Category: Summer

5 SIMPLE SALAD DRESSINGS

To create any one of these recipes, place all ingredients into Chop N Prep. Cover and pull cord until combined. Set aside. Store any extra dressing in Snack Cup for later use.

Basil Vinaigrette

Makes ½ cup
Calories: 280
Total Fat: 28g

½ cup fresh basil
1 tbsp. honey
2 tbsp. balsamic vinegar
½ cup extra virgin olive oil
¼ tsp. coarse kosher salt
1/8 tsp. black pepper

Cilantro Lime Dressing

Makes ½ cup
Calories: 180
Total Fat: 19g

¼ cup cilantro
2 garlic cloves, peeled
1/3 cup extra virgin olive oil
½ lime, juiced using Zest N Press® Gadget
1 tbsp. Dijon mustard
1tbsp. Southwest Chipotle Seasoning
¼ tsp. coarse kosher salt

Honey Mustard Dressing

Makes ¾ cup
Calories: 130
Total Fat: 10g

½ cup light mayonnaise
2 tbsp. honey
2 tbsp. yellow mustard
2 tbsp. lemon juice
¼ tsp. coarse kosher salt
1/8 tsp. black pepper

Light Ranch Dressing

Makes ¾ cups
Calories: 35
Total Fat: 2.5g

½ cup reduced-fat (2%) milk
½ cup light sour cream
½ cup light mayonnaise
1 tbsp. lemon juice
1 tbsp. chives
1 garlic clove, peeled
¼ tsp. coarse kosher salt
1/8 tsp. black pepper

Sizzlin’ Vinaigrette

Makes 11/8 cup
Calories: 170
Total Fat: 18g

½ tsp. cayenne pepper
¼ cup white wine vinegar
1 tsp. dry mustard
2½ tsp. granulated sugar
1 tsp. garlic powder
10–12 drops hot pepper sauce
1 tsp. coarse kosher salt
¾ cup vegetable oil

For more information on the following, please click the link:

Chop N Prep:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/chop-n-prep/

Zest N Press:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/zest-n-press/

Snack Cups:

https://melodystupperwaretuppertalk.wordpress.com/category/snack-cups/

CHERRY CRISP

Yield: 4

Serving Size: ½ cup

Ingredients

  • 12 oz./350 g frozen cherries
  • 2 tsp. cornstarch
  • ¼ cup all-purpose flour
  • ½ tsp. Cinnamon Vanilla Seasoning
  • ½ cup rolled oats
  • ¼ cup brown sugar
  • 2 tbsp. unsalted butter

Instructions

  1. Toss frozen cherries with cornstarch and place in inverted ¾-qt./750 mL Casserole/Cover. Stack Cooker.
  2. In a small bowl, combine flour, cinnamon, oats and brown sugar. Cut butter into mixture until it achieves a crumbly texture. Pour over cherries.
  3. Stack microwave on high power 15–20 minutes. Let rest 5 minutes. Serve warm.

For more information on the Stack Cooker, click the link below:

https://melodystupperwaretuppertalk.wordpress.com/category/stack-cooker/

MINI ZUCCHINI PIZZAS

Yield: 15

Serving Size: 1 piece

Ingredients

  • 1 small zucchini
  • 1/3 cup marinara sauce
  • 1/3 cup Parmesan cheese, shredded

Instructions

  1. Attach zucchini to Mandoline food guider, set round knob to #6.
  2. Spread out zucchini slices on Ultra Pro Oven Plate.
  3. Top each slice with about 1 tsp. of marinara.
  4. Microwave for 2 minutes or until zucchini have softened.
  5. Top with shredded Parmesan cheese and microwave for 10-20 seconds, or until cheese melts.

For more information on the Ultra Pro Oven Plate, click the link:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/ultrapro-oven-plate/

For more information on the Mandoline, click the link:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/mandoline/

TERIYAKI CHICKEN

Yield: 3

Serving Size: 1 cup chicken

Ingredients

  • 1 lb./455 g chicken breast
  • 1½ cups teriyaki sauce

Teriyaki Sauce

  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • ¼ cup brown sugar
  • ½ cup sesame oil
  • 3 cloves garlic, crushed in Garlic Wonder® Gadget
  • 1 tsp. ginger, grated with Tupperware® Zest N Press
  • 2 tbsp. cornstarch
  • ¼ cup water

Instructions

  1. Place chicken breast in base of Pressure Cooker. Pour in teriyaki sauce to cover chicken. Cover and microwave on high for 15 minutes.
  2. Allow pressure to release naturally before opening. Shred chicken and serve warm.

Teriyaki Sauce

  1. Place all ingredients in Quick Shake® Container, seal and shake until evenly combined.
  2. Store in refrigerator until ready to use.

