The Holidays are right around the corner. This recipe for Parmesan Spinach Balls is a guaranteed winner! It’s so easy to make and spinach has so many health benefits you will be thanking yourself. No Really! Spinach not only improves your digestion, it balances your blood’s PH levels while fighting off free radicals while nourishing your eyes, bones, and skin! A seriously fun Fresh Tip is that spinach helps fight acne and wrinkles too! WIN WIN All around.
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.
Parmesan Spinach Balls
2 cups spinach
½ cup reduced-fat (2%) milk or broth
3 cups stuffing mix
2 cups shredded Parmesan cheese
1. Preheat oven to 425° F/218° C.
2. Place 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 1–2 minutes for stuffing mix to absorb milk.
4. Form in ¼-cup sized balls and place onto baking sheet lined with Silicone Wonder Mat.
5. Bake 15-18 minutes or until golden brown. Serve warm.
You can even freeze these little treats to bake right before your get together, or just to have on hand when you want a yummy bite of powerful spinach 🙂
I love risotto. It is a comfort food to me just like mac and cheese. The difference always was it would take me an hour to make it. That is, until Tupperware came out with their amazing Microwave Pressure Cooker and I could make it in less than 20 mins! This week on Fresh Tip Tuesday I went live and shared my favorite Mushroom and Asparagus Risotto. Watch the playback here and check out the recipe below. I hope you love it as much as my girls and I do 🙂
Mushroom and Asparagus Risotto
– 1 cup Arborio rice
– 4 oz. fresh mushrooms, sliced
– 4 oz. fresh asparagus, coarsely chopped
– 1 tsp. coarse kosher salt
– 1 Tbsp. extra virgin olive oil
– 2 1⁄4 cups vegetable stock or water*
– 1 small onion, peeled, halved and chopped in Chop ’N Prep Chef
– 1⁄2 cup Parmesan cheese, grated in Grate Master Shredder
Rinse Arborio rice in strainer until water runs clear, about 30–60 seconds.
Pour rice into Tupperware Microwave Pressure Cooker base and add vegetable stock, mushrooms, asparagus, onion, salt and oil. Seal and microwave on 70% power 13 minutes.
Remove from microwave and allow pressure to release naturally until pressure indicator fully lowers, about 4–6 minutes, before opening.
Remove cover and stir in Parmesan cheese
So good. So easy.
Get my Fresh Product Picks (Pressure Cooker, Chop N Prep, Grate Master and More) at www.twcorinne.com. Want to get it FREE? Date a Tupperware Party with me and you can get spoiled rotten. (At a distance? No worries, I do Facebook Parties too)
Today at our Studio in Charlotte I made this super yummy Apple Cake for Fresh Tip Tuesday! Best part is, it takes less than 15 mins and is so good its scary good LOL! I also shared some great apple facts. Which one is your favorite?
Let me know what you think when you try the recipe!
1 (14 oz) can apple pie filling or 2-3 apples, peeled, cored and sliced.
1/4 cup brown sugar
1/2 tsp cinnamon
2/3 cup flour
2/3 cup sugar
2/3 cup milk
1 tsp. oil
2 tsp baking powder
Pour apple pie filling or sliced apples into base of the MicroPro Grill.
Sprinkle brown sugar and sinnamon over the apples
In a medium bowl, mix together remaining ingredients, pour over apple mixture.
Place cover in CASSEROLE position and microwave on high power for 15 mins. Serve Warm. (with whipped cream!)
Remember you can always get my Fresh Product Picks at www.twcorinne.com or have me come make it for you when you schedule your own Tupperware Party.