Preparation Time:

1/2 lb skirt steak, cut into strips
1/2 teaspoon salt
1/2 teaspoon pepper 
2  teaspoons chile powder
2 teaspoons cumin
2 teaspoons paprika
1 small handful of cilantro, finely chopped
2 tablespoons water
1 tablespoon worcestershire sauce
1 green and 1 red pepper, cut into thin strips
1 small yellow onion, diced
1 tablespoon olive oil
 Corn or flower tortilla shells
1/2 cup shredded monterrey jack cheese
Salsa
Sour cream

Cut the steak into thin strips.  In a microwave-safe bowl, combine the steak strips, salt, pepper, chile powder, cumin, paprika, cilantro, water and worcestire sauce.  Cover the bowl loosely with microwave-safe plastic wrap, and microwave on high for 3 1/2 to 6 1/2 minutes, stirring half-way, until the steak slices are done to your desired level.  Drain any excess water off of the steak, 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 steak.  Roll each tortilla up, serve 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!

1 lb ground turkey
1 can black beans
1/2 small yellow onion, finely chopped
1/2 tablespoon chili powder
2 teaspoons paprika
2 teaspoons cumin
2 teaspoons garlic salt
6 hamburger buns
6 tomato slices
6 slices cheddar or pepper jack cheese

Start off by opening and draining the can of black beans.  Pour half of the can into a food processor, and process the beans until they become a paste.  Pour the bean paste into a mixing bowl with the ground turkey.  Mixt together thoroughly.  Then add the rest of the whole black beans, the chopped onion, and the spices into the mixture.  Again, combine well, until all of the ingredients are fully mixed.  

Shape the mixture into burger patties (should make about 6 medium to large size patties). Place the patties on a microwave safe platter, and microwave on high for 7 to 8 minutes, turning the burger patties over once and rotating the platter at about 4 minutes.  Cook until each pattie is cooked all the way through and test by using a meat thermometer, or cutting the patties in the middle to make sure meat is no longer pink.  

When fully cooked, serve the patties on hamburger buns with cheddar or pepper jack cheese, and the condiments you prefer!  Enjoy!

*Note – these patties can also be cooked on a stove-top skillet, or on a grill if desired.

1 lb ground beef or ground turkey
1 can of diced tomatoes
1 teaspoon fresh garlic, minced 
1 small yellow onion (about 3/4 cup), chopped
1 can whole kernal corn
1 small can (about 1/4 cup) of green chiles
1/2 tablespoon chili powder
3 teaspoons cumin
1/2 cup shredded monterey jack cheese 
1 egg, beaten 
3/4 cup yellow corn meal

Break the ground beef apart and place it a microwave-safe baking dish.  Add the chopped onion and the minced garlic to the meat, and microwave on high for about 5 minutes, removing after 3 minutes to stir and break the meat apart.  Remove from microwave when meat is no longer pink, and drain the grease off of the meat. 

Stir into the meat the entire can of diced tomatoes (juice included), corn (drain the can), green chiles (drain the can), chili powder and  cumin. Return the pan to the microwave, and cook on high for 3 to 5 minutes, until mixture is hot all the way through.

Finally,  add in the cornmeal.  Mix the cornmeal in well before adding the egg, so the egg doesn’t scramble in the hot casserole.  After the cornmeal is mixed in, stir in the beaten egg.  Finally, spread the mixture out evenly in the baking dish, and sprinkle the top with cheese.  Return the casserole to the microwave for 3 to 6 minutes, until the casserole looks fully cooked, and is hot all the way through. Serve and enjoy!

1 pound ground turkey
1 small yellow onion, diced
1 tablespoon chili powder
1 can refried beans  
1/2 tablespoon cumin
1/2 tablespoon paprika
1 8-ounce package manicotti shells, uncooked 
1 cup water
1 3/4 cups salsa 
1 cup sour cream
1/2 cup shredded Monterey Jack cheese
1/4 chopped green onions 
1/4 cup black olives, sliced

Crumble and separate the ground beef, and place in a microwave-safe bowl with the chili powder and onion. Cook on high for 6 ½ to 9 minutes until the meat is completely browned (Stirring at about 4 and 6 minutes to make sure the meat cooks evenly). Drain the grease.  Mix the refried beans, cumin and paprika into the cooked ground beef. 

Grease a microwave-safe baking dish.  Fill the uncooked pasta shells with the ground beef mixture, and place the shells into the baking dish. Mix together 1 cup water with the salsa, and pour the mixture over the manicotti. Loosely cover the dish with microwave-safe plastic wrap, and microwave on high for 10 minutes.  Remove from the microwave, and very slowly pull back the plastic wrap (BE CAREFUL!  Avoid steam burns!).  Turn the shells over, replace the plastic wrap, and return to the microwave for 15 minutes, until manicotti is fully cooked, and most of the liquid from the salsa/water has been absorbed.

Remove from microwave, again being cautious when removing the plastic wrap.  Cover with cheese, and let sit for about 3 minutes until cheese melts on top (if necessary return to microwave for 1 to 2 minutes). 

Top the manicotti with sour cream, green onions, and black olives – enjoy!

