A College Kitchen


Day 1/120 - Chicken Bruschetta Wraps
April 4th, 2012
So today is the first day of 120 days that I am going to do my best to watch my calorie intake and come up with healthier meals for myself. I did a Trader Joe’s shopping trip this morning and picked up some random, low-cal items to see if I could make stuff I could feel good about eating, and I think I did OK for my first day!
For lunch I wanted to try and something new and quick, and it actually came out tasting really good! I made 2 Chicken Bruschetta Wraps from a few super simple TJ’s ingredients:
4-5 oz Just Chicken - fully cooked, precut chicken strips. -200 calories
1 wedge of Laughing Cow Light Garlic and Herb spreadable cheese - 35 calories
2 Sonoma Carb Cutting Tortillas - 120 Calories
2 Tablespoons (1 serving) of Trader Joe’s Bruschetta - 25 calories
I heated the chicken pieces and bruschetta topping for 30 seconds in the microwave. After laying the tortillas out on a plate, I cut the garlic and herb cheese wedge in half and spread it over my two tortillas, which actually proved to be helpful in keeping my wraps together (usually mine kind of fall apart on the plate). Divvy up the warm chicken and bruschetta evenly between to two tortillas in a line, wrap, and enjoy!
The grand total? 380 calories and two yummy, filling chicken wraps. The taste is very much geared towards my own personal taste (which is that I’m OK with very simple flavors), so feel free to change the kind of cheese or use a different low-calorie type of sauce to add some flavor to your wrap. Also feel free to add greens! Definitely an after thought for me, and an easy way to add nutrition to your meal.
Day 1/120 - Chicken Bruschetta Wraps

April 4th, 2012

So today is the first day of 120 days that I am going to do my best to watch my calorie intake and come up with healthier meals for myself. I did a Trader Joe’s shopping trip this morning and picked up some random, low-cal items to see if I could make stuff I could feel good about eating, and I think I did OK for my first day!

For lunch I wanted to try and something new and quick, and it actually came out tasting really good! I made 2 Chicken Bruschetta Wraps from a few super simple TJ’s ingredients:
  • 4-5 oz Just Chicken - fully cooked, precut chicken strips. -200 calories
  • 1 wedge of Laughing Cow Light Garlic and Herb spreadable cheese - 35 calories
  • 2 Sonoma Carb Cutting Tortillas - 120 Calories
  • 2 Tablespoons (1 serving) of Trader Joe’s Bruschetta - 25 calories

I heated the chicken pieces and bruschetta topping for 30 seconds in the microwave. After laying the tortillas out on a plate, I cut the garlic and herb cheese wedge in half and spread it over my two tortillas, which actually proved to be helpful in keeping my wraps together (usually mine kind of fall apart on the plate). Divvy up the warm chicken and bruschetta evenly between to two tortillas in a line, wrap, and enjoy!

The grand total? 380 calories and two yummy, filling chicken wraps. The taste is very much geared towards my own personal taste (which is that I’m OK with very simple flavors), so feel free to change the kind of cheese or use a different low-calorie type of sauce to add some flavor to your wrap. Also feel free to add greens! Definitely an after thought for me, and an easy way to add nutrition to your meal.

— THIS IS NOT A DIET RECIPE! —

Can I just say… this may look like a ton of work but I PROMISE it is worth it. My non-shrimp-eating friend Stephanie tried this and loved it! In fact, I’ve had so many friends enjoy this pasta, that I took a risk and made it for my boyfriend’s parents for dinner (to be fair, my amazing boyfriend gets credit for taking over the shrimp-frying after I almost burned myself). It totally paid off because it proved to be yummy yet again.

Go ahead. Make a huge mess in your kitchen making this. Once you try it you’ll understand why I keep making it for my friends and family.

