Category: Lunch

POTATO SALAD DEVILED EGGS

Preparation

Yield: 6

Ingredients

  • 6 hard cooked eggs, peeled
  • ¼ cup mayonnaise
  • 1 tsp. mustard, yellow or Dijon
  • ⅛ tsp. coarse kosher salt
  • ¼ cup finely diced cooked potato
  • 1 garlic clove, crushed
  • 1 tbsp. each minced red bell pepper, radish, chopped parsley

Instructions

  1. Cut hard cooked eggs in half lengthwise and remove yolk. Set whites aside.
  2. In the base of the Power Chef® System fitted with paddle attachment add yolks, mayonnaise, mustard, salt, garlic, vegetables and parsley. Cover and pull cord until mixture is well combined.
  3. Fold in potatoes and spoon mixture into egg white wells. Garnish with additional radish or parsley.

Notes

Hold up to 24 egg halves for mess-free transport in our Egg Tray Inserts.

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.

HOMESTYLE MAC ‘N CHEESE

Preparation

Yield: 9

Ingredients

  • 8 oz./225 g macaroni noodles
  • ½ stick unsalted butter
  • ½ cup all-purpose flour
  • 2 cups reduced-fat (2%) milk
  • ½ tbsp. coarse kosher salt
  • 10 oz./285 g cheddar cheese, shredded

Instructions

  1. Preheat oven to 400° F/190° C .
  2. Pour noodles into Microwave Pasta Maker and add 4 cups water. Microwave on high power 10 minutes. Drain and add to medium bowl.
  3. Meanwhile, melt butter in pan over medium heat. Whisk in flour.
  4. Pour milk and salt into butter flour mixture and bring to a boil, stirring constantly. Mixture will thicken once it boils.
  5. Add cheese and whisk until melted.
  6. Pour cheese sauce over noodles and stir to combine. Pour into UltraPro 2-Qt./2 L Square Pan and place uncovered in oven for 30 minutes or until mixture is hot and bubbly.

MEDITERRANEAN SALMON

Preparation

Yield: 4

Ingredients

  • 1 tsp. plus 1 tbsp. extra virgin olive oil, divided
  • 1 pint cherry tomatoes, halved
  • 1 cup chopped zucchini
  • ½ cup chopped eggplant
  • ¼ cup golden raisins (optional)
  • 2 tsp. chopped fresh rosemary
  • 2 garlic cloves, crushed
  • ¼ tsp. coarse kosher salt
  • 4 (4 oz./115 g) salmon fillets, skin-on

Instructions

  1. In a large bowl, toss together 1 tsp. of the olive oil, cherry tomatoes, zucchini, eggplant and raisins until well coated.
  2. Transfer vegetables into the base of the MicroPro™ Grill. Microwave on high power 5 minutes with the lid in the grill position.
  3. Remove from microwave; transfer vegetables back to the same bowl. Fold in rosemary and salt; set aside.
  4. Brush salmon on all sides with remaining olive oil. Place 2 salmon fillets in MicroPro™ Grill, skin side up, with lid in the grill position. Microwave on high power 4 minutes. Remove salmon, sprinkle with coarse kosher salt to taste. Repeat with remaining salmon fillets. Serve warm with vegetables.

MONTREAL STEAK AND ONIONS

Preparation

Yield: 2

Serving Size: 5 oz./140 g

Ingredients

  • 1 large onion, peeled, sliced thin
  • 1/2 tsp. coarse kosher salt, divided
  • 1 garlic clove, peeled, minced
  • 1 large NY strip steak, outer fat trimmed, cut into cubes
  • 1 tbsp. cornstarch
  • ¼ tsp. freshly ground black pepper
  • 1/2 tsp. onion powder
  • 1/4 tsp. ground coriander

Instructions

  1. In the base of the MicroPro™ Grill, add onions and sprinkle ¼ tsp. of the salt. Place cover on top of onions in the grilling position. Microwave on high power 4 minutes. Remove from microwave and transfer to a medium bowl.
  2. Meanwhile in a second medium bowl, stir together steak cubes, cornstarch, remaining salt, pepper, onion powder and coriander until steak is well coated.
  3. In the base of the MicroPro™ Grill, place steak cubes in an even layer. Place cover on top of steak in the grilling position. Microwave 3 minutes or until steak is medium to medium-rare and caramelized. Transfer steak to bowl with onions, toss to combine. Serve warm.

ROOT VEGETABLE WHITE CHILI

Preparation

Yield: 4

Serving Size: 2 cups

Ingredients

  • 4 medium carrots, peeled
  • 1 large russet potato, peeled
  • 4 medium parsnips, peeled
  • 2 cups cauliflower florets
  • 5 garlic cloves, peeled
  • 3 cups chicken or vegetable stock
  • 1 (4-oz.) can green chilies
  • 1 tbsp. dried oregano
  • 1 tbsp. ground cumin
  • 1 tsp. kosher salt
  • 3 tbsp. instant masa
  • 6 tbsp. salted butter
  • Fresh cilantro, lime wedges, minced jalapeno for garnish

Instructions

  1. Roughly chop carrots and potato, transfer to the base of the PowerChef™ System fitted with blade attachment. Cover and pull cord until finely chopped. Transfer ingredients to the TupperWave® Stack Cooker 3-Qt./3 L Casserole. Repeat steps with parsnips, cauliflower and garlic.
  2. Stir in stock, green chilies, oregano, cumin, salt, masa and butter.
  3. Cover and microwave on high power 22 minutes or until vegetables are tender.
  4. Remove Stack Cooker from microwave, uncover, and stir chili. Serve warm with fresh cilantro, lime wedges and minced jalapeno.

QUINOA AND PORK TENDERLOIN SALAD

Preparation

Yield: 4

Ingredients

  • 2 lb./1kg pork tenderloin
  • 5.6-oz./160 g package plain, uncooked quinoa
  • ½ cup sliced, marinated artichoke hearts
  • ¼ cup sliced olives
  • ½ bunch fresh baby spinach
  • 1 cup cherry tomatoes, cut in half
  • 2 tbsp. flat-leaf parsley, finely chopped
  • ¼ cup balsamic vinegar
  • 1½ tbsp. extra virgin olive oil
  • 4 garlic cloves, minced
  • salt and pepper

Instructions

  1. Place water in water tray of Tupperware® Smart Steamer. Place pork tenderloin in steamer base. Cover and microwave on high power 17 minutes, or until the pork tenderloin reaches an internal temperature of 165˚ F/74˚ C. Let rest 5 minutes, then slice thinly.
  2. Prepare quinoa in the Tupperware® Microwave Rice Maker according to the directions in the product insert (1 cup/235 mL quinoa, 2 cups/475 mL water. Microwave on high power for 5 min and let stand 15 minutes). Allow to cool and fluff with a serving spoon. Add artichoke hearts, olives, spinach, cherry tomatoes and parsley.
  3. In a small bowl, whisk together balsamic vinegar, olive oil and garlic until well blended; season with salt and pepper to taste and pour over salad. Stir to combine.

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.