4 cups beef or vegetable broth
1 large yellow onion, diced
1/2 stick butter or margerine
1 tablespoon dry onion soup mix (found in spice aisle at grocer)
2 teaspoons worcestershire sauce
4 thick slices French Bread loaf French bread
3/4 cup shredded mozzarella cheese

In a large, microwave-safe bowl, combine the butter and the onions.  Microwave on high for 4 to 5 minutes, removing every minute to stir.  Onions should be starting to soften now; if they are not, return to microwave for a minute at a time, until they are softened in the butter. 

When onions have softened, add the beef broth, onion soup mix and worcestershire sauce to the onions.  Return to the microwave, and microwave on high for 7 to 10 minutes, until soup is hot and bubbly all the way through.  Remove from microwave, and place into 4 individual sized serving bowls. 

Toast the 4 slices of french bread (if they are too thick for your toaster, use your oven).  Place one slice of bread on top of each soup, and sprinkle the mozzarella cheese evenly over each bowl.  Return each bowl to the microwave for about 1 minute each, until the cheese is melted.

1/2 cup celery, washed and finely chopped
1/2 cup yellow onion, chopped
1 large white potato, peeled and diced into small cubes
1 tablespoon olive oil
1/3 cup all purpose flour
2 cups heavy cream
3/4 cup milk
1 3/4 cups chicken broth
1 1/2 cups shredded cheddar cheese
1/2 cup shredded mozzarella

Wash, peel and dice the celery, onion and potato.   Add these three ingredients and the olive oil to a large microwave-safe bowl, loosely cover with microwave-safe plastic wrap. Microwave on high for about 5 minutes, until vegetables begin to soften, stirring after 2 and a half minutes.

When vegetables have softened, add the flour while continuously stirring.  Next, stir in the heavy cream, milk, and chicken broth – being sure to stir all ingredients in well.  Again, loosely cover with microwave-safe plastic wrap and microwave on high for 8 to 10 minutes, stirring every 2 minutes, until the soup begins to thicken and boil. Lastly, add in the cheddar and mozzarella  cheeses, stirring continuously, until they have melted and are mixed smoothly into the soup.  If soup has cooled too much to serve, return to the microwave for another 1 to 3 minutes before serving.

1 yellow onion, diced
1 green pepper, diced
2 (16-ounce) cans black beans, undrained
1 cup fresh, chunky salsa
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon cumin

Combine the diced onion and green pepper in a microwave-safe bowl with the olive oil – being sure to stir the vegetables and olive oil together, so the veggies are fully coated. Microwave on high for 1 to 2 minutes, until onion and pepper start to soften.  Next, stir in the black beans with all of the extra liquid from the can, and the salsa.  Mix well.  Finally, add in the spices.  Return to the microwave, and cook on high for 6 to 8 minutes, stirring at about 5 minutes, until soup is heated all the way through.

Serve with tortilla chips, shredded cheddar cheese and sour cream!

Preparation time:

1 ounce fully cooked ham, finely chopped
2 ½ ounces sliced mushrooms
1 ounce Swiss cheese, shredded or crumbled
2 tablespoons margarine
2 tablespoons all-purpose flour
½ teaspoon chicken bouillon granules
Pinch of pepper
1 cup milk
1 cup diced frozen fully cooked chicken
2 cornbread muffins
Fresh parsley

 Heat the margarine in a microwave safe casserole dish on high heat for 45 until completely melted.  Mix the flour, pepper, milk, and bouillon into the melted butter and cook for 3 minutes on high until thickened, stirring the mix once every minute. Then, mix in the ham, cheese, chicken and mushrooms. Return to microwave for 2 to 4 minutes until heated through and the cheese is melted. The dish should be heated through and the cheese melted when done.  Serve over corn muffins and top with fresh parsley.

Chilli con Carne

Preparation Time: 5 minutes
Microwave Time: 5 ½ to 9 minutes

½ pound ground beef
¼ cup chopped onion
2 ½ teaspoons chili powder
7 ½ ounces canned diced tomatoes
8 ounces canned red kidney beans
1/8 teaspoon garlic powder
Hot pepper sauce
Shredded cheddar cheese
Sour cream

Crumble and separate the ground beef, and place in a microwave safe dish with the chili powder and onion. Cook on high for 3 ½ to 5 minutes until the meat is completely browned.      Drain the grease. Add the can of tomatoes with all juices to the meat and mix well.  Add the can of beans with all the juices and mix well.  Finally mix in the pepper sauce and garlic.  Return to microwave and cook for 2 to 4 minutes, stirring once through the cooking.     It is done when completely heated through. Serve with tortilla chips or cornbread muffins.  Top with shredded cheddar cheese and a dollop of sour cream.

