Aggies shares her favorite recipes

One of the hardest parts of college and independent living is finding the time to cook.

Boxed mac and cheese is always an option, but if your New Year’s resolution is to eat healthier, the best first step is to cook your own meals.

You do not know where to start ? Here are some of your fellow Aggies’ favorite recipes.

Roasted vegetables and sausage by Malia Mabray

Roasting vegetables and meat is a great option for a hearty dinner without too much work. Experiment with different vegetables, meats, and seasonings until you find what you like.

  • Vegetables cut into bite-size pieces (cherry tomatoes, zucchini, squash, peppers, mushrooms, etc.)
  • polish sausage
  • Olive oil
  • Seasoning (garlic, red pepper flakes, salt and pepper, rosemary, etc.)

Preheat the oven to 400 degrees, place the chopped vegetables and sausages on a baking sheet and drizzle with olive oil. Sprinkle with desired seasonings and roast for 25 to 30 minutes, until cooked through, stirring occasionally. This recipe is good on its own, or over noodles or rice.

Potato peelings by Amanda Anderson

  • Four potatoes (any type except Yukon will work
  • Olive oil
  • Seasoning (paprika, onion powder, garlic salt)

Preheat the oven to 375 degrees. Wash the potatoes and cut them into long wedges, but do not peel them. Place oil, seasonings and potatoes in a bag and shake to coat. Place on a baking sheet lined with aluminum foil and bake for 25 to 30 minutes.

Chicken with potatoes and rice by Malia Mabray

Chicken is one of the cheapest meats, and chicken breasts are extremely versatile. Try buying a pack and freezing them until you’re ready to use them. Putting them in the fridge in the morning means they will be thawed by dinner.

  • 1 chicken breast (thawed and cut into nugget-sized pieces)
  • Half a stick of melted or softened butter
  • 1 cup instant potato flakes
  • 1/2-3/4 cup grated parmesan
  • Salt and pepper to taste
  • Cooked rice)

Preheat the oven to 375 degrees. Combine potato flakes, Parmesan and seasonings in a bowl, dip chicken slices in melted butter, then in potato mixture and place about 1/4 inch apart in a glass saucepan. Bake at 375 for 20-25 minutes or until chicken is cooked through (165 degrees inside).

BBQ chicken dinner by Abby Mclinn

  • Vegetable oil
  • 2 chicken breasts
  • Salt
  • 1 cup frozen green beans
  • 1 cup red potato wedges
  • 6 oz. chicken with gravy sauce
  • 1/4 cup barbecue sauce

In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the chicken and sprinkle with salt. Cook for 4 minutes, turning once, until golden brown. Add beans, potatoes, gravy and barbecue sauce, toss to coat and combine. Cover and cook for 5 to 8 minutes, stirring occasionally, until beans and potatoes are tender and chicken is cooked through.

Instant ramen stir fry by Maggie Erekson

Sometimes it’s fun to elevate ordinary college meals and make them a little tastier. Adding spices or using different directions can take ramen or mac and cheese to the next level.

  • Instant ramen pack
  • Sautéed vegetables (carrots, white or green onions, peppers)
  • Olive oil
  • Soya sauce
  • Seasonings (garlic, ginger, red pepper flakes, etc.)

Cook ramen according to package directions and drain. Set aside the flavor pack. While the ramen cooks, heat the oil in a pan and add the chopped vegetables. Add cooked noodles, soy sauce, seasonings and flavor packet to skillet and cook until vegetables are tender, stirring often.

Easy mac and cheese by Maggie Erekson

  • Noodles (all kinds but macaroni or cavatappi is the best)
  • Milk (enough to cover the noodles)
  • Grated cheese
  • Seasoning (garlic, nutmeg, salt and pepper)

Place noodles and milk in a saucepan and bring to a boil. Boil over medium heat for 8-10 minutes until noodles are tender, stirring occasionally. Add the cheese and simmer until the sauce thickens, season to taste.

French toast by Brianna Enright

Meal prep is an easy way to have delicious meals throughout the week. Casserole pans are a great option because it’s easy to make a lot at once and store leftovers.

  • 6-8 slices of bread
  • 10 eggs
  • 3 cups of milk
  • 1/2 cup sugar
  • 2 tbsp. Vanilla extract
  • 2 tbsp. Cinnamon

Preheat the oven to 400 degrees. Tear the bread into pieces and place in a greased nine-inch pan. Mix the rest of the ingredients together and pour over the bread. Bake for 30 minutes.

taco salad by Kylie Hanson

  • Ground beef or turkey
  • taco seasoning
  • Taco ingredients like salsa, black beans, avocado, cheese and sour cream
  • shredded lettuce

Cook the meat with the taco seasoning and drain off the fat. Top shredded lettuce with meat and desired toppings.

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