Q. I have lost my recipe book that it came with and would like some wonderful recipes. Thanks for your help.
A. Whole Frozen Turkey (10 pounds)
Buying a frozen turkey and making it in less than 2 1/2 hours is so easy and is an unexpected treat for the whole family.
Unwrap the frozen turkey and rinse in cold water. While still wet, season the outside as desired and place on liner pan or 1" rack breast side down. Nu-Wave on HI for 60 minutes. (At this point, the gizzards inside should be defrosted and you can remove for later use. Season or fill cavity with vegetables at this point). Turn turkey breast side up Nu-Wave on HI for another 75-90 minutes or until thermometer reads 165°F. If the skin is becoming too brown, cover with tin foil just as you would a conventional oven.
Let the bird sit as usual and use drippings from pan to make delicious gravy.
(If you want to make up to a 15 pound bird, see our extender ring.)
See Cooking Chart for more times and temperatures
FROZEN ROAST BEEF (4 pounds)
Buying a roast beef (or 2) on sale and freezing it for later saves time and money. Just take it out and, and under 2 hours, you can have a delightful surprise for the family.
Rinse the beef in cold water so any dry seasonings may adhere. Place roast on 1" rack, top side down. Nu-Wave on HI for 50 minutes. Turn over, top side up, and continue another 50 minutes (RARE) or more depending on your taste. Let sit 15 minutes and enjoy!
See Cooking Chart for more times and power settings.
BAKED FRENCH TOAST (4 servings)
4 1-inch thick slices raisin bread or white bread
4 eggs
1 1/3 cups milk or half and half
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 tablespoons sugar
1/2 teaspoon salt
1 cup maple syrup
1/4 cup butter or margarine
Cut bread slices in half diagonally. In a shallow dish, whisk together eggs, milk, vanilla, cinnamon, nutmeg, sugar, and salt. Dip each bread slice in mixture to saturate both sides.
Lightly butter a shallow aluminum pan and arrange slices in a single layer. Place pan on 4" rack and Nu-Wave HI for 8 minutes (or until browned and puffy). Turn 1/2 way if desired.
While toast bakes, combine syrup and butter. Heat until melted together.
Top off and enjoy!
Hint for Low Fat Version:
Dip bread in egg substitute and roll in corn flake crumbs. Follow cooking directions above and top with low-cal syrup or fruit. This is crispy, healthy, and delicious!
BAKED REUBEN SANDWICH
Butter, softened
2 slices rye bread
1 ounce thinly sliced corned beef
1/4 cup sauerkraut, squeezed dry
1 slice Swiss or Gruyere cheese
1 tablespoon thousand island dressing
Lightly butter one side of each slice of bread. On the unbuttered side, place corned beef, sauerkraut, and cheese. Spread with dressing. Top with second slice of bread, buttered side up.
Place directly on 4" rack and Nu-Wave on HI for 7 minutes or until the top is lightly toasted and the cheese is melted.
Place directly on the 4" rack and Nu-Wave on HI for 4 minutes or until well heated and cheese melts.
STUFFED POTATO SKINS (8 servings)
4 baked potatos
1 cup sour cream
2 cups shredded cheddar cheese
1/2 cup chives or scallions, chopped
4 slices cooked bacon
Cut potatoes in half lengthwise and scoop out cooked potato, leaving thick skins. Mix everything except the skins and fill each skin with equal amounts of the mixture. Place on the 4" rack and Nu-Wave on HI for 5 minutes.
CHINESE STYLE RIBS (20 servings)
1 cup soy sauce
3 tablespoons dry red wine
1 tablespoon each sugar, salt, and garlic powder
2 pounds baby back ribs, cut into individual pieces
Mix all the ingredients and marinate the ribs for at least an hour. Spread the ribs on the 4" rack and Nu-Wave on HI for 20 minutes.
