https://www.pamperedchef.com/pws/ingebcomfykitchen

Inge's Comfy Kitchen, Shepherdsville, KY (2026)

01/07/2024

CHICKEN SAUSAGE WITH PEPPERS
Budget friendly dinner curtesy of Pampered Chef

Prep 5 min

|

Ready in 25 min

THIS BASIC RECIPE IS EASY AND DELICIOUS, BUT THE BEST PART IS HOW VERSATILE IT IS: SERVE IT OVER RICE OR PASTA, PUT IT IN BUNS, OR JUST EAT IT PLAIN!

INGREDIENTS
Sausage & Pepper Mixture
1 onion
3 bell peppers in different colors
2 medium zucchini
4 links precooked chicken sausage
2 tbsp (30 mL) olive oil
Sauce
1 can (8 oz. or 213 mL) tomato sauce
½ tsp (2 mL) dried oregano
¼ tsp (1 mL) salt
¼ tsp (1 mL) red pepper flakes
1 garlic clove, pressed
Optional: fresh chopped parsley, mozzarella cheese
DIRECTIONS
Slice the onion with the Simple Slicer on the No. 3 setting. Place the slices into a large bowl.

Cut off the tops of the bell peppers and remove the seeds and veins with the Scoop Loop®. Cut the peppers into quarters and slice with the Quick Slice. Place the slices into the bowl with the onion.

Preheat the Nonstick Double Burner Grill over medium-high heat for 3–5 minutes.

Use the Quick Slice to slice the zucchini and chicken sausage. Add the zucchini and oil to the bowl and toss to coat.

Add the vegetables to the pan. Cook for 6–8 minutes, turning occasionally, until the vegetables soften and grill marks appear.

Combine all the sauce ingredients in the 1 qt. (1-L) Micro-Cooker®. Microwave, covered, on HIGH, for 1–2 minutes or until hot.

Push the vegetables to one side of the pan. Add the sausage and cook for 3 minutes, turning occasionally, until grill marks appear.

Combine the sausage, pepper mixture, and sauce in the Large Serving Bowl (see cook’s tip). If desired, top with parsley and mozzarella cheese.

Yield:
4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 260, Total Fat 15 g, Saturated Fat 3 g, Cholesterol 65 mg, Sodium 900 mg, Carbohydrate 15 g, Fiber 5 g, Sugars 8 g, Protein 19 g

01/07/2024

STUFFED PEPPER SKILLET
Budget friendly main dish recipe by Pampered Chef

Prep 5 min

|

Cook 40 min

|

Ready in 45 min

AN INSIDE OUT STUFFED PEPPER IN A SKILLET IS PERFECT FOR A BUSY WEEKNIGHT MEAL.

INGREDIENTS
2 tsp (10 mL) oil
1 lb. (450 g) lean ground beef
½ medium onion, diced
1 tsp (5 mL) salt, divided
½ tsp (2 mL) black pepper
3 bell peppers, any color, sliced
½ cup (125 mL) long grain white rice, rinsed and drained
15 oz. (425 mL) tomato sauce
¾ cup (175 mL) chicken stock
Optional garnish: ½ cup (125 mL) garlic croutons, crushed, Parmesan cheese, and chopped parsley
DIRECTIONS
Preheat the oil in the 12” (30 cm) Brilliance Nonstick Weeknight Skillet over medium heat for 4 minutes. Add the beef, onion, ½ tsp (2 mL) of the salt and all of the pepper. Cook for about 5 minutes, breaking the beef into crumbles, until it's no longer pink and the onions have softened, about 5 minutes.
Add in the rice, bell peppers, and remaining salt and cook 1 minute. Stir in the stock and tomato sauce. Bring back to a boil, cover and reduce heat to low. Cook for 24-28 minutes or until rice is cooked. Remove from heat and let sit 5 minutes.
Top with the crumbled croutons and Parmesan cheese, if you’d like.
Yield:
6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 200, Total Fat 10g, Saturated Fat 3g, Cholesterol 50g, Sodium 630 mg, Carbohydrate 11 g, Fiber 2g, Sugars 4g (includes 0g added sugar), Protein 17g

Cook's Tips:
You can double the amount of rice in this dish and use 1 ½ cups (375 mL) of broth for a more filling dish.

You can try this with ground chicken, turkey or even plant- based meat instead of the ground beef.

Try adding in a tablespoon of Bell Pepper Herb Rub to add some extra herbs and additional bell pepper flavor.

