MICROWAVE DRAWER COOKING

RECIPES FOR LOW CALORIE ENTREES (RECIPES SERVE 4)

Steak Fajitas

3/4 lb beef flank steak, cut in diagonal inch strips 1/3 c orange juice

2 tbsp lime juice

1 tbsp minced garlic

1 tbsp Worcestershire sauce

1 tbsp chili powder

1/2 tsp cumin

11/2 c red, green and yellow pepper strips 1 medium onion, chopped

1 c black beans, rinsed and drained

4 10-inch warm flour tortillas

1 medium tomato, chopped

1/3 c salsa

1/2 c fat free sour cream

Glazed Pork Tenderloin

1 lb whole pork tenderloin

1 tsp rosemary, salt and pepper

1 lb sweet potatoes, 2-inch cubes

1 orange, thinly sliced Glaze:

4 oz whole cranberry sauce

1/4 c red wine

1 tbsp steak sauce

2 tbsp flour

RECIPES FOR SUPPER SOUPS & SAUCES (RECIPES SERVE 4)

 

Chicken Noodle

 

 

1

tsp oil

1

onion, sliced thinly

1/2

c thin sliced celery

11/2

c thin sliced carrots

4

c chicken broth

1

lb bone-in chicken pieces

3/4

c fine egg noodles

1/3

c chopped parsley

 

salt and pepper

Thai Chicken Kabobs

2 tbsp lime juice

1 tsp cooking oil

1 tsp soy sauce

1/8 tsp red pepper

1 lb boneless chicken, cut in 1-inch cubes 4 small onions, quartered

2 medium red peppers, cut into 1-inch pieces 2 tsp light peanut butter

Ratatouille

1/4 c olive oil

1 medium eggplant, peeled and cut in 1-inch cubes 1 medium onion, sliced thinly

4 small new potatoes, cut in 3/4-inch cubes 1 clove garlic, minced

1 medium zucchini, sliced thinly

1 green pepper, cut into thin strips

2 c sliced fresh mushrooms

141/2 oz can seasoned, diced tomatoes

11/2 tsp dried basil leaves

11/2 tsp marjoram leaves salt and pepper to taste

Split Pea Soup

3 c water

2 c vegetable bouillon

1/2 c dried split peas

1/3 c chopped onion

1 clove garlic, minced

1/4 tsp dried marjoram

1/4 tsp dried thyme leaves

1 bay leaf

1/8 tsp cayenne pepper

3/4 c sliced carrots

3/4 c diced potatoes

1/3 c sliced celery

22