Microwave Cooking Pantry: Impromptu Cooking Complete Lighter Side Dinners

Margarita Shrimp — Seared shrimp in a margarita inspired sauce made with tequila, triple sec, shallots, blood oranges and a touch of lime juice served with a basmati and wild rice blend and accompanied by tri-colored carrots accented with toasted coconut.

Raspberry Grilled Chicken Breast — Grilled skinless chicken breast topped with a tangy sauce made with raspberry puree, balsamic vinegar, shallots and fresh garlic served with whole wheat couscous blended with confetti vegetables and a mix of yellow and green beans.

Roast Beef Au Jus — Tender beef roasted with carrots, onion, and celery served au jus alongside lightly seasoned roasted sweet potatoes, golden beets, and butternut squash accompanied by yellow wax beans.

Roast Pork with Apricot Glaze — Tender pork loin roasted in a light peppercorn crust and glazed with a sauce of apricots, roasted garlic, shallots and balsamic vinegar served alongside garlic mashed potatoes and ratatouille made with zucchini, summer squash, eggplant, and tomatoes.

Turkey Meatloaf — A home-style meatloaf made with lean ground turkey and accented with broccoli rabe and roasted garlic served alongside flavorful garlic mashed potatoes and a blend of broccoli and red peppers.

Roasted Shrimp Pomodoro — Shrimp seasoned with lemon and white pepper over whole wheat spaghetti with a pomodoro sauce made with fire-roasted tomatoes, white wine and garlic with an Italian blend of carrots, cauliflower and zucchini.

Pork Loin with Pear Rhubarb Chutney — Tender pork marinated in apple cider served with a flavorful chutney made with pears, plums, rhubarb and red onions together with whole wheat couscous blended with confetti vegetables and accompanied by baby asparagus cuts.

Shepherd's Pie — A home-style favorite made with horseradish mashed potatoes and lean ground beef blended with corn, edamame beans, red onions, carrots and celery flavored with basil and black pepper, served with haricots verts.

Seared Tilapia with Mango Salsa — Pan-seared tilapia in a Caribbean-inspired salsa made with mangos, red onions, and lime puree served next to a brown rice pilaf blended with edamame beans, pecans and currants.

Salmon Fillet with Roasted Red Pepper Coulis — A seared salmon fillet in a roasted red pepper and leek sauce made with sweet red peppers, onions, white wine and oregano served with brown rice pilaf blended with confetti vegetables and accompanied by baby green beans.

Chopped Bison with Sauteed Peppers & Onions — Lean chopped bison blended with red peppers, portabello mushrooms and roasted garlic all topped with sautéed red onions and served with a three bean medly of pinto, black and navy beans flavored with crushed tomatoes and diced onion together with a blend of zucchini and yellow squash.

Penne with Vodka Sauce — Tender whole wheat penne pasta in a smooth vodka sauce made with crushed tomatoes, vodka, shallots, and a hint of crushed red pepper served with tri-colored carrots blended with fennel and kalamata olives.

Fusilli Alfredo — Whole wheat fusilli pasta topped with a light and creamy Alfredo sauce flavored with garlic and grated Parmesan served together with a blend of carrots, zucchini, cauliflower and edamame beans.

Three Citrus Chicken — Grilled chicken breast in a tropical-style sauce made with limes, oranges and grapefruit served with brown rice pilaf flavored with red onions, celery and carrots accompanied by a red cabbage, apple mix.

Spaghetti Ragout — Whole wheat spaghetti pasta in a traditional Bolognese beef sauce flavored with tomatoes, onion, and red wine accompanied by a blend of broccoli and red peppers.

Grilled Vegetable Stuffed Ravioli — Whole wheat ravioli pasta stuffed with roasted vegetables and topped with a fire roasted tomato sauce made with accompanied by cuts of baby asparagus.

Stuffed Chicken Breast with Portobello Mushroom Sauce — Boneless, skinless chicken breast stuffed with spinach and mushrooms accented with a smooth Portobello mushroom sauce made with mushrooms, white pepper and shallots, all served with roasted baby carrots and a delicious blend of julienne carrots, corn, and red peppers.

Grilled Turkey Breast with Marsala Wine Sauce — Grilled skinless turkey breast in a flavorful marsala wine sauce made with shallots, and served with fire roasted Fuji apples accented with brown sugar and cinnamon, and a mix of artichoke, black beans, and corn.

Grilled Citrus Chicken with Lime Pineapple Cilantro Sauce — Grilled skinless chicken breast in a sweet but mild sour lime pineapple sauce made with lime, pineapple, and brown sugar served with a lentil corn medley made with corn, bell pepper, onions and lentils accented by a mix of steamed carrots, cauliflower, and red peppers.

Sautéed Chicken with Tarragon Cream Sauce — Sautéed chicken breast in a creamy tarragon sauce made with white wine and red wine vinegar, served with a green bean and water chestnut mix, and a delicious blend of grilled corn, asparagus, and red peppers.

Microwave Cooking for One by Marie T Smith

The Pantry

Complete Lighter Side Dinners