Comfort Foods Made Better Recipes
M O N DAY
Vegan Black Bean Soup → SERVES
8
Prep Time: 10 mins Total Time: 35 mins
Soup 1 tbsp (15 mL) vegetable oil 1 red bell pepper, seeded and cut into chunks 1 small yellow onion, cut into chunks 1 jalapeño, seeded and quartered 2 garlic cloves, peeled 2 cups (500 mL) low-sodium vegetable broth 4 cans (15 oz./425 g each) black beans, undrained, divided (see cook’s tip) ¼ tsp (1 mL) cumin 1 bay leaf Tomato Salsa 3 plum tomatoes, quartered ¼ cup (60 mL) cilantro, loosely packed ¼ tsp (1 mL) salt 1 lime
Optional: Sliced avocado
1. Heat the oil in the Enameled Cast Iron Dutch Oven over medium heat for 2–3 minutes. Add the vegetables and garlic to the pot; cook until softened and slightly browned, 4–6 minutes. 2. Add the broth, 3 cans of undrained beans, cumin, and bay leaf. Bring to a boil, covered, over high heat. Reduce the heat and simmer, uncovered, stirring occasionally until thickened, 12–15 minutes. 3. Meanwhile, coarsely chop the salsa ingredients using the Flex+ Food Processor attachment fitted with the multiuse blade. 4. Remove the soup from the heat and discard the bay leaf. Puree with the Immersion Blender attachment on high until smooth, about 1 minute. 5. Add the remaining can of beans and stir to combine. Serve the soup with tomato salsa and sliced avocado, if you’d like. Cook’s Tip: Adding the liquid from the canned beans gives this soup body and deepens the flavor. Meal-Planning Tip: Make extra salsa to use as topping for eggs and stuffed peppers. It also makes a fresh snack!
T U E S DAY
Hidden Veggie Marinara Pasta → SERVES
8
Prep Time: 5 mins
Total Time: 25 mins
Pasta 1 lb. (450 g) penne pasta 2½ cups (625 mL) water 2 oz. (60 g) mozzarella cheese 2 oz. (60 g) fresh Parmesan cheese Sauce ¼ cup (60 mL) water 1 tbsp (15 mL) Italian Seasoning Mix 1 tsp (5 mL) salt 4 garlic cloves, peeled 1 cup (250 mL) carrots peeled, cut into chunks (about 2 medium carrots) 1 small zucchini, cut into chunks Add-Ins 1 can (28 oz./750 g) diced tomatoes, undrained
1. Combine the pasta and water in the Rockcrok® Dutch Oven. Cover and microwave for 11–13 minutes, or until the pasta is tender, stirring halfway through cooking. 2. Meanwhile, for the sauce, add the ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the Heated Puree setting; press the wheel to start. 3. When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the tomatoes. Replace the cap and blend on speed 2 of the Custom Blend setting for 30 seconds.* 4. Place the oven rack 6-8” (15-20 cm) from the heat source. Preheat the broiler. 5. Grate the mozzarella and the Parmesan cheese. 6. Pour the sauce over the cooked and drained pasta; stir to combine.** Top the pasta with the grated cheese and broil for 3–4 minutes, or until the cheese is bubbly and slightly browned. Cook’s Tips: For a thicker sauce, drain the tomatoes before adding them to the puree. You can add grilled chicken to this recipe. Grill 1 lb. (450 g) of chicken tenderloins on the Nonstick Double Burner Grill over medium heat for 3–4 minutes per side. Then, thinly slice the chicken and stir it into the pasta. Instead of carrots and zucchini, you can use 2 cups of any vegetables you have on hand. Make a pasta bar featuring your favorite stir-ins like zucchini, cherry tomatoes, black pitted olives, basil, artichoke hearts, feta cheese or whatever else you like. Safety Tips: * The pitcher will be hot during and after cooking. Do not touch the hot glass. ** Use the pitcher handle and helper handle to tilt and lift the pitcher up from the base. Remove the lid away from your body and use the pitcher handle to pour the food. Please note: The Large Serving Bowl shown in the image above is not broiler-safe.
W E D N E S DAY
Creamy Chicken and Asparagus → SERVES
4
Prep Time: 8 mins
Total Time: 28 mins
1. H eat 1 tbsp (15 mL) of the oil in the Rockcrok® Everyday Pan over medium heat for 5 minutes. 2. Season the chicken with the paprika and ½ tsp (2 mL) of the salt.
1 tbsp (15 mL), plus 1 tsp (5 mL) vegetable oil, divided
3. C ook the chicken until lightly browned, 2–3 minutes per side; set aside (the chicken will not be fully cooked).
4 boneless, skinless chicken breasts (8 oz./250 g each)
4. M eanwhile, finely chop the shallot and garlic in the Manual Food Processor. Add the shallot, garlic, and remaining oil to the pan and cook until the shallot and garlic are translucent, 1–2 minutes.
