Classy Cooking

Recipes compiled by Makenna Geiger

College is hard, but cooking doesn’t have to be.

These easy recipes that require little to no prep work and cook time will make your late- night study sessions and midnight cravings something to be excited about.

Cooking in college doesn’t have to mean hot water and a Cup Noodles. These recipes can having you cooking like a pro with minimal effort.


Breakfast: Apple Cinnamon Overnight Oats

Recipe from Life Made Sweeter

INGREDIENTS

  • 1/2 cup rolled oats (Big container of Quaker oats works and can be found in the cereal aisle at most grocery stores.)

  • 2/3- 3/4 cup of almond milk or your favorite milk

  • 2 teaspoons chia seeds

  • 1/2 cup chopped apples

  • 1 teaspoon ground cinnamon  

 INSTRUCTIONS

  1. Add oats, milk, chia seeds, apples, and cinnamon together in a mason jar, resealable container or a bowl.

  2. Shake jar or mix and combine with a spoon. Seal and chill in the fridge for at least four hours or overnight. Enjoy cold or heat up in the microwave or stove top.

  3. Serve with more milk as desired and top with additional chopped apples and ground cinnamon before serving, if desired.

Lunch: Top Ramen Chicken Tortilla Soup

 Picture from Tastemade

Picture from Tastemade

Recipe from Tastemade

INGREDIENTS

  • 1 package chicken-flavored instant ramen

  • 2 teaspoons olive oil

  • 1 clove garlic chopped

  • 1/4 onion chopped

  • 1/4 teaspoon cumin

  • 1 1/2 cups water

  • 1/4 cup crushed or diced tomatoes

  • 1 tablespoon corn

  • 1 tablespoon black beans

  • Pinch of black pepper

  • Leftover chicken

Toppings (Optional):

  • Cilantro

  • Chopped jalapeños

  • Sour cream

  • Lime

  • Tortilla chips

INSTRUCTIONS

  1. Add olive oil to a medium sauce pot, and add garlic, onions and cumin. Sauté for 1-2 minutes.

  2. Add water, soup powder, black beans, tomatoes, corn, pepper and chicken. Bring to a boil, then add ramen and cook for 3 minutes.

  3. Garnish with cilantro, jalapeños, sour cream, lime and tortilla chips.

Dinner: Crock-Pot Sweet and Sour Chicken

INGREDIENTS

  • 1 package dry onion soup mix

  • 1/4 of a jar of apricot preserves

  • 1/2 a bottle of Russian/Western salad dressing

  • 2 chicken breasts

**You will need a Crock-Pot for this one.

 INSTRUCTIONS

  • Mix onion soup mix, salad dressing, and preserves in a bowl, until combined.

  • Wash chicken breasts and place them in the Crock-Pot.

  • Pour mixture over chicken in the Crock-Pot and put on the lid.

  • Set Crock-Pot on low and cook for 4-5 hours. (Yes, you can leave the house with the Crock-Pot on and go to school. Just make sure not to forget you have something cooking back home.) 

  • Serve over white or brown rice.

Dessert: Magic Bars

Recipe from Allrecipes.com

INGREDIENTS

  • 1/2 cups butter or margarine melted

  • 1 1/2 cups graham cracker crumbs

  • 1 (14 ounce) can sweetened condensed milk (can usually be found on the dry/evaporated milk aisle at the grocery store)

  • 2 cups semisweet chocolate morsels

  • 1 1/3 cups flaked coconut

  • 1 cup chopped nuts, optional

INSTRUCTIONS

  1. Heat oven to 350 degrees. Coat baking pan with no-stick cooking spray

  2. Combine graham cracker crumbs (usually done by putting the crackers in a Ziploc bag, closing it, and smashing it with an empty bottle or something of the like) and butter. Press into the bottom of the prepared pan. Pour sweetened condensed milk evenly over crumb mixture and layer evenly with chocolate chips (it’s desert so don’t be afraid to pour the whole bag in), coconut and your fancy optional nuts. Press down with your hands.

  3. Bake 25 minutes or until lightly browned.

  4. Let it cool and then cut them into bars.

  5. Enjoy!

FoodDIG MAGComment