Pampered Chef Meal Prep1//Juiciest Roast Chicken

Juiciest Roast Chicken

Ingredients

• 1 tbsp + 2 tsp (25 mL) olive oil, divided
• 1 tbsp (15 mL) all-purpose flour
• ½ tsp (2 mL) garlic powder
• ½ tsp (2 mL) paprika
• ½ tsp (2 mL) salt
• ¼ tsp (1 mL) coarsely ground black pepper
• ¼ tsp (1 mL) dried thyme leaves
• 1   whole chicken, giblets removed (4-5 lbs. (1.8-2.25 kg)
•  Optional: Lemon and red onion wedges

Directions

1. Preheat the oven to 400°F (205°C). Combine 1 tbsp (15 mL) oil, flour, garlic powder, paprika, salt, black pepper, and thyme in a small bowl and mix well. For the chicken, tie the ends of the legs together with cotton string. Lift the wing tips up toward the neck, then tuck them under the back of the chicken.
2. Brush the Fully Glazed Deep Covered Baker with the remaining oil. Place the lemon and red onion wedges (if using) in the baker. Brush the outside of the chicken with the seasoning mixture. Place the chicken, breast side up, in the baker. Roast, uncovered, for 70-75 minutes or until a thermometer registers 165°F (74°C) in thickest part of breast and juices run clear. Remove the baker from the oven and let the chicken stand for 10 minutes before carving.

Yield:

• 4-6  servings

Nutrients per serving:

Calories 500, Total Fat 31 g, Saturated Fat 8 g, Cholesterol 155 mg, Carbohydrate 2 g, Protein 50 g, Sodium 440 mg, Fiber 0 g

Cook's Tips:

A 4-pound/1.8kg chicken will yield about 3 cups/750 mL of cooked meat.

Loaded Baked Potato Chowder

Ingredients

• 3 large baking potatoes (about 2½ lbs./1.1 kg) sliced in half lengthwise
• 3½ cups (875 mL) milk, divided
• 4 oz. (125 g) cream cheese, softened
• 2 tbsp (30 mL) butter
• 4 oz. (125 g) sharp cheddar cheese, grated (1 cup/250 mL)
• 2-3   green onions with tops (¼ cup/60 mL sliced)
• 1½ tsp (7 mL) salt
• ½ tsp (2 mL) black pepper
•  Optional toppings: chopped cooked bacon, sour cream, or steamed broccoli florets

Directions

1. Place the potatoes into the Fully Glazed Deep Covered Baker. Pour ½ cup (125 mL) of the milk over the potatoes. Microwave, covered, on HIGH for 11 minutes. Remove the baker from the microwave. Move the potatoes in the center of the baker to the ends of the baker and the outer potatoes to the center. Cover and microwave for 8-11 minutes, or until the potatoes are easily pierced with a fork.
2. Remove the baker from the microwave. Coarsely mash the potatoes with the Mix ‘N Chop®.
3. Whisk the cream cheese in a large bowl until it's smooth. Slowly add the remaining milk, whisking until smooth. Add the cream cheese mixture and butter to the baker. Microwave, covered, for 3-5 minutes, or until the mixture is hot.
4. Carefully remove the baker from the microwave. Add the cheddar cheese, green onions, salt, and pepper and mix well until the cheese is melted. Serve with optional toppings.

Yield:

• 8 cups (2 L)
  6  servings of about 1⅓ cups (325 mL)

Nutrients per serving:

U.S. nutrients per serving: Calories 400, Total Fat 20 g, Saturated Fat 12 g, Cholesterol 65 mg, Carbohydrate 43 g, Protein 14 g, Sodium 860 mg, Sugars 9 g (includes 0 g added sugar), Fiber 3g

Roasted Vegetable Salad with Cider Vinaigrette

Ingredients

Vegetables
• 2   lbs (1 kg) Rainbow carrots peeled and cut crosswise into 3 (7.5 cm) lengths and each piece into quarters
• 1    lb (450 g) Brussels sprouts, trimmed and halved (about 13 large)
• 1    red onion, wedged
• 1    tsp (5 mL) fresh thyme leaves
• 5   garlic cloves, pressed
• ½   tsp (2 mL) black pepper
• 1   tbsp (15 mL) olive oil

Dressing
• 2   tbsp (30 mL) olive oil
• 1   tbsp (15 mL) apple cider vinegar
• 1   tbsp (15 mL) apple cider
• ½   tbsp (7 mL) minced shallot
• 1   tsp (5 mL) honey
• ½   tsp (2 mL) salt
• ¼   tsp (1 mL) black pepper

Directions

1. Preheat the oven to 425°F (220°C). Combine all of the vegetable ingredients in a large mixing bowl and toss them to coat.

