A whole day’s worth of quick, college student proof meals to try your hand at!
A Blueberry Breakfast
Ingredients: 1 egg, 1/2 cup skim milk, 1/2 tsp vanilla extract, cinnamon (as much as you want!), nonstick cooking spray, 1/4 tablespoon butter, 2 slices whole wheat bread, syrup
Directions:1. Crack egg into a bowl and add milk2. Add vanillia and cinnamon3. Mix well4. Spray pan with cooking spray and add butter5. Set burner to medium heat6. Dunk one slice of bread into egg mixutre and flip it (Don’t let it soak for too long! It’ll get soggy)7. Place dunked bread onto skillet8. After about 3 minutes, if bottom of the bread is a golden brown, flip it!9. Repeat on other side10. Serve with butter, syrup, powdered sugar, peanut butter, Nutella, etc.
Mason Jar Salads
Ingredients: Spinach, sliced red onions, sliced strawberries, chopped or whole toasted pecans, mozzarella cheese, balsamic vinaigrette
Directions:1. Start with dressing at the bottom of the jar (to keep it away from your leafy greens!)2. Put pecans on next3. Then the onions4. Then the strawberries5. Then cheese6. And spinach (lots of it!)7. Take it to go! Whenever you’re ready to eat, shake and serve!
Shrimp Nachos
Ingredients: 1 tsp olive oil, 1 pound shrimp (peeled and deveined), 1 teaspoon minced garlic, 3/4 cup sour cream, 1 sliced bunch of green onions, 1 9-ounce bag of yellow, white, or blue corn tortilla chips, 3 cups grated pepper Jack cheese
Directions:1. Set pan to medium and heat oil2. Add shrimp and garlic3. Sautee for 3 minutes or until shrimp are pink4. Mix shrimp, sour cream, and green onions in a large bowl5. Spread tortila chips on aluminum foil-lined baking sheet6. Top the chips with the shrimp mixture7. Sprinkle on cheese8. Broil for 5 to 6 minutes or until cheese melts9. Enjoy!