Tupperware Quick Shake Container Recipes

Quick Shake Container Recipes

Quick Shake Container Features Our instant shaker bottle features a sleek, easy-grasp design with a flip-top cap that can be locked shut for no-spill transport of healthy drinks and shakes. Or use as a blender bottle to prep and drink your beverages in one easy pack and go container. This protein shake container is the quick, onestep way to make protein shakes anywhere you need extra energy or hydration. Our handy shaker bottle fits into most purses, computer bags, and even car cup holders. At home, use your blender bottle to create mixes, marinades, toppings or salad dressings. With its larger capacity, redesigned blender wheel, and domed, screw-on seal, all it takes is a few quick shakes, no electricity required.

• Includes U.S. and Metric measurements.

• 2½ cup.

• Dishwasher safe.

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Apple Balsamic Vinaigrette Asian Vinaigrette Balsamic Marinade Balsamic Vinaigrette Basil Vinaigrette Berry Moscow Mule Berry Spritz Blue Margarita Canadian Barn Style BBQ Sauce Canadian Maple Soy Glaze Caesar Vinaigrette Candy Sprinkles Caramel Mocha Cold Brew Caramel Vanilla Macchiato Carolina Mustard BBQ Sauce Chai Latte Tea Chicken Cobb Salad Chicken Marinade Chimichurri Marinade Chipotle BBQ Sauce Chinese Chicken Salad Churrasco de Flank Steak Cilantro Lime Dressing Columbia Style Sauce Salsa Rosa Cosmo Drink

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Creamy Avocado Dressing Creamy Cranberry Vinaigrette Creamy Honey Mustad Dressing Creamy Parmesan Peppercorn Dressing Farro Salad with Pomegranate Vinaigrette French Dressing Guava Mojito Honey Mustard Dressing Impossible Quiche Italian Dressing Jerk Chicken Marinade Korean Beef BBQ Korean Galbi Marinade Lemon Basil Vinaigrette Lemon Shake Up Light Ranch Dressing Midori Sour Mojito Margarita Mojo Marinade Mole Style BBQ Sauce Mulled Apple Cider Pork Chops Orange Cranberry Sangria Peach & Mango Spritz Peanut Vinaigrette Pina Colada 3

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Pomegranate Mimosa 80. Virgin Strawberry Mojito Pomegranate Mojito Poppy Seed Dressing Quick & Easy Pasta Salad Quick Shake Apple Cake Quick Shake Pizza Crust Quinoa & Spinach Salad Ranch Dressing II Ranch Dressing Ranch Dip Raspberry Shake Up Salmon Marinade Sassy Strawberry Margarita Screwdriver Cocktail Shrimp Marinade Sizzlin’ Vinaigrette Slaw Dressing Snickers Caramel Apple Salad Snowtop Cosmopolitan Southern Alabama White BBQ sauce Steak Marinade Sweet Ginger Dressing Taco Salad Tequila Sunrise Tonic Green Tea

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Ingredients

Apple Balsamic Vinaigrette

¼ cup shallots, finely chopped ¼ cup apple cider ¼ cup white balsamic vinegar or balsamic vinegar ¼ cup olive oil 2 tsp. Dijon mustard ¼ tsp. salt ⅛ tsp. black pepper

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

5

Ingredients

Asian Vinaigrette

½ cup low-sodium vegetable broth ⅓ cup rice vinegar 2 Tbsp. reduced-sodium soy sauce 1 Tbsp. sesame oil 2 tsp. honey 2 garlic cloves, minced ¼ tsp. ground ginger ⅛ tsp. red pepper flakes

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

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Ingredients

Balsamic marinade

¼ cup extra virgin olive oil 2 Tbsp. Worcestershire sauce ¼ cup balsamic vinegar 4 garlic cloves, peeled and crushed 1 Tbsp. Steak & Chop Seasoning

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

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Ingredients

Balsamic vinaigrette

½ tsp. Dijon mustard 2 Tbsp. water 2 Tbsp. balsamic vinegar 3 Tbsp. extra virgin olive oil ¼ tsp. table salt ⅛ tsp. black pepper

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

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Ingredients

Basil vinaigrette

½ cup fresh basil, minced 1 Tbsp. honey 2 Tbsp. balsamic vinegar ½ cup extra virgin olive oil ¼ tsp. coarse kosher salt ⅛ tsp. black pepper

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

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Ingredients

Berry Moscow Mule

6-6 strawberries, divided ⅓ cup blueberries, divided ⅓ cup blackberries, divided 2 limes, juiced 4 oz. vodka 2 (12 oz.) bottles ginger beer

Serving Ice Mint Berries

Directions 1. Muddle half of the berries with the lime juice in the Quick Shake Container, add ice and vodka, insert the blender wheel, cover and shake well to blend.

2. Strain into a copper mug. Add ice and top with ginger beer.

Garnish with remaining berries and mint spring.

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Ingredients

Berry Spritz

1 cup raspberries 1 cup blueberries 1 cup blackberries ½ cup vodka or gin ⅛ cup lemon juice Prosecco Ice

Directions 1. Add ¼ of each berry into two 16 oz. Clearly Elegant Tumblers.

Muddle with the end of a spatula.

2. Add the vodka or gin and lemon juice into the Quick Shake Container, insert blender wheel, cover and shake well to combine.

3. Place remaining berries and ice into two 16 oz. Clearly Elegant Tumblers.

4. Pour the contents into the glasses. Top with prosecco.

Tip: Use a sparkling rose or moscato for an extra pink cocktail!

