Dorm-Friendly Microwave Meals For A Day
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0 kcal
0 g
0 g
0 g
Sastojci
ricotta cheese
85 g
maple syrup
3 tbsp
unsalted butter
2 tbsp
milk
2 tbsp
large egg
1 large egg
all-purpose flour
30 g
baking powder
¼ teaspoon baking powder
kosher salt
1 pinch
fresh blueberries
35 g
powdered sugar
Powdered sugar, for garnish
all-purpose flour
1 tbsp
brown sugar
2 tbsp
ground cinnamon
⅛ teaspoon ground cinnamon
unsalted butter
1 tbsp
flour tortilla
2 6-inch flour tortillas
chicken strips
60 g
bell pepper
½ bell pepper, diced
taco seasoning
1 tbsp
shredded cheddar cheese
50 g
ricotta cheese
125 g
fresh spinach
10 g
grated parmesan cheese
2 tbsp
kosher salt
½ teaspoon kosher salt
freshly ground black pepper
¼ teaspoon freshly ground black pepper
marinara sauce
85 g
no-boil lasagna noodles
4 no-boil lasagna noodles, broken in half
shredded mozzarella cheese
50 g
unsalted butter
1 tbsp
graham cracker
2 sheet
cream cheese
110 g
sugar
2 tbsp
vanilla extract
3 drop
fresh raspberries
5 fresh raspberries, for serving
Upute
Make the Blueberry Ricotta Cake: In a large, microwave-safe mug, whisk together the ricotta cheese, maple syrup, melted butter, milk, and egg until smooth. Add the flour, baking powder, and salt and stir with a small rubber spatula to combine. Fold in the blueberries.
Cover the mug and microwave on high power for 3–4 minutes, until the batter is cooked through.
Make the streusel topping: In a small bowl, stir together the flour, brown sugar, and cinnamon. Add the butter and use your fingertips to pinch into the dry ingredients until evenly combined. Sprinkle the streusel over the mug cake.
Microwave uncovered for 60–90 seconds, until the topping is cooked through. Let the cake sit for 1 minute, then garnish with more blueberries and dust with powdered sugar, if desired, and serve.
Make the Chicken Quesadilla: Place the tortillas on a microwave-safe plate and microwave for 1 minute, until slightly crispy. Let cool while you microwave the chicken mixture; they will dry out a bit.
In a medium microwave-safe bowl, mix together the chicken, bell pepper, and taco seasoning until evenly combined. Microwave for 1–2 minutes, until the peppers have softened.
Spread the chicken mixture evenly on one tortilla, sprinkle evenly with the cheese, then top with the remaining tortilla. Microwave for 30–60 seconds, until the cheese is melted. Slice and serve immediately.
Make the Meal-Prep Lasagna: In a small bowl, mix together the ricotta, spinach, 1 tablespoon of Parmesan, the salt, and black pepper.
Spread a layer of marinara sauce on the bottom of a glass container. Arrange a layer of lasagna noodles on top. Cover the noodles with a layer of the ricotta mixture, then some of the mozzarella. Repeat to make more layers, topping the final layer of noodles with more marinara sauce, the remaining mozzarella, and the remaining tablespoon of Parmesan cheese.
Place the lid on top of the container, but do not seal it closed. Microwave for 7 minutes, or until the cheese is melted through. Remove from the microwave carefully, the container will be hot! Serve immediately, or let the lasagna cool and refrigerate for up to 5 days.
Make the Cheesecake: Melt the butter in a small microwaveable ramekin. Tilt the ramekin to coat the sides with the melted butter. Add the graham cracker crumbs to the ramekin with the melted butter and mix well. Use a spoon to press the crumbs evenly against the bottom of the dish.
In a small bowl, stir together the cream cheese, sugar, and vanilla until no lumps remain. Spread the filling on top of the graham cracker crust.
Microwave the cheesecake on half-power in 45-second increments for 4 minutes total, making sure the filling does not bubble over the sides of the ramekin. Remove the cheesecake from the microwave and chill in the freezer for at least 30 minutes, until completely cool to the touch.
With a knife, loosen the edges of the cheesecake, then invert onto a plate, or leave in the ramekin, and top with the raspberries before serving.
Enjoy!