Pampered Chef Deep Covered Baker Apple Cake

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1505511

If you have a Deep Covered Baker from Pampered Chef you will love this quick recipe. Your pantry should never be without cans of Apple Pie Filling & a cake mix...just in case company stops by!

Minutes to Prepare: 2

Minutes to Cook: 18

Number of Servings: 12

Ingredients

2 - 21 oz cans of apple pie filling
1 - 18.5oz yellow cake mix
1 stick of butter or margarine (I use Best Life Buttery Baking Sticks in the nutrition calculations)

NOTE: You could lower the calories by using No Sugar Added Pie Filling

Directions

Serving Size is 1/12 of the cake

Spoon apple pie filling into the bottom of the covered baker. Sprinkle evenly with cake mix. Melt butter and drizzle evenly over the cake mix. Microwave for 18 minutes. Enjoy!

Beef and Vegetable Stir Fry

BJ's Member Journal 2012

INGREDIENTS

1 lb fresh asparagus
12 oz top round steak
3 tbsp flour
1/4 cup teriyaki sauce
1/2 tsp honey
1/4 cup water
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
3 tbsp vegetable oil
4 carrots
1 each red and yellow bell peppers, cut into 1/2" strips
1 cup sliced white mushrooms
1 cup broccoli florets
1/2 small red onion, sliced (1/2 cup)
2 cups brown rice or quinoa

DIRECTIONS

Trim off asparagus ends and cut spears into 1" pieces. Peel carrots and slice diagonally into 1/4" coins. Set both aside.

Slice steak thinkly and place in ziploc back with flour. Shake to coat and set aside.

In small bowl, whisk together 1 tpsp oil in large skillet or wok over medium-high heat until very hot. Carefully add steak and carrots to pan, stir-fry for 4 minutes.

Stirring constantly, carefully pour in sauce mixture. Stir-fry 1 minute.

Add remaining vegetables and stir-fry 3 minutes. Serve immediately over brown rice or quinoa.

Shrimp Fra Diavolo

Cooking Light Jan/Feb 2010, p 182

INGREDIENTS
8 ox uncooked linguine
2 tbsp EVOO, divided
1 1/2 tablespoons minced garlic, divided
1 pound medium shrimp, peeled and deveined
3/4 cup diced onion
1 tsp crushed red pepper
1/2 tsp dried basil
1/2 tsp dried oregano
2 tablespoon tomato paste
1 tablespoon fresh lemon juice
1 3/4 cup canned crushed tomatoes
1/4 teaspoon salt
1 (14.5 oz) can diced tomatoes, drained

DIRECTIONS

Cook pasta according to package, drain and keep warm.

While pasta cooks, heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; saute for 3 minutes or until shrimp are done. Remove from pan, keep warm.

Add remaining 1 tablespoon oil and onion to pan, saute 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta.

Baked Spinach and Artichoke Dip

Clean Eating, June 2011, p 35

INGREDIENTS

1 1/2 cup frozen cauliflower florets
4 oz 1/3-less-fat cream cheese
9-11 tbsp low-fat milk, divided
Olive oil cooking spray
1 medium onion, chopped
3 cloves garlic, minced
1 10 oz box frozen chopped spinach, thawed and squeezed to remove excess water
1 8 oz box frozen artichoke hearts, thawed and chopped
1/4 packed cup fresh dill sprigs, thick stems removed
1/2 tsp salt
1/4 tsp ground cayenne pepper
5 scallions, chopped
2 oz (1/2 cup) Monterey Jack or mozzarella cheese, shredded

DIRECTIONS

Preheat oven to 350F. Cook cauliflower according to package directions (you should have 1 cup cooked). Place cauliflower in bowl of food processor and add cream cheese and 3 tbsp milk. Puree until smooth; transfer to large bowl.

Coat nonstick skillet with cooking spray and heat on medium. Add onion and cook until lightly browned and soft, 8-10 minutes. Add garlic and cook for 1 minute more. Transfer mixture to food processor. Add spinahc, artichokes, dill, 1/2 tsp salt, and cayenne. Add 6 tbsp milk, puree until mixture is easily spreadable. If necessary, add additional milk to thin. Transfer to bowl with cauliflower mixture. Add scallions and stir until combined. Add additional salt and cayenne as needed.

