Winter Spring 2017 Catalog Recipes

Serves 2 Serving size: 5 sandwiches
10
minutes
PREP: 10 minutes
Nutty Monkey
BITES
2 bananas, peeled
cup cold sunflower or nut butter, divided
cup chocolate chips, melted
cup shredded coconut
cup nuts or seeds, finely chopped using the Chop N Prep Chef
1. Line sheet tray with Silicone Wonder Mat.

2. Slice bananas into "/.5 cm coins.
3. Spread approximately 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.
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%
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Chop N Prep Silicone Measuring Silicone

2017 Tupperware. All rights reserved. 2016-1799-37 EN
Chef Wonder Mat Cups Spatula
Serves 2 Serving size: 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
cup loosely packed cilantro leaves, chopped
1 tbsp. freshly squeezed lime juice
Tortilla chips or taco shells, 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 medium-
high 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 2022 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.
Nutritional Information (per serving/chicken mixture only):

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Chef Series II 11"/28 cm Power Chef System Measuring Measuring Silicone

Fry Pan Cups Spoons Spatula
Serves 8 Serving size: about cup
10
minutes
PREP: 10 minutes
Ricotta Pimento
DIP
1 cups ricotta cheese
1 (4-oz./115 g) jar pimentos, drained well
1 garlic clove, peeled and smashed
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.

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Power Chef System Measuring Measuring

Cups Spoons
Serves 4 Serving size: 3 power bites
15
minutes
PREP: 15 minutes
Power
BITES
2 cups dried dates
cup quick cook oats
2 cups shredded coconut, divided
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, 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.

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Power Chef System Measuring Measuring

Cups Spoons
Serves 4 Serving size: 1 cup
25
minutes
PREP: 10 minutes
COOK: 15 minutes
Blueberry
CRUMBLE
4 cups frozen blueberries
cup all-purpose flour
cup granulated sugar
1 tbsp. lemon juice
Crumble Topping
1 stick unsalted butter, melted
cup all-purpose flour
cup brown sugar
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.

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MicroPro Grill Measuring Measuring Silicone

2017 Tupperware. All rights reserved. 2016-1799-37 EN Cups Spoons Spatula
Serves 2 Serving size: 10 wontons
23
minutes
PREP: 15 minutes
COOK: 8 minutes
Ginger-Coriander
POT STICKERS
lb/227 g ground pork or chicken
1 tbsp. freshly grated ginger
1 garlic clove, crushed
2 green onions, sliced thin
tsp. kosher salt
20 prepared wonton wrappers
cup water, divided, plus more for wontons
Dipping Sauce
cup toasted sesame oil
cup beef, chicken, or vegetable broth
1 tsp. honey
1 garlic clove, crushed
tsp. crushed red pepper flakes
cup fresh cilantro, minced
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 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 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
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remaining wontons.
8. Serve with dipping sauce and Asian-style vegetables.


Serves 4 Serving size: about 8 oz./225 g piece
26
minutes
PREP: 15 minutes
COOK: 11 minutes
Quick MicroBaked
LASAGNA
1 tbsp. extra virgin olive oil
lb./595 g ground beef
cup each, minced carrot, eggplant, onion, green bell pepper
3 garlic cloves, crushed
1 tsp. cornstarch
tsp. coarse kosher salt, divided
1 cups prepared tomato sauce, divided
1 cup ricotta cheese
1 egg, lightly beaten
9 no-boil lasagna noodles
2 cups shredded mozzarella; divided
1. In a large bowl, combine olive oil, ground beef, minced vegetables,
garlic, cornstarch and 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 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 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
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let stand 10 minutes before slicing. Serve warm.


Serves 1 Serving size: 1 sandwich
9
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
45 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.

