NuWave Oven Recipes

If you folks have stumbled upon this article in pursuit for the best NuWave oven recipes, you’re in the right place! We know you’re after the recipes, so enough chit-chat, let’s dive into the juicy goods right away!

Breakfast Ideas for NuWave Oven

Eggo Waffles

Ingredients:

  • 2–4 Eggo waffles, frozen

Instructions:

  1. Place waffles on the 4-inch rack.
  2. Cook at 350°F for about 4–5 minutes.
  3. Serve while hot. Best with turkey bacon.

Turkey Bacon

Ingredients:

  • 1 package turkey bacon

Instructions:

  1. Place bacon strips on a 4-inch rack in a single layer (for crispy results).
  2. Cook at 350°F for about 8 minutes. Flip bacon halfway through.
  3. Serve while hot. Best with Eggo waffles.

Hard Boiled Eggs

Ingredients:

  • 6–8 eggs

Instructions:

  1. Place eggs on a 1-inch rack.
  2. Cook at 350°F for about 10 minutes.
  3. Let eggs cool at least three minutes before peeling.

Quiche Lorraine

Ingredients:

  • 1 recipe pastry for a 9-inch single crust pie
  • 6–8 slices bacon
  • 1 cup shredded Swiss cheese
  • 1/3 cup onion, minced
  • 4 eggs, beaten
  • 2 cups light cream
  • ¾ teaspoon salt
  • ¼ teaspoon white sugar

Instructions:

  1. Cook bacon on 4-inch rack for 8 minutes at 350°F. Flip and cook 2 more minutes until crispy, if desired.
  2. Chop bacon.
  3. Sprinkle bacon, cheese, and onion in pastry shell.
  4. In a medium bowl, whisk together eggs, cream, salt and sugar until homogenous.
  5. Pour mixture into pastry shell.
  6. Bake at 350°F on a 1-inch rack for 15 minutes.
  7. Reduce heat to 300°F and bake for another 10 minutes.
  8. Allow quiche to sit before cutting into wedges and serving.

Lunch Ideas for NuWave Oven

Frozen Chicken Breasts with Veggies

Ingredients:

  • 2 pounds frozen chicken breasts, skinless and boneless
  • 1 large carrot, sliced into cubes
  • 1 zucchini, sliced into cubes
  • 1 large potato, sliced into cubes
  • Olive oil
  • Salt and pepper to taste

Instructions:

  1. In small bowl, toss carrot, zucchini and potato in olive oil to coat well.
  2. Place chicken, carrot, zucchini, and potato on the 4-inch rack. Season to taste.
  3. Roast at 350°F for about 15 minutes, or until chicken is nice and brown.
  4. Serve while hot.

Burgers

Ingredients:

  • 4–6 burgers

Instructions:

  1. Place burgers on a 4-inch rack.
  2. Cook at 350°F for about 11 minutes per side.
  3. Check burgers using kitchen thermometer (look for 160–170°F).
  4. Serve with Home-Styled French fries.

Steak

Ingredients:

  • 2–4 1-inch steaks, fresh or frozen
  • Olive oil (optional)
  • Kosher salt to taste
  • Black pepper to taste, freshly ground

Instructions for fresh steaks:

  1. Put steaks on a 4-inch rack.
  2. Brush steaks with olive oil (makes them crispy). Marinate and season to taste.
  3. Cook at 350°F for about 5–6 minutes for rare, 6–7 for medium rare, 7–8 minutes for medium and 9–10 minutes for well-done.
  4. Turn steaks over and repeat.
  5. Serve with Outback Steakhouse Baked Potato.

Instructions for frozen steaks:

  1. Put steaks on a 4-inch rack.
  2. Brush steaks with olive oil (makes them crispy). Marinate and season to taste.
  3. Cook at 350°F for about 11 minutes for rare, 13 for medium-rare, 15 for medium and 17–18 for well done
  4. Turn steaks over and repeat.
  5. Serve with Outback Steakhouse Baked Potato.

Outback Steakhouse Baked Potato

Ingredients:

  • 3 large potatoes
  • Kosher salt to taste
  • Sunflower oil
  • 2 scoops butter per potato
  • 2 tablespoons sour cream per potato
  • 1 teaspoon chives, finely chopped

Instructions:

  1. Rub whole potatoes (unpeeled) with sunflower oil using cloth or paper towel.
  2. Sprinkle kosher salt over potatoes.
  3. Bake at 350°F on a 4-inch rack for about an hour.
  4. Let potatoes cool for 5 minutes.
  5. Cut potatoes open and top with butter and sour cream. Sprinkle with kosher salt and chives.

 

Home-Styled French Fries

Ingredients:

  • 2 large potatoes, cut into strips
  • Olive oil (if desired)
  • Kosher salt to taste
  • ½ tablespoon paprika
  • Black pepper to taste
  • Cayenne pepper (if desired)

Instructions:

  1. In a large bowl, toss potato strips with olive oil to coat well (if desired).
  2. Sprinkle potato with salt, paprika, and pepper to taste. Toss to coat well.
  3. Place potato strips on a 4-inch rack in a single layer.
  4. Fry at 350°F for about 20–22 minutes or until crispy to taste.

