Stack Cooker Recipes
From Tupperware – Bonnie Alexander – 937/337-0227-
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TupperWave® Stack Cooker Complete System – A microwave oven saves about 50% the energy a conventional oven uses and stays cool, saving on energy costs. It’s easy to create an entire healthy meal for your family using this system. Ask me for more details!
Easy Brunch~ Microwave 15-25 minutes
Hash Brown Potato Bake– (bottom)
2 cups loose-pack frozen hash brown potatoes¼ tsp. Garlic
½ cup (1 oz.) shredded cheddar cheese½ cup milk
3 oz. cream cheese, softened and cut up¼ cup crushed cornflakes
In large strainer, rinse potatoes with cold water until slightly thawed; drain. In the 3 qt. Casserole, combine potatoes, cheddar cheese, cream cheese, milk, and Simply Garlic. Stack and cook. Stir and sprinkle with cornflakes. Makes 4 servings.
- May be cooked separately, covered, on 100% power (high) for 6 to 9 minutes or until potatoes are tender. Preparation Time – 8 minutes.
No Turn Omelet – (Middle)
½ lb. Sausage – browned and drained3 slices of bread, torn in pieces
½ cup shredded cheese1 cup milk
½ cup sliced mushrooms½ tsp. (heaping) SW Chipotle seasoning
¼ tsp. Garlic3 eggs, beaten
Sausage can be cooked in stack cooker using the colander for drainage.
Mix all ingredients together. Put in 1 ¾ qt. TupperWave Stack Cooker. Stack and cook.
Caramel Apple Streusel – (Top)
Half of a 20 oz. can sliced apples, drained; OR 2-3 medium peeled apples
¼ cup caramel ice cream topping¼ tsp. Cinnamon Vanilla
2 Tbsp. Margarine or butter2 Tbsp. water
1/3 cup flour2 Tbsp. sugar
Arrange apple slices in the cover. Stir together ice cream topping and water. Carefully pour
overapples. Wipe away any sauce that drips on the side of the cover with a damp paper
towel. In asmall mixing bowl, combine flour, sugar, and Cinnamon Vanilla. Cut in margarine
until mixtureresembles coarse crumbs. Sprinkle evenly over apple mixture. Stack and cook
18-20 minutes, uncovered.
Can substitute can of apple pie filling. May be prepared at 100% power (high) for 5 to 7 mins or until apples are tender. • Preparation time: 10 minutes
Chicken Dinner 3 course Meal~ Microwave 15-25 minutes:
Mixed Vegetable Casserole – (bottom)
1/8 tsp. Chicken bouillon3 cups loose pack frozen vegetable medley
¼ cup shredded Swiss cheese1/3 cup milk
2 Tbsp. Crushed crackers (5 Ritz crackers)
In the 3 qt. Casserole, combine bouillon and milk. Stir in vegetables and cheese. Stack and cook. Stir and sprinkle with crackers before serving.
Herb Coated Chicken – (middle)
1 ½ lbs. boneless, skinless chicken, cut in strips
1/3 cup fine dry bread crumbs1 tsp. dried parsley flakes
½ tsp. Italian seasoning½ tsp. Simply Garlic
¼ tsp. salt2 Tbsp. margarine or butter, melted
Combine crumbs, parsley, Italian seasoning, Simply Garlic, and salt in shallow dish. Set aside.
Melt margarine or butter in 1 ¾ qt. casserole. Rinse chicken pieces and place in the casserole
dish. Coat with the melted margarine or butter. Sprinkle with crumb mix. Leave an open
area in the center of the casserole. Stack and cook.
Caramel Apple Streusel – (Top)
Can of Apple pie filling2 Tbsp. sugar
1/3 cup caramel ice cream topping¼ tsp. Cinnamon Vanilla
2 Tbsp. Margarine or butter1/3 cup flour
Carefully pour ice cream topping over apple filling. Wipe away any sauce that drips on the side of the cover with a damp towel. In a small mixing bowl, combine flour, sugar, and Cinnamon Vanilla. Cut in margarine until mixture resembles coarse crumbs. Sprinkle evenly over apple mixture. Stack and cook, uncovered.
Herbed Meat Loaves – (Middle)
1 beaten egg1/2 cup herb-seasoned stuffing mix
1/3 cup milk1 Tbsp. onion soup mix
1-1/4 lb. lean ground beef
¼ c AND 2 Tbsp. bottled barbecue sauce, chili Sauce, or catsup, divided
In a Medium Mixing Bowl combine egg, stuffing mix, milk, onion soup mix, and the 2 Tbsp. barbecue sauce;add ground beef and mix well. Shape into 5 loaves. Arrange loaves around edge of the 3/4-qt. Casserole.
