Hollandaise Sauce

Preparation Time: 15 to 20 minutes
Microwave Time: 2 to 4 minutes

2 eggs
2 english muffins, cut in half
2 tomato slices
2 thin slices deli ham
Hollandaise Sauce (see microwave recipe here)

Preheat a 2- to 2 1/2-quart or 10-inch square microwave browning dish on HIGH (100%) for 2 minutes. Using oven mitts, carefully remove dish to a heatproof surface. Add 2 teaspoons butter or margarine to hot dish; tilt dish to coat bottom with butter. Carefully break 2 eggs into dish.

With a fork, prick egg yolks straight down through membrane. Cover with a glass lid. Microwave on HIGH (100%) for 45 to 90 seconds until eggs are fully cooked. Remove from oven; let stand, covered, for 2 to 3 minutes before serving.

Prepare the hollandaise sauce as directed (about 1 minute total microwave time).

Open the english muffins.  On each muffin, place 1 egg, 1 tomato slice, and 1 slice of ham.  Pour hollandaise sauce over each muffin, and top with the second half of the english muffin.

Hawaiian Pizza Dip

Preparation Time: 10 minutes
Microwave Time: 4 to 6 minutes

1 eight oz package cream cheese, softened
1 cup canned pizza sauce
1 teaspoon Italian seasoning
1 can diced pineapple, drained
1/2 cup Canadian bacon or ham, chopped into bite-size pieces
1/4 cup red onion, chopped
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese
1 large bag plain bagel chips

In a microwave-safe bowl, mix together the cream cheese, pizza sauce and Italian seasoning.  Microwave on high for 2 to 3 minutes until warm.  Smooth the mixture evenly in the bottom of the bowl (to create an even layer), and then top with ham, pineapple, onion and both cheeses.  Microwave on high for another 2 to 3 minutes, until dip is hot, and cheese is fully melted.  Serve with bagel chips for your own hawaiian pizza bagel bites!

Preparation Time:

4 sub buns
16 slices deli ham (approximately 1 package)
1 package pepperoni
1/2 cup diced onions
1/2 cup diced green peppers
1/2 tablespoon olive oil
1/2 cup diced black olives
8 slices provolone or mozarella cheese
8 tablespoons tomato sauce
1/2 cup shredded lettuce
1 tomato, sliced thinly

Place the diced onions and green peppers in a microwave safe bowl with the olive oil.  Microwave on high for 2 to 4 minutes, until tender.  Cut each sub bun in half length wise.  Top each sub with 2 tablespoons tomato sauce, 4 slices of deli ham, and pepperoni.  Sprinkle onions, peppers and black olives on each sub.  Place 2 slices of cheese on each sub, and place in the microwave for 30 seconds to 1 minute until cheese is melted and the sub is warm. 

If desired, top subs with lettuce and tomato slices before serving!

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.

Chicken Cordon Bleu

Preparation time: 5 minutes
Microwave time: 6 to 13 minutes

4 boned skinless chicken breast halves
4 slices process Swiss cheese
2-3 tablespoons Dijon mustard
4 thin slices fully cooked ham or Canadian Style Bacon
Paprika
Cherry tomatoes (optional)
Parsley sprigs (optional)

To cook the chicken, place in a microwave safe baking dish, and cover loosely with microwave safe plastic wrap.  Cook on high heat for 5-12 minutes, depending on the size of the chicken breasts, until meat is no longer pink inside, and the juices run clear.  Drain the juices off the meat.

Half the cheese slices so that you have 8 equal slices. Brush the cooked chicken with the mustard and then top with one of the halves of cheese. Place a slice of ham and top, followed by a second half of cheese. Cook on high heat, uncovered for 30 seconds to a minute, until the cheese is melted. Transfer to plates, sprinkle with paprika and if desired, garnish with the swigs of parsley and a cherry tomato.

Fried Rice with Ham

Preparation Time: 5 minutes
Microwave Time: 19 to 25 minutes

2 cups cubed, fully cooked boneless ham 
2 tablespoons pineapple or orange juice
1/4 frozen chopped onion
½ cup frozen chopped green pepper 
½ teaspoon ground ginger
½ teaspoon minced garlic
2 eggs
2 cups water
1 cup uncooked rice
1 Tbsp vegetable oil

Cut the ham into small cubes and set aside.  Place water, vegetable oil and rice in a large microwave safe bowl.  Cover and cook on high for about 15 minutes, until rice is tender, stirring occassionally while cooking.  Cover to keep warm and set aside. 

In a small bowl, beat the eggs until whites and yokes are well mixed. Cook on high heat for about 30 seconds. Take out and stir, moving the cooked portions towards the center of the container and continue to cook for another 30 seconds or until eggs are just about to set.  Chop or break up the eggs if necessary.  Stir into the eggs the pineapple or orange juice, garlic, ginger, onion and green pepper.   Then mix in the rice and ham.  Cover the dish and cook on high heat for 4 to 5 minutes or until heated through.

