charlotte Archives - Page 2 of 5

February 19, 2019

Fresh Recipe: Butter Shrimp & Orzo

Who doesn’t love anything with Butter? This Butter Shrimp and Orzo hit the spot any day! Today on Fresh Tip Tuesday I shared this super easy recipe that you can do in the Smart Multi Cooker from Tupperware in less than 15 minutes! ((I know right! I barely had time to pour my wine!)) I really love my Multicooker and when you get yours, you will as well.

Orzo is amazing and although it looks like a grain, yes, it is pasta. Great for you too as it is one of those great carbohydrates that is low in fat and has fiber, plus protein. Tupperware has even more recipes available for you at www.blog.tupperware.com or message me and I will send you my Fresh Picks custom for you!

BUTTER SHRIMP & ORZO
Serves: 4 Serving size: 5 shrimp + about ½ cup orzo
PREP: 10 mins
COOK: 10 mins + 5 mins standing time

Ingredients
20 jumbo fresh or frozen (thawed) shrimp,
peeled and deveined, with tails on
3 cups fresh baby spinach
¾ tsp. kosher salt, divided
¾ cup orzo

FOR THE SAUCE:
4 tbsp. salted butter
4 garlic cloves, peeled and minced
¼ tsp. kosher salt
1/8 tsp. cracked black pepper
1 tbsp. minced fresh parsley

1. Place shrimp in the shielded colander of the Tupperware® Smart Multi-Cooker, season with ¼ tsp. of the salt and set aside. Place spinach in the shallow colander and set aside.
2. In the base/water reservoir of the Smart MultiCooker, stir together remaining salt and orzo; add water to max fill line for steaming. Microwave, uncovered, on high power 8 minutes.
3. Remove from microwave. Place shielded colander with shrimp inside base (without removing orzo).
Cover with shielded cover and microwave on high power 2 minutes. Remove from microwave, add shallow colander with spinach. Cover with shielded cover and let stand 5 minutes.
4. To make the sauce, in the 2-cup/500 mL Micro Pitcher, combine butter, garlic, salt and pepper. Microwave on high power 45 seconds or until butter is melted. Remove from microwave, stir in parsley, set aside.
5. Transfer shrimp to shallow colander with spinach. Drain orzo using shielded colander; return orzo to base, stir in shrimp and spinach. Add sauce and stir to coat. Serve Warm.

Enjoy!

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!

January 15, 2019

Fresh Recipe: Lemon Butter Pasta, Salmon and Green Beans

This week for Fresh Tip Tuesday I continued with our Stack Cooker Revolution! We made Lemon Butter Pasta, Salmon in White Wine Sauce and Green Beans. Not only did it take NO TIME to Prep, but it only took 15 mins to cook! That means you can enjoy a glass of wine with your feet up while it cooks 🙂

Tupperware helps you reach your New Years Solutions in style – saving time, space and waste. Order your Stack Cooker today at www.twcorinne.com or message me to date your own demo in your home so you can earn it FREE! Already have a Stack Cooker? Check out the amazing recipes as blog.tupperware.com or message me for ideas.

If you missed this week’s LIVE you can view it here. Try it out, and let me know how much you LOVE IT!

Lemon Butter Pasta, Salmon and Green Beans

Bottom (3 qt casserole): Lemon Butter Pasta

8 oz fusilli pasta

3 1/2 cups water

1 tbsp. unsalted butter

1/4 cup parmesan cheese (grated)

1 tsp salt

juice and zest of 1 lemon

In the 3 Qt casserole place water and pasta. Stack and Cook as directed for 15-20 mins. At the end of the cooking time strain using the colander and stir in remaining ingredients.

Middle (1 ¾ casserole): Salmon in White Wine Sauce

1 1lb salmon fillet, cut in 4 pieces

1 tbsp extra virgin olive oil

2 tsp ginger, minced

1/2 tsp salt

3 tbsp white wine

Brush salmon with olive oil and top with ginger and salt. Place in 1 3/4 qt casserole and add white wine. Stack and Cook as directed for 15-20 mins with other layers.

Top (3/4 casserole): Green Beans

2 cups frozen french style green beans

2 tbsp vegetable or chicken broth

1/2 cup water

1/4 tsp italian herb seasoning

Mix juice and cinnamon in the Stack Cooker ¾-Qt. Casserole Cover. Place pears in juice cut side down.

Once you prepared each recipes, put the stack together (3 Qt, 1 3/4 Qt, and cover), place in microwave cook for 15-20 minutes. Let stand 5. Then, finish pasta as listed above. Garnish with parsley, if desired. ENJOY!

January 5, 2019January 5, 2019

Fresh Recipe: Italian Chicken with Veggies and Rice

The microwave often gets a bad reputation . . but when you use quality containers you can seriously do magic! I started out the New Year sharing how to make a 3 course meal using the microwave in less than 30 mins. This week I made Italian Chicken with Mixed Veggies, Herbed Rice and Poached Pears. That’s right, with Tupperware’s Stack Cooker you can have a quick family dinner or prep out 4 meals for the week in NO TIME!

Try it out, and let me know how much you LOVE IT!

Bottom (3 qt casserole): Herbed Rice

1 ½ cups water

1 ¼ cups quick cooking rice

1 tsp. dried mixed herbs

In the 3 Qt casserole combine all ingredients. Set aside while you combine the other layers, then stack and cook as directed below.

Middle (1 ¾ casserole): Italian Chicken with Veggies

3 cups frozen mixed vegetables

1 Tbsp. mayo

4 boneless skinless chicken breast halves (1 LB total)

1/8 tsp. paprika

1/3 cup finely chopped bread crumbs

3 Tbsp. grated parmesan cheese

Rinse vegetables with warm water in strainer. Place vegetables in TUPPERWAVE 1 3/4 Qt casserole. Rinse chicken pieces & pat dry. Brush chicken with Mayo. Combine crumbs & cheese. Roll chicken in crumb mixture, coating generously. Place on top of vegetables around outer edges of casserole, with thickest portions toward outer edge. Sprinkle chicken with paprika & any remaining breadcrumbs.

Top(3/4 casserole): Spiced Pears

½ cup grape or cranberry juice

2 cinnamon sticks

8 pear halves (canned)

Mix juice and cinnamon in the Stack Cooker ¾-Qt. Casserole Cover. Place pears in juice cut side down.

Once you prepared each recipes, put the stack together (3 Qt, 1 3/4 Qt, and cover), place in microwave cook for 25 minutes. Let stand 5. Then, stir rice before serving. Garnish with parsley, if desired. ENJOY!