Chopper recipes by The Mighty Tupps

Super-efficient pull-cord cover operates both Power Chef™ System & Chop ’N Prep Chef Do more in less time.

NEW POWER ™ CHEF PREMIUM SYSTEM Chop ’N Prep Chef blades & base Turbo chop fresh herbs, smaller vegetables, fruit, nuts & toppings.

Funnel with measurements For one-step mixing. Ring adapts same cover to different-sized bases Quickly switch from one job to another.

New curved blades (includes blade protector) More precise chopping. Newly designed paddle whisk More even blending.

Large base Expands your capabilities. Non-skid ring Keeps it on the counter.

BLEND omelets, smoothies, guacamole, hummus & other dips or spreads • MIX batters for pancakes & cakes, mousses & other desserts • EMULSIFY dressings, marinades, sauces & mayonnaise • CHOP vegetables, fruit, nuts & herbs for meal or dessert prep

Serves 16 • Serving size: 1 piece

CHOCOLATE LAVA CAKE 18.25-oz./517 g pkg. Devil’s Food cake mix Eggs, oil, and water according to the package directions 3 tbsp. Simple Indulgence Chocolate Dessert Blend ½ cup brown sugar 1 tsp. Simple Indulgence Cinnamon-Vanilla Seasoning Blend 1 cup hot water 4 chocolate-sandwich cookies, finely chopped using the Chop ’N Prep Chef 1. In the Power Chef™ System, with paddle attachment, prepare cake mix according to package directions, placing liquids into base of Power Chef™ System first and then adding cake mix to liquids.

Serves 8 Makes: 8¼ cups

AVOCADO FRESCO 1 medium tomato, quartered ½ small onion, peeled and halved ¼ cup fresh cilantro 2 avocados, pitted and peeled 1 tbsp. Simple Indulgence Cilantro Mojo Seasoning Blend

Place tomato, onion and cilantro in base of Power Chef™ System with blade attachment. Pull cord several times to roughly chop. Add avocados and the seasoning blend and continue to chop until desired consistency is achieved.

2. Process until combined. Pour mixture into a greased, TupperWave® Stack Cooker 3-Qt./3 L Casserole with Cone. 3. Combine brown sugar, dessert blend and seasoning blend and sprinkle over cake batter. 4. Pour hot water over batter; do not stir. Microwave at 70% power 10–11 minutes or until a toothpick inserted into center of cake comes out clean. Remove and cover with TupperWave® Stack Cooker Cover for 15 minutes to cool. Invert cake over a rimmed serving dish to catch sauce. Sprinkle cookie crumbs over cake. Serve warm.

Serves 10 Serving size: 2 tbsp.

This cake was tested in a 1200-watt microwave oven. Timing may need to be adjusted for different microwave wattage.

TUSCAN WHITE BEAN DIP 15-oz./425 g can white beans, drained and rinsed, with liquid reserved 1 tbsp. balsamic vinegar 2 garlic cloves 2 tbsp. extra virgin olive oil ½ tbsp. Simple Indulgence Italian Herb Seasoning Blend

Place all ingredients in base of Power Chef™ System with blade attachment. Cover and pull cord several times until pureed. If dip is too thick, add a tablespoon or two of the reserved bean liquid until reaching desired consistency.

better together

Power Chef & Quick Chef

PowerChef

QuickChef

What’s cool about it?

Pull-cord mechanism offers greater processing power & speed. Powerful paddle action creates smoother mixtures. Curved blades “lift” ingredients; unique chopping action thoroughly processes food. Funnel attachment with measurements lets you add ingredients while processing.

What can I do with it? Puree & liquefy. It’s perfect for making baby food, or smoothies & creamy beverages for the whole family! Mix cake batter & pancakes in seconds. Chop larger amounts of produce for soups & casseroles quickly, effortlessly & with no mess. Mince & emulsify ingredients for healthy mayonnaise & salad dressings.

Two ways to chop & mix. Each one is unique. Prepare one type of dish with the Power Chef, another with the Quick Chef.

Turning mechanism & straight blades offer more control & varied food texture. Paddle whisk for gentle mixing & blending. Basket insert for rinsing & drying. Funnel attachment with measurements lets you add ingredients while processing.

What can I do with it? Chop chunky salsas & chicken salads or toppings for pizzas, flatbreads and appetizers. Mix & blend homemade ice creams. Clean & dry berries or herbs. Blend healthy dips, dressings & mayonnaise.

2014-067-037ENG

SALSA 3 WAYS Serves: 8 Serving Size: ¼ cup Prep: 10 minutes Cook: 0 minutes 4 large ripe tomatoes, cut in quarters 2 garlic cloves, smashed ¼ cup roughly chopped red onion ¼ cup loosely packed cilantro 1 tsp. fresh lime juice ½ tsp. coarse kosher salt

1. In the base of the Power Chef® System with blade attachment, add tomatoes, garlic, onion, cilantro, lime juice, and salt. Chop until tomatoes resemble ¼˝/.62 cm pieces. Continue to chop until desired consistency is reached. 2. Transfer salsa to serving bowl or storage container. Refrigerate, covered, 20 minutes before serving.

SALSA 3 WAYS

Serves: 8 Serving Size: ¼ cup Prep: 10 minutes Cook: 0 minutes 4 large ripe tomatoes, cut in quarters 2 garlic cloves, smashed ¼ cup roughly chopped red onion ¼ cup loosely packed cilantro 1 tsp. fresh lime juice ½ tsp. coarse kosher salt

For mango salsa, add ½-cup diced fresh mango and 1 tbsp. minced jalapeno pepper.

For pepper salsa, add ½-cup minced assorted bell peppers and 1 tbsp. minced jalapeno pepper.

Serves 8 • Serving size: about ¼ cup

PREP: 10 minutes

minutes

Ricotta Pimento

DIP

1½ cups ricotta cheese 1 (4-oz./115 g) jar pimentos, drained well 1 garlic clove, peeled and smashed ¼ tsp. coarse kosher salt Pepper, to taste 1. In base of Power Chef® System fitted with the blade attachment, combine ricotta, pimentos, garlic, salt and pepper. Cover and pull cord until well processed. 2. Transfer mixture to the Serving Center® Set dip bowl. Serve dip cold, or heat dip directly in the Serving Center® Set dip bowl by microwaving on high power 2 minutes (without seal). 3. Artfully arrange a variety of vegetables in the Serving Center® Set. Serve with dip.

OPTIONAL

TO DEMO

Nutritional Information (per serving): Calories: 80 Total Fat: 6g Saturated Fat: 4g Cholesterol: 25mg Carbohydrate: 2g Sugar: 0g Fiber: 0g Protein: 5g Sodium: 100mg Vitamin A: 10% Vitamin C: 15% Calcium: 10% Iron: 2%

Power Chef® System

Measuring Cups

Measuring Spoons

Serves 4 • Serving size: 3 power bites

PREP: 15 minutes

minutes

Power

BITES 2 cups dried dates ½ cup quick cook oats 2 cups shredded coconut, divided ½ cup chopped toasted sunflower seeds, pecans or walnuts 2 tbsp. sunflower or nut butter 1 tbsp. honey 1. Working in two batches, use the Power Chef® System, fitted with the blade attachment, to finely mince dates. 2. Add oats, ¼ cup of the coconut, pecans, nut butter and honey to dates in base of Power Chef® System. Cover and pull cord until well minced. 3. Transfer mixture to a medium bowl, roll into 1"/2.5 cm balls and dredge in remaining shredded coconut. 4. Refrigerate, sealed in Snack Cup, up to 7 days.

OPTIONAL

TO DEMO

Nutritional Information (per serving): Calories: 490 Total Fat: 21g Saturated Fat: 11g Cholesterol: 0mg Carbohydrate: 74g Sugar: 54g Fiber: 10g Protein: 8g Sodium: 30mg Vitamin A: 2% Vitamin C: 0% Calcium: 8% Iron: 15%

Power Chef® System

Measuring Cups

Measuring Spoons

Serves 2 • Serving size: 5 sandwiches

PREP: 10 minutes

minutes

Nutty Monkey

BITES

2 bananas, peeled ¼ cup cold sunflower or nut butter, divided ¼ cup chocolate chips, melted ¼ cup shredded coconut ¼ cup nuts or seeds, finely chopped using the Chop ’N Prep™ Chef 1. Line sheet tray with Silicone Wonder® Mat. 2. Slice bananas into ¼"/.5 cm coins. 3. Spread approximately ¼ tsp. of nut butter on half of the banana slices. Top each with another banana slice. 4. Dip half of each banana sandwich into melted chocolate. Then dip chocolate covered side into coconut, nuts or seeds. 5. Place banana sandwiches on Silicone Wonder® Mat lined sheet tray and refrigerate until chocolate has set. Serve chilled. TIP: Refrigerate nut butters before building sandwiches. If bananas are too moist to dip, drizzle chocolate over banana sandwiches instead.

