We’re heading into another month of social distancing, but many areas are beginning to loosen restrictions. We’re heading to a new normal. Those of us with health issues or family members with health issues will be proceeding with extra caution as we safeguard our loved ones. Graduation celebrations will probably be intimate family gatherings instead of large parties. Start the big day off right with a delicious brunch followed by an afternoon family party in the backyard. Recipes and photos can be shared with friends and family over social media, and the joy and laughter via FACETIME or Skype.
Preparing breakfast, lunch, and dinner when many food items and recipe staples are still in short supply is challenging, but Linda Cahill has some great recipes from Pampered Chef to keep things simple, but delicious.
Whether she’s demonstrating products for Pampered Chef while preparing delicious recipes at a Pampered Chef party, helping out in her parish, entertaining friends and family, or making a meal for a sick friend, Linda always knows, “What’s for Dinner?”
CITRUS BERRY SMASH
INGREDIENTS:
For One Cocktail:
5 blueberries
2 oz. (60 mL) basil syrup (see cook's tip)
2 oz. (60 mL) lime juice
1½ cups (375 mL) ice, divided
4 oz. (125 mL) grapefruit-flavored sparkling water
1 lime wedge (optional)
1 sprig of basil (optional)
For 8 cocktails:
1 cup (250 mL) blueberries
2 cups (500 mL) basil syrup (see cook's tip)
2 cups (500 mL) lime juice
1.5 qt. (1.5 L) ice, divided
1 qt. (1 L) grapefruit-flavored sparkling water
8 lime wedges (optional)
8 sprigs of basil (optional)
Add the blueberries to the large cup of the Cocktail Shaker and crush them using the Muddler.
Add the syrup, juice, and 1 cup (250 mL) of the ice to the large cup, seal the shaker and shake vigorously
Add the blueberries to a large pitcher and crush them using the Muddler. Add the syrup and juice; stir to combine.
When ready to serve, add up to 12 oz. (350 mL) of the mixture to the large cup of the Cocktail Shaker.
Add the ice to the large cup, seal the shaker, and shake vigorously.
DIRECTIONS:
Use the Cocktail Strainer to strain into a chilled glass(s) filled with ice. Top with the sparkling water and garnish with a lime wedge(s) and sprig(s) of basil
Cook's Tips:
Use this recipe as the framework for your own creations. Trade the blueberries for another fruit, swap the lime juice for lemon or add a different herb instead of basil, or different flavor water.
Basil Syrup:
2 cups (500 mL) water
2 cups (500 mL) sugar
½ cup (125 mL) loosely packed basil leaves
1. Combine the water and sugar in a saucepot. Bring to a simmer over medium-high heat.
2. When the sugar dissolves, remove from the heat, add the basil, cover and let the basil steep for 10 minutes.
3. Let the syrup cool completely before using. Store, covered, in the refrigerator for up to 6 months.
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!
VANILLA DONUTS
Prep 5 min/Cook 20 min/Ready in 25 min
INGREDIENTS:
Donuts
Oil for brushing
1 cup (250 mL) all-purpose flour
½ cup (125 mL) granulated sugar
½ tsp (2 mL) baking soda
¼ tsp 1 mL) salt
½ cup (125 mL) sour cream
¼ cup (50 mL) canola oil
1 egg
Glaze
2 cups (500 mL) powdered sugar
2½ tbsp (37 mL) buttermilk or milk
½ tsp (2 mL) vanilla
DIRECTIONS:
Preheat the oven to 350°F (180°C). Brush the Donut Pan with oil.
For the donuts, combine the flour, sugar, baking soda, and salt in a medium bowl. Whisk in the remaining ingredients just until combined.
Place the Large Round Tip on the large Decorating Bag. Fill the bag with dough and pipe around each well until it’s about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed. Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing. Cool completely.
For the glaze, whisk together the ingredients in a small bowl. Place a sheet of parchment paper under the cooling rack. Spread the glaze evenly over the tops of the donuts using the Small Spreader. Let the donuts stand until the glaze sets.
Yield: 12 servings
Nutrients per serving: U.S. nutrients per serving (1 donut): Calories 220, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 37 g, Fiber 0 g, Sugars 28 g, Protein 2 g
Cook's Tips: For a professional bakery look, place the glaze in a 2-cup (500-mL) Prep Bowl. Dip one donut at a time, topside down, into the glaze. Swirl and remove, then place glaze-side up on a cooling rack.
While the glaze is still wet, sprinkle with sweetened flaked coconut, chopped nuts, or sprinkles.
