Linda Cahill has delicious recipes from Pampered Chef for any occasion. Maybe you are having a Flag Day cookout, celebrating an upcoming wedding, or getting together with friends to watch the playoffs. No worries, Linda has you covered.

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 table and your picnic table.

Who doesn’t enjoy a great Sunday brunch or a relaxing party in the backyard? It’s time to enjoy the sunshine before it gets too hot.

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:

1 orange

1 lemon

1 lime

Water

Ice

 Product

Ingredients

Family-Size Quick-Stir® Pitcher

1 lime, sliced
1 lemon, sliced
1 orange, sliced
Mint (optional)

Quick-Stir® Pitcher

½ lime, sliced
½ lemon, sliced
½ orange, sliced
Mint (optional)

Infusion 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.

EGG WHITE AND SPINACH WRAPS

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

APPLE CINNAMON FRENCH TOAST

INGREDIENTS:

1 loaf (8 ounces) of French bread

6 eggs

1 1/2 cups milk

8 tablespoons sugar, divided

1 teaspoon vanilla

1/8 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 Granny Smith apples

2 tablespoons butter or margarine

Maple syrup

DIRECTIONS:

Spray Rectangular Baker with vegetable oil using Kitchen Spritzer. Cut bread into 1-inch-thick slices (10-16 slices) using Color Coated Bread Knife; arrange closely in a single layer in Baker. 

In Classic Batter Bowl, beat eggs with Stainless Whisk. Whisk in milk, 3 tablespoons of sugar, vanilla, and salt. Pour over bread. Combine the remaining 5 tablespoons of sugar and cinnamon in a Flour/Sugar Shaker. Peel, core, and slice apples using Apple Peeler/Corer/Slicer. Cut into rings by slicing down one side of each apple with Petite Paring Knife. Place half of the apples over the bread. Sprinkle half of the sugar-cinnamon mixture evenly over apples. Repeat layers. Cover and refrigerate for 1 hour or overnight. 

Preheat the oven to 400°F. Cut butter into small pieces and arrange over apples. Bake, uncovered, for 30-35 minutes or until apples are tender. Let stand 5 minutes before serving. Serve with syrup. 

Yield: 8 servings of 2 slices of French toast and 2 tablespoons of syrup

Nutrients per serving: Calories 370, Fat 9 g, Sodium 310 mg, Dietary Fiber 2 g

Cook's Tips: French bread loaves come in a variety of sizes. If using a very thin loaf, cut slices on the diagonal.

Did you know? You can use the Apple Peeler/Corer/Slicer on potatoes to prepare oven-baked curly fries. This tool works best with fresh, firm, uniformly shaped apples, and potatoes.

HOMEMADE VANILLA YOGURT

INGREDIENTS:

8 cups (2 L) 2% milk

½ cup (125 mL) plain unsweetened yogurt with active cultures

½ cup (125 mL) sugar

2 tbsp. (30 mL) vanilla extract

DIRECTIONS:

Add the milk to the inner pot of the Deluxe Multi-Cooker. Select SEAR on Low and heat the milk until it reaches 180–185°F (82–85°C), 20–25 minutes. Stir occasionally to prevent skin from forming. Press CANCEL.

Let the milk cool to 105–115°F (41–46°C), for about 1 hour at room temperature. Stir as needed to keep skin from forming. Skim off any skin that forms on top.

In a small bowl, whisk ½ cup (125 mL) of the warm milk into the starter yogurt. Pour the mixture in the inner pot and stir well to blend. For vanilla yogurt, add the sugar and vanilla.

Cover and select YOGURT on Med. Set the timer to 8 hours or up to 12 hours for tangier yogurt; press and hold START.

Once the timer is up, press CANCEL. Gently spoon into storage containers without stirring. Chill before eating. Serve with fresh fruit if you’d like.

Yield: 8 servings of 1 cup (2 L) 

Cook's Tips: The thickness and creaminess of the yogurt depend on the milk you use. If you use skim milk, the yogurt will be a little thinner.

Don’t add anything other than sugar and vanilla before culturing. Anything acidic, like fresh fruit, can be added right before serving.

