Category: Appetizers

PERFECT PERSONAL PIZZA

Preparation

Yield: 1

Serving Size: 1 pizza

Ingredients

  • mini pizza crust (6–7½”/15–19 cm)
  • 2–3 tbsp. pizza sauce
  • 6–8 mushroom slices
  • 4–5 sun dried tomatoes
  • 2–3 leaves fresh basil, roughly chopped
  • 1 cup shredded mozzarella
  • SUGGESTED TOPPINGS: pepperoni, sausage, onions, peppers etc.

Instructions

  1. Place mushroom slices in base of MicroPro Grill. Place cover directly on mushrooms in grill position and microwave on high power for 4–5 minutes or until brown. Remove from Grill.
  2. Place prepared pizza crust in base of MicroPro Grill and spread on sauce. Add cooked mushrooms, sundried tomatoes, fresh basil and mozzarella.
  3. Add any additional toppings and place cover on rim in casserole position. Microwave on high power 8–10 minutes, or until cheese is melted and bottom has browned.
  4. Let rest 5 minutes before removing from pan and cutting. Serve warm.

SCALLOPS WITH LEMON VINAIGRETTE

Preparation

Yield: 4

Serving Size: 4

Ingredients

  • 1 lb./455 g medium sea scallops
  • ¼ tsp. coarse kosher salt
  • ¼ tsp. black pepper
  • 1 lb./455 g fresh asparagus
  • 1 lemon, zested and juiced using Zest ’N Press® Gadget
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. fresh dill, chopped
  • 1 tbsp. fresh chives, chopped

Instructions

  1. Place scallops in the Colander Tray of the Smart Steamer and sprinkle with half the salt and pepper.
  2. Place asparagus in the Steamer Base. Fill the Water Tray with 1¾ cups/400 mL water. Place Colander Tray on top of Steamer Base, Steamer Base on top of Water Tray and cover. Microwave on high power for 8 minutes.
  3. Meanwhile, in a small bowl, whisk the remaining ingredients together.
  4. Serve scallops and asparagus drizzled with Vinaigrette. Serve with white or brown rice.

GRILLED LETTUCE WRAP SLIDERS

Preparation

Yield: 2

Serving Size: 2 sliders

Ingredients

  • ½ lb./225 g ground beef
  • 2 tbsp. ketchup
  • 2 tbsp. dried onion
  • ¼ tsp. coarse kosher salt
  • 1/2 tsp. cracked black pepper
  • ½ cup shredded cheddar cheese
  • 8 large butter lettuce leaves
  • sliced tomato (optional)
  • sliced red onion (optional)

Instructions

  1. In a medium bowl, mix together ground beef, ketchup, onion, salt, pepper, and cheddar cheese. Divide into four equal portions and form into flat patties.
  2. In the base of the MicroPro™ Grill, place four patties. Place cover on patties in the grilling position. Microwave on high power 3 minutes. Remove from microwave, flip patties. Microwave on high an additional 3 minutes.
  3. Remove patties from grill. Wrap in butter lettuce leaves. Serve warm with optional toppings.

GREEN CHILI CHICKEN SLIDERS

Preparation

Yield: 6

Ingredients

  • 1 lb./455 g ground chicken
  • 1 (4.5 oz./125 g) can green chilies, drained well
  • 1/4 cup loosely packed cilantro, chopped
  • 1 small garlic clove, crushed
  • 1/4 tsp. salt
  • 1/4 cup sour cream
  • 3 tbsp. minced chive or green onion
  • 1/2 tsp. fresh lime juice

Instructions

  1. Add water to the Tupperware® SmartSteamer water tray.
  2. In a large bowl, mix together chicken, chilies, cilantro, garlic, and salt until well combined. Divide mixture evenly into 6 mini patties.
  3. Arrange 3 patties in a single layer in the casserole tray of the Tupperware® SmartSteamer. Place casserole tray on top of the water tray. Arrange 3 remaining patties in a single layer in the steamer tray; place steamer tray on top of casserole tray.
  4. Cover and microwave 10 minutes or until the patties register 165° F/75° C on an instant read thermometer inserted into the center of a patty. Remove from microwave.
  5. Meanwhile, in a small bowl, stir together sour cream, chive, and lime juice. Season with salt and pepper to taste.
  6. Serve with sour cream mixture and slider buns.

