19 Easy Recipes College Students Swear By for Quick and Delicious Meals

19 Easy Recipes College Students Swear By for Quick and Delicious Meals

By Sara Taylor

19 Easy Recipes College Students Swear By for Quick and Delicious Meals

By Sara Taylor
•
Updated
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Recipes

No time between classes? Tight budget? Tiny kitchen? These recipes are exactly what you need! Most can be made using only a microwave, not even a pot! Save this list so you never have to look into your sad fridge without an idea for a meal.

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1) Avocado Toast

two wide slices of avocado toast with thick swirled green avocado, a sprinkle of red pepper flakes and flaky salt, on a small plate over a sunny dorm desk, bright natural light, shallow depth of field, landscape orientation

It's a dependable breakfast that caters to half of the campus and there's a good reason for that; it's quick to get, satisfying enough to keep you going, and it's basically impossible to get wrong.

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two wide slices of avocado toast with thick swirled green avocado, a sprinkle of red pepper flakes and flaky salt, on a small plate over a sunny dorm desk, bright natural light, shallow depth of field, landscape orientation

Avocado Toast

Creamy avocado mash spread on crunchy toast, with lemon, flaky sea salt, and a hint of chili.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings: 1 serving
Ingredients Method Notes

Ingredients
  

  • 2 slices whole grain bread
  • 1 ripe avocado
  • 0.5 lemon juiced
  • 1 pinch flaky salt
  • 1 pinch red pepper flakes
  • 1 drizzle olive oil

Method
 

  1. Toast the bread slices until golden and crisp.
  2. Scoop the avocado into a bowl and mash with the lemon juice and a pinch of salt.
  3. Spread the mashed avocado thickly over the warm toast.
  4. Drizzle with olive oil and sprinkle with red pepper flakes.
  5. Eat right away while the toast is still warm.

Notes

Add a fried egg on top if you've got an extra five minutes.

2) One-Pot Pasta

a wide pot of one-pot pasta with spaghetti coated in a light tomato sauce, halved cherry tomatoes, and grated Parmesan on top, fresh basil leaves scattered, on a kitchen counter, natural light, shallow depth of field, landscape orientation

Everything is cooked in one pot, so that means washing only one dish – plus, dinner is ready in fifteen minutes!

a wide pot of one-pot pasta with spaghetti coated in a light tomato sauce, halved cherry tomatoes, and grated Parmesan on top, fresh basil leaves scattered, on a kitchen counter, natural light, shallow depth of field, landscape orientation

One-Pot Pasta

Pasta is simmered in a sauce of garlic and tomatoes, so it really soaks up the flavor!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz spaghetti
  • 2 cups cherry tomatoes halved
  • 3 cloves garlic sliced
  • 2 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tsp dried basil
  • 0.25 cup Parmesan cheese grated

Method
 

  1. Add the spaghetti, tomatoes, garlic, broth, olive oil, and basil to a single pot.
  2. Bring everything to a boil over medium-high heat.
  3. Simmer uncovered for about 12 minutes, stirring often, until the pasta is tender.
  4. Most of the liquid should reduce into a light sauce.
  5. Stir in the Parmesan and a splash more broth if needed.
  6. Serve straight from the pot with extra cheese on top.

Notes

Stir frequently so the pasta doesn't stick to the bottom.

3) Mug Omelette

a fluffy mug omelette puffing over the rim of a ceramic mug, flecked with melted cheese and colorful peppers, on a wide desk with a fork beside it, bright natural light, shallow depth of field, landscape orientation

You can make a fluffy omelette in ninety seconds using just a mug and microwave – no stove and no flipping needed!

a fluffy mug omelette puffing over the rim of a ceramic mug, flecked with melted cheese and colorful peppers, on a wide desk with a fork beside it, bright natural light, shallow depth of field, landscape orientation

Mug Omelette

Microwave beaten eggs and vegetables in a mug to create a soft, protein-rich individual omelette.
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Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings: 1 serving
Ingredients Method Notes

Ingredients
  

  • 2 eggs
  • 2 tbsp milk
  • 2 tbsp shredded cheese
  • 2 tbsp diced bell pepper
  • 1 tbsp diced onion
  • 1 pinch salt
  • 1 pinch black pepper

Method
 

  1. Crack the eggs into a large microwave-safe mug and whisk with the milk.
  2. Stir in the bell pepper, onion, cheese, salt, and pepper.
  3. Microwave on high for 45 seconds, then stir.
  4. Microwave for another 45 to 60 seconds until the eggs are set and puffed.
  5. Let it cool for a moment, then eat right from the mug.

