Expand your culinary creations by trying out a Thai flavored dish that is sure to impress your friends with its yummy flavors. Making new or foreign flavored foods can feel intimidating but we have split this recipe into easy steps to follow and you are sure to succeed! Only two cooking techniques are needed and if you want a simpler dish you can simply forgo sautéing the chicken or even adding some precooked shredded chicken if you are worried about cooking raw meat. We take a piece of chicken out of the pan in our video below and cut it open to show you what fully cooked chicken looks like to help. The other technique used is boiling, and while salt isn’t called for in the recipe adding salt to water helps the water boil and also adds a little flavor to the noodles.

When you are making the sauce don’t be worried if you feel like the ingredients aren’t fully combining and it looks lumpy. When you add the sauce to freshly drained noodles in the warm pot the leftover heat will help to smooth out the sauce. If it still stays lumpy feel free to turn the heat on to low to help smooth out the sauce and remove the lumps. At first the sauce will be fairly thin, if you would like it to be thicker you can keep it on the low heat or let it sit for a few minutes before you serve it to thicken it up. Use the toppings we provided or feel free to add any of your own that sound good to you! See the video below for each step in the cooking process.

Cost Breakdown

No one wants to pay an arm and a leg for a yummy meal. We have broken down all of the costs needed for the ingredients. Feel free to substitute with whatever form of the ingredient you already own, no need to buy a specific kind or specifically fresh garlic, lime or ginger. For a single serving you could also simply make a pack of ramen noodles and then add a 1/4 of the sauce to it for some tasty Thai flavored noodles!

Thai Peanut Noodles

Author: Thursday Group 3 Cooking Method:Boiling, Sautéing Cuisine:Thai Courses:Lunch, Dinner Recipe Keys: T Thai Y Yummy I International

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesRest time: 5 minutesTotal time: 40 minutesServings:4 servingsCalories:405 kcal Best Season:Suitable throughout the year

Description

A delicious and simple Thai dish that will add some fun variety to your weekly meals and add a new dish to your weekly staples. Warm flavors blend together with the nutty flavor of the peanut butter to create a satisfying meal.

Ingredients

• 1/2 cup Chicken Broth
• 3 Tbsp Peanut Butter
• 1-2 tsp Sriracha Chili Sauce
• 1 1/2 Tbsp Minced Ginger
• 3 Tbsp Soy Sauce
• 1 1/2 Tbsp Honey
• 2-3 Cloves of Garlic
• 8 oz Linguine Noodles
• Green Onions (to taste)
• Cilantro (to taste)
• Peanuts (to taste)
• 1 Lime
• 1 Chicken Breast

Instructions

1. Gather the ingredients and grab a pot, bowl, and pan.
2. Add water a little salt and bring to a boil. Once boiling add noodles.
3. Heat pan with oil for chicken and while it’s heating cut chicken into bit size cubes.
4. Once pan is hot add chicken and season to taste ex: salt, pepper, garlic, or onion.
5. While the chicken is cooking combine the chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger and garlic in a bowl and stir with a fork until mostly combined. It will still be a little lumpy don’t worry!
6. Drain water from noodles and while in the pot add sauce and chicken and stir.
7. Chop green onions, quarter lime, and chop peanuts for toppings
8. Serve into bowls and top with green onions, cilantro, lime, and peanuts.
9. Eat and Enjoy!

Video

Notes

• – Ingredients like garlic, lime, and ginger can be from any kind.
• – Proteins are interchangeable, substitute chicken for tofu, shrimp, pork etc.
• -Feel free to use whichever kind of noodles you prefer.

