My Typical College Grocery List 

If you don’t already know, I recently moved into an apartment for my senior year of college with three of my girl friends. Last year, I lived in a house but somehow almost never bought food. But this year I decided that I wanted to eat healthier & therefore I should go grocery shopping and eat on campus as little as possible (other than when I’m at work and get to eat for free).

giphy (6)

I go grocery shopping about every week and a half to two weeks. This is what my typical grocery list includes…

  • 1/2 gallon of 1% Milk
  • Dozen large brown eggs
  • Morning Star Spicy Black Bean Veggie Burgers
    • there’s 8 so I don’t buy these every time
  • Container of Fresh Spinach
  • 1/2 pound of Deli Meat
    • I prefer Roast beef, but sometimes I get Turkey Breast
  • Loaf of Whole Grain Wheat Bread
  • Two bags of steam-in-bag vegetables
    • Green beans are my favorite, especially eating them with some red pepper flakes on top
  • 90-second white rice
    • This flavor has way less sodium than all the others and it’s nice to eat alone, with red pepper flakes, eating as a side, or with some veggies mixed in.
  • Two tomatoes
    • I use these in my sandwiches, I eat them with my eggs, too.
  • Guacamole
  • Apples or plums
  • Three granola bars

I still have a few things from when I moved on September 1st.

  • Almond Honey Bunches of Oats
  • Ramen Noodles
    • these are my backup food. For when I don’t feel good or I’m just too lazy to cook.
  • Peanut Butter
    • I prefer the natural crunchy peanut butter
  • Ketchup
    • I must be doing something wrong because I still haven’t opened my ketchup and I love ketchup
  • Salad Dressing

Because I don’t cook anything other than eggs I buy a lot of the same things. I think this works for me because I do work at the Dining Common on campus so I get to eat there but also I think I save money by keeping it simple. I normally only spend under $40 each time I go.

Advertisements

Cook with Me: My Go-To College Meal

As you may know, I recently moved into an apartment and have started “cooking”. I am trying to not eat on campus and eat healthier meals. I don’t love buying groceries which is why my meals don’t require any skills or effort. I really want to try and cook a nice meal for my boyfriend but I haven’t gotten around to cooking meat yet, I’m afraid someone will die.

giphy (1)

But I have been making the same meal for breakfast or lunch a lot recently. It is extremely easy and keeps me full for quite a while.

♦Whole wheat toast, spinach, tomato, & over-easy eggs♦

cea8c893-4099-4cbb-a831-afb73b0727a3

  1. Put your stove on Low-Medium and spray your pan with non-stick spray
  2. Cut your tomatoes, I find that four slices do the job.
  3. Put your toast in the toaster.
  4. Put your first egg onto the pan, and sprinkle some pepper, once the egg is no longer translucent, flip it. I usually add a little more pepper to this side too…I use Large Brown eggs.
  5. By the time this egg is done, the toast should have popped up.
  6. I don’t want my egg to overcook, so I take my egg off the pan and put it on the plate while I place the spinach on the bread.
  7. (if you’re feeling crazy you can always put guacamole underneath the spinach, too)
  8. Then I put my other egg onto the stove (don’t forget the pepper) and put the spinach on the next piece of bread.
  9. I like my eggs over-easy, which is a runny yolk. If you don’t like a runny yolk you can just leave it on longer.
  10. Then I place the two tomato slices on top of the spinach, then I lay one egg per piece of toast.
  11. My roommate inspired me to put some Texas Pete’s Hot Sauce on my eggs because she hates when I eat eggs without a sauce.
  12. I recommend using a steak knife because toast doesn’t always cut well with a butter knife.

 

 

Recipes to try: Vegetarian Chili


My dad makes an amazing chili, he’s been making it for years but recently he started making it “vegetarian”, I did some googling and realized that it might actually be vegan. This recipe makes a ton of servings so you can eat it for days, it is totally healthy and actually keeps you full. It is perfect for leftovers, the other day I ate it for lunch and dinner but I ate it over pasta for dinner to spice things up. I usually add red pepper flakes and saltines (I’m not sure if those are vegan though)

Ingredients

1 lg onion (diced small)

1 ½ green peppers (diced small)

2 cloves of garlic

1 yellow squash

1 zucchini

1 container of baby mushrooms

2 28oz cans of diced tomatoes

2 16oz cans of red kidney beans

1 ½ tbsp flour

Salt, pepper

Chili pepper

Cumin

 

Directions

  1. 2 tbsp of butter, melted, in a pot
  2. Add mushrooms on medium-low, cook for a few minutes
  3. Add onion, cook for 3-4 minutes
  4. Add garlic & green pepper, cook for 3-4 minutes
  5. Add zucchini & squash, cook for 5 minutes
  6. Add diced tomatoes
  7. Bring to simmer, raise to medium
  8. Add salt, pepper, cumin, chili powder (to taste)
  9. Then add kidney beans
  10. Set oven to 250 F, put covered pot into the oven and let cook for a few hours. Stir every 30 minutes.

Recipe to Try: One Pan Honey Garlic Chicken & Veggies

 

4 Servings      Prep: 10 minutes    Cook Time: 35 minutes     Total Time: 45 minutes

Ingredients:

3 tbsp olive oil

2 tbsp unsalted butter, melted

2 tbsp honey

2 tbsp brown sugar     **next time I’ll use less

1 tbsp Dijon mustard

3 cloves of garlic, minced

1/2 tsp dried oregano

1/2 tsp dried basil

Salt & Pepper, to taste

16 oz baby red potatoes, I just used the entire bag that I bought

4 boneless, skinless chicken breasts, I should have used smaller ones because no one could finish the giant pieces I used

24 oz broccoli florets

Directions:

  1. Preheat oven to 400 F. Lightly oil a baking sheet or coat with nonstick spray. **I should have used nonstick spray because I used too much oil but I don’t think it ruined anything
  2. In a bowl, whisk together 2 tbsp of olive oil, butter (melted), honey, brown sugar, Dijon, garlic, oregano, basil; season with salt & pepper to your liking.
  3. Place potatoes in a single layer onto the prepared baking sheet. Drizzle 1 tbsp olive oil onto the potatoes and season with salt & pepper. Add chicken in a single layer and brush chicken with the mixture with the bowl.
  4. Place into oven and roast until the chicken is at 165 F, internally (about 25-30 minutes). Stir in the broccoli in the last 10 minutes of cooking time (at 15-20 minutes).
  5. Broil for 2-3 minutes.

 

recipe from Damn Delicious