TO DEMO

OPTIONAL

Nutritional Information (per serving): Calories: 420 Total Fat: 28g Saturated Fat: 5g Cholesterol: 0mg Carbohydrate: 46g Sugar: 29g Fiber: 6g Protein: 7g Sodium: 90mg Vitamin A: 2% Vitamin C: 15% Calcium: 4% Iron: 10%

Chop ’N Prep™ Chef

Silicone Wonder® Mat

Measuring Cups

Silicone Spatula

Serves 7 • Serving size: 2 meatballs

minutes

PREP: 10 minutes COOK: 15–18 minutes

Parmesan Spinach

BALLS

2 cups spinach 4 eggs ½ cup reduced-fat (2%) milk 3 cups stuffing mix 2 cups shredded Parmesan cheese 1. Preheat oven to 425° F/218° C. 2. P lace spinach in base of Power Chef® System fitted with blade attachment. Cover and pull cord until finely chopped. Set aside. 3. I n a medium bowl whisk together eggs and milk. Stir in stuffing mix, Parmesan cheese, and chopped spinach. Allow to sit 1–2 minutes for stuffing mix to absorb milk. 4. F orm in ¼-cup sized balls and place onto baking sheet lined with Silicone Wonder® Mat. 5. Bake 15-18 minutes or until golden brown. Serve warm. Once baked these can be frozen and reheated in a 350° F/175° C oven for 15–20 minutes.

OPTIONAL

TO DEMO

Nutritional Information (per serving): Calories: 120 Total Fat: 7g Saturated Fat: 3g Cholesterol: 60mg Carbohydrate: 7g Sugar: 1g Fiber: 1g Protein: 8g Sodium: 410mg Vitamin A: 15% Vitamin C: 4% Calcium: 20% Iron: 6%

Power Chef® System

Measuring Cups

Measuring Spoons

Silicone Spatula

Silicone Wonder® Mat

CHEWY SNACK BARS Serves: 4* Serving Size: 1 granola bar Prep: 15 minutes Cook: 40 seconds 1 cup pitted dates water 1¾ quick cook oats** ¼ tsp. salt 2 tbsp. coconut oil 1 tbsp. unsalted butter 2 tbsp. honey ¼ cup favorite nut butter (sunflower, almond, peanut, etc.)

1. In a small bowl, add dates, cover with hot water; soak 10 minutes. Drain water, transfer to Power Chef® System. Pull cord until finely minced. 2. Transfer dates to a medium bowl; add oats and salt. Using hands, knead mixture until oats are moist and dates are well distributed. 3. In the 2-cup/500 mL Micro Pitcher, add coconut oil, butter, honey, and nut butter. Microwave on high power 40 seconds; stir until well combined and smooth. Pour over oat mixture. Using hands, knead ingredients together until moist and sticky. 4. Fill the Snack Bar plunger with the oat mixture, about ½-cup; transfer to one compartment of the SnackBar Maker. Using the plunger, firmly press mixture to form a bar. Repeat with remaining oat mixture, dividing any extra evenly between the four compartments and firmly pressing with plunger. Place seal on SnackBar Maker, refrigerate 1 hour or until bars are set. 5. Refrigerate, covered, up to 7 days.

TRY THESE MIX-INS TO MAKE IT SWEET, SALTY, OR CRUNCHY: ½ cup shredded, unsweetened coconut ½ cup nuts, chopped (peanut, almond, pecan, pistachio) ½ cup pumpkin or sunflower seeds ¾ cup mini chocolate chips ½ cup dried cherries or cranberries

*Recipe yield will change when incorporating additional ingredients, up to 8 bars, depending on how many mix-ins. **Do not substitute old fashioned oats for quick cook oats.

Note: Top with drizzled melted chocolate or caramel

Serves 4 • Serving size: about 1¼ cup

PREP: 15 minutes

minutes

Fiesta

GAZPACHO 4 large ripe tomatoes, roughly chopped 1 cup tomato juice 2 tbsp. prepared horseradish 2 tbsp. Southwest Chipotle Seasoning* 2 garlic cloves, peeled ½ small red onion, roughly chopped 1 small cucumber, peeled and grated ½ jalapeño, seeded and roughly chopped 1 small red bell pepper, seeded and roughly chopped ¼ cup loosely packed cilantro ½ tsp. coarse kosher salt 1 tbsp. fresh lime juice Optional toppings: Black beans Queso fresco crumbles Minced red onion Thinly sliced green onion Cilantro Sour cream Tortilla strips

Nutritional Information (per serving): Calories: 110 Total Fat: 2.5g Saturated Fat: 0g Cholesterol: 0mg Carbohydrate: 19g Sugar: 11g Fiber: 1g Protein: 5g Sodium: 670mg Vitamin A: 50% Vitamin C: 180% Calcium: 10% Iron: 15% ©2017 Tupperware. All rights reserved. 2017-0141-37 EN

OPTIONAL

*Find the seasoning recipe on your Sales Force Website.

TO DEMO

1. Add tomatoes, tomato juice, horseradish and seasoning in the base of the Power Chef® System fitted with the blade attachment. Cover and pull cord until tomatoes are semi-liquid. 2. Add garlic, onion, cucumber, jalapeño, bell pepper, cilantro, salt and lime juice. Cover and pull cord until finely minced and consistency of a thick soup. 3. Divide mixture into four equal servings. Serve cold or at room temperature with desired toppings.

Power Chef® System

Measuring Cups

Measuring Spoons

Silicone Spatula

Zest ’N Press® Gadget

POWER CHEF SYSTEM RECIPES Peach Grapefruit Smoothie

Chocolate Chip Hazelnut Dip

1/3 cup fresh grapefruit juice (about ½ grapefruit) 1 cup frozen peaches 6 oz./175 g low-fat vanilla yogurt

1 cup heavy cream ½ Tbsp. granulated sugar ¼ cup chocolate hazelnut spread (or substitute with peanut or almond butter) ¼ cup semi-sweet mini chocolate chips

To create juice, assemble Press Master Juicer with Press Master Connection to base. Place Power Chef base under Press Master splash guard. Slice grapefruit in half and insert one half, cut side down, in juicer chamber. Press down until all juice is drained. Add remaining ingredients to base of Power Chef System, fitted with blade attachment. Cover and pull cord until ingredients are well combined. Serve immediately.

Tangy Onion Dip 4 medium onions, peeled and quartered 2 Tbsp. extra virgin olive oil 4 green onions, trimmed and quartered 2 cups plain Greek yogurt 2 tsp. Steak & Chop Seasoning Place onions into base of Power Chef System fitted with blade attachment, cover and pull cord several times to chop. In Chef Series 11"/28 cm Fry Pan, heat olive oil over medium-high heat, add onions and sauté, stirring occasionally, until onions just begin to brown, about 2-3 minutes. Lower heat to medium and continue to sauté, stirring frequently, until onions are golden, about 7-8 minutes. Remove from heat and cool completely. Place half of the cooled onions into base of Power Chef System fitted with blade attachment, along with green onions. Cover and pull cord several times to finely mince. Switch to paddle whisk attachment, add remaining ingredients, including reserved onions, cover and pull cord several times to fully blend. Serve with fresh veggies or potato chips.

Pour heavy cream and sugar into base of Power Chef System. Cover with Whip Accessory and turn handle until stiff peaks form. Add hazelnut spread and chocolate chips to the whipped cream, cover, and turn handle until ingredients are combined. Serve with graham crackers, fruit, pretzels, cookies, etc.

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

Tuscan White Bean Dip 15-oz./425 g can white beans, drained and rinsed, with liquid reserved 1 Tbsp. balsamic vinegar 2 garlic cloves, peeled 2 Tbsp. extra virgin olive oil ½ Tbsp. Italian Herb Seasoning Place all ingredients into base of Power Chef System, fitted with blade attachment. Cover and pull cord several times until pureed. If too thick, add 1-2 Tbsp. reserved bean liquid until reach desired consistency.

Spicy Chili Mayo 1 egg yolk 1 tsp. Dijon mustard ½ lemon, juiced using Zest ’N Press Gadget ¼ tsp. coarse kosher salt ¾ cup canola oil 1 tbsp. Southwest Chipotle Seasoning Place egg yolk, mustard, lemon juice and salt into base of Power Chef System fitted with paddle whisk attachment. Cover and pull cord several times to combine. Place funnel in funnel recess, slowly add oil while pulling cord until all oil is fully incorporated and mayonnaise is thick. Remove cover and paddle whisk, add seasoning and stir to combine. Serve with sweet potato fries, or use as a sandwich spread.

Whipped Lemon Fruit Dip 1½ cups heavy cream 1 Tbsp. granulated sugar 1 cup reduced-fat (2%) milk 3.4-oz./100 g package instant lemon pudding mix Pour heavy cream and sugar into base of Power Chef System. Cover with Whip Accessory and turn handle until stiff peaks form. Empty whipped cream into medium bowl and add milk and pudding mix to base of Power Chef. Cover with Whip Accessory and turn handle until mixture thickens. Return whipped cream to base of Power Chef, cover with Whip Accessory, and turn handle until pudding and whipped cream are well combined. Serve with mixed fruit.

If you have a recipe for the Power Chef, please email it to tuppoftheline@gmail.com, for a chance to be included in our next TOTL recipe list!

Tupperware Quick Chef Pro Recipes 2013 Simple Salsa

Greek Salad

1 small onion 3 to 4 cloves garlic 1 28 oz can diced Tomatoes 1 tbsp Southwest Chipotle Seasoning (Tupperware seasoning)

1/2 green pepper 1/2 yellow pepper 1/2 red pepper 1/2 cucumber 2-3 tomatoes diced 1/2 red onion 3/4 cup feta cheese 1/2 cup black olives

In Quick Chef Pro, dice up the onions and garlic. (Chop N Prep works great for the garlic and onions too!) Then add the can of tomatoes and the seasoning. Make a couple of more turns with your Quick Chef Pro and youâ&#x20AC;&#x2122;re ready to serve. If you leave it sit for 30-60 min. the salsa will taste better. If you have any leftovers, add it to spaghetti sauce, chili, soup, stews or use as bruschetta. Variations: Drain the tomatoes for a thicker salsa. Add cilantro, bell peppers, lime juice and use fresh tomatoes rather than canned.

