Summer Creole Boil Ingredients 6 potatoes, cut into quarters 1½ cups sliced andouille sausage, about ½” thick 10 fresh okra, cut into ½” pieces 2 lbs. fresh jumbo shrimp, peeled and deveined 3 tbsp. DIY Low Country Seasoning Blend, divided* 1 tbsp. tomato paste 3 cups fresh or frozen corn kernels ¼ tsp. kosher salt ½ cup heavy cream

Directions Fill the base of the Tupperware® Smart Multi-Cooker with water to the max fill line for steaming. Place shielded colander inside the base. In a large bowl toss together potatoes, sausage, okra, shrimp, seasoning and tomato paste. Transfer mixture to the shielded colander of the Tupperware® Smart Multi-Cooker Place shallow colander on top of shielded colander, add corn. Cover and microwave 15-18 minutes or until shrimp is fully cooked and potatoes are tender. Remove from microwave. Transfer corn to the base of the Power Chef™ System fitted with blade attachment; add cream and salt. Cover and pull cord until corn is creamed to desired consistency. Spoon into a large bowl and top with shrimp and vegetable mixture. Note: Garnish with fresh chopped cilantro, crema, minced red bell pepper, chopped red onion, minced jalapeno. Can’t find andouille sausage? Substitute Italian sausage or chorizo. *Find all of our DIY Seasoning Blend recipes at blog.Tupperware.com. French and Spanish translations of our DIY Seasoning Blends can be found atmy.Tupperware.com. Tupperware® Smart Multi-Cooker Purchase Tupperware products used in this recipe at susancn.my.tupperware.com

Tamale Spoon Pie Ingredients For the filling: ½ green bell pepper, seeded, roughly chopped ½ poblano pepper, seeded, roughly chopped ½ small onion, peeled, cut in half 4 garlic cloves, peeled ¼ cup tomato paste 1 lb.  ground beef 3 tbsp. Taco seasoning 2 tbsp. instant masa or finely ground instant cornmeal ½ tsp. kosher salt For the dough: 1 cup instant masa or finely ground instant cornmeal 2 tsp. baking soda 1 tbsp. granulated sugar 3 tbsp. butter, melted ¼ tsp. kosher salt 1 cup chicken stock

Directions In the base of the Power Chef® System fitted with blade attachment, combine bell pepper, poblano, onion and garlic. Cover and pull cord until well minced. Transfer pepper mixture to a medium bowl. Add tomato paste, ground beef, taco seasoning, and salt. Mix until well combined, transfer to the base of the Microwave Pressure Cooker. In the base of the same Power Chef, combine masa, baking soda, butter, salt and chicken stock. Cover and pull cord until dough forms, scraping down sides of the base with a spatula as needed. Spread dough evenly over beef mixture. Cover and seal Pressure Cooker. Microwave on high power 20 minutes. Remove from microwave and let stand until pressure indicator fully lowers, about 10 minutes. Remove cover, spoon portions into bowls, serve warm. Tupperware products used in this recipe can be purchased at mytwbiz.com

Lemony Ranch Chicken and Potatoes Ingredients 8 new red or white potatoes, cut into ½”/1.27 cm pieces 1 lemon, zested and cut into quarters 1 tbsp. corn starch ¼ cup chicken broth 3 tbsp. DIY Ranch Seasoning Blend*(https://stmp.co/2HsAodO) 2 tsp. kosher salt 4 (4-oz./115 g) skinless, boneless chicken breasts 4 green onions, sliced thin

Directions In the base of the Microwave Pressure Cooker, combine potatoes and zest. Squeeze lemon pieces over potatoes and add to Pressure Cooker. In a small bowl, stir together corn starch and chicken stock, pour over potatoes and lemons. Sprinkle salt on both sides of each chicken breast. Dredge chicken in ranch seasoning blend. Place chicken on top of potatoes. Cover and seal Pressure Cooker. Microwave on high power 18 minutes. Remove pressure cooker from microwave and let stand 10 minutes or until pressure indicator fully lowers. Remove cover and transfer chicken to a plate or platter. Stir green onion into potato mixture and serve with chicken.

