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Summer college cooking
Nissa Billmyer
Assist. News Editor
Now that summer is here, our appetites have shifted from Garvey goodies to the delights of the grill and drive throughs.
While the heat of the ever changing Minnesota summer provides a palate that craves something other than chili and mac n' cheese. The lazy day bug has bitten most college students and the concept of a meal beyond peanut butter and jelly and a bag of your favorite munchies is hard to conceive.
There is also the ever reminder that the "American way" of the cheeseburgers and fries are not the daily allotted nutrients by the FDA. We are also reminded by current shopping trends that slim is in and to consume the value meal is to risk a premature death.
So with these edible facts, there are a few ways to have healthy yet fun meals on a college budget. (Not to mention they make a great date meal!)
Mandarin Chicken Salad
Ingredients:
1 small can mandarin oranges
2 chicken breasts
1 head romaine lettuce
1 head red leaf lettuce
1/2 finely chopped carrot
1/2 head spinach
2 cups chow mein noodles
2 cups chopped almonds
1 bottle raspberry vinaigrette salad dressing
3 tablespoons olive oil
soy sauce to taste
yields: 2 servings
In a small tupperware container place the chicken and cover with 2 cups of the dressing, let sit while preparing other ingredients. Place frying pan on medium heat. Remove desired amount of lettuce, red lettuce and spinach. Wash, drain and dry. Peel and chop carrot. Mix with salad greens, almonds and chow mein noodles. Open and drain oranges. Add to the mixture. Cover in salad dressing.
In heated pan put in olive oil and chicken including the marinade. Carefully watch and turn the chicken until cooked through. Add desired soy sauce if you choose. Remove pan from heat and place chicken on cutting board. Slice into strips and place desired amount over salad. Enjoy! Goes good with lemonade.
Chicken Salsa Fajitas
Ingredients:
4 chicken breasts
8 oz. salsa
1 white onion
3 cloves garlic
1 red pepper
1 jalapeno
1 can drain whole kernel sweet corn
8 tortilla skins
olive oil
sour cream
monterey jack cheese
hot sauce
yields: 4 servings
Chop garlic and onions. Place in frying pan on medium heat with olive oil. Clean, cut and chop peppers and jalapenos. Add, mix until smells bring slight tearing of eyes. Slice chicken breasts into finger length strips. Add to frying pan. Stir until chicken browns, but not burns. Meanwhile, place tortillas on a plate and set on stove surface to keep warm so they don't break or tear when eating. Shred cheese if needed. When chicken is browned, turn heat to low and add the jar of salsa and the can of corn. Mix and place lid on top. Wait about 5 minutes. Uncover, turn off heat. Place desired serving in tortilla shell, garnish with sour cream, cheese and hot sauce. Served best with beer or soda. Enjoy!
Options: Instead of chicken use beef stir fry cuts. You can also add black olives if desired.
Sweet Chambord Creamer
Ingredients:
Vanilla Ice Cream
Chocolate Chip Ice Cream
Chocolate Sauce
Raspberries
Blueberries
Vanilla Wafers
Chambord Liquor
In a bowl place desired amount of scoops of ice cream. Cover in chocolate sauce. Wash and drain raspberries and blueberries. Place berries in with ice cream. Drizzle Chambord over mixture. Serve with vanilla wafers. Enjoy!
(While we do not encourage alcoholic consumption, Chambord in moderation is sweet and can be replaced with a raspberry sauce.)
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