Winter spring 2017 catalog dm eng by Kaylynn Oaks

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

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Silicone Spatula

Serves 2 • Serving size: ½ cup

40 minutes

PREP: 10 minutes COOK: 30 minutes

Tomatillo Chicken

NACHOS

4 boneless, skinless chicken thighs Salt and pepper, to taste 2 garlic cloves, peeled 1 small onion, peeled and quartered 4 medium tomatillos, papers removed, rinsed and diced 2 poblano peppers, seeded and quartered 2 tbsp. extra virgin olive oil ½ cup loosely packed cilantro leaves, chopped 1 tbsp. freshly squeezed lime juice Tortilla chips or taco shells, optional

TO DEMO

Nutritional Information (per serving/chicken mixture only): Calories: 350 Total Fat: 16g Saturated Fat: 3g Cholesterol: 115mg Carbohydrate: 24g Sugar: 8g Fiber: 7g Protein: 32g Sodium: 140mg Vitamin A: 80% Vitamin C: 100% Calcium: 15% Iron: 40%

OPTIONAL

1. Preheat oven to 400° F/205° C. 2. Season chicken on all sides with salt and pepper. 3. Add garlic, onion, tomatillos and poblano peppers to the Power Chef® System base; rough chop to a chunky salsa consistency. 4. In the Chef Series II 11"/28 cm Fry Pan, heat olive oil over mediumhigh heat until shimmering. Add chicken and cook 3 minutes, or until golden brown. Remove chicken from pan; set aside. 5. Add tomatillo salsa to pan and stir 30 seconds. Return chicken to pan. 6. Place pan in oven. Bake 20–22 minutes or until chicken thighs reach 160° F/70° C. 7. Remove pan from oven. Remove chicken from pan, set aside. Add cilantro and lime juice to pan and stir to combine. Season with salt and pepper, to taste. 8. Using two forks, shred chicken and combine with salsa. Serve over tortilla chips or use as a filling for tacos.

Chef Series II 11"/28 cm Fry Pan

Power Chef® System

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Silicone Spatula

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

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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

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Serves 4 • Serving size: 1 cup

25 minutes

PREP: 10 minutes COOK: 15 minutes

Blueberry

CRUMBLE 4 cups frozen blueberries ¼ cup all-purpose flour ¼ cup granulated sugar 1 tbsp. lemon juice

Crumble Topping

1 stick unsalted butter, melted ¾ cup all-purpose flour ½ cup brown sugar ¾ cup rolled oats 1 tsp. vanilla extract 1. In a medium bowl, stir together berries, flour, sugar and lemon juice. Pour into base of MicroPro™ Grill, set aside. 2. In a medium bowl, mix together crumble ingredients. Once combined, sprinkle over top of berries. 3. Place cover in casserole position and microwave on high power 15 minutes. Let cool for 5 minutes to thicken slightly. Serve warm.

OPTIONAL

TO DEMO

Nutritional Information (per serving): Calories: 390 Total Fat: 17g Saturated Fat: 10g Cholesterol: 40mg Carbohydrate: 59g Sugar: 33g Fiber: 4g Protein: 5g Sodium: 0mg Vitamin A: 10% Vitamin C: 4% Calcium: 2% Iron: 4%

MicroPro™ Grill

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Serves 2 • Serving size: 10 wontons

23 minutes

PREP: 15 minutes COOK: 8 minutes

Ginger-Coriander

POT STICKERS ½ lb/227 g ground pork or chicken 1 tbsp. freshly grated ginger 1 garlic clove, crushed 2 green onions, sliced thin ¼ tsp. kosher salt 20 prepared wonton wrappers ½ cup water, divided, plus more for wontons

Dipping Sauce

Nutritional Information (per serving): Calories: 410 Total Fat: 22g Saturated Fat: 7g Cholesterol: 35mg Carbohydrate: 40g Sugar: 2g Fiber: 1g Protein: 14g Sodium: 500mg Vitamin A: 2% Vitamin C: 15% Calcium: 4% Iron: 15% ©2017 Tupperware. All rights reserved. 2016-1799-37 EN

