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DEEP COVERED BAKER

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PASTA PRIMAVERA

8 oz uncooked spaghetti noodles
2 ¼ cups chicken broth
1 cup heavy whipping cream
4 garlic cloves, pressed
1 Tbsp Lemon Pepper Rub
2 medium carrots, peeled
1 zucchini, thinly sliced
2 med chicken breasts
1 medium red bell pepper
2 oz cream cheese, softened
2 oz Parmesan cheese, grated
2 cups fresh small broccoli florets
1 cup sugar snap peas, trimmed
2 Tbsp chopped fresh parsley

Cook Chicken in Rice Cooker Plus for 6 minutes. Break noodles in half. Combine noodles, broth, cream, garlic pressed with the Garlic Press and Lemon Pepper Rub in Deep Covered Baker. Microwave, covered, on HIGH 14-17 minutes or until noodles are tender, stirring once halfway through. Meanwhile, cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into strips; cut carrots and bell pepper strips into 1-in pieces.

Carefully remove baker from microwave using Oven Mitts. Add cream cheese and ¼ cup of the Parmesan cheese to baker; mix well. Stir in carrots, bell pepper, broccoli, peas and parsley. Microwave, covered, on HIGH 1-2 minutes or until heated through. Serve with remaining Parmesan cheese.



20-MINUTE BARBECUE RIBS

Our Deep Covered Baker allows you to prepare barbecue ribs
in the microwave, cutting the cooking time in half.

RIBS
1 rack (2½-3 lb/1.1-1.4 kg) pork loin back
ribs (baby back ribs)
1 tsp (5 mL) salt
¼ tsp (1 mL) coarsely ground black pepper
¼ cup (50 mL) water

SMOKEY BARBECUE SAUCE
1 cup (250 mL) ketchup
¼ cup (50 mL) packed brown sugar
2 tbsp (30 mL) Smoky Barbecue Rub
2 tsp (10 mL) cider vinegar or white vinegar

1 For ribs, remove membrane from rack of ribs using Boning
Knife. Season both sides of ribs with salt and black pepper. Cut between each bone to separate rack into individual ribs. Arrange ribs, cut side down, in two layers in Deep Covered Baker. Add water. Microwave, covered, on HIGH 8 minutes. Turn ribs over. Microwave on HIGH 7?10 minutes or until Digital Pocket Thermometer registers 160°F (71°C) when inserted into meatiest part of ribs alongside bones and ribs are no longer pink.

2 Meanwhile, for sauce, combine ketchup, brown sugar, barbecue rub and vinegar in (1.5-qt./1.4-L) Saucepan. Bring to a boil, stirring occasionally; remove from heat.

3 Transfer ribs to Stainless (4-qt./4-L) Mixing Bowl. Add 1 cup
(250 mL) of the sauce and toss to coat.
4 Heat Grill Pan over medium heat 5 minutes. Place ribs onto
pan; cook 4?6 minutes or until grill marks appear, brushing with remaining sauce and turning once. Transfer ribs to a serving platter. Serve immediately.

Yield: 4 servings
U.S. Nutrients per serving: Calories 590, Total Fat 38 g, Saturated Fat 14 g,
Cholesterol 155 mg, Carbohydrate 30 g, Protein 31 g, Sodium 1430 mg, Fiber 0 g


30-MINUTE CHICKEN

Our Deep Covered Baker and a flavorful seasoning
mixture make this chicken easy and irresistible.

CHICKEN
1 whole chicken (3½-4 lb/1.6-1.8 kg)
1 tbsp (15 mL) olive oil

SEASONING MIXTURE
1 tbsp (15 mL) all-purpose flour
1 tsp (5 mL) paprika
½ tsp (2 mL) garlic powder
½ tsp (2 mL) salt
¼ tsp (1 mL) coarsely ground black pepper
¼ tsp (1 mL) dried thyme leaves

1 For chicken, lightly spray Deep Covered Baker with oil using
Kitchen Spritzer. Remove and discard giblets and neck from
chicken cavity. Rinse chicken with cold water; pat dry with
paper towels. Trim excess fat using Professional Shears, if
necessary. Tie ends of legs together with cotton string. Lift
wing tips up toward neck, then tuck under back of chicken.
Place chicken on Cutting Board; brush with oil using Chef?s
Silicone Basting Brush.

2 For seasoning mixture, combine ingredients in (1-cup/250-mL) Prep Bowl; mix well. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, in baker.

3 Microwave, uncovered, on HIGH 25?30 minutes or until
Digital Pocket Thermometer registers 165°F (74°C) in thickest
part of breast and juices run clear. Remove from microwave.
Cover with lid and let rest 10 minutes (temperature will rise
to 170°F/77°C).

