Fun and easy recipes with your ZipLock and Microwave!

Hi all,

I posted some of these in other spots, but to ensure they don't get lost in the shuffle of posting, I decided to make a post all their own. These are really easy, fun recipes that anyone can do (even you, HappyLapbander, queen of nuke-em food! ). All you need is a ZipLock Zip n' Steam bag and a microwave. All of these are WLS Friendly too!!

For a ton more recipes, check out http://www.ziploc.com/recipes/

Zip N’ Steam Omelets

If you use Ziploc’s new Zip N’ Steam bags, you can make an easy microwave omelet!

Ingredients

1 Ziploc Zip N’ Steam bag (no other Ziploc bags can be used - must be this specific kind)
2 eggs (Or egg beaters equivilant)

Mix ins: ham cubes, green pepper, onions, cheese, mushrooms, tomatoes, whatever you’d like!

Directions

Crack egg yolks into your Ziploc Zip N’ Steam bag. Zip up bag and lightly shake and squeeze the egg yolks to mix. Reopen bag and add your mix ins. Make sure all meats have been cooked ahead of time. Re-zip bag, letting all excess air out. Cook for 2 1/2 minutes in the microwave.

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  Shrimp with Honey Mustard  
    Makes 4 Servings

1. Combine in Medium or Large Ziploc® Zip 'n Steam™ bag:
   1 pound raw medium shrimp, (about 26-30 shrimp), peeled
   and deveined 1/4 cup honey mustard salad dressing 1/2 teaspoon salt 1/2 teaspoon garlic powder
2. Seal bag and shake to mix ingredients.
3. Pat ingredients into an even, single layer. Place bag in microwave.
4. Cook on full power 2 - 3 minutes, until shrimp are pink and cooked throughout (cooking times may vary depending on size of shrimp). If needed, continue microwaving for 30-second intervals until done.
5. Allow bag to stand 1 minute before opening.
6. Salt to taste. Serve with dipping sauce and garnish with lemon wedges.
Honey Mustard Dipping Sauce
1/4 cup honey mustard dressing 2 Tablespoons freshly squeezed lemon juice Lemon wedges for garnishing

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Salmon with Peppers  
    Makes 4 Servings

1. Combine in Medium or Large Ziploc® Zip 'n Steam™ bag:
   2 (6-ounce) salmon steaks, boned, skinned, cut
   into bite-size pieces 1 cup chopped yellow bell pepper, seeded 1 cup chopped green bell pepper, seeded 1 Tablespoon red wine vinegar 1 Tablespoon olive oil 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt
2. Seal bag and shake to mix ingredients.
3. Pat ingredients into an even, single layer. Place bag in microwave.
4. Cook on full power for 5 minutes (Medium bag) or 4 1/2 minutes (Large bag) or until salmon is cooked through and flakes easily. If needed, continue microwaving at 30-second intervals until done.
5. Allow bag to stand 1 minute before handling. Gently squeeze bag to distribute seasonings. Carefully open bag. Serve with dipping sauce.
Soy and Lemon Dipping Sauce: 2 Tablespoons soy sauce 2 Tablespoons freshly squeezed lemon juice 1 teaspoon sugar

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Italian Zest Chicken  
  Makes 2 Servings

1. In a small bowl prepare rub:
   1/4 teaspoon garlic powder 1/8 teaspoon paprika 1 teaspoon water
2. Stir well and allow mixture to thicken for 1 minute.
3. Spread rub evenly onto 2 boneless, skinless chicken breast halves (12 to 16 ounces).
4. Sprinkle 1/4 teaspoon dried Italian seasoning blend onto chicken.
5. Place prepared chicken breasts in Ziploc® Zip 'n Steam™ Medium or Large bag. Seal bag and place in microwave.
6. Cook on full power for 4 - 5 minutes or until chicken is cooked through, with no trace of pink. If needed, continue microwaving at 30-second intervals until chicken is done.
7. Allow bag to stand 1 minute before handling. Carefully open bag
   and serve.

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Chili Lime Cod  
  Makes 2 Servings

1. In a small bowl prepare rub:
   1 teaspoon vegetable oil 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 1/4 teaspoon salt Pinch cayenne pepper (about 1/16 teaspoon)
2. Using 1 cod fillet (8-12 oz, about 1/2-inch thick, cut in half) or 2 cod tenderloins (6 oz each, about 1-inch thick), spoon rub on top of cod, spreading evenly. If needed, tuck any thin parts of fillet underneath for even cooking.
3. Put prepared cod in Ziploc® Zip 'n Steam™ Medium or Large bag, placing thicker portions toward outer edge of bag. Seal bag and place in microwave.
4. Cook on full power for 3 1/2 - 4 minutes or until cod is cooked through and flakes easily. Use 3 1/2 minutes for 1/2-inch thick pieces and 4 minutes for 1-inch thick pieces. If needed, continue microwaving at 30-second intervals until cod is done.
5. Allow bag to stand 1 minute before handling. Carefully open bag. Use spatula to remove cod from bag.
6. Spoon 2 Tablespoons freshly squeezed lime juice over cod. Garnish with 1 Tablespoon chopped fresh parsley and serve with 2 Tablespoons melted butter, if desired.
    