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Ingredients

Blue Margarita

¼ cup blue curacao ⅓ cup tequila 2 limes, juice only 2 tsp. agave nectar To garnish Blueberries

Directions 1. Add the blue curacao, tequila, lime juice and agave into the Quick Shake Container, insert blender wheel, cover and shake until well combined.

2. Place blueberries and ice into two 16 oz. Clearly Elegant Tumblers.

Pour the contents into the glasses.

3. Top with ice and additional blueberries if more is required.

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Ingredients

Canadian Barn Style BBQ Sauce

½ cup applesauce ½ cup ketchup 1 cup brown sugar, firmly packed ¼ cup fresh lemon juice ½ tsp. kosher salt ½ tsp. freshly ground black pepper ½ tsp. paprika ½ tsp. garlic powder ½ tsp. ground cinnamon Directions 1. In the 2 Cup Micro Pitcher or Stack Cooker ¾ Qt. Casserole, stir together applesauce and brown sugar.

2. Cover and microwave on high power 1 minute. Remove from microwave and stir.

3. In the Quick Shake Container add, ketchup, lemon juice, salt, pepper, paprika, garlic powder and cinnamon and applesauce brown sugar mixture, insert the blender wheel, cover and shake well to blend.

4. Use the Clip-N-Click Silicone Brush to apply immediately or let stand 15 minutes to cool, then refrigerate, covered, up to 5 days.

Slather over chicken, pork, or beef, or use as a marinade. For maximum flavor, reserve a portion of the sauce to use as a condiment at the table.

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Ingredients

Canadian Maple Soy Glaze

1 cup maple syrup ¼ cup soy sauce 3 Tbsp. sweet chili sauce 1 garlic clove, peeled and minced

Directions 1. In the Quick Shake Container add maple syrup, soy sauce, chili sauce and garlic, insert the blender wheel, cover and shake well to blend.

2. Use the Clip-N-Click Silicone Brush to apply immediately or refrigerate, covered, up to 5 days.

Baste over salmon, grilled chicken, or ribs. For maximum flavor, reserve a portion of the sauce to use as a condiment at the table.

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Ingredients

Caesar Vinaigrette

⅔ cup plain yogurt 3 Tbsp. lemon juice 1½ Tbsp. red wine vinegar 1½ Tbsp. Worcestershire sauce 2 tsp. anchovy paste 2 tsp. Dijon mustard ½ tsp. black pepper 2 garlic cloves, pressed 2 Tbsp. olive oil or canola oil Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

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Ingredients

Candy

½ cup sanding sugar 3–4 drops food coloring

Sprinkles

Directions 1. Place sanding sugar in base of Quick Shake Container and add 3–4 drops of desired food coloring. Shake until all sugar is coated. Use as desired.

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Ingredients

Caramel Mocha Cold Brew

2 oz. cold brew concentrate 1 Tbsp. Torani salted caramel syrup 1 Tbsp. chocolate syrup ¼ cup milk of choice Ice cubes

Directions 1. Pour cold brew concentrate, salted caramel syrup, chocolate syrup and milk in the Quick Shake Container, insert blender wheel and cover and shake until well combined.

2. Pour over ice and serve.

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Ingredients

Caramel Vanilla Macchiato

4 oz. espresso coffee 2 tbsp. caramel syrup 2 tsp. vanilla extract 2 trays of ice cubes ¾ cup milk of choice Ice cubes

Directions 1. Fill the Quick Shake Container with ice cubes.

2. Pour hot espresso over the ice cubes and allow to stand one minute. Add caramel syrup, vanilla extract to the Quick Shake Container, add blender wheel cover and shake well.

4. Divide into two glasses.

5. Add milk gently into each glass using a tablespoon.

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Ingredients

Carolina Mustard BBQ SAUCE

1 cup yellow mustard ⅓ cup apple cider vinegar ¼ cup + 2 Tbsp. granulated sugar 2 tsp. chili powder ½ tsp. freshly ground black pepper ¼ tsp. cayenne pepper 1 tsp. Worcestershire sauce 2 tsp. salted butter ½ tsp. hot sauce Directions 1. In the Stack Cooker 1¾ Qt. Casserole, stir together vinegar, sugar, chili powder, black pepper, cayenne pepper, Worcestershire sauce, butter and hot sauce.

2. Cover and microwave on high power 4 minutes. Remove from microwave and stir.

3. Pour ¾ of the BBQ sauce in the Quick Shake Container and use the Clip-N-Click Silicone Brush to apply immediately or let stand 15 minutes to cool, then refrigerate, covered, up to 5 days.

4. Save remainder of BBQ sauce for serving with cooked meat.

For extra flavor use in coleslaw and potato salad, drizzle over grilled chicken, pork, or beef and for maximum flavor, reserve a portion of the sauce to use as a condiment at the table.

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Ingredients

C hai Latte Tea

1½ tsp. ginger, peeled and minced 2 black tea bags 1½ cups water 5 cardamom seeds 1 cinnamon stick 1 clove 2 black peppercorns ¾ cups milk 2 Tbsp. honey Ice cubes Directions 1. Add ginger, black tea bags, water, cardamom, cinnamon, clove, peppercorn and ice into Quick Shake Container, insert blender wheel, cover and shake, put in the refrigerator for 12 hours.