Transfer mixture to 8 or 9 inch square baking dish and cover with oil. Bake for 20 minutes. Discard foil and sprinkle with cheese. Back for 10 minutes more, until cheese is melted and dip is heated.

Chicken Cacciatore with Spaghetti Squash

Uses crock pot.
Recipe from Clean Eating January/February 2012, p 54.

INGREDIENTS

6 4oz boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
1 tbsp olive oil, divided
1 large yellow onion, sliced
2 cups frozen sliced mixed bell peppers
10 oz sliced baby portobello mushrooms
1 26.46oz carton chopped tomatoes
1 cup low-sodium chicken broth
6 tbsp tomato paste
4 tbsp balsamic vinegar
4 cloves garlic, minced
2 tsp dried oregano
3/4 tsp red pepper flakes
2-3 sprigs fresh rosemary
6lb spaghetti squash (2-3 large squash), halved lengthwise and seeded
6 tbsp grated low-fat Parmesan cheese
1/4 cup chopped or whole fresh basil

DIRECTIONS

Sprinkle salt and pepper on all sides of chicken, dividing evenly. In a large nonstick skillet, heat 1tsp oil on medium. Add one-third of chicken to skillet in single layer and cook for 1-2 minutes per side, until lightly browned. Transfer to slow-cooker. Working in batches, repeat with remaining 2 tsp oil and chicken.

To slow cooker, add onion, bell peppers, mushrooms, tomatoes, broth, tomato paste, vinegar, garlic, oregano, and pepper flakes. Stir to combine and nestle rosemary on surface. Cover and cook on low for 6-8 hours.

Pierce squash skin with a fork. In a large pot, add 2 inches of water and 1 squash half, skin side up. Cover and boil for 2 minutes. Remove squash and transfer to clean work surface. Repeat with remaining squash halves. Scrap stringy flesh from skin, separating into strands.

Remove and discard rosemary from chicken mixture. Stir and spoon over top of squash. Garnish with Parmesan and basil.

Chicken Paprikash and Roasted Potato Wedges

Recipe from Clean Eating Jan/Feb 2012, p 74

INGREDIENTS

3 oz sun-dried tomatoes
1 lb redskin potatoes, cut into 8 wedges each
1 tbsp olive oil, divided
1 yellow onion, thinly sliced
1 lb chicken breasts, trimmed of fat and cut into 1/2 inch medallions
3 cloves garlic, minced
1 tbsp sweet paprika
1/2 plain Greek yogurt
Pepper to taste

DIRECTIONS

Preheat oven to 425F. Bring a kettle or small pot of water to boil.

In a small bowl, add tomatoes and enough boiling water to cover completely. Let sit for 20 minutes. Drain and chop finely.

Line a large baking sheet with parchment paper. Add potatoes and drizzle with 2 tsp oil. Toss well to coat and spread evenly on sheet. Bake for 40 minutes, flipping halfway through.

In large nonstick skillet, heat remaining 1 tsp oil on medium for 1 minute. Add onion and cook, stirring occasionally, for 10 minutes. Add tomatoes, chicken, garlic, paprika, and 1/4 cup water. Stir well and cook for 5 minutes, turning chicken halfway, until thickest piece is cooked through. Remove from heat and stir in yogurt. Divide chicken mixture and potatoes among serving plates. Garnish with pepper.

Garlic-Cilantro Shrimp Rotini

Clean Eating, Oct 2011, p 24.

INGREDIENTS

• 2 cups fresh cilantro
• 1 tsp dried oregano
• 3 cloves garlic
• 1 tsp red pepper flakes
• 1/3 cup olive oil
• 2 1/2 tbsp red wine vinegar
• Salt and pepper, to taste
• 8 oz whole-wheat rotini pasta
• 20 medium raw shrimp, peeled and deveined

DIRECTIONS

1. Preheat broiler to high. Line large baking sheet with foil.

2. Prepare sauce: In the bowl of a food processor, pulse cilantro, oregano, garlic and red pepper flakes until combined. While food processor is running, add oil and vinegar. Stir in salt and pepper, set aside.

3. Cook pasta, set aside

4. Arrange shrimp on sheet, transfer to oven and broil for 3-5 minutes, turning once, until pink.

5. In a large saucepan on medium, add pasta and garlic-cilantro mixture and cook, stirring often, for 1 minute. Reduce heat to medium-low, and shrimp and stir to combine.