BAKED CHOCOLATE DONUTS
Prep 5 min/Cook 20 min/Ready in 25 min
INGREDIENTS:
Donuts
Oil for brushing
1 cup (250 mL) all-purpose flour
½ cup (125 mL) granulated sugar
¼ cup (50 mL) unsweetened cocoa powder
½ tsp (2 mL) baking soda
¼ tsp (1 mL) salt
½ cup (125 mL) sour cream
¼ cup (50 mL) canola oil
1 egg
½ tbsp (7 mL) milk
Glaze
1½ cups (375 mL) powdered sugar
¼ cup (50 mL) unsweetened cocoa powder
¼ cup (50 mL) milk
1 tsp (4 mL) vanilla
DIRECTIONS:
Preheat the oven to 350°F (180°C). Brush the Donut Pan with oil.
For the donuts, combine the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl. Add the remaining ingredients and whisk until just combined.
Place the Large Round Tip on the large Decorating Bag. Fill the bag with dough and pipe around each well until about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed. Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing. Cool completely.
For the glaze, whisk together all the ingredients in a small bowl. Place a sheet of parchment paper under the cooling rack. Spread the glaze evenly over the tops of the donuts using the Small Spreader. Let the donuts stand until the glaze sets.
Yield: 12 servings
Nutrients per serving: U.S. nutrients per serving (1 donut): Calories 210, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 25 mg, Sodium 115 mg, Carbohydrate 34 g, Fiber 1 g, Sugars 24 g, Protein 3 g
Cook's Tips: For a professional bakery look, place the glaze in a 2-cup (500-mL) Prep Bowl. Dip one donut at a time, topside down, into the glaze. Swirl and remove, then place glaze-side up on a cooling rack.
While the glaze is still wet, sprinkle with sweetened flaked coconut, chopped nuts, or sprinkles.
SHAKSHUKA WITH ZUCCHINI NOODLES
Prep 10 min/Cook 20 min/Ready in 30 min
INGREDIENTS:
2 medium zucchini
½ tsp (2 mL) salt
1 jalapeño pepper
1 small onion
3 garlic cloves
2 tsp (10 mL) ground cumin
2 medium vine-ripened tomatoes
2 tbsp (30 mL) canola oil, divided
1 can (8 oz. or 213 mL) tomato sauce
8 eggs
½ cup (125 mL) loosely packed fresh parsley
DIRECTIONS:
Spiralize the zucchini using the fettuccine blade on the Veggie Spiralizer, snipping the noodles. Place the zucchini on a Flexible Cutting Mat lined with a paper towel and sprinkle with salt to drain excess moisture.
Cut the top off the jalapeño and cut it in half lengthwise. Remove the seeds with the Core & More. Cut it into chunks. Cut the onion into chunks. Peel the garlic with the Garlic Peeler.
Place the jalapeño, onion, garlic, and cumin into the Manual Food Processor and process until coarsely chopped. Transfer the mixture to the Small Batter Bowl.
Cut the tomatoes into quarters. Place them into the processor and chop until pureed.
Heat 1 tbsp (15 mL) of oil in the 12" (30‑cm) Nonstick Skillet over medium heat for 3–5 minutes. Add the zucchini noodles and cook for 3–5 minutes, or until the noodles are softened, tossing with Large Chef’s Tongs. Remove the noodles from the skillet; place them into a colander and press with paper towels to drain.
Add the remaining oil to the skillet and cook the pepper mixture for 2–3 minutes, or until softened.
Stir in the chopped tomatoes, tomato sauce, and zucchini noodles. Cover and simmer for 5–6 minutes.
Crack 4 eggs into a 1-cup (250-mL) Silicone Prep Bowl and gently add them to the skillet, spacing them 1" (2.5 cm) apart. Repeat with the remaining eggs. Cook, covered, for 4–5 minutes, or until the eggs are just set. The egg whites should be firm and the yolk a little runny.
Remove the skillet from the heat. Use the Herb Mill to grate parsley over the top of the skillet.
Yield: 4 servings
Nutrients/serving: U.S. Nutrients per serving: Calories 250, Total Fat 17 g, Saturated Fat 4 g, Cholesterol 370 mg, Sodium 740 mg, Carbohydrate 10 g, Fiber 3 g, Sugars 6 g, Protein 15 g
Cook's Tips: Zucchini noodles give off a lot of moisture when cooked. Draining the liquid before and after cooking will keep the dish from getting too watery.
