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

BLUEBERRY CRUMBLE

Yield: 4

Serving Size: 1 cup

Ingredients

  • 4 cups frozen blueberries
  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tbsp. lemon juice

Crumble Topping

  • 1 stick unsalted butter, melted
  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • ¾ cup rolled oats
  • 1 tsp. vanilla extract

Instructions

  1. In a medium bowl, stir together berries, flour, sugar and lemon juice. Pour into base of MicroPro Grill, set aside.
  2. In a medium bowl, mix together crumble ingredients. Once combined, sprinkle over top of berries.
  3. Place cover in casserole position and microwave on high power 15 minutes. Let cool for 5 minutes to thicken slightly. Serve warm.

FRUIT SORBET CAKE

Yield: 4

Serving Size: 1 slice

Ingredients

  • 16 oz. frozen mango chunks
  • ¼ cup warm water
  • 1 pound cake
  • 3 cups whipped cream (optional)

Instructions

  1. Remove fruit from freezer, let stand 16–18 minutes.
  2. Fill Sorbet Maker hopper with fruit. Pour 1 tsp. warm water over fruit.
  3. Place plunger on top of fruit. Gently push down on plunger while turning handle to process. Repeat with remaining fruit. Set aside.
  4. Slice away brown outer edges of pound cake; discard. Slice pound cake lengthwise into two (1″/2.5 cm wide) pieces. Then cut to fit the length of 1¼-cup/400mL Small Square Freeze-It™ Container.
  5. Place pound cake against the sides of the Freeze-It™ Container and fill the center with mango sorbet. Cover and freeze 1 hour.
  6. Remove from freezer, and if desired, frost with whipped cream. Serve immediately.

GRILLED CHICKEN CACCIATORE

Yield: 2

Serving Size: 1½ cups

Ingredients

  • 4 boneless, skinless chicken thighs, chopped
  • 1 large green bell pepper, chopped
  • 1 small yellow onion, chopped
  • 3 garlic cloves, peeled, minced
  • ¼ cup tomato paste
  • 1/4 cup crushed tomato
  • 1/4 cup chicken stock
  • 1 tsp. corn starch
  • 1 tsp. dried oregano
  • 1/2 tsp. coarse kosher salt

Instructions

  1. In the base of the MicroPro™ Grill, add chicken, bell pepper, onion, and garlic. Place cover on chicken in the grilling position. Microwave on high power 4 minutes. Remove from microwave, drain liquid, stir to redistribute. Microwave on high power an additional 3 minutes.
  2. Meanwhile, in a medium bowl, stir together tomato paste, crushed tomato, chicken stock, corn starch, oregano, and salt. Pour over chicken. Place cover on chicken in the grilling position. Microwave on high power an additional 3 minutes or until chicken is cooked through.
  3. Remove from microwave. Serve warm over rice or pasta.

JEL-ICOUS LEMON CHIFFON

Yield: 16

Serving Size: 1 slice

Ingredients

  • 2 cups water
  • 3 oz. box lemon flavored gelatin
  • 8 oz./227 g container whipped topping (or 2 cups heavy cream and ¼ cup powdered sugar)

Instructions

  1. Heat one cup water in 2-cup/500 mL Micro Pitcher for 2 minutes or until boiling.
  2. Stir in gelatin until dissolved.
  3. Stir in remaining water and place in refrigerator until no longer warm. About 30–60 minutes.
  4. If using heavy cream, pour cream and powdered sugar into base of Power Chef™ System fitted with paddle whip accessory. Cover and pull cord until whipped cream forms, about 60 seconds. Pour into medium bowl.
  5. Slowly pour cooled gelatin into whipped topping or whipped cream and stir until combined. Pour into Jel-Ring® Mold and refrigerate until set (approximately 4–6 hours or overnight).

CREAMY AVOCADO DIP

Yield: 12

Serving Size: 2 tbsp.

Ingredients

  • ¼ cup cilantro
  • 1 ripe Haas avocado, pitted
  • 1 cup nonfat Greek yogurt
  • ½ lime, juiced using, Zest ’N Press™ Gadget
  • ½ tbsp. Southwest Chipotle Seasoning Blend
  • ¼ tsp. coarse kosher salt

Instructions

  1. Place cilantro and avocado into base of Power Chef® System fitted with blade attachment. Cover and pull cord 3–4 times to chop.
  2. Remove blade attachment and replace with paddle whisk attachment.
  3. Add remaining ingredients to Power Chef® base, cover and pull cord to blend until smooth.

Notes

Substitute Southwest Chipotle Seasoning with equal amounts of your favorite taco or Southwest seasoning blend.

