30 Easy Microwave Recipes for Hotel Stays

Cooking with a microwave can be a game-changer, especially when staying in a hotel. It allows you to prepare meals quickly and save money on dining out. By using simple recipes, you can enjoy delicious dishes without the high restaurant prices. Here are essential tips to help you save while cooking in your hotel room. Discover how to make the most of your microwave and keep your budget intact.

Warning and Disclaimer

Understanding how to cook with a microwave is crucial. First, always use microwave-safe dishes. This ensures safety and proper cooking. Additionally, learn the cooking times for different foods. For more tips on microwave cooking, check out this guide.

Why Cooking in a Microwave is Cheap

Cooking in a microwave can be significantly cheaper than dining at a restaurant for several reasons.

Firstly, preparing your meals at home allows you to buy ingredients in bulk, reducing the overall cost per serving compared to paying for individual restaurant meals.

Additionally, microwave cooking minimizes energy consumption and time, making it an efficient option for quick meals.

You also have the flexibility to use leftover ingredients creatively, further stretching your grocery budget.

By eliminating the markup associated with restaurant dining—such as labor, ambiance, and service costs—you can enjoy nutritious and satisfying meals at a fraction of the price, ultimately leading to substantial savings over time.

Our list of 30 cheap and easy microwave recipes is perfect for travel. These quick meals can be made anywhere, provided you have a microwave, saving time and money while ensuring delicious results!

Microwave Mug Omelette

Difficulty Level: Easy

Cooking Duration: Approximately 1.5 to 2 minutes in the microwave

Ingredients

• 2 large eggs
• 1 tablespoon water or milk
• Salt and pepper, to taste
• 1 tablespoon chopped bell peppers (optional)
• 1 tablespoon chopped onion (optional)
• 1 tablespoon shredded cheese (optional)
• 1 teaspoon butter or olive oil (for greasing the mug)

Instructions

1. Grease a large microwave-safe mug with butter or olive oil to prevent sticking.
2. Crack the eggs into the mug and add water or milk. Season with salt and pepper.
3. Whisk the eggs thoroughly using a fork until well combined.
4. Add optional ingredients like bell peppers, onion, or cheese, and mix them into the egg mixture.
5. Microwave on high for 30 seconds. Remove and stir gently.
6. Return the mug to the microwave and cook for an additional 30-60 seconds, checking every 15 seconds to ensure the eggs are cooked but not overdone.
7. Let the omelette sit in the microwave for 1 minute before serving.

Tips

• You can customize your omelette with different vegetables, meats, or cheeses based on your preference.
• If using additional ingredients, ensure they are finely chopped for even cooking.
• Microwave times may vary; keep an eye on your omelette to avoid overcooking.

Microwave Sweet Potato

Difficulty Level: Easy

Cooking Duration: 5 minutes

Ingredients

• 1 medium sweet potato
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 small pat of butter (optional)

Instructions

1. Wash the sweet potato thoroughly under running water to remove any dirt. Pat it dry with a paper towel.
2. Pierce the sweet potato 3-4 times with a fork to allow steam to escape during cooking.
3. Place the sweet potato on a microwave-safe plate.
4. Microwave on high for 5 minutes. If the sweet potato is not fork-tender after 5 minutes, continue microwaving in 30-second increments until it is soft.
5. Once cooked, carefully remove the sweet potato from the microwave (it will be hot). Let it rest for a couple of minutes.
6. Split the sweet potato down the middle, season with salt and pepper to taste, and top with a pat of butter if desired.

Microwave Macaroni and Cheese

Difficulty Level: Easy

Cooking Duration: 10 minutes

Ingredients

• ⅓ cup uncooked elbow macaroni
• ½ cup water
• ¼ cup whole milk
• ¼ cup shredded sharp cheddar cheese (do NOT use pre-shredded)
• 1 slice American cheese (wrapped “singles”)
• ½ teaspoon all-purpose flour
• Salt and pepper, to taste

Instructions

1. In a large microwave-safe measuring cup or bowl, combine the uncooked macaroni and water.
2. Microwave on high for 2 minutes, then stir.
3. Continue microwaving for 2 more minutes, stir again, and then microwave for an additional 2 minutes or until the water is mostly absorbed and the pasta is tender.
4. While the macaroni is cooking, toss the shredded cheddar cheese with the flour in a separate bowl.
5. Tear the slice of American cheese into smaller pieces and set aside.
6. Once the pasta is cooked, stir in the milk and microwave for 1 minute.
7. Add both types of cheese to the cooked macaroni, cover with a plate or paper towel, and let it sit for 1 minute to allow the cheese to melt.
8. Stir well until the cheese is fully melted and combined. Season with salt and pepper to taste.
9. Serve immediately and enjoy your creamy microwave macaroni and cheese!

