Color Scheme

Subscribe now

Using Microwave Makes Nacho Skillet Quick, Easy Dinner

Merri Lou Dobler Correspondent

What would happen if your microwave oven just up and quit on you?

Mine is working fine, thank you, but I appreciate how important an appliance it is in my household. Consider all the things you can do with it:

Thaw frozen juice concentrate cans in the microwave by removing the top lid and heating the can for 1 minute. (Yes, the bottom lid is metal, but it doesn’t interfere with the microwave.)

Thaw frozen bread for making sandwiches or toast, and thaw frozen lunch meats.

Heat water for coffee, tea, or hot chocolate.

Defrost beef or chicken before popping it in the slow-cooker.

Warm up cut grapefruit halves.

Make oatmeal or other hot cereals.

Heat up baby’s bottle.

Make such breakfast dishes as scrambled or poached eggs, bacon, sausage, etc.

Foods are ready in short order when you use the microwave. Today’s Southwestern Nacho Skillet is a 20-minute-or-less recipe, depending on which chicken parts you use; thinner-sliced boneless chicken cooks faster than thick pieces. Kids will really go for this dinner, especially if you serve it with tortilla chips and shredded Cheddar cheese.

The recipe comes from “The Cooking Connection,” a newsletter formerly called “The Microwave Times.” It’s designed to help consumers get the most out of their microwave ovens and other time-saving appliances, such as bread machines, pressure cookers and microwave-convection ovens.

You can order this bimonthly newsletter by writing to: “The Cooking Connection,” P.O. Box 1271, Burnsville, MN 55337. Subscription rates are $13.95 for one year, or $22.95 for two years.

Southwestern Nacho Skillet

Adapted from “The Cooking Connection” newsletter (Recipes Unlimited, Inc.)

1 - 1-1/2 pounds boneless skinned chicken breast or thigh strips for stir-fry

1 - 1-1/4 cup chunky-style salsa

1 package (16-ounces) frozen pasta, broccoli and carrots in Cheddar cheese sauce

1 can (15.5-ounces) kidney beans, drained and rinsed

1/4 cup water

Tortilla chips, optional

Shredded nonfat Cheddar cheese, optional

Place chicken in 2-quart microwave-safe casserole. Add about 1/4 cup of salsa; mix lightly. Cover with casserole lid or plastic wrap.

Microwave (MEDIUM-HIGH) 6-8 minutes, or until chicken is firm. Add vegetables with pasta, kidney beans, and water. Cover.

Microwave (HIGH) 6-8 minutes, stirring once. Stir in remaining salsa.

Microwave (HIGH), uncovered, 2-3 minutes, or until heated through. If desired, serve with tortilla chips and shredded nonfat Cheddar cheese.

Yield: About 5 servings.

Nutrition information per serving: 272 calories, 24 grams protein, 6 grams fat (20 percent fat calories), 32 grams carbohydrate, 696 milligrams sodium, 48 milligrams cholesterol.

xxxx

The following fields overflowed: SUPCAT = COLUMN, RECIPE - Five and Fifteen