Lucinda Martinez, Independent Consultant for Pampered Chef

Do you believe January is the month for dreaming? I do!

Do you bake bread? 😋

I have several friends that bake their own bread! They use many different methods.👩‍🍳

Years ago we had a bread baking machine. We loved the smell and taste of fresh baked bread. A friend turned me on to Krusteaz Bread Mixes and we were baking and eating a delicious loaf a day! 😲We had to stop, so we put the bread baking machine away!

We switched to Food for Life Ezekiel low-sodium bread. It's a healthier low carb choice, and very tasty. Then I decided to try some made from scratch baking, and some new mixes.

I bake on/in Stoneware or with nonstick pans now. We've donated the Bread Machine and we are not eating a loaf a day! 😂

Do make any homemade bread? Are you
This ⬇️ or That ⬇️?

Did you get all your sprinkle sugars for your Mardi Gras baking? Better grab them before they're gone 💜💚💛

Mushroom and Potato Soup! Grab the exclusive recipe and join Lucinda's Pampered VIPs!

Join us tomorrow 3PM CT making Potato and Mushroom Soup in the Multi Cooker based on the below recipe. We'll be skipping the kielbasa!

Instant Pot Kielbasa, Mushroom and Potato Soup

Ingredients
5 Russet potatoes, sliced
16 ounces sliced mushrooms
12 ounces Kielbasa sausage, sliced
1 teaspoon salt
1 teaspoon pepper
½ onion, chopped
4 cups chicken stock
1 cup heavy cream
1 cup cheddar cheese, shredded

Instructions
Combine potatoes, mushrooms, sausage, salt, pepper, onion, and chicken stock in the inner pot of the Instant Pot.
Close Instant Pot lid and set valve to sealing. Set Instant Pot to a manual high-pressure time of 10 minutes, allowing for a quick release when the cooking time has completed.
Remove lid and add in heavy cream and cheddar cheese, stirring to combine. Turn pressure cooker onto saute mode and stir until heated.
Turn off the Instant Pot and serve.

© Moore or Less Cooking

It's a good idea to label the leftover containers in the fridge so you don't put sauce in your coffee instead of hot chocolate!

Happy New Year! Have you heard about the great ways you can start your year cooking easier and eating healthier?

It might be time to think about earning some free and reduced kitchen tools and pantry goods! It's as easy as sharing a link with a few friends.

Would you like to cook easier and cheaper?

January hosts can choose 60% OFF select cookware from over 21 pieces when guest sales are $200 or more. And hosts get twice as much to spend on products when guest sales are $650 or more! That’s $230 or more in FREE products!

Send me a DM and let me know you want to earn free and reduced items!

OR click on the below link
https://www.pamperedchef.com/pws/lmartine13/pws-host-a-party

You might like to learn a little about me, and how I ended up being a Pampered Chef Consultant.

I have an interesting culinary background. I grew up with my father cooking in the classic French style. He taught me how to shop and cook. I still have his Mastering the Art of French Cooking.

Later I spent 23 years in the restaurant and service industry with European Maître d’s and classically trained chefs. If I wanted to make something specific from one of these restaurants, I simply asked the Chef or pastry chef how to make it and wrote it down. I had many cookbooks.

Then I moved to Louisiana! I pursued my dream of learning to hand make pottery on the Potter’s Wheel. I was spending 12+ hours a day in the studio. I cooked only occasionally. I mostly ate quick, easy to make things and many of the same things every day.

This cooking quick and easy repeated meals continued when I was working long days and sometimes different hours than my husband. We had a few favorites we made all the time – veggie burgers, omelets, steaks, soups … We made fancy meals on weekends, holidays, and special occasions!

In 2020, when we were all at home, a friend invited me to a Pampered Chef Virtual Party. I remembered Pampered Chef from many years ago and their Pizza Stones (I was a potter who threw stoneware pieces)! I jumped into that party and learned that there were a whole lot of new cooking tools and small appliances I did not know existed!

I wasn’t working at the time and had only a little money. I saw the Deluxe Cooking Blender that even cleaned itself and had to have it, so I hosted a party!

During that party I saw the Quick Cooker and really wanted it, so I joined and got it and a whole lot more in the consultant kit I selected.

These tools, and what I learned, changed how I cooked and how we ate! I have donated most of my cookbooks and kitchen tools. We eat better, and not the same old things, every day. It takes much less time to make meals and not as many pots and pans. It is also much easier to eat on a tight budget!

Send me a DM and let me know you want to earn free and reduced items!
OR click on the below link
https://www.pamperedchef.com/pws/lmartine13/pws-host-a-party

Host a Party | Pampered Chef US Site Host an in-home Party with Pampered Chef for free, half-price and discounted Pampered Chef Products.

