Top Ten Dorm Room Meals

You can only imagine that homemade chicken noodle soup your mom makes or those awesome chocolate cookies from dad, but you can’t have any because you are living at the dorms this year. Yes it may be hard eating only what the cafeteria has to offer, and some of you may be pining away for the glory days when the food was fresh and the smells that wafted from the kitchen made you drool, but you are alone in your search for delicious food now. So if you only have a microwave and a refrigerator in your dorm room you might want to check out these tasty recipes!

Cornbread

Ingredients: 1/2 cup all-purpose flour 1/2 cup cornmeal 2 tablespoons white sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 egg 1/2 cup milk 2 tablespoons vegetable oil Directions: Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a microwave-safe glass or ceramic bowl. 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.

Twice Microwaved Potatoes

Ingredients: 6 medium russet potatoes 4 green onions, chopped 1 cup sour cream 1/2 cup cubed processed cheese 1/4 cup shredded Cheddar cheese salt, ground pepper, garlic powder to taste 1 tablespoon chopped green onion 1/4 cup shredded Cheddar cheese Directions: Poke potatoes with a fork, and place them in the microwave oven. The more holes, the better. Cook on high power for about 4 minutes per potato. Check about halfway through, and turn potatoes over for even cooking. Potatoes are done when they can be easily poked with a fork. Remove potatoes from the microwave, and cut each one in half lengthwise. Use a large spoon to scoop out the inside of the potatoes, leaving the skins intact. Place the scoopings into a large microwave safe bowl, and stir in the 4 green onions, sour cream, processed cheese, and 1/4 cup Cheddar cheese. Season with garlic powder, seasoned salt, and black pepper; mix well. Place the bowl in the microwave, and cook for 2 to 3 minutes, or until heated through. Scoop the mixture back into the potato skins to serve, or serve from the bowl.

Chicken Nachos

Ingredients: 5 ounces unsalted tortilla chips 1 can white premium chunk chicken breast 1 cup drained and rinsed canned pinto beans 1 cup drained canned diced tomatoes with jalapenos 3 ounces pepper jack cheese, shredded Directions: Arrange chips on a large, microwave-safe platter. Break the chicken in pieces and scatter over the chips. Scatter the beans over the chicken and the tomatoes over the beans. Top with an even layer of cheese and microwave at full-power until the cheese is melted, about 3 to 4 minutes.

Cilantro and Tomato Corn Salad

Ingredients: 1 can of corn 1/4 cup butter, melted 2 roma (plum) tomatoes, chopped 1 jalapeno pepper, seeded and finely chopped 1/2 small red onion, finely chopped 2 cloves garlic, minced 1/2 bunch fresh cilantro, chopped salt and freshly ground black pepper to taste 1 pinch salt-free lemon-herb seasoning (such as Mrs. Dash) Directions: Empty the can of corn into a microwaveable bowl and heat for 2 to 3 minutes. Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Serve chilled or warm.

Creamy Oatmeal Berry Swirl

Ingredients: 1 packet instant oatmeal 2/3 cup water or reduced fat milk 2 tablespoons Red Raspberry Preserves 2 tablespoons sugar free whipped topping, thawed (optional) Directions: Prepare oatmeal according to package microwave directions using water or milk. Swirl preserves with a spoon throughout warm oatmeal. Dollop with whipped topping, if desired. Serve warm.

Cheesy Tuna and Noodles

Ingredients: 1 cup boiling water 1 (3 ounce) package any flavor ramen noodles 1 (3 ounce) can water-packed tuna, drained 2 slices American cheese Directions: Pour water into a microwave safe bowl, and cook in the microwave until very hot, about 2 minutes at high heat. Add ramen noodles, and microwave 2 minutes more to cook. Drain and discard water from noodles, then stir in seasoning packet, tuna, and American cheese. Place back into microwave, and cook until hot, 1 to 2 minutes more. Stir before serving.

Chicken Teriyaki

Ingredients: 1/4 cup soy sauce 2 packets ketchup 2 tablespoons garlic powder 3 individual packets white sugar 1 skinless, boneless chicken breast half - cut into strips Directions: Stir together soy sauce, ketchup, garlic powder, and sugar in a bowl. Toss chicken in sauce to coat, and place onto a microwave safe plate. Cover with plastic wrap and cook in the microwave on High for 5 to 8 minutes, until chicken is opaque in the center and no longer pink.

Tacos

Ingredients: 1 pound ground beef 1 1/2 teaspoons chili powder 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/8 teaspoon cayenne pepper 1/4 cup water 8 medium taco shells, warmed shredded cheese, lettuce, onion, tomato, taco sauce, etc. Directions: Crumble the ground beef into a 1 1/2 quart casserole dish. Cover with glass lid. Cook in the microwave for 5 minutes on High. Drain, and stir in chili powder, salt, garlic powder, cayenne pepper and water. Cover and return to the microwave. Cook for another 3 to 4 minutes on High. Fill each taco shell with about 2 tablespoons of the ground beef, then top with desired amounts of cheese, lettuce, onion, tomato and taco sauce.

Garlic Chicken

Ingredients: 2 cups water 2 cubes chicken bouillon 1/2 cup butter 1 tablespoon dried Italian seasoning (optional) 1/2 teaspoon dried dill weed (optional) 1 teaspoon garlic salt, or to taste 4 skinless, boneless chicken breast halves Directions: Pour the water into a microwave-safe casserole dish, and place in the microwave. Heat until boiling, about 2 minutes. Stir in bouillon cubes, butter, italian seasoning, dill, and garlic salt. Pierce the chicken breasts with a fork on one side, and place the pierced side down in the casserole dish. The chicken should be almost covered by the liquid, if not completely covered. Cover the dish, and cook in the microwave for 10 minutes, or until chicken is no longer pink, and juices run clear. If the chicken is not done after the 10 minutes, continue to cook at 1 1/2 minute intervals. Photo: Blue Jean Images

Chocolate and Tangerine Truffles

Ingredients: 1/3 cup dark chocolate chips 4 ounces Neufchatel cheese, room temperature 1 1/3 cups powdered sugar, sifted zest of 1 tangerine 1 1/2 cups chopped California Almonds Directions: Place chocolate in a medium glass bowl and microwave on high for 1 minute or until almost melted, stirring until smooth. Let cool. Add cheese, and beat on medium speed with a mixer until smooth. Add powdered sugar and tangerine zest, and beat until well blended. Spread mixture into a small baking pan lined with plastic wrap; cover with more plastic wrap and refrigerate for 1-24 hours. Pull chocolate from pan by its plastic wrap corners, and cut into 24 pieces. Roll into balls, and roll each ball in chopped almonds. Store refrigerated in an airtight container.