Tammie Atkinson - Independent Consultant for Pampered Chef

09/09/2013

08/19/2013

Love this one....had to share as I was getting the boys lunch together!

08/19/2013

Great way to start off tomorrow ... happy first day back to school!

08/19/2013

www.pamperedchef.biz/tammieatkinson

08/13/2013

Ingredients

Dressing
3 tbsp (45 mL) rice vinegar
1 1/2 tbsp (22 mL) soy sauce
2 tsp (10 mL) Asian Seasoning Mix
1 tsp (5 mL) sugar
1/3 cup (75 mL) vegetable oil
Salad and Pork
5 cups (1.25 L) mixed salad greens
1 medium red bell pepper, cut into 2-in. (5 cm) strips
1 cup (250 mL) snow peas
1/2 red onion, sliced into thin wedges
1/3 cup (75 mL) snipped fresh cilantro
2 tbsp (30 mL) Asian Seasoning Mix
1 tbsp (15 mL) vegetable oil
1 pork tenderloin, about 1 lb (500 g)
1/4 cup (50 mL) dry roasted peanuts, coarsely chopped (optional)

Directions

1 For dressing, combine vinegar, soy sauce, seasoning mix and sugar in Small Batter Bowl. Slowly add oil, whisking until well blended. Cover; refrigerate until ready to use.
2 For salad, arrange greens on large serving platter. Top with bell pepper, snow peas, onion and cilantro. Cover; refrigerate until ready to serve.
3 Heat Grill Pan over medium heat 5 minutes. For pork, combine seasoning mix and oil in (1-cup) Prep Bowl; rub over entire surface of pork. Grill pork 15-18 minutes or until Digital Pocket Thermometer registers 155°F (68°C) for medium doneness or 165°F (75°C) for well done, turning every 5 minutes. Remove pork to Cutting Board and tent with aluminum foil; let stand 5-10 minutes.
4 To serve, carve pork into thin slices and arrange around edge of salad on serving platter. Sprinkle with peanuts, if desired. Drizzle with dressing.

Yield: 4 servings of

Nutrients per serving:

Calories 410, Total Fat 29 g, Saturated Fat 4 g, Cholesterol 75 mg, Carbohydrate 10 g, Protein 27 g, Sodium 460 mg, Fiber 4 g


U.S. Diabetic exchanges per serving:

1/2 fruit, 4 medium-fat meat, 2 fat (1/2 carb)

Cook's Tips:

To ensure even cooking, be sure to turn the pork in the Grill Pan every 5 minutes using the Chef's Tongs. The internal temperature of the pork will rise approximately 5-10°F after it is removed from the pan.

For brighter color, blanch the snow peas in boiling water for 30 seconds, then drain and immediately plunge peas into a bowl of ice water to stop the cooking process. Let stand 5 minutes and drain. Pat dry with paper towels.

08/12/2013

Ingredients

7 whole graham crackers (1 cup/250 mL finely crushed)
1/4 cup (50 mL) powdered sugar
6 tbsp (90 mL) butter, melted
4 bars (1.55 oz or 43 g each) milk chocolate candy, divided
12 large marshmallows

Directions

1 Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker's Roller®. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Using Small Scoop, place scant scoop of crumb mixture in each cup of Deluxe Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
2 Cut marshmallows in half crosswise using Professional Shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to Stackable Cooling Rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
3 Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield:24 servings of 1 cup

Nutrients per serving:

Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Carbohydrate 11 g, Protein 1 g, Sodium 60 mg, Fiber 0 g

U.S. Diabetic exchanges per serving:

1 starch, 1 fat (1 carb)

Cook's Tips:

Dipping the Professional Shears in cold water before cutting the marshmallows helps minimize sticking.

The time it takes the chocolate to set varies depending on weather conditions and room temperature. You can refrigerate the cups briefly until the chocolate is set; store them at room temperature.

Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.

08/07/2013

Yummy!

08/05/2013

Pronto Mini Pizzas
Ingredients

2 English muffins
1/2 cup pizza sauce
1 cup assorted toppings such as cooked and crumbled Italian sausage or sliced pepperoni, sliced mushrooms, pitted ripe olives or tomato and chopped onion or bell pepper
1/2 cup (2 ounces) shredded mozzarella cheese
2 tablespoons grated fresh Parmesan cheese
1/2 teaspoon Italian seasoning

Directions

1 Preheat oven to 400°F. Split English muffins in half horizontally; arrange on Small Bar Pan. Spread 2 tablespoons pizza sauce onto each muffin using Small Spreader. Top muffins evenly with toppings.
2 In Small Batter Bowl, combine cheeses and seasoning; sprinkle evenly over toppings. Bake 15-18 minutes or until golden brown.

Yield:2 servings of

Nutrients per serving:

Calories 360, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 35 mg, Carbohydrate 37 g, Protein 21 g, Sodium 1090 mg, Fiber 2 g