Thanksgiving dinner is the king of all feasts. When else is it socially acceptable to gorge yourself with a 30-pound turkey, rich buttery trimmings, marshmallow-topped casseroles and countless pies?
But let’s take a step back, college students. Thanksgiving can be a little bit stressful, and some students won’t be able to return home for this special holiday because they’ll be stuck at school, hundreds of miles away. For any stressed-out college students in need of some quick but delicious recipes, we’ve collected some of our favorite Thanksgiving recipes that are cheap and easy ways for making a tasty meal – without the help of mom and dad.
(Editor’s note: recipes collected from Daily College Student and the Food Network)
Thanksgiving Chicken Breasts
Total time: 25 minutesPrep: 3 minutesCook: 22 minutesYield: about 8 servingsLevel: Easy
Ingredients:3/4 cup all-purpose flour1 teaspoon powdered sage1 teaspoon poultry seasoning1 teaspoon salt1 teaspoon freshly ground black pepper6 large boneless skinless chicken breasts2 tablespoons olive oil3/4 cup white wine6 cloves garlic, finely minced3 tablespoons unsalted butter2 cups chicken broth
Directions:In a medium-sized bowl, add flour, sage, poultry seasoning, salt, and pepper and combine. Coat chicken breasts in flour, shaking off excess flour. Set flour mixture aside for use later.
In a large pan over medium-high heat, add olive oil. Add chicken breasts to pan in one even layer, making sure not to overcrowd the pan. Cook first side for about 5 minutes, until chicken is golden. Flip chicken over and cook other side until lightly golden. Remove chicken from pan and transfer to a plate.
Add wine to pan and use wooden spoon scrape brown bits off pan. Add garlic and allow wine and garlic to cook for 1 minute. Add butter and 3 tablespoons of flour mixture and mix to make paste. After about 1 minute, add chicken broth and whisk vigorously to dissolve paste. Transfer chicken back in, reduce heat to a low simmer, and cover with lid. Allow chicken to cook fully, about another 5 to 8 minutes, and allow sauce to thicken. Use a small knife to cut into chicken and check for doneness. Adjust for seasoning, if necessary, by adding additional salt, pepper, and poultry seasoning. Serve immediately.
PER SERVING (1/8 of recipe): Calories 266, Fat 7grams, Total Carb. 7grams, Protein 38grams(nutritional facts are an approximation and may vary slightly for each individual, depending on brands and ingredients used)
Basic Thanksgiving Stuffing
Total time: 35 minutesPrep: 2 minCook: 33 minYield: 10 servingsLevel: Easy
Ingredients:1 stick unsalted butter, plus more for greasing dish1 cup chopped onion1 cup chopped celery1 (12 ounce) box of cubed stuffing mix (recommended: cornbread)2 cups chicken broth (optional: additional 1 cup broth for moister stuffing)
Directions:Pre-heat oven to 350 degrees F. Grease a large casserole dish with butter. Set aside.
In a large pan over medium-high heat, melt 1 stick of butter. Add onions and celery, and cook for about 10 minutes until translucent and soft. Add stuffing mix, and stir until combined. Add broth and stir so that stuffing can absorb liquid. If desired, add another optional 1 cup of broth for moister stuffing. Remove from heat and transfer to buttered casserole dish. Spread in an even layer. Bake for 20-25 minutes until top is crisp. Cool for 5 minutes before serving.
PER SERVING (1/10 of recipe): Calories 224, Fat 10grams, Total Carb. 28grams, Protein 5grams(nutritional facts are an approximation and may vary slightly for each individual, depending on brands and ingredients used)
Green Beans with Caramelized Onions
Total time: 15 minutesPrep: 0 minCook: 15 minYield: 10 servingsLevel: Easy
Ingredients:3 tablespoons olive oil1 white onion, slicedSalt3 pounds frozen green beansWaterFreshly ground black pepper
Directions:In a large pan over high heat, add oil, onion, and 1/2 teaspoon salt. Cook onions until golden brown, softened, and caramelized, about 10 minutes.
In a large microwave-safe bowl, add frozen green beans and a few tablespoons water and microwave for about 5-7 minutes to remove frost off green beans and lightly cook them. Continue cooking green beans in batches until all green beans are cooked. Drain green beans. Green beans can also be cooked in boiling water for about 2 minutes.
Add cooked drained green beans to caramelized onions and cook for about 5 minutes. Adjust for seasoning with additional salt and pepper. Serve immediately.
PER SERVING (1/10 of recipe): Calories 76, Fat 3grams, Total Carb. 12grams, Protein 3grams(nutritional facts are an approximation and may vary slightly for each individual, depending on brands and ingredients used)
Candied Yams with Marshmallows
Total time: 42 minutesPrep: 17 minCook: 25 minYield: about 8 servingsLevel: Easy
Ingredients:Water6 yams, peeled and cubed into roughly 1-inch pieces1/4 cup unsalted butter1/2 cup packed light brown sugar, plus 2 tablespoons1/2 teaspoon ground cinnamon1 (10.5 ounce) package mini marshmallows
Directions:Pre-heat oven to 375 degrees F.
Add cubed yams to a large pot and cover with water so there is at least 1 inch of water above yams. Bring pot to a boil over high heat, and cook for about 15 minutes, or just until yams are soft but still maintain their shape. Yams should not be too cooked that they fall apart. Drain yams.
Add yams to a large casserole dish. Sprinkle top of yams with 1/2 cup packed brown sugar, butter, and ground cinnamon, and stir around with spoon until ingredients are combined. Spread yams in one even layer. Sprinkle top with 2 tablespoons of brown sugar. Bake in oven for 15 minutes, just until sugar has become syrup-like and yams are tender and cooked through. Remove from oven and then cover top of yams with mini marshmallows. Return to oven and continue baking for 10 minutes, or just until top of marshmallows are lightly golden yellow. Remove from oven and allow yams to cool for at least 5 minutes before serving.
PER SERVING (1/8 of recipe): Calories 360, Fat 6grams, Total Carb. 76grams, Protein 2grams(nutritional facts are an approximation and may vary slightly for each individual, depending on brands and ingredients used)