• Back-to-School, 2009 Home
• A Tricky Balancing Act: Freedom and Responsibility
• Raising the Grade: It's All About Study Skills
• Getting Off on the Right Foot: Rules for Being a Great Roommate
• Making Money Last
• Making Campus Connections
• Eating Right on Campus
• Pulse: Breast Cancer: What Young Women Need to Know
• Pulse: Health Insurance Check
• Pulse: Medical Myths Exposed
• Pulse: The Advice Squad
• Health Brief: Make Your Home-Away-From-Home a Healthy Living Space
• The U Cookbook
• Publisher's Statement

The U Cookbook

College students sent us their favorite healthy, fast meals that they prepare on campus or in their apartments. Here are a few that may inspire you.

 

Tuna-lafel
"Tuna-lafel is a falafel made with tuna. Take a can of tuna, crushed crackers, egg, chopped celery and onion, hot sauce for flavor, and mix these in a bowl. Scoop tablespoons of the mixture into pan with olive oil and brown on each side. These can be eaten plain or in a pita with lettuce and tomato like a falafel."
- Lauren Carrier, Florida State University

 

Poor and Tired Black Bean Soup
"I make 'I'm Poor and Tired Black Bean Soup.' Take 1 can black beans (drained), 1 cup chunky salsa, 1/2 cup vegetable broth. Combine all ingredients in a blender. Blend till desired texture is reached (typically about 30 seconds). Heat on stove or microwave. Serve with whole wheat tortillas and cheese or on top of rice ."

- Elizabeth Evans, University of Portland

 

Fruit Favorite
"Take your favorite fruits and put a layer of them in a bowl. Put non-fat vanilla yogurt on top of that, then add another layer of fruit. Repeat till layers fill the bowl."
- Amanda Hinkel, Eastern Kentucky University

College students need fast, healthy meals, and many do some creative cooking on a budget. Here are a few favorite eats from campuses around the country.

 

Pita Pizza
“Place whole-wheat pita in toaster oven at around 400 degrees for a couple minutes (until slightly crispy). Take out and top with sugar-free tomato sauce, herbs, cheeses (mozzarella, parmesan), and desired toppings. Place back in oven for a couple of minutes until as crispy as you like.”
—Sara Sommers, Baylor University

 

Fried Rice Without Frying
“Take 1/2 cup of rice and make it in a rice cooker. Cut up carrots, broccoli, mushrooms, onions, other vegetables, and steam them. This retains the nutrients. Then take a chicken breast and cook it on an indoor grill (I use George Foreman). Next, scramble an egg. Cut everything into bite-size pieces, put in a bowl with the cooked rice, and mix it up with low sodium soy sauce and a little sesame oil. It is SO good!”
—Nathan Ramos, Ohio University

 

Banana Cream Dessert
“Place 1 banana, 2 tbsps of Cool Whip, 1 cup plain yogurt, and 1 tsp rum extract or vanilla extract in a blender and puree. Place 2/3-cup portions of puree in 3 individual dessert bowls. Top with crushed graham crackers, a little Cool Whip, and sliced strawberries. Serve immediately. Serves 3 people and takes about 7 minutes to prepare.
—Sandra Crawford, Ball State University

Submit your favorite recipe to the U Cookbook: CLICK here.

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