User Guide for PowerXL models including: VS1, Duo Nutrisealer
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4 PowerXL Duo NutriSealer PowerXL Duo NutriSealer 5 Plug the sealer into a power outlet. The Power indicator on the Control Panel will illuminate. Open the Sealing Arm. Insert one end of the open bag into the sealer, aligning
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DocumentDocumentTable of Contents Quick Start Guide Healthy Snacks Peanut Butter & Apple Hummus & Carrots Cheese & Crackers 4 Marinades in Minutes 8 Eric's Everything Marinade 9 6 Chicken with Herb Marinade 10 7 DillScallion-Marinated Salmon 12 7 7 Balsamic Vinaigrette 14 Ranch Dressing 15 Chicken Kabobs 16 Beef Shish Kabobs 17 Sous Vide-Ready T-Bone Steak 18 Grilled Lamb Chops 19 One-Pot Chicken Thighs & Red Curry 20 Chicken Burrito Bowl 22 Beef Chili 23 Beef Stew 24 Strawberry Watermelon Frozen Pops 26 Orange Cream Frozen Pops 28 Blueberry Kiwi Frozen Pops 29 Mango Frozen Pops 30 Quick Start Guide See owner's manual for complete instructions and important safety information before using this product. STEP 1 STEP 2 Cut a Bag To Size Place the appliance on a level surface. Press the Latch Lock Button to open the Sealing Arm. Place the bag material on the Sealing Platform. Line the bag up with the Cutting Guides. Close the Sealing Arm and press down on the Sealing Arm near the Latch Lock Button until the Sealing Arm clicks into place. Starting at one end of the Sealing Arm, slide the Slide Cutter Tab all the way to the other side of the Sealing Arm to cut the bag to your desired length. Seal One End Plug the sealer into a power outlet. The Power indicator on the Control Panel will illuminate. Open the Sealing Arm. Insert one end of the open bag into the sealer, aligning the bag under the Alignment Bar tabs. Close and lock the Sealing Arm. Press the Seal Only button. The light next to the button will illuminate. When the bag is sealed, the light will turn off. 4 PowerXL Duo NutriSealer STEP 3 STEP 4 Add Food Open the Sealing Arm and remove the bag. Add food to the bag, leaving at least 2 inches of free space at the top of the bag to allow for a proper seal. Return the bag to the Sealing Platform and align the bag with the Alignment Bar. Close the Sealing Arm. NOTE: Do not use the Vacuum & Seal Button with foods containing a large amount of liquid. Instead, use the Seal Only Button. Vacuum and Seal Press the Vacuum & Seal button. When the bag is sealed, the light will turn off. STEP 5 Remove Sealed Bag Open the Sealing Arm and remove the sealed bag. PowerXL Duo NutriSealer 5 Healthy Snacks for On the Go PEANUT BUTTER & APPLE makes 3 HUMMUS & CARROTS makes 4 CHEESE & CRACKERS makes 4 INGREDIENTS 6 tsp. peanut butter 1 apple, sliced DIRECTIONS 1. Cut a bag from the roll of resealable bags. Seal the bag vertically into two compartments with one compartment bigger than the other. Seal one side of the compartments horizontally. Repeat to make three total snack packs. 2. Place 2 tsp. peanut butter in the smaller compartment and one third of the apple in the larger compartment. Repeat until all three snack packs are filled. 3. Seal and store for later use. INGREDIENTS ½ cup hummus 24 carrot sticks DIRECTIONS 1. Cut a bag from the roll of resealable bags about 6 inches long. Seal the bag vertically into two compartments with one compartment bigger than the other. Seal one side of the compartments horizontally. Repeat to make four total snack packs. 2. Place 2 tbsp. hummus in the smaller compartment and 4 carrot sticks in the larger compartment. Repeat until all four snack packs are filled. 