Are you still waiting for your mom to make dinner? Forget that and start cooking for you!

There are many factors to consider when cooking: Seasoning, clean meat, produce, and a good movie to watch (you’re going to need it). It’s common for college students to rely on pre-packaged meals for their everyday dinner. However, they could be building their life skills by learning how to cook. Cooking can be easy, all you need is a recipe.

Put A Pep In Your Prep!

Before we get into cooking you must prep your area and contents. To start, clean your counter and any dishes you will be handling for your meal. Things like, forks, knives, pans, etc. And always wash your hands before handling any food. To clean your produce or your meat: place your contents in a bowl and cover with water. Next add a splash of distilled vinegar to the same bowl. Then let it sit for five to 10 minutes. When everything is done soaking, rise off thoroughly to ensure the vinegar is washed off.

Whenever your meat is clean it’s time to season. Seasoning your meat all depends on what you like. Some staple seasonings to consider would be salt, black pepper, onion powder, cajun blends like “Slap Your Mama” or “Tony Chachere’s Creole seasoning”, seasoned salt, chili powder, thyme, and garlic powder. Once you’ve found the perfect blend it’s time to season. Use gloves or clean hands and put your meat into a bowl. Season each side of meat thoroughly and let it sit until you’re ready to cook!

A tip to make the cooking process go by faster would be prepping your vegetables (and meat) beforehand. For example: cutting up your vegetables the day before. Depending on your preferences vegetables do not need to be seasoned, especially since they’re supposed to add a healthy aspect to your meal. Vegetables like onions, garlic, oregano, bell peppers, and thyme do not need to be seasoned because they are your aromatics. Aromatics are vegetables that you heat to create a flavor or aroma with your food. Some vegetables to consider “spicing up”: corn, broccoli, potatoes, and green beans.

Cooking with a Passion

Now that we’ve gotten the prep out of the way it’s time to cook! It’s understandable that you can’t have a stove or big skillet in your kitchen so an alternative would be a rice cooker. Rice cookers are relatively cheap going for around 15 to 40 dollars. You can utilize the skillet inside the rice cooker for many things: fry vegetables and meat, steam vegetables, poach fruit, and even make soup! Another option would be mini rechargeable pans. You can find these for about 12 to 35 dollars. You can charge these and use them as normal pots and pans. They have many different varieties so there’s something for everyone.

30 Minute Meals

Rigatoni Pasta

16 oz rigatoni pasta
1 1/2 – 2 c Prego Traditional spaghetti sauce (or any marinara sauce)
1 1/2 c heavy whipping cream
2/3 c shredded Parmesan cheese
1 1/2 tsp garlic salt
1 1/2 tsp Italian seasoning
Mozzarella cheese to sprinkle on top (optional)

Start by following the instructions on your pasta box. Next, warm two cups of your marinara sauce and 1 ½ cups of heavy whipping cream in a pot or rice cooker and combine. Add 1 cup of shredded parmesan cheese, and mix thoroughly. Add 1 ½ tsp of Garlic salt and 1 ½ tsp of Italian seasoning. Simmer and stir until sauce turns bright orange and cheese drips off your fork. Be vigilant and don’t let it burn! Once you have finished curating the sauce, and your pasta is al dente (tender), combine the two in your pot or rice cooker. Top with Mozzarella and you are ready to serve!

Chicken Pasta w/ broccoli and cauliflower

2 large Chicken breasts (season with 1/2 tsp each of salt, pepper, smoked paprika, all purpose seasoning & dried parsley flakes plus 1 tbsp of olive oil)
2 cups of rigatoni pasta
1 small shallot, diced
1 tbsp butter
1 tbsp sun-dried tomato paste
2 cups of heavy cream
1 tsp all purpose seasoning
1 cup of parmesan cheese
1/2 cup shredded white cheddar cheese
2 cups of roasted broccoli & cauliflower

Start with your chicken and season thoroughly. Put your chicken in a pan with a capful of olive oil. Cook your chicken evenly on all sides and cut into small pieces halfway through (you might have to do your chicken in batches). Take the chicken out a little before it’s done and set to the side. For the pasta follow the directions on your pasta box and set to the side. Next boil your broccoli and cauliflower in a separate pan adding salt into the water. Next for the sauce take your butter and place it in the pan you cooked your chicken in. Place your shallots and sun-dried tomato paste in your pan. Let it cook together while adding your two cups of heavy cream. After this add your parmesan cheese and stir. Lastly, mix all your ingredients together: broccoli and cauliflower, pasta, and chicken. You are now ready to serve!

Lasagna soup

10 oz Ground beef
10 oz Ground pork
2 onions diced
3 tablespoons olive oil or pork lard
2 garlic cloves minced
1 tablespoon garlic powder

1 teaspoon dried oregano
½ teaspoon chili flakes
2 teaspoon salt
½ teaspoon black pepper
1 tablespoon smoked paprika
2 tablespoon tomato paste

3 cups tomato sauce
2 cups heavy cream
2 cups chicken broth
1 cup water
1 teaspoon sugar
8 oz lasagna sheets
1 cup shredded mozzarella
Ricotta cheese
Fresh basil optional

Sauté Veggies In a large pot, heat the olive oil or lard over medium heat. Add the diced onions and minced garlic, sautéing for about 5 minutes until the onions become soft and translucent. Next, season and brown the meat, stir in the garlic powder, oregano, chili flakes, salt, pepper, and smoked paprika. Cook for 1-2 minutes until fragrant. Add the tomato paste and mix well, letting it cook for another minute. Add the ground beef and pork, breaking them apart as they cook, and sauté until browned. Cook for 5 more minutes. Build the Soup Base, Pour in the tomato sauce, heavy cream, chicken broth, and water. Stir everything together, making sure the liquid is well combined with the meat and spices. Add 1 teaspoon of sugar to balance out the acidity. Add the Pasta: Once the soup begins to simmer, add the broken lasagna sheets. Stir occasionally and cook uncovered for 20-30 minutes, or until the pasta is tender. Finish with Cheese: Remove the soup from heat and stir in the shredded mozzarella, allowing it to melt into the soup. Optional: add in chopped up parsley & mix well. Serve and Enjoy: Ladle the soup into bowls, and if desired, top with a dollop of ricotta cheese and fresh basil. Enjoy your hearty, cheesy lasagna soup!

No matter what recipe you find, enjoy it! Cooking is a luxury and niche gift that doesn’t always have to be difficult. These quick and easy meals can guide you through college, high school, and beyond with a little bit of spice!