Yield: 4?6 servings

U.S. Nutrients per serving: Calories 490, Total Fat 29 g, Saturated Fat 8 g,
Cholesterol 165 mg, Carbohydrate 2 g, Protein 52 g, Sodium 450 mg, Fiber 0 g


GRILLED CHICKEN PENNE AL FRESCO

Ingredients:
4 garlic cloves, peeled
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta
3 cups chicken broth
¾ cup dry white wine such as Chardonnay
½ tsp each salt and coarsely ground black pepper
1¼ cups lightly packed fresh basil leaves, divided
1 oz Parmesan cheese, grated (about ¼ cup packed)
2 cups diced grilled chicken breasts
Additional grated fresh Parmesan cheese and
coarsely ground black pepper (optional)

Directions:
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 Tip: 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.
© 2009 The Pampered Chef used under license.


CHOCOLATE LAVA CAKE

1 cake mix (chocolate is the best)
oil, water & eggs for cake mix
1 can frosting (&chocolate is still the best)

Mix the cake mix according to box directions in Deep Covered Baker. Using Medium Scoop, scoop frosting all around the mix. Don't mix together. Put on lid and microwave for 12 minutes. Test cake on the edge (not the center). Place large tray on top of cake and invert. Be careful the Baker is hot.


AUTUMN APPLE-CHERRY CRISP

This fresh-from-the-microwave-oven dessert will have everyone
asking for seconds! Featuring an enchanting combination of
cinnamon, apples and cherries, you?ll love how this recipe
fills your home with the delicious aromas of fall.

½ cup (125 mL) butter (1 stick)
½ cup (125 mL) blanched slivered almonds
1 pkg (17.5 oz/496 g) oatmeal cookie mix
1 tbsp (15 mL) Cinnamon Plus® Spice Blend
5 large Granny Smith apples, peeled
© 2009 The Pampered Chef used under license.
1 orange
1 tbsp (15 mL) cornstarch
¼ cup (50 mL) sugar
1 can (30 oz) cherry pie filling (3? cups/825 mL)
1 qt. (1 L) vanilla ice cream (optional)

1. Place butter into Small Micro-Cooker®; microwave, uncovered, on HIGH 30-60 seconds or until melted,
stirring every 30 seconds. Coarsely chop almonds using Food Chopper. Place almonds, cookie mix
and spice blend into Deep Covered Baker. Add butter and mix until moistened using Classic Scraper.
Microwave, uncovered, on HIGH 5-7 minutes or until mixture sizzles and begins to brown, stirring once.
Spread crisp mixture over Parchment Paper; cool completely.

2. Meanwhile, cut apples into wedges using Apple Wedger. Cut wedges in half crosswise using Santoku
Knife. Juice orange using Juicer to measure 2 tbsp (30 mL) juice. Combine apples, juice, cornstarch and
sugar in Stainless (4-qt./4-L) Mixing Bowl; mix well using Small Mix ?N Scraper®. Add apple mixture to
baker. Microwave, covered, on HIGH 6-8 minutes or until apples begin to soften. Stir in pie filling; cook
7-9 minutes or until mixture thickens and apples are cooked through.

3. Remove baker from microwave. Carefully remove lid. Sprinkle crisp mixture over fruit; let stand,
uncovered, 5-10 minutes. Serve with ice cream, if desired.

Yield: 16 servings

U.S. Nutrients per serving: Calories 330, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 15 mg,
Carbohydrate 49 g, Protein 3 g, Sodium 200 mg, Fiber 3 g

Cook?s Tip: To bake crisp in a conventional oven, preheat oven to 400°F (200°C). Combine apples, juice,
cornstarch and sugar in mixing bowl. Add pie filling and mix well. Spoon apple mixture into Deep Covered
Baker; cover and bake 40-45 minutes or until mixture is thickened and apples are cooked through. Meanwhile,
melt butter in (10-in./25-cm) Skillet over medium heat 2-3 minutes. Add cookie mix, almonds and spice
blend. Reduce heat to medium-low; cook, stirring constantly, 4-6 minutes or until browned. Spread over
Parchment Paper; cool completely. Remove baker from oven; let stand, uncovered, 10 minutes. Sprinkle with
crisp mixture.


BARBECUE PORK TENDERLOIN

Our Deep Covered Baker allows you to cook a pork tenderloin in
the microwave, giving you a head start on speedy sandwiches and salads.

1 pork tenderloin (about 1 lb/450 g)
1 tbsp (15 mL) vegetable oil
2 tbsp (30 mL) Smoky Barbecue Rub

1 On Large Grooved Cutting Board, trim fat and silver skin
from pork tenderloin using Boning Knife. Brush with oil using
Chef?s Silicone Basting Brush. Place pork into Deep Covered
Baker, tucking narrower end under to create a uniform
thickness. Evenly rub pork with barbecue rub.