01/06/2024

ARTICHOKE ZUCCHINI FRITTATA

THIS SIMPLE FRITTATA IS THE PERFECT BRUNCH DISH. IT COMES TOGETHER EASILY AND IT ALWAYS IMPRESSES. Made in the Pampered Chef Rectangular Stone baking dish!

INGREDIENTS
Canola oil for spraying pan
1 large zucchini
6 oz (175 g) reduced-fat cream cheese (Neufchâtel), softened
8 whole eggs, slightly beaten
4 egg whites
2 jars (7.5 oz/212 g each) marinated artichoke hearts, drained and finely chopped
¼ cup (60 mL) fresh basil, snipped, divided
2 garlic cloves, pressed
¼ tsp (1 mL) salt
¼ tsp (1 mL) coarsely ground black pepper
1 oz. (30 g) Parmesan cheese (2 tbsp/30 mL grated)
Roasted Red Pepper Sauce (optional, see below)
DIRECTIONS
Preheat the oven to 350°F (180°C).

Spray the Stone Rectangular Baker with oil. Spiralize the zucchini with the ribbon blade on the Veggie Spiralizer; set aside.

Place the cream cheese in a medium mixing bowl and whisk until smooth. Whisk in the eggs, four at a time, until combined. Stir in the zucchini, artichokes, 2 tbsp (30 mL) of the basil, garlic, salt, and pepper.

Pour the egg mixture into the baker. Bake for 25–30 minutes, or until the egg mixture is set in the center.

Remove the baker from the oven. Sprinkle with cheese and the remaining basil. Serve with Roasted Red Pepper Sauce, if you’d like.

Yield:
8 servings
Nutrients per serving:
Calories 190, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 205 mg, Sodium 450 mg, Carbohydrate 6 g, Fiber 2 g, Protein 11 g, Sugars 2g (included 0g Added Sugars)

Cook's Tips:
Roasted Red Pepper Sauce

In a food processor, combine 1 jar (12 oz. or 370 mL) of roasted red bell peppers, (drained), 2 tbsp (30 mL) of water, 1½ tbsp (22 mL) of tomato paste, and 1½ tsp (7 mL) of balsamic vinegar until almost smooth. Heat 1 tsp (5 mL) of olive oil in a saucepan over medium heat until hot. Add 2 tbsp (30 mL) of chopped onion to the pan; cook and stir until softened, about 3 minutes. Transfer the bell pepper mixture to the pan; cook over low heat until hot.

01/06/2024

RAVIOLI LASAGNA
Perfect recipe for the Pampered Chef Rectangular Stone Baker

Prep 10 min

|

Cook 50 min

|

Ready in 60 min

THINK LASAGNA’S A CHORE? THIS RECIPE MAKES IT EASY BY LAYERING FROZEN RAVIOLI INSTEAD OF NOODLES. YOU’LL LOVE HOW QUICKLY IT COMES TOGETHER—AND THAT IT’S ONLY $3 PER SERVING.

INGREDIENTS
Ravioli
1 jar (32 fl. oz./946 mL) pasta sauce
1 can (15.5 oz./411 g) petite diced tomatoes, undrained
2 tsp (10 mL) Italian seasoning
36 oz. (1 kg) frozen cheese ravioli
1 pkg (16 oz./450 g) frozen spinach, thawed and firmly squeezed dry
16 oz. (450 g) mozzarella cheese,coarsely grated (4 cups/1 L)
Garlic Twists
1 pkg (13.8 oz./391 g) pizza dough
2 tbsp (30 mL) butter
1 tbsp (15 mL) Garlic Parmesan Seasoning
DIRECTIONS
Preheat the oven to 400°F (200°C)
To make the sauce, combine the pasta sauce, diced tomatoes, and Italian seasoning in a large microwave-safe bowl. Microwave, covered, for 5 minutes, stirring halfway through.
Spoon a third of the sauce into the bottom of the Stone Rectangular Baker. Place a third of the ravioli over the sauce in a single layer. Crumble half of the spinach over the raviolis. Top the spinach with a third of the cheese. Repeat.
Place the final layer of raviolis over the top of the cheese. Spread the remaining sauce over the ravioli and top with the remaining cheese. Bake, uncovered, for 45 minutes.
Meanwhile, unroll the pizza dough and cut into 8 equal strips. Fold the strips in half and twist into 6" (15-cm) sticks. Place on the Stone Serving Tray.
Microwave the butter in a small microwave- safe bowl for 30–45 seconds, or until melted. Stir in the seasoning. Brush each twist with the butter.
With 15 minutes of cooking time remaining, place the tray on top of the baker. Bake until the garlic twists are cooked through and browned, about 15 minutes, flipping halfway through.
Remove the baker from the oven. Let the lasagna rest, with the tray on top, for 10 minutes.
Yield:
12 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 440, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 50 mg, Sodium 1,200 mg, Carbohydrate 58 g, Fiber 1 g, Sugars 10 g (includes 2 g added sugar), Protein 21 g

Cook's Tips:
Using refrigerated ravioli cuts down the cooking time. Follow the instructions and in step 4, cook for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).

