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!

Chilli con Carne

Preparation Time: 5 minutes
Microwave Time: 5 ½ to 9 minutes

½ pound ground beef
¼ cup chopped onion
2 ½ teaspoons chili powder
7 ½ ounces canned diced tomatoes
8 ounces canned red kidney beans
1/8 teaspoon garlic powder
Hot pepper sauce
Shredded cheddar cheese
Sour cream

Crumble and separate the ground beef, and place in a microwave safe dish with the chili powder and onion. Cook on high for 3 ½ to 5 minutes until the meat is completely browned.      Drain the grease. Add the can of tomatoes with all juices to the meat and mix well.  Add the can of beans with all the juices and mix well.  Finally mix in the pepper sauce and garlic.  Return to microwave and cook for 2 to 4 minutes, stirring once through the cooking.     It is done when completely heated through. Serve with tortilla chips or cornbread muffins.  Top with shredded cheddar cheese and a dollop of sour cream.

Mushroom Salisbury Steak

Preparation Time: 6 minutes
Microwaving Time: 14 to 16 minutes

¼ cup cornstarch
2 cups beef broth
1 jar (6 oz) sliced mushrooms, drained
4 teaspoons Worcestershire sauce
1 teaspoon dried basil
1 egg, beaten
½ cup soft bread crumbs
1 medium onion, finely chopped
½ to 1 teaspoon seasoned salt
¼ teaspoon pepper, optional
1 ½ pounds ground beef

Combine broth and cornstarch in a large bowl. Stir in mushrooms, basil and Worcestershire sauce. Set the bowl aside. Using a second bowl, combine the bread crumbs, egg, seasoned salt and if desired, the pepper. Crumble the beef into the bread crumb mixture and mix together well. Shape the meat mixture into six oval patties and place into a shallow microwave safe dish. Cover the dish and microwave on high for 6 minutes and drain. While microwave, to help the patties cook evenly, turn them over once and move the ones located in the center of the dish to the outside and vice versa. 

Remove patties from microwave (they will not be fully cooked at this point), and cover them with the beef broth mixture. Return to the microwave covered and cook for another 8 to 10 minutes or until fully cooked. Let stand for 5 minutes. Serve with mashed potatoes.

Stuffed Peppers

Preparation Time: 9 minutes
Microwaving Time: 16 – 20 minutes

1 pound ground beef or turkey
2 cups salsa
1 cup frozen corn
¼ cup water
¾ teaspoon ground cumin
¾ teaspoon dried oregano
1 teaspoon salt
½ teaspoon pepper
½ cup uncooked instant rice
1 cup (4 oz) shredded cheddar cheese
4 medium green or red bell peppers
1/2 cup sliced fresh or canned jalapeno peppers

Wash the peppers, and cut the top fo the pepper off, using a spoon to scoop out the seeds and core of the pepper. Set peppers aside.  Using a 2 quart microwave safe container, crumble beef or turkey and cook, covered, on high heat for 3 to 4 minutes until fully browned, stirring once while cooking. Drain any excess grease from the meat.  Stir in the salsa, corn, water, cumin, oregano, salt and pepper. Cover the mixture and return to the microwave for about 3 minutes or until the edges become bubbly.  Next, stir in the rice and ½ cup of cheese. Cover the container and let stand for 5 minutes.  After 5 minutes, stir the mixture and make sure the rice is soft.  If the rice is not soft enough for your liking, add another quarter cup water and return to the microwave for 2 to 3 minutes.

Once the rice is fully cooked, the mixture is ready. Spoon the mixture into each pepper until it is almost full to the top. Place the stuffed peppers onto a microwave safe plate.  Cover the plate loosely with microwave safe plastic wrap, and cook on high heat for 8 to 10 minutes or until the peppers are tender. 

Let stand while covered for about 4 minutes. Sprinkle the remaining cheese over the peppers and if desired, sprinkle the sliced jalapenos over top. Serve with sour cream, salsa and guacamole!

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.

Preparation time:

Baked in a round or rectangular dish, this moist, herb-seasoned meat loaf is embellished with favorite pizza toppings.

2 pounds lean ground beef
1/2 cup oat bran
2 large eggs
1 small onion, finely chopped
1 can (15 oz.) pizza sauce
3/4 teaspoon each dry oregano leaves and dry basil
1/2 teaspoon each garlic salt and dry thyme leaves
1/4 teaspoon pepper
1 can (2 1/4 oz.) sliced ripe olives, drained
4 to 6 large mushrooms, thinly sliced
1 cup (4 oz.) shredded mozzarella cheese
1/2 cup grated Parmesan cheese

In a large bowl, combine beef, oat bran, eggs, onion, 1/2 cup of the pizza sauce, oregano, basil, garlic salt, thyme, and pepper. Mix well, then pat into a round 2-quart or 7- by 11-inch microwave-safe baking dish.

