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Asparagus with Balsamic and Goat Cheese

Ingredients:

1 teaspoon canola oil
12 spears standard asparagus, woody ends removed
Salt and pepper, to taste
¼ cup goat cheese, crumbled
¼ cup sundried tomatoes, chopped
3 tablespoons walnut pieces
1 tablespoon extra-virgin olive oil 2 teaspoons balsamic vinegar

Directions:

1. Preheat Range Mate 5 in 1 Grill Pan, without lid, for 3 minutes.

2. Add oil then asparagus to unit. Place lid on and cook 4 –5 minutes. After 4 minutes cook in 30 second increments until you find your perfect time.

3. Remove asparagus to serving platter, then season with salt and pepper.Top with goat cheese, sundried tomatoes, walnuts, olive oil and vinegar.

Tip:

For thinner asparagus, cook for 2 ½ - 3 ½ minutes to your desired texture.

Grilled Chicken Breast and Peppers

Ingredients:

10 ounces chicken tenderloins, cut in quarters
3 teaspoons canola oil, divided
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
½ bell pepper, seeded and thinly sliced
½ medium onion, thinly sliced

Directions:

1. In a bowl, combine chicken, 1 teaspoon oil, chili powder, cumin, onion powder and garlic powder. Set aside.

2. Preheat Range Mate 5 in 1 Grill Pan in microwave, without lid, for 3 minutes.

3. Add 1 teaspoon oil, peppers and onions to unit. Place lid on and cook in microwave for 2 minutes. Stir mixture, replace lid and cook 2 ½ minutes.

4. Remove vegetables to a bowl, set aside and wipe unit clean.

5. Add 1 teaspoon oil and chicken, spreading evenly in unit, replace lid and cook 4 minutes. Turn chicken over, replace lid and cook 1 minute.

6. Return vegetables to Grill Pan, replace lid and cook 30 seconds –1 ½ minutes. After 30 seconds, cook in 30 second increments until you find your perfect time.

*This recipe can also be prepared with the Range Mate Pro Round 5-in-1 Grill pan using the same directions.

Frozen Pizza

Ingredients:

1 frozen pre-made round pizza for one

Directions:

1. Place pizza into 5 in 1 Grill Pan. Place microwave blocking lid on and cook in microwave for 2 minutes.

2. Remove microwave blocking lid and cook uncovered in microwave at 50% power for 5 ½ – 7 minutes. After 5 ½ minutes, cook in 30 second increments until you find your perfect time.

Red Velvet Cupcakes

Ingredients:

1 ⅓ cups, tightly packed, red velvet cake mix
½ cup plus 2 tablespoons water
¼ cup canola oil
1 large egg

Directions:

1. In a bowl, whisk cake mix, water, oil and egg until fully incorporated.

2. Coat Range Mate Muffin Pan with non-stick cooking spray. Add 4 tablespoons of cake batter into each cavity of prepared pan. Place muffin pan in unit, cook uncovered in microwave for 3–4 minutes. After 3 minutes cook in 30 second increments until you find your perfect time.

3. Remove muffin pan from unit and let cupcakes rest 5 minutes, then remove cupcakes and cool completely. Repeat with remaining mixture.

Tip:

Decorate cupcakes with your favorite frosting. Store remaining cake mix in a resealable food storage bag for later use.

Rotini with Meatballs and Marinara

Ingredients:

1 ½ cups marinara sauce
1 cup hot water
1 ½ cups no-boil, no-drain rotini pasta
6 ounces frozen mini meatballs

Directions:

1. Combine marinara sauce and water.

2. Add pasta, meatballs and sauce mixture into Range Mate 5 in 1 Grill Pan. Make sure pasta is completely covered with sauce mixture. Place lid on and cook in microwave for 5 minutes.

3. Stir ingredients, replace lid and cook an additional 4 ½ – 5 ½ minutes. After 4 ½ minutes, cook in 30 second increments until you find your perfect time.

Tip:

Any type of frozen mini meatballs can be used, just make sure they are mini.

Sirloin Steak with Pub Style Onions

Ingredients:

¾ to 1 pound New York strip, 1 ½-inches thick
Salt and pepper, to taste
½ medium onion, thinly sliced
1 ½ tablespoons malt vinegar
1 teaspoon chopped fresh thyme

Directions:

1. Preheat Range Mate Long Grill Pan, without lid, for 4 minutes.

2. Season steak with salt and pepper, then add to Grill Pan. Place lid on and cook in microwave for 3 minutes.

3. Turn steak over, add onions, vinegar, and thyme, then replace lid and cook an additional 2 ½ - 3 ½ minutes for medium rare. After 2 ½ minutes, cook in 30 second increments until you find your desired doneness.

4. Let rest for 3 minutes, then slice and serve.

*This recipe can also be prepared with the Range Mate Pro Round 5-in-1 Grill pan using the same directions.

Steamed Asian Cod

Ingredients:

3 tablespoons sweet chili sauce
1 ½ tablespoons low-sodium soy sauce
2 tablespoons chopped scallions
1 tablespoon chopped fresh cilantro
2 (6 oz) thin-cut fresh cod fillets
Pepper, to taste
1 (14 oz) can Asian vegetables, drained

Directions:

1. In a bowl, combine sweet chili sauce, soy sauce, scallions and cilantro. Set aside.

2. Place ½ cup hot water into Range Mate 5 in 1 Grill Pan, then place Steamer Tray over water.

3. Season cod with pepper, then place onto Steamer Tray. Place lid on and cook in microwave for 4 minutes.

4. Remove lid and add canned vegetables. Replace lid and cook 2 – 3 minutes. After 2 minutes, cook in 30 second increments until you find your perfect time.

5. Place cod and vegetables onto serving dish and drizzle with sauce.

Range Mate PRO Cookware Set
Not Available in Stores

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