Hummus 1 can chick peas (drained, save some of the liquid to adjust consistency, if needed) 1/3 cup tahini (can be made by combining sesame seeds and oil in the Chop n Prep) 2 tbsp olive oil Southwest Chipotle seasoning to taste (Tupperware seasoning) 2-4 cloves of garlic Combine ingredients in Quick Chef Pro, with the blade. Turn handle until desired consistency.

Guacamole 1-2 tbsp cilantro (use Chop n Prep) 1 tsp fresh garlic 1-2 tsp Southwest Chipotle Seasoning (Tupperware seasoning) Juice from Â˝ a lime 3 ripe avocadoes

Place green pepper in Quick Chef Pro with blade. Turn a few times. Then add cucumber, onion and feta cheese. Turn a few times. Mix in Wonderlier or Thatsa Bowl. Add black olives. Chop onions with a knife. Add to bowl and stir. Greek dressing in the Quick Shake 3/4 cup oil 1/2 cup vinegar 2 tsp oregano 1/4 tsp pepper 1/4 tsp fresh garlic 3 tsp parmesan cheese 1 tsp seasoning salt Combine all the dressing ingredients in the Quick Shake and coat the salad ingredients generously. Serve and enjoy! The dressing usually keeps for a few weeks in the fridge (if it lasts that long)!

Chicken Salad A great way to use up leftovers! Combine leftover chicken with onions, pickles, celery, mayo, salt and pepper in your Quick Chef Pro with blade. Turn to desired consistency and put on bread or in a pita. Variations: Replace chicken with turkey, pork, beef or eggs.

Combine ingredients in Quick Chef Pro, with blade. Turn handle until desired consistency. Variation: Add red onion and/or chopped tomatoes. Want a FREE Quick Chef Pro? Contact your Tupperware Consultant

Cora Putz 306-664-3215 cora.putz@shaw.ca

Tupperware Quick Chef Pro Recipes 2013 Blizzards from the Quick Chef

Quick Strawberry Ice Cream Makes 2 cups

4 scoops of your favorite ice cream 4 cookies crushed or 1/4 cup of candy 4 tbsp milk Directions Crush candy and/or cookies into small pieces in to the Quick Chef Pro Place 4 scoops of ice cream using your Ice Cream scoop into the Quick Chef Pro . Measure the milk into the Quick Chef Pro. Turn handle with blade until smooth.

Cinnamon Cream Cheese Dip

1 cup whipping cream (35%) 1 cup frozen strawberries 1 tsp vanilla 3 tbsp powdered sugar Place all ingredients into the Quick Chef Pro with blade attachment. Cover and turn the handle until the strawberries (or other frozen/fresh fruit) and cream are blended and the mixture is the consistency of soft ice cream. For the best results, do not freeze the mixture after preparing. Note: I recommend a frozen banana/strawberry mix. It is sweet enough! I don’t add the sugar or vanilla.

Serves: 14 (2 tbsp. per serving) 8 oz. whipped cream cheese, room temperature (tub is better than brick) ¾ cup brown sugar 1 tsp. Simple Indulgence Cinnamon-Vanilla Seasoning Blend (Tupperware seasoning) Place all ingredients in the Whip N Prep or Quick Chef Pro and whip until smooth and creamy. Place dip into center of Serving Center Set and fill each of the six compartments with fresh sliced apples, bananas, pears, baked cinnamon pita chips and chocolate graham crackers. Also yummy with cocoa teddy grahams.

Fruit Salsa Makes 2 1/2 cups 1 large Granny Smith apple, cored and cut into wedges 2 kiwi fruit, peeled and cut into pieces 8 strawberries, remove stems 2 tbsp. apple jelly (optional – but, tastes better!) Place apple pieces, kiwi pieces and strawberries in Quick Chef Pro. Add apple jelly, if desired. Turn handle until fruit is coarsely chopped. Do not over chop. Serve with a variety of Chips. Want a FREE Quick Chef Pro? Contact your Tupperware Consultant

Fruit Dip 1 pkg instant vanilla pudding mix 1 cup milk 2 tbsp Kaluha 1 small container of Cool Whip Mix in Quick Chef Pro with whipper paddle. Serve with fruit.

Spicy Fruit Salsa 3 Green Apples, cored and cut into wedges 1/2 red pepper 1/4c red onion 1 jalapeno 1tbsp Southwest Chipotle seasoning 1tbsp honey Juice of 3 limes In Quick Chef Pro chop apples, pepper, onion, and seeded jalapeno. Using Lemon Lime Press, squeeze lime juice into Quick Chef. Add Southwest Chipotle seasoning and honey. Blend together and serve with tortilla chips.

Cora Putz 306-664-3215 cora.putz@shaw.ca

Tupperware Quick Chef Pro Recipes 2013 Watermelon Salsa

Southwest Mango Salsa

4 cups seeded watermelon 2 Tbs. Lime Juice from a fresh lime 1 Tbs. finely chopped onion 1 Tbs. minced fresh cilantro 2 tsp. finely chopped jalapenos 1/8 tsp. salt

1 Mango 1/3 Onion Â˝ Cucumber, peeled 1/3 Cup Cilantro leaves 2 tsp. Southwest Chipotle seasoning 1 Tbs. Lime Juice from a fresh lime

In Quick Chef Pro, chop onion, cilantro, and jalapenos until finely chopped. Using Lemon Lime Press, squeeze lime juice into Quick Chef. Add salt and watermelon. Blend together â&#x20AC;&#x201C; do not over blend! You want bigger chunks of watermelon and if over blended, will turn to juice! Let sit one hour before serving with tortilla chips.

In Quick Chef Pro, chop mango, cucumber, onion and cilantro to a medium chop. Using Lemon Lime Press, squeeze lime juice into Quick Chef. Add Southwest Chipotle seasoning. Blend together and serve with tortilla chips.

Crisp Cucumber Salsa

1 medium tomato, quartered 1 small onion (3/4 cup) 1/4 cup cilantro sprigs 2 avocados 1 Tbs. Cilantro Mojo seasoning blend

Note: 1/4 cup is only 16 calories! 1/4 cup Fresh parsley 1 Jalapeno pepper, seeded 1/8 cup Fresh cilantro 1 garlic clove 1 Cucumber, peeled and seeded 1 Tomato, seeded 1/2 Red Onion 1/4 cup reduced-fat sour cream 1-1/2 tsp lemon juice 1-1/2 tsp lime juice 1/4 tsp ground cumin 1/4 tsp seasoned salt

Avocado Fresca

Combine all ingredients in the Quick Chef Pro and chop to desired consistency. Serve with tortilla chips.

Using the Quick Chef, finely chop the first 4 ingredients, add the next 3 ingredients and continue a course chop. In a small Wonderlier bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and blend with Quick Chef to coat. Serve immediately with Tortilla chips.

Want a FREE Quick Chef Pro? Contact your Tupperware Consultant

Cora Putz 306-664-3215 cora.putz@shaw.ca

Tupperware Quick Chef Pro Recipes !"#$ Simple Salsa 1 small onion 3 to 4 cloves garlic 1 28 oz can diced Tomatoes 1 tbsp Southwest Chipotle Seasoning (Tupperware seasoning) In Quick Chef Pro, dice up the onions and garlic. (Chop N Prep works great for the garlic and onions too!) Then add the can of tomatoes and the seasoning. Make a couple of more turns with your Quick Chef Pro and youâ&#x20AC;&#x2122;re ready to serve. If you leave it sit for 30-60 min. the salsa will taste better. If you have any leftovers, add it to spaghetti sauce, chili, soup, stews or use as bruschetta. Variations: Drain the tomatoes for a thicker salsa. Add cilantro, bell peppers, lime juice and use fresh tomatoes rather than canned.

Guacamole 1-2 tbsp cilantro (use Chop n Prep) 1 tsp fresh garlic 1-2 tsp Southwest Chipotle Seasoning (Tupperware seasoning) Juice from Â˝ a lime 3 ripe avocadoes

Greek Salad 1/2 green pepper 1/2 yellow pepper 1/2 red pepper 1/2 cucumber 2-3 tomatoes diced 1/2 red onion 3/4 cup feta cheese 1/2 cup black olives Place green pepper in Quick Chef Pro with blade. Turn a few times. Then add cucumber, onion and feta cheese. Turn a few times. Mix in Wonderlier or Thatsa Bowl. Add black olives. Chop onions with a knife. Add to bowl and stir. Greek dressing in the Quick Shake 3/4 cup oil 1/2 cup vinegar 2 tsp oregano 1/4 tsp pepper 1/4 tsp fresh garlic 3 tsp parmesan cheese 1 tsp seasoning salt Combine all the dressing ingredients in the Quick Shake and coat the salad ingredients generously. Serve and enjoy! The dressing usually keeps for a few weeks in the fridge (if it lasts that long)!

