MINI MARGHERITA PIZZAS

MINI MARGHERITA PIZZAS

INGREDIENTS FOR 1-2 PEOPLE• ½ tbsp. / 7 ml olive oil• 2 russet potatoes,

peeled (8 oz. / 225 g total)• ½ tsp. / 2 ml garlic powder• Salt and pepper• 1 large egg, beaten• ¼ cup / 60 ml pizza sauce• ¼ cup / 30 g shredded

mozzarella cheese• 2 basil leaves, finely sliced• Parmesan cheese (for serving)

PREPARATION1. Preheat oven to 425°F / 218°C. 2. Heat olive oil on medium-high heat in the Chef Series II 11"/28 cm Fry Pan. 3. Using the Handy Spiralizer, spiralize potatoes into noodles then add to the Fry Pan. Season potatoes with garlic powder, salt and pepper. Toss until cooked and lightly browned, approximately 10 minutes, then transfer to a medium bowl.4. Add beaten egg to the potato noodles and toss well to combine. 5. Transfer potato noodles back into the Chef Series II Fry Pan and form two equal portions. Place in oven and bake for 10-15 minutes or until noodles are firm and edges are golden brown. 6. Remove from oven and evenly spread pizza sauce and mozzarella cheese on top of potatoes. Place back in oven for 5 minutes or until cheese is melted.7. Garnish pizza with basil leaves and Parmesan cheese. Serve immediately.

Tip: Combine the potatoes to make one big pizza!

Note: If you are not using the Chef Series II Fry Pan, make sure that your fry pan is ovenproof!

Preparation time10 min

425°F/218°C 20 min

On the stove top10 min

SPICY CARROT AND PEANUT NOODLES

SPICY CARROT AND PEANUT NOODLES

INGREDIENTS FOR 1 PERSON• 2 large, thick carrots

(9 oz. / 250 g total)• 2 tbsp. / 30 ml cashews,

roughly chopped• 1 tbsp. / 15 ml cilantro, chopped• ¼ cup / 15 g crunchy chow

mein noodles or crispy fried onions

Sauce• 2 tbsp. / 30 ml creamy

peanut butter• 1 tbsp. / 15 ml rice vinegar• 1 tbsp. / 15 ml olive oil• ½ tbsp. / 7 ml lime juice• ½ tbsp / 7 ml low sodium

soy sauce• ½ tbsp. / 7 ml honey• 1 garlic clove, pressed or minced• ½ tsp. / 2 ml ginger, grated• ½ tsp. / 2 ml toasted sesame oil• ¼ tsp. / 1 ml crushed red

pepper flakes

PREPARATION1. Using the Handy Spiralizer, spiralize carrots into noodles, place in bowl and set aside.2. Add all sauce ingredients to Quick Shake Container. Add blender wheel, seal and shake vigorously to combine. Pour into bowl over carrot noodles, seal and shake until noodles are evenly coated.3. Distribute into a serving bowl and top with cashews, cilantro and crunchy chow mein noodles or crispy fried onions.

Tip: Add more crushed red pepper flakes to make it extra spicy!

Preparation time10 min

ROASTED WALNUT CARROT SALAD

ROASTED WALNUT CARROT SALAD

INGREDIENTS FOR 1-2 PEOPLE• 2 large, thick carrots

(9 oz. /250 g total)• ½ tbsp. / 7 ml olive oil• 1 tsp. / 5 ml balsamic vinegar• ½ tsp. / 2 ml salt• ¼ tsp. / 1 ml pepper• 1 tbsp / 15 ml feta cheese,

crumbled• 6 walnuts, toasted and chopped• Balsamic glaze for serving

PREPARATION1. Remove the rack from the oven and preheat to 400°F / 200°C. 2. Using the Handy Spiralizer, spiralize carrots into noodles and place into a medium bowl. Add olive oil, balsamic vinegar, salt and pepper and toss until carrots are well coated.3. Place Silicone Baking Sheet with Rim on the cold oven rack. Evenly spread out carrot noodles on it and bake for approximately 10 minutes.4. Place carrots into a serving bowl, add feta cheese and chopped walnuts. Toss to combine. 5. Serve warm and drizzled with balsamic glaze.