PERFECT PARTY PUNCH
INGREDIENTS:
6 cups (1.5 L) chilled cranberry juice cocktail
4 cups (1 L) chilled ginger ale
1 can (1 2 oz/355 mL) frozen orange-pineapple juice concentrate, thawed
1 orange
DIRECTIONS:
Place the cranberry juice cocktail, ginger ale, and orange-pineapple juice concentrate in the Trifle Bowl.
Cut the orange into slices using a Utility Knife. Place the slices into the bowl.
Stir until all ingredients are thoroughly combined.
Yield: 12 servings of 1 cup (250 mL)
Nutrients per serving:
Calories 140, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 38 g, Fiber 0 g, Protein 0 g
QUESADILLA CUPS WITH NECTARINE SALSA
INGREDIENTS:
4 oz (125 g) Chihuahua or Monterey Jack cheese
3 (6-in./15-cm) flour tortillas
2 tsp (10 mL) vegetable oil
1 medium firm, ripe nectarine
1/4 cup (50 mL) roasted red peppers, drained and patted dry
1 serrano pepper, seeded
2 tbsp (30 mL) finely chopped red onion
2 tbsp (30 mL) finely chopped fresh cilantro
1 lime
1/4 tsp (1 mL) salt
Additional finely chopped fresh cilantro (optional)
DIRECTIONS:
Preheat oven to 400°F (200°C). Cut cheese into twenty-four 1/2-in. (1-cm) cubes using Utility Knife. Brush both sides of tortillas with oil using Chef's Silicone Basting Brush. Stack tortillas and cut into eight wedges using Pizza Cutter for a total of 24 wedges. Press tortillas into cups of Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Place one cheese cube into each cup. Bake 5-7 minutes or until edges of tortillas begin to brown and cheese is melted.
Meanwhile, for salsa, dice nectarine, and roasted pepper using Utility Knife. Finely chop Serrano pepper, onion, and cilantro using Food Chopper. Juice lime to measure 1 tbsp (15 mL). Combine nectarine, peppers, onion, cilantro, juice, and salt in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®.
Remove pan from oven to Stackable Cooling Rack. Cool cups in pan 2-3 minutes. Carefully remove cups from pan to serving platter. Divide salsa evenly among cups. Sprinkle with additional finely chopped cilantro, if desired. Serve immediately.
Yield: 24 servings of 2 cups
Nutrients per serving: Calories 70, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 6 g, Protein 3 g, Sodium 160 mg, Fiber 0 g
Cook's Tips: Be sure to choose a firm, ripe nectarine for this recipe. They are easier to dice and will prevent the salsa from becoming watery. If desired, 1 medium peach can be substituted for the nectarine. Wear plastic gloves when working with Serrano peppers. The juice can create a burning sensation on the skin.
CRISPY ZUCCHINI FRIES
INGREDIENTS:
1 medium zucchini
1 1/2 cups (375 mL) large fat-free seasoned restaurant-style croutons (see Cook’s Tip)
1 oz (30 g) Parmesan cheese, divided
1 egg white
1/2 cup (125 mL) nonfat plain yogurt
1/2 cup (125 mL) loosely packed fresh basil leaves
3 tbsp (45 mL) light mayonnaise
2 garlic cloves, peeled
1/2 tsp (2 mL) coarsely ground black pepper
DIRECTIONS:
Preheat oven to 450ºF (230ºC). Line Cookie Sheet with Parchment Paper. Trim and discard ends of zucchini; cut in half crosswise using Chef’s Knife. Cut each zucchini half using French Fry Cutter (discard any thinner pieces). Place croutons in Manual Food Processor; cover and pump handle until finely chopped. Grate Parmesan cheese with Microplane® Adjustable Fine Grater. Place chopped croutons and half of the Parmesan cheese in Coating Tray; mix well.
Whisk egg white in Classic Batter Bowl until frothy. Add zucchini; mix gently until well coated. Dredge zucchini in crouton mixture, pressing firmly to coat. Arrange zucchini in a single layer on Cookie Sheet. Bake 14–16 minutes or until crisp.
Meanwhile, for dip, combine remaining Parmesan cheese, yogurt, basil, mayonnaise, garlic and black pepper in clean processor bowl; cover and pump handle until well blended, scraping down sides as necessary. Remove Cookie Sheet from oven to Stackable Cooling Rack. Serve zucchini fries with dip.
Yield: 10 servings of about 3 fries and 1 tbsp (15 mL) dip
Nutrients per serving: Calories 70, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 5 mg, Sodium 180 mg, Carbohydrate 7 g, Fiber 0 g, Protein 4 g
Cook's Tips: For best results, choose croutons that are about 3/4 x 3/4 in. (2 x 2 cm) in size.