Notes

Use a big mug so the eggs don't overflow as they puff up.

4) Microwave Quesadilla

a wide microwave quesadilla cut into wedges with melty cheese pulling apart, a small dish of salsa and sour cream beside it, on a plate over a dorm desk, natural light, shallow depth of field, landscape orientation

Cheesy, melty, and ready before your roommate even inquires as to what smells so good.

a wide microwave quesadilla cut into wedges with melty cheese pulling apart, a small dish of salsa and sour cream beside it, on a plate over a dorm desk, natural light, shallow depth of field, landscape orientation

Microwave Quesadilla

A tortilla folded and stuffed with beans and melted cheese and prepped in the microwave until nice and gooey.
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Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings: 1 serving
Ingredients Method Notes

Ingredients
  

  • 1 large flour tortilla
  • 0.5 cup shredded cheese
  • 0.25 cup black beans drained
  • 2 tbsp salsa
  • 1 pinch cumin
  • 1 tbsp sour cream

Method
 

  1. Lay the tortilla flat on a microwave-safe plate.
  2. Scatter the cheese, black beans, and a pinch of cumin over one half.
  3. Fold the tortilla in half to cover the filling.
  4. Microwave for about 60 seconds until the cheese is fully melted.
  5. Cut into wedges and serve with salsa and sour cream for dipping.

Notes

Press the folded tortilla down gently so it holds together when you cut it.

5) Banana Pancakes

a wide stack of golden banana pancakes drizzled with maple syrup, sliced banana on top, a dusting of cinnamon, on a plate over a wooden table, warm natural light, shallow depth of field, landscape orientation

Simply grab some bananas, eggs and a pan and you can make the easiest pancakes ever!

a wide stack of golden banana pancakes drizzled with maple syrup, sliced banana on top, a dusting of cinnamon, on a plate over a wooden table, warm natural light, shallow depth of field, landscape orientation

Banana Pancakes

Three-ingredient pancakes made with mashed bananas and eggs, and no flour required!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 ripe bananas
  • 2 eggs
  • 0.5 tsp cinnamon
  • 1 pinch baking powder
  • 1 tbsp butter for the pan
  • 2 tbsp maple syrup

Method
 

  1. Mash the bananas in a bowl until mostly smooth.
  2. Whisk in the eggs, cinnamon, and baking powder until combined.
  3. Melt the butter in a skillet over medium-low heat.
  4. Pour small rounds of batter and cook for two minutes until bubbles form.
  5. Flip carefully and cook one more minute until golden.
  6. Stack the pancakes and drizzle with maple syrup.

Notes

Keep the pancakes small so they're easier to flip without breaking.

6) Overnight Oats

a wide glass jar of creamy overnight oats topped with fresh berries and a drizzle of honey, a spoon resting beside it, on a bright windowsill, natural morning light, shallow depth of field, landscape orientation

If you have an 8 a.m. class, waking up to breakfast already made is the dream! Just stir it up before bed!

a wide glass jar of creamy overnight oats topped with fresh berries and a drizzle of honey, a spoon resting beside it, on a bright windowsill, natural morning light, shallow depth of field, landscape orientation

Overnight Oats

Oats soaked overnight with milk and yogurt become creamy and sweet. A hint of vanilla and honey takes it to the next level.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 serving
Ingredients Method Notes

Ingredients
  

  • 0.5 cup rolled oats
  • 0.5 cup milk
  • 0.25 cup Greek yogurt
  • 1 tbsp honey
  • 0.5 tsp vanilla extract
  • 1 tbsp chia seeds

Method
 

  1. Combine the oats, milk, yogurt, honey, vanilla, and chia seeds in a jar.
  2. Stir everything together until well mixed.
  3. Seal the jar and refrigerate overnight, or at least six hours.
  4. In the morning, give it a stir and add a splash of milk if it's too thick.
  5. Top with fruit or nuts and eat cold straight from the jar.

Notes

The chia seeds thicken it up and keep you full longer.

