Two Too-Easy Microwave Dishes

I’m going back to college! Granted, I’m not staying in the dorms with my two kids, but I figured I’d celebrate the occasion by posting two student-friendly recipes. For those of you who believe microwaves serve little other purpose than to make popcorn and heat TV dinners, here are two easy tricks we’ve discovered quite by accident.

Before you scoff at microwave food, consider that these sneaky recipes take less time than running out for fast food that was probably microwaved anyway. And they cost less and taste better to boot. So whether you’re a student or not, when you’re in a rush, hungry, and looking to save a little time and money, give these a go and let me know what you think 🙂

Scrambled Omelet
Ingredients:

• 2 eggs
• 1 slice of cheese (we used pepper jack)
• Seasonings to taste (salt, pepper, onion powder, etc)
• A tiny bit of butter or non-stick spray

Instructions:
Butter the inside of a microwaveable bowl. Throw in your eggs and spices, and mix them up as much as you’d like. Break up the piece of cheese and mix that in as well.

Microwave on High for 1 minute, then stir your eggs once more before returning them to the microwave for 30-60 seconds depending on how well-done you like it. That’s it!

Easier than Apple Pie
Ingredients:

• Crispy apple (braeburns and grannys are great!)
• Butter crackers, like Ritz or Townhouse
• Seasonings as you like them: I like a little cinnamon and brown sugar; sometimes I add a kick of ginger for fun

Instructions:
Cut the apple into thin, even slices*. I leave the skins on, but you can take them off if you’d like. Put a few crackers in a microwaveable bowl then add the apple slices and seasonings. I like to crumble a couple crackers to sprinkle over the top too.

Microwave on High for about 1 minute. Add a spoonful of icecream or a drizzle of caramel if you feel so inclined. Enjoy!

*Another easy trick: Cut an apple in half; remove the core with a melon-baller scoop. Lay the apple-half flat side down and cut straight down to make even slices at whatever thickness you’d like. Remove anything that’s left of the stem, and you’re good to go!