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15
until potatoes are light and fluffy. Scrape the
bowl once to make sure all ingredients are
evenly incorporated.
4.
Taste and adjust seasoning as desired.
Nutritional Information per serving (½ cup):
Calories 136 (37% from fat) • carb. 19g • pro. 3g • fat 6g
sat. fat 4g • chol. 16mg • sod. 229mg
calc. 33mg • fiber 2g
Buffalo Chicken Dip
For the big game or the next holiday gathering, this
dip is sure to please a hungry crowd. The stand mixer
makes quick work of shredding cooked chicken – use
this trick for weekly meal prep – shredded chicken
can be the foundation for countless meals!
Makes about 6 cups
Nonstick cooking spray
1 whole roasted chicken, warm, about 3½
pounds
1 celery stalk, cut into small dice
2 packages (8 ounces each) cream cheese,
room temperature
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
6 to 8 tablespoons hot sauce*
1½ cups crumbled blue cheese (about 6
ounces)
1.
Preheat oven to 375°F. Coat the inside of a
1½-quart baking dish with cooking spray.
2.
Remove all meat from the roasted chicken
and put into the Cuisinart
®
mixing bowl.
Attach the flat mixing paddle and mix on
Speed 2 to shred the chicken, about 30
seconds. Once shredded, add the diced
celery and then the cream cheese with the
salt, pepper and hot sauce. Continue to mix
until ingredients are well combined.
3.
Transfer the dip to the prepared baking dish
and top with the crumbled blue cheese.
Bake for about 45 minutes, until hot and
bubbling.
4.
Serve with veggies, bread or tortilla chips.
*We developed this recipe to be on the milder
side, so either adjust the hot sauce accordingly
or serve with some hot sauce on the side for
those who like it extra spicy.
Nutritional information per serving (½ cup):
Calories 320 (65% from fat) • carb. 2g • pro. 26g
fat 23g • sat. fat 12g • chol. 137mg • sod. 855mg
calc. 139mg • fiber 0g
Meatloaf with Mushrooms
Moist and delicious, this meatloaf is a hit any night of
the week.
Makes 8 to 10 servings
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
8 ounces mushrooms, chopped or sliced
1 teaspoon dried thyme
1½ cups breadcrumbs
2
/
3
cup whole milk
2 large eggs
¼ cup tomato paste
2 pounds ground meatloaf mix
(1 pound ground beef round, ½ pound
ground pork, ½ pound ground veal)
¼ cup chopped fresh parsley
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1.
Preheat oven to 375°F. Lightly coat a
9 x 5 x 3-inch loaf pan with cooking spray.*
2.
Put olive oil into a large skillet and place over
medium heat. When hot, add onion, garlic,
mushrooms and thyme. Cook until mush
-
rooms and onions are softened (onions will
become translucent), about 10 to 15 min
-
utes. Remove from heat and let cool.
3.
Put the breadcrumbs, milk, eggs and tomato
paste into the Cuisinart
®
mixing bowl. Insert
flat mixing paddle. Mix on Speed 1 for 30
seconds. Add cooled mushroom/onion mix
-
ture, mix until combined, 15 to 20 seconds.
Add ground meat, parsley, salt and pepper.
Mix on Speed 2 until well combined, about
45 seconds.
4.
Transfer mixture to prepared loaf pan, round
the top slightly. Bake in preheated oven for
about 1 hour and 15 minutes; internal
temperature should be 160°F when tested
with an instant-read thermometer. Let
meatloaf rest 10 minutes before removing
from pan or slicing.
*May also be formed into a 9 x 5-inch oval loaf
and baked free-form on a baking sheet.
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