LONDON BROIL (4-6 servings)
1 1/2 -2 pound flank steak , 1" thick
salt, pepper, and garlic powder to taste
2 pounds sliced mushrooms
6 tablespoons butter
1/4 cup Worcestershire sauce
Place mushrooms, butter, and Worcestershire sauce on 10" pie plate and set on liner pan. Place the steak on 4" rack. Nu-Wave on HI for 5 minutes. Turn the meat and cook another 5-7 minutes or to desired temperature. Slice the meat at a 45 degree angle against the grain and serve with the mushrooms.
FROZEN - When you find flank steak on sale, buy a few and freeze them for later. (Freeze flat for later use). Spray or rub vegetable oil on frozen steak and sprinkle with seasonings. Nu-Wave for 10 minutes, turn and cook another 15 minutes or to desired temperature.
CORNISH HENS
These tasty birds are almost always available frozen therefore they are perfect to cook in the Nu-Wave Oven and come out crisp on the outside and moist on the inside!
Remove the wrapper and run under water to remove the glaze. Place on the 1" rack, breast side down, and Nu-Wave on HI for 30 minutes. Pry open the cavity, remove the giblets, and season the cavity. Turn over and cook another 20 minutes or to 170°F.
LOW-CAL CHICKEN PARMESAN (4 servings)
Total time from freezer to table.........30 minutes
4 (5-6 oz) boneless/skinless Chicken Breasts-Frozen
Low-Fat Italian Dressing
Seasoned Bread Crumbs
8 oz. - 2% Mozzarella Cheese (shredded)
Grated Parmesan to taste
12 oz. Pasta Sauce
Dip chicken pieces in Italian dressing and roll in bread crumbs. Place on liner pan. Nu-Wave 8 minutes per side (or until done). Open oven and spoon sauce on each piece and sprinkle with cheese. Cook 2 more minutes.
LAMB CHOPS WITH FETA & CHEESE (4 servings)
2 tablespoons olive oil
1 clove garlic
1 tablespoon lemon juice
4 lamb chops, 1" thick
4 ounces feta cheese, crumbled
1/4 cup chopped ripe tomatoes
4-6 pitted Kalamata olives
1 tablespoon chopped parsley
salt and pepper to taste
In shallow dish, mix olive oil, garlic and lemon juice. Add the lamb chops and turn to coat on all sides. Place in refrigerator for 15 minutes. In small bowl mix feta, tomatoes, olives, and parsley. Set aside.
Place lamb chops directly on 4" rack, sprinkle with salt and pepper. Nu-Wave on HI until done to taste, approx. 12-14 minutes (turning over 1/2 way)
When chops are done, spoon equal portion of feta mixture on each chop and NU-Wave on HI until cheese melts.
BREADED SOLE OR FLOUNDER (4 servings)
4 sole or flounder filets, about 2 pounds
4 tablespoons melted butter
lemon seasoning to taste
salt
2 cups bread crumbs
Mix the butter, seasonings, and crumbs and press into the fish. Coat both sides of fish and place on 4" rack. Nu-Wave on HI for about 7 minutes.
Frozen: Cook frozen filets for 5 minutes and then continue the recipe as above.
FRENCH FRIES (4 servings)
Cut off 1/2 inch from the ends of 2 large baking potatoes. Cut 1/2 inch off the sides to make a square sided potato. Cut, lengthwise, into 1/2 inch fries. Toss with vegetable oil and salt and pepper. Lay on 4" rack and Nu-Wave on HI for 20 minutes or until crisp (turning 1/2 way).
Parmesan Fries: Cook as directed above but before serving, toss with 1/2 cup of grated parmesan cheese
APPLE CRISP (8 servings)
4 apples (11/2 lbs.) peeled, cored, and sliced 1/8"-1/4" thick
1/3 cup flour
1/3 cup brown sugar, firmly packed
1/3 cup quick cooking oatmeal
1/4 cup butter, softened
1/4 cup granulated sugar
1/2 teaspoon cinnamon
Grease an 8" round cake pan. Place sliced apples in the pan. In a medium bowl, combine flour, brown sugar, oatmeal, and softened butter until well mixed. Set aside. In a small dish mix granulated sugar and cinnamon. Sprinkle over the apples. Pat the oatmeal mixture on top. Place on the 1" rack and Nu- Wave on #5 (med. heat) for 30 minutes or until apples are tender and juices are bubbly.