Chicken Noodle Soup

Preparation Time: 5-10 minutes
Microwaving Time: 17 minutes

4 cups chicken broth (regular or reduced sodium)
1 cup water
3 ounces dry wide egg noodles (about 1 3/4 cups)
1 small yellow onion, chopped
1 cup chopped carrots
1 cup frozen peas, thawed
1/2 teaspoon dry rosemary
1/2 teaspoon pepper
2 cups bite-size pieces cooked chicken (Microwave chicken breast recipe!)

Chop vegetables and measure out ingredients, set aside.  Pour broth and water  into a large microwave-safe bowl or deep casserole dish. Cover and microwave on high for 3-4 minutes or until broth comes to a boil. Add noodles and carrots pressing them down into broth. Cover and microwave on high for 8 minutes, stirring after 4 minutes. Remove casserole from microwave; let stand, covered, for 5 minutes.

Stir in onion, rosemary, pepper, and chicken. Cover and microwave on high for 5 minutes, stirring after 2 1/2 minutes. Mix in peas. Cover and microwave on high for 1 minute. Remove casserole from oven and let stand, covered, for 10 minutes or until noodles are tender when pierced.

Legend has it that this robust shellfish stew was invented by an Italian fisherman in San Francisco. Though a bit messy to eat, it’s definitely company fare—just be sure to have plenty of napkins handy.

1 tablespoon olive oil or salad oil
1 medium-size onion, chopped
1 large clove garlic, minced or pressed
1 1/2 large green bell pepper seeded and diced
1 can (8 oz.) tomato sauce
1 can (about 1 lb.) stewed tomatoes
1 1/2 cup dry white wine
1 dry bay leaf
1 teaspoon dry basil
1 1/2 teaspoon dry oregano leaves
1/4 cup chopped parsley
1/3 pound medium-large raw shrimp (31 to 35 per lb.), shelled and deveined
1 cooked Dungeness or other hard-shell crab (about 11h lbs.), cleaned and cracked
8 small hard-shell clams in shell, suitable for steaming, scrubbed

Pour oil into a 3-quart microwave-safe casserole; tip casserole to coat bottom evenly with oil. Add onion, garlic, and bell pepper; cover and microwave on HIGH (100%) for 5 minutes, stirring after 2 1/2 minutes. Stir in tomato sauce, tomatoes, wine, bay leaf, basil, oregano, and parsley.

Cover and microwave on HIGH (100%) for 10 minutes, stirring every 3 minutes. Add shrimp, crab, and clams Cover and microwave on HIGH (100%) for 5 to 6 minutes or until clams have opened. Let stand, covered, for 5 minutes. Makes about 4 servings.

Per serving: 186 calories, 20 g protein,16 g carbohydrates, 5 g total fat, 96 mg cholesterol, 809 mg sodium

Prune Glazed Pork Stew over Rice

Preparation time: 15 to 20 minutes
Microwaving time: 18 to 20 minutes
Standing time: 3 to 5 minutes

Trim and discard excess fat from pork; then cut pork into 1-inch cubes and place in a 10-inch square or 8- by 12-inch microwave-safe baking dish. Cover and microwave on HIGH (100%) for 5 minutes, stirring after 3 minutes. Add onion and garlic. Cover and microwave on HIGH (100%) for 7 minutes or until meat is tender when pierced, stirring every 2 to 3 minutes. Drain off cooking liquid into a 4-cup glass measure; cover meat mixture and set aside.

Skim and discard fat from cooking liquid; then stir in prune juice, lemon juice, rosemary, cinnamon, ginger, pepper, and cornstarch mixture. Microwave, uncovered, on HIGH (100%) for 4 minutes or until sauce is thickened and clear, stirring after 2 minutes.

