Tupperware and National Parks Foundation Recipe Book 2021 by TupperwareRecipes

RECIPE BOOK RECIPES TO TAKE WITH YOU ON YOUR NEXT PARK ADVENTURE!

RECIPE BOOK Preserve what’s good for generations to come. From coast to coast, near or far, take Tupperware®

sustainable solutions on your next park adventure. Enjoy these specially created recipes and pack them using our reusable products and help to preserve nature.

Tupperware is a premier partner of National Park Foundation, supporting effort to reduce waste in parks and protect resources for the enjoyment of current and future generations. Learn more at https://www.tupperware.com/npf ©2021 Tupperware 2021-220-037 US

These delicious recipes were created with our limited edition National Park Foundation products in mind. Perfect to pack and snack on-the-go for your next park adventure.

INDEX

ECO+ SANDWICH KEEPER

CHICKEN & BACON SLIDERS CHEESY APPLE PANINI STUFFED SANDWICHES WAFFLE BREAD QUINOA & BLACK BEAN SALAD PULLED APPLE CIDER CHICKEN

PG. 2 PG. 3 PG. 3 PG. 4 PG. 5 PG. 6

ECO+ SNACK KEEPER

TUPPY CHOW CANDIED NUTS BOMBAY MANGO CHICKEN SALAD CRISPY CHICKPEAS EASY PARTY MIX ZUCCHINI BITES

PG. 8 PG. 8 PG. 9 PG. 10 PG. 11 PG. 12

RASPBERRY CHAMOMILE COLD BREW TEA COLD BREW PEACH TEA STRAWBERRY JALAPENO LEMONADE BERRY N BEETS SMOOTHIE TOASTED COCONUT COFFEE CINNAMON HOT CHOCOLATE

PG. 14 PG. 14 PG. 15 PG. 15 PG. 16 PG. 16

STRAWBERRY MINT WATER HIBISCUS COOLER LEMONBERRY ROSEMARY INFUSED WATER CHERRY-LIME INFUSED WATER WATERMELON PINEAPPLE JUICE FRESH PRESSED ORANGE JUICE

PG. 18 PG. 18 PG. 19 PG. 19 PG. 20 PG. 20

ECO+ TO-GO CUP

ECO WATER BOTTLE

ECO+ SANDWICH KEEPERS

THE IDEAL OPTION TO HELP KEEP YOUR SANDWICHES AND WRAPS FRESH AND PREVENT FOOD WASTE IN AND BEYOND YOUR CAMPSITE OR PARK LUNCH-SPOT. 1 RECIPE BOOK

CHICKEN & BACON SLIDERS

7 Ingredients

15 Minutes

INGREDIENTS

- To taste 8 oz.

1 tsp.

4 1 tsp.

YIELD: 8

SERVING SIZE: 1/2 cup

boneless skinless chicken breasts water salt and pepper cream cheese, softened garlic powder bacon strips, cooked & crumbled fresh herbs (dill, rosemary, or thyme)

DIRECTIONS

1. Prep the chicken

Season chicken breasts with salt and pepper and place in Shielded Colander of Smart Multi-Cooker. Add water to base until maximum fill line for steaming, place Shielded Colander inside base and place shielded cover on top.

2. Cook

Microwave on high power 15 minutes or until internal cooking temperature for chicken is 165° F/74° C. Let cool slightly and shred chicken breasts.

3. Mix & Serve

In medium bowl, mix chicken with remaining ingredients and serve in slider buns. Pack in Sandwich Keepers.

RECIPE BOOK

CHEESY APPLE PANINI 4 Ingredients

4 Minutes

INGREDIENTS 2 slices

1 tbsp. 3 slices

YIELD: 1

SERVING SIZE: 1 sandwich

hearty sandwich bread unsalted butter provolone cheese Granny Smith apple, sliced thin

DIRECTIONS

1. Prep the base

Butter one side of each piece of sandwich bread. Place one slice, butter side down, in MicroPro® Grill base. Lay cheese slices onto bread. Lay apple slices over cheese and bread. Top with remaining slice of bread, butter side up.

2. Grill and pack

Rest MicroPro® Grill cover on top of bread in grill position and microwave on high power 3 minutes. Remove from microwave, flip Panini, replace cover and microwave on high power 1 minute more. Pack in Sandwich Keeper.

STUFFED SANDWICHES 4 Ingredients

INGREDIENTS

5 Minutes

YIELD: 1

SERVING SIZE: 1 sandwich

2 slices

slices bread of choice

2 tbsp.

1 tbsp. cream cheese, 1 tbsp. guava jelly

- OR - 2 tbsp.

