Sunday, August 7, 2011

$99 Dinner in NO TIME Special

Hey everyone!  Check this out:

August SPECIALDinnertime in NO TIME $99 Deal!!
Get the essential tools you need for budget-friendly, family-friendly everyday recipes made
in 29 minutes or less! Let the “$99 Combo” save you Time & Money!
Deep Covered Baker($85 value)
New Deep Covered Baker Cookbook ($7.50 value)
Two Rubs of Your Choice ($9 value)
Lemon Pepper Smoky BBQ
Chipotle Chili Lime
Greek Buffalo
Thai Red Curry Creole
Jamaican Moroccan
Citrus & Basil
Crushed Peppercorn & Garlic
Get all of this and the 59 page “Magic Pot” e-Cookbook for only
$99+ tax and shipping($116.50 value)
Saving time & money every time you make dinner – PRICELESS
On your order form, simply write:
“August $99 Combo Special” One Knife of Your Choice :
Color Coated Tomato Knife (GX64)
Color Coated Utility Knife (GX65)
Color Coated Paring Knife (GX66)
($13 to $15 Value)
*Not Available as a Host Half-Price Special
Flyer will be posted soon!

Thursday, August 4, 2011

Grill Pan Plus Deal!

Hey Everyone!  I was just informed about this great special and I had to share it with you.  It's The Grill Pan Plus set!  What you'll receive is:

-Grill Pan, Press, Scraper, Recipe Cards  ($183 Value)
-1 Rub of your choice ($4.50 Value)
-1 Color Coated Knife: tomato, utility, or pairing (up to $15 Value)
-1 Season's Best Cookbook ($1 Value)
So, if you total this up this entire package is worth almost $204!

And! Since it's tax FREE weekend here in North Carolina... I pay for tax and shipping!

See the flyer for more details!  This really is an awesome deal and I just had to share it with everyone!  This deal is good for August only and the tax free savings is good for this weekend only!  You'll see on the top of the flyer that you have to pay for the shipping and tax but remember tax is on me just for this weekend and shipping is on me for the entire month of August!

Tuesday, August 2, 2011

My Challenge to YOU!

OKAY "Blog Readers!" I'm giving you a CHALLENGE! Help me get ready for baby #2! How you ask? Book an August show with me and help me reach my goal! I'm trying to book 1-2 shows per week!

Catalog shows are GREAT TOO!

Sunday, July 31, 2011

Chicken Fajitas and Homemade Salsa

I just HAD to share tonight's dinner.  Infact, my husband said, "You should take a picture of this."  Tonight's meal is another one of our favorites that is made in the Deep Covered Baker (DCB) in the microwave.  First off I'll put the pictures and then of course at the end you'll see the recipes!  If you don't have a DCB it's a MUST HAVE!  Coming soon I'll make the Molten Lava cake.  I just wish everyone could smell the smells I smell in my kitchen! YUMMY!
Before shot of Salsa! I used the Manual Food Processor to make the salsa!

Finished Product! We made this batch SPICY!

Uncooked chicken with Chiptole Rub on top (this cooks in 12 minutes in the microwave)

Water boils quickly in the Executive Cookware pot!

Tortillas in Micro Cooker (takes about 25-30 seconds)

Chopping the chicken with the Salad Choppers

It's ready!
 So here's the recipes!

Shopping List:
Chicken Fajitas

ü  2 medium onions
ü  2 green peppers
ü  2 red peppers
ü  4 boneless skinless chicken breast halves (I suggest Perdue Perfect Portions so you don’t have to wash or trim fat.  There are 5 breasts which also gives you a little more!  J)
ü  1 package fajita size flour tortillas (2 if you are having more guests than the amount in the package)
ü  8 oz block Monterey Jack cheese
ü  Sour Cream
ü  Tortilla chips


ü  4 tomatoes
ü  1 green onion
ü  1 jalapeno pepper
ü  1 lime
ü  1 clove garlic
ü  Cilantro


Chicken Fajitas 2 medium onions                                                    1 package fajita-size flour tortillas
2 green bell pepper                                                             8 oz block Monterey jack cheese
2 red bell pepper                                                      8 oz. Sour cream
4 boneless, skinless chicken breast halves       1 bag tortilla chips
2 Tbsp. Chipotle rub                                          

For the fresh Salsa
4 fresh tomatoes                                                      1 lime
1 green onion                                                           1 clove garlic
1 fresh jalapeno pepper                                         cilantro

1.  Slice up onions and peppers; place in bottom of Deep Covered Baker. Sprinkle with 1 Tbsp. Chipotle Rub.

2.  Sprinkle additional 1 Tbsp. Chipotle rub over both Sides of chicken and place chicken breasts on top of vegetables.

3.  Cover and microwave for 10-15 minutes. 

4.  Place flour tortillas in Micro Cooker and cook for about 30 seconds

5.  While the chicken is cooking, place all salsa ingredients in the manual food processor.  Pump the handle until your salsa reaches your desired consistency.  You can also use the Salad Choppers to chop all the indgredients together if you don't have the manual food processor!

