We’re heading into the fall wearing masks and social distancing. In many areas around the world, COVID -19 infection rates remain high despite our careful efforts to safely reopen and find our 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.
Whether the kids in your area will be returning to brick and mortar classrooms, virtual learning classes, or a homeschool environment, you can brighten the days with healthy breakfasts and lunches. Whether you are preparing lunches the evening before or during a noon recess, cooking with kids is a great way to reinforce math skills, teach healthy eating habits, and help your kids learn to follow directions. 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 in her parish, entertaining friends, and family, or making a meal for a sick friend, Linda always knows, “What’s for Dinner?”
ON-THE-GO BREAKFAST TACO
INGREDIENTS:
2 eggs
1 tsp (5 mL) Southwestern Seasoning Mix
1 pre-cooked 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
Nutrients per serving: U.S. nutrients per serving: Calories 380, Total Fat 26 g, Saturated Fat 8 g, Cholesterol 395 mg, Sodium 660 mg, Carbs. 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
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.
OVERNIGHT STEEL-CUT OATS
INGREDIENTS:
1 cup (250 mL) steel-cut oats
2 cups (500 mL) water
2 cups (500 mL) milk or non-dairy milk
3 tbsp (45 mL) brown sugar
¼ tsp (1 mL) salt
½ tsp (2 mL) vanilla extract
1 tbsp (15 mL) butter, cut into small pieces
Optional: chopped or sliced apples, pears or bananas, dried fruits, nuts, ground cinnamon, or maple syrup
DIRECTIONS:
Line the interior of the Rockcrok® Dutch Oven or Everyday Pan with parchment paper, trimming any excess paper that extends over the top edge of the pan.
Add the oats, water, milk, brown sugar, salt, and vanilla to the pan and stir to thoroughly combine. Top with the cut pieces of butter.
Cover and place the pan in the Rockcrok® Slow Cooker Stand. Cook on LOW for 8 hours.
At the end of cooking, stir the oatmeal and customize with your favorite optional toppings.
Yield: 4 servings
Nutrients per serving: U.S. Nutrients per serving (about 1 cup/250 mL): Calories 250, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 43 g, Fiber 4 g, Sugars 17 g, Protein 9 g
Cook's Tips: The parchment paper helps prevent oatmeal from sticking to the pot while it cooks and makes cleanup easy.
STRAWBERRY BANANA SMOOTHIE
Prep 2 min/Cook 1 min/Ready in 3 min
INGREDIENTS:
BLENDER VERSION
Makes about 1½–2 cups (375–500mL)
¼ cup (60 mL) Greek yogurt
¼ cup (60 mL) orange juice
1 tbsp (15 mL) honey
1 cup (250 mL) halved strawberries
1 banana, quartered
½ cup (125 mL) ice
Add all the ingredients, in the order listed, to the Deluxe Cooking Blender.
Replace and lock the lid. Turn the wheel to select the SMOOTHIE setting; press the wheel to start.
SMOOTHIE CUP VERSION
Average Yield: 1½ cups (374 mL)
½ cup (125 mL) ice
1 cup (250 mL) fresh strawberries, quartered
1 banana, quartered
¼ cup (60 mL) Greek yogurt
¼ cup (60 mL) orange juice
1 tbsp (15 mL) honey
Attach the adapter to the base of the Deluxe Cooking Blender. Fill the smoothie cup with the ingredients, in the order listed; do not fill past the max fill line. When the sleeve is on the cup, make sure it's dry and secure.
Screw blade lid clockwise onto the cup to secure. Turn the cup upside down and align the cup notches with the adapter slots; turn counterclockwise and secure.
Turn the wheel to select the SMOOTHIE setting; press the wheel to start.
DIRECTIONS:
Garnish as desired and enjoy!
Yield: 1 serving
Nutrients per serving: U.S. nutrients per serving: Calories 290, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 25 mg, Carbohydrate 64 g, Fiber 6 g, Total Sugars 46 g, (includes 17 g added sugars), Protein 8 g
Cook's Tips: Using frozen fruit will yield a thicker, colder smoothie. When you use frozen fruit, add at least double the amount of liquid and omit the ice.
CHOPPED SALAD
Prep 10 min/Cook 20 min/Ready in 30 min.
