Carrie Cooks Deliciousness-Independent Consultant with Pampered Chef.

Carrie Cooks Deliciousness-Independent Consultant with Pampered Chef. I helping others learn to cook at home a focus on nutrition and portion control.

National chocolate ice cream day! What’s your favorite flavor of ice cream? 🍨
06/07/2026

National chocolate ice cream day! What’s your favorite flavor of ice cream? 🍨

What are your plans this summer?
06/06/2026

What are your plans this summer?

The AWARDS go to…
06/03/2026

The AWARDS go to…

My favorite EASY appetizer to bring to parties is… Pressure Cooker Spinach Artichoke Dip! What’s your go to appetizers? ...
05/29/2026

My favorite EASY appetizer to bring to parties is… Pressure Cooker Spinach Artichoke Dip! What’s your go to appetizers?

THIS A CREAMY, CHEESY RESTAURANT FAVORITE IS EASY TO MAKE AT HOME IN A PRESSURE COOKER. IT’S SUPER DELICIOUS SERVED WARM OR COLD.

INGREDIENTS
1 jar (12 oz/340 g) artichoke hearts, drained and chopped
1 pkg (10 oz./283 g) frozen spinach
8 oz. (250 g) cream cheese
½ cup (125 mL) vegetable stock
1 tbsp (15 mL) Greek Rub, plus more for serving
2 garlic cloves, pressed
¼ tsp (1 mL) salt
Add-Ins
4 oz. (125 g) white sharp cheddar (1 cup/250 mL grated)
½ cup (125 mL) low-fat Greek yogurt
DIRECTIONS
Add the dip ingredients, except the add-ins, to the Quick Cooker. Cook on CUSTOM for 6 minutes.

Meanwhile, coarsely grate the cheese listed in the add-ins for the dip you’re making.

When the timer is up, manually release the pressure. Stir in the add-ins. Let the dip sit for a few minutes to thicken before serving. Place in a serving bowl and sprinkle with additional rub.
Yield:
16 servings
Nutrients per serving:
U.S. nutrients per serving (¼ cup/60 mL): Calories 110, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 280 mg, Carbohydrate 5 g, Fiber 1 g, Sugars 1 g (includes 0 g added sugars), Protein 5 g

Cook's Tips:
To keep the dip warm during your gathering, serve in one of our Insulated Serving Bowls. They keep food warm up to 2 hours and look great on any table.

National burger 🍔 day!
05/28/2026

National burger 🍔 day!

National burger day!
05/28/2026

National burger day!

NATIONAL MEDITERRANEAN DIET MONTH! MEDITERRANEAN ORZO SALAD!FRESH, COLORFUL AND DELICIOUS, THIS MEATLESS PASTA SALAD IS ...
05/27/2026

NATIONAL MEDITERRANEAN DIET MONTH! MEDITERRANEAN ORZO SALAD!

FRESH, COLORFUL AND DELICIOUS, THIS MEATLESS PASTA SALAD IS A MEAL IN ITSELF OR CAN BE USED AS A HEARTY SIDE DISH.
INGREDIENTS
1 lb (450g) asparagus spears, trimmed
1 large red bell pepper, cut into 1-inch (2.5-cm) wedges
1 medium red onion, sliced into 1/2-inch (1-cm) wedges
1 tbsp (15 mL) olive oil
2 garlic cloves, pressed
Salt and coarsely ground black pepper (optional)
3/4 cup (175 mL) uncooked orzo pasta
1 can (15 ounces or 540 mL) garbanzo beans, drained and rinsed
1 package (4 ounces/125 g) crumbled feta cheese
1/2 cup (125 mL) pitted whole kalamata olives
1/4 cup (50 mL) snipped fresh parsley
1/4 cup (50 mL) prepared Greek vinaigrette dressing
Romaine lettuce leaves (optional)
DIRECTIONS
Preheat oven to 450°F (230°C). Combine asparagus, bell pepper, onion and oil in Stainless (6-qt.) Mixing Bowl. Press garlic into mixing bowl using Garlic Press; toss to coat using Mix ‘N Scraper®. Season with salt and black pepper, if desired.
Spread vegetables in a single layer on Stoneware Bar Pan. Bake 25-30 minutes or until vegetables are tender and golden brown. Remove from oven to Stackable Cooling Rack; cool completely. Cut asparagus and bell pepper into 1-inch (2.5-cm) pieces.
Meanwhile, prepare orzo according to package directions in (2-qt./1.9 L) Saucepan; drain and rinse under cold running water in small Stainless Mesh Colander. Place orzo in Stainless (4-qt./4-L) Mixing Bowl. Add vegetable mixture, beans, feta cheese, olives, parsley and salad dressing; toss gently. Serve at room temperature or cover and refrigerate until ready to serve. Serve over lettuce leaves, if desired.
YIELD:
4 servings
NUTRIENTS PER SERVING:
Calories 460, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 55 g, Protein 16 g, Sodium 980 mg, Fiber 8 g
U.S. DIABETIC EXCHANGES PER SERVING:
3 starch, 1 medium-fat meat, 3 fat (3 carb)
COOK'S TIPS:
Vegetables can be roasted up to 2 hours ahead. Let stand at room temperature until you're ready to use them.

Orzo is a tiny, rice-shaped pasta, which can be found in the pasta section of most grocery stores.

To trim asparagus, snap off and discard tough stem ends.

Italian dressing can be substituted for the Greek vinaigrette dressing, if desired.

Blueberry cheese cake day! Use blueberry jam in this recipe.
05/26/2026

Blueberry cheese cake day! Use blueberry jam in this recipe.

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Naperville, IL

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