Mug Meals - Double Berry French Toast

Found in Mug Meals by Dina Cheney

Ingredients

for 1 serving

Nonstick cooking spray

1/4 cup milk

1 large egg

1 tablespoon maple syrup

1/8 teaspoon kosher salt

1/8 teaspoon cinnamon

1 teaspoon pure vanilla extract

1 cup 1 inch pieces croissant, brioche, or challah

1 teaspoon raspberry preserves

10 berry, for serving



Preparation

Spray inside of mug

Slice bread into cubes.

In a bowl, add egg, milk, cinnamon, 1 teaspoon of syrup, and vanilla, and mix in a small bowl. Add bread and soak two minutes.

Meanwhile in a microwave-safe mug, spoon in preserves. Place the soaked bread into the mug (discard remaining liquid).

Cover and microwave until the liquid solidifies about 2 minutes or until egg is fully cooked.

Drizzle maple syrup and berries.

Enjoy!

Mug Meals - Blueberry French Toast

Found here https://tasty.co/recipe/blueberry-french-toast-in-a-mug

Ingredients
for 1 serving

1 slice bread
1 egg
2 tablespoons  milk
¼ teaspoon  cinnamon
½ teaspoon  vanilla extract
blueberry, to taste
maple syrup, to drizzle

Preparation
Slice bread into cubes.
In a bowl, add egg, milk, cinnamon, and vanilla, and mix.
In a microwave-safe mug, place half of the cubed bread and desired amount of blueberries.
Place the rest of the bread, berries, and the egg mixture into the mug.
Microwave for 1½ minutes or until egg is fully cooked.
Drizzle maple syrup.
Enjoy!

Chicken 'n Waffles Casserole

Found https://www.delish.com/cooking/recipe-ideas/recipes/a56809/chicken-n-waffle-casserole-recipe/

YIELDS: 8 SERVINGS
PREP TIME: 15 MINS
TOTAL TIME: 1 HOUR 30 MINS

INGREDIENTS
10 toaster waffles
1 (25-oz.) package frozen breaded chicken
8 large eggs
3/4 c. milk
1/4 c. maple syrup, plus more for drizzling
2 tbsp. butter, melted
Kosher salt
Freshly ground black pepper

DIRECTIONS
Preheat oven to 400°. Place waffles and chicken on a two large baking sheets. Bake waffles until golden and crispy, 15 minutes. Continue baking chicken until warmed through and crispy, 30 minutes total. Cut both into large chunks.

In a large bowl, whisk together eggs, milk, maple syrup, and butter. Season with with salt and pepper.
In a 9”-x-13” baking pan layer waffles and breaded chicken then pour egg mixture on top. Bake until golden and set, 1 hour.

Serve warm with maple syrup.

Strawberry Chocolate Chip Cookies

Strawberry Chocolate Chip Cookies
Found  https://therecipecritic.com/strawberry-chocolate-chip-cookies/

Author: Jennifer D.
Serves: 16

Ingredients
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
12 Tablespoons UNSALTED butter, softened
½ cup granulated sugar
¾ cup light brown sugar, packed
1 Tablespoon vanilla extract
2 large eggs
½ cup fresh strawberries, chopped into small pieces
1 cup milk chocolate chips/white chocolate chips
additional chocolate chips, for topping

Instructions

Preheat oven to 370F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Whisk together the flour, baking soda, and salt in a medium size bowl. Set aside.
In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, light brown sugar, and vanilla extract until combined.
Add eggs one at a time, mixing between each egg.
Add flour mixture and mix until just combined. DO NOT OVERMIX!
Using a spatula, stir in fresh strawberries and chocolate chips until combined.
Using a cookie scoop/ice cream scooper, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet.
Bake for 10 minutes, rotate baking sheet clockwise and bake for additional 4-5 minutes or until golden brown around the edges.
Immediately after taking cookies out of the oven, place additional chocolate chips on top of cookies and let cool for 5 minutes on baking sheet before moving them to a wire rack.