POTATOES ANNA

Yield: 4

Ingredients

  • 1½ lbs./680 g russet potatoes, 3–4 large potatoes, peeled and cut in half
  • ½ tsp. coarse kosher salt
  • 3 tbsp. unsalted butter

Instructions

  1. Preheat oven to 450° F/232° C.
  2. Assemble Mandoline with circular knob set to #2. Attach potato halves one at a time to food guard and slide down the Mandoline to slice into discs. Continue until all potatoes are sliced.
  3. In Thatsa® Medium Bowl, toss sliced potatoes with salt.
  4. Place butter in Chef Series II 8″/20 cm Fry Pan over medium heat and cook until melted. Remove from heat.
  5. Lay sliced potatoes into even layers in pan until pan is full of potatoes.
  6. Place in oven and bake uncovered for 25–30 minutes or until potatoes are fork tender.
  7. Allow to rest for 10 minutes and then carefully invert pan onto serving dish to unmold the potatoes.

EASY PARTY MIX

Yield: 8

Serving Size: 1 cup

Ingredients

  • ½ cup unsalted butter
  • 2 tbsp. Worcestershire sauce
  • 1-2 tsp. seasoned salt
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 4 cups corn cereal
  • 4 cups rice cereal
  • 2 cups pretzels
  • 2 cups mixed nuts

Instructions

  1. Place butter in base of TupperWave® Stack Cooker 3-qt./3 L casserole. Microwave on high for 45–60 seconds or until melted.
  2. Whisk Worcestershire sauce, seasoned salt, onion powder and garlic powder into melted butter.
  3. Pour remaining ingredients into melted butter mixture. Place Stack Cooker Casserole seal over mixture and shake to coat cereal with butter mixture.
  4. Microwave uncovered for 4–6 minutes, stirring every 2 minutes or until mixture has begun to dry.
  5. Spread out onto Silicone Wonder® Mat to cool.

ULTIMATE EGG SALAD

Yield: 2

Serving Size: 3/4 cup

Ingredients

  • 4 large eggs
  • 6 tbsp. water, divided
  • 2 tbsp. mayonnaise
  • 1 tsp. lemon juice
  • 1/4 cup chopped parsley
  • 2 tbsp. fresh chive, minced
  • 2 tbsp. bread and butter pickles, minced
  • ¼ tsp. coarse kosher salt

Instructions

  1. Place Egg Inserts into Microwave Breakfast Maker. Pour 3 tbsp. of the water into each Egg Insert; water fill line should be completely covered.
  2. Crack 2 eggs into each Egg Insert.
  3. Place cover on Microwave Breakfast Maker. Microwave on high power 50 seconds or until yolk is cooked through. Remove eggs from Egg Inserts, pat dry with paper towel.
  4. Finely chop eggs; transfer to bowl. Stir in mayonnaise, lemon, parsley, pickles and salt.
  5. To serve, spoon onto bread or scoop into lettuce cups.

MUSTARD ALE SAUSAGE AND PEPPERS

Yield: 4

Ingredients

  • 1 lb. Italian Sausage Links, cut into bite-sized pieces
  • 2 green bell peppers, seeded and chopped
  • 1 yellow onion, peeled and chopped
  • ½ cup beer*
  • ½ cup chicken stock
  • 2 tbsp. grainy mustard
  • 2 tbsp. corn starch
  • ½ tsp. kosher salt

Instructions

  1. In the base of the Microwave Pressure Cooker place sausage, peppers, and onion.
  2. In a medium bowl stir together beer, stock, mustard, corn starch, and salt. Pour over sausage and peppers, stir to combine.
  3. Secure cover onto base. Microwave on high power 10 minutes. Remove from microwave. Let stand 10 minutes or until pressure indicator valve is in the down position.
  4. Serve with rice, pasta, potatoes, creamy polenta, or on a bun.

BOMBAY MANGO CHICKEN SALAD

Yield: 8

Ingredients

  • 1/3 cup non-fat plain Greek yogurt
  • 1/3 cup low-fat mayonnaise
  • 1 tbsp. curry powder
  • 3 tbsp. lime juice
  • 1 tbsp. honey
  • 3 cooked chicken breasts (poached or steamed in the Tupperware® SmartSteamer), diced
  • 1 ripe mango, peeled, pitted and chopped
  • 1 cup red seedless grapes, halved
  • 8 oz./225 g can water chestnuts, drained
  • ½ cup salted, roasted cashews
  • salt and pepper

Instructions

  1. In your favorite large bowl whisk together the yogurt, mayonnaise, curry powder, lime juice and honey.
  2. Add the remaining ingredients and gently combine with the dressing.
  3. Serve immediately or refrigerate for up to three days.