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)

DSC_0414-2

DSC_0416-2

DSC_0418-2

DSC_0419-2

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

DSC_0422-2

DSC_0425-2

Tomato Egg Bake

Category: Senior Year/Vegetarian
Servings: 1 person
Prep-Time: 15 minutes
Cook-Time: 20-25 minutes

Why is this a survival recipe?

There’s nothing than popping your breakfast in the oven and casually sipping your coffee while you wait for your breakfast to cook perfectly. I always have eggs, tomato, spinach, and feta, so one day I decided to put them all together. This is incredible easy and very delicious.

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

Ingredients:

  • 1 Tomato
  • 1 Egg
  • 1 tsp of Feta Cheese
  • 1-2 tsp of Spinach
  • To taste: Salt, Pepper, Garlic Powder

Step one: Preheat your oven to 425; remove the seeds from your tomato and roast it for 10 minutes to remove some of the extra juices

DSC_0849

Step two: Drain your tomato and stuff it with your thawed spinach, feta, and seasonings

DSC_0861

Step three: Crack your egg into your tomato. If it over flows, just pick up the tomato and put it onto a new plate; the excess will fall away. Add more feta to the top.

DSC_0866

Step four: Bake for about 20-25 minutes until the egg white sets. Push up your tinfoil so the tomato doesn’t split. 

DSC_0892

Step five: Enjoy!

DSC_0894

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

DSC_0070

Step two: Prepare your orzo as directed on the box

DSC_0086

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

DSC_0098

Spinach Stuffed Portabello Mushrooms

Category: Freshman Year/Vegetarian
Servings: 1 person
Prep-Time:  10 minutes
Cook-Time: 21 minutes

Why is this a survival recipe?

This is actually one of the first recipes I ever made up. I was hosting my parents and I had no idea what to make, so I grabbed the first thing I could find: mushrooms. It ended up being absolutely delicious, and I make it all the time.

Ingredients:

  • 1 large Portabello Mushroom Cap, cleaned
  • 1/4 cup of Frozen Spinach
  • 1 slice of Cheese
  • 1/4 cup of Breadcrumbs
  • To taste: Cayenne Pepper, Black Pepper, Salt, Garlic Powder, Onion Powder, Paprika
  • EVOO

Step one: Preheat your oven to 425; coat your mushroom with olive oil fairly liberally

DSC_0181

DSC_0183

Step two: Stuff the slightly thawed frozen spinach into the mushroom cap

DSC_0190

Step three: Season your mushrooms

DSC_0200

Step four: Lay your cheese on top of the cap

DSC_0225

Step five: Cover the whole cap with breadcrumbs

DSC_0229

Step six: Roast your mushroom for 18 minutes covered with tin foil, and remove the covering for a final 3 minutes

Step seven: Enjoy your delicious stuffed mushroom

DSC_0247

Cheesy Broccoli Stuffed Baked Potato

Category: Sophomore Year/Gluten Free/Vegetarian
Servings: 1 person
Prep-Time:  1o minutes
Cook-Time: 5 minutes

Why is this a survival recipe?

This is as simple as heating up a delicious potato and cheesy broccoli. Now that you know how to make baked potatoes in the microwave, all you need to do is make your baked potato and heat up some savory cheesy vegetables. I always have them in my freezer for side dishes with my main courses.

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

Ingredients:

  • 1 package of Cheesy Broccoli
  • 1 baking Potato

Step one: Make your Lazy Man’s Baked Potato and cut it open

DSC_0902

DSC_0903

DSC_0913

Step two: Cook your cheesy broccoli according to the package and pour over your potato. Enjoy.

DSC_0918

Spice Rubbed Roasted Salmon with Sauteed Veggies

Category: Senior Year/Gluten Free
Servings: 1 person
Prep-Time:  5 minutes
Cook-Time: 15-20 minutes

Why is this a survival recipe?

I love cooking with fish, and when I can afford it I always get fresh fillets.  This spice rub paired with fresh lemon makes your fish taste delicious, and it’s always flaky and light and wonderful.

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

Ingredients:

  • 1 Salmon Fillet
  • 1 whole Lemon, juiced
  • To taste: Cayenne Pepper, Paprika, Salt, Pepper, Garlic Powder, Onion Powder, Roasted Vegetables Seasoning
  • Zucchini, Broccoli, Summer Squash etc

Step one: Preheat your oven to 400; squeeze half of your lemon over your fillet and cover it liberally

DSC_0140 (2)

Step two: Make your rub and massage it into the salmon fillet

DSC_0152 (2)

DSC_0155 (2)

Step three: In a baking dish, roast your salmon for 15-20 minutes, depending on how you like your fish. 15 minutes will be medium, 20 minutes will be well done. Saute your vegetables while your salmon is cooking.

DSC_0172 (2)

Step four: Let your salmon rest covered for 5 minutes.

DSC_0191 (2)

Step five: Plate and squeeze the second half of your lemon over your fish and enjoy

DSC_0234 (2)

Roasted Pork Tenderloin with Root Vegetables

Category: Senior Year/Gluten Free
Servings: 3-4 people
Prep-Time:  3 hours
Cook-Time: 35-40 minutes

Why is this a survival recipe?

Pork tenderloin is extremely affordable and can be prepared in so many different ways, but my favorite is the marinade with this lovely dijon mustard sauce. It’s so simple to make, and it makes for a delicious entree and an even better leftover meal.

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

Ingredients:

  • 1 Pork Tenderloin
  • 1 clove of Garlic, chopped
  • 1/2 Lemon, juiced
  • 1/4 cup of EVOO
  • 1 tbsp of Dijon Mustard
  • 1 Potato, sliced thin
  • 1/2 Onion, sliced
  • 2 Carrots, sliced

Step one: Combine your garlic, olive oil, lemon, and mustard into a freezer bag; add  your pork tenderloin and marinate for at least three hours in the fridge

DSC_0064 (2)

Step two: Slice your root vegetables and cover them with EVOO, salt and pepper; coat the vegetables evenly

DSC_0360

DSC_0363

Step three: Preheat your oven to 400 degrees; lay your tenderloin over the vegetables and cook for 35-40 minutes

DSC_0364

DSC_0435

Step four: Cover and let rest for 5-10 minutes, slice your pork and serve

DSC_0440

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

DSC_0434

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

DSC_0378

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. 

DSC_0440

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. 

DSC_0004

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

DSC_0006

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

DSC_0013

Step four: Serve right away or refrigerate for later.

DSC_0020

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

DSC_0650

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. 

DSC_0654

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

DSC_0662