INGREDIENTS:
Simple Vinaigrette:
¾ cup + 2 tbsp (205 mL) olive oil
½ cup + 2 tbsp (155 mL) white wine vinegar
1 tbsp (15 mL) honey
1 tbsp (15 mL) Dijon mustard
½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper
Salad:
1 lb. (450 g) chicken tenders
3 oz. (90 g) ditalini or ditali pasta (⅔ cup/150 mL)
2 cups (500 mL) water
4 slices bacon
2 romaine hearts
1-pint (2 cups/500 mL) cherry tomatoes
1 ripe avocado
¼ cup (60 mL) crumbled Gorgonzola cheese
DIRECTIONS:
Add the vinaigrette ingredients to the Measure, Mix & Pour® and shake well to combine. Place the chicken into a shallow bowl. Pour ¼ cup (60 mL) of the dressing over the chicken and coat well.
Combine the pasta and water in the 3-qt. (3-L) Micro‑Cooker® Plus. Microwave, covered, on HIGH, for 8 minutes, or until the pasta is cooked through.
Preheat the Nonstick Double Burner Grill over medium heat for 3–5 minutes.
Cut the bacon slices in half. Cook the bacon on one side of the pan for 10–12 minutes, turning once, and cook the chicken on the other side of the pan for 5–7 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), turning once.
Thinly slice the romaine and place it into a large serving bowl. Halve the tomatoes in the Close & Cut. Cut the avocado in half and remove the pit. Slice the avocado halves in the Quick Slice.
Remove the chicken from the pan and place it in a bowl to cool slightly. When the pasta is done, rinse with cold water to cool it down, then drain.
Transfer the bacon onto a paper towel-lined plate to drain. Use the Salad Chopper to chop the chicken.
Top the lettuce with the chicken, pasta, tomatoes, and avocado. Crumble the bacon over the top. Finish with cheese and dressing.
Yield: 6 servings
Nutrients per serving: U.S. nutrients per serving: Calories 350, Total Fat 27 g, Saturated Fat 6 g, Cholesterol 20 mg, Sodium 310 mg, Carbohydrate 20 g, Fiber 3 g, Total Sugars 5 g (includes 1 g added sugars), Protein 9 g
Cook's Tips: You'll have leftover salad dressing. You can save the remaining dressing, refrigerated in the Measure, Mix & Pour®, for up to two weeks.
CUBAN SANDWICH
Prep 10 min/Cook 16 min/Ready in 26 min
INGREDIENTS:
Marinade:
2 limes, divided
1 orange, divided
2 tbsp (30 mL) canola oil
1 tbsp (15 mL) Carnitas Slow Cooker Seasoning
2 garlic cloves
Sandwich
1 boneless pork tenderloin (1 lb./450 g)
1 large ciabatta loaf or 4 individual loaves
2 tbsp (30 mL) Dijon mustard
¼ cup (50 mL) mayonnaise
8 slices Swiss cheese
8 slices ham
¼ cup (50 mL) sliced dill pickles
DIRECTIONS:
To make the marinade, use the Juicer to juice 1 of the limes and ½ of the orange. Add the juice, oil, seasoning, and garlic pressed with the Garlic Press to the Measure, Mix & Pour®; mix until blended.
Trim the pork and cut in half width-wise, then in half lengthwise. Place the pieces into a medium bowl and add ¼ cup (50 mL) of the marinade to the pork. Let them sit in the refrigerator, covered, for at least 5 minutes, or up to 30 minutes.
Cut the remaining lime in half. Heat the Nonstick Double Burner Grill and one Grill Press over medium heat for 3–5 minutes.
Add the pork to one side of the grill and cover it with the Grill Press. Add the remaining citrus halves to the other side. Grill for 8 minutes, turning the pork halfway through cooking.
Transfer the pork to a medium bowl and chop with the Salad Chopper. Carefully juice the grilled citrus and add it to the pork, along with the remaining marinade.
Carefully wipe the pan with a paper towel. Heat the pan and two presses over medium heat for 3–5 minutes.
To assemble the sandwich, slice the ciabatta in half with a Bread Knife and remove some of the interior bread. Combine the Dijon and mayonnaise and spread on each side of the ciabatta. Layer the bottom and top half with the cheese. Then fill with the pork, ham, and pickles.
Grill the sandwich, covered with the press, for 6–8 minutes, turning halfway through cooking, or until the cheese is melted and the bread is crisp. Cut the sandwich into 8 pieces.
