My Life is GrUV: Easy Recipes for College Students

I can’t explain to you the amount of complaints I’ve heard against the dining halls, the endless amounts of Ramen, and how boring Easy Mac gets. I have to say, I completely agree. Even though I can barely cook, I still need a little spice in my every day diet to keep my taste buds fresh. Not only is it difficult just having a little bit of variety, but it’s also a pain to just get the ingredients and supplies to cook. Not everyones mini fridge can hold a Britta filter, let alone a plate or marinating chicken, you know.

Just recently I actually stumbled upon this entire collection of simple recipes while exploring the internet and thought it was totally worthy of sharing! Below i’ve included some recipes which seemed appealing to myself, so maybe everyone else can give them a try!

Super-Easy Microwave Peanut Butter Fudge

Ingredients:

• 1 (18 oz) jar of peanut butter
• 1 (16 oz) can of vanilla frosting

Directions

1. Empty entire jar of peanut butter in a mixing bowl.
2. Heat vanilla frosting in its container (make sure you pull off all the foil lining) in microwave for about 60 seconds or until completely melted.
3. Pour the melted frosting in the bowl with the peanut butter and mix well.
4. Quickly pour the mixture into a 9×13 pan, allow fudge to set, cut into small squares, and enjoy!

Microwave Mexican Pizza

Ingredients:

• 2 fat free tortillas
• 1/4 cup low fat mozzarella
• 1/4 cup low-fat cheddar cheese
• 1/2 cup salsa
• 2 tablespoons low-fat sour cream

Directions

1. Lay out one tortilla, and spread evenly with cheese.
2. Microwave for 30 sec and place second tortilla over the first.
3. Microvave again for 40 seconds.
4. Mix sour cream and salsa and spread over top.
5. Cut and eat.

Twice-Baked Potatoes (Microwave)

Ingredients:

Directions

1. Pierce well-scrubbed potatoes twice.
2. Place 1 inch apart on paper towel in microwave oven.
3. Microwave at HIGH 10-1/2 to 12-1/2 minutes, or until just softened, rearranging and turning over after half the cooking time.
4. Let stand, covered with a bowl, for 5 minutes.
5. Place bacon on paper towel lined plate. Cover with paper towel.
6. Microwave at HIGH 5 to 6 minutes, or until crisp.
7. Drain bacon on paper towel; crumble.
8. Place butter and green onion in 2 quart casserole; cover.
9. Microwave at HIGH 1-1/2 to 2 minutes, or until butter is melted and onion is tender.
10. Cut potatoes in half lengthwise.
11. Scoop out center; place in casserole with onion-butter and bacon.
12. Add milk, salt and pepper; mash until fluffy.
13. Spoon into potato shells.
14. Arrange on paper towel-lined microwaveable baking sheet.
15. Sprinkle with paprika.
16. Microwave at HIGH 3 to 7 minutes, or until heated, rotating 1/2 turn.
17. Garnish with additional chopped green onion, if desired.