What’s Cooking With Tracie?

Call Directions Website Contact the business

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 time 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

10/12/2026

☕✨ Why choose between dessert AND a drink when you can have both? 😍

Peppermint mocha, eggnog soft serve, or hot apple cider… which one are you grabbing first? 🎄👇

🌱 **Bacon and Apricot Brussels Sprouts** 🥓Who says Brussels sprouts have to be boring? Pair them with salty bacon and sw...
10/12/2026

🌱 **Bacon and Apricot Brussels Sprouts** 🥓

Who says Brussels sprouts have to be boring? Pair them with salty bacon and sweet dried apricots for a side dish that will have everyone saying, “Pass the sprouts!”

INGREDIENTS
4 slices bacon, diced
2 lbs. (1 kg) Brussels sprouts, trimmed and cut into quarters lengthwise
1 large shallot, finely chopped
3 tbsp (45 mL) packed brown sugar
2 tbsp (30 mL) Herbs de Provence Seasoning Mix
¼ tsp (1 mL) salt
½ cup (125 mL) dried apricots, coarsely chopped

DIRECTIONS
Cook the bacon over medium heat in a 5-qt. (4.7-L) Brilliance Nonstick Saute Pan for 5–7 minutes, or until crisp, stirring occasionally. Remove the bacon with a slotted spoon and set aside.

Add the Brussels sprouts, shallot, brown sugar, seasoning mix, and salt; stir to coat. Saute for 6–8 minutes, stirring occasionally.

Add the apricots and cook until they soften slightly, 1–2 minutes, stirring occasionally. Sprinkle with bacon before serving.

Yield:
12 servings
Nutrients per serving:
Calories 80, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 5 mg, Sodium 115 mg, Carbohydrate 16 g, Fiber 3 g, Sugars 9 g (includes 3 g added sugars), Protein 4 g

Cook's Tips:
Fa-la-la Fruit: Can’t find dried apricots? Dried cranberries can add festive color instead.

Fakin’ Bacon: Try pancetta or turkey bacon—or skip the bacon, if you’d like.

Swap the Sweet: Skip the brown sugar in step 2, and drizzle a balsamic glaze over the dish just before serving.

So Long Shallots: A small yellow onion is a good replacement if you can’t find a shallot. Shallots have a delicate, sweet flavor and are slightly sharp, while onions give a more intense heat

Check out my website for more delicious recipes like this one! 🌟👩‍🍳
https://www.pamperedchef.com/pws/mrscarrigan/recipe/Side+Dishes/30+Minutes+or+Less/Brussels+Sprouts+With+Bacon+%26+Apricots/1779173

10/11/2026

Holiday dessert, but make it extra pretty! ❤️✨

Tender shortcakes topped with sweet-tart cranberries and juicy plums make such a festive treat for holiday gatherings. And doesn’t this just look like something you’d want to dig into with a big cup of coffee? ☕️😋

Would you try this one?

Dive into a comforting bowl of Baked Orzo 🍲! This oven-baked treasure blends tender orzo pasta with chick peas creating ...
10/11/2026

Dive into a comforting bowl of Baked Orzo 🍲! This oven-baked treasure blends tender orzo pasta with chick peas creating a warm and satisfying meal that's perfect for any cozy evening at home. 🧀✨

INGREDIENTS
2 tbsp (30 mL) olive oil
1 onion
2 bell peppers, any color
2 cups (500 mL) vegetable broth
2 cups (500 mL) orzo pasta
1 can (14.5 oz./411 g) fire-roasted diced tomatoes, undrained
1 can (15.5 oz./440 g) chickpeas, drained and rinsed
2 tbsp (30 mL) Greek Rub
¼ tsp (1 mL) red pepper flakes
¼ tsp (1 mL) salt
5 oz. (150 g) baby spinach leaves
Optional: Crumbled feta cheese, sliced kalamata olives
DIRECTIONS
Preheat the oven to 400°F (200°C).

Heat the oil in the 6-qt. (5.7-L) Enameled Cast Iron Dutch Oven over medium heat for 3-4 minutes.

Working in batches, chop the onion and bell peppers in the Manual Food Processor. Add to the Dutch oven and cook until softened, about 3–4 minutes.

