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RECIPE GUIDE
• 1 ½ pounds skinless, chicken pieces
• ½ teaspoon cayenne pepper
• 1 tablespoon paprika
• ½ teaspoon pepper
• ¼ cup hot sauce or 1tablespoon Tabasco sauce
• ½ cup barbecue sauce of choice
Mix everything in an 8 X 8-glass dish or similar dish and cover with plastic wrap.
Cook on 'Spicy Chicken'. Stir and serve as is or place under a broiler for a few minutes for additional browning.
• ½ medium onion, chopped
• ½ green bell pepper, diced
• ½ cup frozen peas
• ½ cup long grain rice
• 1 cup water
• ½ cup salsa
• 1 ½ pounds skinless, chicken pieces, legs, thighs, breasts, wings, or combination of all
• 1 teaspoon cumin
• Salt and pepper to taste
• ½ cup green olives w/pimentos
Place onions and peppers in an 8 X 8-inch glass dish or similar container and microwave for 3-minutes.
Add peas, rice, water, salsa, chicken, and cumin.
Season with salt and pepper.
Cover with plastic wrap and cook on 'Mexican Chicken'. Stir in the olives and serve as is or place under a
broiler for a few minutes to add additional browning.
• 1 pound lean ground beef
• 4 cups prepared spaghetti sauce
• 2 cups ricotta or cottage cheese
• 1 large egg, beaten
• 1 tablespoon dried Italian style herbs
• 1 box oven ready lasagna noodles (12 noodles)
• 1 pound Monterey Jack or mozzarella cheese, shredded
• 1 cup grated Parmesan cheese
Place beef in a 6 cup microwave dish and microwave on high for 5 minutes or until no longer pink. Break apart
into crumbled beef. Stir in the sauce, egg, and herbs. Mix the cheese. Spread ¼th of the sauce on the bottom
of a 13 X 9 inch oblong dish and lay on 3 noodles. Spread ½rd of the cheese mixture over the noodles and
another ¼th of the sauce over the cheese. Add another layer of noodles and continue layering the ingredients
with a layer of noodles on the top covered with sauce and cheese. Cover with plastic wrap. Cook on 'Lasagna'.
Let stand 5 minutes before serving. Serve with sour cream.
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