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E16
Menu Options
From The Pantry
1. Beef Wraps
1. Place in a 2 quart casserole:
1 pound ground beef
Break apart and cover. Touch
and number
1
to select BEEF WRAPS, then touch
.
2. At pause, drain the fat and break the ground beef into
small pieces. Add it to the casserole:
1 10 ounce package frozen chopped spinach,
thawed and drained
1
1
/2 cups salsa
1-3 teaspoons chili powder
Stir together well. Re-cover. Touch .
3. At the end, stir well and place in 8 warmed corn torti-
llas. Top with 1 cup shredded cheddar cheese.
2. Mexican Chicken
1. Place in layers in a 3 quart casserole:
2 cups instant rice
1 cup prepared fajita sauce mixed with 1/2 cup
chicken broth or bouillon
2 10 ounce packages frozen seasoning mix (onion,
peppers, parsley and celery)
1 pound boneless chicken breast, cut into 1 inch
thin strips
Cover. Touch number
2
to
select MEXICAN CHICKEN and then touch .
2. At pause, stir together being sure that chicken
strips are separated and mixed into the rice/sauce.
Re-cover. Touch .
3. At the end, stir.
Serve with buttered green beans and toasted tortillas.
3. Italian Salad
1. To cook pasta:
Place in 3 quart casserole:
6 cups very hot tap water
Cover. Touch and number
3
to
select ITALIAN SALAD, then touch .
2. At pause, add:
8 ounces tricolored rotini or fusilli pasta
1 teaspoon salad oil
Do not cover. Touch.
3. At the end, drain pasta and set aside.
To cook chicken:
Place in greased 9” pie plate:
1 pound boneless chicken breast, cut into 1 inch
thin strips
Cover. Touch .
4. At pause, rearrange, moving less done pieces to the
outside of the pie plate.
Re-cover. Touch .
5. Drain and set aside.
To make salad:
Place in large salad bowl:
Cooked rotini or fusilli
Cooked chicken breast
2 tomatoes, cut into eighths
1
/2 cup sliced black olives
1 cup mozzarella cheese, shredded
1
/4 cup red onion, chopped
3
/4-1 cup oil-vinegar type dressing with pesto
Toss together to coat all pieces.
Serve immediately or chill to serve later. Ideal when
served with warm crusty rolls.