Add the broth, orzo, tomatoes, chickpeas, rub, red pepper flakes, and salt; bring to a simmer.

Remove from the heat. Stir in the spinach. Cover and bake until the liquid has been absorbed and the orzo is soft, about 12–14 minutes.

If you like, top with feta and olives.

Yield:
8 servings

Check out my website for more delicious recipes like this one! 🌟👩‍🍳
https://www.pamperedchef.com/pws/mrscarrigan/recipe/Main+Dishes/30+Minutes+or+Less/Baked+Orzo/1657383

10/10/2026

🎄✨ Holiday 2026 NEW products are here—but only for a limited time and while supplies last! 👀🎁

Watch the Reel and tell me—which one needs to come home with YOU? 😍👇

Cozy up with a bowl of Roasted Butternut Squash Stew 🍲! Packed with flavors and the warmth of fall spices 🍂🌰, this heart...
10/10/2026

Cozy up with a bowl of Roasted Butternut Squash Stew 🍲! Packed with flavors and the warmth of fall spices 🍂🌰, this hearty stew is perfect for chilly evenings.

INGREDIENTS
1 small butternut squash, peeled and cut into cubes (about 3 cups/750 mL)
1 tbsp plus 1 tsp (20 mL) olive oil, divided
1½ tsp (7 mL) Cinnamon Plus®, divided
½ tsp (2 mL) salt, divided
Optional: ⅛ tsp (0.5 mL) ground cayenne pepper
1 medium onion
1 medium zucchini
2 garlic cloves, pressed
1 can (28 oz. /796 mL) crushed tomatoes
1 can (15 oz./450 mL) chickpeas, drained and rinsed
1½ cup (375 mL) low-sodium vegetable broth
2 cups (500 mL) baby spinach leaves
2 cups (50 mL) cooked quinoa
Optional Toppings: Roasted cashews, chopped cilantro, plain yogurt, hot sauce
DIRECTIONS
Preheat the oven to 400°F (200°C). Combine the squash, 1 tbsp (15 mL) of the oil, ½ tsp (2 mL) of the Cinnamon Plus®, ¼ tsp (1 mL) of the salt, and the cayenne (if using), in a medium bowl.

Place the squash in a single layer on a sheet pan. Bake until tender and beginning to brown, about 20 minutes.

Meanwhile, coarsely chop the onion and slice the zucchini into ¼" (6-mm) half-moons.

Heat the remaining oil in a large pot over medium-high heat. Add the onion and remaining salt and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the remaining Cinnamon Plus™; cook and stir for 30 seconds.

Stir in the tomatoes, chickpeas, zucchini and broth. Bring to a boil, then reduce the heat and simmer for 5 minutes.

Gently stir in the squash. Simmer for 5 minutes. Remove from the heat; add the spinach and stir until wilted.

Serve over cooked quinoa with optional toppings, if you like. Cilantro and cashews are highly recommended!

Check out my website for more delicious recipes like this one! 🌟👩‍🍳
https://www.pamperedchef.com/pws/mrscarrigan/recipe/Main+Dishes/Vegetarian/Roasted+Butternut+Squash+Stew/1689285

Indulge in the ultimate comfort food experience with our Focaccia Bread Pizza! This mouthwatering twist on classic pizza...
10/09/2026

Indulge in the ultimate comfort food experience with our Focaccia Bread Pizza! This mouthwatering twist on classic pizza features a fluffy focaccia base, topped with your favorite ingredients. 🍕🥖😋

INGREDIENTS
1½ cup (375 mL) warm water (105–110°F/41–43°C)
½ cup (125 mL) olive oil, divided
1 pkg. (15.4 oz./436 g) Rosemary Focaccia Bread Mix
8 oz. (250 g) low-moisture, part-skim mozzarella cheese, grated (2 cups/500 mL)
¼ tsp (1 mL) Italian Seasoning Mix
⅓ cup (75 mL) pizza sauce
Optional Toppings: Pepperoni, mushrooms, onions, peppers, olives, etc.

