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Here’s What’s Cookin’, Good Lookin’: 4 Recipes for When You’re Short on Time, Money, Energy, or All 3

Hello everyone and welcome back to another installment of Here’s What’s Cookin’, Good Lookin’. You can read the last column here

This week we’ll be tackling the three biggest barriers to making a good meal in college: time, money, and energy to cook. Each of these recipes is either hella cheap, hella fast, or hella easy, and some are all three. Read on to find your next food inspo!!

(PC: Gal on a Mission) 


Tuscan Chicken Pasta

First up is this unbelievably simple Tuscan chicken pasta from Gal on a Mission. It doesn’t involve any real cooking, just throwing some things in a pot, and comes together in 20 minutes. 

Full recipe here.

(PC: Delish)


Chicken Fajitas

A tried and true classic, fajitas are a super easy and super cheap meal that make plenty of servings. I love this recipe from Delish, but you can use any fajita recipe. This one is not great if you’re short on time, as you do have to marinate the chicken for 2 hours. 

Full recipe here.

(PC: love grows wild)


Cheesy Shells with Chicken and Broccoli

This recipe is my absolute favorite and I make it probably every third week. The only cooking to be done is making a roux (which is way easier than you think), and I get compliments whenever I share some of this yummy pasta. The best part is that it only takes about 30 minutes and costs about $15 for the whole recipe. 

Full recipe here


Shrimp with Cream Sauce

This next recipe comes courtesy of an actual cookbook and is therefore not online. It is however pretty cheap, very easy and extremely quick to make. Plus, since it’s shrimp, it’ll seem fancy pretty much no matter what. Here’s what you’ll need: 

1 ½ pounds shrimp, peeled and deveined 

3 tablespoons butter

2 tablespoons finely chopped shallots

2 tablespoons Pernod, Ricard, or other anise-flavored liqueur

¾ cup heavy cream

Salt and pepper to taste

To make, heat the butter in a skillet and add the shrimp and shallots. Cook, shaking and stirring, tossing the shrimp in the skillet until the shrimp are pink all over, about 3-4 minutes.

Add the Pernod and stir. Add the cream to the skillet and cook over high heat about 1 minute. Add salt and pepper to taste. Serve with rice. 

HC Hint: I’ve never actually made this recipe with Pernod because I can’t justify buying a whole bottle just to use for this recipe, so feel free to skip that step if you don’t happen to have some laying around. 


So get cooking! Now you have no reason, not to ;)  And don’t forget to post pics of your meals and tag us @hercampusbrandeis !!!!

Alina is currently a junior at Brandeis University studying Labor Studies and Social Movements. She loves tearing the system down and doing theatre and she hopes you enjoy her writing.
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