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Tulane University Logo

This is the first year in a very long time that I didn’t watch the Super Bowl.

I had every intention of watching the game last night.  I even went to the store ahead of time and bought lots of great football watching food.  But things didn’t work out quite the way I had planned.  Every year, we usually get together with some great friends and watch the big game together, however, his year, E.J. had to go out of town on business and with the busy social calendars of our teenagers, our Super Bowl party plans didn’t materialize.

I will admit that I did make it a point to tune into the halftime show. Unfortunately, I was only able to watch for a few minutes until my younger daughter needed my help with her Algebra homework.  Can you believe I only managed to catch probably four commercials?  I know… sad right?

Anyway, one great thing I did manage to do was to put together this awesome menu of meals for you.  See, it all worked out in the end…

There’s a great recipe for Fettuccine Alfredo on the menu for this week.  Alfredo sauce is so easy to make and I know once you see how easy it is, you can whip it up for yourself anytime you want.

I also have for you a recipe for Bubble Pizza which was sent to me by a reader.  I tried it out last night to make sure all the ingredients were right and I’ll admit, this recipe is a winner.  Thank you, Mary!  This recipe makes enough for two meals, so you can enjoy the leftovers with a salad the next day if you’d like.

I chose the Tulane University logo as our featured college this week.  New Orleans holds a special place in my heart and it was exciting that the Super Bowl was held there again.


Fettuccine Alfredo


6 ounces fettuccine

1 cup heavy cream

1/4 cup lemon juice

4 tablespoons butter (1/2 stick)

3/4 cup parmesan cheese

salt and pepper to taste


Cook the pasta in a large pot of boiling water until tender, stirring occasionally, about 4 minutes.  Drain and set aside.

Over medium high heat, stir the cream and the lemon juice in a medium sized pot to blend.  Bring to a gentle simmer, add the butter and cook  just until the butter melts, stirring occasionally, about 3 minutes.  Reduce the heat to low.

Add the pasta to the pot and toss.  Sprinkle the parmesan cheese over the pasta, toss again over low heat until the sauce thickens slightly, about 1 minute.  Season with salt and pepper, if needed.


Pizza Stuffed Baked Potatoes


(It’s a good idea to bake several potatoes at a time.  They’re great for the next day’s lunch or dinner)

1 baking potato

1 tablespoon butter

shredded mozzarella cheese

sour cream

several slices of pepperoni, sliced into strips


Preheat the oven to 400 degrees F. Scrub baking potatoes thoroughly.  Pat dry.  For soft skins, rub the potatoes with a bit of butter.  Prick the potato or potatoes with a fork.

Bake in oven for 40-60 minutes or until tender.  When done, remove from the oven.  When the potatoes are cool enough to handle, cut a crisscross in each top with a knife.  Add the butter, cheese, sour cream and pepperoni to the potato.

Serve with a small salad or fruit plate, if you’d like.


Baked Chicken Tenders


4-5 chicken tenders or 1-2 chicken breast(s) cut into strips

1/2 cup bread crumbs

1/2 cup parmesan cheese

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 stick melted butter

Marinara sauce or honey mustard, for dipping


Preheat oven to 400 degrees.  Lightly grease a baking pan with a tiny bit of butter or oil spray.

In a small bowl, mix together the bread crumbs, parmesan cheese, basil, thyme, oregano, garlic powder, salt and pepper.  Set aside.

Rinse and pat dry chicken pieces.

Dip the chicken strips in the butter, then lightly dredge them in the bread crumb mixture and place on the baking pan.  Repeat until all chicken strips are on the pan.  Bake for 20 minutes or until chicken is cooked through.  Serve hot with marinara sauce or honey mustard.

Serve with the leftover fettucine and a salad.


Bubble Pizza

Bubble Pizza from Zagleft


1/2 pound of ground beef

1 cup spaghetti or pizza sauce

1 12-ounce package refrigerated biscuit dough

12 slices of pepperoni

1 1/2 cups shredded mozzarella cheese

1 cup shredded cheddar cheese


Butter an 8×8 inch baking dish.  Set aside.

Preheat oven to 400 degrees F.  Place ground beef in a large, deep skillet.  Cook over medium high heat until evenly browned.  Remove from heat.  Drain excess fat and stir in sauce.  Set aside.

Cut biscuits into quarters and place in the bottom of baking dish.  Spread meat mixture evenly over the biscuits.  Top with slices of pepperoni.  Bake uncovered in preheated oven for 20 to 25 minutes.  Remove from oven and sprinkle top with mozzarella and cheddar cheese.  Bake an additional 5 to 10 minutes, until cheese is melted.  Let stand a few minutes before serving.


Leftover Bubble Pizza and a Salad

Bubble Pizza


A green salad with tomatoes, cucumbers would be a nice addition to the leftover Bubble Pizza.

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Week of Meals For College Students – Bubble Pizza and Fettuccine Alfredo Week

Servings: 5 dinners plus leftovers for lunch
A weekly menu with healthy, inexpensive recipes and meals for college students.



  • 1 package fettuccini
  • lemon juice
  • pepperoni
  • chicken tender strips or 1-2 chicken breasts
  • 1/2 lb . ground beef
  • bread crumbs
  • dried basil
  • dried thyme
  • dried oregano
  • garlic powder
  • small jar of spaghetti sauce or pizza sauce
  • small container of heavy cream
  • butter
  • mozzarella cheese
  • cheddar cheese
  • parmesan cheese
  • sour cream
  • 1 12- ounce package refrigerated biscuit dough
  • baking potato
  • lettuce
  • tomato


  • Always remember to check your pantry and refrigerator for items you may already have before going shopping.
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 Tip Of The Week:

Make sure you shop the store sales.  If you find an item on sale, consider buying more than you might need for this week’s meals.  For example, if ground beef is on sale, buy a little extra.  Use what you need and wrap the remaining ground beef in saran wrap (double wrap it) and freeze until you need it again.

One more thing, when looking for dried spices, see if your store has bulk area.  Many times you can purchase a small amount of the spices you need instead of buying a larger jar.

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Hi, I’m Joanie and welcome to ZagLeft where we share favorite recipes as well as exciting travel experiences that we’ve enjoyed while always trying to take the road less traveled.

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