Combine ingredients in Quick Chef Pro, with blade. Turn handle until desired consistency. Variation: Add red onion and/or chopped tomatoes. Want a FREE Quick Chef Pro? Vanessa Lendvay 306-249-4386 www.facebook.com/happykitchenhappywoman

Tupperware Quick Chef Pro Recipes !"#$ Blizzards from the Quick Chef

Quick Strawberry Ice Cream

Ingredients

Makes 2 cups

4 scoops of your favorite ice cream 4 cookies crushed or 1/4 cup of candy 4 tbsp milk

1 cup whipping cream (35%) 1 cup frozen strawberries 1 tsp vanilla 3 tbsp powdered sugar

Directions Crush candy and/or cookies into small pieces in to the Quick Chef Pro Place 4 scoops of ice cream using your Ice Cream scoop into the Quick Chef Pro . Measure the milk into the Quick Chef Pro. Turn handle with blade until smooth.

Cinnamon Cream Cheese Dip

Place all ingredients into the Quick Chef Pro with blade attachment. Cover and turn the handle until the strawberries (or other frozen/fresh fruit) and cream are blended and the mixture is the consistency of soft ice cream. For the best results, do not freeze the mixture after preparing. Note: I recommend a frozen banana/strawberry mix. It is sweet enough! I don’t add the sugar or vanilla.

Serves: 14 (2 tbsp. per serving) Prep Time: Less than 5 minutes

Fruit Salsa

8 oz. whipped cream cheese, room temperature (tub is better than brick) ¾ cup brown sugar 1 tsp. Simple Indulgence Cinnamon-Vanilla Seasoning Blend (Tupperware seasoning)

Makes 2 1/2 cups 1 large Granny Smith apple, cored and cut into wedges 2 kiwi fruit, peeled and cut into pieces 8 strawberries, remove stems 2 tbsp. apple jelly (optional – but, tastes better!)

Place all ingredients in the Whip N Prep or Quick Chef Pro and whip until smooth and creamy. Place dip into center of Serving Center Set and fill each of the six compartments with fresh sliced apples, bananas, pears, baked cinnamon pita chips and chocolate graham crackers. Also yummy with cocoa teddy grahams.

Fruit Dip 1 pkg instant vanilla pudding mix 1 cup milk 2 tbsp Kaluha 1 small container of Cool Whip Mix in Quick Chef Pro with whipper paddle. Serve with fruit.

Place apple pieces, kiwi pieces and strawberries in Quick Chef Pro. Add apple jelly, if desired. Turn handle until fruit is coarsely chopped. Do not over chop. Serve with a variety of Chips.

Spicy Fruit Salsa 3 green apples cored and cut into wedges ½ red pepper ¼ cup red onion 1 jalapeno pepper 1 tbsp Southwest Chipotle seasoning 1 tbsp honey 3 limes Chop apples, pepper, onion, and seeded jalapeno in Quick Chef. Juice limes using lemon lime press and add to Quick Chef. Add seasoning and honey. Blend and serve with tortilla or cinnamon chips.

Want a FREE Quick Chef Pro? Vanessa Lendvay 306-249-4386 www.facebook.com/happykitchenhappywoman

Tupperware Quick Chef Pro Recipes !"#$ Watermelon Salsa

Crisp Cucumber Salsa Note: ¼ cup is only 16 calories!

4 cups seeded watermelon 2 tbsp fresh lime juice 1 tbsp red onion chopped 1 tbsp cilantro minced 2 tsp jalapeno chopped 1/8 tsp salt In Quick Chef pro, chop onion, cilantro, and jalapenos until finely chopped. Using Lemon Lime press, squeeze lime juice into Quick Chef. Add salt and watermelon. Blend together – do not over blend! You want bigger chunks of watermelon and if over blended will turn to juice! Let sit one hour before serving with tortilla chips

Southwest Mango Salsa 1 mango 1/3 onion ½ cucumber, peeled 1/3 cup cilantro leaves 2 tsp Soutwest Chipotle seasoning 1 tbsp fresh lime juice In Quick Chef, chop mango, cucmber, onion and cilantro to a medium chop. Using Lemon Lime Press, squeeze lime juice into Quick Chef. Add Southwest Chipotle seasoing. Blend together and serve with tortilla chips.

Party Arti Dip 1 14oz can artichoke hearts drained 2 green onions chopped ½ cup low-fat mayonnaise ½ cup grated Parmesean cheese Combine ingredients in Quick Chef Pro. Place into Tupperwave stack cooker 1 qrt dish. Microwave on high for 3-5 minutes until hot. Serve with tortilla chips or crackers.

¼ cup fresh parsley 1 jalapeno pepper, seeded 1/8 cup fresh cilantro 1 garlic clove 1 cucumber, peeled and seeded 1 tomato, seeded ½ red onion ¼ cup reduced fat sour cream 1-1/2 tsp lemon juice 1-1/2 tsp lime juice ¼ tsp ground cumin ¼ tsp seasoned salt Using the Quick Chef, finely chop the first 4 ingredients, add the next 3 ingredients and continue a course chop. In a small Wonderlier bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and blend with Quick Chef to coat. Serve immediately with tortilla chips.

Taco Dip 1 cup cream cheese softened 2 cups sour cream 1 pckg taco seasoning mix ¼ head iceberg lettuce chopped 1 cup shredded cheddar cheese 3 tomatoes chopped 1 green pepper chopped Chop lettuce, tomatoes, and green pepper in the Quick Chef pro. Set aside. Combine cream cheese, sour cream, and taco seasoning in Quick Chef pro using the blade or the whipper and mix until well blended. Layer cream cheese dip in the bottom of a serving dish, top with chopped vegetables and shredded cheese. Serve with tortillas.

Want a FREE Quick Chef Pro? Vanessa Lendvay 306-249-4386 www.facebook.com/happykitchenhappywoman

Tupperware Quick Chef Pro Recipes !"#$ Avocado Fresca

Veggie Pizza

1 medium tomato, quartered 1 small onion (3/4 cup) ¼ cup cilantro sprigs 2 avocados 1 tbsp Cilantro Mojo seasoning blend

2 tubes crescent rolls 1 small onion 1 cup cream cheese softened 1 cup mayonnaise 1 tbsp vegetable soup mix ½ cup broccoli florets ½ cup chopped carrots ½ cup cauliflower florets

Combine all ingredients in the Quick Chef Pro and chop to desired consistency. Serve with tortilla chips.

Cold Bruschetta 8 roma tomatoes, diced 1/3 cup fresh basil chopped ¼ cup parmesean cheese (grated) 2 garlic cloves minced 1 tbsp balsamic vinegar 1 tsp olive oil ¼ tsp salt and pepper 1 french loaf Chop basil in chop’n prep. Chop tomatoes in Quick Chef and add basil plus remaining ingredients. Mix until blended. Serve on toasted slices of French bread.

Oven Bruschetta ½ cup mayonnaise 1 cup grated mozzarella cheese 3 roma tomatoes (seeded and diced) ¼ cup chopped olives ¼ cup grated parmesean cheese 1 tsp oregano ½ tsp pepper ¼ tsp basil 1 garlic clove minced 1 French loaf Chop olives and tomatoes in Quick chef pro. Add remaining ingredients and mix until well blended. Cut French loaf into 1 inch sections, top with mixture, and bake at 350 for 15 minutes or until cheese is melted.

Spread out crescent rolls on baking dish and pinch together. Bake at 350 for 10 minutes, until golden brown. Chop veggies in Quick Chef, set aside. Chop small onion in Quick Chef, add cream cheese, may, and vegetable seasoning. Blend well. Spread over cooled crust. Sprinkle generously with assorted cut up veggies.

Tuscan White Bean Dip 15 oz cooked white beans drained and rinsed 1 tbsp balsamic vinegar 2 garlic cloves 2 tbsp olive oil 1 tbsp fresh oregano or rosemary 1/8 tsp paprika Using basket attachment, drain and rinse beans. Place all ingredients in the Quick Chef with the blade attachment and mix until smooth. Garnish with additional fresh oregano and olive oil before serving.

Chocolate Mousse 2 tbsp sugar 2 tbsp cocoa 1 cup heavy whipping cream (COLD!) 1 oreo cookie Put the sugar and cocoa in the bottom of the Quick Chef. Add the COLD heavy whipping cream. Use the paddle in the quick chef and whip for about 1 minute until it pulls away from the middle.

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SUMMER LOVIN’ RECIPE COLLECTION PEACHY KEEN ICE CREAM Serves 6 (2 ¾ cups) 3 cups frozen peach slices ¼ cup sugar ¾ cup fat free half and half ½ tsp vanilla extract Combine all ingredients in the base of the Quick Chef with the blade attachment. Replace cover and turn handle until smooth and creamy. Pour into 2 ¾ cup Freezer Mates Container. Cover and freeze until firm. Let soften slightly before serving.

PEACHY KEEN FROZEN YOGURT Serves 6 (2 ¾ cups) 5.3 oz container peach flavor Greek Yogurt ¼ cup sugar ¾ cup milk 3 cups frozen peach slices ½ tsp vanilla extract

RASPBERRY ICE CREAM Serves 4 1 cup heavy cream ½ cup sugar ½ cup frozen raspberries 2 T raspberry syrup Pinch of salt Whip cream, sugar, raspberries, raspberry syrup and salt to soft serve in Quick Chef with blade attachment. Place into 2¾ cup Freezer Mate to harden, store in freezer until serving. Allow to soften slightly before serving.

