What's for Dinner? Ask Linda
Linda Cahill of The Pampered Chef shares some delicious recipes and cooking tips. Whether she’s demonstrating products for The 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?”
We're talking breakfast and with Back to School fast approaching who wouldn't like some fast and easy recipes to fuel up the family and get them going or a few dishes for weekend brunch where the family can relax and reconnect.
ENGLISH MUFFIN BREAKFAST SANDWICH
INGREDIENTS:
2 eggs
1 slice Canadian bacon
1 English muffin
1 slice American or cheddar cheese
DIRECTIONS:
Crack the eggs into the Breakfast Sandwich Maker and whisk. Add the bacon to the deep insert and microwave for 1 minute.
Add the bread to the shallow insert and microwave for 30 more seconds. Remove from the microwave and assemble with the cheese.
Yield: 1 sandwich servings
Nutrients per serving: U.S. nutrients per serving: Calories 380, Total Fat 17g, Saturated Fat 6 g, Cholesterol 400 mg, Sodium 850 mg, Total Carbohydrate 28 g, Fiber 0 g, Sugars 1 g, Protein 26 g
HAM & SWISS BREAKFAST BAGEL
INGREDIENTS:
1 egg
1 tsp (5 mL) Dijon Mustard Rub
1 slice Canadian bacon
1 mini bagel
1 slice Swiss cheese
DIRECTIONS:
Crack the egg into the bottom of the Breakfast Sandwich Maker. Add the rub and whisk to combine. Add the bacon to the deep insert and microwave for 1 minute.
Add the bagel to the shallow insert and microwave for 30 more seconds. Remove from microwave and assemble with the cheese.
Yield: 1 sandwich servings
Nutrients per serving: U.S. nutrients per serving: Calories 310, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 205 mg, Sodium 640mg, Carbohydrate 35g, Fiber 2g, Sugars 4g, Protein 15 g
ON-THE-GO BREAKFAST TACO
INGREDIENTS:
2 eggs
1 tsp (5 mL) Southwestern Seasoning Mix
1 piece precooked sausage or ¼ cup (60 mL) sausage crumbles
1 corn or flour tortilla
2 tbsp (30 mL) pepper jack cheese (shredded)
DIRECTIONS:
Crack the eggs into the bottom of the Breakfast Sandwich Maker. Add the rub and whisk to combine. Add the sausage 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, cut the sausage in half, and assemble with the cheese.
Yield: 1 sandwich servings
Nutrients per serving: U.S. nutrients per serving: Calories 380, Total Fat 26 g, Saturated Fat 8 g, Cholesterol 395 mg, Sodium 660 mg, Carbohydrate 13 g, Fiber 1 g, Sugars 1 g, Protein 21 g
PANCAKE BREAKFAST SANDWICH
INGREDIENTS:
2 eggs
1 tsp (5 mL) French Toast Popcorn Seasoning (see cook's tips)
1 slice precooked applewood bacon
2 frozen pancakes
1 slice cheddar cheese
DIRECTIONS:
Crack the eggs into the bottom of the Breakfast Sandwich Maker. Add the rub and whisk to combine. Add the bacon to the deep insert and microwave for 1 minute.
Add the pancakes to the shallow insert and microwave for 30 more seconds. Remove from the microwave and assemble with the cheese.
Yield: 1 sandwich servings
Nutrients per serving: U.S. nutrients per serving: Calories 410, Total Fat 20 g, Saturated Fat 8 g, Cholesterol 400 mg, Sodium 860 mg, Carbohydrate 34 g, Fiber 1 g, Sugars 10 g, Protein 24 g
Cook's Tips: To make your own French toast seasoning, mix 1 tbsp (15 mL) of granulated sugar, 2 tsp (10 mL) of brown sugar, ½ tsp (2 mL) of maple syrup, ¼ tsp (1 mL) of cinnamon, and a pinch of salt.
MILK AND CEREAL BARS
INGREDIENTS:
2¼ cups (560 mL) Cheerios™
2 tbsp (30 mL) creamy peanut butter
¼ cup (60 mL) honey or agave nectar
½ cup (125 mL) freeze-dried strawberries
½ cup (125 mL) yogurt chips or white chocolate morsels
DIRECTIONS:
Combine the cereal and strawberries in a large mixing bowl.
Microwave the nut butter and honey in a small microwave-safe bowl on HIGH for about 1 minute, or until bubbling. Pour over the cereal mixture and mix well to combine.
Use the Large Scoop to transfer the mixture into wells of the Snack Bar Maker and press down with the Mini Nylon Serving Spatula. Chill the tray in the freezer for about 10 minutes, or in the refrigerator until the bars are set.
Heat the yogurt chips in a microwave-safe bowl until they've melted and drizzle over the bars. Let the bars set in the refrigerator or on the counter.
Yield: 12 servings of bars
Nutrients per serving: U.S. nutrients per serving: Calories 110, Total Fat 3.5 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 19 g, Fiber 2 g, Sugars 12 g, Protein 2 g
BAKED GRANOLA BARS
INGREDIENTS:
1½ cups (375 mL) old-fashioned oats
½ tsp (2 mL) baking soda
¼ cup (60 mL) agave nectar or honey
3 tbsp (45 mL) brown sugar
2 tbsp (30 mL) oil or melted butter
1 cup (250 mL) total add-ins:
Chopped nuts, dried fruit, chocolate morsels, crushed pretzels, crushed cereal, and/or sweetened flaked coconut
DIRECTIONS:
Preheat the oven to 350°F (180°C).
Combine the oats, baking soda, and add-ins. Add the oil, honey, and brown sugar, and mix well.