Instant Pot Spaghetti Too

Found https://tastesbetterfromscratch.com/instant-pot-spaghetti/
Instant pot Spaghetti

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
 
This Instant Pot Spaghetti recipe just may become your new favorite dinner to make in the pressure cooker!  Spaghetti is everyone's favorite comfort food and this instant pot version makes it even faster and easier!

Servings: 6
Calories: 380 k cal
Author: Lauren Allen

Ingredients
1/2 pound lean ground beef
1/2 pound ground Italian sausage
salt , pepper,
1 small yellow onion , chopped
2 cloves garlic , minced
3 Tablespoons fresh basil leaves , chopped (2 teaspoons dried basil)
1/2 teaspoon garlic powder , sugar
1 teaspoon Italian seasoning
1 Tablespoon red wine vinegar
8 ounces spaghetti noodles
28 ounce can crushed tomatoes
2 Tablespoons tomato paste
1 cup water
1/3 cup freshly grated parmesan cheese , for topping
fresh parsley leaves , chopped, for garnish
crushed red pepper flakes , optional, for garnish

Instructions
Set the Instant Pot to saute. Add the ground beef and sausage, and season well with salt and pepper.
Cook the meat, breaking the meat up into pieces until it’s browned. Drain grease.
(At this point I like to put the meat in my food processor and pulse it 2-3 times to break it up into very small pieces. I think it makes the sauce smoother and yummier. Then add it back to the IP. This step is completely optional).
Add onion to the pot and cook until tender, 2-3 minutes.
Add the garlic, garlic powder, sugar, Italian seasonings, red wine vinegar.
Turn the Instant Pot off.
Break the spaghetti noodles in half and place on top of meat mixture.
Stir together the crushed tomato and tomato paste and pour over the noodles.
Add water.
Push the spaghetti down with a spoon if necessary to make they are submerged.
Seal the instant pot and set it to manual mode, high pressure, 5 minutes cooking time.
When the time is up, allow pressure to naturally release for 5 minutes, and then do a quick release. I place a towel over the quick release spout to catch the steam.
Open IP and gently toss everything together.
Serve warm topped with fresh parmesan, crushed red pepper flakes, and fresh chopped parsley.

Instant Pot Skinny Fettuccine Alfredo

Found https://tastesbetterfromscratch.com/instant-pot-skinny-fettuccine-alfredo/
A white pasta bowl full of fettuccine alfredo with a piece of parsley on top for garnish, and a fork on the side.

Instant Pot Skinny Fettuccine Alfredo

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Skinny Instant Pot Fettuccine Alfredo is rich and creamy, with a fraction of the calories of traditional alfredo. It's an easy instant pot pasta recipe that everyone is sure to love!

Servings: 4
Calories: 405 k cal
Author: Lauren Allen

Ingredients
8 ounces fettuccine noodles , broken in half
1 teaspoon oil
3 cloves garlic minced
salt and pepper
2 1/2 cups low-sodium chicken broth
1 cup milk , skim or 1%
3 teaspoons cornstarch
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes
1 cup freshly grated parmesan cheese

Instructions
Add oil to the IP and turn to saute. Once hot add garlic and stir for 10 seconds. Turn IP off.

Add pasta and chicken broth, making sure the noodles are covered in the liquid.

Turn valve to sealed and cook on manual (high pressure) for 3 minutes.

When the times beeps allow the pressure to naturally release for 6 minutes, before turning the valve to release remaining pressure and open the lid.

Stir pasta, breaking up any pieces that have stuck together.

Stir the cornstarch and milk together until smooth. Add to the instant pot, along with the dry spices and parmesan cheese. Season with salt and pepper, to taste.

Turn Instant pot to saute setting and stir gently until the sauce just begins to thicken. Turn Instant Pot off.

The sauce will thicken significantly as it cools, so allow it to cool for a few minutes before serving. You can add additional cheese, if needed, to thicken the sauce.

Instant Pot Chicken Marsala

Found https://tastesbetterfromscratch.com/instant-pot-chicken-marsala/
Chicken marsala that was made in the instant pot with chicken thighs and marsala wine, served on a white plate with sauce and mushrooms.


Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins

This easy Instant Pot Chicken Marsala recipe is one of the tastiest dishes I have made in my instant pot.  Perfectly cooked chicken thighs with cremini mushrooms cooked in a sweet marsala wine mixture and served with pasta or mashed potatoes.

Servings: 4
Calories: 273 kcal
Author: Lauren Allen

Ingredients
4 large skinless chicken thighs (About 3 pounds), bone in or boneless
1/2 cup all-purpose flour , for dredging
salt and pepper
3 Tablespoons olive oil , separated
8 ounces fresh cremini mushrooms , thickly sliced
3 green onions , chopped
2 cloves garlic , minced
1/2 cup low-sodium chicken broth
1/3 cup sweet Marsala wine
1/3 cup heavy whipping cream

Instructions
Select SAUTE on the Instant Pot, and add 2 tablespoons of olive oil to the instant pot.

Season the chicken on both sides with salt and pepper, and dredge them in flour.  Add chicken thighs to the hot oil and cook them for 3-4 minutes on each side, until golden brown.

Remove the chicken thighs to a plate. Add the last tablespoon of olive oil to the instant pot along with the mushrooms, green onions, and garlic. Saute for 2 minutes and then press CANCEL.

Add the chicken broth to pot, scraping up any browned bits from the bottom of the pan. Place the chicken thighs on top. Close the lid and turn the pressure valve to "sealing".

Cook on Manual/Pressure setting and cook for 10 minutes on high pressure. When the timer beeps, allow the pressure to naturally release for 12 minutes, before opening the lid.

Press cancel and remove the thighs to a plate. Cover them with tinfoil to keep warm.

Turn instant pot to SAUTE setting and add the marsala wine to the mushroom mixture. Bring the mixture to a boil and cook for 3 minutes.

 Stir in the heavy whipping cream and cook for an additional 5 minutes or until the mixture is slightly thickened.

Spoon the sauce over chicken. Serve warm with mashed potatoes or egg noodles.

Recipe Notes
I HIGHLY recommend using chicken thighs, instead of chicken breasts for this recipe because they cook so much better in the instant pot.

*Recipe adapted from Instant Pot Miracle Cookbook

Instant Pot Ribs

Instant Pot Ribs
Found https://tastesbetterfromscratch.com/instant-pot-ribs/

Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins

Tender, flavorful, and delicious Instant Pot Ribs, cooked in just about 30 minutes! A great, easy meal made with your pressure cooker.

Servings: 6
Calories: 219 k cal
Author: Lauren Allen

Ingredients
1-2 racks pork ribs (*see note below)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon light brown sugar
1 cup water
1/2 cup apple juice , or 1/4 cup apple cider vinegar
1 teaspoon liquid smoke , optional*
1 cup barbecue sauce , homemade or store-bought (*see note)

Instructions
Remove membranes from the back of ribs, if needed.
Rubs seasonings over both sides of ribs.

Place wire trivet rack in the bottom of the instant pot.
Add water, apple juice (or apple cider vinegar) and liquid smoke (optional, but recommended for that great smokey flavor).
Place the ribs upright, with the meat side facing out. If you’re using one large rack of ribs, then circle them around the pot.
Secure lid and close vent.
Press “manual” or “pressure cook” and cook on high pressure for 25 minutes.
When the timer beeps, allow the pressure to naturally release for 15 min, then turn the valve to quick release.

Carefully remove ribs to a large, foil-lined baking sheet and slather them in BBQ sauce.
Optional: broil them in the oven for 2-3 minutes to caramelize the bbq sauce.

Recipe Notes
*For spare ribs, add 5-10 minutes to the cooking time (high number for higher altitudes and very “fall-off-the-bone” ribs, lower number for lower altitude and tender ribs).

*Liquid smoke can be found near the bbq sauces at your local grocery store. It will add an amazing smokey flavor to the ribs.

