This Cheesy Chicken Taco Casserole from MyRecipes.com would make a great group recipes to share with friends or roommates. It’s very easy to make, and only costs $2.29 per serving.
Here is the original recipe:
- 1 1/2 pounds skinless, boneless chicken breasts
- Salt and pepper
- 1 (24 oz.) jar pasta sauce
- 9 (5-inch) corn tortillas
- 1 cup chopped cilantro
- 2 cups shredded Monterey Jack (8 oz.)
- 1 small tomato, sliced
- Preheat oven to 400°F.
- Season chicken with salt and pepper.
- Place in a small skillet and add cold water to cover.
- Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook, turning once or twice, until opaque and firm, about 10 minutes.
- Remove, let cool and cut into small pieces or shred. You should have about 3 cups cut-up chicken.
- Spread one-third of sauce over bottom of a 7-by-11-inch baking dish.
- Arrange 3 tortillas, slightly overlapping, on top.
- Sprinkle one-third of chicken and cilantro over tortillas.
- Top with a third of cheese.
- Make two more layers of sauce, tortillas, chicken, cilantro and cheese.
- Arrange tomato on final layer of cheese.
- Cover with foil and bake until bubbly, about 20 minutes.
- Remove foil and cook until top is lightly browned, 10 minutes more.
Reviews were generally positive, though some reviewers had suggestions for improvements:
This dish from Favorite Family Recipes may require a little more time than typical college student dinners, but it looks absolutely delicious. I would save this one for a night when you have a little more time to cook!
Here is the recipe (serves four):
- 3/4 c. balsamic vinegar
- 1/2 c. olive oil
- 2 tsp. brown sugar
- pepper (to taste)
- 2 Tbsp. vegetable oil
- 2 c. fresh mushrooms, sliced
- 1 c. balsamic vinegar
- 1 can (about 2 c.) beef broth
- 1 Tbsp. butter
- pepper (to taste)
- 12 asparagus spears
- 4 slices provolone cheese
- 4 slices mozzarella cheese (go to the deli section, they will give you 4 slices of each cheese. It’s less expensive this way)
- Place chicken between 2 pieces of Saran Wrap and pound until it is about 1/4″ thick.
- Place chicken in a ziploc bag, place bag in a bowl big enough to hold the chicken.
- Combine marinade ingredients and pour in the bag.
- Squeeze all the air out of the bag and refrigerate for about 2 hours. About 20 minutes before chicken is done marinating, heat oil in a large skillet.
- Add mushrooms and saute for a couple minutes.
- Add remaining sauce ingredients, bring to a boil, then reduce heat to a simmer for about 30 minutes or until sauce thickens and reduces to about 1/4 of it’s original volume (when it is done, the sauce should be dark brown in color).
- While the sauce is simmering, place chicken in a lightly greased glass dish and bake at 400 degrees for 15-20 minutes (or until chicken is cooked through).
- While chicken is baking, prepare the asparagus.
- Bring a saucepan, filled about half-way with salted water, to a boil.
- Toss in the asparagus and boil for about 4 minutes.
- Quickly remove the asparagus and drop in an ice-water bath.
- Remove chicken from the oven (when it’s finished) and layer on one slice of provolone cheese, a few asparagus spears, then one slice mozzarella cheese on each piece of chicken.
- Set the oven to broil and broil for about 3 minutes or until cheese is melted and starts to brown a little.
- Right before serving, spoon some of the sauce over each piece of chicken.
The recipe is definitely not quick, but it uses very cheap ingredients, making it a good option for a college student.
Here are two reviews of the recipe:
This shrimp dish from The Dough Will Rise Again looks amazing–and incredibly easy to make!
Here is the recipe:
1/2 pound large shrimp, peeled and deveined
1/4 cup olive oil
2 T honey
juice of one small lime, or half a large lime (2-3 T)
zest of one small lime, or half a large lime
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
- In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.
- Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.
- When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)
- Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately!
These shrimp can be served with a wide variety of sides, or they could be served in a salad, quesadilla or taco. Reviewers had a lot of positive things to say about the recipe. Here are a few of their comments:
This recipe from Neagle’s Nest offers a homemade version of a popular Mexican Restaurant favorite. I have never tried Pollo Fundido, but it looks like a different take on the typical Mexican dish.
Here is the original recipe:
- Chicken Breast (cut in half lengthwise to make them thin)
- Mexican Dipping Cheese (try the jalapeno flavor)
- 6 to 8 ounces milk (just add enough to get to the consistency you prefer.)
- Chili Salt (1/4 cup sea salt, 1/4 cup pure chili powder, 1/4 teaspoon cayenne, pinch ground oregano. Mix together and store in an airtight container. This makes 1/2 cup of chili salt.)
- Saute your onions in a lightly greased skillet and set them aside.
