Fettucine Alfredo

8/19/2019 Fettucine Alfredo

1/22


2/22

• "% o!.&'(( g fettuccine

• ) cups reduced fat *)+ milk

• ) tbsp. all-purpose flour

• # onion, uartered

• ) garlic cloves, peeled

• " tbsp. e/tra virgin olive oil

• "&0 cup white wine

• ) tbsp. lemon 1uice

• ) tbsp. $talian flat-leaf parsley, chopped

• 2 cup Parmesan cheese, grated using 3rate 45 6easure7 3rater

• " tsp. coarse kosher salt

• # tsp. black pepper

$nstructions

". 8ook fettuccine in 6icrowavePasta 6aker "' minutes, or until al dente. 9rain and setaside.

). 8ombine milk and flour in a small bowl and stir briskly using a whisk until no lumpsremain. Set aside.

0. Place onion and garlic in base of 8hop 45 Prep 8hef. 8over and pull cord '-( times tochop.

'. eat oil in saute pan over medium heat.

(. Add onion and cook ( minutes or until translucent.

%. Add the garlic and cook an additional minute.

;. Add wine and simmer ) minutes or until the wine has almost completely evaporated.

. Add milk mi/ture and stir constantly, bring to a boil to thicken sauce.


3/22


4/22

Serves: '

Serving Si!e: " cup

$ngredients

• o!.&))( g angel hair pasta

• ) tbsp. e/tra virgin olive oil

• ) green onions


• o!.&))( g cherry tomatoes, halved

• ) tbsp. Parmesan cheese, grated

• 2 cup fresh basil leaves, roughly chopped



$nstructions

". 8ook angel hair in 6icrowave Pasta 6aker -"> minutes, or until al dente. 9rain andset aside, reserving 2 cup of the pasta water.

). 6ince garlic and green onions in 8hop 45 Prep 8hef.

0. ?hile pasta cooks, heat olive oil in fry pan over medium-high heat.

'. Add green onions and garlic and cook ) minutes or until fragrant. Add tomatoes andcook )-' minutes, or until the tomatoes are tender and begin to break down slightly.

(. Add the pasta to the pan and toss with Parmesan cheese, basil, salt and pepper untilwell coated.

%. Add reserved pasta water if the sauce seems too dry.

;. Top with additional Parmesan cheese and basil, if desired.

That’s amoré” Spaghetti & Meatballs

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5/22

@ecause of the depth of flavor in the meatballs, this dish re uires a sauce with moresophisticated flavor development. Simmer the meatballs in the sauce to absorb flavor andcook them through. Save half of the sauce for future dishes.

PrintThat4s amorBC Spaghetti D 6eatballs

Serves:

Serving Si!e: " cup pasta, 0 meatballs

$ngredients

Sauce


6/22

• " large onion, uartered



• ) o!.&;(( g can crushed tomatoes

• ") o!.&0'> g can tomato paste

• 02 cups water

• " tbsp. $talian erb Seasoning @lend

• " tbsp. sugar *optional


• 2 tsp. black pepper

6eatballs

• " small onion, uartered

• 0 garlic cloves, peeled

• " lb.&'(( g ground chuck

• " lb.&'(( g ground pork

• ) large eggs, lightly beaten

• 2 cup reduced fat *)+ milk

• 2 cup seasoned bread crumbs


• "2 tbsp. coarse kosher salt


Spaghetti

• "% o!.&'(( g spaghetti

$nstructions


7/22


8/22

?ant it fast and a little fancyG Fragrant garlic, fresh lemon, peppery arugula and artichokehearts form a medley of flavors in this easy-to-prep pesto.

PrintHesty Artichoke Pesto with Shrimp

Serves:

Serving Si!e: " cup

$ngredients

• " lb.&'(( g fettuccini

• " lb.&'(( g medium uncooked shrimp, peeled and deveined


9/22

Pesto *makes )2 cups

• ' cups arugula, packed

• 2 cup basil leaves, loosely packed

• 0 garlic cloves, peeled

• 2 cup pecans

• "'.(-o!.&')( g can artichoke hearts, drained with li uid reserved

• ) tbsp. Parmesan cheese, grated

• # cup e/tra virgin olive oil

• " lemon, !ested and 1uiced using Hest 45 Press7 3adget

• " tbsp. $talian erb Seasoning

• 2 tsp. coarse kosher salt

$nstructions

". Place pasta in 6icrowave Pasta 6aker and fill with water to ma/imum fill line.