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Beef & Broccoli

Ingredients

• 1½–2 lb./680 g–1 kg flank steak, cut into 4 quarters
• 1 tsp. of our Steak & Chop Seasoning
• 4 garlic cloves, peeled and minced in Chop ’N Prep Chef
• 1¾ cups beef stock, divided
• ½ cup low-sodium soy sauce
• 1 tbsp. sesame oil
• ¼ cup brown sugar
• 3 tbsp. corn starch
• 14-oz./415 g bag frozen broccoli florets

1. Season steak with seasoning and place in base of Microwave Pressure Cooker.
2. In a medium bowl, combine garlic, 1½ cups beef stock, soy sauce, sesame oil and brown sugar. Pour over steak. Add extra stock if meat is not fully submerged. Seal and microwave on high power 30 minutes.
3. Remove from microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 10–15 minutes. Remove steak to a cutting board and pull apart using 2 forks.
4. In small bowl, whisk together corn starch and remaining ¼ cup beef stock. Whisk into warm liquid in base of Pressure Cooker.
5. Stir frozen broccoli into liquid in Pressure Cooker. Seal and microwave on high power 5 minutes.
6. Serve warm and over rice, if desired.

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Herb Chicken and Vegetables

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Breaded Chicken

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Ginger-Sesame Chicken Ingredients 2 cups chicken stock 2 tbsp. corn starch 1 tsp. five-spice powder 4 slices fresh gingerroot ¼ tsp. coarse kosher salt + additional, to taste 4 (4-oz./115 g) boneless, skinless chicken breasts, cut into ½"/1.25 cm pieces 4 cups frozen Asian style vegetable blend ½ lb./225 g dried rice noodles 2 green onions, thinly sliced 1 cup loosely packed cilantro, chopped 2 tbsp. sesame seeds

Directions In the base of the Quick Shake® Container, combine chicken stock, corn starch, five-spice powder, gingerroot and salt; shake until well combined. Place chicken in the TupperWave® Stack Cooker 3-Qt./3 L Casserole and place noodles on top of chicken. Pour sauce from Quick Shake® over noodles and chicken. In the Stack Cooker colander, add vegetables and sprinkle with salt to taste. Place cover on Stack Cooker and microwave on high power 8 minutes, or until chicken reaches an internal temperature of 160° F/70° C. Remove from microwave and let stand 5 minutes. Remove cover. Transfer chicken, noodles and vegetables to large bowl and toss to coat, serve warm. Garnish with green onion, cilantro and sesame seeds. Tupperware products used in this recipe can be purchased at www.myTWbiz.com

Turkey Soup

Deep Dish Turkey Pot Pie

Turkey Casserole

5-Ingredient Chili Ingredients 1 lb./455 g ground turkey 1 tbsp. Southwest Chipotle Seasoning 1 small onion, chopped using Chop ’N Prep™ Chef 14.5-oz./425 g can diced tomatoes 14.5-oz./425 g can chili beans
Directions Combine ingredients in base of Microwave Pressure Cooker and gently stir ingredients. Seal and microwave on high power 25 minutes. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers. Serve warm. If desired, store and freeze in the 6-cup/1.4 L Deep Square Freeze-It® Container.

Tupperware Microwave Pressure Cooker

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Mimi Meat Loaves and Potatoes

Mini Meat Loaves and Potatoes Ingredients 2 medium baking potatoes (about 12 oz., sliced ¼″ thick 1 small onion, thinly sliced (about ⅓ cup) 1 egg, beaten ½ cup herb-seasoned stuffing mix ⅓ cup reduced-fat (2%) milk 1 tbsp. onion soup mix ¼-cup + 2 tbsp. bottled barbeque sauce, chili sauce or ketchup, divided 1¼ lb lean ground beef

