“An easy collection of recipes for the frugal, health-conscious student”
POTATO AND SPINACH SCRAMBLED EGGS
3 new potatoes or two small baking potatoes, diced
1 ½ handfuls fresh spinach, chopped
Salt and pepper to taste
Parsley to taste
Dill to taste
Barely coat the bottom of your frying pan with olive or canola oil and heat it until just before it boils, then turn it down to medium heat.
Sauté potatoes until soft. It’s okay if they get a little crispy. Season them with salt, pepper, parsley and dill.
Beat eggs together in a separate mixing bowl. Coarsely chop spinach leaves and add to egg mixture allowing spinach to wilt a little.
Add eggs to the pan and cook until done. You can eat this all by itself or breakfast burrito style in a warm corn tortilla.
NOTE: If you don’t like spinach, you may substitute about 8 oz. of your favorite frozen vegetables.
(Peas and carrots are a good option.)
2 cs of small shaped pasta
1 small baking potato
1 large carrot
1 stalk of celery
1 small onion
1/3 c of either grape or orange juice
1 can of Italian diced tomatoes
1 beef bouillon cube (you can use vegetable too)
First, get pasta boiling. Chop potato, celery, carrot and onion very finely. Heat a tablespoon of olive oil and sauté the potato, celery, carrot and onion until the potatoes are barely soft.
Crush bouillon cube and sauté it with the vegetable mixture.
At this point, quickly add tomatoes and fruit juice while the pan is still hot.
Let the mixture boil slightly then lower to medium-low heat and let simmer for a few minutes, stirring occasionally.
Drain pasta, but leave a tiny bit of the water in the bottom. Mix the little remaining water into the sauce and then mix your sauce into the pasta.
2 cans of chicken
3 green onions, finely chopped
1-2 handfuls of cashews, chopped.
Two handfuls of red/purple grapes. (Quarter them.)
Miracle whip OR Vegenaise
Pepper and salt to taste
Seasoning of your choice
Cominbine chicken, green onions, cashews and red grapes and mix until everything is evenly distributed.
Add the miracle whip or Vegenaise until you get the consistency you want.
Add pepper, salt and seasoning to taste. Serve on toasted bread or on a warm corn tortilla with cheddar or pepper jack cheese, accompanied by raw fruits and veggies.
PEANUT BUTTER COOKIES
1 c of sugar
1 c of peanut butter (it can be creamy or crunchy)
Mix all three ingredients together and drop by rounded spoonfuls onto a greased cookie sheet. Bake at 350 degrees for 10-12 minutes. Let cookies cool completely before removing them from the tray. If you skip this crucial cooling step the cookies will crumble.