1 lb ground beef or ground turkey
1 can of diced tomatoes
1 teaspoon fresh garlic, minced 
1 small yellow onion (about 3/4 cup), chopped
1 can whole kernal corn
1 small can (about 1/4 cup) of green chiles
1/2 tablespoon chili powder
3 teaspoons cumin
1/2 cup shredded monterey jack cheese 
1 egg, beaten 
3/4 cup yellow corn meal

Break the ground beef apart and place it a microwave-safe baking dish.  Add the chopped onion and the minced garlic to the meat, and microwave on high for about 5 minutes, removing after 3 minutes to stir and break the meat apart.  Remove from microwave when meat is no longer pink, and drain the grease off of the meat. 

Stir into the meat the entire can of diced tomatoes (juice included), corn (drain the can), green chiles (drain the can), chili powder and  cumin. Return the pan to the microwave, and cook on high for 3 to 5 minutes, until mixture is hot all the way through.

Finally,  add in the cornmeal.  Mix the cornmeal in well before adding the egg, so the egg doesn’t scramble in the hot casserole.  After the cornmeal is mixed in, stir in the beaten egg.  Finally, spread the mixture out evenly in the baking dish, and sprinkle the top with cheese.  Return the casserole to the microwave for 3 to 6 minutes, until the casserole looks fully cooked, and is hot all the way through. Serve and enjoy!

Curly Noodle Dinner

Preparation Time: 3 minutes
Microwave Time: 12-15 minutes

1 lb ground beef or ground turkey sausage
1 3 oz package Oriental beef or pork flavored noodles
1 14.5 oz can of stewed tomatoes
1 8 oz can whole kernel corn

Place the beef or turkey in a 2 quart microwave-safe casserole dish and cover. Cook on high for 4 to 6 minutes or until the meat is completely browned. Stir and drain. Stir in the undrained tomatoes, undrained corn and seasoning packets from the noodles. Break the noodles apart and stir into the mixture.  Cook on high and covered for 8 to 9 minutes or until the noodles are tender and flavors have been thoroughly combined. Be sure to stir the mix twice during cooking.

Mom's Old-Fashioned Meatloaf

Preparation Time: 7 minutes
Microwaving Time: 10-12 minutes

1 lb lean ground beef or ground turkey
1/2 cup crushed cracker crumbs
2 large eggs
3/4 cupe ketchup
1/4 cup white or yellow onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 tablespoon worcestershire sauce

Mix all of the ingredients together in a large mixing bowl.  Form into a round “log-shaped” loaf and place in a microwave-safe baking dish.  Microwave on high for 10-12 minutes (roatating by hand every 3-4 minutes if microwave doesn’t have a turn table).  Let stand for 4 minutes.  Slice and serve with loaded baked potatoes and a side salad for a delicious dinner.

Preparation time:

Spoon this spicy blend of tomatoes, ground beef, and barley into pocket bread halves for a satisfying meal. (If you’re counting calories, you might substitute crisp butter lettuce leaves for the bread.)

1 can (14 1/2 oz.) tomatoes
2 tablespoons chili powder
1 teaspoon each ground cumin and dry oregano leaves
1 cup pearl barley
1 1/2 cups water
1 pound lean ground beef
1 large onion, finely chopped
1/2 cup diced green bell pepper
1 clove garlic, minced or pressed 3/4 cup raisins
Salt and pepper
6 to 8 whole wheat pita pocket breads, cut into halves
Plain yogurt

Drain liquid from tomatoes into a 2-quart microwave-safe baking dish; set tomatoes aside. To tomato liquid, add chili powder, cumin, oregano, barley, and water; stir well. Cover and microwave on HIGH (100%) for 15 minutes, giving dish a half-turn every 5 minutes. Then set aside, covered, until liquid has been absorbed (about 10 minutes).

Meanwhile, crumble beef into a 2 1/2- to 3-quart microwave-safe casserole; stir in onion, bell pepper, and garlic. Microwave, uncovered, on HIGH (100%) for 10 to 12 minutes or until beef is no longer pink, stirring after 5 minutes. Stir in raisins and drained tomatoes (break up with a spoon). Taste barley; if it is not tender to bite, microwave on HIGH (100%) for 2 to 3 more minutes. Stir barley mixture into meat mixture; season to taste with salt and pepper. Let stand, covered, for 3 to 5 minutes.

Place pocket bread halves in a plastic bag; microwave on HIGH (100%) for about 1 1/2 minutes or until hot through. To serve, spoon beef mixture into pocket bread; top each serving with yogurt. Makes 6 to 8 servings (2 filled bread halves each).

Oriental Beef Pita Pockets

Preparation time: 15 to 20 minutes
Microwaving time: 9 to 11 minutes
Standing time: 1 minute

Here’s a tasty filling for pocket bread rounds—tender beef or pork strips, crisp bean sprouts, and green onions in a gingery Oriental-style sauce.

1/4 cup water
1 tablespoon cornstarch
2 tablespoons each soy sauce and dry sherry
1 teaspoon sugar
3/4 pound lean boneless beef chuck or pork shoulder
2 cloves garlic, minced or pressed
2 teaspoons minced fresh ginger or 1 teaspoon ground ginger
1/4 teaspoon pepper
l/2 pound bean sprouts
1/3 cup sliced green onions (including tops)
3 pocket breads, cut into halves

In a 2-cup glass measure, stir together water, cornstarch, soy, sherry, and sugar; set aside.

Trim and discard excess fat from meat. Then cut meat into very thin 1- by 3-inch strips, place in a 2 1/2- to 3-quart microwave-safe casserole, and mix in garlic, ginger, and pepper. Cover and microwave on HIGH (100%) for 3 to 4 minutes or until meat is no longer pink, stirring after 2 minutes.

Spoon off liquid from meat mixture and add to cornstarch mixture in glass measure; then microwave, uncovered, on HIGH (100%) for 3 minutes or until sauce is bubbly, thickened, and clear, stirring every minute. Stir sauce into meat mixture, then stir in bean sprouts and onions. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes or until hot through, stirring after 1 1/2 minutes. Cover and let stand for 1 minute.

Place pocket bread halves in a plastic bag; microwave on HIGH (100%) for 30 to 45 seconds or until hot through.

Spoon meat mixture into a warm serving bowl. To serve, spoon into warm pocket bread halves. Makes 3 servings (2 filled bread halves each).

Per serving: 421 calories, 31 g protein, 49 g carbohydrates, 11 g total fat, 74 mg cholesterol, 1,143 mg sodium