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ROSEMARY POTATOES These potatoes taste as if they were roasted in the oven - but take only half the time. 1 tablespoon butter 1 teaspoon bottled minced garlic 1 teaspoon dried rosemary 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 1/2 pounds red potatoes, quartered (about 4 cups)

Place butter and garlic in an 8-inch square baking dish. Microwave at MEDIUM-HIGH (70% power) 45 seconds or until butter melts. Add rosemary, salt, pepper, and potatoes; toss well. Cover and microwave at HIGH for 15 minutes or until potatoes are tender.

4 servings (serving size: 3/4 cup).

CALORIES 155 (18% from fat); FAT 3.1g (sat 1.9g); PROTEIN 3.9g; CARB 29g; FIBER 3.2g; CHOL 8mg; IRON 2.4mg; SODIUM 182mg; CALC 30mg.

CHICKEN WITH DUXELLES

Duxelles is a thick mixture of finely chopped mushrooms, shallots, and seasonings cooked slowly to evaporate the liquid and intensify the mushroom flavor. Drizzling with half-and-half at the end pulls the flavors together.

3 cups fresh parsley leaves (about 1 bunch)
2 large shallots, peeled and quartered
4 cups coarsely chopped mushrooms (about 3/4 pound)
1 tablespoon olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/8 teaspoon ground red pepper
2 teaspoons bottled minced garlic
4 (4-ounce) skinless, boneless chicken breast halves
1/4 cup half-and-half

Place parsley and shallots in a food processor, and process until shallots are finely chopped. Add mushrooms; process until finely chopped, scraping sides of bowl occasionally. Place the mushroom mixture in a deep-dish 10-inch pie plate. Microwave at HIGH 12 minutes, stirring every 4 minutes. Stir in 1 teaspoon oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and red pepper.

Combine 2 teaspoons oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, garlic, and chicken in a bowl; toss well. Arrange chicken spokelike on top of mushroom mixture. Drizzle with half-and-half. Cover with plastic wrap; vent. Microwave at HIGH 7 minutes or until done.

4 servings (serving size: 1 chicken breast half and about 1/2 cup duxelles).

CALORIES 213 (30% from fat); FAT 7.1g (sat 2g); PROTEIN 29.5g; CARB 8.1g; FIBER 2.5g; CHOL 71mg; IRON 3.8mg; SODIUM 393mg; CALC 79mg.

ITALIAN RISOTTO WITH SHRIMP

A risotto without constant stirring? Yes, it's possible with this creamy dish.

3 1/2 cups fat-free, less-sodium chicken broth
1/2 cup dry white wine
1 cup chopped onion
2 teaspoons olive oil
1 1/3 cups Arborio rice or other short-grain rice
1 pound medium shrimp, peeled and deveined
1 cup frozen whole-kernel corn
1/3 cup chopped bottled roasted red bell peppers
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
3/4 cup (3 ounces) grated Asiago cheese

Combine broth and wine in a 1-quart glass measure. Microwave at HIGH for 5 minutes or until mixture boils. Remove from oven; keep warm.

Combine onion and oil in a 2-quart casserole. Microwave at HIGH 4 minutes. Stir in broth mixture and rice. Microwave at HIGH for 15 minutes or until the liquid is almost absorbed, stirring every 5 minutes.

Stir in the shrimp, corn, bell peppers, basil, and oregano. Microwave at HIGH for 4 minutes or until shrimp are done, stirring mixture every 2 minutes. Stir in cheese.

5 servings (serving size: about 1 1/4 cups).

CALORIES 409 (18% from fat); FAT 8.2g (sat 3.5g); PROTEIN 26.2g; CARB 55g; FIBER 2.2g; CHOL 121mg; IRON 4.3mg; SODIUM 722mg; CALC 233mg.

INDIAN SHRIMP STIR-FRY

We love the aromatic basmati rice for this microwave version of a stir-fry.

1 1/2 pounds large shrimp, peeled and deveined
1 1/2 tablespoons olive oil, divided
1 tablespoon curry powder
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper
1 cup red bell pepper strips
1 cup diagonally sliced green onions
2 garlic cloves, minced
1 cup light coconut milk
1/4 cup orange juice
1 1/2 tablespoons cornstarch
1 tablespoon low-sodium soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup raisins
1/4 cup sliced almonds, toasted
1/4 cup shredded sweetened coconut
3 cups hot cooked basmati rice

Combine shrimp, 1 tablespoon oil, curry powder, coriander, and ground red pepper; set aside.

Combine 1 1/2 teaspoons oil, bell pepper, onions, and garlic in a 1-quart glass measure. Cover with plastic wrap; microwave at HIGH 2 minutes, stirring after 1 minute. Set aside.

Combine coconut milk and next 5 ingredients (coconut milk through salt) in an 8-inch square baking dish; stir with a whisk. Microwave at HIGH 4 minutes or until thick, stirring after 2 minutes.

Stir in shrimp mixture and bell pepper mixture. Cover and microwave at HIGH for 8 minutes or until shrimp are done, stirring after 4 minutes. Stir in the raisins. Sprinkle with almonds and coconut. Serve with rice.

6 servings (serving size: 2/3 cup shrimp mixture and 1/2 cup rice).

CALORIES 345 (28% from fat); FAT 10.7g (sat 3.5g); PROTEIN 21.3g; CARB 40.7g; FIBER 2.5g; CHOL 129mg; IRON 4.4mg; SODIUM 334mg; CALC 91mg.

NEXT : SPEEDY FOCACCIA WITH FENNEL AND THYME,
POLENTA PUDDING WITH BLUEBERRY TOPPING AND MORE! >>
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