2. Place the vegetable mixture onto the Stone Serving Tray or Large Entertaining Platter and bake for 30–35 minutes, or until the vegetables are tender.

3. Meanwhile, combine the dressing ingredients in a small bowland mix until blended. Pour the dressing over the vegetables just before serving. Serve warm or at room temperature.

Yield:

• 6  servings

Nutrients per serving:

 US Nutrients per serving: Calories 180, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 27 mg,   Sodium 510 mg, Carbohydrate 27 g, Fiber 8 g, Sugars 13 g, Protein 4 g

Cook's Tips:

 Vegetables can be cooked and cooled completely then refrigerated up to two days. Simply bring them back to room temperature before drizzling with the dressing.

Greek Cucumber Noodle Salad

Ingredients

Dressing
• 2 tbsp (30 mL) fresh lemon juice
• 2 tbsp (30 mL) red wine vinegar
• ½ tsp (2 mL) dried oregano leaves
• ⅛ tsp (.5 mL) each salt and black pepper
• 1   garlic clove, pressed
• 2 tbsp (30 mL) olive oil

Salad
• 2   English cucumbers, spiralized or julienned, and drained of excess liquid
• 1 small red onion (or ½ medium red onion), thinly sliced or julienned
• 1 pint (2 cups/500 mL) cherry tomatoes
• 1 jar (6 oz./170 mL) marinated artichoke hearts, drained
• ¼ cup (50 mL) Kalamata olives, pitted
• 4 oz. (125 g) crumbled feta cheese

Directions

1. To prepare the dressing, add all the dressing ingredients into the Measure, Mix & Pour® and pump the handle to combine; set aside.
2. Rinse the red onion under water to remove the bite. Drain and set aside.
3. Slice the tomatoes in half using the Close & Cut and the Coated Chef’s Knife.

4. Combine the cucumber, onion, tomatoes, artichoke hearts, olives, and cheese. Toss to combine. Drizzle the mixture with half of the salad dressing and serve the remaining dressing on the side. 

Yield:

• 8  servings of 1 cup/250 mL

Nutrients per serving:

U.S. Nutrients per serving (1 cup/250 mL): Calories 120, Total Fat 9 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 8 g, Fiber 2 g, Protein 4 g

Cook's Tips:

Draining the cucumber prior to assembling salad helps the salad from getting too watery. For best results, add the dressing right before serving

 

To make an Italian version of this recipe:  Add 1 oz (30 g) finely grated Parmesan cheese to dressing. Substitute 3 oz (90 g) salami, cubed, for Kalamata olives and 4 oz (125g) Ciliegine fresh mozzarella balls (cherry size), cut in half, for feta.

 

Tangy Fruit Salsa With Cinnamon Chips

Ingredients

Cinnamon Chips
• 1 tbsp (15 mL) sugar
• ¼ tsp (1 mL) ground cinnamon
• 4 (7"/18 cm) flour tortillas

Salsa
• 1 cup (250 mL) frozen raspberries
• 2   peaches or plums, chopped
• 2   kiwifruit, peeled, sliced and quartered
• 1 tsp (5 mL) lime zest
• 2 tsp (10 mL) lime juice
• 1 tsp (5 mL) sugar

Directions

1. For cinnamon chips, preheat oven to 400°F (205°C). In Powdered Sugar Shaker, combine sugar and cinnamon. Brush tortillas with oil; sprinkle with cinnamon-sugar mixture. Using Pizza & Crust Cutter, cut each tortilla into 8 wedges; place in single layer on Rectangle Stone. Bake 8-10 minutes or until lightly browned and crisp. Remove to a cooling rack; cool completely.
2. Meanwhile for salsa, place raspberries in a large mixing bowl. Using Food Chopper, chop peaches. Slice kiwifruit with Cup Slicer; cut into quarters. Combine all salsa ingredients in the bowl; mix gently. Serve with cinnamon chips.

Yield:

• 2 cups (500 mL) salsa and 32 chips
  16  servings of 2 tbsp (30 mL) salsa and 2 chips

Nutrients per serving:

Approximately 80 calories and 1 gram of fat per serving

Cook's Tips:

One can (15 or 16 ounces) peaches in juice, drained and chopped, may be substituted for the fresh peaches, if desired.

You can use Cinnamon Toast Blend to sprinkle on top in place of the cinnamon sugar.