Recipes By Product - Oster® Versa®

Split Pea Soup

- Donne 6 portions
Ingredients
  • 1 package (16 ounces) dried green or yellow split peas
  • 7 cups water
  • 1 pound smoked ham hocks or 4 ounces smoked sausage links, sliced and quartered
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 onion, chopped
  • 3⁄4 teaspoon salt
  • 1⁄2 teaspoon dried basil
  • 1⁄4 teaspoon dried oregano
  • 1⁄4 teaspoon black pepper
Directions
  • Rinse peas thoroughly in colander under cold running water; discard any debris or blemished peas.
  • Combine peas, water, ham hocks, carrots, onion, salt, basil, oregano and pepper in large saucepan or Dutch oven; bring to a boil over high heat. Reduce heat to medium-low; simmer 1 hour 15 minutes or until tender, stirring occasionally. Stir frequently near end of cooking to keep soup from scorching.
  • Remove ham hocks; let stand until cool enough to handle. Remove ham from hocks; chop ham and discard bones.
  • Place 3 cups soup in Oster® Versa™ Performance Blender. Turn Speed Dial to Medium; blend 10 seconds. Turn Speed Dial to High; blend 20 seconds. Return to saucepan; stir in ham. If soup is too thick, add water until desired consistency is reached. Cook just until heated through.
Nutrients per Serving (1⁄6 of total recipe): Calories: 452, Calories from Fat: 26%, Total Fat: 13g, Saturated Fat: 2g, Cholesterol: 12mg, Sodium: 472mg, Carbohydrate: 49g, Fiber: 20g, Protein: 36g

Papaya-Pineapple Smoothie

- Serves 2
Ingredients
  • 1⁄2 (20-ounce) can pineapple chunks in juice
  • 2 cups fresh papaya chunks, plus additional for garnish
  • 1 to 2 tablespoons powdered sugar*
  • 1 tablespoon lime juice
  • Lime wedges (optional)
Directions
  • Drain pineapple, reserving 1⁄2 cup juice. Place pineapple chunks in freezer 45 minutes or until frozen.
  • Combine 2 cups papaya and frozen pineapple chunks in Oster® Versa™ Performance Blender. Add reserved pineapple juice, powdered sugar and lime juice; blend on Smoothie setting.
  • Pour into two glasses. Garnish with lime wedges and papaya chunks.
Nutrients per Serving (1 cup): Calories: 159, Calories from Fat: 3%, Total Fat: <1g, Saturated Fat: <1g, Cholesterol: 0mg, Sodium: 13mg, Carbohydrate: 41g, Fiber: 4g, Protein: 1g

Warm Cinnamon Applesauce

- Makes 4 servings
Ingredients
  • 1 pound Golden Delicious, Gala or other apples (2 to 3 large), cored and quartered
  • 1/4 cup apple juice or water
  • 1/4 cup golden raisins
  • 1/4 teaspoon ground cinnamon



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SOUP setting (or, BLEND on MEDIUM for 20 seconds then on HIGH for 5 minutes). Using tamper to press ingredients into blade as necessary.

 

Tips:

  • If desired, omit apple juice for a thicker sauce or peel apples before blending for an extra-smooth texture. Feel free to experiment with different apple varieties or a mix of apples. Warm applesauce can also be used to top hot cereal or served with grilled pork chops or chicken sausages. Or, refrigerate the applesauce and serve cold or pack small portions for a healthy lunchbox treat.
Serving Size: 1/2 cup; Nutrients Per Serving: Calories 93, Calories from Fat 2%, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Carbohydrate 25g, Fiber 2g,Protein 1g

