Chicken Sausages with Mushroom Spiced Couscous

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

Why is this a survival recipe?

I love sausages and couscous, and since the box of couscous makes about 5 servings, I thought I would switch up my traditional vegetarian combination and add in some yummy cooked chicken sausages. This recipe is outrageously easy and even easier to store, re-heat, and enjoy.

Ingredients:

  • 1 Cooked Sausage, sliced
  • 1 cup of Couscous, prepared

Step one: Prepare your couscous according to the box and transfer it into a bowl

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Step two: Warm up your sausage and slice it into bite-sized pieces.

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Step three: Mix the two together and enjoy

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*this post originally stated this recipe was gluten free. it has since been updated.

Sliced Chicken Sausages with Rice

Category: Freshman Year/Gluten Free
Servings: 1 person
Prep-Time:  2 minutes
Cook-Time: 5 minutes

Why is this a survival recipe?

The great thing about pre-cooked sausage, is just that: they’re already cooked. When you pair this with instant rice, you’ve got a hot meal that’s already prepared in about five minutes.

There are so many different kinds of sausages and instant rices, that this combination will never get old. You can keep the sausages in the freezer and instant rice lasts for ages, so you’ll always have a delicious option for your meals.

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

Ingredients:

  • 1 Cooked Sausage, sliced
  • 1 Instant Rice

Step one: Prepare your rice and transfer it into a bowl

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Step two: Warm up your sausage and slice it into bite-sized pieces

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Step three: Mix the two together and enjoy

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Steamed Vegetables with Mushroom Spiced Couscous

Category: Freshman Year/Vegan*
Servings: 1 person
Prep-Time:  5-10 minutes
Cook-Time: 5 minutes

Why is this a survival recipe?

Couscous is so good  and ready to eat in about five minutes in the microwave. It’s a perfect base for your veggies, meats, even eggs, and it’s ready in a snap. I could eat this meal all week, and since the box makes about 5 servings, I get to, and it’s awesome.

Ingredients:

  • 1 cup of Mushroom Spiced Couscous
  • 1 cup of frozen Steamed Veggies
  • 1 tsp of Italian Dressing

Step one: Prepare your couscous and steamed veggies according to the packaging; stir in your dressing and enjoy.

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*this post originally stated this recipe was gluten free. it has since been updated.

Cool Mediterranean Couscous Salad

Category: Sophomore Year/Vegan
Servings: 2 people
Prep-Time:  15 minutes
Cook-Time: 5 minutes

Why is this a survival recipe?

This is an amazing dish that can be made earlier in the day or week and eaten cold or warmed up for lunch, dinner, or a quick snack.

The name of this recipe sounds extremely fancy, but all it really is is couscous in a microwave and some lovely chopped vegetables and a little bit of balsamic vinaigrette and olive oil. All of these things are always in my pantry.

Ingredients:

  • 1/8 cup of chopped Onion
  • 1/8 cup of chopped Tomato, de-seeded
  • 1/2 of a chopped Cucumber, de-seeded
  • 1 tbsp of Feta Cheese
  • 1 cup of Spiced Couscous, prepared
  • EVOO
  • Balsamic Vinegar
  • Salt/Pepper to taste

Step one: Dice your vegetables into small pieces; remove the seeds from your tomato, and remove the seeds from the cucumber with a spoon. This eliminates excess water from your vegetablesDSC_0643

Step two: Prepare your couscous as directed on the box

Step three: Add in your chopped vegetables, and your feta cheese

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Step four: Toss together your EVOO and balsamic vinegar with equal amounts to your taste. Salt and pepper your salad to your taste. Remember your feta is salty, and the EVOO and Balsamic balance each other out. 

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Step five: Eat right away or chill in your refrigerator. 

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Sausage Stuffed Bell Peppers

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

Why is this a survival recipe?

A sausage stuffed bell pepper is one of the easiest dinners I know how to make. I use red bell peppers when I want something sweeter, and green when I want a bite to my meal.

This is a great way to use leftover rice, meats, and sauces. This is a perfect leftovers dish and it’s so easy to take for lunch the next day. In this recipe I use sausage, but I’ve also made this recipe with ground beef, ground turkey, and an Alfredo sauce instead of a red sauce.

