Jodi Lilland Pampered Chef Consultant

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I love to make overnight oats… quick grab for breakfast or lunch

popcorn
microwave popcorn maker
french toast popcorn seasoning
ranch popcorn seasoning

coconut flour

potatoes

Turkey in place of the traditional beef tacos..
TURKEY TACOS

INGREDIENTS
12 hard taco shells
4 oz (125 g) Colby & Monterey Jack cheese blend
1 medium onion
1 lb (450 g) 93% lean ground turkey
3 tbsp (45 mL) Tex-Mex Rub
Toppings: sour cream, chopped cilantro, diced tomatoes (optional)
DIRECTIONS
Preheat oven to 350°F (180°C). Arrange taco shells in lid of Covered Roaster; bake 5 minutes. Meanwhile, grate cheese using Microplane® Adjustable Coarse Grater; set aside. Remove lid from oven.

Spray roaster with canola oil; heat over medium-high heat 1-3 minutes or until shimmering. Finely chop onion with Food Chopper. Cook turkey 4-6 minutes or until browned, breaking into crumbles using Mix ‘N Chop.

Add onion and rub to turkey; cook 2 minutes, stirring occasionally. Divide meat into taco shells using Mini Mix ‘N Scraper®.

Top tacos with cheese; return lid to oven. Bake 3-4 minutes or until cheese is melted.

Remove lid from oven. Serve with desired toppings.

Yield:
6 servings
Nutrients per serving:
Calories 280, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 65 mg, Sodium 540 mg, Carbohydrate 15 g, Fiber 1 g, Protein 21

COOL & CRUNCHY CHICKEN TACOS

INGREDIENTS
12 hard yellow corn taco shells
1 small head romaine lettuce (about 2 cups/500 mL shredded)
1-2 limes, divided
1/2 cup (125 mL) mayonnaise
2 tsp (10 mL) ground cumin
1/4 tsp (1 mL) cayenne pepper (optional)
3 cups (750 mL) diced grilled chicken breasts
1/2 small jicama
1 small mango
1/2 cup (125 mL) loosely packed fresh cilantro
1/4 tsp (1 mL) salt
1 avocado, peeled and sliced (optional)
DIRECTIONS
Prepare taco shells according to package directions; set aside. Shred lettuce using Santoku Knife. Zest limes using Microplane® Adjustable Fine Grater to measure 1 tsp (5 mL). Juice limes to measure 3 tbsp (45 mL). Place zest, 1 tbsp (15 mL) of the juice, mayonnaise, cumin and cayenne pepper, if desired, in Stainless (4-qt./4-L) Mixing Bowl; mix well. Spoon about 1/3 cup (75 mL) of the sauce into resealable plastic bag; twist to secure and set aside. Add chicken to remaining sauce; mix well using Classic Scraper.

Peel jicama and mango using Serrated Peeler. Slice jicama using Ultimate Mandoline fitted with v-shaped blade. Slice jicama and mango into 1/4-in. (6-mm) strips. Chop cilantro. Combine jicama, mango, cilantro, salt and remaining juice in Classic Batter Bowl; mix well.

Place lettuce into taco shells. Top evenly with chicken mixture, jicama mixture and avocado, if desired. Trim corner of sauce-filled bag; drizzle over tacos.

Yield:
6 servings of 2 tacos, excluding optional ingredients
Nutrients per serving:
Calories 370, Total Fat 21 g, Saturated Fat 3.5 g, Cholesterol 55 mg, Carbohydrate 24 g, Protein 22 g, Sodium 350 mg, Fiber 3 g

Cook's Tips:
To grill chicken in Grill Pan, season 3 boneless, skinless chicken breasts (about 6 oz/175 g each) with salt and coarsely ground black pepper. Heat pan over medium heat 5 minutes. Spray pan with vegetable oil. Cook chicken 7-10 minutes. Turn chicken over; cook 7-10 minutes or until Digital Pocket Thermometer registers 165°F (74°C) and juices run clear.

There is a lot of food insecurity in the world today and you can help.
Every purchase of the BROWNIE PAN SET #100755 will provide 10 meals through Feeding America.
And you can also round up your purchase at checkout!

Snap a picture of your ugliest trivet. No judgement. The uglier the better!

If you don't pretend to eat a taco to figure this out, I'll be disappointed.

What gets said over and over and over again?

https://www.pamperedchef.com/party/larslilland1018
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Which one is your favorite?

How many slice and serves do you have? I've got 2 but I imagine for larger families. Let’s get these in our kitchen to cut and serve some amazing fruit pies this summer

Garden vegetable dip mix one of our newest pantry item

Too many to say… how about you?

GIANT ROCKY ROAD COOKIES

INGREDIENTS
1 3/4 cups (425 mL) all-purpose flour
1/2 cup (125 mL) cocoa powder (plus additional for flattening cookies)
1 tsp (5 mL) baking soda
1/4 tsp (2 mL) salt
1 cup (250 mL) butter (2 sticks), softened
3/4 cup (175 mL) packed brown sugar
1 egg
1/2 tsp (2 mL) Double-Strength Vanilla
1 1/2 cups (375 mL) coarsely chopped toasted pecans, divided
1 pkg (11.5 oz/326 g) semi-sweet chocolate chunks, divided
1 1/4 cups (300 mL) miniature marshmallows
DIRECTIONS
Preheat oven to 350°F (180°C). Line Cookie Sheet with Parchment Paper; set aside. Combine flour, cocoa powder, baking soda and salt in Small Batter Bowl; mix well. In Stainless (4-qt./4-L) Mixing Bowl, beat butter and brown sugar on medium-high speed of electric hand mixer until creamy. Add egg and vanilla; beat until light and fluffy. Gradually add flour mixture; beat just until mixture forms into a dough. Stir 3/4 cup (175 mL) of the pecans and 1 1/4 cups (300 mL) of the chocolate chunks into dough.

Using Large Scoop, drop eight rounded scoops of dough, 2 in. (5 cm) apart, onto Cookie Sheet. Dip back of scoop in cocoa powder; flatten cookies slightly using back of scoop. Lightly press half of the remaining nuts and chocolate into tops of cookies.

Bake 14-16 minutes or until cookies are almost set. (Centers will be soft. Do not overbake.) Remove Cookie Sheet from oven; immediately press half of the marshmallows into tops of cookies. Slide parchment and cookies onto Stackable Cooling Rack; cool completely. Repeat with remaining dough, pecans, chocolate chunks and marshmallows.

Yield:
16 servings of 1 cookie
Nutrients per serving:
Calories 410, Total Fat 26 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 41 g, Protein 5 g, Sodium 210 mg, Fiber 4 g

U.S. Diabetic exchanges per serving:
2 starch, 1/2 fruit, 5 fat (2 1/2 carb)

Cook's Tips:
Dipping the back of the Large Scoop in cocoa powder will keep the cookie from sticking as you flatten it. The flat surface keeps the chocolate chunks and pecans on the cookies.

Press the marshmallows into the cookies after baking while the cookies are still warm to soften them while keeping their shape.

The Large Round Stone with Handles can be substituted for the Cookie Sheet, if desired.

Who owns a Micro-Cooker? This can help make side dishes a snap for dinner!

Ice Cream how about you?

I think it would be ketchup. What would you give up ?

Non-Dairy Coffee Creamer
Have you ever run out of coffee creamer and you have to make an emergency pitstop at the store? Here's a backup plan if you have the ingredients!

I have not had peach cobbler in many years but it on my list for this summer

This or that
Basil-Infused Olive Oil
Garlic-Parmesan