Mango Mousse

- Serves 8
Ingredients
  • 1 envelope (1⁄4 ounce) unflavored gelatin
  • 1⁄2 cup cold water
  • 1⁄2 cup boiling water
  • 21⁄2 cups mango chunks (see Note), plus additional for garnish
  • 2 tablespoons sugar
  • 2 teaspoons lemon juice
  • 3⁄4 cup thawed reduced-fat whipped topping, divided
Directions
  • Combine gelatin and cold water in small bowl; let stand 5 minutes. Add boiling water; stir until gelatin is completely dissolved. Cool completely.
  • Combine mango, sugar and lemon juice in Oster® Versa™ Performance Blender. Turn Speed Dial to Medium; blend 20 seconds or until smooth. Spoon mango mixture into large bowl; stir in cooled gelatin.
  • Gently whisk in 1⁄2 cup whipped topping. Refrigerate 1 hour or until firm.
  • Spoon into eight dessert dishes. Top with remaining whipped topping. Garnish with additional mango.
Use 2 medium fresh mangos or a 1-pound package of frozen mango chunks, packed without sugar. Measure 2 1⁄2 cups.
To cut a mango, place the mango stem side down on a cutting board, with the narrow end facing you. Cut through the rounded sides, about 1⁄4 inch from the top center. With the peel still on, cut parallel slices into the fruit of the rounded sides, then scoop out the slices with a spoon.
Nutrients per Serving (1⁄3 cup): Calories: 70, Calories from Fat: 0%, Total Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 3mg, Carbohydrate: 17g, Fiber: 1g, Protein: 1g

Best Pesto

- Makes 24 servings (about 1 1/2 cups)
Ingredients
  • 2 cups fresh basil leaves
  • 1⁄4 cup pine nuts
  • 1⁄4 cup olive oil
  • 3 cloves garlic
  • 1⁄4 teaspoon salt (optional)
  • 1⁄2 cup grated Parmesan or Romano cheese
Directions
  • Place basil, pine nuts, oil, garlic and salt, if desired, in Oster® Versa™ Performance Blender. Blend on Dips/Spreads setting, using tamper to press ingredients down into blade.
  • Add cheese. Pulse 2 times to blend. Store in refrigerator up to 2 weeks.
Nutrients per Serving (1 tablespoon): Calories: 37, Calories from Fat: 82%, Total Fat: 4g, Saturated Fat: <1g, Cholesterol: 1mg, Sodium: 31mg, Carbohydrate: <1g, Fiber: <1g, Protein: 1g

Tamale Pie Dip

- Makes 40 servings (about 5 cups)
Ingredients
  • 1 can (8 ounces) creamed corn
  • 1 can (8 ounces) diced tomatoes
  • 1⁄2 cup sour cream
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 2 cups shredded Mexican cheese blend, divided
  • 1 package (8 ounces) cream cheese
  • 2 cups diced cooked chicken breast
  • 1 teaspoon olive oil
  • Optional toppings: sour cream, chopped or sliced black olives, diced avocado, sliced green onions or diced tomato
  • Tortilla chips
Directions
  • Preheat oven to 325°F. Spray 9-inch round baking dish or deep-dish pie plate with nonstick cooking spray.
  • Combine corn, tomatoes, sour cream, garlic and chili powder in Oster® Versa™ Performance Blender. Add cream cheese and 1 cup Mexican cheese. Pulse in 2 (5-second) intervals until almost smooth. Stir in chicken by hand. Spoon mixture into prepared dish; top with remaining 1 cup Mexican cheese. Drizzle with oil.
  • Bake 45 minutes. Garnish with desired toppings. Serve with tortilla chips.
Nutrients per Serving (2 tablespoons): Calories: 63, Calories from Fat: 65%, Total Fat: 5g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 92mg, Carbohydrate: 2g, Fiber: <1g, Protein: 4g

Strawberry-Mango Smoothie

- 3 cups
Ingredients
  • 1/2 cup silken tofu
  • 1-1/2 cups halved fresh strawberries
  • 1 cup cubed ripe mango (about 1 small)
  • 1/2 large navel orange, peeled and halved
  • 1/4 cup nonfat milk
  • 1 tablespoon honey
  • 1 cup ice cubes



Directions
  • COMBINE all ingredients in order listed in Oster® Versa® Performance Blender.
  • SELECT programmed SMOOTHIE setting (or, BLEND on medium for 10 seconds then on high for 20 seconds).
  • SERVE immediately.
Calories 119, Calories from Fat 10%, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 12mg, Carbohydrate 25g, Fiber 3g, Protein 4g Vitamin A 14%, Folate13%, Vitamin C 135%

