Spray your Bonbowl with cooking spray, then melt the butter on low. Add the marshmallows and stir continuously with a spatula until melted. Remove from the stovetop and add the graham crackers and stir until combined. Add the chocolate chips and stir gently. Enjoy this warm s’mores treat or let cool and enjoy later as a delicious s’mores bar!
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Spray your Bonbowl with cooking spray, then melt the butter on low, stirring occasionally. Add the marshmallows and continue to stir. Once the marshmallows start to melt, add the peanut butter and keep stirring until it melts into the mixture. Remove the bowl from the stovetop and add the cereal, stir until combined, then add the M&Ms and combine them into the mixture as well. Using a buttered spatula, evenly press the mixture into your Bonbowl to flatten. Let it cool, cut and enjoy!
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Spray your Bonbowl with cooking spray, then melt the butter on low, stirring occasionally. Add the marshmallows and stir continuously until they are melted. Remove the bowl from the stovetop and add the cereal, then stir until combined. Using a buttered spatula, evenly press the mixture into your Bonbowl to flatten. Let it cool, cut and enjoy!
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Crack eggs into a separate bowl and scramble with milk. Add a teaspoon of butter or use cooking spray to grease your bonbowl. Then heat on medium for 15 seconds. Once the butter has melted, or the oil has started to crackle, add 2 eggs that you have previously scrambled. Cook for 3 minutes on medium while occasionally mixing. Add smoked salmon, salt and pepper to your liking.
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Spray your Bonbowl with cooking spray. Add the eggs and beans, then cook on medium for 3 minutes, add cheese when there’s 1 minute left. Top with salsa and eat with tortillas or tortilla chips.
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Heat the olive oil on medium for 30 seconds in your Bonbowl. Add the onions and continue to cook on medium for 2½ minutes. Add rosemary and cook another minute on medium. Add the potatoes along with 2 tbsp of water and cook (covered) on medium for 7 minutes. Add the eggs and coo for an additional 5 minutes on medium, keeping it covered.
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Add the rice to water and cook on medium in your Bonbowl for 10 minutes. Add cilantro and lime juice and salt to taste.
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Add one cup of water to your bonbowl and boil the water on high. Once the water is boiling, add the farro and cook on low for 10 minutes. Once the farro is cooled to room temperature, add the grapefruit, oranges, feta and olive oil dressing to taste.
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In your Bonbowl cook the oats in 1 cup of water on high for 3 minutes, stirring frequently. Turn off heat, then stir in the vanilla extract, milk and maple syrup. (For an extra touch of flavor, try adding these optional toppings: mixed berries, coconut chips, almond butter drizzle or chia seeds).
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Cook the oatmeal in your Bonbowl in 1 cup of water on high for 3 minutes, stirring frequently. You can also cook the oatmeal with milk, however, it will burn if cooked on high, so use the medium cook setting. Once it’s finished cooking, add the banana, brown sugar, honey and cinnamon. Top with some optional chopped nuts for extra crunch!
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Cook water and quinoa on high in your covered Bonbowl for about 5 minutes or until it’s boiling. Simmer while covered on medium until most of the liquid has evaporated, then let stand for 5 minutes before fluffing with a fork. Add the beans, corn, lime juice and cilantro. Season with about 1 tsp of taco seasoning if desired. Top with your favorite additional toppings such as avocado or cheese (optional).
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Combine ¼ cup water with the olive oil and the spice package contained in the couscous box. Cook on high in your Bonbowl (covered) for about 4 minutes until it’s boiling, then stir in the couscous. Keep the Bonbowl covered while letting it sit for 5 minutes, then lightly fluff the couscous with a fork. Once it cools, add the rest of the ingredients as well as salt and pepper to taste, stir and enjoy!
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Add the white rice, water and coconut milk to your Bonbowl and cook on medium for 10 minutes.
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Heat the water and olive oil in your bonbowl for 1 minute on medium. Add the lentils and break up any chunks, then cook (covered) on low for 6 minutes. Then add the chopped spinach and cook for an additional 2-3 minutes on medium. Add the feta cheese, stir and enjoy!
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Cook tortellini in the water on high in your Bonbowl for 8 minutes on high, then drain the water. Add the olive oil, tomatoes, chicken broth and red pepper to taste, then cook on medium for 4 minutes. Add the spinach and basil and cook for an additional 2 minutes, stir and enjoy!
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Cook pasta in water on high in your Bonbowl for the amount listed on the package. Drain the water but reserve about ¼ cup of the water in the bowl. Add the olive oil, tomatoes and salt and pepper to taste, then cook on medium for 3 minutes. Then add the spinach and cook on medium for an additional 2 minutes. Finally, add the parmesan and asiago cheeses and cook for another 1 minute on medium. Stir and enjoy!