2. Remove the tea bags and seasonings/spices.

3. Add the honey and milk to the Quick Shake Container, cover and shake to combine.

4. Divide the ice cubes in 2 glasses, pour the beverage over ice.

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Ingredients

C hicken Cobb Salad

4 oz. raw chicken breast, cut into small chunks 1 hard boiled egg, sliced in wedges 1 cup romaine lettuce, chopped ½ cup cherry tomatoes, halved 3 slices pre-cooked bacon, cut into small pieces ¼ cup feta cheese 2 Tbsp. Basil Vinaigrette or preferred dressing

Basil Vinaigrette ½ cup fresh basil, minced 1 Tbsp. honey 2 Tbsp. balsamic vinegar ½ cup extra virgin olive oil ¼ tsp. coarse kosher salt ⅛ tsp. black pepper

Directions 1. Season chicken breast with salt and pepper. Fill Smart Multi Cooker with 1¾ cups water. Place Shielded Colander over water and add chicken and cover with Shielded Cover. Microwave on high power 8–10 minutes, or until chicken reaches 165° F/ 75° C. 2. In the base of the Quick Shake Container, add all the vinaigrette ingredients, cover and shake until well combined. Refrigerate up to three days.

3. Layer lettuce in the Salad on the Go Bowl, top with cherry tomatoes, bacon, feta cheese, chicken and hard boiled egg, cover.

4. Add dressing or vinaigrette to the Tupper Mini 2 oz. Container, place in the Salad on the Go Set compartment, for on the go.

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Ingredients

C hicken Marinade

⅓ cup vegetable oil 2 Tbsp. red wine vinegar 2 Tbsp. honey 3 cloves of garlic, minced 1 tsp. dry oregano 1 tsp. salt ¼ tsp. black pepper

Directions 1. Add marinade ingredients in the Quick Shake Container, cover and shake until well combined.

2. Place chicken in Season Serve Container and pour marinade over top. Seal and refrigerate for at least 4 hours, flipping container halfway.

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Ingredients

C himichurri Marinade

½ cup red wine vinegar 1 tsp. kosher salt plus more 3-4 garlic cloves, minced 1 shallot, finely chopped 1 Fresno chile or red jalapeño, finely chopped ¾ cup minced fresh cilantro ½ cup minced fresh flat-leaf parsley ¼ cup finely chopped fresh oregano ¾ cup extra-virgin olive oil Directions 1. Add all ingredients in the Quick Shake Container, cover and shake until well combined. Reserve ½ cup marinade for sauce.

2. Put meat in Season Serve Container. Pour remaining marinade. over meat, cover; chill for 3 -8 hours.

3. Remove meat from marinade, pat dry, and grill.

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Ingredients

C hinese Chicken Salad

2 small chicken breast, cut into strips 1 cups fresh cilantro, chopped 2 limes, juiced 2 Tbsp. vegetable oil ½ head romaine lettuce, chopped ½ head of red cabbage, cored & quartered ½ red bell pepper, sliced 2 green onions, chopped ⅓ cup cashews Directions 1. Season chicken breast with salt and pepper. Fill Smart Multi Cooker with 1¾ cups water. Place Shielded Colander over water and add chicken and cover with Shielded Cover. Microwave on high power 8–10 minutes, or until chicken reaches 165° F/ 75° C. 2. In the base of the Quick Shake Container, add cilantro, lime and oil, cover and shake until well combined. Refrigerate up to three days.

3. Layer lettuce and cabbage in the Salad on the Go Bowl, top with vegetables, nuts and chicken, cover.

4. Pour dressing over salad when ready to eat or add vinaigrette to the Tupper Mini 2 oz. Container, place in the Salad on the Go Set compartment, for on the go.

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Ingredients

C hipotle BBQ Sauce

1 cup crushed tomato 2 tsp. chili powder 2 tsp. garlic powder 2 tsp. onion powder 2 tsp. chipotle in adobo sauce 2 Tbsp. granulated sugar 1 Tbsp. vinegar

Directions 1. In the Stack Cooker 1¾ Qt. Casserole, stir together tomato, chili powder, garlic powder, onion powder, adobo, sugar and vinegar.

2. Cover and microwave on high power 1 minute. Remove from microwave and stir.

3. Pour BBQ sauce in the Quick Shake Container and use the Clip-NClick Silicone Brush to apply immediately or let stand 15 minutes to cool, then refrigerate, covered, up to 5 days.

Slather over chicken, pork, or beef, or use as a marinade. For maximum flavor, reserve a portion of the sauce to use as a condiment at the table. Adjust the spicy heat by reducing or increasing the chipotle in adobe.

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Ingredients

C hurrasco de Flank Steak

2 oranges, zested and juiced 3 limes, zested and juiced ⅓ cup olive oil 3 garlic cloves, peeled 1 small onion, peeled, quartered ½ cup fresh cilantro 1½ Tbsp. Simple Indulgence Southwest Chipotle Seasoning Blend 1 lb. Flank Steak, Sirloin Steak or Skirt Steak, Directions 1. In the SuperSonic Chopper Extra with blade attachment, add garlic, onion and cilantro, cover and pull cord until minced.

Transfer to the Quick Shake Container and add juices, zest, olive oil and southwest chipotle seasoning, cover and shake to combine.

2. Place beef in the Season Serve Container, pour marinade over meat, seal, marinade 6 hours or overnight. Drain marinade and discard.