Keywords:easy, international, nutritious, yummy, noodles

There is a lot of beauty in simplicity, and this recipe is exactly that. The few cooking techniques that are needed for this is breading (which is explained in the recipe below) and baking. Since the cooking technique used here is a dry technique, we have included helpful tips and reminders for anyone of any level of skill: preheat the oven BEFORE you begin the recipe, set a timer that is split up into two times in order to flip it halfway through, and how to tell when the chicken is cooked thoroughly. This last tip is particularly important because no one wants to bite into half-cooked chicken! From our own procedure, we agree that the best way to gauge its readiness is to examine the outer crust of the chicken, which should be a deep golden brown, not pale or soggy. And if you want further proof, cut open the thickest part of the chicken in the MIDDLE of the pan, and see if there is any pinkness left. If not, you are good! If you don’t want to ruin the look of the chicken, poke a thermometer into the meat and make sure it reaches at least 165 degrees Fahrenheit.

These may seem like tedious details, but it is incredibly important in order to create a safe, crispy product. We hope that this recipe can teach you proper roasting techniques, so that you can become a pro for other recipes in the future!

When experimenting with our recipe, it became clear some things which may seem like a good idea at first are not as effective as one might hope. In the original experiment we decided to double coat our chicken with the butter milk and dry mixture, this ended up creating a semi-soggy coating even after cooking thoroughly; in this case more is not always more.

When it comes to serving the chicken after cooking, it’s best to decide some dishes to serve with it beforehand if you aren’t in a rush or are cooking for more than one. Since the chicken provides the bulk of protein in the meal it’s good to pair it with some roasted veggie or in the summer maybe some fresh cut fruit to add variety to the palette. A classic addition would be any sort of grain like rice or pasta.

Additionally, another option would be fried potatoes or coleslaw! This would be best served as a backyard barbecue treat, or a nice meal on a snowy day to deter the winter scaries.

One of the best parts of these muffins is their versatility. If zucchini is not your preferred vegetable, or you want to make these into a sweet fall treat, you can use apples instead. If you want to make these muffins a little sweeter, you can add your choice of chocolate chips into the batter before baking. Even sprinkling a little granulated sugar on top will add a perfect tasty crunch!  There are so many options to make these muffins your own, so get creative, and I promise you will never get bored of them!

The baking process is super simple, so even if you are new to the kitchen, or just don’t have any fancy tools, this recipe is for you! All you need are mixing bowls, a spatula, a whisk or fork, muffin tins, and an oven. After preheating the oven, the first step is mixing the dry ingredients. Next, you mix the wet ingredients. Once mixed, you combine the wet ingredients with the dry. Finally, you add in the zucchini and mix lightly. Divide evenly into muffin tins and then cook for about 17-22 minutes until light and fluffy. 

If you are concerned about the cost of these ingredients, we have a cost breakdown provided for you. If you want to make it even cheaper you can visit the SNAC pantry on campus. Additionally, a lot of people have an excess of fresh zucchini from their gardens and give it away to food banks and neighbors. Splitting the cost of baking ingredients with a friend or roommate can also relieve some financial stress. 

Overall, we love these muffins. They allow college students to make healthier choices for themselves by choosing whole grains and zucchini. Zucchini is low in calories, high in fiber, and is a good source of Vitamin C which makes it a great way to add nutrients to a not-as-nutritious food like muffins. Not only do you get to incorporate more healthful foods into your diet, but you will also build confidence in your abilities in the kitchen. And most importantly, these zucchini muffins are delicious! Bon Appetit!

Cost Breakdown

As shown above, this recipe is budget friendly (and gives you your veg for the day) because even the brokest of us need and deserve a delicious treat to get us through the day (or even to start our day).

First Things First

When making this recipe it is important to remember that you are incorporating a wet vegetable into the batter, which affects consistency. When we made this recipe, our batter was running dry even after mixing in the oil and eggs. We ended up using an extra teaspoon of oil and not squeezing all the water out of the zucchini to get our batter to the right consistency and it made the end result moist and delicious! You could hold back on extra oil and instead not squeeze your zucchini dry, this could also help retain the water soluble vitamins and minerals.

The other thing to keep in mind is what you desire out of your muffin. Do you want it to be a sweet treat or feel like it hits the healthy spot. This can determine how much sugar you use, what kind of chocolate chips you use, and the type of flour. We wanted a mix of both when we made ours so we did 3/4 cup of sugar, with semi sweet/dark chocolate chips.

