College Dorm Room Gourmet
So you’ve made it to college, and you may or may not have a meal plan. But let’s face it, you’re either tired of the meal options or you’ve run out of money. Here are some cheap and super easy recipes that you can make in you dorm room. All you need is a microwave, a fridge and some basic utensils…and creativity, let’s not forget that.
Anyone can cook ramen noodles, mac and cheese or canned foods in the microwave, check out these ideas to go beyond the norm.
Breakfast Recipes
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Ingredients:
1/4 cup quick cooking oats
1/2 cup skim milk
1 tsp. flax seeds
2 tbsp. chopped walnuts
3 tbsp. honey
1 banana, peeled
Directions:
Combine the oats, milk, flax seeds, walnuts, honey, and banana in a microwave-safe bowl. Cook in microwave on High for 2 minutes. Mash the banana with a fork and stir into the mixture. Serve hot.
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Ingredients:
2 eggs
2 tbsp. milk
2 tbsp. shredded Cheddar cheese
Salt and pepper
Directions:
1. Coat 12-oz. microwave-safe coffee mug with cooking spray. Add eggs and milk; beat until blended.
2. Microwave on High 45 seconds; stir. Microwave until eggs are almost set, 30 to 45 seconds longer.
3. Top with cheese; season with salt and pepper.
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Ingredients:
1 cup quick-cooking rolled oats
3/4 cup milk, or as needed
1/2 cup canned pumpkin puree
1/4 tsp. pumpkin pie spice
1 tsp. cinnamon sugar
Directions:
Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.
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Ingredients:
1/2 cup butter
6 cups miniature marshmallows
6 cups sweetened apple and cinnamon flavored cereal
Directions:
In a 12x7 inch glass baking dish, melt butter in a microwave oven. Stir in the marshmallows and continue to cook, stirring frequently until melted. Mix in the cereal until evenly coated then flatten into the dish and let cool until set. Cut into squares and serve.
Snack Recipes
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Ingredients:
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can chili
1 cup shredded Cheddar cheese
Directions:
1. In the bottom of a 9 inch, microwave safe round baking dish, spread the cream cheese. Top cream cheese with an even layer of chili. Sprinkle Cheddar cheese over the chili.
2. Heat in the microwave on high heat 5 minutes, or until the cheese has melted.
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Ingredients:
1 tbsp. vegetable oil
1 potato, sliced paper thin (peel optional)
1/2 tsp. salt, or to taste
Directions:
1. Pour the vegetable oil into a plastic bag (a produce bag works well). Add the potato slices, and shake to coat.
2. Coat a large dinner plate lightly with oil or cooking spray. Arrange potato slices in a single layer on the dish.
3. Cook in the microwave for 3 to 5 minutes, or until lightly browned (if not browned, they will not become crisp). Times will vary depending on the power of your microwave. Remove chips from plate, and toss with salt (or other seasonings). Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.
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Ingredients:
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
Directions:
1. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chilies and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
2. Microwave on High until hot, about 3 minutes.
For more authentic taste, add store-bought bread crumbs to the top before microwaving
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Ingredients:
4 cups Rice Chex® cereal
4 cups Wheat Chex® cereal
2 cups Parmesan-flavored tiny fish-shaped crackers
2 cups pretzel twists
6 tbsp. butter
2 1/2 tbsp. hot sauce
1 (1 ounce) packet ranch dressing mix
2 tsp. celery seed
Directions:
1. In large microwavable bowl, mix cereals, crackers and pretzels; set aside. In small microwavable bowl, heat butter uncovered on High about 40 seconds or until melted. Stir in hot sauce and seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 4 to 5 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in an air tight container.
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Chop up your favorite fruits (strawberry, orange, melon, grapes work well)
Sprinkle with two tbsp. sugar
Refrigerate for at least 1 hour
Sugar will soften and sweeten fruit
Also great over ice cream or shortbread
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Ingredients:
1 (3.5 ounce) package microwave popcorn
1 king size bar chocolate-coated caramel-peanut nougat candy
Directions:
Pop the popcorn according to the package directions. While the corn pops, cut the candy bar into 1/2 inch pieces. Spread the popped corn onto a microwave-safe platter (I like to use paper plates for easy clean up). Top with candy bar pieces. Heat on full power in the microwave at 30 second intervals, or until candy is melted.