Buying a frozen turkey and making it in less than 2 1/2 hours is so easy and is an unexpected treat for the whole family.
Unwrap the frozen turkey and rinse in cold water. While still wet, season the outside as desired and place on liner pan or 1" rack breast side down. Nu-Wave on HI for 60 minutes. (At this point, the gizzards inside should be defrosted and you can remove for later use. Season or fill cavity with vegetables at this point). Turn turkey breast side up Nu-Wave on HI for another 75-90 minutes or until thermometer reads 165°F. If the skin is becoming too brown, cover with tin foil just as you would a conventional oven.
Let the bird sit as usual and use drippings from pan to make delicious gravy.
(If you want to make up to a 15 pound bird, see our extender ring.)
See Cooking Chart for more times and temperatures
FROZEN ROAST BEEF (4 pounds)
Buying a roast beef (or 2) on sale and freezing it for later saves time and money. Just take it out and, and under 2 hours, you can have a delightful surprise for the family.
Rinse the beef in cold water so any dry seasonings may adhere. Place roast on 1" rack, top side down. Nu-Wave on HI for 50 minutes. Turn over, top side up, and continue another 50 minutes (RARE) or more depending on your taste. Let sit 15 minutes and enjoy!
See Cooking Chart for more times and power settings.
BAKED FRENCH TOAST (4 servings)
4 1-inch thick slices raisin bread or white bread
4 eggs
1 1/3 cups milk or half and half
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 tablespoons sugar
1/2 teaspoon salt
1 cup maple syrup
1/4 cup butter or margarine
Cut bread slices in half diagonally. In a shallow dish, whisk together eggs, milk, vanilla, cinnamon, nutmeg, sugar, and salt. Dip each bread slice in mixture to saturate both sides.
Lightly butter a shallow aluminum pan and arrange slices in a single layer. Place pan on 4" rack and Nu-Wave HI for 8 minutes (or until browned and puffy). Turn 1/2 way if desired.
While toast bakes, combine syrup and butter. Heat until melted together.
Top off and enjoy!
Hint for Low Fat Version:
Dip bread in egg substitute and roll in corn flake crumbs. Follow cooking directions above and top with low-cal syrup or fruit. This is crispy, healthy, and delicious!
BAKED REUBEN SANDWICH
Butter, softened
2 slices rye bread
1 ounce thinly sliced corned beef
1/4 cup sauerkraut, squeezed dry
1 slice Swiss or Gruyere cheese
1 tablespoon thousand island dressing
Lightly butter one side of each slice of bread. On the unbuttered side, place corned beef, sauerkraut, and cheese. Spread with dressing. Top with second slice of bread, buttered side up.
Place directly on 4" rack and Nu-Wave on HI for 7 minutes or until the top is lightly toasted and the cheese is melted.
Place directly on the 4" rack and Nu-Wave on HI for 4 minutes or until well heated and cheese melts.
STUFFED POTATO SKINS (8 servings)
4 baked potatos
1 cup sour cream
2 cups shredded cheddar cheese
1/2 cup chives or scallions, chopped
4 slices cooked bacon
Cut potatoes in half lengthwise and scoop out cooked potato, leaving thick skins. Mix everything except the skins and fill each skin with equal amounts of the mixture. Place on the 4" rack and Nu-Wave on HI for 5 minutes.
CHINESE STYLE RIBS (20 servings)
1 cup soy sauce
3 tablespoons dry red wine
1 tablespoon each sugar, salt, and garlic powder
2 pounds baby back ribs, cut into individual pieces
Mix all the ingredients and marinate the ribs for at least an hour. Spread the ribs on the 4" rack and Nu-Wave on HI for 20 minutes.
