Mugs are for more than just coffee today

    There are times you don’t feel like eating a big meal, or when you’re hurrying to school or a meeting and just don’t have time to make a big meal.
    Or maybe you just want a hearty snack, a quick dessert or a healthy breakfast on the run.
    Instead of dragging out all your pots and pans and scouring your shelves and refrigerator for a plethora of ingredients, try making a single-serving dish in a mug.
    If there’s one item people seem to have plenty of, it’s coffee mugs. Just make sure the one you’re using is microwave or oven-safe.
    Cooking times will vary depending on the size of your mug.
    Remember, too, that every microwave has a different power level, so cooking times may need to be adjusted. Keep an eye on your food to make sure it’s not over or undercooked.
    These small, quick foods are great for breakfast, lunch, dinner or desserts, and they typically take little time to prepare.
    And since they’re small portions and use little of any one ingredient, they’re also ideal for making multiple dishes to satisfy the palate of even a picky eater.
    Following are some mug recipes from thisgrandmaisfun.com.

    https://www.thisgrandmaisfun.com/

Spinach Ricotta Lasagna in a Mug

1/2 sheet fresh lasagna noodle
2-1/2 cups baby spinach, roughly chopped
1/4 medium yellow bell pepper, diced
1/4 cup part-skim ricotta cheese
3 large basil leaves, finely chopped, optional
1/4 teaspoon kosher salt
1/8 teaspoon granulated garlic
6 tablespoons pasta sauce or tomato sauce
1/3 cup shredded part-skim mozzarella

    Cut lasagna sheet in half, then cut each strip in half again. Place pasta into a bowl and pour very hot water in it until all the pieces are covered. Set aside.
    Chop spinach and place it in a microwave-safe bowl. Cover with plastic wrap and poke a few holes in it. Microwave one minute. Set spinach aside to cool.
    Mix spinach with the ricotta, pepper, granulated garlic and salt. Set aside.
    Pour two tablespoons pasta sauce into a mug. Top with a piece of softened pasta. Add some spinach mixture, two tablespoons mozzarella and another pasta sheet. Continue building the lasagna, ending with a layer of pasta at the top. Sprinkle mozzarella over the pasta.
    Microwave 1-1/2 minutes. Check to see if the mozzarella is melted. If it isn’t, continue microwaving at 15-second intervals until the cheese is fully melted.
    Serve immediately.

Instant Mac and Cheese in a Mug

1/3 cup small macaroni elbow noodles, uncooked
Scant 1/2 cup water
Scant 1/4 cup milk
1/2 cup finely shredded cheese, such as cheddar-jack blend

    Put macaroni and water into a mug. Microwave on full power for two minutes. Stir. The water will boil over just a bit.
    Microwave for another minute. Stir. Microwave another minute, then check to see if all the water has been absorbed. If not, microwave a bit more, until water is gone.
    Stir in milk and shredded cheese and microwave 30 to 60 seconds. Stir well and eat.
    If you are grating your own cheese, add a  1/8 teaspoon cornstarch to the milk.

Jelly Donut in a Mug

2 tablespoons butter
4 tablespoons flour
1 egg yolk
2 tablespoons sugar
1 tablespoon milk
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 tablespoon strawberry jam
Cinnamon sugar, for garnish

    Place butter in a microwave-safe mug and microwave until just melted.
    Add the remaining ingredients and mix with a fork until just combined. Place jam down into the batter to get a jammy center.
    Microwave for 45 seconds or until it is firm on top.  Cooking times may vary depending on the power of your microwave. Keep a close eye on it so it doesn’t overflow or overcook.
    Sprinkle cinnamon sugar on top and eat immediately.    
    You can replace the egg with two tablespoons of banana or applesauce.

Five-Minute Microwave Berry Cobbler

3/4 cup strawberries
1/4 cup powdered sugar
1/3 cup flour
1 tablespoon sugar
1/2 teaspoon baking powder
1 tablespoon butter
2 tablespoons milk

    Chop berries and place in a mug. Add powdered sugar and stir.
    In a bowl, combine flour, sugar and baking powder. Add butter and rub with your fingers until combined. Add milk and stir.
    Place dough on top of the berries. Sprinkle with additional sugar, if desired.Microwave on high for 1-1/2 to two minutes.
    Cool before eating.
    The measurements are for a large mason jar mug. This recipe will also make two servings in smaller mugs. Make sure to fill mugs no more than two-thirds full or they will bubble over in the microwave.

Cinnamon Roll Mug Cake

For cake:
4 tablespoons flour
3 teaspoons sugar
1/4 teaspoon baking powder
1/8 teaspoon cinnamon
1/16 teaspoon nutmeg
3 tablespoons fat-free milk
1/2 tablespoon vegetable oil
For cinnamon swirl:
1-1/2 tablespoons brown sugar
1/8 teaspoon cinnamon
1/2 tablespoon unsalted butter
For frosting:
1/2 tablespoon unsalted butter
1 tablespoon cream cheese
2 tablespoons powdered sugar

    Combine cake ingredients in an 8-ounce  microwave-safe mug. Whisk until batter is smooth and no lumps remain.
    In a separate bowl, combine cinnamon swirl ingredients. Microwave 20 to 30 seconds, until butter melts. Stir and mix until it becomes a uniform, thick syrup. Pour into a small liquid container with a narrow pouring spout.
    Working quickly, scoop out half of the cake batter and set aside. Pour a swirl of the cinnamon mixture into the remaining batter in the mug.
    Pour the rest of the batter back in, making sure to cover the cinnamon swirl completely. Pour another cinnamon swirl on top.
    Microwave about one minute, until cake is completely cooked. The butter from the cinnamon swirl may separate slightly during cooking, but that’s okay.
    In a medium bowl, combine frosting ingredients. Start with two tablespoons powdered sugar, and if the frosting is too thin, add 1/2 tablespoon at a time until thickened. Cover and warm in microwave about 10 seconds. Using a whisk, stir until uniform and frosting thickens. Scoop frosting into a piping bag and pipe onto cake. You should have enough to frost two cakes.
    To make a large mug cake, use 1-1/2 times the ingredients and cook in a wide mug or ramekin that holds at least 12 ounces.