3. Seal and store for later use. INGREDIENTS 6 oz Swiss cheese, cut into four pieces 8 crackers DIRECTIONS 1. Cut a bag from the roll of resealable bags about 5 inches long. Seal the bag vertically into two compartments with one compartment bigger than the other. Seal one side of the compartments horizontally. Repeat to make four total snack packs. 2. Place 1 Swiss cheese piece in the smaller compartment and 2 crackers in the larger compartment. Repeat until all four snack packs are filled. 3. Seal and freeze or store in the refrigerator for 24 hours for later use. PowerXL Duo NutriSealer 7 Marinades in Minutes for Delicious Meals 8 PowerXL Duo NutriSealer ERIC'S EVERYTHING MARINADE makes about 1 ½ cups INGREDIENTS ¼ cup olive oil ½ cup rice vinegar ¼ cup your favorite jam (grape, strawberry, blueberry, orange marmalade) ¼ cup soy sauce ¹/8 cup Worcestershire sauce 1 tbsp. tomato paste 1 tsp. Dijon mustard 1 tsp. cumin 1 tsp. paprika 1 tsp. onion powder salt, to taste ground black pepper, to taste DIRECTIONS 1. In a blender, blend all the ingredients until well combined. 2. Cut a bag from the roll of resealable bags and seal one end. Use a funnel or measuring cup to pour marinade into the bag. 3. Seal and store the bag in the refrigerator or freezer for later use. ERIC'S TIP: This marinade goes great with any proteins, including pork tenderloins, chicken breasts, boneless chicken thighs, steaks, London broil, pork chops, and salmon. PowerXL Duo NutriSealer 9 CHICKEN WITH HERB MARINADE serves 4 INGREDIENTS 4 chicken breasts, trimmed Herb Marinade 3 tbsp. red wine vinegar 1 tbsp. honey 1 tsp. salt ½ tsp. ground black pepper 1 tsp. fresh thyme leaves 2 tsp. chopped fresh rosemary 2 tbsp. chopped parsley 1 shallot, minced ¼ cup olive oil DIRECTIONS 1. In a bowl, mix all the Herb Marinade ingredients. Place the chicken breasts in a sealable bag and pour the Herb Marinade over the chicken. 2. Cut a bag from the roll of resealable bags and seal one end. 3. Place the chicken breasts in the bag and pour the Herb Marinade over the chicken. 4. Vacuum seal the bag. 5. The vacuum-sealed chicken can be frozen or marinated in the refrigerator for 24 hours before grilling. 10 PowerXL Duo NutriSealer DILL SCALLIONM A R I N AT E D SALMON serves 4 INGREDIENTS 1 tbsp. fresh parsley 1 ½ tsp. garlic powder 1 ½ tsp. onion powder ¼ tsp. ground black pepper 1 tsp. salt 1 tbsp. fresh chives 1 cup nonfat plain Greek yogurt ¹/3 cup buttermilk 1 tsp. Dijon mustard 1 tsp. lemon juice DIRECTIONS 1. In a bowl, mix all the DillScallion Marinade ingredients. 2. Cut a bag from the roll of the resealable bags and seal one end. 3. Place the salmon in a sealable bag and pour the DillScallion Marinade over the salmon. 4. Vacuum seal the bag. 5. The vacuum-sealed salmon can be frozen or marinated for 24 hours in the refrigerator before grilling. PowerXL Duo NutriSealer 13 BALSAMIC VINAIGRETTE makes 8 packs INGREDIENTS 2 tbsp. white balsamic vinegar 2 tbsp. balsamic vinegar ½ tsp. salt ¼ tsp. ground black pepper ¼ tsp. granulated garlic ¼ tsp. granulated onion 1 shallot, minced ¾ cup extra virgin olive oil RANCH DRESSING makes 8 packs INGREDIENTS 1 tbsp. fresh parsley 1 ½ tsp. garlic powder 1 ½ tsp. onion powder ¼ tsp. ground black pepper 1 tsp. salt 1 tbsp. fresh chives 1 cup nonfat plain Greek yogurt ¹/3 cup buttermilk 1 tsp. Dijon mustard 1 tsp. lemon juice DIRECTIONS 1. In a blender, pulse all the ingredients until combined. 2. Cut a bag from the roll of resealable bags. Seal the bag vertically into four equal compartments. Seal one side of the compartments horizontally. Repeat to make eight total compartments. 