Holiday Recipes by Tupperwareboys.ca

Serves 5 • Serving size: 1 cup

30 minutes

PREP: 5 minutes COOK: 25 minutes (tested in 900 watt microwave)

5-Ingredient

CHILI

1 lb./455 g ground turkey 1 tbsp. Southwest Chipotle Seasoning 1 small onion, chopped using Chop ’N Prep™ Chef 14.5-oz./425 g can diced tomatoes 14.5-oz./425 g can chili beans 1. Combine ingredients in base of Microwave Pressure Cooker and gently stir ingredients. 2. Seal and microwave on high power 25 minutes. 3. Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers. Serve warm. 4. If desired, store and freeze in the 6-cup/1.4 L Deep Square Freeze-It® Container.

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TO DEMO

Nutritional Information (per serving): Calories: 250 Total Fat: 8g Saturated Fat: 2.5g Cholesterol: 65mg Carbohydrate: 21g Sugar: 4g Fiber: 6g Protein: 22g Sodium: 890mg Vitamin A: 8% Vitamin C: 10% Calcium: 6% Iron: 15%

Microwave Pressure Cooker

Southwest Chipotle

Chop ’N Prep™ Chef

Measuring Spoons

Silicone Spatula

Serves 4 • Serving size: ½ cup

PREP: 10 minutes

minutes

Apple Orchard

SALSA

3 apples, cored ½ red pepper, deseeded & quartered ¼ small red onion, quartered 1 jalapeno pepper, deseeded & quartered 1–2 tsp. Southwest Chipotle Seasoning Blend ¹/₃ cup lime juice 1 tbsp. honey Salt and pepper to taste 1. Assemble Mandoline with circular knob and triangular knob both set to 9. 2. Attach apples, one at a time, to the food strip. To dice, slide food guider down Mandoline until just past the strip blades. Lift guider with apple and turn 90 degrees. 3. Place guider with apple down at the top of Mandoline and slide all the way down. Slide food guard all the way down Mandoline to complete the dice cut. Repeat until apples are diced. 4. Place remaining ingredients in base of Quick Chef Pro® System with blade attachment. Process until finely chopped. 5. Remove blade and stir in diced apple, season to taste with salt and pepper.

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TO DEMO

Nutritional Information (per serving): Calories: 100 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Carbohydrate: 25g Sugar: 18g Fiber: 4g Protein: 0g Sodium: 300mg Vitamin A: 10% Vitamin C: 45% Calcium: 0% Iron: 0%

Mandoline

Southwest Chipotle

Quick Chef® Pro System

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Silicone Spatula

Serves 6 • Serving size: 1 piece

30 minutes

PREP: 10 minutes COOK: 20 minutes

Rustic

APPLE TART 1 refrigerated pie crust 1 large Granny Smith apple, peeled and cored ½ lemon, juiced using Zest ’N Press® Gadget 1 tsp. Cinnamon-Vanilla Seasoning ¼ cup granulated sugar 2 tbsp. all-purpose flour 1. Preheat oven to 425° F/218° C. 2. On Silicone Wonder® Mat, roll out pie dough into an oblong circle. Lift Mat and lay onto cookie sheet. 3. Set Mandoline round knob to #2, triangular knob to “lock” and select the straight v-shaped blade insert. Secure apple to food guider and slice. 4. Cut apple slice circles in half and place in a medium bowl. Add remaining ingredients to bowl and toss to combine. 5. Top pie crust with thin, even layer of apple mixture and fold up outer edges of crust. 6. Bake 20–25 minutes, until apples are tender and crust is golden brown. Serve warm or at room temperature.

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TO DEMO

Nutritional Information (per serving): Calories: 220 Total Fat: 10g Saturated Fat: 3.5g Cholesterol: 0mg Carbohydrate: 34g Sugar: 11g Fiber: 2g Protein: 1g Sodium: 160mg Vitamin A: 0% Vitamin C: 2% Calcium: 0% Iron: 4%

Mandoline

CinnamonVanilla

Zest ’N Press® Gadget

Silicone Wonder® Mat

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Universal Peeler

Serves 6 • Serving size: 2 taquitos

38 minutes

PREP: 20 minutes COOK: 15–18 minutes

Oven-Baked

TAQUITOS 2 cups cooked chicken, shredded 4 oz./115 g cream cheese, room temperature 1 tbsp. Southwest Chipotle Seasoning Blend 1 cup shredded pepper jack cheese 2 green onions, thinly sliced ¼ cup cilantro, chopped using Chop ’N Prep™ Chef, optional 12 small flour tortillas 1. Preheat oven to 400° F/205° C 2. In a medium bowl stir together chicken, cream cheese, Southwest Chipotle Seasoning Blend, shredded cheese, green onions and cilantro (if using). Stir until thoroughly combined. 3. Place 2–3 tbsp. into each tortilla and roll tightly to form taquito. 4. Place taquitos in UltraPro 3.5-Qt./3.3 L Lasagna base and bake 15–18 minutes or until tortillas begin to brown. Serve warm with salsa.

