Slammin’ Sammie: Peanut Butter, Banana & Agave

28 Feb

Okay so almost everyone likes peanut butter & jelly sandwiches. They are easy, (especially with the Goober’s combined PB&J which is brilliant), delicious & a lunch staple. Unfortunately, I have been eating PB&J sandwiches from ages 5 to 18 and I’m so sick of them. My mom would put them in my lunchbox almost everyday and I revolted a couple of times. When I did this, my mom would put a bunch of carrot sticks and apples instead, so I learned to just love the sandwich. While, I love picking up sushi, paninis, soups and salads from the business school’s cafe, it gets really expensive. Also, it’s hard to keep track of how many calories these items have because they only list the ingredients they use. So, to cut costs and the mystery of how much I’m consuming, I’ve challenged myself to come up with new ideas to pack for lunch.

Prep time: 3 minutes

Ingredients

Peanut Butter

1 sandwich round (we like to use Arnold’s 100 calorie sammies)

1 banana

Agave nectar

Directions

1. Grab a knife and open up your sandwich round. Spread a thin layer of peanut butter on each slice of bread.

2. Use that knife to cut thin slices of banana and place slices on each slice.

3. Drizzle a small amount of agave on top of the bananas. Put the slices together and you are ready to grub.

How easy was this recipe? I made this while I was making breakfast this morning, so it wasn’t a huge burden to pack a lunch. Lunch can be fun and different from the normal PB&J sandwich. We want to listen to your lunch recipes! Please let us know what you eat for lunch by going to the submit page or comment on the post! Grub on!

Stir Fry for Dummies

27 Feb

One of the healthiest and easiest dishes to make for either lunch or dinner is a stir fry. The beauty of this meal is that the technique is the same but you can make it a 1000 different ways with whatever you have in your kitchen. It is also virtually impossible to mess up, making it the perfect meal for those us sometimes cooking challenged.

Chicken Teriyaki Stir Fry

Prep time: 5 minutes

Cook time: 15-17 minutes

Ingredients

½ cup chopped onions

½ cup chopped zucchini squash

½ cup sliced Portobello mushroom

½ cup sliced red pepper

½ cup broccoli florets

1 sliced Chicken Breast

¼ cup reduced sodium Teriyaki sauce

Directions

  1. Spray large skillet with nonstick oil spray (PAM) and heat over medium heat
  2. Add chicken, onions, zucchini, mushrooms, red pepper, and broccoli and let cook for 15 minutes stirring occasionally
  3. Add Teriyaki sauce and cook for another 3 minutes or until chicken is cooked and stir in Teriyaki sauce

Serve immediately and Enjoy!

 

Now seriously how easy is this meal? Create your own stir fry and let us know what ingredients you used! Keep Grubbin’!

Step Aside Potato Chips

27 Feb

So lately we have been trying to incorporate kale into our diets and it’s not that it has been a challenge to use the leafy green, but more that you have to get creative with kale. Kind of like how my mom would purée spinach, zucchini and other weird vegetables in our pasta sauce growing up because she knew that we wouldn’t willingly eat those foods. When we stumbled upon the kale chips recipe it seemed too good to be true, kale could be turned into something comparable to a potato chip? Once we popped them out of the oven, we were hooked. I made them again this morning, while I was making breakfast and I love the fact that this is the definition of a guilt free snack that takes less than 10 minutes to make. They are perfect and a serving is only 15 calories which is a small plate full of kale chips. We hope you enjoy them as much as we did! Also, let us know if you use any different kinds of seasoning.

Prep time: 5 minutes

Cook time: 5 minutes

Serving Size: 1

Ingredients

4 kale stalks

Sprinkle of salt

Olive oil or cooking spray

Aluminum foil

Directions

1. Preheat the oven to 350 degrees

2. Rinse kale stalks and start to cut off the leaves from the stems.

3. Line a baking sheet with aluminum foil and place the leaves on top. Proceed to spray the chips with Pam or olive oil and sprinkle a little bit of salt on top.

4. Place the baking sheet in the oven and bake for about 5 minutes. The edges of the chips should be brown but not black. Once they are done take them out & enjoy!

Monday Morning Snooze

27 Feb

Rise and Grub! If you are like me Monday mornings are the worst! I feel like I am always waking up late and never have time to get ready let alone make breakfast. These are the days where I typically go for the quick bowl of cereal with skim milk. Any cereal that is made with whole grains and doesn’t have a lot of sugar is totally acceptable and a great way to start your day.

As we have heard so many times before, “Breakfast is the most important meal of the day” and this is true because it gets your metabolism going. As I’ve mentioned before I like cereals such as SmartStart and Special K because not only do they taste amazing but are also good for you and keep you full for a long time. Whatever you do don’t skip breakfast this morning because then you are more likely to snack on unhealthy foods throughout the day.

Let us know what you like to eat for breakfast when you are running late by either leaving a comment or emailing us at collegegrubbin@gmail.com. Have a great Monday and check back later today for some easy and yummy snack and dinner recipes.

