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Vegetables

Unit: 1.5 quart Saucepan, Salad Machine and 5 Qt Bowl
Ingredients:
Fresh Broccoli
Corn on the Cob
Red Bell Pepper
1 lb Carrots

Cut Carrots on #4 Blade on the Machine. Pour in the bottom of the pan and arrange Broccoli, pepper and corn on top. Pour a cup of water on top and drain. Open the whistle and cover. Turn heat to medium. When pan whistles, remove from heat and let them stand 2-5 minutes or until desired tenderness is achieved.

NOTE: Putting the carrots in the bottom every time you cook fresh vegetables is a required step, then layer the other vegetables on top due to the carrots retaining a little moisture. When cooking FROZEN vegetables, you can just fill the pan and put 2 tablespoons of water on top and Do Not add the cup of water. You need to put a mixture of different types of vegetables when cooking frozen, especially corn which can scorch due to high starch content. Just make sure the bottom doesn't have any open spots. Fill pan side to side and bottom to top, open whistle and turn to medium.

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Chicken Breast and Potatoes

Unit: Electric Skillet, Carving Knife and Fork
Ingredients:
2 Thawed Boneless Skinless Chicken Breasts
1 Medium Potato
Darn Good Seasoning

Heat Skillet to 475. The numbers will flash while it is heating. When it is ready to cook, the cord will beep and the numbers will be solid. Add chicken and press down on the pan. Cut potato in half length-wise and press white side down on the pan.

Cover and set the Timer to 12 minutes. When the skillet shuts off, it will beep 5 times. Wait at least 5 minutes before removing from pan to allow potatoes and chicken to finish cooking through. Remove Chicken and potatoes from the pan and slice, then cut in 1 inch pieces. Put them back in the Pan and sprinkle with darn good seasoning. Cover and shake the pan to coat.

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Darn Good Chicken Tacos

Unit: Any Skillet, Bamboo Cutting Board and Chef Knife
Ingredients: Cooked and shredded Chicken (see Recipe for Chicken breast)
Lettuce
Cheese
Tomatoes
Cumin
Ancho Chili Powder
Corn Tortillas
Pam

Heat skillet to medium and spray pan with pam, then add tortillas and spray top of tortillas and cook 2 minutes on each side. Add chicken and toppings and enjoy!

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Bean and Cheese Taquitos

Unit: Any Saucepan, Any Skillet, Salad Machine
Ingredients:
Vegetarian Refried Beans
White Sharp Cheddar
Corn Tortillas
Salsa
Daisy Light Sour Cream
Guacamole
Darn Good Seasoning
Pam

Heat skillet to medium (400). Spray pan with Pam and add a couple of tortillas then spray top of tortillas. Cook 2 minutes on each side. Add Beans to the saucepan and heat on medium, stirring occasionally until they start to bubble, approx. 5 minutes.

Shred cheese on #2 blade on the salad machine and mix with beans (2 oz. of cheese per can of beans) then sprinkle darn good in beans to taste. Spread bean mixture on tortillas and roll tightly. Serve with salsa and sour cream or guacamole if desired.

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Garlic Mashed Potatoes

Unit: 3 Quart and Steamer, Food Cutter

Ingredients:
3-4 Large Potatoes (#3 cone)
1-2 Tbsp Minced Garlic
1/4 Sweet Onion (#2 Cone)
Daisy Light Sour cream
2 Tbsp Butter
1 Tbsp Heavy Whipping Cream
Electric Mixer
Darn Good Seasoning
Salt & Pepper

Directions:
Heat an inch of water on medium in 3 quart. While the water is heating, Shred potatoes then onion into the steamer. Make sure there is a hole in the center of the steamer so air can pass through. Top with garlic and cook on medium until the pan signals. Reduce heat to medium low and cook until potatoes are soft. Put Butter in a Large Mixing Bowl and pour the potatoes on top and beat until fairly smooth. Add the remaining ingredients and season to taste.

