Recipe
Central
Recipes for College Students
Fall 2013
Introduction
Hello UCO Bronchos, At UCO we care for our students both inside and
outside of the classroom. This desire to make your Central
experience the best possible has lead Off-Campus Life to put
Recipe Central together for your use at home with your
family and friends. Included in the book, you will find many
different recipes from recipes for one to desserts. You will
also find recipes designed by your fellow students specifically
for the Central Pantry. We are excited to offer you this small
collection and hope that you find a meal or snack that you
will enjoy! As always please feel free to visit Off-Campus Life
with any questions or concerns you may have. We are
located in room 212 of the Nigh University Center. Thank
you for picking up Recipe Central and please enjoy!
Sincerely,
Patrick Tadlock
Coordinator, Off-Campus Life
2
Contents
Pages
1: Cover
2: Introduction
3: Table of Contents
4-6: Easy Sides
7-10: Recipes for One/Easy
11-13: Soups
14-17: Healthy Meals
18-20: Chicken
21-22: Beef
23-25: Pasta
26-29: Central Pantry Recipes
30-31: Desserts
32: Back Cover/Credits
3
Sides
Sweet Cornbread
Ingredients
•1 cup all-purpose flour
•1 cup cornmeal
•1/4 cup packed brown sugar
•1/4 cup granulated white sugar
•2 teaspoons baking powder
•1 teaspoons salt
•1 cup milk
•1/3 cup butter, melted
•1 large egg
Directions
•Preheat oven to 400F. Spray a 9-inch round pan with non
stick spray.
•In a medium bowl, whisk together the flour, cornmeal, sugars, baking powder and salt. In a separate bowl, whisk together the remaining ingredients. Add the wet ingredients to the dry ingredients and stir just until moistened.
• Scrape the batter into the prepared pan and bake for 20 to 25 min-
utes, or until a toothpick inserted into the center comes out clean
•Yield: 9 servings
Crockpot Applesacue
Ingredients
•3 pounds Honeycrisp apples, peeled, cored and cut into thick slices (about 12 medium apples)
•1/3 cup lightly packed light brown sugar
•1 1/4 teaspoons apple pie spice
Directions
•Combine all ingredients in the Crock Pot and cook on high for 5 hours.
•If you prefer a slightly chunky applesauce, simply stir and mash the apples with a large spoon. If you prefer smooth applesauce, transfer the cooled applesauce to a blender or food processor and puree until smooth.
•Store applesauce in an airtight container within the refrigerator or freezer for up to 6 months.
•Yield: 8 servings
4
Snacks
Restaurant Style Salsa
Ingredients
•1 can (28 Ounce) whole tomatoes with juice
•2 cans (10 Ounce) diced tomatoes and green chilies
•1/4 cup chopped onion
•1 clove garlic, minced
•1 whole jalapeno, quartered and sliced thin
•1/4 teaspoon sugar
•1/4 teaspoon salt
•1/4 teaspoon ground cumin
•1/2 cup cilantro
•1/2 whole lime juice
Directions
•Note: this is a very large batch. It is recommended to use a 12-cup food
processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
•Combine whole tomatoes, diced tomatoes and green chiles, onion,
jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a
blender or food processor. Pulse until you get the salsa to the consistency you’d like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
•Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos
Pear, Blue Cheese and Walnut Salad with Maple Syrup Vinaigrette
Ingredients
•2 generous handfuls of lettuce (leaves of your choice)
•2 pears, sliced
•5 ounces blue cheese, broken into chunks
•2 ounces crushed walnuts for sprinkling
Dressing
•4 tablespoons ml olive oil
•2 tablespoons ml red wine vinegar
•1 tablepsoon & 1 teaspoon maple syrup
•1/2 teaspoon Dijon mustard
•salt
Directions
•Place the salad ingredients in a bowl or arrange on a platter.
•Mix the vinaigrette dressing ingredients in a small jar and shake well before drizzling over the salad.
5
Snacks
Baked Oatmeal Bars
Ingredients
•3 cups oatmeal
•3/4 cup brown sugar
•1/2 cup margarine
•2 eggs
•2 cups milk
•2 teaspoons baking powder
•1 teaspoon salt
Directions
•Preheat oven to 375F.
•Mix all ingredients together and pour into 13 x 9 inch buttered pan.
•Bake at 375F. for 25 minutes.
•You can slice into squares and wrap individually for ease on the go.
Peanut Butter Granola Bites
Ingredients
•1/3 cup honey
•1/4 cup natural peanut butter (or regular peanut butter)
•2 tablespoon unsalted (or salted) butter
•2 cup old-fashioned rolled oats (not instant oatmeal)
•1/4 cup raisins or other dried fruit
•(optional) 2 tablespoons flax seeds (available at Homeland, Sprouts, or health food stores)
Directions
•In a small saucepan (or in microwavable “glass” bowl if using
microwave) heat over low flame/setting, melt honey, peanut butter, and butter. (If microwaving, cook in 1 minute intervals) Stir until loosened and smooth, 1 to 2 minutes. Remove from heat/microwave; stir in oatmeal, flax seed and raisins or other dried fruits.
•Drop mixture by the tablespoon onto wax paper or you can use mini cupcake papers. Place on a rimmed baking sheet, and freeze until set, about 15 minutes.