Using the Crockpot: Gramma Edition

24 Feb

I don’t know about you guys but some foods remind me of being home. It’s hard being 2,000 miles away from home; especially when I get back from class and I’m beat & tired, sometimes I just want my mom’s homemade chicken noodle soup. After cleaning out our refrigerator one Sunday, my roommates and I found an unreal amount of vegetables that were never opened or used. At first, someone said that we should just throw it all away, but I decided to use all of those veggies for homemade chicken noodle soup. With the crockpot handy and a couple of hours to kill, we started to experiment. This was one of the best creations we’ve ever concocted and it seriously took no skill at all. Don’t worry if you don’t have all of these ingredients, substitute some of the veggies with whatever you like!

Prep time: 25 minutes

Cook time: 3 hours minimum

Ingredients

Carrots (preferably the long stalks)

¼ of an onion

A box of chicken broth

1-2 fillets of chicken (can be fresh or frozen)

2-3 stalks of celery

1 potato

A box of pasta noodles (we like the bow ties, or if you don’t have any pasta noodles, you can use ramen noodles, we won’t judge you too much.)

Directions

1. Pour the box of chicken broth into the crockpot (please clean the crockpot before you use it!) then fill about ¾ of the crockpot with water. This is the time you can start adding garlic powder, pepper, salt or whatever.

2. Now that you’ve got the broth, start chopping up and throwing your ingredients into the pot. These can go in any order!

3. Rinse then peel the carrots. Chop up the carrots in small pieces, the amount you chop up is up to you! Place them into the pot.

4. Repeat the steps listed above for the potato. I like to make these bigger chunks.

5. Repeat the steps listed above for the celery, except don’t peel the celery stalks because that’s weird and cut off the top of the celery where the little leaves are.

6. Cut an onion into small, fine pieces and scatter them in the pot.

7. Rinse the chicken, or let the meat thaw (I quicken up this process by letting the meat sit under hot water.) Then start cutting off all of the fat and then cutting the meat into stripes.

8. After all of your ingredients are in the crockpot, turn it on low and let it sit.

Warning! Notice that you never added noodles to this, I find that when I leave the noodles sitting with the soup, they get really mushy and gross. I like to do this all in the morning or before I leave for class. Then when I get home about an hour before I’m ready to start grubbin’ I pour the whole box of noodles of into the pot.

8. Once you put the noodles into the crockpot and taste the broth to make sure it is tasting good, (you can always improvise and put more spices in there!) start putting that warm goodness into your bowl & chow down.

Since we go to school in a very cold Midwest college town, coming home to a bowl of homemade chicken noodle soup is such an added bonus to my day. I know what you’re probably thinking… that a can of Campbell’s chicken noodle soup is calling your name instead. That garbage is full of sodium, preservatives and not as hearty. Let us know what you put into your homemade chicken noodle soup!

"The Zonemag"

The Hummus Rollup

24 Feb

Since we have been in a tortilla mood we decided to go for it again but in a wrap style. This recipe is so easy to make and takes literally only a couple of minutes so we are going to make this short and sweet.

Ingredients

1 tortilla  (any type of wrap is fine)

¼ cup Hummus

½ cup mixed greens (we used spring greens but whatever you have is fine)

1/4 cup Avocado slices

3 slices deli turkey

1 Tbs of Pico De Gallo

Directions

  1. Spread a thin layer of hummus on the tortilla
  2. Add a layer of your greens and avocado then turkey and to top it off the Pico de Gallo
  3. Roll it up and if you want stick it on the George Foreman for a couple of minutes

Now Enjoy another Healthy and crazy easy  to make Lunch!

Don’t forget to submit your recipes to collegegrubbin@gmail.com and Keep Grubbin’

McGrubbin’ at Home

24 Feb

No matter who you are or where in the world you are the “Egg McMuffin” always sounds delicious that is until you realize that its packed with calories and sodium. Regardless of this fact I woke up this morning craving something tasty for breakfast. Its been a long week and a homemade “Egg McMuffin” seemed like it would hit the spot. This also worked out as I had some extra English Muffins from the Chicken Lentil Burger.

Prep time: 2 minutes

Cook time: 5-7 minutes

Ingredients

1 English Muffin

2 Eggs

¼ cup of shredded cheese (your choice but I prefer low-fat cheddar)

1 Tbs of oil

Directions

  1. Pop the English Muffin in the toaster so that its hot and ready when your eggs are
  2. Heat a skillet over medium-high and add oil
  3. Crack two eggs and pour into the skillet evening it out so it looks like an omelet and let cook for about 2 – 3 minutes then carefully flip omelet over and let cook another 2 minutes.
  4. Add cheese to one side of the omelet and flip the other side of the omelet over it to create a “sandwich” and then flip over back and forth for another minute or until cooked.
  5. Remove egg from skillet and cut a circle out of the center about the size of your English Muffin and place on toasted English muffin (its ok if this is a little messy since in the end all you really need is to put the eggs on your English Muffin)

There you go! Now you have a fresh “Egg McMuffin” that is significantly healthier than the fast food version. Try it out and let us know how you like it or if you have any good ideas as to how to make some of your favorite fast food meals at home.