Need a midnight snack or a quick study break? You don’t have to settle for chips and dip, mac ’n cheese, or ice cream — with a trusty MicroFridge in your room, you have more options than you think.
Joe Presser (COM’10) has just the recipe: a pizza made with fresh ingredients that’s easy enough to make in the microwave and small enough to fit in the fridge. It’s no T. Anthony’s pie, but it’s a tasty alternative to ramen noodles.
But don’t stop at one dish. With a MicroFridge, a combination refrigerator and microwave (and one of just two cooking appliance students are allowed to have in the residence halls; a hot-air popcorn popper is also OK) students have countless options, says Joan Salge-Blake, a Sargent College clinical assistant professor. Yogurt, whole-grain cereal, and hummus with baby carrots are great ways to fill up quickly.
“Fruits are also always fabulous,” she says. “They store well in the refrigerator, as does string cheese, just like your mom packed in your lunchbox.”
If you’re craving something hot and quick, Salge-Blake recommends popcorn. “Instead of popping up a whole bag, get the snack pack size,” she says. “And for a hot beverage, I drink a cup of tea or a packet of hot chocolate — very cozy when you’re studying in the fall and winter months.”
For more recipes from Salge-Blake, not all of which can fit in your MicroFridge, click here.
Kimberly Cornuelle can be reached at email@example.com.
This story originally appeared on BU Today September 13, 2007.