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

Pudding No-Bake Oatmeal Cookies Ingredients 2 cups white sugar ¾ cup butter ½ (12 ounce) can evaporated milk 1 (3.4 ounce) package instant butterscotch pudding mix or chocolate fudge pudding mix 3½ cups quick-cooking oats

Directions In the Stackcooker 3 quart casserole, combine the sugar, butter and evaporated milk. Cook on high power for 5 minutes, stirring occasionally until the mixture comes to a rapid boil. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from microwave and stir in the instant pudding and oatmeal. Spoon onto silicon wonder mat or waxed paper lined cookie sheets. Allow to sit at least 15 minutes or until firm. To purchase Tupperware products used in this recipe; www.myTWbiz.com

Breakfast Maker

French Toast Twist – serves 1
Warning: This recipe may warp your mental image of “French Toast,” but this method is easier, healthier and sure to please when topped with our “Pineapple-Cranberry Spread.” Go ahead: Twist your mind.
1 ½ slices whole wheat bread
1 T light butter milk, 1.5% milk fat
¼ tsp. Simple Indulgence Cinnamon Vanilla Seasoning Blend
1 whole egg
1/8 salt
Lightly toast bread in toaster. While bread is toasting, in Quick Shake mix remaining ingredients together. Trim toasted bread to fit on the bottom of the Breakfast Maker. Pour the egg mixture from Quick Shake over the bread, allowing it to coat both sides. Place covered Breakfast Maker in the microwave and cook on high power for 1 minute. Remove and serve.


Pineapple-Cranberry Sensation Spread – serves 16 Serving size 0.7 oz.
¾ cup dried pineapple, unsweetened
5-6 dried apricots
½ cup dried cranberries
½ cup unsweetened pineapple juice
1 T. lime juice
Place dried fruit and pineapple juice in the Breakfast Maker. Cover and cook in microwave on high for 1 minute and 30 seconds. Remove from microwave and let rest for 3 minutes to cool slightly. When cooled, spoon fruit into Power Chef fitted with the blade attachment. Process by pulling cord until well mixed. Pour the liquid from the cooked fruit in the Breakfast Maker into the Power Chef and add the lime juice to fruit mixture. Process until a spread consistency is achieved. Cover and refrigerate until ready to use.
French

Shop For Tupperware at www.myTWbiz.com

Italian Frittata Ingredients 3/4 cup frozen country-style hash browns 1 green onion 1/8 red bell pepper 3 large eggs 2 Tbsp. cold water 1/2 tsp. Simple Indulgence Italian Herb Seasoning Blend 1/4 cup reduced fat shredded cheddar cheese
Directions Place hash browns in Tupperware Microwave Breakfast Maker, cover and microwave on high 1 minute. Meanwhile, place green onion and bell pepper in Smooth Chopper with blade attachment. Pull several times to chop. Spread over hash browns. Change Smooth Chopper to paddle attachment, add eggs, water and seasoning blend, and pull cord several times to blend. Pour mixture over vegetables and top with cheese. Cover and microwave on high 1 minute, 45 seconds. Allow to rest 2 minutes while covered, then serve. Find this and more microwave items at www.myTWbiz.com

Cup 0' Apple Pie

Cup 0' Apple Pie
1 small apple, peeled, cored and chopped
1 tablespoon brown sugar
1 teaspoon old-fashioned or quick oats*
½  teaspoon ground cinnamon
1 thin pat butter
Ice cream or whipped cream (optional)
*Or substitute 1 heaping tablespoon instant oatmeal mix (from cup or package); reduce amount of sugar.
1. Place apples in microwavable mug. Stir in brown sugar, oats and cinnamon.
Top with butter.
2. Microwave on HIGH 1 ½  to 2 minutes or until apple is tender. (Time will
vary depending on wattage of microwave and thickness of apple pieces.)
Stir mixture; top with ice cream or whipped cream, if desired.
Makes 1 serving

Visit www.myTWbiz.com to purchase this item (category microwave)and see more specials.