When mixing, you don’t want to over mix it because then you can find yourself with a dense mess of a muffin. It can also make your muffins not look as appealing (which doesn’t matter if you’re eating them yourself but can be a pain if trying to make an impression) because they will cook differently and won’t rise up to perfection. You want it to be just barely incorporated, which leads to fluffy, melt in your mouth finished product.

You’ll want to use a scoop to divide your mix into the muffin tins, or if you don’t have one you can spoon the portions in. But a scoop is preferable because it gives you even portions in each tin to ensure even baking. Another thing to consider when cooking is that the oven should be preheated and you want to clean up any spillage on your muffin tin, otherwise it can lead to burning or weird looking muffins. Use an oven light if you can, which is preferred to opening the oven too soon, as this could also deflate your muffins. We didn’t have an oven light and so we waited for the 20 minutes before we opened the oven up and stuck the muffins with a toothpick. Ours came out clean but you can adjust your time based off of how the muffin top looks and if your toothpick comes out clean.

Nutrition information (per Serving)

Serving: 1 muffin

Calories: 186 kcal

Carbohydrates: 26g,

Protein: 3g, Fat:9g,

Saturated Fat: 2g,

Cholesterol: 29 mg,

Sodium:206 mg,

Fiber: 2g,

Sugar: 16g

The Ingredients:

This recipe is simple to make with ingredients you have at home. With each ingredient able to be adjusted for personal preference and budget, this recipe allows flexibility for nutrition and price. To follow the recipe, use coconut flour, protein powder, peanut butter, maple syrup, dark chocolate chocolate chips, and coconut oil.

Substitution Ideas:

• Honey or agave can replace maple syrup, for personal preference.
• Different nut butters can replace peanut butter for allergies or preference. Seed butters, like sunflower seed butter, are a good substitute for those allergic to nuts.
• Chocolate chips can be milk, dark, or white chocolate.
• Most protein powders can be used for price flexibility, different flavor profiles, and personal preference.
  

Additional Protein Powder Notes:

Casein, brown rice, or paleo protein powder is preferred. Whey protein is not recommended, as the texture can be incredibly sticky and won’t form the bars well.
If your batter is too thick/crumbly, add water or milk until a firm batter remains.

We chose PB2 as our protein powder. Regular PB2 is a powdered peanut butter that you add water to to reconstitute. If you would like to use the protein, make sure you get the “Peanut Protein” version. We like this protein powder because it is protein derived from peanuts and brown rice, it provides 20 grams of protein per serving, and it uses monk fruit extract as a sweetener for a great no calorie natural sugar alternative.

Directions:

1. Line a deep pan with parchment paper and set aside. For thicker bars, use an 8 x 8-inch pan. For thinner bars, use any size bigger.
2. In a large mixing bowl, add your dry ingredients and mix well.
3. In a small mixing bowl, melt your peanut butter with sticky sweetener until combined.
4. Add to dry ingredients and mix until fully combined.
5. Transfer protein bar batter into the lined baking dish and press firmly in place. Refrigerate or freeze until firm.
6. Once firm, cut into bars and cover in optional dark chocolate and enjoy!

Chocolate (optional):

Let’s be honest – the only thing that would make these simple protein bars better is a smooth, dark chocolate top. When applying, you can cover the top while still in the pan, or slice and remove to dip fully. The more, the better, right? Melt your chocolate chips with a spoonful of coconut oil for a smoother finish, and place back in the freezer for a final set.

Nutrition, storage, and more:

When cut into 12 different bars, each bar contains approximately 20g protein. For peanut butter lovers this is it! The PB2 used creates a smooth consistency that makes your mouth water. The dark chocolate on top creates a dessert-feeling snack that is healthy and helps you achieve your goals. Protein helps build and repair muscle in the body, provides energy, and keeps you healthy. These are better cold so throw them in the freezer or fridge depending on your needs. If you need a snack in an hour or two but don’t have time to go home, you can take one out of the freezer and it will thaw by the time you want to eat. If you want one as your heading to class take one out of the fridge and eat it on your way!

