Tupperware Recipes

Ingredients 6 tbsp. water 2 eggs Directions Cook the eggs Pour 3 tbsp. water into each Egg Insert. Water fill line should be completely covered. Place Egg Inserts into Microwave Breakfast Maker Set. Crack 1 egg into each Egg Insert filled with water and cover. Microwave on high power for 50-70 seconds, depending on mic

Ingredients 4 tbsp. ground turmeric 8 tbsp. ground cumin 4 tbsp. onion powder 4 tbsp. ground cinnamon 4 tbsp. ground coriander 2 tsp. ground clove 1 tbsp. ground cardamom 2 tsp. granulated sugar Directions Prep and seal Combine ingredients in Dry Storage Containers, seal, and shake to combine. Shake before using. Store

Ingredients 4 oz./115 g Feta cheese crumbles 3 tbsp. Balsamic vinegar 3/4 cup Strawberry jam 2 tbsp. Extra virgin olive oil ¼ tsp. Coarse kosher salt 1/8 tsp. Black pepper ¼ head (8 oz./225 g) Red cabbage, cut in large chunks 12-oz./350 g bag Broccoli/cauliflower mixture 4 oz./115 g Kale, stalks removed 1 cup Sliced fr

Ingredients 1¼ cups granulated sugar ¼ cup brown sugar ½ cup ground cinnamon 1 tsp. coarse kosher salt 1 vanilla bean, cut in half lengthwise Directions Prep and seal Combine ingredients in Dry Storage Containers, insert vanilla bean halves, seal, and shake to combine. Store and serve Store up to 6 months. Adds delicio

Ingredients ½ small orange or tangerine 20 whole cloves 2 cinnamon sticks 60 oz. water Directions Prepare ingredients Stud orange half with cloves, spaced evenly. Cut orange into ¼-inch slices. Transfer to the infuser cone of the pitcher. Add cinnamon sticks. Fill pitcher with 60 oz./1.8 L water. Attach infuser cone to

Ingredients 6 limes for zest 2 lemons for zest 2 tbsp. coarse kosher salt 3 tbsp. garlic powder 3 tbsp. onion powder 3 tbsp. dried oregano ¼ cup dried cilantro leaves 2 tbsp. ground thyme 1 tbsp. ground cumin ½ tsp. cayenne pepper 1 tsp. ground black pepper Directions Make the Sauce In the base of the Supersonic Choppe

Ingredients ¼ cup Pomegranate juice 1/3 cup Olive oil 1 tsp. Dijon mustard ¼ tsp Salt 1/8 tsp. Pepper 1 cup Farro, rinsed ½ cup Pistachio nuts 1 cup Basil leaves ½ cup Mint leaves ¾ cup Cherry tomatoes, halved ½ cup Shredded parmesan cheese 1 lemon Zest Directions Make the Vinaigrette Place pomegranate juice, olive oil

Ingredients ¼ cup zucchini, chopped ¼ cup yellow or orange bell pepper, chopped ¼ cup yellow onion, chopped ¼ cup eggplant, chopped 3 tbsp. balsamic vinegar ¼ tsp. coarse kosher salt 2 tbsp. fresh Italian (flat leaf) parsley, chopped ½ cup crumbled goat cheese or feta 4 large lettuce leaves, ribs removed Directions Pre

Ingredients 8 oz./225 g uncooked wagon wheels pasta, or any small pasta 1 lb./455 g bag frozen mixed vegetables 1 small red pepper, quartered 2 cups chicken (cooked in the Tupperware Smart Multi-Cooker or rotisserie), diced light ranch dressing pinch salt and pepper Directions Prep the veggies Place frozen vegetables i

Ingredients 4 eggs ½ cup reduced-fat (2%) milk 1 tsp Cinnamon-Vanilla Seasoning 2 tbsp granulated sugar 6 slices bread Directions Prep, cook and go Preheat oven to 400° F/205° C. Whisk together eggs, milk, Cinnamon-Vanilla Seasoning and sugar. Slice bread into thirds. Dip bread in batter and lay onto silicone baking sh