Simple College Cookbook: The Essential Student Recipe Book For Easy, Affordable Campus Cooking. 3s621n

Simple College Cookbook: The Essential Student Recipe Book for Easy, Affordable Campus Cooking.

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Table of Contents

Title Page

Copyright Page

Simple College Cookbook: The Essential Student Recipe Book for Easy, Affordable Campus Cooking.

Contents.

Foreword.

Essential College Kitchen Tools.

Essential Herbs & Spices for College Cooking.

College Recipes.

College Breakfast Recipes.

Chicken Breakfast Burritos.

Cherry & Cinnamon Oatmeal.

Vegetable Stuffed Omelet.

Peanut Butter & Banana Cinnamon Toast.

Baked Bacon and Egg Cups.

Baked Eggs with Turkey.

Cheddar Cheese Omelet.

College Lunch Recipes.

Korean Beef Bowl with Brown Rice.

Shakshuka Stew with Egg.

Thai Pork Satay.

Sirloin Sandwiches.

Garlic & Tomato Soup.

Salmon & Parmesan Burgers.

Bacon Cheeseburger Lunch Skillet.

College Dinner Recipes.

Lime Cilantro Shrimp.

Italian Skillet Lasagna.

Sausage and Bell Pepper Skillet.

Fish Tacos.

Smothered Pork Chops.

Mexican Spiced Taco Pie.

Homestyle Meatloaf.

College Dessert Recipes.

Hazelnut Vanilla Biscotti.

Plum Crisp.

Peanut Butter Balls.

Strawberry Frozen Greek Yogurt.

Fruit Trifle.

Basil Mango Sorbet.

Strawberry Chia Pudding.

College Side Dish Recipes.

Fresh Sicilian Salad.

Zoodles with Mushroom Sauce.

Apple & Walnut Leafy Green Salad.

Curried Cauliflower Bites.

Parmesan Lemon Couscous.

Cannellini Bean and Tomato Salad.

Avocado, Chickpea and Carrot Salad.

Contents.

Foreword. Essential College Kitchen Tools. Essential Herbs & Spices for College Cooking. College Recipes. College Breakfast Recipes. College Lunch Recipes. College Dinner Recipes. College Dessert Recipes. College Side Dish Recipes.

Foreword.

Going to college can be tough, you are away from your family for the first time, you have to make new friends, get used to your new class schedule and, most notably, you have to begin cooking meals for yourself! Many new students say they gain excess weight in the first few months of starting college, eating a diet of takeout meals, fast food and microwave meals, all of which help to pile on the pounds, Easy College Cookbook: Simple & Delicious College Recipes for Students, is here to help you begin your foray into the world of cooking for yourself to help stay in shape, healthy and on budget. With a vast selection of healthy, nutritious and delicious recipes for breakfast, lunch, dinner and dessert, our cooking guide will help you to cut back on the unhealthy and expensive takeout’s, fast foods and snack foods and help you take control of your diet, while still maintaining a budget.

Essential College Kitchen Tools.

When people begin cooking for themselves, they are often at a loss when deciding on the specific tools that will need to prepare and cook their meals. At first, it may not seem as though there much to be done, but as the days go on, it will become apparent (often at the moment they need it) that they are missing many items for their kitchen that help reduce the time it takes to cook, prepare, and serve the new meals they are learning to cook. The following items will serve as a good checklist for things that may be useful to have on hand when starting college and beginning to cook for yourself on a budget. A Sharp Kitchen Knife. A sharp knife or set of knives is the first thing every good chef needs to have. Slicing, dicing, chopping, and peeling are some of the many things that make this item one of the most-used tools in a person’s kitchen. A Cutting Board. The durable board serving as the base needed to chop up ingredients for cooking that are made from materials such as plastic or wood. It may be worthwhile to consider acquiring a set of cutting boards and designating them for different types of food as to not affect the flavor of other ingredients when cutting them. One Small & One Large Pot. A small and a large pot can be used to cook a wide variety of dishes, ranging from stews, grains, sauces, and soups. Large pots in particular are a nice way for preparing meals to be eating in bulk or for serving an entire family. Non-Stick Skillet. Using a non-stick skillet is useful when cooking foods that can sticky such as pancakes, eggs, or sautéing vegetables. Mixing Bowl.

A mixing bowl in a good thing to have when someone wants to combine some ingredients to make a tasty treat or a refreshing salad. With a lid, these bowls can also double as containers for food or other tools in that person’s kitchen. A Metal Strainer. Strainers have a variety of different applications when used for cooking. Some examples are straining soups, draining water from vegetables, cleaning rice, and helping to steam foods as a replacement for an actual steamer basket. A Good Whisk. When it comes to mixing ingredients, nothing can beat the utility of a whisk. They are useful to have on hand when making things like salad dressing, baked goods, and pancake batter. When choosing a whisk, it is recommended to pick stainless steel ones with a balloon design since it will retain its shape and will not transfer flavors when making strong recipes. Vegetable Peeler. Having a peeler on hand is an essential thing to have in the kitchen when peeling vegetables skin off or preparing vegetable pastas, it can also be used to slice cheese off the block. These can come in a wide variety of shapes, sizes and components, so people will have options when deciding which one they will need. Kitchen Scales. When working with recipes that forgo the use of cup measurements, having a kitchen scale will come in handy. Not only can it help when measuring out different ingredients for recipes, it can also help when it comes to portion control. This is especially helpful when a diet plan is based off of macros. Baking Sheet. Having a stainless steel or aluminum baking sheet and rack can be a great thing for any kitchen to have. These things are commonly used for cooking backed goods, roasting vegetables, and baking healthy meals. To avoid making a mess, make sure to place parchment paper on the sheet before baking.