3. Use a funnel or measuring cup to evenly divide the ingredients between the compartments (about 2 tbsp. per compartment). 4. Seal and store in the freezer or refrigerator for later use. DIRECTIONS 1. In a food processor, pulse all the ingredients until combined. 2. Cut a bag from the roll of resealable bags. Seal the bag vertically into four equal compartments. Seal one side of the compartments horizontally. Repeat to make eight total compartments. 3. Use a funnel or measuring cup to evenly divide the ingredients between the compartments (about 2 tbsp. per compartment). 4. Seal and store for later use. 14 PowerXL Duo NutriSealer PowerXL Duo NutriSealer 15 CHICKEN KABOBS serves 4 INGREDIENTS 2 chicken breasts, cut into 6 chunks 2 zucchinis, cut into 6 circles about 1 inch wide 2 red onions, quartered 8 cherry tomatoes Marinade ¼ cup red vinegar ½ tsp. onion powder ½ tsp. paprika ½ tsp. garlic powder ½ tsp. ground black pepper 1 tsp. salt 1 tbsp. honey ½ cup olive oil DIRECTIONS 1. Cut a bag from the roll of the resealable bags and seal one end. 2. Make four skewers by alternating the chicken, zucchinis, onions, and tomatoes. 3. In a bowl, mix all the Marinade ingredients. Place the skewers in a sealable bag and pour the Marinade over the skewers. 4. Vacuum seal the bag. 5. The sealed skewers can be frozen or marinated in the refrigerator for 24 hours before grilling. 16 PowerXL Duo NutriSealer BEEF SHISH KABOBS serves 4 INGREDIENTS 1 ½ lb London broil, cut into 2-inch cubes 2 red peppers, cut into chunks 2 green peppers, cut into chunks 8 mushroom caps 2 small red onions, cut into chunks Marinade 1 tbsp. soy sauce 2 cloves garlic, minced 1 tbsp. chopped rosemary 1 tbsp. Dijon mustard 1 tsp. sugar 1 tsp. coarsely ground black pepper 2 tbsp. red wine 2 tbsp. red wine vinegar ½ cup olive oil DIRECTIONS 1. Cut a bag from the roll of the resealable bags and seal one end. 2. Make four skewers by alternating the beef, peppers, mushroom caps, and onions. 3. In a bowl, mix all the Marinade ingredients. Place the skewers in a sealable bag and pour the Marinade over the skewers. 4. Vacuum seal the bag. 5. The sealed skewers can be frozen or marinated in the refrigerator for 24 hours before grilling. PowerXL Duo NutriSealer 17 SOUS VIDEREADY T- B O N E STEAK serves 2 INGREDIENTS 1 1 ½-lb T-bone steak 1 tsp. pink sea salt ½ tsp. coarsely ground black pepper 1 sprig rosemary 2 cloves garlic 2 tbsp. olive oil 18 PowerXL Duo NutriSealer DIRECTIONS 1. Cut a bag from the roll of resealable bags and seal one end. 2. Rub the steak with the salt and black pepper. Place the steak in the bag and add the rosemary, garlic, and olive oil. 3. Vacuum seal the bag. 4. The vacuum-sealed steak can be frozen, stored in the refrigerator for 24 hours, or cooked sous vide style immediately. GRILLED LAMB CHOPS serves 2 INGREDIENTS 1 rack of lamb, cut into chops Marinade 2 sprigs rosemary, chopped 2 cloves garlic, minced 1 tbsp. soy sauce 2 tbsp. white balsamic vinegar ¼ cup extra virgin olive oil ½ tsp. coarsely ground black pepper DIRECTIONS 1. Cut a bag from the roll of the resealable bags and seal one end. 2. In a bowl, mix all the Marinade ingredients. Place the lamb chops in a sealable bag and pour the Marinade over the lamb chops. 