5 Microwave Recipes: Meals by Microwave

Chili Con Queso

You Will Need

1 pound process cheese (Velveeta), cubed 1/2 cup chunky-style salsa 1 can (4 ounces) chopped green chilies 1 jar (4 ounces) diced pimientos, drained 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/8 teaspoon ground cumin 1/8 teaspoon crushed red pepper flakes Tortilla chips

What to Do

In a microwave-safe bowl, combine the first eight ingredients. Cover and microwave on high for 6-7 minutes or until cheese is melted, stirring occasionally. Serve with tortilla chips.

Yields: 2 3/4 cups

Editor's Note: This recipe was tested in a 1,100-watt microwave.

You Will Need

1 pound ground beef 1 can (15 ounces) pinto beans, rinsed and drained 1 can (15 ounces) enchilada sauce 1 1/2 cups (6 ounces) shredded cheddar cheese, divided 1 can (4 ounces) chopped green chilies, undrained 1 1/2 cups crushed corn chips 1 tablespoon dried minced onion 1 cup (8 ounces) sour cream Additional corn chips

What to Do

1. Crumble beef into an ungreased 2-quart microwave-safe dish; cover with waxed paper. Cook on high for 5 minutes or until meat is no longer pink, stirring twice; drain. Stir in the beans, enchilada sauce, 1 cup of cheese, chilies, crushed corn chips and onion; mix well. Cover and microwave on high for 3 minutes or until heated through, stirring once.

2. Top with the sour cream and remaining cheese. Heat, uncovered, at 70% power for 2-3 minutes or until cheese is melted. Serve with corn chips.

Serves: 4-6

You Will Need

1 package (10 ounces) frozen pastry shells 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted 1 package (9 ounces) frozen diced cooked chicken, thawed 1 cup frozen mixed vegetables, thawed 3/4 cup milk

What to Do

Bake pastry shells according to package directions. Meanwhile, in a microwave-safe bowl, combine the soup, chicken, vegetables, and milk. Cover and microwave on high for 4-5 minutes or until bubbly. Cut the top off each pastry shell; fill with chicken mixture. Replace tops.

Serves: 3

Editor's Note: This recipe was tested in a 1,100-watt microwave.

You Will Need

1 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces 1 medium sweet red pepper, julienned 1/2 teaspoon minced garlic 2 tablespoons water 3/4 pound uncooked medium shrimp, peeled and deveined 1/4 cup soy sauce 5 teaspoons lemon juice 1/2 teaspoon grated lemon peel 2 teaspoons cornstarch 1 tablespoon cold water Hot cooked rice (optional)

What to Do

1. In a 2-quart microwave-safe bowl, combine the asparagus, red pepper, garlic, and water. Cover and microwave on high for 4 minutes. Add shrimp; cover and cook for 2 minutes or until the shrimp turn pink and asparagus is tender. With a slotted spoon, remove shrimp and vegetables; keep warm.

2. Add soy sauce, lemon juice and peel to the microwave dish. In a small bowl, combine the cornstarch and cold water until smooth. Stir into soy sauce mixture.

3. Microwave, uncovered, on high for 1-2 minutes or until thickened. Return the shrimp mixture to the bowl; toss to coat. Serve with the rice if desired.

Serves: 4

Editor's Note:This recipe was tested in a 1,100-watt microwave.

You Will Need

16 fresh asparagus spears, trimmed 1/4 cup mayonnaise 4 flour tortillas (8 inches) 4 thin slices deli ham 8 slices Swiss cheese

What to Do

Place asparagus in a shallow microwave-safe dish; add 1/2 inch of water. Cover and microwave on high for 2 minutes or until crisp-tender. Drain and rinse in cold water. Spread 1 tablespoon of mayonnaise over each tortilla. Top each with one slice of ham, two slices of cheese, and four asparagus spears; roll up.

Serves: 4

Editor's Note: This recipe was tested in a 1,100-watt microwave.