Remove the shrimp from the freezer about an hour before starting to cook, and let thaw out completely. Pat the shrimp dry with paper towl.  In a microwave-safe bowl, combine the shrimp, salt, pepper, chile powder, cumin, paprika, cilantro, lime juice, water and worcestire sauce.  Cover the bowl loosely with microwave-safe plastic wrap, and microwave on high for 2 to 5 minutes, stirring half-way, until the shrimp is hot.  Drain any excess water off of the shrimp, and set aside.

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

Lay out your desired number of tortilla shells (makes 6 to 10 fajitas, depending on portion sizes), and spread some sour cream and salsa on all of the shells.  Next, sprinkle on some cheese, then top with vegetables and the shrimp.  Roll each tortilla up, serve and enjoy!

4 fresh cod fillets
3/4 cup italian seasoned bread crumbs
1 handful fresh parsley, chopped
1 handful fresh cilantro, chopped
1 small yellow onion, chopped
2 tablespoons water
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons cumin
1 teaspoon celery salt
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 bottle tartar sauce (for side)

Remove all the skin of cod fillets (or have the butcher at the grocer do this step for you).  Pat the cod fillets dry, and place them in a microwave-safe baking dish.  In a separate dish, mix together the bread crumbs, parsley, cilantro, onion, water, oil, lemon juice, cumin, celery salt, pepper and salt until all ingredients are well combined. Pour the mixture over each fillet, taking care to turn each fillet over to coat boath sides. 

Loosely cover the dish with microwave-safe plastic wrap, and microwave on high for 4 to 7 minutes, until the fish is fully cooked (it is fully cooked when it falls apart easily with a fork).  Serve with tartar sauce.

Shrimp Biryani

Preparation Time: 30 minutes
Microwave Time: 18 to 20 minutes

1 1/2 cups instant rice (minute rice)
1 1/2 cups water
1 cup shrimp, peel and deveined
1 garlic clove peeled and minced
1 teaspoon ginger
1 teaspoon garam masala
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon black pepper
1/2 cup sour cream
1/4 cup olive oil
1 cup chicken broth

Add the water and the rice in a microwave-safe bowl.  Cover the bowl with microwave-safe plastic wrap and microwave on high for 5 minutes.  Remove the rice from microwave, keep covered, and let stand for 5 minutes on the counter.  After 5 minutes, remove the wrap, and fluff with a fork.

In a large, microwave-safe bowl, combine the sour cream, oil, garlic, and all of the spices/seasoning.  Mix well until everything is fully combined.  Then, mix in the shrimp.  Microwave this on high for about 10 minutes, until shrimp is fully cooked (the shrimp will no longer be translucent when fully cooked). 

Finally, combine the rice, chicken broth, and shrimp mixture together and mix well.  Microwave on high for another 3 to 5 minutes, until biryani is hot and ready to serve.

Fish Stick Tacos

Preparation Time: 5 minutes
Microwave Time: 6 to 11 minutes

10 frozen fish sticks
5 soft flour tortilla taco shells
1 lime
1/2 cup pico de gallo
1/2 cup shredded cheddar cheese
1/2 cup shredded lettuce
5 tablespoons sour cream
5 teaspoons favorite hot sauce

On a microwave safe platter, place a paper towl down, and layer the frozen fish sticks on top of the paper towel.  Microwave on defrost mode for 3 to 5 minutes until fish sticks are no longer frozen.   Remove from microwave, discard paper towel, and replace fish sticks on the platter.  Microwave on high for another 3 to 6 minutes, until all fish sticks are hot. 

Meanwhile, lay each tortilla out, and spread with 1 tablespoon sour cream each.  Also add 1 teaspoon of hot sauce to each tortilla (add more or less depending on your preferred spice level).  Next, divide the shredded lettuce, shredded cheese, and pico de gallo among the 5 tacos.  Finally, cut the lime into small wedges, and squeeze the juice of 1 wedge onto each taco (1 wedge of lime per taco, so 5 wedges total). 

When fish sticks are fully cooked, add two fish sticks to each taco.  Roll up the tacos and enjoy!

