Spicy Chicken and Cheese Nachos

Category: Freshman Year
Servings: 1 person
Prep-Time:  3 minutes
Cook-Time: 2 minutes

Why is this a survival recipe?

Nachos in the microwave give you a nice, indulgent, and cheesy meal in about 45 seconds. I always have cooked chicken in my fridge, shredded cheese, and salsa, so I figured that combining them would only lead to goodness. I eat this when I don’t feel like making a big elaborate dinner, or when I’m having friends over.

Ingredients:

  • 1-2 handfuls of Tortilla Chips
  • 1/2 cup of Shredded Cheese
  • 2-3 tsp of Hot Salsa
  • 1/2 cup of Cooked Chicken

Step one: Arrange your chicken over your tortilla chips

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Step two: Arrange your cheese evenly

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Step three: Microwave for about 15-30 seconds

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Step four: Top with hot salsa and dig in

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Salsa and Cheese Quesadilla

Category: Freshman Year/Vegetarian
Servings: 1 person
Prep-Time:  3 minutes
Cook-Time: 2 minutes

Why is this a survival recipe?

I make quesadillas in the microwave all the time. For me, when I want a cheesy snack, I usually don’t want to wait for the oven to heat up.

I love putting hot salsa with my quesadillas, and if I’ve got any cooked chicken laying around I throw it in with the cheese and salsa. It’s a hot meal ready in about 30 seconds, and you’ve always got the ingredients in your kitchen.

Ingredients:

  • 1 Tortilla
  • 1/2 cup of Shredded Cheese
  • 3 tbsp of Hot Salsa

Step one: Sprinkle your cheese on half of your tortilla

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Step two: Spoon your salsa on the cheese and maybe add a little more, then fold the tortilla in half

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Step three: Microwave your quesadilla for about 30 seconds

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Step four: Cut up and top with more salsa and enjoy

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Mediterranean Chilled Chickpea Salad

Category: Sophomore Year/Vegan
Servings: 4-6 people
Prep-Time:  5 minutes
Cook-Time: 5 minutes

Why is this a survival recipe?

This salad is lovely, fresh, and is a great way to use up your veggies. I always have chickpeas; they’re a great ingredient to keep in your pantry.

This salad has a very summery feel to it, and is wonderful when served fresh and chilled. I take this with me to classes all the time because it stays wonderfully in my bag until lunchtime.

If you have a Gluten Allergy, make sure all of your brands and products are gluten free.

Ingredients:

  • 1 can of Chickpeas, drained and rinsed
  • 1 small Cucumber, peeled and de-seeded
  • 1 tbsp of Onion, sliced thin
  • 1 tbsp of Red Pepper, finely chopped
  • Italian Dressing (EVOO, Balsamic Vinegar, Salt/Pepper)

Step one: Wash, chop and de-seed your vegetables; place them into a bowl with a pinch of salt and pepper

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Step two: Rinse and drain your chickpeas; mix them into the vegetables

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Step three: Dress your chickpea salad with equal parts EVOO and Balsamic as well as a dash of salt and pepper

Step four: Serve immediately or chill in the refrigerator. 

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Crispy and Delicious Loaded Baked Potato Skins

Category: Junior Year
Servings: 1-2 people
Prep-Time:  1 hour and 10 minutes
Cook-Time: 15 minutes

Why is this a survival recipe?

Making delicious loaded potato skins is as easy as baking a potato. These are my favorite appetizers, and they are so delicious when made fresh that you’ll never want them in the frozen appetizer box again.

I always have baking potatoes, and I use the center of the potato to make delicious mashed potatoes or I lay roasted chicken over the center for lunch with my snack.

If you have a Gluten Allergy, make sure all of your brands and products are gluten free.

Ingredients:

  • 1 baking Potato
  • 1/4 cup of Shredded Cheese
  • 1 dollop of Sour Cream
  • 1-2 tsp of crumbled cooked Bacon

Step one: Bake your potato until it’s nice and crispy.  (See recipe: Crisp and Fluffy Baked Potatoes)

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Step two: Cut your potato in half and scoop out the middle; save this for later, and make sure there is about half an inch of potato left in the skin

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Step three: Melt in your cheese by returning the potato to the oven for about 10 more minutes

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Step four: Dollop your sour cream and bacon, and then cut your potatoes in half

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Step five: Enjoy your delicious appetizers.

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Guacamole with Chips

Category: Sophomore Year/Vegan
Servings: 2-3 people
Prep-Time:  5 minutes
Cook-Time: 2 minutes

Why is this a survival recipe?

I eat it guacamole with chips, eggs and toast, and in chicken enchiladas. I made up this recipe in my first conquests in the kitchen and it is so delicious and spicy. I always have some leftover avocado in my kitchen, and this is an excellent way to use it up.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.