•To store, refrigerate in an airtight container up to 1 week.
6
Recipes for One/Easy
Healthy Zesty Bean Dip and Chips (One Serving)
Ingredients
•1/4 cup fat-free canned refried beans
•1 tablespoon salsa
•1 1/2 teaspoons chopped fresh cilantro
•1 ounce tortilla chips, (about 10)
•1 minced scallion, (optional)
Directions
•Combine refried beans, salsa, cilantro and scallion (if using) in a bowl. Serve with tortilla chips.
Pita Pizza
Ingredients
•1 whole wheat pita
•2/3 cup marinara sauce
•1 ounce cheddar, sliced or diced
•2 ounces mozzarella, in pieces
Directions
•Preheat the oven to 400F degrees.
•Spread a layer of marinara sauce on the pita. Then evenly lay down the cheese.
•Bake for 7 minutes, or until the cheese is all melted.
Easy Cheese Nachos
Ingredients
•1 package (14 1/2 ounces) tortilla chips
•2 cans(15 ounces each) chili without beans
•1 pound process cheese (Velveeta), cubed
•4 green onions, sliced
•1 medium tomato, chopped
Directions
•Divide the tortilla chips between six plates and set aside. In a sauce
pan warm chili until heated through. Meanwhile, in another saucepan, heat the cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato.
•Yield 6 servings.
7
Recipes for One/Easy
Basic Sandwich Roll Ups
Ingredients
•1 tortilla
•4 pieces lunch meat (turkey, ham, bologna, etc.)
•2-3 teaspoons. sour cream
•4 oz. cheese (sliced or shredded)
Directions
•First, place the tortilla on a microwave safe plate, and microwave for 5-10 seconds to slightly soften it.
•Next, spread 2 teaspoons sour cream evenly across the hot tortilla sur
face.
•Place the lunch meat on top of sour cream.
•If desired, spread the remaining 1 teaspoon sour cream on top of the meat.
•Add the cheese on the top of the meat.
•Finally, roll the tortilla into a proper log-style wrap. Use a sharp knife to carefully cut the wrap into 1-inch-thick slices. Plate and enjoy!
Grilled Ham and Cheese with Pineapple
Ingredients
•2 slice(s) sandwich bread
•2 slice(s) Swiss cheese
•2 ounce(s) thinly sliced ham
•2 thin rounds pineapple (or canned pineapple slices)
•1 tablespoon(s) butter
•3 fresh basil leaves (optional)
Directions
•Layer 1 slice sandwich bread with 1 slice Swiss cheese, ham, pineapple, fresh basil, and another slice of cheese; top with bread.
•In a skillet over medium-low, melt butter. Add sandwich. Cover; cook until golden, 2 to 3 minutes.
•Flip; cook, covered, until cheese is melted.
8
Recipes for One/Easy
Pizza Style Grilled Cheese
Ingredients
•2 slices bread
•2 slices cheese
•3 ounces pepperoni slices
•3 ounces pasta sauce (any tomato-based variety)
•1 tablespoon butter
Directions
•Heat your frying pan to a medium-low heat.
•Butter 1 side of each slice of bread.
•Place the pepperoni slices in the pan and allow them to begin heating. They don’t take long to burn, so be careful.
•Now, place the first slice of bread butter-side-down on the frying pan. Lay a slice of cheese down on this slice.
•Use a spatula to place the hot pepperoni on top of the bread and cheese.
•Add the second slice of cheese, and cover it with the second slice of bread, butter-side-up.
•Once the bottom slice of bread is well toasted, very carefully flip the sandwich to allow the other side of bread to cook. This will also allow the newer slice of cheese to melt.
•Remove sandwich from pan, cut in half.
•Serve with pasta sauce for dipping.
Saucy Beef Casserole
Ingredients
•1 pound ground beef
•1 medium onion, chipped
•1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
•1 can (10-3/4 ounces) condensed vegetable soup, undiluted
•3/4 cup chow mein noodles
Directions
•In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in soups. Transfer to a greased 8 inch
square baking dish. Cover and bake at 350F. or 25-30 minutes or until heated through. Uncover; sprinkle with chow mein noodles. Bake 5 minutes longer or until chow mein noodles are crisp.
•Yields 4 servings.
9
Recipes for One/Easy
Microwave Corn and Potato Chowder
Ingredients
•¼ cup finely chopped onion
•½ cup of bacon (diced)
•2 cups potatoes, ¼ inch pieces
•1 can of cream style corn (19 ounce)
•2 cups of milk
•Salt and pepper
Directions
•In a 2-quart microwave safe casserole bowl/pan, place onion in center with bacon around.
•Cover and cook at 100% power for 3 minutes until onions are tender, stirring once.
•Arrange potatoes on top of bacon and onions.
•Cover and cook at 100% power for 6 minutes or until potatoes are soft
•Let the ingredients stand covered for 3 minutes.
•Next stir in the cream style corn and milk while adding the desired amount of salt and pepper.
•Finally heat the ingredients at 100% power for 3 to 4 minutes, stir when needed.
