Quick and Easy Recipes on a Budget

With Finals week quickly approaching, studying might be on everyone's mind, but we can't forget to eat right to keep our brains and body moving. I understand that cooking might take up valuable time and Mcdonalds is a short drive away however, our body needs to be nourished with the right nutrients. Here are some quick and easy meals for breakfast, lunch, and dinner that are not just delicious, but also budget friendly.  

Breakfast

1. Berry Parfaits 

makeaheadbreakfast-fb.jpg

Ingredients

  • ½ cup yogurt
  • ½ cup
  • 1 cup mixed berry
  • honey, optional

Instructions 

  1.  In a jar, layer yogurt, granola, and berries.
  2. Top with honey (optional).
  3. Refrigerate up to 2 days. If you don’t want soggy granola, wait till you’re ready to eat the parfait to add it. Enjoy!
     

2. Banna Muffins 

makeaheadbreakfast-fb (1).jpg

Ingredients
for 12 servings

  • ⅓ cup coconut oil, melted
  • ¼ cup maple syrup
  • 2 eggs
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • 2 cups whole wheat flour
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda

Instructions 

  1. Preheat oven to 325°F/160°C.
  2. In a bowl, whisk the coconut oil and maple syrup until combined.
  3. Add the eggs, milk, and vanilla extract, and whisk until combined.
  4. Fold in the bananas, cinnamon, baking soda, salt, and flour.
  5. Bake 20-25 minutes. Cover and store up to 2 days.
  6. Enjoy!

3.  Berry Oatmeal Cups 

makeaheadbreakfast-fb (2).jpg

Ingredients
for 12 servings

  • 1 cup milk
  • ½ cup maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ quick-cook oats
  • 1 cup
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 cup mixed berry

Instructions 

  1. Preheat oven to 350°F/180°C
  2. In a bowl, whisk all wet ingredients until fully combined.
  3. Add the dry ingredients and mix thoroughly.
  4. Divide mixture amongst the lined cups of a muffin tin. Top each muffin with berries.
  5. Bake 25 minutes. Store covered up to 2 days.
  6. Enjoy!
  7. Inspired by: http://www.bettycrocker.com/recipes/make-ahead-granola-oat-cups/6cdb4bbf-d69b-4da2-9374-e7ce739edd92
     

4. Cheesy egg cups 

makeaheadbreakfast-fb (3).jpg

Ingredients
for 12 servings

  • 15 oz frozen hash brown, thawed
  • 1 ½ cups shredded cheddar cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon oil
  • 8 eggs
  • 3 slices bacon, cooked, crumbled
  • salt, to taste
  • pepper, to taste

Instructions 

  1. Preheat oven to 425°F/220°C.
  2. In a bowl, combine hash browns, cheese, salt, pepper, and oil. Pack into the bottom half of the cups of a greased muffin tin.
  3. Bake for 15-20 minutes, until golden brown.
  4. In a separate bowl, whisk eggs with the bacon, salt, and pepper. Pour into the top half of each muffin cup.
  5. Bake 15 minutes. Freeze up to 1 month.
  6. Enjoy!
  7. Inspired by: http://www.thecookingjar.com/hash-brown-egg-nests-with-avocado/

5. Breakfast Quesadilla

makeaheadbreakfast-fb (4).jpg

Ingredients
for 12 servings

  • 2 sausage links
  • 2 eggs
  • 1 flour tortilla, burrito-sized
  • shredded cheddar cheese

Instructions 

  1. In a skillet thoroughly cook the sausage and eggs.
  2. Place mixture in the center of a flour tortilla. Top with cheese, and fold the edges inward to form a sealed pocket.
  3. Heat on a skillet, seam-side down. Flip and cook until golden brown.
  4. Enjoy! Or, freeze up to 1 month.
     

Lunch

1. Microwave fried rice 

BFV28873_6MicrowaveMealsHACK.jpg

Ingredients
for 1 serving

  • ½ cup rice
  • 1 cup water
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 strips bacon, chopped
  • ½ cup frozen pea and carrot
  • 2 eggs
  • salt, to taste
  • fresh scallion, to garnish

Instructions 

  1. In a bowl, combine the rice, water, soy sauce, sesame oil, and bacon. Stir, then microwave, covered, for about 6-8 minutes until the rice is fully cooked.
  2. Mix the frozen peas and carrots into the rice.
  3. In a microwaveable mug, beat the eggs with the salt.
  4. Microwave the eggs and the rice again for about 1-2 minutes, until the eggs are fully cooked.
  5. Break up the egg into small bits, then mix it in with the rice.
  6. Garnish with scallions, then serve!
  7. Enjoy!

2. Microwave Loaded Potatoe 

BFV28873_6MicrowaveMealsHACK (2).jpg

Ingredients
for 1 serving

  • 1 russet potato, washed and scrubbed
  • 1 tablespoon oil
  • salt, to taste
  • 2 slices bacon
  • ¼ cup shredded cheddar cheese
  • sour cream, to serve
  • fresh chive, to serve

Instructions 

  1. Poke holes in the potato with a fork, then rub with oil and salt.
  2. Place the bacon slices on the same plate as the potato, microwave for 7-9 minutes until the bacon is crispy and the potato is tender. Make sure the bacon does not burn.
  3. Crumble the bacon after it’s cooled down.
  4. Slice the potato in half, then use a fork to fluff up the insides.
  5. Sprinkle the cheese on top, then microwave for another 30 seconds.
  6. Top with sour cream, the crushed bacon bits, and the chives.
  7. Enjoy!

