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Roasted Vegetab|es
Med|ey
1 cup baby carrots
1 cup sliced yellow squash
1 cup sliced zucchini
1/2cup sliced red bell pepper
1/2cup thinly sliced onion
1 tablespoon butter
Garlic and herb seasoning to taste
Combine carrots, squash, zucchini, bell pepper, and onion
in a 2 quart microwave safe casserole dish. Dot with butter
and sprinkle with seasoning. Cover, and microwave on High
power for 5 minutes or to desired degree of doneness.
Lemon and Shrimp Risotto
2 teaspoons butter
2 teaspoons olive oil
2 tablespoons finely chopped shallot
4 cups chicken broth
1/4cup fresh squeezed lemon juice
2 cups risotto
1 pound medium shrimp, peeled and deveined
1 cup frozen peas, thawed
2 teaspoons grated lemon zest
1/4teaspoon black pepper
3/4teaspoon salt
Combine butter, olive oil, and shallot in a 1
quart microwave safe dish. Microwave on
High for 1 minute or until shallot is tender.
Set aside.
While Chicken Chilli
1 pound boneless, skinless chicken breast, cubed
1/2cup chopped onion
3 garlic cloves, minced
1 (15 ounce) can white beans, drained
1 (4 ounce) can chopped green chili pepper
1 cup chicken broth
1 1/2teaspoon chili powder
3/4teaspoon cumin
1/2teaspoon salt
1/2teaspoon black pepper
1/2cup chopped fresh cilantro
2 tablespoons fresh lime juice
Combine chicken, onion, and garlic in a 2.5 quart
microwave safe dish. Cover, and microwave on
High for 6 minutes, or until chicken is fully cooked
and onion is tender, stirring after 3 minutes.
Add white beans, chili pepper, chicken broth, chili
powder, cumin, salt and pepper, stirring well.
Cover and microwave on High for 10 minutes,
stirring after 5 minutes.
Stir in cilantro and lime juice before serving.
Combine chicken broth and lemon juice in a 2 quart
microwave safe measuring cup or casserole dish.
Cover with lid or vented plastic wrap.
Microwave
on High power for 10 minutes.
Stir in reserved
shallot mixture and risotto. Cover and continue
to microwave on High power for 17 minutes.
Stir in shrimp, peas, grated lemon zest, pepper,
and salt. Cover and microwave on 50% power
for 3 minutes or until shrimp is opaque.
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