Cheesy broccoli rice is a simple, quick, and easy dish that is prepped, cooked, and served in under 10minutes. If you are going for fresh you are more than welcome to use fresh broccoli and fresh brown rice, but to save some time I used Uncle Ben’s wild brown rice. I also used some frozen broccoli that I steamed in the microwave. 

If you want to cook fresh this recipe will take longer than ten minutes. Begin with bringing water to a boil in a saucepan and pour in one cup of wild brown rice, then let simmer for ten to fifteen minutes or until the water is absorbed. For broccoli in a 12” deep pot use a steamer and bring half a cup of water to a boil and put broccoli in the steamer for ten to fifteen minutes. While the rice and broccoli are cooking take gruyere cheese and shred from the block to get 3⁄4 cup. Once the rice and broccoli are done cooking, add the broccoli into the rice pan and add cheese. Add some garlic salt, peeper, and itaian seasoning. Serve hot and enjoy! 

If you are leaning towards the more time efficient method, frozen broccoli and Uncle Ben’s sixty second wild brown rice will work just fine. Follow the instructions on the package as directed. Shred ¾ cup of gruyere cheese. Combine in one bowl and let the cheese melt. Serve hot and enjoy!

One thing that most college students struggle with is eating breakfast, and if we do it is usually a pop tart or something quick and easy. This breakfast is the perfect balance of healthy, cheap, and quick. Average price of blueberries are sixty cents per pound. They are full of beneficial nutrition to last throughout the day. At target, the twelve count of grade A eggs are usually on sale for ninety-nine cents. Bagels at any grocery store are usually around three to four dollars. Since it is around the holidays, I splurged a little bit and bought Philadelphia Pumpkin Spice Cream Cheese instead of the regular kind. 

To start with this breakfast begin cracking two eggs in a nonstick skillet that is preheated over medium low heat. While the eggs are cooking, pop half a bagel in the toaster. Make sure to wash the blueberries and whatever fruit you would like to add to your breakfast. Bananas and apples are always a good morning breakfast fruit. While the eggs are cooking do not add salt! Salt will breakdown the natural fluffiness that eggs have. The eggs can also be cooked to your preference, personally I like my eggs over medium so they are a little runny. Add all the seasoning to the eggs when they are out of the pan and finished cooking. This breakfast should take only five to seven minutes to complete depending on how long the egg is left in the pan cooking. A simple, healthy, and cheap breakfast all within fifteen minutes that is guaranteed to get a great start to your day.

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This dish seems a little more upscale for a college student, but when the cost is broken down it comes out to three dollars a head. This dish usually feeds about four to five people and is easily cut in half if you are cooking for one to two people.

For this recipe you will need a half pound of mushrooms, half pound of brussels sprouts, one fourth cup of olive oil, three cloves of garlic, half teaspoon of salt, half pound of white onion, one teaspoon of rosemary, one pound of bowtie pasta, half cup of reserved pasta cooking water, one fourth cup shredded gruyere cheese, lemon juice, fresh basil, and freshly ground black pepper.

Begin with boiling water. In another 12” skillet throw halved brussels sprouts, garlic, and onions to saute. Gradually throw in the mushrooms while the pasta is cooking. Toss veggies with basil rosemary and basil together. Before draining the pasta save half a cup of the cooking water and add it to the veggies. Combine the veggies with the pasta along with the cheese, lemon juice, salt, and pepper. Optional to add some chicken seasoned with Italian seasoning into the pasta. Serve hot and enjoy!

As we move into the colder, winter months this chopped vegetable soup is almost guaranteed to keep your tummy warm while bearing the cold. What you will need for this soup is two cartons of organic vegetable stock, one tomato, one zucchini, half a cup of pearled barley, one carrot peeled and chopped, one onion diced, one small package of basil leaves, one stalk of celery, extra virgin olive oil, and sea salt and freshly ground black pepper to taste.

Begin by adding vegetable stock to a large pot. Add the barley, carrots, celery, and onions first. Let simmer for thirty minutes. Add the rest of the veggies and let simmer over medium high heat for about thirty to forty-five minutes. Stir every ten to fifteen minutes. The soup is ready when all of the vegetables have been softened. The carrots and celery will take the longest to cook through. If you would like to add a small kick to the soup add a little red pepper flakes.

Serve hot and enjoy.

This is a recipe I created one day when I thought we did not have any good food. This recipe is thrown together with random ingredients that work and taste really well together. I did not measure any of the ingredients for this recipe. I eyeballed the measurement and tasted and corrected if needed after. For this recipe you will need carrots julienne chopped, green beans, Brussels sprouts, kale, spinach, cabbage, ramen noodles, peanut sauce, soy sauce, and teriyaki sauce. 

To begin to boil water and cook ramen noodles as directed on the package. While the noodles are cooking in a large saucepan, saute the vegetables in peanut oil, cook for five to seven minutes or until flagrant. Once the noodles are done strain them and add to the saucepan with the veggies. Toss with moderate amount of teriyaki sauce. Add soy sauce to taste and enjoy.

I like this recipe a lot because I feel like it is comprised of simple and cheap ingredients. As a college student, the cheaper the better. One thing to note form this recipe is add the carrots, brussels sprouts, and green beans to the saucepan first. They will take the longest to cook and you do not want to overcook the kale and spinach.

Looking for a healthy, but filling breakfast that will last throughout the day? This breakfast omlet is the perfect blend of savory and healthy. This is my own recipe and serves about two.