Microwave Jacket Potatoes

Difficulty Level: Easy

Cooking Duration: Approximately 8-10 minutes in the microwave

Ingredients

• 2 large baking potatoes
• 1 teaspoon olive oil (optional)
• Pinch of salt (optional)
• Butter (for serving)

Instructions

1. Wash the baking potatoes thoroughly and prick the skins all over with a fork to allow steam to escape.
2. Place the potatoes on a microwave-safe plate, laying a piece of kitchen roll underneath and covering them with another sheet of kitchen roll.
3. Microwave on high for 4 minutes. Carefully turn the potatoes over, re-cover, and microwave for an additional 4 minutes.
4. Check if the potatoes are soft by squeezing them gently; if they are still firm, continue microwaving in 1-2 minute bursts until tender.
5. If desired, for crispier skin, preheat your oven to 220°C (200°C fan/gas mark 7). Once the potatoes are cool enough to handle, rub them with olive oil and sprinkle with salt.
6. Place the potatoes in the oven for 10-15 minutes until the skins are crispy.
7. Slice open the potatoes and add butter or your favorite toppings before serving.

Microwave Vegetable Stir-Fry

Difficulty Level: Easy

Cooking Duration: Approximately 10 minutes

Ingredients

• 1 cup snow pea pods, sliced
• 1 cup thinly sliced red bell pepper (1 medium)
• 1 cup sliced yellow onion
• 1/2 cup coarsely shredded carrot
• 1/2 cup shredded purple cabbage
• 1 tablespoon soy sauce
• 1/2 teaspoon sambal oelek chile paste (optional)
• 1/2 teaspoon toasted sesame oil
• 1 teaspoon toasted sesame seeds (for garnish)

Instructions

1. In a large microwave-safe bowl, combine the snow pea pods, red bell pepper, yellow onion, shredded carrot, and purple cabbage.
2. Cover the bowl with plastic wrap, leaving one corner folded back to vent steam.
3. Microwave on high for 5 to 6 minutes or until the vegetables are crisp-tender.
4. While the vegetables are cooking, mix together the soy sauce, sambal oelek (if using), and toasted sesame oil in a small bowl.
5. Once the vegetables are done, carefully remove the plastic wrap and toss the vegetables with the soy sauce mixture until well coated.
6. Sprinkle with toasted sesame seeds before serving.

Microwave Chili

Difficulty Level: Easy

Cooking Duration: Approximately 25 minutes

Ingredients

• 1 pound lean ground beef
• 1 (15 ounces) can low sodium pinto beans, with liquid
• 1 (14.5 ounces) can low sodium peeled whole tomatoes, with juice
• 1/2 cup onion, diced
• 1 (6 ounces) can tomato paste
• 1 green or red bell pepper, diced
• 1 garlic clove, minced
• 2 tablespoons chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions

1. In a large microwave-safe bowl, combine the ground beef, diced onion, bell pepper, minced garlic, chili powder, cumin, and a pinch of salt and pepper.
2. Cover the bowl with plastic wrap, leaving a small slit for steam to escape. Microwave on high for 5 minutes.
3. After 5 minutes, remove the bowl from the microwave and stir to break apart the meat.
4. Add the pinto beans (with liquid), whole tomatoes (with juice), and tomato paste to the bowl. Stir until well mixed.
5. Cover the bowl again with plastic wrap and microwave on high for 10 minutes.
6. Carefully remove the plastic wrap (watch out for steam), stir again, then cover and microwave for an additional 10 minutes.
7. Once done, stir well and let it sit for a minute before serving.
8. Serve warm with brown rice or cornbread if desired.

Microwave Garam Masala Vegetable Curry

Difficulty Level: Easy

Cooking Duration: Approximately 20 minutes in the microwave

Ingredients

• 1 tablespoon coconut oil
• ½ onion, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 tablespoon tomato purée
• ½ teaspoon turmeric paste or 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 can (400g) diced tomatoes
• 50g baby spinach leaves
• 1 can (400g) chickpeas, drained and rinsed
• 200ml coconut milk
• Salt, to taste
• Lime juice, to taste (optional)
• Fresh coriander, chopped (for garnish)

Instructions

1. In a microwave-safe bowl, add the coconut oil and microwave for 30 seconds until melted.
2. Add the chopped onion to the bowl, stir well, and microwave for an additional minute.
3. Add the ginger paste, garlic paste, tomato purée, turmeric, garam masala, and a pinch of salt to the cooked onions. Stir well and microwave for 1 minute to warm the spices.
4. Add the diced tomatoes, spinach leaves, chickpeas, and coconut milk. Stir until well combined.
5. Microwave on high for 2 minutes. Remove and stir again.
6. Return to the microwave and cook for another 2 minutes. The curry should be bubbling slightly; if not, give it another minute.
7. Add lime juice if desired and serve immediately with basmati rice or naan bread. Garnish with fresh coriander before serving.