Easy Microwave Broccoli Brunch
Ingredients
•1 (10 ounces) pkg. frozen chopped broccoli(or spinach)
•4 eggs (minus 2 yolks), or equivalent egg substitute
•1/4 cup shredded (low-fat) Cheddar cheese
•2 tablespoon onion, finely chopped
•1 tablespoon milk or 1/2 teaspoon butter plus water (from drained vegetables)
•1/8 teaspoon dried tarragon leaves, (optional)
•1/2 teaspoon salt
•1/8 teaspoon pepper
Directions
•Place broccoli in a 9-inch round baking dish. Cover. Microwave on high power until crisp-tender, about 2 to 3 minutes, stirring once. Drain.
•Beat all remaining ingredients together, then pour over broccoli.
Elevate baking dish in the oven by placing it on an inverted saucer.
•Cover with wax paper. Microwave on 70% (medium/high) power for 4 to 5 minutes, or until center is almost set, stirring 2 or 3 times. Let stand, covered, 3 to 5 minutes before serving.
•Makes 2 to 3 servings.
10
Soups
Quick and Easy Pea and Ham Soup
Ingredients
•1 teaspoon oil
•2 bacon slices, chopped
•1 spring onion, finely chopped
•1 small clove garlic, peeled and crushed
•1 small celery stick, chopped
•1 small carrot, peeled and finely chopped
•1 cup chicken stock
•1/2 cup frozen peas
•1 small potato, peeled and diced
Directions
•Heat oil in medium saucepan. Add the bacon and cook until crisp. Remove and set aside.
•In the same saucepan add spring onion, garlic, celery and carrot and sauté until soft, about 5 minutes.
•Add the stock, frozen peas and potato and bring to the boil. Reduce heat to a simmer, cover and cook for 20 minutes until the peas and potatoes are soft.
•Puree the soup, return to the pan and add the bacon. Simmer for
5 minutes until the bacon is warmed through.
Variation
•replace bacon with ham
11
Soups
Minestrone Soup
Ingredients
•1 teaspoon oil
•1 spring onion, finely chopped
•1 bacon rasher, chopped
•1 small garlic clove, peeled and crushed
•1 small carrot, peeled and chopped
•1 small celery stick, chopped
•1 teaspoon tomato paste
•1 cup beef stock
•4.5 ounces tin three bean mix
•1 tablespoon small pasta shells
•1/2 zucchini, sliced
Directions
•Heat oil in a medium saucepan. Add the spring onion, bacon, garlic, carrot and celery and sauté until soft, about 5 minutes.
•Add the tomato paste, stock and beans and bring to the boil. Reduce heat to a simmer, cover and cook for 10 minutes.
•Add the pasta shells and zucchini, and cook for a further 10 minutes until the pasta is tender.
Variation
•Use any combination of fresh or frozen vegetables
12
Soups
Chicken and Vegetable Soup
Ingredients
•1 teaspoon oil
•1 spring onion, finely chopped
•1 small clove garlic, peeled and crushed
•1 small carrot, peeled and sliced
•1 small celery stick, sliced
•1 cup chicken stock
•1 chicken tenderloin, sliced
•1 small potato, peeled and chopped
•2 cherry tomatoes, quartered
•1 tablespoon cream (optional)
Directions
•Heat oil in medium saucepan. Add the spring onion, garlic, carrot and celery and sauté until soft, about 5 minutes.
•Add the stock, chicken and remaining vegetables and bring to the
boil. Reduce heat to a simmer, cover and cook for 20 minutes until the chicken is cooked and the vegetables are tender.
•Add the cream (if using) and warm without boiling.
Italian White Beans and Rice Soup
Ingredients
•2 tablespoons olive oil
•3 garlic cloves, minced
•1 small yellow onion, chopped
•1 rib celery, chopped fine
•1 (15 ounce) can diced tomatoes
•3 cups cooked or 2 (15 ounce) cans Great Northern White Beans
•1 1/2 teaspoons Italian seasoning
•6 cups chicken or vegetable broth or stock
•1 cup cooked white or brown rice
•grated parmesan cheese (optional)
Directions
•Cook rice according to package instructions.
•While rice is cooking, heat olive oil in a large stock pot. Add garlic, onion, and celery and cook until soft, for about four minutes.
•Add stock, tomatoes, and seasoning and bring to a boil. Reduce to a simmer, stir in the beans, and simmer for 10 minutes.
•Stir in the cooked rice and serve. Top with grated Parmesan cheese, if desired.
13
Healthy M beals
Southwestern Salad with Black Beans
Ingredients
•1/2 ripe avocado
•3/4 cup packed fresh cilantro
•1/2 cup nonfat plain yogurt
•2 scallions, chopped
•1 clove garlic, quartered
•1 tablespoon lime juice
•1/2 teaspoon sugar
•1/2 teaspoon salt
•3 cups mixed greens
•1/2 cup black beans, canned (rinsed) or cooked
•1/2 cup corn kernels, fresh or frozen (thawed)
•1/2 cup grape tomatoes
Directions
•Place avocado, cilantro, yogurt, scallions, garlic, lime juice, sugar and salt in a blender; blend until smooth.
•Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing. (Refrigerate the remaining dressing.) Top the greens with black beans, corn and tomatoes.
Quick Chicken Couscous (an easy lunch from the pantry)
Ingredients
•2 cans (13 ounces) drained chicken breast
•1 box (10 ounces) instant couscous
Directions
•Heat chicken over stove or in microwave.
