Sharp R-1751 - Manual (Page 23)

23
M O R E F R O M Y O U R M I C R O W A V E 6 x 6
Stuffed Acorn Squash
3 acorn squash each weighing 3 / 4 lb
1 1 /
4
lb ground turkey
1 /
2
onion, chopped
2 carrots, shredded
1 green pepper, chopped
1 tbsp catsup
1 /
2
tsp salt
1 /
4
tsp pepper
1 /
2
c instant rice
20 oz can crushed pineapple, drained
save juice
1 /
2
c teriyaki sauce
1 /
4
c sweet and sour sauce
Steak Fajitas
1 lb beef flank steak, cut in diagonal inch
strips
1 / 2 c orange juice
3 tbsp lime juice
2 tbsp minced garlic
1 tbsp Worcestershire sauce
1 1 /
2
tbsp chili powder
1 tsp cumin
2 c red, green and yellow pepper strips
1 large onion, chopped
1 c black beans, rinsed and drained
6 10-inch warm flour tortillas
1 large tomato, chopped
1 / 2 c salsa
1 /
2
c fat free sour cream
Thai Chicken Kabobs
2 tbsp lime juice
1 tsp cooking oil
1 tsp soy sauce
1 /
8
tsp red pepper
1 1 / 4 lb boneless chicken, cut into 1-inch cubes
4 onions, quartered
2 red peppers, cut into 1-inch pieces
2 tsp light peanut butter
RECIPES FOR LOW CALORIE ENTREES
(Recipes serve 6)
Glazed Roast Pork Tenderloin
1 1 / 2 lb whole pork tenderloin
2 tsp rosemary, salt and pepper
1 1 /
4
lb sweet potatoes, 2-inch cubes
1 orange, thinly sliced
Glaze:
8 oz whole cranberry sauce
1 /
2
c red wine
2 tbsp steak sauce
3 tbsp flour
Salmon Romanoff
12 oz dry egg noodles
2 c skim milk
1 c water
1 pint fat free sour cream
1 1 /
2
oz package dry ranch salad dressing mix
15 oz can salmon, drained and flaked
8 oz can sliced mushrooms, drained
1 / 3 c chopped green onions
1 tsp dill weed
Ratatouille
1 /
4
c olive oil
1 medium eggplant, peeled and cut in 1-inch
cubes
1 large onion, sliced thinly
4 small new potatoes, cut in
3 / 4 -inch cubes
1 clove garlic, minced
1 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