What’s Cooking With Tracie?

What’s Cooking With Tracie? Protein-Packed Meals for Busy Families 🌻 Easy recipes, kitchen shortcuts & a little fun!

Hi, I’m Tracie! 🌻

Welcome to What’s Cooking With Tracie? — where we’re making real-life cooking a little easier (and a lot more fun!). Around here you’ll find:
🥩 Protein-packed meals for busy families
🥗 Heart-healthy ideas & simple swaps
🍳 Quick & easy everyday meals
✨ Kitchen shortcuts & Pampered Chef favorites
😂 A little real life and fun along the way

My goal is simple: help you spend less ti

me wondering “What’s for dinner?” and more time enjoying good food with your favorite people. 💛

Come join the fun in my VIP group, Cooking With the Carrigans! 🌻

Shop my Pampered Chef favorites:
https://www.pamperedchef.com/pws/mrscarrigan

If you like your dips with a kick, try this one. This fan favorite comes together easily in a pressure cooker. It’s addi...
08/31/2026

If you like your dips with a kick, try this one. This fan favorite comes together easily in a pressure cooker. It’s addictive whether served warm or cold.

INGREDIENTS
1 lb. (450 g) chicken tenderloins
8 oz. (250 g) cream cheese
½ cup (125 mL) vegetable stock
½ cup (125 mL) frozen corn kernels
½ small red onion, finely chopped
2 tbsp (30 mL) Smoky Barbecue Rub, plus more for serving
2 garlic cloves, pressed
¼ tsp (1 mL) salt
Add-Ins
4 oz. (125 g) pepper jack cheese (1 cup/250 mL grated)
½ cup (125 mL) low-fat Greek yogurt

DIRECTIONS
Add the dip ingredients, except the add-ins, to the Deluxe Multi Cooker. Cook on CUSTOM for 6 minutes.
Meanwhile, coarsely grate the cheese listed in the add-ins for the dip you’re making.
When the timer is up, manually release the pressure. Remove and shred the chicken, and return to the pot. Stir in the add-ins. Let the dip sit for a few minutes to thicken before serving. Place in a serving bowl and sprinkle with additional rub.
Yield:
16 servings
Nutrients per serving:
U.S. nutrients per serving (¼ cup/60 mL): Calories 120, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 40 mg, Sodium 210 mg, Carbohydrate 3 g, Fiber 0 g, Sugars 1 g (includes 0 g added sugars), Protein 10 g

Cook's Tips:
Frozen chicken? No problem. The cooking time remains the same, it’ll just take longer for the Quick Cooker to come to pressure.

To keep the dip warm during your gathering, serve in one of our Insulated Serving Bowls. They keep food warm up to 2 hours and look great on any table.

Check out my website for more delicious recipes like this one! 🌟👩‍🍳
https://www.pamperedchef.com/pws/mrscarrigan/recipe/Appetizers+%26+Snacks/Gluten-Free/Pressure+Cooker+BBQ+Chicken+Dip/1656374

08/31/2026

My team and I always have so much fun together, and this week we’re bringing that fun to our Virtual Pampered Chef Mega Party! 🎉

We’re getting ready to showcase our brand-new fall products, along with giveaways, recipes, tips, and lots of fun! If you haven’t joined yet, come join us—I’ll put the link in the comments. 🍂🍳

And if you’re thinking, “I’d have fun with this group!” I have one VIP Access Pass left that lets someone try the business for 90 days with a free website and no upfront cost. It expires tonight, so send me a message if you’re curious! 💛

🌎 Dream getaway!🏖️ Beach🏔️ MountainsTell us which one you'd choose!
08/30/2026

🌎 Dream getaway!
🏖️ Beach
🏔️ Mountains
Tell us which one you'd choose!

🍲 **Chili Lime Pork with Veggie Medley** 🌶️🍖Hey there, flavor enthusiasts! This one-pot wonder is all about those bold, ...
08/30/2026

🍲 **Chili Lime Pork with Veggie Medley** 🌶️🍖

Hey there, flavor enthusiasts! This one-pot wonder is all about those bold, vibrant tastes. We've got juicy pork chops seasoned with a zesty Latin-inspired rub that brings together the bright kick of lime and the deep warmth of chili spices. Ready for a taste explosion?

INGREDIENTS
1 tbsp (15 mL) vegetable oil
4 boneless pork chops (6-oz./175 g each)
1 tbsp (15 mL) plus 2 tsp (10 mL) Chili Lime Rub, divided
2 ears corn, husks removed
1 medium red bell pepper
1 small red onion
1 medium zucchini
1 cup (250 mL) grape tomatoes
2 garlic cloves
½ cup (125 mL) queso fresco, crumbled (see cook’s tip)
½ cup (125 mL) fresh cilantro leaves, chopped

DIRECTIONS
Heat the oil in the 12" (30-cm) Cast Iron Skillet over medium heat for 6 minutes.

Season the pork with 1 tbsp (15 mL) of the rub. Remove the kernels from the cob and chop the pepper and onion with the Coated Chef's Knife.

Place the pork in the skillet. Sear the pork, undisturbed, for 4 minutes. Flip and cook for about 4–6 minutes, or until the internal temperature reaches 140°F (60°C) for medium doneness. Remove the pork from the skillet.