Nutrition:

Serving: 1 Bar
Calories: 150kcal
Carbohydrates: 5g
Protein: 20g
Fat: 7g
Sodium: 109mg
Potassium: 150mg
Fiber: 3g
Vitamin A: 9IU
Calcium: 20mg
Iron: 1mg

References:

thebigmansworld.com/no-bake-peanut-butter-protein-bars-keto-sugar-free-vegan/

No-bake Protein Bars

Author: Wednesday Group 4 Courses:Breakfast, Gluten Free, Plant-based, Snack, Vegetarian Recipe Keys: M macro-friendly H high-protein C college-student

Difficulty:BeginnerPrep time: 15 minutesCook time: minutesSet Time: 25 minutesTotal time: 40 minutesServings:12 barsCalories:150 kcal Best Season:Summer

Description

The recipe is high in protein, healthy fats, and fiber. For college students or college athletes, it is an easy on the go snack that can be prepared in advance and taken anywhere. College students/athletes are pressed for time and often go without eating or turn to fast, less nutritious options. This is a great on the go, nutrient dense option!

Ingredients

• 1/2 cup coconut flour
• 1 1/2 cups protein powder
• 2 cups peanut butter
• 1/2 cup maple syrup
• 2 cups dark chocolate chips
• 2 tbsp coconut oil

Instructions

1. Line a deep pan with parchment paper and set aside. For thicker bars, use an 8 x 8-inch pan. For thinner bars, use any size bigger. 
2. In a large mixing bowl, add your dry ingredients and mix well. 
3. In a small mixing bowl, melt your peanut butter with sticky sweetener until combined. Add to dry ingredients and mix until fully combined. 
4. Transfer protein bar batter into the lined baking dish and press firmly in place. Refrigerate or freeze until firm.
5. Once firm, cut into bars and cover in optional chocolate and enjoy!

Notes

• TO STORE: Store at room temperature in an airtight container. Protein bars store well in the refrigerator, too! Let them sit at room temperature for several minutes before enjoying. 
  TO FREEZE: Freeze in a sealable container for up to 6 months. 

Keywords:easy, gluten-free, make-ahead, meal-prep, nutritious, protein, Quick, simple

This recipe is from an established food blog called All Recipes. As a busy college student, I love finding recipes that are budget friendly and that will leave me with quick leftovers throughout the week. Growing up, I was never disappointed when my mom announced that we were having chicken pot pie for dinner. Being able to recreate this dish while being away from home is the perfect way to find joy and comfort through a nutritious meal. I also love that this recipe teaches how to make your own easy pie crust! Since learning how to make this crust, I can use this same recipe for other dishes such as quiche, empanadas, and dessert pies. It is an overall versatile and easy recipe to follow.

Cost Breakdown

Recipe Making Process

Gathering ingredients for this recipe at local grocery stores is a breeze because each ingredient is a kitchen staple. In fact, it is likely that you already have most of the ingredients in your fridge and pantry! Carrots and celery are in season during the fall and winter seasons, which can make the meal even cheaper to make. Any other vegetables can be substituted in for the filling, such as corn. Having the chicken breast already thawed, helped with speeding up the preparation/cooking process. It can also be helpful to have the carrots and celery pre-chopped to make cooking time run smoother. I like to have the chicken and vegetables boiling while I am working on my pie crust. This recipe uses baking and boiling as its two main cooking methods. Each step should be simple and clear to follow, leaving you with a beautiful, golden brown, pie!

This chicken pot pie recipe is sure to be a winner for you as it’s been for me. It’s packed full of flavor and the flaky texture of the pie crust paired with the warm filling will leave you wanting more. It’s budget friendly and most ingredients can be frozen (chicken and peas) or used for other recipes (flour, salt and pepper). A tip that I would recommend is letting the pie set for 15-20 minutes before serving. This allows the pie to set and cool, which makes serving it super easy! If you find your crust is getting too dark/burning as you are cooking, you can cover  it with aluminum foil to avoid the crust burning as it may cook faster than the rest ofthe dish. This recipe makes 1 pie or 8 servings, but if you won’t be eating it all in one sitting it makes great leftovers.

