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)
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)
Salt and pepper to taste
Place rice into the base of the Smart MultiCooker with 2 cups water.
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.
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.
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.
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.
Remember you can order your Tupperware Fresh Finds at www.twcorinne.com, or message me at email@example.com/ today to schedule your own Tupperware Party (Facebook or in person) so that you can earn your products for FREE!
Today, I got to the spend the afternoon with one of my friends from WBTV Charlotte, Delano Little, helping him love his new Tupperware Products and Meal Prep like a champ! Here are the recipes for Chicken Parmesan Meatballs and Pasta, BBQ Chicken, and Salmon with Mediterranean Veggies we made using Tupperware’s Pressure Cooker, Fusion Master and MicroPro Grill. I hope you enjoy them as much as he did! And I also help you have as much fun!
Chicken Parmesan Meatballs with One Pot Pasta
Meatballs 1 lb Boneless skinless chicken breasts, cut into cubes 2 cloves Garlic, peeled 1/2Onion, peeled & quartered 3/4 cup Breadcrumbs 1 tablespoon Italian Herb Seasoning 1 Egg, beaten 1 cup Parmesan Cheese, grated
Assemble Fusion Master™ with coarse mincer disc and place medium bowl underneath hopper.
Fill hopper with chicken and turn handle to process. Once there is room in the hopper, add garlic and onion, followed by more chicken. Continue processing until all chicken, garlic and onion is processed.
Add breadcrumbs, seasoning, egg, and parmesan to chicken mixture and stir to combine.
Form mixture into meatballs.
Place meatballs on top of pasta/sauce in Microwave Pressure Cooker.
Seal and microwave on high power 16 minutes.
Pasta and Sauce 1/2 onion 1 garlic clove
Chop in Tupperware’s Chop n Prep Chef and place in Pressure Cooker Base.
Then add, 8 oz pasta 24 oz jar marinara
1 cup broth or water
1 tsp Italian herb seasoning
Place meatballs on top of pasta in the Tupperware Pressure Cooker, seal and cook for 16 min.
6 chicken breasts*
2 cups of your favorite bbq sauce
1 cup diet soda
Put chicken in base of Tupperware Microwave Pressure Cooker. Add bbq sauce and soda. Seal and microwave on high for 30 minutes.
Take our of the microwave and allow pressure to release naturally until red pressure indicator fully lowers, about 10 – 15 minutes.
Drain off excess liquid.
*6 pork loin chops can be used
1 tsp. plus 1 tbsp. extra virgin olive oil, divided
1 pint cherry tomatoes, halved
1 cup chopped zucchini
½ cup chopped eggplant
¼ cup golden raisins (optional)
2 tsp. chopped fresh rosemary
2 garlic cloves, crushed
¼ tsp. coarse kosher salt
4 (4 oz./115 g) salmon fillets, skin-on
In a large bowl, toss together 1 tsp. of the olive oil, cherry tomatoes, zucchini, eggplant and raisins until well coated.
Transfer vegetables into the base of the MicroPro™ Grill. Microwave on high power 5 minutes with the lid in the grill position.
Remove from microwave; transfer vegetables back to the same bowl. Fold in rosemary and salt; set aside.
Brush salmon on all sides with remaining olive oil. Place 2 salmon fillets in MicroPro™ Grill, skin side up, with lid in the grill position. Microwave on high power 4 minutes. Remove salmon, sprinkle with coarse kosher salt to taste. Repeat with remaining salmon fillets. Serve warm with vegetables.
Order your Tupperware Fresh Finds at www.twcorinne.com, or firstname.lastname@example.org/ today to schedule your own Tupperware Party (Facebook or in person) so that you can earn your products for FREE!