*Caution: Do not attempt to make this dish and eat it by yourself. It makes HUGE portions!*


(Simplified) Cheesecake Factory Shrimp Scampi

1-2 lbs frozen shrimp (I like the tail off ones from Trader Joe’s)
1 lb angel hair pasta
1 diced fresh tomatoes (2 if you like tomatoes)
6-9 cloves garlic
1 shallot, diced
1 pt heavy whipping cream. (***If you need to, you can sub half and half, but your sauce will not come out as thick and delicious.)
1 cup dry white wine (I skip adding this all the time. Still delicious)
olive oil
5-7 leaves fresh basil
finely grated parmesan cheese
one BIG sauce pan 
one large plate & paper towels
strainer
For the Shrimp:
milk
more of the finely grated parmesan cheese
1/2 cup flour
dash of salt and pepper
large ziplock bag

1) Defrost the shrimp in a strainer under running cold water for a few minutes. Then, soak the shrimp in milk in a big bowl.
2) Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you’ll need for the sauce so it should be big.
3) While the shrimp are soaking and while oil is heating, combine the dry ingredients (flour, a few tablespoons of parm cheese, salt, pepper) in a large, new ziplock bag and shake to mix up ingredients. Put the soaked shrimp about 10 at a time into the ziplock bag. Coat the shrimp with the dry ingredients by shaking the bag around until they are coated.
4) Use a spatula or slotted spoon to scoop the shrimp out of the bag and put them in the pan with the oil. ***Be careful as the hot oil may splash up at you if you drop the shrimp in from too high.*** Let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce.
5) Place finished shrimp on your ready plate with paper towel so that the excess oil soaks into the towel and allows your shrimp to stay crispy. Add more oil to the pan as necessary between batches of shrimp, and layer more paper towels on top of shrimp batches on the plate. Cover and set aside on range top to keep warm.
6) Once shrimp are done, add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes. (If you do not have wine, skip this step)
7) In a separate pot, bring water to simmer (for the pasta later).
8) Add the cream to the oil and garlic in the sauce pan and bring it back to a boil. Then turn heat to low and simmer for 10 more minutes to let the sauce thicken. While it is simmering, dice your shallot, tomato, and chiffonade your basil. Stir a few tablespoons of parmesan cheese into your sauce, and then add shallot, tomato and the basil. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools. Make sure before you finish to taste your sauce and add more salt/parmesan cheese as needed.
9) Bring pasta pot to a boil and add angel hair and cook.
10) To plate, put the pasta in a bowl, pour sauce over the noodles and arrange a few (or a lot of) shrimp on top. Enjoy!
— THIS IS NOT A DIET RECIPE! —
Can I just say… this may look like a ton of work but I PROMISE it is worth it. My non-shrimp-eating friend Stephanie tried this and loved it! In fact, I’ve had so many friends enjoy this pasta, that I took a risk and made it for my boyfriend’s parents for dinner (to be fair, my amazing boyfriend gets credit for taking over the shrimp-frying after I almost burned myself). It totally paid off because it proved to be yummy yet again.
Go ahead. Make a huge mess in your kitchen making this. Once you try it you’ll understand why I keep making it for my friends and family.
*Caution: Do not attempt to make this dish and eat it by yourself. It makes HUGE portions!*
(Simplified) Cheesecake Factory Shrimp Scampi
  • 1-2 lbs frozen shrimp (I like the tail off ones from Trader Joe’s)
  • 1 lb angel hair pasta
  • 1 diced fresh tomatoes (2 if you like tomatoes)
  • 6-9 cloves garlic
  • 1 shallot, diced
  • 1 pt heavy whipping cream. (***If you need to, you can sub half and half, but your sauce will not come out as thick and delicious.)
  • 1 cup dry white wine (I skip adding this all the time. Still delicious)
  • olive oil
  • 5-7 leaves fresh basil
  • finely grated parmesan cheese
  • one BIG sauce pan 
  • one large plate & paper towels
  • strainer
For the Shrimp:
  • milk
  • more of the finely grated parmesan cheese
  • 1/2 cup flour
  • dash of salt and pepper
  • large ziplock bag
1) Defrost the shrimp in a strainer under running cold water for a few minutes. Then, soak the shrimp in milk in a big bowl.
2) Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you’ll need for the sauce so it should be big.
3) While the shrimp are soaking and while oil is heating, combine the dry ingredients (flour, a few tablespoons of parm cheese, salt, pepper) in a large, new ziplock bag and shake to mix up ingredients. Put the soaked shrimp about 10 at a time into the ziplock bag. Coat the shrimp with the dry ingredients by shaking the bag around until they are coated.
4) Use a spatula or slotted spoon to scoop the shrimp out of the bag and put them in the pan with the oil. ***Be careful as the hot oil may splash up at you if you drop the shrimp in from too high.*** Let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce.
5) Place finished shrimp on your ready plate with paper towel so that the excess oil soaks into the towel and allows your shrimp to stay crispy. Add more oil to the pan as necessary between batches of shrimp, and layer more paper towels on top of shrimp batches on the plate. Cover and set aside on range top to keep warm.
6) Once shrimp are done, add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes. (If you do not have wine, skip this step)
7) In a separate pot, bring water to simmer (for the pasta later).
8) Add the cream to the oil and garlic in the sauce pan and bring it back to a boil. Then turn heat to low and simmer for 10 more minutes to let the sauce thicken. While it is simmering, dice your shallot, tomato, and chiffonade your basil. Stir a few tablespoons of parmesan cheese into your sauce, and then add shallot, tomato and the basil. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools. Make sure before you finish to taste your sauce and add more salt/parmesan cheese as needed.
9) Bring pasta pot to a boil and add angel hair and cook.
10) To plate, put the pasta in a bowl, pour sauce over the noodles and arrange a few (or a lot of) shrimp on top. Enjoy!