Energy bites are more than fast food. The peanut butter packs a punch of protein, while oats help stabilize blood sugar, provide antioxidants linked to heart health, and improve digestion through their fiber content. Omega-3 fatty acids have links to brain and heart health, chia seeds are a terrific source of healthy fats to support cell function and nutrient retention, and taken together the ingredients have more health benefits than can be listed here.

The recipe price is low, and it can be easily adapted based on local ingredients, seasonal flavors, or whatever you have on hand for a fast, delicious, and nutritious snack any time of the day. All of the ingredients for the energy bites can be found in a grocery store.

Cost Breakdown

Additional Budget Friendly Tips

• There is no fresh produce or ingredients in this recipe, so the quality of the ingredients comes down to price and personal preference. This also makes it easy to save by buying in bulk and storing the ingredients, or making a large batch of the energy bites and freezing them.
• Other options to reduce price include shopping around, exploring local farmers markets, or dropping by the SNAC pantry. The food at the pantry is subject to change, but staples such as peanut butter and oatmeal are almost sure to be found there and the option can shave several dollars off the recipe cost.

Recipe Making Process

• To make the recipe, simply gather together the ingredients and measure them out, then follow the recipe to combine and shape the energy bites. Collecting and measuring the ingredients prevents the nasty surprise of an impromptu grocery trip and simplifies the process over all.

• The tools needed for this recipe include measuring cups, a tablespoon measure, a mixing bowl, a spoon, and a cookie tray. A rubber spatula can also be helpful for handling sticky ingredients such as peanut butter and honey, or a quick spritz of cooking spray to the measuring cup before measuring out the ingredients works just as well or even better as it means one less dish to wash. The final tool vital to this recipe are your own hands!
• A scooper can be used to measure out and shape the finished dough, but approximating the amounts and molding the bites by hand works just as well without the need for extra tools.
• If the dough is sticky, feel free to pop it in the fridge for a couple of minutes to let it firm up before shaping the bites. Adding a bit of water to your hands, no more than is needed to make them damp, can also prevent sticking.

Reflection of the Process

When done correctly, these energy bites can’t go wrong. The energy bites should turn out perfectly every time, with evenly mixed balls that stay intact for as long as they last. While not the prettiest looking snack, these energy bites make up for appearance in taste and speed. The chocolate chips melt in your mouth, mixing with the peanut butter to create a delicious flavor with just enough sweetness. The flax seeds, coconut, and oats add a satisfying texture to every bite.

The recipe is easy to make, so easy that one person commented it felt like cheating, and takes less than twenty minutes to prepare. For a bit of extra multitasking, listen to a recorded lecture, run through some notes, or use the time as a well deserved study break.

Overall, remember that this recipe is for the person making it. While the recipe is terrific as is, feel free to make changes to the recipe based on allergies, taste, and seasonal ingredients. If peanuts aren’t a good option, peanut butter can be replaced with almond butter or another similar choice. Semi-sweet chocolate chips can be replaced with milk chocolate, dark chocolate, M&M’s, or anything else in the pantry. This recipe is easily adaptable to all tastes and occasions. There’s nothing stopping you from giving it a try!

Are you a busy college student? Do you miss warm, homemade meals? Well we have a solution for you!

We are going to make a simplified homemade chicken pot pie. This recipe is cost effective, healthy, and quick. Between classes, working, and blooming social lives, college students have busy schedules. They don’t have the time, skills, or supplies to cook gourmet meals, however, they do need to eat balanced meals to sustain their lifestyle. This chicken pot pie is perfect because it has minimal ingredients, yet is packed full of vegetables, protein, and carbohydrates. You might not have time to slave away in the kitchen all day, which is why this recipe if perfect; you get the homemade taste without the time burden. Now that your mouth is watering, lets learn how to make it!