1 tbsp. peanut butter, 1 tbsp. grape jelly

DIRECTIONS

1. Prep the bread

Place slices of bread on flat surface. Use the outer part of the sandwich sealer to press down firmly onto bread to cut out circles. Store crusts for later use.

2. Cut the bread and fill

Place bread circles inside the sandwich sealer and add filling in center. Squeeze sandwich sealer to crimp and seal bread slices together. Store in fridge or Sandwich Keeper until ready to eat or freeze for up to 14 days.

3 RECIPE BOOK

WAFFLE BREAD 5 Ingredients

Under 15 Minutes

INGREDIENTS 1 cup 3 tbsp. ½ tsp. ⅓ cup

½ cup

YIELD: 4 self-rising flour sugar

SERVING SIZE: 1 waffle

DIRECTIONS 1. Preheat

Preheat oven to 425° F/218°. Place Silicone Waffle Form on baking sheet and set aside.

2. Mix batter & cook

beer

Place all ingredients in medium bowl and mix until well combined. Divide batter evenly between all waffle cavities and bake for 12 minutes.

heavy cream

Let cool for 5 minutes before unmolding.

salt

RECIPE BOOK

15 Ingredients

QUINOA & BLACK BEAN SALAD

INGREDIENTS 1 cup

1½ cups ½ cup 1 tbsp. ⅓ cup

2 cloves

18 Minutes

YIELD: 5

SERVING SIZE: 1 cup

quinoa fat-free chicken broth fresh squeezed orange juice grated orange zest extra virgin olive oil garlic lime juice

¼ cup 1 tbsp. 1 tbsp.

1 2

cilantro chopped Dijon mustard Southwest Chipotle seasoning small yellow pepper quartered medium vine-ripened tomatoes chopped

15 oz./425 g

black beans drained

small red pepper seeded and cut into large chunks

As required

salt and pepper

DIRECTIONS

1. Prepare the quinoa

Combine quinoa, chicken broth, orange juice and zest in a Microwave Rice Maker. Replace cover and microwave on high for 15–18 minutes. Fluff with a serving spoon.

2. Make the seasoning

Place olive oil, garlic, lime juice, cilantro, Dijon mustard and Seasoning in a Quick Shake® Container. Replace seal and shake well to combine. Place red and yellow peppers in base of SuperSonic Chopper®. Replace cover and pull cord 2–3 times to coarsely chop.

3. Mix & Serve

Place peppers and remaining ingredients with cooked quinoa in a large bowl. Toss vegetables and cooked quinoa with dressing. Season with salt and pepper to taste.

5 RECIPE BOOK

PULLED APPLE CIDER CHICKEN 5 Ingredients

INGREDIENTS 1 lb./455 g 1 tsp.

1 ½ 2 cups

15 Minutes

YIELD: 3

SERVING SIZE: 1 cup

chicken breast coarse kosher salt green apple, cored and quartered onion, peeled and halved apple cider or juice

DIRECTIONS

1. Cook the chicken

Season chicken with salt and place in base of Microwave Pressure Cooker. Place apple and onion in base of SuperSonic Chopper® fitted with blade attachment. Cover and pull cord until finely chopped. Add to base of Microwave Pressure Cooker.

2. Flavor the chicken

Add cider to Microwave Pressure Cooker to cover ingredients. Seal and microwave on high for 15 minutes. Allow pressure to release naturally before opening.

3. Plate and serve

Shred chicken and serve warm.

RECIPE BOOK

ECO+ SNACK KEEPERS

THESE SNACK KEEPERS ARE GREAT FOR STORING QUICK AND EASY MID-HIKE PICK-ME-UPS SUCH AS NUTS, FRUITS OR TRAILS MIX. 7 RECIPE BOOK

TUPPY CHOW

4 Ingredients

2 Minutes

INGREDIENTS 12 oz./350 g 6 oz./175 g

YIELD: 9 cups SERVING SIZE: 1 cup corn or rice cereal squares semisweet chocolate chips

½ cup

creamy peanut butter

2 cups

powdered sugar

½ cup

unsalted butter

DIRECTIONS

1. Prep cereal

Pour cereal into large bowl (with seal).

2. Melt & finish it off

Combine chocolate chips, butter and peanut butter in TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole. Microwave on high power 2 minutes, or until ingredients have melted. Stir to combine. Pour over cereal until coated. Add powdered sugar, seal bowl and shake until coated. Store in sealed Tupperware bowl or divide into Small Packables until ready to eat.

CANDIED NUTS

5 Ingredients

13 Minutes

INGREDIENTS 3 cups

1 ½ cup 1 tsp. 1 tsp.