3. Grill or pan fry to preferred doneness.

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Ingredients

C ilantro Lime Dressing

¼ cup cilantro, chopped 2 garlic cloves, peeled and minced ⅓ cup extra virgin olive oil ½ lime, juiced 1 Tbsp. Dijon mustard 1 Tbsp. taco seasoning ¼ tsp. coarse kosher salt

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

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Ingredients

C olumbian Style SAUCE

Salsa Rosa

1 cup full fat mayonnaise 6 Tbsp. prepared ketchup 3 large garlic cloves, minced 1 small lime, juiced ¼ tsp. cayenne pepper ¼ tsp. kosher salt 2 tsp. brandy (optional)

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

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Ingredients

C osmo Drink

4 oz. citrus-flavored vodka 3 oz. cranberry juice 2 oz. triple sec 1 oz. lime juice 4-5 ice cubes

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

2. Pour into martini glasses.

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Ingredients

Creamy Avocado DrESSING

1 ripe avocado, pitted and smashed 1 Tbsp. lemon juice, juiced ½ cup nonfat plain Greek yogurt ½ tsp. coarse kosher salt ¼ tsp. black pepper Serves 8

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

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Ingredients

Creamy Cranberry Vinaigrette

¼ cup plain full-fat yogurt ¼ cup canned jellied cranberry sauce 3 Tbsp. extra virgin olive oil 1 Tbsp. red wine vinegar 2 Tbsp. freshly squeezed orange juice 1 garlic clove, crushed ¼ tsp. coarse kosher salt

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

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Ingredients

Creamy Honey Mustard

½ cup nonfat Greek yogurt; plain or vanilla 2 tsp. Dijon mustard 1 tsp. honey ⅛ tsp. black pepper

Dressing

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

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Ingredients

Creamy Parmesan Peppercorn Dressing

½ cup sour cream ¼ cup mayonnaise ¼ cup milk 1 tsp. Dijon mustard 1 garlic clove, minced ½ tsp. coarsely ground black pepper ½ cup grated fresh Parmesan cheese

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

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Ingredients

Farro Salad

with Pomegranate V inaigrette

1 cup farro, rinsed 2 cups water 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

Vinaigrette ¼ cup pomegranate juice ⅓ cup olive oil 1 tsp. Dijon mustard ¼ tsp salt ⅛ tsp. pepper

Directions 1. In the base of the Microwave Rice Maker add Farro and water; stir to combine. Microwave for 15 minutes. Remove from microwave, let stand 5 minutes. Add farro the Salad on the Go Bowl.

2. In the SuperSonic Chopper Extra with the blade attachment, add nuts, basil and mint leaves. Cover and pull cord until roughly chopped. Stir into cooked Farro.

3. Add tomatoes, lemon zest and parmesan cheese to Farro, stir.

4. Combine all the vinaigrette ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend. Pour over Farro, if ready to eat salad or add vinaigrette to the Tupper Mini 2 oz. Container, place in the Salad on the Go Set compartment, for on the go.

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Ingredients

French Dressing

¾ cup sugar ½ cup ketchup ⅓ cup light olive oil ⅓ cup vinegar 1½ tsp. salt ½ tsp. celery seed ½ tsp. chili powder ½ tsp. dried mustard ½ tsp. onion powder ⅛ tsp. paprika Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

35

Ingredients

Guava Mojito

4 mint leaves 2 tsp. sugar 2 Tbsp. freshly squeezed lime juice ½ cup guava nectar 3 oz. white rum 2 oz. seltzer water

Serving Ice Lime wedge Fresh guava, sliced Mint leaves

Directions 1. Muddle the mint leaves, sugar and lime juice in a Quick Shake Container.

2. Add guava nectar, rum and water in the Quick Shake Container insert the blender wheel, cover and shake well to blend.

3. Add ice to a 16 oz. Clearly Elegant Tumbler, and strain Quick Shake Container contents over ice.

4. Garnish with lime wedge, guava and mint leaves

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Ingredients

Honey Mustard Dressing

½ cup light mayonnaise 2 Tbsp. honey 2 Tbsp. Dijon mustard 2 Tbsp. lemon juice ¼ tsp. coarse kosher salt ⅛ tsp. black pepper

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

37

Ingredients

Impossible Quiche

4 eggs 1½ cups milk salt & pepper, to taste 1 tsp. mustard Tarragon, to taste 1 cup grated cheese 1 onion, finely chopped 3 bacon slices cooked, crumbled ½ cup self-rising Flour Directions 1. Preheat oven to 400°F. 2. Combine eggs, milk, salt, pepper, mustard and tarragon in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

2. In a medium Thatsa Bowl add cheese, onion, bacon and flour, pour contents from the Quick shake, stir to combine.

3. Pour in to UltraPro Quiche Pan and bake for 30-35 minutes. Check for doneness by poking the center with a toothpick. It if comes out clean.

4. Let the quiche cool for 15 minutes before serving.

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Ingredients

Jerk Chicken

Marinade

6 Tbsp. vegetable oil, divided ¼ cup fresh lime juice 4 scallions, chopped 2-4 Scotch bonnet or habanero chiles, stemmed, seeded, finely chopped 3 garlic cloves, minced 2 Tbsp. fresh thyme, chopped 1 Tbsp. Fresh ginger, minced 1 Tbsp. (packed) dark brown sugar

1 tsp. allspice 1 tsp. kosher salt plus more ¼ tsp. ground black pepper 2 Tbsp. distilled white vinegar

Directions 1. In the Quick Shake Container, add all marinade ingredients, cover and shake until well combined. Reserve ¼ cup for sauce.

2. Place chicken in the Season Serve Container, pour marinade over 2chicken, seal and shake container to coat all chicken pieces; chill for 3-8 hours.