•Prepare instant couscous as labeled.
•Mix chicken and instant couscous.
14
Healthy Meals
Enchilada Casser-Ole! (healthy)
Ingredients
•1 pound lean ground beef (90% lean)
•1 large onion
•2 cups salsa
•1 can (15 ounces) black beans, rinsed and drained
•¼ cup reduced-fat Italian salad dressing
•2 tablespoons reduced-sodium taco seasoning
•¼ teaspoon ground cumin
•6 flour tortillas (8 inches)
•¾ cup reduced-fat sour cream
•1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
•1 cup shredded lettuce
• 1 medium tomato, chopped
•¼ cup minced fresh cilantro
Directions
•In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in an 11-in. x 7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
•Cover and bake at 400F. for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes; top with lettuce, tomato and cilantro.
•Yield: 8 servings.
15
Healthy Meals
Warm Couscous, Beef, and Avocado Salad
Ingredients
•14 ounces beef cutlets, thinly sliced
•Olive oil, for brushing
•Salt and pepper
•2 cups couscous
•1 ½ cups chicken stock
•2 avocados
•Lettuce leaves
Dressing
•½ cup olive oil
•Grated zest of 1 lemon
•¼ cup fresh lemon juice
•1 clove of garlic, crushed
•Fresh green chilies, finely chopped
•1/3 cup cilantro leaves, chopped
•Salt to taste
Directions
•Lightly brush the steak with oil then season with salt.
•In a frying pan, quickly seat the steak over high heat until browned on both sides. Wrap in foil and keep warm.
Dressing
•Combine the (dressing) ingredients in a bowl and whisk together
•Stir the couscous into the boiling stock. Turn off heat, cover tightly and leave for 5-10 minutes for the liquid to be absorbed. Fluff up using a fork then mix in a third of the dressing
•Slice the avocados then mix another third of the dressing
•Thinly slice the steak and mix, together with any juices, with the re
maining dressing.
•Turn the hot, dressed couscous onto a plate. Spoon over the steak and avocado.
•Check seasoning, and then serve immediately alongside lettuce.
Kid-Friendly Veggie-Heavy Taco Pie
Ingredients
•Butter, to grease the dish
•1/2 pound lean ground beef
•1 (3.8 oounces) can sliced California ripe olives, divided
•2 tablespoons olive oil
•1 medium-large onion, diced
•1 medium red bell pepper, cored and diced
(recipe continued on next page)
16
Healthy Meals
•6 oz kale, rinsed, tough center ribs removed, and chopped
•3/4 cup water, divided
•3-4 large cloves garlic, minced
•1 (14.5 ounces) can no-salt-added diced tomatoes, with juices
•3 tablespoons tomato paste
•1 1/2 teaspoons chili powder
•1 1/2 teaspoons cumin
•1/2 teaspoon oregano
•1/2 teaspoon salt
•1/4 teaspoon black pepper
•6 ounces sharp cheddar cheese, shredded
•3 (8 inch) whole wheat soft tortillas
Olive Salsa:
•1/4 cup sliced California ripe olives (reserved from the 3.8 oz can)
•1/2 cup chopped cherry tomatoes
•1/4 small onion, diced
•2 tablespoons minced fresh parsley
•1 teaspoon lemon juice
•1 teaspoon olive oil
•1 pinch black pepper
Directions
•Preheat oven to 375F.; lightly butter a 6 cup/1.5 liter casserole dish (I used a round dish about 8 inches in diameter)
•Brown the meat in a large skillet over medium-high heat, about 5 minutes, using a wooden spoon to break up the meat as it cooks. Drain the meat
(discarding the fat) and set aside.
•Rinse and drain the olives, measure out 1/4 cup and set aside.
•Wipe out skillet add olive oil; heat skillet over medium heat, and add the onion and bell pepper. Cook until veggies start to soften, about 5 minutes, stirring occasionally. Turn heat up to medium-high and add kale and 1/4 cup water; cover the skillet and cook 5 minutes, stirring occasionally. Add garlic and cook 1 minute, stirring constantly. Stir in theremaining 1/2 cup water, olives (except the reserved 1/4 cup), canned tomato, tomato paste, chili powder, cumin, oregano, salt, and black pepper. Turn heat down to medium and cook until the liquid is mostly evaporated, about 10 minutes, stirring occasionally.
•To assemble the casserole, spread about 1/2 cup of the meat/veggie mixture
in the bottom of prepared dish. Place 1 tortilla shell on top, spread 1/3 of
the remaining meat/veggie mixture on top of the shell, and sprinkle 1/3 of the cheese onto the meat/veggie mixture. Place the 2nd tortilla shell on top and repeat with the meat/veggie mixture and the cheese, then place the 3rd tortilla shell on top and repeat with the last of the meat/veggie mixture and the cheese.
•Bake until the cheese on top is melted and starting to brown, about 20 minutes. Let stand 5 minutes before cutting and serving along with the Olive Salsa for topping.
•While the casserole is baking, combine all ingredients for the Olive Salsa and refrigerate until serving with the casserole.