Spatula. Spatulas have a wide variety of uses in the kitchen. They can be used to flip a broad assortment of items such as meat patties, pancakes, fish, etc. They are also helpful for mixing items around when frying in them in a pan.

Essential Herbs & Spices for College Cooking.

Herbs and spices are a mainstay of college cooking, ensuring that you have the right selection of dried herbs and spices on hand whenever you cook can elevate whatever it is you are preparing and cooking to another level. Having your herbs and spices stored in a cool, dry place, will require that every 6-12 months you take stock of them and discard those that may have lost their aroma and flavor to keep the meals you cook tasting and smelling delicious, even when cooking on a budget. Upon inspection of your pantry, it could also be a good starting point to begin building a collection of herbs and spices that will not only help you to reduce the number of products you keep on hand but, lower the number of herbs and spices that get discarded every time you do your regular pantry check. The list below is generally considered the herbs and spices that any cook should have in their kitchen to enable them to create a wide range of meals with an even wider range of flavors, with ease. Salt. Specifically, sea salt, the minerals in sea salt have a more complex flavor than that of table salt so that you do not need to use as much of it, this in turn saves you money. Pepper. Whole, black peppercorns. If you do not own a pepper grinder, now is the perfect time to purchase one. Keep the peppercorns in the grinder and use them as needed, refilling them on a regular basis. Cardamom. One of the primary spices that is used in a wide range of eastern cooking, such as curries, chia and garam masala. It has a warm, sweet flavor that complements

more heated herbs and spices perfectly. Chili Powder & Crushed Red Pepper Flakes. A potent spice that should be used sparingly as it very potent. Made of ground dried red chilies, it is a staple of cuisines from the Southern United States. Cinnamon. Used in a lot of sweet dishes due to it being a perfect pairing for sugar, this rolled bark of a tree in Sri Lanka also works well in savory dishes from the Middle East. Cinnamon can be purchased whole, in stick form or ground. Cloves. Cloves are a great addition to a wide range of recipes, especially ones such as roasted pork, fruit dishes and of course, mulled wine. Be careful on their use though as adding too many can overpower a dish. Coriander. A seed from the cilantro plant, coriander seeds go well when poaching fish, adding to burgers, or even used in salad dressings. They impart a slightly sweet, aromatic flavor to any dish they are added to. Cumin. Ground cumin has a strong aroma that goes well with Mexican or Indian inspired dishes although only needed in small amounts. Cumin s an amazing addition to a simple lemon and olive oil salad dressing. Fennel Seeds. The seeds of the fennel plant, can be purchases whole or ground and have a much richer licorice taste than the bulbs of fennel that can be purchased in the produce section. Fennel as an herb goes really well with pork-based dishes as well as some types of fruit desserts. Ginger.

Ground or fresh, can be utilized in a whole range of foods from entrees to desserts, it is known to impart a zing to the dishes it is added to which can help excite the palate. Mustard. Again, either in seed or ground form are an essential in many types of dishes although more commonly used in Indian cuisines. Nutmeg. With a warm, earthy flavor, nutmeg can be used in a vast array of dishes although it is more commonly used in desserts that are dairy based. Paprika. Another spice made from dried red peppers, it comes in a wide range of types, smoked, unsmoked, sweet or hot. Used in a lot of BBQ rubs and marinades, paprika lends itself to a lot of dishes that require a vibrant, light punch of spice such as a Moroccan shakshuka (one of the recipes included in our cookbook!). Star Anise. One of the primary ingredients in a lot of Chinese cooking, this spice goes well with any type of protein and adds a delicate anise flavor to any meal is it added to. Turmeric. A bright yellow spice that is made from a dried root, it is the primary ingredient that is added to curry powder to give it that yellow tint and it has an earthy, almost mustard like flavor. Use turmeric in spicy or dairy dishes to add an extra element of color and flavor.

College Recipes.

Chicken Breakfast Burritos. Cherry & Cinnamon Oatmeal. Vegetable Stuffed Omelet. Peanut Butter & Banana Cinnamon Toast. Baked Bacon and Egg Cups. Baked Eggs with Turkey. Cheddar Cheese Omelet. Korean Beef Bowl with Brown Rice. Shakshuka Stew with Egg. Thai Pork Satay. Sirloin Sandwiches. Garlic & Tomato Soup. Salmon & Parmesan Burgers. Bacon Cheeseburger Lunch Skillet. Lime Cilantro Shrimp. Italian Skillet Lasagna. Sausage and Bell Pepper Skillet. Fish Tacos.

