Do-it-yourself: Cooking 101
* Two recipes if you scroll down
There comes a time in the life of the USC student when the allure of the Russell House finally releases its grasp. You can tell it’s happening when Chicken Finger Wednesday fails to satisfy your cravings, when sushi just doesn’t hit the right spot or, more importantly, when the mere mention of chicken nuggets, pizza or tacos causes nausea once you realize these all make up your entire diet.
When this happens, what is a college student to do? Braving the daunting kitchen located conveniently in your building may seem like an unachievable task but the comfort of a home-cooked meal is not too far out of range. Here are a couple of recipes that are student-tested and roommate-approved.
The Easy Chicken Parmesan takes a total of 40 minutes to prepare while a salad and the Cookies ‘n’ Cream Pudding dessert can be made while the entrée is cooking. Each of the recipes contains at most five ingredients, and all of the ingredients combined can be purchased for around $25 at a grocery store. The meal can feed up to six people. So grab a couple of friends, hit the grocery store, split the bill and enjoy a cheap but satisfying meal together.
Easy Chicken Parmesan
Prep: 5 minutes Total: 40 minutes
1 jar (26 ounces) spaghetti sauce
6 tablespoons grated Parmesan cheese
6 small boneless skinless chicken breast halves (1 1⁄2 pounds)
1 1⁄2 cups shredded mozzarella cheese
Preheat oven to 375 ?F. Pour sauce into 13 x 9-in baking dish. Carefully add chicken to 4 tablespoon (1/4 cup) of the Parmesan cheese. Turn over to evenly coat both sides with sauce. Cover with foil.
Bake 30 minutes. Uncover.
Top with mozzarella cheese and remaining 2 tablespoons Parmesan cheese. Continue baking 5 minutes or until chicken is cooked through and cheese is melted. The dish can be served with hot cooked pasta if desired.
Makes 6 servings
Cookies ‘n’ Cream Pudding
Prep: 5 minutes Total: 5 minutes
8 chocolate sandwich cookies (like Oreo), divided
2 cups cold milk
1 package (4 serving size) vanilla flavor instant pudding & pie filling
3⁄4 cup thawed whipped topping
Break a cookie into 4 pieces and put aside for garnish. Crush remaining 7 cookies; set aside.
Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk 2 minutes or until well blended. Stir in crushed cookies. Gently stir in 1⁄2 cup of the whipped topping.
Spoon evenly into 4 dessert bowls. Top with remaining 1⁄4 cup whipped topping and the reserved cookie pieces.
Makes 4 servings.
