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LET’ S COOK
1. Place in 3-quart casserole:
1 tablespoon oil
1 pound boneless pork loin, cut into 1-inch
strips, seasoned with salt and pepper
Stir well and cover. Touch 15 Minute Recipes,
number to select HAWAIIAN PORK and then touch
Start.
2. Combine well in a large bowl:
1 cup peach or apricot preserves
1
/4 cup barbecue sauce
2 tablespoons soy sauce
2 tablespoons cornstarch
1 cup coarsely chopped onions
At pause, add preserves/barbecue sauce mixture
and stir together well.
2. HAWAIIAN PORK
Re-cover. Touch Start.
3. At pause, add:
1 8-ounce can sliced water chestnuts, drained
1 green pepper, seeded and cut into 2-inch thin
strips
1 red pepper, seeded and cut into 2-inch thin
strips
1 20-ounce can pineapple chunks, drained
Stir to combine.
Re-cover. Touch Start.
4. At end, stir again.
Serve on cooked rice.
1. Place in 3-quart casserole:
1
1
/4 pounds ground turkey
1
/2 cup diced onions
1
/2 cup diced red pepper
Break up turkey and stir in onions and red pepper.
Cover. Touch 15 Minute Recipes, number to
select FIESTA CHILI and then touch Start.
2. At pause, drain and add to the casserole:
3. FIESTA CHILI
1. Combine:
1
/4 cup orange juice concentrate
2 tablespoons honey mustard
1 tablespoon grated fresh ginger or 2 teaspoons
ground ginger
Place in 7" x 11" glass casserole:
1
1
/2 pound salmon fillet
Drizzle
1
/2 of the orange mixture over top of salmon.
Cover with plastic wrap. Touch 15 Minute Recipes,
number to select GLAZED SALMON and then
touch Start.
4. GLAZED SALMON
8 ounces chunky salsa
1 11-ounce can of Mexican corn, drained
1 15-ounce can chili with beans
1 to 3 teaspoons chili powder
Stir together well. Re-cover. Touch Start.
3. At end, stir well.
Serve over cooked rice or nacho chips. Top with 2
cups shredded Monterey Jack or Cheddar cheese.
1. Grease 9" pie plate. Place in it:
1
/2 pound mushrooms, sliced
3
/4 cup chopped onion
1 tablespoon minced garlic
1
/4 pound chopped low-fat smoked sausage
Cover with plastic wrap. Touch 15 Minute Recipes,
number to select HEALTHY FRITTATA and then
touch Start.
2. At pause, drain and set aside.
In a medium bowl, combine and stir together well:
3 large eggs
1
/2 cup nonfat sour cream
1 tablespoon Dijon mustard
1
/2 teaspoon salt
1
/8 teaspoon pepper
5. HEALTHY FRITTATA
2. At pause, place around edge of salmon:
3 cups broccoli florets
1 red pepper, cut into thin strips
Drizzle remaining orange mixture over vegetables.
Top all with 2 tablespoons toasted sesame seeds.
Re-cover. Touch Start.
3. At end, allow to stand, covered, for 3 to 5 minutes.
Serve with buttered rice, pasta or potatoes garnished
with parsley.
Add and stir together:
1
/2 10-ounce package frozen chopped spinach,
thawed and squeezed dry
1 cup shredded Swiss cheese
Pour mixture in bowl over top of mushroom/onion/
sausage mixture. Mix together carefully.
Do not cover. Press Start.
3. At end, remove from oven and allow to stand for 3 to
5 minutes.
Serve with tossed salad and sliced tomatoes for
brunch.
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