New Consultant Recipe Book

Appetizers

Chipotle Chicken Nacho Dip……………………………..2

Greek Chicken and Artichoke Flatbread…………………3

Bacon and Artichoke Squares…………………………….4

Mini Pesto Pizzas…………………………………………5

Meals

Classic Mini Cheeseburgers ……………………………..6

California Club Pizza…………………………………….7

Mini Spinach “Lasagna” Squares………………………...8

Spinach Carbonara Pizza…………………………………9

Ham and Cheese Calzone……………………………….10

Three Cheese Garden Pizza……………………………..11

Chicken Enchilada Pizza………………………………..12

Ham and Cheese Brunch Squares………………………13

Mediterranean Hummus Pizza………………………….14

Desserts

Strawberry Amaretto Pastries……………………………15

Warm Nutty Caramel Brownies…………………………16

Double Chocolate Cheesecake Squares…………………17

Chewy Chocolate Coconut Joy Bars……………………18

Chipotle Chicken Nacho Dip

Ingredients

3 green onions

¼ cup (50 mL) fresh cilantro leaves

1 medium red bell pepper

assorted fresh cut vegetables for dipping (such as

celery, carrots, broccoli, sugar snap peas, etc.)

8 oz (250 g) block Colby & Monterey Jack cheese blend

1 container (8 oz/250 g) reduced fat sour cream

1 pkg (8 oz/250 g) cream cheese

1 lb (450 g) chicken tenders

Tortilla chips

Directions

1. On Large Bar Pan, evenly arrange 1 lb (450 g) chicken tenders. Sprinkle with 1 tbsp (15mL) of Chipotle Rub. Bake 13–15 minutes or until internal temperature reaches 165°F (74°C)

2.In the Classic Batter Bowl, microwave 8 oz (250 g) cream cheese and remaining 1½ tbsp (22 mL) rub, uncovered, on HIGH 30–60 seconds or until cream cheese is softened. Mix well with

Small Mix ‘N Scraper®.

3.Using Microplane® Adjustable Coarse Grater, grate 8 oz (250 g) block of cheese over batter bowl lid. Add 1 cup (250 mL) to batter bowl. Set aside remaining cheese. .

4.Remove pan from oven to Stackable Cooling Rack. Using Pizza Cutter, cut chicken into bite

size chunks.

5. Using the Utility Knife, cut 3 green onions into pieces on Cutting Board. Process onions and ¼ cup (50 mL) cilantro in Manual Food Processor until finely chopped. Add half to batter bowl. Set aside remaining green onions and cilantro for topping.

6. Cut off top of bell pepper; remove seeds and veins. Using Simple Slicer on #2 setting, slice bell pepper; stack rings and coarsely chop with utility knife. Add bell pepper and 8 oz (250 g)

sour cream to batter bowl; mix well.

7. Top chicken with cream cheese mixture, mixing and spreading evenly. Sprinkle evenly with remaining cheese; return to oven 4–5 minutes or until cheese is melted and bubbly.

8.Remove pan from oven. Top with remaining green onions and cilantro. Serve warm with tortilla chips or fresh vegetables

Greek Chicken and Artichoke Flatbread

Ingredients

1pkg (11 oz)refrigerated thin crust pizza crust (see Cook's Tips)

1 1/2cups (375 mL)fresh parsley leaves, divided

2garlic cloves, peeled

1lemon

1jar (12 oz)marinated artichokes (about 1 1/4 cups/300 mL), drained

1tbsp (15 mL)olive oil

1/4tsp (1 mL)each salt and black pepper

4oz (125 g)feta cheese, divided

8oz (250 g)mozzarella cheese

2cups (500 mL)diced cooked chicken breast

Directions

Preheat oven to 400°F (200°C). BrushLarge Bar Pan with oil. Unroll pizza crust onto pan and press to edges. Bake on lowest rack of oven 17-20 minutes or until top is golden brown.
Meanwhile, coarsely process ½ cup (125 mL) of the parsley in Manual Food Processor; remove and set aside for garnish. Add remaining parsley and garlic to processor; process until finely chopped.
Zest lemon usingMicroplane Zester to measure 1 tsp (5 mL). Add zest, artichokes, olive oil, salt, pepper and half of the feta to processor; process until coarsely chopped.
Grate mozzarella usingMicroplane Adjustable Coarse Grater. Combine half of the mozzarella, artichoke mixture and chicken inClassic Batter Bowl; mix well. Microwave, uncovered, on HIGH 1-2 minutes or until hot, stirring once.
Remove pan from oven toStackable Cooling Rack. Sprinkle crust with remaining mozzarella. Top with chicken mixture; spread to edges.
Cut flatbread into 16 squares usingPizza Cutter. Crumble remaining feta over top and sprinkle with reserved parsley. Serve withMini Serving Spatula.

Yield:8servings of2 squares

Nutrients per serving:

Calories 330, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 60 mg, Sodium 750 mg, Carbohydrate 23 g, Fiber 1 g, Protein 24 g

Bacon and Artichoke Squares

Ingredients

8slicesuncooked bacon

2tsp (10 mL)canola oil

10sliceswhite sandwich bread

4green onions, divided

1jar (14.75 oz or 325 mL)marinated artichokes, drained and patted dry

3/4cup (175 mL)chive and onion cream cheese spread, softened

2egg whites

2tbsp (30 mL)light mayonnaise

1tbsp (15 mL)Dijon mustard

4garlic cloves

1pkg (8 oz/250 g)shredded Swiss cheese, divided

3/4tsp (4 mL)ground black pepper

1/2cup (125 mL)grape tomatoes (optional)

Directions

Preheat oven to 450°F (230°C). Cook bacon. (See Cook’s Tip.) Brush Large Bar Pan with oil using Chef’s Silicone Basting Brush.
Arrange eight bread slices down length of pan, forming two rows of four each. Cut remaining two slices of bread in half crosswise; fit into open space in pan.
Cut green tops off of onions and set them aside. Chop white bottoms of onions in Manual Food Processor. Add artichokes to processor and coarsely chop them.
Whisk cream cheese, egg whites, mayonnaise, mustard and garlic pressed with Garlic Press in Classic Batter Bowl until smooth.
Stir in 1 1/2 cups (375 mL) of the Swiss cheese, artichoke mixture and pepper. Spread cheese mixture evenly over bread. Bake 14-16 minutes or until light golden brown.
Thinly slice onion tops. Cut tomatoes in half, if using, with Utility Knife.
Remove pan from oven; sprinkle evenly with remaining cheese, bacon and onion tops. Slice into 32 squares (four rows of eight each) and top with tomatoes, if desired.

Yield:

32squares,
32servings of1square

Nutrients per serving:

Calories 100, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 6 g, Fiber 0 g, Protein 4 g

Mini Pesto Pizzas

Ingredients

2plum tomatoes

1/4cup (1 oz/50 mL)grated fresh Parmesan cheese

1/4cups (50 mL)walnuts

1pkg (13.8 oz/283 g)refrigerated pizza crust

1/3cupprepared basil pesto or Basil-Walnut Pesto

4oz/125 ggrated mozzarella cheese (1 cup/250 mL)

Directions

Preheat oven to 425°F (220°C). Slice tomatoes using Simple Sliceron setting 3; set aside. Grate Parmesan cheese using Microplane® Adjustable Coarse Grater. Coarsely chop walnuts using Manual Food Processor. Combine walnuts and Parmesan cheese in (1-cup/250-mL)Prep Bowl; mix well.
Place dough onto Cutting Board (do not unroll dough). Using a sawing motion, slice dough into 15 disks (about 1/2 in./1 cm thick) using Utility Knife. Place disks onto Large Bar Pan; lightly press to flatten and seal seams.
Spread 1 tsp (5 mL) pesto over each crust. Top with mozzarella cheese, tomatoes and Parmesan mixture. Bake 12-15 minutes or until crusts are golden brown. Remove pan from oven to Stackable Cooling Rack. Serve using Mini-Serving Spatula.

Yield:

,
15servings of

Nutrients per serving:

Calories 120, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 10 g, Protein 6 g, Sodium 230 mg, Fiber less than 1 g

Classic Mini Cheeseburgers

Ingredients

1mediumonion (about 1 cup finely chopped)

1/4cupfinely chopped fresh parsley

1 1/2lb90% lean ground beef

2garlic cloves, pressed

1tspsalt

6slicesAmerican cheese

8hot dog buns

24hamburger dill pickle slices

Directions

Preheat oven to 450°F. Finely chop onion and parsley using Manual Food Processor. Combine beef, onion, parsley, garlic pressed with Garlic Press and salt in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Press beef mixture evenly over bottom of Large Bar Pan. Bake 10-12 minutes or until beef is no longer pink.
Meanwhile, on Cutting Board, cut cheese into quarters; set aside. Slice buns apart neatly at seams using Utility Knife (do not separate tops from bottoms). Trim about 1/4 in. from each bun end to square off ends (discard trimmings). Cut buns into thirds for a total of 24 square mini buns; set aside.
Remove bar pan from oven. Pour off juices, if necessary, and place on Stackable Cooling Rack. Cut beef mixture into 24 squares using Pizza Cutter. Top each burger with one pickle and one piece of cheese. Place one bun top onto each burger; top with one bun bottom. Cover bar pan with aluminum foil and bake 3-5 minutes or until cheese is melted and buns are warm.
To serve, place one burger with bun top onto one bun bottom using Mini-Serving Spatula. Repeat with remaining burgers and bun bottoms. Serve immediately.

Yield:24 ,
12servings of2burgers

Nutrients per serving:

Calories 220, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 45 mg, Carbohydrate 15 g, Protein 17 g, Sodium 540 mg, Fiber 1 g

California Club Pizza

Ingredients

1tspvegetable oil

1pkg (13.8 oz)refrigerated pizza crust

2cupsdiced or shredded cooked chicken

2cups (8 oz)shredded cheddar and Monterey Jack cheese blend

2plum tomatoes

1/4mediumred onion

1mediumavocado

1lemon

6slices bacon, thinly sliced, cooked and drained (optional, see Cook'’s Tip)

Directions

Preheat oven to 425°F. Lightly brush Large Bar Pan with oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Top crust with chicken and sprinkle with cheese. Bake 16-18 minutes or until crust is golden brown; remove from oven to Stackable Cooling Rack.
Meanwhile, slice tomatoes in half lengthwise using Utility Knife; scrape out seeds and dice. Slice onion using Simple Sliceron setting #2. Cut avocado in half using Utility Knife, avoiding pit; twist halves apart and remove pit. Dice avocado and place into Classic Batter Bowl. Add tomatoes and onion. Juice lemon to measure 2 tbsp juice; add to batter bowl and stir gently using Small Mix ‘N Scraper®.
Distribute tomato mixture evenly over pizza. Sprinkle with bacon, if desired. Cut pizza into squares with Pizza Cutter. Serve using Mini-Serving Spatula.

Yield:8servings of

Nutrients per serving:

Calories 340, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 28 g, Protein 22 g, Sodium 570 mg, Fiber 3 g

Cook's Tips:

To cook bacon, cut into 1/4-in. pieces; cook in (8-in.) Sauté Pan over medium-high heat 10-12 minutes or until crisp. Remove bacon from pan; drain on paper towels.

Mini Spinach Lasagna Squares

Ingredients

4oz (125 g)part-skim mozzarella cheese (1 cup/250 mL grated), divided

1oz (30 g)fresh Parmesan cheese (1/4 cup/50 mL grated)

1pkg (10 oz or 300 g)frozen chopped spinach, thawed and well drained (see Cook’s Tip)

2garlic cloves

1 3/4cups (425 mL)marinara sauce, divided

24small (approx 1½-2-in./4-5-cm squares)frozen cheese ravioli (12 oz/350 g)

Directions

Preheat oven to 350°F (180°C). Using Microplane Adjustable Coarse Grater grate cheeses; place in two separate 1 cup prep bowls.
In Classic Batter Bowl, combine ½ cup (125 mL) of the mozzarella, Parmesan, spinach and garlic pressed with Garlic Press . Mix well with Classic Mix n’ Scraper.
Place marinara sauce in 2-cup easy read measuring cup. Using the measuring spoon set, spoon 1 tbsp (15 mL) marinara sauce into each well of brownie pan; top with one ravioli.
Using medium scoop , place one rounded scoop of spinach mixture on top of each ravioli. Top with another ravioli. Spoon remaining marinara sauce over each ravioli and sprinkle with remaining mozzarella.
Bake 20-22 minutes or until cheese is melted and sauce is bubbly. Remove pan from oven tostackable Cooling Rack . Serve withMini Nylon Spatula.

Yield:6servings of2 "lasagna" squares

Nutrients per serving: U.S. Nutrients per serving (2 “lasagna” squares): Calories 180, Total Fat 8 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Sodium 500 mg, Carbohydrate 11 g, Fiber 3 g, Protein 10 g

Spinach Carbonara Pizza

Ingredients

1pkg (13.8 oz/283 g)refrigerated pizza crust

6slicesbacon, divided

8cups (2 L)fresh baby spinach leaves

2garlic cloves, pressed

1oz (30 g)grated fresh Parmesan cheese

1cup (250 mL)jarred Alfredo pasta sauce

1/4tsp (1 mL)coarsely ground black pepper

2cups (500 mL)shredded mozzarella cheese (8 oz/250 g), divided

Additional coarsely ground black pepper (optional)

Directions

Preheat oven to 450°F (230°C). Unroll dough over bottom of lightly greased Large Bar Pan. Gently stretch and press dough to cover bottom of bar pan. Bake 10-12 minutes or until crust begins to brown; remove bar pan from oven to Stackable Cooling Rack.
Meanwhile, slice bacon into 1/4-in. (6-mm) pieces; cook in (8-in./20-cm) SautéPan over medium heat 5-6 minutes or until crisp. Drain bacon on paper towels. Place spinach and garlic pressed with Garlic Press into Classic Batter Bowl. Microwave, covered, on HIGH 2-3 minutes or until spinach is wilted. Carefully remove lid; press spinach to side of batter bowl using Small Mix ‘N Scraper®. Blot excess moisture with paper towels and set aside.
Grate Parmesan cheese using Microplane® Adjustable Coarse Grater; set aside. Finely chop half of the bacon using Manual Food Processor. Combine Alfredo sauce, chopped bacon and black pepper in (2-cup/500-mL) Easy Read Measuring Cup; mix well.
To assemble pizza, spread sauce to edges of crust; top with half of the mozzarella cheese, spinach mixture and remaining bacon. Sprinkle with remaining mozzarella cheese, Parmesan cheese and additional black pepper, if desired.
Bake 7-10 minutes or until cheese is melted and golden brown. Remove from oven to cooling rack. Cut pizza into squares using Pizza Cutter. Serve using Mini-Serving Spatula.

Yield:6servings of

Nutrients per serving:

Calories 470, Total Fat 28 g, Saturated Fat 13 g, Cholesterol 70 mg, Carbohydrate 38 g, Protein 21 g, Sodium 1380 mg, Fiber 3 g

Ham and Cheese Calzone

Ingredients

2tbsp (30 mL)mayonnaise

2tsp (10 mL)Dijon mustard

1cup (250 mL)fresh broccoli florets (about 2 oz/60 g)

18-oz (250-g)slice smoked deli ham (about ½ in./1 cm thick)

1/2smallonion

8oz (250 g)Swiss cheese, grated, divided

1tbsp (15 mL)vegetable oil, divided

2pkg (13.8 oz/283 g each)refrigerated pizza crust

1oz (30 g)Parmesan cheese, grated

Directions

Preheat oven to 450°F (230°C). Combine mayonnaise and mustard in Classic Batter Bowl; mix well with Small Mix ‘N Scraper®. With Utility Knife, cut broccoli into small florets; dice ham. Using Manual Food Processor, coarsely chop onion. Grate Swiss cheese with Microplane Coarse Grater fitted with grating blade. Combine broccoli, ham, onion and half of the Swiss cheese in batter bowl; mix well.
Lightly brush Large Bar Pan with 1 tsp (5 mL) of the oil using Chef's Silicone Basting Brush. Unroll one package of dough onto bottom of bar pan, gently stretching and pressing dough to cover bottom. Sprinkle with remaining Swiss cheese to within 1 in. (2.5 cm) of edges; spoon ham mixture over cheese. Unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim 1/2 in. (1 cm) off sides of dough with Utility Knife. Press edges to seal with Mini-Tart Shaper. Brush remaining oil over dough. Using Utility Knife, make 12 slits, in three rows of four each, into top crust.
Bake 14-16 minutes or until golden brown. Meanwhile, grate Parmesan cheese using Microplane® Adjustable Coarse Grater; sprinkle over calzone. Return calzone to oven; bake 2-3 minutes or until cheese is melted and crust is deep golden brown. Slice with Pizza Cutter; serve with Mini-Serving Spatula.

Yield:
8servings of

Nutrients per serving:

Calories 440, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 40 mg, Carbohydrate 49 g, Protein 22 g, Sodium 1240 mg, Fiber 2 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

Choose smoked rather than boiled ham to keep the crust from becoming soggy.

Three Cheese Garden Pizza

Garden-fresh vegetables and a trio of cheeses make this pizza a winner. You can serve it as an appetizer or a lighter main dish.

Ingredients

1 pkg (13.8 oz) refrigerated pizza crust

1 tbsp plus 1 tsp vegetable oil, divided

2 garlic cloves, pressed

4 oz cheddar cheese, grated

4 oz mozzarella cheese, grated

1 oz Parmesan cheese, grated

1 tsp Italian seasoning

1 small onion

2 plum tomatoes

1 medium zucchini

1 cup mushrooms

Directions

1. Preheat oven to 400°F. Lightly brush 1 tsp of the oil over Large Bar Pan using Chef’s

Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing

dough to cover bottom. Place remaining oil in (1-cup) Prep Bowl. Press garlic into oil using

Garlic Press; brush evenly over dough. Bake crust 7 minutes.

2. Meanwhile, grate cheddar and mozzarella cheeses using Ultimate Mandoline fitted with

grating blade; place in Classic Batter Bowl. Grate Parmesan cheese over batter bowl using

Microplane® Adjustable Grater. Add Italian seasoning using Adjustable Measuring

Spoon; toss lightly using Small Mix ‘N Scraper® and set aside. Using Ultimate Mandoline,

slice onion and tomatoes using v-shaped blade; slice zucchini using crinkle cut blade. Thinly

slice mushrooms using Utility Knife.

3. Remove pan from oven to Stackable Cooling Rack. Sprinkle half of the cheese mixture

evenly over crust; layer evenly with onion, zucchini, tomatoes and mushrooms. Sprinkle with

remaining cheese mixture. Bake 15–18 minutes or until crust is golden brown; remove from

oven to cooling rack. Cut into squares using Pizza Cutter. Serve using Mini-Serving Spatula.

Yield: 6 main dish servings or 12 appetizer servings

U.S. Nutrients per serving (1 main dish serving): Calories 350, Total Fat 15 g, Saturated Fat 8 g,

Cholesterol 35 mg, Carbohydrate 36 g, Protein 17 g, Sodium 810 mg, Fiber 2 g

Cook’s Tips:

Brushing the bar pan with about 1 tsp vegetable oil will produce a crisp, evenly browned crust.

For best results, layer vegetables over the pizza in the order as directed in Step 3.

Prebaking the pizza crust will help keep it from getting soggy when topped with vegetables that have a high water content. Sprinkling some of the cheese on the crust before topping the pizza provides a barrier between the crust and the moist toppings. Italian Seasoning Mix can be substituted for the Italian seasoning, if desired