Category: Supper Time

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.

HOMESTYLE MAC ‘N CHEESE

Preparation

Yield: 9

Ingredients

  • 8 oz./225 g macaroni noodles
  • ½ stick unsalted butter
  • ½ cup all-purpose flour
  • 2 cups reduced-fat (2%) milk
  • ½ tbsp. coarse kosher salt
  • 10 oz./285 g cheddar cheese, shredded

Instructions

  1. Preheat oven to 400° F/190° C .
  2. Pour noodles into Microwave Pasta Maker and add 4 cups water. Microwave on high power 10 minutes. Drain and add to medium bowl.
  3. Meanwhile, melt butter in pan over medium heat. Whisk in flour.
  4. Pour milk and salt into butter flour mixture and bring to a boil, stirring constantly. Mixture will thicken once it boils.
  5. Add cheese and whisk until melted.
  6. Pour cheese sauce over noodles and stir to combine. Pour into UltraPro 2-Qt./2 L Square Pan and place uncovered in oven for 30 minutes or until mixture is hot and bubbly.

STACK COOKER FIESTA MEAL

Preparation

Ingredients

Enchilada Casserole

  • 1 lb./455 g ground beef
  • 1 small onion, chopped
  • 2 tsp. Southwest Chipotle Seasoning
  • 10-oz./285 g can enchilada sauce
  • 6 6″/15.24 cm corn tortillas sliced into wedges
  • ½ cup shredded cheese

Rice

  • 2 cups quick cooking rice
  • 2 cups water
  • 1 tsp. coarse kosher salt

Pinto Beans

  • 15-oz./425 g can pinto beans
  • ¼ tsp. dried oregano
  • 1 tbsp. sofrito*
  • 1 tbsp. tomato sauce

Instructions

  1. Place ground beef, onion and Southwest Chipotle in Colander (Stack Cooker) and place over 1¾-Qt./1.75 L Casserole. Cover and microwave on high power 5–6 minutes, stirring halfway through.
  2. Remove Colander. Drain and wipe out Casserole. Transfer cooked meat mixture to Casserole. Stir in sauce and fold in tortilla wedges and cheese.
  3. Combine Rice ingredients in 3-Qt./3 L Casserole.
  4. Mix together Pinto Bean ingredients in inverted ¾-qt./750 mL Casserole/Cover.
  5. Stack and microwave on high power 15–20 minutes. Let rest 5 minutes.

MEDITERRANEAN SALMON

Preparation

Yield: 4

Ingredients

  • 1 tsp. plus 1 tbsp. extra virgin olive oil, divided
  • 1 pint cherry tomatoes, halved
  • 1 cup chopped zucchini
  • ½ cup chopped eggplant
  • ¼ cup golden raisins (optional)
  • 2 tsp. chopped fresh rosemary
  • 2 garlic cloves, crushed
  • ¼ tsp. coarse kosher salt
  • 4 (4 oz./115 g) salmon fillets, skin-on

Instructions

  1. In a large bowl, toss together 1 tsp. of the olive oil, cherry tomatoes, zucchini, eggplant and raisins until well coated.
  2. Transfer vegetables into the base of the MicroPro™ Grill. Microwave on high power 5 minutes with the lid in the grill position.
  3. Remove from microwave; transfer vegetables back to the same bowl. Fold in rosemary and salt; set aside.
  4. Brush salmon on all sides with remaining olive oil. Place 2 salmon fillets in MicroPro™ Grill, skin side up, with lid in the grill position. Microwave on high power 4 minutes. Remove salmon, sprinkle with coarse kosher salt to taste. Repeat with remaining salmon fillets. Serve warm with vegetables.

MONTREAL STEAK AND ONIONS

Preparation

Yield: 2

Serving Size: 5 oz./140 g

Ingredients

  • 1 large onion, peeled, sliced thin
  • 1/2 tsp. coarse kosher salt, divided
  • 1 garlic clove, peeled, minced
  • 1 large NY strip steak, outer fat trimmed, cut into cubes
  • 1 tbsp. cornstarch
  • ¼ tsp. freshly ground black pepper
  • 1/2 tsp. onion powder
  • 1/4 tsp. ground coriander

Instructions

  1. In the base of the MicroPro™ Grill, add onions and sprinkle ¼ tsp. of the salt. Place cover on top of onions in the grilling position. Microwave on high power 4 minutes. Remove from microwave and transfer to a medium bowl.
  2. Meanwhile in a second medium bowl, stir together steak cubes, cornstarch, remaining salt, pepper, onion powder and coriander until steak is well coated.
  3. In the base of the MicroPro™ Grill, place steak cubes in an even layer. Place cover on top of steak in the grilling position. Microwave 3 minutes or until steak is medium to medium-rare and caramelized. Transfer steak to bowl with onions, toss to combine. Serve warm.