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TO DEMO

Nutritional Information (per serving): Calories: 180 Total Fat: 8g Saturated Fat: 4.5g Cholesterol: 60mg Carbohydrate: 6g Sugar: 1g Fiber: 0g Protein: 20g Sodium: 510mg Vitamin A: 6% Vitamin C: 2% Calcium: 15% Iron: 4%

UltraPro 3.5-Qt/3.3 L Lasagna Pan

Southwest Chipotle

Chop ’N Prep™ Chef

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Silicone Spatula

Serves 25 • Serving size: 1 cracker-sized piece

Salty Caramel

BRITTLE 25 saltine crackers 1 stick unsalted butter ½ cup brown sugar ½ cup granulated sugar ¹/₃ cup heavy cream 1 tsp. almond or vanilla extract ¼ tsp. coarse kosher salt

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1. Line a baking sheet with Silicone Wonder® Mat and neatly arrange 25 crackers in rows in center of mat. Set aside. 2. In TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole, place butter and microwave on high power one minute, until melted. 3. Add sugars and cream to butter, whisk and microwave on high power 6 minutes, stopping to whisk every 2 minutes. 4. Add almond extract and whisk to combine. Pour mixture evenly over crackers and sprinkle with salt. 5. Allow to cool for approximately 15–20 minutes. Break into pieces (without cutting directly on Mat). Store in a sealed Tupperware container.

Silicone Wonder® Mat

TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole

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Silicone Spatula

Serves 10 • Serving size: 1 cup

minutes

PREP: 5 minutes COOK: 5–10 minutes

Classic Caramel

CORN

2 bags microwave popcorn 1 stick unsalted butter 1 cup light brown sugar ¼ cup light corn syrup 1 tsp. baking soda 1 large brown paper bag 1. P op popcorn according to package directions, and pour both bags into the large brown paper bag. 2. I n TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole, microwave butter, brown sugar and corn syrup on high power 3–5 minutes until melted, stirring halfway through to combine. 3. Stir baking soda into caramel mixture. Foaming is normal. 4. P our caramel mixture over popcorn and shake to coat popcorn. 5. P lace bag in microwave and heat on high power 1 minute, shake. 6. I f popcorn still isn’t evenly coated, return to microwave and heat 1 more minute on high power and shake again. 7. A llow to cool before enjoying.

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Nutritional Information (per serving): Calories: 270 Total Fat: 15g Saturated Fat: 7g Cholesterol: 25mg Carbohydrate: 35g Sugar: 22g Fiber: 2g Protein: 2g Sodium: 300mg Vitamin A: 6% Vitamin C: 0% Calcium: 0% Iron: 2%

TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole

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Saucy Silicone Spatula

Serves 25 • Serving size: 1 piece

Easy Chocolate

FUDGE

2 cups chocolate chips 14-oz./415 g can sweetened condensed milk 1 tsp. vanilla extract 1 cup chopped walnuts (optional)

OPTIONAL

TO DEMO

1. Combine chocolate chips and sweetened condensed milk in TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole and microwave on high power 2½–3½ minutes, stopping to stir halfway through. 2. Stir in vanilla. 3. Line UltraPro 2-Qt./2 L Square Pan with parchment paper. Pour mixture into pan and refrigerate until set, 1–2 hours. Remove from pan before cutting. Store in a sealed Tupperware container.

TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole

UltraPro 2-Qt./2 L Square Pan

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Silicone Spatula

Serves 10 • Serving size: 1 cup

PREP: 10 minutes

minutes

Chocolatey

PARTY MIX 3 cups corn cereal squares* 3 cups rice cereal squares* 3 cups toasted whole grain oat circles 2 cups small pretzels 2 11-oz./317 g bags desired chocolate chips; dark, milk, white, semi-sweet 10-oz./285 g bag mini candy coated chocolates 1. In a large bowl combine cereals and small pretzels. 2. Place chocolate chips in TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole base and microwave at 70% power for 3–4 minutes or until melted. Stir halfway through to check. If using white chocolate start with 1–2 minutes, and then stir and microwave in 15–20 second increments until melted. 3. Pour melted chocolate over cereal mixture, seal and shake to coat cereal with chocolate. Wait for chocolate to cool slightly before adding candy coated chocolates to keep the color from running. 4. Spread onto Silicone Wonder® Mat to dry and set the chocolate. Break apart into chunks to serve. *or 6 cups of one cereal instead of half and half