Scallops with Lemon Vinaigrette

Scallops with Lemon Vinaigrette made in Tupperware SmartSteamer

Scallops aren’t “fancy food;” they’re easy to steam and recall fresh, briny ocean flavors. Paired with bright lemon vinaigrette, this is an elegant meal you can enjoy anytime.
1 lb./455 g medium sea scallops
¼ tsp. kosher salt
¼ tsp. black pepper
1 lb./455 g fresh asparagus
1 lemon, zested and juiced using Zest ‘N Press® Gadget
2 tbsp. extra virgin olive oil
2 tsp. fresh dill, chopped
1 tbsp. fresh chives, chopped
Place scallops in the Colander Tray and sprinkle with half the salt and pepper. Place asparagus in the Steamer Base. Fill the Water Tray with 1¾ cups/400 mL water. Place Colander Tray on top of Steamer Base, Steamer Base on top of Water Tray and cover. Microwave on high power for 8 minutes. Meanwhile, in a small bowl, whisk the remaining ingredients together. Serve scallops and asparagus drizzled with Vinaigrette. Serve with white or brown rice.

MINT CHOCOLATE COOKIE PIE

Chocolate mint is a crowd-pleasing flavor profile, combining the freshness of mint with the decadence of chocolate—it’s a win-win combination! This pie is worth what it takes to make the crust and filling. The end result is pure deliciousness.

10 oz./285 g package chocolate-covered mint cookies
2 tbsp. unsalted butter, melted
8 oz./225 g package cream cheese, softened, room temperature
¼ cup of our Chocolate Dessert Blend
1½ cups heavy whipping cream

Preheat oven to 350°F/175°C. Place 2 cups (about 26 cookies) of cookies in base of Quick Chef® Pro System. Cover and turn handle to process until finely chopped (should yield about 1½ cups chopped). Stir in melted butter and transfer to a 9-in./23 cm pie plate. Press crumbs firmly into bottom and up the sides, creating as even a layer as possible. Bake 10 minutes. Set aside to cool completely. Place remaining cookies in base of Quick Chef® Pro System. Cover and turn handle to process until coarsely chopped. In a medium bowl, combine cream cheese and dessert blend with Silicone Spatula until fully combined. Pour cream into base Power Chef™ with Whip Accessory. Cover and turn the handle until the cream forms soft peaks. Do not over whip. Fold whipped cream into cream cheese mixture and blend gently. Add chopped cookies and gently fold until fully incorporated. Spread mixture into cooled pie crust, cover with plastic wrap and refrigerate overnight. Serve chilled.

See products used at myTWbiz.com

Lemon Mayo Pasta Salad

Lemon Mayo Pasta Salad

This potluck and picnic favorite offers a starring role to the easily homemade Lemon Mayo, and you’ll have a little extra mayo to enjoy on wraps and sandwiches.

Lemon Mayo (makes 1 cup)
1 egg yolk
1 tsp. Dijon mustard
½ lemon, juiced using the Zest ’N Press™ Gadget
¼ tsp. coarse kosher salt
¾ cup canola oil

Pasta Salad
12 oz./350 g bow tie pasta  2 green onions, quartered
2 celery stalks, quartered
¾ cup baby carrots
½ green bell pepper, seeded and quartered
½ cup Lemon Mayo
½ tsp. coarse kosher salt
¼ tsp. black pepper, freshly ground
1 cup cooked chicken, cubed (optional)

To prepare Lemon Mayo, place egg yolk, mustard, lemon juice and salt in to base of Power Chef™ System fitted with paddle whisk attachment. over and pull cord several times to blend.

Place funnel in recess and slowly add oil while pulling cord until all oil is fully incorporated and mayo is thick. Set aside.

To prepare pasta salad, place pasta in Microwave Pasta Maker and fill with water to max fill line. Microwave on high power

14 minutes or until al dente.

