Student to student: Here’s what your fellow students like to cook
Sick of ramen noodles and frozen pizzas? Students have submitted some of their favorite recipes to make on campus that are not only low cost, but also don’t take too much time.
(Students living in the dorms — don’t forget that appliances with open coils or exposed heating elements are not allowed. These include convection ovens, toasters, toaster ovens, hot plates, etc.
These recipes will make you feel like a chef. The following are descriptions of the dishes, to get the full recipe click here.
Huevos Rancheros Photo by Julia Rennert
Julia Rennert, senior in life sciences communication with global health certificate:
“I love this recipe, and I’m so excited to share this with you all. You can eat this Mexican-inspired dish for any meal. It has a fried egg, which usually indicates breakfast, but I really only eat this for dinner. I try to keep corn tortillas in my kitchen at all times. I put mine in the freezer since there are always 50,000 tortillas in a package, and this way they stay usable for months. My mouth waters when I think about this dish. I love it because it’s quick, easy, fairly healthy, has protein and a whole bunch of flavors!”
Taco salad Photo courtesy of Flickr
Brock Sullivan, sophomore double majoring in marketing and biology:
“This full recipe shouldn’t cost more than about $10 to make, and I absolutely love it, it reminds me so much of my childhood because my mom would make it once a month and my grandmother always made it during the summer when I was at my cabin. It’s great because at college it’s a cost efficient way to have multiple meals during the week for a really good price.”
Chicken fajitas Photo courtesy of Flickr
Brock Sullivan:
“This recipe includes a lot of easy ingredients that are all relatively inexpensive. $10 or less for the full meal. This recipe is great because it is so easy and it feeds a full apartment of hungry college guys for cheap, and it’s so good!”
Homemade yogurt Photo by August Xu
August Xu, senior majoring in actuarial science:
“I love to make this recipe at home because it is easy and cheap to make. It also has less sugar than the store-bought. Whenever I make Greek yogurt, I also get nutritious whey to feed my plants. I enjoy using yogurt to make overnight oats, smoothies, or as a substitute for sour cream when I make cheesecake. Plain yogurt is also very delicious, I usually add a little bit of honey as well. My mom taught me this recipe, hope you like it!”
Parfait Photo by Talen Mumford
Talen Mumford, senior double majoring in life sciences communication and digital studies:
“If you’re like me, you want to roll out of bed, step into clothes, eat and get out the door to class in the shortest amount of time physically possible… because therefore you slept the maximum amount of seep. So while I wish I could make a ridiculous Disney-channel-esque breakfast spread, there just isn’t time. Enter parfait. Just as Donkey tried to explain to Shrek, “everybody loves parfait.” It’s three ingredients, and you can make it in about a minute.”
Beef stew Photo by Talen Mumford
Talen Mumford:
“Dinner on my budget is a mix between finding something that’s cheap, and something that’s going to stay good as leftovers for a while. My crockpot is my best friend for this reason. This beef stew can be prepped at night, and will be ready to eat/store the next morning. Plus, who doesn’t like warm soup in the winter? It’s cozy. Depending on what spices/seasonings you already have in your kitchen, this is going to come in around $30, and will last you at least three days.”
BBQ pork Photo by Alison Wedig
Alison Wedig, senior in life sciences communication:
“I enjoy making the slow cooker barbeque pork because as it is a fairly simple recipe that you can start and leave cook all day. This recipe brings opportunity to be creative. As a college student eating leftovers can get old, but the recipe is very flexible. You can use different barbeque sauces, add it to a sandwich, or my favorite put in on top of macaroni and cheese. Having a simple yet flexible recipe as a go-to in your recipe book can be clutch when you have a busy week ahead and are still craving the comfort of home cooked food”
Tuna salad sandwich Photo by Alison Wedig
Alison Wedig:
“This is an easy recipe that takes little work and can be made anywhere. I often have tuna and mayonnaise on hand so remembering to grab celery and an onion at the store is easy. This recipe is also pretty healthy as tuna is packed with antioxidants and protein and as noted in the recipe adding Greek yogurt can amplify the health benefits. I enjoy making it to bring along to eat plain, on sandwiches or even a salad. Enjoy!”
Bean soup Submitted photo
Yaseen Najeeb, freshman studying computer science:
“After a long week of classes, I enjoy taking my mind of school and cooking dishes like this one. It takes about an hour to cook, and can feed a person for the next week or so. I especially like making this soup in the winter because it warms you up and makes you feel as if you’re at home! It’s definitely a nice change from the fast food chains on State Street!”
Taco bake Submitted photo
Cole Leadholm, Junior in Operations & Technology Management, Marketing and Supply Chain Management:
“Other than it tasting really good, I enjoy this meal for two simple reasons. The first being that it is very easy to make. It only takes a few minutes to prep and then 20 or so minutes to actually cook. Also, it is fairly inexpensive. There are not too many ingredients, and one dish often stretches to 3 or 4 meals so it not only tastes good but also doesn’t hurt the wallet.” -Cole Leadholm