Sausage Scalloped Potatoes

(Courtesy of Taste of Home)

Ingredients:

1 lb. smoked kielbasa or Polish sausage, cut into 1/4 inch slices

2 Tbsp. butter

2 Tbsp. all-purpose flour

1 tsp. salt

1/4 tsp. pepper

2 c. milk

4 medium red potatoes, halved and thinly sliced (3 1/2-4 cups)

1/4 c. onion

2 Tbsp. minced fresh parsley, optional

Directions:

Place sausage in a microwave-safe bowl.  Microwave, uncovered, on high for 3 minutes.  Drain and set aside.

Place butter in a 2 1/2 quart microwave-safe dish.  Heat on high for 45-60 seconds or until melted.  Whisk in flour, salt and pepper until smooth.  Gradually whisk in milk.  Microwave, uncovered, on high for 8-10 minutes or until thickened and bubbly, stirring every 2 minutes.

Stir in potatoes and onion.  Cover and microwave on high for 4 minutes; stir.  Heat 4 minutes longer.  Stir in the sausage.  Cover and cook for 8-10 minutes, stirring every 4 minutes or until potatoes are tender and sausage is heated through.  Stir.  Let stand, covered, for 5 minutes.  Sprinkle with parsley, if desired.

Lorie's Apple Crisp

(Courtesy of Bauer's Market and Garden Center)

Ingredients:
4 medium cooking apples, sliced (4 cups)
3/4 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. quick-cooking or old-fashioned oats
1/3 c. butter or margarine, softened
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg

Directions:
Spray bottom and sides of a 8 inch microwavable square pan with cooking spray. 

Spread apples in pan.

In medium bowl, stir remaining ingredients until well mixed and crumbly; sprinkle over apples.  

Bake in microwave on high for 7-10 minutes until apples are tender.  Serve warm.

Simple Chicken Cordon Bleu

(Courtesy of Taste of Home)

Ingredients
4 boneless skinless chicken breast halves (6 oz. each)
4 thin slices deli ham
2 slices Swiss cheese, halved
1/4 c. butter, melted
1 envelope seasoned coating mix

Directions:
Flatten chicken to 1/4 inch thickness.  Place ham and cheese down the center of each; roll up and secure with a toothpick.  Place butter and coating mix in separate shallow bowls.  Dip chicken in butter, then roll in coating mix.

Place in a greased 2 qt. microwave-safe dish.  Cover loosely and microwave on high for 5-7 minutes on each side or until no longer pink.  Let stand for 5 minutes.  Discard toothpick.

Quick and Healthy Basic Mashed Potatoes

(Courtesy of Family Circle)

Ingredients:
1 1/4 lb. Russet potatoes
1/2 c. nonfat plain yogurt
1/2 c. fat-free milk
1 1/2 Tbsp. healthy butter spread
1/4 tsp. sea salt (or 1/2 tsp. garlic salt or 1/2 tsp. seasoned salt)
Freshly ground pepper to taste

Directions:
Place whole potatoes (do not poke) into a microwave-safe dish.  Cover dish (if covering with plastic wrap, poke small hole in plastic).

Microwave on high for 10-12 minutes depending on the strength of the microwave.  Use oven mitts to remove dish from microwave; carefully remove cover and mash well.

Stir in yogurt, milk, butter spread and seasoning.

Cook for 1-2 minutes more to heat if necessary.

Refried Bean Poblanos

(Courtesy of Myrecipes)

Ingredients:
4 medium poblano chilies, halved and seeded
1 can (16 oz.) fat-free refried beans
1 pouch (8.8 oz.) microwaveable cooked long-grain rice (such as Uncle Ben's)
1/2 c. picante sauce
1 c. (4 oz.) preshredded reduced-fat 4-cheese Mexican blend cheese
Chopped fresh cilantro

Directions:
Place chile halves, cut sides up, on a round microwave-safe plate.  Cover with wax paper, microwave on high for 3 minutes.

While chilies cook, combine beans, rice and picante sauce in a medium bowl, stirring well.  Spoon bean mixture evenly into chile halves.  Cover with wax paper; microwave on high 2 minutes.  Uncover chiles, sprinkle half with 2 Tbsp. cheese and microwave at high 1-2 minutes or until cheese melts.  Sprinkle evenly with cilantro, if desired.

Peanut Butterscotch Drops

(Courtesy of cooksrecipe.com)

Ingredients:
1 pkg. (11 oz.) or 1 2/3 c. butterscotch flavored morsels
1 c. creamy peanut butter
5 1/2 c. cornflakes cereal


Directions:
Line baking sheets with waxed paper.


Place morsels in large, microwave-safe bowl.  Microwave on medium-high (70%) power for 1 minute; stir.  Microwave in additional 10-20 second intervals, stirring until smooth.  Stir in peanut butter until smooth.  Add cornflakes; stir until coated.


Drop by rounded teaspoon onto prepared baking sheets.  Refrigerate for 20 minutes or until firm.  Store in airtight container in refrigerator.

Coffee Cup Scramble

(Courtesy of Mr Food)

Ingredients:
2 eggs
2 Tbsp. milk
2 Tbsp. shredded cheddar cheese
Salt and pepper to taste

Directions:
Coat a 12 oz. microwave-safe coffee mug with cooking spray.  Add eggs and milk; beat until blended.

