Cooking in college: Meal prep made easy!
I always thought meal prepping was strange. The thought of eating the same things every day for a week was somehow daunting. But after living in an apartment with my own kitchen, I quickly realized how convenient, easy, and simple meal prepping is! I love going grocery shopping now, scrolling through Pinterest to find new recipes, and cooking my own meals. It definitely saves me a lot of money. Before I was eating at Qdoba and Chick-fil-a every day. Now, I am able to eat healthier and cheaper. Here are some quick and simple recipes you can mimic (and adjust to your preferences) to start meal prepping. Maybe you will find a new love for meal prepping like I did!
These are so yummy and easy to make! I make a ton of them at the beginning of the week so I can just grab a few and go on my way out in the morning.
- 12 eggs
Wisk up your eggs and pour them into a muffin tin. Chop up all your veggies and add your desired amount in each muffin cup. Add salt and pepper to taste and bake for about 15-20 minutes at 350 degrees. They should be firm to the touch. Enjoy!
I make a 2-3 different recipes at the beginning of the week so I can switch up what I eat. Here are some of my favorite recipes to make!
Healthy Turkey Chili
- 2 tsp olive oil
- 1 onion, chopped
- 1 lb extra lean ground turkey
- 4 T. chili powder* (I used McCormick chili powder)
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1/2 tsp salt, plus more to taste
- 1 (28 oz) can diced tomatoes or crushed tomatoes
- 1 1/4 cups chicken broth
- 2(15 oz) cans dark red kidney beans, rinsed and drained
- 1(15 oz) can sweet corn, rinsed and drained
Sauté your onions on medium-high heat in some olive oil in a large pot of about 5 minutes. Add your ground turkey and cook until no longer pink. Then add all the spices and cook for about 30 sec. Add your beans, tomatoes, chicken broth, and corn then simmer at a medium-low heat for about 45 minutes. Serve with chips, avocado and sour cream and enjoy!
- 2 T. olive oil
- 5 lb boneless skinless chicken breast
- ½ cup teriyaki sauce
- steamed broccoli
- cooked brown rice
Cut chicken breast into small chunks. (Make sure to clean everything the chicken touches really well afterwards!) Season your chicken with salt and pepper. On medium-high heat, cook your chicken in olive oil for about 5-7 minutes until it is white all the way through. You can cut open the biggest piece and if it is not clear or pink anymore, its done! Add your teriyaki sauce, salt/pepper, and simmer on low heat for about 2-5 minutes. Serve with rice and steamed broccoli!
Vegetarian Fried Rice
- 1 T. olive oil
- 1 pkg. frozen peas and carrots
- ½ diced onion
- 2-3 eggs
- 4 cups of cooked brown/white rice
- 3-4 T. soy sauce
Sauté diced onions with olive oil on medium-high heat for about 5-7 minutes until soft brown. Add frozen peas and carrots for 2-4 minutes until soft. Push everything to the side of your pan, and crack 2-3 eggs on the clean side and scramble until cooked. After the eggs are cooked, mix everything in the pan together. Add cooked rice and mix well. Season with soy sauce, salt, pepper and sugar to your desired taste and enjoy!
These are some of my favorite recipes to make at home. If meal-prepping still seems daunting, have a friend come and do it with you! I hope you try these recipes, and hopefully start meal prepping at home too.
Pearson Students: Share your favorite meal prep recipe in the comments below!
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