•Serves 4 to 6
17
Chicken
Asian Chicken Salad
Ingredients
•2 (13 ounces) cans of chicken breast, drained
•1 cup red pepper, diced
•5 scallions, sliced
•2 tablespoons mayonnaise
•2 teaspoons soy sauce
•1 ½ tablespoons sesame oil
Directions
•Mix mayonnaise, soy sauce, and sesame oil to make dressing.
•Combine remaining ingredients and add dressing.
Spicy Chicken Chili
Ingredients
•2 (13 ounces) cans of chicken breast
•1 can of chili beans (15 ounces)
•1 can of Italian or Cajun stewed tomatoes (15 ounces)
•2 pakages of chili seasoning mix
•1 can hot green chilies (4 ounces)
•1 can tomato sauce (8 ounces)
•1 medium onion, chopped
•1 cup water
Directions
•In a large pan combine all ingredients.
•Simmer for 30 minutes.
•Remove from heat and serve hot with shredded cheese.
Gourmet Chicken Salad
Ingredients
•2 cans chicken chunks, drained
•1 cup seedless green grapes, halved
•½ cup sliced almonds
•½ cup chopped celery
•1 can mandarin oranges, drained
•¾ cup creamy cucumber salad dressing
Directions
•Mix together all ingredients. Chill.
18
Chicken
Buffalo Style Chicken Pizza
Ingredients
•1 (13 ounces) can chicken breast
•¾ cup pepper sauce
•3/8 cup bleu cheese dressing
•2 tablespoon bleu cheese crumbles
•1 medium sized pizza crust
Directions
•Preheat oven to 375F.
•Spread pizza crust with bleu cheese dressing.
•Mix chicken and pepper sauce.
•Place chicken and pepper sauce mixture on pizza.
•Cook in oven for 10 minutes.
Club Style Chicken Salad
Ingredients
•1 can (13 ounces.) drained chicken breast
•3/4 ranch salad dressing
•3/8 cup mayonnaise
•3/8 crumbled bacon
•1/8 teaspoon onion powder
•1/8 teaspoon garlic powder
•Crackers or bread
Directions
•Shred the drained chicken.
•Mix chicken with ranch salad dressing, mayonnaise, crumbled bacon, onion powder, and garlic powder mix.
•Serve on a cracker or bread.
Skillet Rosemary Chicken
Ingredients
•3/4 pound small red-skinned potatoes, halved, or quartered if large
•Kosher salt
•2 sprigs fresh rosemary, plus 1 1/2 tablespoons leaves
•2 cloves garlic, smashed
19
Chicken
•Pinch of red pepper flakes
•Juice of 2 lemons (squeezed halves reserved)
•2 tablespoons extra-virgin olive oil
•4-6 skin-on, bone-in chicken thighs (6 to 8 ounces each)
•10 ounces cremini mushrooms, halved
Directions
•Preheat the oven to 450F. Cover the potatoes with cold water in a sauce
pan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
•Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a \
large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
•Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes.
Remove chicken from pan; add the mushrooms and potatoes to the
skillet, place chicken over mushrooms and potatoes and drizzle with any marinade remaining in the bowl and the juice of the remaining lemon.
•Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
Crockpot Chicken and Mushrooms
Ingredients
•4 bone-in chicken breasts with the skin removed
•salt
•pepper
•lemon pepper
•paprika
•1 cup sour cream
•1 can cream of mushroom soup
•1 small can of mushrooms or 8 oz. sliced fresh mushrooms
•1/4 cup white wine or chicken broth
Directions
•After removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper, and paprika, then place in the crockpot.
•Mix together the remaining ingredients and pour over chicken pieces.
•Cook on low 6-8 hours. Serve over rice or egg noodles.
20
Beef
Beef Sloppy Joes
Ingredients
•1 1/2 pounds lean ground beef
•1 (14.5 ounces) can diced tomatoes
•1 cup ketchup
•1/2 cup bottled barbecue sauce
•1 tablespoon Worcestershire sauce
•1 (11.25 ounces package frozen garlic Texas toast
•1/2 cup (2 ounces) shredded sharp Cheddar cheese
•2 tablespoons chopped pickled jalapeño peppers (optional)
•1 tablespoon liquid from pickled jalapeño peppers (optional)
Directions
•Brown ground beef in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef crumbles and is no longer pink; drain well. Return to skillet. Stir in tomatoes, next 3 ingredients, and, if desired, jalapeño peppers and liquid. Cover and cook 10 minutes.
•Meanwhile, prepare Texas toast according to package directions. Serve beef mixture over Texas toast; sprinkle with cheese.
•Place leftovers in sealable container and refrigerate.
Old-fashioned Meatloaf
Ingredients
•1 tablespoon butter
•3 celery ribs, finely chopped
•1/2 large onion, finely chopped
•2 pounds lean ground beef
•2 tablespoons Worcestershire sauce, divided
•1/2 cup Italian-seasoned breadcrumbs
•1/3 cup ketchup
•2 teaspoons Creole seasoning
•1 teaspoon garlic powder
•2 large eggs, lightly beaten
•1 (8-ounce) can tomato sauce
•3 tablespoons tomato paste
•1 tablespoon ketchup
(recipe continued on next page)
•1 teaspoon Greek seasoning (optional)
•Garnish: chopped fresh flat-leaf parsley (optional)
21
Beef
Directions
•Melt butter in a medium nonstick skillet over medium heat; add celery and onion, and sauté 7 minutes or just until tender.
•Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and ketchup, creole seasoning, garlic powder, eggs, tomato sauce and paste in a large bowl. Shape into a 10- x 5-inch loaf. Place in over in an foil-lined pan.
•Bake at 350F. for 45 minutes. Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, and 1 table
spoon ketchup until blended; pour evenly over meatloaf, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.
Easy Skillet Tacos
Ingredients
•1 pound ground beef
•1 small onion, chopped
•1 teaspoon olive oil
•1 tablespoon chili powder
•1 1/2 teaspoons ground cumin
•1 teaspoon salt
•1 (15 ounces) can pinto beans, rinsed and drained
•1 (8 ounces) can tomato sauce
•3/4 cup water
•1/2 cup salsa (canned)
•1 1/2 cups (6 ounces) shredded Cheddar cheese
•Taco shells or flour tortillas, warmed
•Toppings: shredded lettuce, diced tomatoes, salsa, sour cream
•1 tablespoon chopped fresh cilantro (optional)
Directions
•Cook ground beef in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well. Remove beef; wipe skillet with a paper towel.
•Sauté onion in hot oil in same skillet over medium-high heat. Add chili powder, cumin, salt, and beef. Cook 5 to 7 minutes, stirring occasionally.
•Stir in beans, tomato sauce, 3/4 cup water, and salsa. Mash pinto beans in skillet with fork, leaving some beans whole. Bring to a boil; reduce heat, and simmer, uncovered, 8 to 10 minutes or until liquid is reduced.
•Top evenly with cheese and cilantro. Cover, turn off heat, and let stand 5 minutes or until cheese melts. Serve with taco shells or tortillas and
desired toppings.
22
Pasta
Spaghetti with Roasted Cherry Tomatoes
Ingredients
•1/2 punnet cherry tomatoes, halved
•1 small clove garlic, whole and unpeeled
•1/2 teaspoon sugar
•1 teaspoon balsamic vinegar
•1 teaspoon olive oil
•1/4 pound spaghetti
•1 tablespoon grated parmesan cheese
Directions
•Preheat oven to 375F Lightly grease small ovenproof dish or roasting pan. Place tomatoes and garlic in dish. Combine sugar, balsamic vinegar
and olive oil in a small jug and drizzle over the tomatoes. Roast for 25 to 30 minutes.
•Meanwhile, bring a medium saucepan of salted water to the boil and add Spaghetti. Cook for 8-12 minutes depending on the manufacturer’s instructions. Drain.
•Squeeze the garlic to remove from skin and add to the pasta mix. Add the tomatoes and sprinkle with parmesan cheese.
Easy Beef Stroganoff
Ingredients
•1 pound beef tips or steak
•1 can cream of mushroom soup
• 1 can French onion soup
•Sour cream
•1 bag egg noodles
Directions
•Add noodles to boiling water
•Brown the meat. Season lightly.
•Add the soups to the meat.
•Stir until the sauce is a smooth consistency.
•Reduce heat to low and simmer for 5 minutes.
•Drain noodles.
•Serve the sauce over the noodles.
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Pasta
ONE POT WONDER TOMATO BASIL PASTA
Ingredients
•12 ounces linguine pasta
•1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor style)
•1 medium sweet onion, cut in 1/4 inch julienne strips (use an onion such as Vidalia or Walla Walla)
•4 cloves garlic, very thinly sliced
•1/4 teaspoon red pepper flakes
•2 teaspoons dried oregano leaves
•4 1/2 cups vegetable broth (use regular broth and NOT low sodium)
•2 tablespoons extra virgin olive oil
•1 bunch (about 10 to 12 leaves) basil, diced
•Parmesan cheese for garnish
Directions
•Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
•Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
•Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with
Parmesan cheese.
Microwave Lasagna
Ingredients
•½ pound ground beef
•½ pound Italian sausage
•1 garlic clove
•1 (1 ounce) package dry onion soup mix
•1 ½ cups water
•1 (6 ounce) can tomato paste
•1 (8 ounce can) tomato sauce
•½ teaspoon salt and pepper
•1 teaspoon oregano
•½ teaspoon basil
•½ pound lasagna noodle, cooked
•1 lb cottage cheese or ricotta cheese
• Parmesan cheese, grated, to taste
(recipe continued on next page)
24
Pasta
Directions
•Combine meat and garlic in a 2 quart casserole and cook on full power in microwave for 3 to 4 minutes, stirring 1-2 during cooking
•Drain meat. Blend in ingredients through basil and cook covered on full power for 10 minutes, stirring halfway through.
•Later meat mixture, noodles, mozzarella cheese and cottage/ricotta cheese in 2 quart dish
•Repeat layers, ending with meat, then sprinkle generously with
parmesan cheese
•Cover loosely with plastic wrap
•Cook on full power 12-14 minutes in the microwave, or until heated through
One Pot Creamy Chicken and Noodles
Ingredients
•2 large (or 3 small) boneless, skinless chicken breasts
•2 tablespoons olive oil
•2 cups of roughly chopped raw vegetables(I used equal amounts of onions, carrots, celery)
•1 Tablespoons minced garlic
•Salt & pepper
•1 small can cream of chicken soup + 1 can milk
•2 cups chicken broth
•1 tablespoons dried parsley
•1 teaspoon dried thyme
•1 teaspoon garlic powder
•1/2 pound dry fettuccine pasta
•1 cup shredded cheddar cheese + 1/2 cup cheese for topping
Directions
•Heat olive oil in a 4-5 quart pot.
