Top 10 Delicious Recipes For Students 😋🍴

Preparation Time: 5 mins Cooking Time: 10 mins Serves: 2

Ingredients: - 4 oz. lo mein noodles - 2 Tbsp butter - ¼ tsp crushed red pepper - 1 large egg - 1 Tbsp brown sugar - 1 Tbsp soy sauce - 1 Tbsp sriracha (rooster sauce) - 1 handful fresh cilantro - 1 sliced green onion

Method: Step 1 - Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).

Step 2 - While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.

Step 3 - In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.

Step 4 - When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Also add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro leaves (whole) on top and serve!

Preparation Time: 5 minutes Cooking Time: 20 minutes Serves: 4 (1 cup each)

Ingredients: - 2 Tbsp olive oil - 1 small onion - 2 cloves garlic - 1 inch fresh ginger - 1½Tbsp curry powder - 8 oz spinach (fresh or frozen) - 1 (15 oz.) can tomato sauce - 1 (29 oz.) can chickpeas

Method: Step 1 - Begin to boil water for the noodles. Once the water reaches a full boil, add the noodles and cook according to the package directions (boil for 5-7 minutes).

Step 2 - While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce, and sriracha.

Step 3 - In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking, turn off the heat.

Step 4 - When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Also add the prepared sauce. Turn the heat on to low to evaporate excess moisture, and stir until everything is coated well with the sauce. Sprinkle the sliced green onions and cilantro leaves (whole) on top and serve!

Preparation Time: 10 minutes Cooking Time: 20 minutes Serves: 2

Ingredients: - ½ Tbsp olive oil - 1 clove garlic - ¼ lb. frozen cut spinach - Pinch of salt & pepper - 2 ciabatta rolls - 1 cup shredded mozzarella cheese - 1 oz. feta cheese - Pinch red pepper flakes (optional)

Method: Step 1 - Mince the garlic and add it to a skillet with the olive oil. Cook over medium-low heat for 1-2 minutes, or until it begins to soften. Add the frozen spinach, turn the heat up to medium, and cook for about 5 minutes, or until heated through and most of the excess moisture has evaporated away. Season lightly with salt and pepper.

Step 2 - Cut the rolls in half. Add about ¼ cup of shredded mozzarella and ½ oz. of feta to the bottom half of each roll. Divide the cooked spinach between the two sandwiches, then top with a pinch of red pepper flakes, plus ¼ more shredded mozzarella on each.

Step 3 - Place the top half of the ciabatta roll on the sandwiches and transfer them to a large non-stick skillet. Fill a large pot with a few inches of water to create weight, then place the pot on top of the sandwiches to press them down like a panini press. Turn the heat on to medium-low and cook until the sandwiches are crispy on the bottom. Carefully flip the sandwiches, place the weighted pot back on top, and cook until crispy on the other side and the cheese is melted. Serve warm.

Preparation Time: 15 minutes Cooking Time: 30 minutes Serves: 6 (8 cups total)

Ingredients: - 3 links (3/4 lb.) Mexican chorizo - 1 medium onion - 2 cloves garlic - 1 medium (1 lb.) sweet potato - 1 (14.5 oz) can diced tomatoes - 1 (15.5 oz.) can kidney beans - 1 (15.5 oz.) can black beans - 1 (6 oz.) can tomato paste - 1 Tbsp chili powder** - ½ tsp cumin - ½ tsp oregano - 2 cups water - 1 bunch green onions

Method: Step 1 - Squeeze the chorizo out of its casing and into a large pot. Cook the chorizo over medium heat, breaking it up as it browns. After it is fully browned, drain the excess fat from the pot (if desired).

Step 2 - While the chorizo is browning, dice the onion and mince the garlic. Add them to the pot after draining the fat. Continue to stir and cook. Peel the sweet potato and cut it into ½ inch cubes. Add them to the pot and continue to stir and cook.

Step 3 - Rinse and drain the beans in a colander. Add them to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, cumin, oregano, and water. Stir until everything is well combined. Place a lid on the pot and allow the chili to come up to a simmer. Let the chili simmer for 30 minutes, stirring occasionally, or until the sweet potatoes have softened. Serve hot, topped with sliced green onions.