Salmon Teriyaki

Preparation Time: 2-3 hours
Microwave Time: 3 to 8 minutes

2 fresh salmon filets (skin on one side)
1/2 cup teriyaki sauce
2 teaspoons ginger
2 clove garlic, minced
1 teaspoon freshly ground black pepper
2 teaspoons lemon juice

Combine the teriyaki sauce, ginger, minced garlic, lemon juice and black pepper in a shallow dish, or a plastic zip lock bag.  Add the two salmon filets to this mixture, and marinate the fish for several hours in the refridgerator.

After several hours, remove the salmon filets from the refridgerator and place it on a microwave-safe platter (greased with non-stick cooking spray), with the skin facing up. 

Microwave the salmon filets on medium-high heat for 3 to 8 minutes, depending on the size of the filet (3 to 6 ounce pieces for about 3 to 4 minutes vs. 5 to 15 oz pieces for 6 to 8 minutes).   The filets will be done when the skin is slightly crisp/firm, and the meat is moist, and flakes apart. 

Tuna Melts

Preparation Time: 10 minutes
Microwave Time: 3 to 4 minutes

Crab Enchiladas

Preparation time: 5 minutes
Microwave time: 3-5 minutes

4 oz. Soft-style chives and onion cream cheese
2 oz or ½ cup Monterey Jack shredded cheese
1 tbsp milk
1 6 oz canned crabmeat
4 6-inch round flour tortilla shells
¾ cup mild salsa

Combine the milk, monterey jack cheese and the cream cheese. Drain and flake the canned crab meat and mix it into the cheese/milk mixture. Using a spoon, make a line of filling down the center of each tortilla shell.  Roll the shell and place seam side down in a microwave safe baking dish. Cover the dish with microwave safe wrap. Be sure the wrap has vent holes in it before placing into the microwave. Microwave on high for 3 minutes, and if necessary, turn the dish about a quarter turn. Continue to cook for another 2 to 3 minutes or until all enchiladas are thoroughly heated. Keep the dish covered, and place the salsa in a microwave safe dish, and heat on high for about 1 minute. Spoon salsa over enchiladas and serve.

Preparation time:

Nippy-tasting, curly-leafed chicory provides a dramatic contrast in color and flavor to these moist, thyme-accented salmon steaks.

6 ounces mushrooms, thinly sliced
4 1/2 tablespoons extra-virgin olive oil
3 tablespoons thinly sliced green onions (including tops)
1 1/2 tablespoons red wine vinegar
2 cloves garlic, minced or pressed
3 tablespoons minced fresh thyme leaves or 1 1/2 tablespoons dry thyme leaves
4 salmon steaks (8 oz. each), each 1 inch thick
6 cups bite-size pieces chicory (curly endive), washed and crisped
Salt and pepper

Place mushrooms and 1 1/2 tablespoons of the oil in a 3-quart microwave-safe casserole. Cover; microwave on HIGH (100%) for 4 minutes, stirring after 2 minutes. In a bowl, mix remaining 3 tablespoons oil, onions, vinegar, garlic, and thyme.

Rinse fish; pat dry. Coat each piece with some of the oil mixture; arrange in a 7- by 11-inch microwave-safe baking dish, positioning thickest parts toward outside of dish. Cover and microwave on HIGH (100%) for 4 to 5 minutes, giving each fish steak a half-turn after 2 minutes. Let stand, covered, for 3 minutes. Fish should be just slightly translucent or wet inside; cut in thickest part to test.

Add any remaining oil mixture to mushrooms; stir in chicory, mixing lightly to coat greens evenly. Spoon chicory mixture onto 4 individual plates; top each serving with a salmon steak. Season to taste with salt and pepper. Makes 4 servings.

Per serving: 464 calories, 40 g protein, 17 g carbohydrates, 28 g total fat, 96 mg cholesterol, 201 mg sodium

Preparation time:

Topped with a cinnamon- and chile-sparked salsa, thick slices of cheese turn soft and creamy in the microwave. Scoop the hot mixture onto warm corn tortillas to serve.

