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Italian Chicken Breasts
1/2 cup seasoned bread crumbs
1/4 cup Parmesan cheese, grated
1 egg
1. Mix the bread crumbs and Parmesan in a shallow bowl.
2. Beat the egg in another shallow bowl.
3. Dip the chicken in the egg, then roll in the bread crumb mixture to coat fully.
4. Place the coated chicken in the bottom of a microwave-safe dish with cover
(I used a glass casserole dish).
5. Cook at full power for 5 minutes. Turn the chicken, and cover with the sauce.
6. Cover and cook another 4 minutes at full power.
7. Add the mozzarella to the top of the chicken and sauce. Cover and cook 1 more
minute.
8. Let stand, covered, about 3 minutes. Chicken should reach internal temperature
of 165° F when done.
9. Serve over cooked pasta.
Serves 2
Pork Ribs
2–3 lbs. pork ribs
1 large onion, minced
2 Tbsp. brown sugar
2 Tbsp. cider vinegar
1 tsp. prepared mustard
1. Cut ribs to fit your microwave-safe dish with cover.
2. Mix remaining ingredients in a medium bowl.
3. Dip ribs in sauce to fully coat, and put ribs in the microwave-safe dish. Pour
remaining sauce over the top of the ribs.
4. Cover and cook on 50% power for 15 minutes.
5. Turn rib pieces. Cover and cook on 50% power for another 15 minutes.
6. When done, meat should be tender and reach internal temperature of 170°. (If
additional cooking time is needed, do so in 5-minute increments.)
7. Add more salt and pepper to taste.
Serves 2
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Recipes
2 chicken breasts, skinned
1 cup pasta sauce
2 oz. mozzarella cheese, grated
1 can (10–15 oz.) tomato sauce
2–3 Tbsp. hot sauce (or more to taste)
1/2 tsp. salt (more or less to taste)
1/4 tsp. pepper (more or less to taste)
Wards.com
Chocolate Squares Snack Mix
9 cups rice squares cereal
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1. Divide the cereal into 2 large bowls. Set aside.
2. Melt the chocolate chips, peanut butter and butter in a microwave-safe
bowl on high for 1 minute. Stir and microwave in 30 second intervals until
mixture is smooth when stirred.
3. Pour half of the chocolate mixture over 1 of the bowls of cereal. Stir
to ensure each piece of cereal is coated. Repeat with the second bowl of
cereal.
4. Pour all of the cereal into a large ziplock bag. Add powdered sugar and
shake until sugar is evenly distributed. Pour all out on a cookie pan to dry.
5. When cereal is crispy and dried, mix in the peanuts.
Makes about 14 cups of snack mix
Cookie in a Cup
1 Tbsp. butter
1 Tbsp. white sugar
1 Tbsp. brown sugar
1/8 tsp. vanilla extract
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1. Melt the butter in a cup in the microwave (about 1 minute on high).
2. Add remaining ingredients to cup and stir. Cook on high 1–11/2 minutes.
3. Cool for 2 minutes before serving. Enjoy!
Serves 1-2
Recipes
1/4 cup butter
11/2 cups powdered sugar
41/2 cups salted peanuts
pinch salt
1 egg yolk
1/4 cup flour
handful of chocolate chips
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