FRENCH ONION DIP

Preparation

Yield: 4

Serving Size: about ½ cup

Ingredients

  • 2 medium yellow onions, sliced thin
  • ¾ cup sour cream
  • ½ tsp. kosher salt
  • 2 tbsp. heavy cream
  • 1/8 tsp. vinegar
  • ¼ tsp. garlic powder
  • 2 tbsp. mayonnaise

Instructions

  1. Place an even layer of sliced onions onto the base of the MicroPro™ Grill. Place cover on onions in the grilling position. Microwave on high power 7 minutes. Remove from microwave and stir onions. Replace cover and microwave on high power an additional 7 minutes or until caramelized.
  2. Transfer onions to the base of the PowerChef® fitted with blade attachment. Let stand 10 minutes. Cover and pull cord until onions are well minced.
  3. Replace blade attachment with paddle attachment. Add sour cream, salt, cream, vinegar, garlic powder and mayonnaise. Cover and pull cord until well blended.
  4. Remove paddle from PowerChef®. Cover and refrigerate at least 10 minutes, up to overnight. Serve cold as a dip with vegetables, chips, or pita wedges, or serve as a sauce for steak, chicken, or fish.

CRUNCHY KALE CHIPS

Preparation

Yield: 1

Serving Size: 1 cup

Ingredients

  • 2 cups kale leaves
  • ½ tsp. extra virgin olive oil
  • 1/8 tsp. coarse kosher salt

Instructions

  1. Preheat oven to 275° F/135° C.
  2. Pull kale leaves o the thick stem in large pieces. Toss leaves with all ingredients in medium bowl and massage leaves until oil has coated the leaves.
  3. Line baking sheet with Silicone Wonder Mat and spread out kale into single layer.
  4. Bake for 20–25 minutes or until very crispy. Store in sealed Tupperware container up to 3 days.

Notes

Toss kale leaves with 
 1/8 tsp. ground chili pepper and 1 tsp. lime juice along with salt and olive oil before baking for a flavorful spicy chili lime variation.

COCONUT GREEN CURRY MUSSELS

Preparation

Yield: 5 mussels

Serving Size: 4

Ingredients

  • 2 garlic cloves, peeled
  • 1 tbsp. fresh ginger
  • 1 jalapeño pepper, seeded
  • 1 tbsp. green curry paste
  • 1 lime, zested and juiced using Zest ‘N Press® Gadget
  • 13.5 oz./400 mL can light coconut milk
  • 1 lb./455 g fresh mussels, scrubbed and rinsed
  • 1 green onion, sliced, green part only

Instructions

  1. Place garlic, ginger and jalapeño in base of Chop ’N Prep Chef. Cover and pull cord 4–5 times to process until finely chopped.
  2. Add mixture to the Water Tray of the Smart Steamer, along with the curry paste, lime zest and juice and coconut milk. Place the mussels in the Steamer Base, place over Water Tray, cover and microwave on high power for 6 minutes.
  3. Divide the mussels, placing into individual bowls, stir the sauce in the Water Tray and pour ¼ cup over the mussels in each bowl. Garnish with sliced green onions.

BEEFY ZUCCHINI BOATS

Preparation

Yield: 4

Serving Size: 1

Ingredients

  • 1 lb./455 g ground beef
  • 1 small onion, chopped in Chop N’ Prep
  • 1 tbsp. Southwest Chipotle Seasoning
  • 14.5-oz./425 g can diced tomatoes
  • 2 large zucchinis
  • ¼ tsp. coarse kosher salt
  • 1 cup shredded mozzarella

Instructions

  1. Place TupperWave® Stack Cooker Colander in 1¾-Qt./1.75 L Casserole. Place beef, onion and Southwest Chipotle in Stack Cooker Colander. Cover and microwave on high power 5–6 minutes, or until cooked, stirring halfway through.
  2. Add tomatoes to ground beef and stir.
  3. Half zucchinis lengthwise and remove seeds with a spoon. Sprinkle each half with salt.
  4. Place zucchinis in Stack Cooker 3-Qt./3 L Casserole and in the inverted ¾-Qt./750 mL Casserole/Cover. Spoon beef mixture over each zucchini boat and top with cheese.
  5. Stack inverted ¾-Qt./750 mL Casserole/Cover above 3-Qt./3 L Casserole and microwave on high power 5–8 minutes or until cheese is melted and zucchinis have softened slightly. Serve warm.

AVOCADO FRESCO

Preparation

Yields: 8 Servings

Ingredients

1 medium tomato, quartered
½ small onion, peeled and halved
¼ cup fresh cilantro
2 Haas avocados, pitted and peeled
1 tbsp Cilantro Mojo Seasoning

Instructions

  1. Place tomato, onion and cilantro into base of Power Chef™ System fitted with blade attachment.
  2. Cover and pull cord several times to roughly chop.
  3. Add avocados and seasoning and pull cord to blend until desired consistency is achieved.