Smothered Pork Chops. Mexican Spiced Taco Pie. Homestyle Meatloaf. Hazelnut Vanilla Biscotti. Plum Crisp. Peanut Butter Balls. Strawberry Frozen Greek Yogurt. Fruit Trifle. Basil Mango Sorbet. Strawberry Chia Pudding. Fresh Sicilian Salad. Zoodles with Mushroom Sauce. Apple & Walnut Leafy Green Salad. Curried Cauliflower Bites. Parmesan Lemon Couscous. Cannellini Bean and Tomato Salad. Avocado, Chickpea and Carrot Salad.

College Breakfast Recipes.

Chicken Breakfast Burritos. Cherry & Cinnamon Oatmeal. Vegetable Stuffed Omelet. Peanut Butter & Banana Cinnamon Toast. Baked Bacon and Egg Cups. Baked Eggs with Turkey. Cheddar Cheese Omelet.

Chicken Breakfast Burritos.

Ingredients. 1 Chicken Breast (Boneless, Skinless, Cooked). 2 TBSP Italian Dressing (Fat Free). 1 Apple (Thinly Sliced). 1 Cup Baby Spinach. 2 Tortilla Wraps. Method. Chop the chicken breast into bite-sized pieces and place into a medium glass bowl. Add the Italian dressing and stir to evenly coat the chicken breast pieces. Lay the tortillas out on a flat surface and place half of the chicken onto the middle of each tortilla. Top with 1/2 of the baby spinach and a few slices of apple. Wrap the tortillas around all of the ingredients until they form two individual burritos. Enjoy immediately.

Cherry & Cinnamon Oatmeal.

Ingredients. 2 Cups Cherries (Pitted and Sliced). 6 Cups Water. 1 TSP Ground Cinnamon. 1 Cup Almond Milk. 2 Cups Old Fashioned Oats. 1 TSP Vanilla Extract. Method. In a small pan over medium heat, combine all ingredients and bring to a simmer for 15 minutes. Remove from the heat and serve hot in individual bowls.

Vegetable Stuffed Omelet.

Ingredients. 1 TSP Olive Oil. 2 TBSP Red Bell Pepper (Chopped). 1 TBSP Onion (Chopped). 1/4 Cup Mushrooms (Sliced). 1 Cup Baby Spinach Leaves (Rinsed). 2 Eggs (Beaten). 1 TBSP Water. Pinch of Ground Black Pepper. 1 TBSP Reduced Fat Cheddar Cheese. Method. In a non-stick skillet heat the oil over a medium high heat. Add bell pepper, onion and mushrooms and cook for 2 minutes stirring constantly. Stir in the spinach leaves and continue to cook until spinach wilts. Remove vegetables from the pan and set aside. In a medium glass bowl, beat the 2 eggs with the water and pepper until well mixed. Reheat the same skillet over a medium high heat. Pour egg mixture into the skillet and move around to coat the bottom of the skillet evenly and allow to firm up. Place cooked vegetable mixture over half of the omelet, top vegetables with cheese and using a spatula, fold the other half of the omelet over the vegetables. Allow to cook for another 30-60 seconds, slide onto a plate and serve

immediately.

Peanut Butter & Banana Cinnamon Toast.

Ingredients. 1 Slice of Whole Grain Bread (Toasted). 1 TBSP Peanut Butter (Creamy or Crunchy). 1 Small Banana (Sliced). 1 TSP Ground Cinnamon. Method. Spread toasted whole grain bread with peanut butter, top with banana slices and sprinkle with ground cinnamon.

Baked Bacon and Egg Cups.

Ingredients. 6 Large Eggs. 6 Slices of Bacon. 3 Oz Cheddar Cheese (Shredded). Pinch of Salt. Pinch of Ground Black Pepper. Method. Grease a muffin tin with butter. Preheat the oven to 350 degrees. Wrap a slice of bacon around the inside of each muffin Tin. Crack an egg into each of the muffin tins and top with a little of the shredded cheese, salt and pepper. Bake in the oven for 20 minutes or until the middle of the egg is firm. Allow to cool for 5 minutes, remove the bacon and egg cup from tin with a spatula and serve immediately.

Baked Eggs with Turkey.

Ingredients. 3 Oz Ground Turkey (Cooked, or Cooked Diced Turkey). 2 Large Eggs. 1/2 Cup Cheddar Cheese (Shredded). Method. Preheat the oven to 400 degrees. Arrange the cooked turkey in a small baking dish, then make to holes with a tablespoon and crack one egg into each hole. Sprinkle shredded cheese across the entire top of the turkey and eggs. Bake in the preheated oven for 10-15 minutes or until eggs are fully cooked. Allow to cool for 2 minutes and serve warm.

Cheddar Cheese Omelet.

Ingredients. 2 Large Eggs. 2 TSP Whole Milk. 2 TBSP Cheddar Cheese (Shredded). 2 TSP Butter or Oil. Method. Whisk eggs and milk until combined. Melt butter in a 6 or 8-inch omelet pan. Pour egg mixture into omelet pan and spread evenly. Cook for 2 minutes until egg holds its shape. Add shredded cheese to top of egg mixture and fold omelet in half. Cook another 2-3 minutes. Remove from heat and cool for 1 minute then serve.