LONDON BROIL (4-6 servings)
1 1/2 -2 pound flank steak , 1" thick
salt, pepper, and garlic powder to taste
2 pounds sliced mushrooms
6 tablespoons butter
1/4 cup Worcestershire sauce
Place mushrooms, butter, and Worcestershire sauce on 10" pie plate and set on liner pan. Place the steak on 4" rack. Nu-Wave on HI for 5 minutes. Turn the meat and cook another 5-7 minutes or to desired temperature. Slice the meat at a 45 degree angle against the grain and serve with the mushrooms.
FROZEN - When you find flank steak on sale, buy a few and freeze them for later. (Freeze flat for later use). Spray or rub vegetable oil on frozen steak and sprinkle with seasonings. Nu-Wave for 10 minutes, turn and cook another 15 minutes or to desired temperature.
CORNISH HENS
These tasty birds are almost always available frozen therefore they are perfect to cook in the Nu-Wave Oven and come out crisp on the outside and moist on the inside!
Remove the wrapper and run under water to remove the glaze. Place on the 1" rack, breast side down, and Nu-Wave on HI for 30 minutes. Pry open the cavity, remove the giblets, and season the cavity. Turn over and cook another 20 minutes or to 170°F.
LOW-CAL CHICKEN PARMESAN (4 servings)
Total time from freezer to table.........30 minutes
4 (5-6 oz) boneless/skinless Chicken Breasts-Frozen
Low-Fat Italian Dressing
Seasoned Bread Crumbs
8 oz. - 2% Mozzarella Cheese (shredded)
Grated Parmesan to taste
12 oz. Pasta Sauce
Dip chicken pieces in Italian dressing and roll in bread crumbs. Place on liner pan. Nu-Wave 8 minutes per side (or until done). Open oven and spoon sauce on each piece and sprinkle with cheese. Cook 2 more minutes.
LAMB CHOPS WITH FETA & CHEESE (4 servings)
2 tablespoons olive oil
1 clove garlic
1 tablespoon lemon juice
4 lamb chops, 1" thick
4 ounces feta cheese, crumbled
1/4 cup chopped ripe tomatoes
4-6 pitted Kalamata olives
1 tablespoon chopped parsley
salt and pepper to taste
In shallow dish, mix olive oil, garlic and lemon juice. Add the lamb chops and turn to coat on all sides. Place in refrigerator for 15 minutes. In small bowl mix feta, tomatoes, olives, and parsley. Set aside.
Place lamb chops directly on 4" rack, sprinkle with salt and pepper. Nu-Wave on HI until done to taste, approx. 12-14 minutes (turning over 1/2 way)
When chops are done, spoon equal portion of feta mixture on each chop and NU-Wave on HI until cheese melts.
BREADED SOLE OR FLOUNDER (4 servings)
4 sole or flounder filets, about 2 pounds
4 tablespoons melted butter
lemon seasoning to taste
salt
2 cups bread crumbs
Mix the butter, seasonings, and crumbs and press into the fish. Coat both sides of fish and place on 4" rack. Nu-Wave on HI for about 7 minutes.
Frozen: Cook frozen filets for 5 minutes and then continue the recipe as above.
FRENCH FRIES (4 servings)
Cut off 1/2 inch from the ends of 2 large baking potatoes. Cut 1/2 inch off the sides to make a square sided potato. Cut, lengthwise, into 1/2 inch fries. Toss with vegetable oil and salt and pepper. Lay on 4" rack and Nu-Wave on HI for 20 minutes or until crisp (turning 1/2 way).
