These quick, easy yet healthy recipes prove you that your microwave is not just for heating.
- 1 cup quick-cooking rolled oats
- 3/4 cup milk, or as needed
- 1/2 cup canned pumpkin puree
- 1/4 tsp pumpkin pie spice
- 1 tsp cinnamon sugar
- Mix oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once.
- Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds.
- Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat for 20 more seconds and serve.
Omelet in a Mug
- 1 large egg
- 2 egg whites
- 2 tbsp shredded cheddar cheese
- 1 tbsp diced green bell pepper
- Salt and ground black pepper to taste
- Cooking spray
- Combine egg, egg whites, cheddar cheese, bell pepper, salt, and ground pepper in a microwave-safe mug coated with non-stick spray. Microwave on high for 1 minute; stir.
- Return to microwave and cook until eggs are completely set, 1 to 1 1/2 minutes longer.
- Sprinkle cheese on top and serve.
- Place 1/2 cup water and 1/4 teaspoon white vinegar in a small microwave safe small bowl.
Carefully crack egg into water, cover, and microwave on high for 1 minute, or until whites are set and opaque.
- If needed, microwave for 10 seconds more at a time until eggs are done to your liking.
- Remove eggs from bowl with a slotted spoon.
Check these 3 easy ways of how to make a restaurant style runny-yolked egg.
- 500 grams shelled prawns
- 2-inch piece ginger
- 15 to 20 cloves garlic
- 12 to 15 whole dry red chilies
- 2-inch cinnamon stick
- 2 medium onions, chopped
- 4 medium tomatoes, chopped
- 2 tbsp sugar
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 cup malt vinegar
- 1/2 cup oil
- salt to taste
- De-vein prawns and wash thoroughly under running water. After towel drying, add salt and set aside.
- Grind ginger, garlic, cumin seeds, red chilies, cloves, cinnamon, and mustard seeds with vinegar into a fine paste.
- Put oil and onions in a microwave bowl and cook, uncovered, for 4 minutes.
- Add ground paste and tomatoes and cook, covered, for 4 minutes.
- Then add prawns, salt, and sugar and cook, covered, for 3 minutes.
- Place 1/2 cup finely ground cornmeal, 2 teaspoons olive oil, 1 minced garlic clove, 1 teaspoon fresh thyme, 1/4 teaspoon salt, and 1 3/4 cups water in a large microwave safe bowl.
- Microwave uncovered on high for 2 1/2 minutes.
- Stir mixture and cook for an additional 2 1/2 minutes or until polenta has thickened and most of the water has absorbed.
- Let rest for 1 minute and then stir in 1/3 cup grated parmesan cheese.
Baked Apples with Frozen Yogurt
- 2 apples
- 2 tbsp brown sugar or honey
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/2 cup dried raisins or cranberries
- Frozen yogurt
- Core the apples, leaving the bottom intact. In a bowl, mix the brown sugar, cinnamon, and nutmeg.
- Spoon the sugar mixture into the apples and set a teaspoon of raisins or cranberries on top of each apple.
- Place the apples in a deep casserole dish and cover with wax paper. Microwave for 3 1/2 to 4 minutes or until tender.
- Let the apples sit for a couple minutes before topping with frozen yogurt.
- Sprinkle some cinnamon on top, then serve.
Easy Lemon Curd
- 1 cup freshly squeezed lemon juice
- 1 cup sugar
- 1/2 cup (8 tablespoons) butter, melted
- 2 large eggs
- Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.
- Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute.
- When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it’s done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave.
- Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
- Keep curd refrigerated for up to 3 weeks; freeze for longer storage.
Lemon and Berry Sauce
- Stir together 2 cups frozen mixed berries, 2 tablespoons sugar, 2 teaspoons lemon zest, and 1 1/2 teaspoons cornstarch in a large microwave safe bowl.
- Heat on high, uncovered, for 2 minutes.
- Stir and cook for an additional 2 minutes, or until slightly thickened and steaming.
- Serve with pancakes, waffle, yogurt.
Chocolate Mug Cake
- 4 tablespoons all purpose flour
- 2 tablespoons sugar
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg – beaten
- 3 tablespoons skim milk
- 1 tablespoon vegetable oil
- Add together flour, sugar, cocoa, baking powder, salt, egg, milk, and vegetable oil. Mix to combine.
- Pour mixture into a regular sized coffee mug.
- Microwave on high for one minute and 30 seconds. If needed, microwave on high for up to an additional 30 seconds.
- Watch not to make it too dry.
- Place 4 peeled and chopped apples in a microwave safe bowl.
- Cover with a sheet of parchment paper and microwave on high for 4 minutes, or until tender.
- Blend together apples, 1 tablespoon chopped rosemary, 1 chopped garlic clove, 1 chopped shallot, 2 teaspoons cider vinegar, and
- 1/4 teaspoon each salt and pepper in a blender or food processor.
- Serve over chicken or pork chops.
Sweet Potato Chips
- Thinly slice 1 medium-sized peeled sweet potato with a mandoline. Toss with 2 teaspoons oil, 1 tablespoon Italian seasoning, and 1/4 teaspoon salt.
- In batches, arrange potato slices on a parchment lined microwave safe plate in a single layer.
- Microwave on high for 3 minutes. If chips are not crispy, continue microwaving in 20 second intervals until done.
More light and easy finger food recipes. Try some!