by Kierra Lewis
Blog Content Contributor
Between taking demanding classes, studying for constant exams, and working, days as a student can get pretty tiring. The last thing we want to think about is coming home and cooking a time consuming meal. Below are four different meal options that can be prepared in less than 30 minutes, leaving a little time for you to Netflix your favorite show.
6 ounces of spaghetti
3 quarts water
1 teaspoon salt
1 tablespoon butter
2 tablespoons chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup water
½ cup shredded Cheddar cheese
1 cup diced ham
2 tablespoons chopped fresh parsley
2 tablespoons chopped pimento peppers
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes; drain (or use leftover pasta)
- While pasta is cooking, melt butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent (about 5 minutes.)
- Stir in cream of mushroom soup, ½ cup water, and shredded cheese. Heat mixture until cheese melts, stirring often.
- Mix in the ham, cooked and drained pasta, chopped pimento, and chopped parsley to saucepan; stir to combine. Cook until mixture is heated through, then serve.
Garlic Butter Baked Salmon
1 ¼ lb sockeye or coho salmon (preferably wild caught)
2 tbsps lemon juice
2 cloves garlic, minced
2 tbsp cold butter, cubed
½ tsp salt
¼ tsp black peppers
¼ tsp Italian seasoning
¼ red pepper flakes
1 tablespoon chopped parsley, for garnishing (optional)
Position a rack in the center of the oven and preheat the oven to 375 degrees.
In a saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce to 1 tablespoon. Add in 1 tablespoon of butter, remove pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, then remove and continue to swirl until butter completely melts. Repeat with second tablespoon of butter. When butter is completely melted, remove from stove.
Place the salmon filet in a piece of foil large enough to fold over and seal. Using a brush or spoon, brush the salmon with the garlic butter sauce. Season with salt, pepper, Italian seasoning, and red peeper flakes. Cover with foil so that all sides are properly closed so the sauce does not leak.
Bake the salmon for 12-14 minutes or until firm. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping an eye on it so the fish does not burn. Remove from oven, top with parsley. Serve immediately.
Sun Dried Tomato Feta Stuffed Chicken
3 boneless, skinless chicken breast
3 oz. feta cheese
2/3 cup diced sun dried tomatoes
1 tbsp. fresh Italian parsley, minced
1 tsp olive oil
Salt, fresh cracked peppers
3 tbsp. pesto
2 tbsps. Vegetable oil
Lay chicken breast flat on the cutting board. Carefully, slide the knife (hold it sideways with blade facing away from you) at the top (wider part) of the chicken breast, in the center, and cut a pocket in the middle. DO NOT slice all the way through the bottom or the sides of the chicken breast. Your ultimate goal is to create a pocket inside the breast with opening at the top. Repeat with all three breast.
In a small bowl. Mix minced sun dried tomatoes, Feta cheese, oil, parsley, salt and pepper. Mix well until evenly combined.
Stuff each chicken breast with equal amount of tomato/feta mixture, making sure it is evenly distributed through the pocket. Lightly press each chicken breast.
Rub each chicken with about a tablespoon of pesto.
Preheat a large cooking pan on medium heat and add vegetable oil. Place stuffed chicken breast in the pan.
Cook over medium/ medium-low heat until done making sure that both sides get nice and golden (lots of flavor comes from the chicken cooked to golden brown). This could take 20-30 minutes, depending on the thickness of the chicken.
Pepper Steak with Potatoes
5 medium red potatoes, cut into ¼ inch slices
½ cup water
1 pound boneless beef sirloin steak, thinly sliced
1 garlic clove, minced
2 tablespoons olive oil
1 medium green pepper, thinly sliced
1 small onion, chopped
Pepper to taste
4 teaspoons cornstarch
1 cup beef broth
Place the potatoes and water in a microwave safe bowl. Cover and microwave on high for 5 to 7 minutes or until tender.
Meanwhile, in a large skillet, sauté beef and garlic in oil until meat is no longer pink.
Remove meat and keep warm, drain drippings.
In the same skillet, sauté green pepper and onion until crisp-tender.
Return beef to the pan. Add potatoes and pepper, eat through.
In a small saucepan, combine cornstarch and broth until smooth, Bring to a boil, cook and stir for 2 minutes or until thickened
Drizzle sauce over meat mixture, toss to coat (Makes 6 servings.)