Preparation time10 min

400°F/200°C 10 min

On the stove top5 min

ZOODLE NEST WITH POACHED EGGS

ZOODLE NEST WITH POACHED EGGS

INGREDIENTS FOR 1 PERSON• 5 oz. / 150 g zucchini• 2 tsp. / 10 ml water• 2 large eggs• Salt and pepper• 2 tsp. / 10 ml olive oil

for serving (optional)

PREPARATION1. Using the Handy Spiralizer, spiralize the zucchini into noodles. Make a round nest with the zucchini noodles in both sides of the base of the Microwave Breakfast Maker.2. Pour 1 tsp. water on each nest, cover and microwave at 50% power for 90 seconds. 3. Crack an egg into each nest and prick the egg yolk with a toothpick.4. Cover the Microwave Breakfast Maker and microwave at 50% power for 2-3 minutes, depending on the desired doneness of the egg yolk. Allow to rest, covered, for 2 mins.5. Gently transfer the nests onto serving plates, season to taste and serve.

Preparation time5 min

Microwave2-4 min

Standing time1 min

EXPRESS ZUCCHINI NAPOLITANA

EXPRESS ZUCCHINI NAPOLITANA

INGREDIENTS FOR 1 PERSON• ⅔ cup / 150 g fire roasted

tomatoes• 1 small shallot, chopped• 2 garlic cloves, minced• Salt and pepper• 1 medium zucchini (10 oz. / 300 g)• 5-6 basil leaves, chopped• 2 tsp. / 10 ml olive oil for serving

(optional)• ½ cup / 45 g Parmesan cheese,

shaved

PREPARATION1. Combine the tomatoes, shallot, garlic, salt and pepper in the 1¾-qt. / 1.75 L TupperWave® Stack Cooker Casserole. Cover and microwave for 3 minutes at 50% power, stirring halfway through.2. At the end cooking time, uncover and stir. Using the Handy Spiralizer, spiralize the zucchini straight into the tomato sauce. Add basil and mix gently to combine.3. Cover and microwave for 2 minutes 30 sec. to 4 minutes at 50% power, depending on desired doneness of the zucchini noodles. Allow to stand for 1 minute. 4. Serve with olive oil, shaved Parmesan and freshly ground pepper.

Tip: For al dente noodles, cook for a shorter amount of time. For softer noodles, cook longer.

Preparation time5 min

Microwave5-7 min

Standing time1 min

CITRUS CUCUMBER CEVICHE SPIRALS

CITRUS CUCUMBER CEVICHE SPIRALS

INGREDIENTS FOR 1-2 PEOPLE• 3 tbsp. / 45 ml rice vinegar• 2 tbsp. / 30 ml orange juice• ½ tbsp. / 7 ml orange zest• 1 tsp. / 5 ml lemon juice• ½ jalapeno, finely chopped• ¼ tsp. / 1 ml salt• 1 cup / 200 g raw seafood, diced

(shrimp, scallops, white fish)• 1 cucumber

PREPARATION1. In a small bowl, mix rice vinegar, orange juice and zest, lemon juice, jalapeno and salt. 2. Add the diced seafood into the juice mixture and allow to sit for approximately 30 minutes or until the seafood has been cooked* by the juice.3. Meanwhile, use the Handy Spiralizer to spiralize the cucumber into noodles. 4. Place the cucumber in a bowl, or divide into two cups, and pour the seafood and juice mixture over top. Enjoy as a light meal for one or a refreshing starter for two.

*When completely cooked the fish will turn opaque and no longer be translucent.

Preparation time5 min

Standing time30 min