Pour sauce over meat mixture and stir in peas and prunes; then cover and microwave on HIGH (100%) for 2 to 4 minutes or until bubbly, stirring after 2 minutes. Season to taste with salt; cover and let stand for 3 to 5 minutes. Serve over rice. Makes 4 servings.

Per serving: 401 calories, 33 g protein, 34 g carbohydrates, 15 g total fat, 106 mg cholesterol, 164 mg sodium

Lamb Couscous

Preparation time: About 20 minutes
Microwaving time: 46 minutes
Standing time: 5 minutes

Our microwave version of the famous one-dish Moroccan meal features tender lamb and vegetables spiced up with a zesty seasoning sauce.

11 pounds lean boneless lamb shoulder
1 medium-size onion, chopped
2 large carrots, cut into 1-inch-thick slices
4 teaspoon black pepper
1 can (14 1/2 oz.) regular-strength chicken broth Steamed Couscous (recipe follows)
1 small red bell pepper, seeded and diced
1 small can (about 8 oz.) garbanzo beans, drained
1 can (about 14 oz.) artichoke hearts in water, drained
Seasoning Sauce (recipe follows)

Trim and discard excess fat from lamb, then cut lamb into 1-inch cubes. Place in a 4-quart microwave-safe casserole. Microwave, uncovered, on HIGH (100%) for 7 minutes, stirring after 3 minutes. Stir in onion, carrots, black pepper, and 1 cup of the broth (reserve remainder for Steamed Couscous).

Cover and microwave on HIGH (100%) for 5 minutes. Stir; cover and microwave on MEDIUM (50%) for 25 minutes or until meat is tender when pierced, stirring every 10 minutes. Cover; set aside.

Prepare Steamed Couscous; set aside. Stir bell pepper, garbanzos, and artichokes into lamb mixture; cover and microwave on HIGH (100%) for 5 minutes. Prepare Seasoning Sauce, stir into lamb mixture, cover, and let stand for 5 minutes.

Fluff couscous with a fork. Mound on a platter; top with lamb mixture. Makes 4 servings.

Steamed Couscous. Add enough water to remaining chicken broth to make 11/2 cups liquid. Pour into a 21/2- to 3-quart microwave-safe casserole. Add 1 tablespoon butter or margarine, 1/4 cup raisins, and a dash of ground cinnamon. Cover; microwave on HIGH (100%) for 4 minutes or until boiling. Stir in 11/2 cups couscous; cover.

Seasoning Sauce. In a small bowl, stir together 2 tablespoons catsup, 1/4 teaspoon liquid hot pepper seasoning, 1/2 teaspoon ground cumin, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.

Per serving: 628 calories, 46 g protein, 75 g carbohydrates, 17 g total fat, 120 mg cholesterol, 929 mg sodium

Sparked with diced green chiles, this creamy soup is ready to enjoy in about 45 minutes. While it cooks, toss a green salad; then bring out a basket of bread sticks, and dinner is served!

2 slices bacon, diced
2 mild Italian sausages (about 7 oz. total),
cut into thin slices
1 medium-size onion, chopped
1 medium-size red thin-skinned potato, diced
1/3 cup water
1 can (about 1 lb.) cream-style corn
2 to 3 tablespoons canned diced green chiles
1 jar (2 oz.) sliced pimentos, drained
2 cups milk
Garlic salt and pepper

Distribute bacon pieces over bottom of a 3-quart microwave-safe casserole. Cover and microwave on HIGH (100%) for 3 minutes or until bacon is crisp; lift bacon from casserole with a slotted spoon and set aside. Pour off and discard drippings.

Add sausages and onion to casserole; cover and microwave on HIGH (100%) for 6 minutes, stirring after 3 minutes. Stir in potato and water; cover and microwave on HIGH (100%) for 9 minutes or until potato is tender when pierced, stirring every 3 minutes. Stir in corn, chiles, pimentos, and milk.

Cover and microwave on HIGH (100%) for 12 to 15 minutes or until steaming, stirring every 4 minutes. Season to taste with garlic salt and pepper. Cover and let stand for 3 minutes.

To serve, ladle soup into individual bowls. Top each serving with bacon. Makes 3 servings.

Per serving: 552 calories, 22 g protein, 48 g cartk*vdrates, 32 g total fat, 84 mg cholesterol, 1,184 mg sodium