Category: Freeze It containers

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.
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FROZEN STRAWBERRY KIWI MOJITO

Yield: 2

Serving Size: 6 ounces

Ingredients

  • 1¼ cup water, divided
  • ½ cup sugar, divided
  • 1 cup fresh strawberries, stems removed
  • 3 fresh kiwi, peeled, cut in quarters
  • 8 fresh mint leaves
  • 2 oz./60 g white rum (optional)

Instructions

  1. In the 2-cup/500 mL Micro Pitcher, stir together 1 cup of the water and ¼ cup of the sugar. Microwave on high power 45 seconds or until sugar is dissolved; set aside.
  2. In the Power Chef® System with blade attachment, add strawberries; pour in half of the sugar water. Place cover on Power Chef® System and pull cord until mixture is pureed. Transfer mixture to a Freeze-It® Medium Shallow Rectangular Container . Freeze 6 hours or overnight.
  3. Rinse Power Chef® and blade attachment. Reassemble and add kiwi, remaining sugar water, and 4 mint leaves. Place cover on Power Chef® and pull cord until mixture is pureed. Transfer mixture to a Freeze-It® Medium Shallow Rectangular Container . Freeze 6 hours or overnight.
  4. Meanwhile make the simple syrup. In the 2-cup/500 mL Micro Pitcher stir together remaining ¼ cup water, ¼ cup sugar, and mint leaves. Microwave on high power 45 seconds or until sugar is dissolved. Refrigerate until ready to use.
  5. Remove containers from freezer; let stand 10 minutes. Using a butter knife, gently break frozen fruit mixtures into 2 to 3ʺ/8 cm pieces. Place 2 to 3 frozen strawberry pieces into the hopper of the Grate Master® Shredder with Ice Shaver Cone. Place bowl in front of cone to catch shaved ice. Turn handle to process. Repeat with remaining strawberry ice; set aside. Repeat with kiwi ice, using a separate bowl; set aside.
  6. Divide shaved strawberry ice evenly between two glasses; top each with half of the kiwi shaved ice. Pour half of the mint sugar syrup and half of the rum into each glass. Serve immediately.

PICK YOUR FLAVOR HOMEMADE ICE CREAM

Preparation

Ingredients

  • 1½ cups frozen fruit*
  • 1 cup heavy cream
  • 3 tbsp. powdered sugar
  • 1 tbsp. vanilla extract

Instructions

  1. Place all ingredients in base of Quick Chef® Pro System or the Pro Chef, fitted with blade attachment.
  2. Turn handle approximately 90 seconds. Blades will get easier to turn, then more difficult. Ice cream will be soft-serve consistency and ready to eat.
  3. Store by freezing in Freeze-It™ container. It will freeze to a firmer consistency.

Notes

*For your frozen fruit, we recommend using one of the following: Frozen raspberries, Frozen blueberries, Frozen blackberries or Frozen mixed berries

5 MAKE-AHEAD BREAKFAST RECIPES

FREEZER FRENCH TOAST STICKS

Preparation

Yield: 6

Ingredients

  • 4 eggs
  • ½ cup reduced-fat (2%) milk
  • 1 tsp. Cinnamon-Vanilla Seasoning
  • 2 tbsp. granulated sugar
  • 6 slices bread

Instructions

  1. Preheat oven to 400° F/205° C.
  2. Whisk together eggs, milk, Cinnamon-Vanilla Seasoning and sugar.
  3. Slice bread into thirds.
  4. Dip bread in batter and lay onto Silicone Wonder® Mat.
  5. Bake 8–12 minutes, flipping once.
  6. Let cool to room temperature, then place in freezer until sticks are individually frozen, about 30 minutes, and then place into Freeze It™ container until ready to eat.

Reheating Instructions:

  1. Microwave three sticks on high power 1 minute or until warm.

Notes

Tested in 1200W microwave.

BAGEL SANDWICH

Preparation

Ingredients

  • 1 bagel
  • 2 tbsp. desired nut butter (peanut, almond, cashew or sunflower)
  • 1–2 strawberries

Instructions

  1. Cut bagel in half and spread 1 tbsp. nut butter on each side of bagel.
  2. Slice strawberries
  3. Assemble sandwich and store overnight in Sandwich Keeper.

Notes

Sandwiches can also be frozen and, once defrosted, the fresh strawberries are more jam-like.

OVERNIGHT STEEL CUT OATS

Preparation

Yield: 4

Ingredients

  • 1 cup steel cut oats
  • 4 cups water

Instructions

The night before you’re ready to enjoy:

  1. Combine steel cut oats and water in base of Microwave Rice Maker.
  2. Microwave at 50% power 8 minutes.
  3. Portion into four Microwave Cereal Bowls and store in refrigerator overnight.

Morning of:

  1. Microwave one bowl of oats uncovered at 50% power 3–4 minutes.
  2. Add reduced-fat (2%) milk or water, adjust to desired thickness.
  3. Add desired toppings.
  4. Serve warm.

Notes

Suggested toppings: walnuts and shredded coconut, peanut butter and strawberries, cinnamon, almonds and dried cranberries, or pecans and golden raisins

FREEZER BREAKFAST SANDWICHES

Preparation

Yield: 2

Ingredients

  • 2 English muffins
  • ¾ cup liquid egg whites
  • 2 slices desired cheese
  • 2 pieces desired breakfast meat (Canadian bacon, sausage, bacon)

Instructions

  1. Cut muffins in half and toast them in toaster, or at 350° F/175° C for 15 minutes or until lightly browned.
  2. Pour egg whites into Microwave Breakfast Maker and microwave at 70% power 3–4 minutes or until egg white is cooked through. (If using two Microwave Breakfast Makers at once, cook four minutes.)
  3. Allow both muffin(s) and egg whites to cool.
  4. Cut one egg white in half and place on half of English muffin. Add cheese and meat, then top with remaining muffin half. Repeat for each sandwich.
  5. Place in Freeze It™ container until needed (up to one month).

Reheating Instructions

  1. Place sandwiches in Microwave Breakfast Maker and cover.
  2. Microwave on high power two minutes, flip and microwave on high power one minute longer.

Remove sandwiches from Microwave Breakfast Maker to towel to absorb any excess moisture. Serve immediately

QUINOA BREAKFAST BOWL

Preparation

Preparation

Yield: 1

Ingredients

  • ½ cup fat- free Greek yogurt, any flavor
  • ¼ cup quinoa, cooked
  • ¼ cup fresh berries
  • ½ tbsp. honey

Instructions

  1. Combine ingredients in the Bite On the Go container, seal and store in refrigerator until breakfast, up to two days.