MEALS for COLLEGE

Meals that are perfect for poor, starving, unexperienced college students.

[collegemeal]

Big Kahuna Chicken Teriyaki Sandwiches

Additions and Substitutions:

You can easily make these into “Big Kahuna” burgers by marinating beef patties in the teriyaki sauce rather than chicken. We have made them as burgers before and woah, mama they are GOOD. If you really want to give the burgers a Hawaiian spin, add a fried egg to the top. Holy calories, but seriously so good. Save up your “calorie points” or whatever you do and give it a try.

Tips for Grilling the Chicken:

Meat thickness: The key to getting perfect grilled chicken is making sure the thickness of the meat is as even as possible. You don’t want one end of the chicken to be thick and the other end to be thin (how it comes naturally). Use a meat pounder and flatten out that thick part to match the thinner part (or close to it).

Grill Temperature: You want to make sure you have the right grill temperature. You want to aim for around 375-degrees and 450-degrees. This makes it so you don’t have a charred outside and raw inside, which happens when you cook at too high of a temperature.

Digital Read Meat Thermometer: Using a digital-read meat thermometer is also very helpful. When the internal temperature reaches 150-155 degrees (should only take a few minutes on each side) take it off the grill and allow to rest for a few minutes. Wrap the chicken in foil and the chicken will continue cooking to reach 165-degrees. You will have perfectly juicy chicken.

Ingredients: 

4 chicken breasts

1 bottle Teriyaki sauce we used Lawry's brand

3/4 c. brown sugar

4 slices deli ham

1 can sliced pineapple or you can use fresh which would be even better

4 slices Pepper Jack cheese

4 large hamburger buns

Instructions:

Pound chicken breasts until they are about 1/4" thick all around. Place in a large Ziploc bag. Combine Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of the mixture to the bag with the chicken and seal tightly. Place bag in refrigerator for at least 4-5 hours. Separate remaining Teriyaki mixture into 2 separate bowls (to prevent cross contamination use 2 separate brushes too)-- one for the pineapple, one for the chicken. Open pineapple can and save a little of the juice in a bowl. Place chicken and pineapple on the grill (medium heat).

Brush with Teriyaki sauce every few minutes until chicken and pineapple are done-- try to only flip the chicken and pineapple once. Either on the grill or in a frying pan, cook ham with a little of the pineapple juice until it becomes nice and hot. Slice open hamburger buns and place a piece of cooked chicken on each bottom bun. Top with cheese, ham, grilled pineapple, and bun top. Serve immediately with remaining grilled pineapple.

[collegemeal]

ZESTY ITALIAN LUNCH WRAP

What is a lunch wrap??

Anything you like in a sandwich can be put in a lunch wrap.  Lunch meats, shredded meat, cheeses, vegetables, and even peanut butter and jelly can be use in a lunch wrap.  Really!

We recently became fans of Italian Sub Sandwiches toasted in the oven, but since that isn’t possible for when they go to school, I thought a wrap would be a fun way to still enjoy the flavors of the Italian meats and provolone cheese.  I made this with a regular flour tortilla, but a spinach, whole-wheat, or a sun-dried tomato wrap would work just as well.  It would be just as delicious made with flatbread, in a pita pocket, or on any kind of bread.

Ingredients: 

1 Flour tortilla

2 Ham slices thinly sliced

3 Salami slices

6 Pepperoni slices

1 Provolone cheese slice

1 Lettuce leaf

6 Banana peppers

1 Tbsp Zesty Italian dressing

Instructions:

Layer meats, cheese, lettuce leaves, and banana peppers on top of a flour tortilla.

Drizzle dressing carefully over peppers and lettuce.

Roll the wrap up tightly.

Cut in half and wrap in plastic wrap.

Keep refrigerated until ready to serve.

[collegemeal]

Hey there!

Hey Everyone! Thanks so much for all of the support and all the little messages that you send me! I read them all and really appreciate them! I had no idea that this idea for a tumblr page would blow up! Sorry I haven’t posted in a while... I just hope this page can help other college students find easy meals to make on their tight budget and limited time! If you have any suggestions on a meal you love in college that you think others would benefit from, be sure to send me a DM and it might get posted;) LOVE YOU ALL and thanks for making this page so big! 