DIRECTIONS
Add the water, 2 tbsp (30 mL) of the oil, and the bread mix to a large mixing bowl. Using a stand mixer, knead the dough with a dough hook for 6 minutes, scraping the sides of the bowl halfway through. (If you’re mixing by hand, use a spatula or wooden spoon to work the ingredients together for about 10 minutes.) The dough should be very wet, sticky, and smooth.
Pour the dough into a well-greased bowl. Cover and let it rise for 1 hour. Meanwhile, pour ¼ cup (60 mL) of oil into the bottom of the Stone Round Baker and coat all sides with a brush.
Transfer the dough to the pan and gently pull it to the edges. Cover and let it rise for an additional 2–3 hours, or until it’s doubled in size.
Preheat the oven to 450°F (230°C). Drizzle the remaining 2 tbsp (30 mL) of oil over the dough. Using well-oiled fingers, gently push the oil into the dough and make dimples on the top.
Bake for 18–20 minutes, or until the top is lightly browned.
Top with the cheese, Italian Seasoning Mix, pizza sauce, and any optional toppings. Bake for 10–15 minutes, or until well browned.

Yield:
8 servings

Check out my website for more delicious recipes like this one! 🌟👩‍🍳
https://www.pamperedchef.com/pws/mrscarrigan/recipe/Main+Dishes/Better+Than+Takeout/Focaccia+Bread+Pizza/2071340

Today’s office came with iced tea and a cinnamon crunch bagel. I approve of the benefits package! 😂🥯My deck gets zero su...
10/08/2026

Today’s office came with iced tea and a cinnamon crunch bagel. I approve of the benefits package! 😂🥯

My deck gets zero sunshine this time of year, so I took my laptop and my Pampered Chef to-do list to Panera’s patio. A little work, a little sunshine, and a delicious change of scenery! 🌞💛

Where’s your favorite spot to sneak away and get things done?

Turn your meal into a flavor fiesta with our Chicken Naan Wraps featuring zesty Peri-Peri sauce! 🌯🍗🌶️INGREDIENTSPeri-Per...
10/08/2026

Turn your meal into a flavor fiesta with our Chicken Naan Wraps featuring zesty Peri-Peri sauce! 🌯🍗🌶️

INGREDIENTS
Peri-Peri Sauce
2 red bell peppers, seeded and cut in chunks
½-1 habanero pepper, seeded and cut into chunks (see cook’s tip)
1 small onion, cut into chunks
8 garlic cloves, peeled
2 tsp (10 mL) salt
3-4 fresh basil leaves
1 tbsp (15 mL) fresh oregano leaves
1 tbsp (15 mL) paprika
1 lemon, juiced
½ cup (125 mL) olive oil
Wrap Filling
6 bone-in, skin-on chicken thighs (about 1¼ lbs./575 g)
¼ cup (60 mL) mayonnaise
2 tbsp (30 mL) olive oil
6 mini or 3 large naan or pita, halved
½ medium seedless cucumber, diced
1 cup (250 mL) grape tomatoes, halved
2 cups (500 mL) shredded romaine lettuce
Optional: Fresh basil leaves

DIRECTIONS
Preheat the oven to 425° (220°C).
To make the sauce, add the ingredients in the order they’re listed to the Deluxe Cooking Blender. Blend on speed 8 of the CUSTOM BLEND setting until smooth, about 1 minute.

Marinate the chicken in 1 cup (250 mL) of the sauce for at least 1 hour, or overnight.
Combine the mayonnaise with ¼ cup (60 mL) of the remaining sauce in a small bowl; set aside.

Heat the oil in the 12" (30-cm) Enameled Cast Iron Skillet over medium-high heat for 2–3 minutes.
Remove the chicken from the marinade; wipe off any excess. Discard the marinade.
Brown the chicken in the skillet for 4 minutes per side. Transfer the skillet to the oven and roast, skin side up for 35–40 minutes or until the chicken reaches 165°F (74°C).
Place the chicken in a medium bowl. Use a fork to remove the meat from the bone, then shred. Pour the remaining sauce from the blender over the chicken and toss to coat.
To assemble, briefly warm the naan or pita by wrapping in damp paper towels and microwaving in 15 second intervals. Top with chicken, cucumbers, tomatoes, and lettuce. Drizzle with the mayo mixture, and top with torn basil, if you’d like.