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Ingredients:
1 cup raw peanuts
1/2 cup light corn syrup
1/8 tsp. salt
1 tsp. vanilla flavoring
1 cup sugar
1 tsp. soda
1 tsp. margarine
Directions:
1. Combine peanuts, sugar, salt and corn syrup in ovenproof mixing bowl, at least 3 quart size. Cook in microwave oven on high for 4 minutes, stir, then cook 2 more minutes. Nuts should be golden brown.
2. Add soda and vanilla. Stir until light and foamy. Pour onto a greased cookie sheet spreading mixture as thin as possible.
3. Let cool, then break into serving pieces. Store in zip-lock bag. Fill mixing bowl with hot water as soon as empty to make cleaning easier. Cooking time may vary depending on microwave.
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Ingredients:
6 sq. of almond bark (white)
6 oz. or 12 oz. chocolate morsels
1 can salted peanuts
Directions:
Melt almond bark and chocolate in microwave. Add peanuts and drop on waxed paper.
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Ingredients:
1-1/2 cups white chocolate
3/4 cup broken pretzel sticks
3/4 cups dry roasted nuts
Directions:
Melt white chocolate in microwave. Stir in pretzels and peanuts. Pour out on cookie sheet. Freeze 10 minutes. Break apart.
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Ingredients:
9 inch prepared pie crust
1 cup sugar
1 cup hot water
1/4 cup cornstarch
Pinch of salt
3 oz. pkg. strawberry Jello
Directions:
Combine
ingredients in a microwave safe container and microwave on High 3 to 4
minutes. Arrange 1 1/2 quarts fresh, clean strawberries in pie crust.
Pour glaze over strawberries and cool in refrigerator until firm.
Garnish with whipped cream.
Main Courses – the foundation of any meal
In the interest of safety, we recommend sticking to the stores on this one. Don’t try to cook raw meat in your dorm room, please. Check out your frozen food section for pre-packaged meats like roast beef, turkey, chicken and pork. They come in a variety of styles and can be cooked in the microwave in little time. For around $5 per package, they’re a great deal that can serve two or more people. Also look for pre-cooked meats that are ready to heat and get the home-cooked taste from the microwave.
Main Course Recipes
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Ingredients:
4 (10 inch) Mission® 96% Fat Free Flour Tortillas
2 cups grilled chicken strips, pre-cooked, prepared refrigerated or frozen
1-1/3 cups brown rice, microwaveable
1-1/3 cups broccoli, microwaveable
2 cups Cheddar Cheese, shredded
Directions:
1. Cook chicken strips, brown rice and broccoli according to each of their package instructions. Reserve hot.
2. Warm tortillas in a microwave for 10 seconds.
3. To build 1 burrito: Place 1/2 cup of chicken on the bottom third of each tortilla, followed by 1/3 cup of brown rice, then 1/3 cup of broccoli.
4. Evenly sprinkle 1/2 cup of cheese over the broccoli.
5. Repeat steps 1 through 4 using remaining tortillas and ingredients.
6. Roll each tortilla into a burrito, forming a larger size burrito. Cut each burrito in half, on an angle, and serve hot.
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Ingredients:
4 (6 inch) Mission® Fajita Flour Tortillas
4 all beef hot dogs
4 slices processed American cheese
Directions:
1. Place hot dogs between two paper towels and microwave on high for 20 seconds. Remove from towels and reserve the hot dogs hot.
2. Lay one slice of American cheese on the center of each tortilla.
3. Place hot hot dogs on top of each slice of cheese. Roll up each tortilla/cheese/hot dog by simply rolling from one end to the other.
4. Place all four hot dog roll ups in the microwave and cook for an additional 10 to 12 seconds to fully melt the cheese and warm the tortillas.
5. Remove from microwave and serve each hot dog roll up whole.
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Ingredients:
1/4 cup rice vinegar
1/4 cup sugar
1/4 cup vegetable oil
2 (3 ounce) packages ramen noodles with seasoning packet
1/2 head romaine lettuce, chopped
1 (10 ounce) can mandarin orange segments, drained
1/4 cup slivered almonds
Directions:
1. In a microwave-safe bowl, mix together vinegar, sugar, and oil. Microwave on high until sugar dissolves, about 1 minute. Mix well, and set aside to cool.