Tomatillo Salsa

- Makes 12 servings (about 1 1/2 cups)
Ingredients
  • 1 pound fresh tomatillos (about 12 large), husked
  • 2 jalapeño peppers or serrano chiles,* seeded and minced
  • ½ small red onion, cut into chunks
  • 1⁄4 cup coarsely chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon olive oil
  • 1⁄2 teaspoon salt
Directions
  • Cut tomatillos into quarters if large and halves if small. Place half of tomatillos in Oster® Versa™ Performance Blender. Pulse in 2 to 3 (5-second) intervals until fi nely chopped. Transfer to large bowl; repeat with remaining tomatillos.
  • Add cilantro, jalapeños and onion to blender. Pulse in 2 to 3 (5-second) intervals until fi nely chopped. Add mixture to tomatillos; drain excess liquid, if desired.
  • Stir in lime juice, oil and salt. Cover and refrigerate at least 1 hour or up to 2 days to allow flavors to blend.
Nutrients per Serving (2 tablespoons): Calories: 20, Calories from Fat: 25%, Total Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 100mg, Carbohydrate: 3g, Fiber: 1g, Protein: 0g

Spinach, Artichoke and Feta Dip

- Makes 12 servings (about 1 1/2 cups)
Ingredients
Ingredients
  • 1/2 cup thawed frozen chopped spinach
  • 1 cup marinated artichokes, undrained
  • 1 cup crumbled feta cheese
  • 1/2 teaspoon black pepper
Directions
  • Place spinach in small microwavable bowl; microwave on HIGH 2 minutes.
  • Combine artichokes and spinach in Oster® Versa™ Performance Blender. Pulse 5 seconds to blend. Add feta cheese and pepper. Pulse in (10-second) intervals, scraping down side of blender between intervals as needed, until mixture is well blended but not completely smooth.
Nutrients per Serving (2 tablespoons): Calories: 47, Calories from Fat: 67%, Total Fat: 4g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 154mg, Carbohydrate: 2g, Fiber: <1g, Protein: 2g

Mango-Ginger Smoothie

- Serves 4
Ingredients
  • 2½ cups fresh peaches, peeled and sliced, or 1 package (16 ounces) frozen sliced peaches, thawed, plus additional for garnish
  • 2 cups cubed fresh or jarred mango
  • 1 cup ice
  • 1 container (6 ounces) vanilla low-fat yogurt
  • 2 tablespoons honey
  • 2 teaspoons grated fresh ginger
Directions
  • Combine peaches, mango, ice, yogurt, honey and ginger in Oster® Versa™ Performance Blender; blend on Smoothie setting.
  • Pour into four glasses. Garnish with fresh peach slices. Serve immediately.
Nutrients per Serving (1 smoothie): Calories: 156, Calories from Fat: 6%, Total Fat: 1g, Saturated Fat: <1g, Cholesterol: 2mg, Sodium: 31mg, Carbohydrate: 36g, Fiber: 3g, Protein: 4g

Blueberry Banana Oatmeal Smoothie

- Serves 2
Ingredients
  • 3⁄4 cup reduced-fat (2%) milk
  • 1 banana
  • 1⁄2 cup plain nonfat yogurt
  • 1⁄2 cup frozen blueberries
  • 1⁄4 cup quick oats
  • Fresh mint leaves (optional)
  • Fresh blueberries (optional)
Directions
  • Combine all ingredients except mint and fresh blueberries in Oster® Versa™ Performance Blender; blend on Smoothie setting.
  • Pour into two glasses. Garnish with mint leaves and fresh blueberries. Serve immediately.
Nutrients per Serving (1 cup): Calories: 189, Calories from Fat: 14%, Total Fat: 3g, Saturated Fat: 1g, Cholesterol: 9mg, Sodium: 91mg, Carbohydrate: 34g, Fiber: 4g, Protein: 9g

