Microwave Blueberry Cobbler

Microwave blueberry cobbler with blueberry sauce

This recipe starts out very similar to my Microwave Cake recipe, and is a great example of one base recipe being adaptable! I used frozen blueberries, since we have a tiny freezer now, but fresh would probably be fine (just keep an eye on the cooking times).

Ingredients:
1/2 cup dry yellow cake mix
1 tsp oil
1/3 cup water
3/4 cup blueberries, divided
2-4 tsp sugar

Cobbler: Mix dry cake mix, oil, and water together in a bowl, making sure there are no lumps. Add 1/4 cup blueberries and mix well. Microwave 2 minutes and check. If batter is still wet, microwave in 10-15 second intervals until cake is set. Set aside to cool.

Topping: Place 1/2 cup blueberries in a bowl and add just a splash of water and 2 tsp sugar. Microwave 5 minutes and check. Berries should be cooked and there should be liquid in the bowl. Taste and add sugar as desired. Let stand to thicken, about 3 minutes, then serve on top of the cobbler and enjoy!

Spaghetti Squash

Spaghetti squash with alfredo sauce and garlic chicken

First off, let me start by saying that I have wanted to try spaghetti squash for awhile but wasn't sure exactly how to do so in the truck. I then ran across directions for cooking it in the crockpot - problem solved! They also recommended sautéing it afterwards - also no problem. Easy peasy! And, I must say, it really was very easy!

Unfortunately, I must also add that I was disappointed in the flavor. I was hoping to enjoy it, or at least tolerate it, as a good way to cut carbs and up veggie intake. However, spaghetti squash seems to me to have a sweet, almost nutty flavor, kind of like a lighter version of pumpkin. It really wasn't bad...if you like sweet veggies, that is. Me? I don't like mixing sweet and savory flavors together. I don't eat fruit on salad, I don't like sweet and sour sauce, etc. So the combination of the sweet-ish squash with the creamy alfredo sauce and garlic chicken was, I am disappointed to admit, not something I enjoyed.

I have talked to a lot of people who have suggested different kinds of sauce or flavors to pair it with, and there might come a day when I feel particularly adventurous and decide to try it again. In the meantime, however, here's the recipe. If you feel adventurous, give it a try and tell me what you think. Or feel free to share your favorite recipe or flavor pairing with me!

Ingredients:
1 small spaghetti squash
1/2 cup water
Olive oil and garlic, if desired

Cooked squash

Prick spaghetti squash 6-10 times with a sharp knife. Place in the crockpot on low with the water and let cook approximately 4 hours. When the flesh is tender and the knife slides easily when you prick it, pull it out and cut it in half, width-wise. Scoop out the seeds, and shred the flesh with a fork. It should separate easily in long strings. If desired, sautee with olive oil and fresh garlic, and top as desired.

Spinach-stuffed Chicken

Spinach-stuffed Chicken with Rosemary Pepper Potatoes

This recipe is very, very similar to my Spinach-stuffed Bacon-wrapped Pork Chops recipe, but significantly less work! I knew I wanted to experiment more with the idea of cheesy spinach stuffing, especially since I don't usually like cooked spinach! Last time, I used fresh spinach, sautéed with butter and garlic and then mixed with cheeses, but this time I used half a block of frozen spinach. We just recently received a fridge in our truck, and it has a tiny freezer in it - I can't tell you how excited it makes me, because it opens up possibilities that were never available before, such as frozen fruits and veggies!

Ingredients:
5 oz frozen spinach, reheated
4 oz lowfat cream cheese
1/4 cup mozzarella cheese
2 Tbsp parmesan cheese
4 tsp fresh minced garlic, divided
2 large chicken breasts
Additional seasoning to taste

Mix the reheated spinach with the cheeses and 2 tsp minced garlic, set aside.

Rub the chicken breasts in minced garlic and any other desired seasonings. Cook in a skillet on medium heat till juices are clear and no longer pink. Carefully cut a slit lengthwise down the middle of each breast. Holding the slit open with tongs, spoon spinach mixture into the opening. Add more spinach mixture on top and allow to cook until thoroughly heated (any excess spinach stuffing can be heated in the pan). Serve and enjoy!

Microwave Bread

Bread with pot roast and potatoes

Well folks, it took me well over a year, but I finally figured out how to make bread/biscuit-ish in the microwave! Let me clarify. It came out a sort of spongy, soft, almost cake-like bread, with a consistency similar to moist cornbread. It won't get the crusty effect of an oven, but it made a nice soft bread with good flavor.

I figured I could use Bisquick mix, but wasn't sure exactly how it would work in the microwave. My first attempt was a stiff dough like what you would make for biscuits in the oven, and the result could probably crack a windshield if thrown hard enough. There had to be a better way!

My second attempt was a much wetter batter, more like what I use for Microwave Cakes, and I added minced garlic and Italian seasoning for flavor. The finished product was a soft and tasty bread/biscuit. I served it with roast and potatoes, and was great for soaking up roast juices!

Side view of bowl of bread

Ingredients:
1/2 cup Bisquik baking mix
1/3 cup water
1 Tbsp olive oil
Seasonings to taste

Mix all ingredients in a microwave-safe bowl until batter is smooth with no lumps. Microwave 90 seconds and check. If bread is still a little doughy, microwave another 30 seconds. Let cool, it will firm up more as it cools. Enjoy!