1 Mug, 15 Microwaveable Meals

When planning your meals for the week, choose recipes with similar ingredients — those that call for similar vegetables, grains, proteins, etc. My total receipt for 15 meals amounted to $60 ($4 per meal), and I didn't skimp out on organic ingredients.

So there is no lugging of ingredients or measuring cups and spoons, give yourself an hour each morning (or the night before) to prep the ingredients and divvy them into plastic Tupperware. This makes for easy dumping and microwaving action! The time frame is a commitment, I know, but it's like consolidating three 20-minute meals in one go. I enjoyed the exhilarating dash to finish the prep and make it out the door on time every day.

When a sweet craving hits, go for this peanut butter banana oatmeal, which tastes like a fluffy oatmeal cookie. I'm convinced this recipe really does make mornings better, and it will keep you full until lunchtime.

Take it from me and only buy instant oatmeal and grits. The first few days, I thought I could get away with my stove-top varieties, but the truth is you can't, unless you want to suffer through the gritty, undercooked grains . . .

As for toppings, raid your company's snacks. Our office has a nice selection of different nuts, dried fruit, etc. When I found myself really hungry, I went a little heavy on the toppings.

Do not miss out on this microwaveable omelet in a mug recipe. Whisk up the egg and cheese in the Tupperware, and pack some salsa and avocado in a plastic baggie to add after microwaving. Better yet, dice the avocado and mix it into the salsa so they can be transported together.

When it comes to adding eggs to grains, I struggled to get this right. Microwave everything together and you end up with soggy rice. The best option is to cook the scramble in the mug solo (until the eggs are just set), then stir in the grains and vegetables and microwave until heated through.

Do not underestimate the power of frozen foods, like rice, quinoa, edamame, and berries. They will become freezer staples, especially for recipes like Chinese brown rice salad with edamame and beyond.

Delicate greens like spinach and parsley become overcooked when microwaved. Instead, pack them separately and simply stir them into the cooked dish. They will wilt without turning brown.

Chicken noodle soup in a mug is extremely comforting. I microwave-boiled the noodles in hot salted water first, Easy Mac style, before tossing in the rest of the ingredients.

Another one of my favorite soups involved cauliflower florets, generous dollops of coconut milk and pumpkin puree, vegetable broth, and red chili flakes.

The only cure for a bored palate is spices! My favorite dish is this Indian red beans over rice, which stars garam masala. But do not underestimate the importance of adding even simple seasonings like red chili flakes, black pepper, and salt to your microwaveable meals.

The Recipes: There are loads of microwave-centered and microwaveable mug cookbooks out there. The vast number ensures that you don't get bored of flavors. However, I did find myself bored of the texture. I'm not going to lie, at the end of these five days, I was dying for something not "steamed." In fact, I went straight for a steak dinner.

The Mug Aspect: While some recipes are conducive to a mug, others are better off in a wide bowl or on a plate (so heat can evenly distribute). Mug meals are convenient to store and make it really easy to portion control, which is awesome if you are trying to watch what you eat.

The Planning: Microwaveable meal planning does require time and effort, although the payoff is usually worth it.

Overall Experience: I recommend mug meal planning for those in a lunchtime rut who are looking to eat something other than last night's leftovers. While I don't think I will continue to exclusively eat microwaveable meals during the week, I have discovered some recipes and techniques that I will repeat again and again.