Last week, my friend Nicole threw a Pampered Chef party. She wanted to make sure that I could be fully involved, so she and her consultant decided to do a 6 O’Clock Salads party.
Prior to the party, Nicole sent me an email with the recipes for the Harvest Chicken Salad and the Bold Southwestern Salad. I typed up some basic guidelines, then went through each item on the ingredients list and made notes as to brands or specific preparation problems.
There were absolutely no problems at the show. The consultant went ahead and bought all new bottles of condiments, and if she had any doubts to any of her pieces for show, then she didn’t use them.
We had a wonderful evening and the food was superb!
(P.S. – I finally added a picture to the brownie recipe.)
Recipes Courtesy of Pampered Chef
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Harvest Chicken Salad Recipe
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| Dressing |
| 2 oranges |
| 1/3 cup fat-free mayonnaise |
| 2 tablespoons stone-ground mustard |
| 2 teaspoons sugar |
| 1/4 teaspoon each salt and ground black pepper |
| 1 small garlic clove, pressed |
| Salad |
| 1 package (6 ounces) fresh baby spinach leaves |
| 2 cups diced roasted chicken |
| 1 cup diced celery |
| 2 medium Red Delicious apples |
| 1/2 cup chopped red onion |
| 3/4 cup sweetened dried cranberries |
| 1/2 cup toasted pecan halves (optional) |
| Orange segments |
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- For dressing, zest one orange using Lemon Zester/Scorer to measure 2 teaspoons zest. Juice oranges to measure 1/2 cup juice. Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and garlic pressed with Garlic Press in Classic Batter Bowl; whisk until smooth using Stainless Whisk. While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.
- For salad, place spinach in bottom of large serving bowl. Dice chicken and celery using Utility Knife. Cut apples in half lengthwise; remove stems and seeds using Cook’s Corer®. Cut each apple half into four wedges; crinkle cut wedges into small pieces using Crinkle Cutter. Chop onion using Food Chopper. Layer chicken, celery, apples, onion, cranberries and pecans, if desired, over spinach. To serve, drizzle dressing over salad and toss to coat. Top with orange segments if desired. Serve immediately.
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| Yield: 12 servings |
| Nutrients per serving: Light (1 cup salad): Calories 100, Total Fat 2 g, Saturated Fat .5 g, Cholesterol 20 mg, Carbohydrate 13 g, Protein 7 g, Sodium 170 mg, Fiber 2 g |
Preparing Orange Segments:
To cut orange into segments, cut a thin slice from the top and the bottom using Utility Knife; stand upright. Cutting from top to bottom, carefully trim away peel and white membrane.
Cut down one side of membrane. Angle knife under segment and lift out. Repeat with remaining segments. |
Cook’s Tip: To toast pecans, spread over bottom of
Small Oval Baker. Microwave on HIGH 2-3 minutes or until fragrant and lightly toasted, stirring after each 30-second interval.
A 2-pound rotisserie-cooked chicken can be used to prepare this recipe, if desired. Costco’s is gf.
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Southwestern Salad
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| Ingredients: |
| Dressing |
| 3/4 |
cup (175 mL) ranch salad dressing |
| 1 |
jalapeño pepper, seeded and finely chopped |
| 2 |
tsp (10 mL) taco seasoning |
| 1 |
tbsp (15 mL) lime juice |
| Salad |
| 1/2 |
cup (125 mL) pitted ripe olives, sliced |
| 1 |
cup (250 mL) diced red bell pepper |
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| 1 |
pkg (10oz/300g) torn romaine lettuce |
| 1 |
cup (250 mL) black beans, drained and rinsed |
| 1/2 |
cup (125 mL) whole kernel corn |
| 2 |
cups (500 mL) diced cooked chicken |
| 1 |
ripe avocado, peeled, seeded and diced (optional) |
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Directions:
- For dressing, combine salad dressing, jalapeño pepper, seasoning and lime juice in small bowl; whisk until well blended. Refrigerate until ready to use.
- For salad, slice olives and dice bell pepper on Cutting Board. In large serving bowl, combine lettuce, olives, bell pepper, beans, corn and chicken. Pour dressing over salad and toss gently to coat. If desired, top with avocado. Serve immediately.
