Preparation Time:

2 boneless skinless chicken breasts, microwaved as directed
1 tablespoon seasme or peanut oil
1 clove garlic, minced
1/2 small yellow onion, finelydiced
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
2 teaspoons dried ground ginger
1 3-ounce package chicken flavor ramen noodle soup
1 1-lb bag frozen mixed oriental vegetables
3/4 cup water

Prepare the chicken breasts, as directed. When the chicken is finished, set aside to let cool. In a separate microwave-safe bowl, combine the garlic, diced onion, and oil.  Microwave on high for 2 to 3 minutes, until the garlic and onion are softened, and set aside. In a larger, microwave safe dish, add the 1-lb bag of frozen vegetables with 1/2 cup of  the water. Cover loosely with microwave-safe plastic wrap, and microwave on high for 3 to 5 minutes, until the vegetables are warmed throughout. Drain the excess water off the vegetables. Set the vegetables aside for now. Finally, prepare the ramen noodle mix, as prepared in the microwave with the 1/4 cup water and without the flavor packet.  Drain the noodles when they are finished cooking.

Cut the chicken into small strips. In a large, microwave safe bowl, combine the noodles, vegetables, onion and garlic (with oil), soy sauce, teriyaki sauce, and ginger. Stir well to make sure ingredients are evenly mixed. Return the entire dish the microwave for 1 to 3 minutes, until heated all the way through and warm enough to serve. Serve and enjoy!

1 cup tri-color Rotini
2 cups water
1 tablespoon olive oil
¾ cup Greek salad dressing
1 cucumber, peeled and chopped
1 cup cherry tomatoes, halved
1 cup black olives, chopped
½ cup red onion, chopped 
½ cup fresh feta cheese

Combine water and noodles in a microwave safe dish, and microwave on high for 10 to 15 minutes, stirring every 5 minutes, until noodles are cooked through. While the noodles are cooking, chop the vegetables and set aside. When noodles are fully cooked, drain excess water, and rinse with cold water to cool the noodles. Replace the noodles in a clean bowl or mixing dish. Add in olive oil and salad dressing, and mix thoroughly into noodles, ensuring all noodles are coated (to prevent sticking). Add in cucumber, tomatoes, olives and onion, and mix well. Finally, top with fresh feta cheese. Serve chilled.

4 cups homemade or purchased marinara sauce
1 handful fresh basil, chopped
1 package of pre-washed, fresh spinach (about 10 to 12 oz)
1 teaspoon dry oregano
1 garlic clove, peeled and minced 
1/2 cup water
8 ounces dry lasagna noodles
1 cup ricotta cheese
1 egg
2 cups shredded Cheddar or jack cheese
2 cups shredded mozzarella cheese

In a large bowl, stir together marinara sauce, oregano, and garlic. Pour about a third of the sauce mixture evenly into a 7- by 11-inch microwave-safe baking dish. Stir water into remaining sauce; set aside.

In a food processor, combine the washed spinach and basil.  Process until everything is finely chopped.  Add in the ricotta cheese and 1 egg, and process again until the cheese, egg, spinach, and basil are all fully mixed.

Rinse uncooked lasagna noodles with cold water. Then arrange a third of the uncooked noodles in a single layer atop sauce in baking dish.  Spread a thin layer of the spinach/cheese mixture atop the uncooked noodles, and then add a layer of cheddar cheese and mozzarella cheese (about a third of each cheese).  Next, pour a third of the remaining sauce to make the next layer.  Add another layer of lasagna noodles on top, and repeat with another layer of spinach/ricotta cheese, followed by cheddar and mozzarella.  Finally, repeat with one more layer of sauce, lasagna, ricotta/spinach, and cheddar/mozzarella.

Cover and microwave on medium heat (50%) for 20 minutes, giving dish a half-turn after 10 minutes. Remove from the microwave at this point and let the lasagna stand, covered, for about 5 minutes.  Return to the microwave, and cook on high for 15 minutes, again, turning the dish at 10 minutes.

Remove from the microwave, and let it stand with a cover over it for 10 to 15 minutes.  Cut into squares, serve and enjoy!