Are you looking for something to get you through the Arctic Blast? Grab those cranberries you stashed in the freezer! We're skipping the Jalapeños!

Cranberry Jalapeno Dip
12 oz fresh cranberries
4-5 green onions
1/4 cup cilantro
1 jalapeno
1 cup (give or take) sugar
1/2 tsp cumin
2 Tbsp lemon juice
1/4 tsp salt
2 - 8 oz packages cream cheese (I like whipped - it spreads easily and doesn’t break your cracker)
Crackers for serving

Chop cranberries, onions, jalapeño, and cilantro. Add sugar, lemon juice, cumin, and salt. Mix it together, cover, and refrigerate 4 hours - overnight.
Strain cranberry mixture. Spread cream cheese over a serving platter (a pie plate works great, too). Spread cranberry mixture over cream cheese. Serve with crackers.

I enjoy trying new recipes, especially when they help me use up ingredients I have on hand!

I found the Butternut Squash Tomato Sauce recipe by searching "recipe using Butternut Squash and tomato paste" the two things in my fridge that needed to be used!

Really - that's how I found it and I wanted a low carb meal so I used it for Chicken Parmesan. We have plenty of sauce we can use on pizza, pasta, and we can freeze some!

If you want to grab my exclusive Butternut Squash Tomato Sauce Chicken Parmesan recipe, join Lucinda's Pampered VIPs! We just posted the recipe we showcased yesterday!

Join us tomorrow 3PM CT when we make a vegan ROASTED BUTTERNUT SQUASH/TOMATO SAUCE!

We'll be adapting this for our Deluxe Cooking Blender and making Chicken Parmesan in the Multi Cooker 👩‍🍳

Tomatoes – A mix of fresh Roma and San Marzano tomatoes from a garden as well as tomato paste. Use any type of tomato that is available to you.

Butternut Squash –
Tip: Microwave your squash for 4-5 minutes to make it easier to cut.

Herbs & Spices – For this sauce fresh rosemary and sage, along with dried Italian seasoning, crushed red pepper, salt and pepper can be used.

Red Wine – Wine on the dryer side is best - pinot nior or cabernet sauvignon.

This sauce would be perfect as a base on pizza, topped on a vegan meatball or chicken parm, or even on top of a tofu scramble or vegan omelet

Author: Jasmine @ Sweet Simple Vegan Total Time: 50 minutes Yield: About 5 servings

Ingredients

10 cloves garlic, peeled
2 lbs. medium tomatoes, stems removed
2 cups cubed butternut squash
1 large onion, peeled and roughly chopped * (see notes)
1/2 cup dry red wine⁣ (we used Pinot noir)* (see notes)
1/4 cup extra-virgin olive oil*
1 tablespoon chopped sage leaves (or 1 teaspoon chopped dried leaves)
1 tablespoon chopped rosemary leaves (or 1 teaspoon chopped dried leaves)
1/2 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
3 tablespoons tomato paste

Instructions

Preheat the oven to 400°F.⁣ Grab a large casserole dish and set it aside.
Add all of the ingredients except for the tomato paste to the casserole dish and mix until everything is evenly distributed. Place into the oven and roast for about 40 minutes, or until the skins start to lift from the tomatoes.

Once roasted, remove the dish from the oven and allow it to cool for 10-15 minutes.

Carefully transfer everything from the baking dish with all of the juices into a food processor along with the tomato paste and pulse until you reach your desired consistency. You can process it until smooth but we like to keep some texture. Adjust seasonings to taste.

Reheat the sauce if using immediately or transfer it into an airtight container to store in the refrigerator for about a week or in the freezer for 3-4 months.
notes

Notes
To cut the onions, we halved them, then halved each half and cut the remaining pieces into thirds. Then, we broke them up in to smaller pieces.

We used a food processor for this but a blender works as well, just be sure to pulse it if you do not want a smooth sauce.

You can leave out the red wine as desired. If the sauce is too chunky for your liking without it, feel free to add some vegetable broth to loosen it up.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Sauce
Method: Oven

©2024 Sweet Simple Vegan

January is National Citrus Month and a good time to boost immune systems with healthy fruits!

If you don't like eating veggies, there are plenty of beneficial nutrients in fruit!

Without coffee I have no idea what to do next! 😂😂

Do you need coffee to start your day?

Now that we're done with all the Christmas goodies, and the New Year festivities, what kind of foods are you looking for?

Soups or King Cakes?
↙️ or ↘️

Did I mention it's National Whipped Cream Day? 😲

Today's recipe adapted from Instant Pot Cabbage Roll Soup
Join Lucinda's Pampered VIPs! for recipe we demonstrated using the Deluxe Multi Cooker.

