4 white potatoes
1 tablespoon butter
2 tablespoons sour cream
1/4 cup milk
1/4 cup shredded cheddar cheese
1/4 cup scallions or chives, sliced

Wash the potatoes well, and using a fork, poke the potato in several places on the top and bottom. Place all 4 potatoes on microwave-safe dish, and microwave on high for 8 to 10 minutes, turning the potatoes over at the half-way cooking point.  Remove the potatoes and quickly wrap in aluminum foil, and let sit out on the counter for about 10 minutes to allow the cooking process to complete, and let the potatoes cool to handle.

Meanwhile, mix together the butter, sour cream, milk, and cheese in a separate mixing bowl.  When the potatoes have cooled,  cut them in half and scoop out the center of each potato and add this to the butter/sour cream mixture.  Mix together well, and if desired, add a dash of salt and pepper to taste.  Finally, spoon the mixture back into the potato skins, replace on the microwave-safe dish, and microwave on high for 3 to 5 minutes, until the potatoes are heated through again. When you remove the potatoes from the microwave, sprinkle the top with the scallions, serve and enjoy!

2 1/2 tablespoons olive oil 
2  cloves garlic, peeled and minced
3/4 cup of fresh or frozen, chopped yellow onion
1 3/4 cups chicken stock
1 cup uncooked risotto
1/3 cup white wine
1/2 cup grated Parmesan cheese

Peel and mince/chop the garlic and onion.  Combine these in a large, microwave safe bowl with the olive oil, being sure to coat all of the garlic and onion with the olive oil by stirring.  Microwave the garlic/onion on high for 2 to 3 minutes, until the onion begins to soften.

Add the chicken stock to the garlic/onion mixture, and place the bowl back in the microwave, on high. for 2 to 4 minutes, until the chicken broth comes to a boil.  As soon as the broth is boiling, remove the dish from the microwave, stir in the risotto, cover the dish with microwave-safe plastic wrap, and return to microwave for 7 minutes.  Finally, stir in the white wine, and return to the microwave for 7 to 9 minutes, on high, until almost all the liquid has been absorbed and the risotto is fully cooked.  Stir in or top each serving of risotto with parmesan cheese.

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!

Preparation Time:

1 3/4 cup low sodium chicken broth
1 cup unseasoned couscous
1/4 cup yellow onion, diced
1/4 cup green pepper, diced
1/4 cup red pepper, diced
1/4 cup zucchini, diced
1/4 cup white mushrooms, diced
2-3 tablespoons olive oil
salt and pepper to taste

First, prep all of your vegetables by washing, peeling, chopping and measuring them.  Put them in a microwave-safe bowl with the olive oil (using 2 to 3 tablespoons of olive oil, just until there is a nice coat over all of the veggies), and set aside for the time being. 

Pour the chicken broth into a separate microwave-safe mixing bowl.  Microwave on high for 2 to 4 minutes, until the broth comes to a boil.  Immediately mix the unseasoned couscous into the boiling chicken broth.  Cover, and set aside for 5 minutes. 

Now, place the vegetables into the microwave, and microwave on high for 2 to 3 minutes, until they soften.  When veggies are softened and couscous has been sitting for 5 minutes, combine and mix the veggies and couscous together.  Enjoy!

Preparation Time:

2 cup low sodium chicken broth
1/2 cup condensed cream of mushroom soup
1/2 cup yellow onion, finely chopped
1 cup unseasoned couscous
1/2 cup fresh flat leaf parsley

Place the chicken broth, mushroom soup, and the chopped onion in a microwave-safe mixing bowl.  Mix all ingredients together well.  Microwave on high for 2 to 4 minutes, until the mixture comes to a boil.  Immediately mix the unseasoned couscous into the mixture.  Cover, and set aside for 5 minutes. 

Meanwhile, wash and chop the parsley.  After 5 minutes is up, mix the fresh parsley into the couscous and enjoy! You can also add in any other fresh veggies you’d like to this dish.

1 3/4 cup shrimp broth
1 cup unseasoned couscous
1 cup pre-cooked shrimp
1 teaspoon lime juice
1/2 cup fresh cilantro, washed and chopped

Pour the shrimp broth (could be replaced with vegetable or chicken broth) into a microwave-safe bowl.  Microwave on high for 2 to 4 minutes until broth comes to a boil.  Remove from microwave and immediately pour in couscous, mix well, cover, and set aside for 5 minutes. 

Meanwhile, prepare your other ingredients: wash and chop the cilantro; measure out all ingredients.  After the couscous has been sitting for 5 minutes, mix in the shrimp, cilantro, and lime juice.  Mix all ingredients well and serve.

1 3/4 cup low sodium chicken broth
1 cup unseasoned couscous
1/2 tomato, diced
1/2 cup feta cheese, crumbled
1/2 cup fresh flat leaf parsley
1 teaspoon lemon juice

Pour the chicken broth in a microwave-safe mixing bowl.  Microwave on high for 2 to 4 minutes, until the broth comes to a boil.  Immediately mix the unseasoned couscous into the boiling chicken broth.  Cover, and set aside for 5 minutes. 

Meanwhile, wash and dice the tomato, wash and chop the parsley, and measure out all remaining ingredients.  After the couscous has been sitting for 5 minutes, fluff with a fork, and then mix in the tomato, parsley, feta, and lemon juice.  Combine all ingredients well, and serve.

Steamed Spinach

Preparation Time: 5 minutes
Microwave Time: 2 to 3 minutes

20 ounces fresh spinach
2 cloves of garlic, peeled and minced
5 tablespoons butter, melted
1 tablespoon lemon juice
1 teaspoon freshly ground black pepper

Wash the spinach and pat dry really well with paper towel to remove excess water.  Place the spinach in a microwave-safe bowl with the garlic, butter, lemon juice, and fresh pepper – mix the ingredients well, so that all spinach has been covered loosely with butter and lemon juice.  Cover the bowl with microwave-safe plastic wrap, and microwave on high for 2 to 3 minutes, until spinach is wilted.  Remove from microwave, and stir well again to evenly distribute the butter and lemon juice.  Serve as a delicious side dish to any meal!

Southwest Mac and Cheese

Preparation Time: 2 minutes
Microwave Time: 16-23 minutes

1 cup elbow or shell noodles
2 cups water
1 tablespoon butter
¼ cup milk
¼ cup sour cream
1 ¾ cups Velveeta cheese, cubed
½ teaspoon black pepper
½ teaspoon salt
1 can diced tomatoes, drained
1 can diced green chiles, drained
1 tablespoon tobasco sauce

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, cube the Velveeta cheese, and set aside.  When noodles are fully cooked, drain any excess water from noodles.  Add in milk, butter, sour cream, Velveeta cubes, tomatoes, green chiles, tobasco sauce, salt and pepper.  Stir well, and return to microwave.  Cook on high for 4 to 8 minutes, stirring every 2 minutes, until cheese is fully melted, and ingredients are well combined and hot.