Dinner

The stress of cooking dinner isn’t so daunting if you only have to do it a couple times a week. Try designating a dinner day among your roommates or friends. Here are some quick, easy dinner ideas

Pasta

I found these amazing pasta meal ideas at Eating Well that are easy to make. This recipe is my favorite:

Peanut Noodles with Shredded Chicken & Vegetables

Ingredients

- 1 pound boneless, skinless chicken breasts
- 1/4 cup smooth natural or low fat peanut butter
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons minced garlic
- 1 1/2 teaspoons chile-garlic sauce, or to taste (see Ingredient note)
- 1 teaspoon minced fresh ginger
- 8 ounces whole-wheat spaghetti
- 1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas

Preparation

1. Put a large pot of water on to boil for cooking pasta.
2. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

Soup

When the cold winter months hit, you’ll want something warm to eat. More soup recipes can be found at cooks.com if you’re looking for something quick and easy.

Vegetable Soup

-2 bottles tomato juice
- 2 pkgs. frozen mixed veggies
- 1 onion
- 2 stalks celery
- Salt & pepper

Put all ingredients in a large saucepan and cook over medium heat until boiling. Reduce heat and simmer until of consistency you desire.

Potato Soup

-1/4 to 1/2 c. chopped celery and leaves
- 1/4 to 1/2 c. chopped green onions, tops, too
- 2 to 3 tbsp. butter
- 4 c. milk
- Scant c. of instant potato flakes

Saute celery and onions in butter and butter. Add 4 cups of milk and heat until just ready to boil. Add scant cup of potato flakes. Stir and let set for 5 minutes. Salt and pepper to taste. If desired, garnish with parsley.

Stir Fry

All you really need is a bag of frozen vegetables and a possible side dish of rice or noodles to make a complete stir fry dinner. I got some of my stir fry ideas from delish but you can try any combination of vegetables, meat, and possibly a touch of fruit.

This recipe is great, especially with thanksgiving right around the corner. You’ll have to find something to do with all that leftover turkey.

Turkey stir fry

Ingredients
- 2 tablespoon(s) olive oil
- 3/4 pound(s) turkey cutlets
- 2 tablespoon(s) soy sauce
- 2 tablespoon(s) (seasoned) rice vinegar
- 1 tablespoon(s) (grated) peeled fresh ginger
- 1 teaspoon(s) sugar
- 1/4 teaspoon(s) (crushed) red pepper
- 2 clove(s) garlic, minced
- 3/4 cup(s) chicken broth
- 1 teaspoon(s) cornstarch
- 4 cup(s) broccoli florets
- 1 medium red bell pepper, thinly sliced
- 8 ounce(s) white mushrooms, thinly sliced

Directions

1. Warm 1 Tbsp. of the olive oil in a nonstick 12-inch skillet over medium heat. Add turkey and sauté until no longer pink in the middle, about 2 minutes per side. Remove turkey from pan and cut into bite-size pieces.

2. In a small bowl, combine soy sauce, vinegar, ginger, sugar, crushed red pepper and garlic. Blend broth and cornstarch in a cup with a fork.

3. In the same skillet, warm remaining 1 Tbsp. oil over medium-high heat. Add broccoli, red pepper and mushrooms; stir-fry 5 minutes. Stir in soy-sauce mixture and stir-fry until vegetables are lightly browned and tender-crisp, 3 to 5 minutes.

4. Give broth mixture a quick stir, then add to skillet along with chopped turkey; bring to a boil, stirring. Cook, still stirring, until turkey is heated through, 1 minute.

Lunch

For many, lunch may be whatever food can be found between noon and 4pm.  Bringing a sack lunch from home is a cheap and healthy alternative to the grab and go array of fast food options.  Try making your lunch the night before so you don’t have to worry about it in the morning.

Sandwiches

Peanut butter it probably one of the most common sandwiches there is in college.  It’s easy to make, non-perishable, and quick to prepare.  I too have joined with the throngs of many peanut butter sandwich eaters, surviving on a PB&J everyday for lunch for an entire semester.  While this may work just fine for some, a little variety couldn’t hurt.

I found these delicious sandwiches at Real Simple’s Sandwich Recipes.  These two are my favorite

Roasted Red Peppers and Basil Tuna Sandwich

Ingredients
- 2 6-ounce cans of tuna packed in water (drained)
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon black pepper
- 1/3 cup jarred roasted red peppers, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon red wine vinegar

Directions
1. In a medium bowl, combine the tuna, oil, black pepper, roasted red peppers, basil, and vinegar.
2. Spread the mixture on your favorite bread or roll.

 

Smashed White Bean and Avocado Club

Ingredients
- 2 15-ounce cans white beans, rinsed and drained
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 12 slices multigrain bread
- 1 small red onion, thinly sliced
- 1 cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired)
- 1 4- to 5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combination)
- 2 avocados, pitted and thinly sliced

Directions
1. In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork.
2. Place 8 of the bread slices on a work surface. Divide the mashed beans among the slices. Top with the onion, cucumber, sprouts, and avocado.
3. Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread. Slice each sandwich in half, if desired, and serve.

Pizza

Pizza seems to be one of the staple foods in college.  It is not known for its health benefits, but can be dressed to be so.  Next time you order a pizza try chopping up some of your own onions and peppers to put on top.  I’ve found that Belly Bytes has a variety of healthy pizza ideas if you’re looking for something new.

Here’s a recipe for homemade pizza that can be used as lunches for the rest of the week.  Bring a slice along with some fruit or carrot slicks for lunch and bag the rest of the slices for the following week.

Fresh tomato and chicken Pizza

Ingredients
- Non-stick cooking spray
- 1 tablespoon cornmeal
- 1 10-ounce package refrigerated  pizza dough
- 1/2 Cup tomato sauce
- 3 medium tomatoes, thinly sliced
- 4 ounces cooked chicken, cut into 1-inch cubes
- 1 cup shredded reduced-fat mozzarella cheese

1. Coat a 12-inch pizza pan with cooking spray; sprinkle with cornmeal. Press refrigerated dough into pan, building up edges.

2. spread tomato sauce over dough to desired thickness

3. Arrange tomato slices and chicken on dough and top with mozzarella.

If you’re feeling creative, now’s your chance.  Add any other ingredients you think will go with your pizza.  Personally, I like to add chopped onions, olives, mushrooms, green and red peppers, avocado and pineapple

4. Bake in a 425-degree F. oven for 13 to 18 minutes, or until cheese is bubbly.