2 Cover baker; microwave on HIGH 6?10 minutes or until
Digital Pocket Thermometer registers 150?F (65?C),
checking temperature at 6 minutes and then at every
2-minute interval. Remove baker from microwave; let stand,
covered, 10 minutes (temperature will rise to 160°F/71?C for
medium doneness).

Yield: 4 servings

U.S. Nutrients per serving: Calories 190, Total Fat 10 g, Saturated Fat 2.5 g,
Cholesterol 75 mg, Carbohydrate 0 g, Protein 23 g, Sodium 300 mg, Fiber 0 g


CHIPOTLE CHILI CORNBREAD BAKE

Ingredients
1 medium green bell pepper
6 green onions with tops, divided
1 lb (450 g) 90% lean ground beef
1 can (16 oz or 398 mL) chili beans in sauce, undrained
1 cup (250 mL) chunky salsa
2 tbsp (30 mL) Chipotle Rub
1 pkg (8.5 oz) corn muffin mix
1 container (8 oz or 250 mL) sour cream
1 egg
½ cup (125 mL) shredded cheddar cheese (optional)
1 plum tomato, seeded and diced (optional

1. Coarsely chop bell pepper using Food Chopper. Thinly slice green onions using Color Coated Chef?s Knife,
separating white and light green bottoms from tops. Reserve 1 tbsp (15 mL) of the onion tops for garnish. Place
remaining tops into Classic Batter Bowl.

2. In Deep Covered Baker, combine bell pepper, onion bottoms and beef; mix well. Microwave, covered, on HIGH
7?9 minutes or until beef is no longer pink, breaking into crumbles halfway through using Mix ?N Chop. Remove
baker from microwave using Oven Mitts; carefully pour off juices. Add beans, salsa and rub to beef mixture; mix well.
Cover; microwave on HIGH 5 minutes or until hot.

3. Meanwhile, combine muffin mix, sour cream and egg in batter bowl; mix well. Scoop muffin mixture evenly over
chili using Medium Scoop; spread evenly to edges of baker using Small Spreader. Microwave, covered, on HIGH
7?9 minutes or until center of cornbread springs back when lightly pressed. Sprinkle cheese over cornbread,
if desired; cover and let stand 5 minutes. Garnish with reserved onion tops and tomato, if desired.

Yield: 8 servings

U.S. Nutrients per serving: Calories 360, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 85 mg, Carbohydrate 37 g,
Protein 18 g, Sodium 960 mg, Fiber 5 g

Cook?s Tip: For homemade cornbread, omit corn muffin mix. Combine ¾ cup (175 mL) flour, ½ cup (125 mL) yellow
cornmeal, 3 tbsp (45 mL) sugar, 2 tbsp (30 mL) vegetable oil, 2 tsp (10 mL) baking powder and ¼ tsp (1 mL) salt. Proceed as directed in Step 3, microwaving on HIGH 9?11 minutes.


GRILLED CHICKEN PENNE AL FRESCO

Ingredients:

4 garlic cloves, peeled
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta
3 cups chicken broth
¾ cup dry white wine such as Chardonnay
½ tsp each salt and coarsely ground black pepper
1¼ cups lightly packed fresh basil leaves, divided
1 oz Parmesan cheese, grated (about ¼ cup packed)
2 cups diced grilled chicken breasts
Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)

Directions:
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 Tip: 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.
© 2009 The Pampered Chef used under license.


LOADED BAKED POTATO CHOWDER

Thick and satisfying, there?s nothing like a hearty chowder
to warm up the family.

3 large baking potatoes (about 2½ lb/1.1 kg)
3½ cups (875 mL) milk, divided
4 oz (125 g) cream cheese, softened
2 tbsp (30 mL) butter
2?3 green onions with tops (¼ cup/50 mL sliced)
4 oz (125 g) sharp cheddar cheese, grated
1½ tsp (7 mL) salt
½ tsp (2 mL) coarsely ground black pepper
Optional toppings such as chopped
cooked bacon, sour cream or steamed broccoli florets

1 Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour ½ cup (125 mL) of the milk over
potatoes. Microwave, covered, on HIGH 11 minutes. Remove
baker from microwave. Move center potatoes to ends of baker
and outer potatoes to center. Cover; microwave on HIGH
8?11 minutes or until potatoes are easily pierced with a fork.
Remove baker from microwave. Coarsely mash potatoes
with Mix ?N Chop.

2 Meanwhile, whisk cream cheese until smooth in Classic
Batter Bowl. Slowly add remaining 3 cups (750 mL) milk,
whisking until smooth. Add cream cheese mixture and butter
to baker. Microwave, covered, on HIGH 3?5 minutes or until
mixture is hot. Slice green onions with Chef?s Knife.