2. Crush ramen noodles in the packages. Pour into salad dressing.
3. In a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.
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Ingredients:
1 (19 ounce) can ready-to-serve lentil soup
1 cup cooked brown rice
1 (7.75 ounce) can unsalted mixed vegetables, drained
1 large canned roasted red pepper, diced
1/2 cup shredded sharp Cheddar cheese, divided
Directions:
1. Combine soup, rice, mixed vegetables, peppers and 6 tablespoons of the cheddar cheese in a 2-quart, microwave-safe casserole or baking dish. Season with salt and pepper to taste, and level the top of the mixture. Sprinkle with the remaining 2 tablespoons of cheddar cheese.
2. Cover and cook in a microwave oven at full power until heated through and the cheese has melted (about 5 minutes).
3. Uncover and cool for 1 minute before serving.
Side Dish Recipes
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Ingredients:
4 large potatoes
1–2 cups cheddar cheese, shredded or broken into small pieces
3 tbsp. Bacon Bits or 3 diced cooked bacon slices, 1/4-inch pieces
2 tbsp. thinly sliced green onion
Garlic powder (optional)
Sour cream (optional)
Directions:
1. Cut potatoes into wedges, lengthwise, 2 or 4 pieces depending on the size of the potato. Place in microwave-safe dish filled with water to cover potatoes.
2. Cook on high heat for 7 minutes.
3. Remove and test for doneness by poking with a knife. If you cannot scoop out the inside of the potato, return to microwave on high for 1 minute at a time until finished.
4. Scoop out the potato so 1/4-inch thickness remains around shell of potato.
5. Sprinkle cheese over the top and return to microwave for 1–2 minutes, until cheese is melted.
6. Remove and sprinkle with Bacon Bits, green onion and top with a shake of garlic powder and a dollop of sour cream, if desired.
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Ingredients:
2 baking apples (Mac's)
1 tbsp. brown sugar
1/2 tbsp. butter
Directions:
Core apples. Place sugar and butter in cavities. Set in custard cup or baking dish. Cover (wax paper for crunch - or - plastic for soft). Microwave on high power (2 apples) 2 1/2-4 minutes. Micro-cook until fork tender, rotating after 1/2 cooking time. Let stand 2 minutes. Serves 2.
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Ingredients:
1/2 cup margarine
3/4 cup chopped celery
3/4 cup chopped onion
1 (8 oz.) jar pasteurized process cheese
2 (10 oz.) pkgs. frozen, chopped broccoli, thawed
2 cans cream of celery soup
2 cups quick cooking rice, uncooked
Directions:
In 2 quart casserole combine margarine, celery and onions. Cover. Microwave at 100% (High) 3 to 3 1/2 minutes, or until tender, stirring once. Add all remaining ingredients to casserole, blending well. Cover. Sit casserole on inverted dish in oven and microwave at High for 10 minutes. Rotate dish 1/4 turn. Microwave at 50% (Medium) for 5 additional minutes or until mixture is bubbly and rice is tender.
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Ingredients:
1 medium sized head of cauliflower
1 cup mayonnaise
1 tbsp. prepared mustard
1 tsp. dried mustard
4 oz. sharp cheddar cheese, shredded
Place whole head of cauliflower, stem end down, in an 8" glass pie plate. Cover with plastic wrap. Microwave at High 7 to 8 minutes or until tender. Mix mayonnaise, prepared mustard and dry mustard in a bowl. Pour mayonnaise mixture over top of cooked cauliflower. Sprinkle with shredded cheese. Microwave at High one minute to melt cheese. Yield: 4 servings.
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Ingredients:
12 ounces (about 4 lg.) carrots
2 tbsp. water
2 tbsp. butter or margarine
1 tsp. arrowroot
1/8 tsp. tarragon leaves
1/4 tsp. Salt
Directions:
1. Remove tops from carrots, wash and peel; slice (about 1/4" thick). Place in 1 quart glass casserole. Add water and cover with casserole lid.
2. Microwave (High) 3 to 3 1/2 minutes or until carrots are bright in color and have just started cooking, stirring once. Let stand 1 minute.
3. Plunge into ice water to stop further cooking. When carrots are chilled, spread on toweling to absorb excess moisture. Place in 1 pint plastic food container.
4. Microwave (High) butter in small glass dish 1/4 to 1/2 minute or until melted; stir in arrowroot and tarragon. Pour over carrots. Cover and label. Freeze quickly.
