Cooking times listed in recipes are based on stacking, preparing three dishes at once. If you’re preparing a single dish on its own, cook 8-10 minutes on power level high

Ingredients

• ¼ cup white vinegar
• 2 tbsp. extra virgin olive oil
• 1 lb./455 g cubed steak, cut into 4 pieces
• ¼ tsp. Adobo with pepper seasoning
• ¼ tsp. ground annatto
• 2 garlic cloves, chopped using Chop ’N Prep Chef
• 1 small onion, peeled and sliced into rings

Preparation:

1. Add vinegar and oil to 1¾-Qt./1.75 L Casserole.
2. Season steaks by rubbing with Adobo, annatto and garlic. Place steaks in Casserole over oil and vinegar.
3. Place sliced onion over steaks.
4. Stack and microwave on high power 15–20 minutes. Let rest 5 minutes.

Serves 4.

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Cooking times listed in recipes are based on stacking, preparing three dishes at once. If you’re preparing a single dish on its own, cook 8-10 minutes on power level high

Ingredients

• 4 chicken cutlets
• ½ tsp. coarse kosher salt
• 1 tbsp. mustard
• ¼ cup Greek yogurt
• ½ cup breadcrumbs or crumbled crackers

Preparation:

1. Season chicken with salt.
2. Fold cutlets in half and place folded edge towards outside of 1¾-Qt./1.75 L Casserole.
3. Spread mustard and Greek yogurt onto chicken. Cover in breadcrumbs or crumbled crackers.
4. Stack and microwave on high power 15–20 minutes. Let rest 5 minutes.

Serves 4.

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Cooking times listed in recipes are based on stacking, preparing three dishes at once. If you’re preparing a single dish on its own, cook 8-10 minutes on power level high.

Ingredients

• 8 eggs
• ½ red bell pepper, cored & halved
• ½ green bell pepper, cored & halved
• 1 small onion, peeled & quartered
• 1 cup cheese
• 1 tsp. coarse kosher salt

Preparation:

1. In 1¾-Qt./1.75 L Casserole, whisk together eggs.
2. In base of Power Chef® System, fitted with blade attachment, combine peppers and onion. Cover and pull cord until roughly chopped.
3. Whisk pepper mixture, cheese and salt into eggs in Casserole.
4. Stack and microwave on high power 15–20 minutes or until eggs have cooked through. Slice and serve warm.

8 servings.

To order the products used in this recipe, click on the images below:

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¾-qt./750 mL Casserole/Cover

1 ¾ Qt/1,75 L Casserole

 3 Qt/3 L Casserole

Cooking times listed in recipes are based on stacking, preparing three dishes at once. If you’re preparing a single dish on its own, cook 8-10 minutes on power level high

Ingredients

• 1 lb./455 g ground beef
• 1 small onion, chopped using Chop ‘N Prep Chef
• 2 tsp. Southwest Chipotle Seasoning
• 10-oz./285 g can enchilada sauce
• 6 6″/15 cm corn tortillas sliced into wedges
• ½ cup shredded cheese

Preparation:

1. Place ground beef, onion and Southwest Chipotle in Colander and place over 1¾-Qt./1.75 L Casserole. Cover and microwave on high power 5–6 minutes, stirring halfway through.
2. Remove Colander. Drain and wipe out Casserole. Transfer cooked meat mixture to Casserole. Stir in sauce and fold in tortilla wedges and cheese.
3. Stack and microwave on high power 15–20 minutes. Let rest 5 minutes. Serve warm and top with additional cheese, if desired.

4 servings.

To order the products used in this recipe, click on the images below:

Cooking times listed in recipes are based on stacking, preparing three dishes at once. If you’re preparing a single dish on its own, cook 8-10 minutes on power level high

Ingredients

• 1 lb./455 g ground beef
• ½ cup breadcrumbs
• 1 egg, lightly beaten
• ½ tsp. coarse kosher salt
• ½ tsp. black pepper
• ½ tsp. garlic powder
• 2 tbsp. water

Preparation:

1. Combine ingredients in a medium bowl and mix until combined.
2. Shape into eight meatballs and place in 1¾-Qt./1.75 L Casserole.
3. Stack and microwave on high power 15–20 minutes. Let rest 5 minutes.

4 servings.

To order the products used in this recipe, click on the images below:

Cooking times listed in recipes are based on stacking, preparing three dishes at once. If you’re preparing a single dish on its own, cook 8-10 minutes on power level high

Ingredients

• 3–4 russet potatoes, peeled
• ½ tsp. coarse kosher salt
• ¼ cup water
• ½ cup whole milk
• 2 tbsp. butter

Preparation:

1. Cut peeled potatoes into large chunks. Toss with salt and place in base of 3-Qt./3 L Casserole.
2. Add water, stack and microwave on high power 15–20 minutes. Let rest 5 minutes, then strain.
3. Add milk and butter to cooked potatoes. Using masher, mash potatoes and mix in milk and butter.

4 servings.

To order the products used in this recipe, click on the images below:

Cooking times listed in recipes are based on stacking, preparing three dishes at once. If you’re preparing a single dish on its own, cook 8-10 minutes on power level high

Ingredients

• 1 lb./455 g, 2–3 medium sweet potatoes, peeled
• ¼ cup water
• ¼ tsp. coarse kosher salt

Preparation:

1. Cut potatoes in large chunks and toss with salt. Add potatoes and water to 3-Qt./3 L Casserole.
2. Stack and microwave on high power 15–20 minutes. Let rest 5 minutes.
3. Using masher, mash sweet potatoes. Serve warm with desired toppings.

Note: Optional: serve with butter, brown sugar and cinnamon.

4 servings.

To order the products used in this recipe, click on the images below:

Cooking times listed in recipes are based on stacking, preparing three dishes at once. If you’re preparing a single dish on its own, cook 8-10 minutes on power level high

Ingredients

• 28-oz./800 g can crushed tomatoes
• 5-oz./425 g can diced tomatoes
• 1 small onion, finely chopped using Chop ’N Prep Chef
• 1 garlic clove, finely chopped using Chop ’N Prep Chef*
• 1 tbsp. Italian Herb Seasoning
• ½ tsp. coarse kosher salt

Note: *½ tsp. garlic powder can be used instead of garlic cloves if desired.

Preparation:

1. Combine ingredients in 3-Qt./3 L Casserole.
2. Stack and microwave on high power 15–20 minutes. Let rest 5 minutes and stir.

8 servings.

To order the products used in this recipe, click on the images below:

Cooking times listed in recipes are based on stacking, preparing three dishes at once. If you’re preparing a single dish on its own, cook 8-10 minutes on power level high

Ingredients

• 1 lb./455 g baby red potatoes, halved
• ¼ tsp. coarse kosher salt
• ¼ cup pesto

Simple Pesto

• 1 cup spinach leaves
• ½ tbsp. lemon juice
• ⅛ coarse kosher salt
• 1 tbsp. pine nuts*

Preparation:

1. Toss potatoes with salt and place in base of 3-Qt./3 L Casserole.
2. Stack and cook for 15–20 minutes. Let rest 5 minutes and toss with pesto.

Simple Pesto

3. Combine ingredients in base of Chop ’N Prep Cover and pull cord until ingredients are combined.

Note: *Don’t have pine nuts? Try walnuts, sunflower seeds or pumpkin seeds.

4 servings.

To order the products used in this recipe, click on the images below: