by Laura Tomah
Yeardisc editor
Fall brings late nights of getting back into the swing of studying and trips with your friends through the fast food drive through. While dollar menus sound tempting; they can lead to the freshman, sophomore, junior or senior 15.
Let these recipes replace some of those late night snack runs and allow you to get your veggies in, with the exception of this fabulous pie, but hey everyone deserves a little treat every now and then.
This pineapple pie not only serves for filling the late night need of a sweet snack, it can also be a great treat to bring to a meeting or a party. The mixture of sweet and sour is sure to appeal to anyone’s taste buds.
FABULOUS NO-BAKE PINEAP-
PLE PIE
Servings: 12
1 (14 ounce) can condensed milk
1 (8 ounce) Cool Whip
1 (20 oz.) can crushed pineapple,
drained
1 cup chopped pecans or walnuts
1/4 cup lemon juice or concentrate
2 Gram Cracker Crusts
Mix together all ingredients. Pour into pie shell and refrigerate overnight.
This recipe yields two pies.
Nutrition information per serving (values are rounded to the nearest whole number): 262 calories;12 g total fat; 4 g saturated fat; 5 g polyunsaturated fat; 1 g monounsaturated fat; 4 mg cholesterol; 66 mg sodium; 62 mg potassium; 36 g total carbohydrate; 1 g dietary fiber; 24 g sugars; 5 g protein.
(Recipe from www.cooks.com)
Spinach doesn’t always appeal to the typical college student, but it is packed with nutrients we all need. This delicious brunch will help keep you away from the fast food line and tastes absolutely delicious.
EASY MICROWAVE SPINACH
BRUNCH
Servings: 3
1 (10 ounce) package frozen chopped
spinach
4 eggs (minus 2 yolks), or equivalent
egg substitute
1/4 cup shredded (low-fat) cheddar
cheese
2 tablespoon onion, finely chopped
1 tablespoon milk or 1/2 teaspoon but
ter plus water (from drained vegeta-
bles)
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 tablespoons of garlic powder
1/4 cup parmesan cheese
Place spinach in a 9-inch round baking dish.
Cover and microwave on high power until crisp-tender about 2 to 5 minutes stirring occasionally. Drain.
Beat all remaining ingredients together, and then pour over spinach.
Elevate baking dish in the oven by placing it on an inverted saucer. Cover with wax paper.
Microwave on 70% power for 4 to 5 minutes, or until center is almost set, stirring 2 or 3 times.
Let stand covered for 3 to 5 minutes before serving.
Nutrition information per serving (values are rounded to the nearest whole number): 526 calories;25 g total fat; 14 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 60 mg cholesterol; 1,728 mg sodium; 1,182 mg potassium; 29 g total carbohydrate; 9 g dietary fiber; 2 g sugars; protein 57 g.
(Recipe from www.cooks.com)
Broccoli is another vegetable that packs away the nutrients that most college students tend to shy away form. This recipe offers the taste of your grandma’s broccoli casserole in the comfort of your dorm room sure to cure your hunger and homesick stomach.
MICROWAVE RICE CASSEROLE
SUPERB
Servings: 5
1 cup chopped onion
2 tablespoon butter
1 1/2 cup quick cooking rice
1/2 teaspoon salt
1 1/2 cup water
1 (10 ounce) package frozen chopped
broccoli
1 can golden mushroom soup
Grated parmesan cheese
Combine onion and butter in 1 1/2 quart casserole.
Cook in microwave 5 minutes. Stir after 2 minutes.
Add rice, salt and water. Cook, covered, in microwave 3 minutes; set aside.
Cook broccoli in microwave 5 minutes; drain well.
Combine and mix well all ingredients. Cook in microwave 5 minutes.
Stir well.
Cook until bubbly and hot.
Sprinkle with Parmesan cheese before serving.
Nutrition information per serving (values are rounded to the nearest whole number): 345 calories; 18 g total fat; 9 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 32 mg cholesterol; 1,416 mg sodium; 290 mg potassium; 25 g total carbohydrate; 3 dietary fiber; 1 g sugars; 21 g protein.
(Recipe from www.cooks.com)
Keep those 15 pounds away and save your gas money.
Enjoy these recipes in the comfort of your own dorm room without consuming those empty calories, well OK, a couple of slices of pie are OK.
Staff photos by Laura Tomah