Moving into your first apartment is a huge milestone—not only does it mark a new step toward adulthood but it also instills a critical sense of responsibility. Though exciting, the off-campus lifestyle is not so glamorous once the list of unfamiliar obligations starts piling up, like contacting your building’s management for plumbing issues or paying your WiFi bill on time. Perhaps one of the most daunting obligations is cooking, and the transition from relying on a meal plan to cooking solo can be a hard one.
When I signed the lease to my first apartment about a year ago, I found out that I would no longer have a meal plan. Instead, I would have to learn how to budget for groceries (a.k.a. find the cheapest supermarket) and somehow transform those groceries into meals. After depending on the IV dining hall for two years, I didn’t think that these obligations would be practical. Besides the slim knowledge I had acquired from watching BuzzFeed’s Tasty videos on Facebook, I knew nothing about cooking. How was I supposed to feed myself? As a result, I took it upon myself to learn some recipes that I could make easily and cheaply.
I’ve been living without a meal plan for about six months now, and I can confidently say it’s not as intimidating as I thought it would be. If you are currently experiencing that initial fear I had, don’t fret: keep reading to learn five recipes that are anything but challenging for a beginner in the kitchen.
Taco Seasoning Chicken
Prep time: 5 minutes
Cook time: ~20 minutes
Serving depends upon how many chicken breasts you use
For this recipe, you will need chicken breasts, taco seasoning (I recommend Bearitos), marinara sauce, and parmesan cheese. Preheat your oven to 400 degrees Fahrenheit. Next, take a sheet pan and cover it with aluminum foil. Drizzle a generous amount of olive oil on both sides of the chicken breast(s). If you want to serve your chicken with vegetables, drizzle olive oil on vegetables such as Brussel sprouts, asparagus, and carrots. Season with salt and pepper, and coat both sides of the chicken breast with a good amount of taco seasoning. Spread marinara sauce on the top of the chicken breast. Sprinkle some parmesan cheese and place in the oven for between 15 and 20 minutes. Let cool for 5 minutes. Lasts 3-4 days in the fridge.
Ground Beef (Or Vegetable) Chilli
Prep time: 5 minutes
Cook time: 20 minutes
Serves about 6 people
For this recipe, you will need 1 pound of ground beef (or carrots and zucchini for vegetarian chili), 1 chopped onion, 1 can of diced tomatoes, 1 can of tomato sauce, 1 can of black beans, 1 can of cannellini beans, and Mexican seasoning (I recommend Frontier Co-op). In a large saucepan over medium heat, add a little bit of olive oil. Combine the beef and chopped onion until the meat is browned (or vegetables are sautéed) and the onion is tender. Add the tomato sauce, diced tomatoes, black beans, cannellini beans, and 1 cup of water. With a wooden spoon, break up the ground beef and mix everything together. Season with chili powder, salt, and pepper to your preferred taste. Reduce heat to low, cover, and let simmer for 15 minutes. Serve with rice. Lasts up to 1 week in the fridge; you may freeze any extra chili.
Cheesy Chicken and Broccoli Pasta
Prep Time: 5 minutes
Cook Time: 30 minutes
Serves about 2 people
For this recipe, you will need 2 chicken breasts, 1 chopped onion, seashell or penne pasta, broccoli crowns, shredded cheddar cheese, salt, pepper, and your preferred spices (I use dried basil, dried oregano, and garlic powder). First, prepare the chicken. In a skillet over medium heat, coat bottom with olive oil. Cut up the chicken breasts and combine with the chopped onion until the meat is browned and the onion is tender. Season with preferred spices, salt, and pepper. When the chicken is cooked, turn off heat and set aside. Then, prepare the pasta. I find that using a little less than half of a box of Barilla penne pasta is the perfect amount for 2 people, but you may always make more or less depending on how many people you want to serve. Fill a medium-sized pot with boiling water, salt the water, and pour pasta into the pot. Let the pasta cook for around 15-20 minutes or until the pasta is al dente (or cook until pasta is not hard anymore, but ensuring that it’s not too soggy either). When the pasta is cooked, drain the water from the pot and immediately add in shredded cheese and cooked chicken/onion from skillet. Use a wooden spoon to mix everything together. Cover for 5 minutes. Lasts 3-4 days in the fridge.
Creamy Alfredo Spinach Tortellini
Prep Time: 2 minutes
Cook Time: 15 minutes
Serves about 4 people
For this recipe, you will need spinach, cheese tortellini, 3 tablespoons of butter, 5 garlic cloves (finely chopped up), 2 cups heavy whipping cream, 1 cup grated Parmesan cheese, and salt and pepper to taste. In a small frying pan coated with olive or vegetable oil, sauté the spinach on medium heat until the spinach is a darker green color and appears to be cooked. In a separate pot, prepare the tortellini according to the package’s instructions. The only tricky part about this recipe is making the Alfredo sauce. In a large saucepan, heat butter over medium heat. Add garlic; cook for 1 minute. Add cream; cook and stir until heated through. Stir in 1 cup Parmesan cheese, salt, and pepper; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until thickened, for about 10 minutes, whisking occasionally. Mix the spinach and tortellini, and place as much Alfredo sauce on the pasta as you want. Lasts 3-4 days in the fridge.
Sticky Honey Garlic Butter Shrimp
Prep Time: 30 minutes
Cook Time: 20 minutes
Serves about 5 people
For this recipe, you will need ½ cup of honey, ¼ cup of soy sauce, 3 minced garlic cloves, juice of one small lemon, 1 pound large shrimp (peeled and deveined), and 2 tablespoons of butter. In a small bowl, whisk the honey, soy sauce, garlic, and lemon together. Place the shrimp in the marinade and set aside for 30 minutes. In a medium-sized skillet over medium heat coated with butter, add the shrimp. Cook until the shrimp turns pink, typically about 2 minutes on each side. Add the reserved marinade and pour over the shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions. Even though this meal tastes amazing once it’s done, it doesn’t really taste good as leftovers, so I recommend eating right when you’re done cooking it on the skillet.
I never thought I would be one to cook for myself. I always regarded cooking as difficult, complicated, a chore. However, shopping for the right ingredients and learning the basics of cooking isn’t as challenging as I thought it would be. In fact, I prefer cooking for myself because it’s easier to practice portion control (making just enough for yourself and not overeating) and meal-prepping (storing leftovers in containers for future meals). Even the most competent and experienced chefs were once beginners, so don’t be afraid to oil that pan, pick up the spatula, and get cooking!