Berry Smoothies

3 min 2 min prep

2 cups mixed berries (like raspberries, blackberries and strawberries)
1 cup Vanilla Ice Cream
1 ripe banana
1/2-1 cup apple juice

Place all ingredients in blender and whirl away.
Start with 1/2 cup apple juice then add more juice to get the desired thickness.

Virgin Strawberry Daiquiri

3 min 3 min prep

1 ounce fresh lime juice
3 ounces frozen sliced strawberries in syrup (or fresh)
1-3 teaspoon sugar (or to taste)
cracked ice

Fill a blender with cracked ice. Add lime juice, strawberries, and sugar. Blend until smooth. You may add a little water if too thick. Pour into a chilled glass.

Garnish with an extra strawberry or an orange slice. Enjoy!

Menu Plan Monday #6 and #7

Monday 2/11 ~ Italian Crock Pot Chicken
Tuesday 2/12 ~ Stuffed Green Peppers / Strawberry Peach Smoothie
Wednesday 2/13 ~ Tuna Noodle Casserole / Berry Smoothies
Thursday 2/14 ~ Valentines Day! Spaghetti / Spinach salad / Strawberry Peach Smoothie / Berry Jello w/ whipping cream and for dessert Better Than SEX Cake (Jeremy's recipe)
Friday 2/15 ~ Chicken Cordon Bleu / Skillet Green Beans, Tomatoes & Bacon / Sparkling Juice
Saturday 2/16 ~ Chicken Enchiladas / Orange Julius
Sunday 2/17 ~ Sizzling Fajitas /

Monday 2/18 ~ Honey-Lime Chicken / Lemon and Lime Rice
Tuesday 2/19 ~ Steaks / Oven Fries / Strawberry Lemonade but into a slush
Wednesday 2/20 ~ Ham / Awesome Au Gratin Potatoes / Virgin Strawberry Daiquiri
Thursday 2/21 ~ Shepherd's Pie
Friday 2/22 ~ Tomato Alfredo with Sausage /canned peach smoothie
Saturday 2/23 ~ Salmon With Dill / Pineapple Orange Smoothie
Sunday 2/24 ~ Hearty Bean Soup / Rolls/ Salad / Slush

Egg Salad

Ingredients:
6 hard-cooked eggs, sliced
1/2 cup mayonnaise
2 tablespoons chopped celery
2 tablespoons chopped pickle
2 tablespoons chopped red bell pepper
1 teaspoon Dijon mustard
Salt and ground black pepper to taste

Directions:
1. Slice eggs using Egg Slicer Plus®; turn a quarter turn and slice again.
2. Combine eggs with remaining ingredients in Classic Batter Bowl; mix well. Serve immediately or cover and refrigerate until ready to use.

Yield: 4 (1/2-cup) servings

Nutrients per serving: Calories 320, Total Fat 30 g, Saturated Fat 6 g, Cholesterol 340 mg, Carbohydrate 2 g, Protein 10 g, Sodium 480 mg, Fiber 0 g

©The Pampered Chef, Ltd. 2008

Quick Minestrone

Ingredients:
1 cup thinly sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1 small zucchini, sliced
2 cans (14.5 ounces each) chicken broth
2 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (15.5 ounces) dark red kidney beans, rinsed and drained
1 cup medium shell pasta, uncooked
1 cup frozen Italian-style green beans
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/2 cup (2 ounces) grated Parmesan cheese

Directions:
1. Combine all ingredients except Parmesan cheese in Generation II Dutch (6-qt.) Oven. Bring to a boil; reduce heat. Cover; simmer 20-25 minutes or until vegetables are crisp-tender.
2. Serve; sprinkle each serving with Parmesan cheese.

