4 white potatoes
1 tablespoon butter
2 tablespoons sour cream
1/4 cup milk
1/4 cup shredded cheddar cheese
1/4 cup scallions or chives, sliced

Wash the potatoes well, and using a fork, poke the potato in several places on the top and bottom. Place all 4 potatoes on microwave-safe dish, and microwave on high for 8 to 10 minutes, turning the potatoes over at the half-way cooking point.  Remove the potatoes and quickly wrap in aluminum foil, and let sit out on the counter for about 10 minutes to allow the cooking process to complete, and let the potatoes cool to handle.

Meanwhile, mix together the butter, sour cream, milk, and cheese in a separate mixing bowl.  When the potatoes have cooled,  cut them in half and scoop out the center of each potato and add this to the butter/sour cream mixture.  Mix together well, and if desired, add a dash of salt and pepper to taste.  Finally, spoon the mixture back into the potato skins, replace on the microwave-safe dish, and microwave on high for 3 to 5 minutes, until the potatoes are heated through again. When you remove the potatoes from the microwave, sprinkle the top with the scallions, serve and enjoy!

Creamy Chive Mashed Potatoes

Preparation Time: 10 minutes
Microwave Time: 8-15 minutes

5 large white potatoes
½ cup water
¼ cup milk
¼ cup sour cream
2 tablespoons butter
1 teaspoon salt
1 teaspoon finely ground black pepper
¼ cup fresh chives, finely chopped
¼ cup freshly grated Parmesan cheese

Wash and peel the potatoes. Cut the potatoes into equal quarters, to allow them to cook more quickly. Place the potatoes and the water in a microwave safe dish, and loosely cover with microwave-safe plastic wrap. Microwave on high for 5 to 10 minutes until potatoes are soft all the way through. Drain excess water from the potatoes and return to the dish.

Add milk, sour cream, butter, salt and pepper to the potatoes. Mash and mix the potatoes until they are well mixed, and reach a smooth, creamy consistency. Return to the microwave, and cook on high for 3-5 minutes, until hot enough to serve. Stir in fresh chives and Parmesan cheese before serving.

Rice

Preparation Time: 1-2 minutes
Microwave Time: 3-4 minutes

 1 ½  cup hot water
1 tsp chicken bouillon granules
1/8 tsp onion powder
1/8 tsp ground turmeric
1 ½ cups quick cooking rice
¾ cup cashews or peanuts
1 tbsp chopped chives

Use a 1 quart microwave safe casserole dish and mix in it the bouillon, water, rice, onion powder and turmeric. Cook on high for 3-4 minutes or until the water begins to boil, making sure to stir once during cooking.  Allow the dish to stand for about 5 minutes. Stir in the chives and cashews. Serve as a side with your favorite meat!

1 Large Potato
1 tablespoon butter or margerine
2 tablespoons sour cream
1 tablespoon fresh chives/green onions (optional)
1 tablespoon bacon bits
2 tablespoons extra sharp cheddar cheese (shredded)

Clean the potato well and pierce the potato several times with a fork or sharp knife.
Place the potato on a microwave safe plate and cook in the microwave on high power for 10 minutes, rotating the potato halfway through cook time.  When finished, slice the potato open length-wise and add butter.  Then add sour cream, bacon bits, and cheddar.  Garnish with chives.

Sole Fillet with Lemons and Chives

Preparation time: 5 to 10 minutes
Microwaving time: About 2 minutes
Standing time: 1 to 2 minutes

Microwaving a single serving of thin sole fillets takes only a minute or two. If you’re serving several people, microwave each serving separately; while one plate of fish is standing, you can slip the next one into the oven.

1/4 pound sole fillets
1 teaspoon lemon juice
1 tablespoon finely snipped chives
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon drained capers
1/4 teaspoon crushed dried hot red chiles Lemon wedges
Salt and pepper

Rinse fish and pat dry. Place fish in a single layer on a 9- to 10-inch microwave-safe plate, overlapping thin edges of fillets. Drizzle with lemon juice and sprinkle with chives, lemon peel, capers, and chiles. Cover and microwave on HIGH (100%) for 1 1/2 to 2 minutes; then let stand, covered, for 1 to 2 minutes. Fish should be just slightly translucent or wet inside; cut in thickest part to test. Garnish with lemon wedges; season to taste with salt and pepper. Makes 1 serving.

Per serving: 210 calories, 43 g protein, .7 g carbohydrates, 3 g total fat, 109 mg cholesterol, 222 mg sodium

Rockfish Florentine on a Bed of Spinach

Preparation time: 15 minutes
Microwaving time: 9 to 11 minutes
Standing time: 3 minutes

Cloaked with a tart and creamy sauce, these thick rockfish fillets are served on a bed of cooked fresh spinach.

2/3 cup sour cream with chives (or plain sour cream)
3 tablespoons mayonnaise
2 tablespoons each all-purpose flour and lemon juice
1/4 teaspoon dry dill weed
1 1/2 to 2 cups spinach, rinsed well
1 pound rockfish fillets (each about 1/2 inch thick)
Salt and pepper Paprika
Snipped chives

In a small bowl, beat together sour cream, mayonnaise, flour, lemon juice, and dill weed with a wire whisk until smoothly blended. Set aside.

Remove and discard stems and any yellow or wilted leaves from spinach. Place spinach in a 3-quart microwave-safe casserole dish. Cover and microwave on HIGH (100%) for 4 to 5 minutes or until wilted but still bright green, stirring after 2 1/2 minutes. Cover and set aside.

Rinse fish, pat dry, and cut into serving-size pieces. Place in a 7- by 11-inch microwave-safe baking dish, positioning thickest parts toward outside of dish; season to taste with salt and pepper. Microwave, uncovered, on HIGH (100%) for 3 minutes. Give dish a half-turn and spread each fillet with sour cream mixture. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes; then cover and let stand for 3 minutes. Fish should be just slightly translucent or wet inside; cut in thickest part to test.

While fish is standing, drain spinach and arrange on a warm platter. Top with fish; spoon any sauce remaining in baking dish over fish. Sprinkle with paprika and chives. Makes 4 servings.