BEEFY ZUCCHINI BOATS

Preparation

Yield: 4

Serving Size: 1

Ingredients

  • 1 lb./455 g ground beef
  • 1 small onion, chopped in Chop N’ Prep
  • 1 tbsp. Southwest Chipotle Seasoning
  • 14.5-oz./425 g can diced tomatoes
  • 2 large zucchinis
  • ¼ tsp. coarse kosher salt
  • 1 cup shredded mozzarella

Instructions

  1. Place TupperWave® Stack Cooker Colander in 1¾-Qt./1.75 L Casserole. Place beef, onion and Southwest Chipotle in Stack Cooker Colander. Cover and microwave on high power 5–6 minutes, or until cooked, stirring halfway through.
  2. Add tomatoes to ground beef and stir.
  3. Half zucchinis lengthwise and remove seeds with a spoon. Sprinkle each half with salt.
  4. Place zucchinis in Stack Cooker 3-Qt./3 L Casserole and in the inverted ¾-Qt./750 mL Casserole/Cover. Spoon beef mixture over each zucchini boat and top with cheese.
  5. Stack inverted ¾-Qt./750 mL Casserole/Cover above 3-Qt./3 L Casserole and microwave on high power 5–8 minutes or until cheese is melted and zucchinis have softened slightly. Serve warm.

AVOCADO FRESCO

Preparation

Yields: 8 Servings

Ingredients

1 medium tomato, quartered
½ small onion, peeled and halved
¼ cup fresh cilantro
2 Haas avocados, pitted and peeled
1 tbsp Cilantro Mojo Seasoning

Instructions

  1. Place tomato, onion and cilantro into base of Power Chef™ System fitted with blade attachment.
  2. Cover and pull cord several times to roughly chop.
  3. Add avocados and seasoning and pull cord to blend until desired consistency is achieved.

BRUNCH IS ON

Preparation

Ingredients

French Toast Casserole

  • 2 tbsp. butter, softened
  • 8 eggs
  • 2 cups whole milk
  • ½ cup heavy cream
  • 1 tsp. Cinnamon-Vanilla Seasoning
  • 1 loaf bread (white, Italian, French, potato)
  • 4 oz./115 g cream cheese

French Toast Casserole Topping

  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • 1 tsp. Cinnamon-Vanilla Seasoning
  • 1 stick cold, unsalted butter

Bacon

  • 4 pieces bacon

Instructions

  1. Preheat oven to 350° F/175° C.
  2. Coat UltraPro 3.5-Qt./3.3 L Lasagna Pan with softened butter.
  3. In a medium bowl, whisk together eggs, milk, cream and Cinnamon-Vanilla.
  4. Cut bread into 1″/2.5 cm cubes and place half into bottom of Lasagna Pan.
  5. Cut cream cheese into small chunks and sprinkle over cut bread in Lasagna Pan.
  6. Pour half of the egg mixture over bread in Lasagna Pan.
  7. Top with remaining bread pieces and pour remainder of egg mixture over the top.
  8. To create topping, in a medium bowl, mix together flour, sugar and Cinnamon-
  9. Vanilla.
  10. Cut cold butter into small pieces and add to flour mixture. Mix until butter has been
  11. broken into small, pebble-sized pieces coated in the flour mixture and sprinkle over
  12. top of casserole.
  13. Bake, uncovered, 50–60 minutes until casserole has cooked through.

Bacon – Microwave

  1. Place 4 pieces bacon on UltraPro Oven Plate.
  2. Cover and microwave on high power 2–4 minutes, depending on thickness of bacon and desired crunchiness (in a 1200W microwave, 4 regular cut: 2:30 seconds or 4 thick cut: 3:30 seconds).

Notes

For Spicy Bacon: Brush ½ tbsp. sriracha onto cooked bacon

For Sweet Bacon: Sprinkle ½ tbsp. brown sugar onto cooked bacon, recover and microwave on high power 10–20 seconds until melted.

