No aprons necessary – easy recipes for students

Cooking doesn’t have to be messy or time-consuming. With the right ingredients and a little time management, eating at home can be part of college culture.

“People get into the habit of eating out, but it’s not hard to make your own diet from the grocery store,” sophomore Shaina Ohm said. “There are no mystery substances, and you save a lot of money.”

Ohm, who eats at home twice a day, suggests playing music, watching TV or chopping vegetables to beat boredom while pots are on the stove.

For students who share their apartment or home with others, cooking can be a roommate bonding activity.

Ohm said she has dinner with her roommates almost every night. Accompanying the main meal is a large salad, and the ingredients vary from day to day. Apples, oranges, celery, green peppers and tomatoes often find their way into the salad, but the type of lettuce is non-negotiable.

“We use green lettuce, like spinach, not iceberg, and we’re into light dressings like balsamic vinaigrette,” Ohm said.

Sophomore Jacob Gerber also makes an effort to eat healthy by snacking on blueberries and almonds between classes and drinking plenty of water.

“Sometimes your body mistakes thirst for hunger,” Gerber said, “and almonds are
supposed to be really good for your heart.”

Although Gerber lives in a residence hall, he heads over to a friend’s apartment to
cook up a storm three to four times a week. Enchiladas, quesadillas, grilled cheese and pasta are some of the dishes he cooks most often.

Ethnic food can make quick and easy meals. Yukari Shinagawa, a first-year Ph.D. student, often makes Japanese stir fry with cabbage, onions, carrots, beef, salt and pepper. To mix things up, Shinagawa occasionally adds scrambled eggs.

When Gerber does not have access to a kitchen or residence hall food court, he enjoys Amy’s brand organic frozen meals.

Web sites about cooking can be a useful tool when looking for innovative ways to dress up an ordinary vegetable.

“When one of my roommate’s moms came into town, she gave us an acorn squash,” said Ohm. “We didn’t know what to do with it, so we just got on the Internet and picked the best recipe.”

When it comes to getting rid of odds and ends in the fridge, Ohm said she and her roommates often toss ingredients, usually beef, into a slow cooker and let it sit for a day.

When Ohm and her roommates are tempted to eat out more than their budget allows, they recreate their fast-food favorites at home. Using Taco Bell and McDonald’s as inspiration, Ohm said she makes tacos and burgers at home. Pita sandwiches of all types are also a favorite with Ohm and her roommates.

Instead of spending money to order a pizza, Ohm said she and her roommates toss a frozen pizza in the microwave and sprinkle on toppings of their choice, like bacon or onions.

Another way to cut costs is to cook meals in bulk. Students who are cooking just for one can save leftovers for later. Gerber said he makes several enchiladas at one time, freezing the leftovers for quick meals over the next few days.

“If there are any cute girls who want me to cook for them, I’m in.”


Healthy bacon, egg and cheese sandwich
1 egg
2-3 strips of turkey bacon
1 slice of cheese
1 whole wheat English muffin
Mayonnaise (optional)
Pam cooking spray

Chicken enchiladas
1 package tortillas
1 boneless chicken breast
1 can of enchilada sauce (low-sodium)
1/2 green pepper
1/2 red pepper
chile peppers