1
tsp (5 mL) smoked paprika
½ tsp plus ¼ tsp (3 mL) salt, divided 1 shallot
5. A dd the broth, cream cheese, and remaining salt. Cook for 2 minutes, stirring continuously to melt the cheese; remove from the heat
2
garlic cloves, peeled
6. Nestle the chicken into the sauce. Top with the asparagus and lemon slices.
½
cup (125 mL) chicken broth
7. M icrowave, covered, until the chicken reaches 165°F (74°C), 8–10 minutes. Stir the sauce to combine the mixture before serving. Serve over rice, if you’d like.
8 oz. (250 g) reduced-fat cream cheese (Neufchâtel), softened 8 oz. (250 g) asparagus, trimmed and cut into 1" (2.5-cm) pieces ½
lemon, sliced Optional: Rice for serving
Cook’s Tip: In grocery stores, each bunch of asparagus is usually about 1 lb. (450 g). If you don’t have a scale, just use half of a bunch.
T H U R S DAY
Grilled Tex-Mex Stuffed Peppers → SERVES
Prep Time: 5
8 Total Time: 35
4 large green bell pepper, (see cook’s tip) 2-3 jalapeño peppers 6 oz. (175 g) reduced-fat cheddar cheese (1½ cups/375 mL grated), divided 2 cans (15 oz. or 398 mL each) no-saltadded black beans, drained and rinsed
1. Heat the Double Burner Grill over medium heat for 3–5 minutes (or use the Deluxe Electric Grill & Griddle). Cut off the tops of the bell peppers, then remove the seeds and veins with the Scoop Loop™. Cut the bell peppers in half lengthwise. 2. S pray the pan with oil using the Kitchen Spritzer. Place the bell pepper halves, cut-side down, in the pan and grill for 5–7 minutes. Turn the peppers over and cook for an additional 10–15 minutes, or until the bottoms are charred. 3. M eanwhile, remove the stems from the jalapeños and cut them in half lengthwise. Carefully remove the seeds and veins. Cut them into chunks, then finely chop with the Food Chopper. Place the chopped peppers in a microwave-safe medium bowl.
1 cup (250 mL) frozen corn
4. G rate the cheese. Add 1 cup (250 mL) of the cheese, beans, corn, salsa, and rub to the bowl and mix to combine.
½ cup (125 mL) all-natural salsa, plus additional for serving
5. M icrowave, uncovered, on HIGH for 5–7 minutes, or until the mixture is heated through, mixing well halfway through cooking. Remove from the microwave and mix well.
2 tbsp (30 mL) Tex-Mex Rub
6. T urn off the heat under the pan. Divide the bean mixture evenly among the peppers. Sprinkle with the remaining cheese. Let them stand for 5 minutes, or until the cheese begins to melt. Serve with additional salsa. Cook’s Tip: Large, uniform, plump bell peppers work best in this recipe because they’ll hold the filling and cook evenly. Meal-Planning Tip: Use the leftover salsa from the Vegan Black Bean Soup you made earlier in the week to top the peppers.
F R I DAY
Crispy Air Fryer Cod → SERVES
4
Prep Time: 15 mins Total Time: 25 mins
Fish 4 f resh cod fillets, 1" (2.5 cm) thick, (4–5 oz./125–150 g each)
Oil for spraying
¼
cup (60 mL) mayonnaise
2
tbsp (30 mL) butter, melted
½
cup (125 mL) panko breadcrumbs
½
tsp (2 mL) Garlic & Herb Rub
¼
tsp (1 mL) salt
1⁄8
tsp (0.5 mL) black pepper
Roasted Vegetables 1
ear corn, husk removed
8 o z. (225 g) asparagus (½ bunch), trimmed and sliced into 1–2" (2.5–5-cm) pieces 1
tsp (5 mL) olive oil
1⁄8
tsp (0.5 mL) salt
Herbed Lemon Vinaigrette 1
small lemon
2
tbsp (30 mL) olive oil
1
tsp (5 mL) Dijon mustard
1
tsp (5 mL) honey
1
tbsp (15 mL) chopped chives
1⁄8
tsp (0.5 mL) salt
1. P at the cod fillets dry using a paper towel. Spray one cooking tray for the Deluxe Air Fryer with oil. Place the fillets on the cooking tray and brush each fillet with the mayonnaise using the Chef’s Silicone Basting Brush. 2. M ix the melted butter, panko, rub, salt, and pepper in a small bowl. Evenly divide the panko mixture onto the cod fillets, pressing firmly to adhere. 3. For the roasted vegetables, remove the kernels from the cob with the Kernel Cutter. Add the corn, asparagus, olive oil, and salt to a medium bowl and stir to combine. Transfer vegetable mixture to the other cooking tray. 4. P lace the tray with the cod on the top rack and the tray with the vegetables on the bottom rack. Turn the wheel to select the setting; press the wheel to select. Turn the wheel to adjust the time to 9 minutes; press the wheel to start . Cook until the internal temperature reaches 140°F (60°C), adding more time if needed. 5. F or the vinaigrette, use the Citrus Press to juice the lemon into a small bowl. Add the remaining vinaigrette ingredients and whisk to combine. 6. To serve, place the roasted vegetables on a serving platter. Spoon 1–2 tbsp (15–30 mL) of the vinaigrette on top of the vegetables. Carefully place the cod fillets on top of the vegetables and serve with remaining vinaigrette.