Microwave Prawn Laksa Noodle Soup

Difficulty Level: Easy

Cooking Duration: 15 minutes (5 minutes prep, 10 minutes cook)

Ingredients

• 2 vermicelli noodle nests
• 400ml can light coconut milk
• 3 tablespoons laksa or Thai red curry paste
• 550ml vegetable stock
• 1 red chilli, finely sliced (deseeded if preferred)
• 1 garlic clove, finely chopped
• 1 lime, juiced
• 1 teaspoon smooth peanut butter
• 2 teaspoons fish sauce
• 150g cooked prawns, peeled
• Small handful of coriander, leaves picked, stems finely chopped

Instructions

1. Place the vermicelli noodles in a heatproof bowl and cover them with boiling water. Soak for 2 minutes, then rinse and drain well.
2. In a large microwave-safe bowl, combine the coconut milk, laksa or curry paste, vegetable stock, sliced chilli, chopped garlic, and lime juice.
3. Cover the bowl with a microwave-safe lid or plate and microwave on high for 2-3 minutes until boiling.
4. Add the peanut butter, fish sauce, prawns, and coriander stems to the bowl. Stir well to combine.
5. Cover again and microwave on high for an additional 1 minute until everything is warmed through.
6. Divide the soaked noodles between two bowls and pour the prawn broth over them. Sprinkle with coriander leaves before serving.

Microwave Butternut Squash Risotto

Difficulty Level: Easy

Cooking Duration: 20 minutes in the microwave

Ingredients

• 250g risotto rice
• 700ml hot vegetable stock
• 1 medium butternut squash, peeled and diced
• Big handful of grated Parmesan cheese (or vegetarian alternative), plus extra for serving
• Handful of sage leaves, roughly chopped

Instructions

1. Place the risotto rice in a large microwave-safe bowl.
2. Add 500ml of the hot vegetable stock to the bowl and cover with cling film. Microwave on high for 5 minutes.
3. Meanwhile, peel and dice the butternut squash into medium chunks.
4. After 5 minutes, carefully stir the rice and then add the diced butternut squash along with the remaining stock.
5. Re-cover with cling film and microwave for an additional 15 minutes, stirring halfway through, until almost all the stock is absorbed and both the rice and squash are tender.
6. Let the risotto sit for 2 minutes before stirring in the Parmesan cheese and chopped sage. Season with salt and pepper to taste.
7. Serve topped with more grated Parmesan if desired.

Microwave BBQ Chicken Wings

Difficulty Level: Easy

Cooking Duration: Approximately 15 minutes

Ingredients

• 16 chicken wings
• 1 large lemon, cut into thin slices
• 1 cup zesty barbecue sauce
• Salt and pepper, to taste

Instructions

1. Start by cutting off and discarding the chicken wing tips.
2. In a large microwave-safe dish (about 11 x 7 x 1½ inches), arrange the chicken wings and lemon slices alternately.
3. Cover the dish tightly with a microwave-safe lid or plastic wrap.
4. Microwave on high for 12 to 15 minutes, rotating the dish halfway through (after about 6 minutes) until the chicken is cooked through. Ensure that the internal temperature reaches 165°F (74°C).
5. Once cooked, drain any excess liquid from the dish and cover the wings to keep them warm.
6. Pour the zesty barbecue sauce evenly over the wings and mix gently to coat.
7. Microwave uncovered for an additional 3 to 4 minutes, or until the barbecue sauce is hot and bubbly.

Microwave Salmon with Tarragon Sauce

Difficulty Level: Easy

Cooking Duration: 10 minutes

Ingredients

• 4 salmon fillets (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 2 tablespoons white wine or chicken broth
• 1 tablespoon butter
• 1 green onion, finely chopped
• 1 tablespoon all-purpose flour
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried tarragon (or 1 teaspoon fresh tarragon)
• 2/3 cup 2% milk

Instructions

1. Place the salmon fillets in a greased microwave-safe dish. Sprinkle with salt and white pepper.
2. Pour the white wine (or chicken broth) over the salmon.
3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
4. Microwave on high for 4-6 minutes, or until the salmon flakes easily with a fork. Remove the salmon and keep warm.
5. Add butter and chopped green onion to the pan juices in the dish. Cover and microwave on high for 1 minute.
6. Stir in the flour, Dijon mustard, and tarragon until well blended.
7. Gradually stir in the milk. Cook uncovered for 1-2 minutes, stirring every 30 seconds, until the sauce thickens.
8. Serve the salmon topped with the tarragon sauce.