3. Vacuum seal the bag. 4. The vacuum-sealed lamb chops can be frozen or marinated in the refrigerator for 24 hours before grilling. PowerXL Duo NutriSealer 19 HCRTCOOHEHFTHDNRNIIIGECACCI-SHEUKPKHORSVDEEIRTLN&NYL E sseerrvveess 44 INGREDIENTS 4 chicken thighs ½ tsp. salt ½ tsp. ground black pepper 2 tbsp. olive oil ½ lb baby potatoes 1 shallot, minced 8 mini sweet peppers ¼ cup white wine 1 tbsp. red curry paste ¾ cup chicken stock 1 cup coconut milk DIRECTIONS 1. Cut a bag from the roll of resealable bags and seal one end. 2. Season the chicken with the salt and black pepper. 3. Preheat the oven to 375° F/191° C. 4. Place a large sauté pan on the stove top. Add the olive oil. Heat the oil over high heat. When the oil is hot, brown the chicken and potatoes. 5. Make a space in the pan. Add the shallot and peppers and cook for 23 minutes. 6. Add the wine, red curry paste, stock, and coconut milk and bring to a boil. 7. Transfer the pan to the oven and cook until an instant-read thermometer inserted into the thickest part of the chicken reads 165° F/74° C (about 15 minutes). 8. Cool and place into the bag, then vacuum seal the other end. 9. Store in the freezer or refrigerator for 24 hours. To reheat, either add to a pot of boiling water or microwave until warm. 20 PowerXL Duo NutriSealer SCTHUI CFKFEEND CBHUERDRDI TAOR B UBROGWELR S serves 6 INGREDIENTS 2 chicken breasts, diced 2 tbsp. olive oil ½ onion 2 cloves garlic, minced 1 yellow pepper, diced small 2 tbsp. chili powder 1 cup rice 1 ½ cups chicken stock or broth 1 15-oz can black beans, drained & rinsed 1 15.25-oz can wholekernel corn, drained 1 cup tomato salsa 2 tbsp. chopped fresh cilantro Chipotle Sour Cream 1 cup sour cream 2 tbsp. chipotle paste juice of 1 lime ¼ tsp. salt, or more, to taste Toppings 2 cups shredded lettuce 1 cup salsa 1 cup guacamole 4 scallions, chopped DIRECTIONS 1. Cut a bag from the roll of the resealable bags and seal one end. 2. Place a stock pot on the stove top. Add the olive oil. Heat the oil over high heat. When the oil is hot, sauté the chicken for 4 minutes. 3. Add the onion, garlic, pepper, and chili powder and cook for 2 minutes. 4. Add the rice and stir. Add the chicken stock, beans, and corn. Cover the stock pot and simmer for 20 minutes. 5. When done, turn off the heat and fold in the salsa and cilantro. 6. Let cool and then vacuum seal the other end of the bag. Store in the refrigerator for 24 hours or freeze for later use. 7. To make the Chipotle Sour Cream, in a bowl, whisk together the Chipotle Sour Cream ingredients. 8. To reheat the chicken, microwave or boil in water until warm. 9. Serve topped with the lettuce, salsa, guacamole, scallions, and Chipotle Sour Cream. 22 PowerXL Duo NutriSealer BEEF CHILI serves 4-6 INGREDIENTS 2 lb ground chuck 2 tbsp. olive oil 1 small onion, diced ½ yellow pepper, diced 3 tbsp. chili powder ½ tsp. cumin ½ tsp. coriander 1 tsp. paprika ¼ tsp. hot paprika 2 cup red kidney beans 1 28-oz can tomato puree 1 tbsp. sugar 1 tsp. salt ½ tsp. ground black pepper 2 tbsp. chopped cilantro DIRECTIONS 1. Cut a bag from the roll of the resealable bags and seal one end. 2. Place a large pot on the stove top. Add the olive oil. Heat the oil over high heat. When the oil is hot, brown the chuck. 3. Add the onion and pepper and cook until tender. 4. Add the chili powder, cumin, coriander, paprika, and hot paprika and cook for 1 minute. 5. Add the beans, tomato puree, sugar, salt, and black pepper and simmer for 45 minutes. 