Tag Archives: food

Cocktails that are Love-Handle Friendly

2 Mar

Happy Friday!! For many of us that means getting wild tonight or perhaps hitting up a Happy Hour after work. With Spring Break right around the corner excessive drinking can totally ruin our week of working out so we must “drink smart” if that’s possible. I have got a little recipe that not only tastes good but also has about as few calories as you possibly can.

Crystal Light Punch

Prep time: 2 minutes

Ingredients:

1. 1 shot vodka

2. 1 cup soda water

3. ½ cup ice

4. 1 Crystal Light packet (any flavor of your choosing)

Directions:

1. In a glass add ice, vodka, and soda water. Then pour in about half of the crystal light packet (I used a Fruit Punch flavored packet). You can always add more as needed.

2. Pour contents into another cup and back into original cup to shake it up.

Stick a straw in it and enjoy!

The best thing about this drink is you can actually bring Crystal Light packets to the bars or restaurants with you and just order a vodka soda water. I know this sounds embarrassing but trust me if anything people will think you are a genius and you won’t get that awful beer bloat. Let us know what you’re favorite cocktails are and we will try them out next week!

What Can’t Nutella Do?

29 Feb

I know we have been holding out on you with the desserts but today is your lucky day! We literally made a mouth watering dessert that is not only amazingly easy (yes monkeys could do this) but its also a healthy dessert.

Nutella Covered Strawberries

Prep time: 5 minutes

Refrigerate time: 45 minutes

Ingredients

Fresh Strawberries

1 Jar of Nutella

Directions

1. Scoop about 1 cup of Nutella out and place in a microwavable safe dish. Then microwave for about 1 minute or until melted but not burned.

2. Then one by one dip the strawberries into the melted chocolate and swirl the strawberry around while holding from the stem so the entire strawberry is covered in chocolate.

3. Place chocolate covered strawberry on wax paper. This works best if the wax paper is on a cookie or baking sheet to provide support when transporting to the refrigerator.

4. After all your strawberries are covered then place cookie sheet in the refrigerator for about 45 minutes or chocolate is sufficiently hard.

Then enjoy this miraculously satisfying dessert!

This dessert is also a great to make for a date night or even make it with your significant other and have fun with it! Let us know how you like it and what other desserts you like to make!

An Italian Favorite Made Skinnier

28 Feb

Who doesn’t love Italian food seriously? All those carbs and cheeses sooo delicious but not so great for swimsuit season. So I have decided to recreate one of my favorite dishes that is low in carbs and make it as skinny as possible to fill my Italian craving.

Chicken Parmesan

Prep time: 10 – 12 minutes

Cook time: 30 minutes

Ingredients

1 egg

¼ cup bread crumbs

1 cup tomato sauce (look for low sodium)

½ cup shredded Low Fat Mozzarella cheese

Parmesan Cheese

1 Chicken breast

Directions

  1. Preheat oven to 350 degrees.
  2. Crack the egg in a bowl removing the shell. Dip the chicken breast in the egg covering it almost completely. Then in a separate bowl add the breadcrumbs and dip the chicken into that bowl to cover the breast with breadcrumbs.
  3. In a small baking dish place breaded chicken. Add the tomato sauce over the chicken so it is completely covered. Then spread the cheese over the sauce adding as much or as little as you would like. Lastly top it off by sprinkling a little Parmesan cheese on it.
  4. Place in the over for about 30 minutes or until chicken is cooked through and cheese is melted.

BOOM DONE!

This is a very easy recipe that feels like a little taste of home. As you can see by the pictures we added some steamed broccoli but feel free to add any vegetable you prefer.

We want to feature more Italian dishes that are easy to make but we need your help! Please submit your recipes to collegegrubbin@gmail.com. Keep Grubbin’!

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"