Practically instant noodle soup, a twist on quiche and more breakfasts and lunches you can pack and take with you.
By Lynn AndrianiOprah.com
A Soup Where Hot Water Does All the Work
The Styrofoam cup-of-noodles soup gets a DIY makeover with this easy recipe. You place thin egg noodles, powdered vegetable bouillon, a pinch of sugar and some shredded, or chopped, carrot, scallion, bok choy, garlic and chili into a jar; pour boiling water over everything; and, let stand 10 to 15 minutes. The noodles and vegetables will become soft and tender, and the water will turn into a delicious savory broth. It's customizable, healthy and gives you an "I made that?!" pride that no disposable bowl ever could.
Sandwiches are all well and good, but ham and cheese are also a natural fit for eggs, as the classic, quiche Lorraine, perfectly demonstrates. This crustless version in a jar has all the hallmarks of the original, and makes a fine breakfast or lunch. It includes eggs, Gruyère, ham and a pinch of nutmeg, for a subtle extra layer of flavor. It cooks in just 90 seconds in the microwave, too.
This clever way to make delicious breakfast muffins in only three minutes will become your new go-to. The trick? Rather than using an oven, you mix all of the ingredients -- just one serving's worth -- in a mason jar and pop it into a microwave. The result is a fresh, single-serve, piping-hot mug muffin with a sweet-tart flavor, thanks to mango-peach jam, that you eat with a spoon.
Yogurt That Proves There's A Whole World Beyond Granola Out There
Plain Greek yogurt continues to amaze us with its versatility, and the thick, tangy protein-rich food goes especially well with spice. To wit: this savory lunch parfait, which combines the dairy-aisle staple with za'atar, a Middle Eastern spice blend you can buy, or easily make yourself. The dish also includes hummus, chickpeas and lemon juice; as well as pita chips for dipping.