7) Peanut Butter Yogurt Parfait

a wide glass parfait with layers of creamy yogurt, peanut butter swirls, banana slices, and golden granola, chocolate chips on top, on a desk with a long spoon beside, bright natural light, shallow depth of field, landscape orientation

This layered yogurt, peanut butter, and granola parfait is a delicious way to start your day!

a wide glass parfait with layers of creamy yogurt, peanut butter swirls, banana slices, and golden granola, chocolate chips on top, on a desk with a long spoon beside, bright natural light, shallow depth of field, landscape orientation

Peanut Butter Yogurt Parfait

Greek yogurt with peanut butter, banana, and granola for extra protein.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 serving
Ingredients Method Notes

Ingredients
  

  • 1 cup Greek yogurt
  • 2 tbsp peanut butter
  • 1 banana sliced
  • 0.5 cup granola
  • 1 tbsp honey
  • 1 tbsp chocolate chips

Method
 

  1. Spoon half of the yogurt into a glass or bowl.
  2. Swirl in one tablespoon of the peanut butter and a layer of banana slices.
  3. Add a layer of granola on top.
  4. Repeat with the remaining yogurt, peanut butter, and banana.
  5. Finish with granola, a drizzle of honey, and a sprinkle of chocolate chips.

Notes

Warm the peanut butter for a few seconds so it drizzles easily.

8) Instant Ramen Stir-Fry

a wide bowl of ramen stir-fry with glossy noodles, colorful vegetables, scrambled egg, and sliced green onion, sesame seeds on top, chopsticks resting beside, on a desk, natural light, shallow depth of field, landscape orientation

Level up those instant noodles by adding vegetables, and whipping up a quick savory sauce!

a wide bowl of ramen stir-fry with glossy noodles, colorful vegetables, scrambled egg, and sliced green onion, sesame seeds on top, chopsticks resting beside, on a desk, natural light, shallow depth of field, landscape orientation

Instant Ramen Stir-Fry

Classic instant ramen noodles that have been dressed up with a soy and garlic sauce and fresh veggies.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 serving
Ingredients Method Notes

Ingredients
  

  • 1 package instant ramen
  • 1 cup frozen stir-fry vegetables
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 clove garlic minced
  • 1 egg
  • 1 green onion sliced

Method
 

  1. Boil the ramen noodles for two minutes, then drain and discard the seasoning packet.
  2. Heat the sesame oil in a skillet and cook the garlic for thirty seconds.
  3. Add the frozen vegetables and stir-fry for three minutes until heated through.
  4. Push the veggies aside and scramble the egg in the pan.
  5. Toss in the drained noodles and soy sauce and stir-fry for two minutes.
  6. Top with sliced green onion and serve hot.

Notes

Ditch the seasoning packet and use soy sauce for a fresher flavor.

9) Caprese Salad

a wide plate of caprese salad with overlapping tomato and mozzarella slices, fresh basil leaves, and a balsamic glaze drizzle, flaky salt on top, on a rustic table, bright natural light, shallow depth of field, landscape orientation

Just three fresh ingredients and a drizzle of your favorite dressing is all you need for a salad that tastes like summer!

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a wide plate of caprese salad with overlapping tomato and mozzarella slices, fresh basil leaves, and a balsamic glaze drizzle, flaky salt on top, on a rustic table, bright natural light, shallow depth of field, landscape orientation

Caprese Salad

Fresh mozzarella and sliced tomatoes are layered with basil and topped with balsamic and olive oil.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 ripe tomatoes sliced
  • 8 oz fresh mozzarella sliced
  • 10 fresh basil leaves
  • 2 tbsp olive oil
  • 1 tbsp balsamic glaze
  • 1 pinch flaky salt
  • 1 pinch black pepper

Method
 

  1. Slice the tomatoes and mozzarella into even rounds.
  2. Arrange them on a plate, alternating and overlapping the slices.
  3. Tuck the fresh basil leaves between the layers.
  4. Drizzle with olive oil and balsamic glaze.
  5. Finish with a pinch of flaky salt and black pepper, then serve.

Notes

Use the ripest tomatoes you can find for the best flavor.