[collegemeal]

CHICKEN TORTILLA SOUP

INGREDIENTS:

1 small onion, chopped

1 tablespoon olive oil

2 cloves garlic, minced

2 teaspoons chili powder

2 teaspoons cumin

1 28-oz. can of diced tomatoes

10.5 oz condensed chicken broth

1 1/4 cups water (alternatively, you can use 2 1/2 cups of homemade broth instead of the broth and water)

1 1/2 cups frozen corn kernels

1 cup white hominy

1 15 oz. can of black beans

1 4 oz. can of chopped green chilies (my kids hate spicy food, so I don’t add these)

1/4 cup chopped fresh cilantro

2 cooked chicken breast halves, cut into bite sized pieces (I grill mine, usually)

Toppings: crushed tortilla chips, shredded cheese, green onions, additional cilantro, sour cream

DIRECTIONS:

In a medium stock pot, saute onion in oil until soft. Add garlic and saute for one minute. Mix in chili powder, cumin, tomatoes, and chicken broth. Bring to a boil, and simmer 5-10 minutes. Add corn, hominy, beans, chilies (if using), cilantro, and chicken, and heat through. Add salt to taste (if you use homemade broth, you will need to add more salt). Ladle into bowls, and add toppings of your choice.

[collegemeal]

CHEESY CHICKEN & BROCCOLI SOUP

Ingredients:

2 cups cooked shredded rotisserie chicken

2 packages Green Giant® Steamers® frozen Broccoli & Cheese Sauce

3 cups chicken broth or stock

1/4 cup half-and-half

3/4 teaspoon seasoned salt 

Directions: 

Place shredded chicken and broth in a medium size pot and bring to a simmer.  

Cook Green Giant® Steamers according to package directions in the microwave. When done, carefully open package and add broccoli and cheese to the soup. Stir well.

Stir in half n half and add seasoned salt to taste. Stir well and simmer for a few minutes to let the flavors combine.

(optional)  Top soup with freshly grated Parmesan cheese for an extra cheesy boost! Add a four ounce can of chopped green chilies for a southwestern flair.

[collegemeal]

SICILIAN PASTA WITH CAULIFLOWER

Ingredients:

8 ounces farfalle

3 tablespoons olive oil

1 large onion, coarsely chopped

1/2 teaspoon salt

1 (10-ounce) package Green Giant® Roasted Cauliflower

1/2 cup pine nuts

1/3 cup golden raisins

2 cloves garlic, chopped

1/8 - 1/4 teaspoon crushed red pepper (optional)

2 tablespoons tomato paste

1/3 cup grated Parmesan cheese

2 tablespoons fresh chopped parsley (optional) 

Directions:

Cook pasta in salted water according to package directions. Reserve 1 cup pasta water.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and salt and cook 3 minutes or until softened. Add Green Giant® Roasted Cauliflower and cook 6 minutes, stirring occasionally, or until cauliflower is very tender.

Add pine nuts, raisins, garlic, crushed red pepper and cook 4 minutes or until pine nuts are lightly toasted. Stir in tomato paste and 1 cup pasta water and cook 2 minutes.

Add farfalle and Parmesan cheese to skillet and toss to coat. If sauce is too thick add more pasta water.

[collegemeal]

ULTIMATE TWICE BAKED POTATOES

Ingredients:

4 large baking potatoes

8 slices bacon

1 cup sour cream

1/2 cup milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded cheddar cheese, divided

8 green onions, sliced, divided

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Bake potatoes in preheated oven for 1 hour.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes.

[collegemeal]

CREAMY RICE PUDDING

Ingredients:

3/4 cup uncooked white rice

2 cups milk, divided

1/3 white sugar

1/4 teaspoon salt

1 egg, beaten

2/3 cup golden raisins

1 tablespoon butter

1/2 teaspoon vanilla extract

Directions: 

Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.

In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

[collegemeal]

PERFECT GLUTEN-FREE BANANA BREAD

Ingredients: 

1 stick butter or Earth Balance organic spread, softened (reserve wrapper)

1 cup beet sugar (or unrefined, raw cane sugar)

2 large eggs

1/2 cup all-purpose gluten-free flour (I like Bob’s Red Mill)

1/2 cup coconut flour

1/2 cup brown rice flour

1 teaspoon baking soda

1 teaspoon salt

3 mashed overripe bananas

1/2 cup non-fat plain Greek yogurt (I like Chobani)

1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Grease a standard glass or metal loaf pan using the remaining butter/spread left on the wrapper; set aside. In a separate bowl, mix together your dry ingredients: the three types of flour (all-purpose gluten-free, coconut, and brown rice), baking soda, and salt. In a stand mixer with a paddle attachment, add the beet sugar and softened butter; cream to combine (on a level 1 or 2 setting). Add eggs and vanilla and incorporate. Add your dry ingredients to the wet ingredients in the stand mixer 1/3 at a time and mix until just combined; repeat until all the dry ingredients are incorporated. Add overripe bananas and Greek yogurt and mix to combine. The batter consistency should be like a light, fluffy smoothie. Pour your batter into your greased loaf pan and stick it in the oven for 1 hour and 15 minutes, checking for doneness with a toothpick or butter knife in the center of the loaf at that point and continuing to bake for an extra 5 minutes at a time until done, depending on your stove.

