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

SPINACH, BLUEBERRY and PINEAPPLE SALAD

Serving Size: 8-10 cups

Ingredients

  • 9-oz./255 g bag spinach
  • 1 lime, juiced using Zest ’N Press® Gadget
  • 2–3 tbsp. balsamic glaze
  • 1 shallot, chopped fine using Chop ’N Prep Chef
  • 2 cups fresh pineapple, diced
  • 1 cup fresh blueberries
  • 1 avocado, diced
  • 1 cup pecans
  • ¼ cup crumbled goat cheese

Instructions

  1. In a large bowl, toss spinach with lime juice, balsamic glaze, and shallot. Once leaves are coated, transfer to desired serving dish.
  2. Top with remaining ingredients to serve.

GAME DAY TUPPERRANCH DIP

Yield: 6

Ingredients

  • 1 cup sour cream
  • ¼ cup full fat Greek yogurt
  • 2 tbsp. buttermilk
  • ½ tsp. white wine vinegar
  • 1 garlic clove, crushed
  • 1/4 tsp. coarse kosher salt
  • 1/2 tsp. onion powder
  • 1 tbsp. fresh dill, chopped
  • 1 tbsp. fresh parsley, chopped

Instructions

  1. In a medium bowl, combine sour cream, yogurt, buttermilk, vinegar, garlic, salt, onion powder, dill, and parsley until well combined. Add salt and pepper to taste.
  2. Refrigerate, covered, 30 minutes; serve cold with vegetables, chips, as a dip for wings, or in place of mayonnaise on a sandwich or slider.

NUT BUTTER DIP

Yield: 2

Serving Size: ½ cup

Ingredients

  • ¼ cup nut butter (peanut, almond, sunflower, etc.)
  • 1 tbsp. full-fat Greek yogurt
  • ¼ tsp. ground cinnamon
  • 2 tbsp. honey

Instructions

  1. In a small bowl, stir together nut butter, yogurt, cinnamon and honey until well combined.
  2. Serve with pretzels, whole-grain crackers, apple wedges, or celery sticks.

HONEYDEW and BLACKBERRY SALAD

Yield: 5-6 cups

Ingredients

  • 2 lbs./1 kg honeydew
  • 1 lime, zested & juiced using Zest ’N Press® Gadget
  • 6 mint leaves, chopped using Chop ’N Prep Chef
  • 12-oz./350 g container fresh blackberries

Instructions

  1. Peel, deseed, and cut honeydew into bite size pieces.
  2. Toss honeydew with lime juice, zest, and mint leaves.
  3. Gently stir in blackberries just before serving.

LIME-GINGER FIZZ

Yield: 4

Ingredients

  • 1 cup sugar
  • 2 tbsp freshly grated ginger
  • 1 cup water
  • 1 cup lime juice (approximately 8 limes)
  • 16 ounces plain seltzer

Instructions

  1. In the Micro Pitcher combine sugar, ginger and water; microwave using high power 1 minute. Stir and microwave 1 additional minute.
  2. In a pitcher, combine simple syrup, lime juice and seltzer. Serve over ice.

EASY CHOCOLATE COVERED POTATO CHIPS

Ingredients

  • 1¼ cup water
  • 1 cup chocolate chips
  • 3–4 cups ridged potato chips

Instructions

  1. Microwave water in a 2-cup/500 mL Micro Pitcher on high for 2 minutes.
  2. Pour chocolate chips into 1-cup/250 mL Micro Pitcher.
  3. Place 1 cup Micro Pitcher into 2-cup/500 mL Micro Pitcher so the 1-cup/250 mL Micro Pitcher is submerged in water.
  4. Let sit for 30–60 seconds and then stir. Repeat until chocolate is smooth.
  5. Dip potato chips into melted chocolate until partially coated. Lay out on Silicone Wonder® Mat. Repeat until chocolate has been used. Chill until chocolate is set, 10–15 minutes in the freezer.

CHOCOLATE COVERED APPLES

Ingredients

  • 2 Granny Smith apples
  • 1/2 cup dark chocolate chips
  • 1/4 cup each chopped toasted pumpkin seeds, nuts, and candies

Instructions

  1. Place dark chocolate chips in 2-cup/500 mL Micro Pitcher. Microwave on high power 30 seconds. Stir, return to microwave. Microwave 30 seconds more, stir. Repeat as needed.
  2. Holding by the stem, dip apple in chocolate, allowing excess to drip off.
  3. Dip apple in toasted pumpkin seeds, nuts, and candies. Place upright on Silicone Wonder® Mat; let stand until set.
  4. Slice apples, serve at room temperature. Refrigerate, covered, up to 3 days.

ORANGE CRANBERRY SANGRIA

Ingredients

  • 1 cup red wine
  • 1/2 cup canned jellied cranberry sauce
  • 1/2 cup orange juice
  • 3 orange slices
  • 4 slices fresh gingerroot
  • 1 cinnamon stick
  • 5 whole cloves

Instructions

  1. In the base of the Quick Shake® container, add wine and cranberry. Secure Quick Shake® cover and shake well until cranberry is dispersed. Add orange juice, orange slices, gingerroot, cinnamon stick, and whole cloves. Secure Quick Shake® cover.
  2. Shake until well combined. Refrigerate two hours, up to 24 hours.
  3. Strain before serving. Refrigerate up to three days.

CREAMY CRANBERRY VINAIGRETTE

Ingredients

  • ¼ cup plain full-fat yogurt
  • ¼ cup canned jellied cranberry sauce
  • 3 tbsp. extra virgin olive oil
  • 1 tbsp. red wine vinegar
  • 2 tbsp. freshly squeezed orange juice
  • 1 garlic clove, crushed
  • ¼ tsp. coarse kosher salt

Instructions

  1. In the base of the Quick Shake® container, add yogurt, cranberry, olive oil, vinegar, garlic, and salt. Secure Quick Shake® cover.
  2. Shake until well combined. Refrigerate up to three days.

MULLED APPLE CIDER MARINADE

Ingredients

  • 2 cups apple cider
  • 2 tbsp. apple cider vinegar
  • 3 tbsp. mulling spices
  • 1 large garlic clove, crushed
  • ½ yellow onion, finely diced
  • 4 whole fresh thyme sprigs
  • 1 tsp. coarse kosher salt

Instructions

  1. In the base of the Quick Shake® container, add apple cider, vinegar, mulling spices, garlic, onion, thyme, and salt. Secure Quick Shake® cover.
  2. Shake until well combined. Refrigerate up to seven days.