Notes - Optional toppings: cheese, tortilla chips, sour cream. **Chili powder is not the same as cayenne pepper. It is a blend of mild red chilies and other spices.

Preparation Time: 5 minutes Cooking Time: 20 minutes Serves: 4

Ingredients: - 1 Tbsp olive oil - 1 small onion - 2 cloves garlic - 1 (15 oz.) can diced tomatoes - ½ tsp dried oregano - ½ tsp dried basil - Pinch red pepper flakes (optional) freshly cracked pepper to taste - ½ tsp salt - 2 Tbsp tomato paste - 2 oz. cream cheese - ¼ cup grated Parmesan - ½ lb. penne pasta - ½ (9 oz.) bag fresh spinach

Methods: Step 1 - Bring a large pot of water to a boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.

Step 2 - While waiting for the pasta to cook, dice the onion and mince the garlic. Cook both in a large skillet with the olive oil over medium-low heat until softened and transparent (about 5 minutes).

Step 3 - Add the diced tomatoes (with juices), oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic. Stir to combine. Add the tomato paste and a ½ cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.

Step 4 - Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy. Add half of the Parmesan to the skillet and whisk until it is melted in. Add the remainder of the parmesan and whisk until melted in again.

Step 5 - Add the fresh spinach and gently stir it into the sauce until it has wilted (3-5 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

Preparation Time: 15 minutes Cooking Time : 40 minutes Serves: 4

Ingredients: Seasoning: - 1 Tbsp chili powder $0.15 - ½ Tbsp paprika $0.07 - ½ tsp onion powder $0.03 - ¼ tsp garlic powder $0.02 - ¼ tsp cumin $0.02 - ⅛ tsp cayenne pepper $0.02 - 1 tsp sugar $0.02 - ½ tsp salt $0.02 - ½ Tbsp corn starch $0.02 Fajitas: - 2 small (or 1 lg.) onion $0.64 - 2 medium green bell peppers $1.00 - 1 medium red bell pepper $1.50 - 1 lb. chicken breast* $1.99 - 2 Tbsp vegetable oil $0.04 - 1 medium lime $0.40 - 8 (6-inch) tortillas $1.20 - ½ cup sour cream (optional) $0.42 - ¼ bunch cilantro (optional) $0.22

Method: Step 1 - Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).

Step 2 - Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.

Step 3 - Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.

Step 4 - Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.

Preparation Time: 10 minutes Cooking Time: 35 minutes Serves: 8 (1.25 cups each)

Ingredients: - 2 Tbsp olive oil - 2 cloves garlic - 1 medium onion - ½ lb. (3-4) carrots - 3 ribs celery - 1 (15 oz.) can black beans - 1 cup brown lentils - 1 tsp cumin - 1 tsp oregano - ½ tsp smoked paprika - ¼ tsp cayenne pepper - Freshly ground black pepper - 1 (15 oz.) can petite diced tomatoes - 4 cups vegetable broth - ½ tsp salt

Method: Step 1 - Mince the garlic and dice the onion. Cook both in a large pot with olive oil over medium heat until tender. Meanwhile, slice the celery and peel and slice the carrots. Add the celery and carrots to the pot and continue to sauté for about 5 more minutes.

Step 2 - Drain the can of black beans and add it to the pot along with the dry lentils, cumin, oregano, smoked paprika, cayenne pepper, and some freshly cracked pepper (10-15 cranks of a pepper mill). Finally, add the diced tomatoes (with juices) and vegetable broth, and stir to combine.

Step 3 - Increase the heat to medium high and allow the pot to come up to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 30 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender.

Step 4 - Taste the soup and add salt as needed (I added ½ tsp). Serve hot.

Preparation Time: 5 minutes Cooking Time: 10 minutes Serves: 10

Ingredients: - 1 (15 oz.) can black beans** - 1 cup frozen corn kernels - ½ small red onion - 1 clove garlic - ¼ bunch fresh cilantro - 2 cups shredded cheese - 1 batch taco seasoning - 10 taco sized tortillas

Method: Step 1 - Drain the can of beans and rinse lightly. Place the beans in a large bowl along with the corn (no need to thaw).