College Lunch Recipes.

Korean Beef Bowl with Brown Rice. Shakshuka Stew with Egg. Thai Pork Satay. Sirloin Sandwiches. Garlic & Tomato Soup. Salmon & Parmesan Burgers. Bacon Cheeseburger Lunch Skillet.

Korean Beef Bowl with Brown Rice.

Ingredients. 1/4 Cup Brown Sugar. 1/4 Cup Reduced Sodium Soy Sauce. 2 TSP Sesame Oil. 1/2 TSP Crushed Red Pepper Flakes. 1/4 TSP Ground Ginger. 1 TBSP Olive Oil. 3 Cloves Garlic (Minced). 1 LB Lean Ground Beef. 2 Scallions (Thinly Sliced). 1/4 TSP Sesame Seeds. 1 Cup Brown Rice. Method. Cook the rice according to package instructions. In a small glass bowl whisk together the brown sugar, reduced sodium soy sauce, red pepper flakes, sesame oil and ginger. In a large non-stick skillet over medium-high heat add the garlic and cook for 1 minute until fragrant, stirring constantly. Add the ground beef and continue to cook until the beef has browned, about 4-5 minutes, crumbling the beef as it cooks. Drain the excess fat.

Stir the soy sauce mixture and green onions into the ground beef and allow to simmer for 4 minutes. Once cooked, remove the brown rice from the heat and place in the bottom of a bowl, top with the Korean beef mixture and sprinkle with a little more sliced scallion and sesame seeds, serve hot.

Shakshuka Stew with Egg.

Ingredients. 1 TBSP Olive Oil. 2 Red Onions (Roughly Chopped). 1 Red Chili (Deseeded and Chopped Finely). 2 Cloves of Garlic (Sliced). 1 Bunch of Fresh Cilantro (Chopped). 4 Cups Cherry Tomatoes. 4 Eggs. Method. In a large non-stick skillet, heat the olive oil over medium heat. Add the onions, chili, garlic and cilantro and sauté for 5-6 minutes until softened. Stir in the cherry tomatoes and simmer, covered for 8-10 minutes. Make 4 small indentations into the sauce and crack and egg into each one, replace pan lid and continue to cook over low heat until the eggs are cooked to your required doneness. Sprinkle with a little extra cilantro and serve piping hot in individual bowls.

Thai Pork Satay.

Ingredients. 4 Bone-In Pork Chops (1/2-Inch-Thick). 1 Package Frozen Asian-Style Stir-Fry Vegetables. 1/3 Cup Garlic Steak Sauce. 3 TBSP Creamy Peanut Butter. Method. Heat a large, non-stick skillet on medium-high heat. Add pork chops and cook for 4 minutes. Turn chops and add vegetables, cover and cook for another 5 minutes. Transfer pork chops to a serving plate, add steak sauce and peanut butter to skillet. Cook and stir for 2 minutes or until vegetable mixture is heated and evenly coated. Spoon over pork chops.

Sirloin Sandwiches.

Ingredients. 1 Beef Top Sirloin Steak. 4 Onion Rolls (Split). 1/4 Cup Mayonnaise. 4 TBSP Mustard. 4 TSP Horseradish. 4 Slices Swiss Cheese. Method. Grill steak uncovered over a medium heat for 5-8 minutes per side or until steak is cooked to your preferred level of doneness. Spread cut side of onion rolls with mayonnaise, mustard and horseradish, Slice steak diagonally and place on bottom of rolls. Top with cheese and roll tops.

Garlic & Tomato Soup.

Ingredients. 8 Roma Tomatoes (Chopped). 1 Cup Sundried Tomatoes. 2 TBSP Coconut Oil. 5 Cloves of Garlic (Chopped). 1 (14oz) Can Coconut Milk. 1 Cup Vegetable Broth. 1 TSP Ground Black Pepper. 1 TBSP Fresh Basil (Chopped). Method. In a large, heavy bottomed stock pot, heat the coconut oil over medium-high heat, add the garlic and sauté for 1 minute until fragrant. Add the chopped Roma tomatoes and continue to cook, stirring occasionally for 8-10 minutes until tomatoes begin to break down and release their juices. Add the remaining ingredients (except for the chopped basil)), cover the pot and cook for 10 minutes. Remove pot from heat, allow to cool and using an immersion blender blend the soup until smooth and creamy. Serve in individual bowls with a sprinkling of basil as a garnish, enjoy hot.

Salmon & Parmesan Burgers.