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Mexican Lasagna

Unit: 10.5" Skillet, 3 quart mixing bowl, food cutter
Total Time: Approx. 25 min. Serves: 6
Ingredients

3 tablespoons extra-virgin olive oil or cooking spray
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped (#2 cone)
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Cajun Darn Good Seasoning
8 corn tortillas
2 cups shredded Cheddar or shredded pepper jack (#1 cone)
2 scallions, finely chopped

Directions:
Preheat a 10.5" skillet over medium heat. Coat with Spray or Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with cajun darn good, to your taste.

Transfer the mixture to the 3 Quart mixing bowl. Scrape any excess food off of the pan. Coat skillet with spray or remaining extra-virgin olive oil, about 1 tablespoon oil. Build lasagna in layers of meat and beans, then 4 tortillas, then cheese. Repeat once: meat, tortillas, cheese again. Bake lasagna 10-12 minutes on medium low to medium until cheese is bubbly. Top with the scallions and serve.

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/mexican-lasagna-recipe/index.html?oc=linkback

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Strawberry Arugula Salad

Unit: 3 Quart Mixing bowl, Food Cutter
Prep time: 10 minutes Serves: 2
Ingredients:
2 cups Arugula or baby spinach
1 cup strawberries (#3)
1/4 cup slivered almonds
1/2 triangle parmesan cheese (#1)
1/4 red onion (#2)
2 Tbsp Olive Oil
1 Tbsp Orange juice concentrate, thawed
1 Tbsp Balsamic Vinegar
1 1/2 tsp orange peel, grated (#1)
1/8 tsp ground ginger (#1)

Directions:
Combine first 5 ingredients in the mixing bowl. Whisk together the rest and pour on top of the salad and toss. NOTE: You can add 1 cooked and shredded chicken breast to make this a meal.

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Ranch Chicken Enchiladas

Unit: 10.5" Skillet, Electric Skillet
Ingredients:
3-4 Boneless Skinless Chicken Breasts
1 cup home made ranch (see recipe)
1/2 cup salsa
1 cup shredded cheddar cheese
8 corn tortillas
Cooking Spray

1. Cook and shred the chicken (Electric Skillet on 400 for 10-15 minutes)
2. Heat the 10.5" skillet to medium and spray the tortilla and the pan with cooking spray. Brown the tortillas lightly and remove the pan from heat.
3. Mix the 1/2 cup of ranch and 1/2 cup salsa in a bowl. Re-spray the 10.5" skillet and spread a very thin layer of the mixture on the bottom.
4. Start assembling the enchiladas by putting 1 Tbs of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that and roll it up.
5. Line up the enchiladas in the skillet and sprinkle heavily with the cheddar cheese. Bake on medium low to medium for 15 minutes or until cheese is bubbling and enchiladas are heated through.
6. Drizzle the top with ranch and enjoy!

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Pico de Gallo

(Unit: food cutter, mixing bowl, santoku knife)

6 on the vine tomatoes
1 large sweet onion
3 jalapeƱos
Cilantro
1 habanero
1 lime
1 tsp Darn Good Cajun

Directions: dice tomatoes, jalapeƱos and habanero(use gloves), and cilantro with the knife. Quarter the onion and cut the lime in half. Cut the onion on the #2 cone on the food cutter. Squeeze the juice from half of the lime over the rest of the ingredients in the bowl and sprinkle darn good over the top. Mix and let it rest in the fridge for an hour before serving. Enjoy with your favorite tortilla chips and Mexican dishes.

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Zucchini Feta Flapjacks

(Unit 12" gourmet skillet, food cutter #1)

1 Zucchini, shredded(#1 cone)
1/4 cup of finely crumbled feta cheese
3/4 cup white WW or WW pastry flour
1/2 tsp dried oregano
2 eggs+ 1 egg white, lightly beaten
3/4 tsp alum. free baking powder
1/2 tsp salt
1/4 tsp of pepper
Olive oil cooking spray
Your favorite salsa (optional)

Directions:
Squeeze Zucchini firmly to remove excess liquid. Transfer to bowl and mix with feta, eggs, flour, baking baking powder, salt, pepper and oregano. Blend well. Heat gourmet skillet between medium and medium low and spray. Add 3 tablespoons of mixture for each pancake. Spread to make approximately 4-inch circles. Cook about 3 minutes per side, turning once, until golden brown. Top with salsa.
(Serves 5, as a tasty side dish)

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