Winter Warm-Up Recipe Book
10-min prep time | 30-min total time
Baked Pancake
Ingredients
Directions
1¼
cups (300 mL) flour
1.
¼
cup (60 mL) sugar
2
tsp (10 mL) baking powder
2. W hisk the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk the yogurt, milk, eggs, vanilla, and lemon zest in another mixing bowl.
½
tsp (2 mL) baking soda
½
tsp (2 mL) salt
½
cup (125 mL) plain Greek yogurt
½
cup (125 mL) milk
2
eggs
5. Bake for 16–18 minutes, or until golden-brown and set.
1
tsp (5 mL) vanilla
6. Cool for 5 minutes before slicing. Serve with optional toppings, if you’d like.
8 servings
Preheat the oven to 375°F (190°C).
3. P our the wet mixture into the dry and mix just until combined (it’s OK if the mixture is lumpy). 4. B rush the Medium Heart-Shaped Stone with the butter and pour the batter into the pan. Top with the strawberries and blueberries.
Zest of 1 lemon 2
tbsp (30 mL) melted butter
1
cup (250 mL) sliced strawberries
¼
cup (60 mL) blueberries ptional Toppings: Powdered sugar, O whipped cream, additional fruit, syrup
Cook’s Tip • Use the Linzer Cookie Cutter Set to cut small hearts out of the strawberry slices for an extra sweet touch.
10-min prep time | 25-min total time
Smashed Brussels Sprouts
Ingredients
Directions
1½
l bs. (680 g) fresh Brussels sprouts, trimmed
1. Place the Brussels sprouts and water into the 2-qt. (2-L) Micro-Cooker ®. Cover with the lid and microwave for 6–7 minutes, or until very soft.
1
cup (250 mL) water
2
oz. (60 g) fresh Parmesan cheese
2. Grate the Parmesan with the fine side of the Adjustable Double Grater. Grate the cheddar with the coarse side.
3
oz. (90 g) white cheddar cheese
½
lemon
3½
tbsp (47 mL) olive oil, divided
1
tbsp (15 mL) Garlic & Herb Rub
¼
cup (60 mL) panko breadcrumbs
8 servings
Optional: Toasted bread
3. Use the Citrus Press to juice the lemon into the 1-cup (250-mL) Silicone Prep Bowl. Add 3 tbsp (45 mL) of the oil and all of the rub, then stir to combine. 4. Place the oven rack 2–3" (5–7.5 cm) away from the heat source. Preheat the broiler. 5. Brush the Pizza Stone with the remaining oil. Transfer the Brussels sprouts to the stone. Smash them with the bottom of a Measure-All® Cup or the Meat Tenderizer. 6. Drizzle the oil mixture over the Brussels sprouts and top with the cheese and panko. Broil for 4–6 minutes, or until the cheese is melted and slightly browned. Serve plain or with toasted bread.
12 servings 10-min prep time | 30-min total time
Ingredients 12
sweet mini peppers
4
o z. (125 g) chive & onion cream cheese spread, softened
4
o z. (125 g) shredded Italian cheese blend (1 cup/250 mL)
2
garlic cloves, pressed
1
tsp (5 mL) hot sauce (optional)
12
slices fully cooked packaged bacon
12
wooden picks
Bacon-Wrapped Stuffed Pepper Poppers Directions 1. Preheat the Deluxe Air Fryer & Oven to at 375°F (190°C) for 15 minutes. Core the peppers with the Pepper Corer. Cut a slit halfway through lengthwise from the top to the bottom of each pepper. 2. Mix cream cheese, shredded cheese, garlic and hot sauce in Small Batter Bowl until thoroughly combined; microwave, uncovered, on HIGH for 15–20 seconds, or until the mixture is softened. 3. Spoon the mixture into a large resealable plastic bag. Trim the corner of bag wide enough for filling to squeeze through easily. 4. Gently open the peppers; squeeze the filling evenly into the peppers. Wrap a slice of bacon around the center of each pepper and secure with a wooden pick. Arrange the peppers on the Air Fryer Sheet Pan. 5. Place the pan in the oven and press . Remove the pan from the oven and cool for 5 minutes. Remove the wooden picks and serve.
