Dinner

Certainly! Here's a simple recipe for Pantry Pasta Primavera using ingredients commonly found in a college food pantry:

Ingredients:

• 8 ounces pasta (such as spaghetti, penne, or fusilli)

• 1 can mixed vegetables (corn, peas, carrots, etc.), drained

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• Salt and pepper, to taste

• Grated Parmesan cheese, for serving (optional)

• Fresh parsley or basil, chopped (optional)

Instructions:

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water.

2. Prepare the Vegetables:

   • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

   • Add the drained mixed vegetables to the skillet. Cook for another 2-3 minutes, stirring occasionally, until the vegetables are heated through.

3. Combine Pasta and Vegetables:

   • Add the cooked pasta to the skillet with the vegetables. Toss everything together until well combined.

4. Adjust Seasoning:

   • Season the pasta primavera with salt and pepper to taste. If the pasta seems dry, add a splash of the reserved pasta water to loosen it up and create a light sauce.

5. Serve:

   • Divide the pasta primavera among serving plates or bowls. Sprinkle with grated Parmesan cheese and chopped parsley or basil, if desired.

6. Enjoy:

   • Serve immediately and enjoy your simple and delicious Pantry Pasta Primavera!

This recipe is versatile, and you can customize it based on the vegetables and pasta shapes you have available in your pantry. It's a quick and budget-friendly meal that's perfect for busy college students.

Here's a simple recipe for stuffed baked potatoes that you can make using a microwave:

Ingredients:

• 2 medium-sized potatoes

• 1 can of chili (or leftover chili if available)

• Shredded cheese

• Sour cream (optional)

• Chopped green onions (optional)

• Salt and pepper to taste

Instructions:

1. Prepare Potatoes:

   • Scrub the potatoes clean and pierce them several times with a fork to allow steam to escape during cooking.

2. Microwave Potatoes:

   • Place the potatoes on a microwave-safe plate and microwave on high for 5-7 minutes, or until the potatoes are tender when pierced with a fork. Cooking time may vary depending on the size and power of your microwave.

3. Heat Chili:

   • While the potatoes are cooking, heat the canned chili in a microwave-safe bowl according to the instructions on the can, or simply microwave it until heated through.

4. Slice Potatoes:

   • Carefully remove the hot potatoes from the microwave and let them cool slightly. Once cool enough to handle, slice each potato lengthwise down the center, leaving the bottom intact.

5. Fluff Potato Flesh:

   • Use a fork to fluff the inside of each potato, creating a space for the toppings.

6. Stuff Potatoes:

   • Spoon the heated chili into the center of each potato, filling them generously.

7. Add Toppings:

   • Sprinkle shredded cheese over the chili-filled potatoes. Microwave the stuffed potatoes for an additional 1-2 minutes, or until the cheese is melted and bubbly.

8. Serve:

   • Once the cheese is melted, remove the stuffed potatoes from the microwave. Top with a dollop of sour cream, chopped green onions, and a sprinkle of salt and pepper, if desired.

9. Enjoy:

   • Serve the stuffed baked potatoes immediately while hot. They make for a satisfying and filling meal that's perfect for a quick dinner or lunch.

This microwave recipe for stuffed baked potatoes is simple and convenient, making it a great option for dorm-friendly meals. Feel free to customize the toppings based on your preferences and what you have available.

Here's a simple and dorm-friendly DIY pizza bagel recipe:

Ingredients:

• Mini bagels or English muffins

• Marinara sauce or pizza sauce

• Shredded mozzarella cheese

• Optional toppings: Pepperoni slices, sliced vegetables (bell peppers, mushrooms, onions), canned pineapple chunks, olives, etc.

Instructions:

1. Prepare Bagels or English Muffins:

   • Split the mini bagels or English muffins in half and place them on a microwave-safe plate.

2. Spread Sauce:

   • Spoon marinara sauce or pizza sauce onto each bagel half, spreading it evenly to cover the surface.

3. Add Cheese:

   • Sprinkle shredded mozzarella cheese generously over the sauce on each bagel half.

4. Add Toppings:

   • Customize your pizza bagels with your favorite toppings. Add pepperoni slices, sliced vegetables, canned pineapple chunks, olives, or any other toppings you like.

5. Microwave:

   • Place the prepared pizza bagels in the microwave and heat on high for about 1-2 minutes, or until the cheese is melted and bubbly.

6. Serve:

   • Carefully remove the pizza bagels from the microwave and let them cool for a minute or two before serving.

7. Enjoy:

   • Enjoy your delicious and dorm-friendly DIY pizza bagels as a quick and satisfying meal or snack!

These pizza bagels are easy to customize and perfect for busy college students looking for a convenient and tasty meal option. Feel free to experiment with different sauce, cheese, and topping combinations to suit your taste preferences.