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Ham & Swiss Stuffed Chicken Breast with Mustard Sauce  
  Makes 2 Servings

1. Cut 2 boneless, skinless chicken breast halves (6 - 8 ounces each) in half horizontally almost all the way through leaving far edge intact and open up like a book. Cover with Saran® brand plastic wrap and pound opened breasts gently to even thickness (about 1/4 inch), being careful not to tear chicken. Sprinkle open (cut-side) of chicken with salt and pepper to taste.
2. Cut 1 slice of Swiss cheese (about 1 ounce) in half. Wrap each half of cheese in 1 slice of deli ham (about 1/2 ounce each), folding ham over cheese on all sides to fully surround cheese. Place one ham and cheese bundle on each chicken breast.
3. Tuck the narrow end of the chicken in towards the center of the breast for even cooking. Close the chicken breast over the ham and cheese bundle. Sprinkle 1/4 teaspoon dried thyme over chicken.
4. Put stuffed chicken breasts into Ziploc® Zip 'n Steam™ Medium or Large bag, with thickest part of chicken breasts toward outer edge of bag.
5. Seal bag and place in microwave. Cook on full power for 5 - 5 1/2 minutes, until chicken is cooked through, with no trace of pink. If needed, continue microwaving at 30-second intervals until chicken
   is done.
6. Allow bag to stand 1 minute before handling. Carefully open bag. Use spatula to remove chicken from bag. Serve with mustard sauce.

Mustard Sauce 2 Tablespoons regular or light mayonnaise 2 Tablespoons spicy brown mustard 1 teaspoon honey Pinch of salt (about 1/16 teaspoon)

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Pizza Cheesy Chicken  
  Makes 4 Servings

1. Cut 2 boneless, skinless chicken breast halves (6 - 8 ounces each) into bite-size pieces. Add to a Medium or Large Ziploc®
   Zip 'n Steam™ bag.
2. Seal bag. Pat chicken into a single layer and place bag
   in microwave.
3. Cook on full power for 4 minutes (Medium bag) or 3 1/2 minutes (Large bag****il chicken is cooked through, with no trace of pink. If needed, continue microwaving at 30-second intervals until chicken is done. Chicken should be thoroughly cooked before adding remaining ingredients.
4. Allow bag to stand 1 minute before handling. Carefully open bag. Leave cooked chicken in bag.
5. Add to bag with cooked chicken:
   1 cup packaged shredded mozzarella cheese 1/4 cup pizza sauce 1 teaspoon flour 1/2 teaspoon dried oregano 1/4 teaspoon garlic powder 1/4 teaspoon salt
6. Seal bag and gently shake to combine ingredients. Pat ingredients into single layer and place bag in microwave a second time.
7. Cook on full power for an additional 1 1/2 minutes to melt cheese and form sauce.
8. Allow bag to stand 1 minute before handling. Wearing an oven mitt, gently squeeze bag to smooth out cheese sauce. If needed, continue microwaving at 30-second intervals until cheese melts and forms a smooth sauce. Carefully open bag and serve.

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Balsamic Orange Salmon  
  Makes 2 Servings

1. Remove skin from 1 large or 2 small salmon fillets (total 12-16 ounces), if needed. Cut large fillet in half.
2. In a small bowl prepare glaze:
   1 teaspoon orange zest 1 teaspoon honey 1 teaspoon balsamic vinegar 1/4 teaspoon salt
3. Spoon glaze on top of salmon, spreading it evenly. Tuck any thin parts of fillet underneath for even cooking.
4. Put glazed salmon in Ziploc® Zip 'n Steam™ bag, placing thicker portions toward outer edge of bag. Seal bag and place
   in microwave.
5. Cook on full power for 3 1/2 minutes or until salmon is cooked through and flakes easily. If needed, continue microwaving at 30-second intervals until salmon is done.
6. Allow bag to stand 1 minute before handling. Carefully open bag. Use spatula to remove cooked salmon from bag. Serve with dipping sauce and garnish with sliced green onions and orange slices,
   if desired.
Dipping Sauce 3 Tablespoons orange juice 1 Tablespoon balsamic vinegar 1/2 teaspoon honey Pinch of salt (about 1/16 teaspoon)

Oh SNAP! Check out these bad boys!! They're called "Muglettes", or mini mug-sized meals that you can bring on the go with you!!

http://www.hungry-girl.com/week/weeklydetails.php?isid=1784

Thanks Sion, I just bookmarked this page!

Finally - MY KIND OF RECIPES!!!!!   Wow and there's even a site for folks like me

Thanks so much!!!!!!