3 Carefully remove baker from microwave. Grate cheddar
cheese over chowder using Rotary Grater; add green onions,
salt and black pepper and mix using Small Mix ?N Scraper®
until cheese is melted. Serve with toppings, if desired.
Yield: 6 servings (8 cups/2 L)

U.S. Nutrients per serving (about 11?3 cups/325 mL): Calories 390, Total Fat 19 g, Saturated Fat 11 g, Cholesterol 65 mg, Carbohydrate 43 g, Protein 14 g, Sodium 880 mg, Fiber 3 g

MEXICAN CHICKEN "LASAGNA"

A fun twist on lasagna starts with salsa and corn tortillas to
create a quick microwave casserole.

¼ cup lightly packed fresh
cilantro leaves
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey
Jack cheese, divided
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken
Additional chopped fresh cilantro leaves (optional)

1. Chop cilantro with Chef?s Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH
30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using
Small Mix ?N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada
sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.)
Mixing Bowl; set aside.
2. To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and
arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over
tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third
of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second
layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle
with remaining ½ cup Monterey Jack cheese.
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with
additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

Yield: 8 servings

Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg,
Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g

Cook?s Tip:
This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate.
When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH
21-23 minutes or until hot. Proceed as recipe directs.
Spicy enchilada sauce can be used for more kick.


MICROWAVE WHITE CHICKEN CHILI

Three whole heads of garlic may seem like a lot,
but ?roasting? them in the microwave lends a mild, mellow taste to this chili.

3 whole heads garlic (about 48 cloves), unpeeled
¾ tsp salt, divided
3 tbsp olive oil, divided
2 poblano peppers
1 medium onion
1½ lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde

1. Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose
cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and
drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until
garlic is soft. Set aside to cool.

2. Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine
peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife.
Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well
using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover;
microwave an additional 4-6 minutes or until chicken is cooked through.

3. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using
Mix ?N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well.
Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Yield: 8 servings (8 cups)

Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70
mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g

Cook?s Tip: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired.
Omit salt.
Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced
avocado or chopped cilantro.
Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.
© The Pampered Chef, Ltd., 2008

SOUTH-OF-THE-BORDER MEAT LOAF

Ingredients:
1 cup (250 mL) finely chopped poblano or
green bell pepper
1 medium onion (½ cup/125 mL finely
chopped)
½ cup (125 mL) very finely crushed authentic
restaurant-style tortilla chips
(about 1½ cups/375 mL whole chips)
1 cup (250 mL) ketchup
2 tbsp (30 mL) Chipotle Rub
1½ lbs (700 g) 85% lean ground beef
1 egg
1½ cups (375 mL) shredded sharp cheddar
cheese, divided
Chopped fresh cilantro (optional)

Directions:
1. Finely chop peppers and onion with Food Chopper. Place chips into large resealable plastic bag;
very finely crush using Meat Tenderizer to measure ½ cup (125 mL) crumbs. Combine ketchup
and rub in Small Batter Bowl; stir with Small Mix ?N Scraper®. In Stainless (6-qt./6-L) Mixing
Bowl, combine pepper, onion, tortilla chip crumbs, ¾ cup (175 mL) of the ketchup mixture, beef,
egg and 1 cup (250 mL) of the cheese; mix well.

2. Place meat mixture in Deep Covered Baker; form into an 8½ x 4½-in. (22 x 12-cm) loaf.
Microwave, covered, on HIGH 14-17 minutes or until Digital Pocket Thermometer inserted in
center of meat loaf registers 145°F (63°C). Remove baker from microwave. With Chef's Silicone
Basting Brush, brush remaining ketchup mixture over meat loaf. Microwave, covered, on HIGH
3-5 minutes or until internal temperature reaches 160°F (71°C) in the center.

3. Sprinkle remaining cheese over meat loaf; cover and let stand 10 minutes before slicing. Sprinkle
cilantro over meat loaf, if desired.

Yield: 6 servings

Nutrients per serving: Calories 460 g, Total Fat 29 g, Saturated Fat 13 g, Cholesterol 135 mg,
Carbohydrate 21 g, Protein 29 g, Sodium 1050 mg, Fiber 1 g

Cook's Tip: For best results, choose authentic restaurant-style tortilla chips, found in the ethnic section of
the supermarket.
Meatloaf can be baked, uncovered, in a 400°F (200°C) oven for 65-70 minutes. Brush with sauce 15
minutes before end of bake time.
If desired, 2-3 tbsp (30-45 mL) chopped, canned chipotle peppers can be substituted for the Chipotle
Rub.
© 2009 The Pampered Chef used under license.