1 1/2 tablespoons olive oil or salad oil
1 medium-size onion, finely chopped
2 medium-size tomatoes, seeded and coarsely chopped
1/4 teaspoon ground cinnamon
4 to 8 small fresh or canned jalapeno chiles, seeded and minced
1 1/4 pounds mild cheese, such as Munster, jack, teleme, fontina, Edam, or Gouda
1/4 pound tiny cooked and shelled shrimp
12 corn or flour tortillas (each 6 to 8 inches in diameter), heated
Salt

Place oil in a 2-quart microwave-safe baking dish. Microwave, uncovered, on HIGH (100%) for 1 1/2 minutes. Add onion; microwave, uncovered, on HIGH (100%) for 5 minutes or until soft, stirring after 2 1/2 minutes. Stir in tomatoes and cinnamon. Microwave, uncovered, on HIGH (100%) for 3 minutes, stirring after 1 1/2 minutes. Stir in chiles, season to taste with salt, and set aside.

Trim any wax coating from cheese; cut cheese into 1/4-inch-thick slices. Overlap slices in a 10-inch microwave-safe pie plate or other shallow 1 1/2-quart baking dish; cheese should cover dish bottom and extend partway up sides.

Microwave, uncovered, on MEDIUM-HIGH (70-80%) for 8 minutes, giving dish a half-turn after 4 minutes; cheese should be hot and melted in center. Spread tomato salsa in center of cheese. Microwave, uncovered, on HIGH (100%) for 2 minutes or until salsa is hot. Sprinkle shrimp over salsa; microwave, uncovered, on HIGH (100%) for 2 minutes or until shrimp are warm.

Scoop cheese, shrimp, and salsa onto warm tortillas; fold to enclose, then eat out of hand. Makes about 6 servings.

Per serving: 637 calories, 39 g protein, 31 g carbohydrates, 40 g total fat, 183 mg cholesterol, 908 mg sodium

Shredded Cabbage Tastes Great in this Asian-Inspired Dish

Preparation time: 15 to 20 minutes
Microwaving time: 18 to 19 minutes
Standing time: 2 minutes

A microwave browning dish works well for this simple one-dish meal. Offer hot cooked brown rice on the side and chilled canned lychees for dessert.

Cooking Sauce (recipe follows)
1 package (8 oz.) brown-and-serve sausages
1 small onion, thinly sliced
1 clove garlic, minced or pressed
1 can (about 8 oz.) bamboo shoots, drained
3 to 4 cups finely shredded green cabbage
1/2 pound tiny cooked and shelled shrimp
Thinly sliced green onions (including tops)

Prepare Cooking Sauce; set aside.

Preheat a 2- to 2 1/2-quart or 10-inch square microwave browning dish on HIGH (100%) for 4 1/2 minutes. Using oven mitts, carefully remove dish to a heatproof surface. Add sausages, cover, and microwave on HIGH (100%) for 2 minutes, stirring every 30 seconds. Lift out sausages, cut each into thirds, and set aside.

Discard all but 1 tablespoon of the drippings from browning dish; add sliced onion and garlic. Cover and microwave on HIGH (100%) for 5 minutes or until onion is soft, stirring after 2 1/2 minutes. Stir in bamboo shoots and cabbage. Cover and microwave on HIGH (100%) for 3 minutes, stirring after 1 1/2 minutes. Stir in shrimp, sausages, and Cooking Sauce. Microwave, uncovered, on HIGH (100%) for 3 to 4 minutes or until sauce is thickened and bubbly, stirring every minute. Let stand, covered, for 2 minutes. Sprinkle with green onions, then serve. Makes 3 servings.

Cooking Sauce. Stir together 3 tablespoons soy sauce, 2 tablespoons dry sherry, 3/4 teaspoon each sugar and ground ginger, 1/2 teaspoon pepper, and 1 tablespoon cornstarch.

Per serving: 308 calories, 24 g protein, 14 g carbohydrates, 17 g total fat, 173 mg cholesterol, 1,521 mg sodium