October Specials

For Hosts:
Get $499 or less in sales and get any Simple Additions piece or set of your choice at 60% off!

Get $500 or more in sales and get any TWO Simple Additions pieces or sets of your choice at 60% off!

Call or Email me for available dates...


For Guests:
Spend $60, get a beautiful Pumpkin Dish just in time for the fall & Holidays!

New Recipes!!

Here are 2 recipes I've made lately that are delicious!

The Pampered Chef ® Satay Chicken Pasta Salad Recipe

8 oz uncooked bow tie pasta 1 cup lite Asian vinaigrette salad dressing 2 tbsp Asian Seasoning Mix 2 tbsp peanut butter 2 medium carrots, peeled 1 medium red bell pepper 1/2 cup dry-roasted peanuts 1 cup lightly packed fresh basil 3 cups diced cooked chicken (about 1 lb) Additional chopped peanuts (optional)

Cook pasta according to package directions in (4-qt.) Casserole. Drain pasta using Colander; rinse under cold running water. Once pasta is cool, transfer to Stainless (6-qt.) Mixing Bowl and set aside. Meanwhile, for dressing, combine vinaigrette, seasoning mix and peanut butter in Small Batter Bowl; mix well using Stainless Whisk and set aside. Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into 1/4-in. strips using (5-in.) Santoku Knife. Cut carrots and bell pepper strips crosswise into 1-in. pieces. Chop peanuts using Food Chopper and basil using Chef's Knife. Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well. Garnish with additional chopped peanuts, if desired.

Yield: 6 servings (8 cups)

Nutrients per serving: (about 1 1/2 cups): Calories 450, Total Fat 16 g, Saturated Fat 2 g, Cholesterol 60 mg, Carbohydrate 45 g, Protein 31 g, Sodium 750 mg, Fiber 3 g

Cook's Tip: If desired, one 1-in. piece peeled fresh gingerroot, finely grated, 2 garlic cloves, pressed and 1/4 tsp cayenne pepper can be substituted for the Asian Seasoning Mix. For an attractive garnish, make carrot flowers. Starting at one end of a peeled carrot, use the scorer side of Zester/Scorer to create 5-6 lengthwise, evenly spaced grooves down the length of the carrot. Slice crosswise.

Shopping List

8 oz uncooked bow tie pasta 1 cup lite Asian vinaigrette salad dressing 2 tbsp Asian Seasoning Mix 2 tbsp peanut butter 2 medium carrots 1 medium red bell pepper 1/2 cup dry-roasted peanuts 1 pkg (3/4 oz) fresh basil (1 cup lightly packed) 3 cups diced cooked chicken (about 1 lb) Additional chopped peanuts (optional) Cook's Tip: If desired, one 1-in. piece peeled fresh gingerroot, 2 garlic cloves and 1/4 tsp cayenne pepper can be substituted for the Asian Seasoning Mix.

© The Pampered Chef, Ltd.,

Chicken Broccoli Pizza

This recipe was born out of an attempt to save money and use the food that we have. It ended up being so very tasty!

Ingredients:
Pampered Chef Pizza Crust
Olive Oil
Fresh Parmesan
Mozzarella Cheese
Oregano
Onion Powder
Broccoli
Chicken (2 breasts)
Adobo
Sweet & Smokey Barbeque Rub (PC)

Preheat oven to 425. Mix up crust according to directions on box and roll into Large Bar Pan (PC). Brush with Olive Oil and sprinkle with mixture of grated Parmesan, oregano, and onion powder. Put in oven for 10 minutes.

While that is cooking, sprinkle Adobo on Chicken and cook fully; dice and put into large bowl. Chop broccoli by hand or with Chopper into small pieces and add to bowl. Add 2 Tbsp of Barbeque Rub to bowl and mix.

Once crust is taken out of the oven, sprinkle with Parmesan an Mozzerella. Layer with chicken mixture and top with remaining cheeses. Bake for additional 10-15 minutes (until golden brown).

Enjoy!

A place to communicate

So I've been trying to think of a way to keep people up-to-date on what is going on in my business, new recipes I've tried and loved, deals or promotions with PC and this is what I thought would be best.

My biz: I just hit $15,000 in career sales this month which means I get an extra 2% commission on my check twice a month. yahoo! Georgette qualified this month, so she's excited. It's great to see her growing her business :o) I've earned enough point through a promotion to get the Deep Covered Baker for Free! I'm excited about that b/c there are a lot of delicious sounding show ideas that use the it... and I didn't want to dish out $65.

Off to a Great Start!

After making some calls to some fabulously supportive friends and fam, I currently have 6 definite shows for March and 1 tentative... I need one more before March 21st to reach my goal of having 8 shows in my first 30 days.

3/1 - Grand Opening!
3/7 - Mama Marz
3/8 - Ashley
3/14 - Julie
3/15 - Family in Tampa
3/17 - Andrea

I have one set date for April (4/22 - Mama P) and Jenn and Angie are swinging for that month too. :o)

Grand Opening Flyer:
We gonna keep on goin'...

We're In Business!

As of February 20th, I will officially be a Pampered Chef consultant. :o)

I originally thought, "I'll have 16 shows in March!" I think I was a little overambitious ... and perhaps a dash of naive. I thought it'd be easier to get bookings, but I still have lots of work to do before I can even say I gave it a great shot, so that's good.

The last two days I've been to PC events of sorts - a show on Sunday where I watched Sheree (my upline) do her thing and a team meeting last night where I got to learn about the potential of the biz and see all of the new products for the Spring/Summer catalog. Tonight I have a power cooking thing - all PC all the time! :o)

I want to have my 2008 goals set by the end of the week and have at least 4 shows booked for March by Sunday night. There, I said it. Now, to do it...