6.  Take out peppers and onions and put into a serving bowl.  Leave chicken in DCB with the broth and chop with the Salad Chopper

So as you can see there are some GREAT must have products!  Of course the DCB! The Manual Food Processor is another great product!  If you have an electric one you can use that too but the Manual Food Processor is so quick and easy and less of a mess! The salad choppers are great too but it's not hard to fork the chicken into pieces.  YES it will come out that tender!

Specials, Specials, and MORE Specials!

Friday was a VERY exciting day for me!  I signed up my first recruit!  :-)  Do you want to see what she's going to earn for signing on in July?  Here it is:
I'm so excited for her!  It's not too late for you to sign up in July!  You could get your FREE skillet also!  I'm not sure what August's signing bonus is but I'll be sure to post when I find out!  You can join my team for as little as $80 for the mini kit.  The entire kit is $155 which is about $500 worth of products! 

Maybe becoming a consultant is not for you right now but you'd like to host a show!  Here are the great specials for August! In August hosts receive 60% off a piece of cookware! So if you feel like now is not the time to sign you can earn one of those skillets for 60% off simply by hosting a show!

In addition to the host benefit of 60% off a piece of cookware... hosts also earn FREE and 1/2 price products!  Here's how:

What about your guests?  What do they get besides an AWESOME time, yummy foods, and some time out with friends?  Well... here you go:

Contact me to join my team and/or to host a cooking or even a catalog show! I also can do Wedding Showers and brides-to-be can log onto my website and fill out a wedding registry!
Check me out on facebook at:!/pages/Maribeths-Pampered-Chef-Site/142763725734983

Friday, July 29, 2011

Pasta Penne al Fresco with Shrimp

As promised here is tonight's dinner!  I've decided that I'll probably only do this about once a week maybe once every other week because it took a long time to make dinner!  With an almost 17 month old... well you can well imagine!  Daddy was very good with entertaining him while I did this.  So how do you make Pasta Penne al Fresco?  Well... the one MUST HAVE is the Deep Covered Baker from The Pampered Chef.  It's great!  This meal was made in the microwave except for the shrimp.  It was frozen so I just heated it up in the Executive Cookware Skillet!  So take a look at the pictures and their captions.  At the end you'll see the recipe!
Before shot!

Red Leaf Lettuce in the Salad Spinner

Lettuce in the Bamboo Bowl before using the Salad Choppers

Salad Choppers in action

Color Coated Utility Knife and Cutting Board

Finished Salad in Bamboo Bowl with Bamboo Salad Tongs

Deep Covered Baker with sliced garlic and olive oil

Grape tomatoes after their time in the microwave

Executive Cookware Skillet

It's done! Remember... cooked in the microwave!

Dinner is served!

 You probably won't be able to tell from the pictures but this recipe does call for cheese.  Something my Italian husband refuses to eat!  So... the cheese has been omitted from this recipe.  If you have a "picky non cheese eater" this recipe will still turn out!  So here's the recipe:

Shopping List:
ü 4 cloves of garlic
ü 2 cups grape or cherry tomatoes
ü 1 box of mezze penne pasta
ü 3 cups chicken broth
ü Dry white wine (i.e. Chardonnay) *see note below
ü Black pepper
ü 1 ¼ cup fresh basil
ü Block of Parmesan cheese (we will grate it)
ü 2 cups grilled chicken breast (if you want to buy the already cooked chicken breasts that might be easier)*in this recipe I used Gorton's already cooked frozen shrimp! I've also grilled chicken with Pampered Chef's Citrus Basil Rub YUMMY!

Grilled Chicken Penne al Fresco


  1. Spray Deep Covered Baker with olive oil using Kitchen Spritzer. Slice garlic into baker using Garlic Slicer. Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using Mix ‘N Chop. Add pasta, broth, wine, salt and black pepper.
  2. Return baker to microwave; cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil with Chef's Knife. Reserve 2 tbsp for garnish. Grate cheese using Rotary Grater.
  3. Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.
Yield: 8 servings
Nutrients per serving: Light (about 1 cup): Calories 240, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 25 mg, Carbohydrate 35 g, Protein 17 g, Sodium 450 mg, Fiber 2 g
Cook's Tips: An additional 3/4 cup chicken broth can be substituted for the wine, if desired.

Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.

To grill chicken in the Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with oil. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink and Digital Pocket Thermometer registers 170°F.

Recruiting New Consultants

Something that has been difficult with me in my Pampered Chef business is making phone calls!  I don't ever want to bother anyone.  I've gotten the phone calls before and have thought, "Why is she calling me again?"  Well... people change their minds that's why.  I was chatting with an old friend via facebook.  I started talking about my Pampered Chef business.  I emailed some literature and just like me she thought, "This is for me! I want to do it!"

So today... I'm hoping to reach my goal that I just set for myself this month!  I'm signing my 1st new consultant!  So, if you need some extra income visit my website.  Here's the direct link that tells you about becoming a consultant!

I hope you will consider joining my team!