I have always been a big advocate for learning to cook in college. When you’re off living alone for the first time, taking those years to perfect life skills that will set you up for the future is important. And let’s be honest, everyone knows the grocery store is far cheaper than eating out for every meal. I know cooking can be scary, but there are plenty of easy meals to help beginners dip their toes into learning the ways of the kitchen. Here are five of the dinners I make during the week on repeat during school that save me time, money, and stress of choosing what to eat.
Turkey Teriyaki Bowls
This recipe is my all-time favorite for busy weeks at school, and I’ve continued to make it on repeat since moving into my first college apartment with a kitchen. Ground turkey is, in my opinion, one of the easiest meats to learn how to cook first. I also love prepping the protein portion of this meal if I’m not making the whole thing because of how well it stays in the fridge. Asian-style food heats up the best, so this is an easy re-heatable dinner to make on Sunday and eat throughout the week.
Cook one cup of jasmine rice according to the package directions. While the rice cooks, dice two large zucchinis and a yellow onion. Heat a tablespoon of olive oil in a large skillet and sauté the veggies with three cloves of minced garlic until softened, then transfer them to a bowl and set aside. In the same pan, add a pound of ground turkey, breaking it apart with a spatula as it cooks until there’s no pink left. Pour in a quarter cup of Trader Joe’s Soyaki (or your favorite teriyaki sauce), and stir until the meat is evenly coated. Lower the heat and let it simmer for one to two minutes, then add two more cloves of minced garlic and sauté for another minute to blend the flavors. To assemble the bowl, layer the rice, sautéed veggies, and turkey in a bowl, finishing with a sprinkle of sesame seeds on top!
Chicken Burger Bowls
I’m a huge fan of defining cooking as throwing together a bunch of food groups into a bowl and calling it a meal, which is exactly how this chicken burger meal came into rotation. I made this for the first time with my boyfriend on a weeknight cooking date last semester, and now we both have remade it at least a dozen times. Ground chicken can be a little tricky to work with if you’re squeamish, but if you’re ready to dive into cooking and can get over the raw meat ick, this recipe is for you.
Preheat the oven to 375°F and slice a large zucchini into spears. Toss the spears with olive oil and a pinch of salt, then roast them on a baking sheet for about 20 minutes. While the zucchini cooks, caramelize a large white onion by melting half a tablespoon of butter in a skillet over medium low heat, adding the onion slices, and stirring occasionally until golden and soft. At the same time, cook one and a half cups of white rice according to the package instructions. Shape a pound of ground chicken into six patties and season both sides with salt, garlic powder, and pepper. In another skillet, melt the remaining half tablespoon of butter and cook the patties for about five minutes per side, or until browned and fully cooked through. To assemble, start with a base of rice, then layer on the caramelized onions, chicken patties, and roasted zucchini. Finish with sliced avocado and a drizzle of burger sauce for a simple, flavorful bowl!
Lemon Chicken Pasta
Noodles are obviously the stereotypical college meal, but this lemon chicken pasta is an elevated version of your lazy weeknight favorite. While I fully support the boxed ramen during the most desperate of times, set aside at most an extra hour this week to grocery shop, prep, and cook this fantastic dinner. Citrus in savory meals can be an acquired taste for some, but I think this creamy sauce is a perfect addition to pre-packaged fettuccine.
Bring a large pot of salted water to a boil and cook one pound of fettuccine or linguine according to the package directions, aiming to finish around the same time as the sauce. In a large skillet, melt two tablespoons of butter over medium high heat, then add one and a half pounds of chicken breast cut into one inch pieces. Season with three quarters of a teaspoon of salt, a quarter teaspoon of onion powder, and a quarter teaspoon of black pepper. Sauté until the chicken is fully cooked and browned on the edges, then transfer to a plate and set aside. In the same pan, melt the remaining two tablespoons of butter and sauté two minced garlic cloves over medium heat until fragrant and lightly golden. Reduce the heat to medium low and slowly whisk in two cups of heavy cream, letting it come to a gentle simmer. Stir in three tablespoons of lemon juice, a quarter teaspoon of dried basil, and a third of a cup of grated parmesan until the sauce is smooth and creamy. Turn off the heat, add the drained pasta, and toss until coated. Return the chicken to the pan, mix again, and serve warm!
Tofu Stir Fry
This one is for my vegetarians! Last year, I was offered a recipe brand deal for my Instagram, so I got out of my comfort zone and tried a new culinary endeavor: tofu. It’s such a great meatless protein source, but its texture and the general confusion surrounding its makeup often leads beginner chefs to avoid it at the grocery store. I felt the same way before trying this out for the first time, so I can confidently say that pressing and working with tofu is not as scary as you think.
Press a block of extra firm tofu for about ten minutes, then cut it into cubes. Heat a tablespoon of olive oil in a large skillet over medium high heat, add the tofu, and cook for about ten minutes, turning occasionally, until golden and crispy. Remove the tofu from the pan and set aside. In the same skillet, add one diced bell pepper, a chopped zucchini, a chopped carrot, and a cup of mini broccoli florets. Stir fry the veggies for about seven minutes, until tender but still slightly crisp. Return the tofu to the pan, pour in four tablespoons of Trader Joe’s Soyaki (or your favorite stir fry sauce) and toss everything together. Cook for another two minutes so the sauce coats evenly. Serve over rice or quinoa and finish with a sprinkle of sesame seeds!
Pollo Asado Bowls
Here is, yet again, another bowl recipe! Chipotle is the most tempting spot for college students wanting to eat out because it’s convenient, delicious, and filling. However, I’m unfortunately here to give you news you probably don’t want to hear: you can make it easily at home. I love any type of Mexican food, and I’ve learned that cooking chicken and veggies with the right seasonings can transport me right to my favorite restaurant with unlimited chips and salsa from home. Also, this recipe is extra special because every ingredient can be found at Trader Joe’s, my absolute favorite grocery store for food shopping in college. If you don’t have one nearby, you can easily substitute the ingredients with stuff from your local store.
Cook one pack of Trader Joe’s Pollo Asado according to the package directions, heating a tablespoon of olive oil in a skillet over medium high and cooking the chicken until it’s charred and reaches an internal temperature of 165°F. Prepare fourteen ounces of Trader Joe’s Fire Roasted Peppers and Onions (frozen bag) as directed on the package. At the same time, cook sixteen ounces of quinoa and rinse and drain a can of black beans. To assemble, start with a base of quinoa, then layer on the pollo asado, peppers, beans, and shredded cabbage. Finish with a drizzle of your favorite Mexican-style dressing, such as cilantro lime, and serve!