This article is written by a student writer from the Her Campus at Winthrop chapter.
If anything positive has come out of this quaratine for me, it’s that I have been able to try and learn so many new recipes. I have spent plenty (and probably too much) time in the house, but I have truly been able to focus on my health and creating DELICIOUS meals. All of these meals are super easy, affordable, and quick – perfect for a college girl on the go.
Chicken, Spinach, and Mushroom Quesadillas
- 2 La Banderita Carb Counter Tortillas (or any other tortillas you prefer)
- Shredded Rotisserie Chicken (I like to go to my local grocery store, purchase an already made rotisserie chicken, and shred it myself)
- Shredded Cheese (I prefer Italian Style or Mozzerella)
- Spinach
- Sliced Baby Portobello Mushrooms
- Olive Oil
- Garlic Powder, Salt & Pepper
- Optional: Salsa
Directions:
- Drizzle a little olive oil (about a 1/2 a tablespoon) in a skillet. Heat on medium-high.
- Add mushrooms and allow to sautee for 3-5 minutes.
- Add spinach to the pan. Sprinkle with plenty of garlic powder, salt, & pepper. Cut the heat to medium-low.
- Finish cooking until the spinach is wilted; then remove the spinach and mushrooms from the pan.
- Spread enough spinach and mushrooms, chicken, and shredded cheese to cover one tortilla. Then place the other tortilla on top.
- Place the quesadilla in the skillet you used earlier. Heat on medium.
- Once one side of the quesadilla gets crisp, flip the quesadilla and allow the other side to heat.
- Heat until the cheese is completely melted. Then remove from the pan and use a pizza cutter to cut into triangles.
- Serve alone, with salsa, or with any topping of your choice. Enjoy!
Flatbread Pizza
- 1 Flatbread
- Shredded Cheese (I prefer Italian Style or Mozzerella)
- Pizza Sauce
- Optional: Pepperoni, Mushrooms, Spinach, Any Toppings You Enjoy
- Italian Seasoning
- Cooking Spray
- Aluminum Foil
Directions:
- Preheat oven to 400 degrees Farenheit.
- Tear a large enough piece of aluminum foil to fit your flatbread.
- Spray cooking spray onto the aluminum foil, and place your flatbread on the aluminum foil.
- Spread pizza sauce onto the flatbread – enough to cover but don’t overload it or it will weigh the flatbread down.
- Sprinkle a thin layer of cheese onto the flatbread.
- Add any toppings you would like. Then sprinkle another layer of cheese on top.
- Add italian seasoning to the pizza.
- Put in the oven for 5 minutes or until cheese is completely melted.
- Cut into squares, serve, and enjoy!
Veggie Egg Scramble
Ingredients:
- Eggs – at least 2
- Fresh Spinach
- 1/2 Red Slicing Tomato cut into small pieces
- Sliced Baby Portobello Mushrooms
- Weber Garlic Parmesan Seasoning (I got this from Walmart; it’s AMAZING)
- Olive Oil
- Salt & Pepper
Directions:
- Whisk eggs in a small bowl.
- Drizzle olive oil in a pan. Heat on the stove at medium-high heat.
- Add mushrooms and sautee for 3-5 minutes.
- Lower the heat to medium-low and add the tomatoes and spinach. Stir around.
- Add the whisked eggs, salt, pepper, and garlic parmesan seasoning.
- Scramble the egg and veggie mixture with a spatula.
- Once the eggs are light and fluffy, the egg scramble is done.
- Serve and enjoy with toast or whatever you choose!
Note: you may add/omit any veggies of your choice. You can even add cheese if you would like.
These three recipes are simple, healthy, and absolutely delicious. If you’re looking for something you can make in your shared kitchen or something that can serve as a quick meal between classes, these dishes are for you! I have unashamedly eaten these meals at least a couple of times a week. Feel free to modify them to your diet, however you choose, and most importantly – enjoy!