Au Gratin Potatoes

Preparation Time: 5 minutes
Microwave Time: 8 to 12 minutes

6 small red skin potatoes
1/2 cup milk
1/2 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper

Wash potatoes and peel the potatoes if desired.  Thinly slice potatoes.  In a small, microwave-safe dish, pour 1/4 cup of the milk.  Make one layer of potatoes at the bottom of the pan, and sprinkle with half of the salt, pepper, cheddar, and parmesan.  Repeat the layers of potato, salt, pepper, and both cheeses.  Top the entire dish with the remaining 1/4 cup milk.  Microwave on high for 8 to 12 minutes, until potatoes are fully cooked and tender.

Chili Cheese Dog

Preparation Time: 2 minutes
Microwave Time: 6-13 minutes

2 cans diced tomatoes
1 can dark red kidney beans
1 can corn
½ tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
1 teaspoon salt 
8 hotdogs 
8 hotdog buns 
1 cup shredded cheddar cheese

Empty both cans of diced tomatoes (and all of the juice from the cans) into a microwave safe dish. Drain the excess liquid from the kidney beans and the corn.  Add the corn and beans the tomatoes. Stir in chili powder, cumin, paprika and salt. Microwave on high for 5 to 10 minutes, until mixture is nice and hot, and spices are well mixed in. Set aside.

Microwave hotdogs on high for 1 to 3 minutes, turning hotdogs over every 30 seconds to ensure even cooking, until they are thoroughly heated. If desired, microwave buns on high for 30 seconds to warm. Place each hotdog on a bun. Cover each dog with chili, and generously sprinkle cheddar cheese over top.

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.

Taco Salad

Preparation time: 5 to 10 minutes
Microwave time: 6 to 9 minutes

8 ounces ground beef or ground turkey
1 packet taco seasoning
3/4 cup water
8 ounces canned red kidney beans
8 ounces taco sauce
2 small tomatoes
4 cups mixed salad greens, torn into pieces
2 ounces shredded monterrey jack or cheddar cheese
Tortilla chips or corn chips

Crumble the ground beef or turkey and mix in a microwave safe dish with the taco seasoning and water.  Cook on high heat for 3 to 5 minutes until browned and cooked all the way through. Open and drain the can of beans.  Add the beans and the taco sauce to the meat and mix well.  Place in microwave on high for 3 to 4 minutes until it is heated thoroughly.

Dice the tomatoes.  Place the tomatoes and the salad greens onto plates.  Top with warm meat mixture and sprinkle with shredded cheese.  Arrange the chips around the outer edge of the plate or crush up and put on top of the salad.  Serve with sour cream, salsa and guacamole!

Stuffed Mushrooms

Preparation time: 30 minutes
Microwave time: 5-6 minutes
 
1 Pound Large Mushrooms
2 Slices crumbled French bread
1 Chopped Hard-boiled egg
1 Cup grated Monterey Jack cheese
1 Large clove garlic
1/2 Teaspoon Tabasco sauce
 
Clean and remove the stems from the mushrooms very carefully so that you do not tear the mushroom caps. Arrange the mushroom caps on a glass plate.  Combine bread crumbs, egg, cheese, garlic, and Tabasco sauce in a blender and process until smooth.  Spoon the smooth mixture into the mushroom caps.  Microwave, covered, on High  for 5-6 minutes, turning the plate once.  Let stand for 2 minutes before serving.   Serves approximately six.

Mexican Pizza

Preparation Time: 15 minutes
Microwaving Time: 1-2 minutes per 3 pizzas

4 to 6 Small soft flour tortillas (6″ round)
1 can refried beans
3/4 cup taco sauce
1 large tomato, chopped
1 small yellow onion, chopped
1/2 cup black olives, chopped
1 green pepper, chopped
1/4 cup cilantro, chopped
1 cup shredded monterey jack or cheddar cheese
1/2 cup chives, chopped
Salsa, sour cream, and guacamole

Chop all vegetables and shred the cheese if necessary, set aside.  Place the tortillas on microwave safe plates (can probably fit 2-3 pizzas per large plate).  Divide the can of refried beans evenly, and spread equal portions onto each tortilla.  Spread 1 to 2 tablespoons of taco sauce over top the refried beans.  Cover each tortilla with a handful of shredded monterey jack cheese.  Top with onions, green pepper, tomato slices, cilantro and black olives.  Microwave each plate of pizzas for 1 – 2 minutes until all cheese is hot and melted.  Remove from microwave and repeat until all tortillas have been heated.  Let stand for 2 minutes.  Top with chives.  Cut into slices and serve with salsa, sour cream, guacamole, or pico de gallo.

