2 chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cumin
1 tablespoon coriander
1/2 tablespoon cardamom
1 tablespoon chili powder
1 teaspoon paprika 
2 tablespoons water
1 garlic clove, peeled and minced
2 teaspoons lemon juice
1 tablespoon worcestershire sauce
1 green pepper, cut into thin strips
1 small yellow onion, diced
1 tablespoon olive oil 
4 pita pocket breads 
Hummus
1/4 cup diced pickles
1/4 cup diced tomatoes
1/4 cup shredded lettuce

Rinse the chicken breasts in water, and blot with paper towels. Cut into thin strips. In a microwave-safe bowl, combine the chicken strips, all of the spices, the water and worcestire sauce. Cover the bowl loosely with microwave-safe plastic wrap, and microwave on high for 4 to 4 1/2 minutes, stirring half-way, until the chicken slices are completely done (test several strips by cutting down the middle and making sure no raw meat is left in the center, and if not done, replace in the microwave and cook for 1 minute at a time until fully cooked). Drain any excess water off of the chicken, and set aside.

In a separate microwave-safe bowl, combine the sliced green pepper, diced onion, and olive oil. Microwave on high for 2 to 3 minutes, until vegetables are softened. Drain excess oil from vegetables.

Cut each pita pocket in half, so each pocket will open.  Spoon in and spread out a layer of hummus into each pita, and then add in some diced pickles, tomatoes, and shredded lettuce.  Then, fill with the cooked peppers and onions and the chicken. Serve and enjoy!

1 can of chick peas, drained (garbanzo beans)
3 cloves of garlic, peeled 
1 tablespoon olive oil
2 teaspoons lemon juice
1 teaspoon salt
1 tablespoon tahini
Water
1 package pita bread

Add the 3 cloves of peeled garlic to a food processor, and process until garlic is finely minced.  Open and drain the can of chick peas, and add those to the garlic.  Then, add in the tahini, lemon juice, olive oil, and salt.  Process these ingredients well, so it forms a thick paste.  Finally, turn the processor on, and slowly add water until the hummus thins out to a nice spread.  Pour the hummus into a serving bowl or platter and drizzle with a little extra olive oil, and sprinkle with paprika.

Cut about 4 pieces of pita bread into triangles.  Place on a microwave-safe plate and microwave for 1 minute, until bread is soft and warm.  Dip in the hummus, and enjoy!

1/2 lb skirt steak 
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cumin
1 tablespoon coriander
1/2 tablespoon cardamom
1 tablespoon chili powder
1 teaspoon paprika
2 tablespoons water
1 garlic clove, peeled and minced
2 teaspoons lemon juice
1 tablespoon worcestershire sauce
1 green pepper, cut into thin strips
1 small yellow onion, diced
1 tablespoon olive oil
4 pita pocket breads
Hummus
1/4 cup diced pickles
1/4 cup diced tomatoes
1/4 cup shredded lettuce 

Cut the skirt steak into thin strips. In a microwave-safe bowl, combine the steak strips, all of the spices, the water and worcestire sauce. Cover the bowl loosely with microwave-safe plastic wrap, and microwave on high for 4 to 4 1/2 minutes, stirring half-way, until the steak is cook to your desired level. Drain any excess water off, and set aside.

In a separate microwave-safe bowl, combine the sliced green pepper, diced onion, and olive oil. Microwave on high for 2 to 3 minutes, until vegetables are softened. Drain excess oil from vegetables.

Cut each pita pocket in half, so each pocket will open. Spoon in and spread out a layer of hummus into each pita, and then add in some diced pickles, tomatoes, and shredded lettuce. Then, fill with the cooked peppers and onions and the steak. Serve and enjoy!

4 white potatoes
1 tablespoon butter
2 tablespoons sour cream
1/4 cup milk
1/4 cup shredded cheddar cheese
1/4 cup scallions or chives, sliced

Wash the potatoes well, and using a fork, poke the potato in several places on the top and bottom. Place all 4 potatoes on microwave-safe dish, and microwave on high for 8 to 10 minutes, turning the potatoes over at the half-way cooking point.  Remove the potatoes and quickly wrap in aluminum foil, and let sit out on the counter for about 10 minutes to allow the cooking process to complete, and let the potatoes cool to handle.

Meanwhile, mix together the butter, sour cream, milk, and cheese in a separate mixing bowl.  When the potatoes have cooled,  cut them in half and scoop out the center of each potato and add this to the butter/sour cream mixture.  Mix together well, and if desired, add a dash of salt and pepper to taste.  Finally, spoon the mixture back into the potato skins, replace on the microwave-safe dish, and microwave on high for 3 to 5 minutes, until the potatoes are heated through again. When you remove the potatoes from the microwave, sprinkle the top with the scallions, serve and enjoy!

