5 Foolproof Dorm Meals

Dorm meals are the highlight of any college student’s day. I mean, it is important to stay nourished throughout the day to stay focused. College students need easy meals to prepare in the comfort of their dorm rooms with less of the hassle of a complicated recipe. Here are 5 foolproof dorm meals that won’t have you stressed out and are essentially easy to make!

Chicken Gyros with Greek Feta Sauce

This recipe has super succulent, juicy chicken breast crispy and flawlessly chared. It is pretty fast to whip up, and you could always use a rotisserie chicken if you are pressed for time. This greek-inspired recipe is great for a speedy lunch or late-night dinner and is excellent to add variety with its fresh ingredients.

Ingredients

8 ounces chicken breast cooked any way you’d like
2-4 leaves romaine lettuce trimmed
1/2 cup grape tomatoes (chopped or sliced)
1/4 English cucumber sliced thin
2 fluffy pita bread
diced or thinly sliced onion
diced or thinly sliced bell pepper
sliced olives
fresh parsley to garnish
extra crumbled feta cheese (optional)

Greek Feta Sauce

1/4 cup of extra virgin olive oil
3 TBSP plain Greek yogurt
2 oz feta cheese
2 TBSP red wine vinegar
1 TBPS dijon mustard
1/2 tsp dried parsley or 1 tsp fresh
1/2 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried basil
1/8 tsp salt
1 TBSP water if/as needed to thin the sauce
black pepper to taste

Instructions

First, make your sauce. Combine all dressing ingredients in a food processor or blender and puree until smooth. Adjust seasoning/feta to taste.
Next, chop, slice, and prep your veggies.
Prep and cook your protein if needed (see notes)
Warm pita bread either using the toaster oven, oven, microwave, or a heated skillet.
Lay pita bread flat and layer chicken, lettuce, tomato, cucumber, and any additional toppings you’d like to add, then top with feta sauce.
Wrap and secure with aluminum foil, wrapping it around half the sandwich, burrito-style.

Thai Chicken Salad

This Thai chicken salad is packed with various veggies and creamy peanut dressing. It has a glorious amount of crunch that’ll have you thinking about it for days. The salad recipe is nutty and delicious, with a nice tang and slight spice.

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Ingredients

½ cup Sabra original hummus
½ cup sweet chile sauce
2 tablespoons peanut butter
1 tablespoon rice wine vinegar
2 teaspoons sriracha sauce
Juice of 1 lime
4-6 cups finely chopped kale stems removed
2 cups broccoli slaw roughly chopped, prepackaged with the salads in produce
1 large chicken breast shredded
½ cup peanuts
1/2 cup cilantro chopped
1/2 cup basil chopped
Additional: extra lime juice and rice wine vinegar

Instructions

Combine sauce
Mix all salad ingredients together and add half of the sauce.
Then, toss and serve immediately or store before serving for a slightly softened salad. Serve with remaining sauce.
Enjoy!

Ramen Soup

An excellent steaming jar of ramen soup is fantastic and could be prepared the night before to let those flavors marinate. This ramen soup recipe only takes about 25 minutes, and it is a healthier alternative to some prepackaged varieties. It is easily customizable to your taste, so don’t be afraid to add or remove different veggies.

Ingredients

1 package (3 ounces) ramen noodles
1 tablespoon reduced-sodium chicken base
1 to 2 teaspoons Sriracha chili sauce
1 teaspoon minced fresh ginger root
1/2 cup shredded carrots
1/2 cup shredded cabbage
2 radishes, halved and sliced
1/2 cup sliced fresh shiitake mushrooms
1 cup shredded cooked chicken breast
1/4 cup fresh cilantro leaves
2 lime wedges
1 large hard-boiled egg, halved
4 cups boiling water

Instructions

Cook ramen noodles according to package directions (do not use seasoning packet); let it cool.
In each of two 1-qt. Canning jars, layer half of each ingredient in the following order: ramen noodles, chicken base, chili sauce, ginger, carrots, cabbage, radishes, mushrooms, chicken, and cilantro. Place lime wedges and egg halves in 4-oz. glass jars or other airtight containers. Cover all 4 containers and refrigerate until ready to serve.
To serve, pour 2 cups boiling water into each 1-qt. Glass jar; let stand until warmed through or the chicken base has dissolved. Stir to combine seasonings. Squeeze lime juice over soup; place egg halves on top.

Honey-Lemon Chicken Enchiladas

The honey, lemon, and chili flavors pair well in this enchilada dish. These chicken enchiladas are not too spicy, slightly sweet, and amazingly seasoned. If you are looking for a yummy dish with a unique flavor combo, this is your recipe.

Ingredients

1/4 cup honey
2 tablespoons lemon or lime juice
1 tablespoon canola oil
2 teaspoons chili powder
1/4 teaspoon garlic powder
3 cups shredded cooked chicken breast
2 cans (10 ounces each) green enchilada sauce
12 corn tortillas (6 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
Sliced green onions and chopped tomatoes, optional

Instructions

In a large bowl, whisk the first five ingredients. Add chicken and toss to coat.
Pour 1 can of enchilada sauce into a greased microwave-safe 11×7-in. Dish. Place 1/4 cup chicken mixture off-center on each tortilla. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce.
Microwave, covered, on high 11-13 minutes or until heated through. Sprinkle with cheese. If desired, top with green onions and tomatoes.

Waffle Maker Pizza

Everyone loves pizza. I don’t think I’ve ever met someone who didn’t! This recipe is versatile, and you can add any toppings you enjoy. This waffle maker pizza is easy to make in your dorm room and only takes 30 minutes. I know, awesome, right? It’s cheesy gooey and melts in your mouth with a yummy sauce blend.

Ingredients

1 pound thawed frozen pizza dough or bread dough
Olive oil spray for spraying the waffle maker
One 14-ounce jar marinara
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
4 cups grated mozzarella cheese
choice of meat (I prefer to add pepperoni, shredded chicken, and bacon)
1/3 cup canned pineapple chunks, cut into smaller pieces (optional, I sometimes leave this out)
1 cup grilled vegetables of your choice ( I prefer green peppers, red onions, jalapeños, banana pepper, and sliced red chilis)

Instructions

Preheat a waffle maker to a high heat according to the manufacturer’s instructions.
To make 1 pizza, stretch or roll out one-quarter of the pizza dough to a slightly smaller size than the waffle maker. Spray the waffle maker with olive oil spray and place the dough on the surface. Close the lid and cook until the dough is nicely browned, 2 1/2 to 3 minutes, depending on your machine.
Open the lid and spread a thin layer of marinara sauce across the pizza. Season with red pepper flakes and oregano. Sprinkle over a layer of mozzarella, sprinkle on your option of meat and pineapple chunks, and top with roasted vegetables. Sprinkle over the second layer of mozzarella. Close the lid and cook until the cheese melts, 1 to 2 minutes. Remove and eat. Careful, it will be hot!
Repeat with the remaining ingredients.