Grocery List By Recipe Vegan Black Bean Soup
Hidden Veggie Marinara Pasta
Produce
For Pasta
Avocados (optional)
Dairy
¼
cup (60 mL) cilantro (for salsa)
2
oz. (60 g) mozzarella cheese
1 jalapeño
2
oz. (60 g) fresh Parmesan cheese
1
lime (for salsa)
Grains
1
small yellow onion
1
1
red bell pepper
For Sauce
2
garlic cloves
Produce
3
plum tomatoes (for salsa)
1 small zucchini
lb. (450 g) penne pasta
Meat/Protein
2
4
Pantry & Staples
cans (15 oz./425 g each) black beans
medium carrots
Pantry & Staples
1 can (28 oz./750 g) diced tomatoes
2 cups (500 mL) low-sodium vegetable broth
4
Salt
Bay leaf
garlic cloves
Cumin
Pampered Chef Seasoning
Salt
1 tbsp (15 mL) Italian Seasoning Mix
Vegetable oil
Grocery List By Recipe Creamy Chicken and Asparagus
Grilled Tex-Mex Stuffed Peppers
Produce
Produce
1 lemon
2–3 jalapeño peppers
1 shallot
4
2
garlic cloves
Meat/Protein
8
oz. (250 g) asparagus (½ bunch)
2
large green bell peppers cans (15 oz or 398 mL each) black beans
Meat/Protein
Dairy
4 boneless, skinless chicken breasts (8 oz./250 g each)
6 oz. (175 g) reduced-fat cheddar cheese
Dairy 8 oz. (250 g) reduced–fat cream cheese (Neufchâtel), softened Grains 1 lb. (450 g) penne pasta Pantry & Staples ½ cup (125 mL) chicken broth Salt Smoked paprika Rice (optional)
Frozen 1
cup (250 mL) frozen corn
Pantry & Staples 2
tbsp (30 mL) Tex-Mex Rub
Grocery List By Recipe Crispy Air Fryer Cod For Fish
For Herbed Lemon Vinaigrette
Meat/Protein
Produce
4
1
small lemon
1
tbsp (15 mL) chopped chives
fresh cod fillets, 1" (2.5 cm) thick
Dairy 2
tbsp (30 mL) butter
Grains ½
Pantry & Staples
cup (125 mL) panko breadcrumbs
Dijon mustard
Honey
Pantry & Staples
¼
cup (60 mL) mayonnaise
Salt
Oil for spraying
Pepper Salt Pampered Chef Seasoning Garlic & Herb Rub For Roasted Vegetables Produce 1 ear corn 8
oz. (225 g) asparagus (½ bunch)
Pantry & Staples Olive oil Salt
Olive oil
Compiled Grocery List Produce
Dairy
¼
cup (60 mL) cilantro
2
oz. (60 g) mozzarella cheese
Italian Seasoning Mix
1
lb. (450 g) asparagus (about 1 bunch)
2
oz. (60 g) fresh Parmesan cheese
Garlic & Herb Rub
1
lime (for salsa)
6
oz. (175 g) reduced-fat cheddar cheese
Tex-Mex Rub
1
red bell pepper
8 oz. (250 g) reduced–fat cream cheese (Neufchâtel), softened
1 shallot 1
small yellow onion
1
small zucchini
2 lemons 2
medium carrots
3 ears of fresh corn or 2 bags (12 oz./350 g each) of frozen corn
Pampered Chef Seasonings
Butter Grains 2
lb. (1 kg) penne pasta
Panko breadcrumbs
Rice (optional)
Pantry & Staples
3–4 jalapeño peppers
1
can (28 oz./750 g) diced tomatoes
3
plum tomatoes
1
garlic bulb
4
large green bell peppers
Chicken broth
8
oz. (225 g) asparagus (½ bunch)
Dijon mustard
Avocados (optional)
Honey
Chives
Meat/Protein
Mayonnaise
4 boneless, skinless chicken breasts (8 oz./250 g each)
Olive oil
Vegetable oil
4
fresh cod fillets, 1" (2.5 cm) thick
6
cans (15 oz./425 g each) black beans
Low-sodium vegetable broth
Seasoning & Spices
Bay leaf
Cumin Salt
Smoked paprika
Pepper