Recipes for Jan Briggs

PAMPERED CHEF RECIPES

for Jan Briggs

SHARED BY TERRI TYLER INDEPENDENT CONSULTANT

One-Pot Garlic Parmesan Pasta YIELD: 4 SERVINGS

PREPPING TIME: 5 MIN

COOKING TIME: 25 MIN

Directions

Ingredients 1½ cups (375 mL) unsalted chicken stock or broth 8 oz. (250 g) fettuccini noodles ½ cup (125 mL) half & half 2 tbsp (30 mL) Garlic Parmesan Seasoning ½ cup (125 mL) frozen peas 1 tbsp (15 mL) butter Optional: Grated Parmesan cheese and parsley

1. Combine the broth, fettuccine, half & half, and seasoning in a 12" (30-cm) skillet.

2. Cover and bring to a boil over medium heat. Lower the heat to low and simmer, covered, until the pasta is tender, 12–14 minutes, stirring every few minutes to break up the noodles.

3. Stir in the peas and butter. If you’d like, top with Parmesan and parsley.

EASY CHANGE-UPS Protein-Packed Pasta: You can add 1 lb. (450 g) of grilled chicken or shrimp to this dish.

Some Spice Is Nice: If you like spice, add a pinch of red pepper flakes just before serving.

Another Pasta Preference: We love fettuccine in this recipe because it’s flat, wide, and hearty enough for the creamy garlic Parmesan sauce, but spaghetti or linguine will also work!

One More Reason to Season: When you run out of Garlic Parmesan Seasoning, try Garlic & Herb Rub! It tastes great in this recipe, too.

NUTRIENTS PER SERVING U.S. nutrients per serving: Calories 310, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 800 mg, Carbohydrate 49 g, Fiber 1 g, Sugars 6 g (includes 0 g added sugar), Protein 11 g

Chicken Gnocchi Soup YIELD: 10 SERVINGS

PREPPING TIME: 5 MIN

COOKING TIME: 25 MIN

Directions

Ingredients ALFREDO SAUCE 4 tbsp (60 mL) butter ½ cup (75 mL) flour 2 cups (500 mL) milk 2 oz. (60 g) Parmesan cheese, finely grated (1 cup/250 mL) 1 tbsp (15 mL) Garlic Parmesan Seasoning SOUP 1 tbsp (15 mL) olive oil 1 medium onion, chopped 2 tsp (10 mL) salt 2 cups (500 mL) firmly packed spinach leaves ¾ lb. (350 g) red B-size potatoes, diced in ½" (1-cm) pieces (about 3 potatoes) 2 medium carrots, peeled and julienned 8 cups (2 L) unsalted chicken broth 3 cups (750 mL) cooked chicken, shredded 1 lb. (450 g) potato gnocchi 1 zucchini, chopped into ½" (1-cm) pieces Optional: Grated Parmesan cheese and crusty bread

1. To make the Alfredo sauce, melt the butter in the 2‑qt. (1.9‑L) Nonstick Sauce Pan over medium-low heat. Stir in the flour and cook for 2 minutes, or until it’s golden.

2. Whisk in the milk and continue cooking until the sauce is thick and coats the sides of the pan, about 5 minutes. Remove the pan from the heat. Whisk in the cheese and seasoning. Set aside.

3. Heat the oil in the 8-qt. (7.6-L) Nonstick Stock Pot over medium heat for 2–3 minutes. Add the onion and salt; cook and stir until the onion has softened, about 3–4 minutes. Add the spinach, potatoes, and carrots. Continue cooking until the spinach has cooked down completely, about 4 minutes.

4. Add the chicken broth and Alfredo sauce.

Stir to combine. Bring to a boil, then reduce the heat and simmer for 5 minutes.

5. About 5 minutes before serving, add the chicken, gnocchi, and zucchini to the pot.

Stir and cook until the zucchini is tender and gnocchi are cooked, about 3–5 minutes.

