September 2023 "What's for Dinner? Ask Linda by Linda Cahill with Recipes Courtesy of The Pampered Chef
Linda Cahill has delicious recipes from Pampered Chef® for any occasion. Back to school is here, and fall is coming. You need something easy, delicious, and nutritious for those hectic mornings.
We’re ready to host friends at football and hockey parties. What will you serve your guests? Linda has some great recipes for you. Whenever you are getting together with friends, great food makes it extra special. No worries, Linda has you covered.
This is one the new features on the Pampered Chef® that we like so much. They have established dietary categories for their recipes you can access if you or someone in your family has a dietary concern. If not, you can scroll through all the recipes according to the course you want to serve.
Linda is an Independent Advanced Director at the Pampered Chef®. Each month she shares tips and recipes from Pampered Chef®. This month, Linda has some fun and easy recipes for your table to help you stay in the action and away from the stove.
We’ve changed the way we present these recipes to you. We will show the photo and the ingredients and include Pampered Chef® links for the directions on how to prepare it and the associated cooking tips. It’s quicker and easier. You can check out other recipes while you are there and check out the fabulous products offered by the Pampered Chef®.
Whether you’re having the gang over for a weekend of sports and trivia, or you’re planning a romantic dinner for two – Linda knows just what to serve.
Whether she’s demonstrating products for the 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?”
BLUEBERRY BANANA MUFFINS
Ingredients:
Muffins
1½ very ripe medium bananas, mashed (see cook's tip)
¼ cup (60 mL) light brown sugar
¼ cup (60 mL) vegetable oil
1 egg
½ tsp. (2 mL) vanilla
½ tsp. (2 mL) ground cinnamon
¼ tsp. (1 mL) salt
¾ cup (175 mL) flour
½ tsp. (2 mL) baking soda
¼ tsp. (1 mL) baking powder
½ cup (125 mL) blueberries, about 30 berries
Topping
¼ cup (60 mL) brown sugar
2 tbsp. (30 mL) flour
1½ tbsp. (22 mL) butter
¼ tsp. (1 mL) ground cinnamon
HAM AND CHEESE BREAKFAST BAGEL
Ingredients:
1 egg
1 tsp. (5 mL) Dijon Mustard Rub
1 slice Canadian bacon
1 mini bagel
1 slice Swiss cheese
SUPER GREEN SMOOTHIE
Ingredients:
BLENDER VERSION - makes 1 ½ to 2 cups (375-500mL.)
½ cup (125mL) apple juice
1 cup (250 mL) torn Kale leaves
1 banana, quartered
½ avocado, cut in half
½ cup (125mL) ice
SMOOTHIE CUP VERSION – makes 1 ½ cups (374 mL)
½ cup (125mL) ice
½ cup (250 mL) torn Kale leaves
1 banana, quartered
½ avocado, cut in half
½ cup (125mL) apple juice
MINI CHICKEN AND WAFFLES
Ingredients:
½ cup (125 mL) flour
¼ cup (60 mL) cornstarch
½ tsp. (2 mL) salt
½ tsp. (2 mL) baking powder
¼ tsp. (1 mL) baking soda
1 cup (250 mL) buttermilk
1 egg
1/3 cup (75 mL) canola oil
12 frozen chicken nuggets
maple syrup (optional)
toothpicks (optional)
LAYERED ATHENIAN CHEESE SPREAD
Ingredients:
2 packages (8 ounces each) cream cheese, softened
2 packages (4 ounces each) crumbled feta cheese
1 garlic clove, pressed
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 jar (7 ounces) sweet roasted red peppers, drained and patted dry
1/3 cup whole natural almonds, chopped
Cocktail bread slices or crackers (optional)
MEDITERRANEAN SALAD WITH HUMMUS DRESSING
Dressing
1 cup (250 mL) loosely packed fresh parsley, divided
1 lemon
1 tbsp. (15 mL) water
1/2 cup (125 mL) plain hummus
1/4 tsp (1 mL) each salt and black pepper
Salad & Chicken
1 large red bell pepper
1 medium red onion
Canola oil for spraying pan
1 lb. (450 g) chicken tenders
2 tbsp. (10 mL) Greek Rub
1 pkg (5 oz) mixed baby spinach, chard, and kale greens (about 5 cups/1.25 L) (see Cook's Tip)
1 can (15 oz or 540 mL) unsalted cannellini beans, drained and rinsed
1 jar (7.5 oz or 170 mL) marinated artichoke heart quarters
CHILI FOR A CROWD
Ingredients:
1 tbsp. (15 mL) canola oil
2 medium onions, finely chopped
3 lbs. (1.4 kg) 90% lean ground beef
6 garlic cloves, pressed
⅓ cup (75 mL) chili powder
3 tbsp. (45 mL) unsweetened cocoa powder
1½ tbsp. (22 mL) cumin
1½ tsp. (7 mL) salt
1 can (6 oz./170 g) tomato paste
3 cups (750 mL) low-sodium beef broth
3 cans (14.5 oz./411 g each) fire-roasted tomatoes, undrained
3 cans (16 oz./454 g each) chili beans in sauce, undrained
Optional Toppings: Sliced green onion, sour cream, shredded cheddar cheese, jalapeño slices
https://www.pamperedchef.com/pws/deeweir/recipe/Main+Dishes/Gluten-Free/Chili+for+a+Crowd/1903006
EASY CHOCOLATE CHIP COOKIES
Ingredients:
½ cup (125 mL) butter (1 stick), softened
½ cup (125 mL) brown sugar
¼ cup (60 mL) granulated sugar
1 egg
½ tsp. (2 mL) vanilla extract
1 cup (250 mL) plus 2 tbsp (30 mL) all-purpose flour
¼ tsp. (1 mL) baking soda
¼ tsp. (1 mL) baking powder
½ tsp. (2 mL) salt
¾ cup (175 mL) semi-sweet chocolate chips
DOUBLE CHOCOLATE BROWNIE FOOTBALLS
Ingredients:
1 pkg. (10.25 oz or 300 g) fudge brownie mix
½ cup (125 mL) semi-sweet chocolate morsels, melted
½ cup (125 mL) flour
2 eggs
½ cup (125 mL) canola oil
¼ cup (60 mL) water
nonstick cooking spray with flour
decorating cookie icing
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