Directions Add water to the fill line in the base of the Tupperware® SmartSteamer. In the top colander of the Tupperware® SmartSteamer, arrange potatoes and onion; set aside. In medium bowl combine egg, stuffing mix, milk, onion soup mix and 2 tbsp. barbeque sauce. Mix in ground beef until well combined. Divide mixture into five equal portions. Shape each portion into a mini loaf. Arrange four of the mini loaves around the edge of the SmartSteamer base; place the fifth loaf in the center. Stack the colander on top of the meat loaves. Microwave on high power 16–19 minutes, or until potatoes are tender and meat loaves register 155° F/68° C on an instant-read thermometer placed in the center of the loaves. Spoon ¼ cup barbecue sauce over loaves before serving. Shop www.myTWbiz.com to purchase product uses in this recipe.

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.

Carnitas Tacos with Spicy Slaw

Ingredients

Spicy Slaw
• ¼ cup sour cream
• ¼ cup mayonnaise
• 2 tbsp. hot sauce
• 2 tsp. Cilantro Mojo Seasoning
• 1 tbsp. lime juice
• 16-oz./455 g bag coleslaw mix
• ¼ red onion, thinly sliced
• 1 medium onion, quartered
• 2 jalapeno peppers, seeded
• 1/3 cup cilantro
• 8-oz./225 g can tomato sauce
• 2 tbsp. plus 2 tsp. Southwest Chipotle Seasoning, divided
• 2–2½ lb./1–1.2 kg pork tenderloin
• 16 6"/15 cm flour tortillas
• 1 lime, cut into wedges

Instructions

Slaw
1. In medium bowl, stir together sour cream, mayonnaise, hot sauce, Cilantro Mojo Seasoning and lime juice. Add coleslaw mix and red onion, tossing well to coat.
2. Cover and refrigerate at least 1 hour or overnight.
Tacos
3. In UltraPro 2.1-Qt./2 L Casserole Pan, combine tomato sauce with onion mixture and 2 tsp. Southwest Chipotle Seasoning Blend.
4. Season pork with remaining 2 tbsp. Southwest Chipotle Seasoning Blend and place in casserole pan with sauce, tucking small ends under. Cover and roast 25 minutes or until internal temperature reaches 155° F/69° C.
5. Remove from oven and allow to rest, covered, 10 minutes.
6. Place tortillas on a microwave-safe plate, cover with moist paper towel and microwave on high power 45 seconds.
7. Slice pork and divide between heated tortillas, top with sauce from casserole pan, spicy slaw and garnish with lime wedge.

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Chicken Enchiladas Verdes with Mexican Rice

Ingredients

Salsa Verde
• 1 lb./455 g tomatillos, husked
• ½ medium onion, quartered
• 2 garlic cloves, peeled
• 2 jalapeno peppers, seeded
• ½ cup cilantro
• ½ tsp. coarse kosher salt
• ¼ tsp. black pepper
Enchiladas
• 1½ cups cooked chicken, shredded
• 1 cup frozen southwestern style corn,
• thawed and drained
• 1 cup Mexican blend cheese,
• shredded and divided
• 2 tbsp. Southwest Chipotle Seasoning
• 12 6"/15 cm corn tortillas
Mexican Rice
• 1 medium onion, quartered
• 1 garlic clove, peeled and halved
• 14½-oz./400 g can fire-roasted diced tomatoes, with liquid reserved
• 2 cups chicken broth
• 1 tbsp. Southwest Chipotle Seasoning
• 1 cup long-grain white rice

