HEALTHIEST MICROWAVE MEALS

I Am Not a Plastic Cup Plastic Acrylic Tumbler ECO CUP on Ice with Straw

I am Not a Plastic Cup is an Eco-friendly version of its disposable predecessor. This cup can be used over and over again, saving our landfills from being stuffed with plastics. Feeatures an insulated double walled construction that keeps drinks cold while hands and surfaces stay dry....No sweaty glass. Holds up to 16 oz. Reusable Acrylic Cup with screw-on lid w/ straw. Insulated Double Walled construction keeps drinks cold & hands dry. Can be used over & over again. Holds up to 16 oz. Hand wash only-Do not use in microwave.

COOKING LIGHT


Ingredients
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese


Preparation
Preheat broiler.
Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Yield
4 servings

Nutritional Information
CALORIES 308(30% from fat); FAT 10.4g (sat 5.7g,mono 3g,poly 0.6g); PROTEIN 35.9g; CHOLESTEROL 88mg; CALCIUM 249mg; SODIUM 808mg; FIBER 1.8g; IRON 2.3mg; CARBOHYDRATE 16.2g

Replacement: I used EVOO instead of butter.

3/4 cup vegetable margarine
1 cup brown sugar
3/4 cup chopped almonds
4 oz dark chocolate, grated fine

Line an 8-inch square baking dish with foil, and oil the foil. Put the margarine and sugar in a 2-quart glass measure or microwave-safe bowl. Microwave uncovered on high for 3 minutes. Beat with a whisk until smooth. Microwave uncovered on high for 4 more minutes. Stir in 1/2 cup of the almonds and microwave uncovered on high for about 3 minutes more, or until the mixture thickens and forms a firm ball when tested in cold water. Watch carefully the last 2 to 3 minutes because the sugar may try to burn. Whisk for a few seconds, then pour mixture into your oiled pan. Sprinkle with the grated chocolate, cover with plastic wrap, and let chocolate melt for about 5 minutes. Spread the melted chocolate evenly over the toffee and sprinkle with the reserved 1/4 cup almonds. Let chocolate harden in a cool place. Remove foil and break into pieces. Enjoy!