Microwave Dinners


by Marilyn Harkrider


Posted on February 18, 2013 at 9:01 AM

Turkey Vegetable Stir Fry - Serves 4

Stir-Fry and Microwave are words you don't often see used together in one recipe - yet this one works well for those last pieces of leftover turkey breast.


1 Tbsp cornstarch

1/4 tsp ground ginger

1 (10.5 Oz) can chicken broth

2 Tbsp soy sauce

1 carrot, julienne strip cut

2 Tbsp vegetable oil

2 cups sliced fresh mushrooms

4 green onions, minced

1 stalk celery, diagonally cut

1 (6 oz) frozen snow peas, thawed

2 cups coarsely chopped cooked turkey breast

2 cups cooked brown rice

2 Tbsp slivered almonds, toasted


Combine first 4 ingredients in a 2-cup glass measure; stir well.  Microwave, uncovered, at high 2-3 minutes or until thickened, stirring every thirty seconds; set aside.

Combine carrot and oil in a 2-1/2 quart casserole; cover with plastic wrap. Microwave at high 1-2 minutes or until carrot is crisp tender. 

Add mushrooms, onions, and celery; microwave at high for 1-2 minutes, stir well. Add soy sauce mixture, snow peas, and turkey; stir well.  Microwave at high 2-3 minutes; stir after 30 seconds.  Serve over rice.


Apple Crisp


4 medium tart cooking apples, peeled, sliced (4 cups)

2/3 cup packed brown sugar

2/3 cup quick-cooking or old-fashioned oats

1/2 cup Original Bisquick® mix

3 tablespoons butter or margarine, softened

¾ teaspoon ground cinnamon

¾ teaspoon ground nutmeg


In ungreased 2-quart microwavable casserole or 8-inch square microwavable dish, arrange apple slices. In small bowl, stir remaining ingredients until crumbly. Sprinkle over apples.

Microwave uncovered on High 7 to 10 minutes, rotating dish 1/2 turn after 5 minutes, until apples are tender. Serve warm.

Makes 6 servings


The Easiest Homemade Caramel Sauce


1 cup sugar

2 tablespoons corn syrup

2 tablespoons water

1/8 teaspoon lemon juice

1/2 cup hot heavy cream

1 tablespoon unsalted butter


Stir the sugar, corn syrup, water and lemon juice together in a 2-cup microwave-safe measuring cup or medium glass bowl. Microwave until the caramel is just barely starting to take on some color, 5-8 minutes (depending on your microwave. Let stand on counter for at least 5 minutes to gain color of golden brown. Gently heat cream on low in microwave until it is hot, but not scalded. This takes checking. Cold cream will cause the sugar to grab into a blob.

Once the caramel reaches the right color, add the hot cream, a few tablespoons at a time. It will bubble up intensely, but it won't overflow. After you've added all of the cream, stir to incorporate then add the butter.