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Sensor Cooking Recipes 32
Hearty Turkey Chili
M
akes 6 servings
Ingredients:
1 lb
(.5 kg) ground turkey
1 large onion, chopped
2 cloves garlic, minced
2 Tbsp
(30 ml) chili powder
1 Tbsp
(15 ml) ground cumin
1 medium zucchini, cut into 1"
(25) cubes
28-oz can
(795 g) tomatoes
1
/3 cup (80 ml) tomato paste
15-oz to 19-oz can
(425–540 g) red kidney beans,
drained
8-oz pkg
(230 g)
frozen corn, thawed
Method:
In 3-quart
(3 L) casserole dish, place ground turkey, onion,
garlic, chili powder and cumin. Mix thoroughly.
Cover and microwave using GROUND MEAT. At end, stir
and drain.
To meat mixture, add zucchini, tomatoes with their liquid,
tomato paste, beans and corn. Microwave, covered, using
SENSOR REHEAT.
Mexican Seasoned Potatoes
M
akes 6 to 8 servings
Ingredients:
4 medium baking potatoes, 8 oz
(230 g) each
1
/4 cup (60 ml) olive oil
1 Tbsp
(15 ml) instant minced onion
1
/2 tsp (2 ml) salt
1
/2 tsp (2 ml) chili powder
1
/2 tsp (2 ml) oregano leaves
1
/4 tsp (1 ml) ground cumin
Method:
Cut each potato lengthwise into 4 equal wedges. Place
potato wedges into 10"
(254) square casserole dish. Toss
potatoes with oil to coat well.
In small bowl, combine remaining ingredients. Sprinkle
over potatoes.
Cover potatoes with wax paper. Microwave using BAKED
POTATOES. Rearrange potatoes when time appears on
display. Let stand, covered for 5 minutes.