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.

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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♦


  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)


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




  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: Shrimp & Avocado Salad

I will be moving into an apartment soon, which means I’ll be in charge of not starving. I’ve been trying to be healthier (hopefully I don’t go broke) and luckily my parents are willing to be my guinea pigs.


***I promise this was yummier than it looks***


20-25 Shrimp, good for about 4 people

2 Avocadoes

2 Bags of Salad Mix

1 Can of Chic Peas

1 Bag of Frozen Corn

1 Bag of Frozen Peas

1 Container of Yellow Tomatoes


  1. Put Shrimp into luke warm water. Let sit for a few minutes.
  2. Drain and Rinse Chic Peas. Put into seperate bowl.
  3. Put Peas & Corn into slightly warm water. Let sit for a few minutes.
  4. Once shrimp is no longer cold, drain it. Then add lemon pepper (or just lemon juice). Put onto the stove & cook on each side until pink. I’d cook it at medium, medium/low.
  5. Empty Both Bags of Lettuce into the ugliest bowl you have. for aesthetic.
  6. Cut your baby tomatoes in halves, and pit & slice your avocadoes.
  7. Throw everything into your salad. (My sister doesn’t like chic peas so they were served on the side which is why they aren’t show in the picture)

I chose to put Parmesan Peppercorn dressing on mine & thought it was fabulous, the healthier option probably would have been olive oil, though.

Recipe to Try: One Pan Honey Garlic Chicken & Veggies


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


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


  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