As students, we all know that our lack of budget and time doesn’t exactly add up to being a whiz in the kitchen, but that doesn’t have to mean greasy fast food for every meal. My roommates and I love to cook, and have perfected a handful of meal ideas that are both budget friendly and time efficient. Below is my college cook book that I have created:

Breakfast

-Strawberries and Cream waffles: Begin by toasting a frozen waffle. I like Kashi multigrain waffles- they’re delicious and healthier than the alternative! Spread low fat cream cheese on the waffle and top with slices of fresh strawberries. Such a delicious combination that tastes so indulgent and will fuel you for your long day of classes!

-Three-ingredient Banana Pancakes: Mash 1 banana in a bowl. Add 2 eggs and ½ cup of instant oats. Mix together, pour, and flip! And there you have it- delicious, fluffy pancakes in less than 10 minutes time.

Lunch

-Pesto Pizza: This is definitely a favorite amongst my roommates and I. Start with a whole-wheat wrap and spread with a thin layer of pesto (you can make your own, or buy some at the store). Top the pizza with whatever you have in the fridge! My favorite toppings are feta cheese, cherry tomatoes, olives, and grilled chicken. Drizzle to top with a little bit of olive oil, and pop it in the oven at 350 degrees for about 8 minutes or until the crust begins to crisp on the edges.

-Homemade White Bean Dip: Start with a can of your favorite white beans and drain- I usually go with great northern beans or navy beans. In a food processor or small blender, add beans, a tablespoon of olive oil, a squeeze of lemon juice, and salt and pepper to taste. Blend until smooth and serve with pita bread and fresh veggies for dipping!

Dinner

– Greek Yogurt Chicken Breast: I absolutely love cooking with Greek yogurt because it makes dishes creamy, without adding tons of calories. Start with a cup of plain Greek yogurt and add a tablespoon of Dijon mustard. Season the mixture with whatever you have on hand (I usually add garlic and basil). Coat your boneless, skinless chicken breasts with the yogurt and let it marinate for 2 hours. Cook the chicken at 350 degrees for about 25 minutes, and enjoy! Serve with steamed veggies and brown rice.

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