Healthy Dorm Room Recipes

 

Gorp

1 10 oz can peanuts or mixed nuts

1 15 oz box raisins

1 7 oz jar sunflower seeds

1 6 oz package cranberries

Combine ingredients and store in airtight container. Makes 32 servings.

 

Creamy Feta and Herb Spread

1 package feta cheese, crumbled

1 8 oz package light cream cheese, softened

1 tablespoon dried basil

½ cup chopped pecans

Mix all of the ingredients together in  a small bowl, cover tightly, and chill. Spread on whole wheat bread, crackers, or toast. Keeps refrigerated for 2 weeks.

 

Tabbouleh

1 5oz box cracked wheat or couscous

1 cucumber, peeled and diced

1 tomato, diced

½ cup reduced fat Italian dressing

1 cup shredded Parmesan cheese

Boil water and prepare the cracked wheat or couscous according to package directions. Cool to room temperature. Combine with the remaining ingredients, cover, and chill.

 

Cucumber Sandwiches

1 teaspoon seasoned salt

1 8 oz package light cream cheese, softened

24 slices cocktail rye bread

2 large cucumbers, sliced into 24 slices

1 tablespoon dried dill weed

Stir the seasoned salt into the cream cheese. Spread onto one side of each slice of bread, and top each with a cucumber slice. Sprinkle on the dill.

 

Three Bean Cowboy Casserole

1 8 oz can kidney beans, drained

1 16 oz can Bush’s hot and spicy baked beans

1 8 oz can butter beans, drained

1 small onion, chopped very fine

8 oz lean ham or Canadian bacon, chopped (optional)

Combine all of the ingredients together in a microwave safe bowl. Cover with paper towel and microwave on high for 5 minutes. Stir. Microwave 5 more minutes.

 

Fiery Bean Dip

1 16 oz can refried beans

4 oz cheddar cheese, shredded

1 cup chunky salsa

Combine ingredients in microwave safe bowl. Cover with a towel and microwave for 3 minutes. Stir. Microwave 3-5 minutes more.  Serve with tortilla chips.

These recipes are taken from the book, The Smart Student’s Guide to Healthy Living, by M.J. Smith RD, FADA, and Fred Smith.