Thursday, May 27, 2010

Yum! BBQ Sauce Tupperware style....

Smokin' BBQ Sauce

1 cup ketchup
2 Tbsp Hickory Mesquite Rub Seasoning
2 tsp Worcestershire sauce
1 Tbs water (if necessary)

Place ingredients together in QUICK SHAKE® container, seal and shake until well blended. Add water if needed to thin out sauce. 

Chill until serving time. Serve with shrimp as a dipping sauce or brush on grilled steaks, chicken, pork chops or fish.

by June 2004 Tupperware Flyer

For more great TW recipes and booklets visit my site and scroll to the bottom.

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Sunday, May 23, 2010

Purple Monstrosity Fruit Smoothie

Purple Monstrosity Fruit Smoothie Recipe
By: Michelle  
"This is a great smoothie for breakfast - and sometimes dinner! You can substitute the orange juice with any mix of juices or even soy milk! The soy milk adds more of a milk shake quality than the juice does."
Prep Time:
5 Min
Ready In:
5 Min
Original Recipe Yield 4 to 6 drinks


  • 2 frozen bananas, skins removed and cut in chunks
  • 1/2 cup frozen blueberries
  • 1 cup orange juice
  • 1 tablespoon honey (optional)
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon blue agave (optional)*


  1. Place bananas, blueberries and juice in a blender, puree. Use honey and/or vanilla to taste. Use more or less liquid depending on the thickness you want for your smoothie.
 *my addition

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Sunday, May 16, 2010

Cinnamon-Peach Cottage Cheese Pancakes


"Cinnamon-Peach Cottage Cheese Pancakes" 

"A cottage cheese-based pancake with fruit for extra flavor."
Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min
* 4 eggs
* 1 cup cottage cheese
* 1/2 cup milk
* 1 teaspoon vanilla extract
* 2 tablespoons butter, melted
* 1 peach, shredded
* 1 cup all-purpose flour
* 2 tablespoons white sugar
* 1 pinch salt
* 3/4 teaspoon baking soda
* 1 teaspoon ground cinnamon


1. Mix eggs, cottage cheese, milk, vanilla, butter, and peach in a large bowl. Combine flour, sugar, salt, baking soda, and cinnamon in a small bowl. Stir flour mixture into the cottage cheese mixture until just combined.
2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.


For your syrup I suggest using Tupperware Micro Pitcher Set. It works really well, heats evenly and prevents splatters in the microwave. I love having a measuring cup and warmer all in one!

Micro Pitcher Set

Timesaving Solution To Help You Prepare Meals with Ease!

This two-piece set is a fast, mess-free solution for reheating gravies and sauces quickly and neatly in the microwave. It's sensational for melting butter or chocolate, too. Use the pitchers separately or invert the small 1-cup (250 mL) pitcher over the large 2-cup (500 mL) pitcher and you've got a self-venting cover that allows steam to escape while preventing messy microwave splatters. The pitchers have U.S. standard and metric measurements and nest together for more compact storage.  Rhubarb.

Micro Pitcher Set $23.00

Please visit to order.

Friday, May 14, 2010

Seafood Cravings

I have been having seafood cravings all day so I thought I'd share some that looked good to me!


By: witchywoman  Supporting Member (Click to learn more about Supporting 
"This is an awesomely simple, light, and refreshing salsa that goes great with tortilla chips."
Prep Time:
20 Min
Ready In:
1 Hr 20 Min
Original Recipe Yield 12 servings


  • 1/2 pound salad shrimp
  • 2 roma (plum) tomatoes, diced
  • 1/2 red onion, diced
  • 1/4 cup minced cilantro
  • 1/4 cup fresh lime juice
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 clove garlic, minced


  1. Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.

Spicy Grilled Salmon Kabobs
photo by:
recipe by: kraft

What You Need!

1/4 cup KRAFT Light Ranch Dressing
1/2 tsp.  chili powder
1/2 tsp. ground red pepper
1 lb.  boneless skinless salmon filets, cut into 1-in. chunks
4 wooden skewers
1   onion, cut into wedges
1 green pepper, cut into wedges

Make It!

HEAT grill to medium-high heat.
POUR combined dressing and seasonings over salmon in shallow dish; cover. Refrigerate 15 min. to marinate. Meanwhile, soak skewers in water.
REMOVE salmon from marinade; discard marinade. Thread salmon, onions and peppers alternately onto skewers.
GRILL kabobs 8 to 10 min. or until salmon flakes easily with fork and vegetables are crisp-tender, turning occasionally.

Kraft Kitchens Tips

Substitute tuna, scallops or shrimp for salmon. 
YUM!!!! Happy Eating!

Friday, May 7, 2010

Chicken & Biscuits

Chicken & Biscuits Ingredients

1-2 Tlbs. Butter
2 cups Diced carrots
½ cup. Each diced: onion, celery, mushrooms
3+ Tbls. Flour
1 cup. Chicken broth (can use powdered)
15 oz. cooked chicken (use canned and also use the broth)
1 Tbls. Chopped parsley (dried, just sprinkle)
1 tsp chopped dill (dried sprinkle liberally)
1/8 tsp pepper & salt
Refrigerator biscuits ( enough to cover top, not touching )


Melt butter in sauce pan add veggies. Cook until softened. Add flour and stir quickly to combine, stir continuously and cook 1 min., add broth slowly, add the rest of the ingredients except the biscuits. Stir, reduce heat and continue to stir until thick. (happens quickly) Pre heat oven put mixture in 2 qt. casserole, bake until carrots are tender crisp. 10-15 min. Arrange biscuits on top and bake until Golden. Usually 10-15 min.

Notes: This is a recipe that my family adapted from Weight Watchers. So it’s very low calorie buy wonderfully tasty! I don’t even follow any of the measurements any more. It’s very forgiving and easy to adapt to your tastes. So play with it after you try it the first time! We love it and hope you will too!

by Kara in Vancouver, WA

**my variation that I make uses thyme and cream of celery & potato soups. I also for added nutrients use a bag of frozen mixed veggies.**

**For leftovers I store them in a Tupperware microwave safe container, like TupperWave or Vent n Serve for easy reheating** 


Monday, May 3, 2010

Spinach Lasagna

Spinach Lasagna

(use with TupperWave Products)
Serves 4
15 ½ oz. jar of spaghetti sauce
1 tsp. Italian seasoning
½ cup water
1 cup ricotta cheese, part skim
2 cups 2% mozzarella cheese, reserve ½ cup for top
1 cup parmesan cheese, divided
10 oz. pkg. frozen chopped spinach, thawed and well drained
1 egg
9 oz. pkg. no boil lasagna noodles

Combine spaghetti sauce, Italian seasoning, and water in a medium bowl.

Combine 1 cup ricotta,1 ½ cups mozzarella cheese, spinach, and egg in a medium bowl. 

Pour ½ cup of sauce on the bottom of the TupperWave® 1 ¾-Qt./1.7 L Large Rectangular Container. 

Place 2 noodles side by side, overlapping slightly over sauce. Top with ¾ cup of cheese mixture. 

Layer the remaining noodles, cheese mixture and sauce, in that order, sprinkle with ½ cup reserved mozzarella cheese and parmesan cheese. 

Cover container, and if desired, chill for several hours or overnight. 

Microwave covered on medium power (50%) or until noodles are tender.

Let stand 5-10 minutes before serving.
Note: 1 box of pasta and one 16oz. carton of ricotta cheese will make 2 lasagnas. Different brands of
no boil lasagna have different quantity of noodles. Adjust layering accordingly.