Author: Melody's Tupperware Recipes - melodyhs.my.tupperware.ca

BEAN and BASIL SOUP

Yield: 8

Serving Size: 1 cup

Ingredients

  • 4 oz./115 g elbow macaroni
  • ½ tbsp. extra virgin olive oil
  • 5 garlic cloves, peeled and minced
  • 1 cup chopped celery
  • ¼ tsp. red pepper flakes
  • 2 (15 oz./425 g) cans cannellini beans, drained and rinsed
  • 4 cups chicken broth
  • ¼ tsp. coarse kosher salt
  • 2 tbsp. grated Parmesan cheese

Pesto

  • ¾ cup packed basil leaves
  • 3 tbsp. pine nuts, lightly toasted
  • 1 garlic clove, peeled
  • ¼ cup grated Parmesan cheese
  • ¼ cup extra virgin olive oil
  • ½ tsp. coarse kosher salt
  • 1/8 tsp. black pepper

Instructions

  1. Cook pasta in Microwave Pasta Maker 8 minutes, or until al dente.
  2. Heat olive oil in Chef Series 6-Qt./5.6 L pot over medium heat.
  3. Sauté garlic, celery and red pepper flakes until fragrant.
  4. Add beans, pesto, chicken broth, salt and simmer 15 minutes.
  5. Add pasta.
  6. Ladle into warm bowls and sprinkle with grated Parmesan cheese.

Pesto

  1. Place all ingredients into base of the Chop ʼN Prep. Cover and pull cord 4–5 times to process to a coarse paste.
  2. Adjust seasoning with salt and pepper.

For more information on the following, please click the link:

Pasta Maker:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/pasta-maker/

Chop N Prep:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/chop-n-prep/

Chef Series cook ware:

https://melodystupperwaretuppertalk.wordpress.com/category/chef-series-ii/

5 SIMPLE SALAD DRESSINGS

To create any one of these recipes, place all ingredients into Chop N Prep. Cover and pull cord until combined. Set aside. Store any extra dressing in Snack Cup for later use.

Basil Vinaigrette

Makes ½ cup
Calories: 280
Total Fat: 28g

½ cup fresh basil
1 tbsp. honey
2 tbsp. balsamic vinegar
½ cup extra virgin olive oil
¼ tsp. coarse kosher salt
1/8 tsp. black pepper

Cilantro Lime Dressing

Makes ½ cup
Calories: 180
Total Fat: 19g

¼ cup cilantro
2 garlic cloves, peeled
1/3 cup extra virgin olive oil
½ lime, juiced using Zest N Press® Gadget
1 tbsp. Dijon mustard
1tbsp. Southwest Chipotle Seasoning
¼ tsp. coarse kosher salt

Honey Mustard Dressing

Makes ¾ cup
Calories: 130
Total Fat: 10g

½ cup light mayonnaise
2 tbsp. honey
2 tbsp. yellow mustard
2 tbsp. lemon juice
¼ tsp. coarse kosher salt
1/8 tsp. black pepper

Light Ranch Dressing

Makes ¾ cups
Calories: 35
Total Fat: 2.5g

½ cup reduced-fat (2%) milk
½ cup light sour cream
½ cup light mayonnaise
1 tbsp. lemon juice
1 tbsp. chives
1 garlic clove, peeled
¼ tsp. coarse kosher salt
1/8 tsp. black pepper

Sizzlin’ Vinaigrette

Makes 11/8 cup
Calories: 170
Total Fat: 18g

½ tsp. cayenne pepper
¼ cup white wine vinegar
1 tsp. dry mustard
2½ tsp. granulated sugar
1 tsp. garlic powder
10–12 drops hot pepper sauce
1 tsp. coarse kosher salt
¾ cup vegetable oil

For more information on the following, please click the link:

Chop N Prep:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/chop-n-prep/

Zest N Press:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/zest-n-press/

Snack Cups:

https://melodystupperwaretuppertalk.wordpress.com/category/snack-cups/

CHERRY CRISP

Yield: 4

Serving Size: ½ cup

Ingredients

  • 12 oz./350 g frozen cherries
  • 2 tsp. cornstarch
  • ¼ cup all-purpose flour
  • ½ tsp. Cinnamon Vanilla Seasoning
  • ½ cup rolled oats
  • ¼ cup brown sugar
  • 2 tbsp. unsalted butter

Instructions

  1. Toss frozen cherries with cornstarch and place in inverted ¾-qt./750 mL Casserole/Cover. Stack Cooker.
  2. In a small bowl, combine flour, cinnamon, oats and brown sugar. Cut butter into mixture until it achieves a crumbly texture. Pour over cherries.
  3. Stack microwave on high power 15–20 minutes. Let rest 5 minutes. Serve warm.

