5 Simple and Healthy Dinner Recipes for College Students

Skip the dining hall for these quick and easy meals.

Adobe Stock

Chicken and Potatoes


  • 1 pre-cooked rotisserie chicken
  • 4 small sweet- or red-skinned potatoes
  • 1 package frozen microwavable vegetables


- Advertisement -

Wash and poke holes in potatoes. Microwave two at a time for three minutes. Turn over and microwave two more minutes or until soft.

Carve one portion of chicken. Microwave vegetables according to package.

Teriyaki Stir Fry

Makes six servings


  • 1 package of store-bought ready-made chicken strips
  • 1 bottle teriyaki sauce
  • 2 packages of microwavable stir-fry vegetables
  • 2 (boil-in) bags of rice


- Partner Content -

Microwave vegetables and drain. Cook rice according to package. Place chicken in large sauté pan over medium-high heat. Add vegetables and enough teriyaki sauce to coat chicken. Serve over rice.

Breakfast for Dinner


  • 16 ounces liquid egg substitute
  • 2 eggs
  • 2 cups baby spinach or steamed broccoli
  • 8 slices whole-grain bread


Coat large skillet with cooking spray; heat to medium-high. Scramble egg substitute plus two eggs. Blend in spinach or broccoli.

Toast bread. Serve with apple butter or jam.

- Advertisement -

Pasta Bake

Makes eight servings


  • 1 pound whole-wheat penne pasta
  • 15-oz. can of black beans
  • 1 large bag of frozen, chopped peppers and onions
  • 1 large jar of salsa
  • 16 oz. shredded 2-percent reduced-fat Mexican cheese


Cook pasta according to package. Add peppers and onions during the last three minutes of cooking. Drain in colander.

In a large mixing bowl, combine salsa with pasta, peppers, onions and beans (rinsed and drained). Stir in half of the cheese.

Coat a 13-by-9-inch glass baking dish with cooking spray. Place half the mixture in dish. Sprinkle remaining cheese on top. Repeat with remaining mixture. Bake at 350 degrees, or microwave until hot and cheese is melted.

Spicy Italian Chicken and Peppers

Makes four servings​


  • 1 package of store-bought ready-made chicken strips
  • 2 large peppers (green and red), seeded and sliced
  • 1 large onion, thinly sliced
  • 1/2 cup fat-free Italian dressing
  • 2 tbsp. chili powder
  • 8 whole-grain tortilla wraps


Coat large sauté pan with cooking spray and heat to medium-high. Place onions and peppers in pan and cook until soft and slightly charred. Remove to plate.

Add chicken pieces and Italian dressing and stir. Gradually add chili power, stirring in more dressing and chili powder as desired. Add peppers and onions. Mix well. Serve with tortilla wraps.

Our Excellence in Nursing Awards event takes place on May 9!

Our Best of Delaware Elimination Ballot is open through February 22!

Holiday flash sale ... subscribe and save 50%

Limited time offer. New subscribers only.