YIELD: 3 cups SERVING SIZE: ¼ cup mixed nuts egg white brown sugar, packed vanilla extract cinnamon or pumpkin pie spice

DIRECTIONS

1. Mix & cook

Combine all ingredients in TupperWave® Stack Cooker 1¾-Qt./1.75 L Casserole and mix until evenly combined. Microwave uncovered, on high power, 3 minutes and stir thoroughly to combine.

2. Let it set & serve

Pour nut mixture onto a baking sheet lined with Silicone Baking Sheet with Rim and freeze 10 minutes. Remove candied nuts and serve immediately or store in a sealed Small Packable container.

RECIPE BOOK

BOMBAY MANGO CHICKEN SALAD 11 Ingredients

7 Minutes

INGREDIENTS ⅓ cup ⅓ cup

1 tbsp. 3 tbsp. 1 tbsp.

YIELD: 8

SERVING SIZE: 1 cup

non-fat plain Greek yogurt low-fat mayonnaise curry powder lime juice honey

cooked chicken breasts (poached or steamed in the Tupperware® Smart Multi-Cooker

1 1 cup

8 oz./225 g ½ cup

As required

ripe mango peeled pitted and chopped red seedless grapes halved can water chestnuts drained salted roasted cashews salt and pepper

DIRECTIONS

1. Prep, plate and serve

In your favorite large bowl whisk together the yogurt, mayonnaise, curry powder, lime juice and honey. Add the remaining ingredients and gently combine with the dressing. Serve immediately or refrigerate for up to three days.

9 RECIPE BOOK

7 Ingredients

10 Minutes

INGREDIENTS 2 15-oz./ 425 g cans 1 tbsp. 2 tsp. 1½ tsp. 2 tsp. ½ tsp. 2 tsp.

YIELD: 4 chickpeas olive oil smoked paprika garlic powder

CRISPY CHICKPEAS SERVING SIZE: 3/4 cup

DIRECTIONS

1. Prep the chickpeas

Drain chickpeas and place in medium bowl. Add olive oil, spices and toss to coat.

2. Cook & serve

Place chickpeas in base of MicroPro Grill and cover in grill position. Microwave on high power 10 minutes.

onion powder

If further crispiness is desired, at the end of the 10 minutes, uncover and stir, then microwave for an additional 5 minutes.

black pepper

Serve over rice, salad or store in your Small Packable as a snack.

salt

RECIPE BOOK 10

EASY PARTY MIX 9 Ingredients

INGREDIENTS ½ cup 2 tbsp. 1-2 tsp. 2 tsp. 2 tsp.

7 Minutes

YIELD: 8 unsalted butter Worcestershire sauce seasoned salt onion powder garlic powder

SERVING SIZE: 1 cup 4 cups 4 cups 2 cups 2 cups

corn cereal rice cereal pretzels mixed nuts

DIRECTIONS

1. Make the glaze

Place butter in base of TupperWave® Stack Cooker 3-qt./3 L casserole. Microwave on high for 45–60 seconds or until melted. Whisk Worcestershire sauce, seasoned salt, onion powder and garlic powder into melted butter. Pour remaining ingredients into melted butter mixture.

2. Coat the cereal & serve

Place Stack Cooker Casserole seal over mixture and shake to coat cereal with butter mixture. Microwave uncovered for 4–6 minutes, stirring every 2 minutes or until mixture has begun to dry. Spread out onto silicone baking sheet with rim to cool.

11 RECIPE BOOK

ZUCCHINI BITES 8 Ingredients

INGREDIENTS

2 ½ cup

1 ½ cup

1 ½ tsp.

¼ tsp.

15 Minutes

YIELD: 5

SERVING SIZE: 3 bites

zucchini, cut into 2 in/5 cm pieces parmesan cheese, grated large egg breadcrumbs garlic cloves, minced green onion, chopped salt black pepper

DIRECTIONS

1. Preheat oven

Preheat oven to 400° F/205° C. Place Silicone Baking Sheet with Rim on baking sheet; set aside.

2. Grate

Using SpeedyMando™ Grater, secure the food guider into the body and place on top of medium sized bowl. Place a piece of zucchini into the food guider, position plunger on top and grate. Repeat with remaining zucchini. If needed, repeat with parmesan cheese.

3. Remove moisture

Place zucchini in clean microfiber towel and twist to wring out the excess moisture. You will need 1 cup grated and drained zucchini.

4. Mix & bake

Transfer grated zucchini and Parmesan cheese into mixing bowl and add remaining ingredients. Mix until well combined. Using a portioning scoop, shape the mixture into a ball and place on Silicone Baking Sheet with Rim. Bake 15 minutes or until golden brown.