ROOT VEGETABLE WHITE CHILI

Preparation

Yield: 4

Serving Size: 2 cups

Ingredients

  • 4 medium carrots, peeled
  • 1 large russet potato, peeled
  • 4 medium parsnips, peeled
  • 2 cups cauliflower florets
  • 5 garlic cloves, peeled
  • 3 cups chicken or vegetable stock
  • 1 (4-oz.) can green chilies
  • 1 tbsp. dried oregano
  • 1 tbsp. ground cumin
  • 1 tsp. kosher salt
  • 3 tbsp. instant masa
  • 6 tbsp. salted butter
  • Fresh cilantro, lime wedges, minced jalapeno for garnish

Instructions

  1. Roughly chop carrots and potato, transfer to the base of the PowerChef™ System fitted with blade attachment. Cover and pull cord until finely chopped. Transfer ingredients to the TupperWave® Stack Cooker 3-Qt./3 L Casserole. Repeat steps with parsnips, cauliflower and garlic.
  2. Stir in stock, green chilies, oregano, cumin, salt, masa and butter.
  3. Cover and microwave on high power 22 minutes or until vegetables are tender.
  4. Remove Stack Cooker from microwave, uncover, and stir chili. Serve warm with fresh cilantro, lime wedges and minced jalapeno.

QUINOA AND PORK TENDERLOIN SALAD

Preparation

Yield: 4

Ingredients

  • 2 lb./1kg pork tenderloin
  • 5.6-oz./160 g package plain, uncooked quinoa
  • ½ cup sliced, marinated artichoke hearts
  • ¼ cup sliced olives
  • ½ bunch fresh baby spinach
  • 1 cup cherry tomatoes, cut in half
  • 2 tbsp. flat-leaf parsley, finely chopped
  • ¼ cup balsamic vinegar
  • 1½ tbsp. extra virgin olive oil
  • 4 garlic cloves, minced
  • salt and pepper

Instructions

  1. Place water in water tray of Tupperware® Smart Steamer. Place pork tenderloin in steamer base. Cover and microwave on high power 17 minutes, or until the pork tenderloin reaches an internal temperature of 165˚ F/74˚ C. Let rest 5 minutes, then slice thinly.
  2. Prepare quinoa in the Tupperware® Microwave Rice Maker according to the directions in the product insert (1 cup/235 mL quinoa, 2 cups/475 mL water. Microwave on high power for 5 min and let stand 15 minutes). Allow to cool and fluff with a serving spoon. Add artichoke hearts, olives, spinach, cherry tomatoes and parsley.
  3. In a small bowl, whisk together balsamic vinegar, olive oil and garlic until well blended; season with salt and pepper to taste and pour over salad. Stir to combine.

GARLIC BUTTER GRILLED POTATOES

Preparation

A quick and simple weeknight side dish. When you leave the skin on potatoes, it provides additional vitamin B6 and C, as well as potassium and other important minerals. Should there be any leftovers around the next morning, these potatoes will make a great breakfast hash brown.

Yield: 4

Serving Size: ¼ wedge

Ingredients

  • 2 Russet potatoes
  • ¼ tsp. coarse kosher salt
  • 4 tbsp. salted butter
  • 1 garlic clove
  • ¼ cup fresh Italian (flat-leaf) parsley leaves, loosely packed

Instructions

  1. Using the Mandoline with slicing blade, slice potatoes using the #2 setting. Layer potatoes in the base of the MicroPro™ Grill and sprinkle with salt.
  2. In the base of the Chop ‘N Prep, add butter, garlic and parsley. Cover and pull cord until garlic and parsley are well minced.
  3. Using a spoon, place dollops of garlic butter on top of potatoes. Place cover on MicroPro™ Grill in the grilling position. Microwave on high power 7 minutes. Serve 

CHICKEN Orzo Soup

Preparation

Serving size: 1 cup • Serves: 8

PREP: 15 minutes COOK: 10 minutes

2 cups chicken stock*

2 carrots, peeled & quartered 2 celery stalks, rinsed & quartered

2 cups water

1 cup dry orzo pasta

2 cups cooked chicken, shredded*

1½ tsp. salt

½ tsp. black pepper

1. Place carrots and celery in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until roughly chopped. Transfer mixture to base of Pressure Cooker.

2. Add water and orzo. Cover, lock in place and microwave on high power 10 minutes.

3. At the end of cooking time, remove Pressure Cooker from microwave and allow pressure to release naturally until pressure indicator fully lowers.

4. Stir shredded chicken into soup and serve.

Nutritional Information (per serving): Calories: 220 Total Fat: 4g Saturated Fat: 1g Cholesterol: 85mg Sodium: 590mg Carbohydrates: 15g Fiber: 1g Sugar: 2g Protein: 29g Vitamin D: 0% Calcium: 2% Iron: 6% Potassium: 10%