Pomegranate-Chipotle Chicken

Clean Eating, Oct 2011, p 49

INGREDIENTS

• 1 cup quinoa
• 2 tsp olive oil
• 4 4oz boneless, skinless chicken breasts
• 1/4 tsp sea salt
• 1/4 tsp fresh ground pepper
• 1 cup 100% pomegranate juice
• 1 tbsp minced chipotle chiles in adobo sauce
• 1 tsp chile powder
• 1 tsp ground cumin
• 1/2 tsp mustard powder
• 1 cup frozen green peas
• 1/4 cup chopped fresh parsley

DIRECTIONS

1. Cook quinoa according to package directions

2. In large skillet, heat oil. Season both sides of chicken with salt and pepper. Add chicken to skillet to cook for 1-2 minutes per side, until golden brown.

3. In medium bowl, whisk pomegranate juice, chipotle chiles, chile powder, cumin, and mustard powder. Add mixture to skillet and bring to a simmer. Reduce heat to medium, partially cover and simmer for 5 minutes, undisturbed, until chicken is cooked through. Add quinoa, peas and parsley to skillet, stir to combine and cook for 1 minutes, until thoroughly heated.

Mango Mojito Chicken

Clean Eating, Oct 2011, p 52

INGREDIENTS

• 2 tsp olive oil
• 4 4oz boneless, skinless chicken breasts
• 1/4 tsp sea salt
• 1/4 fresh ground pepper
• 2 ripe mangos, pitted and diced
• 1 green bell pepper, chopped
• 1 cup chicken broth
• 1/3 cup chopped scallions
• 2 tbsp chopped fresh mint
• 1 tbsp fresh lime juice
• 1 tsp lime zest
• 1 tsp grated garlic
• 2 cups cooked brown rice

DIRECTIONS

1. In large skillet, heat oil on medium-high. Season both sides of chiken with salt and black pepper. Add chicken to skillet and cook for 1-2 minutes per side, until golden brown

2. Add mangos, bell pepper, broth, scallions, mint, lime juice, lime zest, and garlic and bring to a simmer. Reduce heat o medium, partially cover and cook for 5 minutes, undisturbed, until chicken is cooked through. Add rice to skillet and stir to combine. Cook for 1 minutes to heat through.

Greek Quinoa and Avocado Salad

http://shine.yahoo.com/food/recipes/greek-quinoa-and-avocado-salad-536434.html;_ylt=Ar_l1dXAmlycMd5RyGzHTpXkgKU5;_ylu=X3oDMTFxanR0bWlzBG1pdANSZWNpcGUgV2Vla2x5IEluZGV4IG1vZHVsZQRwb3MDMjEEc2VjA01lZGlhUmVjaXBlSW5kZXg-;_ylg=X3oDMTJiZmg2MnBwBGludGwDdXMEbGFuZwNlbi11cwRwc3RhaWQDBHBzdGNhdANmb29kfHdoYXQtMzktc2ZvcmRpbm5lcgRwdANzZWN0aW9ucwR0ZXN0Aw--;_ylv=3

• 1/2 cup uncooked quinoa, rinsed and drained*
• 1 cup water
• 2 roma tomatoes, seeded and finely chopped
• 1/2 cup shredded fresh spinach
• 1/3 cup finely chopped red onion (1 small)
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• Spinach leaves
• 2 ripe avocados, halved, seeded, peeled, and sliced**
• 1/3 cup crumbled feta cheese

1. 1In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.
2. 2Transfer quinoa to a medium bowl. Add tomato, spinach, and onion; stir to combine. In a small bowl, whisk together lemon juice, oil, and salt. Add to quinoa mixture; toss to coat.
3. 3Place spinach leaves on 4 salad plates. Arrange avocado slices on spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle with some of the feta. Makes 4 main-dish servings.
4. 4*Note: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.
5. 5**Note: Brush avocado slices with additional lemon juice to prevent browning.

