To a college student, nothing is more dreaded than finals. As a result, we attempt to spend every second of the week before studying for our finals and completing projects to the point of insanity. This is also the time when all effort put into food preparation just evaporates and college students everywhere forget about nutrition. Here are some quick, easy, and cheap recipes that ensure college students don’t have to forego a healthy diet.
For 12 burritos:
- 12 flour tortillas
- 6 eggs, scrambled
- 6 potatoes, diced and fried
- grated cheese
- cooked and diced bacon or sausage (optional)
- salsa (optional)
Scramble the eggs the way you normally would and cook up the potatoes. Bake the bacon or fry up the sausage.
Soften the tortillas so they’ll be more pliable. I have a 99 cent tortilla warmer that goes in the microwave and works great.
Lay out the tortillas and add the filling ingredients. Roll up, tucking the ends in first. Wrap in plastic wrap, then place all the burritos in a gallon freezer bag so you can find them easily.
To eat, heat in the microwave a few minutes until warmed throughout.
Monte Cristo Sandwiches
For 2 sandwiches:
- 4 slices bread
- Dijon mustard
- 2 slices of ham
- 4 slices of Cheddar cheese
- 1-2 eggs (i used smaller home grown egg)
- 1 Tbs milk or cream
Assemble the sandwiches by spreading mustard on each slice, then topping a two pieces of bread with cheese, then ham, then more cheese. Top with the other slices of bread.
Mix together eggs and milk in a flat dish. Put a sandwich in the egg mix for 15-20 seconds per side so it can soak up a bit of the mix.
Heat a frying pan and a pat of butter while the sandwich sits in the egg mix. Preheat the oven to 300.
Cook each sandwich a few minutes on each side, adding a pat of butter before flipping so each side gets some butter.
When the bread has lightly browned on each side, put the sandwiches onto a baking sheet and then put them into the oven and bake 5-10 minutes, flipping once halfway through, so that cheese is totally melted.
Grilled Chicken and Apple Sandwiches
For 6 sandwiches:
- 12 ounces canned chicken, drained
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1-1/2 cups grated Swiss cheese
- 2 stalks celery, chopped
- 1 apple, finely chopped
- 1/2 cup grated carrot, if desired
- 12 slices whole wheat bread
- 2 Tbsp. butter
In small bowl, combine chicken, mayonnaise, lemon juice, Swiss cheese, celery, apple, and carrot. Make sandwiches with the bread. Spread outside of sandwiches with butter. Grill the sandwiches, covered, over medium heat, turning once, until cheese begins to melt and bread is toasted. Or cook on dual-contact indoor grill for 3-5 minutes until bread is golden brown.
Mexican Hot Dogs
For 12 hot dogs:
- 12 flour tortillas
- 12 hot dogs
- 1 cup refried beans
- 1 /2 cup goat cheese
- 1 /2 cup salsa
Spread the heated beans on a warm tortilla.
Place a frankfurter on top.
Sprinkle with cheese and roll up the tortilla.
Microwave for 2 minutes or place in preheated 350°F oven for about 10 minutes.
Serve with the salsa of your choice.
- 1 package beef ramen noodles
- 2 cups water
- 1/2 pound ground beef
Brown beef. Drain fat. Season to taste (1/4-1/2 of seasoning packet). Cook noodles according to package directions and drain. Mix together.
Slow Cooker BBQ Chicken
- 1 cut up chicken or just your favorite pieces
- 2 cups barbecue sauce or a jar of your favorite store-bought
Put the chicken in the slow cooker and cover with the barbecue sauce. Cook on low for 6-8 hours. (Newer slow cookers will probably only take 4 hours as they cook much hotter than old ones.)
For 8 servings:
- 6 cups vanilla ice cream or lemon ice cream, softened
- 1 (6 ounce) can frozen lemonade concentrate, thawed
- 1 9″ graham cracker crust, either homemade or purchased
If you’re making your own graham cracker crust, make it in a 9″ pan. If you’re buying a crust, buy the 9-ounce size that is labeled “two extra servings”. Otherwise, there will be too much filling for the crust.
In a medium bowl, mix the ice cream and lemonade concentrate with a hand mixer until blended.
Immediately spoon the ice cream mixture into the graham cracker crust. Freeze at least 4 hours until firm.
Let stand at room temperature for 10 minutes before cutting to make serving easier.