the earl's sandwich

Ingredients

• Servings: 1
• 2 slices american cheese
• 2 slices white bread, toasted
• 3 slices deli-style sliced turkey breast
• 2 tablespoons russian salad dressing

Recipe

Preparation Time: 4 mins Cook Time: 1 min Ready Time: 5 mins


• place american cheese one slice of toasted bread. microwave 15 to 20 seconds on high until cheese has melted. place turkey melted cheese. spread russian dressing one side of the remaining slice of toasted bread. place on top of turkey, dressing-side down to create a sandwich.

pms cookies

Ingredients

• Servings: 8
• 4 cups semisweet chocolate chips
• 2 cups peanut butter chips
• 1 (8 ounce) bag plain salted potato chips
• 2 1/2 cups dry-roasted peanuts

Recipe

Preparation Time: 15 mins Cook Time: 3 mins Ready Time: 25 mins


• in a large microwave-safe bowl, melt chocolate and peanut butter chips for about 3 minutes on high. stir every 30 seconds after the first minute until chips are melted and smooth. slightly crush the potato chips before stirring into the mixture along with the peanuts. drop by spoonfuls waxed paper and let stand until chocolate is set, about 15 minutes. store at room temperature or in the refrigerator.

Microwave Flan

Ingredients

• Servings: 1
• 3 cups white sugar, divided
• 2 cups milk
• 1 tablespoon vanilla extract
• 4 eggs

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• heat 1 cup of sugar (dry) in a saucepan over medium heat. do not stir until you start to see the sugar melting and bubbling. when the sugar is completely melted and golden brown, pour it into a 9 inch glass or ceramic pie plate and tilt to coat.
• in a large bowl, mix the milk, remaining sugar, vanilla and eggs until well blended. pour into the pie plate.
• cook in the microwave at 50% power for 7 minutes, then cook at 100% power for 8 minutes. a knife inserted into the center of the flan should come out clean when it is done. if it is not done after the 8 minutes, cook at one minute intervals, checking each time. cool and refrigerate before serving.
• to serve, warm the bottom of the pie plate over a pan of simmering water to loosen the caramelized sugar. place a serving plate on top of the dish, and invert so that the flan is on the serving dish and the caramelized coating is on top.

Fast Chicken Over Black Beans And Rice

Ingredients

• Servings: 4
• 1 cup uncooked white rice
• 2 cups water
• 1/4 cup salsa, or to taste
• 1 (15 ounce) can black beans, drained
• 2 cooked skinless, boneless chicken breast halves - cut into strips
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro (optional)
• 1/4 cup sour cream (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring rice and water to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and the water has been absorbed, 20 to 25 minutes. allow rice to stand covered for about 10 minutes.
• mix salsa with black beans in a microwave-safe bowl, and cook in microwave oven on high until hot, about 2 minutes; stir once or twice during heating.
• divide cooked rice into individual serving bowls.
• top the rice with black bean mixture, chicken strips, and cheddar cheese; garnish with fresh cilantro and dollops of sour cream.

butternut squash enchiladas

Ingredients

• Servings: 4
• 8 (5 inch) corn tortillas
• 1/2 unpeeled butternut squash, seeded
• 1/2 cup water
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/4 onion, chopped
• 2 cups chopped fresh spinach
• 4 sun-dried tomatoes, chopped
• 1 cup enchilada sauce
• 1/4 cup crumbled goat cheese
• 1/4 cup crumbled cotija cheese
• 2 tablespoons chopped cilantro leaves, for garnish (optional)
• 1/4 cup sour cream, for topping (optional)

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 1 hr 30 mins


• preheat an oven to 400 degrees f (200 degrees c).
• lay the tortillas flat a baking sheet. bake in the preheated oven until crispy, about 10 minutes. remove and allow to cool. meanwhile, place the butternut squash half into a microwave-safe dish cut-side-down, and pour in the water. cook in the microwave until tender, 12 to 15 minutes. once cool enough to handle, scoop out the flesh and dice; place into a mixing bowl and set aside.
• heat the olive oil in a skillet over medium heat. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the spinach and sun-dried tomatoes. continue cooking until the spinach wilts. gently fold the spinach mixture into the diced butternut squash.
• arrange four crispy tortillas on the baking sheet. divide the squash mixture among the tortillas. sprinkle 1 tablespoon of goat cheese over each tortilla, then top with the remaining tortillas. pour the enchilada sauce over top, and sprinkle each with 1 tablespoon of cotija cheese.
• bake in the preheated oven until hot, about 10 minutes. garnish each enchilada with chopped cilantro leaves and a dollop of sour cream to serve.