10) Greek Yogurt Smoothie

a wide glass of thick purple Greek yogurt smoothie topped with a few fresh berries and a sprinkle of flaxseed, a striped straw, on a sunny counter, bright natural light, shallow depth of field, landscape orientation

Blend and pour… then race to class with a refreshing smoothie that will keep you full.

a wide glass of thick purple Greek yogurt smoothie topped with a few fresh berries and a sprinkle of flaxseed, a striped straw, on a sunny counter, bright natural light, shallow depth of field, landscape orientation

Greek Yogurt Smoothie

A protein-packed smoothie made from Greek yogurt frozen berries, banana, and honey.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 serving
Ingredients Method Notes

Ingredients
  

  • 1 cup Greek yogurt
  • 1 cup frozen mixed berries
  • 1 banana
  • 0.5 cup milk
  • 1 tbsp honey
  • 1 tbsp ground flaxseed

Method
 

  1. Add the Greek yogurt, frozen berries, and banana to a blender.
  2. Pour in the milk and honey.
  3. Add the ground flaxseed.
  4. Blend on high until completely smooth and thick.
  5. Pour into a glass and add a splash more milk if it's too thick to sip.
  6. Drink right away or take it to go.

Notes

Frozen fruit makes it thick without needing any ice.

11) Chickpea Salad Sandwich

a wide chickpea salad sandwich cut in half showing the creamy mashed chickpea filling and crisp lettuce, on a plate with chips beside it, on a kitchen counter, natural light, shallow depth of field, landscape orientation

You prepare this protein-packed, mayonnaise-y filling that is like a no-cook version of tuna salad, but plant-based.

a wide chickpea salad sandwich cut in half showing the creamy mashed chickpea filling and crisp lettuce, on a plate with chips beside it, on a kitchen counter, natural light, shallow depth of field, landscape orientation

Chickpea Salad Sandwich

Chickpeas, mayonnaise, celery, and lemon are all perfectly combined in this recipe. This is a wholesome no-cook sandwich to eat.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 1 can chickpeas drained
  • 3 tbsp mayonnaise
  • 1 stalk celery diced
  • 2 tbsp red onion diced
  • 0.5 lemon juiced
  • 0.5 tsp Dijon mustard
  • 4 slices bread
  • 2 leaves lettuce

Method
 

  1. Mash the chickpeas in a bowl with a fork, leaving some chunks for texture.
  2. Stir in the mayonnaise, celery, red onion, lemon juice, and Dijon mustard.
  3. Season with a pinch of salt and pepper.
  4. Spread the chickpea salad over two slices of bread.
  5. Top each with a lettuce leaf and the remaining bread.
  6. Cut in half and serve.

Notes

Make a batch and keep it in the fridge for quick lunches all week.

12) Veggie Stir-Fry

a wide bowl of colorful veggie stir-fry over white rice, glossy sauce coating broccoli, carrots, and peppers, sesame seeds sprinkled on top, on a desk with chopsticks, natural light, shallow depth of field, landscape orientation

These veggies in a delightful sauce make eating your vegetables fun and fast!

a wide bowl of colorful veggie stir-fry over white rice, glossy sauce coating broccoli, carrots, and peppers, sesame seeds sprinkled on top, on a desk with chopsticks, natural light, shallow depth of field, landscape orientation

Veggie Stir-Fry

Stir-fried mixed vegetables in a soy-garlic-ginger sauce over rice make a simple meatless dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 3 cups frozen stir-fry vegetables
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 3 tbsp soy sauce
  • 1 tsp honey
  • 2 cups cooked rice

Method
 

  1. Heat the vegetable oil in a large skillet over high heat.
  2. Add the frozen vegetables and stir-fry for five minutes until heated through.
  3. Stir in the garlic and ginger and cook for one minute.
  4. Pour in the soy sauce and honey and toss to coat.
  5. Cook for two more minutes until the veggies are glazed and tender-crisp.
  6. Serve over the cooked rice.

Notes

Keep the heat high so the veggies stay crisp instead of mushy.

13) Homemade Hummus

a wide shallow bowl of creamy hummus swirled with olive oil and a sprinkle of paprika, surrounded by pita wedges and carrot sticks, on a wooden board, natural light, shallow depth of field, landscape orientation

Create your own creamy hummus for a few cents and enjoy the luxury of snacking like a king all week!

a wide shallow bowl of creamy hummus swirled with olive oil and a sprinkle of paprika, surrounded by pita wedges and carrot sticks, on a wooden board, natural light, shallow depth of field, landscape orientation

Homemade Hummus

Dip made with pureed chickpeas, tahini, garlic and lemon is unbeatable compared to dip from shops.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 can chickpeas drained
  • 3 tbsp tahini
  • 2 garlic cloves
  • 1 lemon juiced
  • 3 tbsp olive oil
  • 0.5 tsp cumin
  • 0.5 tsp salt
  • 3 tbsp cold water

Method
 

  1. Add the chickpeas, tahini, garlic, lemon juice, cumin, and salt to a blender or food processor.
  2. Blend until thick and chunky.
  3. With the motor running, drizzle in the olive oil and cold water.
  4. Keep blending until completely smooth and creamy, scraping the sides as needed.
  5. Taste and adjust the salt or lemon.
  6. Spread into a bowl, drizzle with olive oil, and serve with pita or veggies.

