Posted in Dining with Friends, Dinner Done Right

Cooking As A College Student


So, in case you were wondering what it’s like being a college student trying to maintain a healthy diet, let me tell you right now: more often than not it just won’t happen. I know this, because I have eaten scrambled eggs twice this week for dinner. Most days I combine breakfast and lunch. But not in a fun, “let’s all have a Sunday brunch catch-up meal” type of brunch. I’m talking, “I woke up late for my first class and spent all the time between my other classes doing homework that I never finished so I have to eat at Starbucks in the Library at 1:50 again” type of breakfast-lunch combo.

So when I get a chance to eat right, I lunge at it faster than most people when they grab for the newest iPhone. Last night my roommates and I got together to make dinner and watch the final presidential debate between Senator Clinton and The Donald. This is a run-down of how the meal went.

(P.S. I also had this meal tonight in the form of leftovers. Sorry, but I’m broke)

To start off the meal, we bought chicken strips, green beans, and pasta from the grocery store on campus. And, why yes, it was grossly underpriced, thank you for noticing!

My roommate Jean and I preheated the oven while Ally bought the food (thanks Ally!). The real question was what were we going to season the chicken with?

Well, this is a fallback meal for me, so we had the “recipe” down pretty well. First, after preheating the oven to 375 degrees, peel and mince a few cloves of garlic, and cut one lemon into wedges. If you want to get real fancy, cut an onion in half, then in quarters, and place around the chicken.

As for the herbs that go on the chicken, use whatever you want, but we used what happened to be in the pantry: dried oregano and thyme! Not terribly chicken-y, but we like it enough to use it every time. This is also because the campus grocery store doesn’t carry any other spices…

Arrange the chicken equally on a baking pan lined with aluminum foil, with the garlic, lemon wedges, and onion chunks distributed as well. Cook for 12-15 minutes until the chicken is white throughout.*

As for the green beans, steam them in a colander until they are as tender as you like. If you don’t have a colander, they you could just boil them (but know: boiling washes away most of the nutritional values from veggies!). Or if you are lucky like us, you buy the green beans that come in a microwavable bag that just needs a couple of vents and a five minute nuke session.

For the pasta: I really hope I don’t need to tell you how to make pasta. Step one: boil water (and season with oil and salt if you’re fancy like me). Step two: boil the pasta until it’s al dente, or as tender as you prefer. Step three: drain, and then add noodles back to the pot along with as much or as little of your favorite sauce.

Also, everything should have butter on it. Just a little piece of advice from one chef to another J

And there you have it! A delicious meal that is also nutritious: protein, veggies, grains, and fruits (if you include the wine and fruit punch that we drank it with)… the perfect balance for the growing college kid.

This meal is enjoyed best with a little wine, and a lot of friends!!

Comment if you watched the debate and whether you’re a “bad hombre” or a “nasty woman”

*If your chicken is extremely juicy but shows no signs of being undercooked, do not grow paranoid and put back into the oven to dry the hell out of it like a ~certain~ blogger. Otherwise you may ruin the juiciest chicken of your life.



Hello everyone! My name is Maddie and I am a senior the University of Hartford.

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