Parmesan Fries: Cook as directed above but before serving, toss with 1/2 cup of grated parmesan cheese
APPLE CRISP (8 servings)
4 apples (11/2 lbs.) peeled, cored, and sliced 1/8"-1/4" thick
1/3 cup flour
1/3 cup brown sugar, firmly packed
1/3 cup quick cooking oatmeal
1/4 cup butter, softened
1/4 cup granulated sugar
1/2 teaspoon cinnamon
Grease an 8" round cake pan. Place sliced apples in the pan. In a medium bowl, combine flour, brown sugar, oatmeal, and softened butter until well mixed. Set aside. In a small dish mix granulated sugar and cinnamon. Sprinkle over the apples. Pat the oatmeal mixture on top. Place on the 1" rack and Nu- Wave on #5 (med. heat) for 30 minutes or until apples are tender and juices are bubbly.
What are some healthy but tasty sandwhiches I could have for lunch at school?
Q. Since I will be taking these to school I need something that doesn't need to be served hot. It would be great if the recipe was very healthy. Please include the recipe not just a suggestion. That would be great!!!!
These are all great answers!!! ill try them all. who can't get sick of a sandwhich????? i really like the idea of toasted bread. and i love tuna. mayb ill combine them all
These are all great answers!!! ill try them all. who can't get sick of a sandwhich????? i really like the idea of toasted bread. and i love tuna. mayb ill combine them all
A. Chicken salad sandwich
Sliced chicken by itself can be pretty plain, but chopped up into a salad tastes simply scrumptious. We always used cooked chicken leftover from yesterdays meal, which has been chopped in the blender. To the chopped chicken, add a little mayonnaise, some minced dill pickle, minced celery, chopped walnuts and a smidgeon of Dijon mustard. We serve up this winner on either whole wheat hoagie rolls or in a whole wheat wrap for a sandwich that's both healthy as it is tasty.
Ham and Potato sandwich
This crazy concoction has been a children's favorite for decades, at least at my elementary school! To make this silly sandwich, place a couple of thin slices of turkey ham on wheat bread, add a thin slice of American or cheddar cheese and a dollop of mayonnaise. Where does the potato come in? Include a container of five single potato chips which the children can add to their sandwich during lunch. The salty crunch of the chips against the sweetness of the ham is so tasty, they won't want to be trading this sandwich.
Peanut butter and jelly
Organic and natural peanut butters are high in nutrition and pack a lot of protein in a single serving. Since a peanut butter sandwich a la carte can be a little tough to eat , we always match it up with Mom's homemade low-sugar blackberry or strawberry jam for a sandwich that has the kids asking for extras.
Tuna Salad
Tuna salad gets a bad rap, but it's both low in calories and high in protein. The best tuna salad sandwich is a combination of low cal mayonnaise, minced celery, sweet pickle relish, a dash of sugar, and water packed tuna. To add some greens to your child's sandwich, stir in 1/2 of cup of chopped, fresh spinach.
Green eggs and hamwiches
Egg salad sandwiches were mainstay picnic fare when I was a kid, but aren't quite as popular as they once were. It's a shame too, because egg salad really is a healthy, low calorie, low cost sandwich ingredient.
To trick my kids into eating egg salad sandwiches, I turned them into Green Egg and Hamwiches. To make this silly recipe, use any basic egg salad recipe, but add a tablespoon of minced ham and a drop of green food coloring. If you really want to be sneaky, this is a great time to add alfalfa sprouts! The sandwich looks crazy but is so weird looking that your children can't help but gobble it down
Sliced chicken by itself can be pretty plain, but chopped up into a salad tastes simply scrumptious. We always used cooked chicken leftover from yesterdays meal, which has been chopped in the blender. To the chopped chicken, add a little mayonnaise, some minced dill pickle, minced celery, chopped walnuts and a smidgeon of Dijon mustard. We serve up this winner on either whole wheat hoagie rolls or in a whole wheat wrap for a sandwich that's both healthy as it is tasty.