Notes

The cold water is the trick to ultra-smooth, fluffy hummus.

14) Grilled Cheese Sandwich

a wide grilled cheese sandwich pulled apart to show stretchy melted cheese, golden crispy toasted bread, on a plate with a bowl of tomato soup beside it, natural light, shallow depth of field, landscape orientation

Melted cheese and a crispy golden crust, this is food that is guaranteed to cheer you up!

a wide grilled cheese sandwich pulled apart to show stretchy melted cheese, golden crispy toasted bread, on a plate with a bowl of tomato soup beside it, natural light, shallow depth of field, landscape orientation

Grilled Cheese Sandwich

Toasted bread with buttery goodness and just the right amount of crispness on the outside, yet soft and cheesy on the inside.
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings: 1 serving
Ingredients Method Notes

Ingredients
  

  • 2 slices sourdough bread
  • 2 tbsp butter softened
  • 2 slices cheddar cheese
  • 1 slice mozzarella cheese

Method
 

  1. Butter one side of each slice of bread.
  2. Place one slice butter-side down in a skillet over medium heat.
  3. Layer the cheddar and mozzarella on top, then add the second slice butter-side up.
  4. Cook for three minutes until golden, pressing down gently.
  5. Flip carefully and cook the other side until golden and the cheese is melted.
  6. Cut in half and eat while it's hot and gooey.

Notes

Low and slow heat melts the cheese fully without burning the bread.

15) Microwave Mac and Cheese

a wide creamy mug of macaroni and cheese with a glossy cheddar sauce, a fork lifting a cheesy bite, on a dorm desk with a napkin, warm natural light, shallow depth of field, landscape orientation

No boxed packets and no stovetops needed. You can now make real, homemade mac and cheese from scratch right in the microwave.

a wide creamy mug of macaroni and cheese with a glossy cheddar sauce, a fork lifting a cheesy bite, on a dorm desk with a napkin, warm natural light, shallow depth of field, landscape orientation

Microwave Mac and Cheese

Microwave mac and cheese with real cheddar cheese, and creamy goodness!
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings: 1 serving
Ingredients Method Notes

Ingredients
  

  • 0.5 cup elbow macaroni
  • 0.5 cup water
  • 0.33 cup milk
  • 0.75 cup cheddar cheese shredded
  • 1 pinch salt
  • 1 pinch garlic powder

Method
 

  1. Combine the macaroni and water in a large microwave-safe mug.
  2. Microwave for two minutes, stir, then microwave two more minutes until the pasta is tender.
  3. Carefully drain off any excess water.
  4. Stir in the milk, cheddar, salt, and garlic powder.
  5. Microwave for one more minute until the cheese melts into a creamy sauce.
  6. Stir well and eat right from the mug.

Notes

Use a big mug since the water bubbles up a lot as it cooks.

16) Tuna Salad Wrap

a wide tuna salad wrap cut in half on the diagonal showing creamy tuna and fresh spinach, standing upright on a plate with chips beside it, on a counter, natural light, shallow depth of field, landscape orientation

A wrap full of protein and and easy to make so you can eat it while walking to your next class.

a wide tuna salad wrap cut in half on the diagonal showing creamy tuna and fresh spinach, standing upright on a plate with chips beside it, on a counter, natural light, shallow depth of field, landscape orientation

Tuna Salad Wrap

Creamy classic tuna salad made with celery and lemon, rolled up in a soft tortilla, with crisp lettuce.
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Prep Time 8 minutes
Total Time 8 minutes
Servings: 1 serving
Ingredients Method Notes

Ingredients
  

  • 1 can tuna drained
  • 2 tbsp mayonnaise
  • 1 stalk celery diced
  • 1 tbsp red onion diced
  • 0.5 lemon juiced
  • 1 large tortilla
  • 1 cup baby spinach

Method
 

  1. Flake the drained tuna into a bowl with a fork.
  2. Stir in the mayonnaise, celery, red onion, and lemon juice.
  3. Season with a pinch of salt and pepper.
  4. Lay the tortilla flat and scatter the spinach across the center.
  5. Spoon the tuna salad over the spinach in a line.
  6. Fold in the sides and roll it up tightly, then cut in half.

