Mindy McMullin - Independent Consultant for Pampered Chef

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Mindy McMullin - Independent Consultant for Pampered Chef

I am a busy mom of twins that wants to share Pampered Chef's high quality tools to help you start or recreate those fond mealtime memories. What's for dinner?

A new way of cooking, meals made quick and easy. Comforting foods made healthy and fresh.

28/11/2024

Happy Thanksgiving

Anyone interested in shopping for Christmas? ⛄🎁 🌲

08/10/2024

Looks like Hurricane Milton is crashing our BBQ party! Guess it's grill-time, rain or shine! 🌭 🍔 🌧️ 🌀

01/10/2024

The holiday season is near, don't miss out! Fabulous bundles are available, but the full catalog offers even more; contact me to place your order. 🎃👻

01/10/2024

October Specials

31/03/2024

Happy Easter to you and your families. Thank you for supporting my small business. I am offering free shipping on all orders today placed before 10:00 pm. Message me with your order, I will be in contact for any additional information needed.

02/03/2024

New Spring Products!

06/02/2024

𝗛𝗔𝗣𝗣𝗬 𝗡𝗔𝗧𝗜𝗢𝗡𝗔𝗟 𝗖𝗛𝗢𝗣𝗦𝗧𝗜𝗖𝗞𝗦 𝗗𝗔𝗬!

𝗚𝗘𝗡𝗘𝗥𝗔𝗟 𝗧𝗦𝗢 𝗖𝗛𝗜𝗖𝗞𝗘𝗡 𝗦𝗧𝗜𝗥 𝗙𝗥𝗬

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.

Stainless Steel Wok # 100111

04/02/2024

𝗛𝗔𝗣𝗣𝗬 𝗡𝗔𝗧𝗜𝗢𝗡𝗔𝗟 𝗦𝗧𝗨𝗙𝗙𝗘𝗗 𝗠𝗨𝗦𝗛𝗥𝗢𝗢𝗠 𝗗𝗔𝗬!

𝗦𝗧𝗨𝗙𝗙𝗘𝗗 𝗠𝗨𝗦𝗛𝗥𝗢𝗢𝗠𝗦

𝗠𝘂𝘀𝗵𝗿𝗼𝗼𝗺𝘀
2 pkgs (8 oz./225 g each) baby bella mushrooms, washed and stems removed
2 tbsp (30 mL) olive oil
½ tsp (2 mL) salt
⅛ tsp (0.5 mL) black pepper

𝗙𝗶𝗹𝗹𝗶𝗻𝗴
2 oz. (60 g) mozzarella cheese
2 green onions
4 oz. (125 g) low-fat cream cheese (Neufchatêl) or goat cheese, softened
½ cup (125 mL) frozen spinach, thawed, drained, and squeezed dry
1½ tsp (7 mL) red wine vinegar
½ tsp (2 mL) Garlic & Herb Rub
⅛ tsp (0.5 mL) black pepper

𝗧𝗼𝗽𝗽𝗶𝗻𝗴
1 tbsp (15 mL) butter, melted
¼ cup (60 mL) plain breadcrumbs
½ tsp (2 mL) Garlic & Herb Rub

Toss the mushrooms, oil, salt, and pepper in a small bowl. Place them on the cooking trays of the Deluxe Air Fryer.

For the filling, grate the mozzarella with the Microplane® Adjustable Coarse Grater. Finely chop the green onions. Add the mozzarella, onions, and remaining filling ingredients to a medium bowl and mix well.
Use a scoop or spoon to stuff the mushrooms. For the topping, combine the breadcrumbs, melted butter, and rub in a small bowl. Dip the mushrooms (filling-side down) into the breadcrumb mixture to coat.

Place the trays on the top and bottom racks of the air fryer. Turn the wheel to select the ROAST setting; press the wheel to select. Turn the wheel to adjust the time to 15 minutes; press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder).

𝗬𝗶𝗲𝗹𝗱: 6 servings
𝗡𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴:
U.S. nutrients per serving (based on using cream cheese for filling): Calories 190, Total Fat 13 g, Saturated Fat 5 g, Cholesterol 25 mg, Sodium 390 mg, Carbohydrate 10 g, Fiber 2 g, Total Sugars 3 g (includes 0 g added sugars), Protein 7 g

Adjustable Course Grater #100472

03/02/2024

𝗛𝗔𝗣𝗣𝗬 𝗡𝗔𝗧𝗜𝗢𝗡𝗔𝗟 𝗖𝗔𝗥𝗥𝗢𝗧 𝗖𝗔𝗞𝗘 𝗗𝗔𝗬! 🥕 🍰

𝗠𝗜𝗡𝗜 𝗖𝗔𝗥𝗥𝗢𝗧 𝗖𝗔𝗞𝗘 𝗖𝗨𝗣𝗦

𝗠𝗶𝗻𝗶-𝗖𝗮𝗸𝗲𝘀
1 small pkg (9 oz/250 g) yellow cake mix cake 🍰
1 1/2 tsp (7 mL) allspice
1 egg 🥚
2 tbsp (30 mL) vegetable oil
2 medium carrots, peeled, divided 🥕

𝗙𝗶𝗹𝗹𝗶𝗻𝗴 & 𝗚𝗮𝗿𝗻𝗶𝘀𝗵
6 oz (175 g) cream cheese, softened
3/4 cup (175 mL) powdered sugar
1/2 cup (125 mL) thawed frozen whipped topping
Chopped walnuts (optional)
𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀

Preheat oven to 350°F (180°C). Spray each well of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix, allspice, egg and oil in Classic Batter Bowl; stir with Small Mix ‘N Scraper® until ingredients are moistened. (Mixture will be very thick.) Grate carrots using Ultimate Mandoline fitted with grating blade. Stir 3/4 cup (175 mL) of the carrots into batter; set aside remaining carrots for garnish. Using Adjustable Measuring Spoon, divide batter evenly among cups, filling cups about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.

Meanwhile, in clean Classic Batter Bowl, whisk together cream cheese and sugar until smooth; fold in whipped topping. Spoon cream cheese mixture into resealable plastic bag; secure bag and set aside.

Remove pan from oven to Stackable Cooling Rack. Press tops of cups with lightly floured Mini-Tart Shaper to make slight indentations. Cool in pan 3 minutes. Carefully remove cups from pan; cool 5 minutes. Trim corner of cream cheese-filled bag with Utility Knife; pipe filling evenly into cups. Garnish with chopped walnuts and reserved grated carrots, if desired.

𝗬𝗶𝗲𝗹𝗱: 24 servings of 1 mini-cake
𝗡𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴:
Calories 100, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 13 g, Fiber 0 g, Protein 1 g
𝗖𝗼𝗼𝗸'𝘀 𝗧𝗶𝗽𝘀:
If desired, Cinnamon Plus® Spice Blend can be substituted for the allspice.

Mini Muffin Pan #1606

03/02/2024

❤️ February Offers ❤️

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