Matt’s Chicken Pot Pie (Made With Love)
YUMMY! Chicken pot pie is one of my favorite hearty (and also fatty) home-cooked meals. My mom used to make it for my brother and I growing up, so just the idea of chicken pot pie makes me happy. My brother gave me this delicious and very simple recipe and if it didn’t make such big portions, I would make it all the time!
I went on an amazing trip to Lake Tahoe with my boyfriend Zack and we made this together for dinner. It turned out really well and he was still thinking about it weeks later!
Ingredients:
1 chopped onion
1 chopped carrot
peas & corn (or any other veggies you like)
1 russet potato diced
mushrooms
2-3 chicken breasts raw
chicken stock (32 oz) OR 2 chicken bullion cubes + 6 cups water 
heavy whipping cream
flour 
one egg
*optional: uncooked hard little beans*
 
HOW TO: 
- Sauté diced chicken with salt and pepper in a pan, don’t worry too much about cooking it all the way through. Meanwhile, bring veggies (potatoes and mushrooms)  to boil in the chicken stock (and water if you need to add some. Or the two chicken bullion cubes and water). Once chicken is sauted, toss into veggie stew with peas and corn.  Allow stew mixture to simmer - NOT BOIL - for 20-30 minutes. 
Add heavy whipping cream and stir. Put 1/2 cup of flour in a large mixing bowl. Use ladle to remove 6 ladles worth of stock mixture without any veggies, pour into bowl and whip with a whisk. ***Whisk until smooth!!! There need to be NO chunks. If it gets chunky, add more hot stew broth and keep whipping it, the chunks will disappear.*** Make it to desired consistency, it will thicken slightly in the oven. Put thickened mix back into pot.
Preheat oven to 325.
Buy sheets of pie crust or puff pastry sheets. Line pregreased (with butter or canola vegetable oil) casserole dish with pie crust. Line this with aluminum foil. Fill with uncooked beans. Cook for 10-15 minutes at 325. If it’s a glass dish you can check through the glass to see the color of the dough. You want it to have gone from white to yellow, but not fully cooked. Take out of oven, remove foil and beans. Put pie filling in. Add top unbaked layer of pie crust to the top. Decorate. Cut little slits in the top layer. Brush the top layer of the pie with one raw beaten egg. Bake at 325 until the top layer is perfectly golden brown. Tada!

Matt’s Chicken Pot Pie (Made With Love)

YUMMY! Chicken pot pie is one of my favorite hearty (and also fatty) home-cooked meals. My mom used to make it for my brother and I growing up, so just the idea of chicken pot pie makes me happy. My brother gave me this delicious and very simple recipe and if it didn’t make such big portions, I would make it all the time!

I went on an amazing trip to Lake Tahoe with my boyfriend Zack and we made this together for dinner. It turned out really well and he was still thinking about it weeks later!

