What’s Cooking With Tracie?

What’s Cooking With Tracie? Protein-Packed Meals for Busy Families 🌻 Easy recipes, kitchen shortcuts & a little fun!

Hi, I’m Tracie! 🌻

Welcome to What’s Cooking With Tracie? — where we’re making real-life cooking a little easier (and a lot more fun!). Around here you’ll find:
🥩 Protein-packed meals for busy families
🥗 Heart-healthy ideas & simple swaps
🍳 Quick & easy everyday meals
✨ Kitchen shortcuts & Pampered Chef favorites
😂 A little real life and fun along the way

My goal is simple: help you spend less ti

me wondering “What’s for dinner?” and more time enjoying good food with your favorite people. 💛

Come join the fun in my VIP group, Cooking With the Carrigans! 🌻

Shop my Pampered Chef favorites:
https://www.pamperedchef.com/pws/mrscarrigan

🌽 **Quick Corn Chowder Bliss** 🌽Experience the delightful flavors of this easy Corn Chowder that comes together in a fla...
09/12/2026

🌽 **Quick Corn Chowder Bliss** 🌽

Experience the delightful flavors of this easy Corn Chowder that comes together in a flash, thanks to your trusty pressure cooker!

INGREDIENTS
1 medium onion
1 red bell pepper
1 green bell pepper
3 small red potatoes (10 oz./300 g)
1 tbsp (15 mL) olive oil
3 garlic cloves
2 tsp (10 mL) Smoky Barbecue Rub
1½ tsp (7 mL) salt
4 cups (1 L) unsweetened almond milk, divided
3 cups (750 mL) fresh or frozen corn kernels
2 tbsp (30 mL) cornstarch
2 green onions

DIRECTIONS
Cut the onion into chunks and place them into the Manual Food Processor; process until coarsely chopped; set aside. Cut the top off the bell peppers and remove the seeds and veins with the Scoop Loop®. Cut the peppers into quarters. Place the peppers into the processor and process until coarsely chopped.

Slice the potatoes with the Simple Slicer on the No. 2 setting, then quarter the potato slices.

Set the Deluxe Multi Cooker to SEAR on HIGH and press START. Heat the oil in the inner pot for 3 minutes. Add the onion, bell pepper, garlic pressed with the Garlic Press, rub, and salt. Cook uncovered for 4–5 minutes, stirring occasionally.* Press CANCEL.

Add 2 cups (500 mL) of the almond milk, corn, and potatoes to the inner pot. Lock the lid and select the SOUP/STOCK setting. Adjust the time to 8 minutes and press START.

When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.

Remove the lid, set to SEAR, and press START. Add 1¾ cups (425 mL) of the almond milk to the pot and bring to a boil. Dissolve the cornstarch in the remaining almond milk and stir the mixture into the soup. Stir constantly for 5–6 minutes, or until the soup is thickened. Press CANCEL.

Thinly slice the green onions and garnish before serving.

Yield:
6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 150, Total Fat 4.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 760 mg, Carbohydrate 27 g, Fiber 3 g, Sugars 4 g, Protein 4 g

Cook's Tips:
Smoky Barbecue Rub gives this soup a deep, smoky flavor, so it’s rich and savory without any meat or dairy.

*Safety Tip: The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.

Check out my website for more delicious recipes like this one! 🌟👩‍🍳
https://www.pamperedchef.com/pws/mrscarrigan/recipe/Main+Dishes/30+Minutes+or+Less/Pressure+Cooker+Corn+Chowder/1503053

🍠🌮 **Quick & Easy Sweet Potato Enchiladas! Ready in 30 Minutes!** 🕒🍴Indulge in weeknight comfort food with these flavorf...
09/11/2026

🍠🌮 **Quick & Easy Sweet Potato Enchiladas! Ready in 30 Minutes!** 🕒🍴

Indulge in weeknight comfort food with these flavorful Sweet Potato Enchiladas. Ready in just 30 minutes, made with pantry staples, and perfect for a cozy evening! 🌶️🧀