Instructions

Salsa Verde
1. Place tomatillos in UltraPro 2.1-Qt./2 L Casserole Pan along with ¼ cup of water. Cover and microwave on high power 5 minutes. Drain and allow to cool slightly.
2. Place onion, garlic, jalapeno and cilantro in base of Power Chef™ System fitted with the blade attachment. Replace cover and pull cord to process until finely chopped. Add tomatillos, replace cover and pull cord to process until all ingredients are finely chopped.
3. Place mixture back in casserole pan, cover and microwave on high power 4 minutes. Season with salt and pepper. Set aside.
Enchilada Filling
4. Place chicken, corn, ½ cup cheese and seasoning blend in medium bowl, stirring together using the Saucy Silicone Spatula. Set aside while preparing rice.
Mexican Rice
5. Preheat oven to 350° F/175° C.
6. Place onion and garlic in base of Power Chef™ System fitted with the blade attachment. Replace cover and pull cord several times until finely chopped.
7. Place onion mixture, tomatoes, broth and seasoning blend in UltraPro 3.5-Qt./3.3 L Lasagna Pan. Microwave on high power 4 minutes.
8. Add rice, stirring to combine. Cover and bake 25 minutes.
Enchiladas
9. Divide filling between tortillas and roll. Spread ¾ cup salsa verde on bottom of inverted UltraPro Roasting Pan cover (or use inverted Lasagna Pan cover and place aluminum foil over rice).
10. Place enchiladas in cover, folded seam down, and top with remaining salsa verde. Sprinkle remaining cheese on top.
11. Remove cover from rice and place inverted cover containing enchiladas on top. Bake, together, an additional 15 minutes or until heated through.

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Fajitas in the Tupperware SmartSteamer

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Fireside Beef Stew Ingredients 1½ lb. beef cubes (cut into 1½ inch pieces) 2 Tbsp. all-purpose flour 2 Tbsp. Chef Series Hickory Mesquite Seasoning Blend 2 Tbsp. vegetable oil 2 cups water 1 pkg. onion soup mix (1 oz.) 4 medium carrots (cut into pieces) 4 medium potatoes (quartered) 4 stalks celery (cut into pieces)

Directions Place beef cubes, flour and seasoning in Thatsa bowl with seal. Shake until meat is evenly coated. Heat oil in Chef Series 6-Qt. Dutch Oven over medium heat; brown beef cubes. Add water and onion soup mix. Bring to boil; cover and simmer on low heat for 20 minutes. Add carrots, potatoes and celery; simmer, covered, about 45 minutes or until beef and vegetables are tender. Visit www.myTWpage to see the Tupperware items used in this recipe.

Three Cheese Three Cheese MANICOTTI

Three Cheese Three Cheese

MANICOTTI

Ingredients

6 manicotti

1½ cups ricotta cheese*

½ cup mozzarella cheese, shredded

½ cup Parmesan cheese, shredded

1 egg, beaten

½ tsp. coarse kosher salt

¼ tsp. black pepper

¼ tsp. ground nutmeg

1½ cups jarred marinara

Directions

Cook manicotti in Microwave Pasta Maker on high power 10 minutes or until al dente.  After draining manicotti, rinse with cold water to cool.  In a medium bowl combine cheeses, egg, salt, pepper and nutmeg.

Assemble Fusion Master™ with coarse mincer disc and sausage insert and place bowl beneath hopper.

Fill hopper with cheese mixture and turn handle until it reaches the sausage insert. Hold manicotti over the insert and continue to turn handle until the manicotti is filled with cheese. Repeat with remaining manicotti.

 Place filled manicotti in bottom of TupperWave Cook-It™ 13/4-Qt Rectangular. Cover with marinara sauce and microwave on high power 5 minutes. Serve warm. Sprinkle with additional cheese, if desired.

*You can also substitute with 2 cups fat-free cottage cheese for a lower fat option.

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Chicken Cordon Bleu

Made in Ultra Pro

Chicken Cordon Bleu

Ingredients

Boneless, skinless chicken breast

1 slice Swiss cheese

Better Cheddar Crackers, crushed

2 slices low fat ham

Melted butter

Directions

Tenderize chicken breast placed between two pieces of wax paper with meat cleaver. Top with a slice of Swiss cheese and 2 pieces of ham. Roll and close with toothpick. Dip in melted butter. Roll in crushed cheddar cheese cracker crumbs. Place in Small Vent ‘N Serve. Microwave on high 1½ min. per breast.

*variation cover with breast with Mayo and roll in bread crumbs

Can be made in the Ultra Pro for a larger quantity. Still 1 1/2 minutes per breast. 

To purchase Tupperware products used in this recipe visit www.myTWbiz.com