Easy Dinner Ideas for the Busy College Student


We know- between class, tests, social life, work, volunteering – there isn’t much time to eat a homemade, gourmet meal every day. Sometimes, running to Chickfila four times a week (and sometimes… twice a day) is just the way it is. There isn’t even time to think about looking for a recipe for dinner. But don’t worry- we’ve done the looking for you. Here are our best ideas for quick and easy dinners for the busy college student that will (hopefully) remind you of home:

Chicken Pot Pie Cupcakes


• 2 cups of cooked chicken breasts diced
• 1 can cream of chicken soup
• 1 cup frozen mixed veggies
• 1 cup shredded cheddar cheese
• 1/2 tablespoon of dried thyme
• 1/2 tablespoon of dried basil
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 2 (10 oz) cans Pillsbury biscuits

1. Preheat your oven to 400.
2. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
4. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
5. Let rest for about 3 minutes and eat up!

Pepperoni Pizza Grilled Cheese Sandwich

because, well, duh.


• 8 Tablespoons of Pizza Sauce (My favorite is Del Grosso Pappy Freds)
• 1 Box Garlic Texas Toast
• Ύ Cup Pepperoni Slices
• 8 Slices Mozzarella Cheese
• Butter

1. Preheat oven to 425 degrees F. Bake garlic toast for 7-8 minutes.
2. Spread half the slices with ~1 tablespoon of sauce each.
3. Top with ~6 slices of pepperoni each.
4. Top with 1 slice of cheese.
5. Repeat the pepperoni and cheese layers one more time.
6. Spread ~1 tablespoon of sauce on the other 4 slices of bread. Press on top of the other slice of bread.
7. In a large skillet, heat butter over medium high heat. Toast sandwich on each side for 2-3 minutes or until cheese is melted and sandwich is lightly browned.

Avocado Chicken Salad


• 1 organic, boneless, skinless chicken breast
• 2 tablespoons coconut oil (or olive oil)
• 1 avocado
• 1/4 red onion, chopped
• Juice of 1/2 a lime
• 2 tablespoons cilantro
• Salt and pepper

1. Dice chicken into 2-inch pieces (doesn’t have to be exact, you’ll shred it later). Heat the coconut oil in a medium-sized skilled over medium heat. Add the chicken, sprinkle some salt and pepper of it and begin to cook it. When the chicken is almost done, add the red onion and let them soften. Take a wooden spatula or a fork and shred the chicken into smaller pieces. Cook the chicken and onion together until the chicken is cooked through.
2. In a medium bowl, mash the avocado. Add the chicken and onions, the lime juice, cilantro and salt and pepper to taste. Mix it all together and enjoy! Keeps well for up to two days in the fridge.

Crock Pot Spaghetti and Vegetables


• ½ package pasta (gluten-free could try brown rice spaghetti)
• 2 cups water
• 1 green pepper chopped
• ½ an onion diced
• 2 cloves garlic minced
• 1 red pepper chopped
• 5-7 mushrooms sliced
• 3 cups diced tomatoes or 1 28oz can diced tomatoes
• 2 T fresh basil chopped
• 2 T fresh parsley chopped
• sea salt to taste

1. Put everything except the basil and parsley and pasta in the slow cooker and cook on low for about ½ an hour.
2. Then turn to high for another 1½ hours or until the onions start to soften.
3. Add in the pasta when there is about 20 minutes of cooking time left.
4. Add the basil and parsley about 5 minutes before the spaghetti is done.

Chicken and Asparagus Stir Fry


• 1 Tbsp. soy sauce
• 1 Tbsp. honey
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch)
• 1 Tbsp. olive oil
• 1 bunch asparagus, cut into bite-sized pieces
• 4 cloves garlic, thinly sliced
• 2 scallions, chopped
• 2 tsp. toasted sesame oil
• (optional) 1 tsp. toasted sesame seeds

1. In a small bowl or in a ziplock bag, combine soy sauce and honey. Add chicken, and stir to coat. Set in the refrigerator until ready.
2. Meanwhile, heat oil in a large skillet over medium-high heat. Add asparagus, and saute until cooked, about 5 minutes. Remove the asparagus with a slotted spoon, and set aside.
3. Remove chicken from marinade, and add to skillet. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add garlic, scallions, and the reserved marinade to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant.
4. Remove from heat and stir in sesame oil. Serve immediately with rice, garnished with toasted sesame seeds if desired.

This entry was posted in Our Properties. Bookmark the permalink.