Microwave, uncovered, on HIGH (100%) for 12 minutes, giving dish a half-turn every 4 minutes. Drain excess drippings from dish; spread remaining pizza sauce over top of meat loaf. Distribute olives and mushrooms over sauce, then evenly sprinkle with mozzarella and Parmesan cheeses. Microwave, uncovered, on HIGH (100%) for 6 to 8 minutes or until meat loaf is no longer pink in center; cut to test.

Let stand, covered, for 3 to 5 minutes. To serve, cut into wedges or squares. Makes 6 to 8 servings.

Per serving: 427 calories, 33 g protein, 9 g carbohydrates, 28 g total fat, 153 mg cholesterol, 692 mg sodium

Preparation time:

Once upon a time, making lasagne was almost an all-day project. With the advent of the microwave, however, this favorite Italian casserole can be assembled and baked in about an hour.

4 cups homemade or purchased marinara sauce
1 teaspoon each dry oregano leaves and dry basil
1 clove garlic, minced or pressed
1/2 cup water
8 ounces dry lasagne
1/2 pound lean ground beef
3 cups (12 oz.) shredded Cheddar or jack cheese
1 cup ricotta cheese
1 package (8 oz.) mozzarella cheese, thinly sliced
1/3 cup freshly grated Parmesan cheese

In a large bowl, stir together marinara sauce, oregano, basil, 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.

Rinse uncooked lasagne noodles with cold water. Then arrange a third of the uncooked noodles in a single layer atop sauce in baking dish; evenly crumble uncooked beef on top. Sprinkle beef with 1 1/2 cups of the Cheddar cheese; pour a third of the remaining sauce over cheese. Arrange half the remaining lasagne on top; spread with ricotta cheese, sprinkle with remaining 1 1/2 cups Cheddar cheese, and coat with half the remaining sauce. Then layer on remaining lasagne and remaining sauce.

Cover and microwave on MEDIUM (50%) for 20 minutes, giving dish a half-turn after 10 minutes. Let stand, covered, for 5 minutes. Then give dish a half-turn; microwave, covered, on HIGH (100%) for 15 minutes, giving dish a half-turn every 5 minutes.

Uncover lasagne and arrange mozzarella cheese on top. Sprinkle evenly with Parmesan cheese. Cover and microwave on HIGH (100%) for 2 minutes or until cheese is melted. Remove from oven and let stand, covered, for 10 to 15 minutes or until lasagne noodles are tender when pierced. To serve, cut into squares. Makes 6 to 8 servings.

Per serving: 648 calories, 36 g protein, 41 g carbohydrates, 39 g total fat, 114 mg cholesterol, 1,387 mg sodium

A Mexican Twist on Sloppy Joes - Taco Joes!

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

1 medium-size onion, minced
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
1 can (4 oz.) diced green chiles 1 can (21/4 oz.) sliced ripe olives, drained
20 flour tortillas (each about 8 inches in diameter)
Fresh cilantro
Pico de gallo

In a 2 1/2- to 3-quart microwave-safe casserole 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, chiles, and olives. Microwave, uncovered, on HIGH (100%) for 6 minutes or until hot and bubbly, stirring after 4 minutes. Cover and keep warm.

Divide tortillas into 2 equal stacks. Place each stack in a plastic bag. Microwave, one stack at a time, on HIGH (100%) for 1 to 1 1/2 minutes or until tortillas are hot through.

To serve, spoon about 1/4 cup of the meat mixture onto each warm tortilla, top with fresh cilantro and pico de gallo, then roll up and eat out of hand. Makes 20 snacks.

Preparation time:

Here’s a microwave take-off on “Joe’s Special,” an old San Francisco favorite that combines eggs, ground beef, and fresh spinach. To complete the meal, just add sourdough bread and a mixed green salad with Caesar-style dressing.

1 pound lean ground beef
1 large onion, finely chopped
1 clove garlic, minced or pressed
1/2 pound mushrooms, thinly sliced
1/4 teaspoon each ground nutmeg, pepper, and dry oregano leaves
6 cups lightly packed torn spinach leaves 8 large eggs
Salt
1 cup (4 oz.) shredded colby jack cheese

Crumble beef into a shallow 3-quart microwave-safe baking dish. Add onion, garlic, mushrooms, nutmeg, pepper, and oregano. Microwave, uncovered, on HIGH (100%) for 9 minutes or until beef is no longer pink and onion is soft; stir every 3 minutes during cooking. Spoon off and discard all liquid.

Set spinach on top of beef mixture; cover and microwave on HIGH (100%) for 3 minutes. In a bowl, beat eggs until blended; add to mixture in baking dish. Microwave, uncovered, on HIGH (100%) for 8 minutes, stirring every 2 minutes to bring cooked eggs to inside of dish and allow uncooked portion to flow to edges. Season to taste with salt. Sprinkle with cheese, and replace in microwave for 1 minute, so cheese can melt.  Let stand, uncovered, for 1 minute; eggs should be softly set. Makes 6 servings.