Cynthia Hargrove Powell's Pampered Chef Business Page

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Cynthia Hargrove Powell's Pampered Chef Business Page

A new venture for me! Online virtual parties with great products from Pampered Chef. Join me and I'll help you get FREE products that you will love!

Join me from the comfort of your home.

23/10/2024

No words lol

07/09/2024

Oh yum, have a look at this!!! 😋 When food is life! 🍔🌮 https://www.deliciousfood.com

02/09/2024

Express yourself with frosting designs worthy of a bakery. The ergonomic handle and soft-touch grip make it comfortable to hold even when tackling a cake covered in frosting flowers. And the sturdy stainless-steel thumb lever holds up to all the cupcake swirls you want to make with it.

01/09/2024

Top air-fried potato wedges with your favorite loaded baked potato toppings and drizzle with a creamy chive dressing for a perfect side or party dish.

01/10/2022

02/04/2022

I’m hungry this morning lol. I think this looks and sounds delicious!♥️

Lasagna Primavera

INGREDIENTS
2 tbsp (30 mL) olive oil
3 carrots, thinly sliced
2 large or 3 medium zucchini, thinly sliced
3 garlic cloves, pressed
¼ tsp (1 mL) salt
1 can (28 oz./794 g) Italian-seasoned diced tomatoes, drained
1 container (15 oz./425 g) part-skim ricotta cheese
1 egg
1 oz (30 g) fresh Parmesan cheese, grated (¼ cup/60 mL)
3 cups (750 mL) marinara sauce
10-11 uncooked lasagna noodles
4 cups (1 L) grated mozzarella cheese
DIRECTIONS
Preheat the oven to 350°F (180°C). Heat the oil in a large skillet over medium heat for 2–3 minutes. Add the carrots, zucchini, garlic, and salt. Cook, stirring occasionally, until the vegetables are crisp-tender, about 7 minutes. Remove the skillet from the heat. Add the tomatoes and set aside.
Combine the ricotta and egg in a large bowl. Add the Parmesan. Mix well and set aside.

To assemble the lasagna, spread 1½ cups (375 mL) of the marinara sauce over the bottom of the 14" x 10" (35-cm x 25-cm) Enameled Cast Iron Pan. Top with half of the uncooked noodles (5–6 noodles) in a single layer, pressing the noodles into the sauce. Spread half of the ricotta mixture over the noodles. Top with half of the vegetable mixture. Sprinkle with half of the mozzarella cheese. Repeat the layers, starting with the marinara sauce.

Cover with aluminum foil, and bake for 50 minutes. Remove the foil and continue baking for 10 minutes. Remove from the oven and let stand for 15 minutes.

11/01/2022

Attention friends! If you’re a former Pampered Chef consultant RAISE YOUR HAND! ♥️♥️♥️

Address

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+18062027080

Website

http://www.pamperedchef.com/pws/cpowell1234

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