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Nutritional Information (per serving): Calories: 610 Total Fat: 26g Saturated Fat: 15g Cholesterol: 5mg Carbohydrate: 91g Sugar: 56g Fiber: 6g Protein: 9g Sodium: 400mg Vitamin A: 10% Vitamin C: 10% Calcium: 4% Iron: 35%

TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole

Silicone Wonder® Mat

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Silicone Spatula

Serves 6 • Serving size: 2 mini pizzas

minutes

PREP: 10 minutes COOK: 15 minutes

English Muffin

PIZZAS 6 English muffins, halved 1 cup pizza sauce 8 oz./225 g mozzarella

1. Preheat oven to 400° F/205° C. 2. Lay each muffin half on the Silicone Wonder® Mat on baking sheet, halved side up. 3. Spread pizza sauce evenly over each English muffin half. 4. Assemble Grate Master® Shredder fitted with coarse grater cone. Place cheese in hopper, press down lightly with plunger and turn handle to shred cheese. 5. Top each English muffin half with shredded cheese, and other toppings as desired, and bake 15 minutes or until cheese is melted and muffin is crunchy.

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Nutritional Information (per serving): Calories: 270 Total Fat: 9g Saturated Fat: 4.5g Cholesterol: 25mg Carbohydrate: 34g Sugar: 5g Fiber: 1g Protein: 16g Sodium: 750mg Vitamin A: 10% Vitamin C: 0% Calcium: 35% Iron: 8%

Grate Master® Shredder

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Silicone Spatula

Silicone Wonder® Mat

Serves 6 • Serving size: 2 fajitas

35+ minutes

PREP: 15 minutes + marinate time COOK: 20 minutes

FAJITAS 1-lb./455 g chicken breast

MARINADE

2 garlic cloves, peeled 1 chipotle in adobo ¼ cup orange juice 1 lime, juiced 1 tbsp. extra virgin olive oil ½ tsp. cumin ½ tsp. coarse kosher salt 2 bell peppers, desired colors 1 small onion 2 tbsp. extra virgin olive oil

Nutritional Information (per serving): Calories: 180 Total Fat: 9g Saturated Fat: 1.5g Cholesterol: 55mg Carbohydrate: 7g Sugar: 4g Fiber: 2g Protein: 18g Sodium: 390mg Vitamin A: 25% Vitamin C: 100% Calcium: 2% Iron: 4% ©2016 Tupperware. All rights reserved. 2016-1539-30 EN

OPTIONAL

1. Slice chicken into thin ¼"/0.7 cm strips. 2. Place garlic and chipotles in Chop ’N Prep™ Chef, cover and pull cord until finely chopped. Add to Quick Shake® Container. 3. Add orange juice, lime juice, olive oil, cumin and salt in Quick Shake. Seal and shake until combined. 4. Pour marinade over thinly sliced chicken and marinate in the refrigerator 4 hours or overnight. 5. Thinly slice peppers and onions into long strips. 6. Heat 1 tbsp. olive oil in Chef Series II 9”/24 cm Griddle over medium high heat. Add peppers until just slightly soft and beginning to brown. Remove from pan and set aside for serving. 7. Add remaining olive oil to pan and add onions, cook until brown and softened. Remove from pan and set aside for serving. 8. Add ½ of the chicken strips to hot griddle and sauté until opaque all the way through, about 5–6 minutes. Repeat with remaining chicken. 9. Serve with tortillas and desired toppings.

TO DEMO

Tortillas and avocado for serving

Chef Series II 9"/24 cm Griddle

Chop ’N Prep™ Chef

Quick Shake® Container

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Silicone Spatula

Serves 15 • Serving size: 2 rolls

40 minutes

PREP: 20 minutes COOK: 15–20 minutes

Lasagna

ROLLS 1 package lasagna noodles 3 cups ricotta cheese 1 cup Parmesan cheese 2 tsp. Italian Herb Seasoning Blend ½ tsp. coarse kosher salt 1 egg 3 cups marinara sauce, divided 2 cups mozzarella, divided 1. Cook lasagna noodles according to package directions. 2. Preheat oven to 350° F/175° C. 3. Meanwhile in a medium bowl, whisk together ricotta, Parmesan, Italian Seasoning Blend, salt and egg until combined. 4. Once noodles are cooked, drain and run under cold water to cool off. Lay noodles flat and cut them in half. 5. Spread approximately 2 tbsp. of ricotta mixture onto each cut lasagna noodle. Roll up and press seam side down into UltraPro 3.5-Qt./3.3 L lasagna pan. Lasagna pan base fits approximately 15 rolls. Once base is full 15 more will fit on the inverted cover. 6. After all are rolled in UltraPro, spread 1½ cups of marinara sauce over each set of rolls. Then sprinkle each with a cup of mozzarella cheese. 7. Bake 15–20 minutes or until rolls are heated through. These will freeze for up to 1 month. Freeze without topping with marinara and mozzarella.

