When it comes to preparing the family dinner during a busy week, every minute spared is a minute you can spend helping with homework, tackling laundry, or even catching up with the family at the end of the day.

Marco Canora, chef, restaurateur, cookbook author and owner of Hearth Restaurant in Manhattan’s East Village, understands that shortcuts are often necessary when cooking at home. “Saving time is crucial when preparing family meals, but that doesn’t mean you have to sacrifice flavor or quality ingredients. Finding the right tools to help you prepare well-balanced and inspiring meals is key for making more time for your family while ensuring they’re properly fed.”

With his recipe for Soffritto, Canora uses the Quick Chef Pro and Chef Series Griddle Pan from Tupperware to help save time. “Look for quality tools that can make chopping, dicing, mixing, cooking and storing easier and more efficient,” suggests Canora.

And to save even more time during the week, consider batch cooking meals. “The best part about cooking up family-style meals is that you can save leftover-worthy options to reheat for lunch the following day.”

For example, dice up enough fresh herbs, tomatoes, onions and garlic for the entire week. Then, simply store each ingredient separately in the refrigerator to help save time later in the week, whether you’re preparing an Italian or Mexican-inspired meal. You can grill up steaks, assemble quick quesadillas, or personalize a freshly-tossed salad with those same go-to ingredients for fast, convenient and wholesome meals.

Try these delicious recipes for your next family meal; you’ll be surprised by how much time you can save.

To learn more about Tupperware’s timesaving kitchen tools and storage solutions, visit

Santa Fe Chicken Salad with Quesadillas
From Tupperware’s “Sensational Salads for You and Your Family” Cookbook
Cook Time: About 30 minutes
Yield: 4 servings

10            ounces mixed salad greens
1            15-ounce can of black beans, drained
1             cup frozen corn
2             chicken breasts
1             teaspoon vegetable oil
4             8-inch flour tortillas
1             cup shredded sharp cheddar cheese
1/2             cup cilantro-lime vinaigrette

In the Tupperware SmartSteamer, place the chicken in the Steamer Base and the corn in the Colander. Fill the Water Tray with 1 1/2 cups water. Microwave on high for 15 minutes or until the chicken is cooked through.

When cool enough to handle, slice the chicken into thin slices. Set aside.

Heat the vegetable oil in a pan over medium-high heat. Place 1/4 cup of the cheese on one side of each tortilla.

Fold the tortilla in half and then place in the pan, cooking in batches. Cook for 2 minutes on each side, until cheese is melted and exterior of the tortilla is golden. Set aside and keep warm.

In a serving bowl, toss the mixed greens, corn, beans, chicken and prepared dressing together. Top with the quesadillas. Serve immediately.

Cook Time: About 1 hour
Yield: Over 4 cups

1 1/4             cups extra virgin olive oil
4            cups onions, minced
4            cups celery, minced
2            cups carrots, minced

Heat olive oil in pan. Mince onion, celery and carrot in Quick Chef Pro before adding to pan.

Stir occasionally to cook vegetables evenly. Once water has evaporated (about 1 hour), vegetables will begin to caramelize. Cook to desired tenderness.

Store in refrigerator for up to one week.
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Santa Fe Chicken Salad with Quesadillas from Tupperware’s “Sensational Salads for You and Your Family” Cookbook

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