While pasta is cooking, place green onions, celery, carrots and bell pepper into base of Power Chef™ System fitted with blade attachment. Cover and pull cord 6–7 times to roughly chop. Transfer to medium bowl.

When pasta has finished cooking, remove from microwave, drain and rinse with cold water until cool.

Add pasta to vegetables along with Lemon Mayo, salt, pepper and chicken (if desired). Mix thoroughly using the Saucy Silicone Spatula. Chill before serving.

Nutritional Information (per serving, with chicken included):
Calories: 320 Total Fat: 13g Saturated Fat: 1.5g Cholesterol: 35mg Carbohydrate: 34g Sugar: 3g Fiber: 2g Protein: 15g Sodium: 200mg Vitamin A: 35% Vitamin C: 15% Calcium: 2% Iron: 10%
See products used at myTWbiz.com 

Spinach Crepes with Creamy Cheese Filling

Spinach Crepes with Creamy Cheese Filling

Crepes
Makes 10 crepes 
2 eggs
1⅓ cup milk
1 cup all-purpose flour
3 tbsp. melted butter
¼ tsp. salt
Combine all ingredients in the base of your Power Chef™ with Whip Accessory attached. Replace cover and turn handle to mix the ingredients, until just combined; store in the refrigerator for at least 30 minutes, or up to two days.
Heat a crepe pan on medium-high heat for several minutes.  The crepe pan is hot enough when a drop of cold water sizzles when splashed on the surface of the pan.
Lightly spray the pan with cooking spray.  Ladle a small amount of batter, about ¼ cup, onto the surface of the pan, swirling the pan to achieve an even layer.  After 30 seconds, gently peel the sides of the crepe away from the surface of the crepe pan using a Silicone Spatula.  Once the bottom side has cooked through and has begun to brown slightly, flip the crepe over using the spatula.  Cook for an additional 30 seconds and then set aside onto wax paper, placing individual sheets between the crpes to prevent them from sticking together. Repeat this process, spraying the pan with cooking spray each time.
Cheese Filling
Serves 5
1 crepe batter recipe, yielding 10 crepes
1 tbsp. extra-virgin olive oil
1 small yellow onion
2 garlic cloves, peeled
10 oz./283g package frozen chopped spinach, thawed and drained
14 oz./397g ricotta cheese
8 oz./227g Gruyère cheese, shredded, plus more for topping
¼ tsp. ground nutmeg
salt and pepper, to taste
Prepare crêpes according to crêpe recipe and set aside.
Place onion and garlic in base of the Chop ’N Prep Chef, replace cover and pull cord 3–4 times to chop.  In a Chef Series 8”/20 cm Nonstick Fry Pan, over Medium heat, heat the olive oil.  Add onions and garlic to the Fry Pan and sauté for five minutes, or until translucent.
Place cooked onions and garlic in an 8¾-cup/2.1 L Wonderlier® bowl; add the spinach, the cheeses, nutmeg, salt, and pepper.  Mix to combine.
Add three tablespoons of the filling to the center of each crepe.  Roll up each crepe and place in a shallow microwave safe baking pan folded side down.  Top with additional Gruyère cheese.  Microwave on High power five minutes or until the cheese is melted and the crêpe filling has warmed through.  Serve immediately.
All of the products used in this recipe can be purchased on myTWbiz.com from Susan Enzor

Balsamic Cucumber Salad

Balsamic Cucumber Salad

Ready for easy elegance? Try this quick, refreshing Balsamic Cucumber Salad with our Time Savers Mandoline™.  It’s light, healthy and perfect for warm days.

Serves: 12
Serving size: ½ cup
Time: 10 minutes

2 medium cucumbers, halved
1 medium red onion, peeled
1 pint grape tomatoes, halved
6-oz./175 g container feta cheese
1 cup balsamic dressing*

1. Set Time Savers Mandoline™ round knob to #3, triangular knob to “lock” and select the straight v-shaped blade insert. Using food guider, slice both cucumbers, discarding the ends. Transfer to medium bowl.