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 first Coating Tray; microwave on HIGH 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 3-4 minutes or until fragrant. Pour seasoning mixture into the second tray. Dip cod in butter, shaking off excess; dredge in seasoning mixture, coating evenly.
Grill cod, covered, 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 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.
FLANK STEAK TACOS
Prep 10 min/Cook 25 min/Ready in 35 min
INGREDIENTS:
Steak & Marinade
1 orange
1 can (7 oz./200 g) Chipotle peppers in Adobo sauce
2 garlic cloves, peeled
1½ tsp (7 mL) salt
2 lbs. (1 kg) flank steak
Vegetables
3 Poblano peppers
1 yellow onion
3 tbsp (45 mL) olive oil
½ tsp (2 mL) salt
⅛ tsp (0.5 mL) ground black pepper
Avocado-Lime Crema
1 lime
1 large, ripe avocado
½ cup (125 mL) sour cream or Greek yogurt
½ cup (125 mL) loosely packed fresh cilantro leaves
¼ tsp (1 mL) salt
To Serve:
16 5–6" (13–15-cm) corn tortillas
DIRECTIONS:
Preheat the oven to 425°F (220°C). Juice the orange using the Juicer. Add the juice, Chipotle peppers, garlic, and salt to the Manual Food Processor and process until the peppers are coarsely chopped. Place the steak in a large bowl and add the marinade, turning to coat.
Cut the tops off the Poblano peppers and use the Scoop Loop® to remove the core and seeds. Quarter the peppers, then use the Quick Slice to slice the peppers. Use the Simple Slicer on the No. 2 setting to slice the onion. Add the vegetables, oil, salt, and black pepper to a bowl and toss to coat.
Transfer the vegetable mixture onto the Half Sheet Pan. Position the Baking Rack on top of the sheet pan with the legs extended and place the steaks on the rack. Add the remaining marinade on top of the steaks, and insert the Instant-Read Food Thermometer’s corded probe into the thickest part of the steak.
Cook the steak and vegetables for 20 minutes. Increase the temperature to 450°F (230°C) and cook for an additional 5 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Remove the pan from the oven and let the meat rest for 5–10 minutes.
Meanwhile, juice the lime and add the remaining ingredients for the crema to the Manual Food Processor; process until well combined.
Use the Quick Shred as a guide to slice the meat (see cook’s tip). Microwave the tortillas in the Tortilla Warmer in two batches for 45 seconds each.
Yield: 8 servings
Nutrients per serving:
U.S. nutrients per serving (2 tacos): Calories 330, Total Fat 20 g, Saturated Fat 6 g, Cholesterol 85 mg, Sodium 900 mg, Carbohydrate 14 g, Fiber 1 g, Sugars 4 g, Protein 26 g
Cook's Tips: COOKING MARINATED STEAK ON A BAKING RACK AND VEGGIES BELOW ON A SHEET PAN AT THE SAME TIME ADDS GREAT FLAVOR TO THE VEGGIES AND SAVES TIME – you can also prepare this recipe on an outdoor grill.
This recipe is spicy! For a milder flavor, use ½ of the can of Chipotle peppers and the juice of ½ of an orange.
To slice the steak, hold the Quick Shred’s fork with the longer tines facing straight down and stick it into the steak. Use a Chef’s Knife to slice (against the grain) in between the tines for evenly spaced cuts.
QUICK VEGGIE BURGER
Prep 2 min/Cook 2 min/Ready in 4 min
INGREDIENTS:
½ tbsp (2 mL) water
1 frozen, precooked veggie patty or burger
1 whole-wheat sandwich thin
1 slice Cheddar cheese
Optional: mustard, mayonnaise, ketchup, lettuce, onion, and tomato
DIRECTIONS:
Add the water to the bottom of the Breakfast Sandwich Maker.
Add the patty to the deep insert and top with the cheese. Cover and microwave for 1½ minutes.
Remove from the microwave and add the sandwich thins to the shallow insert. Cover and microwave for 30 seconds.
Remove from microwave and assemble the burger.
Yield: 1 serving
Nutrients per serving: U.S. nutrients per serving: Calories 310, Total Fat 9 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Sodium 710 mg, Carbohydrate 38 g, Fiber 0 g, Sugars 4 g, Protein 23 g
ADOBO CHICKEN SANDWICH
Prep 5 min/Cook 20 min/Ready in 25 min
INGREDIENTS:
Chicken & Cooking Liquid
1 medium onion
4 4-oz. (125 g) boneless, skinless chicken breasts
½ cup (125 mL) white vinegar
¼ cup (50 mL) reduced-sodium soy sauce
1 tbsp (15 mL) brown sugar
4 garlic cloves
Sandwich
1 medium carrot, peeled
½ cucumber
4 sandwich buns
2 cups (500 mL) arugula
Sauce
1 ½" (1-cm) piece fresh ginger root, peeled
½ lemon
1 green onion, diced
½ cup (125 mL) mayonnaise
DIRECTIONS:
Cut the onion with the Veggie Wedger. Place the onion in the Rockcrok® Everyday Pan, then place the chicken on top of the onion.