Microwave for 45 seconds on high power; stir.  Microwave 30-45 seconds more, or until eggs are almost set.

Top with cheese, season with salt and pepper.  Serve warm.

http://www.mrfood.com/Eggs/Coffee-Cup-Scramble

Cheesy Chicken

Ingredients:
5 Tbsp. butter or margarine, melted, divided
1 c. crushed cheese-flavored snack crackers
1/4 tsp. pepper
4 boneless, skinless chicken breast halves
1/2 c. sour cream

Directions:
Place 1 Tbsp. of butter in a 7x11 microwave-safe dish; set aside.  Combine cracker crumbs and pepper.  Dip chicken in remaining butter, then spread with sour cream.  Roll in the crumb mixture.  Place in prepared dish.  Cover loosely and microwave on high for 6-7 minutes or until chicken juices run clear.  Let stand for 5-10 minutes before serving.

Rip 'N Dip Ranch Bread Bowl

Ingredients:
1 loaf hearty round bread, unsliced
1 pkg. (8 oz.) cream cheese, softened
1 c. ranch dressing
1 c. shredded Mozzarella or pizza blend cheese
1/2 c. chopped orange bell pepper
1 can (2.25 oz.) sliced black olives, drained
1/4 c. chopped fresh basil
Assorted fresh vegetables


Directions:
Preheat oven to 375 degrees.  Hollow loaf, leaving bottom 1-inch thick.  Cut 1 inch cubes from the hollowed out inside bread; set aside.  Place loaf on a baking sheet.  Bake 8-10 minutes or until lightly toasted.  Remove from oven.  Cool on a wire rack until ready to use.  Combine the cream cheese, ranch and cheese in a medium bowl.  Heat in microwave on high for 1 minute, stirring halfway through.  Remove and stir until cheese is completely melted.  Mix in pepper, olives and basil.  Heat 1 minute or until heated through.  Place dip in toasted bread.  Serve with reserved bread cubes and fresh vegetables for dipping.

Rye Bread Appetizer a.k.a. "Barf Bites"

(Courtesy of Tami Greiber)

Ingredients:
1 pkg. Jimmy Dean sausage, browned
1 lb. hamburger, browned
1 lb. Velveeta cheese, cut into cubes
1/2 tsp. oregano
Cocktail rye bread

Directions:
Preheat oven to 350 degrees.  Microwave Velveeta cheese until it has melted.  Add in sausage, hamburger and oregano.  Spread mixture on rye bread and place on a cookie sheet.  Place cookie sheet in the over and toast (only takes a few minutes).  Serve warm.

Beer-Battered Potato Wedges

(Courtesy of bestsimplerecipes.com)

Ingredients:
4 medium baking potatoes
1 c. all-purpose flour
1/4 c. milk
1 egg
1 Tbsp. seasoned salt
1 Tbsp. vegetable oil
1/2 tsp. pepper
1/2 c. beer (or non-alcoholic beer)
Oil for deep frying
Sour cream, opional

Directions:
Scrub and pierce potatoes.  Microwave, uncovered, on high for 10-12 minutes or just until tender, turning once.

Meanwhile, in a shallow bowl, whisk the flour, milk, egg, seasoned salt, oil and pepper until smooth.  Stir in beer; set aside.

When potatoes are cool enough to handle, cut each into 12 wedges.  In an electric skillet or deep-fryer, heat oil to 375 degrees.  Dip potato wedges into batter.  Fry in batches for 3-4 minutes or until golden brown, turning occasionally.  Drain on paper towels.  Serve with sour cream if desired.

Scotch-A-Roos

(Courtesy of Tami Greiber)

Ingredients:
1 c. light corn syrup
1 c. sugar
1 c. peanut butter
6 c. Rice Krispies cereal
6 oz. chocolate chips
6 oz. butterscotch chips


Directions:
Bring corn syrup and sugar to a boil.  Remove from the heat then add the peanut butter.  Mix thoroughly.  Add Rice Krispies.  Pat into a buttered 9 x 13 pan.  Melt chocolate chips in the microwave for 60 seconds.  In a separate bowl, melt the butterscotch chips in the microwave for 60 seconds.  Mix the 2 melted chips together.  Spread the mixture over the bars and cool. 

Note~ I found a recipe on foodnetwork.com that uses Coco Krispies instead of Rice Krispies.  Yum!

Garlic Red Potatoes

(Courtesy of Patty Blank)

4-6 red potatoes
2 Tbsp. butter
Garlic (can use fresh, minced or powder based on preference)
Pinch of basil
Pinch of oregano
2 Tbsp. Parmesan cheese

Cut the potatoes into small cubes.  In a bowl, place the potato cubes, butter (cut into small cubes as well), garlic, basil and oregano.  Microwave on high for 5 minutes.  Stir the potatoes.  Microwave in 2 min intervals, stirring in between, until the potatoes are tender.  When the potatoes are tender, remove from the microwave and sprinkle with Parmesan cheese.  Serve.

Note~ The amount of garlic is based on preference.  I used 1 Tbsp of the dried minced garlic.