healthy sandwich steak recipes image
layzeeej
I have lost my recipe book that it came with and would like some wonderful recipes. Thanks for your help.
Answer
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.
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.
What is your favourite quick, easy to follow, and non labour-intensive vegetarian recipe?
Dragonfly
Also, must be healthy and non-greasy!
Recipe for a full-blown meal, not merely a snack.
Answer
farmers market sandwich
1. Wash a zucchini, some button or baby portobello mushrooms, and some cherry or grape tomatoes. Red bell pepper is also optional.
2. Slice and dice everything, and set the tomatoes aside. Fry the rest of the veggies in butter, garlic, and basil until tender.
3. Melt a little cheese (optional) on a bagel or toast, and layer the veggies on. If you dice instead of slice, this makes a great baked potato topping. Serve with orange or grapefruit juice for an amazing breakfast.
Burrito Bowl
1. Make white or brown rice.
2. Pan fry black beans and corn together in olive or vegetable oil with chili powder, cumin, turmeric, crushed black pepper, and onion or garlic to taste. Pour this onto the rice.
3. Top with your favorite salsa, along with cheese/cheese replacer and lettuce if you'd prefer. You can add diced chili peppers to spice it up, or diced green bell peppers to cool it down.
My Favorite Stir Fry
1. Fry broccoli florets and sliced carrots in garlic butter/olive oil and minced garlic until tender.
2. Add baby corn spears and your favorite stir fry sauce. (I prefer House of Tsang Classic.)
3. Meanwhile, make udon or soba noodles, fettuccine noodles, or rice.
4. Add noodles/rice to stir fry and toss to coat.
5. Top with peanuts and enjoy.
Another Good Stir Fry
1. Press tofu and slice into small rectangles or cubes.
2. Wash snow or sugar snap peas and thinly sliced carrot sticks.
3. Fry until heated through, adding tofu near the end of frying, with your favorite stir fry sauce and maybe a little minced garlic.
Mediterranean Wraps (or Pita Pockets)
1. Gather a few of your favorite Mediterranean veggies (peppers, squashes, snow peas, potatoes, garlic, onions, etc.) Wash and slice them.
2. Put them in a container and add olive oil and Italian seasonings. (I just buy an Italian seasonings grinder, but feel free to improvise.) Toss to coat.
3. Bake, covered, at 350 until tender. The timing depends on what veggies you choose, but it should be between 20 and 45 minutes.
4. Remove from oven and put in wraps, pitas (with hummus of course), or serve with spaghetti and garlic bread.
Veggie Chili
1. Heat either tomato juice or chunky style tomato sauce, depending on how thick you want your chili.
2. Add beans and select veggies (frozen bags of veggie soup veggies work well). Optional: add tempeh, seitan, or TVP ground beef replacer.
3. Add chili powder, cumin, turmeric, and any other spices you'd like.
4. Simmer and serve with corn bread, on fries, or on veggie dogs.
Rice Pilaf
1. Prepare vegetarian friendly rice pilaf. (I use Near East.)
2. Steam broccoli, and tofu cubes if you'd like.
3. Combine, and top with slivered almonds or pine nuts if you're feeling fancy.
A Vegetarian's Steak Dinner
1. Grill or saute a portobello mushroom cap with minced garlic, sea or Kosher salt, crushed black pepper, and soy sauce (or balsamic vinegar.)
2. Serve with a baked potato and green vegetables.
OR put in on a hamburger bun and serve with baked fries or sweet potato fries.
For a super-light dinner . . .
1. Slice cucumbers, tomatoes, and red onions. Add baby spinach.
2. Toss with fresh lemon juice and fresh basil. Serve fresh.
OR
2. Toss with olive oil, garlic crushed black pepper. Bake at 350 until warm.
3. Serve with whole wheat toast and avocado slices.
Tofu scramble
1. Press a block of extra firm tofu with you was and cut your vegetables (potatoes, bell peppers of any colour, carrots, and mushrooms.)
2. Lightly oil a large skillet with olive or vegetable oil and add a little garlic, crushed black pepper, and cumin. Add potato cubes and carrot sticks, and stir constantly until heated through.
3. Next, add the mushroom slices and diced pepper. Season with basil and a little more garlic. Continue stirring until heated through.
4. Crumble the pressed tofu on top, adding more cumin and black pepper, as well as a little chili powder. Stir while adding a dash of soy, and sprinkle in turmeric until desired colour is achieved. Continue heating and stirring until the tofu has mixed well with the vegetables and heated through.
