During midterm (and soon-to-be final season), it’s necessary to have some quick recipes on hand. Besides, easy and fast meals are a staple of most college students’ diets. Here are some great recipes that you can make with just a microwave — perfect for dorm living, or just a lazy Tuesday night.
- 1 large russet potato
- Scrub the potato. Stab it with a fork a few times. Place on a plate.
- Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes. When the potato is soft, remove from the microwave, and cut in half lengthwise.
- Season with salt and pepper, cheese, and/or butter.
- 1 pound of asparagus
- 1/4 cup of water
- Place asparagus in a microwave-safe dish. Pour in water.
- Cover loosely, and cook in the microwave on high for 3 minutes, or until tender. Allow the dish to cool before serving.
- 1 (10 ounce) package frozen broccoli florets, thawed
- 3 tablespoons butter, melted
- salt and pepper to taste
- 1/2 cup shredded Cheddar cheese
- 1/4 cup water
- Place broccoli in a microwave-safe bowl and pour in water. Cook for 5-6 minutes.
- Drain water from bowl.
- Pour melted butter over broccoli and season with salt and pepper. Sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.
- 2 tablespoons white sugar
- 1 tablespoon and 1 teaspoon unsweetened cocoa powder
- 2 1/4 teaspoons cornstarch
- 1/2 cup of milk
- 1/2 teaspoon vanilla extract
- In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk slowly.
- Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes. Stir in vanilla.
- Place a piece of plastic wrap directly on the surface of the pudding and chill in the refrigerator. Serve cold.