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.

Rasberry Punch Ice Pops

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Strawberry Orange Ice Pops

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Peaches N' Cream Ice Pops

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Pina Colada Ice Pops

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Mocha Ice Pops

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Caramel Macchisto Ice Pops

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Summer Fruit Medley Ice Pops

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Pineapple Upside Down Cake

Pineapple Upside Down Cake.

Ingredients

1/2 c. butter
1/2 c. brown sugar
 In 3 Qt Tupperware Stack Cooker-Melt 1/2 c. butter, add 1/2 c. brown sugar, layer drained pineapple (save juice) and cherries. Mix yellow cake, 2 eggs, pineapple juice and spread over pineapples. Cook covered 9 minutes-cool-flip-Enjoy! Order Stack Cooker

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Blueberry French Toast Casserole Ingredients 8 slices white bread 3 large eggs 1½ cups whole milk ¼ cup maple syrup 1 Tbsp. Simple Indulgence Cinnamon-Vanilla Seasoning Blend ½ cup fresh blueberries pinch of salt

Directions Slice the bread into large triangles. Set aside. Crack eggs into TupperWave Stack Cooker 3 Qt./3 L Casserole. Add milk, syrup, seasoning blend and salt. Whisk until combined. Sprinkle blueberries on top. Add bread slices and press bread down into the custard to submerge. Place Cover over Casserole and microwave at 50% power for 12 minutes, or until the casserole has puffed and risen, and a toothpick inserted in the middle comes out clean. Let rest, covered, five minutes. Serve with additional maple syrup.  Shop www.myTwbiz.com for products used in this recipe.

Lemon Cake Ingredients 1 (18.25 oz.) pkg. lemon cake mix Water, vegetable oil and eggs called for on cake mix box 1 tsp. freshly grated lemon zest **Frosting: 4 cups confectioners' sugar ½ cup butter, softened 2 Tbsp. spoons freshly squeezed lemon juice 1 tsp. freshly grated lemon zest 2 Tbsp. milk

Directions Preheat oven to 350 degrees F. Grease 2 (8-inch) cake pans with shortening or cooking spray and lightly flour. Prepare cake mix as directed on box. Fold in lemon zest with Silicone Spatula and pour into pans. Bake 28-33 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes and turn out cake onto a cooling rack to cool completely before frosting. Frost cake with Lemon Buttercream Frosting. **Frosting: In a large Tupperware bowl, beat with an electric mixer, confectioners' sugar, butter, lemon juice and lemon zest until smooth and creamy. Blend in milk, beat on high power until light and fluffy. Shop www.myTwbiz.com for products 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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Mango Blackberry Ice Pops

Serves: 6

Serving Size: 1 Lollitup

Ingredients

• 1¼ cup mangoes, frozen + 4 tbsp. water
• 1¼ cup blackberries, frozen + 2 tbsp. water

Instructions

1. Puree mangoes and water in Power Chef™ System. Set aside in small bowl.
2. Puree blackberries and water in Power Chef™ System.
3. Layer 1 tbsp. mango followed by blackberry mixture in Lollitups® Freezable Forms, repeat once to fill mold. (Because of thickness of purees, no need to freeze in between layers.)

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Chunky Coconut Mango Smoothie

Serves: 2

Serving Size: 8 oz.

Ingredients

• 2 limes = ¼ cup juice
• 2 oranges = ½ cup juice
• 8 oz. frozen mango
• 6 oz. g low-fat yogurt
• 3 tbsp. shredded coconut

Instructions

1. Assemble Press Master with Press Master connection to base.
2. Place base of Power Chef™ System under Press Master splash guard.
3. Slice citrus in half and insert one half of the fruit in the chamber, making sure that the cut side is facing down.
4. Press down until all juice is drained. Repeat until all limes and oranges are pressed into Power Chef™ System.
5. Place remaining ingredients into base of Power Chef™ System, fitted with blade attachment. Cover and pull cord to process until mango is finely chopped and mixture is combined.
6. Pour into two 12-oz. tumblers.

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5 Simple Salad Dressings

Homemade salad dressing is easy, preservative-free and fun to prepare. Whether it’s creamy ranch or zesty vinaigrette, making your own dressings at home will save money and add fresh flavor to your salad creations. These dressings vary in flavor and cultural inspiration. Use your imagination to mix and match dressings and salads for a different flavor profile every time.
To create any one of these recipes, place all ingredients into Chop ’N Prep Chef base. Cover and pull cord until combined. Set aside. Store any extra dressing in Snack Cup for later use.

