Grilled Fruit Kabobs (Serves 8)

Ingredients:

• 1 cup dark brown sugar
• 1/2 cup lime juice
• pinch of kosher salt
• 2 tsp Simple Indulgence Cinnamon-Vanilla Seasoning Blend

1. Combine all ingredients in a Chef Series 3 quart Saucepan. Heat on medium until sugar is melted and glaze is smooth. Cool and pour into a Season-Serve Container.

Fruit Kabobs:  Cut fruit into 1" cubes.

• 1 fresh pineapple, peeled and cored
• 1 mango, peeled and seeded
• 2 kiwi, peeled
• 2 bananas, peeled
• 4 wooden skewers soaked in water for 1+ hours.

1. Skewer fruit, brush with glaze, place in Season Serve Container and refrigerate until ready to grill.
2. Place skewers on hot grill for 2-3 minutes, until browned.

Southwest Turkey Burgers (Serves 4)

Ingredients:

• 1 tbsp vegetable oil
• 1/2 small red onion, chopped fine
• 3/4 cup frozen corn with red peppers, thawed
• 1/2 tbsp Simple Indulgence Southwest Chipotle Seasoning Blend
• 1 lb ground turkey
• 4 whole wheat buns
   

1. Combine onion, corn, Seasoning Blend and turkey in a Wonderlier Bowl, mix and form into 4 burgers using the Burger Press. Coat grill rack with oil and adjust temperature to medium.
2. Place burgers on hot rack for approx. 5 minutes each side (or until internal temp reaches 165)
3. Serve on whole wheat bun.

Tropical Southwest Chipotle Salsa (serves 6)

Ingredients:

• 2 medium sized tomatoes, quartered
• 1 small onion, quartered
• 3 cups canned pineapple tidbits
• 2tbsp fresh lime juice
• 1/2 cup fresh cilantro leaves, chopped
• 2 tbsp Simple Indulgence Southwest Chipotle Seasoning Blend
• 2 garlic cloves, peeled

1. Place all ingredients in the Quick Chef, using blade attachment. Mix until desired consistency. Serve with tortilla chips served in Chip N Dip.

Angel Food Cake with Fruit Filling (serves 12)

Ingredients:

• 16oz box angel food cake mix
• water as required by cake mix
• 1oz package sugar free vanilla pudding mix
• 8oz can pineapple tidbits
• 2 cups Cool Whip topping, divided
• 8 strawberries or other berries

1. Prepare angel food cake mix batter according to package directions. Remove 1 cup of the batter (use later to make cupcakes!) Pour remaining batter into the Stack Cooker 3 qt Casserole with cone.
2. Microwave on HIGH for 8 minutes or until toothpick comes out clean and a small amount of moisture remains on top. Cool on a rack 10 minutes, loosen cake around container and remove to rack to cool completely. While cooling, prepare filling.
3. Whisk together pudding mix, pineapple and juice.  Using Saucy Silicone Spatula, fold 1 cup whipped topping into pudding.
4. Cut cake into 2 layers. Spread filling over layer, replace top layer. Garnish with whipped topping and berries. Refrigerate

Sweet Potatoes with Warm Black Beans (serves 4)

Ingredients:

• 4 medium sweet potatoes
• 15 oz can black beans, drained
• 15oz can fire roasted diced tomatoes, drained
• 1tbsp extra virgin olive oil
• 1tbsp Simple Indulgence Southwest Chipotle Seasoning Blend
• 1/4 cup light sour cream
• 1/4 cup cilantro, finely chopped

1. Prick sweet potatoes with a fork several times.  Place on the Stacker Cooker 3/4qt Cover and microwave on HIGH until tender, approx 12-15 minutes.  Combine beans, tomatoes, oil, Seasoning Blend in Stacker Cooker 3qt Casserole. 
2. Place the cover containing the potatoes on top of the casserole containing bean mixture. Microwave on HIGH 3-5 minutes or until heated through.  Remove from microwave. When potatoes are cool enough to handle, cut each lengthwise, press open in the center and spoon bean mixture into center. Top with dollop of sour cream and sprinkle with cilantro.