In a medium bowl, combine the vinegar, soy sauce, brown sugar, and garlic pressed with the Garlic Press. Pour the mixture over the chicken.
Microwave, covered, on HIGH for 12–15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Meanwhile, for the sauce, use the Microplane® Zester to grate the ginger to measure 1 tsp (5 mL). Juice the lemon with the Juicer to measure 2 tsp (10 mL). Combine the ginger, lemon juice, green onion, and mayonnaise and stir to combine.
Grate the carrot and cucumber into strips using the Veggie Strip Maker.
Remove the chicken from the pan and transfer the pan to the stove. Simmer the sauce, uncovered, over medium-high heat for 5–8 minutes, or until the liquid is reduced by a third.
Remove from the heat, return the chicken to the pan and chop with the Salad Chopper. To make the sandwich, spread sauce on each of the buns, add the chicken and top with the carrot, cucumber, and arugula.
Yield: 4 servings
Nutrients per serving: U.S. Nutrients per serving (1 sandwich): Calories 410, Total Fat 25 g, Saturated Fat 3.5 g, Cholesterol 55 mg, Sodium 920 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 6 g, Protein 21 g
Cook's Tips: Adobo chicken is a classic Filipino dish that’s usually served over white rice.
Take it slow by braising the chicken in the Rockcrok® Slow Cooker Stand. Complete steps 1 and 2 as directed, then cook, covered, on HIGH for 4 hours or LOW for 8 hours.
BROCCOLI SALAD WITH RAISINS
Prep 10 min/Cook 5 min/Ready in 15 min
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
DESSERT TACOS
Prep 5 min/Cook 12 min/Ready in 17 min.
INGREDIENTS:
1 pkg. (14.1 oz./399 g) refrigerated pie crusts (2 crusts)
1 cup (250 mL) pie filling (pick your favorite flavors)
1 cup (250 mL) heavy whipping cream
2 tbsp. (30 mL) powdered sugar
1 tsp. (5 mL) vanilla extract
DIRECTIONS:
Preheat the oven to 400°F (200°C).
Dust the Pastry Mat with flour. Unroll the pie crusts onto the mat.
Use the 4" (10-cm) Biscuit Cutter to cut out four circles from each crust.
Place four pie dough rounds over the peaks of each of the V-Shaped Baking Pans.
Bake for 12 minutes, or until the crusts are lightly browned.
Add the cream, sugar, and vanilla to the Whipped Cream Maker. Pump the handle until the whipped cream reaches the desired consistency.
Add 2 tbsp (30 mL) of pie filling to each pie shell and top with whipped cream.
Yield: 8 servings
Nutrients per serving: U.S. nutrients per serving: Calories 350, Total Fat 18 g, Saturated Fat 9 g, Cholesterol 30 mg, Sodium 300 mg, Carbohydrate 47 g, Fiber 0 g, Sugars 2 g, Protein 3 g
EASY FUDGE BROWNIES
INGREDIENTS:
2/3 cup (150 mL) sugar
1/4 cup (50 mL) butter or margarine, melted
1 egg
1 1/2 tsp (7 mL) vanilla extract
1/2 cup (125 mL) all-purpose flour
1/4 cup (50 mL) cocoa powder
1/8 tsp (0.5 mL) salt
3/4 cup (175 mL) semi-sweet chocolate morsels, divided
1/2 cup (125 mL) chopped walnuts, divided
DIRECTIONS:
Preheat oven to 350°F (180°C). Spray Small Bar Pan with canola oil using Kitchen Spritzer. Combine sugar, melted butter, egg and vanilla in Small Batter Bowl; mix well.
Combine flour, cocoa powder, and salt in a small bowl. Add to batter Bowl & whisk until smooth. Stir 1/4 cup (50 mL) each of the chocolate morsels and walnuts into the batter. Spread batter evenly in pan. Bake 18-20 minutes or until brownie is set in the center. Remove from oven to cooling rack.
Immediately sprinkle remaining chocolate morsels over hot brownie. Let chocolate stand until softened; spread evenly. Sprinkle with remaining nuts. Cool before cutting.
