Category: Zest ‘N Press

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/

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/

ZESTY ARTICHOKE PESTO WITH SHRIMP

Yield: 8

Serving Size: 1 cup

Ingredients

  • 1 lb./455 g fettuccini
  • 1 lb./455 g medium uncooked shrimp, peeled and deveined

Pesto (makes 2½ cups)

  • 4 cups arugula, packed
  • ½ cup basil leaves, loosely packed
  • 3 garlic cloves, peeled
  • ½ cup pecans
  • 14.5-oz./425 g can artichoke hearts, drained with liquid reserved
  • 2 tbsp. Parmesan cheese, grated
  • ¼ cup extra virgin olive oil
  • 1 lemon, zested and juiced using Zest N Press® Gadget
  • 1 tbsp. Italian Herb Seasoning
  • ½ tsp. coarse kosher salt

Instructions

  1. Place pasta in Microwave Pasta Maker and fill with water to maximum fill line.
  2. Microwave on high power 16 minutes or until al dente.
  3. When pasta has finished cooking, remove from microwave and add shrimp, pushing down to submerge in pasta water. Cover and allow to rest 5–6 minutes.

Pesto

  1. Place arugula, basil, garlic and pecans into base of Power Chef® System fitted with blade attachment. Cover and pull cord several times to finely chop.
  2. Add remaining pesto ingredients to Power Chef® System, replace cover and pull cord to process until all ingredients are finely chopped and thoroughly combined. If pesto is too thick, add reserved artichoke liquid 1 tbsp. at a time until desired consistency is achieved.
  3. Drain pasta and shrimp, reserving pasta water, and place in large bowl. Add 1½ cups pesto to pasta and toss to combine, adding a little reserved pasta water to create a saucy consistency.

Notes

Here you’re preparing 2½ cups of pesto, leaving 1 cup for other uses.

For more information on the following, click the link:

Zest N Press

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

Pasta Maker

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/pasta-maker/

Power Chef

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

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/

LEMON SHORTBREAD COOKIES WITH LEMON GLAZE

Yield: 24-26 cookies

Ingredients

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1/8 tsp. salt
  • 2¼ cup all-purpose flour
  • 1 lemon, zested and juiced with Zest ’N Press® Gadget

Lemon Glaze

  • 2 tbsp. lemon juice
  • 1 cup powdered sugar
  • optional 1-2 drops yellow food coloring

Instructions

  1. Place butter and sugar into base of Mix-N-Stor® Pitcher. Place the cover on the pitcher and remove cap to fit electric beaters into the opening.
  2. Beat together butter and sugar with electric beaters until light and fluffy.
  3. Add salt and flour to butter mixture and whip with beaters until incorporated.
  4. Beat in lemon zest and 2 tbsp. of lemon juice until combined. Place in refrigerator to chill for 1–2 hours.
  5. Preheat oven to 350 degrees.
  6. Scoop cookie dough in 2 tbsp. size portion onto cookie sheet lined with Silicone Wonder® Mat.
  7. Bake for 8–10 minutes until set or lightly brown.
  8. Allow to cool and drizzle with lemon glaze if desired.

Lemon Glaze

  1. Add lemon juice and powdered sugar to base of Mix-N-Store® Pitcher. Place the cover on the pitcher and remove cap to fit electric beaters into the opening.
  2. Beat until all sugar and lemon juice have been incorporated and icing has thickened.
  3. Add yellow food coloring if desired.

MAHI MAHI

Yield: 4

Serving Size: 1 piece of fish

Ingredients

  • 4 Mahi filets
  • 1½ tsp. salt, divided
  • ¼ tsp. fresh black pepper
  • ½ cup slivered almonds
  • 4 tbsp. unsalted butter
  • ½ lemon, juiced using Zest ’N Press® Gadget.

Instructions

  1. Season fish with salt and pepper, reserving ½ tsp. for sauce.
  2. Place Chef Series II 11″/28 cm Fry Pan over medium heat. Once pan is hot, place fish filets into pan and sear until browned, about two minutes. Flip with Spatula to sear other side and cook through, 2–3 minutes longer.
  3. Meanwhile, place Chef Series II 8″/20 cm Fry Pan over medium heat. Add almonds to pan and toast, about 2–3 minutes or until you can smell them. Stir occasionally to keep from burning.
  4. Once toasted, remove almonds from pan and set aside. Add butter to pan and heat until it begins to brown and smell nutty. Swirl pan while cooking to keep from burning.
  5. Once browned, return almonds to pan and add lemon juice and salt to season. Stir to combine and serve over seared fish.

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.

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.
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