TO DEMO

1. In a large bowl stir together ground pork, ginger, garlic, green onion and salt. 2. Arrange 10 wonton wrappers on a cutting board or clean counter. Place ½ tbsp. of the pork mixture in the middle of each wonton. 3. Moisten edges of wontons and fold in half to form a triangle shape. Crimp edges to secure. Repeat, filling all wonton wrappers. 4. In a medium bowl, whisk sesame oil, broth, honey, garlic, crushed red pepper flakes and cilantro. Set aside; whisk before serving. 5. Place 10 wontons in the base of the MicroPro™ Grill with cover in the grill position. Microwave on high power 3 minutes. 6. Remove cover, add ¼ cup of the water. Immediately replace cover in the grill position and let stand 1 minute. 7. Transfer wontons to a platter, cover, keep warm. Repeat with remaining wontons. 8. Serve with dipping sauce and Asian-style vegetables.

OPTIONAL

¼ cup toasted sesame oil ¼ cup beef, chicken, or vegetable broth 1 tsp. honey 1 garlic clove, crushed ¼ tsp. crushed red pepper flakes ¼ cup fresh cilantro, minced

MicroPro™ Grill

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Silicone Spatula

Serves 4 • Serving size: about 8 oz./225 g piece

26 minutes

PREP: 15 minutes COOK: 11 minutes

Quick MicroBaked

LASAGNA

Nutritional Information (per serving): Calories: 550 Total Fat: 20g Saturated Fat: 9g Cholesterol: 115mg Carbohydrate: 54g Sugar: 6g Fiber: 4g Protein: 42g Sodium: 510mg Vitamin A: 25% Vitamin C: 15% Calcium: 50% Iron: 20% ©2017 Tupperware. All rights reserved. 2016-1799-37 EN

TO DEMO

1. In a large bowl, combine olive oil, ground beef, minced vegetables, garlic, cornstarch and ½ tsp. salt. Transfer mixture to the base of the MicroPro™ Grill with cover in the grill position. Microwave on high power 6 minutes. Transfer mixture back to bowl and stir in 1 cup tomato sauce; set aside. 2. In a medium bowl, combine ricotta, egg and remaining salt until well mixed. Set aside. 3. In the base of the MicroPro™ Grill pour ¼ cup of the tomato sauce. Place three of the lasagna noodles on top of the sauce, overlapping as needed. 4. Spread half of the ricotta cheese mixture onto the noodles. Spoon half of the ground beef mixture over the ricotta mixture. Sprinkle ¾ cup of the mozzarella over the ground beef mixture. Top with a layer of noodles, overlapping as needed. Repeat. 5. Top with the remaining sauce. Microwave on high power 5 minutes with the cover in the casserole position. Remove from microwave; add remaining mozzarella cheese, return lid to the casserole position and let stand 10 minutes before slicing. Serve warm.

OPTIONAL

1 tbsp. extra virgin olive oil ½ lb./595 g ground beef ½ cup each, minced carrot, eggplant, onion, green bell pepper 3 garlic cloves, crushed 1½ tsp. cornstarch ¾ tsp. coarse kosher salt, divided 1½ cups prepared tomato sauce, divided 1 cup ricotta cheese 1 egg, lightly beaten 9 no-boil lasagna noodles 2 cups shredded mozzarella; divided

MicroPro™ Grill

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Serves 1 • Serving size: 1 sandwich

minutes

PREP: 5 minutes COOK: 4 minutes

Raspberry & Chocolate

GRILLED CHEESE 2 slices sourdough bread 1 tbsp. butter, softened 3 slices Brie cheese 2 chocolate squares 4–5 raspberries, sliced 1. Butter one side of each slice of bread. 2. Place bread buttered side down in MicroPro™ Grill base and place cover in grill position. Microwave on high power 3 minutes. 3. At the end of cooking time, carefully remove from microwave using oven mitts and remove cover. Place cheese and chocolate on bread in base of MicroPr™ Grill. Top with raspberries and place remaining slice of bread on top, butter side up. 4. Place cover in grill position and microwave on high power 1 additional minute.