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Nutritional Information (per serving): Calories: 220 Total Fat: 7g Saturated Fat: 4.5g Cholesterol: 35mg Carbohydrate: 25g Sugar: 1g Fiber: 1g Protein: 13g Sodium: 400mg Vitamin A: 4% Vitamin C: 0% Calcium: 25% Iron: 6%

TO DEMO

To bake from frozen: Place into UltraPro Lasagna Pan to bake, cover with marinara and mozzarella. Bake 30–40 minutes or until heated through.

UltraPro 3.5-Qt/3.3 L Lasagna Pan

Italian Herb

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Silicone Spatula

Serves 12 • Serving size: 2 meatballs

30 minutes

PREP: 15 minutes COOK: 15 minutes

Ultimate Party

MEATBALLS MEATBALLS

1 lb./455 g ground pork or beef 2 garlic cloves, chopped using Chop ’N Prep™ Chef 1 small onion, chopped using Chop ’N Prep™ Chef ¾ cup breadcrumbs 1 egg, lightly beaten 1 tsp. coarse kosher salt

SAUCE

1 cup grape jelly 1½ cups BBQ sauce ½ cup grape juice

OPTIONAL

Nutritional Information (per serving): Calories: 290 Total Fat: 9g Saturated Fat: 3g Cholesterol: 45mg Carbohydrate: 44g Sugar: 31g Fiber: 1g Protein: 8g Sodium: 530mg Vitamin A: 2% Vitamin C: 4% Calcium: 2% Iron: 6%

TO DEMO

1. In a medium bowl mix together ingredients for meatballs until thoroughly combined. 2. Form meat mixture into appetizer sized meatballs, using a ¼ cup measuring cup as a guide. 3. Place meatballs into base of Microwave Pressure Cooker, piling them up as necessary. 4. In a medium bowl whisk together ingredients for the sauce. 5. Once combined, pour over meatballs in pressure cooker making sure they are fully covered. Readjust meatballs or add a little additional juice if any meatballs are sticking up over the sauce. 6. Seal pressure cooker and microwave at high for 15 minutes. Allow pressure to release naturally and let sit uncovered for approximately 5 minutes as sauce will thicken slightly as it cools. Serve warm.

Microwave Pressure Cooker

Chop ’N Prep™ Chef

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Silicone Spatula

Whisk

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.

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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

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Silicone Spatula

Silicone Wonder® Mat

Serves 8–10 • Serving size: 1 piece

40 minutes

PREP: 10 minutes CHILL: 20–30 minutes

Classic Peppermint

BARK

12-oz./350 g package semi-sweet chocolate chips 12-oz./350 g package white chocolate chips or white bark ½ cup peppermint candies, crushed

OPTIONAL

TO DEMO

1. Add semi-sweet chocolate chips to TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole. Microwave at high power 1 minute. Stir and continue to microwave in 15 second intervals until chips are melted. 2. Pour over Silicone Wonder® Mat and spread, using Silicone Spatula, into an even layer. Place in freezer to harden, about 10 minutes. 3. Add white chocolate to base of Stack Cooker Casserole and microwave at high power 1 minute. Stir and continue to microwave in 15 second intervals until melted. 4. Spread melted white chocolate over chilled semi-sweet chocolate on Silicone Wonder® Mat. Spread, using Silicone Spatula, into an even layer covering the semi-sweet chocolate. 5. Sprinkle warm white chocolate with crushed peppermint candies. Return to freezer until fully hardened, about 10–20 minutes, before breaking or cutting into pieces.

TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole

Silicone Wonder® Mat

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Silicone Spatula

Serves 8 • Serving size: ¼ cup

minutes

PREP: 10 minutes COOK: 2 minutes

Spinach Artichoke

DIP

1 cup spinach, packed ½ cup artichoke hearts, drained 4 oz./115 g cream cheese, softened ¼ cup sour cream ¼ cup mayonnaise 1 cup Parmesan cheese, shredded ¼ tsp. coarse kosher salt 1/8 tsp. garlic powder 1. Place spinach and artichoke hearts in base of Power Chef® System, fitted with blade attachment. Cover and pull cord several times to process until finely chopped. 2. Remove the blade and stir in remaining ingredients with a spatula. 3. Pour mixture into inverted cover of TupperWave® Stack Cooker. 4. Microwave on high power 2 minutes. 5. Stir and serve warm with crackers and veggies.

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Nutritional Information (per serving): Calories: 180 Total Fat: 16g Saturated Fat: 7g Cholesterol: 40mg Carbohydrate: 2g Sugar: 1g Fiber: 0g Protein: 8g Sodium: 370mg Vitamin A: 15% Vitamin C: 4% Calcium: 15% Iron: 2%

TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole

Power Chef® System

Measuring Cups

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Silicone Spatula