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!

2 chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper 
2  teaspoons chile powder
2 teaspoons cumin
2 teaspoons paprika
2 tablespoons water
1 tablespoon worcestershire sauce
1 green 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

Rinse the chicken breasts in water, and blot with paper towels. Cut into thin strips.  In a microwave-safe bowl, combine the chicken strips, salt, pepper, chile powder, cumin, paprika, 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).  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.

Lay out your desired number of tortilla shells (makes 4 to 6 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 chicken.  Roll each tortilla up, serve and enjoy!

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 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.

2 chicken breasts
1 green bell pepper, chopped
1 yellow onion, chopped
1 clove of garlic, peeled and minced
1/2 cup ketchup
1 tablespoon yellow mustard
1 tablespoon dark brown sugar
2 tablespoons water

Pound the chicken breasts until they’re a quarter inch thick all the way across.  Cut chicken breasts into strips, and place in a microwave-safe baking dish.   Layer the chopped onion, green pepper and garlic on top of the chiken.  Finally, mix the ketchup, mustard, water and brown sugar together in a separate mixing bowl, and  pour over the top of the chicken (Or replace this mixture with 3/4 cup of your favorite barbeque sauce).  Cover loosely with microwave-safe plastic wrap.  Microwave on high for 6 to 10 minutes, turning the chicken strips over after about 5 minutes.  Continue to microwave until chicken is cooked all the way through (test by cutting several strips in half, and seeing if the middle is cooked).

Preparation Time:

2 boneless, skinless chicken breasts
1/4 cup flour
1 egg
1/4 cup Italian bread crumbs
2 tablespoons Parmesan cheese
4 strips of bacon
2 sandwich rolls
2 tablespoons ranch dressing
2 tomato slices
small handful shredded lettuce

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.

Place a layer of paper towel in a microwave safe dish or on a microwave safe plate.  Lay the strips of bacon over the paper towel.  Microwave on high for 2 1/2 to 4 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.

Open each sandwich bun.  Put 1 slice of cheddar cheese on each bun.  Place buns in microwave for 30 seconds to 1 minute until cheese is melted.  Remove from microwave, and add chicken breast and 2 strips of bacon to each bun.  Then top with 1 tablespoon of ranch dressing on each sandwich, and lettuce and tomato as desired.

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.

Breaded Chicken Breasts

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

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.

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.

Mandarin Orange Chicken Salad

Preparation Time: 10 minutes
Microwave Time: 5 to 6 minutes

2 chicken breasts, cooked in the microwave
1/2 cup white granulated sugar
1/2 cup rice vinegar
1/4 cup olive oil
3 cups salad greens (recommend mix of romaine, spinach and arugula)
2 3 oz packages of ramen noodles
1 can mandarin oranges, drained and rinsed
1/2 cup slivered almonds, toasted
1/2 cup green onions, diced
1 tablespoon sesame seeds

Microwave the chicken breasts, as directed (about 2 to 2 1/2 min per breast).  Remove from microwave when fully cooked, and dice into bite-sized pieces.  Set aside. 

Next, combine the rice vinegar, olive oil, and sugar in a microwave-safe bowl.  Microwave on high for 60 seconds.  Remove, and stir well until sugar is dissolved.  Set aside.

Meanwhile, toast the almond slivers in the oven for 2 to 3 minutes until browned.  Set aside.

Wash your salad greens and arrange in a large salad bowl.  Crunch up the ramen noodles and toss with the dressing.  Toss the dressing and noodles in with the salad greens.  Then top the salad with the green onions, rinsed mandarin oranges, cooked chicken breasts, toasted almonds, and sesame seeds.