Category: Snacks

SOUTHWEST MANGO SALSA

Yield: 8

Serving Size: ½ cup

Ingredients

  • ½ cucumber, peeled (approx. 1 cup)
  • 1/3 red onion (approx. 1 cup)
  • 2 tsp. Southwest Chipotle Seasoning Blend
  • 1 tbsp. lime juice
  • 1/3 cup cilantro leaves, washed
  • 1 mango, peeled and diced

Instructions

  1. In the Power Chef® System, add all of the ingredients except for the mango. Chop to desired consistency.
  2. Remove top add the diced mango. Chop again and serve.

Link to Power Chef information:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/power-chef/

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.

CREAMY AVOCADO DIP

Yield: 12

Serving Size: 2 tbsp.

Ingredients

  • ¼ cup cilantro
  • 1 ripe Haas avocado, pitted
  • 1 cup nonfat Greek yogurt
  • ½ lime, juiced using, Zest ’N Press™ Gadget
  • ½ tbsp. Southwest Chipotle Seasoning Blend
  • ¼ tsp. coarse kosher salt

Instructions

  1. Place cilantro and avocado into base of Power Chef® System fitted with blade attachment. Cover and pull cord 3–4 times to chop.
  2. Remove blade attachment and replace with paddle whisk attachment.
  3. Add remaining ingredients to Power Chef® base, cover and pull cord to blend until smooth.

Notes

Substitute Southwest Chipotle Seasoning with equal amounts of your favorite taco or Southwest seasoning blend.

EASY PARTY MIX

Yield: 8

Serving Size: 1 cup

Ingredients

  • ½ cup unsalted butter
  • 2 tbsp. Worcestershire sauce
  • 1-2 tsp. seasoned salt
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 4 cups corn cereal
  • 4 cups rice cereal
  • 2 cups pretzels
  • 2 cups mixed nuts

Instructions

  1. Place butter in base of TupperWave® Stack Cooker 3-qt./3 L casserole. Microwave on high for 45–60 seconds or until melted.
  2. Whisk Worcestershire sauce, seasoned salt, onion powder and garlic powder into melted butter.
  3. Pour remaining ingredients into melted butter mixture. Place Stack Cooker Casserole seal over mixture and shake to coat cereal with butter mixture.
  4. Microwave uncovered for 4–6 minutes, stirring every 2 minutes or until mixture has begun to dry.
  5. Spread out onto Silicone Wonder® Mat to cool.

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.

CRANBERRY NUT BRIE

Ingredients

  • ½ small onion, quartered
  • 1 tbsp. unsalted butter
  • ¼ cup apricot preserves
  • ¼ cup orange juice
  • 1/3 cup dried cranberries
  • 1/3 cup mixed nuts, cashews and pistachios
  • 13.2-oz./374 g wheel Brie cheese

Instructions

  1. Add onion to base of Chop ’N Prep™ Chef; replace cover and pull cord 3–4 times to chop.
  2. In 2-cup/500 mL Micro Pitcher, combine butter, onion, preserves and orange juice. Microwave with 1-cup/250 mL Micro Pitcher inverted on top to cover for 2 minutes, stirring halfway through.
  3. Stir cranberries and nuts into warm preserve mixture.
  4. Using knife, remove rind from top of Brie and place on UltraPro Oven Plate. Spread cranberry nut mixture on Brie.
  5. To serve, microwave on high power 45 seconds–1 minute or heat in a 350° F/175° oven 10–12 minutes or until Brie is soft in the center. Serve with crusty bread and assorted crackers.

HERBED GOAT CHEESE SPREAD

Yield: 12

Serving Size: 2 tbsp.

Ingredients

  • 1/4 cup parsley
  • 1 shallot, peeled
  • 1 garlic clove, peeled
  • 4 oz./115 g soft goat cheese
  • 1 cup plain nonfat Greek yogurt
  • just of 1/2 lemon
  • 3/4 tsp. Steak & Chop Seasoning Blend
  • 1 tbsp. extra virgin olive oil

Instructions

  1. Place parsley, shallot and garlic in base of Chop ‘N Prep Chef. Replace cover and pull cord 4-5 times to finely chop.
  2. Place parsley mixture into base of Power Chef® System fitted with paddle whisk attachment and add goat cheese. Replace cover, pull cord 4-5 times to blend.
  3. Adding yogurt, lemon juice, zest and seasoning blend to Power Chef® base. Place funnel in opening and drizzle in olive oil while blending cheese and yogurt.

SOUTHWEST CHEESE SPREAD

Yield: 16

Serving Size: 2 tbsp.

Ingredients

  • 1 whole (about 2-oz./60 g) jarred fancy pimento, drained
  • 1/4 cup mayonnaise
  • 4 oz./115 g cream cheese, room temperature
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup Monterrey Jack cheese, shredded
  • 1-1 1/2 tbsp. Southwest Seasoning Blend

Instructions

  1. Place pimiento into base of Power Chef® System fitted with blade attachment, replace cover and pull cord 2-3 times to chop.
  2. Add mayonnaise, cream cheese shredded cheese and seasoning blend to Power Chef® base. Cover and pull cord to blend until smooth.
  3. Place seal on base and refrigerate until cold, at least 1 hour and up to 3 days. Serve with crackers or on a sandwich.

GRILLED LEMONY SHRIMP

Yield: 2

Serving Size: 6 shrimp

Ingredients

  • 12 fresh, medium, raw shrimp
  • 3 garlic cloves, peeled, minced
  • zest of 2 lemons
  • ½ cup chicken stock
  • 2 tsp. corn starch
  • ¼ tsp. coarse kosher salt

Instructions

  1. In the base of the MicroPro™ Grill add shrimp in a single layer. Place cover on shrimp in the grilling position. Microwave on high power 3 minutes. Remove from microwave, flip shrimp.
  2. Meanwhile, in a small bowl, stir together lemon zest, chicken stock, corn starch, and salt. Pour over shrimp. Place cover on shrimp in the grilling position. Microwave on high power an additional 2 minutes.
  3. Remove from microwave. Serve shrimp warm with your favorite vegetable noodles or spaghetti squash.