Preparation Time: 10 minutes Microwave Time: 5 to 10 minutes 1/2 cup all-purpose flour 1/2 cup white granulated sugar  1/4 cup buttermilk  2 teaspoon lemon extract 5  tablespoons applesauce 1 teaspoon baking soda  2  tablespoons poppy seeds  2 egg

In a large mixing bowl, combine the flour, sugar and baking soda.  Next, whisk in the buttermilk, applesauce, eggs and lemon extract until the mixture is no longer lumpy.  Finally, stir in the poppy seeds. 

Spray microwave-safe muffin baking pans lightly with non-stick cooking spray (silicone pans are microwave-safe!) Pour the batter equally into each muffin container (will make 8 to 16 muffins, depending on size).  Bake the muffins in the microwave on high for 5 to 10 minutes* until a toothpick inserted comes out clean in each muffin. Allow to cool slightly before serving! 

*Bake time may be longer depending on microwave strength and size of muffin containers.  Make sure a toothpick comes out clean to avoid eating raw egg!

1/4 cup all-purpose flour
1/4 cup white sugar 
2 tablespoons milk
1 tablespoon white vinegar 
3 tablespoons applesauce
1/2 teaspoon baking soda
1 tablespoon vanilla extract
1 egg

Cobmine the flour, sugar, milk, vinegar, applesauce, baking soda, and vanilla extract together by whisking vigorously, until smooth. Next, beat in the egg. Spray a large cereal bowl with non-stick cooking spray, and pour  the smooth batter into the cereal bowl (may fill more than one bowl, just pour into multiple bowls until mix is gone).

Baking one bowl at a time, place it in the microwave on high for 2 to 4 minutes, until a toothpick comes out clean.  Let cool before serving or frosting!

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!

Remove the shrimp from the freezer about an hour before starting to cook, and let thaw out completely. Pat the shrimp dry with paper towl.  In a microwave-safe bowl, combine the shrimp, salt, pepper, chile powder, cumin, paprika, cilantro, lime juice, water and worcestire sauce.  Cover the bowl loosely with microwave-safe plastic wrap, and microwave on high for 2 to 5 minutes, stirring half-way, until the shrimp is hot.  Drain any excess water off of the shrimp, and set aside.

In a separate microwave-safe bowl, combine the sliced pepper, diced onion, and olive oil.  Cover loosely with microwave-safe plastic wrap. 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 6 to 10 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 shrimp.  Roll each tortilla up, serve and enjoy!

Preparation Time:

1/2 lb skirt steak, cut into strips
1/2 teaspoon salt
1/2 teaspoon pepper 
2  teaspoons chile powder
2 teaspoons cumin
2 teaspoons paprika
1 small handful of cilantro, finely chopped
2 tablespoons water
1 tablespoon worcestershire sauce
1 green and 1 red 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

Cut the steak into thin strips.  In a microwave-safe bowl, combine the steak strips, salt, pepper, chile powder, cumin, paprika, cilantro, water and worcestire sauce.  Cover the bowl loosely with microwave-safe plastic wrap, and microwave on high for 3 1/2 to 6 1/2 minutes, stirring half-way, until the steak slices are done to your desired level.  Drain any excess water off of the steak, and set aside.

In a separate microwave-safe bowl, combine the sliced pepper, diced onion, and olive oil.  Cover loosely with microwave-safe plastic wrap. 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 6 to 10 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 steak.  Roll each tortilla up, 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 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!