15 minute chicken and rice

1/2 Tablespoon vegetable oil

2 boneless, skinless chicken breasts, cut in strips/cubes

1/2 can cream of chicken soup

3/4 cups water

1 cup minute rice

1 cup fresh or frozen broccoli (optional)

Heat oil in skillet. Add chicken and cook until browned. Remove chicken. Add soup, and water. Stir in rice and broccoli. Top with chicken. Cover and cook on low heat for 5 minutes, or until cooked through. 

Chicken Salad sandwich filling

1 cup chopped, cooked chicken
1/2 cup chopped celery
1 1/2 teaspoons lemon juice
1/4 cup mayonnaise or salad dressing
pinch of salt

Mix all ingredients together.

Mashed Potatoes (for those who have never made anything but instant!)

3 small white potatoes per person

Boil with skins on. When you can easily stab a fork through them, drain and mash the potatoes to the consistency you like. Add butter and salt. (For creamier potatoes, add a little bit of milk.)

Chicken Noodle Soup

1 cup chicken broth
1 cup cut up carrot
1 cup chopped celery
1/2 chopped onion

Mix together and cook until vegetables are tender.
Add:

1 can cream of chicken soup
1 cup cooked, cut up chicken

Add:

2 cups cooked noodles.

Instant Mug o’ Mac & Cheese in the Microwave

From Babble

1/3 cup pasta

1/2 cup water

1/4 cup 1% milk

1/2 cup shredded cheddar cheese

Combine the pasta and water in a large mug or bowl. Microwave on high for two minutes, then stir. A lot of times the water will overflow while it heats up. It is OK if this happens. If you don’t want it to overflow just make this in a very large microwaveable bowl. Repeat this for at least 2 to 4 more minutes, stirring at each 2-minute interval. The water should absorb completely and the pasta will be cooked through. If the pasta needs another minute it is okay to add one more teaspoon of water and microwave for another minute. My pasta cooked through in 4 minutes every time, but my microwaves tends to be very powerful.

Remove it from the microwave and stir in the milk and cheese. Microwave for another minute. Stir the cheese thoroughly into the pasta and eat up!

Meat Loaf in a Mug

From Taste of Home

Prep Time:15 Minutes        Yields:1 serving

Ingredients

• 2 tablespoons 2% milk
• 1 tablespoon ketchup
• 2 tablespoons quick-cooking oats
• 1 teaspoon onion soup mix
• 1/4 pound lean ground beef
• Additional ketchup, optional

Directions

• In a small bowl, combine the milk, ketchup, oats and soup mix. Crumble beef over mixture and mix well. Pat into a microwave-safe mug or custard cup coated with cooking spray.
• Cover and microwave on high for 3 minutes or until meat is no longer pink and a thermometer reads 160°; drain.
• Let stand for 3 minutes. Serve with additional ketchup if desired. Yield: 1 serving.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts1 serving (calculated without additional ketchup) equals 248 calories, 10 g fat (4 g saturated fat), 72 mg cholesterol, 440 mg sodium, 14 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Mug Chilaquiles

A mug is the perfect vessel for a quick meal such as chilaquiles.

Yield: 1 serving

1 egg

1 tablespoon milk

Salt

Ground black pepper

1 tablespoon sharp cheddar cheese

5 tortilla chips, divided

1 tablespoon salsa

Sour cream

Queso fresco (optional)

Chopped green onion (optional)

1. Beat egg and milk with a fork in a coffee cup, adding salt and pepper to taste. Add cheddar; stir to coat. Break 3 or 4 tortilla chips into small pieces to fit in the cup; stir into the mixture. Add salsa.

2. Microwave on high until done, about 1 minute, 10 seconds. Garnish with remaining tortilla chips, sour cream, queso fresco and green onion.

Per serving: 180 calories; 11g fat; 4g saturated fat; 195mg cholesterol; 10g protein; 11g carbohydrate; 1.5g sugar; 1g fiber; 315mg sodium; 95mg calcium.

Minute Microwave Cheesecake

From Your Lighter Side

Some things to consider before you start microwaving:

• You can substitute high-fat cream cheese and sour cream for a lower-fat product. Just be sure to check those nutritional values; reduced-fat products typically contain added sugar.
• You can use egg white in place of the entire egg if you need to further cut the fat.
• If you have no sour cream, you can use greek yogurt, as long as you are aware that yogurt is not induction friendly.
• I made my cheesecake in a small, one-cup casserole dish.
• If the eggs scramble and separate slightly, don’t panic. They should integrate into the dish.
• I added fresh, whipped heavy white cream, fresh blueberries, and nut meal as finishing touches (here, only the fresh-whipped cream is induction friendly).
• This recipe is Induction Friendly, ovo-lacto vegetarian friendly, sugar-free, gluten-free, and only 2.5 net carbs per ample, cup serving.