Yield: 8 servings
Nutrients per serving: U.S. nutrients per serving: Calories 460, Total Fat 14 g, Saturated Fat 3 g, Cholesterol 20 mg, Sodium 940 mg, Carbohydrate 66 g, Fiber 1 g, Sugars 2 g, Protein 17 g
SLOW COOKER MINESTRONE
INGREDIENTS:
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
DIRECTIONS:
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.
CHICKEN PICCATA PASTA
INGREDIENTS:
1 1/4 lbs. (625 g) boneless, skinless chicken breasts
2 tbsp (30 mL) olive oil, divided
1 1/2 tbsp (22 mL) Lemon Pepper Rub
3 cans (14.5 oz each) 33% reduced-sodium chicken broth (about 6 cups/1.5 L)
1/2 medium onion
12 oz (350 g) uncooked angel hair pasta
1 lemon
2 oz (60 g) cream cheese, softened
1 can (14 oz or 398 mL) quartered artichoke hearts in water, drained
1/4 cup (50 mL) capers, drained and rinsed
Chopped fresh parsley and grated fresh Parmesan cheese (optional)
DIRECTIONS:
Cut chicken into 1-in. (2.5-cm) pieces on Cutting Board. Combine chicken, 1 tbsp (15 mL) of the oil and rub in Stainless (4-qt./4-L) Mixing Bowl; toss to coat. Heat remaining oil in (12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken to skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from skillet; set aside.
Meanwhile, pour broth into Large Micro-Cooker®; microwave, covered, on HIGH 8-10 minutes or until broth comes to a boil. On clean cutting board, chop onion using Food Chopper. Add onion to Skillet; cook 10-20 seconds or until onion is fragrant. Carefully add broth and pasta to skillet; cook, uncovered, 7-8 minutes or until pasta is tender, stirring occasionally.
Zest lemon with Microplane® Adjustable Grater to measure 1 tbsp (15 mL). Juice lemon with Juicer to measure 2 tbsp (30 mL). Add zest, juice, and cream cheese to skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to Skillet. Cook, covered, 1-2 minutes or until heated through. Remove skillet from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired.
Yield: 6 servings
Nutrients per serving: Calories 440, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 65 mg, Carbohydrate 53 g, Protein 35 g, Sodium 1410 mg, Fiber 6 g
Cook's Tips: To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 tsp (5 mL) each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tbsp (45 mL).
ORECCHIETTE WITH SPINACH, SAUSAGE & TOMATOES
INGREDIENTS:
1 1/4 lbs. (625 g) bulk hot Italian sausage
3 cans (14.5 oz each) Italian-herb diced tomatoes (5 1/4 cups/1.2 L), divided
12 oz (350 g) uncooked orecchiette pasta
2 1/2 cups (625 mL) water
4 garlic cloves, pressed
1 tsp (5 mL) crushed red pepper flakes (optional)
1/2 tsp (2 mL) salt
2 cups (500 mL) grape tomatoes
1 oz (30 g) Parmesan cheese, grated (about 1/4 cup/50 mL packed)
5 oz (150 g) fresh baby spinach leaves (8 cups/2 L)
DIRECTIONS:
Cook sausage in (12-in./30-cm) Skillet over medium-high heat 8-10 minutes, breaking into crumbles with Mix ‘N Chop. Drain canned tomatoes using medium Stainless Mesh Colander into Stainless (4-qt./4-L) Mixing Bowl; reserve 1 cup (250 mL) of the tomato liquid for later use in the recipe.
Add drained canned tomatoes, tomato liquid from mixing bowl, pasta, water, pressed garlic, pepper flakes, if desired, and salt to Skillet. Cover and cook 13-15 minutes or until pasta is tender, stirring occasionally.
Meanwhile, cut grape tomatoes in half using Utility Knife. Grate cheese using Microplane® Adjustable Fine Grater. Add grape tomatoes, spinach, and reserved 1 cup (250 mL) tomato liquid to Skillet. Cook 1-2 minutes or until spinach is wilted, stirring constantly. Sprinkle with cheese.
Yield: 6 servings
Nutrients per serving: Calories 470, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 57 g, Protein 22 g, Sodium 1370 mg, Fiber 6 g
U.S. Diabetic exchanges per serving: 3 starch, 1 vegetable, 1 1/2 low-fat meat, 2 fat (3 carbs.)
Cook's Tips: Breaking the sausage into crumbles with the Mix ‘N Chop helps it to cook more quickly and evenly. Orecchiette means “little ears” in Italian. It is a small round pasta with a slight dome in the center. Campanelle pasta can be substituted if desired.