Basil Vinaigrette
Makes ½ cup
Calories: 280
Total Fat: 28g
½ cup fresh basil
1 tbsp. honey
2 tbsp. balsamic vinegar
½ cup extra virgin olive oil
¼ tsp. coarse kosher salt
1/8 tsp. black pepper

Cilantro Lime Dressing
Makes ½ cup
Calories: 180
Total Fat: 19g
¼ cup cilantro
2 garlic cloves, peeled
1/3 cup extra virgin olive oil
½ lime, juiced using Zest ’N Press® Gadget
1 tbsp. Dijon mustard
1tbsp. Southwest Chipotle Seasoning
¼ tsp. coarse kosher salt

Honey Mustard Dressing
Makes ¾ cup
Calories: 130
Total Fat: 10g
½ cup light mayonnaise
2 tbsp. honey
2 tbsp. yellow mustard
2 tbsp. lemon juice
¼ tsp. coarse kosher salt
1/8 tsp. black pepper

Light Ranch Dressing
Makes ¾ cups
Calories: 35
Total Fat: 2.5g
½ cup reduced-fat (2%) milk
½ cup light sour cream
½ cup light mayonnaise
1 tbsp. lemon juice
1 tbsp. chives
1 garlic clove, peeled
¼ tsp. coarse kosher salt
1/8 tsp. black pepper

Sizzlin’ Vinaigrette
Makes  ½ cup
Calories: 170
Total Fat: 18g
½ tsp. cayenne pepper
¼ cup white wine vinegar
1 tsp. dry mustard
2½ tsp. granulated sugar
1 tsp. garlic powder
10–12 drops hot pepper sauce
1 tsp. coarse kosher salt
¾ cup vegetable oil

Chop ’N Prep Chef

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Tri Colored Gelatin Mold

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Avocado Salsa Dip Ingredients 1 ripe avocado, pitted and peeled 3 ripe tomatoes, finely chopped 1 medium onion, finely chopped 3 Tbsp. chopped fresh cilantro 1 medium-size hot chili pepper, trimmed, seeded and finely chopped 2 Tbsp. fresh lime juice 1 garlic clove, minced ½ tsp. salt Assorted fresh vegetable dippers (or chips)
Directions Mash avocado in 4-cup Tupperware storage container or bowl. Stir in tomatoes, onion, cilantro, pepper, lime juice, garlic and salt; cover. Chill until ready to serve. Serve with vegetable dippers. (or chips)

Fajitas in the Tupperware SmartSteamer

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Easter treats

Key Lime Pie Ingredients 1 graham cracker (6 ounces) or 9" regular pie crust, baked 12 oz. container of whipped topping, thawed 1 package (1 oz.) sugar-free white chocolate pudding mix 1 lime, 1 tsp lime zest and slices for garnish ½ cup key lime juice 1 carton (8 oz.) key lime yogurt ¼ cup confectioners' sugar, optional if too tart for taste

Directions Remove 1 cup of whipped topping from container to use for garnish. Blend pudding mix, lime zest, juice, and yogurt in a Quick Chef using the paddle attachment. Remove paddle and using the Saucy Silicone Spatula, fold in whipped topping and confectioners' sugar. Pour into crust and pipe remaining whipped topping around edge of pie and garnish with lime slices. To purchase Tupperware products used in this recipe shop www.myTWpage.com

Tropical Fruit Shortcake Ingredients 1 (9 oz.) pkg. single layer yellow cake mix, prepared 1 (15 oz.) can tropical fruit cocktail, drain and reserve juice 1 tsp. cornstarch 1 (8 oz.) pkg. non-dairy whipped topping Non-stick cooking spray 2 slices prosciutto or smoked ham

Directions Spray 6¼ cup Heat 'N Serve Container with cooking spray. Pour batter into container and place in microwave. Microwave on High for 5-7 minutes (depending on microwave power); cake should pull away from sides slightly and be slightly sticky on top. Rotate cake every 2 minutes if you do not have a turntable. Toothpick should test clean when inserted into center of cake. If necessary, microwave an additional minute and chick; repeat until done. Cool 4-5 minutes and invert onto serving plate. Place reserved juice in 2-cup Micro Pitcher. Mix corn starch into reserved juice with Saucy Silicone Spatula. Microwave on High for 2 minutes or until slightly thickened; add to reserved fruit. Split cake into 2 layers; spread ½ fruit mixture over bottom layer with Spatula, top with (optional) ½ toasted coconut and pipe whipped topping around edge of cake with Decorating Bag and Star Tip. Place top layer on bottom layer; pour remaining fruit on top of cake. Garnish with additional whipped topping and remaining toasted coconut, if desired. Shop www.myTWbiz.com for this product and more.