Lemony Roasted Potatoes

Ingredients:

  • 2 pounds small Yukon gold potatoes, cut into wedges
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano, crumbled
  • Salt and pepper, freshly ground
  • 1 lemon, thinly sliced

Instructions:

  1. In large bowl, toss potatoes in olive oil to coat well.
  2. Sprinkle oregano, salt and pepper onto potatoes and toss to coat well.
  3. Spread potatoes and lemon on a 3-inch rack.
  4. Roast at 350°F for 15 minutes, flipping potatoes halfway through.
  5. Transfer to serving bowl and serve hot.

Pizza

Ingredients:

  • 1 frozen pizza to taste (no bigger than 11 inches in diameter)

Instructions:

  1. Place reversible rack in your NuWave oven to serve as a 4-inch rack.
  2. Line reversible rack with parchment or wax paper.
  3. Put pizza face down.
  4. Cook at 350°F until crust is golden brown.
  5. Flip pizza right-side up using pizza flipper or some similar utensil.
  6. Remove parchment or wax paper and cook for another 3–5 minutes, or until cheese melts.
  7. Enjoy!

Dinner Ideas for NuWave Oven

Easy Surf & Turf Dinner

Ingredients:

  • 2 rib eye steaks
  • 2 lobster tails
  • 1 bunch thin asparagus spears, trimmed
  • 1 medium tomato, sliced
  • 1 half lemon
  • 1 half stick butter
  • 1 tablespoon parsley, crumbled
  • Extra-virgin olive or canola oil
  • Kosher salt to taste
  • Black pepper to taste, freshly ground

Instructions:

  1. Place steaks on 4-inch rack. Brush with olive or canola oil for crisping.
  2. Cook at 350°F for eight minutes for medium rare (don’t flip steaks yet!).
  3. Meanwhile, in a medium bowl, toss asparagus and tomatoes in olive oil to coat well.
  4. Sprinkle asparagus and tomatoes with kosher salt and black pepper and squeeze half lemon over. Toss to coat well.
  5. After 8 minutes, flip steaks while adding lobster tails and vegetables on the side. Brush steaks with olive or canola oil again. Sprinkle salt and pepper to taste.
  6. In a small oven-safe dish, place butter and crumbled parsley. Place dish on 1-inch rack, away from steaks.
  7. Close your NuWave oven and cook at 350°F for 8 minutes.
  8. Plate everything and serve.

Crunch Fish Fingers

Ingredients:

  • 3 oz. (300 g) white fish fillets, skinless and boneless
  • 3 oz. (90g) wholemeal breadcrumbs
  • 2 oz. (60 g) oats
  • 1 carrot, peeled and grated
  • Salt and black pepper, freshly ground
  • 1 large egg, beaten

Instructions:

  1. In mixing bowl, combine breadcrumbs, oats, and carrot. Mix well and season to taste.
  2. Brush fish fingers with beaten egg. Dip into breadcrumbs mixture until well covered.
  3. Place fish fingers onto greased baking tray and set on a 4-inch rack.
  4. Bake fish fingers at 350°F for 20 minutes, turning halfway through.
  5. Serve while hot.

Traditional Deviled Eggs

Ingredients:

  • 6 eggs
  • ¼ cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • Black pepper, freshly ground
  • Paprika, for garnish

Instructions:

  1. Place eggs on the 1-inch rack.
  2. Cook at 350°F for about 10 minutes.
  3. Place eggs in cool water and peel.
  4. Slice eggs in half lengthwise and remove yolks. Set egg whites aside.
  5. In a medium bowl, mash yolks into fine paste using a fork. Add mayonnaise, vinegar, mustard, salt and pepper. Mix until homogenous.
  6. Spoon egg yolk mixture into hollow egg whites. Sprinkle with paprika and serve.

Dessert Ideas for NuWave Oven

Pumpkin Velvet Cookies

Ingredients:

  • ½ cup shortening
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 cups flour
  • 1 cup raisins, chocolate chips, butterscotch chips or nuts (optional)

Instructions:

  1. Cream shortening, pumpkin puree, sugar, and vanilla in mixing bowl.
  2. Stiff together baking soda, baking powder, cinnamon, and flour.
  3. Add flour mixture to pumpkin mixture and mix until combined.
  4. Mix in optional ingredients, if desired.
  5. Add Silicone Baking Ring to 1-inch rack and scoop cookie batter onto the ring.
  6. Bake at 350°F for 10 minutes.
  7. Repeat steps five and six with remaining batter.

 

Banana Pumpkin Bread

Ingredients:

  • 1 (18 ounces) box yellow cake mix
  • 2 eggs
  • 3 bananas
  • 2 cups pumpkin pulp
  • 1 cup milk
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ cup oil
  • Butter

Instructions:

  1. In a medium bowl, mash bananas using a fork.
  2. Add slightly beaten eggs, milk, cinnamon, oil, and nutmeg. Mix well.
  3. Add cake mix half at a time, making sure all of it is admixed before adding rest.
  4. Add pumpkin and mix until homogenous.
  5. Pour banana/pumpkin mixture into miniature pans or loaf pans, filling up to 2/3.
  6. Bake at 350°F on a 4-inch rack for 12 minutes, or until crust is formed.
  7. Put some butter on top and cover with tin foil allowing space for bread to rise (this prevents cracking).
  8. Bake at 350°F for another 12 minutes, or until bread rises in the middle.