Are you bored of Commons and McEwen? Sick of greasy Diner food? Well we’re here to rescue you! Below are some easy-to-prepare and cheap dinner recipes that you can make in your dorm kitchen. Sometimes a nice home-cooked meal is what you need to brighten up your day. So gather some friends and make a night of preparing and enjoying a nice dinner together. Bon Appetit!
Pita Pizzas
Ingredients:
1 whole wheat pita
2/3 cup marinara sauce
1 ounce cheddar, sliced or diced
2 ounces mozzarella, in pieces
Step 1: Preheat the oven to 400 degrees.
Step 2: Spread a layer of marinara sauce on the pita. Then even lay down the cheese.
Step 3: Bake for 7 minutes, or until the cheese is all melted.
Caprese Sandwich
Ingredients:
1 tablespoon olive oil
2 slices wheat bread
2 ounces mozzarella, sliced
6 grape tomatoes, halved
1/8 cup fresh basil leaves
Step 1: Spread ½ tablespoon olive oil onto one side of each slice of bread. Then add both to a large nonstick frying pan on medium heat. Allow the bread to sit for about 30 seconds, and then remove one slice.
Step 2: Add the mozzarella, then tomatoes, then basil to the slice of bread still on the pan.
Step 3: Top with the second slice. Leave the sandwich on medium heat for 2 to 3 minutes. (Check the bottom piece to see how brown it is after 2 minutes.)
Step 4: Flip the sandwich and cook for another 3 minutes.
Homemade Mac & Cheese
Ingredients:
1½ cups pasta
2 tablespoons butter
2 tablespoons flour
1 cup skim milk
3 ounces cheddar, very finely diced
Salt and pepper
Step 1: Boil water in a medium pot, and follow instructions on the pasta box.
Step 2: After cooking the pasta, drain and return it to the pot, which should remain on high heat.
Step 3: Add the butter, flour, milk, cheese, and a pinch of salt and pepper to the pot.
Step 4: Stir continuously until all of the cheese has completely melted.
Step 5: Turn the burner off, place the cover on the pot, and allow to firm.
Chicken Fajita Melts
Ingredients:
3 tablespoons vegetable oil
6 (6 ounces) skinless, boneless chicken breast halves, thinly sliced
½ cup sliced onions
½ cup sliced red bell pepper
½ cup tomato juice
2 tablespoons taco seasoning mix
1 cup salsa
8 (1/2 in. thick) slices French bread
2 cups shredded Cheddar cheese
Step 1: Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until the chicken is lightly browned. (About 5 minutes)
Step 2: Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning and mix well. Cook until the juice has thickened and the chicken is well coated with sauce. (about an additional 7 minutes.)
Step 3: Preheat the ovens broiler and set the oven rack about 6 inches from the heat source.
Step 4: Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with ¼ cup of Cheddar cheese.
Step 5: Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.
Step 6: Take out of oven and let cool for 2 minutes. Chicken fajita melts are then ready to serve.
For other great ideas, check out recipes from your favorite brands like Betty Crocker, Campbell’s and Zatarain’s. The following recipes are just a snapshot of what I found on their websites.
Extra-Easy Pizza from Betty Crocker Recipes
Ingredients:
1 ½ cups Original Bisquick® Mix
? cup very hot water
1 can (8 ounces) pizza sauce
1 package (3 ½ ounces) sliced pepperoni
½ cup sliced fresh mushrooms
½ cup chopped bell pepper
1 ½ cups shredded mozzarella cheese (6 ounces)
Step 1: Heat over to 450°F. Grease 12-inch pizza pan. Stir together Bisquick mix and very hot water; beat 20 strokes until soft dough forms
Step 2: Press dough in pizza pan. Spread pizza sauce over dough. Top with remaining ingredients.
Step 3: Bake 12 to 15 minutes until crust is golden brown and cheese is bubbly.
Creamy Pasta Primavera from Campbell’s Kitchen
Ingredients:
1 can (10 ¾ ounces) Campbell’s ® Condensed Cream of Chicken Soup
½ cup water
3 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
½ teaspoon dried basil leaves, crushed
1/8 teaspoon garlic powder or 1 small close garlic, minced
1/8 teaspoon ground black pepper
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)
½ package (8 ounces) spaghetti, cooked and drained.
Step 1: Heat soup, water, cheese, lemon juice, basil, garlic powder, black pepper and vegetables in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender.
Step 2: Add the spaghetti to the skill and toss to coat.
Gluten-Free Crescent City Jambalaya from Zatarain’s Recipes
Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
1 each medium green and yellow bell pepper, chopped
1 can (14 1/2 ounces) fire roasted or regular diced tomatoes, undrained
1 cup water
1 package ZATARAIN’S® Jambalaya Mix, Original
1 pound large shrimp, peeled and deveined
1 package (12 ounces) gluten-free smoked or andouille sausage, cut into 1/4-inch slices
1/4 cup chopped fresh parsley (optional)
Step 1: Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
Step 2: Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes
Step 3: Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes. Sprinkle with parsley, if desired