Recipes You Won't Believe Were Microwaved

Is it too hot to heat up the oven or even grill on the patio? Create a full meal with just your microwave. You won't believe how easy and delicious these recipes are.

Minestrone Soup
This hearty, fresh version of the popular Italian soup is packed with vegetables, beans, and flavor -- and takes a mere 10 minutes in the microwave.

Everyday Food, December 2006

• Prep Time 15 minutes
• Total Time 25 minutes
• Yield Serves 4

• 2 teaspoons olive oil
• 2 carrots, halved lengthwise and thinly sliced crosswise
• 1 red bell pepper (ribs and seeds removed), cut into 1/2-inch pieces
• 8 ounces green beans, stem ends trimmed, cut into 2-inch lengths
• 3 garlic cloves, thinly sliced
• 1/3 cup couscous • 1 can (14.5 ounces) reduced-sodium chicken broth
• 2 tablespoons tomato paste
• 1 can (15.5 ounces) navy beans, drained and rinsed
• Coarse salt
• Flat-leaf parsley leaves (optional)
• Shaved Parmesan cheese, for garnish (optional)

1. In a 3-quart microwave-safe dish, place oil, carrots, bell pepper, green beans, and garlic; stir to coat. Cover and microwave on high for 5 minutes.

2. Add couscous, broth, tomato paste, navy beans, 1 cup water, and 1/2 teaspoon coarse salt. Cover; microwave on high until vegetables and couscous are tender, 5 minutes. If desired, stir in parsley, and garnish with cheese.

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Lemon Shrimp With Rice

This delicious and fuss-free recipe requires only 10 minutes of prep and requires only one dish, making cleanup a breeze.

Everyday Food, October 2008

• Prep Time 10 minutes
• Total Time 30 minutes
• Yield Serves 4
• 1 cup long-grain white rice
• 1 cup dry white wine, such as Sauvignon Blanc
• 1 tablespoon olive oil
• 3 garlic cloves, sliced
• 1/4 teaspoon red-pepper flakes
• Coarse salt and ground pepper
• 1 pound medium shrimp, peeled and deveined
• 1 lemon, cut into 8 wedges and seeded
• 2 tablespoons chopped fresh parsley

1. In a shallow 2-quart microwave-safe dish with a lid, combine rice, wine, oil, garlic, red-pepper flakes, and 2 cups water; season with salt and pepper.

2. Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking.

3. Stir in shrimp and lemon wedges; cover, and microwave 3 minutes more. Let stand, covered, until shrimp are opaque throughout, 2 minutes. Stir in parsley; serve immediately.

Corn on the Cob with Cilantro-Lime Butter

Summer wouldn't be summer without fresh corn. And you won't heat up the kitchen when you make it in the microwave.

Everyday Food, September 2006

• Yield Serves 4

• 4 ears corn
• 4 tablespoons (1/2 stick) unsalted butter, room temperature
• 2 tablespoons coarsely chopped cilantro
• 1/2 teaspoon grated zest of lime
• 1 1/2 teaspoons freshly squeezed lime juice
• 1/4 teaspoon chili powder

1. Peel back husks, leaving them attached at the base of the ear. Remove and discard silk; pull husks back over corn. Place a triple thickness of all-white paper towels in the microwave. Place ears, side by side, on towels. Microwave on high 8 to 9 minutes or until crisp-tender.

2. Meanwhile, in a small bowl, stir together butter, cilantro, lime zest and juice, chili powder, 1/8 teaspoon salt, and a pinch of pepper until blended.

3. Remove husks; serve with cilantro-lime butter.

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15- Minute Rosemary-Garlic Potatoes

Ready in no-time, this is the perfect side dish for a busy night.

Everyday Food, March 2009

• Yield Serves 4

• 1 tablespoon olive oil
• 2 garlic cloves, sliced
• 2 sprigs fresh rosemary or 1/4 teaspoon dried
• 1 1/2 pounds red new potatoes, scrubbed and thinly sliced
• Coarse salt and ground pepper

1. Combine oil, garlic, and rosemary in a 2-quart microwave-safe baking dish with a lid. Cover, and microwave on high until garlic is fragrant, 1 minute. Stir in potatoes. Cover, and microwave on high until potatoes are tender, 13 to 15 minutes. Season with salt and pepper.

Easy Peanut Butter Cups

To store, place in an airtight container and refrigerate up to 2 weeks.

Everyday Food, March 2008

• Yield Makes 24

• 4 ounces white chocolate, chopped
• 1/2 cup smooth peanut butter
• 12 ounces semisweet or bittersweet chocolate, chopped
• 2 tablespoons unsalted roasted peanuts, chopped

1. Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.

2. Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.

3. Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.

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