INGREDIENTS
1 large sweet potato, peeled
1 small red onion
4 oz. (125 g) reduced-fat cheddar cheese (1 cup/250 mL grated)
1 can (15 oz. or 398 mL) reduced-sodium black beans, rinsed and drained
1 tsp (5 mL) ground cumin
1 cup (250 mL) red enchilada sauce, divided
6 6-in. (15-cm) corn tortillas, divided
Optional toppings: salsa, sour cream or Greek yogurt, diced avocado, cilantro

DIRECTIONS
Use the Veggie Strip Maker to grate the sweet potato into the Rockcrok® Everyday Pan.

Finely chop the red onion with the Food Chopper. Add the red onion to the pan. Microwave, uncovered, on HIGH, for 3–4 minutes.

Grate the cheese with the Microplane® Adjustable Coarse Grater.

Remove the pan from the microwave and transfer the mixture to the medium Glass Mixing Bowl. Add the black beans and cumin to the bowl and mix well.

Place three tortillas on the bottom of the pan. Pour half of the sauce over the tortillas, then add half of the filling and half of the cheese. Repeat the layers.

Microwave, covered, on HIGH for 6–8 minutes.

Place an oven rack 2–4" (5–10 cm) from the heating element. Preheat the broiler.

Remove the pan from the microwave. Uncover and broil for 2–3 minutes, or until the cheese is melted and lightly browned. Serve with optional toppings.

Yield:
6 servings
Nutrients per serving:
Calories 160, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Sodium 480 mg, Carbohydrate 21 g, Fiber 4 g, Sugars 3 g, Protein 10 g

Cook's Tips:
You can add cooked, shredded chicken to this recipe. Add it to the bowl in step 4.

Serve this with a simple cilantro lime rice. Combine 1 cup (250 mL) of white rice and 2 cups (500 mL) of water in the 3-qt. (3-L) Micro-Cooker® Plus. Microwave, covered, on HIGH for 12–15 minutes, or until the rice is done. Let the rice stand, covered, for 10 minutes, then fluff it with a fork. Add 1 tbsp (15 mL) of lime juice, ½ tsp (2 mL) of salt, and ¼ cup (50 mL) of chopped cilantro. Enjoy!

Check out my website for more delicious recipes like this one! 🌟👩‍🍳
https://www.pamperedchef.com/pws/mrscarrigan/recipe/Main+Dishes/Gluten-Free/Sweet+Potato+Black+Bean+Enchilada+Casserole/1432344

Indulge in the heavenly taste of our Air Fryer Beignets—crispy on the outside, pillowy on the inside, and oh-so-delectab...
09/10/2026

Indulge in the heavenly taste of our Air Fryer Beignets—crispy on the outside, pillowy on the inside, and oh-so-delectable. 🍩✨🍴

INGREDIENTS
¼ cup (60 mL) sugar
2 tsp (10 mL) cinnamon
1 pkg (16.3 oz./462 g) flaky biscuit dough (8 biscuits)
Flour for dusting
1 cup (250 mL) semi-sweet chocolate morsels, divided
Oil for spraying
1 tbsp (15 mL) butter, melted
Optional: Chocolate sauce

DIRECTIONS
Combine the sugar and cinnamon in a shallow bowl, and set aside.

Peel and divide each piece of biscuit in half to create 16 biscuits total.
Dust a rolling pin with flour and roll out each biscuit to a 4" (10-cm) round.

Dip the Hand Pie & Pocket Maker in flour and place the dough on top. Fill one side of the dough with 1 tbsp (15 mL) of chocolate morsels, press to seal, then remove from the pocket maker. Repeat for each piece of dough.

Spray the trays of the Deluxe Air Fryer with oil. Divide the beignets evenly onto both trays. Place the trays on the bottom two racks. Cook on BAKE for 12 minutes, until golden brown, rotating the trays halfway through.

Brush the top of each beignet with melted butter and dip the buttered side into the cinnamon-sugar mixture.

