Tupperware Meal Prep Summer 2018

Meal Prep Recipes & Cooking Guide

The goal of Mindful Meal Prep is that at the end of 1 prep day (about 1 hour), you’ll have a 5-Day Meal Plan consisting of dinner for each day for four people.

Recipe ingredients will include the pantry staples from the list.

Dinners Sunday

Monday

Prep Day Pasta with Olive Tapenade (vegetarian)

Below is a suggested list of ingredients for clean eating from the fridge, pantry and freezer.

The total cost of the suggested ingredients is about $98–$145, depending on your location.

Recipes for Mindful Meal Prep are based on ingredients in this list.

PANTRY 1 (16-oz./455 g) bottle extra virgin olive oil kosher salt 1 (12-oz./350 g) bottle red wine vinegar 1 (8-oz./225 g) can black beans 1 (4-oz./115 g) can tomato paste 1 (10-oz./285 g) box Israeli pearl couscous 1 lb./455 g penne 1 (12-oz./350 g) jar pitted Kalamata olives

REFRIGERATOR 2 heads garlic 2 red onions 2 bunches flat leaf Italian parsley 1 bunch fresh mint 3 sprigs fresh rosemary 2 limes 2 heads Romaine lettuce 6 fresh ears corn 6 small cherry tomatoes

3 radishes 2 small jalapenos 1 lb./455 g new potatoes 10 fresh okra 1 red bell pepper 1 head cauliflower 1 medium russet potato 4-oz./115 g fresh or frozen peas ½ cup full fat, plain yogurt 1 (8-oz./225 g) container full fat sour cream 1 pint heavy cream 1 stick salted butter 1 (8-oz./225 g) container queso fresco ½ dozen large eggs 2 (6-oz./175 g) chicken breasts, cut into bite-sized pieces 12 oz./350 g andouille sausage 2 lbs./1 kg fresh jumbo shrimp, peeled and deveined 2 (6-oz./175 g) New York strip steaks

DIY SPICE BLENDS DIY Seasoned Salt Seasoning Blend DIY Low Country Seasoning Blend DIY Curry Seasoning Blend

PREP ALL VEGETABLES AND GRAINS

1. Cut cauliflower into bite-sized pieces and store in the refrigerator in a 6-cup Wonderlier Bowl. Label for Curried Chicken.

2. Peel and cut russet potato into bite-sized pieces and store in the refrigerator in a Snack Cup filled with cool water. Label for Curried Chicken 3. Slice 10 new potatoes and store in the refrigerator in the 12-cup Wonderlier Bowl filled with cool water.

Label for Papas Picante.

Tuesday

Summer Creole Boil 4. Cut 6 new potatoes into quarters and store in the refrigerator in the 8¾-cup Wonderlier Bowl filled with cool water. Label for Summer Creole Boil.

Wednesday

Papas Picante Spanish Tortilla (vegetarian)

Thursday

Curried Chicken and Couscous

5. Cut jalapenos, bell peppers and red onion into quarters and store in the refrigerator in a Big Wonders Large Bowl. These will be used for several recipes.

6. Remove corn from cobbs and store in the refrigerator in the 6-cup Wonderlier Bowl. These will be used for several recipes.

7. Slice radishes and store in the refrigerator in a Snack Cup. Label for Southwest Salad.

Friday

Southwest Steak Salad

Products Used

PREP ALL PROTIENS

1. Cut chicken into bite-sized pieces, and store in the freezer in a Freeze-It PLUS container. Thaw in the refrigerator on Tuesday (two days before cooking).

2. Store steak in the freezer in a Freeze-It PLUS container. Thaw in the refrigerator on Wednesday (two days before cooking).

3. Slice andouille sausage into ½" pieces and store in the refrigerator in the Big Wonders Large Bowl.

4. Store shrimp in the refrigerator in the Thatsa Medium Bowl. Cook before Tuesday or discard.

PREP TIPS

1. Prep foods that oxidize and brown quickly (i.e.–garlic, okra), just before cooking to keep them looking and tasting their best.

2. Potatoes also oxidize quickly when cut, but when sliced or cut and then stored in water in the refrigerator, they can be prepped ahead and stored for up to five days.

3. Make your weeknight meal prep a breeze. Cook a few of the meals ahead of time and store in the refrigerator or freezer. The Pasta with Olive Tapenade, Papas Picante and Curried Chicken with Couscous all reheat well.

Curried Chicken & Couscous

Meal Prep Recipes 8.

9.

10.

11.

12.

Curried Chicken and Couscous Papas Picante Spanish Tortilla (vegetarian) Pasta with Olive Tapenade (vegetarian) Southwest Steak Salad Summer Creole Boil

TUPPERWARE

½ tsp. kosher salt, divided 2 (6-oz.) chicken breasts, cut into bite-sized pieces 1 cup fresh or frozen cauliflower florets 1 small russet potato, peeled and cut into bite-sized pieces ½ cup fresh or frozen (thawed) peas Fresh parsley and mint for garnish

Curry Sauce 4 tsp. Curry Seasoning Blend* 2 tsp. tomato paste 2 tsp. extra virgin olive oil ½ cup full-fat, plain yogurt

1. In the base of Smart Multi-Cooker, add couscous and ¼ tsp. of the salt. Fill base with water to the max fill line for steam. (1¾ cup).

2. Place Large Shielded Colander into base and add chicken, sprinkle with ⅛ tsp. of the salt. Place Shallow Colander into Large Shielded Colander, add cauliflower, potatoes and sprinkle with remaining salt.