). 6icrowave on high power "% minutes or until al dente.

0. ?hen pasta has finished cooking, remove from microwave and add shrimp, pushingdown to submerge in pasta water. 8over and allow to rest (I% minutes.

Pesto

'. Place arugula, basil, garlic and pecans into base of Power 8hef 7 System fitted with blade attachment. 8over and pull cord several times to finely chop.

(. Add remaining pesto ingredients to Power 8hef 7 System, replace cover and pull cordto process until all ingredients are finely chopped and thoroughly combined. $f pestois too thick, add reserved artichoke li uid " tbsp. at a time until desired consistency isachieved.

%. 9rain pasta and shrimp, reserving pasta water, and place in large bowl. Add "2 cups pesto to pasta and toss to combine, adding a little reserved pasta water to create asaucy consistency.

5ote:

ere you4re preparing )2 cups of pesto, leaving " cup for other uses.

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10/22

Potato #oats

Put a uni ue spin on brunch using your 3rate 6asterJ ShredderK Potato boats bring a splashof fun to your family4s table for kids and kids at heart.

Print@reakfast Potato @oats

$ngredients

•

) large potatoes, cooked


11/22

• % eggs

$nstructions

". 3rate cooled, cooked potatoes in 3rate 6asterJ Shredder using coarse cone.

). 9ivide potatoes into si/ muffin cups and cook in oven at '>>L F&)>(L 8 for "(minutes or until browned *spraying with cooking spray will help brown the top .

0. Mnce brown, crack an egg into each and cook for (I"> minutes depending on desireddoneness.

'. Season with salt and pepper.

$as %Peas” inguine


12/22

This simple dish is full of earthy, cheesy flavor. Try pastas like bucatini to e/plore newcombinations of te/ture with the versatile sauce.

PrintNasy PeasCy inguine

Serves: '

Serving Si!e: " cup

$ngredients

• o!.&))( g linguine

• " small onion, uartered


13/22


• ) cups reduced fat *)+ milk

• ) tbsp. all-purpose flour


• o!.&))( g bacon, diced

• 2 cup white wine

• " cup fro!en peas, defrosted

• ) tbsp. parsley, chopped



• 2 tsp. black pepper

$nstructions

". 8ook linguine in 6icrowave Pasta 6aker ") minutes, or until al dente. 9rain and setaside.

). Add onion and garlic to base of 8hop O5 Prep 8hef. 8over and pull cord '-( times tofinely chop.

0. 8ombine milk and flour in a small bowl. 6i/ well so that no lumps remain and setaside.

'. eat a sautB pan over medium heat.

(. Add oil and cook bacon, onion and garlic "> minutes or until bacon crisps and onionis translucent.

%. Add wine and reduce ( minutes or until wine has almost completely evaporated.

;. Add milk and flour mi/ture and stir constantly, bring to a boil to thicken sauce.

. =educe heat to low and simmer "> minutes, stirring occasionally.


14/22

Pic! 'our Fla(or Homemade )ce *ream

6ake memories in good company and what better way to spend a warm afternoon thanover a bowl of fresh, omemade $ce 8ream with your closest palsG Quly is not onlyFriendship 6onthR it is $ce 8ream month, tooK Pick your choice of fro!en fruit, depending onthe flavor of ice cream you want to spoon into, and get going.

PrintPick our Flavor omemade $ce 8ream

$ngredients


15/22

• "2 cups fro!en fruit

• " cup heavy cream

• 0 tbsp. powdered sugar

• " tbsp. vanilla e/tract

$nstructions

". Place all ingredients in base of Euick 8hef7 Pro System, fitted with bladeattachment.

). Turn handle appro/imately seconds. @lades will get easier to turn, then moredifficult. $ce cream will be soft-serve consistency and ready to eat.

0. Store by free!ing in Free!e-$t J container. $t will free!e to a firmer consistency.

5ote:

For your fro!en fruit, we recommend using one of the following: Fro!en raspberries, Fro!en blueberries, Fro!en blackberries or Fro!en mi/ed berries

Mango #lac!berr )ce Pops

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16/22

@eat the heat with these fro!en treatsK

Print6ango @lackberry $ce Pops

Serves: %

Serving Si!e: " ollitup

$ngredients

• "# cup mangoes, fro!en U ' tbsp. water

• "# cup blackberries, fro!en U ) tbsp. water


17/22

$nstructions

". Puree mangoes and water in Power 8hef J System. Set aside in small bowl.

