5 Simple Recipes for Students
Hope you are ready to eat! Here are 5 simple recipes that anyone can make.
By Holly Barnett
Five Simple Recipes for College Students
As the semester begins to settle in and the “New Year New Me” mentality wears off, some may realize that going to the gym will have to wait until next year. There’s only one question that remains: “What’s for dinner?”
To help solve the problem of eating Cookout for the third time this week, here are five simple recipes that any college student can make and enjoy.
Buffalo Chicken Dip
An appetizer for tailgating and Super Bowl parties, Buffalo Chicken dip is a classic but can be elevated to a dinner dish in just a matter of minutes.
Sydnie Holt, a senior at the University of Alabama, said the best buffalo chicken dip is served on bread. Before you stop reading this article, no one is suggesting you eat a Buffalo Chicken Dip sandwich (unless you want — and then in that case go ahead). However, according to Holt, putting the classic Buffalo Chicken Dip on a toasted piece of bread makes for a delicious and unique dinner. If you need a bit more convincing, the best thing about Buffalo Chicken Dip is how easy it is to make!
- 2.5 cups of chicken (2 10-ounce cans if using canned chicken)
- 16 ounces of packaged cream cheese, softened
- 1 cup of Ranch dressing
- ¾ cup pepper sauce
- 1 ½ cup of shredded cheddar cheese
- 1 cup buffalo sauce
- Optional: blue cheese instead of ranch, hot sauce (put however much to make it the temperature you want)
- Throw all the ingredients into a slow cooker (Crock Pot for those who don’t know) and let it cook on medium heat for a couple of hours.
- If you don’t have a slow cooker it is just as easy to make in a baking dish. Layer the cream cheese, chicken, buffalo sauce, ranch or blue cheese, and then the cheese on top and bake for 20-25 minutes at 350 degrees .
- If wanting to serve on bread, take one baguette cut up into slices and toasted with a spoonful of your buffalo chicken dip on top.
Holt’s tip is to serve on baguette slices for an easy meal.
“Make the bread extra crunchy,” Holt said.
Poppy Seed Chicken Casserole
Casseroles are easy for anyone who has the time to cook a gourmet meal after they get home from work or school.
“Poppy seed Chicken Casserole always reminds me of home,” said Madeline Edwards, a UA senior. She suggests to always use real chicken.
- 5 cups of chicken breast
- 1 cup of sour cream
- 2 14.5-ounce cans of condensed cream of chicken soup
- Ritz crackers (1 ½ rolls)
- ½ cup of melted butter
- 1 tablespoon of poppy seed
- Optional: 3 cups of rice, Worcestershire sauce, minced garlic, celery salt for flavor
- Boil and then shred or cube the chicken. This will take around 15 minutes.
- Place the chicken on the bottom of the casserole dish (if you want rice in the casserole that is cooked and placed before the chicken).
- In a bowl, mix together the cream of chicken and sour cream (and other optional flavorings such as garlic or salt and pepper) then pour this mixture over the chicken.
- In another bowl mix the crushed Ritz crackers and melted butter. Put this on top of the chicken mixture.
- Top the casserole with the poppy seeds.
- Bake for 30 minutes at 350.
Edwards prefers rice on the side and served with a salad.
Now, this recipe sounds fancy and it is for you to tell your crush or you mom that you made “Andouille Penne” for dinner and impress them. It is simple and they will never have to know!
- 1 box of penne
- 1 jar of spaghetti sauce
- 1 cup of andouille sausage
- Optional: 1 tablespoon of garlic for flavor
- Boil the penne
- In a pan place the spaghetti sauce, sausage and garlic until heated
- Mix in the pasta and you are done it is that easy
Amanda Conroy, UA senior, suggests using chicken andouille if the sausage is not in your taste palate.
Chicken Pot Pie
Jonathan Couch, a senior at the University of Alabama, loves this southern favorite and simplified the recipe so anyone can do it.
- 2 pie crusts (one for top and one for bottom)
- 2 cans of chicken (5 cups if using real chicken)
- 2 cans of mixed vegetables
- 1 14.5 ounce can of cream of chicken soup
- 1 tablespoon of salt and pepper
- Place the pie crust on the bottom of the pan and pour in the chicken, vegetables, soup, salt and pepper
- Place the other pie crust on top and with a fork blend the top and bottom pie crusts together on the sides.
- Bake for 1 hour in the oven at 350.
Chicken Pot Pie is good for the chilly days where you need something warm and comforting. If you are like Couch you can eat it twice a week.
And finally, what every meal needs: DESSERT!
Although pies seem hard to bake, this easy recipe is simple enough that you can make it with any meal to satisfy that sweet tooth.
- 1 ¼ cup of granulated sugar
- 3 ½ tablespoons of cocoa powder
- 2 large eggs
- ¼ cup of unsalted butter, melted
- 5 ounce can of evaporated milk
- 9-inch pie crust
- Whipped cream for topping
- In a large bowl mix together the sugar and cocoa powder.
- In the same bowl whisk in eggs, melted butter, and evaporated butter until smooth.
- Place the pie crust in a 9-inch pie pan and then pour the mixture
- Bake at 350 degrees F for 50 minutes
- Let cool for 1-2 hours
This recipe is a delicious and painless way to enhance a dinner into a meal.
These simple recipes will keep anyone fed for a week. The best thing about them is if you mess up, there is Ramen in the pantry and McDonalds down the street. Enjoy!