Vegetables in aioli is also tasty. Cut your choice of vegetables into bite size chunks and zap them either individually or in batches of similar cooking times (eg don't zap carrots and pumpkin at the same time as pumpkin cooks quicker). I usually cook mine in a splash of water, a dusting of salt and pepper and maybe a bit of garlic. You want the veges to be cooked fully but not too soft. While warm, mix in a tablespoon or two of aioli thru the mixed veges. If you do this while warm, you don't need as much aioli. Instead of aioli, you could try pesto.
Don't forget nachos. You can always add some shredded take-away chicken thru them as well.
Smoked cod and salmon fillets poach well in the microwave.
You can cook scrambled and poached eggs in the microwave as well.
stuff a spud by cooking the spud in its jacket in the m/w. Just prick the skin all over lightly with a fork to stop it exploding. Cook for a couple of minutes on one side then turn over and cook until done. Vary times based on size and quantity of potatoes.
If you can cook up some savory mince in the crock pot, you can make a mock lasagne in the microwave just using slightly stale bread instead of pasta sheets and cream instead of white sauce. Just layer it like you normally would. Again, as the ingredients are already cooked or at least in an edible state, you are only heating it up until the cheese melts.
Too many restaurants, not enough time...