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

Ingredients:

  • 1 large Bell Pepper, hollowed out
  • 1/4 cup prepared Rice
  • 1 cooked Sausage
  • 2 tbsp Spaghetti Sauce
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/4 tsp Garlic Powder
  • 1/8 tsp Onion Powder
  • 1/8 cup of Parmesan Cheese

Step one: Preheat your oven to 350; break up your sausage and mix together with your leftover rice and sauce in a medium pan until warmed through

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Step two: Stuff your pepper and add your Parmesan cheese to the top; cook for 1 hour or until pepper is tender

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Step three: Dig in and enjoy!

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Hot and Spicy Black Beans, Salsa and Rice

Category: Senior Year/Gluten Free/Vegan
Servings: 2 people
Prep-Time:  5 minutes
Cook-Time: 5 minutes

Why is this a survival recipe?

The combination of spicy black beans, salsa, and rice is basically a burrito without the tortilla. It’s quick and easy, since most of the ingredients are already cooked, and makes for a great leftovers snack when you’re short on time.

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

Ingredients:

  • 3/4 jar of Hot Salsa 
  • 1 can of Black Beans, rinsed and drained
  • 1 cup of cooked Rice

Step one: Prepare your rice as directed!

Step two: Drain and rinse your black beans; combine with salsa in a medium pan over medium-low heat

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Step three: Heat through and pour over your rice!

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Mixed Vegetable and Soy Sauce Stir Fry

Category: Sophomore Year/Gluten Free
Servings: 2-4 people
Prep-Time:  10-15 minutes
Cook-Time: 15 minutes

Why is this a survival recipe?

Stir fry’s are a college student’s best friend. They’re fast, easy, and a great way to use up leftovers without having to eat the same boring thing three days in a row. You can use any vegetables you have in your fridge or freezer. All you really need is some soy sauce!

For this recipe I used the vegetables I had in my fridge, but if you’re strapped you can always use frozen vegetables, or any other combination of veggies that you may have in your fridge.

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

Ingredients:

  • 1 cup of Vegetable Broth
  • 1 large Carrot, peeled
  • 1 Celery stalk
  • 1-2 tsp of Soy Sauce
  • 1 tbsp Red Onion, chopped
  • 1 clove Garlic, finely chopped
  • 1 small head of Broccoli, chopped
  • 1 large Egg, scrambled
  • Salt/Pepper to taste
  • 1 tbsp Canola Oil
  • Optional: Cooked rice to serve over

Step one: Combine your vegetable broth and soy sauce; set aside

Step two: On medium-high heat, in a large pan with canola oil add in your onion and garlic and saute until tender. Remove from the pan and add to your sauce mixture

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Step three: Scramble your egg in the pan

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Step four: Add your vegetables into the pan and stir until crisp-tender (Not mushy but not crunchy!)

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Step five: Pour in your sauce mixture and stir until heated through. Add more soy sauce as desired.

Step six: Serve over rice and enjoy!

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Chinese Take-out Inspired Chicken Fried Rice

Category: Junior Year/Gluten Free
Servings: 2-4 people
Prep-Time:  10-15 minutes
Cook-Time: 15 minutes

Why is this a survival recipe?

If you’re like me, almost every time an exam comes around, I eat an inhuman amount of Chinese Take-out. Maybe it’s a stress thing, or a time thing, but either way it’s not exactly good for me or my wallet

I decided to make my own fried rice, and now I make it at least once a week. I use leftover rice, quickly poach some chicken breast, throw in all of the vegetables in my fridge and I’ve got a guilt free comfort food whenever I want it.

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

Ingredients:

  • 1 cup cooked Rice
  • 5-10 pieces of chopped pieces of cooked Chicken Breast
  • 1 cup of Chicken Broth
  • 1 large Carrot, peeled
  • 1 Celery stalk
  • 1-2 tsp of Soy Sauce
  • 1 tbsp Red Onion, chopped
  • 1 clove Garlic, finely chopped
  • 1 small head of Broccoli, chopped
  • 1 large egg, scrambled
  • Salt/Pepper to taste
  • 1 tbsp Canola Oil

Step one: Cover your whole chicken breasts with water and bring to a boil. Boil for 15-20 minutes or until fully cooked. Drain and remove the chicken pieces and let cool; rough chop them to bite sized pieces

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Step two: If you need fresh rice, at the same time as you poach the chicken prepare your rice as directed on the package. Set aside and let cool.

