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College Meals – Braised Pork and Pasta Week – five easy to make, healthy and inexpensive recipes that are perfect for busy college students...

Dish with 3 braised pork chops sitting in a light gravy.

This week’s recipes include Braised Pork Chops, Pasta with Creamy Marinara Sauce, Chickpea and Tomato Salad, English Muffin Pizzas and Shrimp with Penne Pasta.

MONDAY

Quick Braised Pork Chops with Salsa – What is braising? Braising is a cooking technique in which the main ingredient, pork in this case is seared or fried and then slowly simmered in a pot on a low heat. The pork chops in this recipe are actually quickly fried and simmered only for a few minutes. They’re tender and juicy and there will be enough leftover for the next night to enjoy with a salad.

Ingredients

4 boneless pork chops (about 1/2-inch thick), trimmed of fat

2 tablespoons olive oil

salt and pepper, to taste

1 cup chicken broth

1 cup your favorite salsa

Instructions

Season both sides of the pork chops.

Heat the oil in a large skillet on medium-high heat. Place the pork chops in the hot oil and brown about 3 minutes per side.

Remove the pork chops from the pan and set aside on a plate. Add the chicken broth to the pan and “deglaze” the pan, scraping up the brown bits with a spoon.

Add the salsa and stir together well. Bring to a boil, then reduce the heat to low and simmer 3-4 minutes.

Return the pork chops to the pan and spoon a little of the sauce over the tops of each pork chop.

Cover and cook for another 3-4 minutes or until pork chops are completely cooked through.

TUESDAY

Tomato and Chickpea Salad and leftover Pork Chops

Tomato and Chickpea Salad in a white bowl.

Ingredients

1 can chickpeas (garbanzo beans), rinsed and drained

1/2 cup cherry tomatoes, sliced in half

1 bunch cilantro (about 1 cup packed), finely chopped

3 tablespoons extra virgin olive oil

1 tablespoon white wine vinegar

1/4 teaspoon dried tarragon

pinch of salt and pepper

crumbled feta cheese, optional

Instructions

Place the chickpeas, tomatoes and cilantro in a bowl and mix well.

In a small bowl, whisk together the olive oil, white wine vinegar, tarragon, salt and pepper.

Pour over the chickpeas and tomato mixture.

Stir to blend

Top with feta if desired

WEDNESDAY

Creamy Pasta with Spinach and Tomatoes

Pasta noodles in a creamy white sauce with Spinach and tomatoes slices in a decorative gold and red bowl.

Ingredients

8 ounces of penne pasta

1/2 jar of spaghetti sauce

1/2 cup shredded cheddar cheese

3 ounces cream cheese

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/4 cup parmesan cheese

1/2 cup spinach leaves

Instructions

Heat a large skillet on medium high heat. Pour in the spaghetti sauce. Add the garlic powder and basil. Stir in the cream cheese and the cheddar cheese and stir until cheeses are melted. Add in the pasta and heat through. Remove from the heat and stir in the spinach leaves. Pour into a bowl and top with parmesan cheese.

THURSDAY

English Muffin Pizzas – here’s where you can really get creative. Use any leftover vegetables you might have from earlier in the week. Spinach, fresh basil and cherry tomatoes would all be delicious toppings.

English Muffin Pizzas with melted cheese on a plate with orange and red flowers.

Ingredients

1 English Muffin, sliced in half

1/4 cup tomato or spaghetti sauce

1/2 cup shredded mozzarella cheese (or use any cheese leftover from earlier recipes this week)

6 slices of pepperoni (optional)

Instructions

Spoon the sauce over each of the English Muffin slices. Divide the cheese between the two pizzas and top with pepperoni slices or vegetables. Microwave until the cheese starts to melt. Be sure to watch closely. Depending on the strength of your microwave it could take 15 seconds to 45 seconds.

FRIDAY

Shrimp and Penne Pasta with Creamy Marinara Sauce

Shrimp and Penne Pasta covered in a light red sauce on a white plate.

Ingredients

8 ounces penne pasta (use other half of the 1-pound package)

1/2 jar Spaghetti Sauce or Marinara Sauce

1/4 cup heavy cream

1/4 cup grated parmesan cheese

1 cup shrimp (peeled and deveined)

1 tablespoons butter

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon garlic powder

Instructions

Bring a large pot of water to a boil. Pour in the pasta and cook according to package directions. Drain and set aside.

In a large skillet, melt 1 tablespoon of butter. Add the shrimp, salt, pepper and garlic powder. Stir several times until shrimp is cooked (about 5 minutes). Remove from heat.

In a medium saucepan over a medium high heat, pour in the marinara sauce and heavy cream. Stir constantly until heated through. Stir in the parmesan cheese. The sauce should thicken as it heats and as you stir.

Place the penne pasta in a large bowl. Pour the creamy marinara sauce over the pasta and add the shrimp to the bowl. Stir well until everything is mixed throughout.

Serve and garnish with fresh, torn basil leaves and freshly grated parmesan cheese, if you’d like.