PINEAPPLE SORBET Serves 4 20 oz. can pineapple chunks, undrained ½ lemon, juiced 2 T sugar

Combine all of the ingredients in the base of the Quick Chef with blade attachment. Replace cover and turn handle until smooth and creamy. Pour into 2 ¾ cup Freezer Mates Container. Cover and freeze until firm. Let soften slightly before serving.

Place pineapple and juice in 2¾ cup Freezer Mate. Freeze until solid. Remove from freezer and break into medium chunks. Place in Quick Chef with blade attachment. Add sugar and lemon juice. Replace cover and process until smooth. Place back into Freezer Mate and freeze until serving. Soften slightly before serving.

FROZEN ORANGE CREAM

CHOCOLATE MINT PIE

Serves 4 1 cup heavy cream ½ cup sugar 2 oranges (juice and zest) pinch of salt Whip cream, sugar, orange juice and salt to soft peaks in Quick Chef with paddle attachment. Place in 2 ¾ cup Freezer Mates Container to harden, store in freezer until serving. Allow to soften slightly before serving.

APRICOT SORBET Serves 4 15 oz. can apricot halves 2 T sugar ½ lemon, juiced Place apricot halves and juice in 2 ¾ cup Freezer Mates Container. Place in freezer and freeze until solid. Remove from freezer and break into medium chunks and place in Quick Chef with blade attachment. Add sugar and lemon juice. Replace cover and turn handle and process until smooth. Put mixture back in Freezer Mates Container and store in freezer until serving. Allow to soften slightly before serving.

1 large package instant chocolate pudding mix 1 chocolate pre-made pie crust 2 cups milk 18 Mint Oreo Cookies ½ pint heavy whipping cream ¼ to ½ cup sugar (as desired) Pour 2 cups milk into the Quick Shake. Add pudding mix & shake until set. Pour into pie crust. Crush 10 Oreo Cookies in Quick Chef with chopping blade. Sprinkle crushed Oreos over pudding mix. Pour heavy whipping cream into Quick Chef with whipping blade. Add desired amount of sugar. Blend until set. Stand remaining 8 Oreos along the outer edges to indicate slices. Refrigerate until firm.

CHOCOLATE MOUSSE 2 T sugar 2 T cocoa 8 oz heavy whipping cream (must be COLD) 1 Oreo cookie Graham cracker sticks or vanilla wafers Cinnamon-Vanilla Spice Blend Put the sugar and cocoa or strawberries in the bottom of the Quick Chef Pro. Add the heavy whipping cream (make sure it’s cold) Use the paddle in the Quick Chef and whip for about 1 minute until it pulls away from the middle. Serve Prepared for Tupp of the Line Team June 11, 2014

SUMMER LOVIN’ RECIPE COLLECTION

in cocktail stemware. Garnish with crushed cookies.

process until you reach desired consistency.

STRAWBERRY MOUSSE 2 T of sugar 5 Strawberries, tops removed 8 oz of heavy whipping cream (must be cold) Graham cracker sticks

RASPBERRY LEMONADE

Put the sugar and strawberries in the bottom of the Quick Chef. Add the heavy whipping cream (make sure it’s cold)! Use the paddle in the Quick Chef and whip for about 1 minute until it pulls away from the middle. Serve in cocktail stemware. Garnish with crushed cookies.

Combine raspberries and sorbet in base of Power Chef fitted with blade attachment. Pour ½ cup lemonade over top. Cover and pull cord to process until desired consistency is reached. Add more lemonade as desired.

VANILLA MILKSHAKE Makes about 2 cups 2 cups vanilla ice cream ½ cup 2% milk Combine ingredients in base of Power Chef fitted with paddle attachment, cover and pull cord to process until combined. Serve immediately. Other Combinations Finely chop these ingredients with the blade attachment in the Power Chef. Switch to the paddle and combine with ice cream and milk. • Cookies and Cream: 3 Oreo cookies • S’mores: 1 graham cracker, 1 chocolate bar, and top finished shake with mini marshmallows • Chocolate Chip: 3 Tbsp of mini chocolate chips • Chocolate and Peanut Butter: 2 peanut butter cups • Kit Kat bar: 1 chocolate wafer candy

MANGO LIME SMOOTHIE Serves 6; Serving size: ½ cup 8 oz./225 g frozen mangos 6 oz./175 g container low-fat vanilla yogurt ½ lime, juiced using Zest ’N Press® Gadget (about 1½ Tbsp.)* 1¼ cups orange juice Combine ingredients in base of Power Chef fitted with blade attachment. Cover and pull cord to process until mango is finely chopped and mixture is combined. *Add ½ –1 tsp lime zest for extra flavor.

PEACH RASPBERRY SMOOTHIE ½ cup chopped and frozen peaches ½ cup frozen raspberries ½ cup light raspberry yogurt 1 cup skim milk

1 cup frozen raspberries 1 – 2 scoops raspberry or lemon sorbet ½ - 1 cup lemonade (or Crystal Light)

APPLE PIE FROZEN YOGURT 1 container of vanilla yogurt (single serving) 2 apples (peeled, diced, frozen) 2 small Gingersnap cookies Using your Quick Chef, blend the apples and yogurt. Chop Gingersnaps in the Chop N Prep. Sprinkle the cookies on top or stir in with yogurt.

BANANA SPLIT FROZEN YOGURT 1 container of vanilla yogurt (single serving) 1½ large bananas, sliced and frozen Using your Quick Chef, mix together until smooth. Optional: Drizzle with chocolate syrup and sprinkle with nuts. Top it off with a cherry.

STRAWBERRY FREEZER JAM Makes about 5 cups; Serving size: 2 Tbsp 1 lb. strawberries, cleaned and hulled ¾ cup water 1.75 oz./50 g package fruit pectin 4 cups sugar Place strawberries in base of Power Chef fitted with the blade attachment. Cover and process until minced. Combine water and fruit pectin in base of 1-Qt./1 L Micro Pitcher. Cover and microwave on high for 1 minute. Stir and pour over strawberries. Switch the blade attachment for the paddle attachment in the Power Chef and pour the sugar over the strawberry mixture. Cover and process until mixture in combined. Pour into Freeze-It™ Containers. Let cool completely before storing. Freeze until ready to enjoy and thaw beforehand or store in refrigerator. *Recipe fits in two 3⅓ -cup/800 mL Freeze-It™ Small Deep Squares or three 1ó-cup/400 mL Freeze-It™ Smalls.

Combine ingredients in base of Power Chef fitted with blade attachment. Cover and pull cord to Prepared for Tupp of the Line Team June 11, 2014

Mashed Potatoes In the stack cooker, place 3-4 potatoes quartered in colander basket with 1 cup water below. Steam for 10 minutes. Place potatoes in Quick Chef Pro & turn handle several time until chopped. Change blade & use paddle. Add 2/3 cup heavy whipping cream and 1/2 cup butter. Blend until potatoes are smooth. Breading for Chicken, Fish, & Pork Chops Simply toss some Ritz or Town House crackers into the Quick Chef & add some of the Italian Herb seasoning. You can substitute croutons or bread for the crackers.

The Quick Chef Pro A Smarter Way to Chop, Whip or Mix!

Salads and Slaw Use the Quick Chef Pro to easily chop lettuce or cabbage to be used in all your favorite recipes, especially tacos, tostadas, & coleslaw. Perfectly blends deviled egg mixture. Simple Soft Serve Ice Cream In the Quick Chef Pro with the blade attachment, mix 1 cup of very cold heavy whipping cream with 1 cup of frozen chucks of fruit and 3-5 T of sugar (depending on the sweetness of the fruit) until the desired consistency is reached. Can be frozen in LolliTups. More! The Quick Chef Pro is also great for chopping nuts & graham crackers for all your favorite dessert recipes. Use the whipping blade to blend cream cheese with other ingredients and to whip cream. Compliments of Your Tupperware Connection

Try these recipes to become comfortable using the Quick Chef Pro. Let us demonstrate the many uses of the Quick Chef Pro System, in your home, with a few friends.

A Quick-and-easy alternative to electric food processors  A single turn of the handle rotates the blade, basket, or paddle whisk four times, saving time and effort .  Stainless steel blade effortlessly chops fruits & vegetables  Paddle whisk quickly whips or mixes cream, dips & salad dressings  Funnel attachment incorporates oil into mayonnaise, pesto sauce or salad dressing  Non-skid base prevents sliding  Standard and metric measurements  Basket to spin fruit, vegetables, or salad fixings.  Comes with a seal for easy, convenient storage of leftovers.

Cole Slaw ½ head of regular cabbage, quartered ½ head of purple cabbage, quartered ⅔ cup of Miracle Whip

Chocolate Mint Pie Large package instant chocolate pudding mix 1 chocolate pre-made pie crust 2 cups milk 18 Mint Oreo Cookies ½ pint heavy whipping cream ¼ to ½ cup sugar (as desired)

2 T sugar ½ tsp dill

Using Quick Chef with blade, shred cabbages to desired size & put aside. Mix together Miracle Whip & sugar, add dill. Combine with cabbage in large serving bowl, refrigerate. For best results, prepare the night before. Chicken or Tuna Salad 1 small onion 1 can chicken meat, drained or 1 can tuna, drained

2 stalks of celery ⅔ cup of mayonnaise

Cut onion & celery in half. In the Quick Chef, dice onion & celery together. Add drained meat, turning handle about 4 times. Add mayonnaise & blend again. Serve on crackers or croissants. For a delicious salad, use one large tomato, cut in quarters. Serve salad inside of tomato. Top with Italian dressing. Veggie Pizza 2 tubes crescent rolls 1 small onion 1 T Veggie Delight Seasoning Broccoli, Cauliflower and Carrots Shredded cheddar cheese

8 oz cream cheese 1 cup mayonnaise

Spread out crescent rolls on silicone wonder mat & pinch together. Bake at 350° for 10 minutes, until golden brown. Chop veggies in Quick Chef Pro, set aside. Chop small onion in Quick Chef Pro, add cream cheese, mayo & Veggie Delight seasoning, Blend well. Spread over cooled crust. Sprinkle generously with assorted cut up veggies, then add shredded cheese.

