Microwave Recipes

By More Food

If you lack time to prepare extensive meals for your family or are not able to use a stove and an oven daily, you can find the solution in another one of your appliances: the microwave.

Although the microwave may be mostly used to reheat leftovers, it can also be your best friend when preparing new and healthy dishes. Here we have a few recipes that only require a microwave and microwave-friendly dish. Best of all, these recipes use SNAP-eligible items.

Microwave Omelet (in a cup)

Makes 1 serving.

Instructions:

  • 2 eggs
  • salt & pepper to taste
  • cooking spray
  • 1 teaspoon butter
  • 2 tablespoons shredded cheese
  • 2 tablespoons mix-ins of choice (optional):

Green onions, bell peppers, cooked sausage, cooked bacon, cooked mushrooms, ham, spinach, asparagus, broccoli.

Directions:

  1. Whisk eggs with salt and pepper until a pale yellow
  2. Spray a coffee mug with cooking spray (or rub with oil).
  3. Place butter in the bottom of the mug.
  4. Add eggs and microwave for 45 seconds.
  5. Stir in half of the cheese and all of the mix-ins. Microwave for an additional 35-45 seconds or until the eggs are cooked through.
  6. Top with remaining cheese and rest for 30 seconds.

Nutritional Facts:

  • Calories: 213kcal
  • Carbohydrates: 1g
  • Protein: 15g
  • Fat: 16g
  • Cholesterol: 352mg
  • Sodium: 267mg
  • Calcium: 136mg
  • Sugar: 1g

Recipe and nutritional facts accessed at: https://www.spendwithpennies.com/microwave-omelette/

Corn on the Cob

Makes 2 servings.

Instructions:

  • 2 ears corn
  • 1 tablespoon butter
  • Salt and pepper to taste

Directions:

  1. Place corn in the microwave (with silk & husks intact).
  2. Microwave on high power for 3 minutes (smaller cobs) or 4 minutes (larger cobs).
  3. Remove from the microwave and using a sharp knife, cut both ends off the corn. Careful, it will be hot!
  4. Slide the corn out of the husk (the silk should slide right off too).
  5. Season with butter, salt, and pepper to taste.

Notes:

Cooking time can vary based on the power of the microwave. The cooking time is for two corns on the cob, add about 1 minute for each additional ear.

Nutritional Facts:

  • Calories: 128kcal
  • Carbohydrates: 17g
  • Protein: 3g
  • Fat: 7g
  • Cholesterol: 15mg
  • Sodium: 63mg
  • Fiber: 2g
  • Sugar: 6g

Recipe and nutritional facts accessed at: https://www.spendwithpennies.com/microwave-corn-on-the-cob/

Spaghetti Squash

Makes 4 servings.

Instructions:

  • 1 spaghetti squash
  • ¼ cup water
  • 2 tablespoons butter (optional)
  • Salt and pepper to taste

Directions:

  1. Pierce spaghetti squash with a fork about 8 times. Place in the microwave 3-4 minutes (do not cook longer than 5 minutes whole).
  2. Remove the squash from the microwave and slice from top to bottom lengthwise. Using a spoon, remove seeds and pulp and discard.
  3. Place 1/4 cup water in the bottom of a small casserole dish. Add squash cut side down. Cover tightly with plastic wrap.
  4. Microwave 6-10 minutes or until the squash is easily pierced through the skin with a fork.
  5. Remove from microwave, carefully remove plastic wrap (hot steam will escape so use caution).  
  6. Gently run a fork from top to bottom creating strands of spaghetti squash. Season with butter, salt and pepper.

Notes:

A medium to small spaghetti squash takes about 7 minutes in my microwave. This can vary based on squash size and microwave wattage.

Nutritional Facts:

  • Calories: 74kcal
  • Carbohydrates: 16g
  • Protein: 1g
  • Fat: 1g
  • Iron: 0.8mg
  • Sodium: 41mg
  • Calcium: 56mg
  • Sugar: 6g

Recipe and nutritional facts accessed at: https://www.spendwithpennies.com/cook-spaghetti-squash-oven-microwave/

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