5. Serve in place of scrambled eggs, or wrap in a tortilla with salsa for the best breakfast burrito ever.
(I make this the night before, since I never have enough time in the morning. Just place it in the fridge in a tightly sealed container and microwave it or heat it in a skillet the next morning. It's meant for breakfast, but a large enough serving makes a great lunch or dinner on its own.)
farmers market sandwich
1. Wash a zucchini, some button or baby portobello mushrooms, and some cherry or grape tomatoes. Red bell pepper is also optional.
2. Slice and dice everything, and set the tomatoes aside. Fry the rest of the veggies in butter, garlic, and basil until tender.
3. Melt a little cheese (optional) on a bagel or toast, and layer the veggies on. If you dice instead of slice, this makes a great baked potato topping. Serve with orange or grapefruit juice for an amazing breakfast.
Burrito Bowl
1. Make white or brown rice.
2. Pan fry black beans and corn together in olive or vegetable oil with chili powder, cumin, turmeric, crushed black pepper, and onion or garlic to taste. Pour this onto the rice.
3. Top with your favorite salsa, along with cheese/cheese replacer and lettuce if you'd prefer. You can add diced chili peppers to spice it up, or diced green bell peppers to cool it down.
My Favorite Stir Fry
1. Fry broccoli florets and sliced carrots in garlic butter/olive oil and minced garlic until tender.
2. Add baby corn spears and your favorite stir fry sauce. (I prefer House of Tsang Classic.)
3. Meanwhile, make udon or soba noodles, fettuccine noodles, or rice.
4. Add noodles/rice to stir fry and toss to coat.
5. Top with peanuts and enjoy.
Another Good Stir Fry
1. Press tofu and slice into small rectangles or cubes.
2. Wash snow or sugar snap peas and thinly sliced carrot sticks.
3. Fry until heated through, adding tofu near the end of frying, with your favorite stir fry sauce and maybe a little minced garlic.
Mediterranean Wraps (or Pita Pockets)
1. Gather a few of your favorite Mediterranean veggies (peppers, squashes, snow peas, potatoes, garlic, onions, etc.) Wash and slice them.
2. Put them in a container and add olive oil and Italian seasonings. (I just buy an Italian seasonings grinder, but feel free to improvise.) Toss to coat.
3. Bake, covered, at 350 until tender. The timing depends on what veggies you choose, but it should be between 20 and 45 minutes.
4. Remove from oven and put in wraps, pitas (with hummus of course), or serve with spaghetti and garlic bread.
Veggie Chili
1. Heat either tomato juice or chunky style tomato sauce, depending on how thick you want your chili.
2. Add beans and select veggies (frozen bags of veggie soup veggies work well). Optional: add tempeh, seitan, or TVP ground beef replacer.
3. Add chili powder, cumin, turmeric, and any other spices you'd like.
4. Simmer and serve with corn bread, on fries, or on veggie dogs.
Rice Pilaf
1. Prepare vegetarian friendly rice pilaf. (I use Near East.)
2. Steam broccoli, and tofu cubes if you'd like.
3. Combine, and top with slivered almonds or pine nuts if you're feeling fancy.
A Vegetarian's Steak Dinner
1. Grill or saute a portobello mushroom cap with minced garlic, sea or Kosher salt, crushed black pepper, and soy sauce (or balsamic vinegar.)
2. Serve with a baked potato and green vegetables.
OR put in on a hamburger bun and serve with baked fries or sweet potato fries.
For a super-light dinner . . .
1. Slice cucumbers, tomatoes, and red onions. Add baby spinach.
2. Toss with fresh lemon juice and fresh basil. Serve fresh.
OR
2. Toss with olive oil, garlic crushed black pepper. Bake at 350 until warm.
3. Serve with whole wheat toast and avocado slices.
Tofu scramble
1. Press a block of extra firm tofu with you was and cut your vegetables (potatoes, bell peppers of any colour, carrots, and mushrooms.)
2. Lightly oil a large skillet with olive or vegetable oil and add a little garlic, crushed black pepper, and cumin. Add potato cubes and carrot sticks, and stir constantly until heated through.
3. Next, add the mushroom slices and diced pepper. Season with basil and a little more garlic. Continue stirring until heated through.
4. Crumble the pressed tofu on top, adding more cumin and black pepper, as well as a little chili powder. Stir while adding a dash of soy, and sprinkle in turmeric until desired colour is achieved. Continue heating and stirring until the tofu has mixed well with the vegetables and heated through.
5. Serve in place of scrambled eggs, or wrap in a tortilla with salsa for the best breakfast burrito ever.
(I make this the night before, since I never have enough time in the morning. Just place it in the fridge in a tightly sealed container and microwave it or heat it in a skillet the next morning. It's meant for breakfast, but a large enough serving makes a great lunch or dinner on its own.)
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