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Pour 2 cups milk into the Quick Shake. Add pudding mix & shake until set. Pour into pie crust. Crush 10 Oreo Cookies in Quick Chef Pro with chopping blade. Sprinkle crushed Oreos over pudding mix. Pour heavy whipping cream into Quick Chef with whipping blade. Add desired amount of sugar. Blend until set. Stand remaining 8 Oreos along the outer edges to indicate slices. Refrigerate until firm. Chocolate Mousse 2 T sugar 2 T cocoa 8 oz heavy whipping cream (must be COLD) 1 Oreo cookie Graham cracker sticks or vanilla wafers Cinnamon-Vanilla Spice Blend Put the sugar and cocoa or strawberries in the bottom of the Quick Chef Pro. Add the heavy whipping cream (make sure it’s cold) Use the paddle in the Quick Chef and whip for about 1 minute until it pulls away from the middle. Serve in cocktail stemware. Garnish with crushed cookies. Strawberry Mousse 2 T of sugar 5 Strawberries, tops removed 8 oz of heavy whipping cream (must be cold) Graham cracker sticks Put the sugar and strawberries in the bottom of the Quick Chef Pro. Add the heavy whipping cream (make sure it’s cold)! Use the paddle in the Quick Chef and whip for about 1 minute until it pulls away from the middle. Serve in cocktail stemware. Garnish with crushed cookies. 11

Apricot Sorbet 15 oz. can apricot halves ½ lemon, juiced

Serves 4 2 T sugar

Place apricot halves and juice in 2¾ cup Freezer Mates Container. Place in freezer and freeze until solid. Remove from freezer and break into medium chunks and place in Quick Chef Pro with blade attachment. Add sugar and lemon juice. Replace cover and turn handle and process until smooth. Put mixture back in Freezer Mates Container and store in freezer until serving. Allow to soften slightly before serving. Raspberry Ice Cream 1 cup heavy cream ½ cup frozen raspberries Pinch of salt

Serves 4 ½ cup sugar 2 T raspberry syrup

Whip cream, sugar, raspberries, raspberry syrup and salt to soft serve in Quick Chef Pro with blade attachment. Place into 2¾ cup Freezer Mates Container to harden, store in freezer until serving. Allow to soften slightly before serving. NOTE:: You may substitute strawberries, blueberries or mixed berries for the raspberries Pineapple Sorbet 20 oz. can pineapple chunks, undrained 2 T sugar

Serves 4 ½ lemon, juiced

Place pineapple and juice in 2¾-cup Freezer Mates Container. Freeze until solid. Remove from freezer and break into medium chunks and place in Quick Chef Pro with blade attachment. Add sugar and lemon juice. Replace cover, turn handle, and process until smooth. Place back into Freezer Mates Container and freeze until serving. Allow to soften slightly before serving. Oreo Blizzard Place 4 Oreos in the Quick Chef & turn handle till chopped. Add 4 scoops of vanilla ice cream, 4 T milk, and turn handle until blended. Yummy! NOTE: Substitute chocolate chip ice cream for vanilla, or use Snickers bars, or M&Ms instead of Oreos. 10

Simple Arugula Pesto 2 cups Arugula leaves 2 T freshly grated parmesan cheese Salt and pepper

2 T pine nuts 2 T olive oil

Place the arugula into the Quick Chef Pro and process until until fine. Add pine nuts and chop again. Add parmesan cheese and shop some more. Add olive oil and give it another spin. Season with salt and pepper if needed. Serve on top of a wonderful French Baguette and enjoy or add to cooked pasta. Party Arti Dip 14 oz. can artichoke hearts, drained ½ cup grated Parmesan cheese 7 oz. can chillies, drained (optional)

2 green onions ½ cup mayonnaise

Combine ingredients in Quick Chef and turn handle until chopped. Place in base of Microwave Cooker and microwave on high for 3-5 minutes until hot. Serve with crostini, tortilla chips or spread on pita bread. Guacamole 3 Avocados Southwest Chipotle Seasoning Blend

1 large onion

Cut onion in half & dice in the Quick Chef Pro. Cut avocados in half lengthways around seed & twist. Using a Chef knife, remove seed by putting knife into seed & twisting to remove. Scoop out the avocado meat and put it into the Quick Chef Pro with the onion. Blend until smooth. Add Southwest Chipotle Seasoning Blend to taste. Perfect Salsa 4 Roma tomatoes ½ tsp. Lemon or lime juice 1 can El Pato brand Jalapeno Salsa

½ Red onion ½ bunch of Cilantro Garlic cloves

Clean and quarter Roma tomatoes, garlic and red onion. Place in Quick Chef Pro with lemon or lime juice and cilantro, turn handle until well chopped. Pour salsa into a bowl and stir in El Pato Jalapeno Salsa. Serve with tortilla chips or as a garnish on poultry or fish. 3

Simply Salsa 1 Tbsp. Southwest Chipotle Seasoning Blend 1 can diced tomato (15 oz.) 1 medium onion (peeled and cut in quarters) lime juice (1/2 lime) 2 cloves garlic (peeled and smashed) 2 fresh cilantro (optional) Place onion in Quick Chef Pro with blade, cover & turn handle until onion is roughly chopped. Add remaining ingredients; cover & turn handle until desired consistency. Remove blade & place salsa in a dip bowl. Serve with chips or as a topping for tacos! Other Optional Ingredients: Green or red pepper, Jalapeno peppers, green onions, pineapple. Fruit Salsa I 2 apples, cored & sliced 2 strawberries (or more) 2 T. apple jelly (any flavor will work) ½ tsp. Cinnamon Vanilla Spice Blend

2 kiwi, peeled & cut 1 squirt lemon juice 2 T. brown sugar Graham crackers

Place all ingredients, except graham crackers in Quick Chef Pro Bowl. Turn handle until chopped to desired consistency. Fruit Salsa II 1 Granny Smith Apple 2 Kiwis

8 Strawberries 2 T Strawberry Jelly

Core and quarter apple. Add to Quick Chef Pro and chop. Add hulled strawberries and peeled kiwis. Chop again. Mix in apple jelly. Serve with Cinnamon Chips. NOTE: Can use sugarless jelly to cut calories Mango-Pineapple Salsa ½ each of red onion, red bell pepper, green bell pepper ¼ cup Cilantro 1 Jalapeno Pepper seeded 2 cups of frozen Mango thawed juice of ½ lime 1 8 oz pineapple tidbits, drained 1 T. Chipotle Seasoning Place onion, peppers and cilantro in Quick Chef Pro and chop. Add remaining ingredients and chop till desired consistency. Serve with Tortilla Chips or over chicken breasts. 4

Cinnamon & Honey Butter ½ pint whipping cream ½ to1 tsp Cinnamon Vanilla Seasoning Blend 1 teaspoon Splenda or sugar 1 to 2 tsp Honey Whipping Cream should be at room temperature. Place whipping cream & Splenda or sugar in Quick Chef Pro, with paddle attachment. Turn for 4 to 5 minutes. Drain milk and work with spoon until smooth. Add Cinnamon & Vanilla Spice Blend & honey. Mix well. Place in a Tupperware Snack Cup and refrigerate. Peachy Keen Ice Cream 3 cups frozen peach slices ¾ cup fat free half and half

Serves 6 (2¾ cups) ¼ cup sugar ½ tsp. vanilla extract

Combine all ingredients in the base of the Quick Chef Pro with the blade attachment. Replace cover and turn handle until smooth and creamy. Pour into 2¾ cup Freezer Mates Container. Cover and freeze until firm. Let soften slightly before serving. Peachy Keen Frozen Yogurt Serves 6 (2¾ cups) 5.3 oz container peach ﬂavor Greek Yogurt ¼ cup sugar ¾ cup milk 3 cups frozen peach slices ½ tsp. vanilla extract Combine all of the ingredients in the base of the Quick Chef Pro with blade attachment. Replace cover and turn handle until smooth and creamy. Pour into 2¾ cup Freezer Mates Container. Cover and freeze until firm. Let soften slightly before serving. Frozen Orange Cream 1 cup heavy cream 2 oranges (juice and zest)

Serves 4 ½ cup sugar pinch of salt

Whip cream, sugar, orange juice and salt to soft peaks in Quick Chef Pro with paddle attachment. Place in 2¾ cup Freezer Mates Container to harden, store in freezer until serving. Allow to soften slightly before serving. 9

Garlic Butter ½ pint whipping cream ½ - 1 tsp Simply Garlic Gourmet Blend 1 tsp Splenda or sugar

Peachy Salsa 1 large Granny Smith apples, cored & cut into wedges 3 peaches, peeled & pits removed 1 T juice (orange or apple)

NOTE: Whipping Cream should be at room temperature Place whipping cream & Splenda or sugar in Quick Chef Pro, with paddle attachment, & turn for 4 to 5 minutes. Drain milk and work with spoon until smooth. Add Simply Garlic Spice Blend, mix well. Place in a Tupperware Snack Cup & refrigerate.