For more information on the Stack Cooker, click the link below:

https://melodystupperwaretuppertalk.wordpress.com/category/stack-cooker/

CAPRESE CAPELLINI

Yield: 4

Serving Size: 1 cup

Ingredients

  • ½ lb./225 g capellini pasta, broken in half
  • 1 tsp. kosher salt, divided
  • 2 garlic cloves, peeled
  • ¼ cup loosely packed flat leaf (Italian) parsley
  • 1/4 cup extra virgin olive oil
  • 1/8 tsp. freshly cracked black pepper
  • 1 lb./455 g cherry tomatoes
  • 10 fresh basil leaves, torn
  • 1 lb./455 g fresh mozzarella, torn into bite-sized pieces

Instructions

  1. Add water to the Microwave Smart Multi Cooker maximum fill line for pasta. Stir in capellini pasta and ½ tsp. of the salt. Microwave on high power 7 minutes or until pasta is cooked to desired doneness.
  2. Meanwhile, in the Power Chef® fitted with blade attachment, add garlic, parsley, olive oil, remaining salt and pepper. Cover and pull cord until well minced. Add tomatoes, cover and pull cord until tomatoes are chopped into about ¼″/.635 cm pieces (about 6 pulls).
  3. Drain pasta and return to the Smart Multi Cooker base. Toss with tomato mixture, fresh basil and mozzarella. Serve warm or at room temperature.

*Note the picture has the old Round Pasta Cooker featured in it.. this recipe has been updated to use the Smart Multi Cooker in its place. Thank you.

For more information on the following, please click the link:

Smart Multi Cooker:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/smart-multi-cooker/

Power Chef:
https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/power-chef/

MINI ZUCCHINI PIZZAS

Yield: 15

Serving Size: 1 piece

Ingredients

  • 1 small zucchini
  • 1/3 cup marinara sauce
  • 1/3 cup Parmesan cheese, shredded

Instructions

  1. Attach zucchini to Mandoline food guider, set round knob to #6.
  2. Spread out zucchini slices on Ultra Pro Oven Plate.
  3. Top each slice with about 1 tsp. of marinara.
  4. Microwave for 2 minutes or until zucchini have softened.
  5. Top with shredded Parmesan cheese and microwave for 10-20 seconds, or until cheese melts.

For more information on the Ultra Pro Oven Plate, click the link:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/ultrapro-oven-plate/

For more information on the Mandoline, click the link:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/mandoline/

TERIYAKI CHICKEN

Yield: 3

Serving Size: 1 cup chicken

Ingredients

  • 1 lb./455 g chicken breast
  • 1½ cups teriyaki sauce

Teriyaki Sauce

  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup brown sugar
  • ½ cup sesame oil
  • 3 cloves garlic, crushed in Garlic Wonder® Gadget
  • 1 tsp. ginger, grated with Tupperware® Zest N Press
  • 2 tbsp. cornstarch
  • ¼ cup water

Instructions

  1. Place chicken breast in base of Pressure Cooker. Pour in teriyaki sauce to cover chicken. Cover and microwave on high for 15 minutes.
  2. Allow pressure to release naturally before opening. Shred chicken and serve warm.

Teriyaki Sauce

  1. Place all ingredients in Quick Shake® Container, seal and shake until evenly combined.
  2. Store in refrigerator until ready to use.

For more information on the following, please click the link:

Pressure Cooker:
https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/pressure-cooker/

Garlic Wonder® Gadget:
https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/garlic-wonder-gadget/

Zest N Press:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/zest-n-press/

Quick Shake:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/quick-shake/

HANDCRAFTED BEER BREAD

Yield: 10

Serving Size: 1 slice

Ingredients

  • ½ tbsp. unsalted butter, room temperature
  • 3 cups self-rising flour
  • ½ cup granulated sugar
  • 12 oz./350 mL beer
  • 2 tbsp. unsalted butter, melted

Instructions

  1. Preheat oven to 375° F/190° C. Coat Ultra Pro 2-Qt./2 L Square Pan with butter and set aside.
  2. Sift flour and sugar and place in medium Thatsa Bowl. Make a well in center of flour mixture and pour beer into well. Mix thoroughly using the Super Silicone Spatula.
  3. Pour batter into square pan and bake 45 minutes. Brush bread with melted butter and bake an additional 10 minutes until golden brown or until a toothpick comes out clean when inserted into loaf.
  4. Cool pan on a wire rack 10 minutes. Turn bread onto rack and cool completely.

