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!

 

Corinne Brown

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!

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!

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!

 

Corinne Brown

Fresh Recipe: Enchilada Bake

Stack Cooker Enchilada Bake – Two WAYS

Stack Cooker Fiesta Meal

This week for Fresh Tip Tuesday we had a fiesta!  3 courses in less than 30 mins and it cost less than $15!  Growing up my mom used to make this Enchilada Bake (the vegetarian version listed second) at least twice a month and it was always a hit.  Fun Fresh Tip for you all, Enchilada Sauce is high in Vitamin C and other antioxidants that boost your immune system and help fight against free radicals.  It even contains Folic Acid that helps to avoid depression.  See Mexican Food is not only comforting, but it can be REALLY GOOD FOR YOU!  Check out my Live Fresh Tip Tuesday Clip here, and remember you can always get my Fresh Product Picks at www.twcorinne.com.

 

Enchilada Bake – Beef
  • 1 lb./455 g ground beef
  • 1 small onion, chopped
  • 2 tsp. Southwest Chipotle Seasoning
  • 10-oz./285 g can enchilada sauce
  • 6 6″/15.24 cm corn tortillas sliced into wedges
  • ½ cup shredded cheese
Rice
  • 2 cups quick cooking rice
  • 2 cups water
  • 1 tsp. coarse kosher salt
Pinto Beans
  • 15-oz./425 g can pinto beans
  • ¼ tsp. dried oregano
  • 1 tbsp. sofrito*
  • 1 tbsp. tomato sauce

Instructions

  1. Place ground beef, onion and Southwest Chipotle in Colander and place over 1¾-Qt./1.75 L Casserole. Cover and microwave on high power 5–6 minutes, stirring halfway through.
  2. Remove Colander. Drain and wipe out Casserole. Transfer cooked meat mixture to Casserole. Stir in sauce and fold in tortilla wedges and cheese.
  3. Combine Rice ingredients in 3-Qt./3 L Casserole.
  4. Mix together Pinto Bean ingredients in inverted ¾-qt./750 mL Casserole/Cover.
  5. Stack and microwave on high power 15–20 minutes. Let rest 5 minutes.

 

Enchilada Bake –  Vegetarian
  • 1 can refried beans
  • 1/4 cup black beans
  • 2 tsp. Southwest Chipotle Seasoning
  • 10-oz./285 g can enchilada sauce
  • 1/2 cup fire roasted or chopped tomatoes
  • 6 6″/15.24 cm corn tortillas sliced into wedges
  • ½ cup shredded cheese
Rice
  • 2 cups quick cooking rice
  • 2 cups water
  • 1 tsp. coarse kosher salt
  • chopped cilantro(1/4 cup) and onions (1/2 of med) to top

Mexican Corn

  • 2 cups frozen corn
  • 1 red pepper, roughly chopped using Power Chef® System
  • ¼ tsp. black pepper
  • ½ tsp. coarse kosher salt
  • Sprinkle of Southwest Chipotle Seasoning
  • ½ cup feta or goat cheese

Instructions

  1. Mix both beans, sauce, and tomatoes in 1¾-Qt./1.75 L Casserole. Fold in tortilla wedges and cheese.
  2. Combine rice ingredients in 3-Qt./3 L Casserole.
  3. Combine corn, red pepper, black pepper and salt in ¾-qt./750 mL Casserole/Cover.
  4. Stack and microwave on high power 15–20 minutes. Let rest 5 minutes.
  5. Mix 1/2 Cilantro and Onion Mixture in with the Rice and the other half with the corn.
  6. Toss with desired cheese

Let me know what you think and remember I can always come make this for you at your own Tupperware Party where you get the products for Free and 1/2 off.  At a distance? Schedule a Facebook Party with me today.

Enjoy!

Corinne Brown