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Step three: Combine your soy sauce and chicken broth; set aside.

Step four: Chop your vegetables. On medium high heat in a large pan with canola oil add in your onion and garlic and saute until tender. Remove from the pan and add to your sauce mixture.

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Step five: Scramble your egg in the pan

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Step six: Add your vegetables into the pan and stir until crisp-tender (Not mushy but not crunchy!)

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Step seven: Add in your prepared rice and chicken and stir; then add your sauce mixture and stir until heated through. Add more soy sauce as desired.

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Step eight: Enjoy!

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Chinese Take-out Inspired Vegetable Fried Rice

Category: Junior Year/Gluten Free
Servings: 2-4 people
Prep-Time:  10-15 minutes
Cook-Time: 15 minutes

Why is this a survival recipe?

If you’re like me, almost every time an exam comes around, Chinese food is ordered, delivered, and devoured. Maybe it’s a stress thing, or a time thing, but either way it’s not exactly healthy or economical.

I decided to make my own fried rice, and I was shocked at how easy, delicious, and fresh it was. I use leftover rice and throw in all of the vegetables in my fridge and I’ve got a guilt free comfort food to scarf down when I study.

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

Ingredients:

  • 1 cup cooked Rice
  • 1 cup of Vegetable Broth
  • 1 large Carrot, peeled
  • 1 Celery stalk
  • 1-2 tsp of Soy Sauce
  • 1 tbsp Red Onion, chopped
  • 1 clove Garlic, finely chopped
  • 1 small head of Broccoli, chopped
  • 1 large Egg, scrambled
  • Salt/Pepper to taste
  • 1 tbsp Canola Oil

Step one: If you need to make fresh rice, prepare as directed on the box then set aside to cool.

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Step two: Combine your vegetable broth and soy sauce; set aside.

Step three: On medium-high heat, in a large pan with canola oil add in your onion and garlic and saute until tender. Remove from the pan and add to your sauce mixture.

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Step four: Scramble your egg in the pan

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Step four: Add your vegetables into the pan and stir until crisp-tender (Not mushy but not crunchy!)

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Step five: Add in your prepared rice and stir; then add your sauce mixture and stir until heated through. Add more soy sauce as desired.

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Step six: Enjoy!

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Quick and Easy Chicken and Vegetable Stir Fry

Category: Junior Year/Gluten Free
Servings: 4-6 people
Prep-Time:  25 minutes
Cook-Time: 10 minutes

Why is this a survival recipe?

Stir fry is a college student’s best friend. They’re fast, easy, and a great way to use up leftovers without having to eat the same boring thing three days in a row.

You can use any vegetables you have in your fridge, and the chicken could be fresh or pre-cooked. All you really need is some soy sauce.

For this particular recipe I used the vegetables I had in my fridge, but if you’re strapped you can always use frozen vegetables, or any other combination of veggies that you may have in your fridge.

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

Ingredients:

  • 5-10 pieces of chopped pieces of thin Chicken Breast
  • 1 cup of Chicken Broth
  • 1 large Carrot, peeled
  • 1 Celery stalk
  • 1-2 tsp of Soy Sauce
  • 1 tbsp Red Onion, chopped
  • 1 clove Garlic, finely chopped
  • 1 small head of Broccoli, chopped
  • Salt/Pepper to taste
  • 1 tbsp Canola Oil
  • Optional: Cooked rice to serve over

Step one: Cover your chopped chicken breasts with water and bring to a boil. Boil for 15-20 minutes or until fully cooked. Drain and remove the chicken pieces and let cool! If they are too big, rough chop them to a bite sized piece

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Step two: Combine your soy sauce and chicken broth; set aside.

Step three: On medium high heat in a large pan with canola oil add in your onion and garlic and saute until tender. Remove from the pan and add to your sauce mixture.

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Step four: Chop your veggies, then add your vegetables into the pan and stir until crisp-tender (Not mushy but not crunchy!)

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Step five: Add in your chicken, and stir; then add your sauce mixture and combine until heated through.

Step six: Serve over rice and enjoy!

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