6. If you’d like, top with grated Parmesan cheese and serve with bread.

COOK'S TIPS

Double the Alfredo recipe and save the extra to top fettuccine and cooked chicken on a busy night.

This recipe makes a lot of servings, so it’s a great way to stock your freezer with premade meals for fast dinners.

Follow the directions through step 4, then freeze it. When you’re ready, bring your frozen soup up to a boil and start again at step 5.

NUTRIENTS PER SERVING

U.S. nutrients per serving: Calories 360, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 80 mg, Sodium 1,290 mg, Carbohydrate 38 g, Fiber 1 g, Sugars 5 g (includes 0 g added sugar), Protein 28 g

Chicken Enchilada Skillet YIELD: 12 SERVINGS

Ingredients 8 oz (250 g) pork chorizo sausage, casings removed 1 medium onion, finely chopped 3 cups (750 mL) shredded rotisserie chicken 2 cups (500 mL) green or red enchilada or taco sauce 8 cups (2 L) authentic Mexican tortilla chips (about 6 cups/1.5 L coarsely crushed) 1 1/2 cups (375 mL) shredded Monterrey Jack cheese 1/4 cup (50 mL) chopped fresh cilantro 2 plum tomatoes, seeded and diced

Directions 1. Preheat oven to 400ºF (200ºC). Cook sausage in All White Ceramic 11” Covered Skillet over medium heat 7-9 minutes or until cooked through, breaking into crumbles. Remove Skillet from heat and drain excess fat, if necessary. Return Skillet to heat. Add onion to chorizo in Skillet; cook 3-4 minutes or until softened, stirring occasionally. Remove Skillet from heat.

2. Stir in chicken and enchilada sauce; bring to a simmer. Add chips and mix well to coat. Top with cheese. Bake, uncovered, 4-5 minutes or until heated through and cheese is melted.

Sprinkle with cilantro and tomatoes.

NUTRIENTS PER SERVING

Calories 270, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 60 mg, Sodium 620 mg, Carbohydrate 13 g, Fiber 1 g, Protein 21 g

Microwave White Chicken Chili YIELD: 8 1-CUP SERVINGS

Directions

Ingredients 3 whole heads garlic (about 48 cloves), unpeeled 3/4 tsp salt, divided 3 tbsp olive oil, divided 2 poblano peppers 1 medium onion 1 1/2 lb boneless, skinless chicken thighs 2 tbsp Southwestern Seasoning Mix 2 cans (15.5 oz each) Great Northern beans, drained 1 jar (16 oz) salsa verde

1. Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves.

Place garlic cut side up in Classic Batter Bowl.

Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft.

Set aside to cool.

2. Meanwhile, finely dice peppers using Santoku Knife.

Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper.

Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 46 minutes or until chicken is cooked through.

3. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix 'N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

COOK'S TIPS

Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt.

Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.

Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.

NUTRIENTS PER SERVING Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g

Crispy Parmesan Chicken Strips YIELD: 4 SERVINGS

Ingredients 1 1/2 cups (375 mL) seasoned croutons, crushed 1 1/2 oz (45 g) grated fresh Parmesan cheese (about 1/2 cup/125 mL packed) 1 tsp (5 mL) dried parsley 1/4 tsp (1 mL) garlic salt 2 egg whites 1 tbsp (15 mL) water 1 lb (500 g) boneless, skinless chicken breasts, cut into 1-in. (2.5-cm) strips

Directions 1. Preheat oven to 450°F (230°C). In medium bowl, combine croutons, cheese, parsley and garlic salt. Whisk together egg whites and water in small bowl.

Dip each chicken strip into egg mixture and then into crouton mixture, coating evenly.

2. Arrange strips in a single layer on Medium Round Stone with Handles. Bake 14-16 minutes or until chicken is no longer pink in center.

NUTRIENTS PER SERVING

Calories 250, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 75 mg, Carbohydrate 10 g, Protein 34 g, Sodium 510 mg, Fiber 1 g

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