Category: Snacks

WAFFLE BREAD

Yields: 4 Servings

Ingredients

1 cup self-rising flour
3 tbsp. sugar
½ tsp. salt
1/3 cup beer
1/2 cup heavy cream

Instructions

  1. Preheat oven to 425° F/218° Place Silicone Waffle Form on baking sheet and set aside.
  2. Place all ingredients in medium sized Thatsa® Bowl and mix until well combined.
  3. Divide batter evenly between all waffle cavities and bake for 12 minutes.
  4. Let cool for 5 minutes before unmolding.

POTATO BOATS

Preparation

Ingredients

  • 2 large potatoes, cooked
  • 6 eggs

Instructions

  1. Grate cooled, cooked potatoes in Grate Master™ Shredder using coarse cone.
  2. Divide potatoes into six muffin cups and cook in oven at 400° F/205° C for 15 minutes or until browned (spraying with cooking spray will help brown the top).
  3. Once brown, crack an egg into each and cook for 5–10 minutes depending on desired doneness.
  4. Season with salt and pepper.

GRILLED BALSAMIC VEGETABLE WRAPS

Preparation

Yield: 2

Serving Size: 2 wraps

Ingredients

  • ¼ cup zucchini, chopped
  • ¼ cup yellow or orange bell pepper, choppedv
  • ¼ cup yellow onion, chopped
  • ¼ cup eggplant, chopped
  • 3 tbsp. balsamic vinegar
  • ¼ tsp. coarse kosher salt
  • 2 tbsp. fresh Italian (flat leaf) parsley, chopped
  • ½ cup crumbled goat cheese or feta
  • 4 large lettuce leaves, ribs removed

Instructions

  1. In the base of the MicroPro™ Grill, add zucchini, bell pepper, onion and eggplant. Place cover on vegetables in the grill position. Microwave six minutes on high power. Remove from microwave; turn lid to casserole position and drain any liquid. Stir in vinegar until vegetables are well coated.
  2. Replace lid in the grill position. Microwave on high power an additional 6 minutes. Remove from microwave, transfer vegetables to a medium bowl.
  3. Stir in salt, parsley and goat cheese. Divide into four equal portions, spoon onto lettuce leaves and tightly wrap. Serve warm or at room temperature.

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.

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.

FRENCH ONION DIP

Preparation

Yield: 4

Serving Size: about ½ cup

Ingredients

  • 2 medium yellow onions, sliced thin
  • ¾ cup sour cream
  • ½ tsp. kosher salt
  • 2 tbsp. heavy cream
  • 1/8 tsp. vinegar
  • ¼ tsp. garlic powder
  • 2 tbsp. mayonnaise

Instructions

  1. Place an even layer of sliced onions onto the base of the MicroPro™ Grill. Place cover on onions in the grilling position. Microwave on high power 7 minutes. Remove from microwave and stir onions. Replace cover and microwave on high power an additional 7 minutes or until caramelized.
  2. Transfer onions to the base of the PowerChef® fitted with blade attachment. Let stand 10 minutes. Cover and pull cord until onions are well minced.
  3. Replace blade attachment with paddle attachment. Add sour cream, salt, cream, vinegar, garlic powder and mayonnaise. Cover and pull cord until well blended.
  4. Remove paddle from PowerChef®. Cover and refrigerate at least 10 minutes, up to overnight. Serve cold as a dip with vegetables, chips, or pita wedges, or serve as a sauce for steak, chicken, or fish.

CRUNCHY KALE CHIPS

Preparation

Yield: 1

Serving Size: 1 cup

Ingredients

  • 2 cups kale leaves
  • ½ tsp. extra virgin olive oil
  • 1/8 tsp. coarse kosher salt

Instructions

  1. Preheat oven to 275° F/135° C.
  2. Pull kale leaves o the thick stem in large pieces. Toss leaves with all ingredients in medium bowl and massage leaves until oil has coated the leaves.
  3. Line baking sheet with Silicone Wonder Mat and spread out kale into single layer.
  4. Bake for 20–25 minutes or until very crispy. Store in sealed Tupperware container up to 3 days.

Notes

Toss kale leaves with 
 1/8 tsp. ground chili pepper and 1 tsp. lime juice along with salt and olive oil before baking for a flavorful spicy chili lime variation.