Sharp KB-4425J User Manual

MICROWAVE DRAWER COOKING

 

1  tsp oil

 

1  onion, sliced thinly 

 

1

/

2

   c thin sliced celery  

  1

1

/

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

 

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

RECIPES FOR SUPPER SOUPS & SAUCES (RECIPES SERVE 4)

 

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

  1

1

/

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

 

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

     

 

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 

   

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

  14

1

/

2

   oz can seasoned, diced tomatoes

  1

1

/

2

   tsp dried basil leaves

  1

1

/

2

   tsp marjoram leaves

 

  salt and pepper to taste 

RECIPES FOR LOW CALORIE ENTREES (RECIPES SERVE 4)