<p>Can you share good recipes that keep CC students energized? I would really like to know, seeing as how I’m always hungry.</p>
<p>My son is always hungry and here are some things he makes for himself, in order of simple to more complicated:</p>
<p>Top Ramen noodles
Spaghetti, tomato sauce and meatballs (he likes the frozen meatballs from Costco)
Pot stickers (purchased frozen)
Onion pancakes (purchased frozen at a Chinese grocery store)</p>
<p>Chips and dip: Mix 1/4 can fat free refried beans with about the same amount of prepared salsa. Eat with tortilla chips.</p>
<p>Quesadillas: cut 1/2 chicken breast in strips, stir fry in a little oil with onions, green peppers and fajita spice mix. Heat one large flour tortilla in a pan, top with grated jack cheese and some of the chicken and cover with a 2nd tortilla. Cook until the bottom tortilla is brown, flip and cook another minute on the other side. Repeat with remaining chicken and more tortillas. Cut quesadilla into quarters and serve with salsa.</p>
<p>My D makes canned chili with beans served over a bed of rice.</p>
<p>My D adores chili over pasta too. </p>
<p>Here’s a favorite as well:</p>
<p>Easy and yummy chicken stew (makes 4-8 servings):
1 pound chicken breast
6-8 good sized russet potatoes (the brown ones) – clean (but leave skin on) cut into large pieces (about 6 pieces per potato)
4 large carrots - clean (but leave skin on) cut into large pieces
3 large brown onions - cut into large pieces
2 cans tomato soup
½ can (based on the cans of soup) Worcestershire sauce
1 small box (or bag) frozen peas (optional)
Small amount of olive (or other cooking oil)</p>
<p>Large pot
Large bowl</p>
<p>In large bowl combine 2 cans tomato soup, 1 can of water and ½ can Worcestershire sauce – stir them up to a smooth consistency</p>
<p>Cut up chicken into large (stew sized) pieces and par-cook in oil about 5 or 6 minutes (just to get the chicken started)
Add potatoes, carrots, and onion
Pour soup mixture over top (if a few veggies are left uncovered pour a little more water & Worcestershire sauce to cover)</p>
<p>Set heat to medium for 20 minutes, cover and leave it alone.
At 20 minutes (approx), mixture should be bubbly, turn down heat to low and leave it for another 15 minutes.
After that, add the frozen peas (optional), stir mixture (as best as you can) from the bottom and leave the lid slightly ajar, cook another 25 minutes on low heat.</p>
<p>Mixture will thicken.</p>
<p>I have this down to where I can have stew made from start to finish in about 1 hour 20 minutes. </p>
<p>Like all good stews it gets even better on day 2, 3…but everyone loves my quick and easy stew.</p>
<p>You can substitute/add other “stew” veggies (I like button mushrooms, and even sweet potatoes). If you include “fast” cooking veggies, leave them to the time when you add the peas. Do not use broccoli in this stew, it makes the entire batch bitter.</p>
<p>My son has been learning to cook for himself the past couple of years. One of his favorites is chicken breasts fried in a pan, either whole or cut up–he buys the big bags of individual half breasts, so it is easy to take out one or two at a time–with maybe some onion and green peppers added, then topped with some kind of sauce. (He buys different flavors of stir fry sauces and such.) Then he will cook up some pasta and a vegetable to go with it. With all the different types of sauces and pastas, this can provide a good variety of recipes. For variety, he might use rice instead of pasta.</p>
<p>My kids are big quesadilla people too, they put just about anything with the cheese in between the tortillas. Since one is a distance runner and the other plays hockey, they cook and eat a lot of pasta, they are good to add spinach to the sauce most times to get the extra iron.</p>
<p>I’m a high school student, and I’m wondering if your kids actually learned how to cook before going to college. I can basically just put food in water and boil them or microwave them. Can’t fry or bake or anything.</p>
<p>My D has been cooking since she was 10. She was making her own dinners by the time she was 12. Manatee, I highly recommend that you get hold of some Rachel Ray’s 30 Minute meal videos. She uses easy to do “recipes”.</p>
<p>My son, now 17 and a junior, planned and cooked Christmas Eve dinner (fish), Christmas breakfast (muffins, scones, and fruit), Christmas Day dinner (turkey), and an extended family dinner (ham) on the 26th, He did have some help from me – but not a lot as I didn’t get home from work until 7 pm on the 24th.</p>
<p>He also insisted that we use the good china and silver – which he found, washed, and polished, along with candles and a Christmas centerpiece.</p>
<p>He’s just very interested in using food to create an experience – and willing to do the work to make it happen!</p>
<p>cnp55, may I introduce my d to your son??</p>
<p>cnp, can I adopt your son? Please??</p>
<p>OP, my son will have to demonstrate that he can prepare five dinners from start to finish before he heads off to college. He also has to know how to 1.) make foods to share (make dinner for guests/to take to a potluck; 2.) bake cookies and brownies from scratch and bake a cake from a mix; 3.) shop for all ingredients for the above.</p>
<p>If you Google “easy recipes for college students,” you’ll get a lot of suggestions. This site is one of them: [Super</a> Easy Recipes For College Students](<a href=“http://supercollegechef.blogspot.com/]Super”>http://supercollegechef.blogspot.com/)</p>
<p>In this house, we like the Moosewood cookbooks (S is a vegetarian). My first cookbook, back when I moved into my first apartment to attend college, was The Good Housekeeping Cookbook; I still use it. </p>
<p>And here’s an easy chicken recipe for you…</p>
<p>Put cut-up chicken in a baking dish (I use skinless chicken breasts, but any chicken parts will work).</p>
<p>Mix 8 oz of sour cream with one envelope of Lipton onion soup mix and one jar of apricot preserves. Add a little oil (a tablespoon or two) to make the mixture not quite so thick.</p>
<p>Pour over chicken pieces; turn each chicken piece once.</p>
<p>Bake at 350F for about 40-45 minutes, until the chicken is done.</p>
<p>Serve with rice (even better, over rice, with the goop on the rice, too), green beans or other veggie, and a salad.</p>
<p>I can’t use that recipe anymore, so someone should get some use out of it! :D</p>
<p>My son is a keeper! The scary part is that he has “Cornell Hotel School” written all over him … and it’s his first choice. His other choices aren’t in the hospitality industry …</p>
<p>My son is making us a nice dinner as a Christmas present. He is a great cook. DD is also a great cook…took culinary arts classes in high school and has continued to cook well. Yes…both kids learned to cook before they left for college. DH cooks too. If everyone around here didn’t cook, there would be nights when they didn’t eat:)</p>
<p>What foods do <em>I</em> cook…lasagna, quick cassoulet, meat and potatoes basics, breakfasts, cheesecakes.</p>
<p>Went out and stocked up on requested foods son can do for himself- we had Kraft Mac’n’cheese. Ramen noodles. Knorr pasta sides and rice sides (surprising vits et al in them, not just carbs). Cans of soup- the Campbells and Progresso “2 servings” (one) that are heat and eat especially. Eggs. Ham and cheese for grilled sandwiches (bread, too). Baked chips and chip dip. Cheese and cheese spreads plus crackers. Orange juice and milk by the gallon… Frozen pizzas (nice to have a microwave/convection oven with a pizza button). Apartment living has tuned him into fast, easy hot foods. He sometimes is hungry at the time we choose to eat supper, we have become more eclectic with meals as empty nestors. Getting back in the habit of cooking real meals. We have run out of Indian ready to eat dals, next trip to Chicago for the brand of the one he likes.</p>