3. Place Shielded Cover on and microwave on high power 12 minutes or until chicken is cooked through, and potatoes are tender. Remove from microwave, let stand 3 minutes.

4. Meanwhile in the 2-cup Micro Pitcher, stir together curry seasoning, tomato paste and olive oil.

Microwave on high power 20 seconds or until mixture is warm. Remove from microwave and stir in yogurt until well blended.

5. Transfer cauliflower and potatoes to shielded colander with chicken. Using the shallow colander, drain couscous, if needed. Stir in chicken and vegetables, peas and sauce. Garnish with fresh parsley and mint. *Ask your favorite consultant for this recipe

Papa Picante Spanish Tortilla

TUPPERWARE

1 small jalapeno, quartered and seeded ¼ piece red bell pepper 1 small garlic clove, peeled ¼ piece red onion, peeled ¼ tsp. kosher salt 4 large eggs 1 tbsp. water 1 tbsp. salted butter, melted 10 new potatoes, rinsed and dried Queso fresco and sliced jalapeno for garnish

1. In the base of the Power Chef System fitted with blade attachment, add jalapeno, red bell pepper, garlic, onion and salt. Cover and pull cord until roughly chopped. Add eggs, water and melted butter.

Cover and pull cord until eggs are well beaten, set aside.

2. Place 1 potato half into the SpeedyMando Food Slicer hopper and slice according to product insert directions. Repeat with remaining potatoes. (or slice very thin) 3. In the base of the MicroPro Grill, place a layer of potatoes, overlapping, until base is covered. Pour ⅓ of the egg mixture over the potatoes. Repeat with a second layer of potatoes, ⅓ of the egg mixture, ⅓ layer of potatoes and remaining egg mixture.

4. Place cover in the GRILL position. Microwave on high power 9 minutes. Remove from microwave, remove cover and let stand 2 minutes before serving. Garnish with queso fresco and fresh or pickled jalapenos.

Pasta with Olive Tapenade 1 lb. penne 1¼ tsp. kosher salt, divided 1½ cups pitted Kalamata olives 3 garlic cloves, peeled 1 tbsp. fresh rosemary leaves Fresh parsley, chopped tomatoes and Parmesan for garnish TUPPERWARE

1. In the base Smart Multi-Cooker place pasta and 1 tsp. of salt; add water to the max fill line for pasta and stir. (6-7 cups).

2. Microwave on high power 12–18 minutes or until pasta is al dente.

3. Meanwhile, in the base of the Power Chef System fitted with blade attachment, add remaining salt, olives, garlic and rosemary. Cover and pull cord until well minced.

4. Drain pasta and toss with olive mixture. Garnish with parsley, tomatoes and Parmesan. Serve warm or cold.

Southwest Steak Salad

TUPPERWARE

Marinade ¼ cup red wine vinegar 6 garlic cloves, peeled, thinly sliced ½ red onion, thinly sliced ½ cup loosely packed Italian (flat-leaf) parsley, roughly chopped 1 lime, sliced thin 1 tsp. Seasoned Salt Seasoning Blend* 2 (6-oz.) New York strip steaks

Salad 8 cups roughly chopped Romaine lettuce 1 cup fresh corn kernels (about 2 ears) 1 cup canned black beans, drained and rinsed ½ red onion, thinly sliced 6 small cherry tomatoes, cut into quarters 3 radishes, sliced thin 1 small jalapeno, sliced thin (optional) 1 cup queso fresco

1. In the base of the Season-Serve Container, whisk together oil, vinegar, garlic, onion, parsley, lime and Seasoning Blend. Place steaks into marinade. Cover and refrigerate 7 minutes, flip and refrigerate 7 minutes more.

2. Meanwhile, prepare the salad. In a large bowl, toss together lettuce, corn, beans, onion, tomatoes, radishes, jalapeno and queso fresco; set aside.

3. Add steaks to the base of the MicroPro Grill and cover in the GRILL position. Microwave on high power 6 minutes. Flip steaks, return cover to the grilling position and microwave 3-4 minutes more or until steak is to desired doneness. Remove from microwave, let steaks rest before slicing.

4. Toss salad mixture with your favorite dressing, top with sliced steak, garnish with additional queso fresco and dressing.

*Ask your favorite consultant for this recipe

Summer Creole Boil

TUPPERWARE

6 potatoes, cut into quarters 1½ cups sliced andouille sausage, about ½” thick 10 fresh okra, cut into ½" pieces 2 lbs. fresh jumbo shrimp, peeled and deveined 3 tbsp. Low Country Seasoning Blend, divided* 1 tbsp. tomato paste 3 cups fresh or frozen corn kernels ¼ tsp. kosher salt ½ cup heavy cream

1. Fill the base of the Smart Multi-Cooker with water to the max fill line for steam. (1¾ cup). Place Large Shielded Colander inside the base.

2. In a large bowl toss together potatoes, sausage, okra, shrimp, low country seasoning and tomato paste; Transfer mixture to the Large Shielded Colander of the Smart Multi-Cooker.

3. Place Shallow Colander on top of Large Shielded Colander, add corn. Place Shielded Cover on and microwave 15-18 minutes or until shrimp is fully cooked and potatoes are tender.

4. Remove from microwave. Transfer corn to the base of the Power Chef System fitted with blade attachment; add cream and salt. Cover and pull cord until corn is creamed to desired consistency.

Spoon into a large bowl and top with shrimp and vegetable mixture.

*Ask your favorite consultant for this recipe