Microwave Penne Pappa al Pomodoro

Difficulty Level: Easy

Cooking Duration: 25 minutes

Ingredients

• 100g penne pasta
• 250g chopped tomatoes (canned or fresh)
• 1 garlic clove, crushed (or a pinch of garlic granules)
• 25g stale bread, torn into pieces
• Small handful of fresh basil (or ¼ tsp mixed dried herbs)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 80ml water

Instructions

1. In a large microwave-safe bowl, combine the chopped tomatoes, crushed garlic, and a pinch of salt. Stir in the torn bread pieces until they are well coated with the sauce.
2. Add the penne pasta to the bowl and mix to ensure it is evenly distributed in the sauce.
3. Cover the bowl with cling film, piercing it a few times to allow steam to escape.
4. Place the bowl in the microwave and cook on high for 2 minutes.
5. Carefully remove the bowl, peel back the cling film, and stir well. Add 80ml of water and mix again.
6. Re-cover the bowl and let it stand for 1 minute.
7. Return the bowl to the microwave and cook on medium for 4 minutes. Stir after this time.
8. Add another splash of water if needed, then cover again and cook on medium for an additional 4 minutes.
9. Once cooked, stir in the olive oil and fresh basil. Adjust seasoning with salt and pepper as needed.
10. Let it cool slightly before serving. Enjoy your delicious microwave penne pappa al pomodoro!

Microwave Crab Risotto with Chilli Crab Toasts

Difficulty Level: Easy

Cooking Duration: Approximately 20 minutes in the microwave

Ingredients

• 1 tablespoon olive oil
• 2 shallots, finely chopped
• 50ml white wine
• 300g risotto rice (Arborio)
• 600ml cold fish stock
• 100g brown crab meat
• Juice of 1/2 lemon
• Salt and pepper, to taste
• Chili flakes (optional, for garnish)
• Slices of bread (for toasts)

Instructions

1. In a large microwaveable bowl, combine the olive oil and chopped shallots. Add a pinch of salt and stir well.
2. Cover the bowl with a lid or cling film and microwave on high for 1 minute.
3. Add the white wine to the bowl and microwave for another minute to let it cook off slightly.
4. Add the risotto rice and fish stock to the bowl. Stir well to combine.
5. Cover the bowl again and microwave on high for 12-15 minutes, stirring halfway through, until the rice is tender and creamy.
6. Once cooked, gently fold in the brown crab meat and lemon juice. Season with salt and pepper to taste.
7. For the chilli crab toasts, toast slices of bread until golden brown. Top with additional crab meat if desired and sprinkle with chili flakes.
8. Serve the risotto hot, garnished with extra crab meat on top of the toasts and enjoy!

Microwave Leeky Salmon in a Parcel

Difficulty Level: Easy

Cooking Duration: Approximately 10 minutes

Ingredients

• 2 salmon fillets (about 140g each)
• 1 medium leek (about 200g), sliced
• 50g frozen petits pois (peas)
• 4 heaped tablespoons crème fraîche
• 1 tablespoon fresh tarragon (optional)
• Salt and pepper, to taste
• Parchment paper or microwave-safe plastic wrap

Instructions

1. Prepare two large squares of parchment paper or microwave-safe plastic wrap.
2. Place the sliced leeks in the center of each square, then add the frozen peas on top.
3. Lay a salmon fillet on top of the vegetables in each parcel.
4. Spoon 2 tablespoons of crème fraîche over each salmon fillet. Season with salt, pepper, and sprinkle with tarragon if using.
5. Fold the parchment paper or wrap over the salmon and vegetables to create a sealed parcel. Make sure it is tightly sealed to keep the steam in.
6. Place the parcels on a microwave-safe plate and cook on high for about 5-7 minutes, depending on your microwave’s wattage. The salmon should be cooked through and flake easily with a fork.
7. Let the parcels rest for 2 minutes before carefully opening them to avoid steam burns.
8. Serve immediately, optionally with a squeeze of lemon juice for added flavor.

Microwave Jambalaya

Difficulty Level: Easy

Cooking Duration: Approximately 20-30 minutes in the microwave

Ingredients

• 1 cup long-grain rice
• 1 can (14 oz) diced tomatoes
• 1 cup water or chicken broth
• 1 cup cooked chorizo, sliced
• 1 cup cooked chicken, diced
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, minced (optional)
• 1 tablespoon Cajun seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. In a large microwave-safe bowl, combine the chopped onion, bell pepper, celery, and garlic.
2. Add the diced tomatoes (with their juice), rice, Cajun seasoning, salt, and pepper. Stir well to combine.
3. Add the cooked chorizo and chicken to the mixture.
4. Pour in the water or chicken broth and stir again to ensure everything is well mixed.
5. Cover the bowl with microwave-safe cling film or a microwave-safe lid. Make sure to pierce a few holes in the cling film to allow steam to escape.
6. Microwave on high for 6 minutes (900 watts) or 8 minutes (800 watts).
7. Remove from the microwave and stir well. Cover again and microwave for another 7 minutes (900 watts) or 9 minutes (800 watts).
8. If the rice is not fully cooked, cover and microwave for an additional 2 minutes until tender.
9. Let it stand for 5 minutes after cooking. Stir in fresh parsley if desired before serving.

