Outside the dining halls, college students typically survive on mac and cheese, ramen noodles, cereal, and beer. But it doesn’t have to be that way.
There are thousands of simple and inexpensive recipes even a busy college co-ed with limited cooking resources can whip up.
The following easy dishes prove that you don’t have to be a skilled chef to make a nutritious and delicious meal:
SPICY ITALIAN SAUSAGE WITH BOWTIE PASTA
Ingredients:
1 (12-ounce) package bowtie pasta
2 to 4 tablespoons olive oil
1 pound hot Italian sausage, casings removed and crumbled
1/2 teaspoon red pepper flakes
1/2 cup diced onion
1 cup sliced red pepper
1 cup sliced yellow pepper
3 cloves garlic, minced
1 (28-ounce) can diced tomatoes, drained
1 1/2 cups heavy cream
1/2 teaspoon salt
Grated Parmesan cheese
3 tablespoons fresh chopped basil
Directions:
Bring a large pot of lightly salted water to a boil.
Cook pasta in boiling water for 8 to 10 minutes, or until al dente, drain.
Heat 2 tablespoons oil in a large, deep skillet over medium heat.
Cook sausage and pepper flakes until sausage is just about completely cooked and no longer pink. Add onions and peppers and quickly saute. Add garlic. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
Stir cooked pasta into sauce, and heat through.
Sprinkle with cheese and chopped fresh parsley before serving.
RAMEN SALAD
Ingredients:
2 (1-pound) bags coleslaw or broccoli slaw
1 cup green onions, sliced
2 packages ramen noodles, broken up
1/2 cup slivered almonds
1/2 cup cashews
3 tablespoons sesame seeds
2 cups diced cooked chicken
Ingredients for Dressing:
2 packages oriental flavored ramen noodle seasoning
1/3 cup rice wine vinegar
1/4 cup sugar
2/3 cup vegetable oil
1 tablespoon soy sauce
1 teaspoon sesame oil
Directions:
Toss together nuts, noodles and sesame seeds. Spread on a cookie sheet and toast in a preheated 325-degree oven for 5 to 10 minutes until the noodles and nuts just start to turn golden. Remove from oven and let cool.
Whisk together dressing ingredients.
Toss slaw and chicken with dressing and nut mixture right before serving.
Do not add dressing until just before serving.
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