See video of each step below recipe!

Cost Breakdown

See below for the cost breakdown. Surprisingly, this recipe is relatively cheap, especially if you get ingredients from the USU SNAC Pantry. SNAC pantry ingredients may include mixed vegetables, cream of mushroom soup, and cream of chicken soup.

We highly recommend you try making this recipe as it is an inexpensive and healthy way to fuel your body. We hope you love this recipe as much as we do!

Reference: https://www.allrecipes.com/recipe/237960/campfire-chicken-pot-pie/

You have likely stumbled across this blog post because you are craving a Chick-fil-A sandwich. One of the following situations probably just took place:

1. 1. It was a long day. You are a hungry but broke college student. You are tempted to go out to eat. Where to? To Chick-fil-a, of course! But the low balance on your bank account causes you to pause and consider if you can really afford it.
2. 2. You are with your friends, and everyone wants to go out for food together. The consensus is…well, of course: Chick-fil-a! But the cost and calories cause you to reflect on the potential consequences of this decision.
3. 3. You just thought about Chick-fil-a (well, of course)! But you don’t have the time or energy to go change out of your sweats and get into the freezing cold car.

Ladies and gentlemen have no fear! Whether one of these situations really took place or not, we have a wonderful solution THE HOMEMADE CHICK-FIL-A SANDWICH from StaySnatched!

Can you even tell that it wasn’t bought from the real fast food chain?! Look at that genuine thumbs up! Follow this recipe by @StaySnatched and our personal tips to make this easy, cheap, less processed and delicious alternative to a Chick-fil-a Sandwich. After this, you are going to be saying to everyone around you: “Eat more chicken – AT HOME!”

Cost Breakdown

Let’s take a look at the cost breakdown for these sandwiches:

Tips to make this cheaper

• Find chicken that is cheaper per pound, look at multiple grocery stores.
• Use frozen chicken rather than fresh chicken, it is usually cheaper.
• Buy spices in bulk so you can only get the amount needed for the recipe instead of the whole bottle.
• Save money by buying a jar of pickles for the essential juice and then using the remaining pickles for your sandwiches.

Reference: https://www.staysnatched.com/air-fryer-chicken-sandwich/

Cost Breakdown

What else do I need to know?

1. This chicken is great over rice, noodle, or potatoes, and paired with some steamed broccoli.
2. To make this dish even more budget-friendly, try switching out the ingredients for all generic brands.
3. Not a fan of spice? The sauce is so flavorful you can eliminate the sriracha.
4. The lime can also be substituted out for white rice vinegar.
5. This recipe is easy to double, or even triple. Just multiply each ingredient by 2 or 3.

Test your Knowledge: What’s
Cross-Contamination?
Most people don’t know the importance of keeping cuts of meat away from shared surfaces in food preparation. Why is this so important? Well, raw meat carries pathogens that when put in contact with other foods may cause food-borne illness. This process is called Cross-Contamination. It’s important to keep raw meat on a separate cutting board (as shown in the pictures) and to handle it with great care, being mindful not to use the same cutting board for different ingredients. This recipe uses raw meat, following these safety practices will ensure that your Honey Garlic Chicken is not only tasty but free of harmful pathogens.

Let’s Talk About It
I absolutely loved this recipe. Not only was the cooking process fun, it was easy and timely. The only difficulty I came across was making sure the chicken was cooked all the way through. Some steps I included to ensure that everything was cooked properly was by butterflying the chicken (cutting one breast in half as pictured above) to make the breasts less thick and cook evenly. For good time management, I made sure to begin cooking the rice and broccoli right after putting the chicken in the oven. This meant that everything would be cooked and served hot right as the chicken came out. I used canned garlic that was pre-minced, however adding fresh garlic can be another way to make this recipe budget friendly, fresh, and sustainable. Next time, I might change up the cooking process by only pan frying and allowing it to simmer in the marinate. This way, sauce is not lost as it bakes in the oven and gives the chicken more flavor and tenderness.