Add the corn and cook, undisturbed, for 4 minutes.

Slice the zucchini into half-moons with the Quick Slice and halve the tomatoes.

Add the onion and bell pepper to the skillet and cook 4 minutes, stirring occasionally.

Add the zucchini and garlic pressed with the Garlic Press to the skillet; cook for an additional 2 minutes.

Remove the skillet from the heat. Stir in the remaining rub, tomatoes, queso fresco, and cilantro. Serve with the pork chops.

Yield:
4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 370, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 125 mg, Sodium 540 mg, Carbohydrate 17 g, Fiber 2 g, Total Sugars 7 g (includes 0 g added sugars), Protein 44 g

Cook's Tips:
Queso fresco is a mild white cheese that crumbles easily. If you can’t find it at your grocery store, you can use feta, ricotta salata, or any mild white cheese instead.

Check out my website for more delicious recipes like this one! 🌟👩‍🍳
https://www.pamperedchef.com/pws/mrscarrigan/recipe/Main+Dishes/30+Minutes+or+Less/Chili+Lime+Pork/1617057

08/30/2026

🍓🥕✨ Ready, Set, Prep! ✨🍓🥕

The secret to easy sushi-style rolls starts with quick, simple prep. 💛

With the right tools, slicing and preparing your fillings is faster, easier, and a lot more fun—so you can spend less time prepping and more time enjoying!

👇 What's your favorite sushi-style roll filling?

🌻

🍃 One cool morning and suddenly..."Is it finally fall?" 😂🙋‍♀️
08/29/2026

🍃 One cool morning and suddenly...
"Is it finally fall?" 😂🙋‍♀️

Elevate your burger game with these succulent Sous Vide Stuffed Burgers, oozing with flavorful goodness in every bite! 🍔...
08/29/2026

Elevate your burger game with these succulent Sous Vide Stuffed Burgers, oozing with flavorful goodness in every bite! 🍔✨🔥

INGREDIENTS
Pimiento Cheese Dip
1 green onion, cut in 3 pieces
¼ cup (60 mL) 2% plain low-fat Greek yogurt
½ jar (4 oz./125 g) diced pimientos (about ¼ cup/60 mL), drained
⅛ tsp (0.5 mL) black pepper
2 oz. (60 g) reduced-fat sharp cheddar cheese, coarsely grated (½ cup/125 mL), divided
2 oz. (60 g) Monterey Jack cheese, coarsely grated (½ cup/125 mL), divided
Burgers
1½ lbs. (700 g) 85% lean ground beef
1 tsp (5 mL) salt
1 tsp (5 mL) black pepper
1 tbsp (15 mL) oil
4 potato buns
8 slices of tomato, about 2 large
4 pieces of romaine lettuce
8 slices cooked bacon

DIRECTIONS
Fill the inner pot of the Deluxe Multi Cooker with water 1" (2.5 cm) below the ½ fill line. Lock the lid and select SOUS VIDE. Set the temperature to 140°F (60°C) for medium burgers (see cook’s tip), and the timer for 2 hours; press and hold START. While preheating, make the dip.
For the dip, process the onion in a food processor until finely chopped. Add the yogurt, pimientos, and pepper; process until combined. Add half of the grated cheeses; process to combine, scraping down the sides of the bowl as needed. Repeat with the remaining cheese; set aside.
Season the ground beef with the salt and pepper, mix, and divide into eight equal portions, about 3 oz. (90 g) each. Flatten each into a 4"–5" (10–13-cm) patty. Gently make a very shallow well in each patty about 2½" (6 cm) in diameter.

Place 2 tbsp (30 mL) of cheese dip into each well of four patties. Cover with the remaining patties. Carefully press the sides together to seal the edges.
Place the burgers in a single layer in a large resealable freezer bag with space between each burger, remove the air, and seal. When you hear beeps and Add is displayed on the Deluxe Multi Cooker, open the lid and submerge the bag. Lock the lid; press START. When the timer is up, press CANCEL. Carefully remove the bag.

Heat the oil in a cast iron skillet on medium-high heat for 3 minutes. Remove the burgers from the bag, pat dry, and sear until well browned, about 1 minute per side.

To assemble the burgers, place a patty on a bun and top with lettuce, tomato, and bacon.

Yield:
4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 660, Total Fat 38 g, Saturated Fat 15 g, Cholesterol 145 mg, Sodium 1,410 mg, Carbohydrate 30 g, Fiber 1 g, Sugars 6 g (includes 3 g added sugar), Protein 47 g

Cook's Tips:
Cooking burgers sous vide gives you the doneness you want. If you prefer, you can set to 130°F (54°C) for medium-rare or 145°F (63°C) for medium-well. For serving flexibility, the burgers will maintain their temperature in the water bath for up to two hours after cooking.

Store any leftover dip in the fridge. You can also serve it with crackers, pretzels, or veggies.

Check out my website for more delicious recipes like this one! 🌟👩‍🍳
https://www.pamperedchef.com/pws/mrscarrigan/recipe/Main+Dishes/Better+Than+Takeout/Sous+Vide+Stuffed+Burgers/1821737

Address

15829 Indian Creek Pkwy
Olathe, KS
66062

Telephone

+13162476135

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