3. One Pan Chicken and Broccoli 

BFV16130_Stir-Fry_4_Ways_FB.jpg

Ingredients
for 2 servings

  • 1 lb chicken, cubed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup broccoli, chopped
  • 1 cup bell pepper, diced

STIR-FRY SAUCE

  • ½ cup soy sauce
  • ¼ cup honey
  • 2 cloves garlic
  • 1 teaspoon ginger
  • 1 tablespoon sesame seed

Instructions 

  1. Mix together all sauce ingredients in a small bowl.
  2. Heat oil over a nonstick pan and add chicken stirring until cooked.
  3. Pour sauce in pan and stir to coat meat.
  4. Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
  5. Cook until meat is cooked through and veggies are soft.
  6. Serve over rice or alone.
  7. Enjoy!

4.  One Pan Parchment Teriyaki Tofu 

Ingredients
for 1 serving

  • 14 oz , 1 block
  • 1 carrot, sliced
  • 1 red pepper
  • broccoli

MARINADE

  • ½ cup soy sauce
  • ⅓ cup honey
  • 2 teaspoons sesame seed
  • 1 teaspoon sesame oil
  • 4 slices ginger, minced or sliced
  • 3 cloves garlic, minced
  • 1 sprig scallion, chopped

Instructions 

  • Preheat oven to 450°F (230˚C).
  • Place two sheets of paper towels on a cutting board and put tofu on top, then put two sheets of paper towels on top of the tofu.
  • Place heavy books, cast iron pans, etc. on top of tofu for at least 20 minutes to drain water.
  • In a small bowl, mix marinade ingredients and pour marinade over tofu, then refrigerate for an hour.
  • Fold the parchment paper in half, then open up.
  • Place carrots, red pepper, and broccoli on parchment paper, and drizzle on oil and sprinkle on salt and pepper.
  • Lay the tofu on the veggies, and cinch the paper together by folding it over itself along the edges.
  • Bake in the oven for 10 minutes or until tofu is golden brown.
  • Serve over rice or pasta, with a sprinkle of scallions.
  • Enjoy!

Dinner

1. One Pot Spaghetti with Meat Sauce

One-Pot-Spaghetti-with-Meat-Sauce-21-768x1152.jpg

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped finely
  • 2 garlic cloves, minced
  • 14 ounces chicken or vegetable broth
  • 2 cups water
  • 6 ounces tomato paste
  • 1 tsp oregano
  • 1/2 tsp dried basil
  • 1/4 tsp black pepper
  • 12 ounces spaghetti
  • 1/4 cup parmesan cheese

Instructions

  1. In a large pot or skillet with tall sides, add onions, garlic, and ground beef; cook for 6-8 minutes, or until beef is cooked through; use a wooden spatula to break apart while cooking. Drain off fat.

  2. Add tomato paste, broth, water, oregano, basil, black pepper; whisk well to combine ingredients; bring to a boil.

  3. Add spaghetti, lightly pressing down so sauce comes over it. Lightly stir it every few seconds, so that spaghetti combines with sauce/meat. Simmer for 17-20 minutes or until spaghetti is cooked through and the sauce has thickened.

  4. Serve immediately topped with fresh parmesan cheese.

Recipe by domestic superhero

2.  One Pan Chicken and Veggies 

bc5cf494f1229f33f1cabc40a5b1fe56.jpg

Ingredients
for 2 servings

  • 2 boneless, skinless chicken breasts
  • 1 large sweet potato, diced
  • 1 head broccoli, or large bag of broccoli florets
  • 4 cloves garlic, minced
  • 2 tablespoons rosemary
  • 1 tablespoon paprika
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons olive oil

Instructions 

  1. Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts, and broccoli.
  2. Evenly distribute the garlic, rosemary, paprika, salt, and pepper over the entire pan. Drizzle with olive oil.
  3. Bake at 400°F (200°C) for 35-40 minutes (or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear).
  4. Serve up and dinner’s ready! For an easy cleanup, just carefully toss the aluminum foil and you’re good to go.
  5. Enjoy!

3. Broccoli and Garlic Pasta 

picPPHIcm.jpg

Ingredients
for 4 servings

  • 1 cup chicken broth
  • 1⁄2 teaspoon dried basil
  • 2 garlic cloves, minced
  • 3 cups broccoli florets
  • 4 1⁄2 cups hot cooked penne
  • 1 tablespoon lemon juice
  • parmesan cheese
  • black pepper (to taste)

Instructions 

  1. In a large skillet, combine broth, basil, pepper, garlic and broccoli.
  2. Bring to a boil.
  3. Cover and cook over low heat for 3 minutes or until broccoli is tender crisp.
  4. Add hot cooked pasta and lemon juice. Toss to coat. Serve with cheese. 

4. Beef and Broccoli 

BFV16130_Stir-Fry_4_Ways_FB (1).jpg

Ingredients
for 2 servings

  • 1 lb flank steak, cubed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups broccoli, diced

STIR-FRY SAUCE

  • ½ cup soy sauce
  • ¼ cup honey
  • 2 cloves garlic
  • 1 teaspoon ginger
  • 1 tablespoon sesame seed

Instructions 

  1. Mix together all sauce ingredients in a small bowl.
  2. Heat oil over a nonstick pan and add beef stirring until brown.
  3. Pour sauce in pan and stir to coat meat.
  4. Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
  5. Cook until meat is cooked through and veggies are soft.
  6. Serve over rice or alone.
  7. Enjoy!

Recipes and Photo Credit to Tasty and domestic superhero 

Written By: Loi Han 

 

 

 

Davis Women in Business