Fresh Recipe: Tofu Burrito Bowl

March is all about Meal Prep on my Fresh Tip Tuesdays and today we made Tofu Burrito Bowls!!  No matter what diet you are choosing, meal prep is essential for planning for your week of success.  Just remember, at the end of the day, meal prep comes down to calories in versus calories out. This recipe takes less than 20 mins and is SOOOOO Super Yummy.  Tofu really is amazing as it flushes toxins and improves digestion! It is thought to be one of the oldest foods in the world and has been said to help reduce the risk of cancer.  Ladies, it even help reduce menopause symptoms.  Check out my Fresh Tip Tuesday Clip here and remember you can always get my Fresh Product Picks at www.twcorinne.com.

 

Tofu Burrito Bowls (4 servings)

Ingredients

  • 1 cup white quick cooking rice
  • 8 oz  extra firm tofu* or chicken fillets, diced
  • ½ red pepper, diced
  • 2 tbs southwest chipotle seasoning or taco seasoning
  • 1 ½ cups frozen corn kernels
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can diced tomatoes, or 1 cup fresh diced
  • 1/2 cup fresh cilantro
  • ½ sweet yellow or red onion
  • 1 jalepeno, finely sliced (optional)
  • 1 lime
  • Salt and pepper to taste

Directions:

  1. Place rice into the  base of the Smart MultiCooker with 2 cups water.
  2. Toss tofu and red pepper in  1 1/2 tbsp of your seasoning of choice. Place into Smart MultiCooker Large Shielded Colander. Stack on Low Colander and add in corn kernels (I like to add some more peppers as well). Cover and microwave for 15 minutes.
  3. Make your salsa: In the Tupperware Powerchef combine onion, garlic and cilantro.  Mince until desired consistency.  Remove top, then add tomatoes, 1/2 tbsp Seasoning and lime juice. (I use the Tupperware Zest in Press). Mince again until combined.
  4. Add beans to salsa, then mix with the corn.  Divide into Crystwave or Vent N Serve bowls with the rice. Divide tofu/chicken mix into bowls**.  Fill with remaining serving suggestions of your choice, or prep to the side using one of Tupperware’s other amazing solutions.

Serving side suggestions: corn chips, grated cheese, sour cream, avocado/guacamole, salad leaves, fresh cilantro, lime wedges, refried beans or hot sauce.

Tupper Tips:

  • Tofu can be found at your local health food shop or in selected supermarkets. You can even purchase it already cubed.
  • If using chicken, slice before adding to bowls.
  • If corn is undercooked, return to microwave for a further 3 minutes.
  • Want to feed more using this recipe? Simply add ingredients to burrito wraps instead of bowls.

Enjoy!

Corinne Brown

 

 

 

Remember you can order your Tupperware Fresh Finds at www.twcorinne.com, or message me at corinne@thefreshexpert.com/ today to schedule your own Tupperware Party (Facebook or in person) so that you can earn your products for FREE!

Fresh Recipe: Shrimp and Broccoli Alfredo

This week for Fresh Tip Tuesday I made a quick and simple Shrimp and Broccoli Alfredo in less than 15 mins!!  Microwave cooking is (as we like to prove, one party at a time) fast, energy efficient, easy and—yes!—actually delicious. And it just keeps getting better. The 4 in 1 MultiCooker gives you the ability to cook pasta, potatoes or other veggies in water inside the base/water reservoir (using microwaves), while foods in the shielded and shallow colanders stacked above are cooked with only the rising steam.  Go on! Schedule your party today to earn yours for FREE!!

 

Shrimp and Broccoli Alfredo

1 lb. fresh shrimp, peeled and deveined
Salt and pepper, to taste
½ lb. farfalle pasta
½ tsp. salt
2 cups broccoli florets (I like to use frozen, but you can use fresh as well)
1 jar of your favorite Alfredo Sauce

1. Add farfalle pasta and ½ tsp. of the salt to the Base of the Smart Multi-Cooker.
2. Add 3-4 cups water to reach the indent in the Base of the Smart Multi-Cooker Base.
3. Place broccoli in the Shielded Colander and season with salt and pepper and place inside Base, (without removing pasta).
4. Place shrimp in the Shallow Colander, place on top of Large Shielded Colander, place Shielded Cover on and microwave on high power for 15 minutes, or until pasta is al dente or cooked to desired doneness.
5. Drain pasta, add the sauce to the pasta, add the shrimp and broccoli, stir. Garnish with parmesan cheese and parsley. Serve warm.

 

Enjoy!

Corinne Brown

 

 

 

Order your Tupperware Fresh Finds at www.twcorinne.com, or message me at corinne@thefreshexpert.com/ today to schedule your own Tupperware Party (Facebook or in person) so that you can earn your products for FREE!

Fresh Recipe: Veggie Pizza

This week for Fresh Tip Tuesday I shared this super simple Cold Veggie Pizza.  It is such a hit at my Tupperware Parties and I know that it will be a hit in your own home.  Try it out, and let me know what you think.  Always remember you can rewatch my live Fresh Tip Tuesday here, and get all my favorite product picks at www.twcorinne.com.

Veggie Pizza

  • 2 (8-oz.) packages refrigerated crescent rolls
  • 2 (8-oz.) packages cream cheese
  • 1 (1-oz.) package powdered Ranch dressing mix
  • 1/2 cup each grated veggies: broccoli, cauliflower, carrots, peppers, cucumber, etc
  • 1/2 cup quartered cherry tomatoes
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped scallions (optional)

INSTRUCTIONS

Preheat the oven to 350°F.

Unroll the crescent rolls onto the silicone wonder mat, separating the dough and arranging it in a single layer covering the entire baking sheet. Press together the perforations, and then using a fork, prick the dough all over. Bake the dough for 10 minutes until golden brown then remove it from the oven and allow it to cool completely.

In a medium bowl, combine the cream cheese and Ranch dressing mix.

Using the Chop N Prep or PowerChef Premium System chop veggies into smaller pieces.  Using the GrateMaster Shredder, stread carrots and cheese.  Put aside.

Spread the cream cheese mixture onto the completely cooled baking sheet of crescent rolls, covering the entire surface in an even layer.

Sprinkle veggies on top of the cream cheese, followed by the cheddar cheese. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve. .

When ready to serve, slice the sheet into bars and serve.  **Make sure to not use metal if slicing while still on the silicone mat.  Transfer to a cutting board if using a pizza cutter or knife.

Enjoy!

Corinne Brown