For Dairy Alternative Yogurt: Replace the cow’s milk with an equal amount of canned coconut milk or homemade nut milk (store-bought nut milks have added preservatives that won’t allow the cultures to grow). Just follow the same procedure and whisk in ¼ to ½ cup (60-125 mL) of tapioca starch when you whisk in the yogurt starter

HOMEMADE CHOCOLATE BARS

INGREDIENTS:

2½ cups (625 mL) semi-sweet or dark chocolate morsels

1 tsp. (5 mL) coconut oil

Add-ins: Dried cranberries, banana chips, chopped nuts, pretzel squares, toasted coconut, sprinkles, etc.

DIRECTIONS:

Microwave the morsels and oil in a 3-cup (750-mL) Silicone Prep Bowl for 2–3 minutes, stirring every 30 seconds, or until smooth.

Place an even layer of add-ins into the bottom of the Snack Bar Maker wells. Pour the chocolate over the top and smooth out with Mini Mix ‘N Scraper®.

Chill the tray in the freezer for about 15 minutes, or in the refrigerator until the candy bars are set.

Yield: 12 servings

Nutrients per serving: U.S. nutrients per serving: Calories 250, Total Fat 14 g, Saturated Fat 9 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 34 g, Fiber 2 g, Sugars 30 g, Protein 3 g

VEGGIE NACHO SUPREME

INGREDIENTS:

8 cups (2L) Tortilla chips

1 plum tomato

1 lime

1 yellow or orange bell pepper

2 green onions

8 oz. (250 g) Monterey Jack Cheese

3/4 cup (175 mL) black beans, drained and rinsed

1/2 cup (125 mL) pickled jalapeño rings

1 can (2.25 oz/ 64 g) black olives, sliced and drained (or 1/2 cup/ 125 mL)

1/4 cup (50 mL) cilantro

Optional toppings: sour cream, salsa, guacamole

DIRECTIONS:

Preheat the oven to 425°F (220°C). Arrange the tortilla chips in a slightly overlapping layer on the White Large Round Stone.

Seed and dice the tomato using the Coated Utility Knife, then transfer to the Classic Batter Bowl.

Juice the lime with the Juicer and transfer it to the batter bowl.

Cut the bell pepper and green onions into chunks and place them in the Manual Food Processor. Finely process and transfer to the batter bowl and stir to combine.

Grate the cheese with the Microplane® Adjustable Coarse Grater.

Top the chips with half of the cheese, black beans, and vegetable mixture. Top with the remaining cheese.

Bake 6-8 minutes, or until cheese melts.

Meanwhile, place the cilantro on the Small Flexible Cutting Mat. Coarsely chop with Pizza & Crust Cutter.

Remove the stone from the oven. Top the nachos with chopped cilantro, pickled jalapeño rings, and olives. Serve with optional toppings. 

Yield: 12 servings

Nutrients per serving: Calories 190, Total Fat 11 g, Saturated Fat 4 g,  Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 17 g, Fiber 2 g, Sugars 1 g, Protein 6 g

Cook's Tips: These nachos are easily customizable and a great way to use what’s on hand in your fridge. Try with other veggies like corn, zucchini, or red onion.

MARGARITA PARTY DIP

INGREDIENTS:

1 pkg. (8 oz/250 g) reduced-fat cream cheese (Neufchâtel), softened

2 tbsp. (30 mL) orange juice

1 tsp. (5 mL) lime zest

3 tbsp. (30 mL) lime juice

1 tbsp. tequila (optional)

1/4 cup (50 mL) powdered sugar

1/2 cup (125 mL) thawed frozen whipped topping

1 lb. (450 g) whole strawberries

DIRECTIONS:

Combine cream cheese, orange juice, lime zest, lime juice, tequila, if desired, and powdered sugar in a Manual Food Processor. Process until blended and smooth. 

Carefully remove the blade from the processor. Stir in whipped topping until blended. 

Fill center of Small Cool & Serve Square Tray with dip. Surround with strawberries.

Yield: 12 servings of 2 tbsp. 

Nutrients per serving: (2 tbsp/30 mL dip): Calories 80, Total Fat 5 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Sodium 80 mg, Carbohydrate 7 g, Fiber 1 g, Protein 2 g

ROASTED SHRIMP SALAD

INGREDIENTS:

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

1 pint (283 g) grape tomatoes (2 cups/500 mL)

1½ tbsp (22 mL) Smoky Applewood Rub, divided

3 tbsp. (45 mL) olive oil, divided

1 tbsp. (15 mL) honey

1 small lemon, juiced (about 2 tbsp/30 mL)

3 tbsp. (45 mL) sour cream

1 cup (250 mL) sweet corn

5 oz. (150 g) baby arugula

1 avocado, diced

¼ red onion, thinly sliced

DIRECTIONS:

Preheat the oven to 400° F (200° C).

