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!

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 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!

1 can black beans, drained and rinsed
1 small yellow onion, diced
1/4 cup roasted red peppers, diced
1/4 cup canned corn, reduced sodium
1 tablespoon olive oil
3 tablespoons whole wheat flour
1 egg, lightly beaten
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cumin
4 hamburger buns 
shredded lettuce
4 slices of tomato
4 slices cheddar cheese 

Pour about 3/4 of the black beans into a large mixing bowl.  Mash them roughly until they form a paste.  Add the onion, corn and roasted red pepper, egg, flour, and olive oil to the mixture, and stir together.  Then add in all of the seasoning and mix well.  Finally, add in the remaining black beans, and mix together.  Shape the mixture into hamburger sized patties (will not shrink in microwave, as meat burgers do in heat, so make sure to prepare the size you desire). 

Brush a very thin coat of olive oil on the outside of the patties, and place on a microwave-safe platter.  Microwave on high for about 4 to 6 minutes until the outer edges firm up, and the patties are heated all the way through.  If desired, when remove from microwave, set in a hot, olive-oil coated skillet for about 30 seconds on each side to brown the edges. 

Place each patty on a bun with cheese, lettuce, tomato, and condiments of your choice (chef recommends chipotle mayonnaise, salsa, or guacamole).

1 bag pretzel rods
1 1/2 cups chocolate chips
1 cup mini m&m’s candy

To prepare, cover two cookie sheets with 1 sheet of wax or parchment paper each.  Pour the mini m&m’s into a very shallow bowl, pan, or plate, and set aside for now. 

Pour chocolate chips into a large microwave-safe bowl, and microwave on high for 2 to 5 minutes, stirring every minute, until chocolate is fully melted and smooth. 

When fully melted, dip the pretzel rods into the chocolate one at a time, and then immediately roll the chocolate covered rod into the m&m’s.  Place each candy coated rod onto the wax-paper covered pan.  When all the pretzels have been dipped, place the pans into the refridgerator for at least 2 hours, until chocolate is hardened. 

To prepare as a holiday gift, wrap the pretzel rods in festive holiday cellophane bags, and tie with a ribbon.

Preparation Time:

2 eggs
2 english muffins, cut in half
2 tomato slices
2 to 4 slices of thinly sliced fresh mozarella
Small handful of fresh, washed basil leaves
Olive oil to taste

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 2 teaspoons butter or margarine 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, toast them, and drisil a little olive oil on each muffin.  On each muffin, place 1 egg, 1 tomato slice, 1 to 2 slices of mozarella cheese, and several fresh basil leaves.  Finally, top with the second half of the english muffin.

Hollandaise Sauce

Preparation Time: 15 to 20 minutes
Microwave Time: 2 to 4 minutes

2 eggs
2 english muffins, cut in half
2 tomato slices
2 thin slices deli ham
Hollandaise Sauce (see microwave recipe here)

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 2 teaspoons butter or margarine 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.

Prepare the hollandaise sauce as directed (about 1 minute total microwave time).

Open the english muffins.  On each muffin, place 1 egg, 1 tomato slice, and 1 slice of ham.  Pour hollandaise sauce over each muffin, and top with the second half of the english muffin.