Step 2 - Rinse the cilantro, remove the leaves, and chop roughly. Dice the onion and mince the garlic. Add the cilantro, onion, garlic, and shredded cheese to the bowl with the beans and corn. Lastly, mix up a batch of taco seasoning and add to the bowl. Stir everything until evenly mixed.

Step 3 - Place a half cup of the filling on one side of each tortilla and fold over. Cook in a skillet on both sides over medium heat until brown and crispy and the cheesy filling has melted.

Step 4 - To freeze the quesadillas, simply fill each one and place on a baking sheet lined with parchment paper. Place in the freezer for one hour to solidify the quesadillas and then transfer to a freezer bag. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).

Preparation Time: 10 minutes Cooking Time: 25 minutes Serves: 8

Ingredients: - 2 Tbsp olive oil - 2-3 links Italian sausage - 2 cloves garlic - 1 small onion - 8 oz. button mushrooms - 1 (28oz.) can crushed tomatoes - 1 tsp dried basil - 1 tsp dried oregano - 4 cups vegetable broth - 1 lb. rigatoni - ¼ cup parmesan - Handful fresh parsley (optional)

Method: Step 1 - Add the olive oil and sausage links to a large pot and cook over medium heat until they are browned on the outside and firm enough to slice into rounds. Remove the sausage from the pot with tongs, slice into rounds, then return them to the pot and cook for a few minutes more, or until fully browned.

Step 2 - While the sausage is cooking, slice or mince the garlic and slice or dice the onion (depending on how big you want your pieces). Slice the mushrooms.

Step 3 - Once the sausage is browned, add the crushed tomatoes, onion, garlic, mushrooms, basil, and oregano to the pot. Stir to combine and to dissolve any browned bits off the bottom of the pot.

Step 4 - Add the vegetable broth and pasta, then stir to combine. Place a lid on the pot, turn the heat up to high, and bring it to a rapid boil. As soon as it reaches a full boil, give it a stir, replace the lid, turn the heat down to low. Let the pot simmer on low for 15 minutes. Stir it every five minutes or so while it's simmering. Make sure it's simmering (bubbling) the whole time. If it is not, turn the heat up slightly.

Step 5 - After 15 minutes of simmering, the pasta should be tender and most of the liquid should be absorbed. If there is still too much liquid, let it simmer without a lid for a couple more minutes. Stir in the parmesan and top with fresh chopped parsley, if desired.

Preparation Time: 5 minutes Cooking Time: 30 minutes Serves: 4-6

Ingredients: - 1 cup uncooked long grain white rice - 1 cup salsa - 1.5-2 cups precooked shredded chicken - 1 (15 oz.) can black beans - 1 Tbsp chili powder - 1¾ cups chicken broth - 1 cup shredded cheese - 2-3 green onions, sliced

Method: Step 1 - In a large skillet, combine the rice, salsa, chicken, black beans (drained), chili powder, and chicken broth. Stir until everything is evenly combined.

Step 2 - Place a tight fitting lid on the skillet, turn the heat on to high, and let the skillet come to a full boil. As soon as the skillet comes to a boil, turn the heat down to low and let it simmer for 30 minutes. Make sure it is simmering the entire time, turning the heat up slightly if needed (you should be able to hear it simmer quietly).

Step 3 - After 30 minutes, turn off the heat, remove the lid, and fluff the mixture with a fork. All of the liquid should be absorbed and the rice should be tender. Sprinkle 1 cup of shredded cheese over top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Meanwhile, slice the green onions. Sprinkle the green onions over the melted cheese and serve hot.

Notes - Brown rice can not be directly substituted for white rice in this recipe. Brown rice requires more liquid and a longer cooking time than white rice. Chilli powder is not red chilli powder. Chilli powder is a mild blend of spices used to season chilli

I hope that you enjoy these recipes!! Happy cooking!! 🍴😋