Quick and easy recipe ideas for college students

Christine Nelson’s “Recipes Every College Student Should Know” can help beginners find their way

Amy Martin, Herald Reporter

Learning to cook is an essential skill you’ll probably want in your life. But what if you haven’t cooked much before and don’t know where to start? What if, when you did try to cook, you almost started a fire? Well, the following recipes come from Christine Nelson’s book “Recipes Every College Student Should Know,” which has various quick and easy recipes you can start with. From making quick breakfasts to desserts, there are plenty of ideas to try out. You can also search up these recipe ideas online, but it’s nice to have a little book where it’s all in one place.

Egg Sandwich

If you have to be somewhere early in the morning but don’t want to be hungry until your lunch break, try making an egg sandwich. It’s a good option for when you’re in a hurry, and it can even be ready in five minutes with the use of a microwave and toaster/toaster oven.

    1. Spray cooking spray into a microwavable cup and then crack one egg into it.

  • Sprinkle in a pinch of salt and ground black pepper.

  • With a fork, beat the egg until it’s thoroughly mixed.

  • Microwave the egg on high power for one minute, or until the egg looks dry.

  • Toast the two slices of bread on either the light or medium setting.

  • When ready, layer the egg with a slice of cheese and a slice of ham between the pieces of toast. You can also add anything else that you think would add flavor.

  • Enjoy!

 

Hummus and Veggie Wraps

While we go through our classes during the day, we look forward to our lunch breaks. A nice healthy option is a hummus and veggie wrap that is easy to pack into your bag and can be prepared beforehand.

    1. With a knife, slice the top and bottom of a green bell pepper. Cut out the seeds and discard them before slicing the rest of the pepper into strips.

    2. Slice ½ onion into strips.

    3. Slice one cup of mushrooms into four to six slices each.

    4. On two tortillas, spread half of the hummus on one side and on the other side, arrange the peppers, onions and mushrooms.

  • Fold the tortillas closed.

  • You can either eat them right away or put them in plastic wrap to save for later!

 

Chicken Ramen

We’ve all had a classic packaged ramen dinner, but you can expand past that and make your own ramen that is much healthier and yummier. Hopefully, you’re willing to throw in more materials and time than the regular three minutes and chicken powder.

  • Spray a medium frying pan with cooking spray.

    1. Cook a one pound sliced chicken breast in the pan over medium heat for six minutes before flipping it and cooking the other side for another six minutes. When it’s ready, turn off the heat and let it sit.

    2. Boil three cups of broth, one cup shredded carrots, three green sliced onions, one teaspoon salt, one teaspoon pepper, ⅓ cup raisins, and ¼ cup sliced almonds in a medium saucepan.

  • Cut the chicken into bite-sized pieces before adding it to the broth.

  • Put broth on a lower heat setting to simmer.

    1. Boil four quarts of water in a large saucepan.

    2. Add eight ounces of rice noodles to the large saucepan, stirring occasionally until tender (typically two to four minutes).

  • Drain the water from the noodles before adding and stirring the noodles into the broth.

  • Enjoy!