Twice Baked Potatoes

Category: Senior Year/Gluten Free/Vegetarian
Servings: 2 people 
Prep-Time:  1 hour and 10 minutes
Cook-Time: 15-20 minutes

Why is this a survival recipe?

Making twice baked potatoes is just as easy as making loaded potato skins; all you need to do is mix together the toppings you usually dollop on top of your skins right into the meat of the potato. It’s so easy, and a delicious way to make your baked potatoes extra filling.

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

Ingredients:

  • 1 baking Potato
  • 1-2 tsp of Sour Cream
  • 1/4 cup of Shredded Cheese

Step one: Bake your potato, scoop out the inside and mix it together with your cheese and sour cream (See: Crisp and Fluffy Baked Potatoes)

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Step two: Stuff your potato and return your potato to the oven and bake until the cheese is melted. Enjoy!

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Sauted Summer Squash with Orzo

Category: Senior Year/Vegan
Servings: 2-3 people
Prep-Time:  5 minutes
Cook-Time: 10 minutes

Why is this a survival recipe?

Orzo is a delightful pasta that looks exactly like a rice. It’s buttery and tender and goes wonderfully with summer vegetables.

When I’m not in the mood for a vegan meal, I make this with breaded chicken cutlets, and top it with some butter and cheese; but you absolutely don’t have to do that to get the full delicious flavor out of this recipe.

Ingredients:

  • 1 cup of Orzo
  • 1 chopped Summer Squash
  • 1-2 tsp of Butter
  • 2 cloves of Garlic, minced
  • 3 tsp of Parmesan Cheese
  • Salt/Pepper to taste

Step one: Saute your garlic and summer squash in a bit of EVOO

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Step two: Prepare your orzo as directed on the box

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Step three: Mix together your orzo and squash and top it with your Parmesan cheese and butter. Enjoy your delicious dish

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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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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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Baked Seasoned Skinny Steak Fries

Category: Senior Year/Vegetarian
Servings: 1 person
Prep-Time:  5-10 minutes
Cook-Time: 18 minutes

Why is this a survival recipe?

I love french fries, and cutting them steak-fry style is my favorite way to eat them. With this recipe, you always have french fries sitting in your kitchen whenever you get a craving for them.

I sometimes use sweet potatoes to balance a bit of sweetness with the kick of the spices, but they’re amazing with regular baking potatoes as well. I make these when I have burgers or beer-steamed ball-park franks. It’s like adding a touch of summer into my school year.

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

Ingredients:

  • 1 Potato, washed and peeled
  • The following Spices to taste:
  • Cayenne Pepper
  • Black Pepper
  • Salt
  • Paprika
  • Roasted Vegetable Seasoning
  • Garlic Powder
  • Onion Powder

Step one: Preheat your oven to 400. Wash, peel and chop your potato into large wedges. Create a flat surface first so that you don’t lose your grip on your potatoes

Step two: Combine enough of your spices to evenly coat all of your fries

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Step three: Spray your fries lightly with cooking spray, and also spray your cookie sheet. Coat your fries evenly in your spices

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Step five: Bake for 9 minutes, flip your fries, and bake for an additional 9 minutes, then plate and enjoy

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Creamy Mashed Garlic Cauliflower

Category: Senior Year/Gluten Free
Servings: 2-4 people
Prep-Time:  5 minutes
Cook-Time: 15 minutes

Why is this a survival recipe?

Making mashed cauliflower is just as easy as mashed potatoes, but it’s much creamier and lighter.

Before I looked up how to cut up a head of cauliflower, I would get so frustrated trying to break it up that I would just quit. Now I realize that all you need to do is peel off the leaves, chop off the butt and you’re good to go.

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

Ingredients:

  • 1 head of Cauliflower
  • 2 cloves of Garlic
  • 2 tbsp of Butter
  • 2 tbsp of Milk or Half & Half
  • Salt/Pepper to taste

Step one: Chop up your head of cauliflower using the directions stated in the introduction. Cover the florets and garlic with cold water and bring to a boil and cook until fork tender, about 10 minutes

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Step two: Drain and return to the pot; add your butter, cream and salt and pepper to taste then mash or puree to your desired consistency

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Step four: Serve and enjoy

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Lazy Man’s Baked Potato

Category: Freshman Year/Gluten Free/Vegetarian
Servings: 1 person
Prep-Time:  2 minutes
Cook-Time: 9 minutes

Why is this a survival recipe?

Baked potatoes are a perfect side, and go with practically every main dish. They’re ready in under ten minutes, and you can put them with anything in your fridge and guarantee a yummy meal.

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

Ingredients:

  • 1 Potato
  • Optional: Butter, Salt/Pepper, Stuffing them

Step one: Wash your potato with water only

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Step two: Poke holes in the skin, then microwave for 7-8 minutes; slice open your potato and using oven mits, push the sides in.

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Step four: Add your toppings and eat!

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Diner-Style Home-fries

Category: Sophomore Year/Gluten Free
Servings: 2-4 people
Prep-Time:  5 minutes
Cook-Time: 10 minutes

Why is this a survival recipe?

Making home fries is ridiculously easy; they can be done at the same time as your egg dishes or even pancakes and french toast. The leftovers can be used as side dishes the next meal, or even in loaded breakfast fritattas.

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

Ingredients:

  • 1-2 small Red Potatoes
  • 1/4 a small Onion
  • 2 dashes of Poultry Seasoning
  • Salt/Pepper to taste

Step one: Chop up your potato and onion; spray a medium pan and bring it up to medium high heat. Saute your onions in butter then add in your potato and seasonings and cook until tender 

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Step two: Stir until the home fries become golden brown

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Step three: Serve and enjoy

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Pear, Pecan, and Goat Cheese Salad

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

Why is this a survival recipe?

This is a deliciously fresh salad that can be eaten in a large portion for lunch, or a smaller portion for a side with dinner. I always drizzle balsamic vinaigrette over my salad for a bit of a bite, and the fresh pair is perfect with the goat cheese.

I make this salad after I’ve made stuffed omelets and have extra goat cheese, or when I need to use up my pear before it spoils.

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

Ingredients:

  • 1/4 cup of Sliced Pear
  • 1/8 cup of crushed Pecans
  • 1 tbsp of Goat Cheese
  • A bed of Greens
  • Balsamic Vinaigrette

Step one: Slice your pear, crush your pecans and portion out your goat cheese

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Step two: Mix into your bed of greens

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Step three: Pour in your balsamic and enjoy!

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