3. Remove meat from marinade, pat dry, and grill.

39

Ingredients

Italian Dressing

½ cup balsamic or white wine vinegar 2 garlic cloves, minced 1 Tbsp. sugar ½ tsp. dried oregano ¼ tsp. dried basil ¼ tsp. onion powder ¼ tsp. salt 1 cup vegetable or olive oil

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

40

Ingredients

Korean Beef BBQ

Marinade ½ cup low-sodium soy sauce 2 Tbsp. water 1½ tbsp. raw or turbinado sugar 1 Tbsp. minced garlic 1 tsp. Asian sesame oil 1 tsp. grated peeled fresh ginger ½ tsp. freshly ground black pepper ⅓ cup chopped scallions

1½ lb. boneless rib eye steak Garnish 2 green onions, sliced thinly 1 tsp. toasted sesame seeds

Directions 1. Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into ¼” thick slices.

2. In the Quick Shake Container, add all marinade ingredients, cover and shake until well combined. Reserve ¼ cup for sauce.

3. Place steak in the Season Serve Container, pour marinade over steak, seal and shake container to coat all chicken pieces; chill for 3-8 hours.

4. Remove steak from marinade.

5. Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side. Repeat with remaining 1 tablespoon vegetable oil and steak.

6. Serve immediately, garnished with green onions and sesame seeds, if desired.

41

Ingredients

Korean Gal bi Marinade

½ cup brown sugar, packed ½ cup low-sodium soy sauce ¼ cup water 2 Tbsp. sweet mirin ½ small onion, peeled and finely chopped 1 small Asian pear, peeled and finely chopped 4 garlic cloves, minced 1 Tbsp. sesame oil 1 tsp. Steak & Chop Seasoning Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

42

Ingredients

Lemon Basil Vinaigrette

⅓ cup basil leaves chopped 1 garlic clove, minced ¼ small onion, diced finely 2 tsp. Dijon mustard 1 tsp. granulated sugar ½ tsp. coarse kosher salt 1 lemon, juiced ⅔ cup extra virgin olive oil

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

43

Ingredients

Lemon Shake Up

1 lemon, halved 3 Tbsp. sugar 1¼ cups ice ½ cup water

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

44

Ingredients

Light Ranch Dressing

½ cup reduced-fat (2%) milk ½ cup light sour cream ½ cup light mayonnaise 1 Tbsp. lemon juice 1 Tbsp. chives 1 garlic clove, minced ¼ tsp. coarse kosher salt ⅛ tsp. black pepper

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

45

Ingredients

Midori Sour

¼ cup Midori Liqueur ¼ cup vodka 1 lime, juice only 1 lemon, juice only Soda water To garnish Blackberries 1 lime, sliced into wedges Ice cubes Directions 1. Combine the Midori liqueur, vodka, lime juice and lemon juice in the Quick Shake Container, insert the blender wheel, cover and 2. Place lime wedges, blackberries and ice into two 16 oz. Clearly Elegant Tumblers. Pour the contents into the glasses.

3. Top with soda water.

46

Ingredients

Mojito Margarita

1 lime, juiced and zested 10 mint leaves 3 Tbsp. simple syrup 3 oz. vodka 2 oz. tequila 8 oz. club soda

Directions 1. Place lime juice and mint leaves in the Quick Shake Container and muddle the leaves.

2. Add simple syrup, vodka and tequila to the Quick Shake Container, insert the blender wheel, cover and shake well to blend.

3. Pour in cup with ice and salted rim if desired. Top with club soda and lime zest.

47

Ingredients

Mojo Marinade

1¼ cups fresh orange juice ½ cup fresh lemon juice ½ cup fresh lime juice ¼ cup fresh oregano, chopped ¼ cup corn or vegetable oil 10 garlic cloves, minced 3 jalapeños, diced, no seeds 1½ tsp. kosher salt

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

2. Reserve ⅔ cup marinade for sauce. Put pork or seafood in Season Serve Container. Toss with remaining marinade. Cover; chill for 38 hours.

3. Remove pork or seafood from marinade, pat dry, and grill.

48

Ingredients

Mole Style Marinade

¼ cup raisins 2 toasted ancho chilies, stems and seeds removed ¾ cup crushed tomato 4 oz. chipotle peppers in adobo sauce 3 garlic cloves, peeled 2 Tbsp. granulated sugar 2 Tbsp. unsweetened cocoa powder

1 tsp. ground cumin 1 tsp. ground cinnamon ⅛ tsp. ground cloves 1 tsp. kosher salt 2 cups chicken stock, divided 1 Tbsp. white vinegar

Directions 1. In the SuperSonic Chopper Extra fitted blade attachment add raisins, chilies, tomato, chipotle, garlic, sugar, cocoa powder, cumin, cinnamon, cloves, salt, 1 cup of the chicken stock and vinegar. Cover and pull cord until well minced.

2. Transfer mixture to the Stack Cooker 1¾ Qt. Casserole; stir in remaining chicken stock. Cover and microwave 4 minutes.

Remove from microwave, let stand 10 minutes.

3. Return mixture to the SuperSonic Chopper Extra. Cover and pull cord until smooth.

4. Pour into the Quick Shake Container and use the Clip-N-Click Silicone Brush to apply immediately, or store in the refrigerator, covered, up to 3 days.

For extra flavor use in coleslaw and potato salad, drizzle over grilled chicken, pork, or beef and for maximum flavor, reserve a portion of the sauce to use as a condiment at the table.