Microwave Risotto Primavera

Difficulty Level: Easy

Cooking Duration: Approximately 20 minutes

Ingredients

• 1 cup Arborio rice
• 1/2 cup white wine (optional)
• 3 cups vegetable or chicken stock
• 1 cup frozen mixed vegetables (e.g., peas, carrots, bell peppers)
• 1/2 cup asparagus, cut into pieces
• 1/4 cup grated Parmesan cheese
• Fresh mint or basil for garnish (optional)
• Salt and pepper, to taste

Instructions

1. In a large microwave-safe bowl, measure the Arborio rice.
2. Add the white wine and one-third of the stock to the rice. Stir to combine.
3. Cover the bowl with cling film or a microwave-safe lid.
4. Microwave on high for 10 minutes.
5. After 10 minutes, carefully remove the bowl and stir the rice.
6. Add another third of the stock, re-cover, and microwave for an additional 3 minutes.
7. Stir again, then add the frozen mixed vegetables, asparagus, and the remaining stock.
8. Re-cover and microwave for another 7 minutes.
9. Once cooked, stir in the grated Parmesan cheese and season with salt and pepper to taste.
10. Let the risotto stand for 2 minutes before serving. Garnish with fresh mint or basil if desired.

Microwave Shakshuka

Difficulty Level: Easy

Cooking Duration: Approximately 6-7 minutes

Ingredients

• 200 ml passata or canned tomatoes, blitzed
• 1 medium egg
• 1 tablespoon olive oil
• 1 garlic clove, finely sliced
• 1 heaped tablespoon red pepper salsa or ¼-½ red pepper, chopped
• Salt and pepper, to taste
• 1 tablespoon chopped coriander (for garnish)
• Pitta bread, to serve

Instructions

1. Brush a microwave-safe bowl with olive oil to prevent sticking.
2. In the bowl, combine the passata or canned tomatoes, garlic, and red pepper salsa. Season with salt and pepper.
3. Create a well in the center of the mixture and crack the egg into it. Prick the yolk gently with a knife.
4. Cover the bowl with a microwave-safe lid or cling film.
5. Microwave on high for 1 minute and 30 seconds. Check the egg; if the whites are not set, continue cooking in 20-second increments until fully cooked.
6. Meanwhile, warm the pitta bread in a toaster.
7. Once cooked, garnish the shakshuka with chopped coriander and serve immediately with the warmed pitta bread.

Microwave Garlic Creamed Spinach

Difficulty Level: Easy

Cooking Duration: Approximately 10 minutes

Ingredients

• 12 ounces fresh baby spinach
• 1 tablespoon unsalted butter, cut into small pieces
• 1 clove garlic, minced
• 1/4 cup heavy cream (or coconut cream for a dairy-free option)
• 1/4 cup grated Parmesan cheese (or vegan Parmesan)
• Salt and pepper, to taste
• A pinch of nutmeg (optional)

Instructions

1. Place the fresh baby spinach in a large microwave-safe bowl. Add the butter and minced garlic on top.
2. Cover the bowl with a microwave-safe lid or plate to trap steam. Microwave on high for about 2-3 minutes, or until the spinach is wilted.
3. Carefully remove the bowl from the microwave (it will be hot). Stir the spinach to mix in the melted butter and garlic.
4. Add the heavy cream, grated Parmesan cheese, salt, pepper, and nutmeg (if using). Stir until well combined.
5. Return the bowl to the microwave and heat for an additional 1-2 minutes, or until heated through and creamy.
6. Taste and adjust seasoning as needed before serving. Enjoy your creamy garlic spinach as a delicious side dish!

Microwave Meat Loaf

Difficulty Level: Easy

Cooking Duration: Approximately 12-15 minutes in the microwave

Ingredients

• 1 pound ground beef (preferably 60/40 or 70/30 blend)
• 1 egg
• 2 tablespoons ketchup (plus extra for glaze)
• 1 tablespoon mustard
• 1 cup bread crumbs
• 1 packet onion soup mix (or 1/2 onion, finely chopped)
• Salt and pepper, to taste
• 1 tablespoon brown sugar (for glaze)
• 1 tablespoon vinegar (for glaze)

Instructions

1. In a large bowl, combine the egg, 2 tablespoons of ketchup, mustard, bread crumbs, onion soup mix, salt, and pepper.
2. Crumble the ground beef over the mixture. Mix gently with your hands or a fork until just combined; avoid overworking the meat.
3. Shape the mixture into an oval loaf and place it in a shallow microwave-safe dish.
4. Cover the dish with a microwave-safe lid or plastic wrap (leave a small vent) and microwave on high for 10-12 minutes, or until no pink remains and the internal temperature reaches 160°F (70°C).
5. While the meatloaf is cooking, prepare the glaze by mixing the remaining ketchup, brown sugar, and vinegar in a small bowl.
6. Once cooked, carefully drain any excess fat from the dish. Drizzle the glaze over the meatloaf.
7. Cover again and microwave on high for an additional 2-3 minutes until heated through.
8. Let the meatloaf stand for about 10 minutes before slicing. This helps it set and improves texture.

Microwave Vegetable Curry with Chickpeas

Difficulty Level: Easy

Cooking Duration: Approximately 20 minutes

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 small piece of ginger, grated
• 2 tablespoons tomato purée
• 1 tablespoon curry powder
• 1 small sweet potato (about 200g), peeled and diced
• 1 x 400g tin of chickpeas, drained and rinsed
• 150g frozen spinach (or fresh if available)
• 200ml coconut milk (optional for creaminess)
• Salt and pepper, to taste
• Fresh coriander, for garnish (optional)

Instructions

1. In a large microwave-safe dish, heat the vegetable oil in the microwave for about 30 seconds.
2. Add the chopped onion, garlic, and grated ginger to the dish. Stir well and microwave for 2 minutes until softened.
3. Add the tomato purée, curry powder, and diced sweet potato. Stir to combine. Cover with a lid or plate and microwave on high for 10 minutes.
4. After 10 minutes, carefully remove the dish from the microwave. Using tongs, stir in the chickpeas and frozen spinach.
5. If using coconut milk, add it now along with a pinch of salt and pepper. Stir everything together.
6. Cover again and microwave for an additional 5-7 minutes until the sweet potato is tender and the spinach is cooked through.
7. Once cooked, remove from the microwave and let it sit for a minute. Stir well before serving.
8. Garnish with fresh coriander if desired and enjoy your delicious microwave vegetable curry with chickpeas!

Microwave Egg Fried Rice

Difficulty Level: Easy

Cooking Duration: Approximately 6-7 minutes

Ingredients

• 1 cup cooked rice (preferably leftover or microwaveable rice)
• 1 large egg
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil (optional)
• 1/4 cup mixed vegetables (peas, carrots, bell peppers, etc.)
• Salt and pepper, to taste
• Chopped green onions for garnish (optional)

Instructions

1. In a microwave-safe mug or bowl, add the cooked rice and mixed vegetables.
2. In a separate small bowl, whisk the egg with soy sauce, sesame oil, salt, and pepper.
3. Pour the egg mixture over the rice and vegetables in the mug.
4. Cover the mug with a microwave-safe lid or plastic wrap (poke a few holes for steam to escape).
5. Microwave on high for about 2 minutes. Check if the egg is fully cooked; if not, continue microwaving in 30-second intervals until set.
6. Once cooked, stir the mixture gently to combine all ingredients. Let it sit for a minute to cool slightly.
7. Garnish with chopped green onions if desired and enjoy your quick and easy microwave egg fried rice!

Microwave Baked Ziti

Difficulty Level: Easy

Cooking Duration: 10 minutes in the microwave

Ingredients

• 8 ounces ziti pasta, cooked according to package directions
• 1 jar (about 24 ounces) marinara sauce
• ¾ cup shredded mozzarella cheese
• ⅓ cup grated Parmesan cheese (optional)
• 1 teaspoon Italian seasoning (optional)
• Salt and pepper, to taste

Instructions

1. In a deep, microwave-safe casserole dish, combine the cooked ziti pasta and marinara sauce. Mix well to ensure the pasta is evenly coated.
2. Add ⅓ cup of shredded mozzarella cheese and stir to combine. Season with salt, pepper, and Italian seasoning if desired.
3. Sprinkle the remaining mozzarella cheese on top of the mixture.
4. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
5. Microwave on high for 5 to 8 minutes, or until the cheese is melted and the sauce is bubbly. Cooking times may vary based on your microwave’s wattage.
6. Let it sit for a minute before serving. Enjoy your delicious baked ziti!

Microwave Chicken Enchiladas

Difficulty Level: Easy

Cooking Duration: 9 to 10 minutes in the microwave

Preparation Time: 10 minutes

Total Time: 20 minutes

Ingredients

• 1 can (19 oz) Old El Paso™ Mild Red Enchilada Sauce
• 2 cups shredded deli rotisserie chicken
• 1 tablespoon from 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
• 1 1/2 cups shredded Mexican cheese blend (6 oz)
• 8 corn tortillas (6 inch)
• 3 tablespoons chopped fresh cilantro
• 3/4 cup sour cream

Instructions

1. In a medium bowl, mix 1/2 cup of the enchilada sauce, shredded chicken, seasoning mix, and 3/4 cup of the cheese.
2. Spray an 8-inch square (2-quart) microwavable baking dish with cooking spray. Pour 1/2 cup of the enchilada sauce into the bottom of the dish.
3. Working with one tortilla at a time, fill each with heaping 1/4 cup of the chicken mixture and roll to seal. Place them seam side down in the baking dish. Repeat with remaining tortillas.
4. Pour the remaining enchilada sauce over the tortillas and top with the remaining 3/4 cup of cheese.
5. Microwave uncovered on high for 9 to 10 minutes, or until the cheese is melted and the enchiladas are heated through.
6. Garnish with chopped cilantro and serve with sour cream.

