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Here us a recipe that never fails in my home….I make it quit often….

Microwave Lasagna

1 8-oz can tomato sauce
1 medium onion, chopped
1/4 tsp basil leaves
1/4 tsp salt{optional}
1/8 tsp pepper
1/4 tsp oregano leaves
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1 tsp parsley
3 medium zucchini, about 9 inches long each
1 large tomato, sliced
2 tbsp grated parmesan cheese

Combine tomato sauce, onion, basil, salt, pepper, & oregano in a small mixing bowl; set aside. In a medium bowl combine ricotta, mozzarella & parsley. Set aside.
Peel zucchini & cut off the ends. Slice zucchini length-wise into strips. Arrange strips in 8×8-inch baking dish. Cover with waxed paper.
Microwave on high for 6-8 minutes, or till fork tender, rearranging half way through cooking. Drain liquid; place zucchini on towels to absorb excess moisture; cool slightly. Layer 4-6 of the strips in the bottom of baking dish. Reserve 6 strips for second layer. Spread ricotta mixture over zucchini. Layer with sliced tomatoes.
Spread half of the tomato sauce mixture over tomatoes; top with zuchini slices. Pour remaining sauce over zucchini & sprinkle with parmesan cheese. Reduce power to
50%{medium} Microwave uncovered 20-25 minutes or till zucchini is tender & mixture is hot in the center. Let stand 5 minutes before serving.
6 servings
Twiggy

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Here’s a good one:

Enchilada Microwave Chicken Pie

INGREDIENTS:
1 9″ pie shell
4 eggs
1 tsp. Worcestershire sauce
1 onion, chopped
6 oz. can cooked chicken, drained and flaked
4 oz. can chopped green chilies, well drained
1-1/4 cups shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
1/2 cup whole milk
1/4 tsp. cumin
1/8 tsp. garlic powder
1/8 tsp. pepper
4 drops hot pepper sauce

PREPARATION:
Place pie crust in 9″ microwave safe pie pan. Prick crust well with fork. Blend 1 egg with Worcestershire sauce in a small bowl and brush this mixture lightly over the pie crust. (Reserve any remaining egg mixture for pie filling.) Microwave the pie crust on high for 6-8 minutes, rotating pan every 2 minutes.

Crust is done when the surface looks dry and flaky.
Place onions in small microwave safe bowl and sprinkle with water; cover. Cook on high for 3 minutes or until crisp tender. Drain well and set aside.

Layer chicken, cooked onions, chilies and cheeses in cooked pie crust. In medium bowl combine remaining egg and Worcestershire sauce mixture, 3 eggs, milk, cumin, garlic powder, pepper and hot pepper sauce and mix well. Pour slowly over chicken and cheese in pie crust, pausing often to let mixture settle to bottom of ingredients.

Microwave pie on high power for 8-11 minutes, turning pie once during cooking. Pie is done when knife inserted near center comes out clean. Let stand on solid surface for 5 minutes before serving. 6 servings

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any frozen food already prepared to microwave would do it.

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Mac n cheese