Camilla V. Saulsbury’s 250 Best Meals in a Mug shows you how to make your own homemade microwave meals in just minutes. Ms. Saulsbury is an experienced food writer who has authored over a dozen cookbooks and won top prizes in cooking competitions such as the $100,000 National Chicken Cook-Off and the Food Network’s $25,000 Ultimate Recipe Showdown.

This book would be the perfect for any college students or young singles you know. The recipes are healthier and much cheaper than having them live off TV dinners or make huge batches of food that end up going to waste because they don’t feel like eating the same thing every day of the week.

It would also be a good cookbook to keep on hand if you’re trying to teach your older children how to be more independent. My son still isn’t allowed near the stove, but I’ve been letting him cook a few things in the microwave. 250 Best Meals in a Mug has several recipes he can handle on his own, such as the spaghetti and meatballs, brownies, cheese fondue, and poached eggs.

To cut prep time, the recipes incorporate convenience foods like frozen cooked meatballs, frozen veggies, canned tuna, and ready to use broths.

Types of recipes featured in 250 Best Meals in a Mug include:

• Recipes with 4 ingredients or less
• Breakfast
• Breads and muffins
• Soups, stews, and chilis
• Meatless main dishes
• Meat, poultry and seafood main dishes
• Past and grains
• Snacks
• Desserts

The desserts were some of my favorite recipes in this cookbook, since I tend to overindulge when I make an entire cake. A dessert in a mug satisfies my sweet tooth without unnecessary temptation.

Here’s a sample recipe, reprinted with permission of the publisher.

Double Lemon Cake

A delicious lemony dessert made quickly in a mug in your microwave!

Ingredients

• Cake
  • 3 tbsp all-purpose flour
  • 1⁄4 tsp baking powder
  • 1⁄8 tsp salt
  • 1 large egg
  • 3 tbsp granulated sugar
  • 2 tbsp vegetable oil
  • 1 tsp finely grated lemon zest
  • 11⁄2 tbsp freshly squeezed lemon juice
• Icing
  • 1 ⁄3 cup confectioners’ (icing) sugar
  • 11⁄2 tsp freshly squeezed lemon juice

Instructions

For the cake: In the mug, combine flour, baking powder and salt. Using a fork, beat in egg, sugar, oil, lemon zest and lemon juice until very well blended.

Microwave on High for 1 1/2 to 2 minutes (checking at 1 1/2) or until risen and center is just set. Let cool slightly or entirely in mug. Eat directly from mug or gently remove to a small plate.

For the icing: In a small bowl or cup, use a fork to stir confectioners’ sugar and lemon juice until smooth. Drizzle over cake.

Prep Ahead Option: Combine the flour, baking powder and salt in the mug; cover and store at room temperature. Whisk the egg in a small airtight container, then add sugar, oil, lemon zest and lemon juice; cover and refrigerate. Prepare the icing in a small airtight container; cover and refrigerate until ready to use.

Tip: Using oil, instead of butter, in this recipe helps to keep the cake extra-moist. You can use 1/8 tsp (0.5 mL) lemon extract in place of the lemon zest.

Courtesy 250 Best Meals in a Mug by Camilla V. Saulsbury
© 2014 Robert Rose Inc.
www.robertrose.ca
Reprinted with publisher permission.

Photo credit: 250 Best Meals in a Mug