Once completely baked, immediately turn out onto a cutting board and flip over to cool, which should keep your gluten-free loaf from the dreaded “sunken center” issue so common with gluten-free baked goods.

[collegemeal]

VEGGIE PASTA BAKE STUDENT RECIPE

Ingredients: 

Pasta Two handfuls

Tinned chopped tomatoes About half a can 200 g

Mushroom 1 g

Onion About a quarter 50 g

Baby courgette If cooking for 3+ people, just use one big one 2

Cheese Grated

Dried oregano 1 tsp

Directions:

Pre-heat the oven to 200 degrees/180 for fan ovens

Peel and dice the onion. Slice up all your other fresh veg.

In a pasta dish, add two handfuls of pasta per person and about half a tin/carton of chopped tomatoes. Mix together.

Add in the veg and mix together.

Sprinkle over oregano (if you’ve got it to hand) and mix in.

Bake for 40-45 minutes

Give it a bit of a mix halfway through cooking.

Optional: About 5-10 minutes before end of cooking, sprinkle over grated cheese on top.

[collegemeal]

EASY OVEN FAJITAS

Seasoning ingredients:

1 Tbsp chili powder 

½ Tbsp paprika 

½ tsp onion powder 

¼ tsp garlic powder 

¼ tsp cumin 

⅛ tsp cayenne pepper 

1 tsp sugar 

½ tsp salt 

½ Tbsp corn starch 

Fajitas ingredients: 

2 small (or 1 lg.) onion 

2 medium green bell peppers 

1 medium red bell pepper 

1 lb. chicken breast 

2 Tbsp vegetable oil 

1 medium lime 

8 (6-inch) tortillas 

½ cup sour cream (optional) 

¼ bunch cilantro (optional) 

Directions: 

Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).

Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.

Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.

Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.

[collegemeal]

ONE POT SAUSAGE & MUSHROOM PASTA

Ingredients: 

2 Tbsp olive oil

2-3 links Italian sausage

2 cloves garlic

1 small onion 

8 oz. button mushrooms 

1 (28oz.) can crushed tomatoes

1 tsp dried basil 

1 tsp dried oregano 

4 cups vegetable broth 

1 lb. rigatoni 

¼ cup parmesan 

handful fresh parsley (optional) 

Directions:

Add the olive oil and sausage links to a large pot and cook over medium heat until they are browned on the outside and firm enough to slice into rounds. Remove the sausage from the pot with tongs, slice into rounds, then return them to the pot and cook for a few minutes more, or until fully browned.

While the sausage is cooking, slice or mince the garlic and slice or dice the onion (depending on how big you want your pieces). Slice the mushrooms.

Once the sausage is browned, add the crushed tomatoes, onion, garlic, mushrooms, basil, and oregano to the pot. Stir to combine and to dissolve any browned bits off the bottom of the pot.

Add the vegetable broth and pasta, then stir to combine. Place a lid on the pot, turn the heat up to high, and bring it to a rapid boil. As soon as it reaches a full boil, give it a stir, replace the lid, turn the heat down to low. Let the pot simmer on low for 15 minutes. Stir it every five minutes or so while it's simmering. Make sure it's simmering (bubbling) the whole time. If it is not, turn the heat up slightly.

After 15 minutes of simmering, the pasta should be tender and most of the liquid should be absorbed. If there is still too much liquid, let it simmer without a lid for a couple more minutes. Stir in the parmesan and top with fresh chopped parsley, if desired.

[collegemeal]

PIZZA MAC N’ CHEESE

Ingredients:

2 cups of elbow macaroni

2 cups half and half

¾ teaspoon dried oregano

1 teaspoon crushed red pepper

¼ cup cream cheese (room temperature)

8 ounces sharp shredded cheddar cheese

3 ounces shredded Gruyere cheese

½ cup marinara sauce

½ cup sun dried tomatoes

3 ounces pepperoni slices 

Directions: 

1. Preheat the oven to 425°F. 2. Bring a large pot of water to boil. 3. Add the macaroni and cook until al dente. 4. Strain the pasta, setting aside about 1 cup of the pasta water in a bowl for additional steps later on. 5. In a saucepan, combine up the half and half, oregano and crushed red pepper and place over heat to a simmer. Simmer for 15 minutes, stirring often.  6. Add the cream cheese and stir until there are no chunks in the mixture. 7. Mix in the shredded Cheddar and Gruyere cheese until sauce is smooth. 8. Add the macaroni and the previously set aside cup of water to the saucepan. Don’t worry if it looks too liquidy; eventually the macaroni will soak up the excess liquid. 9. Stir in the marinara sauce, sun dried tomatoes and pepperoni. 10. Once thoroughly mixed, pour into a 13″x9″ inch pan. 12. Evenly sprinkle breadcrumbs and Parmesan over the baking pan with the macaroni and sauce in it. 13. Stick it in the oven for about 10 minutes to lightly brown the macaroni and allow the breadcrumbs to get crispy. 14. Take out of the oven and let cool for 10 minutes. 15. Serve it up and grub ’til that food coma ensues.