RECIPE BOOK 12

ECO+ TO-GO CUP

THE PERFECT CUP FOR SIPPING BOTH HOT AND COLD BEVERAGES BEFORE YOUR DAY’S ADVENTURE.

13 RECIPE BOOK

RASPBERRY CHAMOMILE COLD BREW TEA DIRECTIONS 3 Ingredients

YIELD: 4-6 cups

12 Hours

SERVING SIZE: 1 cup

INGREDIENTS 6 oz. 6 oz. 1 qt.

1. Make the tea

a. Insert metal filter into the Cold Brew Carafe. Fill with Chamomile flowers up to the first fill line on filter. b. Lightly mash raspberries slices in small bowl. Transfer to metal filter.

loose chamomile flowers

c. Slowly pour filtered water into the Carafe. Allow the water to filter down before adding more to prevent overflowing. Fill to water fill line.

raspberries

d. Cover and place in fridge for 8-12 hours.

filtered water

2. Serve

At the end of steeping time, remove the filter and discard tea mixture.If desired, add up to 1-cup of water to dilute tea and sweeten to taste.

COLD BREW PEACH TEA DIRECTIONS 3 Ingredients

YIELD: 4-6 cups

8-12 Hours

SERVING SIZE: 1 cup

INGREDIENTS

- 2 1 qt.

loose english breakfast tea leaves ripe peaches, sliced filtered water

1. Make the tea

a. Insert metal filter into the Cold Brew Carafe. Fill with loose leaf up to the first fill line on filter. b. Lightly mash peach slices in small bowl. Transfer to metal filter. c. Slowly pour filtered water into the Carafe. Allow the water to filter down before adding more to prevent overflowing. Fill to water fill line. d. Cover and place in fridge for 8-12 hours.

2. Serve

At the end of steeping time, remove the filter and discard tea mixture.If desired, add up to 1-cup of water to dilute tea and sweeten to taste.

RECIPE BOOK 14

STRAWBERRY JALAPEÑ0 LEMONADE 4 Ingredients

10 Minutes

INGREDIENTS 18 oz./510 g 2 cup 12 cups

YIELD: 16 SERVING SIZE: 1 cup seedless strawberry jam fresh lemon juice water jalapeño, quartered

DIRECTIONS

1. Warm jam

Place jam in microwave-safe container and heat up for 30 seconds or until warm. Transfer jam to 1-Gal/3.8 L Classic Sheer Pitcher.

2. Prepare lemonade

Add remaining ingredients and stir well to combine. Serve over ice.

BERRY N BEETS SMOOTHIE 6 Ingredients

10 Minutes

INGREDIENTS ¾ cup

1 ¼ cup ½ cup ¼ cup 1 tbsp.

YIELD: 1

SERVING SIZE: 12 oz.

mixed berries, fresh or frozen overripe small banana greek yogurt coconut milk sliced beets honey

DIRECTIONS

1. Warm jam

Add all ingredients in base of Smooth Chopper fitted with blade attachment. Place cover and pull cord until smooth and well combined. Serve immediately.

15 RECIPE BOOK

TOASTED COCONUT COFFEE 3 Ingredients

Under 15 Minutes

INGREDIENTS 1 cup 1 cup desired

YIELD: 8

SERVING SIZE: n/a

coconut flakes, sweetened coarse ground coffee filtered water, min 1°C/33°F - max 25°C/77°F

DIRECTIONS

1. Prep the Cold Brew

Spread coconut flakes evenly in the ¾-Qt./750 mL Casserole/Cover of Tupperwave® Stack Cooker. Microwave on high power 30 seconds at a time or until coconut flakes are toasted. Insert metal filter into the Cold Brew Carafe, combine coffee grounds and toasted coconut together, place into metal filter. Slowly pour filtered room temperature/cool water (min 33°F/1°C–max 77°F/25°C) into Carafe. Allow the water to filter down before adding more. This will prevent the coffee grounds from overflowing. Fill to water fill line (where the metal filter meets the plastic funnel). Refrigerate for 8–12 hours. Remove filter and discard coffee grounds.

2. Serve

Serve as is or with ice and desired cream and/or sugar.

CINNAMON HOT CHOCOLATE

3 Ingredients

INGREDIENTS 1 cup ½ cup

2 tbsp.

Under 15 Minutes

YIELD: 16 SERVING SIZE: 2 tbsp. unsweeted cocoa powder brown sugar DIY cinnamon-vanilla seasoning

DIRECTIONS 1. Mix

In a small bowl stir, together cocoa powder, brown sugar and DIY Cinnamon-Vanilla Seasoning Blend.