Sloppy Joes

Preparation time:  5 to 10 minutes
Microwaving time: 16 to 19 minutes

1 medium-size onion, finely chopped 
1 clove garlic, minced or pressed
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 tablespoon olive oil
1 pound lean ground beef or ground turkey
1 large can (15 oz.) herb-flavored tomato sauce 
8 Hamburger buns or sandwich rolls
8 Slices Cheddar or American cheese
Dill Pickle Slices
  
In a 2 1/2- to 3-quart microwave-safe dish, combine onion, garlic, chili powder, cumin, and oil. Cover and microwave on HIGH (100%) for about 5 minutes or until onion is soft, stirring every 2 minutes. Crumble beef into onion mixture; stir to blend. Cover and microwave on HIGH (100%) for 3 to 5 minutes or until beef is no longer pink on surface, stirring after 11/2 minutes. Mix in tomato sauce. Microwave, uncovered, on HIGH (100%) for 6 minutes or until hot and bubbly, stirring after 4 minutes. Cover and keep warm.

Divide hamburger buns or sandwich rolls and place one slice of cheese on the bottom half of each roll. Microwave the roll halves with cheese on them, several at a time for 30 seconds to 1 minute or until cheese is melted. To serve, spoon about the sloppy joe meat mixture on top of the melted cheese.  Top with dill pickle slices and the top half of the roll.

Baby's Famous Nachos

Preparation Time: About 10 minutes
Microwave Time: About 12 minutes

1 garlic clove minced
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 tablespoon olive oil
1/2 pound lean ground beef or turkey
1 small red onion, diced
1 green bell pepper, diced
1 can of black beans, drained
1 tomato, diced
1/2 cup pepper jack cheese
1/2 cup sharp cheddar cheese
salsa
sour cream
1 jar sliced jalapeno peppers
1 bag tortilla chips

In a 2 1/2- to 3-quart microwave-safe casserole dish, combine garlic, chili powder, cumin, and oil. Cover and microwave on HIGH (100%) for about 5 minutes or until onion is soft, stirring every 2 minutes.

Crumble beef or turkey into garlic mixture; stir to blend. Cover and microwave on HIGH (100%) for 3 to 5 minutes or until meat is no longer pink on surface, stirring after 1 1/2 minutes.

Prepare all vegetables.  On a large platter, spread a layer of tortilla chips, and spread half of the beef mixture, half of the peppers, onions, tomatos, black beans, and each kind of cheese.  Repeat with another layer of chips, beef, vegetables, black beans, and the remaining cheese.  Microwave on high for 1-2 minutes until the cheese is melted.  Serve nachos with salsa, sour cream, and jalapenos.

Cheese and Bean Taco Dip

Prep time: 2 Minutes
Microwave time: 7  Minutes

1 16 oz. package velveeta
1 can refried beans
2 cups chunky salsa (mild, medium or hot – depending on your taste)
1 pack taco seasoning
Sour cream
1 bag tortilla chips

Cut the cheese into small cubes.  Open the refried beans, and put into microwave safe bowl – mash with fork to break apart a bit.  Add the salsa, cheese cubes, and taco seasoning to bowl.  Cover and microwave for 3 1/2 minutes.  Remove and stire to combine all ingredients.  Return to microwave for 4 minutes, stirring occassionally. Garnish the top of the dip with sour cream.  Serve with tortilla chips.  Also makes a great burrito filling!

Preparation time:

A creamy, cumin-flavored chicken filling is tucked inside these hearty enchiladas.

1 tablespoon olive oil
1 medium-size onion, thinly sliced
1/2 teaspoon ground cumin
1/4 teaspoon dry oregano leaves
1/3 cup whipping cream
1 can (4 oz.) diced green chiles
3 cups diced cooked chicken (about a 3 1/2-lb.)
1 small tomato, seeded and chopped
2 cups (8 oz.) shredded jack cheese
8 flour tortillas, each about 8 inches in diameter (make sure tortillas are soft and pliable)
1 cup (4 oz.) shredded Cheddar cheese
1 small ripe avocado (optional)
4 whole radishes; or 8 cherry tomatoes, halved Fresh cilantro (coriander) sprigs
1/2 cup sour cream (optional)

Place oil in an 8- by 12-inch microwave-safe baking dish. Arrange onion slices evenly in oil; sprinkle with cumin and oregano. Microwave, uncovered, on HIGH (100%) for 5 minutes or until onion is soft, stirring after 2 1/2 minutes. Add cream; microwave, uncovered, on HIGH (100%) for 3 minutes or until cream is hot and bubbly. Stir in chiles, chicken, chopped tomato, and 1 cup of the jack cheese.

Place tortillas on a flat surface; top equally with chicken filling. Clean baking dish used for filling; lightly grease dish. Roll up tortillas; place, seam side down, in a single layer in dish. Sprinkle with remaining 1 cup jack cheese, then with Cheddar cheese. Cover and microwave on MEDIUM-HIGH (70-80%) for 8 minutes, giving dish a half-turn after 4 minutes. Let stand, covered, for 5 minutes or until enchiladas in center are hot.

Pit, peel, and slice avocado (if used). Divide enchiladas among 4 plates. Garnish with avocado, radishes or cherry tomato halves, cilantro, and sour cream (if used). Makes 4 servings.

Per serving: 861 calories, 59 g protein, 53 g carbohydrates, 45 g total fat,195 mg cholesterol, 1,171 mg sodium