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Serves 4 Serving size: 2 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
tsp. coarse kosher salt + additional, to taste
4 (4-oz./115 g) boneless, skinless chicken breasts,
cut into "/1.25 cm pieces
4 cups frozen Asian style vegetable blend
lb./225 g dried rice noodles
2 green onions, thinly sliced
1 cup loosely packed cilantro, chopped
2 tbsp. sesame seeds
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.
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Calories: 380 Total Fat: 4.5g Saturated Fat: 0g Cholesterol: 20mg
TupperWave Stack Cooker Quick Shake Measuring Measuring

3-Qt./3 L Casserole Container Cups Spoons
Serves 4 Serving size: 1 pot pie
26
minutes
PREP: 10 minutes
COOK: 16 minutes
Mini
POT PIES
6 tbsp. unsalted butter, melted
1 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 "/.5 cm pieces
1 tsp. celery salt
cup loosely packed Italian (flat leaf) parsley, chopped
1 tsp. fresh thyme
2 sheets prepared pie dough, cut in quarters
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.
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.
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UltraPro 2-cup/500 mL Measuring Measuring Whisk

Minis Cups Spoons
Serves 2 Serving size: about 10 oz./283 g
18
minutes
PREP: 10 minutes
COOK: 8 minutes
SHRIMP, GRITS
Greens & Beans
with Cajun Butter
cups quick cook grits
2 cups chicken stock
1 cup shredded white Cheddar
16 large fresh shrimp, peeled and deveined
3 cups tightly packed spinach or Swiss chard leaves
1 cup frozen lima or butter beans
Cajun Butter
3 tbsp. unsalted butter, softened
tsp. Cajun seasoning
1 tsp. fresh thyme leaves
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.
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TupperWave Stack Cooker TupperWave Stack Power Chef System Measuring Measuring
3-Qt./3 L Casserole Cooker Colander Cups Spoons
Serves 2 Serving size: about 2 cups
30
minutes
PREP: 15 minutes
COOK: 20 minutes
Grilled Chicken
and Vegetable
PANZANELLA
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
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
cup favorite Italian dressing
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 "/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
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room temperature.


Cups Spoons Spatula
Serves 4 Serving size: cup
25
minutes
PREP: 10 minutes
COOK: 15 minutes
Confetti Rice
PILAF
2 cups water
tsp. coarse kosher salt, divided
cup rice
cup orzo pasta
cup carrot, chopped
cup red bell pepper, seeded and chopped
cup red onion, chopped
1 small garlic clove, peeled and crushed
cup loosely packed Italian flat-leaf parsley, chopped
1 tbsp. minced fresh thyme
cup extra virgin olive oil
2 tbsp. red wine vinegar
1. In the base of the Microwave Rice Maker add water, 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.

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Microwave Rice Measuring Measuring Silicone Whisk

Maker Cups Spoons Spatula
Serves 2 Serving size: about 3 cups
31
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
cup shredded kale
2 cups loosely packed arugula
1 avocado, diced
1 large tomato, diced
cup thinly sliced red onion
2 hard cooked eggs, diced
4 artichoke hearts, diced
2 cups cooked green beans, chopped
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 -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.
Nutritional Information (per serving, doesnt include dessing):

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MicroPro Grill Measuring Silicone

Cups Spatula
Serves: 4 Serving size: 1 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
tsp. crushed red pepper
18 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.

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TupperWave Stack Cooker Measuring Measuring Silicone

3-Qt./3 L Casserole Cups Spoons Spatula
Serves 2 Serving size: about 1 cup
17
minutes
PREP: 15 minutes
COOK: 2 minutes
Spinach-Arugula Pesto
ZOODLES
2 large zucchini, ends trimmed
1 garlic clove, peeled
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
cup grated Parmesan cheese
cup extra virgin olive oil
cup water
18 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.

TO DEMO
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Mandoline Measuring Measuring Silicone Tupperware Quick Chef Pro

Cups Spoons Spatula SmartSteamer System
Serves 4 Serving size: 1 pocket
28
minutes
PREP: 10 minutes
COOK: 18 minutes
Cheesy Broccoli
POCKETS
cup chopped steamed broccoli florets
cup Cheddar, shredded
cup mayonnaise
1 garlic clove, peeled and crushed
4 dashes hot sauce
Pinch of ground nutmeg
1 round layer prepared pie dough

2. Use the Grate Master Shredder, shred 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 1618 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.

