7 Simple TupperWave® Mini Stack Cooker Recipes

Plan ahead and make delicious meals in a flash with the TupperWave® Mini Stack Cooker. Below are 7 super easy recipes that will have you covered, whether you’re in the dorm room or making a meal for the family!

You can also view the full-size TupperWave® Stack Cooker featured in our Winter & Spring 2018 Catalog here.

Candied Carrots

Serves: 1
Serving Size: about 2½ cups
Prep time: 10 minutes
Cook time: 4 minutes

 

1½ cups chopped carrots, about 2″pieces
2 tbsp. brown sugar
1/8 tsp. kosher salt
1 tbsp. salted butter

 

  1. In the TupperWave® Mini Stack Cooker, stir together carrots, sugar and salt. Top with butter.
  2. Place cover on Stack Cooker. Microwave on high power 1 minute. Remove cover; stir carrots to coat evenly with butter and sugar.
  3. Microwave, uncovered, 3 additional minutes. Let stand 2 minutes before serving. Serve warm.

 

Buffalo Chicken Dip

Serves: 5
Serving Size: about ½ cup
Prep time: 15 minutes
Cook time: 9 minutes

 

1 boneless, skinless chicken breast
1 cup chicken stock or water
1 cup softened cream cheese or farmer’s cheese
1 cup shredded cheddar
3 garlic cloves, peeled and minced
1 tsp. white vinegar
1½ tbsp. hot sauce
¼ tsp. kosher salt

 

  1. In the TupperWave® Mini Stack Cooker, combine chicken and stock. Cover and microwave on high power 7 minutes or until chicken registers 165° F/75° C on an instant-read thermometer inserted into the center of the chicken.
  2. Transfer chicken to cutting board, shred and set aside. Discard chicken stock.
  3. In the same Stack Cooker, stir together cream cheese, cheddar, garlic, vinegar, hot sauce, salt and shredded chicken until well combined. Cover and microwave 2 minutes or until warm in the center.
  4. Remove from microwave, serve warm with a variety of crackers, French bread slices or raw vegetables.

 

Taco Casserole

Serves: 1
Serving Size: about 2½ cups
Prep time: 10 minutes
Cook time: 4 minutes

 

¼ lb./115 g ground chuck
1 tsp. DIY otle Seasoning Blend*
2 tbsp. minced yellow onion
1 cup crushed tortilla chips
1 cup shredded cheddar
½ cup fresh salsa
½ cup fresh guacamole
½ cup sour cream
1 green onion, thinly sliced
Crushed tortilla chips for garnish

 

  1. In the TupperWave® Mini Stack Cooker, stir together ground chuck, chipotle seasoning and onion until well combined. Break apart mixture into small crumbles. Place cover on Stack Cooker, microwave on high power 3 minutes.
  2. Remove from microwave, remove cover. Drain fat; break mixture into small crumbles.
  3. Top ground chuck with crushed tortilla chips. Sprinkle cheddar evenly over tortilla chips. Spoon salsa evenly over cheddar. Spoon and spread guacamole evenly over cheddar. Spoon and spread sour cream evenly over guacamole. Top with green onion and additional crushed tortilla chips.

 

*Check out our DIY Chipotle Seasoning Blend.

 

Peel and Eat Shrimp

Serves: 2
Serving size: 10 shrimp
Prep time: 10 minutes
Cook time: 3 minutes

 

1 cup vegetable or chicken stock
2 tbsp. tomato sauce (optional)
1 tsp. celery salt
¼ tsp. black pepper
1 tsp. paprika
1 tsp. thyme
1 tsp. garlic powder
20 fresh or frozen (thawed) shrimp, shell on

 

  1. In the TupperWave® Mini Stack Cooker, whisk together stock, tomato sauce, celery salt, pepper, paprika, thyme and garlic powder until well blended. Add shrimp.
  2. Cover and microwave on high power 3 minutes. Remove from microwave; transfer shrimp to a serving bowl, serve warm.

 

Spinach Dip

Serves: 4
Serving Size: about ½ cup
Prep time: 10 minutes
Cook time: 2 minutes

 

1 cup frozen chopped spinach, thawed
1 cup softened cream cheese or farmer’s cheese
1 cup shredded cheddar
3 garlic cloves, peeled, minced
4 dashes hot sauce
½ tsp. kosher salt
1/8 tsp. ground nutmeg (optional)

 

  1. Squeeze excess water out of spinach; transfer to the TupperWave® Mini Stack Cooker. Stir in cream cheese, cheddar, garlic, hot sauce, salt and nutmeg.
  2. Place cover on Stack Cooker. Microwave on high power 2 minutes, or until warm in the center. Serve warm with crackers, assorted raw vegetables, or bread chunks.

 

Parmesan-Crusted Quiche

Serves: 2
Serving Size: 2 slices
Prep time: 10 minutes
Cook time: 4 minutes

 

1 tbsp. salted butter
2 tbsp. finely grated Parmesan cheese
3 eggs
¼ cup heavy cream
¼ cup finely chopped zucchini
¼ cup chopped kale or spinach
2 tbsp. minced green onion
¼ cup finely diced ham or bacon
½ cup Swiss or cheddar cheese

 

  1. Rub inside of the TupperWave® Mini Stack Cooker with butter. Add Parmesan; shake around the inside of the buttered stack cooker to coat all sides, leaving excess in the bottom of the stack cooker. Set aside.
  2. In a medium bowl, whisk together eggs and cream. Stir in zucchini, kale, onion, ham and cheese. Transfer mixture to mini stack cooker.
  3. Place cover on stack cooker. Microwave on 50% power 4 minutes, or until center is just set. Remove from microwave; remove cover.
  4. Turn quiche onto a cutting board; cut into quarters. Serve warm.

 

Noodle Bowl

Serves: 1
Serving size: about 2 cups
Prep time: 10 minutes
Cook time: 4 minutes

 

1 cup chicken or vegetable stock
2 slices peeled fresh ginger root
1 small garlic clove, peeled and minced
1/8 tsp. kosher salt
½ cup dry rice noodles, any variety
¼ cup sliced mushrooms, any variety
½  cup assorted frozen or fresh vegetables
1 tbsp. dark sesame oil
1 tbsp. toasted sesame seeds

Bean sprouts, microgreens, and cilantro for garnish

 

  1. In the TupperWave® Mini Stack Cooker, stir together chicken stock, ginger root, garlic and salt. Add dry noodles; top with mushrooms and vegetables.
  2. Cover and microwave on high power 4 minutes. Remove from microwave; remove cover. Top with sesame oil and sesame seeds.
  3. Garnish with bean sprouts, microgreens and fresh cilantro. Serve warm.