2. Store

Transfer to a Counterscaping Dry Seasoning Container. Cover and store in a cool dark place up to 6 months. For Hot Chocolate: Microwave 1 cup milk and 1 tbsp. of the Cinnamon Hot Chocolate Mix in a microwave safe mug 1 minute or until hot; do not boil. Stir until hot chocolate mix dissolves. Garnish with whipped cream or marshmallows. For Mocha Coffee: Place 1 tbsp. of the Cinnamon Hot Chocolate Mix in a mug of your favorite coffee; stir well until dissolved.

RECIPE BOOK 16

ECO WATER BOTTLE

THE ECO-CONSCIOUS WATER BOTTLE PROVIDES A SUSTAINABLE AND COST EFFECTIVE WAY TO HYDRATE THROUGHOUT THE DAY. 17 RECIPE BOOK

STRAWBERRY MINT WATER 4 Ingredients

2 hours

INGREDIENTS 2 cups

2 6-8 2 qt.

YIELD: 12 SERVING SIZE: 8 oz. sliced strawberries lemons, sliced mint leaves filtered water

DIRECTIONS

1. Mix, steep and serve

Mix all ingredients in Universal Jar Pitcher and let steep for at least 2 hours. Serve cold and store in fridge for up to 3 days.

HIBISCUS COOLER 5 Ingredients

15 Minutes

INGREDIENTS 2 qt./2 L 2 cup 3 cups 4 cups ½ cup

YIELD: 15 SERVING SIZE: 1 cup water hisbiscus flowers apple juice water honey (optional)

DIRECTIONS

1. Make hibiscus tea

Heat up 2 qt./2 L water and add hibiscus flowers. Bring to a boil and let steep for 5-7 minutes or until water is a deep red color. Let cool.

2. Prep cooler

Transfer hibiscus tea to 1-Gal/3.8 L Classic Sheer Pitcher and add all remaining ingredients. Stir well to combine and serve over ice.

RECIPE BOOK 18

LEMONBERRY ROSEMARY INFUSED WATER 3 Ingredients

INGREDIENTS 16

Under 15 minutes

YIELD: 7

SERVING SIZE: 8 oz.

fresh raspberries, cut in half lemon slices, quartered small rosemary sprigs

CHERRY-LIME INFUSED WATER

3 Ingredients

Under 15 minutes

INGREDIENTS 35

½ 60 oz./1.7 L

YIELD: 7

SERVING SIZE: 1 cup

frozen or fresh (pitted) cherries, cut in half lime, sliced thin water

DIRECTIONS

Toss together raspberries, lemon and rosemary in a small bowl. Transfer to pitcher’s infuser insert. Fill pitcher about ¾ full with water. Attach infuser insert to pitcher’s cover. Refrigerate up to 4 hours. Serve cold or at room temperature.

Add cherries and lime slices to the infuser cone of the 2-Qt./2 L Pitcher. Fill pitcher with 60 oz./1.7 L of water. Attach infuser cone to pitcher top. Refrigerate up to 4 hours. Serve cold or at room temperature.

1. Prepare

19 RECIPE BOOK

1. Prep ingredients

WATERMELON PINEAPPLE JUICE

2 Ingredients

5 Minutes

INGREDIENTS 2 lbs./1 kg

1 lb./455 g

YIELD: 2

SERVING SIZE: 10 oz.

watermelon chunks pineapple chunks

DIRECTIONS

1. Juice and serve

Assemble Press Master with Press Master connection to base. Place Mix-N-Stor Pitcher under Press Master splash guard. Place fruit pieces into chamber. Press down until all juice is drained. Repeat until all fruit is pressed into the Mix-N-Stor Pitcher. Pour into two 12-oz./350 mL tumblers or Eco Water Bottle. Drink immediately or freeze until ready to drink.

FRESH PRESSED ORANGE JUICE

1 Ingredients

5 Minutes

INGREDIENTS 10-12

YIELD: 2

SERVING SIZE: 12 oz.

oranges

DIRECTIONS

1. Juice and serve

Assemble Press Master with Press Master connection to base. Place Mix-N-Stor Pitcher under Press Master splash guard. Slice oranges in half and insert one half of the fruit in the chamber, making sure that the cut side is facing down. Press down until all juice is drained. Repeat until all oranges are pressed into Mix-N-Stor Pitcher. Pour into two 12-oz./350 mL tumblers or Eco Water Bottle. Drink immediately or freeze until ready to drink.

RECIPE BOOK 20

TEAMING UP TO KEEP OUR PARKS FRESH