Serve the beignets warm and drizzle chocolate sauce, if you’d like.

Yield:
16 servings

Check out my website for more delicious recipes like this one! 🌟👩‍🍳
https://www.pamperedchef.com/pws/mrscarrigan/recipe/Desserts/Budget+Friendly/Air+Fryer+Beignets/1767264

Elevate your pizza night with our Spinach and Artichoke Pizza—a delightful blend of cheesy goodness and savory flavors t...
09/09/2026

Elevate your pizza night with our Spinach and Artichoke Pizza—a delightful blend of cheesy goodness and savory flavors that will leave your taste buds dancing. 🍕🌿🧀

INGREDIENTS
1 tbsp (15 mL) cornmeal, divided
1 pkg (11 oz./325 g) refrigerated thin pizza dough
1 jar (6 oz./340 g) quartered marinated artichoke hearts, drained and coarsely chopped
½ cup (125 mL) frozen chopped spinach, thawed and drained
6 oz (175 g) low moisture, part-skim mozzarella cheese, coarsely grated (1½ cups/375 mL), divided
2 oz (60 g) Parmesan cheese, finely grated (1 cup/250 mL)
¼ cup (60 mL) low-fat plain Greek yogurt
¼ cup (60 mL) reduced-fat cream cheese (Neufchâtel)
2 garlic cloves, pressed
¼ tsp (1 mL) salt
Optional: Red pepper flakes for topping

DIRECTIONS
Insert the grill plates into the Deluxe Electric Grill & Griddle. Set to "GRILL" for 3 minutes.

While the grill is preheating, sprinkle ½ tbsp (7 mL) of the cornmeal on a cutting board. Unroll the pizza dough onto the board and sprinkle the top with the remaining cornmeal. Combine the artichokes, spinach, ¾ cup (75 mL) of the mozzarella, Parmesan cheese, yogurt, cream cheese, garlic, and salt.

When the grill has preheated, gently fold the dough in half and place it on the bottom plate, then unfold and adjust the dough to fit within the grill. Close the lid and cook for 2–2½ minutes or until it's light golden brown (the crust will be partially cooked at this stage). Leave the crust on the grill.

When the crust is done, press CANCEL. Select "CUSTOM" for 9 minutes. Press TOP/BTM. Set to 480°F (250°C) on the top and 250°F (120°C) on the bottom. Once the plates have preheated, spread the spinach mixture over the crust. Top with remaining mozzarella and hover the top plate over the pizza to melt the cheese, about 7–9 minutes.

Sprinkle with red pepper flakes, if you’d like.

Yield:
servings of 8

Check out my website for more delicious recipes like this one! 🌟👩‍🍳
https://www.pamperedchef.com/pws/mrscarrigan/recipe/Main+Dishes/30+Minutes+or+Less/Spinach+and+Artichoke+Pizza/1714504

09/09/2026

🍇☀️ Snackle Your Way Through Summer! ☀️🍓

Pack it, chill it, and go! 💛

Whether you're headed to the ball field, the park, a road trip, or just running errands, keeping snacks fresh and ready makes busy days a little easier.

👇 What's always included in your favorite snack box?

🌻

Savor the Caribbean vibes with our Jamaican Jerk Chicken Sandwich—a burst of flavor that takes you on a spicy island jou...
09/08/2026

Savor the Caribbean vibes with our Jamaican Jerk Chicken Sandwich—a burst of flavor that takes you on a spicy island journey. 🌶️🍔

