Macaroni and Cheese
1.
Place macaroni noodles into Microwave Pasta Maker. Add salt and 6 cups water. Microwave 10
minutes uncovered, or until pasta is al dente.
2.
Drain pasta and place in a large bowl. Add grated cheese, heavy cream, butter and dry mustard, if using.
Stir until butter and cheese are melted. Serve warm.
TUPPERWARE
16 oz. box macaroni noodles
2 tsp. coarse kosher salt
6 cups water
8 oz. cheddar cheese, shredded
8 oz. parmesan cheese, shredded
½ cup heavy cream
6 tbsp. unsalted butter
1 tsp. dry mustard (optional)
Minestrone Soup
1. Chop garlic and onions in base of Quick Chef Pro System. Transfer to a small bowl and set aside.
2. In base, coarsely chop carrots, celery and zucchini and transfer to a medium bowl. Set aside.
3. Preheat 6
-
Qt. pot over medium heat, add olive oil and sauté garlic and onions until translucent.
4. Add carrots, celery, zucchini, chicken, chicken stock, tomatoes, beans, seasoning blend and salt and
pepper.
5. Bring to a boil, reduce heat and simmer 15 minutes.
6. Meanwhile, cook pasta in Microwave Pasta Maker 8 minutes.
7. Drain and add to soup along with spinach, and simmer until spinach is tender.
8. Ladle into warm bowls and sprinkle with grated Parmesan cheese.
TUPPERWARE
6 garlic cloves, peeled
1 medium onion, quartered
3 carrots, roughly chopped
2 ribs celery, roughly chopped
1 medium zucchini, roughly chopped
2 tsp. extra virgin olive oil
1 cup cooked chicken, chopped
5 cups fat
-
free low
-
sodium chicken
stock
2 (14.5 oz.) cans fire
-
roasted
tomatoes with juice
15 oz. can cannellini beans
2 tsp. Italian Herb Seasoning Blend
½ tsp. coarse kosher salt
¼ tsp. black pepper
1 cup small pasta, like fusilli
6 oz. baby spinach
2 tbsp. Parmesan cheese, grated
Parmesan Butternut squash
noodles
1 small Butternut Squash (as evenly thick as possible)
2 garlic cloves, minced
2 Tbsp 2 Tbsp olive oil
½ tsp. Italian Herb Seasoning
Freshly grated Parmesan cheese
1.
Place minced garlic, butter, olive oil and Italian herbs in Micro Pitcher. Microwave on high power for 30
seconds. Remove from microwave and set aside.
2.
Peel and trim ends from squash. Cut in half crosswise.
3.
Assemble Spiralizer with Thick Cut Blade Cone. Place a medium bowl under Blade Cone.
4.
Place one of the pieces of squash into Spiralizer and secure in place.
5.
Turn handle until screw unlocks. Remove remaining nib, reload Spiralizer with the other half of squash
and repeat.
6.
Transfer squash to Pasta Maker and fill to Max water line. Microwave uncovered on high power for 20
minutes. Place cover on Pasta Maker in draining position and drain thoroughly.
7.
Pour over garlic butter mixture and stir gently with Silicone Spatula to coat evenly. Serve topped with
grated Parmesan cheese.
TUPPERWARE
Recipe by ChefMike McCurdy
Pasta Fagioli
1. In base of Quick Chef Pro System, process onion and garlic until finely chopped. Transfer to a small bowl
and set aside.
2. Preheat a 6
-
Qt. pot over medium
-
high heat.
3. Add olive oil and sauté onion and garlic until translucent and fragrant.
4. Chop tomatoes in base of Quick Chef Pro System.
5. Add tomatoes, chicken stock, beans and seasoning blend to onions and garlic.
6. Bring to a boil, reduce heat and simmer 20
-
30 minutes.
7. Cook ditalini in Microwave Pasta Maker 8 minutes. Drain.
8. Add kale and cooked pasta to pot.
9. Reduce heat and simmer 5
-
10 minutes until kale is wilted.
10. Sprinkle with grated Parmesan cheese and parsley before serving.
TUPPERWARE
5 garlic cloves, peeled
1 small onion, quartered
1 tbsp. extra virgin olive oil
28 oz. can whole tomatoes
3¼ cups fat
-
free low
-
sodium chicken stock
2 (15 oz.) cans cannellini beans, drained and rinsed
1 tsp. Italian Herb Seasoning Blend
4 oz. ditalini or other small pasta
4 cups kale or Swiss chard, roughly chopped
¼ cup Parmesan cheese, grated
¼ cup chopped parsley
