Top 8 Mug Meals of All Time

By
Jewel Fearon
-
0
256

Hungry? How ’bout a Meal in a Mug!

The idea of having to prepare a meal that will inevitably take longer to make than to eat always bugged me to no end. That’s where mug meals come in. I make these more often than I would like to admit and have become somewhat of a mug meal master. Hear are a couple of the best recipes I have accumulated for each meal of your day. Not only will they take you barely any time to make, but these tasty meals in a mug will surly satifsy any of your daily cravings.

Breakfast:

Peanut Butter Oatmeal 

INGREDIENTS

Microwave Peanut Butter Oatmeal

  • 1/2 cup quick oats
  • 1 cup water
  • dash salt
  • 2 teaspoons sugar (slightly rounded)
  • 1 to 2 Tablespoons peanut butter

INSTRUCTIONS

  • Put oats, salt, and water in a microwave-safe bowl and heat for 1 to 2 minutes (depending on your microwave speed. Remove, and mix in sugar and peanut butter.
  • Microwave for additional 30-second intervals, if necessary, until thickened to taste.

Classic Breakfast

INGREDIENTS

  • 1 slice whole-grain bread, cubed
  • 2 tbsp (30 mL)finely chopped ham
  • 2 tbsp (30 mL)seeded and diced tomato
  • 2 tbsp (30 mL)shredded Cheddar cheese
  • 1 tbsp (15 mL)finely chopped green onion
  • 1 egg, beaten
  • 2 tbsp (30 mL)milk

INSTRUCTIONS

  1. Toss bread with ham, tomato, cheese and green onion. Transfer to a microwave-safe mug. Whisk egg with milk; pour over filling.
  2. Microwave on High (100%) for 60 seconds; let stand for 10 seconds. Microwave on High (100%) for an additional 60 seconds or until set.

Lunch:

Pizza In A mug

INGREDIENTS

  • 1/4 cup all-purpose flour
  • Image result for pizza in a mug1/4 teaspoon dried oregano
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon garlic powder
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon pizza sauce
  • 2 tablespoons shredded whole milk mozzarella
  • 6 mini pepperoni slices

INSTRUCTIONS

  1. Combine the flour, oregano, baking powder, baking soda, salt and garlic powder in a microwave-safe mug. Add the olive oil and 3 tablespoons water and stir until a lumpy batter comes together.
  2. Pour the pizza sauce on top of the batter. Sprinkle the cheese on top, followed by the pepperoni slices.
  3. Cook in the microwave until the cheese is melted and the dough is crispy around the edges, about 1 minute and 30 seconds. Allow to cool slightly before serving.

Quiche: 

INGREDIENTS

Microwave Mug Quiche - Thee perfect single serve meal that can be made in less than 5 minutes in the microwave

  • 4 tablespoons all purpose flour
  • ⅛ teaspoon baking powder
  • 1/16 teaspoon baking soda
  • ⅛ teaspoon salt
  • 3 tablespoons milk
  • 1 tablespoon olive oil
  • 1 egg , beaten
  • 2 tablespoons milk (or water)
  • 2 tablespoon cheese , grated
  • 1 tablespoon cooked ham , chopped

INSTRUCTIONS

  1. Mix the flour, baking powder, baking soda and salt together in a microwavable mug
  2. Add in the milk and oil with mix together. There might be some lumps but that is ok. This is the pastry layer of your quiche.
  3. On top of the “pastry layer” add in your egg, milk (or water), cheese and ham. Mix all together gently while not disturbing the pastry layer.
  4. Microwave for 1 minute 20 seconds – 2 minutes, or until it rises up and the egg is cooked and firm on top.
  5. Enjoy straight away!

Dinner:

Egg Fried Rices

Gluten-Free Egg Fried Rice in a Mug - easy, healthy meal that's ready in less than 10 minutes! by Lisa Lin of healthynibblesandbits.comINGREDIENTS

  • 2 cups cooked rice (or instant microwave rice)
  • 1 cup mixed vegetables
  • 2 large eggs
  • 2 TBS low-sodium tamari (or low-sodium soy sauce if not gluten free)
  • 1 tsp sesame seed oil (optional)
  • 1 tsp granulated garlic
  • 1/2 tsp five-spice powder
  • pinch of salt
  • 1 stalk of green onions
  • sesame seeds for garnish (optional)

INSTRUCTIONS

  1. Place a cup of rice in a mug. You want to make sure to use a fairly large mug so that you have room to lay some vegetables on top. Top with half of the vegetables, or enough to fill the mug to the top. Cover with microwave-safe plastic wrap. Puncture a few holes in the plastic wrap with a chopstick or a fork. This helps with ventilation.
  2. Turn the power setting of your microwave to 8/10 and set timer to 1 minute. You want to microwave the rice on high, but not at the highest setting.
  3. While rice is cooking, whisk 1 egg, 1 tablespoon tamari, 1/2 teaspoon sesame oil (if using), 1/2 teaspoon granulated garlic, 1/4 teaspoon five-spice powder, and a small pinch of salt together. Take the mug out of the microwave, remove plastic wrap, and pour in egg mixture. Use a fork or spoon to give everything a few stirs. Cover rice with plastic wrap again, and microwave rice at an 8/10 power setting for 1 minute 15 to 1 minute 30 seconds. Mine was closer to 1 minute 30 seconds. Let rice stand for a minute before eating.
  4. Using a fork or a spoon, fluff up the rice by stirring the contents several times. The egg and rice probably started caking up at the bottom of the mug, so you want to loosen it all up. This is a VERY important step, so don’t skip it!
  5. Repeat steps 1 to 4 for the remaining ingredients. Enjoy!