Wrap your leftovers in foil and freeze. After thawing in the refrigerator, bake, covered, at 350°F (280°C) for 25–35 minutes, then uncovered for 10 minutes.

Want to add even more flavor? Try using meat- or spinach-filled ravioli instead of cheese.

01/05/2024

TATER TOT CASSEROLE WITH SAUSAGE
Another Great recipe for the Pampered Chef Rectangular Stone Baker!
You can also cut the recipe in half and use the Pampered Chef Square Stone Baker.

Prep 5 min

|

Cook 50 min

|

Ready in 55 min

WHETHER IT IS BREAKFAST, BRUNCH OR DINNER, THIS TATER TOT CASSEROLE IS COMFORT FOOD THAT EVERYONE WANTS.

INGREDIENTS
1 lb (450 g) ground mild pork breakfast sausage
1 pkg (12 oz/340g) frozen chopped onions and bell peppers (see Cook’s tip)
6 eggs
1 cup (250 mL) half & half
8 oz (250 g) Monterrey jack cheese, coarsely grated (2 cups/500 mL), divided
½ tsp (2 mL) each salt and pepper
1 bag (32 oz or 800 g) frozen tater tots
Optional toppings: sliced green onions and salsa
DIRECTIONS
Preheat the oven to 425°F (220°C)
Brown the sausage in a large skillet over medium heat, about 5 minutes, breaking it up into crumbles. Add the frozen chopped vegetables and continue cooking over medium heat until sausage is no longer pink, and vegetables are tender, about 5 more minutes.
Meanwhile, whisk together the eggs, half & half, half of the grated cheese, salt, and pepper in a medium mixing bowl.
Place the sausage mixture in the bottom of the Stone Rectangular Baker, pour the egg mixture on top, and arrange the tater tots in a single layer. Sprinkle with the remaining cheese.
Bake for 45-50 minutes, or until bubbly and browned.
Top with green onions, if using and serve with salsa, if you’d like.
Yield:
10 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 510, Total Fat 36 g, Saturated Fat 14 g, Cholesterol 185 mg, Sodium 1130 mg, Carbohydrate 25 g, Fiber 2 g, Sugars 4 g (includes 1 g added sugar), Protein 21 g

Cook's Tips:
You can substitute 1 large onion, chopped and 1 large red bell pepper, chopped for the frozen vegetables.

Try Pepper Jack cheese instead of Monterrey Jack cheese for some extra spice.

You can prep everything up the night before and bake it in the morning. Just follow the recipe through step 4, cover and refrigerate. Then bake as directed.

You can cut the recipe in half and bake in the Stone Square Baker.

01/05/2024

SHEPHERD'S PIE
Another great recipe for the Pampered Chef Rectangular Stone Baker!

Prep 15 min

|

Cook 45 min

|

Ready in 60 min

THIS CLASSIC IRISH CASSEROLE WILL WARM YOU UP AND PUT A SMILE ON YOUR FACE. THE WHOLE FAMILY WILL LOVE IT!

INGREDIENTS
2 lbs. (1 kg) russet potatoes, peeled and diced
1 cup (250 mL) warm milk
2 tbsp (30 mL) butter
salt and pepper, to taste
1 tbsp (15 mL) oil
1 onion, peeled and diced
2 carrots, peeled and diced
2 lbs. (1 kg) ground beef
1 cup (250 mL) frozen peas
2 tbsp (30 mL) tomato paste
1 tspn (15 mL) flour
½ cup (125 mL) red wine
⅓ cup (75 mL) vegetable or beef broth
2 tbsp (30 mL) Worcestershire sauce
½ tsp (2 mL) salt
½ tsp (2 mL) black pepper
½ tsp (2 mL) dried thyme
4 oz. (125 g) cheddar cheese, grated (1 cup/250 mL)
DIRECTIONS
Preheat the oven to 400°F (200°C).
Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then simmer until tender, about 10 minutes. Drain, add potatoes, warm milk and butter to the Deluxe Stand Mixer. Select BEAT and adjust the time to 1 minute. Press START. (or mash using a hand mixer). Season with salt and pepper, to taste.
Meanwhile, heat the oil in a large skillet over medium heat for 2–3 minutes. Add the onion and carrot, and cook until the onion is translucent, about 6–7 minutes.
Add the beef and cook until it’s no longer pink, breaking it into crumbles as it cooks. Add the peas, tomato paste, and flour; stir to combine.
Deglaze the skillet with the red wine and broth. Add the Worcestershire sauce, salt, pepper, and thyme; stir. Bring the mixture to a boil, then remove it from the heat.
Add the ground meat mixture to the Stone Rectangular Baker and cover with the mashed potatoes. Sprinkle with the cheddar cheese. Bake for 15–20 minutes, or until the cheese is melted.
Yield:
8 servings
Nutrients per serving:
Calories 450, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 100 mg, Sodium 430 mg, Carbohydrate 30 g, Fiber 2 g, Sugars 5 g (includes 0 g added sugar), Protein 31 g