For more information on the following, please click the link:

Pressure Cooker:
https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/pressure-cooker/

Garlic Wonder® Gadget:
https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/garlic-wonder-gadget/

Zest N Press:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/zest-n-press/

Quick Shake:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/quick-shake/

KEY LIME MOUSSE CUPS

Yield: 6

Serving Size: ½ cup

Ingredients

  • 1½ cups heavy whipping cream
  • 2 oz./60 g mascarpone cheese
  • 2 tbsp. sugar-free white chocolate pudding mix
  • 1/3 cup lime juice, using the Zest N Press® Gadget
  • 6-oz./175 g carton plain or key lime Greek yogurt
  • ¼ cup confectioners’ sugar

Cinnamon Oat Crumbles

  • 1 cup mixed nuts
  • 1 cup old fashioned oats
  • 1/3 cup all-purpose flour
  • ½ cup granulated sugar
  • 6 tbsp. unsalted butter, melted
  • 1 tbsp. Cinnamon-Vanilla Seasoning Blend

Instructions

Cinnamon Oat Crumbles

  1. Preheat oven to 350° F/175° C.
  2. Place ingredients for Cinnamon Oat Crumbles into base of Power Chef® System fitted with blade attachment, cover and pull cord 6–10 times until nuts are roughly chopped and ingredients are mixed.
  3. Spread out onto baking pan and bake 20–25 minutes, stirring halfway through, until golden brown.

Key Lime Mousse

  1. Place whipping cream and mascarpone cheese into base of Power Chef® System fitted with paddle whisk attachment, cover and pull cord until soft peaks form, about 50 pulls.
  2. Add remaining ingredients, cover and pull cord another 8–10 times until ingredients combine, creating a thick mousse.
  3. Place 2 tbsp. Cinnamon Oat Crumbles in bottom of 6 serving cups and top each with ½ cup mousse. Refrigerate and serve chilled. When ready to eat, garnish with whipped cream and lime slices if desired.

Link to Power Chef more information:

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

Link to Zest N Press more information:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/zest-n-press/

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/

3 HOMEMADE FLAVORED WHIPPED CREAMS

Cinnamon Brown Sugar

4 tsp. light brown sugar
½ tsp. Cinnamon Vanilla Seasoning
1 cup heavy cream

Combine ingredients in base of Power Chef®System. Using Whip Accessory, turn handle until stiff peaks form.

Lemon Delight

3 tbsp. lemon curd
Zest of 1 lemon
1 cup heavy cream

Combine ingredients in base of Power Chef ®System. Using Whip Accessory, turn handle until stiff peaks form.

Strawberry Whip

½ cup strawberries, hulled
2 tbsp. granulated or confectioners’ sugar
1 cup heavy cream

Place strawberries in base of Power Chef® System, fitted with blade attachment, cover and process until pureed.
Replace blade with the Whip Accessory. Add remaining ingredients and turn handle until stiff peaks form.

Link to Power Chef information:

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

7 SO GOOD POWER CHEF SMOOTHIES

Refreshing Strawberry Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

1 cup frozen strawberries
½ cup frozen sliced peaches
1 cup yogurt
1¼ cup coconut water

1. Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until smooth.

Green Tea Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

1½ cup green tea, chilled (made with six tea bags)
2 cups frozen mixed berries
3 tbsp. honey

1. Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until well combined and smooth.

Tropical Sunset Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

1 cup frozen raspberries
½ cup frozen mango
½ cup pineapple chunks
½ cup pineapple juice
1 ½ cup coconut milk

1. Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until well smooth.

Peach Cobbler Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

1 cup frozen sliced peaches
2 frozen bananas, peeled & sliced
2/3 cup plain of Greek yogurt
¼ tsp. cinnamon
Pinch of ground ginger
Pinch of ground nutmeg

1. Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until mixture is smooth.

Chocolate Covered Strawberry Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

2 cups frozen strawberries
½ cup yogurt
1 cup reduced-fat (2%) milk
1 tbsp. chocolate hazelnut spread

1. Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until smooth and no large lumps remain.

Blackberry Apple Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

2 cups frozen blackberries
¾ cup apple cider
1 gala or fuji apple, peeled & cubed
1 5-oz./140 g container nonfat lemon yogurt

1. Place blackberries and apple cider in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until smooth.
2. Add remaining ingredients and continue pulling cord until well combined and no large lumps remain.

Breakfast Coffee Banana Smoothie

Yields 2 servings
Serving size: 1½ cups
Prep time: 5 minutes

2 frozen bananas, peeled & sliced
1 cup Greek yogurt, plain or vanilla
1 cup reduced-fat (2%) milk
1½ tbsp. instant coffee

1.  Place all ingredients in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until smooth and no coffee granules remain.