TO DEMO

OPTIONAL

Nutritional Information (per serving): Calories: 580 Total Fat: 37g Saturated Fat: 22g Cholesterol: 60mg Carbohydrate: 60g Sugar: 35g Fiber: 5g Protein: 12g Sodium: 330mg Vitamin A: 10% Vitamin C: 35% Calcium: 10% Iron: 20%

MicroPro™ Grill

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Serves 4 • Serving size: 2½ cups

28 minutes

PREP: 10 minutes COOK: 8 minutes

Ginger-sesame

CHICKEN

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

OPTIONAL

Nutritional Information (per serving): Calories: 380 Total Fat: 4.5g Saturated Fat: 0g Cholesterol: 20mg Carbohydrate: 70g Sugar: 5g Fiber: 4g Protein: 14g Sodium: 450mg Vitamin A: 10% Vitamin C: 90% Calcium: 20% Iron: 35%

TO DEMO

1. In the base of the Quick Shake® Container, combine chicken stock, corn starch, five-spice powder, gingerroot and salt; shake until well combined. 2. Place chicken in the TupperWave® Stack Cooker 3-Qt./3 L Casserole and place noodles on top of chicken. Pour sauce from Quick Shake® over noodles and chicken. 3. In the Stack Cooker colander, add vegetables and sprinkle with salt to taste. 4. Place cover on Stack Cooker and microwave on high power 8 minutes, or until chicken reaches an internal temperature of 160° F/70° C. 5. Remove from microwave and let stand 5 minutes. 6. Remove cover. Transfer chicken, noodles and vegetables to large bowl and toss to coat, serve warm. 7. Garnish with green onion, cilantro and sesame seeds.

TupperWave® Stack Cooker 3-Qt./3 L Casserole

Quick Shake® Container

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Serves 4 • Serving size: 1 pot pie

26 minutes

PREP: 10 minutes COOK: 16 minutes

Mini

POT PIES

Nutritional Information (per serving): Calories: 500 Total Fat: 20g Saturated Fat: 11g Cholesterol: 100mg Carbohydrate: 47g Sugar: 12g Fiber: 6g Protein: 32g Sodium: 620mg Vitamin A: 90% Vitamin C: 70% Calcium: 8% Iron: 25%

TO DEMO

1. In a large bowl, whisk together butter, chicken stock and corn starch until well combined. Stir in carrot, celery, green onion, peas, garlic, chicken, salt, parsley and thyme. 2. Divide mixture evenly between 4 UltraPro 2-cup/500 mL Minis. 3. Preheat oven to 400° F/205° C. 4. Place 2 pot pies in microwave. Microwave on high power 3 minutes. Using oven mitts, remove from microwave and stir. 5. Top each with 2 overlapping pieces of the pie dough quarters and microwave on high power 3 additional minutes. 6. Using oven mitts, remove from microwave and place on a sheet pan. 7. Repeat with remaining pot pies. 8. Place sheet pan on middle rack in oven. Bake 10 minutes or until dough is golden brown and filling is bubbling. Remove from oven. Let stand 5 minutes before serving.

