Tag: fresh tip tuesday

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Fresh Recipe: Zucchini & Carrot Frittatas

Today on Fresh Tip Tuesday we made mini frittatas packed with zucchini and carrots then baked in the Silicone Muffin pan. These healthy frittatas are also gluten-free and vegetarian. These are great not just for mornings but also for mid-morning snacks, or light dinners with a salad.  Fun Facts about Zucchini: They have more potassium than bananas and are smaller ones are sweeter than lighter ones.  Of course, they are full of vitamins and nutrients that can help prevent cancer and heart disease.   Give them a try and let me know what you think!
Zucchini & Carrot Frittatas
Ingredients
  • 4 eggs
  • 1 carrot peeled longways
  • 1 zucchini peeled longways
  • 1/3  cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 Tsp Italian Herb Seasoning, or more depending on your preference (schedule a DIY class to learn this amazing blend)
  • Salt and pepper to taste
  • Optional extras: extra mozzarella and/or pine nuts
Directions
  1. Preheat the oven to 350°F (180°C).
  2. Use Tupperware’s Click It Peelers to make wide strips of the zucchini and carrots. Alternate and roll around each other to form a veggie spiral.  Place in the 6 Silicone Muffin Pan holes.
  3. Use Tupperware QuickShake Container to whisk together the eggs and seasoning. Add the ricotta cheese and shake til blended. Pour mixture over the carrots & zucchini.  Add Salt and Pepper to taste.
  4. Bake for 25-30 minutes, or until set. Allow the frittatas to sit for 5 minutes before removing them from the pan.
Notes
Muffin Pan:

These can be made using regular muffin pans, but if you do, be sure to grease the pan well.  The Silicone Molds do not need to be greased.

Italian Herb Substitute: Parsley
If you do not have Tupperware’s Italian Herb Seasoning or an equivalent, use flat-leaf Italian parsley for this recipe, about 1/4 cup chopped.

 

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!

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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!

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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