Grilled Fruit Kabobs Ingredients Cinnamon-Vanilla Glaze: 1 cup dark brown sugar ½ cup lime juice pinch of kosher salt 2 tsp. Simple Indulgence Cinnamon-Vanilla Seasoning Blend Fruit Kabobs: 1 fresh pineapple, peeled, cored and cut into 1-inch cubes 1 mango, peeled, seeded and cut into 1-inch cubes 2 kiwis, peeled and cut into 1-inch cubes 2 bananas, peeled and cut into 1-inch cubes 4 wood skewers soaked in water for at least 1 hour

Directions **Cinnamon-Vanilla Glaze: Combine all ingredients in a Chef Series 3-Qt./2.8 L Saucepan. Heat on medium until sugar is melted and glaze is smooth. Cool and pour into a Season-Serve Container. **Fruit Kabobs: Skewer fruit, brush with glaze, place in Season-Serve Container and refrigerate until ready to grill. Place skewers on hot grill for 2-3 minutes or until browned. View Seasoning Blends and more at www.myTWbiz.com

Fruit Salad

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Pasta Salad

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Asian Dressing

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Bagel Sandwich

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Avocado Salsa from Tupperware

At our recent conferences Daniel Churchill has been whipping together his amazing ‘Avocado Salsa’...we wanted to share it with you all, recipe below.

Ingredients
1 Spanish onion, roughly chopped
1 tomato, roughly chopped
½ handful coriander leaves, roughly chopped
1 cucumber, roughly chopped
Juice of ½ lemon
½ long red chilli, seeds removed, finely chopped
1 avocado, diced
2 tsbp of pepitas, pounded in mortar and pestle
Sal and Pepper to taste
Method
Chop Spanish onion, tomato, cucumber into large quarters with your USeries Chef Knife and place in your Pro Chef.
Add Chilli, Avocado and Lemon Juice then blend to desired texture. Less pulls on your Pro Chef equals chunky Salsa or more pulls equals a smoother dip!
Transfer to  Bowl and add salt and pepper to taste then garnish with pepitas.
Best enjoyed with tortilla chips!

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Chicken Parmesan Meatballs Ingredients 1 lb./455 g boneless skinless chicken breast, cut into 1"/2.5 cm cubes 2 garlic cloves, peeled 1⁄2 medium onion, peeled quartered 3⁄4 cup breadcrumbs 1 tbsp. Italian Herb Seasoning 1 egg, beaten 3 cups marinara sauce 1 cup Parmesan cheese

Directions Assemble Fusion MasterTM with coarse mincer disc and place medium bowl underneath hopper. Fill hopper with chicken and turn handle to process. Once there is room in the hopper add garlic and onion, followed by more chicken. Continue processing until all chicken, garlic and onion is processed. Add breadcrumbs, seasoning, egg, and Parmesan to chicken mixture and stir to combine. Once combined, use ice cream scoop to help form mixture into meatballs. Place meatballs in base of Microwave Pressure Cooker. Cover with marinara sauce. Seal and microwave on high power 15 minutes. Remove from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 6–8 minutes. Check to ensure internal temperature of meatballs has reached 165° F/75° C. Serve warm, topped with Parmesan cheese. Shop www.myTWbiz.com to purchase the Tupperware used in this recipe.

'Watermelon' Ice Cream Dessert

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Cheesecake Cake Batter Dip

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Oriental Marinade

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Tupperware Season 'n Serve

Balsamic Infused Marinade

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Basic Marinade

 Tupperware Season 'N Serve

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Garlic Rubbed Lemon Pepper Chicken Ingredients 4 (6 oz.) boneless chicken breasts ⅓ cup freshly squeezed lemon juice 2 Tbsp. extra virgin olive oil 2 tsp. Simply Garlic Seasoning Blend Salt and pepper to taste

Directions Place chicken in Season-Serve Container. Baste with lemon juice and brush with olive oil. Rub with garlic seasoning, black pepper and salt. Marinate in the refrigerator for at least 4 hours. Preheat grill to high. Grill on each side for 6-7 minutes or until internal temperature reaches 170 degrees F. Let rest for 5-10 minutes before slicing.  Shop www.myTwbiz.com for Tupperware products used in this recipe.