Monterey BBQ Chicken

4 servings

4 bacon strips
4 boneless skinless chicken breast halves (about 4oz each)
1 tablespoon butter
½ cup barbecue sauce
3 green onions, chopped
1 medium tomato, chopped
1 cup (4 ounces) shredded cheddar cheese
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1. Cut bacon strips in half widthwise.  In a large skillet, cook bacon over medium heat until cooked but not crisp.  Remove to paper towels to drain; keep warm.
2. Drain drippings from skillet; cook chicken in butter over medium heat for 5-6 minutes on each side.
3. Top each chicken breast with the barbecue sauce, green onions, tomato and two reserved bacon pieces; sprinkle with the cheese.  Cover and cook for 5 minutes or until cheese is melted.


Tip
When a recipe calls for green onions, its easier and faster to cut them with kitchen scissors than with a knife. 

Stuffed Peppers

4 servings

4 medium green peppers

¼ cup water

½ cup uncooked orzo pasta

1 pound ground beef

2 cups spaghetti sauce

1 cup frozen broccoli-cauliflower blend, thawed and chopped

½ cup grated Parmesan cheese, divided

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1. Cut tops off peppers and remove seeds; replace tops.  Place in an ungreased shallow round 3-qt microwave safe dish; add water.  Cover and microwave on high for 8-10 minutes or until crisp-tender.

2. Meanwhile, cook the orzo according to package directions.  In a large skillet, cook beef over medium heat until meat is no longer pink; drain.  Drain orzo; stir into meat mixture.  Add the spaghetti sauce, vegetables and ¼ cup cheese.

3. Spoon into peppers.  Sprinkle with remaining cheese.  Microwave, uncovered on high for 1-2 minutes or until heated through.

Note: This recipe was tested in a 1.100-watt microwave.

Shrimp Scampi

¾ cup butter, cubed
2 pounds uncooked medium shrimp, peeled and deveined
5 teaspoons lemon-pepper seasoning
2 teaspoons garlic powder
Lemon wedges optional
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1. In a large skillet over medium heat, melt butter. Add the shrimp, lemon-pepper and garlic powder; cook for 5-8 minutes or until the shrimp turns pink. Transfer to serving dishes. Serve with lemon wedges if desired.

Microwave Frittata

4 servings


1 tablespoon butter
1 cup cubed fully cooked ham
¼ cup chopped green pepper
4 eggs, lightly beaten
Mrs. Dash sun dried tomato seasoning
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1.Place butter in microwave safe 9 inch pie plate. Cover and microwave on high for 20-30 seconds or until melted. Add ham, and green pepper. Cover and cook on high for 1 minute. Stir in eggs and Mrs. Dash.


2. Cover and cook on high for 1 - 2 minutes or until a knife inserted near the center comes out clean. Let stand for 3 minutes or until completely set. Cut into wedges.


NOTE: tested in 1,100 watt microwave

Jiffy Jambalaya

4 servings


1 package (8ounces) red beans and rice mix
½ pound smoked sausage, sliced
½ cup chopped onion
1 tablespoon olive oil
½ pound cooked medium shrimp, peeled and deveined
1 can (14 ½ ounces) diced tomatoes, drained
1 teaspoon brown sugar
¼ teaspoon Franks Hot sauce
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1. Cook the red beans and rice mix according to the package directions.


2. Meanwhile, in a large skillet, saute sausage and onion in oil until onion is tender. Add the shrimp, tomatoes, brown sugar and hot sauce. Cook for 3-4 minutes or until heated through. Stir in rice mixture.

Buffalo Chicken Wraps

8 servings

1 ½ pounds chicken tenderloins
1 cup buffalo wing sauce, divided
8 lettuce leaves
8 flour tortillas (10inches), warmed
16 bacon strips, cooked
1 small green pepper, cut into strips
½ cup ranch dressing
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1. In a large skillet, bring chicken and ½ cup buffalo wing sauce to a boil.  Reduce heat; cover and simmer for 10-12 minutes or until meat is no longer pink.  Remove from the heat; cool slightly.  Shred chicken with two forks.

2. Place a lettuce leaf on each tortilla; spoon about ½ cup chicken mixture down the center.  Top with bacon and green pepper.  Drizzle with ranch dressing and remaining buffalo wing sauce; roll up.

Breakfast Burritos

10 burritos


12 bacon strips, diced
12 eggs, lightly beaten
Salt and pepper to taste
10 flour tortillas (8inch)
1 ½ cups (6oz) shredded cheddar cheese
½ cup thinly sliced green onions
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1. In a large skillet, cook the bacon until crisp; remove to paper towels. Drain, reserving 1-2 tablespoons drippings. Add eggs, salt and pepper to drippings; cook and stir over medium heat until the eggs are completely set.


2. Spoon about ¼ cup of egg mixture down the center of each tortilla; sprinkle with cheese, and reserved bacon. Fold bottom and sides of each tortilla over filling. Wrap each in waxed paper and aluminum foil. Freeze for up to 1 month.


3. To use frozen burritos: Remove foil. Place waxed paper-wrapped burritos on a microwave-safe plate. Microwave for 1 ½ - 2 minutes or until heated thoroughly. Let set 30 seconds.