Place apple pieces in Quick Chef with blade; turn handle 5 or 6 times. Add peeled peaches and juice; cover and turn handle 5 or 6 more times until fruit is coarsely chopped. Serve with Cinnamon Tortilla Chips or graham crackers. Cinnamon Tortilla Chips 1-10” flour tortillas cut into strips 2 tsp. Cinnamon-Vanilla Spice Blend

Italian Brushetta 1 medium onion (peeled and cut in half) 2 cloves garlic (peeled and smashed) 1 T Italian Seasoning Blend 1 can diced tomato (15 oz) Quarter onion: Chop in Quick Chef using blade. Add remaining ingredients; cover and turn handle until desired consistency. Serve on toasted Italian bread slices. Creamy Phyllo Straws in Pesto Prep Time: 20 minutes Cook Time: 10 minutes 8 oz cream cheese, softened 1 egg, lightly beaten ¼ cup grated Parmesan ¼ tsp salt 1 box phyllo dough, thawed 8 T butter, melted Store-bought pesto, for dipping

Mix together sugar and spice in a Thatsa Bowl. Spray tortillas on both sides, Place in Thatsa Bowl with Spice Blend, seal, and shake to lightly coat. Lay on baking sheet lined with Silicone Wonder Mat. Bake at 300° for 6 minutes, until golden brown. White Salsa 1 cup real mayonnaise 1 cup light sour cream 2 bunches of green onion 4 oz. black olives

3 cloves of garlic Juice of one lime Black pepper 1 tsp. Tabasco

Using Quick Chef Pro with blade attachment, chop onion, garlic & black olives. Using Quick Chef Pro funnel, add lime juice & Tabasco. Add all other ingredients & use the quick paddle whisk to mix. Serve with yellow corn chips.

Preheat oven to 375°F. In Quick Chef Pro, combine the cream cheese, lightly beaten egg, Parmesan, & salt. Spoon mixture into Decorator. Set aside. Lay out thawed phyllo dough. Working quickly to keep dough from drying out: cut phyllo dough in half, melt butter in Vent ‘N’ Serve Mug, brush top sheet with melted butter, pipe cheese filling down center of phyllo. Fold over end to end & roll up straw. Repeat with remaining sheets of phyllo & place on a baking sheet with Silicone Wonder Mat. Bake until golden, about 10 minutes. Serve warm with pesto for dipping. Yield: 36 straws

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Non fat cooking spray 1 T sugar

Buffalo Chicken Flatbread 12”/30 cm crust of your choice 1 chicken breast, steamed & diced 3 T bleu cheese dressing

Serves 16 ½ cup buffalo sauce 1 celery stalk, diced

Place chicken and buffalo sauce in base of Quick Chef Pro System with blade attachment. Turn handle to process until finely chopped. Spread chicken over crust placed on a lined baking sheet. Place celery on Quick Chef Pro with blade, chop celery coarsely. Sprinkle celery over chicken. Bake 10 minutes at 425° F/220° C, or until crust is golden. Allow to cool 5 minutes and drizzle with bleu cheese dressing. 5

Jaiba Ceviche 1 lb imitation crab ½ onion, peeled & halved 1 bunch of cilantro 1 bag Tortilla chips

1 tomato, diced (not in quick chef) 1 cucumber, peeled & quartered Juice of 3 lemons 1 avocado (optional)

Rinse and drain imitation crab. Add onion and cucumber to Quick Chef Pro and chop to desired consistency. Remove from Quick Chef Pro into medium size bowl. Add imitation crab and cilantro to Quick Chef and chop to desired consistency. Add to cucumber and onion mixture in bowl. Mix tomato and lemon juice with all ingredients in bowl. Ready to serve with chips. Enjoy! Cauliflower Ceviche 1 lb cauliflower 1-2 lemons 1 small onion, quartered

1 ½ tomatoes ½ bunch cilantro 2 hot peppers

Cut cauliflower into medium size pieces and place in a microwavable container. Heat in microwave for 6 minutes. Remove from microwave and place the cauliflower in the Quick Chef Pro with the blade attachment. Turn until cauliflower is chopped. Place the cauliflower in a bowl to cool off. Next, place the tomato, onion, cilantro, and peppers in Quick Chef Pro and stir until chopped. Add this mixture to the cooled cauliflower. Squeeze lemon juice over the mixture and stir. Serve with chips. Ceviche Shrimp Cups Makes 24 “cups” 4 cucumbers juice of 2 lemons 2 cloves garlic, minced 3 T fresh cilantro 1 lb. shrimp, cooked, peeled, deveined, w/o tail, & cut in half 2 tsp. Latin Sensations Seasoning (divided) In a 10 cup bowl, place shrimp, juice, garlic, cilantro, and 1 tsp. seasoning; mix together, seal and set aside. Peel cucumbers leaving thin areas unpeeled for striped effect. Cut the ends off each cucumber, and slice into six thick slices (at least 1" thick). Using a teaspoon, scoop out seeds in center of cucumber, creating a small cup; sprinkle each cup with remaining seasoning: set aside. Fill each cucumber with shrimp mixture. Chill until time to serve. The longer the shrimp marinates, the stronger the citrus and garlic flavor will become. 6

Eggplant Dip with Pita Chips Serves 8 4 pitas 1 tsp. olive oil ½ tsp. garlic salt 1 large eggplant, about 1 pound 2 cloves garlic, smashed ½ cup low fat sour cream 1 T lemon zest 2 T lemon juice 2 T Simple Indulgence Southwest Chipotle Seasoning Blend Preheat oven to 350°F. Cut pitas in half, then cut each half into quarters. Place on baking sheet and drizzle with olive oil. Sprinkle with garlic salt. Toast in oven 10-12 minutes or until golden brown and crisp. Set aside to cool. Meanwhile, peel the eggplant using the Twistable Peeler and then cut into cubes. Put cubes in the Stack Cooker 3-Qt Casserole. Add the Simple Indulgence Southwest Chipotle Seasoning Blend, garlic, and lemon zest. Cover and microwave on high power 10 minutes. Remove from microwave and let cool, covered. Put eggplant mixture in the base of the Quick Chef Pro with blade attachment and process until finely chopped. Add the lemon juice and sour cream and process until well combined. Serve with pita chips. Stuffed Tomatoes Serves: 6 Serving size: 1 tomato 6 medium beefsteak tomatoes 1 cup hot water 6.25 oz./180 g pre-packaged stuffing mix ¼ cup butter or margarine, sliced into 1-inch/2.5 cm cubes Cut off tops of tomatoes; scoop out seeds and pulp with a spoon, making a hollowed-out cup. Discard tomato tops and seeds. Chop pulp in the Quick Chef Pro with blade attachment. Drain and set aside for later use. Invert tomatoes on paper towels to drain. Combine water and butter or margarine in a bowl. Add stuffing mix, reserved tomato pulp and stir. Let stand 5 minutes for liquid to absorb. Fill tomatoes evenly with stuffing mix and place in SmartSteamer Steamer Base. Fill Water Tray with water to water line, place the Steamer Base over the Water Tray and cover. Microwave on high power 10 minutes, or until tomatoes are tender and stuffing is heated through. The instructions use the Tupperware microwavable SmartSteamer, but can be adjusted for use in another steamer. 7

Apricot Sorbet

Serves 4 15 oz. can apricot halves 2 tbsp. sugar ½ lemon, juiced

Place apricot halves and juice in 2¾ cup Freezer Mates® Container. Place in freezer and freeze until solid. Remove from freezer and break into medium chunks and place in Quick Chef® Container fitted with blade attachment. Add sugar and lemon juice. Replace cover and turn handle and process until smooth. Put mixture back in Freezer Mates® Container and store in freezer until serving. Allow to soften slightly before serving.

Apricot Sorbet

Serves 4 15 oz. can apricot halves 2 tbsp. sugar ½ lemon, juiced

Serves 8 • Serving size: ¼ cup • PREP: 2 minutes

Berry Quick

1 cup frozen strawberries 1 cup heavy whipping cream 1 tbsp. vanilla extract 3 tbsp. powdered sugar

1. P lace all ingredients in base of Quick Chef® Pro System, fitted with blade attachment. 2. T urn handle approximately 90 seconds. Blades will get easier to turn and then more difficult. Ice cream will be soft-serve consistency and ready to eat. 3. S tore by freezing in a Freezer Mates® container. It will also freeze to a firmer consistency.

Nutritional Information (per serving): Calories: 130 Total Fat: 11g Saturated Fat: 7g Cholesterol: 40mg Carbohydrate: 6g Sugar: 4g Fiber: 0g Protein: 1g Sodium: 10mg Vitamin A: 8% Vitamin C: 15% Calcium: 2% Iron: 0%

Serves 8 • Serving size: ¼ cup • PREP: 2 minutes

Berry Quick

1 cup frozen strawberries 1 cup heavy whipping cream 1 tbsp. vanilla extract 3 tbsp. powdered sugar

ICE CREAM

Serves 8 • Serving size: ½ cup • PREP: 7 minutes

Mango SALSA

½ medium red bell pepper, seeded and quartered ½ medium green bell pepper, seeded and quartered 1 jalapeno pepper, seeded* ½ small red onion, peeled and halved ¼ cup cilantro 2 mangos, peeled and pit removed 1 lime, juiced using Zest ’N Press® Gadget ½ tbsp. Southwest Chipotle Seasoning

1. Combine peppers, onion and cilantro in base of Quick Chef® Pro System, fitted with blade attachment. Cover and turn handle to process until finely chopped. 2. Add remaining ingredients, cover and turn handle to process until salsa reaches desired consistency.

