"It’s SO much easier to pop something in the microwave and call it a day. That’s why I’m here to show you some microwave recipes that I have been using" --Zoe Deetz, 8th Grade
Let’s be 100 percent honest, cooking is hard. It’s SO much easier to pop something in the microwave and call it a day. That’s why I’m here to show you some microwave recipes that I have been using since 6th grade. Trust me it makes life way easier.
Breakfast Sandwich (Because I know you don’t eat breakfast)
Ingredients:
Canadian bacon, 1 piece (2 if you really like bacon)
1/4 cup egg substitute or you can use an actual egg
1 tablespoon salsa (‘cause, yea…)
1 tablespoon shredded cheddar cheese, or Swiss if you’re feeling a little rebellious
1 whole wheat English muffin, split, toasted (because raw bread is not the vibe)
3 spinach leaves because we’re healthy and need veggies
cooking spray or butter or olive oil.
Directions:
Place a piece of Canadian bacon on the bottom of a 6-oz ramekin, or in simpler words custard cup, and coat it with cooking spray or butter, maybe even olive oil.
Pour egg over top because we love to layer things. I personally ended up spilling the egg on my counter because I was using a mug (bad idea; use an actual liquid cup measurement).
Microwave, uncovered, on high for 30 seconds and stir. Then microwave for 15-30 seconds more or until the egg is almost set because for me that was not enough time. I did one minute more, but it really depends on your microwave.
Top with salsa and sprinkle with cheese. I love cheese so I ended up doing like 4 tablespoons of cheese, but that’s just me…
Microwave just until the cheese is melted (about 10 seconds).
Line the bottom of the English muffin with spinach. Place egg and Canadian bacon over spinach and place English muffin top on.
Now you have a nice sandwich to eat while crying about having to go to school. I personally think it tastes pretty good for microwave food but like you should try it yourself.
Microwave Mac and Cheese
I got this recipe from Food Network, so shout out to them
Ingredients:
1 1/2 cups elbow macaroni ( the mac and cheese pasta we know and love!)
2 cups whole milk, but if you’re a vegan… you really shouldn’t be eating Mac and cheese.
Kosher salt which is a fancy way to say “salt.”
1 cup shredded deli yellow American cheese, which is roughly 4 ounces
1 cup shredded pepper Jack or Monterey Jack cheese about 4 ounces again, but you can substitute for Swiss cheese if, like me, you hate any type of Jack cheese.
1/4 cup grated Parmesan, which speaks for itself. We love Parmesan.
2 ounces cream cheese ( ok last cheese I promise).
1 teaspoon Dijon mustard because mustard and cheese are amazing together.
Directions:
Stir the macaroni, 1 cup of the milk, and 1/4 teaspoon of salt in a microwave-safe, 4-quart bowl (which is just a really big bowl). Cover tightly with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high for four minutes in either an 1100- or a 700-watt oven. Honestly, who actually knows all this information about their microwave? I just microwaved it for 4 minutes and called it a day.
Uncover, carefully avoiding the hot steam because it hurts, and stir. Cover and microwave on high until the macaroni is about two-thirds cooked, a little harder than al dente, but don’t ask me what that means because I have no idea. 1 1/2 minutes in an 1100-watt oven or 3 1/2 minutes in a 700-watt oven. Idk, ask your microwave how many watts it has. Or maybe just your parents.
Add the remaining cup of milk, American cheese, Jack cheese, Parmesan, cream cheese and mustard. This is where my parents started to question if I was in a sane state of mind, simply because there was cheese, milk, and questionable things just sitting on the counters.
Stir well, then cover tightly and microwave on high until all the cheeses have melted, 4 minutes in an 1100-watt oven or 4 1/2 minutes in a 700-watt oven I’m pretty sure you can just start with 4 minutes then add on if you need. Stir until thoroughly combined. If there are still some pieces of unmelted cheese, microwave again, covered, because that’s unappetizing. Microwave in 30-second increments. The sauce will continue to thicken as it sits. If desired, transfer to a decorative dish for serving. Because we are fancy.
Microwave Chili
½ small onion, finely chopped (because I don't like chunky onions.)
1 fat garlic clove, crushed (but some people like to be fancy and say ✨minced✨)
1 knob of butter (which basically means put as much as you want, hon).
½ tsp ground cumin (because flavor counts).
½ tsp paprika (sweet or smoked depending on preference, but I like sweet)
pinch of chili flakes or chili powder (because it’s literally called CHILI.)
400g can chopped tomatoes, drained and juice reserved (because veggies are important).
400g can kidney beans, drained and rinsed (must I explain?)
½ vegetable stock cube (yum)
2 squares dark chocolate (ok, I know how it sounds, but trust me)
soured cream, to serve (optional)
Directions:
Put the onion, garlic, butter and spices in a microwaveable container, give it a quick stir, then heat in the microwave on High for 30-40 secs. Trust me you’ll heat it more.
Leave to stand for 1 min, then add the chopped tomatoes, beans, stock cube and chocolate.
Cover with plastic wrap and stab it three times (but not with a knife, maybe a toothpick or fork). Place some parchment paper on your microwave turntable, put the container on top and cook for 2 minutes on High. Stir a LOT and leave to stand for 1 minute.
If your chilli starts to dry out, add some of the reserved tomato juice.
