College Student Meals – Stir Fry and Wrap Week

It’s hard to believe the school year is winding down and within the next couple of weeks, many of you will be taking your final exams.  It’ll be a busy couple of weeks for sure.  The College Student Meals this week are very simple ones to make and are all loaded with protein and nutrients.  Make sure you’re eating well these next few weeks to keep your energy level up.  For good breakfast ideas, be sure to check out a post I did a few months ago with 10 great breakfast suggestions.

In this installment of College Student Meals, you’ll find a great recipe for Broiled Chicken and Pineapple.  I love this recipe because it’s so simple and the broiled pineapple adds such a sweet and tangy flavor to the chicken.  The chicken is moist and juicy and full of flavor.  I’m suggesting that you make two chicken breasts and use one of the chicken breasts for a Caesar Salad Pizza the next night to help make things easy.

There’s also a recipe for a Tuna Tortilla Wrap that I love.  Use the recipe as a guide and feel free to add any other vegetables you’d like.  This tuna wrap is easy to throw together and you’ll love all the fresh flavors of the vegetables along with the tuna.  It’s a healthy and delicious choice for lunch or dinner.

I know you’ll love the Vegetable Stir Fry With Rice.  Again, use the recipe as a guide and substitute your favorite vegetables here too.

On Friday, you’ll notice a recipe for an Egg, Cheese and Veggie Burrito.  The idea for the egg burrito is to use what vegetables you have and mix them into your eggs for a delicious and satisfying burrito.

Since the coming weeks will probably be so busy for you, I’ll be putting together a great list for easy and nutritions snacks for you to enjoy while studying.  Look for it in the next week or so.

Have a great week!

MONDAY

Broiled Chicken and Pineapple

Ingredients

(Cook two chicken breasts so you can eat one tomorrow)

Marinade

1 tablespoon olive oil

juice of one small lemon

1/4 teaspoon salt

1/8 teaspoon pepper

To make the chicken:

2 boneless, skinless chicken breasts

2 pineapple slices

1 tablespoon butter, melted

salt and pepper to taste

Directions

Combine the oil, lemon juice, salt and pepper in a small bowl.  Place the chicken in a dish and pour the oil and lemon juice mixture over the chicken.  Coat both sides of the chicken well.  Cover with plastic wrap and place in the refrigerator for 20 minutes or longer.

Remove the chicken from the refrigerator.

Heat a broiler to high.  Place the chicken on a baking pan and cook the chicken for 5 minutes or until brown.  Reduce the heat to medium, turn the chicken over and place the pineapple slices and melted butter over the chicken.  Cook for another 5 or 6 minutes or until done and no pink is remaining.

Remove from the oven and enjoy with a salad or rice.

TUESDAY

Chicken Caesar Pizza

Ingredients

1 12-inch prepared pizza crust

3 cups shredded mozzarella cheese, divided

1 cup cooked chopped chicken (use the chicken you made last night)

2 cups shredded lettuce

1 tomato, cut in wedges

4 ounces Caesar dressing

This recipe was posted to the blog.  Click HERE for directions.

WEDNESDAY

Tuna Tortilla Wrap

Ingredients

1 or 2 tortillas

1 cup shredded cheese

1 cup lettuce, chopped

1/2 cup chopped drained tomatoes

1 4-oz. can tuna, drained and crumbled

1 teaspoon olive oil

pinch of salt and pepper

Directions

Place tortilla on a microwave safe plate and put the cheese on top.  Microwave until the cheese melts, about 20 seconds.  Remove from the microwave and set aside.

In a small bowl, mix together the lettuce, tomatoes, tuna, olive oil, salt and pepper.  Place on the tortilla.  Roll or fold over to eat.

THURSDAY

Vegetable Stir Fry with Rice

Ingredients

1/2 cup rice

1/2 tablespoon olive oil

1/2 red pepper

1 cup broccoli pieces

2/3 cup sugar snap peas

1-2 tablespoons soy sauce

Directions

Cook the rice according to the package directions.  Follow the instructions on the package of rice but adjust for using 1/2 cup rice.

Heat the skillet on medium high heat.  Pour the olive oil into the skillet.

Add the vegetables.  Cover the pan and let the vegetables cook; stirring frequently to make sure the vegetables don’t stick to the pan.

Drizzle the soy sauce around the pan and stir.  Adjust the amount of soy sauce you use depending on  your tastes.

Serve over rice.

FRIDAY

Egg, Cheese and Veggie Burrito

Ingredients

1 tablespoon butter

2 large eggs

1/2 cup shredded cheese

1/2 red pepper, chopped

Veggies that you have left over from earlier in the week

1 tortilla

Directions

Place the butter in a pan heated on a medium high heat.  While the butter is melting, crack open the eggs and put them in a small bowl.  Lightly whisk the eggs and pour them into the pan.  Top the eggs with the cheese, red pepper and any other vegetables you’d like to add.

Use a large spoon and stir the eggs, cheese and vegetables together in the pan until the eggs are fully cooked.

Remove the pan from the stove and pour the cooked eggs onto the tortilla.  Roll or fold over and enjoy.

TIP OF THE WEEK:  Do you love Rice Krispies Treats but don’t want to make a huge tray of them?  Here’s a recipe for Rice Krispies Treats for one!

Other recipes you might like:

College Student Meals – Black Bean Burritos, Spaghetti and Chili Week 

College Student Meals – Fettuccine Alfredo Week

College Student Meals – Pizza and Healthy Nachos Week

College Student Meals – Sweet Potato and Black Bean Burritos Week

College Student Meals – California Inspired Menu