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7 Dorm-Friendly Microwave Meals

7 Dorm-Friendly Microwave Meals

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7 Dorm-Friendly Microwave Meals

Microwave “fried” Rice1 servingINGREDIENTS100 g (½ cup) rice235 mL (1 cup) water1 tablespoon soy sauce1 teaspoon sesame oil2 strips bacon, chopped65 g (½ cup) frozen pea and carrot2  egg salt, to taste fresh scallion, to garnishPREPARATION1. In a bowl, combine the rice, water, soy sauce, sesame oil, and bacon. Stir, then microwave, covered, for about 6-8 minutes until the rice is fully cooked.2. Mix the frozen peas and carrots into the rice.3. In a microwaveable mug, beat the eggs with the salt.4. Microwave the eggs and the rice again for about 1-2 minutes, until the eggs are fully cooked.5. Break up the egg into small bits, then mix it in with the rice.6. Garnish with scallions, then serve!7. Enjoy!---Microwave Spaghetti Squash & Meatballs2 servingsINGREDIENTS1  spaghetti squash1 tablespoon oil salt, to taste pepper, to taste12  meatball, fully cooked520 g (2 cups) pasta sauce grated parmesan cheese, to serve  fresh parsley, chopped, to servePREPARATION1. Slice the spaghetti squash in half. If you’re having difficult, poke some holes with a knife, then microwave for 5 minutes.2. Scoop out the seeds and innards with a spoon, then rub oil, salt, and pepper all over the surface.3. Microwave for about 10-15 minutes until the squash is tender and pulls away from the skin easily.4. Using a fork, shred the squash into noodle-like strands.5. Microwave the meatballs with the pasta sauce, covered, for about 2 minutes or until the meatballs are fully heated through.6. Spoon the meatballs and sauce on top of each spaghetti squash half, garnish with the Parmesan and parsley.7. Enjoy!---10-minute Loaded Potato1 servingINGREDIENTS1  russet potato, washed and scrubbed1 tablespoon oil salt, to taste2 slices bacon25 g (¼ cup) shredded cheddar cheese sour cream, to serve fresh chive, to servePREPARATION1. Poke holes in the potato with a fork, then rub with oil and salt.2. Place the bacon slices on the same plate as the potato, microwave for 7-9 minutes until the bacon is crispy and the potato is tender. Make sure the bacon does not burn.3. Crumble the bacon after it’s cooled down.4. Slice the potato in half, then use a fork to fluff up the insides.5. Sprinkle the cheese on top, then microwave for another 30 seconds.6. Top with sour cream, the crushed bacon bits, and the chives.7. Enjoy!---4-minute Chicken Quesadilla1 servingINGREDIENTS2  medium flour tortilla60 g (½ cup) chicken strip, or shredded chicken, cooked½  bell pepper, diced1 tablespoon taco seasoning25 g (¼ cup) shredded cheddar cheesePREPARATION1. Microwave the tortillas on a plate until slightly crispy. They will dry out a bit as they cool.2. Mix the chicken, peppers, and taco seasoning in a bowl until evenly combined, then cook for about 1-2 minutes until the peppers are soft.3. Spread the mixture evenly on one tortilla, cover evenly with the cheese, then top with the other tortilla.4. Cook for another 30 seconds to 1 minute, slice, then serve.5. Enjoy!---3-minute Omelette In A Mug1 servingINGREDIENTS2  egg½  bell pepper, diced2 slices ham, diced10 g (¼ cup) fresh spinach salt, to taste pepper, to tastePREPARATION1. Combine all ingredients in a microwaveable mug.2. Cook for 2-3 minutes, making sure the egg doesn’t bubble over. Stir halfway through the cooking process.3. Enjoy!---4-minute Bbq Chicken Nachos2 servingsINGREDIENTS125 g (1 cup) rotisserie chicken, shredded3 tablespoons barbecue sauce2 large handfuls tortilla chip45 g (¼ cup) pico de gallo100 g (1 cup) shredded cheddar cheese35 g (¼ cup) green onion, thinly sliced guacamole, to serve sour cream, to servePREPARATION1. Mix the chicken with the barbecue sauce, then spread evenly over a bed of tortilla chips.2. Spread the pico de gallo, cheese, and green onions evenly on top, then microwave for about 1-2 minutes until the cheese is melted and bubbly.3. Dollop with some guacamole and sour cream, then serve.4. Enjoy!---5-minute Mac & Cheese1 servingINGREDIENTS50 g (½ cup) elbow macaroni120 mL (½ cup) water3 tablespoons milk salt, to taste pepper, to taste25 g (¼ cup) shredded cheddar cheese fresh chive, to garnish, optionalPREPARATION1. Mix the macaroni, water, and salt in a microwaveable mug.2. Microwave for 2-3 minutes, then stir.3. Add the milk, cheese, salt, and pepper, then stir.4. Microwave for another 30 seconds, stir, and garnish with a sprinkle of chives.5. Enjoy!
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Microwave “fried” Rice

1 serving

INGREDIENTS

100 g (½ cup) rice

235 mL (1 cup) water

1 tablespoon soy sauce

1 teaspoon sesame oil

2 strips bacon, chopped

65 g (½ cup) frozen pea and carrot

2 egg

salt, to taste

fresh scallion, to garnish

PREPARATION

1. In a bowl, combine the rice, water, soy sauce, sesame oil, and bacon. Stir, then microwave, covered, for about 6-8 minutes until the rice is fully cooked.