•Add chopped vegetables and minced garlic. Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
•Add chicken and season with a couple pinches of salt and a pinch of pepper. Continue to saute over medium heat until chicken is no longer pink. It does not have to be cooked through since it will continue to cook in the sauce.
•Add cream of chicken soup, milk, chicken broth, pasta and
dry seasonings. Stir.
•Bring to a boil and turn heat down to low. Simmer for 20-25 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
•Once pasta is cooked to your liking, remove from heat and stir in 1 cup of cheddar cheese. Sprinkle with remaining cheese. Cover pot and let rest for 5-10 minutes to thicken the sauce.
•Sprinkle with fresh chopped parsley for garnish.
25
Central Pantry Recipes
Vegetarian Bean Soup
Ingredients
•1 can of black beans
•1 can whole kernel corn
•1 can of red beans
•1 can stewed tomatoes
•1 packet of taco seasoning
•1 packet of chili seasoning
•1 teaspoon of black pepper
Directions
•Poor the whole can of black beans, red beans, whole kernel corn and stewed tomatoes in one pot. Cook on stove with medium heat.
•Poor the packets of taco seasoning and chili seasoning and stir for 7-11 minutes or until boiling.
•After boiling, let the soup cool off a little bit for 4 minutes and enjoy the soup!
•Soup has 10 days of shelf life
•Serves 2-4 people.
Rice Stir Fry
Ingredients
•1 can of chunk light tuna
•1 can green beans
•1 can of kidney beans
•1 can stewed tomatoes
•1 tablespoon of Lawry’s (seasoned salt)
•2 cups of brown or white rice
•1 teaspoon of black pepper
•1 tablespoon olive oil
Directions
•Cook the rice with 1 tablespoon of olive oil, 1 tablespoon of Lawry’s seasoning and boil for 10-12 minutes
•Rinse the whole can of green beans, stewed tomatoes and kidney beans by watering the salt water down as much as possible, drain all the water until dry and poor into frying pan for cooking.
•While the vegetables are halfway cooked for 4 minutes, poor the whole can of chunk light tuna and stir until fully cooked for 8 minutes.
•When the rice is finished cooking, poor rice in a large serving plate and poor the cooked stir-fry over the rice. Serve and enjoy!
•Soup has 10 days of shelf life.
•Serves 2-4 people.
26
Central Pantry Recipes
Lean Oatmeal w/ Fruit
Ingredients
•soy milk
•can canned apples
•1 package dried fruit
•2 tablespoon brown sugar or 2 tbsp. natural honey
•2 cups of whole grain oatmeal
•1 teaspoon of salt
Directions
•Pour the oatmeal in a pan and add ½ cup of water and the teaspoon of salt. Stir while cooking on medium high stove top.
•When it boils, pour in the 1 tablespoon of brown sugar to sweeten the oatmeal.
•Pour one cup of soy milk and stir the oatmeal after pouring the cooked oatmeal in a bowl.
•Add dried fruits and before adding the canned apples, pour all the
liquid juice out of the can and serve the canned apple along with the oatmeal on the side. Serve and Enjoy!
•Oatmeal has 5 days of shelf life.
•Serves 2-4 people.
Lean Alfredo Pasta
Ingredients
•1 can alfredo sauce
•1 packet of canned tuna
•1 teaspoon of salt
•1 box wheat spaghetti
•1 teaspoon black pepper
•1 tablespoon olive oil
•1 can of canned mushrooms
Directions
•Cook the wheat spaghetti with a cup of water, teaspoon of salt and tablespoon of olive oil. Set the stove on medium high. Let it boil for 9-13 minutes.
•After boiling, drain all the water out of the cooked spaghetti and
pour the spaghetti again in the cooking pot with the alfredo sauce. Use the whole bottle of the alfredo sauce.
•Open the canned mushrooms and drain all the liquids in the sink bef
ore adding the mushrooms in the cooking pot. Also add the packet of light tuna as well.
•Only cook the alfredo pasta with the other items for 5-10 minutes. This dish will serve 2-4 people.
•Shelf life of 24-36 hours
27
Central Pantry Recipes
Chicken and Rice
Ingredients
•2 cups instant rice
•1 (5 ounces) can chicken chunks, drained
•1 (10.75 ounces) can condensed cream of chicken soup
Directions
•Prepare rice according to package directions.
•When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.
Pineapple, Black Beans, and Couscous
Ingredients
•1/2 cup water
•1 (15 ounces) can pineapple chunks, drained (juice reserved)
•1 cup couscous
•1 (15 ounces) can black beans, rinsed and drained
•1/3 cup warm water
•2 tablespoon taco seasoning mix
Directions
•Combine 1/2 cup water and reserved pineapple juice in a saucepan over medium-low heat; bring to a boil and immediately remove from heat. Stir couscous into the liquid to coat. Set aside until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Divide onto 2 plates.