Check out my website for more delicious recipes like this one! 🌟👩‍🍳
https://www.pamperedchef.com/pws/mrscarrigan/recipe/Main+Dishes/Better+Than+Takeout/Chicken+Naan+Wraps+With+Peri-Peri+Sauce/1821940

🌈 **Colorful Gluten-Free Fusion Feast!** 🍜Elevate your weeknight table with this one-pot wonder that not only bursts wit...
10/07/2026

🌈 **Colorful Gluten-Free Fusion Feast!** 🍜

Elevate your weeknight table with this one-pot wonder that not only bursts with great flavor but also adds a vibrant splash of color to your dining experience! 🎨🍲

INGREDIENTS
Sauce
¼ cup (50 mL) honey
⅓ cup 75 mL) low-sodium and gluten-free soy sauce
1½–2 tbsp (22–30 mL) Sriracha sauce
3 garlic cloves
Chicken
1½ lbs. (700 g) chicken tenders
¼ cup (50 mL) cornstarch
3 tbsp (45 mL) canola oil, divided
Rice
1 cup (250 mL) long-grain white rice
1½ cups (375 mL) water
Vegetables
1 small onion
1 medium zucchini
¼ head purple cabbage (about 8 oz./250 g)
2 medium carrots, peeled
1 red bell pepper
1 cup (250 mL) snap peas

DIRECTIONS
For the sauce, combine the honey, soy sauce, Sriracha, and garlic pressed with the Garlic Press in a small bowl.

Cut the chicken tenders into bite-sized pieces and place them into a bowl. Add the cornstarch and 1 tbsp (15 mL) of the sauce to the bowl and toss to coat the chicken.

Heat 1 tbsp (15 mL) of the oil in the Stainless Steel Nonstick Wok over medium-high heat for 3–5 minutes.

Add the rice and water to the 3-qt. (3-L) Micro-Cooker® Plus. Microwave, covered, on HIGH, for 12–15 minutes, or until the rice is cooked; set aside.

Add the chicken to the wok and cook, undisturbed, for 3 minutes. Use the Teak Wooden Spatula to stir-fry for 2–3 minutes, or until the chicken is evenly browned; remove from the pan and set aside. (The chicken won’t be fully cooked.)

Use the Quick Prep Food Grater fitted with the slicing blade to slice the onion, zucchini, and cabbage. Use the coarse grating blade to grate the carrot.

Cut the top off the bell pepper. Use the Scoop Loop® to remove the seeds and veins. Cut the pepper into quarters and use the Quick Slice to slice it into strips.

Add the remaining oil to the wok and heat over medium-high heat for 2–3 minutes. Add the onion, carrot, and bell pepper, and stir-fry for 2–3 minutes, or until the vegetables are lightly browned.

Add the zucchini and snap peas and continue cooking for 2–3 minutes.

Add the chicken, remaining sauce, and cabbage to the pan. Cook for 3–4 minutes, or until all the vegetables are crisp-tender and the sauce has reduced. Serve over rice.

Yield:
6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 470, Total Fat 9 g, Saturated Fat 0.5 g, Cholesterol 55 mg, Sodium 690 mg, Carbohydrate 66 g, Fiber 4 g, Sugars 18 g, Protein 33 g

Cook's Tips:
Stir-frying is a useful cooking technique that will expand the meals you can make in a hurry, but it happens fast and requires attention. Because of the high heat of the pan, each vegetable has to go in at a specific time, so it isn’t overcooked, and the food needs to be stirred consistently. Before you turn on the stove, read the whole recipe and prep all of your ingredients and put them near the wok.

Coating the chicken with cornstarch helps the sauce stick to the chicken and helps it brown.

Check out my website for more delicious recipes like this one! 🌟👩‍🍳
https://www.pamperedchef.com/pws/mrscarrigan/recipe/Main+Dishes/30+Minutes+or+Less/General+Tso+Chicken+Stir-Fry/1500003

Address

15829 Indian Creek Pkwy
Olathe, KS
66062

Telephone

+13162476135

Website

,

Alerts

Be the first to know and let us send you an email when What’s Cooking With Tracie? posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to What’s Cooking With Tracie?:

Shortcuts

Share

Category