Cover and cook on medium for a further 2 minutes. Give it a good stir and allow it to stand for 1 minute before serving topped with soured cream, if you like. This is the part where my dad took my chilli and I had to make another one for myself.
I hope you enjoy these recipes and put them to good use for your culinary expertise.
Breakfast Sandwich (Because I know you don’t eat breakfast)
Ingredients:
Canadian bacon, 1 piece (2 if you really like bacon)
1/4 cup egg substitute or you can use an actual egg
1 tablespoon salsa (‘cause, yea…)
1 tablespoon shredded cheddar cheese, or Swiss if you’re feeling a little rebellious
1 whole wheat English muffin, split, toasted (because raw bread is not the vibe)
3 spinach leaves because we’re healthy and need veggies
cooking spray or butter or olive oil.
Directions:
Place a piece of Canadian bacon on the bottom of a 6-oz ramekin, or in simpler words custard cup, and coat it with cooking spray or butter, maybe even olive oil.
Pour egg over top because we love to layer things. I personally ended up spilling the egg on my counter because I was using a mug (bad idea; use an actual liquid cup measurement).
Microwave, uncovered, on high for 30 seconds and stir. Then microwave for 15-30 seconds more or until the egg is almost set because for me that was not enough time. I did one minute more, but it really depends on your microwave.
Top with salsa and sprinkle with cheese. I love cheese so I ended up doing like 4 tablespoons of cheese, but that’s just me…
Microwave just until the cheese is melted (about 10 seconds).
Line the bottom of the English muffin with spinach. Place egg and Canadian bacon over spinach and place English muffin top on.
Now you have a nice sandwich to eat while crying about having to go to school. I personally think it tastes pretty good for microwave food but like you should try it yourself.
Microwave Mac and Cheese
I got this recipe from Food Network, so shout out to them
Ingredients:
1 1/2 cups elbow macaroni ( the mac and cheese pasta we know and love!)
2 cups whole milk, but if you’re a vegan… you really shouldn’t be eating Mac and cheese.
Kosher salt which is a fancy way to say “salt.”
1 cup shredded deli yellow American cheese, which is roughly 4 ounces
1 cup shredded pepper Jack or Monterey Jack cheese about 4 ounces again, but you can substitute for Swiss cheese if, like me, you hate any type of Jack cheese.
1/4 cup grated Parmesan, which speaks for itself. We love Parmesan.
2 ounces cream cheese ( ok last cheese I promise).
1 teaspoon Dijon mustard because mustard and cheese are amazing together.
Directions:
Stir the macaroni, 1 cup of the milk, and 1/4 teaspoon of salt in a microwave-safe, 4-quart bowl (which is just a really big bowl). Cover tightly with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high for four minutes in either an 1100- or a 700-watt oven. Honestly, who actually knows all this information about their microwave? I just microwaved it for 4 minutes and called it a day.
Uncover, carefully avoiding the hot steam because it hurts, and stir. Cover and microwave on high until the macaroni is about two-thirds cooked, a little harder than al dente, but don’t ask me what that means because I have no idea. 1 1/2 minutes in an 1100-watt oven or 3 1/2 minutes in a 700-watt oven. Idk, ask your microwave how many watts it has. Or maybe just your parents.
Add the remaining cup of milk, American cheese, Jack cheese, Parmesan, cream cheese and mustard. This is where my parents started to question if I was in a sane state of mind, simply because there was cheese, milk, and questionable things just sitting on the counters.
Stir well, then cover tightly and microwave on high until all the cheeses have melted, 4 minutes in an 1100-watt oven or 4 1/2 minutes in a 700-watt oven I’m pretty sure you can just start with 4 minutes then add on if you need. Stir until thoroughly combined. If there are still some pieces of unmelted cheese, microwave again, covered, because that’s unappetizing. Microwave in 30-second increments. The sauce will continue to thicken as it sits. If desired, transfer to a decorative dish for serving. Because we are fancy.
Microwave Chili
½ small onion, finely chopped (because I don't like chunky onions.)
1 fat garlic clove, crushed (but some people like to be fancy and say ✨minced✨)
1 knob of butter (which basically means put as much as you want, hon).
½ tsp ground cumin (because flavor counts).
½ tsp paprika (sweet or smoked depending on preference, but I like sweet)
pinch of chili flakes or chili powder (because it’s literally called CHILI.)
400g can chopped tomatoes, drained and juice reserved (because veggies are important).
400g can kidney beans, drained and rinsed (must I explain?)
½ vegetable stock cube (yum)
2 squares dark chocolate (ok, I know how it sounds, but trust me)
soured cream, to serve (optional)
Directions:
Put the onion, garlic, butter and spices in a microwaveable container, give it a quick stir, then heat in the microwave on High for 30-40 secs. Trust me you’ll heat it more.
Leave to stand for 1 min, then add the chopped tomatoes, beans, stock cube and chocolate.
Cover with plastic wrap and stab it three times (but not with a knife, maybe a toothpick or fork). Place some parchment paper on your microwave turntable, put the container on top and cook for 2 minutes on High. Stir a LOT and leave to stand for 1 minute.
If your chilli starts to dry out, add some of the reserved tomato juice.
Cover and cook on medium for a further 2 minutes. Give it a good stir and allow it to stand for 1 minute before serving topped with soured cream, if you like. This is the part where my dad took my chilli and I had to make another one for myself.
I hope you enjoy these recipes and put them to good use for your culinary expertise.