The ingredients needed are red onion, olive oil, cilantro, green onion, grape tomatoes, garlic powder, italian seasoning, three garlic cloves minced, four eggs, half a cup of milk, half a cup of shredded cheddar cheese, spinach, basil, johnsonville turkey, and salt and pepper to taste. To begin a quarter to one half of a red onion. Simmer in a pan with two tablespoons of olive oil and garlic cloves for around two minutes. In the same pan put in the cilantro, grape tomatoes halved, basil seasoning, italian seasoning, and diced turkey, and salt and pepper to taste. In a separate bowl whisk four eggs add one teaspoon of garlic powder, and a half cup of milk to make the eggs fluffy. Do not put salt in raw eggs, it breaks down the proteins in the eggs that allow them to stay fluffy. Cook and flip the eggs. Add the veggies to half of a side of the omelet with cheddar cheese. Fold and let the cheese melt. Garnish with some cherry tomatoes, cilantro, green onions, salt and pepper. Serve with fruit. The fruit of my choice was sliced banana, strawberries and blueberries

This recipe is great complimetary dish for grilled or orange chicken. I strayed away from the original recipe and was happy with the final product. I did not have all the ingridients for the original recipe so I decided to switch things up.

For this recipe you will need a half cup of soy sauce, half cup of water, three tablespoons of packed brow sugar, 3 tablespoons of honey, three cloves of minced garlic, one teaspoon of vinegar, one and one half teaspoon of cornstartch, one and one half cup of matchstick carrots, one and one half to two cups of rice noodles, two bulbs of chopped green onions, one cup of onions, and optional sesame seeds.

To begin in a small bowl whisk together soy sauce, half cup and 2 tablespoons of water, brown sugar, garlic, honey, and vinegar. In a saucepan bring the mixture to a boil-over medium high heat. Then whisk together cornstarch and the rest of the water and add to mixture in the saucepan. Let the mixture boil for one minute stirring constantly. In a pan heat olive oil, garlic, and onions. Cook until flagrant and add the carrots and green onions. Cook rice noodles according to the package. Add the mixture from the saucepan and the sauted vegetables. Serve hot and garnish with chopped parsley.

As the weather gets colder and the farther into fall we go, the warmer and sweeter the dishes become. This is a great dessert for any holiday. With pumpkin spice and apple spices becoming the tastes of fall, this is a great dessert for any occasions. This dish would pair with apple cider or even pumpkin pie.

To start this dish you will need two apples, one tablespoon of granulated sugar, two tablespoons of butter, two tablespoons of granola, half cup of granola, garnished with greek yogurt. To begin preheat the oven to two hundred of fifty degrees. Peel and core the apple then slice. In a baking dish add apples butter and cinnamon. Bake for 30 minutes or until apples are soft. In a seperate dish toast granola with one tablespoon of butter for 30 minutes or until golden brown. Add in a mason jar, add toasted granola, garnish with a dollop of greek yogurt. Serve warm.

Be careful when baking the apples, be sure they are cooked al dente any less they will become applesauce. Watch the granola closely to not burn.

This was my first time making baked sweet potato fries with this recipe. These fries did not turn out bad, but they are not the best in the world. I like my fries more on the crunchy side and these were a little soft. They were seasoned perfectly, I would not change the seasoning.

For this recipe you will need two large sweet potatoes, two tablespoons of olive oil, one teaspoon of garlic powder, one teaspoon of paprika, one teaspoon of salt, half a teaspoon of black pepper, chopped parsley, and parmesan cheese for garnish. First heat the oven to 400 degrees. Wash and peel the sweet potatoes. Cut the potatoes thinly, and toss in a bowl with the olive oil. Mix the salt, pepper, garlic powder, paprika, and black pepper in a custard cup. I like the taste of garlic on my fries so, I minced two cloves of garlic for more flavor. Toss the seasoning evenly over the oiled fries. Spread the fries out on a baking sheet. Bake in the oven until brown on the bottom that should take about fifteen minutes. Flip the fries and cook on the other side until crisp, this usually takes only ten minutes. Sprinkle some parmesan cheese and parsley over the fries, and serve hot.

Some troubles I had with this recipe is when I took the fries out to flip them, they had cooked and gotten soft, so when I went to flip them the whole fry ripped in half. I was also using a chef’s knife to cut the potatoes, but sweet potatoes seem harder than regular potatoes. If you have a special utensil at home that can cut potatoes easier than a chefs knife I highly recommend using it. 

As we are getting into football season it is hard to have different and unique game day dishes every week. Game day food can be a variety of finger food to casseroles and yummy desserts. This Mexican casserole is a great game day dish because it is so filling there will not be much need for an abundance of small side dishes to pick at.

The original recipe called for one-pound of ground beef. I used ground turkey but that is just a personal preference. One medium onion, three cloves of garlic, fifteen ounce can of black beans, one fifteen ounce can of corn, fifteen ounce can of tomato sauce. Tomato sauce can give people heartburn so I omitted this and substituted this for diced tomatoes and green chilies. one-half teaspoon of salt, pepper, and cumin, six flour tortillas, two cups of shredded cheese of your choice. I used a Mexican blend cheese.

To begin heat oven to three-hundred and fifty degrees. Chop the onion in a large skillet combine ground meat of your choice with the onions. Mince garlic and add to skillet when meat is almost done. Drain the fat from the skillet. Add salt, pepper, cumin, diced tomato, green chilies, black beans, and corn to skillet. Cut the tortillas in half. Grease a baking pan about 10×7 with pam or butter. Cover the bottom with the tortilla halves. Add 2 cups of the filling mixture and sprinkle with half cup of shredded cheese. Repeat this until full. Bake for 30 to 35 minutes. Once the casserole is finished and cooled I topped it off with sour cream, cilantro, diced tomatoes, green onion, and black olives.