 

Butter Chicken Pot Pie With Naan Crust: 

INGREDIENTS

FOR THE NAAN TOP:

Butter Chicken Pot Pie with Naan Crust. An Indian spin on an All-American classic! | hostthetoast.com

  • 1 teaspoon active dry yeast
  • 2 teaspoons granulated sugar
  • 2 cups plus 2 tablespoons all purpose flour, plus more to dust
  • 1 teaspoon salt, plus more to top
  • 1/8 teaspoon baking powder
  • 1/4 cup Greek yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons butter, melted, to top
  • Cilantro, to top

FOR THE BUTTER CHICKEN:

  • 1 1/2 cups Greek yogurt
  • Juice of 1 lemon
  • 2 tablespoons garam masala
  • 2 tablespoons cumin
  • 1 tablespoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon cinnamon
  • 2 lbs boneless skinless chicken thighs, cubed
  • 4 tablespoons (1/2 stick) butter
  • 2 tablespoons oil
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1 jalapeno pepper, seeded and minced
  • 1/2 cup chicken stock
  • 1 1/2 cups frozen mixed vegetables, thawed
  • 1 cup cream
  • 1 tablespoon tomato paste

INSTRUCTIONS

  1. Start by preparing the Naan dough. In a glass measuring cup, combine the dry yeast, 1 teaspoon sugar, and 3/4 cup warm water. Let it sit for 10 minutes, or until foamy. Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large bowl.
  2. When the yeast is ready, mix the Greek yogurt and olive oil into the yeast mixture. Pour into the dry ingredients and mix. When the dough is nearly formed, use your hands to mix and knead until a soft dough forms. Cover and let rise in a warm area for 2 hours.
  3. While you wait, put together the chicken marinade. Combine the Greek yogurt, lemon juice, garam masala, cumin, turmeric, paprika, salt, and cinnamon in a large container. Add in the chicken thigh pieces and mix well to coat. Cover and refrigerate for at least an hour.
  4. After an hour, melt 4 tablespoons butter with 2 tablespoons oil in a large pan over medium heat. Add in the diced onion and saute until softened, stirring often. Add in the garlic and ginger and cook until fragrant.
  5. Add the diced tomato, jalapeno, chicken, and chicken marinade, and cook for 10 minutes. Add in the chicken stock and bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 30 minutes.
  6. Mix in the vegetables, cream, and tomato paste and continue to cook for 5 minutes.
  7. Preheat the oven to 400 degrees F. Spray 6 oven safe mugs or one casserole dish with cooking spray.
  8. Fill the mugs or casserole dish with the Butter Chicken. Set aside.
  9. On a lightly dusted surface, turn out the dough. Divide into 6 equal pieces and gently stretch to cover the tops of the mugs. Gently press to the sides of the mugs to adhere.
  10. Bake until golden, about 15 minutes.
  11. Brush with melted butter and sprinkle with salt and cilantro, if desired. Serve warm.

 

Dessert:

Chocolate Chip Cookie In a Mug

INGREDIENTS

Chocolate Chip Cookie in a Mug

  • 1 serving
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 1 tablespoon light brown sugar
  • 1 egg
  • ¼ teaspoon pure vanilla extract
  • ⅓ cup all-purpose flour
  • ¼ teaspoon baking powder
  • Pinch of salt
  • 2 tablespoons chocolate chips

INSTRUCTIONS

1. To begin, in a large mug, melt the butter in the microwave, about 15 to 30 seconds. Add in the sugar as well as the light brown sugar and stir to combine. Next, add the egg and vanilla extract, and then whisk together.

2. Next, add the flour, baking powder and salt to the mug; stir to combine. Continue by stirring in the chocolate chips.

3. Finally, put the mug in the microwave and heat for about 1 to 2 minutes until cooked. Another way to check is to insert a toothpick into the center and make sure it comes out clean. Once cooked throughout, serve immediately and enjoy.

 

Blueberry Mug Cake:

INGREDIENTS

  • 4 tbsp (30 g) all-purpose flour
  • 1/4 tsp baking powder
  • 2 1/2 tsp granulated sugar
  • 3 tbsp (45 ml) fat-free milk
  • 1/2 tbsp (7.5 ml) vegetable oil
  • 1/4 tsp vanilla extract
  • 10 blueberries

INSTRUCTIONS

  • Combine all ingredients except blueberries in an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. Stir in blueberries (Make sure you stir these into the batter. If you leave them on top they might burst open onto your microwave).
  • Cook in microwave for about 1 minute. If cake is not done, heat an additional 15 seconds. Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.

photo of Blueberry Mug Cake

 

(Image sources are associated with each recipe source.)