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AUTO COOKING
1 cup baby carrots
1 cup sliced yellow squash
1 cup sliced zucchini
½ cup sliced red bell pepper
½ cup 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
minutes or to desired degree of doneness.
8
2 teaspoons butter
2 teaspoons olive oil
2 tablespoons finely chopped shallot
4 cups chicken broth
¼ cup fresh squeezed lemon juice
2 cups risotto
1 pound medium shrimp, peeled and deveined
1 cup frozen peas, thawed
2 teaspoons grated lemon zest
¼ teaspoon black pepper
¾ teaspoon 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.
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
power for 10 minutes. Stir in reserved
High
shallot mixture and risotto. Cover and continue
to microwave on
power for 20 minutes.
50%
Stir in shrimp, peas, grated lemon zest, pepper,
and salt. Cover and microwave on 50% power
for 5 minutes or until shrimp is opaque.
1 pound boneless, skinless chicken breast, cubed
½ cup 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 ½ teaspoon chili powder
¾ teaspoon cumin
½ teaspoon salt
½ teaspoon black pepper
½ cup 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.
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