My oh my, where has the time gone!? I cannot believe that it is already November! I apologize for abandoning this blog for so long. I had such high hopes for all of my baking adventures in college but unfortunately they have just not come to fruition the way I expected them to! Of course, I do bake occasionally, but I often forget to take pictures and only remember after I’m already halfway done the last one…
I could give you all my excuses for why I’ve been gone, but instead I’m going to post something a little bit different today. Today I will be listing a few of the cheap, easy, and delicious meals I make for myself here at school! I hope that others find inspirations in the meals that I have come to develop as my own throughout the past few years!
As many of my loyal readers may know, my breakfast is the same every single day. However, what I make for lunch and dinner changes between a few different meals. Here are three of my favorites!
Sweet Potato Quesadilla (This isn’t really a quesadilla, but you’ll see why I call it that in a minute)
INGREDIENTS:
-Sweet potato
-Shredded cheese (I prefer cheddar)
-Guac/salsa
DIRECTIONS:
1. Rinse off a medium/large sized sweet potato and pierce it with a fork several times
2. Microwave for 4 minutes, flip it and microwave for another 4 minutes
3. Cut open the sweet potato and slice up the insides
4. Sprinkle shredded cheese all over the inside of the sweet potato, make sure you get it into every nook and cranny!
5. Place back in the microwave for one minute or until all of the cheese is melted
6. Top with salsa and guacamole
7. Enjoy!
Lo Mein Shrimp Bowl
INGREDIENTS:
-Frozen shrimp
-Lo mein noodles
-Frozen (or fresh!) veggies of choice
-Stir fry sauce
-Sriracha
DIRECTIONS:
1. Thaw out a portion of frozen shrimp (frozen food is a life saver)
2. Bring a pot of salted water to a boil
3. Place lo mein noodles into the boiling water
4. Wait a minute then add shrimp and frozen vegetables (or, if using fresh veggies don’t add them)
5. Once shrimp and noodles are almost cooked through all the way strain the pot and put the food into a pan (this is where fresh veggies would be added)
6. Stir fry with stir fry sauce of choice
7. Serve in noodle bowl with chopsticks (and sriracha!) And enjoy!
Pumpkin Avocado Rice Bowl
INGREDIENTS:
-1 cup brown rice
-1 cup water
-1/2 cup pumpkin puree
-salt n pepper
-1/2 avocado
-parmesan cheese
DIRECTIONS:
1. Start boiling the water
2. Once it comes to a boil add the rice AND pumpkin and stir together.
3. Reduce heat to low, cover the pot and let the rice cook normally.
4. After it is cooked, stir it all up. The pumpkin should have cooked into the rice but you won’t be able to really see that until you stir it a bit.
5. Transfer to a bowl
6. Top with 1/2 a diced avocado and parmesan cheese
7. mix it up and YUM!
I hope y’all enjoyed this different kind of post! I promise to bring more baked goods to this blog as the holiday season approaches!