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Bring water to boil in your Bonbowl. Once water is boiling, add the pasta and cook for 10 minutes and add the broccoli during the last 2 minutes of cooking the pasta, then drain the water. Add the pesto, mascarpone cheese, chicken, pecans and salt to taste. Heat on low and mix thoroughly until it’s all combined.
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Add all the ingredients to your Bonbowl and cook on medium for 10 minutes (covered), stirring occasionally.
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Boil 2 cups of water in your Bonbowl. Add bowtie pasta and cook on high for 7 minutes. Add drained fish, olive oil, garlic, red pepper flakes, basil and oregano. Then mix and heat for 2 minutes on medium. Top off with Parmesan cheese and lemon juice.
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Add the olive oil and gnocchi to your Bonbowl and heat on medium for 10 minutes. Then add the pesto, kale and walnuts and heat on medium for an additional 2 minutes while continuously mixing.
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½ package TJ’s Creamy Chicken Poblano Ravioli
1 cup TJ’s Mexican Style Roasted Corn with Cotija Cheese
Cook the ravioli in your Bonbowl on high for 7 minutes. Add the corn to the bottom of the bowl and cook on low for an additional 5 minutes, then add 1 tbsp of the white cotija cheese that comes in the corn package. Optional: add some olive oil for extra flavor or cilantro as a garnish.
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Heat the soup in your Bonbowl on medium for 5 minutes or until it simmers. Add the gnocchi and cook for about 8-10 minutes or until tender. Stir in the spinach and cook on medium for an additional 30 seconds. Add pepper to taste, stir and enjoy!
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Heat the olive oil on medium in your Bowbowl for about 30 seconds. Add the shaved Brussels sprouts and cook on medium until tender and lightly browned (at least 5 minutes). Stir in the lentils and cook on medium for 1-2 minutes, then stir in the sesame dressing.
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Add 2 cups of water to your Bonbowl and bring to a boil. Add the Gigli pasta, then cook on high for about 7 minutes. Drain the water while reserving about 1 tbsp of it. Add the olive oil, garlic, lemon zest and Bomba sauce. Saute on medium until the garlic and lemon are fragrant, then remove from heat. Add the lemon juice and sprinkle on the parmesan cheese to taste, stir and enjoy!
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Add ½ cup of water to your Bonbowl and bring to a boil, then add the risoni. Bring to a boil once again, then reduce the heat to medium and cook for 11 minutes while stirring occasionally. Once finished cooking, let it stand for 5 minutes, then add the tomatoes, pesto and mozzarella and drizzle with balsamic glaze.
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Add the brown rice and water to your Bonbowl, then cook on medium for 10 minutes (covered) while stirring occasionally. While cooking, after about 6 minutes, add the veggies. Once the full 10 minutes is up, slide the rice mixture to one side of the bowl and add the beaten egg to the other side. Cook on medium for 2 minutes and then, when the egg is mostly cooked, mix it into the rice while cooking on medium for an additional 1 minute. Once cooked, add both the soyaki and soy sauces along with the garlic powder. (Optional: top with sriracha sauce and chopped scallions or any desirable topping you have on hand).
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Cook pasta on high for the amount of time specified on the package or until it’s tender, then drain the water. Add the garlic, sun-dried tomatoes and olive oil, then cook on medium for 1 minute. Add the chicken and basil, then cook for an additional 2 minutes on medium. Then add the alfredo sauce and heat on low for 1-2 minutes, add the parmesan cheese to taste and enjoy!
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Heat 1 tsp olive oil in your bonbowl on low. Cut the chicken sausage into thin slices, then cook it in the oil on medium for 1-2 minutes until it browns. Remove the cooked chicken sausage from your bonbowl and set it aside. Cook the pasta in the water on high for the specified time listed on the package, then drain the water. Add 1 tsp of olive oil, the garlic, roasted red peppers and salt and pepper to taste. Saute on medium for 1 minute. Then add the chicken broth and white wine and saute for an additional 2 minutes on medium. Add the spinach and basil and the cooked sausage, then cook for 1 minute on low. Top with some fresh Parmesan cheese, and enjoy!
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Cook pasta in your bonbowl on high for the amount instructed on the package, then drain the water. Add alfredo sauce and heat on low for 2-3 minutes or until warm. Add salt and pepper to taste and stir well.
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Add butter to your Bonbowl and heat on medium until the butter melts. Add the orzo and stir to coat it well with the butter. Cook for 4 minutes on medium or until the orzo starts to brown. Add the wine, stir and cook on medium for 2 minutes. Then add the chicken broth and water, then cook on high (covered) for 7 minutes. Reduce heat to low and cook for an additional 5 minutes or until orzo is tender. Let orzo sit for 2 minutes before eating in order for it to set, the extra liquid will be absorbed. Add the Parmesan cheese, salt and pepper to taste and enjoy!
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