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

ARROZ GRIEGO

Yield: 4

Serving Size: 1 cup

Ingredients

  • 3 cups instant rice
  • ½ cup chopped ham
  • 10¾-oz./21 g cans French onion soup
  • 10¾-oz./21 g cans beef consommé
  • ¼ cup water

Instructions

  1. Place all ingredients in 3-Qt./3 L Casserole and microwave on high power 15 minutes.

Link to Stack Cooker Information:

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

COUSCOUS

Yield: 6

Serving Size: ½ cup

Ingredients

  • 1 cup couscous
  • 1½ cups water
  • ½ tsp. coarse kosher salt
  • ½ small onion, chopped in Chop N Prep.

Instructions

  1. Combine ingredients in 3-Qt./3 L Casserole.
  2. Stack and microwave on high power 15–20 minutes. Let rest 5 minutes and fluff with fork.

Link to the Chop N Prep information:

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

ARROZ CON SALCHICHAS

Yield: 4

Serving Size: 1 cup

Ingredients

  • 2 cups instant rice
  • 2 4.6-oz./130 g cans Vienna sausages*
  • ¼ cup green olives, roughly chopped**
  • 2 cups water
  • 1 tbsp. sofrito
  • ½ tsp. oregano
  • ¼ tsp. annato
  • 1 tsp. Adobo seasoning with pepper

Instructions

  1. Slice sausages into bite-size pieces.
  2. Combine ingredients in 3-Qt./3 L Casserole.
  3. Stack and microwave on high power 15–20 minutes. Let rest 5 minutes and fluff with fork.

Notes

*Cooked chorizo can be used instead of sausages, if desired. **Use 2 tsp. capers instead of green olives, if desired.

Link to the Stack Cooker information:

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

3 HOMEMADE FLAVORED WHIPPED CREAMS

Cinnamon Brown Sugar

4 tsp. light brown sugar
½ tsp. Cinnamon Vanilla Seasoning
1 cup heavy cream

Combine ingredients in base of Power Chef®System. Using Whip Accessory, turn handle until stiff peaks form.

Lemon Delight

3 tbsp. lemon curd
Zest of 1 lemon
1 cup heavy cream

Combine ingredients in base of Power Chef ®System. Using Whip Accessory, turn handle until stiff peaks form.

Strawberry Whip

½ cup strawberries, hulled
2 tbsp. granulated or confectioners’ sugar
1 cup heavy cream

Place strawberries in base of Power Chef® System, fitted with blade attachment, cover and process until pureed.
Replace blade with the Whip Accessory. Add remaining ingredients and turn handle until stiff peaks form.

Link to Power Chef information:

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

7 SO GOOD POWER CHEF SMOOTHIES

Refreshing Strawberry Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

1 cup frozen strawberries
½ cup frozen sliced peaches
1 cup yogurt
1¼ cup coconut water

1. Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until smooth.

Green Tea Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

1½ cup green tea, chilled (made with six tea bags)
2 cups frozen mixed berries
3 tbsp. honey

1. Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until well combined and smooth.

Tropical Sunset Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

1 cup frozen raspberries
½ cup frozen mango
½ cup pineapple chunks
½ cup pineapple juice
1 ½ cup coconut milk

1. Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until well smooth.

Peach Cobbler Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

1 cup frozen sliced peaches
2 frozen bananas, peeled & sliced
2/3 cup plain of Greek yogurt
¼ tsp. cinnamon
Pinch of ground ginger
Pinch of ground nutmeg

1. Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until mixture is smooth.

Chocolate Covered Strawberry Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

2 cups frozen strawberries
½ cup yogurt
1 cup reduced-fat (2%) milk
1 tbsp. chocolate hazelnut spread

1. Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until smooth and no large lumps remain.

Blackberry Apple Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

2 cups frozen blackberries
¾ cup apple cider
1 gala or fuji apple, peeled & cubed
1 5-oz./140 g container nonfat lemon yogurt

1. Place blackberries and apple cider in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until smooth.
2. Add remaining ingredients and continue pulling cord until well combined and no large lumps remain.

Breakfast Coffee Banana Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

2 frozen bananas, peeled & sliced
1 cup Greek yogurt, plain or vanilla
1 cup reduced-fat (2%) milk
1½ tbsp. instant coffee

1.  Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until smooth and no coffee granules remain.