Spoon the ¼ cup barbecue sauce over loaves before serving. Makes 5 servings.
• May be cooked separately, covered, on 100% power (high) for 8 to 10 minutes or until no longer pink. Spoon 1/4 cup barbecue sauce over loaves before serving
Hash Brown Potato Bake– (Bottom)
2 cups frozen hash brown potatoes¼ c shredded cheddar cheese
1 - 3oz pkg cream cheese with chives, softened and cut up
½ cup milk¼ tsp garlic powder
¼ c crushed cornflakes¼ tsp paprika (optional)
In a Large Strainer rinse potatoes with cold water until slightly thawed; drain. In the 3 qt. Casserole combine potatoes, cheddar cheese, cream cheese, milk, and garlic powder.
Stack Cook Apple Dish, Meat Loaf & Potato Bake for 18-20 minutes.
Stir and sprinkle with cornflakes and, if desired, paprika before serving. Makes 4 servings.
• May be cooked separately, covered on100% power (high) for 6 to 9 minutes or untilpotatoes are tender~ stirring once.
Italian Chicken(top)
4 boneless chicken breasts (1 lb)½ c seasoned bread crumbs
¼ c grated parmesan cheese1 ½ t Italian Seasoning
½ t Simply Garlic Seasoning2 T melted butter
In a shallow bowl or dish, combine breadcrumbs, cheese and seasonings. Rinse chicken in warm water and pat dry. Coat chicken with crumb mixture and place on inverted ¾ qt casserole cover. Drizzle with butter. To stack cook, place on top and cook on high power 20-25 minutes until meat registers 170 degrees or juices are clear.
- To cook individually, microwave on high 3 minutes, turn chicken over and continue cooking 3 additional minutes or until done – let stand 5-10 minutes before serving.
Italian Style Mixed Vegetables (middle)
16 oz pkg Italian style frozen mixed vegetables1 T Olive oil
½ tsp Italian Herb or Italian Seasoning1 T water
Place frozen vegetables in 1 -3/4 qt casserole. Drizzle with olive oil and water and sprinkle with seasoning. To stack cook, place in middle position 20-25 minutes.
- Microwave this individually – cover and cook 5-7 minutes until hot and vegetables are tender. Let stand 5-10 minutes before serving.
Easy Potato Casserole(bottom)
2 cups hash browns, fresh or thawed if frozen1 cup grated cheese
10 ¾ oz can of cream of chicken1 t Southwest Chipolte Seasoning
1 cup corn flakes, crushed, mixed with 2 T melted butter
In 3 qt casserole, stir together potatoes, soup, cheese and seasoning. To stack cook cook, place casserole on the bottom of stack and microwave on high for 20-25 minutes until casserole is hot and bubbly.
May chop fresh potatoes in the Quick Chef and rinse. Add crushed corn flakes after it cooks for crunchy topping.
- To cook individually, microwave 10-12 minutes or until hot and bubbly.
Rotisserie Chicken
1 Whole Chicken (3 to 4 pounds)
Your Favorite Season Salt or Tupperware Seasoning Blend
Clean and rinse Chicken. Rub it down with olive oil. Season to taste. (Possible options: Season salt, Italian Herb, Southwest Chipolte or other). Place Chicken on the cone of the TUPPERWARE 3q casserole dish or place breast side down without cone. Place 1-3/4qt casserole dish over chicken has a cover. Microwave 6 minutes per pound. Let sit 5 minutes. Check to see if it is done. To serve pull legs and wings off. Take Back Bone and pull back. Chicken will fall apart. Serve
Chicken Casserole
2-4 cups broccoli cuts 1 can cream of mushroom soup
3 cups cubed, cooked chicken1 can cream of chicken soup
½ tsp. pepper 1 cup shredded cheddar cheese
2 cups cooked noodles French-fried onions for topping
In a large bowl, combine soups and pepper. If using frozen broccoli, microwave in Stack Cooker for 5-7 min. on defrost. Add broccoli, noodles and chicken to soup mixture; mix gently. Pour mixture into sprayed Stack Cooker. Top with cheese and French-fried onions. Cover.
Microwave on 50% power for 10-15 min.
Spinach LasagnaServes 4
15 ½ oz. jar of spaghetti sauce1 tsp. Italian seasoning
½ cup water1 cup ricotta cheese, part skim
1 cup parmesan cheese, divided1 egg
2 cups 2% mozzarella cheese, reserve ½ cup for top
10 oz. pkg. frozen chopped spinach, thawed and well drained
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.