). Puree blackberries and water in Power 8hef J System.

0. ayer " tbsp. mango followed by blackberry mi/ture in ollitups7 Free!able Forms,repeat once to fill mold. *@ecause of thickness of purees, no need to free!e in betweenlayers.

@y Tupperware VS D 8anada =ecipes April )", )>"(

emon Ma o Pasta Salad

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18/22

This potluck and picnic favorite offers a starring role to the easily homemade emon 6ayo,and you4ll have a little e/tra mayo to en1oy on wraps and sandwiches.

Printemon 6ayo Pasta Salad

Total Time: )( minutes

Serves:

Serving Si!e: " cup

$ngredients

emon 6ayo *makes " cup

• " egg yolk

• " tsp. 9i1on mustard

• 2 lemon, 1uiced using the Hest 45 PressJ 3adget

• # tsp. coarse kosher salt

• W cup canola oil

Pasta Salad

• ") o!.&0(> g farfalle

• ) green onions, uartered

• ) celery stalks, uartered

• W cup baby carrots

• 2 green bell pepper, seeded and uartered

• 2 cup emon 6ayo

• 2 tsp. coarse kosher salt

• # tsp. black pepper, freshly ground

• " cup cooked chicken, cubed *optional

$nstructions


19/22

To prepare emon 6ayo,

". Place egg yolk, mustard, lemon 1uice and salt into base of Power 8hef J System fittedwith paddle whisk attachment. 8over and pull cord several times to blend. Placefunnel in recess and slowly add oil while pulling cord until all oil is fully incorporated

and mayo is thick. Set aside.

To prepare pasta salad,

). Place pasta in 6icrowave Pasta 6aker and fill with water to ma/ fill line. 6icrowaveon high power "' minutes or until al dente.

0. ?hile pasta is cooking, place green onions, celery, carrots and bell pepper into base of Power 8hef J System fitted with blade attachment. 8over and pull cord %I; times toroughly chop. Transfer to medium bowl.

'. ?hen pasta has finished cooking, remove from microwave, drain and rinse with coldwater until cool.

(. Add pasta to vegetables along with emon 6ayo, salt, pepper and chicken *ifdesired . 6i/ thoroughly using the Saucy Silicone Spatula. 8hill before serving.

5 Simple Salad Dressings

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20/22

omemade salad dressing is easy, preservative-free and fun to prepare. ?hether it4s creamyranch or !esty vinaigrette, making your own dressings at home will save money and add freshflavor to your salad creations. These dressings vary in flavor and cultural inspiration. Vseyour imagination to mi/ and match dressings and salads for a different flavor profile everytime.

To create any one of these recipes, place all ingredients into 8hop 45 Prep 8hef base. 8overand pull cord until combined. Set aside. Store any e/tra dressing in Snack 8up for later use.

Basil Vinaigrette6akes 2 cup8alories: ) >Total Fat: ) g

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21/22

2 cup fresh basil" tbsp. honey) tbsp. balsamic vinegar 2 cup e/tra virgin olive oil# tsp. coarse kosher salt"& tsp. black pepper

Cilantro Lime Dressing6akes 2 cup8alories: " >Total Fat: "Total Fat: ">g

2 cup light mayonnaise) tbsp. honey) tbsp. yellow mustard) tbsp. lemon 1uice# tsp. coarse kosher salt"& tsp. black pepper

Light Ranch Dressing6akes W cups8alories: 0(

Total Fat: ).(g

2 cup reduced-fat *)+ milk 2 cup light sour cream2 cup light mayonnaise" tbsp. lemon 1uice" tbsp. chives" garlic clove, peeled# tsp. coarse kosher salt"& tsp. black pepper


22/22

Sizzlin’ Vinaigrette6akes ""& cup8alories: ";>Total Fat: " g

2 tsp. cayenne pepper # cup white wine vinegar " tsp. dry mustard)2 tsp. granulated sugar " tsp. garlic powder ">I") drops hot pepper sauce" tsp. coarse kosher saltW cup vegetable oil

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Fettucine Alfredo