OPTIONAL

6 tbsp. unsalted butter, melted 1¾ cups chicken stock, room temperature 8 tbsp. corn starch 1 large carrot, diced 1 large celery stalk, diced 3 green onions, sliced thin 1 cup spring green peas 1 large garlic clove, crushed 3 (4-oz./115 g) boneless, skinless chicken breasts, diced into ¼"/.5 cm pieces 1 tsp. celery salt ½ cup loosely packed Italian (flat leaf) parsley, chopped 1 tsp. fresh thyme 2 sheets prepared pie dough, cut in quarters

UltraPro 2-cup/500 mL Minis

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Whisk

Serves 2 • Serving size: about 10 oz./283 g

minutes

PREP: 10 minutes COOK: 8 minutes

SHRIMP, GRITS Greens & Beans with Cajun Butter

¾ cups quick cook grits 2 cups chicken stock 1 cup shredded white Cheddar ¼ tsp. coarse kosher salt 16 large fresh shrimp, peeled and deveined Salt and pepper, to taste 3 cups tightly packed spinach or Swiss chard leaves 1 cup frozen lima or butter beans

Cajun Butter

Nutritional Information (per serving): Calories: 660 Total Fat: 32g Saturated Fat: 20g Cholesterol: 0mg Carbohydrate: 61g Sugar: 3g Fiber: 9g Protein: 31g Sodium: 1130mg Vitamin A: 50% Vitamin C: 25% Calcium: 45% Iron: 30%

OPTIONAL

1. In the TupperWave® Stack Cooker 3-Qt./3 L Casserole, stir together grits, chicken stock, Cheddar and salt. Microwave on high power 5 minutes. Remove from microwave. 2. Season shrimp with salt and pepper and arrange on half of the TupperWave® Colander. 3. Arrange greens and beans on other half, sprinkle with salt. Place TupperWave® Colander over grits. 4. Microwave on high power 5 minutes. Remove from microwave; let stand 3 minutes. 5. Meanwhile, make the Cajun butter. In the base of the Power Chef® System, fitted with the paddle attachment, combine butter, Cajun seasoning and thyme until well combined. 6. Remove shrimp from Stack Cooker, toss in butter. Stir grits; add additional stock, thinning to desired consistency. Serve shrimp over grits with greens and beans.

TO DEMO

3 tbsp. unsalted butter, softened ½ tsp. Cajun seasoning 1 tsp. fresh thyme leaves

TupperWave® Stack Cooker 3-Qt./3 L Casserole

TupperWave® Stack Cooker Colander

Power Chef® System

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Serves 2 • Serving size: about 2 cups

30 minutes

PREP: 15 minutes COOK: 20 minutes

Grilled Chicken and Vegetable

PANZANELLA

Nutritional Information (per serving): Calories: 560 Total Fat: 23g Saturated Fat: 0g Cholesterol: 140mg Carbohydrate: 38g Sugar: 9g Fiber: 5g Protein: 48g Sodium: 600mg Vitamin A: 110% Vitamin C: 230% Calcium: 20% Iron: 15% ©2017 Tupperware. All rights reserved. 2016-1799-37 EN

OPTIONAL

1. Butter each side of the bread. Place bread in the base of the MicroPro™ Grill. Place cover on the bread in the grill position. Microwave on high power 2 minutes. 2. Remove, flip bread and microwave on high power 1 minute. 3. Remove and rub bread with whole garlic clove, set aside. 4. Place chicken in base of the MicroPro™ Grill. Place cover on the chicken in the grill position. Microwave on high power 6 minutes. 5. Remove, flip chicken and microwave on high power 3 minutes or until internal temperature of chicken reaches 165° F/75° C. 6. Remove chicken, sprinkle with salt and pepper to taste, set aside 2 minutes. Cut chicken into ½"/1.25 cm cubes. 7. Place peppers, onion and tomato in base of the MicroPro™ Grill. Place cover on the vegetables in the grill position. Microwave on high power 8 minutes. 8. In a large bowl, combine Romaine, parsley, bread cubes, grilled vegetables and dressing. Garnish with shaved Parmesan. Serve at room temperature.