Dump Lasagna
1 pkg. extra wide egg noodles (uncooked)
1 ½ large jars of sauce 16 oz Ricotta cheese1 pkg. Lean ground beef or turkey (raw)
Salt, pepper, garlic, oregano, Parmesan cheese, etc to your taste. Using the Stack Cooker, layer ingredients. Start a layer of noodles on the bottom, top with sauce, ricotta cheese, mozzarella cheese, the beef (in little chunks), and seasonings. Repeat layers (approximately 3) until you reach the fill line at the top (making sure you cover the top with sauce and not cheese as in the traditional oven baked lasagna.) Cover.
Microwave on high for 20 min. (turning every 7 min if necessary). Let sit for 15 min. and then garnish with fresh parsley, parmesan cheese and serve.
Mexican Casserole
1 Tablespoon Southwest Chipolte 1 (15 oz) can whole kernel corn - drained
2 cups hot water1 lb hamburger or ground turkey
1 (7.5 oz) box mac & cheese (off brands ok) 3/4 c sour cream
1 cup salsa
In Stack Cooker casserole dish mix all ingredients except sour cream, until well mixed and dry cheese mixture (from mac & cheese) is dissolved. Cover. Cook for 6 mins on high in carousel microwave. Carefully remove lid - watch the steam!!! Mix well. Cover, continue cooking on high for additional 5 mins. Let stand 3-5 mins.
Stir in Sour cream. Cover and let sit 2-3 mins before serving
6 servings - prep time: 5 mins - total time: 20 mins for dinner!
Menu ideas: serve with fresh fruit or salad
BURRITO CASSEROLE
1 lb. lean ground beef1/2 cup chopped onion
1 (8 oz) can tomato sauce1/4 cup water
1 tsp. chili powder1 (16 oz) can dark red kidney beans, drained
1/2 cup taco sauce1/2 c. shredded Monterey Jack cheese (2 oz)
1 cup shredded lettuce1 small tomato, chopped
1/4 cup sliced pitted ripe olives1 cup tortilla chips
To brown meat, crumble ground beef into the Colander; add onion. Place Colander over the 1-3/4 qt. Casserole. Cover and cook on 100% power (high) for 5-7 min. or until meat is brown and onion is tender, stirring once. Remove Colander. Transfer meat to medium Bowl.
Stir in tomato sauce, water and chili power. Set aside. Drain and wipe out Casserole. Mash half of the kidney beans (3/4 cup); add to Casserole. Stir in taco sauce and remaining beans.
Spread evenly in bottom of the Casserole. Spread meat mixture on top. Stack and cook as directed. To serve, sprinkle with cheese, then lettuce, tomato, olives and tortilla chips.
Mandarin chicken with rice
Ingredients Serves 4
1 cup rice 2 cups water
1 tsp. salt 4 boneless chicken breast cutlets (1 lb.)
2 tbsp. brown sugar 2 tbsp. cornstarch ½ cup teriyaki sauce
½ cup orange juice 2 cloves garlic, minced
11 oz. can mandarin oranges, drained 1 green onion, sliced
In Stack Cooker 3-Qt. Casserole, combine rice, water and salt. Cover and microwave on high power for 5 minutes. While rice is cooking prepare sauce ingredients. After 5 minutes remove cover and invert over rice. Place chicken cutlets and sauce ingredients in cover. Cover with wax paper and microwave at 50% power an additional 15 minutes. Garnish chicken with sliced onions and mandarin oranges. Serve with rice.
Taco Pie
1 lb. ground beef1 Tablespoon of Southwest Chipotle
1 jar salsa1 can refried beans
1 ½ C. shredded cheese
Brown ground beef in Stack Cooker colander & drain. Wipe out grease, mash refried beans into bottom of Stack Cooker Base. Mix browned ground beef with salsa & Southwest Chipotle; pour over refried beans. Cover; microwave on high for 6-8 min. Sprinkle cheese over top. Cover & allow to stand 2 min. Garnish with sour cream & chives if desired. Serve with tortilla chips.
Apple Crisp with whipped topping
Ingredients
6–8 medium apples, peeled and sliced ½ cup packed brown sugar, divided
½ cup flour, divided ½ cup quick cooking oats
1 tsp. Simple Indulgence™ Cinnamon-Vanilla Seasoning Blend
¼ cup cold butter
In the Stack Cooker 3-Qt. Casserole, toss together apples, ¼ cup of brown sugar and 2 tbsp. of flour. In a separate bowl, combine oats, Cinnamon-Vanilla Seasoning Blend and the remaining brown sugar and flour. Cut the butter until crumbly and sprinkle over apple mixture. Cover and microwave on high power for 10-12 minutes until apples are tender. Serves 8
LITE APPLE CRISP
1 can (20 oz) apple slice in water (1.5 oz.) packet instant oatmeal any flavor
1 tbsp. brown sugar1 tbsp. butter or margarine
1/2 tsp. Simple Indulgence Cinnamon-Vanilla Seasoning Blend
Place apple slices in top of stack cooker. Sprinkle with oatmeal, brown sugar, butter and cinnamon-vanilla. To stack cook, place on top and cook in microwave on high power (100%)
for 20-25 min.