Great Guacamole

Ingredients:

• 2 cloves garlic, peeled
• 1/4 yellow onion, quartered
• 1 jalapeno pepper, seeded
• handful cilantro leaves, washed
• 1 lime, juiced
• 1 tbsp Simple Indulgence Southwest Chipotle Seasoning Blend
• 4 avocados, halved, seeded, peeled
• 1 large bag tortilla chips

1. Mix all ingredients except avocados and chips into Quick Chef. Chop until well mixed. Remove top and add avocados. Replace and mix until smooth. Serve with chips.

Simply Salsa

Ingredients:

• 1 medium onion, peeled and cut in half
• 2 cloves garlic, peeled and smashed
• 1/2 lime, juiced
• 15 oz can diced tomatoes
• 2-3 tbsp fresh cilantro
• 1 tbsp Simple Indulgence Southwest Chipotle Seasoning Blend
• 15 oz can black beans, sliced jalapenos and/or hot sauce (optional)

1. Place all ingredients into the Quick Chef with Blade Attachment. Turn handle until salsa reaches the desired consistency.

Strawberry- Chocolate Cake

Ingredients:

• 18.25oz pkg chocolate cake mix
• 3 egg whites
• 1/4 cup water
• 21 oz can strawberry pie filling

1. In the Mix N Stor Plus Pitcher, combine all ingredients, blending well with the Saucy Silicone Spatula. 
2. Spray the Heat N Serve Round Container with Pam. Pour batter into container and place in microwave. Microwave on HIGH 10-11 minutes. Cake should pull away from the sides slightly and be slightly sticky on top. Toothpick should test clean when inserted into center. If necessary, microwave an additional minute; repeat.
3. Cool 4-5 minutes and invert onto serving platter. Cool completely.
4. With the Squeeze-It Decorator, add whipped cream around base and top of cake. Place sliced strawberries as decoration

Chef Stuart O'Keeffe's Pineapple Salmon with Cashew Brown Rice

Ingredients:

• 1 Cup Brown Rice
• 3 tbsp low sodium soy sauce
• 6 oz can pineapple chunks in juice, chopped roughly, drain and reserve juice
• 1 tbsp olive oil
• 4 (6oz) salmon fillets
• 1/2 cup cashews, coarsely chopped
• 5 green onions, chopped evenly (white and green parts) reserve 1tbsp for garnish

1. In the Chef Series 2 1/2 qt Covered Saucepan, bring 2 1/2 cups water to boil.  Add rice and cook to preference. Set aside. In the Quick Shake Container, combine soy sauce and pineapple juice from can.  Set aside
2. Heat 1 tbsp olive oil in the Chef Series 9.5" Nonstick Open Fry Pan. Sauté salmon until cooked through to an internal temp of 145 degrees, about 3  minutes per side.  Add soy sauce mixture approx. 2 minutes before the salmon is cooked thru on the second side.
3. Add cooked brown rice, pineapple chunks, green onion and cashews to the pan, mix well.  Serves 4

Chef Stuart's Turkey Burgers

Ingredients:

• 1 lb ground turkey
• 1 cup red onion, minced
• 2 tsp olive oil
• 1 clove garlic, minced
• 1/2 tsp fresh rosemary, roughly chopped
• Kosher salt and black pepper to taste
• 4 whole wheat hamburger buns

1. Coat grill rack with oil and adjust temperature to medium heat.
2. Mix all ingredients (except buns.)  Mold into Four 1" thick turkey burgers.
3. Grill approx 5 minutes per side.

Cherry Vanilla Smoothie

Ingredients:

• 2/3 cup fresh cherries (or frozen), pitted
• 4oz light vanilla or cherry yogurt
• 1/4 cup cranberry juice
• 1/4 tsp vanilla extract (optional)
• 4 ice cubes

1. Place all ingredients into a blender and blend well. Pour into Cherry Fruit Tumbler and enjoy. Makes 12oz

Serves 1- Calories: 159; Total Fat: .5g; Total Carb: 35g; Fiber: 3g

Peach Raspberry Smoothie

Ingredients:

• 1 fresh peach, cut into quarters and pit removed
• 1/4 cup fresh or frozen raspberries
• 1/2 cup orange juice
• 4 ice cubes

1. Place all ingredients into blender and blend well. Pour into Peach Fruit Tumbler and enjoy. Makes 12 oz

Serves 1- Calories: 133; Total Fat: 1g; Total Carb: 32g; Fiber: 5g