Link to Power Chef information:

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

5 DIY SAUCES TO TRY THIS SUMMER

Ketchup

Makes about 1½ cup

7 oz./200 g tomato paste
½ cup white vinegar
5 tbsp. granulated sugar
¼ cup water
1 tsp. salt
½ tsp. onion powder
¼ tsp. garlic powder

1. In Chef Series 3-Qt./2.8 L Saucepan, combine all ingredients and mix using spatula.
2. Bring to a boil, reduce heat and simmer for 15 minutes. Let cool.
3. Pour into Squeeze It Bottle.
4. Refrigerate and use within one month.

Ranch

Makes about 1½ cup

1 cup mayonnaise
½ cup sour cream
½ tsp. dry dill
¼ tsp. onion powder
½ tsp. garlic powder
1 tbsp. dry parsley
¼ tsp. salt
1/3 cup milk
1/8 tsp. pepper

1. In Thatsa® Medium Bowl, mix all ingredients well until combined.
2. Pour into Squeeze It Bottle.
3. Refrigerate and use within one month.

Balsamic Glaze

Makes about 1¼ cup

2 cups balsamic vinegar
1 cup granulated sugar

1. Pour vinegar into Chef Series 3-Qt./2.8 L Saucepan and bring to a boil. Let simmer for 20–30 minutes or until reduced by half.
2. Stir in sugar. Let return to a simmer and watch closely until it begins to boil. In about 5–10 minutes it begins to bubble up and it is done, should be able to coat the back of a spatula.
3. Let cool to fully thicken and pour into Squeeze It Bottle. Store in refrigerator up to 2–3 months.

Caramel Sauce

Makes about 1½ cup

11/3 cup granulated sugar
1 cup water
1½ cup heavy cream
1 tsp. vanilla extract
1½ tbsp. coarse sea salt, optional

1. Place granulated sugar and water in medium sized saucepot.
2. Cook on medium heat for 10–15 minutes or until temperature reaches 325° F/162° C
and syrup is deep amber color.
3. Remove from heat and carefully stir in heavy cream.
4. Add vanilla and salt. Let cool completely before pouring into Squeeze It Bottle.
5. Store in refrigerator for one month.

Chocolate Syrup

Makes about 1½ cup

1½ cups granulated sugar
¾ cups unsweetened cocoa powder
1 cup water
¼ tsp. salt
1 tsp. vanilla extract

1. In Chef Series 3-Qt./2.8 L Saucepan with Strainer Cover, combine granulated sugar and cocoa powder. Mix until no lumps remain, add water and stir until well combined.
2. Bring to a boil, reduce heat and simmer for 15–20 minutes until sauce has thickened, stirring constantly. Remove from heat add salt, vanilla extract and mix until well incorporated. Let cool.
3. Pour chocolate syrup into Squeeze It Bottle.
4. Refrigerate and use within six weeks.

Link to the squeeze it bottles:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/18/squeeze-it-bottles/

Link to the Chef Series:

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

CINNAMON HOT CHOCOLATE

Serves: 16
Serving Size: about 2 tbsp.
Prep time: 5 minutes
Cook time: 0 minutes

Ingredients:

1 cup unsweetened cocoa powder

1½ cups brown sugar

2 tbsp. DIY Cinnamon-Vanilla Seasoning Blend (recipe here)

Directions:

  1. In a small bowl stir, together cocoa powder, brown sugar and DIY Cinnamon-Vanilla Seasoning Blend.
  2. Transfer to a Counterscaping Dry Seasoning Container. Cover and store in a cool dark place up to 6 months.

For Hot Chocolate:
Microwave 1 cup milk and 1 tbsp. of the Cinnamon Hot Chocolate Mix in a microwave safe mug 1 minute or until hot; do not boil. Stir until hot chocolate mix dissolves. Garnish with whipped cream or marshmallows.

For Mocha Coffee:  
Place 1 tbsp. of the Cinnamon Hot Chocolate Mix in a mug of your favorite coffee; stir well until dissolved.