The ingredients coming together in the bowl before microwaving.

Minute Microwave Cheesecake

2 ounces cream cheese, softened
2 Tbsp sour cream
1 egg
½ tsp lemon juice
¼ tsp vanilla
2-4 Tbsp sugar (taste as you go)

Mix all ingredients thoroughly in a microwave-safe bowl. Cook on high heat for 90 seconds, stirring every 30 seconds incorporating all ingredients. Refrigerate until serving.

Optional: Top with fresh fruit, whipped cream and nut meal.

Makes one, one-cup serving.

Nutritional Information per serving: Calories: 299, Carbohydrates: 2.5 g, Fiber: 0 g, Net Carbohydrates: 2.5 g, Protein: 11 g, Fat: 27.6 g.

Be-Good-to-Your-Companion Cookies

This is an old-fashioned cookie recipe that will win friends and influence companions. It has been recommended that if there is not sufficient time or the members have been too generous with goodies, you and your waistline should not make this recipe.

First preheat the oven to 375° F. and grease (lightly) a cookie sheet. Now do the following:

Mix

1/4 cup butter or margarine

3/4 cup brown sugar

1 egg

Chop

1/2 cup nuts

2 candy bars (candy bars with chocolate, coconut, or almonds are best)

Now mix all the ingredients together with—

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

Drop a teaspoon of dough every 2 inches on the cookie sheet. Bake for about 10 minutes. This recipe makes about 3 dozen cookies.

The recipe was found here. 

Submitted By Amanda J. 

Bread Pudding

Bread pudding is an old English favorite. Because it makes use of stale bread, it has become popular worldwide as the great end of a good meal.

You will need:

3 apples, peeled, cored, and diced

1/4 pound butter or margarine

1/2 loaf stale bread (about 10 slices)

1 cup sugar

1 tablespoon cinnamon

Water or milk

Put all the ingredients in a sauce pan and cook at medium heat. Water or milk are added while cooking until the right consistency is reached. A caramel sauce can be poured over it, but it is also great by itself. Cook the pudding until the apples are soft when pierced with a fork.

The recipe was found here. 

Submitted By Amanda J. 

Dan's Delight

Elder Dan Doerflien from Maryland learned to make this taco-style dish while serving in the Utah Salt Lake City Mission. Elder Doerflien and his companion, Elder Philip McKay from Texas, were the first full-time missionaries to serve in Provo, Utah.

You will need:

1 medium can stewed tomatoes

1 onion, diced

1 small can mushrooms

1 pound hamburger

Flour tortillas

Put all the ingredients, except the hamburger and the tortillas, into a pan and bring to a boil over medium heat. Simmer until it is thick. While that is cooking, fry the hamburger until thoroughly browned, then drain the grease from the hamburger. Use the grease in the frying pan to heat a flour tortilla. Spoon the other ingredients on top of tortillas. Add cheese and hot sauce if you like. Roll it up and eat it.

The recipe was found here. 

Submitted By Amanda J. 

Lemon Bread

It was almost an hour’s drive through a maze of snow-feathered trees to get to the Cornings’ home. Sister Corning was my first baptism as a missionary. I taught my first discussion in that small, backwoods house near Rollingdam, New Brunswick, Canada. After a lesson Brother Corning would get his old out-of-tune guitar, and we would all sit around the oil-burning stove singing folk songs. The air would soon be filled with the tangy, sweet smell of lemon bread baking. Sister Corning taught my companion and me how to make that special treat.

You will need:

1/2 cup shortening or margarine

1 cup sugar

2 eggs

1/2 cup milk

1 1/2 cups flour

1 teaspoon salt

1 teaspoon baking powder

Rind of 1 lemon, grated

Juice of 1 lemon

1/2 cup sugar

Mix the ingredients, except for the juice and the 1/2 cup sugar, in the order given, then pour into a loaf pan. Put this into an oven preheated to 300° F and bake until done. (Stick a toothpick in the center of the loaf; if it is done, the toothpick will come out clean.) Mix the juice of 1 lemon with 1/2 cup sugar and pour over the bread while it is still hot.