*For the BBQ sauce I prefer Sweet Baby Ray’s original, or this homemade bbq sauce: The Best Homemade BBQ Sauce
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Servings: 4
Calories: 289 k cal
Author: Lauren Allen

Ingredients
8 ounces tomato sauce
1 cup ketchup
2/3 cup light brown sugar
1/4 cup unsulphured molasses
2/3 cup red wine vinegar
2 teaspoons hickory flavored liquid smoke
1/2 teaspoon smoked paprika or regular paprika
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon chili powder
1/8 teaspoon ground mustard
1/8 teaspoon ground cinnamon

Instructions
Add all ingredients to a large saucepan and mix together until smooth.
Cook over medium heat, stirring frequently, until mixture comes to a boil, then reduce the heat and simmer for 20 minutes or up to one hour, stirring occasionally.
Remove from heat and allow to cool. The sauce will thicken slightly as it cools.
Store in an air tight container or jar in the fridge for up to 3 weeks.

Sloppy Joe with Pork in a Mug

Found in Mug Meals by Dina Cheney

1 c (about 6 oz) cooked ground pork
3 T ketchup
3 T thinly sliced trimmed scallions
1 T yellow mustard
1/2 t Kosher salt
1 whole wheat burger bun toasted

In a small bowl stir together all ingredients except bun

Cover and microwave until hot about 2 minutes. Spoon onto bun.

The 5 Minute Cheesecake in a Mug

The 5 Minute Cheesecake in a Mug
Found https://www.notquitenigella.com/2009/10/14/the-five-minute-cheesecake-in-a-mug/
Quantities are per mug or cup

2  1/2 tablespoons icing sugar
2 1/2 tablespoons low fat cream cheese
2 tablespoons light sour cream
1 tablespoon lemon juice
a small handful fresh or frozen raspberries or blueberries
1/2 egg beaten well
1 biscuit in a zip lock bag to crush -I used an Anzac Cookie

Step 1 - In a bowl, mix cream cheese, sour cream, egg, icing sugar and whisk well until very smooth (as pictured). Add lemon juice and raspberries.

Step 2 - Spoon into cup or mug and place on a plate in the microwave. Microwave for 1 minute on medium. Once done, check it for doneness (it shouldn't be cooked). Microwave for 45 seconds on medium again. Jiggle it gently, the centre should be slightly wobbly and it will firm up once refrigerated. If it's still liquidey give it another 30 seconds on 50% power.

Step 3 - Bash the cookie in the ziplock bag with a rolling pin (this is great therapy if someone is proving particularly annoying). Sprinkle the bashed up cookie crumbs on top of the cheesecake.

Step 4 - Place cooled cheesecake in the fridge for a couple of hours. When cold and set, eat greedily and smugly knowing that this only took you 5 minutes to cook it and it is low fat.

Mug Meals - Sausage and Biscuit Crumble

Found in Mug Meals by Dina Cheney

Nonstick cooking spray
1 c chopped biscuit (about 1)
1/2 c chopped browned chicken apple breakfast sausage (about 4 small links)
2 T shredded cheddar cheese
1 T milk
1 T minced fresh chives
1 large egg
4 grinds black pepper

Grease the inside of a 16 oz mug with cooking spray
Mix ingredients in a small bowl, pour into the mug, cover, and microwave until the egg is cooked through, about 2 minutes.

Mug Cake - Classic Gingerbread

From “Mug Meals” by Dina Cheney

Nonstick cooking spray
1/2 c AP flour
1 T light brown sugar
1/2 t baking soda
1/2 t orange zest
1/4 t ground ginger
1/8 t  ground cloves
1/8 t  ground cinnamon
1/8 t kosher salt
3 T applesauce
3 T vegetable oil
1 large egg
1 T plus 1 t molasses

Spray the inside of a 16 oz mug with cooking spray.

In a small bowl, use a fork to whisk together flour, brown sugar, baking soda, zest, ginger, cloves, cinnamon, and salt. In another small to medium bowl, whisk applesauce, oil, egg, and molasses. Pour the dry ingredients into the wet and mix just until combined. Cover and microwave until the cake is cooked through, about 2 minutes (do not overcook).