Skillet-Roasted Chicken Breasts with Citrus Roasted Potatoes

From Clean Eating Nov/Dec, p 73

INGREDIENTS

1 lb red, white, or yukon gold potatoes, cut into 3/4-inch wedges
1/2 lemon, halved, cut into thin slices and seeded
1/2 orange, halved and cut into thin slices and seeded
2 tbsp olive oil, divided
3/4 tsp black pepper
1/2 tsp fine sea salt, divided
4 oz boneless, skinless chicken breasts
2 tsp chopped fresh parsley, optional

DIRECTIONS

1. Arrange 1 rack in top third and 1 rack in bottom third of oven, preheat to 400F

2. Mist large rimmed baking sheet with cooking spray. In large bowl, combine potatoes, lemon, orange, 1 tbsp oil, 1/4 tsp pepper, and 1/4 tsp salt. Arrange potatoes on baking sheet, transfer to bottom oven rack and roast for 10 minutes.

3. In large oven proof skillet, heat remaining oil on medium-high. Sprinkle chicken with remaining salt and pper. Add chicken to skillet, smooth side down, cool until browned - about 5 minutes.

4. Flip chicken and transfer skillet to top oven rack. Toss potoates, return to bottom oven rack and roast until chicken is cooked through, about 8 minutes. Remove skillet from oven and transfer chicken to platter, tent loosely with foil and set aside.

5. Remove potato mixture from oven, toss and return to oven until browned, about 5 minutes. Service together, sprinkle with parsley.

Souffled Sweet Potatoes

From Clean Eating Nov/Dec, p 51

INGREDIENTS

4lb sweet potatoes
1 head garlic, cloves separate and unpeeled
1/2 cup low-sodium chicken or vegetable broth
1 1/2 tbsp fresh rosemary leaves, chopped
1/2 tsp sea salt
fresh ground pepper
4 large egg whites
1/2 tsp cream of tartar
olive oil cooking spray

DIRECTIONS

1. Preheat oven to 400F. Prick each potato with fork. Place on baking sheet, bake for 45 minutes to 1 hour until softened. Meanwhile, loosely wrap garlic in foil, seal tightly. Place on separate baking sheet, transfer to oven and bake for 30-35 minutes, until softened, but not browned.

2. Let potatoes and garlic cool. Peel potatoes and place in large bowl. Squeeze garlic cloves from skins and add to bowl. Add broth and mash until smooth. Stir in rosemary, salt, and pepper.

3. In separate bowl, combine egg whites and cream of tarter. Beat on high speed until stiff peaks form, 2-3 minutes. With spatula, gently fold in half of egg white mixture into potato mixture until just a few white streaks are visible. Fold in remaining egg whites.

4. Coat 9x13 in baking dish with cooking spray. Add mixture and smooth top. Transfer to oven and bake for 30-35 minutes, until top is lightly browned. Serve hot.

Time Saver: To make day ahead, prepare through step 2, cover and refrigerate. Bring to room temp before proceeding with step 3.

Quinoa Party Salad

Recipe from Clean Eating Magazine, Nov/Dec 2011 p 26

INGREDIENTS
2 cups quinoa
1/4 cup olive oil
juice of 1 lime
1 tbsp ground cumin
pinch red pepper flakes
3 cups frozen corn kernels, thawed
1 15oz can rinsed black beans
1 medium red bell pepper, chopped
1 medium orange bell pepper, chopped
1 jalapeno pepper, seeding and chopped
1 cup fresh cilantro, chopped
sea salt and fresh ground pepper

DIRECTIONS
1. Bring 4 cups water to boil, add quinoa, cover, reduce to simmer. Cook for 10-15 minutes until water is absorbed. let cool.

2. Prepare dressing: in small bowl, whisk oil, lime juice, cumin, and pepper flakes until combined. set aside

3. In large bowel, combine corn, beans, bell peppers, jalapeno, and cilantro. Add quinoa and stir to combine. Top with dressing, season with salt and pepper. Mix. Serve cold or room temperature.

Magic Pot Artisan Bread

http://janiscooks.blogspot.com/2012/01/artisan-bread-in-deep-covered-baker.html

Artisan Bread in the Deep Covered Baker

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 ½ teaspoon salt
1 ½ cups tap water

1. In a large bowl combine flour, yeast and salt. Add 1 ½ cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature.

2. Dough is ready when its surface is dotted with bubbles. Liberally flour a Pastry Mat using the Flour/Sugar Shaker, and place dough on it; sprinkle it with a little more flour and fold it over on itself 3 or 4 times. Fold the 2 sides of the Pastry Mat over the bread and let it stand on the counter for 2 hours to rise.