Ham and Potato sandwich
This crazy concoction has been a children's favorite for decades, at least at my elementary school! To make this silly sandwich, place a couple of thin slices of turkey ham on wheat bread, add a thin slice of American or cheddar cheese and a dollop of mayonnaise. Where does the potato come in? Include a container of five single potato chips which the children can add to their sandwich during lunch. The salty crunch of the chips against the sweetness of the ham is so tasty, they won't want to be trading this sandwich.
Peanut butter and jelly
Organic and natural peanut butters are high in nutrition and pack a lot of protein in a single serving. Since a peanut butter sandwich a la carte can be a little tough to eat , we always match it up with Mom's homemade low-sugar blackberry or strawberry jam for a sandwich that has the kids asking for extras.
Tuna Salad
Tuna salad gets a bad rap, but it's both low in calories and high in protein. The best tuna salad sandwich is a combination of low cal mayonnaise, minced celery, sweet pickle relish, a dash of sugar, and water packed tuna. To add some greens to your child's sandwich, stir in 1/2 of cup of chopped, fresh spinach.
Green eggs and hamwiches
Egg salad sandwiches were mainstay picnic fare when I was a kid, but aren't quite as popular as they once were. It's a shame too, because egg salad really is a healthy, low calorie, low cost sandwich ingredient.
To trick my kids into eating egg salad sandwiches, I turned them into Green Egg and Hamwiches. To make this silly recipe, use any basic egg salad recipe, but add a tablespoon of minced ham and a drop of green food coloring. If you really want to be sneaky, this is a great time to add alfalfa sprouts! The sandwich looks crazy but is so weird looking that your children can't help but gobble it down
What is an extrememly fast way to lose weight?
Q. I'm 13 and I already keep a food journal, count calories (trying to stay between 1,000 and 1,500) and work out...a lot. I still need to know some exercises and foods that help you burn fat, though. I am basically living off of smoothies, salads, and sometimes a treat like an eggroll or something but basically mostly salads and smoothies. I'm starting to get tired of them so if anyone has any recipes (that dont include seafood) that are only 300 calories or under will you please post them? Also if anyone can tell me how to lose more weight faster or something I'm doing wrong..please help. Thanx in advance!
A. I would stop doing the smoothies as there are lots of calories in them; I know because my husband & I tried them for over six months and we did not lose very much weight. And we were still hungry afterwards. What really helped us was Weight Watchers and eating a variety of foods and of course exercise. You need to do aerobic exercise. Your body also needs to have energy (calories) to lose weight and I think you are actually giving yourself too few calories. I would try to up the calorie count a little bit, say to 2000.
Drink your milk with 1 or 2% fat, eat apples and berries (lots of fiber) have some lean meat (like broiled chicken or pork loin), eat oatmeal (not the little packs but the real stuff) for breakfast (my husband swears by it-and he lost lots of weight by having breakfast) have sandwiches with low cal bread and low fat meat or cheese with mustard for lunch and have veggies like brocolli and carrots (broiled or steamed) with your meat for dinner. Do not eat fried foods at all as they will set you back a bit. And lastly, drink your water - you do not talk about that at all and that is probably the most important thing about nutrition and being healthy. It will also keep you feeling fullish. One last thing, I would strongly recommend going to a doctor and a nutritionist to make sure about what you are doing and before you start to do any of these things recommended by anyone on this topic.
Drink your milk with 1 or 2% fat, eat apples and berries (lots of fiber) have some lean meat (like broiled chicken or pork loin), eat oatmeal (not the little packs but the real stuff) for breakfast (my husband swears by it-and he lost lots of weight by having breakfast) have sandwiches with low cal bread and low fat meat or cheese with mustard for lunch and have veggies like brocolli and carrots (broiled or steamed) with your meat for dinner. Do not eat fried foods at all as they will set you back a bit. And lastly, drink your water - you do not talk about that at all and that is probably the most important thing about nutrition and being healthy. It will also keep you feeling fullish. One last thing, I would strongly recommend going to a doctor and a nutritionist to make sure about what you are doing and before you start to do any of these things recommended by anyone on this topic.
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