NOTE: To cook this recipe individually, microwave 4-5 min until hot and bubbly. Remove from microwave and allow stand 5 min. before serving. Can substitute fresh cut apples.
Baked Cinnamon-Maple ApplesServes 4
4 small apples, such as gala½ cup apple cider or apple juice
2 tbsp. maple syrup2 tsp. corn starch
Simple Indulgence™ Cinnamon-Vanilla Seasoning Blend
4 tbsp. granola, optional
Cut a small slice off bottom of apple so it sits fl at in dish. Core apples and place in the TupperWave® 1 ½-Qt./1.5 L Medium Oval Container with Grid. Pour cider on and around apples, drizzle with maple syrup and sprinkle with a dusting of Cinnamon-Vanilla Seasoning Blend.
Cover and microwave on high power for 8-10 minute or until apples are fork tender. Remove from microwave, drain liquid into a small saucepan and bring liquid to a boil. Whisk in 2 teaspoon of cornstarch mixed into a slurry with a small amount of water. Stir until thick. Pour over apples.
Place apple on a serving plate, drizzle sauce, garnish with a tablespoon of granola, and a sprinkling of Cinnamon-Vanilla Seasoning Blend, if desired.
Sweet Potatoes with warm black beans
Ingredients Serves 4
4 medium sweet potatoes 15 oz. can black beans, drained
15 oz. can fire roasted diced tomatoes, drained 1 tbsp. extra-virgin olive oil
¼ cup light sour cream ¼ cup cilantro, finely chopped
1 tbsp. Simple Indulgence™ Southwest Chipotle Seasoning Blend
Prick Sweet Potatoes with a fork several times. Place Stack Cooker 3/4–Qt Cover and microwave on high until potatoes are tender all the way to the center, approximately 12-15 minutes. Combine beans, tomatoes, oil and Southwest Chipotle Seasoning Blend in Stack Cooker 3-QT Casserole 5 minutes before the potato cooking time ends.
Place the cover containing the potatoes on top of the 3-Qt. Casserole containing the bean mixture, and microwave on high until 3-5 minutes or until just heated throughout. Remove from the microwave. When potatoes are cool enough to handle, cut each potato in half lengthwise, press open in the center and spoon the bean mixture into each potato. Top with a dollop of sour cream and sprinkle with cilantro.
Frosted Cauliflower
1 medium head cauliflower½ cup mayonnaise
¼ tsp. salt1-2 tsp. prepared mustard
1 tsp. dry mustard (optional)¾ cup grated sharp Cheddar cheese
Paprika
Using a Chefs Series knife, slice off the woody base of cauliflower, but leavewhole. Aerate the cauliflower core with knife to make it more porous (it will cook more quickly). Place head in Tupperware microwave container and cook, covered, for 6 minutes per pound. Rest, covered, for an additional 5 minutes. Season cauliflower, if desired.
In the 2 cup Tupperware Micro Pitcher mix mayonnaise, salt and mustard.
Cover with 1 cup Micro Pitcher and heat 45 seconds to 1 minute at 70% power. Spread this mixture over the head of cauliflower, and sprinkle the grated cheese on top. Put cauliflower back into Microwave for 1 minute at 70% power or until cheese is melted.
Sprinkle with paprika
BROCCOLI AND PECANS
4 cups frozen cut broccoli 1/3 c. water chestnuts, chopped
1/4 tsp. onion salt1 tsp. finely shredded orange peel (optional)
2 Tbsp. margarine or butter 1/4 cup broken pecans
In the 3 qt. Casserole, combine broccoli, water chestnuts, onion salt and, if desired, orangepeel. Dot the margarine. Stack and cook. Stir in pecans before serving.
Microwavable Rice
1 cup long grain rice2 ½ c water
1 tsp salt1 dab butter or margarine
In 1 ¾ qt casserole add ingredients. Cook on high 5 minutes, then medium (50%) for 20 minutes. Let stand 5 minutes.
Taco Soup
1 lb ground beef – microwave in 3 qt casserole with colander for 3-6 minutes on high. Discard liquid and transfer beef to 3 qt casserole.
Add:
1 can pinto beans1 can kidney beans
1 can whole kernel corn1 can diced tomatoes
2 cans stewed tomatoes½ pkg Taco Seasoning or Southwest Chipolte
½ pkg ranch dressing mix
Stir together and microwave on high 5 minutes. Top with Fritos and grated cheese.
Broccoli Soup with Cheese
1 cup water10 oz pkg of frozen broccoli