Category: One Container Meals

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/

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.

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.

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.

2 “HIDDEN” VEGGIE RECIPES YOUR KIDS WILL LOVE

POTATO AND CAULIFLOWER MASH

Ingredients

  • 2 large russet potatoes, peeled
  • ½ head cauliflower
  • ¼ cup 2% milk
  • 2 tbsp. unsalted butter
  • 1 tsp. coarse kosher salt

Instructions

  1. Cut potatoes into large chunks, approximately 2″/5 cm.
  2. Cut ½ head of cauliflower into florets.
  3. Place potatoes and cauliflower into base of Tupperware® SmartSteamer. Pour 1¾-cup water into water tray and place base on top. Cover and microwave for 25 minutes.
  4. After microwaving carefully, place half of potato cauliflower mixture into Power Chef fitted with blade attachment. Cover and pull cord until mashed. Remove to medium bowl and repeat with remaining potato cauliflower mixture.
  5. Add milk, butter and salt to potato mixture and stir to incorporate.

BUTTERNUT SQUASH MAC N CHEESE

Ingredients

  • 1 butternut squash, peeled and seeded
  • 16 oz./455 g elbow pasta
  • 1 tsp. coarse kosher salt
  • 8 oz./225 g shredded cheddar cheese
  • ½ cup 2% milk
  • 4 tbsp. unsalted butter
  • ½ cup breadcrumbs

Instructions

  1. Preheat oven to 350° F/175° C.
  2. Cut butternut squash into large 2″/5 cm pieces. Place into base of Tupperware® SmartSteamer, pour 1¾-cup water into water tray, stack and cover. Microwave on high for 20 minutes.
  3. Place pasta into Microwave Pasta Maker and add 6 cups water and salt. Microwave on high for 10–12 minutes or until pasta is al dente.
  4. In two batches, add steamed butternut squash to Power Chef fitted with blade attachment. Cover and pull cord until processed. Remove to medium bowl.
  5. Stir cheese, milk and butter into warm squash. Stir in pasta once it is cooked. Spread into UltraPro Casserole Pan and top with breadcrumbs.
  6. Bake at 350° F/175° C for 15 minutes to brown breadcrumbs.
Featured

Welcome to My Tupperware Recipe Blog.

Good day everyone!

Are you looking for a Tupperware Specialist AKA Tupperware wonder woman? If so.. I am going to help you not only save Money.. but Time.. Space.. Taste.. and Waste..

I am not here to sell you “stuff” I am here to inform you.. share recipes.. offer you so many ways to get FREE Tupperware and help you with ANY warranty issues. This blog is mainly for recipes.. I hope there are many that you can try.. feel free to let me know how amazing they were, and you could be featured one month in my newsletter. Contact me for more details.

If I can help anyone feel like they matter, especially in a world that has lost the love to give phantasmagorical customer service…. If I can do any of the above and more… Then I have been able to successfully fulfill my passion here!

I can help you explore the products you already own, with new recipes, new ways to use your already amazing investments… I love to learn new things, new tricks of how to use the products… maybe you have products that I don’t have yet.. Maybe you know how to use something just right to make it that much more amazing! Contact me for more information.

You can always order directly at melodyhs.my.tupperware.ca If you need anything.

There are so many other ways Tupperware can help just about everyone save Time, Money, Space, Taste and Waste! You can reach me at melodytupperware@gmail.com

There are over 100 recipes here to explore.. just keep scrolling down.. or click on a category at the bottom of this page.

Have fun and let me know if you want to see more recipes with your favorite Tupperware Cooking Products.

Thank you for your time.. Melody Tupperware.

CANTONESE FISH

Yield: 2

Serving Size: 1 fillet

Ingredients

  • 2 green onions, sliced thin
  • 1 tbsp. minced fresh ginger
  • ½ tsp. kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 fresh snapper fillets, skin removed*
  • 2 tbsp. minced shallot
  • 1 tsp. minced fresh ginger
  • ½ tsp. minced fresh garlic
  • ¾ cup orange juice
  • 3 tbsp. maple syrup
  • ¼ tsp. kosher salt
  • ½ tsp. white vinegar
  • 1 tbsp. cornstarch

Instructions

  1. In a small bowl, stir together green onion, ginger, salt and pepper.
  2. In the water tray of the Tupperware® SmartSteamer, add water to the max fill line. Place steamer base inside water tray; place colander on top of steamer base.
  3. Place two fish fillets in colander. Divide green onion mixture evenly between the two fillets, spread across top of each fillet. Cover and microwave on high power 9 minutes. Remove from microwave, remove cover and transfer fish to a serving dish.
  4. Make the sauce. In the 2-cup/500 mL Micro Pitcher, stir together shallot, ginger, garlic, orange juice, maple syrup, salt, vinegar, and cornstarch. Microwave on high power 1 minute 30 seconds. Remove from microwave, stir sauce and pour over fish. Serve warm.

STUFFED CORNISH GAME HENS

Yield: 4

Serving Size: ½ Cornish game hen

Ingredients

  • 2 Cornish game hens
  • 1 tbsp. butter, divided
  • ½ tsp. kosher salt
  • ¼ tsp. cracked black pepper
  • 1 cup prepared stuffing*, divided
  • 2 carrots, peeled, chopped
  • 2 parsnips, peeled, chopped
  • 5 mushrooms, quartered

Instructions

  1. Preheat oven to 400◦ F. In the cavity of each Cornish game hen add ½ cup of prepared stuffing. Place hens, breast side up, in the UltraPro 2-Qt./2 L Square Pan. Rub each hen with butter.
  2. Add carrots, parsnips and mushrooms to pan. Sprinkle vegetables and hens with salt and pepper.
  3. Place pan in microwave. Microwave 12 minutes high power. Remove pan from microwave. Baste vegetables and hens with pan drippings. Place pan in oven. Bake an additional 20 minutes or until hens are golden brown and register 160◦ F on an instant-read thermometer inserted into the middle of the stuffing.
  4. Remove pan from oven and let stand 5 minutes. Transfer hens to a cutting board. Cut hens in half lengthwise. Serve warm with vegetables and pan drippings.

ARROZ CON LECHE

Yield: 8

Serving Size: about ½ cup

Ingredients

  • 3 ½ cups cooked long grain rice
  • 1 ½ cups raisins
  • 1 ½ cups granulated sugar
  • 2 cups whole milk
  • 2 tsp. vanilla extract
  • 1 cup heavy cream
  • 1 tbsp. ground cinnamon

Instructions

  1. In the base of the Microwave Pressure Cooker stir together rice, raisins, sugar, milk and vanilla until well combined. Lock cover in place and microwave on high power 16 minutes.
  2. Remove from microwave; let stand 10 minutes or until pressure has released and valve indicator is in the down position. Remove cover, stir in cream. Sprinkle with cinnamon before serving.