One college-friendly recipe with chicken breast is "One-Pan Chicken and Vegetable Bake." It's simple to make, requires minimal ingredients, and can be cooked in a single pan, which is perfect for college students who may have limited kitchen space and resources. Here's a basic recipe:

Ingredients:

• 2 chicken breasts, boneless and skinless

• 2 cups of your choice of vegetables (such as broccoli, bell peppers, carrots, zucchini, etc.), chopped

• 2 tablespoons olive oil

• Salt and pepper to taste

• 1 teaspoon garlic powder

• 1 teaspoon paprika (optional)

• Optional: grated Parmesan cheese for topping

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Season the chicken breasts with salt, pepper, garlic powder, and paprika on both sides.

3. Heat olive oil in a large oven-safe skillet over medium-high heat.

4. Once the oil is hot, add the seasoned chicken breasts to the skillet and cook for about 3-4 minutes on each side until they are browned.

5. Remove the chicken breasts from the skillet and set them aside.

6. In the same skillet, add the chopped vegetables. Season with salt and pepper to taste and sauté for about 5-7 minutes until they are slightly tender.

7. Push the vegetables to the sides of the skillet and place the browned chicken breasts back in the center of the skillet.

8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are roasted.

9. If desired, sprinkle grated Parmesan cheese over the chicken and vegetables during the last few minutes of baking.

10. Once done, remove from the oven, let it cool slightly, then serve and enjoy your one-pan chicken and vegetable bake!

This recipe is customizable based on your preferences and what ingredients you have on hand. Plus, it's a nutritious and balanced meal that's easy to prepare and clean up after, making it perfect for busy college students.

One easy and college-friendly recipe you can make with ground beef, canned veggies, and tortillas is "Beef and Vegetable Quesadillas." This recipe is quick, customizable, and requires minimal cooking equipment, making it perfect for college students. Here's how to make it:

Ingredients:

• 1 pound (450g) ground beef

• 1 can (14.5 ounces) mixed vegetables (such as corn, peas, and carrots), drained

• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

• 8 medium-sized flour tortillas

• Salt and pepper to taste

• Optional toppings: salsa, sour cream, guacamole

Instructions:

1. In a skillet over medium heat, cook the ground beef until it's browned and cooked through, breaking it apart with a spoon as it cooks. Season with salt and pepper to taste.

2. Once the ground beef is cooked, drain any excess fat from the skillet.

3. Add the drained mixed vegetables to the skillet with the cooked ground beef. Stir well to combine and cook for an additional 2-3 minutes until the vegetables are heated through.

4. Lay out four tortillas on a flat surface. Sprinkle a layer of shredded cheese evenly over each tortilla.

5. Spoon the beef and vegetable mixture evenly over the cheese on each tortilla.

6. Top each with another tortilla to create a sandwich.

7. Heat a large skillet or griddle over medium heat. Carefully transfer one quesadilla to the skillet and cook for 2-3 minutes on each side until golden brown and the cheese is melted. Repeat with the remaining quesadillas.

8. Once cooked, remove the quesadillas from the skillet and let them cool slightly before cutting them into wedges.

9. Serve the beef and vegetable quesadillas warm with optional toppings such as salsa, sour cream, or guacamole.

These beef and vegetable quesadillas are versatile, so feel free to customize them with your favorite ingredients or spices. They're a satisfying and delicious meal that's perfect for busy college students. Enjoy!

This simple recipe is perfect for meal-prepping for a hectic week, and can be easily made for a nutritious dinner. The Pantry has bell peppers, ground beef, rice, cheese, onions, and many other ingredients that will aide you in making this meal.  Stuffed peppers are cost-efficient and will leave your hunger satisfied, which is perfect for busy college students. Here's how to make it: 

Ingredients: 

• 1/2 cup uncooked white rice 

• 2 tablespoons extra-virgin olive oil, plus more for drizzling 

• 1 medium yellow onion, chopped 

• 3 cloves garlic, finely chopped 

• 2 tablespoons tomato paste 

• 1 pound group beef 

• 1 can diced tomatoes 

• 1 1/2 teaspoon dried oregano 

• Salt and pepper to taste 

• 6 bell peppers, tops and cores removed 

• 1 cup shredded cheese 

• Optional: chopped parsley for serving

Instructions: 

1. Preheat oven to 400 degrees. In a small saucepan, prepare rice according to package instruction. 

2. Meanwhile, in a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until softened, about 7 minutes. Stir in garlic and tomato paste and cook, stirring until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a spoon, until no longer pink, about 6 minutes. Drain excess fat. 

3. Stir in rice and diced tomatoes season with oregano, salt, and pepper. Let simmer, stirring occasionally, until liquid has reduced slightly, about 5 minutes. 

4. Arrange peppers cut side up in a baking dish and drizzle with oil. Spoon beef mixture into each pepper. 

5. Top peppers with cheese, then cover baking dish with foil. 

6. Bake peppers until tender, about 35 minutes. Uncover and continue to bake until cheese is bubbly, about 10 minutes more. 

7. (Optional) Top with parsley before serving. 

8. Enjoy! 

The filling of these bell peppers can be customized however you desire, so have fun with this recipe! Stuffed peppers are a healthy and hearty meal that will leave you wanting more. Enjoy this tasty meal! 

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