By Brianna Collins
Upon entrance into college, I became starkly aware of the new freedoms that came along with living away from home. With the lack of curfew and supervision, came a surprising new freedom I hadn't thought about before: food.
There were no longer family meals to attend to or homemade lunches to bring to school. My meals were consistently made by restaurant equipment rather than hands of conscious of health. Nights were later and schedules were less defined.
These recipes are as painless to make, as they are tasteful to eat. Planning ahead can be the difference between a week full of fast food and a series of healthy and feel good meals.
About Me: I’m a Texas Longhorn with an appetite for learning new things, experiencing the world around me, and communicating with all types of people. I expect to graduate in May 2013 with a degree in Multimedia Journalism and a minor in Sociology. I am currently writing on related topics for restaurant equipment by shortorder.com. Get to know me more and view my work at b-collins.com. Follow me on twitter @BriannaCCollins!
2 cups rolled oats
1 teaspoon baking powder
¼ teaspoon kosher salt
1 ½ cups skim milk
1 teaspoon vanilla
1 tablespoon brown sugar.
1. Preheat the oven to 375 degrees. In a large bowl, combine 2 cups rolled oats, 1 teaspoon baking powder and 1/4 teaspoon kosher salt.
2. In a separate bowl, combine 1 egg (beaten), 1 mashed banana, 1 ½ cups skim milk, and 1 teaspoon vanilla.
3. Pour the wet ingredients into the dry ingredients, and mix well. Thinly slice 2 bananas and set aside.
4. Line an 8″ baking dish with parchment paper (for easy removal and cutting!). Layer half of the sliced bananas on the bottom, pour the batter over them, then top with remaining sliced bananas.
5. Bake for 25 minutes, and change the oven setting to broil. Sprinkle 1 heaping tablespoon of brown sugar over the oatmeal and place under the broiler for about 3 minutes.
2 teaspoons olive oil
6 tablespoons whole wheat Italian seasoned breadcrumbs
2 tablespoons panko breadcrumbs
2 tablespoons grated parmesan cheese
2 large skinless boneless chicken breasts, cut into even bite-sized pieces
olive oil spray
1. Preheat oven to 425°.
2. Put the olive oil in one bowl, and the Italian breadcrumbs, panko and parmesan cheese in another.
3. Season the chicken with salt and pepper, then add it to the bowl with the olive oil. Mix well so the olive oil evenly the chicken.
4. Add a few pieces of chicken into the breadcrumb mixture, toss to coat, then place on a baking sheet that’s been lightly coated with olive oil spray. Repeat until all of the chicken is coated and on the baking dish Lightly spray the chicken with extra olive oil.
5. Bake 8 to 10 minutes on one side. Remove the baking sheet from the oven and turn the chicken pieces over. Cook another 4 to 5 minutes, or until the chicken is cooked through.
3/4 cup plain fat-free yogurt
1/2 cup finely chopped red onion
3 tablespoons chopped fresh cilantro
1 tablespoon jalapeño pepper, seeded and finely chopped
2 tablespoons fresh lime juice
1 tablespoon ground cumin
1/2 teaspoon salt
3 ripe avocados, coarsely chopped
1 garlic clove, minced
Place all the ingredients in a food processor or blender, and process until smooth. Serve with fresh crisp bell peppers, celery, or pita chips.