Combine the shrimp, tomatoes, 1 tbsp (15 mL) of the rub, 1 tbsp (15 mL) of the oil, honey, and 1 tbsp (15 mL) of the lemon juice. Toss to coat and marinate for 10 minutes.

For the dressing, whisk the sour cream, remaining olive oil, 2 tbsp (30 mL) of the lemon juice, and remaining rub.

Place the marinated shrimp and tomatoes in a single layer on a baking tray and roast until the shrimp turns pink, about 8–10 minutes.

In a large bowl combine the corn, arugula, avocado, and red onion. Drizzle with the dressing and toss to coat. Top the salad with roasted tomatoes and shrimp.

Yield: 6 servings

Nutrients per serving: U.S. nutrients per serving: Calories 220, Total Fat 13 g, Saturated Fat 2.5 g, Cholesterol 100 mg, Sodium 690 mg, Carbohydrate 21 g, Fiber 3 g, Sugars 6 g (includes 3 g added sugar), Protein 13 g

Cook's Tips: Easy Changeups

Salad Switch-Up: If you swap in chicken for the shrimp, cook for 10–12 minutes or until cooked through.

Great With Other Greens: We love the slight spiciness of arugula in this salad, but you can use baby kale, spinach, or chopped romaine lettuce instead.

ROASTED VEGETABLE TOASTS WITH WHITE BEAN HUMMUS

INGREDIENTS:

Roasted Vegetables & Toast

1 yellow squash or zucchini, ends trimmed

1 pkg. (8 oz/250 g) white mushrooms

1 medium green bell pepper

1 medium red bell pepper

2 tbsp. (30 mL) olive oil, plus additional for spritzing

¼ tsp. (1 mL) salt

6 slices rustic Italian bread

¼ cup (50 mL) loosely packed fresh parsley leaves

4 oz. (125 g) crumbled goat cheese or feta cheese

White Bean Hummus

1 lemon

1 can (15 oz or 540 mL) reduced-sodium cannellini beans, rinsed and drained

3 tbsp. (45 mL) olive oil

1 garlic clove

⅛ tsp. (0.5 mL) salt

DIRECTIONS:

Preheat the oven to 450°F (230°C). Cut the squash in half crosswise and then lengthwise. Slice into half-moons with the Quick Slice. Slice the mushrooms with the Quick Slice. Add the vegetables to a large bowl.

Cut off the tops of the bell peppers and remove the seeds and veins with the Scoop Loop™. Cut the bell peppers into 1" (2.5‑cm) pieces, then add them to the large bowl.

Add the oil and salt to the bowl and use the Small Mix ‘N Scraper® to combine.

Transfer the vegetables to the Half Sheet Pan and spread them into an even layer.

Bake for 20–25 minutes, or until the vegetables are softened and lightly browned.

Use the Kitchen Spritzer to spray both sides of bread generously with oil. Toast the bread in the oven for 3–4 minutes after the vegetables are done.

For the hummus, use the Microplane® Zester to zest the lemon to measure ½ tsp (2 mL); set aside. Juice half of the lemon with the Juicer to measure 1 tbsp (15 mL). Combine the lemon juice, beans, oil, garlic pressed with the Garlic Press, and salt in the Manual Food Processor. Process until combined (the hummus won’t be completely smooth).

Remove the sheet pan from the oven. Use the Herb Mill to grate the parsley over the top of the vegetables. Sprinkle with lemon zest. Gently toss the vegetables.

Spread the hummus evenly onto the toasted bread and top with vegetables. Sprinkle with cheese.

Yield: 6 servings

Nutrients per serving: U.S. Nutrients per Serving: Calories 320, Total Fat 16 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 450 mg, Carbohydrate 34 g, Fiber 7 g, Sugars 5 g, Protein 13 g

Cook's Tips: You can use these roasted vegetables in so many ways—try them over cooked orzo, in a salad, or in a quesadilla.

