16 Tupperware Recipes

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
cup breadcrumbs
1 egg, lightly beaten
1 tsp. coarse kosher salt
SAUCE
1 cup grape jelly

1 cups BBQ sauce
cup grape juice
2016 Tupperware. All rights reserved. 2016-1539-30 EN
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 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
Measuring
Cups
Measuring
Spoons
Silicone
Spatula
Whisk
Serves 15 Serving size: 2 rolls
40
minutes
PREP: 20 minutes
COOK: 1520 minutes
Lasagna
ROLLS
1 package lasagna noodles
3 cups ricotta cheese
1 cup Parmesan cheese
2 tsp. Italian Herb Seasoning Blend
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 1 cups of marinara sauce over
each set of rolls. Then sprinkle each with a cup of mozzarella cheese.
7. Bake 1520 minutes or until rolls are heated through.
These will freeze for up to 1 month.
Freeze without topping with marinara and mozzarella.
OPTIONAL

Calories: 220 Total Fat: 7g Saturated Fat: 4.5g Cholesterol: 35mg
TO DEMO
To bake from frozen: Place into UltraPro Lasagna Pan to bake, cover with
marinara and mozzarella. Bake 3040 minutes or until heated through.
UltraPro 3.5-Qt/3.3 L
Lasagna Pan
Italian Herb
Measuring
Cups
Measuring
Spoons
Silicone
Spatula
Serves 6 Serving size: 2 taquitos
38
minutes
PREP: 20 minutes
COOK: 1518 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
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 23 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 1518
minutes or until tortillas begin to brown. Serve warm with salsa.
OPTIONAL
TO DEMO

UltraPro 3.5-Qt/3.3 L
Lasagna Pan
Southwest
Chipotle
Chop N Prep
Chef
Measuring
Cups
Measuring
Spoons
Silicone
Spatula
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
cup orange juice
1 lime, juiced
1 tbsp. extra virgin olive oil
tsp. cumin
2 bell peppers, desired colors
1 small onion
2 tbsp. extra virgin olive oil

OPTIONAL
1. Slice chicken into thin "/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 of the chicken strips to hot griddle and saut until opaque all
the way through, about 56 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
Measuring
Cups
Measuring
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Silicone
Spatula
Serves 7 Serving size: 2 meatballs
28
minutes
PREP: 10 minutes
COOK: 1518 minutes
Parmesan Spinach
BALLS
2 cups spinach
4 eggs
cup reduced-fat (2%) milk
3 cups stuffing mix
2 cups shredded Parmesan cheese
2. P
lace spinach in base of Power Chef System fitted with blade
attachment. Cover and pull cord until finely chopped. Set aside.
3. In a medium bowl whisk together eggs and milk. Stir in stuffing mix,
Parmesan cheese, and chopped spinach. Allow to sit 12 minutes for
stuffing mix to absorb milk.
4. F
orm in -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 1520 minutes.
OPTIONAL
TO DEMO

Power Chef System
Measuring
Cups
Measuring
Spoons
Silicone
Spatula
Silicone
Wonder Mat
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
lemon, juiced using Zest N Press Gadget
1 tsp. Cinnamon-Vanilla Seasoning
cup granulated sugar
2 tbsp. all-purpose flour
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 2025 minutes, until apples are tender and crust is golden
brown. Serve warm or at room temperature.
OPTIONAL
TO DEMO

Mandoline
CinnamonVanilla
Zest N Press
Gadget
Silicone
Wonder Mat
Measuring
Cups
Measuring
Spoons
Universal
Peeler
Serves 8 Serving size: cup
12
minutes
PREP: 10 minutes
COOK: 2 minutes
Spinach Artichoke
DIP
1 cup spinach, packed

cup artichoke hearts, drained
4 oz./115 g cream cheese, softened
cup sour cream
cup mayonnaise
1 cup Parmesan cheese, shredded
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.
OPTIONAL
TO DEMO

TupperWave Stack Cooker

1-Qt./1.75 L Casserole
Power Chef System
Measuring
Cups
Measuring
Spoons
Silicone
Spatula
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.
OPTIONAL
TO DEMO

Microwave Pressure
Cooker
Southwest
Chipotle
Chop N Prep
Chef
Measuring
Spoons
Silicone
Spatula
Serves 4 Serving size: cup
10
PREP: 10 minutes
minutes
Apple Orchard
SALSA
3 apples, cored
red pepper, deseeded & quartered
small red onion, quartered
1 jalapeno pepper, deseeded & quartered
12 tsp. Southwest Chipotle Seasoning Blend
/ 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.
OPTIONAL
TO DEMO

Mandoline
Southwest
Chipotle
Quick Chef Pro

System
Measuring
Cups
Measuring
Spoons
Silicone
Spatula
15
minutes
PREP: 5 minutes
COOK: 510 minutes
Classic Caramel
CORN
2 bags microwave popcorn

1 stick unsalted butter
1 cup light brown sugar
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. In TupperWave Stack Cooker 1-Qt./1.75 L Casserole, microwave
butter, brown sugar and corn syrup on high power 35 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. If popcorn still isnt evenly coated, return to microwave and heat 1
more minute on high power and shake again.
7. A
llow to cool before enjoying.
OPTIONAL
TO DEMO


Measuring
Cups
Measuring
Spoons
Saucy Silicone
Spatula
Serves 25 Serving size: 1 cracker-sized piece
Salty Caramel
BRITTLE
25 saltine crackers
1 stick unsalted butter
cup brown sugar
cup granulated sugar
/ cup heavy cream
1 tsp. almond or vanilla extract
OPTIONAL
TO DEMO
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 1-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 1520 minutes. Break into pieces
(without cutting directly on Mat). Store in a sealed Tupperware
container.
Silicone
Wonder Mat

Measuring
Cups
Measuring
Spoons
Silicone
Spatula
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 1-Qt./1.75 L Casserole and microwave
on high power 23 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, 12 hours. Remove from pan before
cutting. Store in a sealed Tupperware container.