EASY POACHED EGGS

Preparation

Yield: 2 eggs

Ingredients

  • 2 eggs
  • 6 tbsp. water

Instructions

  1. Pour 3 tbsp. water into each Egg Insert; water fill line should be completely covered.
  2. Place Egg Inserts into Microwave Breakfast Maker.
  3. Crack 1 egg into each Egg Insert filled with water and cover.
  4. Microwave on high power for 50–70 seconds, depending on microwave wattage and desired doneness of egg yolk.
  5. Eggs can be placed on baguette with arugula, bacon, tomato and avocado if desired.

Notes

Tested in 1200 watt microwave.

5 MAKE-AHEAD BREAKFAST RECIPES

FREEZER FRENCH TOAST STICKS

Preparation

Yield: 6

Ingredients

  • 4 eggs
  • ½ cup reduced-fat (2%) milk
  • 1 tsp. Cinnamon-Vanilla Seasoning
  • 2 tbsp. granulated sugar
  • 6 slices bread

Instructions

  1. Preheat oven to 400° F/205° C.
  2. Whisk together eggs, milk, Cinnamon-Vanilla Seasoning and sugar.
  3. Slice bread into thirds.
  4. Dip bread in batter and lay onto Silicone Wonder® Mat.
  5. Bake 8–12 minutes, flipping once.
  6. Let cool to room temperature, then place in freezer until sticks are individually frozen, about 30 minutes, and then place into Freeze It™ container until ready to eat.

Reheating Instructions:

  1. Microwave three sticks on high power 1 minute or until warm.

Notes

Tested in 1200W microwave.

BAGEL SANDWICH

Preparation

Ingredients

  • 1 bagel
  • 2 tbsp. desired nut butter (peanut, almond, cashew or sunflower)
  • 1–2 strawberries

Instructions

  1. Cut bagel in half and spread 1 tbsp. nut butter on each side of bagel.
  2. Slice strawberries
  3. Assemble sandwich and store overnight in Sandwich Keeper.

Notes

Sandwiches can also be frozen and, once defrosted, the fresh strawberries are more jam-like.

OVERNIGHT STEEL CUT OATS

Preparation

Yield: 4

Ingredients

  • 1 cup steel cut oats
  • 4 cups water

Instructions

The night before you’re ready to enjoy:

  1. Combine steel cut oats and water in base of Microwave Rice Maker.
  2. Microwave at 50% power 8 minutes.
  3. Portion into four Microwave Cereal Bowls and store in refrigerator overnight.

Morning of:

  1. Microwave one bowl of oats uncovered at 50% power 3–4 minutes.
  2. Add reduced-fat (2%) milk or water, adjust to desired thickness.
  3. Add desired toppings.
  4. Serve warm.

Notes

Suggested toppings: walnuts and shredded coconut, peanut butter and strawberries, cinnamon, almonds and dried cranberries, or pecans and golden raisins

FREEZER BREAKFAST SANDWICHES

Preparation

Yield: 2

Ingredients

  • 2 English muffins
  • ¾ cup liquid egg whites
  • 2 slices desired cheese
  • 2 pieces desired breakfast meat (Canadian bacon, sausage, bacon)

Instructions

  1. Cut muffins in half and toast them in toaster, or at 350° F/175° C for 15 minutes or until lightly browned.
  2. Pour egg whites into Microwave Breakfast Maker and microwave at 70% power 3–4 minutes or until egg white is cooked through. (If using two Microwave Breakfast Makers at once, cook four minutes.)
  3. Allow both muffin(s) and egg whites to cool.
  4. Cut one egg white in half and place on half of English muffin. Add cheese and meat, then top with remaining muffin half. Repeat for each sandwich.
  5. Place in Freeze It™ container until needed (up to one month).

Reheating Instructions

  1. Place sandwiches in Microwave Breakfast Maker and cover.
  2. Microwave on high power two minutes, flip and microwave on high power one minute longer.

Remove sandwiches from Microwave Breakfast Maker to towel to absorb any excess moisture. Serve immediately

QUINOA BREAKFAST BOWL

Preparation

Preparation

Yield: 1

Ingredients

  • ½ cup fat- free Greek yogurt, any flavor
  • ¼ cup quinoa, cooked
  • ¼ cup fresh berries
  • ½ tbsp. honey

Instructions

  1. Combine ingredients in the Bite On the Go container, seal and store in refrigerator until breakfast, up to two days.