Chocolate Chip Cookie in a Cup

1 tablespoon butter
1 tablespoon sugar
1 tablespoon firmly packed dark brown sugar
3 drops vanilla extract
Small pinch kosher salt
1 egg yolk
Scant 1/4 cup flour
2 heaping tablespoons semi sweet chocolate chips, plus more for topping

    Melt butter in the microwave. Add sugars, vanilla and salt and stir to combine. Add yolk and stir to combine. Add flour, then stir again. Add the chocolate chips and stir. Add a few chocolate chips to the top of the dough.
    Cook in microwave 40 to 60 seconds, checking for doneness at 40 seconds. Do not cook for more than one minute. If the cookie is dry or cake-like, try less time.
    Serve warm.

Ten-Minute Risotto Cups

2 tablespoons butter
1/2 onion, finely chopped
2 garlic cloves, finely chopped
1 cup Arborio rice
2 cups broth
1/2 cup white wine
For butternut squash and sage version:
Butternut squash
Sage leaves
Parmesan
For mushrooms and thyme version:
Mushrooms
Thyme
Parmesan
For bacon, kale and mushroom version:
Bacon, cooked and crumbled
Kale
Mushrooms
Parmesan

    Place 1/2 tablespoon butter to each of four ramekins, then add a spoonful of onions. Microwave 1-1/2 minutes on high, stirring after 30 seconds to distribute the melted butter.
    Add a pinch of garlic, 1/4 cup rice, and 1/4 plus 2 tablespoons broth to each. Cover loosely with plastic wrap and heat in the microwave at 50% power for two minutes. Remove and stir. Add additional broth if necessary. Repeat heating process.
    After heating for a total of four minutes, add one to two tablespoons wine to each ramekin. At this point, add your butternut squash or mushrooms, depending on which version you’re making. Cover with plastic wrap and heat another two minutes at 50% power.
    For the butternut squash and sage version, add chopped sage leaves. Heat on 50% power for another minute, then add Parmesan.
    If making the bacon, kale and mushroom version, add chopped bacon and kale. Heat on 50% power for another minute, then add Parmesan.

Meatloaf in a Mug

2 tablespoons 2% milk
1 tablespoon ketchup
2 tablespoons quick-cooking oats
1 teaspoon onion soup mix
1/4 pound lean ground beef
Additional ketchup, optional

    In a small bowl, combine milk, ketchup, oats and soup mix. Crumble beef over mixture and mix well. Pat into a microwave-safe mug or custard cup coated with cooking spray.
    Cover and microwave on high for three minutes, until meat is no longer pink and a thermometer reads 160 degrees. Drain.
    Let stand three minutes. Serve with additional ketchup, if desired.

Healthy Microwave Mug Granola

Rolled oats
1 tablespoon maple syrup
1 tablespoon chopped nuts or seeds
1 tablespoon chopped dried fruit
2 teaspoons oil of choice

    Place everything except dried fruit into a large mug. Stir with a fork until the oats and nuts/seeds are coated with liquids.
    Microwave on medium, or 50%,power for 3-1/2 to 4-1/2 minutes, stopping halfway through to stir.
    Add dried fruit and stir. The granola will become crispy as the oats cool.
    Eat the granola straight up as an energizing snack, or add a splash of your favorite milk for a complete meal.
    You can tweak this recipe with whatever nuts, seeds, dried fruit, dried coconut, extracts, citrus zest and spice that suits your fancy.

Single-Serving Blueberry Muffin

For muffin:
1/4 cup flour
1/4 teaspoon baking powder
1 tablespoon brown sugar
2 tablespoon milk
1 tablespoon olive oil
1/4 cup blueberries
Pinch salt
Pinch vanilla extract or powder
1 tablespoon butter, melted, optional
For topping:
1 tablespoon flour
1 tablespoon sugar
1 tablespoon olive or almond oil
1/2 tablespoon coconut flakes
Lemon zest, optional

    In a small oven-safe bowl or mug, mix the flour, baking powder, sugar, salt and vanilla powder.
    While stirring, add milk, olive oil and butter. Set aside.
    For the topping,  mix the flour, sugar, olive oil and coconut flakes in a bowl.
    Add blueberries to the mug, then sprinkle topping over the blueberries. Place mug in a 350-degree oven and bake 10 minutes.
Let mug cool at room temperature before eating.

One-Minute Microwave Quiche in a Mug

1 large egg
1-1/2 tablespoons whole milk, half and half or heavy cream
1 teaspoon melted unsalted butter
Pinch salt
Pinch freshly ground black pepper
4 small grape tomatoes, halved
1/8 cup torn pieces of fresh bread
1 tablespoon grated cheese such as cheddar or mozzarella
1 teaspoon chopped fresh herbs, plus more for garnish

    Place egg, milk, melted butter, salt and pepper in a microwavable mug. Whisk until thoroughly mixed. Place halved grape tomatoes, torn bread, grated cheese and chopped herbs on top of egg mixture, making sure ingredients are evenly dispersed and have not settled to bottom of mug.
    Place mug in microwave, and cook on high for one minute, just until egg is completely cooked and quiche is slightly puffed. Garnish with fresh herbs and serve immediately.