Provided by Sandi Clark, Pampered Chef Consultant
Awesome Au Gratin Potatoes by Pampered Chef
AWESOME AU GRATIN POTATOES
- 1 can (10 1/2 oz or 284 mL) condensed cheddar cheese soup
- 1 1/2 cups (375 mL) shredded white cheddar cheese
- 1/4 cup (50 mL) grated fresh Parmesan cheese
- 1 cup (250 mL) milk
- 1 garlic clove
- 3.5 lbs (1.6 kg) baking potatoes (about 10 medium)
- 1/2 tbsp (7 mL) fresh thyme leaves (optional)
DIRECTIONS
- Preheat oven to 400°F (190°C). In (4-qt./4-L) Stainless Mixing Bowl, combine soup, cheeses, milk and garlic pressed with Garlic Press; mix with Mix ‘N Scraper®.
- Peel potatoes with Vegetable Peeler. Cut potatoes in half crosswise with Santoku Knife. Slice potatoes with Simple Slicer on #3 setting into soup mixture; mix well.
- Lightly spray lid of Covered Roaster with nonstick cooking spray. Spoon potatoes into lid. Cover with bottom of roaster; bake 60 minutes. Remove cover; bake an additional 15-20 minutes or until potatoes are tender. Sprinkle with thyme leaves, if desired.
Yield: 8 servings
Nutrients per serving:
Calories 200, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 27 g, Protein 8 g, Sodium 320 mg, Fiber 2 g
Pecan Crumble Sweet Potato Casserole by Pampered Chef
PECAN CRUMBLE SWEET POTATO CASSEROLE
INGREDIENTS
- 5 lbs (2.25 kg) sweet potatoes
- 1/2 cup (125 mL) butter, divided
- 1 cup (250 mL) coarsely crushed graham crackers
- 1 cup (250 mL) coarsely chopped pecan halves
- 1/2 cup (125 mL) packed brown sugar
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) ground black pepper
DIRECTIONS
- Preheat oven to 350°F (180°C).
- Peel the sweet potatoes and cut into 2” (5-cm) pieces. Bring large pot of water to a boil. Cook sweet potatoes 10-12 minutes or until very tender. Drain.
- Meanwhile, melt 5 tbsp (75 mL) of the butter. Combine melted butter, graham crackers, pecans, brown sugar and cinnamon in small bowl; set aside.
- Using Mix ‘N Masher, mash sweet potatoes with remaining 3 tbsp (45 mL) of the butter, salt and black pepper. Spoon sweet potato mixture into the Lid of the Covered Roaster; top evenly with pecan mixture. Bake 20-25 minutes or until topping is golden brown.
Yield: 12 servings
Nutrients per serving:
Calories 290, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 20 mg, Carbohydrate 39 g, Protein 4 g, Sodium 230 mg, Fiber 5 g
Asparagus Five Ways by Pampered Chef
ASPARAGUS 5 WAYS
INGREDIENTS
Asparagus with Parmesan
- 3/4 cup (175 mL) water
- 1 bunch asparagus, trimmed
- 1/2 cup (125 mL) grated Parmesan cheese
- 1 cup (250 mL) grape tomatoes, halved
- Salt and Pepper, to taste
Balsamic Asparagus
- 3/4 cup (175 mL) water
- 1 bunch asparagus, trimmed
- 1/2 tbsp (7 mL) balsamic vinegar
- Salt and Pepper, to taste
Asparagus with Toasted Breadcrumbs
- 2 slices white sandwich bread, torn into pieces
- 1 tbsp (15 mL) olive oil
- 3/4 cup (175 mL) water
- 1 bunch asparagus, trimmed
- 1 lemon, zested and juiced
- Salt and Pepper, to taste
Asparagus with Toasted Almonds
- 1/4 cup (50 mL) sliced almonds
- 3/4 cup (175 mL) water
- 1 bunch asparagus, trimmed
- Salt and Pepper, to taste
Lemon Pepper Asparagus
- 1/2 tbsp (7 mL) olive oil
- 1/2 tbsp (7 mL) Lemon Pepper Rub
- 3/4 cup (175 mL) water
- 1 bunch asparagus, trimmed
DIRECTIONS
- For Parmesan Asparagus:
Pour water into base of Shallow Micro-Cooker, top with tray. Place asparagus on tray, cover with lid. Microwave 5 min or until crisp tender, stirring halfway. Remove cooker from microwave, immediately top with tomatoes and cheese. Cover and allow to sit for 1 min, or until cheese melts. Sprinkle with salt and pepper.
- For Balsamic Asparagus:
Pour water into base of Shallow Micro-Cooker, top with tray. Place asparagus on tray, cover with lid. Microwave 5 min or until crisp tender, stirring halfway. Transfer to serving platter, drizzle with vinegar and sprinkle with salt and pepper.
- For Asparagus with Toasted Breadcrumbs:
Place bread into Manual Food Processor. Process until bread is finely chopped. Transfer to base of Shallow Micro-Cooker and mix with oil. Microwave 2 min, stirring every 30 sec, until breadcrumbs become slightly brown and crispy. Transfer to small bowl. Pour water into base of Shallow Micro-Cooker, top with tray. Place asparagus on tray, cover with lid. Microwave 5 min or until crisp tender, stirring halfway. Meanwhile, combine lemon zest and breadcrumbs. Transfer cooked asparagus to serving platter, drizzle with 1 tbsp (15 mL) lemon juice, salt and pepper. Top evenly with breadcrumb mixture.
- For Asparagus with Toasted Almonds:
Toast nuts in base of Shallow Micro-Cooker for 3-4 min, stirring occasionally, until golden brown. Set aside. Pour water into base, top with tray. Place asparagus on tray, cover with lid. Microwave 5 min or until crisp tender, stirring halfway. Transfer to serving plate, season with salt and pepper and sprinkle with toasted almonds.
- For Lemon Pepper Asparagus:
Combine oil and rub in small bowl. Toss asparagus with oil mixture. Pour water into base of Shallow Micro-Cooker; top with tray. Place asparagus on tray, cover with lid. Microwave 5 min or until crisp tender, stirring halfway.
Summer Fruit and Spinach Salad (recipe from Pampered Chef)
SUMMER FRUIT & SPINACH SALAD
INGREDIENTS
Salad
- 1 pkg (8 oz/227 g) fresh baby spinach
- 1/2 cup (125 mL) red seedless grapes
- 1/2 cup (125 mL) fresh strawberries, stems removed
- 1 large kiwi, peeled, cut in half lengthwise
- 1/2 cup (125 mL) pecan halves, toasted
Dressing
- 1/2 cup (125 mL) vegetable oil
- 1/3 cup (75 mL) raspberry vinegar
- 1 tbsp (15 mL) seedless raspberry jam
- 1 tbsp (15 mL) sugar
- 1/4 tsp (1 mL) salt
DIRECTIONS
- Place spinach in a large serving bowl.
- Cut grapes with Quick Slice; tip slicer over salad greens. Repeat with strawberries and kiwi. Top with pecans.
- For dressing, combine all ingredients in Measure, Mix & Pour®. Mix until well blended. Drizzle ¼ cup (50 mL) dressing over salad; toss lightly just before serving.
Yield: 8 servings of 1 cup/250 mL
Nutrients per serving:
Calories 60 , Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 8 g, Fiber 2 g, Protein 1 g
Cook’s Tips:
Place pecans in Small Micro-Cooker®. Microwave, uncovered, on HIGH 2 minutes, stirring halfway through or until fragrant. Cool completely.
