I used to think that everything had to be cooked in an oven to be tasty, but then I discovered the beauty behind having a microwave. I’ve made some fantastic dishes and desserts with the help of my microwave oven. The amount of time I save is amazing too! Here are 7 yummy microwave recipes for you to try.
I’ve always enjoyed the taste of meatloaf, but never made it much because it took so long to cook in the oven. Here is a microwave version that is just as tasty. Mix together an 8 ounce can of tomato sauce, a teaspoon of wet mustard, and a quarter cup of brown sugar. Keep stirring these ingredients until the sugar has completely dissolved. In another bowl, mix 2 eggs, a cup of minced onion, a quarter cup of minced green pepper, a half teaspoon of garlic powder, a quarter teaspoon of black pepper, a teaspoon of salt, and a half cup of cracker crumbs. Once these ingredients have been stirred together a bit, add in 2 pounds of ground beef or ground turkey. Stir well and then add in half of the tomato mixture from the other bowl, saving the rest to put on top of the meat loaf. Put the meatloaf into a 2 quart pan that is microwave-safe and spread the rest of the sauce over the top. Cook on high for 10 to 15 minutes or until the center is no longer pink. Use a meat thermometer to make sure the internal temp of the loaf is at least 165 degrees. Drain off any excess grease and allow to set for 15 minutes before serving.
A friend of mine got me hooked on this tasty treat that is good any time of day. Melt about 3 tablespoons of butter in the microwave and add 2 heaping spoonfuls of powdered baking cocoa. I use a regular dinner spoon instead of a tiny measuring spoon when making this recipe. Stir the cocoa into the melted butter and add an eighth to a quarter cup of sugar; your choice. Mix in a spoonful of cottage cheese, a dash of vanilla or almond extract, and 2 eggs. Whisk well and put in the microwave for 2 and a half minutes. After 30 seconds, remove the bowl and whisk the ingredients. Repeat this step 3 to 4 more times or until the ingredients begin to stiffen. The dessert should have only a small amount of wobbly goo in the middle by the time the last 30 seconds rolls around. I don’t stir it during the last 30 minutes. If you want your dessert gooier, stop the microwave before the last 30 seconds are up.
Place 2 chicken breasts in a round microwave-safe dish and sprinkle paprika over the top. Cover the entire dish with waxed paper and microwave on high for 12 minutes. Rotate the dish once about halfway through. Add some salt and pepper to the chicken and allow it to set while you make the glaze. Mix together 3 tablespoons of frozen orange juice, 3 tablespoons of water, one and a half teaspoons of cornstarch, and a teaspoon of powdered chicken bouillon. Microwave the glaze for a couple of minutes or until it begins to bubble. Stir the mix once during cooking and add a tablespoon of dry white wine and a half teaspoon of dried parsley to the glaze after it has cooked. Place the chicken on a serving plate, drizzle with the glaze, and serve.
I used to think fish would taste odd being cooked in the microwave, but this recipe proved me wrong. Spread a pound of red snapper or tilapia fillets onto a microwave-safe dish. Cover the dish with waxed paper and microwave on high for 4 and a half minutes. Combine a tablespoon of melted butter with a tablespoon of lime juice, a half teaspoon of salt, and a quarter teaspoon of dried tarragon. You can combine these ingredients before melting the butter and microwave them for about 30 seconds or until the butter has melted. Place the fillets on a serving plate, whisk the lime and tarragon mix before pouring it over the fish, and serve. You can garnish each fillet with a slice of lime for a bit of additional color.
This recipe is made up of layers of many tasty ingredients. Instead of stirring everything together, you’ll add each of the following ingredients to a microwave-safe dish and then put the entire dessert in the microwave to cook. Start with a 16 ounce can of crushed pineapple and pour it into an 8 x 8 dish. Next, spread out a cup and a half of miniature marshmallows on top of the pineapple. Use either a Jiffy yellow cake mix or half a box of a regular sized yellow cake mix and sprinkle this over the top of the pineapple and marshmallows. Pour a quarter cup of melted butter over all the ingredients in the dish as of yet. Sprinkle a half cup of shredded coconut on top, followed by a half cup of crushed or chopped pecans. Microwave the layered goodness for 12 minutes on high. You can eat this dessert warm or wait until it has cooled. Don’t forget the whipped cream!
You can use chicken or beef with this recipe. The following directions are for when chicken is used. If you decide to use beef, you may have to cook the pie a bit longer in order to make sure the meat is no longer pink. Chicken legs work best, since the meat is easier to shred. Place 3 chicken legs in a 9 x 13 microwave-safe dish along with 2 small whole unpeeled onions and a whole red bell pepper. Cover the dish with waxed paper and cook for 12 minutes. Once the chicken is cool enough to touch, take it off the bone and put the meat back in the baking dish. Peel and cut the onions into wedges and place in dish with the chicken. Take the stem and seeds out of the pepper and peel the skin off before tearing the pepper into shreds. Mix the shredded red pepper, a 4 ounce can of chopped green chilies, and a 10 ounce bag of frozen corn that has been thawed. Add these ingredients to the chicken and onions. Drain a 16 ounce can of chopped tomatoes and save the juice. Place the tomatoes in with the chicken and add the following ingredients to the liquid from the tomatoes: a can of cream of chicken soup, a quarter cup of chopped cilantro (or parsley if you don’t like cilantro), a tablespoon of chili powder, a teaspoon of cumin and oregano leaves, and a quarter teaspoon of salt and of pepper. Stir well and pour the seasoned liquid over the chicken and veggies. Stir the contents of the baking dish and spread evenly. Sprinkle a small can of sliced black olives that have been drained over the top of the chicken mix. Mix an egg and a third cup of milk with an 8 and a half ounce package of corn muffin mix. Spread this over the top of everything and cook for 20 minutes on medium-high power. It will help the pie to bake more evenly if you rotate the baking dish every 3 to 4 minutes during cooking.
I like making this recipe in the fall when I always seem to have an abundance of apples on hand. Peel and slice 6 cups of apples and mix them with a half cup of brown sugar. Pour the apples and sugar into an 8 x 8 dish that is microwave-safe. In a small bowl, mix together a half cup of all-purpose flower, a quarter cup of brown sugar, a half cup of quick oats, and a quarter cup of butter. Use two knives or a pastry blender to create a crumbly mix. Pour this topping over the apples and sprinkle some cinnamon on top. Cook on high in the microwave for 15 minutes.
I hope these 7 yummy microwave recipes give you some new ideas on things to create in your microwave. What are some dishes you’ve made in the microwave that turned out to be one of your favorites?
Top Photo Credit: TheCookingPhotographer
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