Ingredients:

  • 1 Avocado
  • 2 tsp Lime Juice
  • 1 tbsp of Red Onion
  • 1 small Roma Tomato, chopped
  • 2 cloves of Garlic, finely chopped
  • 2 dashes of Salt
  • 2 dashes of Pepper
  • 1/2 tsp of Cumin
  • 1 dash of Cayenne Pepper
  • 2 dashes of Garlic Powder

Step one: Chop up your vegetables and remove the seed from your avocado; juice your lime. 

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Step two: Mash together your avocado and add in your lime juice.

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Step three: Add in your veggies and spices and mix together until fully combined.

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Step four: Serve right away or refrigerate for later.

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Celery Stuffed with Creamy Cheese

Category: Freshman Year/Vegetarian
Servings: 1 person
Prep-Time:  5 minutes

Why is this a survival recipe?

I love creamy cheese wedges. They’re great on crackers, on apples, and in macaroni and cheese. My favorite way to eat them though is stuffed in celery.

The crisp celery adds a lovely brightness to the cheese, it’s fast, easy, and a great snack when you’re stressed out of your mind with assignments.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.

Ingredients:

  • 2 stalks of Celery, washed and dried
  • 1 wedge of Creamy Cheese

Step one: Rinse your celery and get off any remaining dirt, drying with a paper towel. Chop your celery into pieces and stuff them with your cheese.

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Crunchy Apples with Peanut Butter

Category: Freshman Year/Gluten Free/Vegan
Servings: 1 person
Prep-Time:  2 minutes

Why is this a survival recipe?

Apples are crisp and delicious, and last forever in the fridge. I love spreading peanut butter over the apples, and when I’m feeling really indulgent I sprinkle some raisins or sliced peanuts over the top for some extra texture.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.

Ingredients:

  • 1 Apple, washed and sliced
  • 1-2 tbsp of Peanut Butter
  • Optional: Raisins, Peanuts

Step one: Wash and slice your apple, and spread your peanut butter on the top

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Fresh and Clean Fruit Salad

Category: Senior Year/Vegan
Servings: 2-4 people
Prep-Time:  5 minutes

Why is this a survival recipe?

Fresh fruit is the original fast food. Fruit salads are simple, but very versatile and incredibly easy to put together and to make in advance.

Knowing when to slice up your fruit is crucial to a perfect fruit salad. For example, when you’re using bananas, wait until they are just starting to get brown spots on the peel and that’s when you know they’re ready to eat.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.

Ingredients:

  • 1 small Banana, peeled and sliced
  • 1 cup of Blueberries, washed and drained
  • 1 cup of Strawberries, washes, sliced, and drained
  • 1 cup of Raspberries, washed and drained

Step one: Wash, drain and slice your fruits

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Step two: Mix them together evenly in a bowl and serve immediately or refrigerate for later

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Tuna Pinwheel Roll-up Sandwiches

Category: Freshman Year
Servings: 1 person
Prep-Time:  5 minutes
Cook-Time: 15 minutes

Why is this a survival recipe?

My mom would make tuna pinwheels for lunch all the time, and everyone who tried them went crazy over how delicious they were. We were all convinced that this had to be more than a simple tuna sandwich, but it’s not.

It’s simply divine, incredibly easy to make, and once you eat a tuna sandwich like this you’ll never go back. You can eat them sliced up or as a whole roll-up if you’re taking it with you to class.

Ingredients:

  • 2 cans of Tuna
  • 6 slices of bread, crusts cut off
  • 3 tbsp of Mayo
  • 2 tbsp of Butter

Step one: Combine your tuna and your mayo

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Step two: Cut the crusts off of your bread; spread your butter on the ends and lay them on top of each other

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Step three: Spread your tuna over the bread slices; roll the slices up with cling wrap on the outside and twist the extra to seal.

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Step four: Refrigerate for about an hour, then cut up and serve

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Simple Shrimp Cocktail

Category: Senior Year/Gluten Free
Servings: 1 person
Prep-Time:  10 minutes
Cook-Time: 5-7 minutes

Why is this a survival recipe?

Learning how to perfectly boil shrimp is something everyone who enjoys seafood should learn how to do. Buying frozen, shell-on shrimp will save you boatloads of money, and cooking them yourself is incredibly simple.

Once you know how to boil shrimp, you open your doors to the ultimate “surf” pairing with any “turf”. There are so many possibilities, but my favorite way to eat shrimp has to be shrimp cocktail.

If you have a Gluten Allergy, make sure all of your products and brands are gluten free.

Ingredients:

  • 10-15 medium frozen Shrimp, shell on
  • Your favorite Cocktail Sauce or Russian Dressing (See: Russian Dressing)

Step one: Thaw your shrimp by running cold water over them until the ice has melted. Then peel the shell from the shrimp like this:

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Step two: Bring a pot of water to a boil; cook your shrimp until fully opaque, about 5-7 minutes

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Step three: Immediately drain and transfer the shrimps into an ice bath

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Step four: Once the shrimp are cool, serve them over ice with your favorite cocktail sauce!

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