Cloud 9 Cake made in Tupperware

The cold cut keeper is now known as the Large Snack n Store

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Easy Boston Creme Pie in Tupperware

The cold cut keeper is now known as the Large Snack n Store

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Magic Lemond Pie in the Tupperware Lrg. Snack n Store

 The cold cut keeper is now known as the Large Snack n Store

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Chocolate Pizza in 12" Tupperware Round

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Classic Italian Flatbread Ingredients 1 regular whole wheat tortilla 1 Tbsp. extra virgin olive oil + /2 tsp., separated 1 Tbsp. balsamic vinegar salt and pepper 1 cup arugula ½ cup grated parmesan cheese 2 slices prosciutto or smoked ham

Directions Heat ½ tsp. olive oil in the Chef Series 9½"/24 cm Fry Pan on medium-high. When pan is heated, place tortilla on pan and heat for 2 minutes or until it is crispy and browned underneath. In the Micro Pitcher using the Whisk, combine olive oil, balsamic vinegar and a pinch of salt and pepper. Remove pan from heat. Place tortilla onto the Domed Cutting Board and top with arugula and Parmesan cheese. Drizzle with balsamic oil mixture and top with prosciutto. Using the Chef Series Pro Chef's Knife, cut into 4 pieces. See all the wonderful Tupperware products - www.myTWbiz.com

No Bake Cherry Cheesecake Ingredients 1 Box Jell-O No Bake Cheese Cake 8 oz. Pkg. cream cheese 1 can pie filling (cherry or blueberry)

Directions Prepare crust as per box directions. Prepare filling as per box directions, and add cream cheese. Take Jell-Ring Mold and make sure in-sert is sealed in place. Spread pie filling around bottom of mold. Spread cheesecake filling around on top of pie filling. Spread crust mix-ture on top of that. Seal and refrigerate 1 hour. Take seal off, invert onto a plate or tray. Release the middle seal and the cherries will start to drain down the sides Visit www.myTWbiz.com to view Tupperware product used in this recipe.

Cookie in Tupperware Soup Mug

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Breakfast in the Stack Cooker

 

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TUPPERWARE JEL RING PIZZAS

There are no rules as to what you can be put onto a pizza, all it requires is the dough and your creativity.  Below are the steps of how to assemble a pizza in the Tupperware Jel Ring.

Firstly make up a batch of pizza dough either in a bread machine or by hand.

Use a rolling pin and start assembling:

Place into the freezer for 20 – 30 minutes to set the mould. 

Remove lid, place onto a greased tray, pull out insert and bake in oven at 230C for about 20 minutes.

These would be a great freezer item; pre make a few and once set, remove from the Tupperware Jel Ring container and place into a freezer bag.  

When having a busy afternoon, there will be a quick and simple meal all ready to go for that evening, not only are they pre made but a very healthy frozen dinner too.

Recipe found in  http://noexcuseseasyorganising.com/

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Apple-Cinnamon Monkey Bread

 

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Cinnaman Vanilla Monkey Bread

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Breakfast Maker Brownie

Tupperware Breakfast Maker can be purchased

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Hardy Breakfast in Breakfast Maker

Hardy Breakfast in Breakfast Maker

Ingredients

1/2 cup russet potato, peeled & diced into 1/2" pieces

3 eggs*

2T water

1/4 cup desired cooked breakfast meat (bacon, sausage or ham)

2T shredded cheddar cheese

Directions

1. Place potatoes in base of Microwave Breakfast Maker. Cover and microwave on high power 1 minute.
2. In small bowl, whisk together eggs, water and breakfast meat.
3. Pour over par-cooked potatoes, cover and microwave at 70% power 3 minutes or until eggs are cooked.
4. Top with cheese and serve warm.

*Substitute with egg whites or egg substitute, if desired.

 Tupperware Breakfast Maker can be purchased
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Giant Chocolate Kiss Ingredients 1-2 Cups MILK Chocolate Chips OPTIONAL: Rice Krispie Cereal Mint Chocolate Chips M&M Candies Mini Marshmallows Peanut Butter Other Fun Ingredients

Directions In microwave safe Tupperware - melt MILK chocolate for 1 min - stir Repeat for 20 seconds at a time till creamy and smooth Place aluminum foil at end of Tupperware funnel to block spout (use tape to secure if needed) Place Tupperware funnel into Tupperware tumbler - foil side down Pour melted chocolate into funnel Refrigerate until solid TO REMOVE: Gently tap Tupperware funnel against counter Tip out chocolate kiss www.myTWpage.com

Taco Soup

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Tupperware Quick Shake Pasta Salad

Use Ranch or Creamy Italian Dressing.