Yield: 6 servings
Nutrients per serving: Calories 260, Total Fat 16 g, Saturated Fat 3 g, Cholesterol 55 mg, Carbohydrate 15 g, Protein 17 g, Sodium 570 mg, Fiber 4 g |
I made a salad very similar to the SW taco salad just this week! I’m planning on posting it next week! I LOVED it!! So easy!!
Comment by carrie — August 23, 2008 @ 12:08 am |
I saw your post on hear. Many of my clients, as I am, are excited about the many choices in recipes there are for those who need gluten free. You should try the new South West meatloaf! Rather than bread crumbs, you use corn chips. It’s delicious! I’d be glad to email it to anyone who would like
Comment by Julie — December 27, 2009 @ 2:37 am |
The Pampered Chef ®
South-Of-The-Border Meat Loaf
Recipe
1 cup (250 mL) finely chopped poblano or green bell pepper
1 medium onion (1/2 cup/125 mL finely chopped)
1/2 cup (125 mL) very finely crushed authentic restaurant-style tortilla chips (about 1 1/2 cups/375 mL whole chips)
1 cup (250 mL) ketchup
2 tbsp (30 mL) Chipotle Rub (I provide at your show)
1 1/2 lbs (700 g) 85% lean ground beef
1 egg
1 1/2 cups (375 mL) shredded sharp cheddar cheese, divided
Chopped fresh cilantro (optional)
1. Finely chop peppers and onion with Food Chopper. Place chips into large resealable plastic bag; very finely crush using Meat Tenderizer to measure 1/2 cup (125 mL) crumbs. Combine ketchup and rub in Small Batter Bowl; stir with Small Mix ‘N Scraper®. In Stainless (6-qt./6-L) Mixing Bowl, combine pepper, onion, tortilla chip crumbs, 3/4 cup (175 mL) of the ketchup mixture, beef, egg and 1 cup (250 mL) of the cheese; mix well.
2. Place meat mixture in Deep Covered Baker; form into an 8 1/2 x 4 1/2-in. (22 x 12-cm) loaf. Microwave, covered, on HIGH 14-17 minutes or until Digital Pocket Thermometer inserted in center of meat loaf registers 145°F (63°C). Remove baker from microwave. With Chef’s Silicone Basting Brush, brush remaining ketchup mixture over meat loaf. Microwave, covered, on HIGH 3-5 minutes or until internal temperature reaches 160°F (71°C) in the center.
3. Sprinkle remaining cheese over meat loaf; cover and let stand 10 minutes before slicing. Sprinkle cilantro over meat loaf, if desired.
Yield: 6 servings
Nutrients per serving: Calories 460 g, Total Fat 29 g, Saturated Fat 13 g, Cholesterol 135 mg, Carbohydrate 21 g, Protein 29 g, Sodium 1050 mg, Fiber 1 g
Cook’s Tip: For best results, choose authentic restaurant-style tortilla chips, found in the ethnic section of the supermarket.
Meatloaf can be baked, uncovered, in a 400°F (200°C) oven for 65-70 minutes. Brush with sauce 15 minutes before end of bake time.
If desired, 2-3 tbsp (30-45 mL) chopped, canned chipotle peppers can be substituted for the Chipotle Rub.
© 2009 The Pampered Chef used under license.
The Pampered Chef ®
Comment by Julie — December 27, 2009 @ 2:41 am |
I am new to the celiac community. My son was recently diagnosed. Wondered if you knew this or not, are Pampered Chef’s seasonings gf? I just received a new bottle of the italian seasoning blend and it says it is manufactured in the same facility as wheat. I know that doesn’t necessarily mean the same equipment. I noticed none of the gf pampered chef recipies listed above contain PC spices. I was wondering because my son’s immediate gluten response appears to be a stuffy nose. He has had one this week and am not sure if it is the change in allergy season or the italian spice blend contains gluten. I guess I just shouldn’t use it to be safe. Wondering if you use their spices and if so if you are ok with them. Thanks.
Melissa Burke
Comment by Melissa — June 10, 2010 @ 9:20 pm |