TO DEMO

4 (1"/2.5 cm) slices Italian or sourdough bread 4 tbsp. unsalted butter 1 garlic clove, peeled 2 (4-oz./115 g) boneless, skinless chicken breasts Salt and pepper, to taste 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 1 yellow onion, roughly chopped 1 large tomato, chopped 2 cups chopped Romaine or mixed greens 1 bunch Italian flat-leaf parsley, roughly chopped Shaved Parmesan cheese ½ cup favorite Italian dressing

MicroPro™ Grill

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Serves 4 • Serving size: ½ cup

25 minutes

PREP: 10 minutes COOK: 15 minutes

Confetti Rice

PILAF

2 cups water ½ tsp. coarse kosher salt, divided ½ cup rice ¼ cup orzo pasta ¼ cup carrot, chopped ¼ cup red bell pepper, seeded and chopped ¼ cup red onion, chopped 1 small garlic clove, peeled and crushed ½ cup loosely packed Italian flat-leaf parsley, chopped 1 tbsp. minced fresh thyme ¼ cup extra virgin olive oil 2 tbsp. red wine vinegar 1. In the base of the Microwave Rice Maker add water, ¼ tsp. salt, rice and orzo; stir to combine. Microwave on high 5 minutes. 2. Continue to microwave at 50% power 10 minutes more. 3. Remove from microwave, let stand 5 minutes. Transfer rice to a large bowl, fluff with fork. 4. Meanwhile make the confetti dressing. In a medium bowl, whisk together carrot, pepper, red onion, garlic, parsley, thyme, oil, vinegar and remaining salt. 5. Pour dressing over rice; toss to coat. Serve warm or cold.

TO DEMO

OPTIONAL

Nutritional Information (per serving): Calories: 180 Total Fat: 8g Saturated Fat: 1g Cholesterol: 0mg Carbohydrate: 23g Sugar: 2g Fiber: 2g Protein: 3g Sodium: 250mg Vitamin A: 40% Vitamin C: 110% Calcium: 4% Iron: 6%

Microwave Rice Maker

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Whisk

Serves 2 • Serving size: about 3 cups

minutes

PREP: 15 minutes COOK: 16 minutes

Green Goddess Tossed

COBB SALAD 4 slices uncooked bacon 2 (4 oz./115 g) skinless chicken breasts 3 cups chopped romaine ½ cup shredded kale 2 cups loosely packed arugula 1 avocado, diced 1 large tomato, diced ¼ cup thinly sliced red onion 2 hard cooked eggs, diced 4 artichoke hearts, diced 2 cups cooked green beans, chopped

OPTIONAL

Nutritional Information (per serving, doesn’t include dessing): Calories: 430 Total Fat: 23g Saturated Fat: 5g Cholesterol: 205mg Carbohydrate: 32g Sugar: 7g Fiber: 15g Protein: 28g Sodium: 450mg Vitamin A: 250% Vitamin C: 110% Calcium: 30% Iron: 25%

TO DEMO

1. Place bacon into the base of the MicroPro™ Grill. Place cover on top of bacon in the grill position. Microwave on high 3 minutes. Remove from microwave, flip bacon. Place cover on top of bacon in the grill position. Microwave 3 minutes more. Remove bacon, place on paper towels, let cool; crumble. 2. Place chicken breasts into base of the MicroPro™ Grill. Place cover on top of chicken in the grill position. Microwave on high 5 minutes. Remove from microwave, flip chicken, place cover on chicken and microwave an additional 5 minutes. Remove chicken, sprinkle with coarse kosher salt and pepper to taste; cut into ½-inch pieces. 3. In a large bowl toss together romaine, kale, arugula, avocado, tomato, onion, eggs, artichokes, green beans, bacon and chicken. Serve dressing on the side.

