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Welcome to This Awful/Awesome Life! My name is Frances Joyce. I am the publisher and editor of this magazine. We'll be exploring different topics each month to inform, entertain and inspire you. Meet new authors, sharpen your brain and pick up a few tips on life, love, entertaining and business. Enjoy and please share!

What's for Dinner (January 2019)? Ask Linda


Please join me in congratulating Linda Cahill on her promotion to Director for the Pampered Chef.

Linda Cahill shares some healthy and delicious recipes and cooking tips for the New Year. 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?”




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


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.


1 wrap  servings

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




Select the container size of your choice

Infusion Water Bottle  

1½” (4 cm) piece of cucumber, sliced, halved

2 slices lemon, cut in half

3 thin slices peeled ginger

1 fresh mint sprig

Quick-Stir® Pitcher        

2” (5 cm) piece of cucumber, sliced, halved

½ lemon, sliced

2 tbsp (30 mL) thinly sliced peeled ginger

3 sprigs fresh mint

Family-Size Quick-Stir® Pitcher

4” (10 cm) piece of cucumber, sliced, halved

1 lemon, sliced,

¼ cup (50 mL) thinly sliced peeled ginger

6 sprigs fresh mint


Use the Simple Slicer on #3 setting to slice the cucumber. Use the Quick Slice to cut the lemon into slices.

Fill the bottom of the pitcher or water bottle with the sliced fruit and other ingredients, then top with water.

Plunge the pitcher to combine. To get the best flavor, refrigerate at least 20 minutes before serving. 


1  servings

Cook's Tips:

The longer your water infuses, the more flavorful it will be. Some fruits or herbs will infuse more quickly than others. Citrus releases flavor quickly, and herbs can take a little longer. Also, some berries will release color into the water.

For enhanced flavors, let water sit at room temperature to infuse.

You can peel the rind off of citrus to lessen bitterness.





1/2 cup (125 mL) mayonnaise

2 tbsp (30 mL) rice vinegar

2 tbsp (30 mL) chopped fresh cilantro

4 tsp (20 mL) wasabi paste

1 tsp (5 mL) sesame oil

Spring Rolls

1 lb. (450 g) cooked shrimp, peeled and deveined, tails removed (about 3 cups/750 mL), coarsely chopped

¼ tsp (1 mL) salt

2 large carrots, peeled

1 medium seedless cucumber

2   avocados

12 (8-in./20-cm) rice wrappers

1 cup (250 mL) water


Combine sauce ingredients in Small Batter Bowl; whisk until blended. Reserve 1/4 cup (50 mL) of the sauce for shrimp. Cover remaining sauce; refrigerate until ready to serve. Coarsely chop shrimp using Chef's Knife. Combine shrimp, reserved sauce and salt in Classic Batter Bowl; mix well. Cut carrots and cucumber into long julienne strips using Julienne Peeler. Peel and slice avocados into 24 slices.

Moisten both sides of one rice wrapper with water using Chef's Silicone Basting Brush. Arrange a portion of the carrots and cucumber on half of the wrapper to within 1/2 in. (1 cm) of edges. Top with 1/4 cup (50 mL) of the shrimp mixture and avocado slices. Fold sides of wrapper in toward center; roll up tightly. Repeat with remaining wrappers, vegetables and shrimp. Cut spring rolls in half diagonally. Serve with sauce.


24  servings of 1/2 spring roll

Nutrients per serving:

Calories 100, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 15 mg, Carbohydrate 6 g, Protein 4 g, Sodium 160 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

1/2 starch, 1/2 low-fat meat, 1/2 fat (1/2 carb)

Cook's Tips:

Rice wrappers are often called rice paper. They can be found in the Asian section of most major grocery stores. Brushing the rice wrappers with water will make them soft and easy to roll. Be sure to soften them just prior to filling and rolling them as they can become delicate and easily torn if they absorb too much moisture.

Make-Ahead: This recipe can be prepared up to 6 hours in advance. Cover uncut rolls with damp paper towels and plastic wrap. Refrigerate rolls and sauce until ready to serve.




2 oz. (60 g) spaghetti

1 cup (250 mL) water

1 tbsp (15 mL) creamy peanut butter

1½ tsp (7 mL) reduced-sodium soy sauce

1½ tsp (7 mL) honey

½   lime, juiced

1½ tsp (7 mL) water

1   carrot, peeled

½   red or green pepper

Optional: fresh cilantro, chopped peanuts


Combine the pasta and water in the Microwave Pasta Cooker. Cover with the lid and microwave on HIGH for 6 minutes.

In a small bowl, combine the peanut butter, soy sauce, honey, lime juice, and water.

Grate the carrot with the Veggie Strip Maker. Cut the bell pepper into thin strips.

Remove the bowl from the microwave; add the sauce and vegetables then cook, covered, for 2 minutes. Top with cilantro and peanuts. Let it stand for 2–3 minutes.

Yield: 1  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 380, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 410 mg, Carbohydrate 64 g, Fiber 6 g, Sugars 17 g, Protein 13 g




1 tsp (5 mL) olive oil

6   garlic cloves, pressed

2 tsp (10 mL) smoked paprika

1 large onion, diced

1 tsp (5 mL) salt

¾ tsp (4 mL) coarsely ground black pepper

2 tbsp (30 mL) tomato paste

6 cups (1.4 L) vegetable stock

1 can (15 oz or 398 mL) unsalted Cannellini beans, drained and rinsed

1 can (15 oz or 398 mL) fire-roasted tomatoes, undrained

1   Parmesan rind (optional)

1 medium yellow squash, diced

½ cup (125 mL) Ditalini pasta or other small-shaped pasta

3 oz (90 g) baby spinach leaves (about 3 cups/750 mL)

Optional: thinly sliced fresh basil and grated fresh Parmesan cheese


Combine the oil, pressed garlic, and paprika in the Rockcrok® Dutch Oven. Cook over medium heat for 30–60 seconds, or until fragrant. Add the onion, salt, and black pepper. Cook for 5–7 minutes, or until the onions are tender.

