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23
MICROWAVE RECIPES AND INSTRUCTIONS
Stuffed Acorn Squash
3 acorn squash each weighing
3
/4 lb
1
1
/4 lb ground turkey
1
/2 onion, chopped
2 carrots, shredded
1 green pepper, chopped
1 tbsp catsup
1
/2 tsp salt
1
/4 tsp pepper
1
/2 c instant rice
20 oz can crushed pineapple, drained
save juice
1
/2 c teriyaki sauce
1
/4 c sweet and sour sauce
Thai Chicken Kabobs
2 tbsp lime juice
1 tsp cooking oil
1 tsp soy sauce
1
/8 tsp red pepper
1
1
/4 lb boneless chicken, cut into 1-inch cubes
4 onions, quartered
2 red peppers, cut into 1-inch squares
2 tsp light peanut butter
Salmon Romanoff
12 oz dry egg noodles
2c skim milk
1c water
1 pint fat free sour cream
1
1
/2 oz package dry ranch salad dressing mix
15 oz can salmon, drained and flaked
8 oz can sliced mushrooms, drained
1
/3 c chopped green onions
1 tsp dill weed
RECIPES FOR LOW CALORIE ENTREES
(Recipes serve 6)
Steak Fajitas
1 lb beef flank steak, cut in diagonal inch
strips
1
/2 c orange juice
3 tbsp lime juice
2 tbsp minced garlic
1 tbsp Worcestershire sauce
1
1
/2 tbsp chili powder
1 tsp cumin
2c red, green and yellow pepper strips
1 large onion, chopped
1c black beans, rinsed and drained
6 10-inch warm flour tortillas
1 large tomato, chopped
1
/2 c salsa
1
/2 c fat free sour cream
Glazed Roast Pork Tenderloin
1
1
/2 lb whole pork tenderloin
2 tsp rosemary, salt and pepper
1
1
/4 lb sweet potatoes, 2-inch cubes
1 orange, thinly sliced
Glaze:
8 oz whole cranberry sauce
1
/2 c red wine
2 tbsp steak sauce
3 tbsp flour
Ratatouille
1
/4 c olive oil
1 medium eggplant, peeled and cut in 1-inch
cubes
1 large onion, sliced thinly
4 small new potatoes, cut in
3
/4-inch cubes
1 clove garlic, minced
1 zucchini, sliced thinly
1 green pepper, cut into thin strips
2c sliced fresh mushrooms
14
1
/2 oz can seasoned, diced tomatoes
1
1
/2 tsp dried basil
1
1
/2 tsp marjoram leaves
salt and pepper to taste
1.DC/DMT2420 #323 11/14/02, 11:41 AM23