3 Easy Winter Recipes for the Stressed College Student

As the days get shorter and colder it can be hard to find creative and healthy meals to make. Especially during exam season, it’s extra important to find time to step away from the books and keep yourself healthy. It’s also important to widen your (albeit currently limited) knowledge of the kitchen. To help you out, we listed below a few recipes that are fool-proof, healthy, and easy to make. 


Spicy Pumpkin and Corn Soup

Ingredients:

1 can (15 ounces) solid-pack pumpkin

1 can (15 ounces) black beans, rinsed and drained

1-1/2 cups frozen corn

1 can (10 ounces) diced tomatoes and green chilies

2 cans (14-1/2 ounces each) reduced-sodium chicken broth

1/4 teaspoon pepper

 

Instructions:

In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. 

15 Minute Chicken Stir Fry

Ingredients:

2 tablespoons olive oil or oil of choice

1 pound boneless skinless chicken breasts, cut into ½-inch-thick slices

2 cups broccoli florets

1 large zucchini cut into slices

1 medium bell peppers cut into ½-inch-thick slices

1 medium yellow onion halved and cut into ½-inch-thick slices

3-4 cloves garlic minced or crushed

1 tablespoon Italian seasoning or your favorite seasoning blend!

1 teaspoon salt

½ teaspoon black pepper

Instructions:

  1. Heat 2 tablespoons oil in large skillet to medium, high heat. Add the chicken, veggies, garlic, and spices. Cook for 8-10 minutes, stirring occasionally until the veggies are soft and tender and the chicken is golden and cooked through.

  2. Serve with rice, pasta, toasted bread or eat as is for a low-carb meal!

 

Vegetarian Lasagna

Ingredients:

3 c. ricotta

3 c. shredded mozzarella cheese, divided

1 c. freshly grated Parmesan, divided

2 tbsp. Italian seasoning

1 egg, beaten

Kosher salt 

Freshly ground black pepper

Cooking spray

1 c. (32-oz.) jar marinara

1 (16-oz.) box no-boil lasagna noodles

Thinly sliced basil, for garnish 


Instructions:

Preheat oven to 350°. In a medium bowl, stir ricotta, 2 cups mozzarella, 1 cup Parmesan, Italian seasoning, and egg until combined. Season with salt and pepper. 

Grease a 9"-x-13" baking dish with cooking spray. Spread a thick layer of marinara on bottom of dish. Add a layer of noodles then ¾ cup sauce and ¾ cup cheese mixture. Repeat 5 or 6 times (depending on how deep your pan is), ending with sauce. Then top with the remaining 1 cup mozzarella.

Cover with foil and bake for 35 minutes. Remove foil and raise oven to 400°. Cook until cheese is melty, about 15 minutes more. Let rest for 15 minutes.

Garnish with basil and parsley before serving.


If you try out any of these recipes be sure to snap a pic and tag us @TheEdgeMag!