01/04/2024

ITALIAN CHICKEN WITH ROASTED TOMATOES
Another great recipe for he Pampered Chef Rectangular Stone Bake!

INGREDIENTS
3 tbsp (45 mL) fresh lemon juice
8 garlic cloves, sliced
¼ cup (60 mL) olive oil
1 tbsp (15 mL) plus 1 tsp (5 mL) Italian Seasoning Mix
½ tsp (2 mL) salt
6 boneless, skinless chicken breasts (5-6 oz/150–175 g each)
4 cups (1 L) grape tomatoes (about 2 containers)
¾ cup (175 mL) Italian-seasoned croutons, crushed
2 tbsp (30 mL) butter
DIRECTIONS
Preheat the oven to 375°F (190°C). Add the lemon juice, garlic, oil, seasoning, and salt to the Stone Rectangular Baker; stir until combined.

Place the chicken into the baker. Arrange the tomatoes around the chicken. Sprinkle the croutons evenly over the chicken.

Bake, uncovered, until the chicken reaches 165°F (74°C), 30–35 minutes. Remove the chicken from baker and it keep warm.

Add the butter to the baker. Using the Salad Chopper, carefully chop the tomatoes into coarse pieces. Return the chicken to the baker and serve.

Yield:
6 servings
Nutrients per serving:
U.S. Nutrients per serving: Calories 300, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 85 mg, Sodium 350 mg, Carbohydrate 8 g, Fiber 2 g, Protein 28 g, Sugars 2g (Includes 0g Added Sugars)

01/04/2024

DOUBLE DUTY MEATBALLS
Another great recipe for the rectangular stone baker

ONE RECIPE OF ZESTY MEATBALLS MAKES TWO GREAT MEALS—ITALIAN MEATBALL SUB AND SPAGHETTI WITH MEATBALLS.

INGREDIENTS
1 jar (24 oz/680 g) spaghetti sauce, divided
⅓ cup (75 mL) onion, chopped
1½ pounds (700 g) lean (90%) ground beef
¾ cup (175 mL) quick or old-fashioned oats
1 egg
2 garlic cloves, pressed
1½ teaspoons (6 mL) Italian seasoning
½ teaspoon (2 mL) salt
DIRECTIONS
Preheat oven to 400°F. Spread ⅔ cup of the spaghetti sauce over bottom of Stone Rectangular Baker. In large mixing bowl, combine onion, ground beef, oats,⅓ cup of the sauce, egg, garlic, Italian seasoning and salt; mix gently.

Using a 1 tbsp (15 mL) scoop , shape meat mixture into balls; place in Baker. Bake 10 minutes. Pour remaining sauce over meatballs. Continue baking 20 minutes.
Use meatballs immediately or refrigerate/freeze in a container for later use.
Yield:
48 meatballs
servings
Nutrients per serving:
U.S. nutrients per serving: Calories 40, Total Fat 2 g, Saturated Fat .5 g, Cholesterol 15 mg, Sodium 95 mg, Carbohydrate 2 g, Fiber 0 g, Sugars 1 g (includes 0 g added sugar), Protein 3 g

01/03/2024

STONE RECTANGUL BAKER
A very useful baking dish for so many easy dinners.

4.6 (27 reviews)
ITEM NUMBER: 100774

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YOU CAN COOK ANYTHING WITH THE STONE RECTANGULAR BAKER
Make filling feasts including family favorites like Mac 'n and cheese, mashed potatoes, casseroles, and lasagna in the Stone Rectangular Baker. It combines the heat retention of our unglazed stoneware with the beauty of our fully glazed stoneware. Use it to braise, bake, or roast in the oven up to 500°F (260°C) as well as marinate and refrigerate food. And when you’re ready to serve, take it straight from the stove (or microwave!) to the table.