Ingredients
1 to 1 1/2 pounds ground beef (depending on how meaty you like it, I used 1.3 pounds)
1 cup diced onion
2 Tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
6–7 cups beef broth (6 for a thicker soup, 7 for a thinner soup)
1 (14.5 oz) can fire-roasted diced tomatoes
1 (8 oz) can tomato sauce
2 Tbsp tomato paste
1/4 tsp allspice
2/3 cup long grain white rice, uncooked
5–6 cups cabbage (8–10 ounces), cut into 1/2 inch strips

Instructions
Turn your Instant Pot to the sauté setting. When the display says HOT add in the ground beef and break it up*. Brown for about 5 minutes and then drain off any excess grease and discard.

Add in the onion, Worcestershire, paprika, garlic powder, salt and pepper. Cook the onion for about 3 minutes.

Pour in the broth and scrape the bottom of the pot. Dump in the tomatoes, tomato sauce, tomato paste, allspice, rice and cabbage.

Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the SOUP button to 4 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting.

Remove the lid. Stir the soup. Salt and pepper to taste.
Ladle into bowls and serve. You can top with grated mozzarella cheese if desired.
by 365 Days of Slow + Pressure Cooking

Thank you for your order Christie de la Bretonne! You'll love the Hand Pie & Picket Maker and your new tools! I can't wait to hear what you make! 😋

We're back to healthy eating without all the cookies! Cabbage Roll Soup in the Multi Cooker is what we're making tomorrow 3PM CT! Won't you join us?

Happy New Year! Check out the great Pampered Chef January Specials to help you cook smarter!!

The Deluxe Multi Cooker is only $199 [$100 off], and 25% OFF all its accessories!

25% off the #1 selling tool of 2023 - Rapid-Prep Mandoline is only $52.50!

25% off - Simple Slice is only $33

While Supplies Last grab Vanilla Smoothie Mix!

Click here to shop 👇 https://www.pamperedchef.com/party/bertricemartinez1219

Happy New Year! May you all have happiness, joy, health, and successes in this new year!

I don't want you to miss out on Buy 3 Get the 4th FREE! Ends Sunday December 31st!

Shop here👇
https://www.pamperedchef.com/party/bertricemartinez1219

Can you guess what Pampered Chef’s best-selling product of 2023 is?

Put it in the comments to be entered in a December Pampered Freebies from me drawing! 🎁

We've been enjoying the holidays and eating cookies for weeks, drinking Eggnog, eating all kinds of yummy foods, and now it's time to think about eating less sugar, butter, and cream!

We're enjoying soup weather so join us tomorrow 3 PM CT making a delicious split pea soup with some of our Christmas ham in the Deluxe Multi Cooker! Join Lucinda's Pampered VIPs! to get that recipe.

How are your holidays going?

SPLIT PEA SOUP WITH HAM BY THE PIONEER WOMAN

YIELDS: 6 - 8 serving(s) PREP TIME: 10 mins TOTAL TIME: 1 hr 40 mins

Ingredients
• 3 tbsp. olive oil
• 2 c. diced ham
• 1 yellow onion, chopped
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 garlic cloves, chopped
• 1 lb. dried green split peas
• 8 c. chicken stock
• 1 tsp. dried thyme
• 1 bay leaf, optional
• 1/2 tsp. salt, plus more to taste
• 1/2 tsp. ground black pepper, plus more to taste
• Chopped fresh parsley, optional
Directions
1. Heat a large Dutch oven or pot over medium heat. Add the olive oil and ham. Cook, stirring occasionally, until the ham pieces are golden brown, 8 to 10 minutes. Increase the heat to medium-high; add the onion, carrot, and celery, and continue to cook until the vegetables are slightly softened, about 5 more minutes. Add the garlic and cook 1 more minute.
2. Meanwhile, place the split peas in a colander. Rinse them well and pick through and discard any tiny pebbles or debris.
3. Add the peas, chicken stock, dried thyme, and bay leaf, if using. Bring to a simmer, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 hour and 30 minutes until the peas "split" open in the pot and are very tender. (If the pot stops simmering during cooking, increase the heat to medium until it returns to a simmer, then reduce the heat back to medium-low). Add 1/2 to 1 cup of water to reach desired consistency.
4. Season with salt and black pepper. Serve topped with chopped parsley, if preferred

One of the most glorious messes in the world is the mess created in the living room on Christmas Day. Don't clean it up too quickly. -Andy Rooney!!😍😀🥰

Here's a sneak peek for what's coming in January! 😉

Did you know you can make Cheesecake Bites, Cinnamon Rolls, Steamed Dumplings, and Chocolate Cake Bites with Chocolate Ganache in the Silicone Egg Bites Mold?? And it fits in the Deluxe Multi Cooker!
https://blog.pamperedchef.com/food-drink/silicone-egg-bites-mold-uses/?pws=lmartine13

Raise your hand if you want to know more! 🙋‍♀️