By Elsa Buehler | Staff Writer
For those of us students living on campus with a meal plan, it’s that time of year when we remember that FLEX is tragically finite. Together, we mourn the lack of kitchen amenities in the majority of student housing, which encourages frequent snacking and temptations of takeout. So if you’re already running low on FLEX or are just looking to get creative with what you have, here are some ideas for easy snacks you can make in your very own microwave.
The following list of recipes assumes access to a mini fridge and microwave, at most. Many of these recipes require some sort of microwave-safe mug or bowl. It also might be worth investing in a cheap set of measuring spoons and a liquid measuring cup, as well as a few pieces of flatware. Other than that, the ingredients are all affordable, easily accessible and a cinch to store in a dorm room. That said, here is the list:
– 1-3 eggs
– Pinch of salt
– A splash of milk (optional)
Simply beat the eggs, milk and salt in a microwave safe bowl or mug. Beat the eggs extra well if you are skipping the milk. Cook in increments of 30 seconds, stirring in between until done. (Disclaimer: These eggs won’t hold a candle to your mother’s, but the convenience of eating breakfast in bed on a lazy Sunday just might make them worth it. And warning: Egg explosions are a possibility.)
2-Minute Cheese Quesadillas
– 2 small (6”) flour tortillas
– 1/3 cup shredded cheddar cheese
Place one tortilla on a microwave-safe (or, let’s face it, paper), plate; sprinkle with cheddar cheese. Place the second tortilla on top of the cheddar layer. Cook on high in the microwave until cheese is melted, about 1 minute.
Mini Muffin Pizzas
– 1 english muffin, split
– 2 Tbsp. pizza or pasta sauce
– 1/2 cup shredded mozzarella cheese
Spread muffin halves with sauce; top with cheese. Place on microwaveable/paper plate.
Microwave on high for 30 to 40 seconds or until cheese is melted. (Substitute mini bagels for english muffins if preferred.)
Spaghetti-ohs in a Mug
– 1/3 cup short macaroni
– 1/3 + 1/4 cup water
– 2 1/2 Tbsp. of pasta sauce
– 1/4 cup shredded cheddar or colby jack cheese
Pour macaroni and water in a microwave safe bowl or large mug. Microwave for 7 minutes, stopping to stir at the following marks: 5 minutes, 4 minutes, 2 minutes, 1 minute, and 30 seconds. Remove from microwave and stir in the sauce and cheese. Microwave for another 30 seconds. Remove from microwave and stir one more time before eating.
Microwave Cinnamon Rolls
– 1 Pillsbury Cinnamon Roll (once you open the tin, keep the rest sealed in an airtight ziplock bag until use)
Place a single roll on a napkin in your microwave. Cook for 30 seconds. Frost your cinnamon roll and enjoy! Please note that time may vary slightly if your microwave wattage is higher or lower. The first time you do it take your roll out at 20 seconds and see if you need the additional 10.
Feel free to try this method with Pillsbury Biscuits as well.
Frozen Yogurt Covered Blueberries
– 1 pint fresh blueberries (about 1 cup) (hello, strip district farm market!)
-1 container of your favorite Greek yogurt
Add the blueberries to a bowl or mug and then add the yogurt. Toss well to coat. Place on a plate in a single layer – this should fit perfectly into the freezer tray of your mini fridge. Freeze 1 hour or until frozen.
Other easy to prepare, dorm-friendly, and most importantly real foods such as microwave baked potatoes, frozen grapes, hummus with pita chips and cottage cheese with honey.
May these recipes inspire you to branch out from your usual Cheetos, Top Ramen and Edy’s eating habits.