[collegemeal]

NUTELLA STRAWBERRY FRENCH TOAST ROLL-UP

Ingredients:

3-4 slices of buttermilk bread

4 strawberries

Nutella

2-3 eggs

2 teaspoons cinnamon

3 teaspoons granulated sugar

Optional: syrup or powdered sugar 

Directions:

1. Remove every side of the crust from each bread slice.  2. At one of the shorter sides of each piece of bread, slather on a good amount of Nutella. Be careful not to put too much Nutella on or else it might get too big to roll up.  3. Wash, cut and layer on strawberries right on top of the Nutella layer. Make sure to cut up the strawberries relatively small so that it’s easier to roll up in the end. 4. Once the Nutella and strawberries are placed on the edge of the bread, you can roll up the bread. To roll the bread, start at the edge with the Nutella and strawberries on it and roll all the way towards the other end. 5. Whisk up two or three eggs in a medium sized bowl and set aside.  6. Combine the cinnamon and sugar onto a flat plate. 7. Here comes the messy part. Carefully dunk the French toast rolls into the egg mixture, making sure to get it all over the bread.  8. Then, roll them all around in the cinnamon/sugar mix until they are completely covered. 9. Take these French toast rolls and cook them in an already greased pan on the stove. It doesn’t take long to cook these but do make sure the egg is all the way cooked. 10. Once they are finished, top with either powdered sugar or syrup and devour.

[collegemeal]

CURRIED CHICKPEAS WITH SPINACH 

Ingredients:

2 Tbsp olive oil 

1 small onion 

2 cloves garlic

1 inch fresh ginger 

1½ Tbsp curry powder 

8 oz spinach (fresh or frozen)

1 (15 oz.) can tomato sauce

1 (29 oz.) can chickpeas

Directions: 

Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Sauté the onion, garlic, and ginger in a large skillet with the olive oil over medium heat until the onions have softened (3-5 minutes).

Add the curry powder and continue to sauté with the onion mixture for one minute more. Add about ¼ cup of water and to the skillet along with the fresh spinach and continue to sauté until the spinach has wilted. The water will help steam and wilt the spinach (no water needed if using frozen spinach).

Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes). Serve over rice or with bread.

[collegemeal]

DRAGON NOODLES  *caution: spicy!!!

Ingredients:

4 oz. lo mein noodles 

2 Tbsp butter 

¼ tsp crushed red pepper 

1 large egg 

1 Tbsp brown sugar 

1 Tbsp soy sauce 

1 Tbsp sriracha (rooster sauce) 

1 handful fresh cilantro

1 sliced green onion 

Directions:

Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).

While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.

In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.

When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Also add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro leaves (whole) on top and serve!

[collegemeal]

HOW TO AMP UP YOUR GRILLED CHEESE:

Caprese Grilled Cheese:

Ingredients:

2 slices of bread

1/2 tomato

1/2 cup of Mozzarella cheese

4 tablespoons of pesto

2 teaspoons of olive oil

Black pepper 

Directions:

1. Slice the tomato evenly into four slices.  2. Brush one side of each slice of bread with the olive oil. Then, spread pesto on the other side of both slices of bread. With one slice, sprinkle the mozzarella on top of the pesto, top evenly with tomato slices and season with salt and pepper.  3. Put the two slices of bread together and heat up a skillet. Grill until both sides of the bread are golden brown and the cheese has melted (about 2-4 minutes on each side).

Bacon Guacamole Grilled Cheese:

Ingredients:

2 slices of bread

2 slices bacon

1 tablespoon butter, room temperature

1/2 cup shredded cheese of your choice

4 tablespoons guacamole 

Directions:

1. Cook the bacon and set it aside on a paper towel to drain (I used turkey bacon and blasted it in the microwave for about 3 minutes). 2. Butter one side of each slice of bread. Then, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole and bacon. Top with the remaining cheese and place the remaining slice of bread on top with the buttered side up. 3. Grill over medium heat until the edges of the sandwich are golden brown and the cheese has melted (about 2-3 minutes per side).