14 College Dinner Recipes That Take Under 30 Minutes To Make
If there’s one thing that spells the transition from a reliant teenager into a capable adult, it’s being able to cook. While you don’t have to become the next Martha Stewart or Gordan Ramsey in order to take care of yourself, you should know some basic recipes that will keep you from starving. Here are 15 College Dinner Recipes that are easy to make. Don’t expect anything fancy though, these are college dinners.
1. Quick chicken noodle soup (myrecipes.com)
- 8 cups water
- 2 tablespoons oil (I like to use sesame oil)
- 2 boneless, skinless chicken breast halves, cut into bite-size pieces
- 1 carrot, shredded
- 1 cup thinly slivered cabbage (like for coleslaw)
- 2 cloves garlic, minced or crushed
- 1 teaspoon peeled and grated fresh ginger (optional)
- 4 packages chicken- or oriental-flavor ramen noodles Soy sauce to taste
1. Bring water to a boil in a soup pot. While water comes to a boil, heat oil in a large skillet over medium-high heat until hot. Sauté chicken until browned on all sides and cooked through.
2. Once water comes to a boil, add sautéed chicken, carrot, cabbage, garlic, and ginger to pot.
3. Cook 2 minutes, then add ramen noodles along with only 2 of the flavor packets that come with the noodles.
4.Cook 3 minutes and not a second longer – ramen is best when not cooked to death.
5. Taste, then add a slosh of soy sauce if you like. (I like.)
2. College Scrapple (Genius Kitchen)
- 1lb ground beef or 1 lbground turkey
- 1cup egg noodles or 1 cup rice
- 1can corn
- 1can cream of mushroom soup
- 1pinch salt
- 1⁄4teaspoon pepper
1. Brown hamburger in skillet on medium heat.
2. While browning meat, boil noodles.
3. When done drain corn, and mix all ingredients together.
4. Serve with garlic bread.
5. This is quick and easy, and fits your college budget.
6. Enjoy!
3. Chili Dogs(Genius Kitchen)
- 1(25 ounce) can chili (I use Hormel, with beans, but you can use whatever you like )
- 6hot dogs
- 6hot dog buns
- 8ounces cheddar cheese
- 1⁄2cup onion, diced (optional)
1. Heat the chili and hot dogs in the same pan until hot.
2. Put the hot dogs in a split hot dog bun, cover with chili cheese and onion.
3. Eat!
4. Note: You could toast the buns first, although I don’t.
4. Stovetop Mac & Cheese (myrecipe)
- 8 ounces large elbow macaroni
- 2 cups 1% low-fat milk
- 3 tablespoons all-purpose flour
- 1/2 teaspoon black pepper
- Dash of ground red pepper
- 3 ounces light processed cheese, shredded (such as Velveeta Light; about 3/4 cup)
- 2.5 ounces extra-sharp cheddar cheese, shredded (about 2/3 cup)
- 1/4 teaspoon kosher salt
- Cooking spray
- 1/4 cup fresh breadcrumbs
- Creamy Tomato Soup
1. Preheat broiler to high.
2. Cook pasta according to package directions; drain.
3. While pasta cooks, combine milk, flour, and peppers in a large saucepan, stirring with a whisk.
4. Bring to a boil; cook for 4 minutes or until thick. Remove from heat.
5. Add cheeses and salt; stir until smooth.
6. Add pasta, and stir to coat.
7. Spoon mixture into a 1 1/2-quart glass or ceramic baking dish coated with cooking spray.
8. Sprinkle breadcrumbs evenly over top; broil 2 minutes or until browned.
5. Ultimate Twice Baked Potatoes (allrecipes)
- 4 large baking potatoes
- 8 slices bacon
- 1 cup sour cream
- 1/2 cup milk
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded Cheddar cheese, divided
- 8 green onions, sliced, divided
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes.
5. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
6. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions.
7. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins.
8. Top each with remaining cheese, green onions and bacon.
9. Bake for another 15 minutes.
6. One Pot Pizza Pasta(ClarksCondensed)
- ½ pound Italian sausage
- 1 15 ounce can tomato sauce
- ½ of a 12 ounce box of penne pasta (gluten free if necessarY)
- 20-25 pepperonis (gluten free if necessary)
- ½ can water
- 1 6 ounce can tomato paste
- 1 tablespoon garlic infused oil (or 1 teaspoon garlic cloves)
- 1 teaspoon Oregano
- 1 teaspoon red pepper flakes
- ½ to 1 cup of mozzarella cheese
- ¼ cup grated parmesan cheese
1. Bring water to a boil in a pot. Boil pasta until al dente. Drain and set aside (or you can add the pasta later, bring the sauce to a boil, and boil until cooked. You will need to add an additional one can of water if you do this.)
2. In an oven safe pot, cook and crumble sausage. Drain excess grease and return to pot.
3. Add tomato sauce, about ½ the pepperonis, the water, tomato paste, garlic, oregano, and red pepper flakes to the sausage. Cook until everything is combined and warm.