Ingredients:

  • 1 chopped onion
  • 1 chopped carrot
  • peas & corn (or any other veggies you like)
  • 1 russet potato diced
  • mushrooms
  • 2-3 chicken breasts raw
  • chicken stock (32 oz) OR 2 chicken bullion cubes + 6 cups water 
  • heavy whipping cream
  • flour 
  • one egg
  • *optional: uncooked hard little beans*

 

HOW TO:

- Sauté diced chicken with salt and pepper in a pan, don’t worry too much about cooking it all the way through. Meanwhile, bring veggies (potatoes and mushrooms)  to boil in the chicken stock (and water if you need to add some. Or the two chicken bullion cubes and water). Once chicken is sauted, toss into veggie stew with peas and corn.  Allow stew mixture to simmer - NOT BOIL - for 20-30 minutes.

Add heavy whipping cream and stir. Put 1/2 cup of flour in a large mixing bowl. Use ladle to remove 6 ladles worth of stock mixture without any veggies, pour into bowl and whip with a whisk. ***Whisk until smooth!!! There need to be NO chunks. If it gets chunky, add more hot stew broth and keep whipping it, the chunks will disappear.*** Make it to desired consistency, it will thicken slightly in the oven. Put thickened mix back into pot.

Preheat oven to 325.

Buy sheets of pie crust or puff pastry sheets. Line pregreased (with butter or canola vegetable oil) casserole dish with pie crust. Line this with aluminum foil. Fill with uncooked beans. Cook for 10-15 minutes at 325. If it’s a glass dish you can check through the glass to see the color of the dough. You want it to have gone from white to yellow, but not fully cooked. Take out of oven, remove foil and beans. Put pie filling in. Add top unbaked layer of pie crust to the top. Decorate. Cut little slits in the top layer. Brush the top layer of the pie with one raw beaten egg. Bake at 325 until the top layer is perfectly golden brown. Tada!

**Note: Sorry about the yellow hue of the bark; it was perfectly white with rainbow sprinkles in real life!**
My best friend Mike goes to school in Boulder, Colorado and for his birthday I wanted to think of something sweet I could send him. I found this wonderful recipe for Birthday Bark at HowSweetItIs (but I didn’t realize it needed to be refrigerated until I was finished making the bark… so it ended up in my stomach instead of in Colorado. Sorry Mike!)
Cake Batter Chocolate Bark:
6 ounces high quality dark chocolate (I used Lindt 70%)
12 oz white chocolate (high quality is recommended)
3 teaspoons of yellow cake mix (make cupcakes with the rest!)
rainbow sprinkles
Melt dark chocolate either in the microwave or a double boiler. Line a baking sheet with parchment paper and pour chocolate on. You can smooth it with a spatula to the thickness you desire. Stick in the freeze for 20 minutes.
Melt while chocolate. Whisk in cake mix slowly, stirring well until no lumps remain. Let it set for 3 full minutes (or at least until it slightly thickens). Remove baking sheet with chocolate from the freezer and immediately pour white chocolate on top. Sprinkle on sprinkles. Freeze for 20 minutes. Once set, break into chunks. Keep refrigerated.

**Note: Sorry about the yellow hue of the bark; it was perfectly white with rainbow sprinkles in real life!**

My best friend Mike goes to school in Boulder, Colorado and for his birthday I wanted to think of something sweet I could send him. I found this wonderful recipe for Birthday Bark at HowSweetItIs (but I didn’t realize it needed to be refrigerated until I was finished making the bark… so it ended up in my stomach instead of in Colorado. Sorry Mike!)

Cake Batter Chocolate Bark:

  • 6 ounces high quality dark chocolate (I used Lindt 70%)
  • 12 oz white chocolate (high quality is recommended)
  • 3 teaspoons of yellow cake mix (make cupcakes with the rest!)
  • rainbow sprinkles

Melt dark chocolate either in the microwave or a double boiler. Line a baking sheet with parchment paper and pour chocolate on. You can smooth it with a spatula to the thickness you desire. Stick in the freeze for 20 minutes.

Melt while chocolate. Whisk in cake mix slowly, stirring well until no lumps remain. Let it set for 3 full minutes (or at least until it slightly thickens). Remove baking sheet with chocolate from the freezer and immediately pour white chocolate on top. Sprinkle on sprinkles. Freeze for 20 minutes. Once set, break into chunks. Keep refrigerated.

