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Small spaces don’t have to mean insignificant meals. So skip the cereal and pizza, and whip up these tasty recipes — most are ready to serve in 30 minutes or less. Just be ready to share with your roommates once they see what you’re cooking.
Servings: 16
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
8 oz fresh ground turkey
1/2 cup chopped onion
1 cup canned black beans, drained and rinsed
8 (7") whole-wheat tortilla shells
2 cups crumbled queso fresco cheese
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Brown ground turkey and onion in medium skillet over medium heat 3 to 5 minutes, breaking up with fork. Remove from heat. Drain off fat; stir in black beans.
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Spoon about 1/4 cup of the turkey mixture on half of each tortilla. Top with 1/4 cup cheese. Fold tortilla in half.
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Spray large skillet with nonstick cooking spray. Add 4 folded tortillas to fit in single layer. Cook over medium heat 2 minutes per side or until browned. Press down with spatula to flatten. Cook remaining tortillas. Cut each folded tortilla in half to form quesadilla quarters.
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Servings: 10
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1 Tbsp vegetable oil
1 small onion, finely chopped
1 chile pepper, cored, seeded and minced
1 (15-1/4 oz) can black beans, rinsed and well drained
1/4 tsp ground cumin
20 large tortilla chips
1-1/4 cups shredded Asadero cheese, divided
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Preheat oven to 375°F.
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Heat oil in skillet over medium heat. Add onion and chile; sauté 2 to 3 minutes. Add beans. Heat over low heat while mashing with a fork. Stir in cumin, salt and pepper to taste.
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Spread 1 Tbsp bean mixture over each tortilla chip. Arrange on baking sheet. Sprinkle 1 Tbsp cheese over each nacho. Bake 10 minutes or until cheese melts.
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Servings: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
8 slices whole-wheat bread
1/2 lb reduced-fat deli American or Swiss cheese
1/4 lb thinly sliced low-sodium deli ham
1 large egg, slightly beaten
1-1/4 cups nonfat milk
1 tsp dry mustard
2 cups cut-up mixed fresh fruit
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Make sandwiches on wheat bread by evenly dividing cheese and ham on 4 slices; top with remaining slices.
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Combine egg, milk and mustard in shallow pie plate or dish; blend well. Dip sandwiches into milk mixture, turning to coat both sides.
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Heat large, nonstick skillet over medium-low heat. Cook sandwiches until golden brown on both sides and cheese is melted. Serve with cut-up fresh fruit.
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Servings: 8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
2 bags boil-in-bag white rice
1 (10-3/4 oz) can cream of mushroom soup
1/2 cup cream of chicken soup
1 (16 oz) package pasteurized prepared cheese product, cut into cubes and softened
2-1/4 cups chopped fresh broccoli
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Preheat oven to 350°F. Prepare rice according to package directions. Spoon rice into a 2-qt square baking dish; set aside.
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In large saucepan, combine mushroom soup and chicken soup. Stir in cheese product. Cook and stir over low heat until cheese melts. Stir in broccoli. Spoon soup mixture evenly over cooked rice. Cover dish with foil.
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Bake, covered, about 30 minutes or until heated through.
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Servings: 4
Total Time: 10 minutes
1 (10 oz) package Caesar salad mix with dressing included
2 cups cubed rotisserie chicken
1 (12-1/2 oz) can bean salad
1 cup cooked or canned corn
1 cup cooked or canned green beans
1/2 cup sliced green onions
Croutons (optional)
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Empty greens from salad mix into large salad bowl. Set dressing packet aside.
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Add chicken, bean salad, corn, green beans and green onions over greens. Pour dressing over all; toss to blend.
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Garnish with croutons, if desired.
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Servings: 4
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
1 Tbsp olive oil
1/2 cup sliced green onions
1 large clove garlic, minced
1 cup quartered cherry tomatoes
6 large eggs, beaten
1 cup diced rotisserie chicken
1/4 cup canned green chiles
1/2 cup shredded Mexican cheese blend
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Heat oil in 10" broiler-proof skillet over medium heat. Add green onions and garlic; cook several minutes until onion is tender. Add cherry tomatoes.
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Blend eggs, chicken and chiles. Pour into skillet; as mixture sets, lift edges to allow uncooked mixture to run underneath. Continue cooking until mixture is almost set.
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Place under broiler about 5 inches from heat. Broil about 2 minutes until mixture is set. Sprinkle with cheese.