49

Ingredients

Mul led Apple C ider Pork Chops

Marinade 2 cups apple cider 2 Tbsp. apple cider vinegar 3 Tbsp. mulling spices 1 large garlic clove, crushed ½ yellow onion, finely diced 4 whole fresh thyme sprigs 1 tsp. coarse kosher salt

1 Tbsp. extra virgin olive oil 1 large white onion, thinly sliced 1½ lbs. bone-in or boneless pork chops

Directions 1. In the Quick Shake Container add all the marinade ingredients, cover and shake until well combined.

2. Place meat in the Season Serve Container, pour marinade over meat, let marinate for 12-24 hours in the refrigerator.

3. Heat olive oil over medium-low heat in a Chef Series II Fry Pan*.

Cook onions, stirring occasionally for about 5 minutes, or until onions are very soft.

4. Add pork chops to the skillet. Cook 4-5 minutes on each side or until pork is cooked through. Stir onions occasionally as the pork cooks. Remove them if they begin to burn. Serve pork chops warm topped with onions.

These can also be grilled.

50

Ingredients

Orange Cranberry Sangria

1 cup red wine ½ cup canned jellied cranberry sauce ½ cup orange juice 3 orange slices 4 slices fresh gingerroot 1 cinnamon stick 5 whole cloves

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

51

Ingredients

Peach & Mango Spritz

½ cup gin ⅓ cup Cointreau ½ cup mango nectar juice ⅛ cup lime juice Prosecco

To garnish Ice cubes 1 peach, sliced into wedges 1 apricot, sliced into wedges ½ small mango, sliced into thin wedges

Directions 1. Add the gin, Cointreau and mango nectar into the Quick Shake Container cover and shake until combined.

2. Place sliced fruit and ice into two 16 oz. Clearly Elegant Tumblers. Pour the contents into the glasses.

3. Top with prosecco.

4. Add ⅛ cup lime juice for an extra tropical flavor.

52

Ingredients

Peanut Vinaigrette

3 Tbsp. sesame oil 2 Tbsp. seasoned rice vinegar 1 Tbsp. soy sauce 2 Tbsp. water ½ tsp. Dijon mustard ½ Tbsp. peanut butter

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

53

Ingredients

P ina Colada

1 cup white rum ¾ cup cream of coconut 1⅛ cup pineapple juice 1 tsp. lime juice

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

2. Pour over ice in a glass and garnish with pineapple wedge and lime slice.

54

Ingredients

Pomegranate Mimosa

¼ cup grenadine ¾ cup champagne Pomegranate seeds, for garnish

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

2. Pour into champagne flute and garnish with pomegranate seeds.

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Ingredients

Pomegranate Mojito

½ cup water ½ cup sugar 10 fresh mint leaves 1 small lime, juiced ½ cup grenadine ¼ cup white rum* ¼ cup large crystal decorating sugar 5-6 ice cubes ¾ cup seltzer

Fresh mint, lime slices and sugar cane swizzle for garnish

Directions 1. To make the mint syrup, stir together water, sugar and mint leaves in the 2 Cup Micro Pitcher. Microwave on high power 45 seconds or until sugar is dissolved. Refrigerate 10 minutes.

2. Dip the rim of a tumbler or glass in water and then into the sugar crystals to line rim of tumbler with sugar. Set aside.

3. In the Quick Shake Container add lime juice, grenadine, mint syrup, rum and ice cubes. Cover and shake until well blended and chilled.

4. Pour into sugar-rimmed tumbler, top with seltzer and garnish with fresh mint, lime slices and sugar cane swizzle. Serve cold. *For non-alcoholic, replace rum with an additional ¼ cup of seltzer.

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Ingredients

Poppy Seed Dressing

⅓ cup sugar 2 Tbsp. vinegar 1 Tbsp. lemon juice ½ teaspoon salt ½ teaspoon dry mustard ½ cup vegetable oil 1 Tbsp. poppy seeds

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

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Ingredients

Quick & Easy Pasta Salad

2 cups cooked bowtie pasta ¼ cup cucumbers 3 Tbsp. Light Ranch or preferred dressing ¼ cup cherry tomatoes, sliced ¼cup baby carrots, chopped ¼ cup broccoli florets, chopped

Directions 1. Place pasta into Microwave Pasta Maker and fill with water to fill line. Season water with salt. Microwave on high for 15 minutes.

Drain after cooking.

2. Set Mandoline round knob to #4, triangular knob to “lock” and select the straight v-shaped blade insert. Attach cucumbers to food guider and place at top of Mandoline and push down to slice. Once sliced, cut in half. Set aside.

3. Layer ingredients in the Quick Shake Container (bottom to top): dressing, tomatoes, carrots, broccoli, cucumbers, pasta.

4. Securely seal container. Store in refrigerator until ready to serve.

5. When ready to serve, shake Quick Shake Container until all ingredients are combined. Pour into bowl and serve.

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Ingredients

Quick Shake Apple Cake

1 (14-oz.) can apple pie filling ¼ cup cinnamon sugar 1 egg ⅔ cup flour ⅔ cup sugar ⅔ cup milk 1 tsp. oil 2 tsp. baking powder whipped topping, if desired Directions 1. Preheat oven to 350°F. 2. Place pie filling in a UltraPro Square or UltraPro Quiche Pan. 3. Sprinkle with sugar/cinnamon mixture.

4. Break egg into Quick Shake Container, add flour, sugar, milk, oil, baking powder (in that order). Seal and shake vigorously until well blended.

5. Pour over apple mixture and bake for 30 minutes.

6. Allow to cool and then invert onto platter. Sprinkle with some cinnamon sugar. Serve warm.

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Ingredients

Quick Shake Pizza Crust

½ cup milk 2 tsp. olive oil 1⅓ cup flour 1 tsp. baking powder ½ tsp salt

Directions 1. Preheat oven to 350°F. 2. Mix ingredients in Quick Shake Container.

