8 Super Easy Back-To-College Meals
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8 Super Easy Back-To-College Meals

Recipes for dorm life to your first apartment

11
8 Super Easy Back-To-College Meals
Erica Schlott

**When cooking meat and eggs, be sure to cook fully to prevent illness.**

For the Dorm:

It is still possible to cook in your dorm, despite the lack of a personal kitchen, as long as you have a mini fridge and a microwave. Use these recipes for those long nights of studying or just those days when the dining hall seems too far away.

1. Scrabbled Omelette

Supplies:

Microwave-safe Mug

Microwave

Fork or Chopstick

Ingredients:

Cooking spray

Egg

Vegetables (optional)

Cheese

Directions:

- Lube up your mug with cooking spray, oil, or butter

- Crack one egg into the mug and scramble

- If available, add fresh or frozen veggies

- Cook for 45 seconds

- Carefully remove the mug from the microwave and flip the egg

- If desired, add cheese

- Microwave for 45 more seconds

- If it still looks wet, cook for 10 more seconds. Repeat if necessary.

2. Buffalo Chicken Mac and Cheese

Supplies:

Microwave-safe Mug

Microwave

Fork or Chopstick

Ingredients:

Small shape pasta

Water

Cheddar Cheese

Rotisserie Chicken

Buffalo Wing Hot Sauce

Directions:

- Fill your mug approximately halfway with small pasta

- Fill mug with water until pasta is fully covered

- Microwave for 2 minutes

- While it is cooking, shred off some rotisserie chicken

- Carefully remove mug and stir

- Repeat for approximately 2-4 more minutes, stopping and stirring every 2 minutes.

- Add cheese and shredded chicken

- Microwave for 1 more minute

- Add Buffalo Wing Sauce to taste

3. Not Your Roommate's Ramen

Supplies:

Microwave-safe Bowl

Microwave

Fork or Chopstick

Ingredients:

Ramen

Egg

Veggies

Directions:

- Place ramen in the bowl and cover with water

- Microwave for 3 minutes

- Carefully remove bowl and flip ramen

- Cook for 3 more minutes

- Add vegetables

- Cook for 2 more minutes

- Add egg and scrabble into noodles

- Microwave for 1 min 30 seconds, stopping at 45 seconds to stir

- If the egg looks uncooked, microwave for 10 seconds at a time, checking after each.

For the Apartment:

You've moved up in life and hopefully have a few more supplies to cook with. It is time to learn how to really cook. These recipes are meant for a beginner and can be adapted for the more adventurous student chef. This first one is for when you miss your alarm and have 10 minutes to get out the door. Whip it together and let it cook while you get yourself together.

4. Last Minute Egg Wrap Up

Supplies:

Toaster Oven with Tray

Aluminum Foil

Cooking Spray

Fork

Bowl

Ingredients:

Two eggs

Cheese

Large Flour Tortilla

Leftover vegetables (optional)

Salt and pepper

Directions:

- Cover toaster oven sized tray in foil and spray with cooking oil

- In the bowl, crack 2 eggs and scramble

- Pour the scrambled eggs in the covered tray

- Layer desired amount of cheese, and any other leftover veggies you want; salt and pepper to taste

- Place tray in toaster oven and bake at 350 degrees for 10 minutes

- Adjust time according to your unique toaster oven, if not fully cooked

- Carefully place the cooked eggs in a large tortilla and roll

- Use a new piece of foil to hold the bottom

- Chow on your way to class

5. Southwest Tortellini

Supplies:

Large pot

Spoon

Colander or a pot lid

Ingredients:

Tortellini

1 Bell pepper

1 can corn

1 can black beans

1 onion

Cheddar Cheese

Oil

Salt and pepper

Directions:

- Cook tortellini following the directions on the package

- While they are cooking, dice the onion and peppers

- Drain and rinse the corn and black beans

- When fully cooked, drain tortellini using colander, or carefully with the pot lid

- In the empty pot, drizzle with your oil of choice

- Cook the onions on medium heat until lightly brown, stirring often

- Add the tortellini, pepper, onion, corn, and black beans to the pot with the onions

- Stir and season with salt and pepper to taste

- Serve and top with cheese to taste

6. Burger Bites and Homemade Fries

Supplies:

Frying pan

Baking sheet

Aluminum Foil

Spatula

Cutting Board

Knife

Ingredients:

Ground beef

Iceberg or romaine lettuce

Russet Potatoes

Condiments of choice

Salt and pepper

Cooking oil

Directions:

- Preheat the oven to 350 degrees

- Line baking sheet in aluminum foil and spray with cooking spray

- Gently rub the potatoes under running water to clean them

- On cutting board, slice the potato into wedges

- Spread the potatoes on the covered baking sheet and coat in oil and season with salt and pepper

- Place baking sheet in oven for 40 minutes, flipping the potato wedges at the 20 min mark

- In the meantime, take small palm-fulls of the ground beef, season with salt and pepper, and roll into balls

- Drizzle the frying pan with oil and place over medium heat

- Let the oil heat up, then place the small meatballs into the pan and smoosh with the spatula to make a small patty

- Cook on each side for 2-3 minutes, depending on the thickness of the patties

- Serve patties in lettuce with homemade fries on the side

To Feed The Masses:

Sometimes you need to feed more than a few people, and more often than not you will regret agreeing to such an offer immediately. However, with these recipes, you can whip it up quickly and easily, and if alcohol is involved, they will provide a sobering effect for your guests.

7. Taco Tots

Supplies:

Frying pan

Baking sheet

Aluminum Foil

Spatula

Cutting Board

Knife

Ingredients:

Tater Tots

Ground beef

Cheese

Tomato

Lettuce

Salsa

Oil

Taco seasoning

Directions:

- Bake the tater tots according to the directions on the package, cover baking sheet in foil for easy clean up

- Drizzle oil in the frying pan over medium heat

- Place the ground beef in the pan and cook until no pink is visible, stirring often

- While still in the pan, sprinkle and mix in the taco seasoning to taste

- Dice the tomato and shred the lettuce

- In a bowl, layer tots, meat, lettuce, tomato, cheese and salsa

- Don't forget to turn off the oven

8. Mac and Cheese

Supplies:

Large pot

Spoon

Colander or pot lid

Ingredients:

Pasta

Extra Sharp Cheddar cheese

Your favorite cheese

Milk

Flour

Butter

Salt and pepper

Directions:

- Boil pasta according to package instructions and drain in colander

- In the same pot, on low heat, melt a cup of butter

- When it starts to bubble, make a roux by stirring in 1-3/4 cups of flour to the butter, slowly. This will create a paste

- Stir in 1 cup of milk at a time, making sure the paste dissolves each time, until the amount of cheese sauce you need is made

- Add your cheese to the sauce and stir until completely smooth

- Season with salt and pepper

- Mix in your cooked pasta with the cheese sauce

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This article has not been reviewed by Odyssey HQ and solely reflects the ideas and opinions of the creator.
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