Pork Ribs

Preparation Time: 10 minutes
Microwave Time: 25 to 30 minutes

2 lbs. pork ribs
1 small yellow onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1/4 cup dark brown sugar
2 tablespoons dark mustard
2 tablespoons vinegar
1 3/4 cup tomato sauce or ketchup
1 teaspoon salt
2 teaspoons freshly ground black pepper

Peel and mince the garlic and peel and dice the onion.  In a mixing bowl, stir the onion and garlic into the tomato sauce.  Add in the mustard, vinegar, brown sugar, salt and pepper – stir well, so all ingredients are fully combined.  

Place the ribs in a square, microwave-safe baking dish.  Pour the sauce mixture  – a little at a time – over ribs, rubbing the sauce into the meat of the ribs, and making sure that the ribs are fully covered.  Keep the remaining sauce in the bowl available. 

Place the ribs in the microwave and cook on medium heat for 15 minutes.  Remove ribs from microwave, turn the ribs over, adding more sauce if the ribs look dry at all, and return to microwave for another 10 to 15 minutes until rib meat is fully cooked. You can tell the meat is fully cooked when it comes off the bone on it’s own, and it becomes very tender.

If desired, place the ribs on a hot grill for 10 minutes to give them a smoking flavory and to crisp up the edges.  Use any remaining sauce to top the ribs before serving.

Ole Hot Dogs

Preparation Time: 5 to 10 minutes
Microwave Time: 4 1/2 to 9 minutes

8 eight inch round flour tortillas
8 all turkey hotdogs
1 can refried beans
1/2 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup salsa
1 small tomato, diced
1/2 cup diced onion

Remove refried beans from can, and place in microwave-safe bowl.  Microwave on high for 3 to 5 minutes, stirring every minute, until beans are heated all the way through. 

Microwave the hotdogs on high for 1 to 3 minutes, until all dogs are heated all the way through.  Then, microwave the stack of tortillas in the microwave for 30 to 45 seconds until soft and warm.

Spread each tortilla shell with beans, sour cream and salsa.  Sprinkle cheese, diced tomato and chopped onion on each shell.  Add the hot dog, roll up, and enjoy!

Preparation Time:

4 sub buns
16 slices deli ham (approximately 1 package)
1 package pepperoni
1/2 cup diced onions
1/2 cup diced green peppers
1/2 tablespoon olive oil
1/2 cup diced black olives
8 slices provolone or mozarella cheese
8 tablespoons tomato sauce
1/2 cup shredded lettuce
1 tomato, sliced thinly

Place the diced onions and green peppers in a microwave safe bowl with the olive oil.  Microwave on high for 2 to 4 minutes, until tender.  Cut each sub bun in half length wise.  Top each sub with 2 tablespoons tomato sauce, 4 slices of deli ham, and pepperoni.  Sprinkle onions, peppers and black olives on each sub.  Place 2 slices of cheese on each sub, and place in the microwave for 30 seconds to 1 minute until cheese is melted and the sub is warm. 

If desired, top subs with lettuce and tomato slices before serving!

Preparation Time:

2 English Muffins, cut in half
8 strips cooked, crispy bacon
2 fried eggs
1 tablespoon tobasco sauce
2 slices pepper jack cheese
1/4 cup fresh salsa

Place a layer of paper towel on a microwave safe plate.  Lay the strips of bacon over the paper towel.  Microwave on high for 4 to 5 1/2 minutes, until bacon is fully cooked and crisp.  Remove from microwave and place on a new sheet of paper towel to drain away excess grease.  Set aside and let cool.

Preheat a 2- to 2 1/2-quart or 10-inch square microwave browning dish on HIGH (100%) for 2 minutes. Using oven mitts, carefully remove dish to a heatproof surface. Add 1 teaspoon butter or margarine per egg to hot dish; tilt dish to coat bottom with butter. Carefully break 2 eggs into dish.

With a fork, prick egg yolks straight down through membrane. Cover with a glass lid. Microwave on HIGH (100%) for 45 to 90 seconds until eggs are fully cooked. Remove from oven; let stand, covered, for 2 to 3 minutes before serving.

Open the english muffins.  On each muffin, place 1 egg, 4 strips of bacon, 1 slice of cheese, half of the tobasco sauce and half of the salsa.  Return to microwave for about 20 seconds, to melt cheese slightly and warm muffins.

Chili Cheese Dog

Preparation Time: 2 minutes
Microwave Time: 6-13 minutes

2 cans diced tomatoes
1 can dark red kidney beans
1 can corn
½ tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon salt 
8 hotdogs 
8 hotdog buns 
1 cup shredded cheddar cheese

Empty both cans of diced tomatoes (and all of the juice from the cans) into a microwave safe dish. Drain the excess liquid from the kidney beans and the corn.  Add the corn and beans the tomatoes. Stir in chili powder, cumin, paprika and salt. Microwave on high for 5 to 10 minutes, until mixture is nice and hot, and spices are well mixed in. Set aside.

Microwave hotdogs on high for 1 to 3 minutes, turning hotdogs over every 30 seconds to ensure even cooking, until they are thoroughly heated. If desired, microwave buns on high for 30 seconds to warm. Place each hotdog on a bun. Cover each dog with chili, and generously sprinkle cheddar cheese over top.