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Lemon Cake Ingredients 1 (18.25 oz.) pkg. lemon cake mix Water, vegetable oil and eggs called for on cake mix box 1 tsp. freshly grated lemon zest   **Frosting: 4 cups confectioners' sugar ½ cup butter, softened 2 Tbsp. spoons freshly squeezed lemon juice 1 tsp. freshly grated lemon zest 2 Tbsp. milk
Directions Preheat oven to 350 degrees F. Grease 2 (8-inch) cake pans with shortening or cooking spray and lightly flour. Prepare cake mix as directed on box. Fold in lemon zest with Silicone Spatula and pour into pans. Bake 28-33 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes and turn out cake onto a cooling rack to cool completely before frosting. Frost cake with Lemon Buttercream Frosting. **Frosting: In a large bowl, beat with an electric mixer, confectioners' sugar, butter, lemon juice and lemon zest until smooth and creamy. Blend in milk, beat on high power until light and fluffy  To purchase Tupperware items mentioned in the recipe visit www.myTWbiz.com or contact me at susanenzor@gmail.com

Cinnamon-Vanilla Gingerbread Cookies Ingredients 5 cups all-purpose flour (5 to 5-1/2 cups) 1 Tbsp. Chef Series ~ Cinnamon Vanilla Spice Blend 1 tsp. nutmeg 1¼ cup molasses (unsulphured) 1 cup shortening 1 cup sugar 1 tsp. baking soda 1 tsp. salt 2 tsp. ginger 2 eggs (beaten)

Directions Preheat oven to 375 degrees F. Stir together flour, soda, salt and spices; set aside. Melt shortening in Chef Series 2½-Qt. saucepan. Cool slightly. Stir in sugar, molasses, and eggs with Saucy Silicone Spatula; mix well. Add four cups reserved flour mixture; mix well with spatula. Turn mixture onto floured Simply Perfect Pastry Sheet. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough. Roll out on lightly floured Pastry Sheet to ¼-inch thickness for cut out cookies. Bake on Silicone Wonder Mat lined cookie sheet; for medium-sized cookies 6-10 minutes. To purchase Tupperware items mentioned in the recipe visit www.myTWbiz.com or contact me at susanenzor@gmail.com

Tortilla Soup Ingredients 1 Tbsp. olive oil 1 medium onion, chopped 2 cloves garlic, peeled 1 can (14 1/2 oz.) fire roasted tomatoes, drained 1 carton (32 oz.) chicken broth 1 Tbsp. Simple Indulgence Southwest Chipotle *Garnish: 4-6 corn tortillas, or crushed tortilla chips 1/3 cup vegetable oil 1 cup Mexican Blend shredded cheese Sliced avocado 1 lime, cut into 4-6 wedges

Directions In a Chef Series 4 Qt./ 4L Sauce Pan; heat 1 Tbsp. of oil over medium heat. Add onion and garlic sauteing until golden brown. Add tomatoes and cook for 2-3 minutes. Remove from heat and place vegetables in Quick Chef with blade attachment. Cover and process until finely chopped. Return vegetables to saucepan, add broth and Simple Indulgence Southwest Chipotle. Cover and simmer for 30 minutes over medium to low heat. Slice tortillas into thin strips and cut in half. Heat 1/3 cup vegetable oil over medium-high heat. Add tortillas to oil, frying until crisp. Drain on paper towels. Ladle soup into bowls. Top with tortilla strips, 1 Tbsp. of cheese, slices of avocado, and a squeeze of lime juice. To see or purchase the Tupperware items used visit www.myTWbiz.com

Chocolate Peppermint Cupcakes

Chocolate Peppermint Cupcakes

Ingredients

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• 3 Tbsp. unsweetened cocoa
• 1 tsp. baking soda
• ½ tsp. salt
• 1 tsp. peppermint extract
• 6 Tbsp. canola oil
• 1 Tbsp. white vinegar
• 1 cup cold water
• peppermint hard candies or candy canes, crushed
• *Peppermint Buttercream (recipe follows)
• - ¼ cup shortening
• - ½ cup unsalted butter, at room temperature
• - 1½ cups powdered sugar
• - 1 Tbsp. heavy whipping cream
• - ½ tsp. vanilla extract
• - ½ tsp. peppermint extract
• - 1-2 drops red food coloring

Directions

1. *Cupcakes:
2. Preheat oven to 350 degrees F/ 175 degrees C.
3. In a Thatsa Bowl, whisk together all-purpose flour mixture and add the oil, white vinegar, and cold water.
4. Whisk until well combined.
5. Ladle into cupcake pan with liners.
6. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean.
7. Move to a wire rack and cool completely.
8. Frost with Peppermint Buttercream using the Squeeze It Decorator, and sprinkle with crushed peppermint candies.
9. *Peppermint Buttercream:
10. Using an electric mixer, whip shortening, butter and powdered sugar on medium speed for 3-4 minutes, or until fluffy.
11. Add heavy cream, vanilla extract and peppermint extract. Whip 1 minute, adding more heavy cream if necessary for a spreadable consistency.
12. Refrigerate 15 minutes to solidify slightly.

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