2. Mix the frozen peas and carrots into the rice.

3. In a microwaveable mug, beat the eggs with the salt.

4. Microwave the eggs and the rice again for about 1-2 minutes, until the eggs are fully cooked.

5. Break up the egg into small bits, then mix it in with the rice.

6. Garnish with scallions, then serve!

7. Enjoy!

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Microwave Spaghetti Squash & Meatballs

2 servings

INGREDIENTS

1 spaghetti squash

1 tablespoon oil

salt, to taste

pepper, to taste

12 meatball, fully cooked

520 g (2 cups) pasta sauce

grated parmesan cheese, to serve

fresh parsley, chopped, to serve

PREPARATION

1. Slice the spaghetti squash in half. If you’re having difficult, poke some holes with a knife, then microwave for 5 minutes.

2. Scoop out the seeds and innards with a spoon, then rub oil, salt, and pepper all over the surface.

3. Microwave for about 10-15 minutes until the squash is tender and pulls away from the skin easily.

4. Using a fork, shred the squash into noodle-like strands.

5. Microwave the meatballs with the pasta sauce, covered, for about 2 minutes or until the meatballs are fully heated through.

6. Spoon the meatballs and sauce on top of each spaghetti squash half, garnish with the Parmesan and parsley.

7. Enjoy!

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10-minute Loaded Potato

1 serving

INGREDIENTS

1 russet potato, washed and scrubbed

1 tablespoon oil

salt, to taste

2 slices bacon

25 g (¼ cup) shredded cheddar cheese

sour cream, to serve

fresh chive, to serve

PREPARATION

1. Poke holes in the potato with a fork, then rub with oil and salt.

2. Place the bacon slices on the same plate as the potato, microwave for 7-9 minutes until the bacon is crispy and the potato is tender. Make sure the bacon does not burn.

3. Crumble the bacon after it’s cooled down.

4. Slice the potato in half, then use a fork to fluff up the insides.

5. Sprinkle the cheese on top, then microwave for another 30 seconds.

6. Top with sour cream, the crushed bacon bits, and the chives.

7. Enjoy!

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4-minute Chicken Quesadilla

1 serving

INGREDIENTS

2 medium flour tortilla

60 g (½ cup) chicken strip, or shredded chicken, cooked

½ bell pepper, diced

1 tablespoon taco seasoning

25 g (¼ cup) shredded cheddar cheese

PREPARATION

1. Microwave the tortillas on a plate until slightly crispy. They will dry out a bit as they cool.

2. Mix the chicken, peppers, and taco seasoning in a bowl until evenly combined, then cook for about 1-2 minutes until the peppers are soft.

3. Spread the mixture evenly on one tortilla, cover evenly with the cheese, then top with the other tortilla.

4. Cook for another 30 seconds to 1 minute, slice, then serve.

5. Enjoy!

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3-minute Omelette In A Mug

1 serving

INGREDIENTS

2 egg

½ bell pepper, diced

2 slices ham, diced

10 g (¼ cup) fresh spinach

salt, to taste

pepper, to taste

PREPARATION

1. Combine all ingredients in a microwaveable mug.

2. Cook for 2-3 minutes, making sure the egg doesn’t bubble over. Stir halfway through the cooking process.

3. Enjoy!

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4-minute Bbq Chicken Nachos

2 servings

INGREDIENTS

125 g (1 cup) rotisserie chicken, shredded

3 tablespoons barbecue sauce

2 large handfuls tortilla chip

45 g (¼ cup) pico de gallo

100 g (1 cup) shredded cheddar cheese

35 g (¼ cup) green onion, thinly sliced

guacamole, to serve

sour cream, to serve

PREPARATION

1. Mix the chicken with the barbecue sauce, then spread evenly over a bed of tortilla chips.

2. Spread the pico de gallo, cheese, and green onions evenly on top, then microwave for about 1-2 minutes until the cheese is melted and bubbly.

3. Dollop with some guacamole and sour cream, then serve.

4. Enjoy!

---

5-minute Mac & Cheese

1 serving

INGREDIENTS

50 g (½ cup) elbow macaroni

120 mL (½ cup) water

3 tablespoons milk

salt, to taste

pepper, to taste

25 g (¼ cup) shredded cheddar cheese

fresh chive, to garnish, optional

PREPARATION

1. Mix the macaroni, water, and salt in a microwaveable mug.

2. Microwave for 2-3 minutes, then stir.

3. Add the milk, cheese, salt, and pepper, then stir.

4. Microwave for another 30 seconds, stir, and garnish with a sprinkle of chives.

5. Enjoy!

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