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Serves 4

Cook angel hair in Tupperware® Microwave Pasta Maker 8-10 minutes, or until al dente. Drain and set aside, reserving 1/2 cup of the pasta water. Mince garlic and green onions in Chop 'N Prep Chef. While pasta cooks, heat olive oil in a Chef Series 11"/28 cm Fry Pan over medium-high heat. Add green onions and garlic and cook 2 minutes or until fragrant. Add tomatoes and cook 2-4 minutes, or until the tomatoes are tender and begin to break down slightly. Add the pasta to the pan and toss with Parmesan cheese, basil, salt and pepper until well coated. Add reserved pasta water if the sauce seems too dry. Top with additional Parmesan cheese and basil, if desired. Serve immediately. Note: Since many of these pasta recipes require the addition of aromatic fresh basil, the Fresh Herb Planter System from Tupperware is a must-have to keep this essential Italian herb close at hand, adding fresh flavor while saving you money.

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Ingredients
8 oz./225 g angel hair pasta
2 tbsp. extra virgin olive oil
2 green onions
2 garlic cloves, peeled
8 oz./225 g cherry tomatoes, halved
2 tbsp. Parmesan cheese, grated
1/2 cup fresh basil leaves, roughly chopped
1 tsp. coarse kosher salt
1/4 tsp. black pepper
Serves 8

Break up ground beef into TupperWave® Stack Cooker Colander and stack on top of 3-Qt./3 L Casserole. Place garlic in base of Chop 'N Prep Chef. Cover and pull cord 4-5 times until finely chopped. Place minced garlic on top of ground beef, cover and microwave on high 3-4 minutes. Drain away excess fat in the casserole, then mix beef with marinara and seasoning blend in a medium bowl. Place ricotta in a medium bowl and stir in salt, pepper, nutmeg and lemon juice. In two batches, add spinach to base of Quick Chef® Pro System. Cover and turn handle until roughly chopped. Spread a thin layer of marinara on the bottom of 3-Qt./3 L Casserole. Place one whole noodle directly in middle of sauce. Break another noodle to fit around the center piece to create a layer. Do not overlap. Place another layer of sauce on top, followed by half the spinach, then half the ricotta. Place a second layer of noodles, sauce, spinach and ricotta cheese. Finish with a layer of noodles and sauce on top. Cover and microwave on 50% power 16 minutes. Place sliced mozzarella on top of sauce. Cover and microwave an additional 3 minutes. Allow lasagna to rest 10 minutes, covered. Cut into squares for serving.

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Ingredients
1 lb./455 g 85% lean ground beef
2 garlic cloves, peeled
1 recipe 15-Minute Marinara (see page 33)
1 tbsp. Simple Indulgence Italian Herb Seasoning Blend
15 oz./425 g container part-skim ricotta cheese
1 tsp. coarse kosher salt
1/2 tsp. black pepper pinch of nutmeg
1/2 lemon, juiced
4 oz./115 g fresh baby spinach
6 to 8 no-cook lasagna noodles
6 oz./170 g fresh mozzarella, sliced
Serves 4

Place scallops in the Colander Tray and sprinkle with half the salt and pepper. Place asparagus in the Steamer Base. Fill the Water Tray with 1 3/4 cups/400 mL water. Place Colander Tray on top of Steamer Base, Steamer Base on top of Water Tray and cover. Microwave on high power for 8 minutes. Meanwhile, in a small bowl, whisk the remaining ingredients together. Serve scallops and asparagus drizzled with dressing. Serve with white or brown rice.

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Ingredients
1 lb./455 g medium sea scallops
1/4 tsp. kosher salt
1/4 tsp. black pepper
1 lb./455 g fresh asparagus
1 lemon, zested and juiced
using Lemon Lime Press
2 tbsp. extra virgin olive oil
2 tsp. fresh dill, chopped
1 tbsp. fresh chives, chopped
Serves 4

Heat 1 tbsp. olive oil in a Chef Series 11"/28 cm Fry Pan over medium-high heat. Add garlic, anchovies and red pepper flakes. Sauté until garlic is fragrant. Season shrimp with salt and pepper and add to pan. Cook shrimp 1 minute per side and remove to a plate. Add marinara sauce, wine and Seasoning Blend to the Fry Pan; reduce heat and simmer, stirring occasionally, about 10 minutes. Meanwhile, cook pasta in Tupperware® Microwave Pasta Maker for 12 minutes. Drain, reserve 1/2 cup pasta water. Add parsley, pasta and shrimp to the sauce, along with any collected juices from the shrimp, toss to combine and add some of the reserved pasta water to thin the sauce.

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Ingredients
1 tbsp. extra virgin olive oil, divided
3 garlic cloves, peeled and minced
2 anchovy filets or 1/2 tsp. anchovy paste
1/4 tsp. red pepper flakes
1/2 tsp. coarse kosher salt
1/4 tsp. black pepper
1 lb./455 g large shrimp, peeled and deveined
2 cups Everyday Marinara
(see page 11 of 25 Pasta Creations! Recipe Book) 1/4 cup white wine
1/2 tsp. Simple Indulgence Italian Herb Seasoning Blend 1/2 cup parsley
8 oz./225 g pasta, like linguine
Makes 1/2 Cup

Place meat in Season-Serve® Container. Add seasoning blend, oregano, cilantro, and garlic to base of Chop 'N Prep Chef. Cover and pull cord to finely chop. Add lime juice, oil and season to taste with salt and pepper. Replace cover and process until well blended. Pour over meat, seal Season-Serve® Container and refrigerate anywhere from 4-8 hours. Remove meat from marinade (discarding marinade), and grill over medium-high heat until internal temperature reaches 165° F/73° C and juices run clear, approximately 15 minutes.

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Ingredients
4 boneless chicken breasts or boneless pork chops
1-2 tbsp. Simple Indulgence Southwest Chipotle Seasoning Blend
1 tbsp. fresh oregano
2 tbsp. fresh cilantro
2 cloves garlic
1/4 cup lime juice
1/4 cup vegetable oil
salt and pepper, to taste
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