Trina & Kimi's Tupperware Recipes Kitchen Bowls Microwave Cooking and much much more ! !

Ingredients 3/4 cup pomegranate juice 1/2 cup orange juice 1 cup low-fat vanilla frozen yogurt Serves 2 Place all ingredients into base of Smooth Chopper with blade attachment. Replace cover, pull cord and blend until smooth. Pour into tumblers and enjoy.

Cook 2 cups macaroni in the pasta cooker as directed Drain and add 2 cups Colby Jack cheese and 1/4 cup milk Stir gently with spatula to blend. Cover to let steam melt cheese. If necessary reheat at 50% power for 2-3 min or until cheese reaches desired consistency.

Cook 3 cups macaroni in pasta cooker as directed. Drain, rinse with cold water, drain, rinse & drain again. Pour into Thatsa Bowl and add the following raw veggies: Shredded Carrots Broccoli Cauliflower Sliced Red Onion Black Olives Artichoke Hearts Grape Tomatoes Toss together with your favorite light Italian dressing. Chill & enjoy!

Place two hot dogs, hot dog bun and chili over the top, in the breakfast maker Microwave for 3 minutes perfect dogs. Sprinkle cheese over chili. (hot dog can not be frozen). You can also cook 2 chicken strips in the breakfast maker. It will take a bit longer but you do it the same way. Chicken takes about 5 minutes

Mix the following ingredients in Quick Chef Pro until well blended (using blender attachment) Pour into Square Pick-a-Deli container 8 T. Sugar 1 c. cider vinegar 4 t. salt 4 T. lemon juice 1/2 t. pepper 2 t. celery seed Peel & cut cucumbers into slices 1/8 inch thick. Add to the vinegar mixture and chill before serving.

Ingredients 1/2 cup canned artichoke hearts, drained 3 cloves garlic, peeled 1 tbsp. grated Parmesan cheese 1/4 cup fresh basil leaves (about 8 large leaves) 1/2 tablespoon extra virgin olive oil 1/2 tablespoon lemon juice salt and pepper Serves 4 Place the first six ingredients into base of the Chop 'N Prep Chef. Replace cover, twist to seal and pull cord 4-5 times to process until coarsely chopped. Adjust seasoning with salt and pepper.

Ingredients 1/2 cucumber, peeled (approx. 1 cup) 1/3 red onion (approx. 1 cup) 2 tsp. Simple Indulgence Southwest Chipotle Seasoning Blend 1 tbsp. lime juice 1/3 cup cilantro leaves, washed 1 mango, peeled and diced Serves 4-6 In the Quick Chef® Pro System, add all of the ingredients except for the mango. Chop to desired consistency. Remove top add the diced mango. Chop again and serve.

Ingredients 8 oz. Kalamata olives, pitted and drained 2 anchovy fillets, rinsed (optional) 1 clove garlic 2 tbsp. capers 2-3 fresh basil leaves 1 tbsp. freshly squeezed lemon juice 2 tbsp. extra-virgin olive oil Serves 5-6 Place the olives and anchovies into the Chop 'N Prep Chef and pull 2 times. Place the garlic, capers, and basil leaves into the olive mixture and chop another 2 times. Place lemon juice and oil into the mixture and chop until it is a coarse paste. Serve with baked pita chips

Serve 16 3 Granny Smith apples, cored & quartered. 1/2 red pepper, quartered 1/4 red onion 1 jalapeno pepper, seeded 1/2 tbsp. Simple Indulgence Southwest Chipotle Seasoning Blend 1/3 cup lime juice, juiced using Lemon Lime Press. 1 tbsp. honey salt and pepper, to taste Place all ingredients in base of Quick Chef® Pro System with blade attachment. Turn handle until coarsely chopped. Season to taste with salt and pepper. Serving suggestion: whole grain crackers and sharp cheddar cheese.

1 lb ground beef (uncooked) 1 pkg mini lasagna (uncooked) 1 lb cottage cheese 1 jar spaghetti sauce 3 cups mozzarella cheese (grated) Layer ingredients in 2-Vent 'N Serve Lg Shallow Cont. Cover & vent. Cook on high for 10 minutes. Let stand for 5 min. & serve . Serves 8-10 *Eat one now, freeze one for later.