Category: Appetizers

GRILLED LEMONY SHRIMP

Yield: 2

Serving Size: 6 shrimp

Ingredients

  • 12 fresh, medium, raw shrimp
  • 3 garlic cloves, peeled, minced
  • zest of 2 lemons
  • ½ cup chicken stock
  • 2 tsp. corn starch
  • ¼ tsp. coarse kosher salt

Instructions

  1. In the base of the MicroPro™ Grill add shrimp in a single layer. Place cover on shrimp in the grilling position. Microwave on high power 3 minutes. Remove from microwave, flip shrimp.
  2. Meanwhile, in a small bowl, stir together lemon zest, chicken stock, corn starch, and salt. Pour over shrimp. Place cover on shrimp in the grilling position. Microwave on high power an additional 2 minutes.
  3. Remove from microwave. Serve shrimp warm with your favorite vegetable noodles or spaghetti squash.

BUFFALO RANCH DIP

Yield: 6

Serving Size: 1/4 cup

Ingredients

  • 1½ cups sour cream
  • 2 tbsp. buttermilk
  • ¼ cup bleu cheese
  • ½ tsp. celery salt
  • 1½ tbsp. hot sauce
  • ¾ tsp. white vinegar
  • 1 tbsp. minced parsley

Instructions

  1. In the base of the Power Chef® System with blade attachment, blend together sour cream, buttermilk, bleu cheese, celery salt, hot sauce, and vinegar until well combined and creamy.
  2. Remove blade attachment; stir in parsley.
  3. Transfer dip to the center bowl of the Serving Center®. Serve with a variety of raw vegetables or chicken wings.

SWEET APPLE COMPOTE

Yield: 6

Ingredients

  • 4 large Granny Smith apples, cored and peeled
  • 3/4 cup brown sugar
  • 1 cup apple cider
  • ¼ cup butter, cut into ¼-inch pieces
  • 2 tbsp. corn starch
  • 1 tbsp. ground cinnamon
  • 1/2 tsp. kosher salt

Instructions

  1. Cut apples into ¼-inch pieces.
  2. In the base of the Microwave Pressure Cooker stir together apples, sugar, cider, butter, corn starch, cinnamon, and salt. Secure cover onto the base.
  3. Microwave on high power 10 minutes. Remove from microwave. Let stand 10 minutes or until steam indicator valve is in the down position. Remove cover and stir.
  4. Serve warm over ice cream, oat meal, or as a snack.

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.

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.

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.