Keith Drucker

in Spring 2015, Student's Blog, Washington, DC
May 5th, 2015

Two Quick & Easy Meals for Culinary Rookies

By Keith Drucker
Spring 2015

If you asked my floor mates, they would probably tell you that I was the least likely person to write a blog about cooking.

Coming into the Spring 2015 DC program as a second semester sophomore, I have never lived off campus nor considered getting food from anywhere other than the campus dining hall. Needless to say I’m someone who makes the most of my unlimited dining plan. This semester has been a trial-by-fire in planning, preparing and actually cooking meals of my own. So I thought I would include two recipes for quick, easy, inexpensive, and relatively healthy meals that helped me survive the semester.

For anyone preparing to attend the DC program, cooking your own food will be especially important given the close proximity of many local eateries. There is a Chipotle about twenty paces from our front door, the restaurant OpenCity about ten yards away, and a McDonald’s right next door. Though delicious, avoiding the temptation to eat out will save money and calories.

That said, I’m no expert. These two recipes helped me get through, and maybe they’ll help you too.

Cheesy Chicken Broccoli Rice[1]

Ingredients:

• 1 package, chicken breast pre-carved and grilled
• 1 can chicken broth
• 2 cups instant white rice
• ½ pound Velveeta Cheese Product, cut into half inch cubes
• 1 package (10oz), frozen chopped broccoli

Instructions:

1. In large nonstick skillet on medium high, bring chicken broth to boil.
2. Stir in chicken, heating for 5 min.
3. Add rice, Velveeta, and broccoli; cover.
4. Remove from heat, stir until mixture is completely blended.

 

Chicken Parmesan

Ingredients:

• 1 package, chicken patties
• 1 can, tomato basil pasta sauce
• 1 box, pasta of your choosing
• 1 bag, shredded parmesan

Instructions:

1. Bake two chicken patties on non-stick baking sheet (specific directions may vary, see brand specific instructions for heat and timing details)
2. Bring water to boil on medium-high heat. Add pasta. Cook for 7-9 minutes.
3. Remove pasta from heat, drain water.
4. Heat pasta sauce on stove-top in separate pot or add sauce to drained pasta over heat, stirring for 2-3 minutes.
5. With 3 minutes left on the oven timer for the chicken patties, sprinkle parmesan cheese over chicken patties to melt on top.
6. Remove chicken patties from oven, serve with pasta and sauce.

*****

There you have it: two meals that can just about last you the week. Granted, you’ll want to add some variety into your weekly dinners, but these two options are a good start. Here in the DC program, there is little time to spare after returning from work and class. Having quick and quality meals will be a big help when the days get long and the nights get late. Similarly, planning to have leftovers will go a long way. The Cheesy Chicken Broccoli Rice dish can easily span two nights, and you can save pasta and make extra chicken patties to save for another night when cooking chicken parm.

If you lack culinary experience like I do, by following these recipes, making the most of trial and error, and having a little luck, you’ll be cooking like a pro. And if all else fails, there’s always Chipotle.

Keith is a sophomore studying economics and political science. He interns at the Department of Commerce, and loves the Red Sox, Abraham Lincoln, and Terrier Hockey.

[1] Adapted from Kraft Food & Family Magazine, Fall 2009 issue.