We Have A Microwave Only… Any Healthy Cooking Ideas?
November 13, 2009 by admin
Filed under Questions & Answers
My hubby and I are stuck in a hotel for a couple of weeks, and all they have/allow is a microwave. What are your favorite microwave recipes, I mainly want healthy ones, but I will try some yummy non-healthy ones too every now and then. Thanks!
I will not bore you with long recipes
Rather tell you that I do almost all our cooking,including baking cakes in a microwave…..
Jacket potatoes are nice.
I do rice in our microwave, frozen veg from frozen until cooked and soft, sausage, minced beef, meat balls, chicken, whole or portions, potato-bake, and even pasta dishes in there.
Big secret is to keep a look out not to over cook the stuff.
STUFFED PEPPERS (MICROWAVE)
8 med. bell peppers
1 lb. pork sausage
1 1/2 c. onion, chopped
1/2 lb. fresh mushrooms, chopped
1 (6 oz.) pkg. herb seasoned stuffing mix
1 (8 oz.) carton sour cream
2 c. fresh tomato, chopped
1 (10 1/2 oz.) can tomato soup
1/4 c. water
2 tsp. Mrs. Dash seasoning
Cut tops off green peppers and remove seeds; set aside. Crumble sausage into 2 1/2 quart microwave casserole dish. Add chopped onion and mushrooms and stir well. Cover tightly with plastic wrap; fold back a small edge of plastic wrap to allow steam to escape.
Microwave on high 7 to 8 minutes or until sausage is browned; stirring once. Drain well; set aside. Add stuffing mix, including the seasoning packet, and sour cream, stir well. Add tomato and stir gently.
Stuff peppers with sausage mixture and place in a lightly greased 12×8x2 inch baking dish. Combine remaining ingredients; mix well and pour over peppers. Cover tightly with plastic wrap; fold back small edge for steam to escape. Microwave on high 20 to 22 minutes; turning dish a half turn after 10 minutes.
CORN ON THE COB (MICROWAVE STYLE)
Spread butter on cob or if you prefer add 2 tablespoons water for each ear.
Put ears in zip-lock bag and close three-quarter of the way. Place 2 paper towels (pint side up) under bag. Microwave for 2 1/2 minutes for each ear.
MICROWAVE MUSHROOM BURGERS
1 lb. lean ground beef
1 (4 oz.) can sliced mushrooms
3 tbsp. finely chopped onion
3 tbsp. finely chopped chives
1 tsp. garlic salt
Dash black pepper
1 egg
2 tbsp. butter
Hamburger buns, for serving
Lettuce, tomatoes, pepper rings for garnish
In a microwave dish, combine mushrooms, onions, chives, black pepper and garlic salt. Microwave at MEDIUM power for 3 minutes. Let stand 3 minutes for flavors to blend. Reserve some mushrooms for garnish.
Combine beef, mushroom mixture and egg. Shape mixture into 4 even patties. Place onto micro-safe rack or pan. Microwave at HIGH power for about 2 minutes. Let stand for 2 minutes. Turn patties over. Microwave on other side for 1 1/2 to 2 minutes or until done to your liking. Serve on hot buns. Garnish with reserved mushrooms, tomato slices, pepper rings or other condiments of your choice.
Makes 4 servings.
POACHED SALMON – MICROWAVE
1/2 c. water
1/3 c. dry white wine
2 peppercorns
1 lemon, sliced thin
1 bay leaf
1 tsp. instant minced onion
2 lg. or 4 sm. salmon steaks
SAUCE:
1/2 c. sour cream
1 tbsp. minced parsley
1 tsp. lemon juice
1/2 tsp. dill weed
Pinch white pepper
In a large microwaveable dish in which the salmon will fit in one layer, place water, wine, peppercorns, lemon, bay leaf and onion. Microwave until it reaches a full boil. Add salmon, cover with plastic wrap and cook on HIGH until the fish is opaque. Let stand 5 minutes.
SAUCE: Combine sour cream, parsley, lemon juice, dill weed and pepper. Serve with salmon.
SPARE RIBS
2 lbs. pork ribs
1 c. onion, chopped
2 tbsp. brown sugar
2 tbsp. vinegar
1 tsp. prepared mustard
1 (15 oz.) can tomato sauce
Salt
Pepper
Place ribs in a 2-quart microwave-safe dish. Combine remaining ingredients except salt and pepper. Pour over ribs. Cook in microwave oven, covered, on level 5 (slow-cook) for 25-30 minutes or until meat is tender and temperature of 170 degrees if reached. Turn ribs over halfway through cooking time. Season with salt and pepper as desired.
SWISS STEAK
3 tbsp. flour
1 lb. beef round steak, 3/4 inch thick
3 tbsp. dry onion soup mix – shake mix before measuring
1 tbsp. brown sugar
3 tbsp. water
1 tsp. prepared mustard
1 (8 oz.) can tomato sauce
Sprinkle half of flour on one side of meat; pound in with rolling pin or meat mallet. Turn meat and sprinkle with remaining flour; pound with rolling pin. Cut into 4 serving size pieces. Arrange in 8 inch square microwave baking dish. In small bowl, combine all remaining ingredients, blend well. Pour over meat. Cover tightly with microwave safe plastic wrap. Microwave on medium for 12 to 17 minutes or until meat is almost tender. Let stand tightly covered for 10 minutes. Serves 4
MICROWAVE CHILE
1 lb. ground beef or turkey
1 med. onion, chopped
1 c. chopped celery
2 cans (10 3/4 oz.) tomato soup
1 can (16 oz.) kidney beans, undrained
1/4 c. water
1 1/2 to 2 tsp. chili powder
1 tsp. brown sugar
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper
Combine meat, onion and celery in 3 quart casserole dish. Microwave on high 6 to 9 minutes or until meat is cooked and vegetables are tender. Drain fat and break up meat. Stir in remaining ingredients. Cover. Micro on high 5 minutes. Stir. Reduce power to 50 percent. Micro uncovered 30 to 35 minutes. Stirring twice. Makes 2 quarts.
