Minestrone Soup

Minestrone Soup

Pampered not Perfect!

I realize that it has been a long time since i have last posted... Fear not I am back!! With more recipes and tricks up my sleeves then ever... Truth be told is that I have been busy in the last year building from the ground up my very own Home-Based business with The Pampered Chef...

My love for healthy cooking and adventurous baking was probably my first motivator but in a very few Cooking Shows I quickly realized that this opportunity was WAY more then simply Free products and unlimited access to recipe ideas! I understood quickly how I could have the best of both worlds by continuing to stay at home and be there for my three children every step of the way all the while earning extra income and building a strong business and team. In 9 months I promoted to Director and continue to set my goals higher.

Here is a little bit about Doris Christopher,Founder, The Pampered Chef.

In 1980, after eight years as a stay at home mom, Doris Christopher wanted to start contributing to the family income again. But she also wanted flexible hours, so she could still be there for her daughters. She quickly realized that a home-based business would best meet her needs, she founded her business on meeting the needs of others.

Doris knew she could help families by offering time-saving tools and recipes that made cooking both quick and easy. She went into people's homes and showed the how to get out of the kitchen fast, so they could spend more time enjoying their meals and each other.

She also had a mission- to enrich people's lives and provide them with an opportunity to help themselves and give back to their communities with their very own Pampered Chef businesses.

Potato Nugget Casserole

When the leaves start changing color and when the little-ones cheeks turn red with the crisp air, our taste and cravings seem to change too. For me, it wouldn't be fall without a weekly: Tall Soy Tazo Chai Latte from my local coffee shop.

Casseroles go hand-in-hand with my favorite season. I find them so simple to make and a great way to treat all those sitting around the table after a full afternoon of playing in the leaves in the golden autumn sunshine. They are among the the most satisfying and comforting of meals. I like to offer them to friends or family in need of the warmth and nourishment of a homemade casserole. For the new parents back home from the hospital with their new bundle of joy, for a friend who feels under the weather or suffering from a broken heart, a parent returning from business travels or welcoming new neighbor. I've prepared them so often! They are always so well received.

Here are a few tips that I use:

• Prepare your casserole in a disposable pan that doesn't need to be returned.
  
• Label the casserole with the recipe name and reheating directions.
• Round out the meal with simple side dishes such as bagged salad and homemade dressing.

I just made this recipe for a friend from Church and her three children, her husband has left for military training for a few weeks. I thought she would appreciate me taking care of dinner for one night.


The original casserole recipe is from Pillsbury but I modified it and came up with my own recipe for Potato Nuggets rather then using the processed ones.

Bon Appetit!


Ingredients:

Potato Nuggets

Russet potatoes - 3 medium
Salt - To taste
Pepper - 1/2 tbsp
Chilly powder - 1 tsp
Cilantro - A handful chopped
Hardware: Stoneware Muffin Tray


Casserole

1 can of condensed low-sodium cream of chicken soup
1 cup of milk
1 tbs dried minced onion
2 cups cut-up cooked chicken ( or turkey leftovers after Thanksgiving)
2 cups of frozen mixed vegetables
1/2 cup of cheddar cheese
Hardware: Rectangular 14 cup stoneware baker or glassware casserole dish



Making the potato nuggets...

(prepare ahead of time)
1. Preheat your oven at 400F
2. Peel and grate potatoes
3. Mix in Chili Powder, Pepper, Cilantro and Salt
(mix the salt to the potatoes only before stuffing them in the muffin trays, otherwise they will get soggy)
4. Stuff them in seasoned stoneware muffin pan only fill them halfway. Grease lightly on top
5. Bake until golden brown


Casserole...

1. Heat oven to 375F
2. Mix soup, milk, dried onion, chicken and vegetables.
3. Arrange Potato Nuggets on top
4. Bake uncovered for 40 mins. Sprinkle cheese on top and bake for 5-10 mins until bubbly.

Share with your little ones with a big glass of milk!

Follow me and let me know what you think! I'd love to hear from you.

Saucy Italian Orzo Pasta

1lb of ground beef
1 large onion, chopped
3 fresh garlic cloves, minced
1 can (28 oz) diced tomatoes
14 1/2 oz Beef broth
1 can (6 oz) tomato paste
A generous 3/4 cup of orzo pasta
1 tbs ( +/- to taste) Italian seasoning
2 cups of fresh baby spinach, chopped


In a Dutch oven, (or large deep frying pan with a lid) cook beef and garlic over medium heat, until meat is no longer pink; drain.

Stir in the tomatoes, broth, tomato paste, orzo and Italian seasoning. Bring to boil. Reduce heat; cover and simmer for 15-20 mins or until the orzo is tender. Add the spinach until wilted. Let sit a few minutes before serving.

Make approx 6 servings

Enjoy!

Nature Bars

I found this quick and easy recipe online one day. With time I made it my own.
The original recipe had nuts in it but since I wanted to be able to add them to my son's lunches for school, soccer and day camp I replaced them with cereal.

Ingredients

• 1 cup unsalted butter
• 3/4 cup honey
• 1 teaspoon lemon juice
• 2 cups whole wheat flour
• 1 cup quick-cooking oats ( I use Steel-cut Oats and I works just as well)
  
• 1/2 cup wheat germ
• 2 eggs
• 1/4 cup honey
• 1 cup Rice Krispies Cereal ( or 1 cup chopped almonds- if you are not going to send it to school)
• 1 cup semisweet chocolate chips
• 1/2 cup chopped dates ( or raisins)
  
• 1/2 cup chopped dried apricots
• 1/2 cup unsweetened flaked coconut
• 2 tablespoons sesame seeds

1. Preheat the oven to 350 F.
2. In a medium bowl, mix together the butter, 3/4 cup honey, and lemon juice until well blended. Combine the flour, oats, and wheat germ; mix into the honey mixture. Spread evenly into the bottom of an ungreased 9x13-inch baking pan. Put aside.
3. In another bowl, beat eggs while gradually pouring in 1/4 cup honey. Stir in cereal, chocolate chips, dates, apricots, coconut, and sesame seeds until they are evenly distributed and well coated. Spread over the crust in the pan.
4. Bake for 30 to 35 minutes in the preheated oven, or until center is set, and the top is lightly browned. Cool completely before cutting into bars.

Servings: approx: 24

ENJOY!

Easy Crockpot Italian Chicken

We enjoyed this Easy Italian Chicken tonight, it was a hit as always!

It's so easy and all the ingredients are already in your pantry and fridge. This one is definitely perfect for those busy days when you wish dinner would cook itself.


Ingredients

4 skinless, boneless chicken breast ( fileted)
1 cup of all purpose flour
7 pealed potatoes
1 tsp of Italian seasoning ( Italiano, Club House)
1 cup of Italian salad dressing ( store bought or homemade)
1/2 cup shredded mozzarella cheese

Dip the chicken in the flour and brown on both sides

Mix the potatoes, Italian seasoning and salad dressing in the bottom of the Crockpot

Add the chicken on top

Cook for 4-6 hours on high

Sprinkle chicken with cheese before serving

Serve with steamed carrots


It's that easy!