The recipe was found here. 

Submitted By Amanda J. 

Brisbine Italian Chili

What do you do when there are chili beans and tomato sauce in the cupboard but no chili powder? The only spice in sight was Italian spice when Elder Ted Brisbine from Wenatchee, Washington, was making chili one night in Houlton, Maine. The answer was (you guessed it) Italian chili. He liked it so much that he made it that way from then on. People from New Mexico and Texas get upset when they hear this recipe, but don’t let that stop you from trying it.

You will need:

1/2 pound hamburger

1 onion, diced

2 27-ounce cans red kidney beans

2 16-ounce cans tomato sauce

3 teaspoons Italian spice

Brown the hamburger and onion in a frying pan. Pour the grease off the hamburger and onion and mix the kidney beans and the tomato sauce right in the pan. Sprinkle the mixture with the Italian spice, then simmer over medium heat for about 30 minutes.

The recipe was found here. 

Submitted by Amanda J.

Rootbeer Pancakes

1 1/4 cups sifted all-purpose flour

3 teaspoons baking powder

1 tablespoon sugar

1/2 teaspoon salt

1 beaten egg

1/2 cup milk

1 tablespoon salad oil

1/2 cup rootbeer

Sift together the dry ingredients. Combine the egg, milk, salad oil, and rootbeer and then add to the dry ingredients. Stir enough to mix well. Bake on a hot griddle on one side until bubbles appear, then flip the pancake over and lightly brown the other side. Makes about a dozen dollar-size pancakes or about eight 4-inch pancakes. 

This recipe was found here. 

Submitted By Amanda J. 

Parmesan Sesame Chicken Strips

Ingredients:
17 Ritz crackers 
1/2 cup sesame seeds
1/2 cup grated Parmesan cheese
2 skinless/boneless chicken breasts (about 1 lb worth)
1/2 cup light mayonnaise
1 teaspoon dried minced onion
1 teaspoons ground mustard (optional)

Directions:
Cover a large baking sheet with aluminum foil and lightly spray with non-stick cooking spray.
Preheat oven to 425 degrees. 
Place crackers in a Ziploc bag and roll over them with a rolling pin until they are finely crushed. In a bowl, combine mayonnaise, onion, and mustard. In a second bowl, combine crushed crackers, sesame seeds, and Parmesan cheese. Cut chicken lengthwise into 1/4" strips. Dip strips into mayonnaise mixture, then into crumb mixture. Place chicken on foil-covered baking sheet. Bake for 15-18 minutes.

Baked Crispy Chicken Parmesan Recipe

Ingredients:

Vegetable cooking spray
1 cup Croutons 

2 skinless, boneless chicken breasts
1 egg, beaten
1 cup marinara sauce (I liked Prego Traditional flavor), heated
1/4 cup shredded mozzarella cheese


Directions:
Preheat oven to 375 degrees F. Spray baking sheet with vegetable cooking spray. Place croutons in zipper plastic bag. Close and crush with rolling pin until crumbs form.
Dip chicken into egg. Coat with crumbs. Place chicken on prepared baking sheet. Spray chicken with vegetable cooking spray.
Bake 20-30 minutes or until chicken is done. Spoon pasta sauce over chicken and sprinkle with cheese.

Baked Chicken Fajitas

(Serves 2-3)

Ingredients:
1/2 pound boneless, skinless chicken breasts, cut into strips
1/2 (15 ounce) can diced tomatoes
1/2 (4 ounce) can diced green chilies
1/2 medium onion, sliced
1/2 large bell pepper, seeded and sliced
1 Tablespoon vegetable oil
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
Pinch of salt
6 flour tortillas, warmed to serve

Directions:
Preheat the oven to 400 degrees. Grease a 13×9 baking dish. Mix together chicken, tomatoes, chilies, peppers, and onions in the dish.  In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.  Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.  Serve with warmed tortillas and enjoy!

Chicken Pillows

1/2 8 oz. pkg cream cheese
1 Tbsp butter
1 Tbsp Parmesan cheese
1 cup cubed or shredded cooked chicken
2 Tbsp milk
1 can crescent rolls

Mix cream cheese, butter, Parmesan cheese, chicken, and milk together. Put a small spoonful of the mixture on crescent roll and pinch dough shut (so the mixture is wrapped inside). Bake at 350' for 20-25 minutes.