For a milder dish, mild or sweet Italian sausage can be used. Italian sausage links with the casings removed can be substituted for the bulk sausage.
VEGETABLE RIBBON “PASTA”
INGREDIENTS:
2 oz (60 g) fresh Parmesan cheese (1/2 cup/125 mL grated)
3 oz (90 g) reduced-fat cream cheese (Neufchâtel)
1/4 cup (50 mL) lightly packed fresh basil
2 tbsp (30 mL) Garlic & Herb Rub
6 slices uncooked turkey bacon
1 tbsp (15 mL) canola oil
3 medium zucchinis
1 can (15 oz or 398 mL) no-salt-added cannellini beans, drained and rinsed
2 oz (60 g) reduced-fat feta cheese, crumbled (1/2 cup/125 mL)
DIRECTIONS:
Grate Parmesan with Microplane® Adjustable Fine Grater. Place cream cheese in (2-cup/500-mL) Prep Bowl; microwave, uncovered, on HIGH 15-20 seconds or until softened. For cream cheese mixture, place Parmesan, cream cheese, basil, and rub in Manual Food Processor. Process until basil is finely chopped and the mixture is blended.
Stack bacon slices and cut crosswise into ¼-in. (6-mm) pieces with Utility Knife. Place bacon and oil in Rockcrok® (2.5-qt/2.35-L) Everyday Pan. Cook over medium heat 7-8 minutes, stirring occasionally until lightly browned.
Meanwhile, cut ends off of zucchini. Cut zucchini crosswise into 2½-in. (6-cm) pieces. Spiral cut zucchini with Spiral & Slice into large Bamboo Fiber Bowl.
Remove Pan from heat. Add beans and cream cheese mixture to Pan with bacon and gently stir until mixture begins to soften and combine. Add zucchini to pan and cover. (Pan will be very full; gently press down on zucchini. Zucchini will cook down.)
Microwave, covered, on HIGH 5-7 minutes or until zucchini on top just begins to wilt; zucchini will continue to soften and cook. Add feta to Pan and stir with Small Mix ‘N Scraper® until sauce begins to form and coats “pasta.”
Yield: 4 servings of about 11/3 cups/325 mL.
Nutrients per serving: Calories 280, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 45 mg, Sodium 930 mg, Carbohydrate 16 g, Fiber 4 g, Protein 18 g
QUICK COOKER KEY LIME CUPS
Prep 5 min/Cook 15 min/Ready in 20 min
INGREDIENTS:
6 egg yolks
28 oz. (750 mL) sweetened condensed milk
1¼ cups (300 mL) key lime juice
½ cup (125 mL) milk
½ cup (125 mL) water
1 tbsp (15 mL) unsalted butter
¼ cup (60 mL) graham cracker crumbs
½ tsp (2 mL) sugar
DIRECTIONS:
Whisk egg yolks and sweetened condensed milk in the Classic Batter Bowl until combined. Whisk in the key lime juice and milk. Evenly divide the mixture into six 1-cup (250-mL) Prep Bowls (about ¾ cup/175 mL per bowl). Cover the bowls with the Stretch-Fit Lids.
Add the water to the inner pot of the Quick Cooker. Place one Quick Cooker Stackable Steaming Rack into the inner pot and place three bowls onto the rack. Place a second rack on top and place the remaining three bowls onto the rack. Lock the lid and select the DESSERT setting. Adjust the time to 5 minutes and press START.
When the timer is up, press CANCEL. Let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure.
Remove the lid and let bowls stand for 5 minutes before removing. Transfer the bowls to the refrigerator to chill for at least 3 hours.
To prepare the crumb topping, add the butter to the 1-qt. (1-L) Micro-Cooker® and microwave on HIGH for 30 seconds. Add the graham cracker crumbs and sugar, then mix to combine. Microwave on HIGH for 1 minute.
Top each bowl with the crumb topping and a dollop of whipped cream.
Yield: 6 servings
Nutrients per serving: U.S. nutrients per serving: Calories 530, Total Fat 19 g, Saturated Fat 10 g, Cholesterol 235 mg, Sodium 210 mg, Carbohydrate 78 g, Fiber 0 g, Sugars 75 g, Protein 14 g
For more delicious recipes and to order products for your kitchen, visit www.pamperedchef.biz/lindacahill Email her at lindathechef@gmail.com.