1 cup water
1 tablespoon vegetable oil
1 large white potato, washed and peeled
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper 

Wash and peel the potato.  Cut the potato into very thin (think a sheet of paper) slices.  Place the slices into 1 cup of water for about 30 minutes, to soften them.  After soaking, lay the potato slices out on a towel and pat thoroughly dry. 

Place all the dry potato slices on a microwave-safe plate or platter, in a single layer (if all of the slices don’t fit on one platter, microwave them in batches).  Pour the vegetable oil over top the potatoes; rub onto the potatoes, making sure to turn each slice over, so both sides of every slice are fully coated in vegetable oil.

Place the platter into the microwave, and cook the potatoes on high for 2 to 4 minutes, until the potato slices brown nicely.  When finished, remove from microwave, and sprinkle salt and black pepper over all of the chips.  Let the chips cool before serving!

2 cups (loosely poured) fresh, washed spinach
2 cloves garlic, peeled and minced
1 teaspoon lemon juice
2 tablespoons water
dash salt and pepper
1/2 cup sour cream
1/2 cup cream of mushroom soup 
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 (14 ounce) can artichoke hearts, chopped 

Combine spinach, water, lemon juice, garlic, salt and pepper into a microwave-safe bowl. Cover loosely with microwave-safe platstic wrap and microwave on high for 1 to 3 minutes, until spinach is wilted.  If there is a lot of excess water around the spinach at this point, drain it off. 

Then, add the sour cream, mushroom soup, both cheeses, and the artichoke hearts to the spinach and garlic mixture.  Mix thoroughly.  Microwave on high for 3 to 5 minutes, stirring after about 2 minutes, until dip is heated all the way through. 

If desired, shred some additional mozzarella cheese on top, and return to microwave for 30 seconds until melted.  Serve with bread, pita chips, or tortilla chips for a party-pleasing appetizer!

Soy Vanilla Pudding Dip

Preparation Time: 5 minutes
Microwave Time: 8 1/2 to 9 minutes

2 cups soy milk – vanilla flavor
1/3 cup white granulated sugar
1/5 cup cornstarch
2 eggs
1 tablespoon butter
1 dash almond extract

Lightly beat the 2 eggs, and set aside.  In a separate microwave-safe mixing bowl, stir together the cornstarch and the white granulated sugar.  Next, stir in the soy milk slowly, whisking together as you pour.  Microwave on high for about 6 minutes until hot and bubbly, stirring every 2 minutes, so mixture doesn’t burn.  Remove from microwave, and slowly whisk in eggs into the hot mixture, being careful to only add a little at a time and whisk continuously, so eggs don’t scramble.  Add in the butter and the almond extract and mix together.  Microwave on high for 2 1/2 to 3 minutes, stirring occassionally, until mixture is thick and hot. 

Serve as a dip with fresh fruits, crackers, cookies or breads!

Hawaiian Pizza Dip

Preparation Time: 10 minutes
Microwave Time: 4 to 6 minutes

1 eight oz package cream cheese, softened
1 cup canned pizza sauce
1 teaspoon Italian seasoning
1 can diced pineapple, drained
1/2 cup Canadian bacon or ham, chopped into bite-size pieces
1/4 cup red onion, chopped
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese
1 large bag plain bagel chips

In a microwave-safe bowl, mix together the cream cheese, pizza sauce and Italian seasoning.  Microwave on high for 2 to 3 minutes until warm.  Smooth the mixture evenly in the bottom of the bowl (to create an even layer), and then top with ham, pineapple, onion and both cheeses.  Microwave on high for another 2 to 3 minutes, until dip is hot, and cheese is fully melted.  Serve with bagel chips for your own hawaiian pizza bagel bites!

Cheesy Jalapeno Dip

Preparation Time: 5 minutes
Microwave Time: 3 to 6 minutes

2 eight ounce packages cream cheese, softened
1/2 cup sour cream
1/2 cup canned green chiles, drained and chopped
1/2 cup canned jalapenos, drained and chopped
1 cup shredded monterey jack cheese

Combine cream cheese, sour cream, green chiles, jalapenos, and half of the monterey jack cheese together in a microwave safe bowl. Mix well.  Microwave on high for 3 to 5 minutes, stirring every minute, until dip is heated all the way through.  Top with other half of monterey jack cheese, and replace in microwave for 30 seconds to 1 minute until cheese is melted on top. Serve as a party dip with tortilla chips!