Microwave Time: Tuna-Broccoli-Cheese Casseroles

So you're hungry and you don't want to leave your room.  Microwave to the rescue!

This is far from healthy, but if you're tired of Hot Pocket after Hot Pocket, this is a welcome alternative.

If you're not a fan of tuna, I imagine canned (or leftover) chicken would substitute well.

Easy Mac Casserole for One

1 cup frozen broccoli florets
splash of water
2 single-serving packets/bowls Easy Mac
1 can tuna, drained

1. Get a covered glass dish or steaming bag.  If you don't have either of these (I don't), a microwave-safe bowl covered with a microwave-safe plate will do.  Add broccoli and a tiny amount of water - seriously, you need less than a tablespoon.
2. Microwave for about 2-3 minutes.  Check for tenderness.  Add 30 seconds of cooking time and repeat until to desired tenderness.  Set aside.
3. Prepare Easy Mac according to the package.  Immediately add tuna and broccoli once finished cooking and mix well.
4. Warm in microwave for 30 seconds to warm broccoli and tuna.

Brown Rice and Nacho Cheese Casserole for One

1 cup frozen broccoli florets

splash of water

1-2 tablespoons nacho cheese (I like white Tostito's cheese)

instant brown rice

1 can tuna, drained

1. Prepare broccoli as above:  Get a covered glass dish or steaming bag.  If you don't have either of these (I don't), a microwave-safe bowl covered with a microwave-safe plate will do.  Add broccoli and a tiny amount of water - seriously, you need less than a tablespoon.
2. Microwave for about 2-3 minutes.  Check for tenderness.  Add 30 seconds of cooking time and repeat until to desired tenderness.  Set aside.
3. Prepare instant brown rice according to box.  Drain water, if any is present.
4. Add cheese and broccoli.  Mix well.  Microwave for an additional minute.

Gross?  Maybe.  But these got me through freshman year.

Last Night's Meal: Rosemary Chicken and Potatoes

So last night, I did rosemary chicken and potatoes, with heavy inspiration taken from the back of a spice card at the grocery store.  Stupid?  Yes.  Delicious?  Oh yes.

Honestly think this is pretty good for the busy folks.  The prep takes very little time - 10 minutes when you're still clumsy with a knife like me, but I'm sure some of you could knock it out quicker - throw it in the oven, and give it 30 seconds of attention every 10 minutes - or every commercial break - until it's done.

I resorted to two of my favorites for sides:  steam-in-bag frozen veggies and pre-made rolls.  So easy, so delicious.

Rosemary Chicken and Potatoes
Ingredients:
1 1/2 tsp dried rosemary OR 3 Tbsp fresh rosemary, chopped (I used fresh)
2 tsp paprika
1 tsp salt
1/2 tsp coarsely ground black pepper
2 cloves fresh garlic (I used 1 heaping tsp jarred)
2 Tbsp olive oil

1 lb chicken breasts
1 lb red new potatoes


Instructions:

1. Preheat oven to 425 degrees.
2. Mix olive oil, rosemary, paprika, salt, pepper, and garlic in a large bowl.  You will want a lot of room to mix and cover the potatoes and chicken.  I did this in a dutch oven and it worked perfectly.
3. Wash potatoes well, leaving skin on.  Chop potatoes into bite-sized chunks.  I prefer smaller, more tender potatoes, so I did about 1/2 inch chunks, but however large and crunchy or small and tender you want them is up to you.  Place in oil & spice bowl.
4. Place chicken in oil & spice bowl.  Stir until all of the surfaces of your potatoes and chicken are coated.
5. Spray a 9x13 casserole dish with non-stick spray.  Arrange the chicken and potatoes into a single layer as well as possible.
6. Bake for 30 minutes or until chicken has reached 180°F (82°C).  Stir potatoes every 10 minutes or so.

Serves 3-4.
Prep:  10 minutes
Cooking:  30 minutes

Once the chicken was done, I put the rolls in the now-cooling oven while I microwaved the green beans.  Definitely think I should time the green beans better with the chicken next time - the chicken was fairly cool by the time it hit the table.

Still, all in all a delicious meal.  We decided to add this one to our "keepers" list.