For more information on the following, click on the link:

Ultra Pro Square Pan:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/ultrapro-2-qt-2-l-square-pan-with-cover/

Super Silicone Spatula:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/super-silicone-spatula/

Thatsa Bowl:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/thatsa-bowl/

ZESTY ARTICHOKE PESTO WITH SHRIMP

Yield: 8

Serving Size: 1 cup

Ingredients

  • 1 lb./455 g fettuccini
  • 1 lb./455 g medium uncooked shrimp, peeled and deveined

Pesto (makes 2½ cups)

  • 4 cups arugula, packed
  • ½ cup basil leaves, loosely packed
  • 3 garlic cloves, peeled
  • ½ cup pecans
  • 14.5-oz./425 g can artichoke hearts, drained with liquid reserved
  • 2 tbsp. Parmesan cheese, grated
  • ¼ cup extra virgin olive oil
  • 1 lemon, zested and juiced using Zest N Press® Gadget
  • 1 tbsp. Italian Herb Seasoning
  • ½ tsp. coarse kosher salt

Instructions

  1. Place pasta in Microwave Pasta Maker and fill with water to maximum fill line.
  2. Microwave on high power 16 minutes or until al dente.
  3. When pasta has finished cooking, remove from microwave and add shrimp, pushing down to submerge in pasta water. Cover and allow to rest 5–6 minutes.

Pesto

  1. Place arugula, basil, garlic and pecans into base of Power Chef® System fitted with blade attachment. Cover and pull cord several times to finely chop.
  2. Add remaining pesto ingredients to Power Chef® System, replace cover and pull cord to process until all ingredients are finely chopped and thoroughly combined. If pesto is too thick, add reserved artichoke liquid 1 tbsp. at a time until desired consistency is achieved.
  3. Drain pasta and shrimp, reserving pasta water, and place in large bowl. Add 1½ cups pesto to pasta and toss to combine, adding a little reserved pasta water to create a saucy consistency.

Notes

Here you’re preparing 2½ cups of pesto, leaving 1 cup for other uses.

For more information on the following, click the link:

Zest N Press

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/zest-n-press/

Pasta Maker

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/pasta-maker/

Power Chef

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/power-chef/

KEY LIME MOUSSE CUPS

Yield: 6

Serving Size: ½ cup

Ingredients

  • 1½ cups heavy whipping cream
  • 2 oz./60 g mascarpone cheese
  • 2 tbsp. sugar-free white chocolate pudding mix
  • 1/3 cup lime juice, using the Zest N Press® Gadget
  • 6-oz./175 g carton plain or key lime Greek yogurt
  • ¼ cup confectioners’ sugar

Cinnamon Oat Crumbles

  • 1 cup mixed nuts
  • 1 cup old fashioned oats
  • 1/3 cup all-purpose flour
  • ½ cup granulated sugar
  • 6 tbsp. unsalted butter, melted
  • 1 tbsp. Cinnamon-Vanilla Seasoning Blend

Instructions

Cinnamon Oat Crumbles

  1. Preheat oven to 350° F/175° C.
  2. Place ingredients for Cinnamon Oat Crumbles into base of Power Chef® System fitted with blade attachment, cover and pull cord 6–10 times until nuts are roughly chopped and ingredients are mixed.
  3. Spread out onto baking pan and bake 20–25 minutes, stirring halfway through, until golden brown.

Key Lime Mousse

  1. Place whipping cream and mascarpone cheese into base of Power Chef® System fitted with paddle whisk attachment, cover and pull cord until soft peaks form, about 50 pulls.
  2. Add remaining ingredients, cover and pull cord another 8–10 times until ingredients combine, creating a thick mousse.
  3. Place 2 tbsp. Cinnamon Oat Crumbles in bottom of 6 serving cups and top each with ½ cup mousse. Refrigerate and serve chilled. When ready to eat, garnish with whipped cream and lime slices if desired.

Link to Power Chef more information:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/power-chef/

Link to Zest N Press more information:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/zest-n-press/

SOUTHWEST MANGO SALSA

Yield: 8

Serving Size: ½ cup

Ingredients

  • ½ cucumber, peeled (approx. 1 cup)
  • 1/3 red onion (approx. 1 cup)
  • 2 tsp. Southwest Chipotle Seasoning Blend
  • 1 tbsp. lime juice
  • 1/3 cup cilantro leaves, washed
  • 1 mango, peeled and diced

Instructions

  1. In the Power Chef® System, add all of the ingredients except for the mango. Chop to desired consistency.
  2. Remove top add the diced mango. Chop again and serve.

Link to Power Chef information:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/power-chef/