Microwave Eggs Divine

1 (16-ounce) package chopped broccoli, thawed and drained
6 large hard-cooked eggs, chopped
1 cup cooked chicken, chopped (or cooked ham, cooked sausage, etc.)
1 teaspoon minced onion
1 (10.75-ounce) can cream of chicken soup
1/4 cup fat-free mayonnaise
1 teaspoon lemon juice
3/4 cup grated cheddar cheese
1 cup bread crumbs
2 tablespoons margarine or butter

1. Arrange chicken in a 9 x 9-inch glass baking pan. Top with eggs.
2. Mix together soup, onion, 1/4 cup mayonnaise and lemon juice. Spoon soup mixture over ingredients. Top with broccoli and cheese.
3. Microwave bread crumbs with margarine on full power for 30 to 40 seconds to toast.
4. Sprinkle bread crumbs over all and microwave on full power for 7 to 10 minutes, rotating once, until cheese is melted and soup bubbles.

Makes 6 servings.

Recipe by: Iowa Egg Council

Leftover Meat Stew

Ingredients:

2 oz. carrots, cut into ¼-inch slices
¼ cup water
2-oz. baking potato, cut into
½-inch cubes
2 oz. cooked meat (steak left over from a restaurant meal will do)
1/3 cup water or leftover gravy
½ beef bouillon cube
1/16 tsp. salt
1 tsp. all-purpose flour
1 oz. (¼ cup) fresh or frozen peas

Direction:

Put carrots and water into Cook 'N' Pour Pan.

Cover with lid. Cook 2:00 minutes at 100% power.

Add potato and replace lid.

Cook 3:00 minutes at 100% power.

Cut meat into ½-inch cubes and add to pan.

Add water, bouillon, salt and flour to pan and mix well.

Replace lid.

Cook 1:00 minute at 100% power.

Stir in peas and replace lid.

Cook 1:00 minute at 100% power.

Let stand 2 minutes.

Pour into soup bowl and stir.

Recipe by: Marie T Smith