MicroPro™ Grill

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Serves: 4 • Serving size: 1½ cups

24 minutes

PREP: 5 minutes COOK: 9 minutes

Spicy Vegetable

SOUP

4 cups chicken or vegetable broth 4 oz./115 g angel hair pasta 4 button mushrooms, thinly sliced 1 zucchini, halved and thinly sliced 1 red bell pepper, diced ½ tsp. crushed red pepper ¼ tsp. coarse kosher salt 1⁄8 tsp. cracked black pepper 1. Add broth and pasta to the TupperWave® Stack Cooker 3-Qt./3 L Casserole and stir. 2. Place cover on Stack Cooker. Microwave on high power 6 minutes. Remove from microwave. 3. Stir in mushrooms, zucchini, pepper, crushed red pepper, salt and pepper. 4. Place cover on Stack Cooker, microwave high power 3 minutes or until vegetables are tender. 5. Season with salt and pepper to taste. Serve warm.

OPTIONAL

TO DEMO

Nutritional Information (per serving): Calories: 150 Total Fat: 1g Saturated Fat: 0g Cholesterol: 0mg Carbohydrate: 25g Sugar: 4g Fiber: 2g Protein: 11g Sodium: 0mg Vitamin A: 15% Vitamin C: 60% Calcium: 2% Iron: 6%

TupperWave® Stack Cooker 3-Qt./3 L Casserole

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Serves 2 • Serving size: about 1 cup

minutes

PREP: 15 minutes COOK: 2 minutes

Spinach-Arugula Pesto

ZOODLES

2 large zucchini, ends trimmed 1 garlic clove, peeled ¼ cup shelled, toasted sunflower seeds or slivered almonds 3 cups loosely packed fresh baby spinach 2 cups loosely packed arugula Zest and juice of half a lemon ½ cup grated Parmesan cheese ½ cup extra virgin olive oil ¼ cup water 1⁄8 tsp. coarse kosher salt 1. Using the julienne attachment for the Mandoline, run the zucchini across the blade to create long noodle-like strands. 2. Mince garlic and sunflower seeds using the Quick Chef® Pro System. Add spinach, arugula, lemon zest, lemon juice and Parmesan. Chop until finely minced while streaming in olive oil. Add coarse kosher salt and pepper to taste. 3. Place water and salt in the base of the Tupperware® SmartSteamer. Place zucchini strands in SmartSteamer base and microwave on high for 2 minutes. Remove from microwave. 4. In a large bowl, toss together pesto and vegetable noodles until well coated. Serve warm or cold.

OPTIONAL

TO DEMO

Nutritional Information (per serving): Calories: 420 Total Fat: 36g Saturated Fat: 7g Cholesterol: 15mg Carbohydrate: 16g Sugar: 6g Fiber: 5g Protein: 13g Sodium: 420mg Vitamin A: 60% Vitamin C: 90% Calcium: 35% Iron: 15%

Mandoline

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Tupperware® SmartSteamer

Quick Chef® Pro System

Serves 4 • Serving size: 1 pocket

28 minutes

PREP: 10 minutes COOK: 18 minutes

Cheesy Broccoli

POCKETS

½ cup chopped steamed broccoli florets ½ cup Cheddar, shredded ¼ cup mayonnaise 1 garlic clove, peeled and crushed 4 dashes hot sauce Pinch of ground nutmeg 1 round layer prepared pie dough 1. Preheat oven to 375° F/190° C. 2. Use the Grate Master™ Shredder, shred ½ cup Cheddar. 3. In a medium bowl, stir together broccoli, Cheddar, mayonnaise, garlic, hot sauce and nutmeg. Add salt and pepper to taste. 4. Cut pie dough sheet in quarters, creating four wedge shapes; divide broccoli mixture evenly between the four pieces of dough. Fold dough over itself, enclosing the broccoli, and crimp edges together with tines of a fork. 5. Place broccoli pockets onto baking sheet lined with Silicone Wonder® Mat. Place pan in oven and bake 16–18 minutes or until dough is golden brown. Remove pan from oven, let stand 10 minutes. Serve warm or refrigerate, sealed in a Tupperware container up to 3 days.