BLACKENED COD WITH GRILLED PINEAPPLE

INGREDIENTS:

1 fresh pineapple

1/4 cup (50 mL) butter (1/2 stick)

2 tbsp. (30 mL) garlic powder

1 1/2 tbsp. (22 mL) dried thyme leaves

4 tsp. (20 mL) smoked paprika

1 tbsp. (15 mL) ground coriander

1 tsp. (5 mL) ground coriander

1/2 tsp. (2 mL) salt

1/4 tsp. (1 mL) ground cayenne pepper

4 skinless center-cut cod fillets (4-6 oz/125-175 g each)

DIRECTIONS:

Prepare grill for direct cooking over medium-high heat. Slice pineapple with Pineapple Wedger; set half aside for another use. Cut remaining pineapple half crosswise into eight slices. Set aside.

Place butter into the first Coating Tray; microwave on HIGH for 20-30 seconds or until melted. Combine garlic powder, thyme, paprika, coriander, white pepper, salt, and cayenne pepper in (8-in./20-cm) Sauté Pan; cook and stir over medium heat for 3-4 minutes or until fragrant. Pour the seasoning mixture into the second tray. Dip cod in butter, shaking off excess; dredge in seasoning mixture, coating evenly.

Grill cod, covered, for 2-3 minutes or until grill marks appear. Turn cod over with BBQ Flexible Turner; grill an additional 2-3 minutes or until cod flakes easily with a fork. As cod is grilling, add pineapple to the grid of grill; grill pineapple, covered, 3-4 minutes or until grill marks appear, turning once. Remove cod and pineapple from the grill. Serve cod with pineapple.

Yield: 4 servings of 1 fillet, 2 pineapple slices

Nutrients per serving: Calories 290, Total Fat 13 g, Saturated Fat 8 g, Cholesterol 80 mg, Sodium 460 mg, Carbohydrate 21 g, Fiber 4 g, Protein 22 g

U.S. Diabetic exchanges per serving: 1 1/2 fruit, 3 low-fat meat, 1 fat (1 1/2 carb)

Cook's Tips: Blackening seasoning is a blend of several spices and salt. It adds a deliciously spicy and smoky flavor to seafood, chicken, pork, and vegetables.

Toasting the blackening seasoning mixture before coating the cod intensifies the flavors and eliminates the raw taste in the spices.

BROCCOLI SALAD WITH RAISINS

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 per serving): Calories 130, Total Fat 4.5 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 21 g, Fiber 2 g, Sugars 15 g, Protein 2 g

MOCHA CHIP MILKSHAKE

INGREDIENTS:

FOR 1 MILKSHAKE

1½ cups (375 mL) vanilla ice cream

2 tbsp. (30 mL) iced coffee

1 tbsp. (15 mL) semi-sweet chocolate morsels

½ tsp (2 mL) cocoa powder

For 4 Milkshakes:

1½ qt. (1.5 L) vanilla ice cream

½ cup (125 mL) iced coffee

Any mix-ins

Add all the ingredients to the Deluxe Cooking Blender in the order listed. Replace and lock the lid. Press the CUSTOM BLEND wheel to start the setting and blend on speed 2 for 1 minute. For 4 Milkshakes blend on speed 6 for 2 minutes.

DIRECTIONS:

Prepare 1 package of Chocolate Chip Cookie Mix according to the package instructions. Allow the cookies to cool. Crumble 3 cookies into pieces and set them aside.

Melt 3 tbsp (45 mL) chocolate morsels in the microwave, stirring often, until melted. Dip the rim of the glass in the melted chocolate then roll it into the crumbled cookie pieces.

Drizzle 1 tbsp (15 mL) chocolate syrup on the inside walls of the glass.

Pour the milkshake into the glass and top generously with whipped cream. Drizzle with the remaining chocolate syrup and top with additional chocolate chip cookies. Serve immediately.

Yield: 1 or 4 servings

Nutrients per serving: U.S. nutrients per serving: Calories 480, Total Fat 26 g, Saturated Fat 16 g, Cholesterol 90 mg, Sodium 160 mg, Carbohydrate 57 g, Fiber 0 g, Sugars 50 g, Protein 8 g

Cook's Tips: Eight scoops of ice cream equals about 1½ cups (375 mL).

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 of fresh raspberries

1 pint of fresh blueberries

Vanilla ice cream (optional)

DIRECTIONS:

Preheat the oven to 350°F (180°C). Prepare cake mix according to package directions. Pour batter into the ungreased Large Baker, spreading evenly. Bake on center rack in oven for 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 the baker upside down onto Stackable Cooling Rack; cool completely. (Do not remove the cake from the baker.)

Spread whipped topping over top of the cake. Place raspberries and blueberries over the 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.