distinct sweet odor when fresh.

Sea scallops have a small fibrous muscle on the side which should be removed because it can toughen when cooked.

Be careful not to overcook scallops or they will become tough and chewy. They are deliciously tender when quickly sautéed, grilled, or broiled. Scallops should be cooked until the centers are still slightly translucent.

CAULIFLOWER POTATO SOUP

INGREDIENTS:

1½ lbs. (700 g) russet potatoes, peeled (about 3 medium)

½ cup (125 mL) vegetable broth

4 oz. (125 g) sharp cheddar cheese (1 cup/250 mL grated), plus more for topping

2 cups (500 mL) cauliflower florets (6 oz./175 g)

3 cups (750 mL) milk

2 tbsp. (30 mL) butter

1 tbsp. (15 mL) Three Onion Rub

½ cup (125 mL) sour cream

Optional: Bacon bits, chopped green onions

DIRECTIONS:

Cut potatoes in half lengthwise. Add potatoes and broth to the Rockcrok® Dutch Oven. Microwave covered for 11 minutes.

Meanwhile, coarsely grate the cheese.

Rotate the potatoes and add the cauliflower. Microwave, covered, 7–9 minutes or until potatoes are tender when pierced with a fork.

Coarsely mash the potato and cauliflower mixture. Add the milk, butter, and Three Onion Rub. Microwave, covered, until hot, about 4–5 minutes.

Place the sour cream in a small bowl. To temper, add 1 tbsp (15 mL) of hot soup at a time, whisking between each addition until the mixture is warm. Then add the sour cream mixture into the soup. Stir in the cheese and gently whisk until it fully melts.

Top with additional cheese, bacon, and green onions if you like.

Yield: 6  servings

Nutrients per serving: U.S. nutrients per serving: Calories 310, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 55 mg, Sodium 400 mg, Carbohydrate 27 g, Fiber 2 g, Total Sugars 8 g (includes 0 g added sugars), Protein 12 g

Cook's Tips: When cold dairy is mixed into a hot sauce, it can curdle. That’s why tempering is your friend; it gradually brings your hot soup and cold sour cream to a similar temperature before combining them completely.

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 a 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 it 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.

APPLE CRUMBLE

INGREDIENTS:

2 medium Granny Smith apples

2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

2 tablespoons butter or margarine, melted

1/4 cup all-purpose flour

1/4 cup firmly packed brown sugar

1/4 cup chopped walnuts

3 tablespoons quick or old-fashioned oats

DIRECTIONS:

Preheat oven to 375°F. Peel, core, and slice apples using Apple Peeler/Corer/Slicer; cut apples in half and place in Classic Batter Bowl. Add sugar and cinnamon; toss to coat. Place apple mixture in Small Oval Baker.

Place butter in Small Batter Bowl; microwave, uncovered, on HIGH 30-40 seconds or until melted. Add flour, brown sugar, walnuts, and oats; mix well. Sprinkle mixture evenly over apples. Bake 30-35 minutes or until apples are tender and topping is golden brown.

Yield: 4 servings

Nutrients per serving: Calories 250, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 40 g, Protein 4 g, Sodium 65 mg, Fiber 3 g

Cook's Tips: This recipe can be prepared in a toaster oven. Preheat toaster oven to 375°F; proceed as recipe directs.

 

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