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.