MaryBea's Pampered Chef

Independent Consultant, South Wales

First, let me thank you for supporting me in the starting months of my business. I have learned so much and had so much fun!

I hope you all had a wonderful Christmas and are headed toward a fantastic New Year.

One of my resolutions (as well as my usual one to lose weight!) is to keep better touch with you all in a monthly newsletter. I will let you know the latest Pampered Chef offers and opportunities as well as yummy seasonal recipes. As this is my first newsletter I really would appreciate feedback. What do you like/not like and what else would you like to see in my newsletter?

Big image

The Pampered Chef® opportunity offers just what you’re looking for:


  • Financial freedom and independence
  • Career Flexibility – you make it what you
    want it to be
  • Flexible hours - work the hours you choose
  • Excellent training and support – free-phone
    line to Head Office, computer and web tools
  • Professional Development and growth
  • Success recognition
  • Earn awards and luxury holidays –
    to destinations such as Rome, Chicago,
    New York and Monte Carlo.
  • Beautifully designed sapphire and diamond
    jewellery for top achievers
  • Reward yourself with FREE products

Chicken Fajita Bites

INGREDIENTS




4 medium bell peppers, any color3 green onions125 mL fresh cilantro leaves125 g part-skim mozzarella cheese500 mL finely diced cooked chicken breast75 mL fat-free mayonnaise2 Tbsp Mild Chili PowderJuice from 1 lime1/2 cup (125 mL) fat-free sour cream




DIRECTIONS


1

Preheat oven to 200°C. Cut off tops of peppers and scoop out seeds. Wedge peppers using Veggie Wedger and arrange them on the Medium Round Stone with Handles

2

Finely chop green onions and cilantro using Manual Food Processor or Food Chopper. Grate cheese with Microplane® Adjustable Coarse Grater.

3

Mix all ingredients together except the sour cream in Classic Batter Bowl.

4

Blot excess moisture from peppers with kitchen roll, if necessary. Using a heaping Small Scoop, scoop filling onto pepper wedges.

5

Bake 5–7 minutes or until cheese is melted. Remove stone from oven. Spoon dollops of sour cream over fajita bites.


Yield:

24 appetizers,

Nutrients per serving:

Calories 50, Total Fat 1.5 g, Saturated Fat .5 g, Cholesterol 15 mg, Sodium 135 mg, Carbohydrate 3 g, Fiber 1 g, Protein 5 g


Cook's Tips: Double the recipe. They will go very fast! And have printed copies of it ready to give out!

Contact me for more information on products, hosting your own show or joining the team!