Ingredients. 12 Oz Canned Salmon. 1 Large Egg. 1/3 Cup Crushed Pork Rinds. 1 Tablespoon Parmesan Cheese (Grated). 1 TSP Dried Parsley. 1/2 TSP Garlic Powder. 1/2 TSP Dried Oregano. 1/4 TSP Salt. 1/4 TSP Ground Black Pepper. Method. In a medium glass bowl mix together the canned salmon, egg, crushed pork rinds, parmesan cheese, parsley, garlic powder, oregano, salt and pepper until well combined. Take roughly 2 oz of the salmon mixture and form into a patty in your hands, repeat for them remaining mixture. Heat 1 TBSP butter, over a medium-high heat in a non-stick skillet and fry each patty for 1-2 minutes each side or until the patty is browned on each side.

Bacon Cheeseburger Lunch Skillet.

Ingredients. 4 Slices of Bacon (Chopped). 1 LB Ground Beef. 1 TSP Mustard. 2 Oz Cream Cheese. 1/2 Cup Beef Broth. 1/2 TSP Onion Powder. 1/2 TSP Garlic Powder. 1/4 TSP Salt. 1/4 TSP Ground Black Pepper. 1 Cup Cheddar Cheese (Shredded). Method. Heat a large cast-iron skillet over medium heat, lightly spray with cooking spray. Cook the chopped bacon until crispy and remove from the skillet and set aside. Drain off the bacon grease except for 1 TBSP, add the ground beef, brown the meat, and drain off the grease, about 5 minutes. Add the mustard, cream cheese, beef broth and spices, stir until the cream cheese has melted and a sauce has formed. Reduce the heat to low and top with the cooked bacon and shredded cheddar.

Cover the skillet with aluminum foil and cook on low for 5-8 minutes until the shredded cheese has melted. Enjoy warm.

College Dinner Recipes.

Lime Cilantro Shrimp. Italian Skillet Lasagna. Sausage and Bell Pepper Skillet. Fish Tacos. Smothered Pork Chops. Mexican Spiced Taco Pie. Homestyle Meatloaf.

Lime Cilantro Shrimp.

Ingredients. 1lb Large Shrimp 1 Cup Cilantro 1 Bulb Garlic 1 Juice Lime 2 TBSP Chili Paste Salt & Pepper to Taste 1 TBSP Olive Oil 1 TBSP Dry White Wine Method. Pre heat oven to 400 degrees. Trim bulb of garlic to expose cloves. Drizzle with olive oil. Roast in pre-heated oven for 13 minutes. Remove from oven and chop. In small bowl combine garlic and other ingredients (not shrimp) and whisk together until combined. Heat a skillet on stovetop.

Dry shrimp and season with salt & pepper. Drizzle shrimp with olive oil. Cook shrimp in skillet for 2-3 minutes per side. Transfer cooked shrimp to a bowl, add the sauce, toss to coat.

Italian Skillet Lasagna.

Ingredients. For Meat Layer. 1 TSP Olive Oil. 1 LB Ground Beef (Or a Mixture of Ground Pork and Ground Beef). 1/4 Cup Celery (Diced). 1/4 Cup Red Onion (Diced). 1 Clove Garlic (Minced). 1/2 Cup Marinara Sauce. 1 TSP Salt. 1 TSP Ground Black Pepper. For Cheese Layer. 8 Oz Ricotta Cheese. 1 Cup Mozzarella Cheese (Shredded). 1/2 Cup Parmesan Cheese (Grated). 2 Large Eggs (Beaten). 1 TSP Italian Seasoning. 1/2 TSP Garlic Powder. 1/2 TSP Minced Garlic.

1/2 TSP Ground Black Pepper. Method. Heat a cast-iron skillet over medium-high heat, add the oil and once the oil is hot adding in the ground beef, celery, onion and garlic and cook for 6-8 minutes, breaking up the ground beef with a wooden spoon until it is browned. Stir in the marinara sauce, salt and pepper, reduce the heat to low and simmer, stirring occasionally. While the meat simmers, in a large glass bowl, stir together the ricotta, half of the mozzarella, parmesan, eggs, Italian seasoning, minced garlic, garlic powder and pepper. Spread the cheese mixture over the top of the meat mixture. Sprinkle the remaining mozzarella cheese over the top and place in the oven for 12 minutes until hot and cooked through. Set broiler to hi and broil the lasagna for 2-3 minutes until the top of the cheese start to turn bubbly and golden brown, remove from oven and serve hot.

Sausage and Bell Pepper Skillet.

Ingredients. 1 LB Smoked Sausage (Cut into Bite Sized Pieces). 1 TBSP Olive Oil. 1 Red Onion (Sliced). 3 Bell Peppers (Sliced). 2 Cloves Garlic (Minced). Pinch of Salt. Pinch of Ground Black Pepper. Method. In a skillet over medium-high heat, add the olive oil and once shimmering, add the sausage and sear until brown and crispy on the edges, about 8 minutes. Remove from the skillet and set aside. Add onion to the same skillet and sauté for 3 minutes, next add in the sliced bell peppers and continue to cook until they are soft and tender, about 3 minutes. Stir in the garlic and cook for another minute until fragrant, add the smoked sausage back to the skillet and heat through, about 2 minutes. Serve hot over rice, pasta or accompaniment of your choice.

Fish Tacos.

