COOKING
RECIPE GUIDE
SPICY CHICKEN | - 2 servings (double the ingredients for 4 servings) |
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•1 
pounds skinless, chicken pieces
•
teaspoon cayenne pepper
•1 tablespoon paprika
•teaspoon pepper
•cup hot sauce or 1 tablespoon Tabasco sauce
•cup barbecue sauce of choice
Mix everything in an 8 X
Cook on ‘Spicy Chicken’. Stir and serve as is or place under a broiler for a few minutes for additional browning.
MEXICAN CHICKEN - 2 servings (double the ingredients for 4 servings)
•medium onion, chopped
•green bell pepper, diced
•cup frozen peas
•cup long grain rice
•1 cup water
•
cup salsa
•1 
pounds skinless, chicken pieces, legs, thighs, breasts, wings, or combination of all
•1 teaspoon cumin
•Salt and pepper to taste
•
cup green olives w/pimentos
Place onions and peppers in an 8 X
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.
LASAGNA
•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 
th of the sauce on the bottom of a 13 X 9 inch oblong dish and lay on 3 noodles. Spread 
rd of the cheese mixture over the noodles and another 
th 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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