Broccoli and Ham Noodle Casserole

Preparation Time: 2-3 minutes
Microwave Time: 12-18 minutes 

2 cups frozen chopped broccoli
1/2 cup frozen chopped onion
2 tbsp water
1 tbsp butter
3 tbsp all-purpose flour
1 can (10 ½ oz) chicken broth
2 cups cubed fully cooked ham or spam
1 cup (8 oz) sour cream
1 jar (4 ½ oz) sliced mushrooms, drained
1 can (10-12 oz) peas
4 servings hot cooked egg noodles
3/4 cup fresh grated parmesan cheese
 

Using a microwave-safe bowl, combine the frozen broccoli, onions and water. Cover the bowl and microwave on high heat for 3 to 5 minutes or until tender, stirring once. Drain the water out and set aside. 

 Using another microwave-safe bowl, heat the butter uncovered until it is melted (about 10-20 seconds). Stir in flour and broth until blended, and microwave on high for 4 to 6 minutes until it thickens to make a roux-like mixture. Stir in the peas, diced ham or spam, sour cream, mushrooms, and the broccoli/onion mixture and mix well.  Stir in warm, cooked egg noodles.  Cook on high for 3  to 5 minutes until heated through.  Top with fresh grated parmesan cheese, and microwave for 1 minute.  Let sit for 3 minutes before serving.

Preparation time:

Puffy and soufflelike, this casserole goes together a day ahead, then waits overnight in the refrigerator until you’re ready to cook and serve it.

3/4 pound asparagus
2 tablespoons water
2 tablespoons butter or margarine, at room temperature
4 slices firm-textured white bread
1 3/4 cups (7 oz.) shredded Cheddar cheese 1 cup diced cooked ham
4 large eggs
1 1/2 tablespoons instant minced onion
1/2 teaspoon each dry mustard and Worcestershire
1/2 teaspoon each garlic powder and ground red pepper (cayenne)
1 1/2 cups half-and-half

Snap off and discard tough ends of asparagus, then cut stalks into 1-inch pieces and place in a 9-inch square microwave-safe baking dish. Add water; cover and microwave on HIGH (100%) for 5 minutes, stirring after 2 minutes to bring outside pieces to center. Drain asparagus and set aside.

Wipe baking dish dry, then evenly coat bottom and sides with 1 1/2 teaspoons of the butter. Spread remaining 1 1/2 tablespoons butter over both sides of bread slices. Arrange bread in an even layer in baking dish; top evenly with 1 1/4 cups of the cheese, then with ham and asparagus.

In a small bowl, beat eggs until blended. Mix in onion, mustard, Worcestershire, garlic powder, red pepper, and half-and-half. Pour egg mixture evenly over layered ingredients in baking dish. Cover and refrigerate for at least 8 hours or until next day.

To cook, microwave, uncovered, on MEDIUM-HIGH (70-80%) for 10 minutes, giving dish a half-turn after 5 minutes. Then microwave on HIGH (100%) for 3 minutes; give dish a half-turn and evenly sprinkle strata with remaining 1/2 cup cheese. Microwave, uncovered, on HIGH (100%) for 3 more minutes. Let stand, uncovered, for 10 minutes; strata should feel firm in center when lightly touched. To serve, cut into squares. Makes about 6 servings.

Per serving: 383 calories, 22 g protein, 13 g carbohydrates, 27 g total fat, 221 mg cholesterol, 754 mg sodium

Delicious Croissants are Perfect for Microwave Chicken Melts

Preparation time: About 15 minutes
Microwaving time: 1 minute

1/3 cup mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon dry tarragon Micro-steamed Chicken Breasts , shredded
1/4 cup thinly sliced green onions (including tops)
2 tablespoons sweet pickle relish
Ground red pepper (cayenne)
6 croissants (each 4 to 5 inches long), split horizontally and toasted
6 thin slices cooked ham (1 oz. each)
6 thin slices Swiss cheese, each 3 to 4 inches square (about 4 oz. total)

In a bowl, combine mayonnaise, mustard, and tarragon. Add chicken, onions, and pickle relish; mix lightly. Season to taste with red pepper.

Spread bottom halves of croissants with chicken mixture; then top each with a slice of ham and a slice of cheese. Arrange sandwiches spoke fashion on a large microwave-safe plate. Microwave, uncovered, on HIGH (100%) for 1 minute or until cheese begins to melt. Cover with croissant tops. Makes 6 servings.

Per serving: 559 calories, 50 g protein, 24 g carbohydrates, 29 g total fat, 151 mg cholesterol, 1,152 mg sodium