3. Turn dough onto a lightly floured surface and knead 10 times.

Shape dough into a ball. Cover dough with an inverted bowl and let sit for 10 minutes.

4. Roll dough into a 12-inch circle on a Silicone Baking Sheet with Rim. Bake for 10 minutes.

5. Top with your favorite toppings.

6. Raise oven temperature to 400°F and bake for 6-8 Minutes or until done

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Ingredients

Quinoa & Spinach Salad

1 cup quinoa 1½ cups low-sodium vegetable broth ½ cup orange juice 2 Tbsp. Cilantro or Lime Vinaigrette ¼ cup red pepper, chopped ¼ cup green pepper, chopped ½ cup black beans canned, drained 2 cups spinach

Directions 1. Combine quinoa, vegetable broth and orange juice in Microwave Rice Maker. Replace cover and microwave on high power 15–18 minutes. Fluff with a fork and chill in refrigerator.

2. Layer ingredients in the Quick Shake Container (bottom to top): dressing, peppers, black beans, ½ cup chilled quinoa, spinach.

3. Securely seal container. Store in refrigerator until ready to serve.

4. When ready to serve, shake Quick Shake Container until all ingredients are combined. Pour into bowl and serve.

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Ingredients

Ranch Dip

1 cup sour cream ¼ cup full fat Greek yogurt 2 Tbsp. buttermilk ½ tsp. white wine vinegar 1 garlic clove, crushed ¼ tsp. coarse kosher salt ½ tsp. onion powder 1 Tbsp. fresh dill, chopped 1 Tbsp. fresh parsley, chopped Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

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Ingredients

Ranch Dressing

1 cup sour cream ¼ cup full fat Greek yogurt 2 Tbsp. buttermilk ½ tsp. white wine vinegar 1 garlic clove, crushed ¼ tsp. coarse kosher salt ½ tsp. onion powder 1 Tbsp. fresh dill, chopped 1 Tbsp. fresh parsley, chopped Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

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Ingredients

Ranch Dressing II

1 cup mayonnaise ½ cup sour cream ½ tsp. dry dill ¼ tsp. onion powder ½ tsp. garlic powder 1 Tbsp. dry parsley ¼ tsp. salt ⅓ cup milk ⅛ tsp. pepper Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

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Ingredients

Raspberry Shake Up

½ cup fresh or frozen (thawed) raspberries 1½ Tbsp. fresh lime juice ½ Tbsp. honey 1 cup water 5-6 ice cubes

Directions 1. In the Quick Shake Container add raspberries, lime juice, honey, water and ice cubes. Seal and shake until raspberries are broken up and well incorporated.

2. Pour into favorite tumbler and enjoy cold.

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Ingredients

Salmon Marinade

¼ cup soy sauce 2 Tbsp. honey 2 Tbsp. orange juice 2 garlic cloves, minced ½ tsp. ginger, minced

Directions 1. In the Quick Shake Container add all the marinade ingredients, cover and shake until well combined.

2. Place salmon in the Season Serve Container, pour marinade over meat, let marinate for 2 hours in the refrigerator, flipping the Season Serve Container halfway through.

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Ingredients

Sassy Strawberry Margarita

Simple syrup ¼ cup granulated sugar ¼ cup water

Ice cubes

1 lb. strawberries, hulled ¾ cup orange juice 1 lime, juiced (about 3 tbsp.)

3 oz. tequila ½–1 tsp. lime zest (optional) Directions 1. To create simple syrup, combine sugar and water in 2 Cup Micro Pitcher. Cover and microwave on high power 1 minute, or until sugar is dissolved. Set aside to cool.

2. Place strawberries in the SuperSonic Chopper Extra, with blade attachment, cover and pull cord to process until strawberries are pureed.

3. Add all ingredients, except ice to Quick Shake Container, insert blender wheel, cover and shake until combined 4. Salt or sugar rim of glass, if desired. Pour over ice to serve.

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Ingredients

Screwdriver

C ocktail

1½ oz. vodka 4 oz. orange juice Serve over ice

Directions 1. Add the vodka and orange juice in the Quick Shake Container, insert the blender wheel, cover and shake well to blend.

2. Pour over ice in a cocktail glass.

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Ingredients

Shrimp Marinade

¼ cup olive oil ¼ cup lemon juice 3 garlic cloves, minced 1 tsp. salt ½ tsp. black pepper 3 Tbsp. brown sugar, light or dark 1 tsp. smoked paprika 2 tsp. hot sauce

Directions 1. In the Quick Shake Container add all the marinade ingredients, cover and shake until well combined.

2. Place shrimp in the Season Serve Container, pour marinade over meat, let marinate for 30 minutes in the refrigerator, flipping the Season Serve Container halfway through.

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Ingredients

Sizzlin’ Vinaigrette

½ tsp. cayenne pepper ¼ cup white wine vinegar 1 tsp. dry mustard 2½ tsp. granulated sugar 1 tsp. garlic powder 10 drops hot pepper sauce 1 tsp. coarse kosher salt ¾ cup vegetable oil

Directions 1. Combine all the ingredients in a Quick Shake Container, insert the blender wheel, cover and shake well to blend.

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Ingredients

Slaw Dressing

Dressing 1 cup mayonnaise 2 Tbsp. milk 1 tsp. white vinegar 2 Tbsp. sugar (or artificial sweetener) Salt and Pepper, to taste 1 (16 oz.) bag coleslaw mix

Directions 1. Add the dressing ingredients in the Quick Shake Container, insert the blender wheel, cover and shake well to blend.