4. Mix in the parmesan cheese and cooked pasta.
5. Cover with mozzarella cheese. Place pepperonis on top of that.
6. Place in oven at 400 degrees for about 10 minutes, or until cheese is warm and bubbly.
7. Sweet Potato and Black Bean Taco
Taco Filling:
- 1 Large Sweet Potato
- Salt & Pepper to Taste
- 1/2 Tsp. Cumin
- A Pinch of Cayenne
- 1/2 Lime, Juiced
- 15 Oz. ‘No Salt Added’ Black Beans, Drained & Rinsed
Slaw Topping:
- 1 C. Broccoli Slaw
- 2 Tbsp. Cilantro, Chopped
- 1/2 Lime, Juiced
- Salt & Pepper to Taste
Spicy Crema Drizzle:
- 4 Tbsp. Plain Fat Free Greek Yogurt
- 1 Tbsp. Hot Sauce
- Salt & Pepper to Taste
8. Corn Tortillas
1. Preheat the oven to 375 degrees F.
2. Line a baking sheet with foil and give it a light spray of non-stick cooking spray. Set aside.
3. Peel and dice the sweet potato in 1/2″ bites.
4. Toss the sweet potato onto the prepared baking sheet in a single layer.
5. Lightly coat with a little more non-stick cooking spray and sprinkle with some salt & pepper to taste.
6. Bake for about 20 minutes until tender.
7. Once the potatoes are done and tender, remove the pan from the oven to cool slightly.
8. Go ahead and stir up the ingredients for the crema while you’re waiting!
9. Once the potatoes have cooled slightly, toss them into a medium bowl with cumin, cayenne, and lime juice.
10. Heat up your tortillas.
8. College Stroganoff (Cook pad)
- 1 lb pasta noodles
- 8 oz mushrooms
- 1 onion, chopped
- 2 can cream of mushroom
- 3 clove garlic
- 1 salt
- 1 black pepper
- 1 lb ground beef
- 4 tbsp butter
1. Cook up the ground beef. Add some salt, pepper, & 1 garlic clove to season.
2. Once that beef is cooked, drain it and let it chill on a warm burner. Melt the butter and sautee the mushrooms, onions &garlic on medium heat. When they are finished add in the cans of creme of mushroom
3. While that is cooking begin to cook the noodles.
4. Once the noodles are cooked and the veggies sauteed assemble them together and serve.
9. College Chicken Divan (my recipe magic)
- 2 cups cooked chicken (or 1 can chicken)
- 2 8 oz. cans cream of chicken
- 1/2 bag frozen broccoli florets
- 1 cup shredded cheddar cheese
- 1 Tbs. light mayo
- a dash of salt
- a dash of pepper
10. College Kid Pizza Dough- 2 cup Flour
- 1 cup Milk
- 1/3 cup Oil
- 1/2 tsp Salt
- 1 tsp Baking Powder
Instructions:1. Spread out on pizza pan by hand. Makes one 14″ pizza
2. Add flour, salt, and baking soda to mixing bowl
3. Mix in oil and water
4. Knead by hand until smooth and malleable
5. Add favorite sauce and toppings then cook at 425 for ten minutes
11. Monte Cristo (a splash of love)
- 2 eggs
- Salt and pepper
- 4 slices of white bread
- 2 tbsp mustard (I prefer Dijon)
- 2 tbsp mayonnaise
- 1/2 lb thick sliced baked ham
- 1/2 ounce, weight shredded gruyere cheese*
- 2 tbsp butter
- Powder sugar (optional)
- Honey (optional)
- Preserves (optional)
Instructions:
1. Beat eggs in a shallow dish (large enough to fit a sandwich) along with a few pinches of salt and pepper, set aside.
2. Assemble sandwiches, with mustard, mayo, ham, cheese.
3. Slightly compress sandwich.
4. Over medium heat melt butter in skillet.
5. Dip and coat each sandwich in beaten egg, and place in skillet.
6. Cook sandwiches 2-3 minutes on each side.
7. Serve warm with your choice of powder sugar, honey, and/or preserves.
Suggestions: This makes two sandwiches, so split the recipe if just making for 1.
12. French Onion Soup
- 1 yellow onion, sliced thickly
- 5-6 cups of water
- 2 tbsp of vegetable base (Better Than Bouillon)
- Gruyère cheese
- French baguette or slices of whole wheat bread
- Worcestershire sauce (vegan/vegetarian versions are available)
- 2 tsp of French thyme
- 3 cloves of garlic, minced
- 2 tbsp of vegetable or olive oil
- 1/2 tbsp of sugar
- 1 Bay Leaf
- 1/2 Cup of sherry, cider, or dry white wine (optional)
- Salt & white pepper to taste
- Carrots, Mushrooms, Squash, &/or zucchini optional for a vegetable medley
1. In a large saucepan, heat (on medium) half of the oil until warm. Add the garlic in first & stir until golden. Then add the onions, caramelizing.
2. Sprinkle Gruyère over slices of bread & toast in a toaster oven until bread is crisp & cheese has completely melted & hardened.
3. Add water, cider (if desired), & vegetable base. Bring to a boil on medium heat, then add the bay leaf, sugar, & thyme. Stir gently, taste test your soup after
4. Bring your soup to a simmer by reducing the heat, & add desired drops of Worcestershire sauce, salt, & pepper.
5. Ladle your soup in a bowl & add your slice of bread with melted cheese on top.
13. Chicken Pasta (Cook Pad)
- 1 chicken breast
- 1 cup mozzerla shredded
- 2 cup ragu tomato sauce
- 2 pinch spinach
- 12 oz. Part Skim Mozzarella Cheese
- ¾ cup Low Fat Ricotta Cheese
- 1 medium Egg
- ½ cup Romano Cheese (or Parmesan)
- 2 medium Roma Tomatoes
- 2 cups Marinara Sauce (or any Tomato Sauce)
14. Cheesy Ramen (food.com)
- 1 (3 ounce) package ramen noodles, any flavor
- 1 slice American cheese, recommend Kraft
1. Cook noodles according to package directions. Drain all but about 1-2 TBSP of the broth.
2. Break up the cheese slice into pieces and mix in with the noodles and broth until the cheese is melted and forms a cheese sauce with the remaining broth.
Let us know what you think about these college dinner recipes in the comments below!
Featured Image Source: weheartit.com
