My parents bought their first microwave from Monkey Wards when my sister was a baby. I have fond memories of watching the time count down and trying to stop it at "0" (zero, not oh) by pressing the button to open the door. Here's a great recipe from back then with some of my own twists:
Barbecued Round Steak
Yields 8 servings
1/2 c minced celery OR 1 t celery seed
10.5 oz can tomato soup, undiluted
2 T Worcestershire sauce
2 t prepared mustard
1/2 c minced onion OR 2 T dried onion flakes
2 t garlic powder
2 T brown sugar
2 T lemon juice
1 t Tabasco sauce
2 lb round steak, cut into bite-sized pieces
In a 3-quart microwavable bowl, mix everything except the meat until combined. Stir in the meat. Cover and refrigerate several hours.
Microwave, covered, on 50% powder for 20 minutes. Stir and recover. Continue cooking at 50% for another 20 minutes or so until meat is tender, stirring every 5 minutes. If edges start to dry up, stir in a little bit of water.
Note: the fresh celery and onion usually provide enough moisture for a 2-lb batch. If you use the dried versions, you'll definitely need the water. Also, if you're feeding a smaller family and cut the recipe in half, then you'll also need some water.
OAMC: I am trying this out for the first time, but I don't see why it wouldn't work. Put 2 lb meat in a gallon bag (or 1 lb meat and 1 cup sauce in each of two quart baggies) and pour sauce over and freeze. Thaw in fridge. Pour into bowl and microwave as directed.