UltraPro 2-Qt./2 L
Square Pan
Measuring
Cups
Measuring
Spoons
Silicone
Spatula
Serves 12 Serving size: 1 truffle
Indulgent
TRUFFLES
cup heavy cream
cup chocolate chips
tsp. desired spice such as cinnamon or cardamom
cup chopped nuts or sprinkles
OPTIONAL
TO DEMO
1. Place heavy cream in TupperWave Stack Cooker -Qt./750 mL

Casserole/Cover and microwave on high power 2 minutes.
2. Add chocolate chips and desired spice and stir until smooth.
3. Refrigerate 10 minutes until ganache is very thick in consistency.
4. Using ice cream scoop, scoop out 12 even portions and roll each one
into a ball. Roll each ball over ground nuts or sprinkles.
5. Serve immediately or store in sealed Tupperware container in
refrigerator.

Measuring
Cups
Measuring
Spoons
Silicone
Spatula
Ice Cream Scoop
40
minutes
PREP: 10 minutes
CHILL: 2030 minutes
Classic Peppermint
BARK
12-oz./350 g package semi-sweet chocolate chips

12-oz./350 g package white chocolate chips or white bark
cup peppermint candies, crushed
OPTIONAL
TO DEMO
1. Add semi-sweet chocolate chips to TupperWave Stack Cooker

1-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 1020 minutes, before
breaking or cutting into pieces.

Silicone
Wonder Mat
Measuring
Cups
Silicone
Spatula
10
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 1-Qt./1.75 L
Casserole base and microwave at 70% power for 34 minutes or
until melted. Stir halfway through to check. If using white chocolate
start with 12 minutes, and then stir and microwave in 1520 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
OPTIONAL
TO DEMO


Silicone
Wonder Mat
Measuring
Cups
Silicone
Spatula
Serves 6 Serving size: 2 mini pizzas
25
minutes
PREP: 10 minutes
COOK: 15 minutes
English Muffin
PIZZAS
6 English muffins, halved
1 cup pizza sauce
8 oz./225 g mozzarella

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.
OPTIONAL
TO DEMO

Grate Master
Shredder
Measuring
Cups
Measuring
Spoons
Silicone
Spatula
Silicone
Wonder Mat

16 Tupperware Recipes

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16 Tupperware Recipes

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Serves 12 Serving size: 2 meatballs

1 lb./455 g ground pork or beef

1 cup grape jelly

2016 Tupperware. All rights reserved. 2016-1539-30 EN

Nutritional Information (per serving):

1. In a medium bowl mix together ingredients for meatballs until

Serves 15 Serving size: 2 rolls

2016 Tupperware. All rights reserved. 2016-1539-30 EN

Nutritional Information (per serving):

Serves 6 Serving size: 2 taquitos

2016 Tupperware. All rights reserved. 2016-1539-30 EN

Nutritional Information (per serving):

Serves 6 Serving size: 2 fajitas

PREP: 15 minutes + marinate time

2 garlic cloves, peeled

Nutritional Information (per serving):

1. Slice chicken into thin "/0.7 cm strips.

Tortillas and avocado for serving

Chef Series II 9"/24 cm

Serves 7 Serving size: 2 meatballs

2016 Tupperware. All rights reserved. 2016-1539-30 EN

Nutritional Information (per serving):

Power Chef System

Serves 6 Serving size: 1 piece

2016 Tupperware. All rights reserved. 2016-1539-30 EN

Nutritional Information (per serving):

Serves 8 Serving size: cup

1 cup spinach, packed

2016 Tupperware. All rights reserved. 2016-1539-30 EN

Nutritional Information (per serving):

TupperWave Stack Cooker

Power Chef System

Serves 5 Serving size: 1 cup

1 lb./455 g ground turkey

2016 Tupperware. All rights reserved. 2016-1539-30 EN

Nutritional Information (per serving):

Serves 4 Serving size: cup

2016 Tupperware. All rights reserved. 2016-1539-30 EN

Nutritional Information (per serving):

Quick Chef Pro

Serves 10 Serving size: 1 cup

2 bags microwave popcorn

2016 Tupperware. All rights reserved. 2016-1539-30 EN

Nutritional Information (per serving):

TupperWave Stack Cooker

Serves 25 Serving size: 1 cracker-sized piece

2016 Tupperware. All rights reserved. 2016-1539-30 EN

TupperWave Stack Cooker

Serves 25 Serving size: 1 piece

2 cups chocolate chips

2016 Tupperware. All rights reserved. 2016-1539-30 EN

1. Combine chocolate chips and sweetened condensed milk in

TupperWave Stack Cooker

Serves 12 Serving size: 1 truffle

2016 Tupperware. All rights reserved. 2016-1539-30 EN

1. Place heavy cream in TupperWave Stack Cooker -Qt./750 mL

TupperWave Stack Cooker

Ice Cream Scoop

Serves 810 Serving size: 1 piece

1. In a medium bowl mix together ingredients for meatballs until

1. Combine chocolate chips and sweetened condensed milk in

1. Place heavy cream in TupperWave Stack Cooker -Qt./750 mL

1. Add semi-sweet chocolate chips to TupperWave Stack Cooker