Cucumber-Dill Dip

- Makes 16 servings (about 2 cups)
Ingredients
  • Salt
  • 1 cucumber, peeled, seeded and finely chopped
  • 6 green onions, white parts only, chopped
  • 1 cup plain low-fat yogurt
  • 1 package (3 ounces) reduced-fat cream cheese
  • 2 tablespoons fresh dill or 1 tablespoon dried dill weed
  • Fresh dill sprigs (optional)
Directions
  • Lightly salt cucumber in medium bowl; toss. Refrigerate 1 hour. Drain cucumber; dry on paper towels. Return cucumbers to bowl and add green onions.
  • Combine yogurt, cream cheese and 2 tablespoons dill in Oster® Versa™ Performance Blender; blend on Dips/Spreads setting. Stir into cucumber mixture. Cover and refrigerate 1 hour. Garnish with fresh dill sprigs.
Nutrients per Serving (2 tablespoons): Calories: 27, Calories from Fat: 40%, Total Fat: 1g, Saturated Fat: 1g, Cholesterol: 4mg, Sodium: 28mg, Carbohydrate: 3g, Fiber: <1g, Protein: 2g

Cherry Cooler

- Serves 4
Ingredients
  • 4 cups fresh orange juice
  • 12 ounces fresh cherries, pitted, or thawed frozen cherries, plus additional for garnish
  • 8 to 10 ice cubes
  • 1 teaspoon vanilla
Directions
  • Combine all ingredients in Oster® Versa™ Performance Blender; blend on Smoothie setting. Serve immediately.
  • Pour into four glasses. Garnish with additional cherries. Serve immediately.
Nutrients per Serving (1 cooler): Calories: 168, Calories from Fat: 3%, Total Fat: 1g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 3mg, Carbohydrate: 40g, Fiber: 2g, Protein: 3g

Cheese Blintzes

- Makes 8 servings (about 16 blintzes)
Ingredients
  • 11⁄4 cups whole milk
  • 1 cup all-purpose flour
  • 3 eggs
  • 1 tablespoon cornstarch
  • 1⁄2 teaspoon salt
  • 3 tablespoons plus 1 teaspoon butter, divided
  • 1 container (15 ounces) part-skim ricotta cheese
  • 6 ounces cream cheese, softened
  • 3 tablespoons sugar
  • 1⁄4 teaspoon almond extract
  • Fruit pie filling, fresh fruit or frozen fruit, thawed (optional)
Directions
  • Combine milk, fl our, eggs, cornstarch and salt in Oster® Versa™ Performance Blender. Pulse 5 times; scrape down side of container. Pulse 2 times. Pour into 1-quart glass measuring cup.
  • Melt 1⁄2 teaspoon butter in medium skillet over medium heat. Pour about 3 tablespoons batter into bottom of skillet, swirling to cover bottom. Cook 1 to 2 minutes or until bottom is browned. Invert blintz onto large plate. Rub butter over browned surface. Repeat with remaining batter, stacking and buttering cooked blintzes on plate.
  • Combine ricotta cheese, cream cheese, sugar and almond extract in blender. Pulse 5 times; scrape down side of container. Pulse 5 times.
  • Place 2 tablespoons fi lling in center of unbrowned side of each blintz. Fold in sides about 1 inch; fold in opposite edges to enclose filling and form rectangular shape.
  • Melt 1⁄2 tablespoon butter in large skillet over medium heat. Working in batches, add blintzes; cook 2 minutes per side or until heated through. Top with fruit pie filling, if desired.
Nutrients per Serving (2 blintzes): Calories: 318, Calories from Fat: 55%, Total Fat: 19g, Saturated Fat: 11g, Cholesterol: 126mg, Sodium: 367mg, Carbohydrate: 23g, Fiber: 4g, Protein: 13g

Easy Raspberry Ice Cream

- Serves 3
Ingredients
  • 13⁄4 cups frozen unsweetened raspberries
  • 2 to 3 tablespoons powdered sugar
  • 1⁄2 cup whipping cream
Directions
  • Place raspberries in Oster® Versa™ Performance Blender. Pulse in 2 to 3 (5-second) intervals until raspberries are fi nely chopped.
  • Add sugar. Pulse in 2 to 3 (5-second) intervals until combined, using tamper to press ingredients down into blade. Add cream. Turn Speed Dial to Medium; blend 10 seconds or until smooth. Freeze briefl y to fi rm up before serving.
Nutrients per Serving (1⁄2 cup): Calories: 193, Calories from Fat: 68%, Total Fat: 15g, Saturated Fat: 9g, Cholesterol: 54mg, Sodium: 15mg, Carbohydrate: 15g, Fiber: 3g, Protein: 2g

