I’m off to college mom! What better way to start college than a trendy way to eat my meals and to have an excuse to cook?
Here are some recipes that I found that I warped to fit my diet (no eggs, nuts, seafood, random fruit such as cantelope and kiwi) and my college-student-budget.
(1 recipe a week for each month )
So here we go.
- 1 1/2 cups brown rice/ quinoa
- 1/2 cup shelled edamame
- 1/2 cup sliced celery
- 1/2 cup chopped red bell pepper
- 1/4 cup feta cheese
- 2 tablespoons kalalmata olives
Avocado Spinach Dressing
- 1/2 cup fresh packed spinach
- 1/2 ripe avocado
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Greek yogurt plain, 2%
- 1/2 teaspoon salt
Prepare your rice/ quinoa. Set aside.
In a high powdered blender mix dressing ingredients until smooth.
Pour 1/2 the dressing into the bottom of 2 mason jars.
Add celery on top of dressing. Then top with edamame.
Sprinkle feta cheese then add olives.
Last, place 1/2 the rice/ quinoa into each mason jar.
Cover and refrigerate. Last up to 5 days.
Once ready to eat, shake the jar vigorously then pour onto a plate. Toss with fork if needed to mix dressing.
- Diced hothouse cucumber
- Red onions
- Yellow and Orange bell peppers
- Halved grape tomatoes
- Crumbled feta cheese
- Fresh basil or Flat-Leaf parsley
- Pitted olives
- 1/2 tsp Gourmet Garden garlic
- 1 tsp dried oregano
- 2 oz red wine vinegar
- salt to taste
- Add 4 oz of good olive oil in slow dribbles and keep whisking until emulsified.
- 1/3 cup cooked quinoa/ brown rice
- 2 tsp basil or parsley
- 1.5 tsp coconut flakes
- 3 asparagus stalks, chopped into 1″ pieces (canned?)
- 1/4 cup green peas (Frozen?)
- Spaghetti Pasta
- 1/4 cup cubed feta
- 1/2 avocado
- 2 tbsp coconut milk
- juice of 1/2 lime
- Mix all of your ingredients for the dressing until creamy. Set aside.
- In a bowl, combine the quinoa, basil/parsley and coconut flakes. Toss to combine and set aside.
- Bring a small saucepan filled halfway with water to a boil. Then, add in the asparagus. 1 minute later, add in the peas. Cook for 3-4 minutes or until vegetables are cooked and pour out into a colander.
- Assemble your mason jar salad. First, put in dressing. Second, the noodles. Then, the quinoa. Then, the asparagus & peas. Then, the feta. Put the lid on the mason jar and refrigerate for later use.
2 cups dried elbow macaroni (8 ounces)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup whipping cream
1 cup whole milk
4 ounces Fontina cheese, shredded (about 1 cup)
1 (15 ounce) can pumpkin
1/2 cup bread crumbs
1 tablespoon olive oil
Preheat oven to 350 degrees F. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot.
For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour and salt Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese and pumpkin until cheese is melted. Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish 0r 6 – 8 one cup ramekins or mason jars.
In a small bowl combine bread crumbsand oil; sprinkle over pasta.