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Grate Master Measuring Measuring Silicone Silicone

2017 Tupperware. All rights reserved. 2016-1799-37 EN Shredder Cups Spoons Spatula Wonder Mat
Serves: 2 Serving size: 10 gummies
17
minutes
PREP: 5 minutes
COOK: 12 minutes
Fruit Juice
GUMMIES
2 cups fruit juice
8 tbsp. ( cup) gelatin powder
cup honey
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.

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Chef Series II 8"/20 cm Fresh & Pure Measuring Measuring Silicone

2017 Tupperware. All rights reserved. 2016-1799-37 EN Fry Pan Ice Tray Cups Spoons Spatula
Serves: 2 Serving size: 2 slices
17
minutes
PREP: 5 minutes
COOK: 12 minutes
Loaded Potato
PLANKS
2 slices bacon
1 large russet potato, scrubbed
tsp. kosher salt
cup sour cream
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
("/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.

TO DEMO
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Mandoline MicroPro Grill Measuring Measuring

2017 Tupperware. All rights reserved. 2016-1799-37 EN Cups Spoons
Serves 12 Serving size: 1 cookie
22
minutes
PREP: 10 minutes
COOK: 1012 minutes
3-Ingredient Oatmeal
COOKIES
2 ripe bananas
2 cups rolled oats or quick cooking oats
cup raisins or cranberries

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 1012 minutes until lightly browned.

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Silicone Measuring Measuring Silicone

Wonder Mat Cups Spoons Spatula

Winter Spring 2017 Catalog Recipes

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Serves 2 Serving size: 5 sandwiches

1. Line sheet tray with Silicone Wonder Mat.

TIP: Refrigerate nut butters before building sandwiches.

Nutritional Information (per serving):

Chop N Prep Silicone Measuring Silicone

1. Preheat oven to 400 F/205 C.

Nutritional Information (per serving/chicken mixture only):

Vitamin A: 80% Vitamin C: 100% Calcium: 15% Iron: 40%

Chef Series II 11"/28 cm Power Chef System Measuring Measuring Silicone

Nutritional Information (per serving):

Power Chef System Measuring Measuring

Nutritional Information (per serving):

Power Chef System Measuring Measuring

Nutritional Information (per serving):

MicroPro Grill Measuring Measuring Silicone

Nutritional Information (per serving):

MicroPro Grill Measuring Measuring Silicone

let stand 10 minutes before slicing. Serve warm.

Nutritional Information (per serving):

MicroPro Grill Measuring Measuring Silicone

Raspberry & Chocolate

1. Butter one side of each slice of bread.

Nutritional Information (per serving):

MicroPro Grill Measuring Measuring Silicone

Nutritional Information (per serving):

TupperWave Stack Cooker Quick Shake Measuring Measuring

Nutritional Information (per serving):

UltraPro 2-cup/500 mL Measuring Measuring Whisk

1. In the TupperWave Stack Cooker 3-Qt./3 L Casserole, stir together

Nutritional Information (per serving):

Nutritional Information (per serving):

MicroPro Grill Measuring Measuring Silicone

Nutritional Information (per serving):

Microwave Rice Measuring Measuring Silicone Whisk

Green Goddess Tossed

Nutritional Information (per serving, doesnt include dessing):

MicroPro Grill Measuring Silicone

1. Add broth and pasta to the TupperWave Stack Cooker 3-Qt./3 L

Nutritional Information (per serving):

TupperWave Stack Cooker Measuring Measuring Silicone

Nutritional Information (per serving):

Mandoline Measuring Measuring Silicone Tupperware Quick Chef Pro

1. Preheat oven to 375 F/190 C.

Nutritional Information (per serving):

Grate Master Measuring Measuring Silicone Silicone

Nutritional Information (per serving):

Chef Series II 8"/20 cm Fresh & Pure Measuring Measuring Silicone

Nutritional Information (per serving):

Mandoline MicroPro Grill Measuring Measuring

1. Preheat oven to 350 F/175 C.

Nutritional Information (per serving):

Silicone Measuring Measuring Silicone

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1. In the TupperWave Stack Cooker 3-Qt./3 L Casserole, stir together

1. Add broth and pasta to the TupperWave Stack Cooker 3-Qt./3 L