5 Food Recipes to Make in the Microwave
The microwave is a dorm occupants’ best friend. Don’t settle for single serve frozen meals night after night. Make the most of the kitchen appliance: steam veggies, cook potatoes, bake cake, and fix up some eggs. There are many, many possibilities!
NEVER put metal, tin foil, non-microwave-safe containers, plastic wrap or single-use plastic containers/silverware in the microwave! Plastics leach hormone-disrupting chemicals such as BPA or phthalates into your food when cooked in a microwave. Use ceramic or glass cookware. Another hot tip from us to you: a microwave cover is a great investment to keep your microwave cleaner and to help keep the heat around the food.
You don’t have to settle with so many fun, healthy recipes at your disposal and a microwave in the dorms and in office spaces. Do you have another recipe others should know about? Let us know!
5 Foods to Make in the Microwave
- Cook: 2 mins
- Servings: 2
Ingredients:
- 2 large eggs
- 2 flour tortillas
- 2 slices Cheddar or American cheese
- salsa - optional
Directions:
- Spray a microwave-safe bowl with cooking spray.
- Beat the eggs in the bowl, pop into the microwave and cook for about 90, until eggs are done. (For best results, stir the eggs after every 30 seconds).
- Cut the cooked egg patty in half. Place a piece of egg and a slice of cheese on each tortilla. Fold or roll up the tortillas to make burritos. Put it into the microwave for 20 seconds to melt the cheese.
- Enjoy with salsa if desired.
Parmesan Herb Spaghetti Squash
- Prep: 5 mins
- Cook: 15 mins
- Total: 20 mins
- Servings: 6
Ingredients:
- 1 spaghetti squash, halved and seeds removed
- water
- 1 cup shredded parmesan cheese
- 1/2 cup fresh basil, chiffonade (thinly sliced)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground pepper
- salt to taste
Directions:
- Place the prepared spaghetti squash flesh side down in a 13×9in glass baking dish.
- Fill the dish with about 1″ of water.
- Place baking dish in the microwave and cook for 10-15 minutes, until squash is tender.
- Remove the spaghetti squash from the pan. Using a fork, gently scrap the inside of the squash to create spaghetti like pieces of squash.
- Place spaghetti squash in a bowl with parmesan cheese, fresh basil, olive oil, garlic powder, ground pepper, and salt to taste. Toss to combine and serve!
- Prep: 5 mins
- Cook: 2 mins
- Cook: 7 mins
- Servings: 6-8
Ingredients:
- 6 eggs
- 1 can evaporated milk
- 1 can Dulce de Leche
- 1 teaspoon vanilla
- 3/4 cup Sugar
- 1 teaspoon water
Directions:
To Make Caramel
- In a heavy sauce over medium heat pour the sugar and water
- Let the sugar boil until caramel forms, stir occasionally
- Pour the caramel into a 9" cake mold, bundt pan mold or custard cups and let it cool for 5 minutes
To Make Flan
- In a blender combine the dulce de leche, vanilla, evaporated milk and eggs
- Strain this mixture into a bowl
- Pour the flan mixture on top of the caramel
- Microwave EACH custard cup at 50% power for 2 minutes. If you're doing a whole cake pan, microwave at 50% power for 8-9 minutes. If you decide to microwave the 2-3 cups at a time just increase by 1-2 minutes
- Mixture should be a bit wet when taken out of the microwave
- Cool for about 1-2 hours in the fridge (for large cake cool overnight)
- Unmold by running a knife from the edges of the flan then turn onto a plate
- Enjoy!
- Prep: 5 mins
- Cook: 17 mins
- Total: 22 mins
Ingredients:
- 2 cups low-sodium chicken broth
- 1/4 cup all-purpose flour
- 1 small diced onion
- 1 stalk chopped celery
- 2 tablespoons unsalted butter
- fresh thyme
- 2 cups pulled rotisserie chicken
- 1 cup frozen trio of peas, corn, and carrots
- salt, and pepper
Directions:
- Dice veggies and separate rotisserie chicken.
- Whisk together the chicken broth and flour in a microwave-safe square baking dish until there are no lumps.
- Stir in the diced onions, chopped celery, pieces of butter, thyme leaves, and season with salt and pepper to taste.
- Cover with a microwave safe lid with a vent, and microwave on high for 5 minutes.
- Remove, whisk broth to get rid of flour clumps, and place back in the microwave without the lid for another 5-8 minutes or until the base thickens up.
- Add frozen peas, carrots, and corn, rotisserie chicken, cover and microwave for another 4 minutes.
Sour Cream & Herb Baked Potato
- Prep: 5 mins
- Cook: 20 mins
- Total: 25 mins
- Servings: 4
Ingredients:
- 4 medium russet potatoes
- ½ cup sour cream
- ½ cup plain yogurt
- ¼ cup chopped fresh parsley
- 1/4 cup chopped scallions, or chives
- 1 tablespoon grainy mustard
- Salt & freshly ground pepper, to taste
Directions:
- Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the "potato setting" on your microwave and cook according to the manufacturer's instructions.)
- Combine sour cream, yogurt, parsley, scallions (or chives), mustard, salt and pepper in a small bowl.
- Spoon the mixture on top of the baked potatoes and serve.