Mug Cake -Orange Marmalade Sponge Cake

From “Mug Meals” by Dina Cheney

"This gorgeous cake would be ideal crowned with whipped topping or homemade whipped cream. Add a dollop of marmalade, too; warm slightly and drizzle over the top."

Nonstick cooking spray
1 large egg
3 T honey
3 T vegetable oil
1/2 t orange zest
1/4 c AP flour
1/4 t baking soda
1/4 t baking powder
1/8 t kosher salt
1 T orange marmalade, plus more if desired

Spray the inside of a 16 oz mug with cooking spray.

In a small to medium bowl, whisk egg, honey, oil, and zest until smooth.

In a small bowl, whisk flour, baking soda, baking powder, and salt. Mix dry into wet ingredients until smooth. Spoon marmalade into mug, pour the batter on top.

Cover and microwave until the cake is cooked through, about 2 minutes. Carefully invert onto a plate so the marmalade side is facing up. If desired, drizzle with more marmalade.

Mug Meals - Nutella Cake

Nutella Cake
From “Mug Meals” by Dina Cheney

Nonstick cooking spray

1/4 cup all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon kosher salt

1/2 cup Nutella, or other chocolate-hazelnut spread

1 large egg


Spray the inside of a 16-ounce mug with cooking spray.

In a small bowl, whisk together the flour, baking powder and salt until fully combined.

In a medium bowl, whisk together the Nutella and egg until well-mixed.

Add the dry mixture to the wet mixture and stir until fully combined.

Pour into the greased mug.

Cover tightly and microwave until the bottom is 90 percent cooked through, about 2 minutes.

The Magical Orange and Almond Mug Cake in Less Than 10 Minutes!

The Magical Orange and Almond Mug Cake in Less Than 10 Minutes!
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Found here: https://www.notquitenigella.com/2016/03/07/orange-flourless-microwave-mug-cake/

Preparation time: 4 minutes

Cooking time: 6 minutes

Makes 1 mug cake

1/2 orange, seeds removed
1 egg, at room temperature
6 tablespoons almond meal/ground almonds
2 tablespoons caster or superfine sugar
1/4 teaspoon baking powder

Step 1 - Place the half orange (skin and all but remove the stem end) in a bowl and cover with water. Cover with a plate or cling film and microwave on high for 4 minutes. Drain the water and allow to cool for a minute.

Step 2 - Place the orange in a food processor and process until fine and liquid so there are no large chunks of skin. Add the egg and process for a few seconds, then add the almond meal, sugar and baking powder and process for a few seconds until it becomes a batter (less than 10 seconds).

Step 3 - Spoon into a cup filling 3/4 of the way up. Place on a plate (in case of overspill). Microwave for 1 minutes 20 seconds. Serve with a teaspoon of sour cream or yogurt. Any eggy smell will dissipate upon cooling.

Smoked Salmon Breakfast Burrito

Smoked Salmon Breakfast Burrito

Found here https://www.cheatsheet.com/culture/simple-recipes-using-smoked-salmon.html/

Smoked salmon is almost like the seafood equivalent of bacon, meaning it makes a mean breakfast burrito. We particularly like these egg and smoked salmon wraps from Sunset because they’re delicious and easy. You can even up the health factor by omitting the cream cheese and using a whole-wheat tortilla.

Ingredients:

1 tablespoon vegetable oil
8 large eggs
2 tablespoons milk
½ teaspoon kosher salt
1 teaspoon pepper
2 tablespoons chopped chives
2 jalapeños, halved, seeded, and sliced
1 cup diced tomato
8 ounces smoked salmon, cut into bite-size pieces
½ cup cream cheese, softened
4 (burrito-size) flour tortillas, warmed
Salsa

Directions: Heat oil in a cast-iron skillet set over high heat. Add eggs and milk and scramble in skillet. Cook until just set, then add salt, pepper, chives, jalapeño, tomato, and salmon.

Spread 2 tablespoons cream cheese on center of each tortilla. Add egg mixture to center of each. Roll burritos, tucking in ends. Serve with salsa.