Last week, my friend Nicole threw a Pampered Chef party.Â 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.Â 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.Â 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.)
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 CorerÂ®. 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.
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.Â Costco’s is gf.
cup (175 mL) ranch salad dressing
jalapeÃ±o pepper, seeded and finely chopped
tsp (10 mL) taco seasoning
tbsp (15 mL) lime juice
cup (125 mL) pitted ripe olives, sliced
cup (250 mL) diced red bell pepper
pkg (10oz/300g) torn romaine lettuce
cup (250 mL) black beans, drained and rinsed
cup (125 mL) whole kernel corn
cups (500 mL) diced cooked chicken
ripe avocado, peeled, seeded and diced (optional)
For dressing, combine salad dressing, jalapeÃ±o 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!!
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
The Pampered Chef Â®
South-Of-The-Border Meat Loaf
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 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 â€˜N ScraperÂ®. 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 145Â°F (63Â°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 160Â°F (71Â°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 400Â°F (200Â°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.
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.
Hi, my son was diagnosed with Celiac this year (2010) as well. I was on here looking for gfree pchef recipes (I am having a party and thought it’d be a great way to show everyone gfree is not so hard!)& came across your comment.
Any way, I don’t know if you have a dietician, but ours told us emphatically “NO” to anything processed in a facility that processes wheat. Just thought I’d share. We have found that we have to be very careful as my sons 1st noticeable reaction is that his behavior changes. He becomes moody and irritable literally within 20-30 minutes of ingesting gluten.
We don’t even (at least for now) purchase anything that isn’t labeled “gluten free” for him. Hopefully we can become more trusting, we started out that way, but have found it’s not in his best interest–or his friends 🙂
Udi’s bread is the best–if you haven’t tried it already. They have bagels, pizza crust, chocolate muffins (all delicious and truly taste and feel like real bread) and they are working on hamburger and hot buns I hear! Our local health food store brought it in for us–and Publix just started carrying it here locally. Best wishes!
I just called the kitchens at Pampered Chef.. they have no current list of gluten free seasonings or spices…. I wish they did!! They had a list in 2010 and they never updated it but have introduced so many new sauces, seasonings, rubs, etc.