ORANGE GLAZED CHICKEN
2 whole chicken breasts, halved and
skinned (about out 2 pounds)
Paprika
Salt and pepper
3 tbsp. orange juice concentrate
3 tbsp. water
1 1/2 tsp. cornstarch
1/2 tsp. instant chicken bouillon
1 tbsp. dry white wine
1/2 tsp. parsley flakes
Parsley flakes for garnish
Arrange chicken breasts in 8 or 9 inch round microwave safe baking dish with thicker portions toward edge of dish. Sprinkle with paprika. Cover with waxed paper. Microwave (high) 10 to 12 minutes or until chicken is tender, rotating dish once. Sprinkle with salt and pepper. Let stand 5 minutes. Combine orange juice concentrate, water, cornstarch, and bouillon in 1 cup microwave safe measure; blend well. Microwave (high), uncovered, 1-1/2 to 2 minutes or until mixture boils and thickens, stirring once. Stir in wine and parsley. Transfer chicken to serving plate. Spoon glaze onto chicken. Garnish with additional parsley.
CHICKEN DIVAN
2 whole chicken breasts, split
2 (10 oz.) pkgs. frozen broccoli
spears
4 oz. pasteurized processed cheese
1 (10 3/4 oz.) condensed cream of
mushroom soup
1/2 tsp. salt
1/4 tsp. rosemary
1/8 tsp. pepper
1 tsp. Worcestershire sauce
2 tbsp. dry sherry or chicken broth
Paprika
Place chicken breasts in 12 x 8 inch microwave-safe baking dish. Cover with waxed paper. Microwave (medium – high – 70%) 12 to 14 minutes or until tender; uncover and allow to cool. Microwave (high) broccoli in packages 8 to 9 minutes or until thawed. Drain and set aside. Remove chicken from baking dish. Remove skin and bones; cut chicken into pieces. Arrange broccoli in baking dish and top with chicken. Crumble cheese over chicken. Combine soup, salt, rosemary, pepper, Worcestershire sauce, and sherry; pour over chicken. Sprinkle with paprika. Microwave (high) uncovered 8 minutes. Then microwave medium 50% 4 to 6 minutes or until heated in center.
MICROWAVE MUSHROOM BURGERS
1 lb. lean ground beef
1 (4 oz.) can sliced mushrooms
3 tbsp. finely chopped onion
3 tbsp. finely chopped chives
1 tsp. garlic salt
Dash black pepper
1 egg
2 tbsp. butter
Hamburger buns, for serving
Lettuce, tomatoes, pepper rings for garnish
In a microwave dish, combine mushrooms, onions, chives, black pepper and garlic salt. Microwave at MEDIUM power for 3 minutes. Let stand 3 minutes for flavors to blend. Reserve some mushrooms for garnish.
Combine beef, mushroom mixture and egg. Shape mixture into 4 even patties. Place onto micro-safe rack or pan. Microwave at HIGH power for about 2 minutes. Let stand for 2 minutes. Turn patties over. Microwave on other side for 1 1/2 to 2 minutes or until done to your liking. Serve on hot buns. Garnish with reserved mushrooms, tomato slices, pepper rings or other condiments of your choice.
OR
20 MINUTE MICROWAVE MEAT LOAF
1 1/2 lb. ground beef
2 c. bread or cracker crumbs
3/4 c. onions
1/4 c. bell pepper
2 eggs
3/4 c. ketchup
5 tsp. salt
5 slices American cheese
Slightly beat eggs with fork. Add all other ingredients. Microwave in ring mold. Microwave on high for 15 minutes. Add cheese slices on top. Microwave 5 minutes longer. Let stand 5 minutes.
OR
ALL AMERICAN MEATBALLS – MICROWAVE
1 med. potato, peeled (cook in microwave like a baked potato)
2 tbsp. dried onion soup mix
1 tbsp. dried parsley flakes
1 egg, beaten
2 c. beef broth (make with bouillon)
1 tbsp. Worcestershire sauce or teriyaki sauce
2 tbsp. cornstarch
2 tbsp. water
Combine ground beef, potato, onion, soup mix, parsley flakes and egg in large mixing bowl. Shape into 12 (1 1/2″) meatballs; set aside.
In a 2 quart micro proof casserole, mix beef broth and Worcestershire sauce. Add meatballs. Cook, covered on 70 (roast) 10 minutes. Combine cornstarch and water in small bowl until smooth; stir into meatballs and cover. Cook on 70 (roast) 3 to 4 minutes or until sauce is thickened (200 degrees if using thermometer).
Let stand, covered 5 minutes before serving
OR
BACON POTATO SOUP (MICROWAVE)
4 c. diced potatoes
1 med. onion, chopped
1 c. chopped celery
1 carrot, sliced
1 jar (2 oz.) Hormel 100% real homestyle bacon pieces
4 tbsp. butter
1 c. chicken broth (or use bouillon)
2 c. milk
Or use 1/4 pound crisp bacon, crumbled.
Combine first 7 ingredients in 3 quart casserole. Cover loosely with plastic wrap. Microwave on high 13 to 15 minutes or until potatoes are tender stirring once. Stir in milk (salt and pepper to taste).
Recover. Cook high 8 minutes or until heated. Approximate time to fix 35 minutes.
JM