•Stir pineapple chunks and black beans together in a skillet over
medium heat. Mix 1/3 cup warm water and taco seasoning mix in a small bowl; pour over the black bean mixture. Cook and stir the mixture until hot, 5 to 7 minutes. Spoon over couscous to serve.
28
Central Pantry Recipes
Spaghetti Tacos
Ingredients
•1 (16 ounces) package angel hair pasta
•1 (28 ounces) jar spaghetti sauce
•1 (5.8 ounces) package crisp taco shells
•1/4 cup grated Parmesan cheese (optional)
Directions
•Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally,
until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
•Return the pasta to the pot, and pour the sauce over the pasta; mix thoroughly until reheated. Place the taco shells into a microwave oven in a stack, and fan the stack out to a circular shape so the edges of the taco shells overlap slightly. Cook on High until warmed and crisp,
30 to 45 seconds. Fill the warm taco shells with the pasta mixture. Sprinkle pasta filling of each shell with about 1 teaspoon of Parmesan cheese to serve
Macaroni & Cheese Surprise
Ingredients
•1 box of macaroni & cheese or shells & cheese
•1 can of sweet peas
•1 can of tuna
•Salt and Pepper
•Creole or Cajun seasoning (or any seasoning you like)
Directions
•Cook macaroni & cheese according to box.
•Drain peas and tuna and mix with mac & cheese.
•Season to taste with salt and pepper or your choice of seasoning.
29
Dessert
Mint Sandwich Cookies
Ingredients
•1 can(16 ounces) vanilla frosting
•1/2 teaspoon peppermint extract
•3 to 5 drops greed food coloring (optional)
•72 butter-flavored crackers
•1 pound dark chocolate candy coating, coarsely chopped
Directions
•In a bowl, combine the frosting, extract and food coloring if desired. Spread over half of the crackers; top with remaining crackers. Place candy coating in a microwave safe bowl. Microwave on high for 1-2 minutes or until smooth. Dip the cookies in coating. Place on waxed paper until chocolate is completely set. Store in an airtight
container at room temperature.
•Yields 3 dozen
Chocolate Chip Butter Cookies
Ingredients
•1 cup butter
•1/2 teaspoon vanilla extract
•2 cups all-purpose flour
•1 cup confectioners’ sugar
•1 cup miniature semisweet chocolate chips
Directions
•Melt butter in a microwave or double boiler; stir in vanilla Cool completely. In a large bowl, combine flour and sugar; stir in butter mixture and chocolate chips. Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheets; flatten slightly.
Bake at 375F. for 12 minutes or until edges begin to brown. Cool on wire racks.
•Yields 4 dozen.
Saltine Toffee Cracker Dessert
Ingredients
•1.5 sleeves Saltine Crackers
•1 stick Butter
•1 cup packed Brown Sugar
•2 cups Chocolate Chips
(Recipe continued on next page)
30
Dessert
Directions
•First, preheat the oven to 350F.
•Next, line a cookie sheet with foil and spray with nonstick cooking spray.
•Lay out the saltines in a single layer on the cookie sheet, making sure there are no spaces between the crackers.
•Crush the remaining saltines up into crumbs and put aside for later.
•Heat butter and brown sugar in a small saucepan on the stovetop on medium, stirring occasionally. Remove from heat once the butter has completely melted and the mixture comes to a rolling boil.
•Carefully pour the hot toffee mixture (butter & brown sugar) over the crackers. Use a butter knife to spread the mixture and ensure that all of the crackers are coated.
•Place in the oven and bake for about 5 minutes, until the toffee bubbles.
•Remove from oven and let sit for one minute.
•Now, pour the chocolate chips over the toffee crackers.
•Once the chocolate chips are soft, spread the melted chocolate with a knife or spatula to evenly coat all of the crackers.
•Immediately next, before the chocolate settles, sprinkle the crushed cracker crumbs on top
•Refrigerate for 30 minutes, until adequately cool and hardened.
•Finally, remove from fridge, cut or break them into small squares
(saltine sized) and enjoy!
Easy Microwave Smores
Ingredients
•1 Graham Cracker
•1-2 Large Marshmallows
•1/2 Milk Chocolate Bar
Directions
•Break the graham cracker in half and place it on a microwavable plate.
•Place the chocolate bar on one half of graham cracker and place the marshmallow(s) on the other. If you are a chocolate lover, I recommend putting a piece of chocolate on each graham cracker half, and the topping each with a marshmallow.
•Microwave on high for 10-20 seconds while watching, in 5 second increments. Most microwaves will not require the full 20 seconds; remove it once the chocolate has softened, but before the marshmallow grows too large and explodes.
•Remove from microwave and carefully flip one half onto the other, to close the sandwich with the marshmallow and chocolate between the graham crackers.
•After creating sandwich, let sit a minute or two, allowing the marshmal
low to settle and the chocolate to continue melting.
31
Included recipes were collected by the students and staff
the Office of Off-Campus Life and the Volunteer and
Service Learning Center. The recipes come from various
sources including, but not limited to, allrecipes.com,
pioneerwoman.com, collegerecipes.com, Pinterest,
commercial cookbooks, and personal recipes.
If you have any questions please contact us at
(405) 974-3654 or [email protected]
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