Quick & Easy Hummus

- Serves 4
Ingredients
  • 1 can (about 15 oz) chickpeas, rinsed and drained
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons torn fresh mint leaves (optional)
  • 2 teaspoons dark sesame oil
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper or 1/4 teaspoon hot pepper sauce
  • Fresh mint leaves (optional)
Directions
  • Combine all ingredients except fresh mint leaves in Oster® Versa™ Performance Blender. Blend on Dips/Spreads setting, using tamper to press ingredients down into blade. Garnish with fresh mint.
Leftover hummus may be covered and refrigerated for up to 1 week. Hummus makes a great sandwich spread.
Nutrients per Serving (1⁄4 of total recipe): Calories: 209, Calories from Fat: 43%, Total Fat: 10g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 609mg, Carbohydrate: 25g, Fiber: 5g, Protein: 5g

Roasted Butternut Squash Soup

- Serves 4
Ingredients
  • 1 butternut squash (about 24 ounces)
  • 1 teaspoon olive oil
  • 2⁄3 cup chopped onion
  • 21⁄2 cups chicken broth
  • 1 Granny Smith apple, peeled and cubed
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon ground cinnamon
  • 1⁄8 teaspoon ground nutmeg
  • 1⁄8 teaspoon black pepper
  • 2 tablespoons half-and-half
Directions
  • Preheat oven to 400°F. Line baking sheet with foil. Peel squash; remove and discard seeds. Cut squash into 2-inch cubes. Place cubes on prepared baking sheet; lightly spray with nonstick cooking spray. Roast 12 minutes or until almost tender.
  • Meanwhile, heat oil in large saucepan over medium heat. Add onion; cook and stir until tender and lightly browned. Add broth, apple and salt; bring to a boil over high heat. Reduce heat to low; cover and simmer 10 minutes. Add squash; cover and simmer 5 minutes or until tender. Remove from heat.
  • Pour mixture in batches into Oster® Versa™ Performance Blender. Turn Speed Dial to Medium; blend 10 seconds. Turn Speed Dial to High; blend 20 seconds. Transfer each batch to large bowl before adding additional squash mixture to blender.
  • Return blended soup to saucepan; stir in cinnamon, nutmeg and pepper. Simmer, uncovered, 3 minutes. Stir in half-and-half. Serve immediately.
Nutrients per Serving (1 cup): Calories: 125, Calories from Fat: 17%, Total Fat: 3g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 839mg, Carbohydrate: 27g, Fiber: 4g, Protein: 3g

Blueberry Crumb Cake

- Serves 12 to 15
Ingredients
  • 2 cups all-purpose flour
  • 2⁄3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1⁄2 teaspoon baking soda
  • 1 cup whole milk
  • 1⁄2 cup (1 stick) butter, melted
  • 2 eggs
  • 2 tablespoons lemon juice
  • 2 cups thawed frozen or fresh blueberries
Directions
  • Preheat oven to 375°F. Grease 139-inch baking pan. Prepare Crumb Topping; set aside.
  • Sift flour, sugar, baking powder, salt and baking soda into large bowl. Combine milk, butter, eggs and lemon juice in Oster® Versa™ Performance Blender. Turn Speed Dial to Medium; blend 10 seconds. Turn Speed Dial to High; blend 20 seconds. Pour into flour mixture; stir until blended.
  • Pour batter into prepared pan. Sprinkle blueberries evenly over batter; top evenly with Crumb Topping.
  • Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Serve warm.
Crumb Topping
  • Combine 1 cup chopped walnuts or pecans, 2⁄3 cup sugar, 1⁄2 cup all-purpose flour and 1⁄2 teaspoon ground cinnamon in large bowl.
  • Cut in 1⁄4 cup (1⁄2 stick) softened butter with pastry blender or two knives until mixture resembles coarse crumbs.
Nutrients per Serving (1⁄12 of total recipe): Calories: 344, Calories from Fat: 50%, Total Fat: 20g, Saturated Fat: 8g, Cholesterol: 64mg, Sodium: 491mg, Carbohydrate: 37g, Fiber: 2g, Protein: 7g