Microwave Veggie Burrito Bowl

Difficulty Level: Easy

Cooking Duration: 5-10 minutes

Ingredients

• 1 cup cooked brown rice (or microwaveable rice)
• 1/2 cup canned black beans, drained and rinsed
• 2-3 tablespoons salsa (to taste)
• 1 tablespoon plain Greek yogurt or sour cream
• 1 tablespoon shredded cheese (cheddar or Mexican blend)
• Toppings: diced avocado, diced tomatoes, guacamole, pico de gallo, etc.

Instructions

1. If using uncooked brown rice, prepare it according to package instructions. If using microwaveable rice, follow the instructions on the package.
2. In a microwave-safe bowl, combine the cooked rice, black beans, salsa, Greek yogurt, and shredded cheese.
3. Microwave on high for 30-60 seconds, or until heated through. Stir halfway through for even heating.
4. Once heated, remove from the microwave and top with your choice of diced avocado, diced tomatoes, guacamole, pico de gallo, or any other desired toppings.
5. Enjoy your delicious and nutritious veggie burrito bowl!

Tips

• You can customize this recipe by adding other ingredients like corn, bell peppers, or cooked chicken for added protein.
• If you prefer a spicier bowl, consider adding jalapeños or hot sauce.
• This dish is great for meal prep; simply store the ingredients separately and assemble when ready to eat.

Microwave Stuffed Peppers

Difficulty Level: Easy

Cooking Duration: 15 minutes in the microwave

Ingredients

• 4 large bell peppers (any color)
• 1/2 cup cooked rice
• 1/2 pound ground beef (or ground turkey)
• 1/8 cup chopped onions
• 1/2 teaspoon salt
• 1/8 teaspoon garlic salt
• 1 (8-ounce) can tomato sauce
• 1/3 cup shredded cheese (optional, for topping)

Instructions

1. Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them under cold water.
2. Place the peppers cut-side up in an ungreased glass pie plate.
3. Cover the peppers with plastic wrap and microwave on high for 3 to 3.5 minutes to soften them.
4. In a mixing bowl, combine the cooked rice, uncooked ground beef, chopped onions, salt, garlic salt, and tomato sauce. Mix well.
5. Stuff the mixture equally into each of the softened peppers.
6. Cover the stuffed peppers with plastic wrap and microwave on high for 12 to 13 minutes, or until the meat is cooked through and the peppers are tender.
7. If desired, sprinkle cheese on top of each pepper and microwave for an additional minute until melted.
8. Let cool slightly before serving. Enjoy your delicious microwave stuffed peppers!

Microwave Teriyaki Chicken Bowls

Difficulty Level: Easy

Cooking Duration: Approximately 10 minutes in the microwave

Ingredients

• 1 pound boneless skinless chicken breasts, cubed
• 1/4 cup low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1 tablespoon cornstarch (for thickening)
• 2 cups cooked rice (white or brown)
• 1 cup broccoli florets (fresh or frozen)
• Sliced green onions for garnish (optional)
• Sesame seeds for garnish (optional)

Instructions

1. In a microwave-safe bowl, combine the cubed chicken, soy sauce, honey, rice vinegar, sesame oil, ground ginger, and garlic powder. Mix well to coat the chicken.
2. Cover the bowl with a microwave-safe lid or plate. Microwave on high for 5-6 minutes, stirring halfway through, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
3. In a separate bowl, combine the cornstarch with 2 tablespoons of water to create a slurry. Stir this mixture into the chicken after it has finished cooking.
4. Return the bowl to the microwave and cook for an additional 1-2 minutes until the sauce thickens.
5. If using fresh broccoli, add it to the chicken mixture and microwave for an additional 1-2 minutes until tender. If using frozen broccoli, steam it separately according to package instructions.
6. To assemble the bowls, divide the cooked rice among serving bowls. Top with the teriyaki chicken and broccoli mixture.
7. Garnish with sliced green onions and sesame seeds if desired. Serve hot and enjoy!