Ingredients. 2 TBSP Olive Oil. 1 1/2 TBSP Lime Juice, 1 Clove Garlic (Minced). 1 1/2 TSP Chili Powder. 1/2 TSP Ground Cumin. 1/2 TSP Ground Paprika. Pinch of Cayenne Pepper. Pinch of Ground Black Pepper. 1 LB Cod Fish (Cubed). Method. In a medium glass bowl whisk together the olive oil, lime juice, garlic, chili powder, cumin, paprika, cayenne and season with pepper. Place fish cubes into a gallon sized resealable bag and pour marinade over the fish, seal the bag and gently shake to coat all of the fish with the marinade, place bag in refrigerator to 30 minutes. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place fish on the prepared baking sheet, bake in the preheated oven for 12-15 minutes or until cooked through, the fish should flake easily when prodded with a fork.

Break fish into bite sized pieces and layer over warm tortillas with your choice of toppings.

Smothered Pork Chops.

Ingredients. 4 Pork Chops (bone-In 1 1/2" Thick). 1 TSP Ground Black Pepper. 1 TBSP Olive Oil. 1 White Onion (Halved and Sliced). 8 Oz Mushrooms (Sliced). 2 TBSP Butter (Unsalted). 2 Cloves of Garlic (Minced). 2 TBSP All Purpose Flour. 2 Cups Chicken Broth (Low Sodium). Method. Preheat oven to 350 degrees. Heat a cast iron skillet over medium high heat and season the pork chops generously on both sides with pepper. Add pork chops to the cast iron skillet and sear for 3-4 minutes per side over high heat. Transfer them to a 9x13 pan and finish cooking in the oven until the internal temperature reaches 145 degrees on a thermometer. Return the skillet to medium high heat, add the olive oil, onion, mushrooms and sauté for 6-8 minutes until the mushrooms are soft and onions are translucent. Add in the butter and garlic and cook for another minute. Sprinkle in the flour and stir until all white specks have gone, pour in the

chicken broth and bring mixture to a steady simmer, stirring until the sauce has thickened. When pork is cooked return to the skillet and cover with the sauce mixture, serve hot.

Mexican Spiced Taco Pie.

Ingredients. 1 LB Ground Beef. 3 TBSP Taco Seasoning. 6 Eggs. 1 Cup Heavy Cream. 1 Cup Cheddar Cheese (Shredded, or a Mix of Cheeses). Method. In a large skillet, over medium-high heat, brown the ground beef, about 5-10 minutes. Add the taco seasoning and stir to coat the ground beef evenly. Preheat oven to 350 degrees. In a medium glass bowl, combine the eggs, cream and seasons with salt and pepper to taste. Mix well. In a buttered pie pan, place the ground beef mixture, sprinkle with 3/4 of the shredded cheese and slowly pour the cream mixture over the ground beef and cheese. Sprinkle remaining cheese on top. Bake in the preheated oven for 30-45 minutes until the center has set and the cheese has turned golden brown and a little crispy on the edges. Remove from the oven and allow to sit for 5 minutes before serving.

Homestyle Meatloaf.

Ingredients. 1 1/2 LB Ground Beef. 1 TBSP Worcestershire Sauce. 1 (4 Oz) Can Tomato Sauce. 1/3 Cup Crushed Pork Skins. 2 Eggs. 2 1/2 TBSP Chili Power. 1 TBSP Garlic Powder. 1/2 TBSP Ground Black Pepper. 1 TSP Sea Salt. Method. Preheat oven to 375 degrees. In a large glass bowl, mix together the ground beef, Worcestershire sauce, tomato sauce, crushed pork skins, eggs, chili powder, garlic powder, salt and pepper until well combined. Form meat mixture into a loaf shape and place into a greased loaf pan. Bake in the preheated oven for 35-45 minutes. Allow meatloaf to stand for 5 minutes before slicing and serving warm.

College Dessert Recipes.

Hazelnut Vanilla Biscotti. Plum Crisp. Peanut Butter Balls. Strawberry Frozen Greek Yogurt. Fruit Trifle. Basil Mango Sorbet. Strawberry Chia Pudding.

Hazelnut Vanilla Biscotti.

Ingredients. 3/4 Cups Butter (Unsalted). 1 Cup White Sugar. 2 Eggs. 1 1/2 TSP Vanilla Extract. 2 1/2 Cups All Purpose Flour. 1 TSP Ground Cinnamon. 3/4 TSP Baking Powder. 1/2 TSP Salt. 1 Cup Hazelnuts. Method. Preheat oven to 350 degrees and coat a cookie sheet with a little oil or layer with parchment paper. Set aside. In a large glass bowl, combine the sugar and butter, mixing the contents until it turns creamy and light. Add the vanilla extract and the eggs, mix to combine well. Next, sift in the flour, salt, baking powder and cinnamon, stir the mixture again to combine everything then add in the hazelnuts and stir one last time. Split the dough into two pieces and form each piece into a 2ft long cylinder, lay each cylinder on the cookie sheet and flatten them.

Place the flattened cylinders into the oven for 35 minutes, remove from the oven and allow to cool to the touch. Cut each cylinder into biscotti shaped slices and place back in the oven for another 12-13 minutes, flip each of the slices and cook for a further 5-7 minutes. Remove from oven and allow to cool.

Plum Crisp.

Ingredients. 12 Plums (Pitted and Chopped). 1 Cup Sugar. 1 Cup All Purpose Flour (Sifted). 1 1/2 TSP Baking Powder. 1 TSP Salt. 1 Egg (Beaten). 1/2 Cup Butter (Unsalted, Melted). Method. Preheat oven to 350 degrees and grease an 8x8 baking dish. In the bottom of the baking dish, arrange the chopped plums and sprinkle them with 1/4 cup of the sugar. Set aside. In a medium glass bowl, combine the remaining sugar, flour, baking powder and salt until mixed evenly. Add the beaten egg and mix well. Place the batter mixture over the top of the plums, making sure to cover as much of the fruit as possible. Drizzle with the melted butter and place in the oven for 40-45 minutes until golden brown, crispy and bubbling, enjoy hot.

Peanut Butter Balls.

Ingredients. 1 LB Powdered Sugar. 2 Cups Crushed Graham Crackers. 1 1/3 Cup Crunchy Peanut Butter. 2 Sticks Butter (Melted). 1 Cup Semi-Sweet Chocolate Chips. 1/4 Cup Peanuts (Crushed, for Topping). Method. In a large glass bowl. combine the powdered sugar, graham crackers, peanut butter and butter until evenly mixed and incorporated. Cover bowl with plastic wrap and refrigerate for 1 hour until mixture gets firm to the touch. remove from the refrigerator and using your hands, roll into 1" balls making sure to compress the mixture as your roll into a ball shape, place balls on a baking sheet lined with parchment paper. In a double boiler, place the chocolate chips and allow to melt gently. Once melted, dip the peanut butter balls into the chocolate mixture and set back on the baking tray lined with parchment paper, sprinkle with a little crushed peanut and allow to rest for 1 hour.

Strawberry Frozen Greek Yogurt.

Ingredients. 3 Cups Plain Greek Yogurt. 1 Cup Sugar. 1/4 Cup Fresh Squeezed Lemon Juice. 2 TSP Vanilla Extract. 1/8 TSP Salt. 1 Cup Fresh Strawberries (Sliced). Method. In a medium sized glass bowl, add the lemon juice, sugar, vanilla, salt and yogurt and whisk until well combined. Add the mixture to a 2-quart ice cream machine and freeze according to instructions. In the final few minutes of churning, add the sliced strawberries and once completed, transfer to an airtight container. Place in the freezer for roughly 3 hours. To serve, remove from the freezer, allow to stand for 10 minutes, take individual scoops and set in a bowl or a rocks glass.

Fruit Trifle.

Ingredients. 2 TBSP Honey. 1 TBSP Water. 3 LB Mixed Stone Fruit (Plums, Peaches, Nectarines, Etc., Halved and Pitted). 12 Oz Angel Food Cake (Sliced). 2 TBSP Thyme Leaves (Chopped). 2 Cups Plain Greek Yogurt. Method. Preheat Grill. In a small glass bowl, combine the honey and water. Place fruit halves on a parchment lined baking sheet, cut side up and brush with the honey water mixture. Grilled for 8-10 minutes. Remove from grill, flip and coat the undersides with honey water and return to the grill for another 5-8 minutes. Remove fruit from the grill and then place the sliced angel food cake onto a baking sheet and grill for 2-3 minutes until slightly toasted, remove from oven and break into bite-sized pieces. Cut fruit into bite-sized pieces, add to a medium glass bowl and combine with the honey water and chopped thyme. Divide the angel food cake into four bowls, top with the chopped fruit and finally top with the Greek yogurt.

Chill in refrigerator for 30 minutes or until ready to serve.

Basil Mango Sorbet.

Ingredients. 2 Mangoes (Peeled, Pitted and Cubed). 2 TBSP Thai Basil Leaves (Chopped). 1 TBSP Fresh Lime Juice. 1 TSP Fresh Lime Zest. 1 Cup Whole Milk. Method. Place the chopped mango into the bowl of a food processor, add the basil, lime juice and lime zest, next add the milk and processor for 3-5 minutes until smooth and creamy. Divide the mixture between 6 cups and place in the freezer for 45 minutes or until ready to serve.

Strawberry Chia Pudding.

Ingredients. 1 Cup Almond Milk. 1/4 Cup Fresh Strawberries. 1 TSP Vanilla Extract. 1/4 Cup Chia Seeds. 1 TSP Maple Syrup. Method. Place milk and strawberries in the bowl of a food processor and blend until smooth. Pour mixture into a mason jar and add chia seeds and remaining ingredients. Close lid tightly and shake mixture until well combined. Refrigerate for at least 2 hours or overnight and consume!

College Side Dish Recipes.

Fresh Sicilian Salad. Zoodles with Mushroom Sauce. Apple & Walnut Leafy Green Salad. Curried Cauliflower Bites. Parmesan Lemon Couscous. Cannellini Bean and Tomato Salad. Avocado, Chickpea and Carrot Salad.

Fresh Sicilian Salad.