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Servings: 4
Total Time: 15 minutes
1 head iceberg lettuce
1 lb fried chicken tenders, cut into bite-size pieces
12 cherry tomatoes, quartered
1 avocado, pitted, peeled and cut into chunks
4 carrot sticks, diced
1/2 cucumber, peeled, seeded and chopped
4 slices precooked bacon, heated and chopped
1/2 cup Wal-Mart Deli blue cheese crumbles
Dressing:
1/2 cup Wal-Mart Deli ranch dressing
1/2 cup Wal-Mart Deli barbecue sauce
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Prepare salad bowl by cutting stem end off head of lettuce; cut the head into 4 wedges and remove some of the center leaves to create 4 individual lettuce “bowls.” Place each in separate, shallow bowls.
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Evenly divide chicken pieces and sprinkle over lettuce.
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Sprinkle evenly with tomatoes, avocado, carrot, cucumber and bacon.
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Cover each bowl loosely and chill until ready to serve.
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To prepare dressing, mix ranch dressing and barbecue sauce together.
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Drizzle dressing over top of each salad and sprinkle tops with 2 Tbsp each blue cheese. Serve immediately.
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Servings: 6
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes
8 bone-in chicken thighs (about 2-1/2 lbs), skin removed
1 tsp dried marjoram leaves, divided
1 (16 oz) package frozen vegetables for stew
2 fresh tomatoes, cored and diced
1 (5.4 oz) package chicken or herb butter flavor rice and pasta mix
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Place 1/3 cup water in 3- to 6-quart slow cooker. Lightly salt and pepper chicken, if desired. Place chicken in cooker. Sprinkle with 1/2 tsp of the marjoram. Add frozen vegetables and tomatoes; sprinkle with remaining 1/2 tsp marjoram. Cover.
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Cook on low 8 to 10 hours or until chicken is tender. Add rice mixture; stir gently. Cover and cook on high 25 minutes more or until rice is tender. Discard bones.
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Servings: 8
Prep Time: 10 minutes
Cook Time: 20 hours
Total Time: 30 minutes
1 lb smoked sausage, thinly sliced
1 medium onion, chopped
1 medium green bell pepper, chopped
1 Tbsp vegetable oil
3 (16 oz) cans red beans, rinsed and drained
2 (14-1/2 oz) cans chili-style chunky tomatoes, undrained
6 cups hot cooked rice
1/4 tsp hot sauce (optional)
Sliced green onions (optional)
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In hot oil in Dutch oven over medium-high heat, sauté sausage, onion and bell pepper 5 minutes or until vegetables are tender. Add beans and tomatoes, stirring well.
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Bring mixture to a boil; cover, reduce heat and simmer 15 minutes. Serve over hot rice. Top with hot sauce and green onions, if desired.
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Servings: 8
Prep Time: 10 minutes
Cook Time: 15 hours
Total Time: 25 minutes
6 (6") corn tortillas, cut in strips
6 cups chicken broth
2 (14-1/2 oz) cans diced tomatoes
1/3 lb deli sandwich pepperoni, cut into wedges
2 cups cooked corn
2 to 4 diced jalapeños
1/4 cup chopped cilantro
1 cup shredded Monterey Jack cheese
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Preheat oven to 250°F. Spread tortillas in shallow baking pan. Bake until crisp and lightly browned, about 8 minutes. Set aside.
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Combine remaining ingredients, except cheese, in large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer 5 minutes.
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Serve garnished with reserved, toasted tortillas and topped with cheese.
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Q. Several slices of pizza have been left out overnight. Is the pizza still safe to eat?
A. No. Perishable food should never be left out of refrigeration more than two hours. The rule is: Keep hot food hot and cold food cold.
Q. In my dorm, when I microwave the food according to the package’s instructions, it’s still partly frozen. Why doesn’t it get hot enough?
A. In a large building like a dorm, electrical equipment such as computers, toaster ovens, hair dryers and irons compete for current and reduce the electrical wattage of a microwave. To compensate, set the microwave for the maximum time given in the instructions. Remember to stir or rearrange food and rotate the dish. Allow for standing time. The food continues to cook during this period.
Q. I frequently send “care packages” to my son at college. What foods can I mail?
A. Brownies and loaf-type cakes — like banana bread — ship well if wrapped in aluminum foil and packed in a can or heavy cardboard box. Shelf-stable, microwavable entrees are another option. Canned meats and fish as well as dried meat and poultry, such as beef and turkey jerky, are safe to mail.
If mailing perishable foods, pack them with a cold source, such as frozen gel packs or dry ice, and ship them by overnight delivery.
Q. I am living off campus this year. My two roommates and I will be preparing our own meals. What do we need to know to cook food safely?
A. When using frozen meats, thaw them in the refrigerator — not on the counter. Don’t allow raw meat or poultry juices to drip on other foods. Wash your hands before and after preparing foods. Always use clean paper towels. Wash used cutting boards and utensils in hot, soapy water.
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