I decided to do the blueberry French toast and potato wedges because they are food that I consume often. I have never tried making them in a microwave, but I am glad I found an easy and quick way to make a snack or side dish.
When living on campus many students have a hard time eating healthy or eating at all due to finances, lack of time or access reasons. Sometimes the student does not have a lot of time and just want to quickly arrange a snack or a small meal in their dorm. There are times that students may miss homemade meals and want something fresh. Using a microwave to easily make these meals may help a student feel less home sick and help minimize the amount of junk food that is being eaten. Nonetheless, these quick and easy recipes can help those who are on a tight schedule and do not have the time to make a long and complicated meal. It can be an alternative to buying fast food or eating non nutritious snacks. Specifically, the blueberry French toast and potato wedges can help compensate for the unhealthier choices.
The advantages of making these meals on the microwave is that it requires little utensils and space and can easily be done in a dorm. The preparation is fast for both the blueberry French toast and the potato wedges and they both tasted delicious. I had to microwave this recipe for 1 minute and 40 seconds because my microwave is not as potent. The blueberry French toast had a cinnamon and fresh blueberry smell once done. I am sure it will make your entire dorm smell amazing. It was not as sweet, and I think the maple syrup adds a touch of sweetness. The blueberries I used were already semi-sweet but personally I like them to be a bit sour to combine with the sweetness and balance it out. The blueberry French toast can be eaten as breakfast, snack or even desert. On the other hand, the potato wedges are a great snack or side dish for whatever else you are making. It took me 5 minutes to make them and they came out perfect. They taste good and are super easy to make. On the downside, they are not crispy and browned because it is done in a microwave, but they still tasted savory and tender. They are a great choice if you are trying to incorporate more fiber into your diet. Overall, I would definitely make these recipes again and they probably will save me when I am on a tight schedule.
I covered my potatoes with a paper towel in a microwave safe plate.
End product of the blueberry French toast.
End product of the potatoes.
Recipes
Blueberry French Toast in a Mug (1 serving)
Ingredients
· 1 slice bread
· 1 egg
· 2 tablespoons milk
· ¼ teaspoon cinnamon
· ½ teaspoon vanilla extract
· blueberry, to taste
· maple syrup, to drizzle
Preparation
1. Slice bread into cubes.
2. In a bowl, add egg, milk, cinnamon, and vanilla, and mix.
3. In a microwave-safe mug, place half of the cubed bread and desired amount of blueberries.
4. Place the rest of the bread, berries, and the egg mixture into the mug.
5. Microwave for 1½ minutes or until egg is fully cooked.
6. Drizzle maple syrup and serve.
Microwave Potato Wedges
Ingredients
1 unpeeled medium baking potato
1 teaspoon vegetable oil
Salt and pepper
Preparation
1. Cut the potato lengthwise into eight wedges. Rinse in a colander and pat dry with kitchen towel.
2. Toss the wedges in vegetable oil and season with salt and pepper.
3. Place the potato wedges on a microwave-safe plate. Cover and cook on high for 4-6 minutes or until tender, turning wedges once.