College students often struggle finding time to cook and enjoy a meal that reminds them of home. These simple recipes can help bring home-cooked meals and desserts to dorms.
Spicy Chicken Tacos with Cabbage Slaw
2 medium chicken breasts, each cut into 1-inch cubes
1 tbsp. chili powder
1 tsp. cumin
1 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. olive oil
1 lime, halved
3 cups shredded cabbage
1/2 cup red onion
1 cup sour cream
5–8 corn tortillas
In a large bowl, mix chili powder, cumin, cayenne, salt, pepper, and one tbsp. of olive oil. Juice one-half of the lime into the bowl, mix until fully combined to make a glaze.
Add all cubed chicken to the glaze, and mix the glaze. Stir until each piece is fully coated.
Place a skillet over medium high heat. Coat the skillet with one tbsp. of olive oil, then add all glazed chicken. Stir occasionally to ensure each piece of chicken is fully cooked.
While the chicken cooks, combine all shredded cabbage, red onion, sour cream into a medium-sized bowl. Juice the remaining half of the lime into the bowl, mix until all ingredients in the slaw are fully combined.
To reduce the risk of the corn tortillas crumbling while eating, warm them before eating. Wrap all tortillas in damp paper towels, place on a plate, and microwave for one minute.
Once all pieces of chicken are fully cooked, remove the skillet from the heat. Add your desired amount of chicken to each tortilla and top with slaw. Serve. Leftover chicken can be kept and reheated for up to 3–4 days, and slaw can be kept for 2–3 days.
Honey Garlic Chicken
1–4 chicken breasts
1 lb. small red potatoes, quartered
2 broccoli crowns, chopped into small florets
4 tbsp. butter, melted
4 tbsp. olive oil
4 tbsp. honey
4 tbsp. brown sugar
1 tsp. ground mustard
1 tsp. dried thyme
1 tsp. garlic powder
1 tsp. pepper
1/2 tsp. salt
Preheat oven 400 degrees if using Dutch oven, 375 for oven safe glass pan.
Place potatoes in greased/sprayed pan.
Melt butter and combine with olive oil, honey, brown sugar, and seasonings.
Pour sauce over potatoes and toss until coated.
Bake uncovered for 30 minutes.
Place chicken on top of potatoes and spoon some sauce over them.
Cover pan and return to oven for another 30 minutes.
Add broccoli florets and toss with potatoes and sauce to combine, keeping chicken on top.
Return to oven, uncovered, for five minutes.
Remove from oven and serve 1–4 people.
8 oz. uncooked egg noodles
1/2 cup margarine or butter
1/2 cup whipping cream
1/2 tsp. salt
Dash of pepper
2 tsp. snipped parsely
Cook noodles as directed.
Heat margarine and whipping cream on low until margarine is melted.
Stir in cheese, salt, and pepper.
Pour sauce over hot noodles, stirring until noodles are coated.
Sprinkle with parsley and serve.
2 lbs. brown sugar
4 cups white sugar
1 tbsp. corn syrup
8 tsp. baking soda
1 cup butter (no margarine)
18 cups oatmeal (no instant)
3 lbs. peanut butter
1 lb. M&M’s
1 lb. chocolate chips
Bake at 350 degrees for 10 minutes (five minutes on each shelf) and serve.