I tried some more experimental cooking last night with peanut sauce.  The flavors actually blended really well!  I was pleasantly surprised, and my husband liked it so that's a win :)

Before adding fresh mango slices and peanut sauce

Quinoa is a wonderful grain and is a complete protein all by itself.  Near East is an easy brand that you can fix in the microwave.  I cooked some carrots and celery in the microwave and mixed it in with the quinoa after cooking the grain.  Add sliced cucumber, mango and the peanut sauce!  It sounds like a weird combination, but it's very refreshing and filling.

I went partially by the sauce recipe, and you can view the site here: 

http://allrecipes.com/recipe/the-best-thai-peanut-sauce/

1 1/2 cups creamy peanut butter

1/2 cup coconut milk

3 tablespoons water

3 tablespoons fresh lime juice

3 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon hot sauce

1 tablespoon minced fresh ginger root

3 cloves garlic, minced

1/4 cup chopped fresh cilantro

I guessed on the measurements and just used the peanut butter, coconut milk, water, soy sauce, garlic (powder) and ginger seasoning. I added a little bit of stevia as well.

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I'm lucky that my husband is not a picky eater. I've been able to experiment a lot with recipes!

I tried a kind of vegetarian microwave chili last night.

1 onion, chopped
1 cup thinly sliced celery
2 carrots, peeled and thinly sliced
2 cloves garlic, crushed
1 zucchini, sliced
1 green bell pepper, seeded and sliced
1 (28-ounce) can chopped tomatoes, undrained
1 (15-ounce) can kidney beans, drained and rinsed
1 tablespoon chili powder  

1 teaspoon ground cumin

1 teaspoon crushed dried oregano

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon granulated sugar

1 cup shredded mozzarella cheese  

I left out the zucchini, bell pepper, chopped onion, garlic and cheese.  Substitute the garlic/onion for a can of diced tomatoes with garlic and onion in it. I also added a can of mixed vegetables.

You can find the recipe here: http://www.greatchilirecipes.net/microwave_vegetable_chili.html

After successfully cooking brown rice in the microwave, I decided to make this kind of "casserole" I found for microwave cooking. You can view it here:

http://www.cooks.com/rec/doc/0,1968,139165-228202,00.html.

Since all we have is a mini fridge and not much room, I left out the cheese and red peppers.

1 can (19 oz) ready-to-serve lentil soup
1 package (about 9 oz) ready-to-serve brown rice
1 can (7.75 oz) unsalted mixed vegetables, drained
1 large or 2 small canned roasted red peppers, diced
1/2 cup shredded sharp cheddar cheese, divided
Salt and pepper to taste

Sweet potatoes are another great option for the microwave and are actually REALLY good with hummus! I'm not kidding, you should try it. 7-8 minutes on each side is a good cooking time, but that would also depend on the size. 7-8 minutes is a good cook time for the bigger ones.

I am becoming a master at microwave meals. Unless you want to go with the traditional TV dinners, it still takes planning. I think it takes even more planning than meals cooked in the convenience of your kitchen just because you're so limited.

I have found that you CAN cook brown rice in the microwave!

1 cup of rice (or about)

Fill the glass dish (Pyrex or something like that) so that it covers the rice. The water should come up to the first joint of your index finger. To measure the water, place your index finger in the dish so that its just touching the rice.

Cover and heat the rice for 8-10 minutes or until the water is boiling. Uncover and hear for 20 more minutes or until all the water is absorbed.