*If desired, leave seeds for extra heat.

Nutritional Information (per serving): Calories: 60 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Carbohydrate: 15g Sugar: 12g Fiber: 2g Protein: 1g Sodium: 110mg Vitamin A: 25% Vitamin C: 80% Calcium: 2% Iron: 2%

Serves 8 • Serving size: ½ cup • PREP: 7 minutes

Mango SALSA

*If desired, leave seeds for extra heat.

Serves 8 • Serving size: ¼ cup • PREP: 2 minutes

Mini Chip

¾ cup mini chocolate chips, frozen 1 cup heavy whipping cream 1 tbsp. vanilla extract 3 tbsp. powdered sugar

Nutritional Information (per serving): Calories: 220 Total Fat: 17g Saturated Fat: 11g Cholesterol: 40mg Carbohydrate: 17g Sugar: 15g Fiber: 1g Protein: 2g Sodium: 10mg Vitamin A: 8% Vitamin C: 0% Calcium: 2% Iron: 0%

Serves 8 • Serving size: ¼ cup • PREP: 2 minutes

Mini Chip

¾ cup mini chocolate chips, frozen 1 cup heavy whipping cream 1 tbsp. vanilla extract 3 tbsp. powdered sugar

ICE CREAM

Serves 8 • Serving size: ¼ cup

PREP: 5 minutes

minutes

Serves 8 • Serving size: ¼ cup

PREP: 5 minutes

minutes

Pineapple

½ small onion, peeled and quartered 1 jalapeno pepper, seeded* ¼ cup cilantro 20-oz./570 g can pineapple chunks, drained 1/8 tsp. coarse kosher salt ½ lime, juiced using Zest ’N Press® Gadget

1. P lace onion, jalapeno, and cilantro in base of Quick Chef® Pro System, fitted with blade attachment. Cover and turn handle to process until finely chopped. 2. A dd pineapple, cover and turn handle to process until desired consistency is reached. 3. P our salsa into basket attachment to drain excess juice. 4. R eturn salsa to base of Quick Chef® Pro System, fitted with paddle whisk attachment, add salt and lime juice, cover and turn handle to thoroughly combine. Serve with tortilla chips or over chicken.

*If desired, leave seeds for extra heat.

Nutritional Information (per serving): Calories: 45 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Carbohydrate: 12g Sugar: 10g Fiber: 1g Protein: 0g Sodium: 30mg Vitamin A: 2% Vitamin C: 15% Calcium: 2% Iron: 2%

SALSA

Serves 8 • Serving size: ¼ cup • PREP: 5 minutes

Strawberry SALSA

½ medium cucumber, seeded and cut into 1"/2.5 cm pieces ½ lb./225 g strawberries, hulled 1 tbsp. honey ½ lime, juiced using Zest ’N Press® Gadget ½ tsp. Cinnamon-Vanilla Seasoning

1. P lace cucumber and strawberries in base of Quick Chef® Pro System, fitted with blade attachment. Cover and turn handle until coarsely chopped. 2. I f desired, drain excess juice using basket attachment. 3. R emove blade attachment from base and replace with paddle whisk attachment. 4. R eturn cucumber/strawberry mixture to base, add remaining ingredients, cover and turn handle until well combined. Serve with tortilla chips or over chicken.

Nutritional Information (per serving): Calories: 20 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Carbohydrate: 5g Sugar: 4g Fiber: 1g Protein: 0g Sodium: 0mg Vitamin A: 0% Vitamin C: 30% Calcium: 2% Iron: 2%

Serves 8 • Serving size: ¼ cup • PREP: 5 minutes

Strawberry SALSA

½ medium cucumber, seeded and cut into 1"/2.5 cm pieces ½ lb./225 g strawberries, hulled 1 tbsp. honey ½ lime, juiced using Zest ’N Press® Gadget ½ tsp. Cinnamon-Vanilla Seasoning

Serves 2 • Serving size: ½ frittata

minutes

PREP: 3 minutes COOK: 2 minutes 15 seconds

Serves 2 • Serving size: ½ frittata

minutes

PREP: 3 minutes COOK: 2 minutes 15 seconds

Southwest Veggie

½ jalapeno pepper, seeded* ½ small onion, peeled and halved ¾ tsp. Southwest Chipotle Seasoning ¼ medium tomato or ¼ cup grape tomatoes 3 large eggs 2 tbsp. water ½ cup pepper jack cheese, shredded

1. C ombine jalapeno, onion and seasoning in base of Quick Chef® Pro System, fitted with blade attachment. Cover and turn handle to process until chopped. 2. A dd tomato to Quick Chef® base, cover and turn handle to roughly chop. 3. R emove blade and replace with paddle whisk attachment. Add eggs and water, cover and turn handle until combined. Pour mixture into Microwave Breakfast Maker and sprinkle with cheese. 4. M icrowave on high power 2 minutes and 15 seconds. If desired, serve topped with additional cheese and tomatoes.

*If desired, leave seeds for extra heat.

Nutritional Information (per serving): Calories: 220 Total Fat: 16g Saturated Fat: 7g Cholesterol: 305mg Carbohydrate: 5g Sugar: 2g Fiber: 1g Protein: 16g Sodium: 530mg Vitamin A: 15% Vitamin C: 8% Calcium: 25% Iron: 10%

FRITTATA

Frozen Orange Cream

Serves 4 1 cup heavy cream ½ cup sugar 2 oranges (juice and zest) pinch salt

Whip cream, sugar, orange juice and salt to soft peaks in Quick Chef® Container fitted with paddle attachment. Place in 2¾ cup Freezer Mates® Container to harden, store in freezer until serving. Allow to soften slightly before serving.

Frozen Orange Cream

Serves 4 1 cup heavy cream ½ cup sugar 2 oranges (juice and zest) pinch salt

Orange You Delicious! Orange You Delicious!

10 oz./285 g bagged matchstick carrots or 10 oz./285 g carrots, grated with the Grate ’N Measure® Grater or julienned with the Time Savers Mandoline™

1 cup dried cranberries

1 tbsp. poppy seeds

8 oz./225 g can pineapple tidbits and juice

½ cup orange juice

Salt and pepper

Place matchstick, grated or julienned carrots in base of Quick Chef® Pro System and turn handle to quickly chop into smaller pieces. Combine all ingredients in a serving bowl. Refrigerate several hours for flavors to develop. Serve cold.

Orange You Delicious! Orange You Delicious!

10 oz./285 g bagged matchstick carrots or 10 oz./285 g carrots, grated with the Grate ’N Measure® Grater or julienned with the Time Savers Mandoline™

1 cup dried cranberries

1 tbsp. poppy seeds

8 oz./225 g can pineapple tidbits and juice

½ cup orange juice

Salt and pepper

Peachy Keen Frozen Yogurt

Makes 2 3/4 cups

6 servings 3 cups frozen peach slices 1 (5.3 oz.) container peach flavored Greek Yogurt ¼ cup sugar ¾ cup milk ½ tsp. vanilla extract

Combine all of the ingredients in the base of the Quick Chef® Container. Replace cover and turn handle until smooth and creamy. Pour into 2¾ cup Freezer Mates® Container. Cover and freeze until firm. Let soften slightly before serving.

Peachy Keen Frozen Yogurt

Makes 2 3/4 cups

6 servings 3 cups frozen peach slices 1 (5.3 oz.) container peach flavored Greek Yogurt ¼ cup sugar ¾ cup milk ½ tsp. vanilla extract

Peachy Keen Ice Cream

Makes 2¾ cups Serves 6 3 cups frozen peach slices ¼ cup sugar ¾ cup fat free half and half ½ tsp. vanilla extract

Combine all ingredients in the base of the Quick Chef® Container fitted with the paddle attachment. Replace cover and turn handle until smooth and creamy. Pour into 2¾ cup Freezer Mates® Container. Cover and freeze until firm. Let soften slightly before serving.

Peachy Keen Ice Cream

Makes 2¾ cups Serves 6 3 cups frozen peach slices ¼ cup sugar ¾ cup fat free half and half ½ tsp. vanilla extract

Raspberry Ice Cream

Serves 4 1 cup heavy cream ½ cup sugar ½ cup frozen raspberries 2 tbsp. raspberry syrup Pinch of salt

Whip cream, sugar, raspberries, raspberry syrup and salt to soft peaks in Quick Chef® Container fitted with paddle attachment. Place into 2¾ cup Freezer Mates® Container to harden, store in freezer until serving. Allow to soften slightly before serving.

Note: You may substitute strawberries, blueberries or mixed berries for the raspberries

Raspberry Ice Cream

Serves 4 1 cup heavy cream ½ cup sugar ½ cup frozen raspberries 2 tbsp. raspberry syrup Pinch of salt

Note: You may substitute strawberries, blueberries or mixed berries for the raspberries