Add the tomato paste and stir until combined. Add the stock, beans, tomatoes, and Parmesan rind. Place the Dutch oven into the Rockcrok® Slow Cooker Stand and cook on LOW for 8 hours or on HIGH for 4 hours.

Add the squash and pasta to the Dutch oven during the last 30 minutes of cooking. If cooking on LOW, increase the heat to HIGH for the last 30 minutes. Just before serving, remove the Parmesan rind and stir in the baby spinach. Serve with thinly sliced basil and grated Parmesan cheese, if desired.

Yield: 7  servings

Nutrients per serving:

U.S. Nutrients per serving (about 1¼ cups/310 mL): Calories 140, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 810 mg, Carbohydrate 27 g, Fiber 5 g, Sugars 5 g, Protein 6 g

Cook's Tips:

This recipe can also be made in the Rockcrok® Everyday Pan. Use the same amount of oil as in step 1, but reduce the remaining ingredients by half and follow the same cook times.




¾ cup (175 mL) plus 2 tbsp (30 mL) old-fashioned oats, divided

1 pkg. (2¼ tsp/11 mL) active dry yeast

1 tsp (5 mL) salt

3½ cups (875 mL) bread flour, divided

1¼ cups (300 mL) warm water (120°F–130°F/49°C–54°C)

¼ cup (50 mL) butter, softened

¼ cup (50 mL) plus 2 tbsp (30 mL) honey, divided

Oil for brushing


In a large mixing bowl, combine ¾ cup (175 mL) of the oats, yeast, salt, and 2 cups (500 mL) of the flour. Add the water, butter, and ¼ cup (50 mL) of the honey. Beat on low speed with an electric mixer until moistened; beat on medium speed for 3 minutes.


Add the remaining flour and beat until thoroughly mixed into a stiff batter. Brush the inside of the Ceramic Pot with oil and place the dough into the pot. Place the ceramic pot on the wire cradle and lower it into the inner pot of the Quick Cooker. Lock the lid, select the PROOF setting, and press START.

When the timer is up, press CANCEL. Remove the ceramic pot from the Quick Cooker. Scrape the dough out and shape it into a mound (the dough will be slightly sticky). Clean the ceramic pot and lightly brush the inside with oil. Place the dough into the ceramic pot.

Add the remaining 2 tbsp (30 mL) of honey to a small microwavable bowl. Microwave on HIGH for 10 seconds. Brush the top of the dough with warm honey and sprinkle with the remaining 2 tbsp (30 mL) of oats. Lower the ceramic pot into the Quick Cooker. Lock the lid, select the PROOF setting, and press START. Meanwhile, preheat the oven to 350°F (180°C).

When the timer is up, press CANCEL. Carefully remove the ceramic pot. Remove the ceramic pot from the wire cradle. Bake, uncovered, for 40–45 minutes, or until the top of the bread is a deep golden brown.

Carefully remove the ceramic pot from the oven and place it on a cooling rack. Cool for 10 minutes, then remove the bread from the ceramic pot. Cool completely.

Yield: 12  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 230, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 40 g, Fiber 2 g, Sugars 8 g, Protein 6 g

Cook's Tips:

The bread flour in this recipe will give your bread better texture. If you substitute all-purpose flour, the bread won’t hold together as well when you slice it.


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10     white cake mix (plus ingredients to make cake)

3 cups (750 mL) Strawberry Ice Cream, softened and divided

½ cup (125 mL) strawberry syrup (see cook’s tip), divided

10   strawberry wafer cookies, crushed and divided


Prepare the white cake mix according to the package directions. Bake at 350°F (180°C) in the Ice Cream Cake Pan for 35–40 minutes, or until a cake tester inserted in the center comes out clean.

Let the cake cool completely, then slice the cake into ½”- (1-cm-) thick layers. Reserve two of the layers for the ice cream cake. Save the scraps for another use.

Place one layer of the cake into the base of the Ice Cream Cake Pan. Poke holes all over the cake, then brush the cake with ¼ cup (50 mL) of the strawberry syrup. Place 1½ cups (375 mL) of the strawberry ice cream on top of the cake and spread evenly. Top the ice cream with half of the strawberry wafers. Repeat with another layer of cake, syrup, ice cream, and wafers.

Cover and freeze the assembled cake for at least 4 hours, or until the ice cream is firm.

Yield: 12  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 210, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 40 mg, Sodium 50 mg, Carbohydrate 19 g, Fiber 1 g, Sugars 15 g, Protein 2 g

Cook's Tips:

The strawberry syrup in this recipe comes from making your own Strawberry Ice Cream. If you’re using store-bought ice cream, make your own syrup by combining 1 lb (450 g) of chopped strawberries with ½ cup (125 mL) of sugar. Let it sit for 1 hour, then strain the resulting syrup for the cake and reserve the strawberries for another use.

Linda WFD image.jpg

For more delicious recipes and to order products for your kitchen, visit Email her at



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