LEMON SHORTBREAD COOKIES WITH LEMON GLAZE

Yield: 24-26 cookies

Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1/8 tsp. salt
  • 2¼ cup all-purpose flour
  • 1 lemon, zested and juiced with Zest ’N Press® Gadget

Lemon Glaze

  • 2 tbsp. lemon juice
  • 1 cup powdered sugar
  • optional 1-2 drops yellow food coloring

Instructions

  1. Place butter and sugar into base of Mix-N-Stor® Pitcher. Place the cover on the pitcher and remove cap to fit electric beaters into the opening.
  2. Beat together butter and sugar with electric beaters until light and fluffy.
  3. Add salt and flour to butter mixture and whip with beaters until incorporated.
  4. Beat in lemon zest and 2 tbsp. of lemon juice until combined. Place in refrigerator to chill for 1–2 hours.
  5. Preheat oven to 350 degrees.
  6. Scoop cookie dough in 2 tbsp. size portion onto cookie sheet lined with Silicone Wonder® Mat.
  7. Bake for 8–10 minutes until set or lightly brown.
  8. Allow to cool and drizzle with lemon glaze if desired.

Lemon Glaze

  1. Add lemon juice and powdered sugar to base of Mix-N-Store® Pitcher. Place the cover on the pitcher and remove cap to fit electric beaters into the opening.
  2. Beat until all sugar and lemon juice have been incorporated and icing has thickened.
  3. Add yellow food coloring if desired.

STEAMED STUFFED ARTICHOKES

Yield: 4

Ingredients

  • ¼ + ⅛ tsp. coarse kosher salt
  • 2 globe artichokes, trimmed, cut in half
  • ½ fresh lemon
  • 2 cups Italian or sour dough bread cubes, crust removed
  • 3 tbsp. extra virgin olive oil
  • 1/4 cup diced black olives
  • 1 garlic clove, crushed

Instructions

  1. Fill water tray to minimum fill line and add salt to the Tupperware® SmartSteamer water tray.
  2. Remove the two bottom rows of leaves from each artichoke half. Scoop choke from the center of artichokes, rub cut edges with lemon. Place artichokes in Tupperware® SmartSteamer casserole tray, cut side up. Stack casserole tray above water tray; place cover on Tupperware® SmartSteamer. Microwave on high power 5 minutes. Remove from microwave, set aside.
  3. In a medium bowl, mix together bread cubes, olive oil, olives, garlic, and 1/8 tsp. coarse kosher salt. Press bread cubes together until moist; divide into 4 equal portions.
  4. Stuff bread into cut side of each artichoke half, gently pressing bread into the cavity and allowing excess to sit on top of artichoke.
  5. Place cover on top of the Tupperware® SmartSteamer and microwave 15 minutes or until artichokes are soft, and bottom leaves are easily removed.

Store, reheat and serve in Vent ’N Serve® Containers.

SOUTHWEST SALMON SALAD

Yield: 1

Ingredients

  • 1 4 oz./115 g skinless salmon fillet
  • 1/8 tsp. coarse kosher salt
  • 1/2 tsp. smoked paprika, divided
  • 1/2 cup frozen yellow corn kernels
  • 1/2 cup canned black beans, drained and rinsed well
  • 2 cups chopped Romaine
  • 4 cherry tomatoes, cut in quarters
  • 1/4 cup sour cream
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. red wine vinegar
  • 1/2 small garlic clove, crushed
  • ¼ cup broken corn chips

Instructions

  1. Add water to the TupperWare® SmartSteamer water tray.
  2. Season both sides of the salmon with salt and ¼ tsp. of the smoked paprika. Place salmon in the bottom casserole tray of the TupperWare® SmartSteamer. Place casserole tray on top of water tray.
  3. In the top steamer tray, place corn and beans in a single, even layer; sprinkle with salt to taste. Place steamer tray on top of casserole tray. Microwave on high power 8 minutes or until salmon is cooked through. Remove from microwave; set aside.
  4. Meanwhile, in a medium bowl, toss together romaine and tomatoes; set aside
  5. In a small bowl, stir together sour cream, olive oil, vinegar, garlic, and remaining smoked paprika. Add salt and pepper to taste.
  6. Transfer corn and beans to salad bowl and toss with romaine and tomatoes. Flake salmon and place on top of salad greens. Top with broken corn chips and drizzle with dressing.