3. 1 ½ hours into the 2 hour rising time, preheat oven to 450 degrees and place the empty Covered Baker with lid on in oven for 30 minutes. You want the Covered Baker blazing hot. Dump the dough into the Covered Baker, put the lid on and put back in the oven. Bake for 30 minutes then take the lid off. Bake for few minutes until the bread is golden brown on top. Cool on a rack. OK, go ahead and eat it. We don’t have the patience to let it cool in our house either.

If you buy the 50 lb bag of bread flour and the yeast in bulk at Costco ( Keep most of the yeast frozen until needed), this bread costs about 30 cents a loaf and takes about 4 minutes of your actual time!

***When letting the bowl set, you can put it in the microwave so that it is kept away from a draft. I had mine on the counter and it didn’t fully rise until I put it in the microwave since it’s chilly out right now***

Creamy One Pot Pasta

http://www.food.com/recipe/creamy-one-pot-pasta-321394

• 4 large garlic cloves , peeled
• 1 (7 ounce) jar sun-dried tomatoes packed in oil , undrained
• 3 (14 ½ ounce) cans chicken broth (5 1/4 cups)
• 1 lb uncooked penne pasta
• 1 head broccoli (2 cups small florets)
• 2 medium carrots , peeled
• 4 ounces reduced-fat cream cheese (Neufchà tel)
• ¼ teaspoon salt
• ½ teaspoon fresh coarse ground black pepper
• ¼ cup grated fresh parmesan cheese
• snipped fresh basil (optional)

Directions:

1. 1
   Thinly slice garlic using Color Coated Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot.
2. 2
   Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.
3. 3
   Remove from heat; add broth. Return to burner; increase heat to high.
4. 4
   Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper.
5. 5
   Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half lengthwise; thinly slice crosswise on a bias using Santoku Knife.
6. 6
   Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.
7. 7
   Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot.
8. 8
   Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender.
9. 9
   Serve immediately in Simple Additions Dots Large Round Bowl.
10. 10
    If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

Read more: http://www.food.com/recipe/creamy-one-pot-pasta-321394#ixzz1o9zR5MHc

Read more: http://www.food.com/recipe/creamy-one-pot-pasta-321394#ixzz1o9zMpXRg

Deep Baker Apple Cake

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1505511

2 - 21 oz cans of apple pie filling
1 - 18.5oz yellow cake mix
1 stick of butter or margarine (I use Best Life Buttery Baking Sticks in the nutrition calculations)

NOTE: You could lower the calories by using No Sugar Added Pie Filling

Directions

Serving Size is 1/12 of the cake

Spoon apple pie filling into the bottom of the covered baker. Sprinkle evenly with cake mix. Melt butter and drizzle evenly over the cake mix. Microwave for 18 minutes. Enjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user MRSDUDLEY.

Reese's Chocolate Microwave Cake

http://mealplanningmommies.blogspot.com/2011_01_02_archive.html

Reese's Chocolate 10 Min Microwave Cake

1 chocolate cake mix + ingredients to make cake

1 tub chocolate frosting (not whipped kind)

1 small container creamy peanut butter

1) Mix up cake mix with ingredients to make cake in Deep Covered Baker using Bamboo Spoon or Mix n Scraper .

2) Using Stainless Scoop, scoop 8 scoops of peanut butter on top of batter. Finish with entire tub of tub of chocolate frosting on top of batter. (approx 12 scoops). Do not mix in.

3) Cook 10 mins in microwave with lid off (turntable on). Enjoy!

