Preparation Time:

2 boneless skinless chicken breasts, microwaved as directed
1 tablespoon seasme or peanut oil
1 clove garlic, minced
1/2 small yellow onion, finelydiced
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
2 teaspoons dried ground ginger
1 3-ounce package chicken flavor ramen noodle soup
1 1-lb bag frozen mixed oriental vegetables
3/4 cup water

Prepare the chicken breasts, as directed. When the chicken is finished, set aside to let cool. In a separate microwave-safe bowl, combine the garlic, diced onion, and oil.  Microwave on high for 2 to 3 minutes, until the garlic and onion are softened, and set aside. In a larger, microwave safe dish, add the 1-lb bag of frozen vegetables with 1/2 cup of  the water. Cover loosely with microwave-safe plastic wrap, and microwave on high for 3 to 5 minutes, until the vegetables are warmed throughout. Drain the excess water off the vegetables. Set the vegetables aside for now. Finally, prepare the ramen noodle mix, as prepared in the microwave with the 1/4 cup water and without the flavor packet.  Drain the noodles when they are finished cooking.

Cut the chicken into small strips. In a large, microwave safe bowl, combine the noodles, vegetables, onion and garlic (with oil), soy sauce, teriyaki sauce, and ginger. Stir well to make sure ingredients are evenly mixed. Return the entire dish the microwave for 1 to 3 minutes, until heated all the way through and warm enough to serve. Serve and enjoy!

Green Chile Chicken Casserole

Preparation Time: 10 minutes
Microwave Time: 6 to 10 minutes

1 1/2 cups instant rice (minute rice)
1 1/2 cups water
2 small cans cooked chunk chicken
1 small can diced green chiles
1 cup salsa
2 1/2 cups shredded monterey jack cheese
1 can condensed cream of chicken soup
1/2 cup sour cream

Add the water and the rice in a microwave-safe bowl.  Cover the bowl with microwave-safe plastic wrap and microwave on high for 5 minutes.  Remove the rice from microwave, keep covered, and let stand for 5 minutes on the counter.  After 5 minutes, remove the wrap, and fluff with a fork.

Meanwhile, open the cans of chicken and green chiles, and drain any excess water off of the chicken and green chiles.  Measure out all ingredients. After the rice is cooked, combine all of the ingredients in a microwave-safe baking dish.  Microwave on high for 6 to 10 minutes, until cheese is fully melted and casserole is hot all the way through.

Mandarin Orange Chicken Salad

Preparation Time: 10 minutes
Microwave Time: 5 to 6 minutes

2 chicken breasts, cooked in the microwave
1/2 cup white granulated sugar
1/2 cup rice vinegar
1/4 cup olive oil
3 cups salad greens (recommend mix of romaine, spinach and arugula)
2 3 oz packages of ramen noodles
1 can mandarin oranges, drained and rinsed
1/2 cup slivered almonds, toasted
1/2 cup green onions, diced
1 tablespoon sesame seeds

Microwave the chicken breasts, as directed (about 2 to 2 1/2 min per breast).  Remove from microwave when fully cooked, and dice into bite-sized pieces.  Set aside. 

Next, combine the rice vinegar, olive oil, and sugar in a microwave-safe bowl.  Microwave on high for 60 seconds.  Remove, and stir well until sugar is dissolved.  Set aside.

Meanwhile, toast the almond slivers in the oven for 2 to 3 minutes until browned.  Set aside.

Wash your salad greens and arrange in a large salad bowl.  Crunch up the ramen noodles and toss with the dressing.  Toss the dressing and noodles in with the salad greens.  Then top the salad with the green onions, rinsed mandarin oranges, cooked chicken breasts, toasted almonds, and sesame seeds.

Chicken Alfredo Pizza

Preparation Time: 10 minutes
Microwave Time: 9 1/2 to 13 1/2 minutes 

1 pre-baked prepared pizza crust (i.e. Boboli pizza crust)
2 chicken breasts, cooked and diced
1 ½ tablespoons butter
1 tablespoon all purpose flour
¾ milk
1 tablespoon heavy cream
½ cup freshly grated parmesan cheese
3 ounces cream cheese, softened
1 teaspoon freshly ground black pepper
1/2 cup green onions, finely chopped
1/2 cup shredded mozzarella cheese
1/4 cup freshly shredded parmesan cheese

Prepare chicken breasts in microwave, as directed.  When fully cooked, dice the chicken and set aside. 

In another microwave-safe dish, melt the butter (about 30 seconds in the microwave).  Slowly whisk the flour into the butter, until well-mixed.  Slowly whisk in the milk, heavy cream, parmesan cheese, and cream cheese – one ingredient at a time, until all are added, and are well mixed.  Stir in pepper.  Microwave on high for about 3 minutes until hot and bubbly.  Set aside.

Open the crust and place on a microwave safe plate or platter.  Spread alfredo sauce liberally over crust.  Top with mozzarella cheese and parmesan cheese.  Sprinkle chicken pieces and green onions atop the cheeses.  Place the pizza in the microwave on high for 2 to 4 more minutes, until cheese is fully melted.

