Cheddar Artichoke Crescents Pampered Chef Recipes

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CREAMY CAESAR SALAD DRESSING-PAMPERED CHEF

Make and share this Creamy Caesar Salad Dressing-Pampered Chef recipe from Food.com.

Provided by um-um-good

Categories     Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 8



Creamy Caesar Salad Dressing-Pampered Chef image

Steps:

  • Whisk together lemon juice, worcestershire sauce, mustard, black pepper & garlic.
  • Add mayo; whisk until smooth.
  • While whisking add oil. Whisk until blended.
  • Stir in parmesan cheese.

2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon pepper
1 garlic clove, pressed
1/4 cup mayonnaise
1/2 cup oil
1/4 cup parmesan cheese

CHEDDAR BROCCOLI CHICKEN SKILLET - PAMPERED CHEF

I received an email this morning from my Pampered Chef Consultant and this is one of the recipes that was featured. Here is what the email said: September is National Rice Month - "Rice is a good choice for a healthy diet. It is a good source of complex carbohydrates and can help you achieve a reduced fat diet." --American Dietetic Association Rice protein, when compared to that of other grains, is considered one of the highest quality proteins. It has all eight of the essential amino acids, necessary building blocks for strong muscles. Rice is also a good source of other essential nutrients - thiamin, riboflavin, niacin, phosphorus, iron, and potassium. For more information, visit http://www.usarice.com/consumer/nutrition.html and enjoy this recipe from our Cookware Product Use and Care card.

Provided by senseicheryl

Categories     One Dish Meal

Time 25m

Yield 4 servings of chicken, 4 serving(s)

Number Of Ingredients 10



Cheddar Broccoli Chicken Skillet - Pampered Chef image

Steps:

  • Season chicken breasts with salt, 1/8 teaspoon of the black pepper and paprika.
  • Heat oil in Large Skillet over medium-high heat until hot.
  • Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink in center.
  • Remove chicken from skillet; keep warm.
  • Add milk, soup, broccoli and remaining black pepper to skillet; mix well.
  • Bring to a boil; stir in rice.
  • Top with chicken; cover with lid.
  • Reduce heat and simmer 5 minutes.
  • Remove skillet from heat.
  • Sprinkle cheese over chicken and rice.
  • Cover with lid; let stand 5 minutes before serving.

Nutrition Facts : Calories 700.2, Fat 18.1, SaturatedFat 10.1, Cholesterol 113.1, Sodium 942.7, Carbohydrate 87.3, Fiber 1.9, Sugar 0.7, Protein 44.1

4 (4 ounce) boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon ground black pepper, divided
1/8 teaspoon paprika
1 teaspoon vegetable oil
1 3/4 cups milk
1 (10 3/4 ounce) can condensed cheddar cheese soup
2 cups fresh broccoli florets (or frozen)
2 cups instant long-grain white rice
1/2 cup cheddar cheese, shredded

BBQ MEAT LOAF - PAMPERED CHEF

I received an email from my Pampered Chef consultant this morning with this listed as one of the recipes. The directions include the Pampered Chef products that can be used in making this recipe.

Provided by senseicheryl

Categories     Onions

Time 1h10m

Yield 1 meatloaf, 6 serving(s)

Number Of Ingredients 9



BBQ Meat Loaf - Pampered Chef image

Steps:

  • Preheat oven to 350°F Combine ground beef, oats, bell pepper, onion, 1/4 cup barbecue sauce, egg, thyme, salt and black pepper in Classic Batter Bowl; mix lightly but thoroughly.
  • Shape meat mixture into loaf in Stoneware Loaf Pan. Insert Digital Thermometer into center of meat loaf. Bake 50 minutes.
  • Spread remaining 1/4 cup barbecue sauce over meat loaf. Bake an additional 10 minutes or until meat is no longer pink in center of meat loaf and internal temperature reaches 160°F using Digital Thermometer. Remove from oven. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 274.8, Fat 13.2, SaturatedFat 5, Cholesterol 109, Sodium 645.1, Carbohydrate 11.5, Fiber 1.7, Sugar 1.9, Protein 26

1 1/2 lbs lean ground beef, 90% lean
3/4 cup quick oats (or old-fashioned oats)
1/2 cup green bell pepper, finely chopped
1/2 cup onion, finely chopped
1/2 cup barbecue sauce, divided
1 egg
1 teaspoon dried thyme leaves
1 teaspoon salt
1/4 teaspoon ground black pepper

CHEESY ARTICHOKE APPETIZERS

We heart artichoke hearts! And we also heart easy-to-make artichoke appetizers-like this tasty spread made with cream cheese and Parmesan.

Provided by My Food and Family

Categories     Home

Time 5m

Yield Makes 48 servings.

Number Of Ingredients 5



Cheesy Artichoke Appetizers image

Steps:

  • Mix all ingredients except crackers until well blended; spread onto crackers.
  • Pairs well with a glass of Chardonnay.
  • Please drink responsibly.

Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, softened
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped, drained canned artichoke hearts
1 Tbsp. lemon juice
48 cracked pepper and olive oil woven wheat crackers

CREAMY PASTA WITH SPRING VEGETABLES

This is a favorite Pampered Chef recipe! I adjust the veggies according to my mood or what is on hand as well as changing the type of pasta I use.

Provided by QueenJellyBean

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Creamy Pasta With Spring Vegetables image

Steps:

  • Preheat oven to 425 degrees.
  • Cut asparagus into 1 1/2 inch pieces discarding the tough ends.
  • Cut mushrooms in half or quarters.
  • Cut bell pepper into 1 inch squares or strips.
  • Combine vegetables in a bowl. Add olive oil and toss lightly.
  • Add garlic, salt and pepper. Gently mix well.
  • Pour into bar pan (cookie sheet with edges) and bake for 10-12 minutes until crisp tender.
  • Snip basil with kitchen scissors.
  • Prepare pasta according to pakage instructions.
  • In a small saucepan, simmer whipping cream for 6-8 minutes, on medium low heat to slightly thicken. Stir constantly so it doesn't burn to the bottom of the pan.
  • Drain pasta and transfer to large bowl. Add veggies, heated cream and basil. Toss lightly.
  • Mix 1/4 c of parmesan cheese into the pasta.
  • Spoon onto serving plates or dishes. Sprinkle with remaining paremesan and some additonal black pepper.

Nutrition Facts : Calories 534.1, Fat 30.3, SaturatedFat 14.4, Cholesterol 121.5, Sodium 403.5, Carbohydrate 50.1, Fiber 4.6, Sugar 4.7, Protein 18.3

8 ounces fresh asparagus
8 ounces fresh mushrooms
1 large red bell pepper
2 tablespoons olive oil
3 garlic cloves, minced (or pressed)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh basil, snipped
8 ounces uncooked rigatoni pasta (about 3 cups) or 8 ounces other pastas, uncooked (about 3 cups)
3/4 cup whipping cream
2 ounces fresh grated parmesan cheese (about 1/2 c)

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