I wanted to celebrate my first post with a celebratory recipe! Even though it’s not an original idea, I had SO much fun making these rainbow cakes in mini mason jars to celebrate my little brother’s birthday a few weeks ago and I thought I would share it with all of you! :) It’s very simple to make, and fun to see the cake batter come alive in the mason jars. It is literally like eating a delicious, frosted rainbow when they’re finished.
All you need is:
A box of white cake mix (and the oil & eggs that it calls for)
neon food coloring 
1 mixing bowl for every color you want to use
mason cars (I used mini ones from Michael’s)
1 can of vanilla or your favorite flavored white frosting
rainbow sprinkles
a shallow baking dish that the mason jars can fit in
Preheat your oven to 350 degrees. After washing/drying your mason jars, spray the insides with Pam or any non-stick cooking spray. This step is SO important because you want the different colored batter to be able to rise inside the jar without getting stuck on the sides! Make your cake batter according to the box. Divvy up the batter into the separate mixing bowls as evenly as possible, and then mix a different neon food coloring into each bowl. Make sure you add enough food coloring so the batter is very vibrant!
If you use mini mason jars like I did, then spoon 2-3 tablespoons of each colored batter into the jars in rainbow order. Add some water to the shallow baking dish and then put your filled mason jars in the baking dish. *Add enough water so that the bottom of the dish is covered, but not so much that it will over flow when the mason jars are added. Place the baking dish with the mason jars in the oven for 35-40 minutes, but keep an eye on them for the last 5 minutes of baking to make sure the exposed cake at the top of the jar doesn’t over brown! If yours over-browns like mine did, you can always just scrape the top off before you add the frosting. 
You can frost it one of two ways: for more frosting, you can wait until your cakes cool completely before adding a large scoop of frosting on top. For less frosting and a different look, you can wait less time so that your cake is still warm and add the frosting so that it melts down a little for the look that my jar cakes had in the picture above. After either one, add your rainbow sprinkles and serve!
Original recipe found here at babble.com 

I wanted to celebrate my first post with a celebratory recipe! Even though it’s not an original idea, I had SO much fun making these rainbow cakes in mini mason jars to celebrate my little brother’s birthday a few weeks ago and I thought I would share it with all of you! :) It’s very simple to make, and fun to see the cake batter come alive in the mason jars. It is literally like eating a delicious, frosted rainbow when they’re finished.

All you need is:

  • A box of white cake mix (and the oil & eggs that it calls for)
  • neon food coloring 
  • 1 mixing bowl for every color you want to use
  • mason cars (I used mini ones from Michael’s)
  • 1 can of vanilla or your favorite flavored white frosting
  • rainbow sprinkles
  • a shallow baking dish that the mason jars can fit in

Preheat your oven to 350 degrees. After washing/drying your mason jars, spray the insides with Pam or any non-stick cooking spray. This step is SO important because you want the different colored batter to be able to rise inside the jar without getting stuck on the sides! Make your cake batter according to the box. Divvy up the batter into the separate mixing bowls as evenly as possible, and then mix a different neon food coloring into each bowl. Make sure you add enough food coloring so the batter is very vibrant!

If you use mini mason jars like I did, then spoon 2-3 tablespoons of each colored batter into the jars in rainbow order. Add some water to the shallow baking dish and then put your filled mason jars in the baking dish. *Add enough water so that the bottom of the dish is covered, but not so much that it will over flow when the mason jars are added. Place the baking dish with the mason jars in the oven for 35-40 minutes, but keep an eye on them for the last 5 minutes of baking to make sure the exposed cake at the top of the jar doesn’t over brown! If yours over-browns like mine did, you can always just scrape the top off before you add the frosting. 

You can frost it one of two ways: for more frosting, you can wait until your cakes cool completely before adding a large scoop of frosting on top. For less frosting and a different look, you can wait less time so that your cake is still warm and add the frosting so that it melts down a little for the look that my jar cakes had in the picture above. After either one, add your rainbow sprinkles and serve!

Original recipe found here at babble.com