By Megan O'Connell, Student at University of Wisconsin-Platteville
With the start of 2013, we’re all trying to find foods and meals that fit our new resolutions to be healthier, but that also fit our needs as busy college students.
This can sometimes be a challenge, especially emotionally. It can be very hard to convince yourself to go home and cook something when you’re starving and there’s a burger joint or sub shop calling your name.
Resist the urge! Cooking for yourself will be better for your body and easier on your checkbook.
Below are some recipes that I threw together to cater to my lifestyle for this spring semester.
These pita pizzas are not only delicious but also very versatile! The first time I tried it, I made mine with only pesto and mozzarella. I loved it so much that I made my boyfriend try them with me again. This time, I used pesto and added cherry tomatoes, spinach and feta cheese as toppings. My boyfriend used pizza sauce and added mushrooms. Both were super delicious!
- Pita bread
- Pizza sauce/ pesto sauce
- Mozzarella cheese
- Toppings of your choice
Preheat the oven to 350 degrees. Place your pita bread on a flat baking pan. Add sauce and toppings of your choice. Place in oven for about 10 minutes or until the cheese is melted and the pita crust starts getting brown and crispy. Enjoy!
Raspberry Lemonade Smoothie (Gluten Free)
This tart smoothie is a delicious way to give yourself a perk in the morning or during your mid-afternoon slump! This is also a versatile recipe. Try adding different fruits and see how it tastes. I added a banana the second time I made this, and it toned down the tartness and made it a little thicker. TIP: For added nutrients, sneak in some kale or spinach. These greens are barely noticeable in smoothies!
- 6 oz. frozen lemonade concentrate
- ½ cup vanilla Greek yogurt
- ½ cup frozen raspberries
- 3 tablespoons milk
- 1 banana (optional)
Combine all ingredients in the blender and puree. I served this to myself with a little whipped cream and raspberries on top!
Easy Cheesy Chicken
This chicken is quick and delicious! It can also be easily modified into a gluten-free dish by simply substituting gluten free ingredients. This is a good dish to make for a big group of people or if you want to have leftovers for a few days.
- Six chicken breasts or thighs
- 1 packet taco seasoning
- 2 cups cheddar cheese
- 10 oz/1 can cream of mushroom soup
- ½ cup milk
Preheat the oven to 375 degrees. Place chicken in a large baking dish. In a separate, large bowl, combine soup, 1-½ cups of cheddar cheese, taco seasoning and milk. Spread this mixture on top of your chicken. Cover the pan with aluminum foil and place in the oven for about 45 minutes. Remove tinfoil and sprinkle the remaining half cup of cheese on top. Place the dish back in the oven for another 10 minutes. Serve with some nice greens and enjoy!
Right when I saw this recipe on Pinterest, I knew I had to try it. I immediately went out and bought ingredients. This salad is delicious, nutritious and convenient for the busy college girl. I made a big bowl of it and ate it for the next few days!
- Avocado (Cut into small cubes)
- Shelled sunflower seeds
- Cherry tomatoes (Cut into halves)
- Feta cheese
Make this salad in whatever portions you please. Simply combine all ingredients into a bowl and enjoy! This salad honestly doesn’t need dressing, but if you desire, top it with a little Italian dressing.
Want to find ways to keep your New Year's resolutions? Check out our New Year, New Chic board on Pinterest!