INGREDIENTS
Chicken & Cooking Liquid
3 tbsp (45 mL) reduced-sodium soy sauce
2 green onions, white and light green part only, chopped
1 tbsp (15 mL) apple cider vinegar
1 tbsp (15 mL) Jamaican Jerk Rub
2 tsp (10 mL) brown sugar
1 boneless skinless chicken tenders, cut in half lengthwise and across
1 tbsp (15 mL) vegetable oil
Pineapple Pico de Gallo
1 plum tomato, chopped
¼ cup (60 mL) chopped pineapple, canned or fresh
½ jalapeño pepper, seeded and finely chopped
1 green onion, green part only, chopped
2 tbsp (30 mL) chopped fresh cilantro
½ lime, juiced
⅛ tsp (0.5 mL) salt
Sandwich
⅓ cup (75 mL) reduced-fat mayonnaise
1 tsp (5 mL) Jamaican Jerk Rub
½ lime, juiced
6 lettuce leaves
6 sandwich rolls, split and toasted

DIRECTIONS
Combine the soy sauce, onion, vinegar, rub, and sugar in a medium bowl. Add the chicken tenders and toss to coat. Let them sit in the refrigerator, covered, for 10–30 minutes.

Combine the ingredients for the pineapple pico de gallo in a small bowl; set aside.

Heat the oil in a 5-qt. (4.7-L) Brilliance Nonstick Saute Pan over medium heat for 3–4 minutes. Add the chicken and marinade to the skillet and cook, turning halfway through, until the liquid evaporates, and the chicken reaches 165°F (74°C), 8–10 minutes.

Combine the mayonnaise, rub, and lime juice. Spread on both sides of the buns. Place the lettuce on the bottom bun. Top with the chicken and the pineapple pico de gallo. Add the top of the bun.

Yield:
6 servings

Check out my website for more delicious recipes like this one! 🌟👩‍🍳
https://www.pamperedchef.com/pws/mrscarrigan/recipe/Main+Dishes/Better+Than+Takeout/Jamaican+Jerk+Chicken+Sandwich/1729355

Transform dinner into a culinary delight with our Pressure Cooker Barbacoa Burrito Bowl, complete with vibrant Cilantro-...
09/07/2026

Transform dinner into a culinary delight with our Pressure Cooker Barbacoa Burrito Bowl, complete with vibrant Cilantro-Lime Rice! 🌯🍲🌶️

INGREDIENTS
Barbacoa Beef
½ cup (125 mL) low-sodium chicken broth
2 tbsp (30 mL) apple cider vinegar
2 tbsp (30 mL) lime juice
2 chipotle chili peppers in adobo sauce (canned)
2 tsp (10 mL) Chipotle Rub
2 garlic cloves, peeled
1 tbsp (15 mL) vegetable oil
1½ lbs. (700 g) beef chuck or pot roast, fat trimmed, cut into 2" (5-cm) cubes
½ tsp (2 mL) salt
½ tsp (2 mL) black pepper
Cilantro-Lime Rice
1½ cups (375 mL) long-grain white rice, rinsed
2 cups (500 mL) low-sodium chicken broth
1 garlic clove, pressed
⅓ cup (75 mL) fresh cilantro leaves, divided
½ lime, juiced
Optional toppings: Lime wedges, avocado slices, sliced green onions, tomato, cheese, jalapeños, guacamole

DIRECTIONS
Combine the chicken broth, vinegar, lime juice, chipotle peppers, rub, and garlic in a narrow jar or container. Puree with an immersion blender until smooth.
Set the Deluxe Multi Cooker to SEAR on high. Heat the oil in the inner pot for 3 minutes. Season the beef with salt and pepper. Add the beef and brown on all sides. Pour the chipotle mixture over the beef and continue cooking for 5 minutes. To make the rice, place the rice, broth, garlic, and half of the cilantro into the Pressure Cooker Ceramic Pot and cover. Place the wire rack in the inner pot with the beef. Place the pot into the wire cradle and lower it onto the wire rack. Set to BEEF/PORK for 20 minutes.
When the timer is up, let the steam release naturally for 10 minutes, then press CANCEL. Press STEAM-RELEASE. Carefully remove everything from the inner pot.
To serve, fluff the rice with the remaining cilantro and the lime juice. Shred the beef. Place the rice and beef in a bowl and add your favorite toppings.