Use the Large Scoop to transfer the mixture into the wells of the Snack Bar Maker and press down with the Mini Nylon Serving Spatula.
Bake for 14–16 minutes, or until the oats start to brown.
Remove the Snack Bar Maker from the oven to a cooling rack. Cool for 5 minutes on a cooling rack. Cover with the lid and chill in the freezer for 15 minutes or in the refrigerator until set.
Yield: 12 servings
Nutrients per serving: U.S. nutrients per serving (with ½ cup/125 mL) almonds and ½ cup/125 mL cranberries): Calories 120, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 19 g, Fiber 2 g, Sugars 10 g, Protein 3 g
Cook's Tips:You can store finished granola bars in the refrigerator or at room temperature.
NO-BAKE GRANOLA BARS
INGREDIENTS:
1½ cups (375 mL) old-fashioned oats
¼ cup (60 mL) agave nectar or honey
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) oil or melted butter
1 cup (250 mL) Total add-ins:
Chopped nuts, dried fruit, chocolate morsels, crushed pretzels, crushed cereal, and/or sweetened flaked coconut
DIRECTIONS:
Heat the 12” (30-cm) Nonstick Skillet over medium heat for 3–5 minutes. Toast the oats (and nuts, if using) for about 4–6 minutes, or until browned and fragrant.
Remove the oats and nuts from the skillet and add them to a mixing bowl. Add the remaining add-ins.
Microwave the brown sugar, honey, and oil in a small microwave-safe bowl on HIGH for about 1 minute, or until bubbling. Pour the honey mixture over the oat mixture; mix well.
Use the Large Scoop to transfer the mixture into the wells of the Snack Bar Maker. Press down with the Mini Nylon Serving Spatula. Chill the tray in the freezer for about 10 minutes, or in the refrigerator until set.
Yield: 12 servings
Nutrients per serving: U.S. nutrients per serving (with ½ cup/125 mL almonds and ½ cup/125 mL cranberries): Calories 140, Total Fat 5g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 0mg, Carbohydrate 21 g, Fiber 2 g, Sugars 12 g, Protein 3 g
Cook's Tips: You can store finished granola bars in the refrigerator or at room temperature.
TURKEY SAUSAGE & PEPPER BREAKFAST QUESADILLAS
INGREDIENTS:
Quesadillas
1 bell pepper
1 poblano pepper
Canola oil for spritzing
¼ tsp (1 mL) salt
3 pieces fully cooked turkey breakfast sausage
4 eggs
4 8" (20-cm) flour tortillas
Chipotle Mornay Sauce
1 tbsp (15 mL) butter
1 tbsp (15 mL) flour
1 tsp (5 mL) Chipotle Rub
½ cup (125 mL) milk
¼ cup (50 mL) grated Monterey Jack cheese (1 oz./30 g)
Toppings
½ cup (125 mL) loosely packed fresh cilantro leaves
Greek yogurt or sour cream (optional)
DIRECTIONS:
Heat the Double Burner Grill Pan and Grill Press over medium heat for 3–5 minutes. Cut off the top of the bell pepper, and remove seeds and veins with the Scoop Loop®. Cut the pepper into quarters. Cut off the top of the poblano pepper, remove the seeds, and cut it into quarters. Spray both peppers with oil and sprinkle with salt.
Grill the peppers, covered with Grill Press, for 2–3 minutes per side, or until grill marks appear. Remove peppers from the pan.
Cut the sausages in half and place in the Manual Food Processor; process until they’re chopped. Transfer to a Small Batter Bowl. When the peppers are cool enough to handle, add them to the Manual Food Processor in batches and process until coarsely chopped. Transfer the chopped peppers to the batter bowl.
Crack the eggs into the Ceramic Egg Cooker. Cover and shake to combine. Microwave, covered, on HIGH for about 1 minute 20 seconds, stirring and adding 10-second intervals until the eggs are cooked. Stir to break up the eggs and add them to the batter bowl.
For the Mornay sauce, melt the butter in the 2-qt. (1.9-L) Nonstick Sauce Pan over medium heat. Reduce the heat to medium-low. Add the flour and rub, and whisk until the flour is dissolved. Add the milk and bring the mixture to a simmer. Simmer for 3–4 minutes, stirring occasionally, or until the sauce is thickened. Remove the pan from the heat. Add the cheese and stir to combine.
Spread the sauce on one side of each tortilla, leaving about ½" (1 cm) around the edge. Fill with the pepper and egg mixture, then fold the tortilla. Grill the tortillas, covered with the Grill Press, for 1–2 minutes per side, or until grill marks appear, flipping with the Large Chef’s Tongs.
Remove the quesadillas from the pan and use the Herb Mill to grate cilantro over the top. Serve with yogurt or sour cream.
Yield: 4 servings
Nutrients per serving: U.S. Nutrients per serving: Calories 330, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 240 mg, Sodium 750 mg, Carbohydrate 29 g, Fiber 3 g, Sugars 3 g, Protein 17 g
Cook's Tips:
The sauce used in this recipe starts with a mother sauce, béchamel, which is equal parts butter and flour (called a roux), mixed with milk that creates a foundation to build flavor. Adding cheese to béchamel creates Mornay sauce. You can use Mornay sauce for macaroni and cheese, Alfredo sauce, and much more.
Grilling the peppers and quesadillas gives you a smoky, charred flavor because it sears a portion of the food. You get deep, flavorful grill marks by using the same technique as searing—just leave the food undisturbed.
SHAKSHUKA WITH ZUCCHINI NOODLES
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 of 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.