6. Add the cilantro and stir. 7. Let cool and then vacuum seal the other end of the bag. Store in the refrigerator for 24 hours or freeze for later use. 8. To reheat, microwave or boil in water until warm. PowerXL Duo NutriSealer 23 HOT NASHVILLE C HFSBRITECIEEEKWFDE N serves 46 serves 4 INGREDIENTS 2 lb beef chuck, cubed ¼ cup flour 1 ½ tsp. salt, plus more to taste, divided 1 tsp. ground black pepper, plus more to taste, divided 2 tbsp. olive oil 1 cup pearl onions, peeled 4 carrots, peeled & cut into large chunks 2 cloves garlic, minced 2 tbsp. tomato paste 12 oz beer 3 cups beef stock 1 lb baby potatoes 1 bay leaf 1 sprig thyme 1 sprig rosemary DIRECTIONS 1. Cut a bag from the roll of resealable bags and seal one end. 2. In a bowl, combine the flour, salt, and black pepper. Toss the beef in the seasoned flour and shake off any excess flour. 3. Place a stock pot on the stove top. Add the olive oil. Heat the oil over high heat. When the oil is hot, brown the beef. Remove and reserve the beef. 4. Add the onions, carrots, and garlic and cook for 2 minutes. 5. Add the tomato paste and cook for 1 minute. 6. Add the beef and beer and cook until reduced by half. 7. Add the rest of the ingredients, stir, and cover the pot. Simmer until the meat is tender (1 ½2 hours). 8. Season with salt and black pepper, to taste. 9. Let cool and place into the bag. Vacuum seal the other end of the bag. Store in the refrigerator for 24 hours or freeze for later use. 10. To reheat, microwave or boil in water until warm. 24 PowerXL Duo NutriSealer S TR AW B E RRY WATERMELON FROZEN POPS makes 8 INGREDIENTS 2 cups watermelon 3 cups strawberries DIRECTIONS 1. In a blender, mix the watermelon and strawberries. 2. Cut a bag from the roll of resealable bags. Seal the bag vertically into four equal compartments. Seal one side of the compartments horizontally. Repeat to make eight total compartments. 3. Use a funnel or measuring cup to evenly divide the ingredients between the compartments. 4. Seal and freeze. PowerXL Duo NutriSealer 27 ORANGE CREAM FROZEN POPS makes 8 INGREDIENTS 1 ½ cups vanilla yogurt 1 ½ cups orange juice DIRECTIONS 1. In a bowl, mix the ingredients. 2. Cut a bag from the roll of resealable bags. Seal the bag vertically into four equal compartments. Seal one side of the compartments horizontally. Repeat to make eight total compartments. 3. Use a funnel or measuring cup to evenly divide the ingredients between the compartments. 4. Seal and freeze. BLUEBERRY KIWI FROZEN POPS makes 8 INGREDIENTS 2 cups blueberries 6 kiwis, peeled ½ cup water or juice DIRECTIONS 1. In a blender, mix the blueberries, kiwis, and water or juice. 2. Cut a bag from the roll of resealable bags. Seal the bag vertically into four equal compartments. Seal one side of the compartments horizontally. Repeat to make eight total compartments. 3. Use a funnel or measuring cup to evenly divide the ingredients between the compartments. 4. Seal and freeze. 28 PowerXL Duo NutriSealer PowerXL Duo NutriSealer 29 MANGO FROZEN POPS makes 8 INGREDIENTS 2 cups fresh or frozen mango chunks 1 cup mango juice DIRECTIONS 1. In a blender, mix the mango chunks and mango juice. 2. Cut a bag from the roll of resealable bags. Seal the bag vertically into four equal compartments. Seal one side of the compartments horizontally. Repeat to make eight total compartments. 3. Use a funnel or measuring cup to evenly divide the ingredients between the compartments. 4. Seal and freeze. 30 PowerXL Duo NutriSealer For parts, recipes, accessories, and everything PowerXL, go to tristarcares.com or scan this QR code with your smartphone or tablet: To contact us, email us at info@tvcustomerinfo.com or call us at 973-287-5129. ©2021 Tristar Products, Inc. All rights reserved. Distributed by: Tristar Products, Inc. Fairfield, NJ 07004 Made in China MODEL: VS1 PXL-DNS_RB_TP_ENG_V1_211207Adobe PDF Library 16.0.3 Adobe InDesign 17.0 (Macintosh)