Yield: 6 servings

Nutrients per serving: (1 1/2 cups): Calories 252, Total Fat 6 g

©The Pampered Chef, Ltd. 2008

Italian Roasted Vegetables

Ingredients:
1 pound unpeeled red potatoes (3-4 medium)
2 large carrots
1 large yellow summer squash
1 large zucchini
8 ounces fresh large mushrooms
1/4 cup olive oil
2 garlic cloves, pressed
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions:
1. Preheat oven to 425°F. Cut potatoes in half lengthwise using Crinkle Cutter; cut each half lengthwise into 1-inch-wide wedges. cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces. Cut mushrooms in half.
2. Place vegetables in large bowl; toss with oil. Press garlic over vegetables using Garlic Press. Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
3. Spread vegetables in single layer on Stoneware Bar Pan. Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.

Yield: 6 servings

Nutrients per serving: Calories 170, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 10 mg, Carbohydrate 21 g, Protein 4 g, Sodium 210 mg, Fiber 3 g Fiber 4 g Cook’s Tips: Pantry Italian Seasoning Mix can be substituted for the Italian seasoning.

©The Pampered Chef, Ltd. 2008

Hearty Six-Can Chili

1 pound lean (90%) ground beef
1/2 cup chopped onion
2 cans (15 1/2 ounces each) chili beans in sauce, undrained
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) black beans, drained and rinsed
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 teaspoon chili powder

Directions:
1. Place ground beef and onion in Dutch (6-qt.) Oven. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into small crumbles. Drain, if necessary.
2. Open chili beans, tomatoes, black beans and soup using Smooth-Edge Can Opener. Drain and rinse black beans.
3. Add all ingredients including chili powder to meat mixture in Dutch Oven. Bring to a boil; reduce heat and simmer, covered, over low heat 30 minutes, stirring occasionally.

Yield: 8 servings

©The Pampered Chef, Ltd. 2008

Hearty Bean Soup

1 teaspoon vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium zucchini, chopped
1 can (11.5 ounces) condensed bean with bacon soup
1 1/2 cups water
1 can (14.5 ounces) diced tomatoes with garlic and onion, undrained
Salt and ground black pepper to taste (optional)

Directions:
1. Heat oil in Generation II Small Covered Saucepan over medium-high heat. Add onion and carrot. Cook and stir until onion is transparent, about 2-3 minutes.
2. Stir in zucchini, soup, water and tomatoes. Bring to a boil; reduce heat and simmer 5 minutes. Season with salt and black pepper, if desired. Ladle soup into bowls using Nylon Ladle.

Yield: 4 servings

Nutrients per serving: Calories 170, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol less than 5 mg, Carbohydrate 26 g, Protein 7 g, Sodium 750 mg, Fiber 7 g

©The Pampered Chef, Ltd. 2008

Homemade Fudge Sauce

1 1/2 cups semi-sweet or milk chocolate morsels
2 tablespoons butter
1 can (5 ounces) evaporated milk

Directions:
1. Combine chocolate chips and butter in Small Micro-Cooker® and microwave on HIGH 1 minute. Blend with Skinny Scraper; microwave again for 1 minute. Add evaporated milk and gently stir with Stainless Steel Whisk.
2. Microwave 1 minute, whisk until smooth, then microwave again 30 seconds to 1 minute until glossy and thick. Sauce will thicken as it stands. Serve warm over ice cream. Store remaining sauce covered in refrigerator.

Yield: 2 cups

©The Pampered Chef, Ltd. 2008

Crab Spread

1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 teaspoon lemon juice
1/8 teaspoon salt
1/4 cup onion, finely chopped
1 garlic clove, pressed
1 medium tomato, seeded and chopped
1/2 cup green bell pepper, chopped
4 ounces flake-or chunk-style imitation crabmeat
2 tablespoons fresh parsley, snipped

Directions:
1. In Small Batter Bowl, combine cream cheese, milk, lemon juice and salt. Finely chop onion using Food Chopper. Add to cream cheese mixture along with pressed garlic; mix well. Spread cream cheese mixture over bottom of small serving bowl.
2. Coarsely chop tomato and bell pepper with Food Chopper; sprinkle over cream cheese mixture. Top with crab meat. Snip parsley with Kitchen Shears; sprinkle over crab meat. Cover and refrigerate. Serve with crackers or fresh vegetables.

Yield: 12 servings

©The Pampered Chef, Ltd. 2008