Ingredients. 3 TBSP Olive Oil. 2 TBSP Balsamic Vinegar. 1/2 TSP Dried Oregano. Pinch of Salt. Pinch of Ground Black Pepper. 1 Head Romaine Lettuce (Torn or Shredded). 1/4 Cup Olives (Halved). 1/4 Cup Cherry Tomatoes (Quartered). 1/4 Cup Black Olives (Pitted). Method. In a small glass bowl, combine the balsamic vinegar, olive oil, dried oregano, salt and pepper and whisk until emulsified. Set aside. In a medium glass bowl, combine the remaining ingredients and toss to mix. Drizzle the dressing over the top of the salad, toss to coat evenly, refrigerate for 20 minutes and serve chilled.

Zoodles with Mushroom Sauce.

Ingredients. 2 Zucchinis (Spiralized). 2 Cups Fresh Tomato Sauce. 1 Cup Portobello Mushrooms (Sliced). 1 TSP Oregano. 1 TSP Basil. Pinch of Salt. 1 TSP Olive Oil. Method. Cook the spiralized zucchini in boiling, salted water for 5 minutes, remove from heat, drain and set aside. In a large non-stick skillet, ass the grapeseed oil and heat over medium-high temperature. Add sliced mushrooms and sauté until they begin to turn brown and release their liquid. Once mushrooms begin to turn brown, add seasoning and tomato sauce and continue to cook for 3-4 minutes. Add zucchini noodles to the skillet with the mushroom and tomato sauce and stir to evenly coat. Serve warm.

Apple & Walnut Leafy Green Salad.

Ingredients. 2 Cups Mixed Salad Leaves. 2 Green Apples (Cored and Quartered). 2 TBSP Walnuts (Lightly Crushed). 4 TBSP Oil (or 2 TBSP Walnut Oil). 1/2 Lime (Juiced). 3 Fresh Basil Leaves (Chopped). 1 TBSP Sour Cream. Pinch of Salt. 1 Pint Salad Cress. Method. Wash all of the salad leaves thoroughly and use a salad spinner to dry. Add the crushed walnuts and apple, set aside. In the bowl of a food processor, add the oil, lime juice, basil, sour cream and salt, process until smooth and creamy. Place salad greens on a plate or in a serving dish, drizzle with the dressing, top with the salad cress and serve chilled.

Curried Cauliflower Bites.

Ingredients. 1 Head Cauliflower (Cut into Bite-Sized Florets). 1/2 Red Onion (Diced). 1/4 Cup Olive Oil. 1/2 TBSP Curry Powder. 1/2 TBSP Garam Masala. 1/2 TSP Fennel Seed. 1/2 TSP Crushed Red Pepper. 1 TSP Salt. 2 Cloves Garlic (Minced). 1" Fresh Ginger (Grated). 1 TSP Ground Black Pepper. 1 Cup Frozen Peas (Thawed). 1/4 Cup Fresh Cilantro (Chopped). Method. Preheat oven to 400 degrees. Line a baking dish with parchment paper, set aside. In a large glass bowl, combine the oil and spices and toss with the cauliflower and red onion until all pieces are well coated.

Place cauliflower mixture into the baking dish and roast in the oven for 25-30 minutes, stirring every 5-8 minutes to ensure even cooking. Once cauliflower is crisp, remove from oven, place in a serving bowl, add the peas and cilantro, stir and allow to cool before serving.

Parmesan Lemon Couscous.

Ingredients. 2 Cups Vegetable Broth. 1 TBSP Butter. 1 Cup Couscous. 1/3 Cup Parmesan Cheese (Grated). 1 TBSP Fresh Lemon Juice. 1 TBSP Olive Oil. 1/4 TSP Salt. 1/4 TSP Ground Black Pepper. Method. In a large pan, bring the vegetable broth and butter to a rolling boil. Stir in the couscous, cover pan and remove from the heat. Allow to stand for 5-10 minutes until the couscous has absorbed all of the vegetable broth. Fluff with a fork, stir in the grated cheese, lemon juice, olive oil, salt and ground black pepper until well mixed. Fluff once more with a fork and serve immediately.

Cannellini Bean and Tomato Salad.

Ingredients. 3 Cups Cannellini Beans (Rinsed and Drained). 1/4 Cup Cherry Tomatoes (Halved). 1/2 Red Onion (Thinly Sliced). 1 TBSP Red Wine Vinegar. 1 TBSP Basil Leaves (Torn). Method. In a medium glass bowl, combine all ingredients, mix well and season with salt and pepper. Chill for 1 hours. Serve chilled.

Avocado, Chickpea and Carrot Salad.

Ingredients. 1 15oz Can Chickpeas 1 Large Avocado 1 Small Carrot (Diced) Juice of 1 Lemon 1/2 TSP Garlic Powder Salt & Pepper to Taste Method. In a bowl, roughly crush the chickpeas with the back of a fork or potato masher. Add avocado, diced carrot, lemon juice, garlic powder, salt & pepper to crushed chickpeas and combine. Serve on corn tortillas, chickpea bread, or on top of a leafy green salad.