E15
Menu Options
From The Pantry
(RECIPES SERVE 6) CONTINUED
3. Fiesta Chili
1. Place in a 3 quart casserole:
1
1
/
4
pounds ground turkey
1
/
2
cup diced onions
1
/
2
cup diced red pepper
Break up turkey and stir in onions and red pepper.
Cover. Touch FROM THE PANTRY, number
3
to se-
lect FIESTA CHILI and then touch START.
2. At pause, drain and add to the casserole:
8 ounces chunky salsa
1 11 ounce can of Mexican corn, drained
1 15 ounce can chili with beans
1-3 teaspoons chili powder
Stir together well. Re-cover. Touch START.
3. At the end, stir well.
Serve over cooked rice or nacho chips. Top with 2
cups shredded Monterey jack or cheddar cheese.
4. Glazed Salmon
1. Combine:
1
/
4
cup orange juice concentrate
2 tablespoons honey mustard
1
tablespoon grated fresh ginger or 2 teaspoons
ground ginger
2. Place in 7” x 11” glass casserole:
1
1
/
2
Drizzle
1
/
2
of the orange mixture over top of salmon.
Cover with plastic wrap. Touch FROM THE PANTRY,
number
4
to select GLAZED SALMON and then
touch START.
3. At pause, place around edge of salmon:
1 red pepper, cut into thin strips
Drizzle remaining orange mixture over vegetables.
Top all with 2 tablespoons toasted sesame seeds.
Touch START.
4. At the end, allow to stand, covered, for 3 to 5 minutes.
Serve with buttered rice, pasta or potatoes
garnished with parsley.
5. Healthy Frittata
1. Grease 9” pie plate. Place in it:
1
/
2
pound mushrooms, sliced
3
/
4
cup chopped onion
1
tablespoon minced garlic
1
/
4
pound chopped low-fat smoked sausage
Cover with plastic wrap. Touch FROM THE PANTRY
and number
5
to select HEALTHY FRITTATA, then
touch START.
2. At pause, drain and set aside.
In a medium bowl, combine and stir together well:
3 large eggs
1
/
2
cup nonfat sour cream
1 tablespoon Dijon mustard
1
/
2
teaspoon salt
1
/
8
teaspoon pepper
3. Add and stir together:
1
/
2
10 ounce package frozen chopped spinach,
thawed and squeezed dry
1
cup shredded Swiss cheese
Pour mixture in bowl over top of mushroom/onion/
sausage mixture. Mix together carefully.
Do not cover. Touch START.
4. At the end, remove from oven and allow to stand for
3 to 5 minutes.
Serve with tossed salad and sliced tomatoes for
brunch.