- Sprinkle your chicken with chili salt and begin cooking it in the skillet.
- Grate the Cheese and melt according to directions. I add the milk a little at a time until it gets to a consistency I like. You don’t want it to be so thick you can’t pour it, but so thin it’s like water either.
- After you have all your chicken cooked through, put the onions back in the skillet and turn the burner off. Now you are ready to pour your cheese over the top and it is ready to serve!
- Of course, you can pair this with your favorite sides and it is absolutely excellent rolled into a tortilla.
Reviewers loved this recipe! Several had issues finding a Mexican Dipping Cheese, and chose to use alternatives. Here are a few examples of reviewer comments:
I can’t wait to try this one out myself.
This grilled chicken dish from Favorite Family Recipes looks delicious, cheap and easy! I personally don’t own a grill (I don’t know if many college students do), but this recipe could also work well if you baked or sauteed the chicken instead.
Here’s the original recipe:
- 4-6 boneless, skinless chicken breasts
- 1 pkg bacon (we like to use the thick bacon, it doesn’t fall apart as much on the grill)
- 1 bottle Caribbean Jerk Marinade/sauce (any brand will work, we used KC Masterpiece)
- Grilled pineapple (optional)
- In a large Ziploc bag, combine chicken breasts and about 3/4 of the bottle of Caribbean Jerk Sauce.
- In a separate Ziploc bag, add the bacon and remaining Jerk Sauce.
- Put in fridge overnight (or at least 6-8 hours).
- Take out the chicken, discard marinade and grill turning only once if possible.
- Add bacon to the grill.
- When the bacon seems cooked through (watch it closely, don’t overcook), place the chicken on top of 4 bacon pieces and lay the remaining bacon over the top of the chicken.
- Grill on low for another few minutes. Serve with grilled pineapple.
There weren’t many reviews of the recipe, but those who commented had positive things to say:
I haven’t done an appetizer recipe on this blog yet, but I made an adaptation of these this weekend and had to share the recipe, which comes from MyRecipes.com. They are so easy to make, and the pesto-basil substitution makes them even easier. These would be great to bring to any get-together.
Here is the original recipe:
- 1 (1.4-ounce) package crispy pastry shells
- 1 (4-ounce) goat cheese log, crumbled
- 1/3 cup refrigerated sweet pepper, vegetable, and olive bruschetta topping or tapenade
- Garnish: fresh thyme leaves
- Place shells in a shallow pan.
- Divide goat cheese evenly between shells, pressing gently to fill bottom of each.
- Spoon 1 teaspoon bruschetta topping into each shell.
- Bake at 350° for 4 to 5 minutes or until thoroughly heated. Garnish, if desired.
**Pesto-Goat Cheese Cups: Substitute 1/4 cup prepared basil pesto for 1/3 cup bruschetta topping. Proceed as directed, omitting thyme leaves. Top with finely chopped tomato and toasted pine nuts after baking.
My mom and I made these as an appetizer for our family’s Easter Dinner. Unfortunately, I didn’t even get the chance to take a picture of the final product before they were devoured. We decided to do the Pesto-Goat Cheese Cups adaptation, but we also added prosciutto to give the cups a little more substance. We made thirty cups, and I bought about a quarter pound of prosciutto to fill the cups with (I ended up having a good bit leftover). These were so easy to make, and they were absolutely delicious! I highly recommend them.
This recipe from Six Sisters’ Stuff is different from most that I have posted before, because it requires a crock pot. The dish is definitely not quick to make, because it is a slow-cooker dish. However, the recipe does not need to be monitored during this time, so students could go to class, do work, or study during the cooking time.
Here is the recipe:
- 3-4 boneless chicken breasts
- 1/2 cup BBQ sauce
- 1-2 apples, peeled and grated
- 1 lemon, juiced
- 6-8 slices bacon
- 2-3 sweet potatoes
- 1 cup chopped frozen broccoli
- In small bowl, combine BBQ sauce with grated apple and lemon juice.
- Wrap 2 pieces of bacon around each chicken breast. Place chicken breasts in base of crock pot, pour BBQ/apple mixture over the chicken. Set to low and cook for 8 hours.
- Slit sweet potatoes with knife or vent with fork. Bake sweet potatoes at 350 degrees for 1 hour in baking dish with 1/4 inch water. Cover with foil. Remove and let cool about 10 minutes. Peel skins off of the potato and mash. Serve with cinnamon and butter if you like.
- Cook frozen broccoli as directed on package.
- Serve yummy chicken breast with side of broccoli and sweet potatoes.
The preparation time is pretty quick for this recipe–however, the crockpot cooking will last all day. Be prepared to make this recipe in advance!
The comments on the recipe were positive overall, but did not suggest any changes or additions to the dish. Here are two positive reviews: