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Pampered Chef: IT's GOOD FOR YOU Cookbook

  1. I have a host who has the ITS GOOD FOR YOU COOKBOOK and wants me to do one of the following recipes at her show...but I don't have that cookbook. does anyone have any/all of these recipes that they can share with me?:love:

    pg 20 Salmon cakes with cool lime sauce
    pg 76 Fast n Fresh Frittata
    pg 114 Berries 'n cream wonton cups

    I would really appreciate it! Normally I give a choice but this is a special host and I would like to do one of her choices if I can.:blushing:

    Sep 8, 2007
  2. dannyzmom

    dannyzmom Legend Member Gold Member

    Salmon Cakes with Cool Lime Sauce
    (It's Good For You!...pg 20)

    1 lime
    1/2 cup fat-free mayonnaise
    1/4 cup fat-free sour cream

    Salmon Cakes
    2 (6 oz) cans skinless, boneless pink salmon packed in water, drained and flaked
    1/4 cup finely chopped red bell pepper
    1/4 cup thinly sliced green onions with tops
    1 Tbls snipped fresh cilantro
    3/4 cup unseasoned dry bread crumbs, divided
    1/3 cup fat-free mayonnaise
    1 egg white

    1. For sauce, zest lime using Lemon Zester/Scorer to measure 2 teaspoons zest. Juice lime juice using Juicer to measure 2 teaspoons juice. In Small Batter Bowl, combine lime zest, juice, mayonnaise and sour cream; mix well. Cover; refrigerate until ready to serve.

    2. For salmon cakes, drain salmon using small Colander; place in small Colander Bowl and flake using Pastry Blender. Finely chop bell pepper and thinly slice green onions using Chef's Knife. Snip cilantro using Kitchen Shears. Add bell pepper, green onions, cilantro, 1/2 cup of the bread crumbs, mayonnaise and egg white to salmon; mix well.

    3. Sprinkle remaining 1/4 cup bread crumbs onto bottom of shallow dish or plate. Using Medium Scoop, scoop salmon mixture over bread crumbs; flatten with back of scoop to 1/2 inch thickness. Turn to coat evenly with bread crumbs.

    4. Heat Family (12 inch) Skillet over medium heat until hot. Cook salmon cakes 6-8 minutes or until golden brown, carefully turning once with Nylon Turner. Serve with sauce.

    Makes 8 servings.

    Fast 'N Fresh Frittata
    (It's Good For You!...pg 76)

    3 Tbls snipped fresh chives
    1 tsp olive oil
    1/2 lb fresh asparagus spears, trimmed and cut into 1-inch pieces
    3 cups frozen potatoes O'Brien with onions and peppers, thawed
    1 garlic clove, pressed
    3/4 cup reduced-fat shredded cheddar cheese, divided
    1/2 tsp salt
    1/8 tsp ground black pepper
    1 (16 oz) carton pasteurized refrigerated egg product
    2 small plum tomatoes, sliced
    Additional snipped fresh chives (optional)

    1. Snip chives with Kitchen Shears. Heat oil in Large (10 inch) Skillet over medium-high heat until hot. Add asparagus, potatoes and garlic pressed with Garlic Press; cook and stir 4 minutes. Reduce heat to low. Sprinkle chives, 1/2 cup of the cheese, salt and black pepper over potato mixture. Pour egg product over potato mixture. Cover; cook 14-15 minutes or until egg mixture is set in center. Remove from heat.

    2. Meanwhile, using Ultimate Slice & Grate fitted with v-shaped blade, slice tomatoes. Arrange tomato slices in an overlapping circular pattern over top of frittata. Sprinkle with remaining cheese. Cover; let stand until cheese is melted. Garnish with additional snipped chives, if desired. Cut into wedges.

    Makes 6 servings.

    Berries 'N Cream Wonton Cups
    (The Pampered Chef, It’s Good For You, pg 114)
    Prep time: 15 minutes Bake time: 6-8 minutes

    24 square wonton wrappers
    1 tablespoon butter or margarine, melted
    2 tablespoons granulated sugar
    1 container (8 ounces) low-fat strawberry yogurt
    1½ cups thawed, frozen whipped topping, divided
    1 cup raspberries
    ½ cup blueberries
    2 teaspoons powdered sugar

    1. Preheat oven to 350°F. Using Pastry Brush, brush one side of each wonton wrapper with melted butter. Sprinkle wontons evenly with sugar using Flour/Sugar Shaker. Press each wonton, sugared side up, into cups of Deluxe Mini-Muffin Pan. Bake 6-8 minutes or until edges are light golden brown. Remove wontons from pan to Stackable Cooling Rack; cool completely.

    2. Place yogurt in Small Batter Bowl; fold in 1 cup of the whipped topping. Attach closed star tip to Easy Accent Decorator; fill with remaining whipped topping.

    3. Using Small Scoop, scoop yogurt mixture into each wonton. Top each wonton with one raspberry and two blueberries. Garnish with whipped topping; sprinkle with powdered sugar. Serve immediately.

    Yield: 24 wontons

    Nutrients per serving (2 wonton cups): Calories 110 (24% from fat), Total Fat 3 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 18 g, Protein 2 g, Sodium 110 mg, Fiber 1 g

    Diabetic exchanges per serving: 1 starch, ½ fat (1 carb)
    Sep 8, 2007
  3. Thanks Carolyn!


    You are awesome!! :angel: Thanks so very very much!!!
    Sep 8, 2007
  4. dannyzmom

    dannyzmom Legend Member Gold Member

    You're very welcome!
    Sep 8, 2007
  5. Hi. I am new to site and I am looking for some recipes from the "It's Good For you Cookbook". do you have some in text format. I want to put together a cooking demo for diabetic group at my church and give them some of the recipes.

    Dec 5, 2016
  6. Just wow.
    Nice recipes.
    I am listing these also for next schedule.
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