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.

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 

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.

COCONUT GREEN CURRY MUSSELS

Preparation

Yield: 5 mussels

Serving Size: 4

Ingredients

  • 2 garlic cloves, peeled
  • 1 tbsp. fresh ginger
  • 1 jalapeño pepper, seeded
  • 1 tbsp. green curry paste
  • 1 lime, zested and juiced using Zest ‘N Press® Gadget
  • 13.5 oz./400 mL can light coconut milk
  • 1 lb./455 g fresh mussels, scrubbed and rinsed
  • 1 green onion, sliced, green part only

Instructions

  1. Place garlic, ginger and jalapeño in base of Chop ’N Prep Chef. Cover and pull cord 4–5 times to process until finely chopped.
  2. Add mixture to the Water Tray of the Smart Steamer, along with the curry paste, lime zest and juice and coconut milk. Place the mussels in the Steamer Base, place over Water Tray, cover and microwave on high power for 6 minutes.
  3. Divide the mussels, placing into individual bowls, stir the sauce in the Water Tray and pour ¼ cup over the mussels in each bowl. Garnish with sliced green onions.

CHOCOLATE CINNAMON PRETZELS

Preparation

Yield: Serves 6-7

Serving Size: 4 oz./115 g

Ingredients

  • 12 oz./350 g small pretzels
  • ¼ cup oil
  • 3 tbsp. granulated sugar
  • 1½ tsp. Cinnamon-Vanilla Seasoning
  • 1½ cups chocolate chips

Instructions

  1. Place pretzels into TupperWave® Stack Cooker 3-Qt./3 L Casserole.
  2. In small bowl, whisk together oil, sugar and seasoning. Pour over pretzels. Stir until pretzels are thoroughly coated.
  3. Microwave, uncovered, on high power 1 minute. Remove and stir. Microwave on high power 1 minute more. Remove and stir.
  4. Pour chocolate chips over hot pretzels and stir. Heat from pretzels will melt chocolate. Stir until chocolate is melted and pretzels are well coated.
  5. Pour pretzels onto Silicone Wonder® Mat. To set the chocolate quickly, place in freezer 15–20 minutes. For individual covered pretzels, lay pretzels out in a single layer. If allowed to set in a mound or multiple layers, you will need to break apart in chunks

Notes

Substitute Cinnamon-Vanilla Seasoning Blend with equal amounts of your favorite cinnamon-sugar blend.

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%

CHEESY APPLE PANINI

Preparation

Yield: 1

Serving Size: 1 panini

Ingredients

  • 2 slices hearty sandwich bread
  • 1 tbsp. unsalted butter
  • 3 slices provolone cheese
  • ½ Granny Smith apple, sliced thin

Instructions

  1. Butter one side of each piece of sandwich bread.
  2. Place one slice, butter side down, in MicroPro Grill base. Lay cheese slices onto bread.
  3. Lay apple slices over cheese and bread. Top with remaining slice of bread, butter side up.
  4. Rest MicroPro Grill cover on top of bread in grill position and microwave on high power 3 minutes.
  5. Remove from microwave, flip Panini, replace cover and microwave on high power 1 minute more.
  6. Serve warm.

CARAMEL APPLE COOKIES

Preparation

Yield: 16

Serving Size: 1 cookie

Ingredients

  • 16.5-oz./470 g package refrigerated sugar cookie dough
  • 3 medium Granny Smith apples, peeled, cored and quartered
  • 2 tbsp. light brown sugar
  • 1 tbsp. orange juice
  • 1 tsp. Cinnamon-Vanilla Seasoning
  • pinch of salt
  • ½ cup whipped cream cheese
  • ¼ cup pecans, chopped in the Chop ’N Prep Chef
  • ¼ cup dried cranberries

Royal Icing:

  • 2 cups sifted powdered sugar
  • 4 tbsp. butter or margarine, melted
  • 3 tbsp. milk
  • 1 tsp. vanilla extract

Instructions

  1. Preheat oven to 350°F/175°C.
  2. Cut the cookie dough into ½-inch/1.25 cm slices and lay flat on baking sheet. Bake 12–15 minutes and set aside to cool.
  3. In base of Quick Chef® Pro System, add apples, sugar, orange juice, seasoning and salt. Turn handle to process until finely chopped. Place apple mixture in TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole, cover and microwave on high power 5 minutes until apples are tender. Set aside to cool. Rinse base of Quick Chef® Pro System under running water.
  4. Spread cooled cookie with cream cheese. Top with cooled apple mixture and garnish with pecans and dried cranberries. Drizzle with icing.
  5. In base of Quick Chef® Pro System fitted with paddle whisk attachment, combine powdered sugar, melted butter, milk and vanilla extract. Turn handle to whip until smooth