Microwave Cauliflower Cheese Bake

Difficulty Level: Easy

Cooking Duration: 8-10 minutes

Ingredients

• 1 head of cauliflower, rinsed and core removed
• 2 tablespoons water
• ½ cup mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon finely chopped onion (optional)
• 3 slices of American cheese or ½ cup grated cheddar cheese
• Salt and pepper, to taste

Instructions

1. Place the cauliflower, core side down, in a deep microwave-safe casserole dish. Add 2 tablespoons of water and cover the dish with a lid or plastic wrap.
2. Microwave on high for 8-9 minutes, or until the cauliflower is tender-crisp. Use a fork to test doneness; if it feels too firm, return it to the microwave for an additional 1-2 minutes.
3. While the cauliflower is cooking, mix the mayonnaise, mustard, and optional chopped onion in a small bowl until well combined.
4. Once the cauliflower is cooked, remove it from the microwave and spoon the mayonnaise mixture over the top. Use the back of a spoon to spread it evenly over the cauliflower.
5. Layer the slices of cheese on top of the sauced cauliflower, alternating their direction for even melting.
6. Cover the dish again and microwave for an additional 1-2 minutes to heat the topping and melt the cheese.
7. Let it stand for 2 minutes before slicing and serving. Enjoy your delicious microwave cauliflower cheese bake!

Microwave Spanish Rice and Beans

Difficulty Level: Easy

Cooking Duration: Approximately 20 minutes

Ingredients

• 1 cup long-grain white rice
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups vegetable or chicken broth
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste</li

Instructions

1. In a large microwave-safe bowl, combine the olive oil and chopped onion. Microwave on high for 2 minutes until the onion is softened.
2. Add the rice, diced tomatoes (with juice), kidney beans, and broth to the bowl. Stir well to combine all ingredients.
3. Add paprika, chili powder, oregano, salt, and pepper. Mix thoroughly.
4. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
5. Microwave on high for 15 minutes. After cooking, let it sit for 5 minutes without removing the cover.
6. After resting, carefully remove the cover (watch out for steam) and fluff the rice with a fork before serving.

Microwave Thai Green Curry Chicken

Difficulty Level: Easy

Cooking Duration: 17 minutes

Ingredients

• 1 medium potato, any kind
• ⅓ pound chicken thigh, skin on
• 1 Japanese eggplant or ½ small American eggplant
• ½ green pepper
• ½ red pepper
• 1 medium onion
• 2 tablespoons olive oil
• 2 Cook-Zen cups water
• 4 tablespoons Thai green curry paste
• 1 teaspoon grated bouillon cube (any flavor)
• 4 tablespoons coconut milk
• 2 teaspoons sugar
• ½ teaspoon fish sauce
• 3 to 4 lime leaves (optional)
• 1 sprig lemongrass (optional)

Instructions

1. Peel and chop the potato into small cubes. Place it in a microwave-safe bowl with 2 Cook-Zen cups of water.
2. Add the chicken thighs, cut into bite-sized pieces, to the bowl.
3. Add the chopped eggplant, green pepper, red pepper, and onion to the bowl.
4. Drizzle the olive oil over the ingredients and stir to combine.
5. Add the Thai green curry paste, bouillon cube, coconut milk, sugar, and fish sauce. Mix well.
6. If using, add lime leaves and lemongrass for extra flavor.
7. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
8. Microwave on high for 10 minutes. Stir halfway through cooking.
9. After 10 minutes, check if the chicken is cooked through and vegetables are tender. If needed, microwave for an additional 2-5 minutes.
10. Once done, let it sit for a minute before serving. Enjoy your Thai green curry chicken with rice or noodles!

Microwave Beef Stroganoff

Difficulty Level: Easy

Cooking Duration: Approximately 20-25 minutes in the microwave

Ingredients

• 1 lb boneless beef sirloin steak, sliced thinly
• 1 onion, sliced
• 1 garlic clove, minced
• 2 tablespoons tomato sauce
• 2 tablespoons Worcestershire sauce
• 1 cube beef stock
• 1 teaspoon paprika
• 1 cup sliced mushrooms
• 1/3 cup sour cream
• Fresh parsley, chopped (for garnish)
• Pasta or crusty bread (for serving)

Instructions

1. In a large microwave-safe casserole dish, combine the sliced beef, onion, garlic, tomato sauce, Worcestershire sauce, beef stock cube, and paprika.
2. Stir until all ingredients are well combined.
3. Cover the dish with a lid or microwave-safe wrap and cook on high (P7) for 7 to 9 minutes, stirring once during cooking.
4. Add the sliced mushrooms to the dish and stir. Cover and cook on high for an additional 4 to 5 minutes.
5. Remove from the microwave and stir in the sour cream until well blended.
6. Garnish with chopped fresh parsley before serving.
7. Serve over your choice of pasta or with crusty bread.

Conclusion

Using a microwave while traveling can lead to substantial savings on restaurant and food expenses. With these tips and recipes, you can enjoy delicious meals without breaking the bank. Always remember to plan ahead and stock up on essentials for the best experience.