Made in USA

GUARANTEE
3-year guarantee
PRODUCT DETAILS
9'' x 13'' (23-cm x 33-cm) baker
4¾ qts. (4.6L) capacity
Satin white exterior glaze with unglazed interior
No preheating necessary—just place food on stoneware and cook
Microwave-, freezer- and conventional and convection oven-safe to 500°F (260°C)
Pan scraper included for easy cleanup
Dishwasher-safe

01/03/2024

THE EASIEST KID-PLEASIN' LASAGNA EVER

5.0 (8 reviews)
HAVE PICKY EATERS IN THE FAMILY? THIS NO-BOIL LASAGNA IS SURE TO SATISFY EVERYONE—AND THE BEST PART IS YOU DON’T HAVE TO COOK THE LASAGNA NOODLES AHEAD OF TIME!

INGREDIENTS
1 jar (24 oz./680 g) spaghetti sauce
1 can (14.5 oz./411 g) diced tomatoes with basil, garlic & oregano (do not drain)
½ cup (125 mL) water
1 egg, beaten
1 carton (8 oz./250 g) part-skim ricotta cheese
1 oz. (30 g) fresh Parmesan cheese, grated (¼ cup/60 mL)
¼ cup (60 mL) fresh parsley, snipped
10 uncooked lasagna noodles
12 oz. (350 g) mozzarella cheese, shredded (3 cups/750 mL)
DIRECTIONS
Preheat the oven to 400°F (200°C). In a large mixing bowl, combine the spaghetti sauce, tomatoes, and water; set aside.

Add the egg, ricotta, Parmesan, and parsley to a small bow; mix well.

To assemble the lasagna, spread 1½ cups (375 mL) of the sauce over the bottom of the Stone Rectangular Baker. Arrange 5 of the uncooked noodles in single layer over the sauce (place 4 noodles lengthwise and 1 noodle crosswise, and break the noodles to fit as needed). Press the noodles into the sauce.

Spread the ricotta mixture over the noodles. Sprinkle with half of the mozzarella.

Top with 1½ cups (375 mL) of the sauce and the remaining noodles (breaking to fit as needed). Press the noodles into the sauce. Spread the remaining sauce over the noodles.

Cover the baker with aluminum foil. (At this point, you can refrigerate the lasagna for several hours or overnight.)

Bake for 45 minutes (55 minutes if the lasagna was refrigerated), or until the noodles are tender. Remove the baker from oven. Uncover and sprinkle with remaining mozzarella. Cover loosely with foil and let it stand for 15 minutes before serving.

Yield:
12 servings
Nutrients per serving:
Calories 300, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 38 g, Fiber 1 g, Sugars 3 g (includes 0 g added sugar), Protein 16 g

01/02/2024

MAPLE ROASTED CHICKEN GLUTEN FREE!!!

Prep 10 min

|

Cook 35 min

|

Ready in 45 min

THIS SIMPLE SHEET PAN MEAL HAS ALL THE DELICIOUS FLAVORS OF FALL—INCLUDING A SPICY HINT OF MAPLE THAT PERFECTLY ACCENTS HEARTY FALL PRODUCE.

INGREDIENTS
2 tbsp (30 mL) vegetable oil, divided
2 tbsp (30 mL) Dijon mustard
1 tbsp (15 mL) honey
2 tbsp (30 mL) Savory Maple Spice Blend, divided
1 sweet potato, peeled and diced
1 apple, cored and diced
1 small or ½ large red onion, sliced
8 oz. (250 g) Brussels sprouts, trimmed and halved
½ tsp (2 mL) salt
2 lbs. (1 kg) boneless skinless chicken thighs (about 8–10 thighs)
DIRECTIONS
Preheat the oven to 425°F (220°C).
Combine 1 tbsp (15 mL) of oil, mustard, honey, and 1 tbsp (15 mL) of the spice blend in a small bowl; set aside.
Place the sweet potato, apple, onion, and Brussels sprouts on a large sheet pan. Toss with the remaining oil and spice blend, and salt.
Nestle the chicken thighs in the vegetables and brush with the mustard mixture.
Bake for 32–35 minutes, or until the vegetables are tender and the chicken reaches 165°F (74°C).
Yield:
5 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 370, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 170 mg, Sodium 900 mg, Carbohydrate 24 g, Fiber 4 g, Sugars 13 g (includes 7 g added sugar), Protein 38 g

Cook's Tips:
Instead of sweet potatoes and Brussels sprouts, try other veggies like squash, broccoli, or green beans.

01/02/2024

pamperedchef.com/pws/ingebcomfykitchen

Inge's Comfy Kitchen

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