Link to Power Chef information:

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

5 DIY SAUCES TO TRY THIS SUMMER

Ketchup

Makes about 1½ cup

7 oz./200 g tomato paste
½ cup white vinegar
5 tbsp. granulated sugar
¼ cup water
1 tsp. salt
½ tsp. onion powder
¼ tsp. garlic powder

1. In Chef Series 3-Qt./2.8 L Saucepan, combine all ingredients and mix using spatula.
2. Bring to a boil, reduce heat and simmer for 15 minutes. Let cool.
3. Pour into Squeeze It Bottle.
4. Refrigerate and use within one month.

Ranch

Makes about 1½ cup

1 cup mayonnaise
½ cup sour cream
½ tsp. dry dill
¼ tsp. onion powder
½ tsp. garlic powder
1 tbsp. dry parsley
¼ tsp. salt
1/3 cup milk
1/8 tsp. pepper

1. In Thatsa® Medium Bowl, mix all ingredients well until combined.
2. Pour into Squeeze It Bottle.
3. Refrigerate and use within one month.

Balsamic Glaze

Makes about 1¼ cup

2 cups balsamic vinegar
1 cup granulated sugar

1. Pour vinegar into Chef Series 3-Qt./2.8 L Saucepan and bring to a boil. Let simmer for 20–30 minutes or until reduced by half.
2. Stir in sugar. Let return to a simmer and watch closely until it begins to boil. In about 5–10 minutes it begins to bubble up and it is done, should be able to coat the back of a spatula.
3. Let cool to fully thicken and pour into Squeeze It Bottle. Store in refrigerator up to 2–3 months.

Caramel Sauce

Makes about 1½ cup

11/3 cup granulated sugar
1 cup water
1½ cup heavy cream
1 tsp. vanilla extract
1½ tbsp. coarse sea salt, optional

1. Place granulated sugar and water in medium sized saucepot.
2. Cook on medium heat for 10–15 minutes or until temperature reaches 325° F/162° C
and syrup is deep amber color.
3. Remove from heat and carefully stir in heavy cream.
4. Add vanilla and salt. Let cool completely before pouring into Squeeze It Bottle.
5. Store in refrigerator for one month.

Chocolate Syrup

Makes about 1½ cup

1½ cups granulated sugar
¾ cups unsweetened cocoa powder
1 cup water
¼ tsp. salt
1 tsp. vanilla extract

1. In Chef Series 3-Qt./2.8 L Saucepan with Strainer Cover, combine granulated sugar and cocoa powder. Mix until no lumps remain, add water and stir until well combined.
2. Bring to a boil, reduce heat and simmer for 15–20 minutes until sauce has thickened, stirring constantly. Remove from heat add salt, vanilla extract and mix until well incorporated. Let cool.
3. Pour chocolate syrup into Squeeze It Bottle.
4. Refrigerate and use within six weeks.

Link to the squeeze it bottles:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/18/squeeze-it-bottles/

Link to the Chef Series:

https://melodystupperwaretuppertalk.wordpress.com/category/chef-series-ii/

SOUTHWEST SALMON SALAD

Yield: 1

Ingredients

  • 1 4 oz./115 g skinless salmon fillet
  • 1/8 tsp. coarse kosher salt
  • 1/2 tsp. smoked paprika, divided
  • 1/2 cup frozen yellow corn kernels
  • 1/2 cup canned black beans, drained and rinsed well
  • 2 cups chopped Romaine
  • 4 cherry tomatoes, cut in quarters
  • 1/4 cup sour cream
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. red wine vinegar
  • 1/2 small garlic clove, crushed
  • ¼ cup broken corn chips

Instructions

  1. Add water to the TupperWare® SmartSteamer water tray.
  2. Season both sides of the salmon with salt and ¼ tsp. of the smoked paprika. Place salmon in the bottom casserole tray of the TupperWare® SmartSteamer. Place casserole tray on top of water tray.
  3. In the top steamer tray, place corn and beans in a single, even layer; sprinkle with salt to taste. Place steamer tray on top of casserole tray. Microwave on high power 8 minutes or until salmon is cooked through. Remove from microwave; set aside.
  4. Meanwhile, in a medium bowl, toss together romaine and tomatoes; set aside
  5. In a small bowl, stir together sour cream, olive oil, vinegar, garlic, and remaining smoked paprika. Add salt and pepper to taste.
  6. Transfer corn and beans to salad bowl and toss with romaine and tomatoes. Flake salmon and place on top of salad greens. Top with broken corn chips and drizzle with dressing.