OPTIONAL

TO DEMO

Nutritional Information (per serving): Calories: 350 Total Fat: 25g Saturated Fat: 7g Cholesterol: 20mg Carbohydrate: 25g Sugar: 1g Fiber: 2g Protein: 7g Sodium: 440mg Vitamin A: 10% Vitamin C: 15% Calcium: 10% Iron: 8%

Grate Master™ Shredder

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Silicone Wonder® Mat

Serves: 2 • Serving size: 10 gummies

minutes

PREP: 5 minutes COOK: 12 minutes

Fruit Juice

GUMMIES 2 cups fruit juice 8 tbsp. (½ cup) gelatin powder ¼ cup honey ½ cup pureed fruit (optional) 1. Pour fruit juice into Chef Series II 8"/20 cm Fry Pan. Sprinkle gelatin over fruit juice. Let stand 3 minutes. 2. Heat mixture over medium heat, stirring constantly until gelatin has melted. Do not boil. 3. Stir in fruit puree. 4. Remove from heat. Pour liquid into Fresh & Pure™ Ice Tray, Egg Tray Insert or desired molds. 5. Refrigerate, uncovered, at least 2 hours to set. Refrigerate up to 7 days.

OPTIONAL

TO DEMO

Chef Series II 8"/20 cm Fry Pan

Fresh & Pure™ Ice Tray

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Serves: 2 • Serving size: 2 slices

minutes

PREP: 5 minutes COOK: 12 minutes

Loaded Potato

PLANKS 2 slices bacon 1 large russet potato, scrubbed ¼ tsp. kosher salt ¼ cup sour cream ½ cup shredded Cheddar 2 tbsp. thinly sliced green onion

1. Set Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert. 2. Using a knife, cut potato in half lengthwise, discard ends and attach one half to food guider and push guider down Mandoline to create 4 (¼"/5 cm) planks. Set aside. 3. Place bacon in the base of the MicroPro™ Grill. Place cover on bacon in the grilling position. 4. Microwave on high power 3 minutes. Flip bacon and microwave on high power 3 minutes. Remove bacon, set aside. Crumble when cool. 5. Place potatoes in the base of the MicroPro™ Grill. Sprinkle with salt. Place cover on potatoes in the casserole position. 6. Microwave on high power 3 minutes. Flip potatoes, place cover on potatoes in the grilling position. Microwave on high power 3 minutes or until the desired doneness. 7. Top potatoes with sour cream, crumbled bacon, Cheddar and green onion. Serve warm or at room temperature.

OPTIONAL

TO DEMO

Nutritional Information (per serving): Calories: 240 Total Fat: 15g Saturated Fat: 9g Cholesterol: 50mg Carbohydrate: 16g Sugar: 3g Fiber: 1g Protein: 11g Sodium: 530mg Vitamin A: 10% Vitamin C: 25% Calcium: 20% Iron: 6%

Mandoline

MicroPro™ Grill

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Serves 12 • Serving size: 1 cookie

22 minutes

PREP: 10 minutes COOK: 10–12 minutes

3-Ingredient Oatmeal

2 ripe bananas 2 cups rolled oats or quick cooking oats ½ cup raisins or cranberries 1. Preheat oven to 350° F/175° C. 2. In a medium bowl, mash bananas using a fork until no large lumps remain. 3. Add oats and raisins and mix well using a spatula. 4. On a baking sheet lined with Silicone Wonder® Mat, divide batter into 12 even portions. Using hands, press firmly so the bananas bind the cookie together. 5. Bake 10–12 minutes until lightly browned.

OPTIONAL

TO DEMO

Nutritional Information (per serving): Calories: 90 Total Fat: 1g Saturated Fat: 0g Cholesterol: 0mg Carbohydrate: 19g Sugar: 8g Fiber: 2g Protein: 2g Sodium: 0mg Vitamin A: 0% Vitamin C: 2% Calcium: 0% Iron: 4%

Silicone Wonder® Mat

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Silicone Spatula