Must have recipes for the single lady!

Recipes for one to keep you company!

I’m not a single lady myself anymore. But, when I was, I discovered the love of mug meals! Easy to make, fast, and hardly any cleanup! What is better than that? So, here is a whole day of mug recipes to keep you company until your Mr. Right shows up!

Breakfast

Egg in a mug (thanks to www.mccormick.com)

• 2 eggs
• 1 teaspoon McCormick® Perfect Pinch® Roasted Garlic & Bell Pepper Seasoning
• 2 tablespoons shredded Cheddar cheese
• 2 tablespoon chopped deli ham

Instructions

1. Spray microwavable mug with no-stick cooking spray. Mix all ingredients in mug with wire whisk until well blended.
2. Microwave on HIGH 1 minute and 30 seconds or until eggs are set in center. Let stand 1 minute before serving. Sprinkle with additional shredded cheese, if desired.

Lunch 

Egg fried rice in a mug (thanks to www.healthynibblesandbits.com)

• 1 cup cooked jasmine rice
• 2 tablespoons frozen peas
• 2 tablespoons chopped red pepper
• 1/2 stalk of green onion, sliced
• small pinch of mung bean sprouts
• small pinch of shredded purple cabbage
• 1 large egg
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon sesame oil
• 1/2 teaspoon onion powder
• 1/4 teaspoon five-spice powder

Instructions

1. Place the rice into a large mug. Lay peas, red pepper, green onion, mung bean sprouts and cabbage on top. Cover the mug with cling film. Using a knife, puncture one or two small holes through the film. This step is important! You don’t want to scald yourself. Microwave on high for 1 minute 15 seconds.
2. In the meantime, beat the egg and mix in the seasonings (soy sauce, sesame oil, onion powder, and five-spice powder). Pour the egg mixture into the mug, and stir with the vegetables and rice
3. Cover the mug with cling film again, and microwave for 1 minute 15 seconds to 1 minute 30 seconds. Take the mug out of the microwave, and give everything a good stir. Let the fried rice stand for a minute to finish cooking. Use a fork to fluff up the rice and serve.

Dinner

Spinach ricotta lasagna in a mug (thanks to www.healthynibblesandbits.com)

• 1/2 fresh lasagna sheet
• 2 1/2 cups (75g) 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 tsp kosher salt
• 1/8 tsp granulated garlic
• 6 TBS pasta sauce or tomato sauce
• 1/3 cup shredded part-skim mozzarella

Instructions

1. Cut the lasagna sheet in half, and cut each strip in half again. Place the pasta sheets into a bowl, and pour very hot water in it, until it covers all the pieces. I used boiled hot water from my electric kettle. Set the pasta pieces aside.
2. Chop spinach and place it in a microwave-safe bowl. Cover the top with plastic wrap and poke a few holes in it for ventilation. Microwave for 1 minute. Take out the spinach and let it rest.
3. Grate the mozzarella while you wait for the spinach to cool.
4. Mix spinach with the ricotta, pepper, granulated garlic, and salt. Set mixture aside.
5. Pour 2 tablespoons of pasta sauce at the bottom of the mug. Top with a piece of softened pasta sheet. Add some spinach mixture, 2 tablespoons of mozzarella, and pasta sheet. Continue building the lasagna, ending with a layer of pasta sheet at the top. Sprinkle mozzarella over the pasta.
6. Microwave everything for 1 minute 30 seconds. Check to make sure that the mozzarella is melted. If it isn’t, continue microwaving at 15-second intervals until the cheese is fully melted.
7. Serve immediately

Dessert

One minute chocolate cake in a mug (thanks to www.thetoastedpinenut.com)

Mug Cake:

• 6 tablespoons salted butter
• 4 tablespoons agave nectar
• 1 egg + 1 yolk
• 1/4 cup blanched almond flour
• 4 tablespoons cocoa powder
• 1 teaspoon baking powder
• couple pinches of sea salt
• 1/4 cup dark chocolate chips

Whip Cream Topping:

• 1/2 cup heavy whipping cream
• 1 tablespoon agave nectar

Instructions

1. In a bowl, whisk together the melted butter (you can also use refined coconut oil or ghee), agave nectar (honey or maple syrup works), and egg + yolk.
2. Add the almond flour, cocoa, baking powder, and sea salt and whisk to combine.
3. Fold in the chocolate chips.
4. Divide the cake batter into two mugs.
5. Microwave each mug for 1 minute.
6. Optional: whip the heavy whipping cream on high until it just begins to get firm.
7. Add the agave nectar and continue to whip until it turns to whip cream and has firm peaks.
8.  Add a dollop of whipped cream on top of each cooked mug cake and enjoy!!