Notes

Roll it snugly so the filling stays put when you bite in.

17) French Toast

a wide stack of golden french toast dusted with powdered sugar and drizzled with maple syrup, a pat of butter melting on top, fresh berries beside it, on a plate, warm natural light, shallow depth of field, landscape orientation

Transform slightly stale bread into a delicious custard-y breakfast treat! This is an any-day-you-want kind of recipe.

a wide stack of golden french toast dusted with powdered sugar and drizzled with maple syrup, a pat of butter melting on top, fresh berries beside it, on a plate, warm natural light, shallow depth of field, landscape orientation

French Toast

Bread imbued with a sweet vanilla-cinnamon egg custard and then pan-fried to achieve a golden brown and irresistibly crunchy exterior.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 4 slices bread
  • 2 eggs
  • 0.5 cup milk
  • 0.5 tsp vanilla extract
  • 0.5 tsp cinnamon
  • 1 tbsp butter
  • 2 tbsp maple syrup

Method
 

  1. Whisk the eggs, milk, vanilla, and cinnamon together in a shallow dish.
  2. Melt the butter in a skillet over medium heat.
  3. Dip each slice of bread into the custard, coating both sides.
  4. Cook the bread for two to three minutes per side until golden.
  5. Repeat with the remaining slices.
  6. Stack and serve with a generous drizzle of maple syrup.

Notes

Slightly stale bread soaks up the custard best without falling apart.

18) Zucchini Noodles with Pesto

a wide bowl of green zucchini noodles tossed in pesto with halved cherry tomatoes and shaved Parmesan, fresh basil on top, on a rustic table, bright natural light, shallow depth of field, landscape orientation

Light, fresh, and quick to make, it is hard to believe these veggie noodles are an indulgent dinner option that can be made in just minutes.

a wide bowl of green zucchini noodles tossed in pesto with halved cherry tomatoes and shaved Parmesan, fresh basil on top, on a rustic table, bright natural light, shallow depth of field, landscape orientation

Zucchini Noodles with Pesto

Spiralized zucchini combined with a colorful basil pesto sauce, cherry tomatoes, and Parmesan cheese.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 3 zucchini spiralized
  • 0.33 cup basil pesto
  • 1 cup cherry tomatoes halved
  • 1 tbsp olive oil
  • 0.25 cup Parmesan cheese grated
  • 1 pinch salt
  • 1 pinch red pepper flakes

Method
 

  1. Heat the olive oil in a skillet over medium heat.
  2. Add the spiralized zucchini and cook for two to three minutes until just tender.
  3. Toss in the cherry tomatoes and cook for one more minute.
  4. Remove from the heat and stir in the pesto until everything is coated.
  5. Season with salt and red pepper flakes.
  6. Top with grated Parmesan and serve right away.

Notes

Don't overcook the zucchini or it'll turn watery and limp.

19) Baked Sweet Potato Fries

a wide pile of crispy orange sweet potato fries with golden edges, a small bowl of dipping sauce beside them, a sprinkle of paprika and salt, on a parchment-lined board, natural light, shallow depth of field, landscape orientation

These are much cheaper and healthier than drive-thru options, as well as being sweet and crispy!

a wide pile of crispy orange sweet potato fries with golden edges, a small bowl of dipping sauce beside them, a sprinkle of paprika and salt, on a parchment-lined board, natural light, shallow depth of field, landscape orientation

Baked Sweet Potato Fries

Sweet potato wedges coated in oil and spices and roasted to perfection so they're crispy on the outside and tender on the inside.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 sweet potatoes cut into wedges
  • 2 tbsp olive oil
  • 1 tbsp cornstarch
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt

Method
 

  1. Preheat the oven to 425°F and line a baking sheet with parchment.
  2. Toss the sweet potato wedges with the cornstarch until lightly coated.
  3. Drizzle with olive oil and sprinkle with paprika, garlic powder, and salt.
  4. Spread the fries in a single layer without crowding.
  5. Bake for 15 minutes, then flip and bake 10 more minutes until crispy.
  6. Serve hot with ketchup or a dipping sauce.

Notes

The cornstarch is the secret to fries that actually get crispy in the oven.
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