2. Switch Mandoline round knob to #1, and use food guider to slice onion. Add to cucumber in bowl.

3. Add tomatoes, feta and balsamic dressing to cucumber mixture and toss gently to combine.

*Replace balsamic dressing with balsamic reduction for a sweeter, tangier salad.

Nutritional Information (per serving): 

Calories: 100 Total Fat: 8g  Saturated Fat: 2g  Cholesterol: 15mg  Carbohydrate: 5g  Sugar: 3g  Fiber: 1g  Protein: 3g  Sodium: 310mg  Vitamin A: 8%  Vitamin C: 10%  Calcium: 8%  Iron: 2%

TACO SOUP

TACO SOUP

Ingredients: 

½ lb. ground beef
½ lb. ground sausage
1 onion, chopped
½ green pepper, chopped
3 (11.5 oz.) cans V-8
1 (16 oz.) can black beans, drained and rinsed
1 (16 oz.) can pork and beans, not drained
1 can diced tomatoes
1 pkg. dry taco seasoning
½ can black olives, sliced
Top with your choice of:

Tablespoon of Salsa

Dollop of sour cream

Tortilla chips, crumbled

Cheddar cheese, grated

Brown meats, onion, and green pepper and set aside. Add all other ingredients to a large pot and mix, then add meat mixture. Mix again. Let cook on low for 30 to 45 min. (…or you can let it cook in a crock pot all day on low for more flavoring.
Certified yummy!

Paresam Chips

Paresam Chips
Servings: 12 large, 24 small
Preparation Time: 10 minutes

Ingredients:
1 cup Parmesan cheese, grated
1 tsp. Simple Indulgence Italian Herb
Mixed baby greens, for garnish

Directions:
Preheat oven to 350°F. Place cheese in Quick Shake® Container; add Simple Indulgence™ Italian Herb, seal and shake to mix together.

Spoon tablespoons of cheese mixture onto a cookie sheet covered with Silicone Mat or parchment paper. Bake 6 at a time, 5-7 minutes until browned. Remove from oven and while wafers are still warm and pliable, hand shape as desired. Fill with baby greens.

Nutrition Facts:
Serving Size: 1/12 Recipe, Calories 40, Calories from fat 25, Total fat 2.5g, Saturated fat 1.5g, Trans fat 0g, Cholesterol 5mg, Sodium 180mg, Total Carbohydrate 1g, Dietary fiber 1g, Sugar 1g, Protein 4g

E3 Tip:
Crisps can be made in advance and stored at room temperature in Prep Essentials™ Snack-Stor® Container up to 5 days or may be frozen up to 2 months. Fill with baby greens before serving.

Brownie Truffle

Brownie Truffle from the Tupperware KitchenMakes 24
½ cup unsweetened applesauce
1 cup sugar
1 tsp. vanilla extract
2 eggs
½ cup all-purpose flour
1/3 cup cocoa powder
¼ tsp. baking powder
¼ tsp. salt
14 oz. bag candy melts
assorted sprinkles

In the TupperWave® 3-Qt. Casserole, place first 8 ingredients (through salt) and mix with a Saucy Silicone Spatula until well combined. Microwave uncovered on high power 4–5 minutes, or until a toothpick comes clean. Remove from microwave and cool.

Using an Ice Cream Scoop, form cake into small balls and press together. Place on a baking sheet lined with a Silicone Wonder™ Mat. Place candy melts in TupperWave® 1¾ Qt. Casserole. Microwave on high power 1–2 minutes and mix until smooth.

Hold the truffle on a fork and dip into melted candy until completely covered, allowing excess to drip back into container. Place on baking sheet and decorate with assorted sprinkles, or drizzle a contrasting color over the top to make designs. Chill in refrigerator until chocolate is set.

Tupperware Products used in this recipe can be found at my website www.mytwbiz.com