If you aren’t a chocolate fan, use these ingredients for a great cake instead:

*Any type fruit pie filling (approx 21 ounce can)

*Any flavor cake mix

*1 stick real butter

Shrimp Fajitas

http://www.tastebook.com/recipes/2936270-9-Minute-Shrimp-Fajitas

This is the ultimate shrimp fajita recipe!! Prepared in just nine minutes in the Deep Covered Baker by The Pampered Chef. What can you make in nine minutes?

ingredients

• 2 bell peppers, cut into strips
• 1 medium onion, cut into strips
• 1 clove garlic, pressed (use Garlic Press)
• salt, pepper & chili flakes
• 2 pkgs frozen cooked shrimp, tails removed & rinsed well
• 1-2 TBS Extra Virgin Olive Oil (EVOO)
• 3 TBS Southwest Seasoning
• tortillas
• shredded cheese, pico de gallo, sour cream

directions

Place bell pepper & onion strips in Deep Covered Baker (DCB). Add garlic; sprinkle with salt, pepper & chili flakes. Cover and microwave 4 minutes. Place shrimp in a 1 gallon Ziploc bag. Add EVOO and Southwest Seasoning; toss to coat. Add to cooked peppers & onions; microwave covered for an additional 5 minutes, stirring halfway through. Microwave tortillas in Large MIcrocooker for 30 seconds. Serve immediately with shredded cheese, pico & sour cream.

Mexican Chicken Casserole

http://www.kraftrecipes.com/recipes/mexican-chicken-casserole-112394.aspx?cm_mmc=eml-_-rbe-_-20120110-_-1022&cm_lm=9DA8479D002A73BC9A142204BB7EA792

What You Need

3/4

lb. boneless skinless chicken breasts, cut into bite-size pieces

1

tsp. ground cumin

1

green pepper, chopped

1-1/2

cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

2

oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1

can (15 oz.) no-salt-added black beans, rinsed

1

tomato, chopped

2

whole wheat tortillas (6 inch)

1/2

cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided

Make It

HEAT oven to 375ºF.

COOK and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel; cook 2 min. or until melted. Stir in beans and tomatoes.

SPOON 1/3 of chicken mixture into 8-inch square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.

BAKE 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

Smoky Yukon Gold Potato Chowder

Smoky Yukon Gold Potato Chowder
Ingredients:
2 large leeks, white and light green parts only
1 tbsp (15 mL) salted butter
1 medium onion, finely chopped chopped
3 garlic cloves, pressed
1½ tsp (7 mL) smoked paprika
2 lbs (1 kg) Yukon gold potatoes, peeled and diced (see Cook’s Tip)
4
cups (1 L) unsalted chicken stock
1 can (14.5 oz or 398 mL) no-salt-added Great Northern beans, drained and rinsed
1½ cups (375 mL) 2% milk
3 oz (90 g) extra sharp white cheddar cheese, shredded
½ tsp (2 mL) salt
½ tsp (2 mL) coarsely ground black pepper
6 tbsp (90 mL) reduced-fat sour cream Snipped fresh chives and additional smoked
paprika (optional)
Directions:
1.
Cut leeks in half lengthwise; thinly slice crosswise. Place into Stainless (4-qt./4-L) Mixing Bowl and swish in cold water to remove dirt. Drain leeks using medium Stainless Mesh Colander.
2.
Melt butter in (8-qt./7.6-L) Stockpot over medium heat. Add leeks, onion, pressed garlic and paprika to Stockpot; cook, uncovered, 3-4 minutes or until vegetables are softened, stirring occasionally. Add potatoes; cook 2 minutes, stirring constantly. Add stock; cook, covered, 12-15 minutes or until potatoes are fork-tender, stirring occasionally. Add beans; cook 1-2 minutes or until heated through. Remove Stockpot from heat; cool 5 minutes.
3.
Carefully ladle one-third of the potato mixture into blender container. Cover and blend until smooth. Pour blended potato mixture into Stainless (6-qt./6-L) Mixing Bowl. Repeat with remaining potato mixture.
4.
Return blended potato mixture to Stockpot; stir in milk. Cook, uncovered, over medium heat 2-3 minutes or until simmering. Stir in cheese, salt and black pepper. Cook 2-3 minutes or until cheese is melted. Garnish each serving with sour cream, chives and additional paprika, if desired.
Yield: 6 servings
Nutrients per serving: Calories 320, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 35 mg, Sodium 460 mg, Carbohydrate 45 g, Fiber 6 g, Protein 15 g
U.S. Diabetic Exchanges Per Serving: 3 starch, 1 medium-fat meat (3 carb)
Cook’s Tips: Yukon gold potatoes have a skin and flesh that ranges from buttery yellow to golden in color. These boiling potatoes have a moist and succulent texture and are suited for baking, mashing and roasting.
© 2011 The Pampered Chef used under license. www.pamperedchef.com