Yield:
6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 360, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 65 mg, Sodium 610 mg, Carbohydrate 42 g, Fiber 1 g, Sugars 1 g (includes 0 g added sugar), Protein 27 g

Cook's Tips:
Love the chipotle sauce? Of course you do! Go ahead and use it with chicken, fish, or pork carnitas, to give any meal a zesty boost.

Check out my website for more delicious recipes like this one! 🌟👩‍🍳
https://www.pamperedchef.com/pws/mrscarrigan/recipe/Main+Dishes/Gluten-Free/Pressure+Cooker+Barbacoa+Burrito+Bowl+With+Cilantro-Lime+Rice/1822588

09/07/2026

🍅🌿✨ Comfort in a Bowl! ✨🌿🍅

There's something so comforting about a warm bowl of tomato basil soup. 💛

Simple ingredients, fresh flavor, and the perfect recipe for a cozy lunch or easy dinner.

👇 Do you pair your tomato soup with grilled cheese? 🧀😋

🌻

Warm up your day with a hearty bowl of Kale Lentil Sausage Stew! 🍲 This comforting stew combines nutrient-packed kale, p...
09/06/2026

Warm up your day with a hearty bowl of Kale Lentil Sausage Stew! 🍲 This comforting stew combines nutrient-packed kale, protein-rich lentils, and savory sausage for a satisfying meal that's as delicious as it is nutritious. Give it a try and cozy up to a bowl of goodness! 🌿🍂

INGREDIENTS
1 tbsp (15 mL) olive oil, divided
2 lbs. (1 kg) bulk hot Italian sausage
1 lb (450 g) carrots, peeled and finely chopped
2 medium onions, finely chopped
2 containers (10.5 oz/284 g) cherry tomatoes (about 4 cups/1 L)
4 garlic cloves, pressed
2 tsp (10 mL) dried oregano leaves
8 cups (2 L) unsalted chicken stock
2 cups (500 mL) dried green lentils, rinsed and drained
10 cups (2.4 L) loosely packed fresh kale leaves, torn into bite-sized pieces
2 tbsp (30 mL) balsamic vinegar
2 oz. (60 g) fresh Parmesan cheese, grated (1 cup/250 mL)

DIRECTIONS
Heat ½ tbsp (7 mL) of the oil in the 8-qt. (7.6-L) Brilliance Nonstick Stock Pot over medium heat for 2–3 minutes.

Add the sausage. Cook over medium heat for 6–8 minutes, breaking the sausage into crumbles. When the sausage is no longer pink, drain and remove from the pot.

Add the remaining oil, carrots, onion, tomatoes, garlic, and oregano. Cook and stir over medium heat for 4–5 minutes, or until the tomatoes begin to burst.

Add the sausage, stock, and lentils to the pot. Cover and bring to a boil over high heat. Reduce the heat to a simmer and cook, uncovered, for 20 minutes, stirring occasionally.

Stir in the kale and vinegar. Let it stand, uncovered, for 4–5 minutes or until the kale is wilted. Top with Parmesan cheese and serve.

Yield:
12 servings of (1⅓ cups/325 mL)
Nutrients per serving:
Calories 430, Total Fat 23 g, Saturated Fat 8 g, Cholesterol 65 mg, Sodium 800 mg, Carbohydrate 30 g, Fiber 7 g, Sugars 7 g (includes 1 g added sugars), Protein 27 g

Check out my website for more delicious recipes like this one! 🌟👩‍🍳
https://www.pamperedchef.com/pws/mrscarrigan/recipe/Main+Dishes/Manual+Food+Processor/Kale+Lentil+Sausage+Stew/1125079

09/05/2026

I’ve been testing out a NEW way to host, and now I need 5 friends to help me REALLY test it starting Monday! 🙋‍♀️

It’s super easy…and there are some pretty awesome FREE September goodies involved. 👀🎁

Who wants to be one of my 5 test hosts?

Comment ME and I’ll tell you what I’m scheming! 😂💛

Address

15829 Indian Creek Pkwy
Olathe, KS
66062

Telephone

+13162476135

Website

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