Category: Supper Time

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.

BOMBAY MANGO CHICKEN SALAD

Yield: 8

Ingredients

  • 1/3 cup non-fat plain Greek yogurt
  • 1/3 cup low-fat mayonnaise
  • 1 tbsp. curry powder
  • 3 tbsp. lime juice
  • 1 tbsp. honey
  • 3 cooked chicken breasts (poached or steamed in the Tupperware® SmartSteamer), diced
  • 1 ripe mango, peeled, pitted and chopped
  • 1 cup red seedless grapes, halved
  • 8 oz./225 g can water chestnuts, drained
  • ½ cup salted, roasted cashews
  • salt and pepper

Instructions

  1. In your favorite large bowl whisk together the yogurt, mayonnaise, curry powder, lime juice and honey.
  2. Add the remaining ingredients and gently combine with the dressing.
  3. Serve immediately or refrigerate for up to three days.

ITALIAN TURKEY BURGERS

Yield: 4

Serving Size: 1 patty

Ingredients

  • 1 lb./455 g ground turkey breast
  • 1 tbsp. Italian seasoning
  • 1 cup shredded mozzarella cheese
  • 1 egg, lightly beaten
  • ¼ cup Italian style breadcrumbs or plain

Instructions

  1. Place all ingredients in medium bowl and combine well.
  2. Divide into four equal patties.
  3. Place two patties at a time in base of MicroPro Grill and place the cover on top of patties in grill position.
  4. Microwave on high power 4 minutes, then flip and microwave on high power an additional 4 minutes.
  5. Now that your Grill is hot, additional patties will require less grill time. Microwave remaining patties on high power 3 minutes, then flip and microwave on high power an additional 3 minutes.
  6. Top with desired toppings and serve.

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.

CANDIED ROOT VEGETABLES

Yield: 5

Serving Size: ½ cup

Ingredients

  • 4 large carrots, cut into 1″/2.5 cm pieces
  • 4 large parsnips, cut into 1″/2.5 cm pieces
  • 4 medium turnips, cut into 1″/2.5 cm pieces
  • 3 tbsp. brown sugar
  • 1½ tbsp. salted butter
  • ½ tsp. coarse kosher salt, divided
  • 1 tsp. fresh thyme leaves for garnish

Instructions

  1. In 3-Qt./3 L TupperWave® Stack Cooker Casserole, stir together carrots, parsnips, turnips, sugar, butter, and salt.
  2. Place cover on Stack Cooker. Microwave on high power 2 minutes. Remove cover; microwave on high power 10 minutes more.
  3. Remove from microwave, let stand 5 minutes. Stir to distribute sauce, garnish with fresh thyme leaves. Serve warm.

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.

SPINACH, BLUEBERRY and PINEAPPLE SALAD

Serving Size: 8-10 cups

Ingredients

  • 9-oz./255 g bag spinach
  • 1 lime, juiced using Zest ’N Press® Gadget
  • 2–3 tbsp. balsamic glaze
  • 1 shallot, chopped fine using Chop ’N Prep Chef
  • 2 cups fresh pineapple, diced
  • 1 cup fresh blueberries
  • 1 avocado, diced
  • 1 cup pecans
  • ¼ cup crumbled goat cheese

Instructions

  1. In a large bowl, toss spinach with lime juice, balsamic glaze, and shallot. Once leaves are coated, transfer to desired serving dish.
  2. Top with remaining ingredients to serve.

HONEYDEW and BLACKBERRY SALAD

Yield: 5-6 cups

Ingredients

  • 2 lbs./1 kg honeydew
  • 1 lime, zested & juiced using Zest ’N Press® Gadget
  • 6 mint leaves, chopped using Chop ’N Prep Chef
  • 12-oz./350 g container fresh blackberries

Instructions

  1. Peel, deseed, and cut honeydew into bite size pieces.
  2. Toss honeydew with lime juice, zest, and mint leaves.
  3. Gently stir in blackberries just before serving.

CREAMY CRANBERRY VINAIGRETTE

Ingredients

  • ¼ cup plain full-fat yogurt
  • ¼ cup canned jellied cranberry sauce
  • 3 tbsp. extra virgin olive oil
  • 1 tbsp. red wine vinegar
  • 2 tbsp. freshly squeezed orange juice
  • 1 garlic clove, crushed
  • ¼ tsp. coarse kosher salt

Instructions

  1. In the base of the Quick Shake® container, add yogurt, cranberry, olive oil, vinegar, garlic, and salt. Secure Quick Shake® cover.
  2. Shake until well combined. Refrigerate up to three days.