Preparation time:

4 cups homemade or purchased marinara sauce
1 handful fresh basil, washed and chopped
1 teaspoon dry oregano 
1 clove garlic, minced 
1/2 cup water
8 ounces dry lasagna
1/2 pound ground turkey
2 cups shredded Cheddar cheese
1 cup cottage cheese
2 cups shredded mozzarella cheese

In a large, microwave-safe bowl, combine the marinara sauce, water, fresh basil, minced garlic and oregano.  Pour a small amount of sauce into the bottom of a 7- by 11-inch microwave-safe baking dish, and spread out to coat the entire bottom of the pan.

Rinse uncooked lasagne noodles with cold water, and place 1 layer of the noodles into the marinara sauce-coated pan. Next, crumble a layer of uncooked turkey on top (about 1/3 of the ground turkey should be used in each layer). Next, add a thin layer of cottage cheese, and then top that with about 1/3 of the Cheddar cheese and 1/3 of the mozzarella cheese. Repeat the same layers two more times: Noodles, sauce, beef, cottage cheese, cheddar cheese, mozzarella cheese. 

Cover with microwave-safe plastic wrap and microwave on medium for 20 minutes, being sure to turn the dish after 10 minutes. After 10 minutes, remove from the microwave, and let it stand (with the cover on) for 5 minutes. Return to microwave and cook on high for 15 more minutes.

Remove the lasagna from oven and again, let it stand, covered, for 10 to 15 minutes before serving!

Preparation Time:

1 cup tri-color Rotini
2 cups water
1 tablespoon olive oil
¾ cup basil pesto sauce
1 cup cherry tomatoes, halved
1 cup black olives, chopped
½ cup red onion, chopped 
½ cup fresh grated parmesan cheese

Combine water and noodles in a microwave safe dish, and microwave on high for 10 to 15 minutes, stirring every 5 minutes, until noodles are cooked through. While the noodles are cooking, chop the vegetables, and set aside. When noodles are fully cooked, drain excess water, and rinse with cold water to cool the noodles. Replace the noodles in a clean bowl or mixing dish. Add in olive oil and pesto sauce, and mix thoroughly into noodles, ensuring all noodles are coated. Add in tomatoes, olives, and onion, and mix well. Finally, top with freshly grated parmesan cheese. Serve chilled.

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!

Chicken Parmesan

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

2 boneless, skinless chicken breasts
1/4 cup flour
1 egg
1/4 cup Italian bread crumbs
2 tablespoons Parmesan cheese
2 servings spaghetti noodles
2 cups water
1 jar marinara sauce
1/2 cup shredded mozzarella cheese

Pound each chicken breast to about 1/4 to 1/2-inch thickness all the way across.  Place the flour and bread crumbs in separate shallow dishes that will allow you to easily dip the chicken.  Crack the egg in a third shallow dish, and lightly beat.  Add a dash of salt and pepper to the eggs, and add the Parmesan cheese to the bread crumbs.  One at a time, dip each chicken breast into flour (make sure you get both sides), then in the eggs, then into the bread crumbs.  When both chicken breasts are fully coated in bread crumbs, place in a greased microwave-safe baking dish.  Microwave on high for 5 to 5 1/2 minutes until bread crumbs are fully baked onto the chicken, and both chicken breasts are fully cooked.  Set aside.

Add pasta and water to a microwave-safe bowl with a dash of salt.  Microwave on high for 10 to 15 minutes, stirring every 3 minutes, until pasta noodles are fully cooked.  When fully cooked, drain off all excess water.  Stir in about half of the jar of marinara sauce until noodles are fully coated.  Place the pasta on a microwave-safe platter.  Place each breaded chicken breast on top of the cooked pasta.  Cover the dish with the shredded mozzarella, and then top each chicken breast with another spoonful of marinara sauce.  Place the entire platter in the microwave for 30 seconds to 1 minute, until the cheese is melted and the dish is hot.

Green Chile Chicken Casserole

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

1 1/2 cups instant rice (minute rice)
1 1/2 cups water
2 small cans cooked chunk chicken
1 small can diced green chiles
1 cup salsa
2 1/2 cups shredded monterey jack cheese
1 can condensed cream of chicken soup
1/2 cup sour cream

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.

Meanwhile, open the cans of chicken and green chiles, and drain any excess water off of the chicken and green chiles.  Measure out all ingredients. After the rice is cooked, combine all of the ingredients in a microwave-safe baking dish.  Microwave on high for 6 to 10 minutes, until cheese is fully melted and casserole is hot all the way through.