Category: Breakfast

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/

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/

SAVORY STUFFING BREAD PUDDING

Yield: 8

Serving Size: 1 cup

Ingredients

  • 1 small onion, minced
  • 2 ribs celery, strings removed, minced
  • 3 cloves garlic, minced
  • 1 stick butter, melted
  • 2 loaves Italian or sour dough bread, crust removed
  • 3 eggs, beaten
  • 1 cup chicken stock
  • 1 tsp. celery salt
  • 1 tsp. freshly cracked black pepper
  • 2 tbsp. fresh sage, chopped
  • 2 tbsp. fresh thyme, chopped
  • 2 tbsp. fresh parsley chopped

Instructions

  1. Preheat oven to 400° F/205°C.
  2. Cut bread into ½″/1.25 cm cubes; set aside.
  3. In the bottom of the UltraPro 2-Qt./2 L Casserole Pan, stir together onion, celery, garlic, and 2 tbsp. of the melted butter. Microwave on high power 4 minutes. Remove from microwave.
  4. In a large bowl, mix together vegetables, remaining butter, bread cubes, egg, chicken stock, celery salt, pepper, and herbs until well combined and moist; transfer to the same UltraPro pan.
  5. Microwave on high power 3 minutes. Remove from microwave; place pan in oven. Bake 10 minutes or until golden brown on top. Let stand 5 minutes before serving.

STEAMER SAUSAGE AND SWEET POTATOES

Yield: 4

Ingredients

  • 1/4 tsp. coarse kosher salt
  • 4 mild Italian sausage links, cut in half
  • 2 small ears shucked corn, cut in half
  • 2 sweet potatoes, peeled, diced
  • 3 tbsp. unsalted butter, softened
  • ½ small garlic clove, crushed
  • 1 tbsp. honey

Instructions

  1. Fill water tray to minimum fill line and add salt to the TupperWare® SmartSteamer water tray. Pierce sausage in several places with tines of a fork or sharp knife.
  2. In the base of the TupperWare® SmartSteamer casserole tray, add sausage. Place lid on top of TupperWare® SmartSteamer, microwave on high power 6 minutes. Remove from microwave, add corn and potatoes. Replace lid, microwave on high power 12 minutes more, or until potatoes are tender and sausage is opaque in the middle.
  3. Meanwhile, make the honey butter. In a small bowl, stir together butter, garlic and honey until well combined. Add salt to taste.
  4. Transfer corn, sausage and sweet potatoes to a large bowl. Toss with honey butter until butter has melted. 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.

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.

SAGE WHIPPED CREAM

Yield: 4

Serving Size: 1/4 cup

Ingredients

  • ½ small garlic clove
  • ¼ tsp. dried sage
  • 1/8 tsp. coarse kosher salt
  • 1/8 tsp. black pepper
  • 1/2 cup heavy cream

Instructions

  1. In the base of the Chop ’N Prep™ Chef, add garlic, sage, salt, and pepper. Cover and pull cord until garlic is finely minced; set aside.
  2. In the base of the Power Chef® System, add heavy cream. Place Whip Accessory in position over the base and turn handle until cream is at the soft peak stage.
  3. Remove Whip Accessory and fold in garlic mixture; let stand 5 minutes before serving.

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.

QUICK COOK POLENTA OR YELLOW GRITS

Yield: 4

Serving Size: about 1 ½ cups

Ingredients

  • 3 ½ cups chicken or vegetable stock
  • 3/4 cup uncooked polenta or yellow grits
  • ¼ tsp. kosher salt
  • 1 cup shredded Cheddar
  • 3 tbsp. unsalted butter

Instructions

  1. In the base of the Microwave Pressure Cooker stir together stock, polenta or yellow grits, salt, cheese, and butter.
  2. Microwave on high power 10 minutes. Let stand 10 minutes or until pressure has released and valve indicator is in the down position. Remove cover, stir polenta. Season with salt and pepper to taste.
  3. Let stand 10 minutes before serving, polenta will firm slightly. Serve warm.