2. Pour dressing over coleslaw mix, stir to combine and refrigerate until serving.

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Ingredients

Snickers Caramel Apple Salad

¾ cup milk 1 (3.4 oz.) pkg. instant French vanilla pudding 1 (8 oz.) cool whip 4 green apples, coarsely chopped 4 reg sized Snickers candy bars, coarsely chopped ½ cup caramel ice cream topping

Directions 1. Add the milk and pudding in the Quick Shake Container, insert the blender wheel, cover and shake well to blend.

2. Pour mixture into a serving bowl, fold in cool whip, then apples and snickers.

3. Drizzle caramel sauce over apple snickers mixture.

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Ingredients

Snowtop Cosmopolitan

A squeeze of lime juice ¼ tsp. corn syrup Flaked sweetened coconut and white sanding sugar for the rim Fresh cranberries, optional

Cocktail ½ cup cranberry juice ½ cup white peach cranberry juice (Ocean Spray) 1 ounce triple sec ½ ounce vodka

Directions 1. Add lime juice and corn syrup on a saucer and dip rim of glass, then dip into coconut and sugar mixture.

2. Add the all ingredients in the Quick Shake Container, insert the blender wheel, cover and shake well to blend.

3. Shake with ice, pour into rimmed glass.

4. Garnish with fresh cranberries, if desired

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Ingredients

Southern Alabama BBQ SAUCE

1¼ cups full-fat mayonnaise 3 Tbsp. white wine vinegar 1 garlic clove, peeled and minced 1 Tbsp. coarse ground pepper 1 Tbsp. spicy brown mustard 1 Tbsp. granulated sugar 1 Tbsp. kosher salt 2 Tbsp. prepared horseradish

Directions 1. Add the all ingredients in the Quick Shake Container, insert the blender wheel, cover and shake well to blend.

2. Use the Clip-N-Click Silicone Brush to apply immediately or refrigerate, covered, up to 5 days.

For extra flavor use in favorite coleslaw and potato salad recipe, or drizzle over grilled chicken or ribs and for maximum flavor, reserve a portion of the sauce to use as a condiment at the table.

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Ingredients

Steak Marinade

⅓ cup soy sauce ½ cup olive oil ⅓ cup Worcestershire sauce 5 garlic cloves, minced ½ tsp. white pepper

Directions 1. In the Quick Shake Container add all the marinade ingredients, cover and shake until well combined.

2. Place salmon in the Season Serve Container, pour marinade over meat, let marinate for 2 hours in the refrigerator, flipping the Season Serve Container halfway through.

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Ingredients

Sweet G inger Dressing

1 piece fresh gingerroot, peeled and minced ¼ small onion, finely diced 2 Tbsp. lemon juice, fresh 2 Tbsp. apple juice 2 Tbsp. honey 1 Tbsp. soy sauce 1 Tbsp. rice vinegar 1 Tbsp. canola oil

Directions 1. Add the all ingredients in the Quick Shake Container, insert the blender wheel, cover and shake well to blend.

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Ingredients

Taco Salad

1 lb. ground beef ½ Tbsp. southwest chipotle or taco seasoning ¼ tsp. coarse kosher salt 3 Tbsp. Light avocado ranch or preferred dressing ¼ cup cherry tomato, sliced ¼ cup green bell pepper, chopped ¼ cup red onion, chopped ½ cup shredded cheddar cheese 1 cup romaine lettuce, chopped Directions 1. Place Stack Cooker Colander into Stack Cooker 3 Qt. Casserole.

Combine ground beef, seasoning and salt in Colander, cover and microwave on high power 5 minutes.

2. Layer salad ingredients in the Quick Shake Container (bottom to top): dressing, tomatoes, green peppers, ½ cup ground beef, cheese, red onion, lettuce.

3. Securely seal container. Store in refrigerator until ready to serve.

4. When ready to serve, shake Quick Shake Container until all ingredients are combined. Pour into bowl and serve.

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Ingredients

Tequila Sunrise

1½ oz. tequila 4 oz. orange juice Splash of grenadine Serve over ice Cherry and orange slice for garnish

Directions 1. Add the all ingredients in the Quick Shake Container, insert the blender wheel, cover and shake well to blend.

2. Pour mixture into 16 oz. Clearly Elegant Tumbler with ice, add grenadine syrup, it will go to the bottom.

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Ingredients

Tonic Green Tea

1½ tsp. ginger, peeled and minced 2 green tea bags 2 cups water 5 mint leaves 1 lime, juiced and zested 2 Tbsp. honey Ice cubes

Directions 1. Add the ginger, water, green tea bags and mint leaves, in the Quick Shake Container, insert the blender wheel, cover and shake well to blend and put in the refrigerator for 6 to 12 hours.

2. Remove the green tea bags and the mint leaves.

3. Add lime zest, lime juice and honey in the Quick Shake Container, cover and shake to combine.

4. Divide the ice cubes in 2 glasses, pour the beverage over ice.

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Ingredients

V irgin Strawberry Mojito

1 lemon, juiced 8 mint leaves ⅓ cup strawberries 2 tsp. sugar Ice cubes Sparkling water

Directions 1. Add lemon juice, strawberries, mint, sugar and ice into the Quick Shake Container, cover and shake to combine.

2. Divide the ice cubes in 2 glasses, pour the beverage over ice, fill with sparkling water.

3. Decorate with more mint leaves and strawberries if desired.

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