Stir-Fry Vegetables
2 tablespoons vegetable oil
2 tablespoons soy sauce
¼ teaspoon garlic powder
3 medium onions, quartered lengthwise
2 cups cabbage, thinly sliced
1 medium green pepper, cut in ¼-inch strips
1 cup broccoli flowerets
1 cup cauliflower flowerets
2 stalk celery, sliced
2/3 cup carrots, sliced
¼ cup green onion, sliced
In 3-quart casserole, place oil, soy sauce and garlic powder. Microwave at HIGH 1 – 2 minutes until hot. Add onions, cabbage, broccoli, cauliflower, celery, green pepper, carrots and green onion. Toss to coat. Cover. Microwave at HIGH 8 – 10 minutes; stir after 6 minutes. Serve Immediately.
Total Microwave Cooking Time 9 - 12 minutes.
Makes 6 - 8 servings.
Zesty Tomatoes & Squash
2 tablespoons butter, melted
1 teaspoon oregano
½ teaspoon basil
½ teaspoon seasoned salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 medium zucchini, thinly sliced
2 small tomatoes, each cut into 4 wedges
In 2-quart casserole, combine butter, oregano, basil, seasoned salt, garlic powder and pepper. Add zucchini and yellow squash. Toss to coat. Cover. Microwave at HIGH 8 – 10 minutes until vegetables are tender; stir after 5 minutes. Add tomatoes. Cover; let stand 2 minutes. Total Microwave Cooking Time 8 - 10 minutes
Cheese Stuffed Manicotti
2 cups mozzarella cheese, shredded, divided
1 (15 oz.) carton ricotta cheese
½ cup grated Romano cheese
1 (7 ¾ oz.) can spinach, drained
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
10 manicotti, cooked
1 (15 oz.) can tomato sauce
¼ teaspoon basil
¼ teaspoon oregano
In medium mixing bowl, combine 1 cup mozzarella, ricotta, Romano, spinach, garlic powder, salt and pepper. Stuff manicotti with cheese mixture. Arrange in 2-quart oblong glass baking dish. Combine tomato sauce, basil and oregano. Pour over manicotti. Sprinkle with remaining mozzarella. Cover with wax paper. Microwave at HIGH 15 – 18 minutes until hot. TO COOK BY CONVECTION: Place metal accessory rack on turntable. Preheat oven to 350F. Convection Bake 35 – 40 minutes.
Total Microwave Cooking Time 15 – 18 minutes.
Total Convection Cooking Time 35 – 40 minutes.
Makes 5 servings.
Vegetable Frittata
2 tablespoons butter
1 small onion, sliced
½ cup fresh mushrooms, sliced
4 asparagus spears, cut into ½ inch pieces
½ small zucchini, sliced
8 eggs, beaten
½ cup milk
¼ teaspoon salt
1/8 teaspoon pepper
Dash hot sauce
Place butter and onion in 9-inch quiche dish. Microwave at HIGH 2 – 3 minutes. Add mushrooms, asparagus and zucchini. Microwave at HIGH 4 – 5 minutes; stir after 2 minutes. Combine eggs, milk, salt, pepper and hot sauce. Pour over vegetables. Place metal accessory rack on turntable. Prehead oven to 350F. Convection bake 25 – 30 minutes until set.
Total Convection Cooking Time 25 – 28 minutes.
Makes 4 servings.
Acorn Squash with Cranberry Filling
2 medium acorn squash (about 2 lbs.)
1 (16 oz.) can whole cranberry sauce
1 tablespoon honey
¼ teaspoon allspice
Prick squash several times with fork to allow steam to escape. Place in oven. Microwave at HIGH 15 – 20 minutes until soft when pricked with fork. Turn squash over after 9 minutes. Let stand 5 minutes. Cut in half and remove seeds. Place cut side up in 10-inch pie plate.
In small bowl, combine cranberry sauce, honey and allspice. Spoon with squash halves. Microwave at HIGH 4 – 5 minutes until heated through.
Vegetable Lasagna
1 cup onion, chopped
1 cup carrots, shredded
1 cup fresh mushrooms, coarsely chopped
2 cups small curd cottage cheese
2 eggs, beaten
¼ cup grated Parmesan cheese
1 teaspoon oregano
1 (14 oz. ) jar spaghetti sauce, divided
6 no-boil lasagna noodles
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 large tomato, coarsely chopped
1 ½ cups mozzarella cheese, shredded
In 1 ½-quart casserole, combine onion, carrots and mushrooms; cover. Microwave at HIGH 5 – 7 minutes until vegetables are tender. Drain and set aside. In small mixing bowl, combine cottage cheese, eggs, Parmesan cheese and oregano. In 2-quart oblong glass baking dish, layer half of spaghetti sauce, 3 lasagna noodles, all onion-carrot-mushroom mixture and half of cheese mixture. Cover with remaining noodles, spaghetti sauce, spinach and cheese mixture. Top with tomatoes and mozzarella cheese; cover. Microwave at HIGH 22 – 26 minutes. Let stand 10 minutes. TO COOK BY CONVECTION: Place metal accessory rack on turntable. Preheat oven to 350F. Convection Bake 40 – 45 minutes.