10-min prep time | 30-min total time
Cauliflower Shepherd’s Pie
Cauliflower Puree
Directions
8 servings
¾
cup (125 mL) water
½
tsp (2 mL) salt
1
s mall head of cauliflower (2–3 lbs./ 1–1.4 kg) or 4–6 cups (1–1.4 L) florets
1
cup (250 mL) instant mashed potato flakes
1
cup (250 mL) milk
Filling 1
tbsp (15 mL) olive oil
2
lbs. (1 kg) ground turkey or ground beef
2
tbsp (30 mL) Three Onion Rub
¼
cup (60 mL) flour
2
large carrots, peeled and grated or chopped
2
cups (500 mL) beef broth
2
cups (500 mL) frozen peas
2
tbsp (30 mL) tomato paste
2
tbsp (30 mL) Worcestershire sauce
4
oz. (125 g) cheddar cheese, coarsely grated (1 cup/250 mL) Optional: Chopped fresh chives
1. Add the water, salt, and cauliflower, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the setting; press the wheel to start.* 2. Preheat the broiler to high. 3. Meanwhile, heat the oil in the 4.5-qt. (4.3-L) Stainless Steel Saute Pan over medium heat for 2–3 minutes. Add the ground meat and rub to the pan. Cook for 7–9 minutes, or until the meat is no longer pink, breaking into crumbles with the Mix ‘N Chop®. 4. When the meat is cooked through, drain the excess liquid if needed. Sprinkle the flour over the meat and mix to combine. Add the carrots, broth, peas, tomato paste, and Worcestershire to the pan. 5. Simmer the mixture, uncovered, for 5–6 minutes, or until the sauce has thickened and the carrots are tender. 6. When the timer is up on the blender, press .** Add the instant potatoes and milk. Pulse the blender until the mixture is combined. Pour the puree over the filling and top with the cheese. 7. Broil for 3–4 minutes, or until the cheese is bubbly and slightly browned. Top with chives, if you’d like.
Safety Tips *The pitcher will be hot during and after cooking. Do not touch the hot glass. * *Use the pitcher handle and helper handle to tilt and lift the pitcher up from the base. Remove the lid away from your body and use the pitcher handle to pour the food.
5-min prep time | 25-min total time
Tomato Basil Soup
Ingredients
Directions
8 servings
¼
c up (60 mL) water or low-sodium vegetable broth
1
tsp (5 mL) salt
2
Roma tomatoes
1
can (28 oz./796 mL) whole tomatoes
½
medium onion
2
garlic cloves, peeled
Add-In ¼
cup (60 mL) fresh basil leaves
1. Add the ingredients to the Deluxe Cooking Blender in the order listed (don’t add the basil). Replace and lock the lid. Turn the wheel to select the setting; press the wheel to start. 2. When the timer is up, press . Remove the vented lid cap and carefully add the basil. Replace the cap and hold the button until the basil is fully combined.
8 servings 15-min prep time | 55-min total time
Ingredients 2
tbsp (30 mL) olive oil
3
edium carrots, peeled and m cut into ½" (1-cm) pieces
2
celery stalks, cut into ½" (1-cm) pieces
1
large onion, finely chopped
4
garlic cloves, pressed
½
tsp (5 mL) salt
4
cups (1 L) vegetable broth
1
c an (28 oz./796 mL) diced tomatoes, undrained
6
c ups (1.5 L) kale leaves, coarsely chopped (see cook’s tip)
2
c ans (15.5 oz./540 mL each) cannellini (white kidney) beans, rinsed and drained
1
o z. (30 g) Parmesan cheese with the rind (see cook’s tips), plus additional for serving
2
sprigs fresh rosemary
Pressure Cooker Tuscan Bean Soup Directions 1. Set the Deluxe Multi Cooker to on Low, press and hold . Heat the oil in the inner pot for 3 minutes. Add the carrots, celery, onion, garlic and salt. Cook uncovered for 5 minutes, stirring frequently. Press . 2. Add the remaining ingredients. Lock the lid. Select press and hold .
and set the timer to 15 minutes;
3. When the timer is up, let the steam release naturally for 10 minutes, then press Press . Open the lid and discard the rosemary stems.
.
4. Serve with additional grated Parmesan cheese, if you’d like.
Cook’s Tips • To quickly remove kale leaves from the stem, hold the thick end of the stem with one hand and pinch and pull the leaf along the stem with your other hand. • The Parmesan cheese rind dissolves in the soup as it cooks thickening the broth and adding richness.
5
Ways to Eat Better This Year 1. Make Veggies the Star Add veggies to your favorite dishes or swap them in for traditional sides. Roast, saute, or blend them into smoothies to keep meals exciting, and keep cut veggies on hand for quick snacks or last-minute meals.
2. Try Smart Swaps You can add nutrients to meals without losing flavor. Try Greek yogurt instead of sour cream, whole grain pasta in place of regular, or olive oil instead of butter. Small, gradual changes help your family adjust naturally.
3. Batch Cook for the Week Cooking ahead saves time and ensures healthy options are always ready. Prepare staples like chicken, beans, or grains, then mix and match them into different meals throughout the week.
4. Drink Smarter Swap sugary drinks for water, herbal tea, or unsweetened sparkling water. Keep a pitcher or bottle handy to make it easy for everyone in the family to stay hydrated all day long.
5. Eat Mindfully Slow down and really enjoy meals. Notice when you’re full and take screen-free moments at the table. Pausing for even a few minutes helps prevent overeating and makes mealtime more satisfying.