Barbeque chicken pizza

Preparation Time: 15 to 20 minutes
Microwave time: 9 to 14 minutes

1 pre-baked prepared pizza crust (i.e. Boboli Pizza Crust)
3/4 cup barbecue sauce
2 chicken breasts, cooked as directed
8 strips bacon, coooked as directed
1/2 cup green onions, chopped
1/2 small red onion, cut into thin slices
1 cup shredded mozzarella cheese

Cook the chicken and the bacon as directed.  Dice both meats into small, bite sized pieces and set aside.  Top the pizza crust with the barbeque sauce and mozzarella cheese.  Then sprinkle the onions, chicken and bacon on top.  Microwave on high for 1 to 3 minutes until cheese is hot and bubbly.

Cheesy Broccoli Rice Casserole

Preparation Time: 15 minutes
Microwave Time: 29 to 34 minutes

1 1/2 cups white rice
3 cups water
2 cooked chicken breasts
1/2 cup frozen broccoli
1/2 cup frozen cauliflower
1/4 cup water
1 can cream of chicken soup
3/4 cup sour cream
3/4 cup shredded sharp cheddar cheese

In a large, microwave-safe bowl, combine the rice and 3 cups water. *Remember rice will expand while cooking, so make sure bowl is large enough!  Microwave on high for 18 to 23 minutes, until rice is tender (stir rice once at 15 minutes and once at 20 minutes, and check the tenderness).  Set rice aside.

Prepare 2 chicken breasts in the microwave, as directed.  Dice the chicken, and set aside.

Combine the broccoli, cauliflower and 1/4 cup water in a microwave-safe dish and microwave on high for 2 to 4 minutes until tender and warm.  Drain excess water. 

Fold the chicken, broccoli and cauliflower into the rice.  Add one can cream of chicken soup, 3/4 cup sour cream, and 3/4 shredded sharp cheddar cheese.  Mix well. Microwave on high for 5 minutes until cheese is melted and dish is hot.

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.

Barbecue Chicken Sandwiches

Preparation time: 3 to 5 minutes
Microwave time: 4 to 6 minutes

8 ounces boneless, skinless chicken breasts
2 6-inch French rolls
1/3 cup chili sauce
2 tablespoons currant or plum or grape jelly
1 tablespoon mustard
1 tablespoon vinegar

Slice meat into bite sized pieces and place into a microwave safe casserole dish. Cover and cook on high heat for about 2 to 4 minutes or until meat is brown all the way. Meanwhile mix together the chili sauce, jelly, mustard and vinegar. When meat is cooked, drain liquid and mix meat into sauce. Cover and cook for an additional 2 minutes or until meat turns tender and sauce is warm all the way through. Split rolls and place meat on bread.

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.

Chicken, sausage and shrimp paella

Preparation time: About 20 minutes
Microwaving time: About 39 minutes

Garnish this classic Spanish dish with chopped green onions and fresh cilantro leaves, if you like.

4 large chicken drumsticks (1 1/4 to 1 1/2 lbs. total)
Salt, black pepper, and paprika
2 tablespoons olive oil or salad oil
3/4 pound linguisa sausage or kielbasa (Polish sausage), cut into 1/4-inch-thick slanting slices
2 cloves garlic, minced or pressed
1 large red bell pepper, seeded and chopped
1/8 teaspoon each ground saffron and ground red pepper (cayenne)
1/2 teaspoon each dry basil and dry oregano leaves
1/2 cup dry white wine
1 1/2 cups regular-strength chicken broth
1 1/4 cups long-grain white rice
16 medium-large raw shrimp (about 1/2 lb. total), shelled (leave tails attached) and deveined

Rinse chicken and pat dry. Lightly sprinkle with salt, black pepper, and paprika; set aside.

Preheat a 2- to 2 1/2-quart or 10-inch square microwave browning dish on HIGH (100%) for 4 1/2 minutes. Using oven mitts, carefully remove dish to a heatproof surface. Add oil and swirl dish to coat bottom. Quickly add chicken, rounded side down, in a single layer. Wait until sizzling stops; then turn chicken over and arrange with thickest parts toward outside of dish. Cover and microwave on HIGH (100%) for 8 minutes, giving dish a half-turn after 4 minutes. Lift out chicken; set aside.

Add sausage, garlic, and bell pepper to dish; turn to coat with drippings. Cover and microwave on HIGH (100%) for 3 minutes. If desired, transfer sausage mixture and drippings to a shallow 2 1/2- to 3-quart microwave-safe serving dish.

Add saffron, ground red pepper, basil, oregano, wine, broth, and rice to sausage mixture. Set chicken on top. Cover and microwave on HIGH (100%) for 20 minutes or until rice has absorbed all liquid, giving dish a half-turn after 10 minutes.

Push shrimp into rice. Cover; microwave on HIGH (100%) for 3 minutes or until shrimp turn pink. Makes 4 servings.

Per serving: 772 calories, 46 g protein, 51 g carbohydrates, 41 g total fat, 212 mg cholesterol, 1,447 mg sodium