5. Remove lid from frozen carrots and replace loosely.
6. Microwave (High) 7 to 8 minutes, stirring 1 to 2 times or until carrots are tender. Sprinkle with salt. Yield: 2 to 3 servings.
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Ingredients:
2 ears fresh corn on the cob
Melted butter or margarine, if desired
Directions:
To cook in waxed paper: Cut squares of waxed paper. Husk corn and remove silks. Wash corn. Roll each ear with water that clings to kernels in waxed paper. Brush with melted butter or margarine before rolling up in waxed paper, if desired. Twist ends of waxed paper to seal. Place spoke fashion in microwave oven. Microwave at full power (high) for 5 minutes or until kernels are tender, rearranging ears once.
To cook in the husks: Carefully pull husks down ear far enough to remove silks but still keep husks intact. Brush corn with melted butter or margarine, if desired. Pull husks back over corn. Quickly run husks under cold water to add moisture for cooking. Place spoke-fashion in microwave oven. Microwave at full power (High) for 5 minutes or until kernels are tender, rearranging ears once.
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Ingredients:
4 baking potatoes
3 green onions, thinly sliced
2 tbsp. butter
1/2 cup hot milk
1/2 tsp. salt
Dash black pepper
Dash nutmeg
Dash paprika
4 slices bacon
2 tbsp. grated Parmesan cheese
2 tbsp. grated sharp Cheddar cheese
Directions:
1. Arrange potatoes on microwave dish. Pierce with a fork in a few places. Microwave, uncovered, for about 10 minutes at high power. Rearrange potatoes after 5 minutes, turn them over. Place potatoes on counter, cover with a bowl and let stand for at least 7 minutes (potatoes will continue to cook).
2. Combine butter and green onions in a microsafe dish. Microwave covered at high power for at least 1 1/2 minutes or until onion is soft.
3. Place bacon on paper towel on a microsafe dish. Microwave, covered with paper towel at high power for 4-5 minutes or until almost crisp. Let stand for a minute. Crumble.
4. Cut potatoes in half, scoop out pulp. Mash potatoes with butter and green onion mixture, milk or Half and Half and seasonings until light and fluffy. Add bacon. Spoon potato mixture into shells. Arrange on microsafe dish. Sprinkle with cheeses.
5. Microwave, uncovered at high power for about 5 minutes or until potatoes are hot and cheeses are melted. Rotate dish after half the cooking time if the microwave oven is not a rotating one.
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Ingredients:
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tbsp. white sugar
2 tsp. baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
2 tbsp. vegetable oil
Directions:
1. Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a microwave-safe glass or ceramic bowl.
2. Heat in the microwave on high, until a toothpick inserted into the center comes out clean, about 3 minutes, rotating the bowl halfway through cooking if the microwave does not have a rotating tray.
Drink Recipes
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Ingredients:
1 cup milk
3 tbsp. instant hot chocolate mix
1 tsp. ground cinnamon
1 pinch cayenne pepper
Directions:
1. Mix the hot chocolate mix, cinnamon, and cayenne pepper together in a mug.
2. Pour the milk into a glass measuring cup; heat in microwave on High until it begins to boil, about 2 minutes. Slowly pour over the mixture in the mug, stirring with a small whisk as you pour. Enjoy immediately.
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Ingredients:
1 cup nonfat dry milk powder
1 cup powdered non-dairy creamer
1 cup French vanilla flavored powdered non-dairy creamer
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground cardamom
Directions:
1. In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
2. To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.
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Ingredients:
1 pinch baking soda
2 cups boiling water – just use a coffee cup to heat it in the microwave
6 tea bags
3/4 cup white sugar
6 cups cool water
Directions:
1. Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher. Pour in boiling water, and add tea bags. Cover, and allow to steep for 15 minutes.
2. Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then refrigerate until cold.
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Ingredients:
2 (2 liter) bottles ginger ale, chilled
1 (46 fluid ounce) can pineapple juice, chilled
1 (64 fluid ounce) bottle white grape juice, chilled
Directions:
1. Optional - To make an Ice ring: Fill a ring-shaped cake pan to 1/2 with ginger ale. Freeze until partially frozen. At this stage you can place edible flowers, or pieces of fruit around the ring. Fill pan with ginger ale and freeze until solid. Place in punch bowl just before serving.
2. In a large punch bowl, combine 1 bottle ginger ale, pineapple juice and white grape juice.
3. Serve Chilled or with Ice Ring in a punch bowl.