Night One: 

Spaghetti Squash With Marinara and Veggies

Ingredients:

1 Whole Spaghetti Squash

Extra Virgin Olive Oil

Salt & Pepper

Trader Joe's Simply Nature Organic Tomato Basil Pasta Sauce

Organic Red Pepper

• 1. Use a sharp knife to cut your squash in half lengthwise. Then take a spoon to scrape all the gunky stuff out of the middle (seeds and string).
• 2. Season with salt and pepper, rub all over with olive oil. (no sus)
• Fast Version to cook your squash/ Dorm Safe:
• -Place cut side up in a microwave safe dish and add about an inch of water to the bottom of the dish. Cover dish with cling wrap and microwave about 10 minutes.
• More Lengthy but better tasting way:
• -Heat oven to 400 F. Place squash cut side down on baking sheet and roast until soft. (About 45-50 minutes)
• 3. While your squash is baking/ microwavin' heat a medium saucepan on medium heat, and add a dash of olive oil.
• 4. About 10 minutes before your squash is done the cooking, add your red pepper and saute until soft. Then add about half the jar, or whatever your desired sauciness is into the same pan. Add some salt and pepper to season.
• -You can use whatever veggies you like in this dish, but I like using red pepper just for some extra texture.
• 5. Put the heat on low just to keep it warm until your squash is done.
• 6. Take your squash out, let it cool. Once cooled, scrape out your "spaghetti" and add it into your pan with sauce. Mix it all together and season, however, you would like.
• 7. If you're feeling cheesy you can add some mozzarella. Or if you wanna keep it dairy and lactose-free, basil is yummy as well.
• 8. EAT IT UP

Night two:

Teryaki Bowl

Ingredients:

1 Bag of Brown Rice

20 Ounces Chicken

Olive Oil

Salt & Pepper

Siracha (Optional)

½ White Onion

1 Zucchini

1 Cup Broccoli

Soyaki Sauce (Similar to Teryaki but less sugar)

• 1. Start by cutting up all of your vegetables. Make sure you wash your broccoli, zucchini, and onion well. I usually chop everything and then put it all into a strainer. This makes it easy to give them all a good rinse at once. Then pat them dry.
• 2. Next dice up your chicken (with a different knife and cutting board).
• 3. Heat olive oil in a medium pan on medium-high heat. I like to add in my chicken first and let it get a head start on cooking. Be sure to season it well with salt and pepper.
• 4. Once your chicken has started cooking, add your vegetables on the other half of the pan. Once they are fully cooked we will mix them together.
• 5. Heat up your bag of rice in the microwave for 10 minutes, doing it now will give it time to cool.
• 6. Once your chicken and veggies are cooked, about 6-8 minutes, turn the heat to low-medium. Add your Soyaki or Teryaki sauce, and if you like it spicy add siracha now as well.
• 7. Let it cook together for a couple of minutes. Then, put your rice at the bottom of the bowl, add your chicken and veggie stir fry on top and enjoy! This will easily be enough for two people.

Night three:

"Healthy-ish" Vegetable Fried Rice

Ingredients:

1 Bag of Trader Joe's Brown Rice

2 Large Brown Eggs

2 of the 3 Zucchini

½ White Onion

1/3 Container of White Mushroom

Soy Sauce

• 1. Heat up your bag of rice in the microwave. It is so easy all you have to do is place it right side up, then heat it for 10 minutes. I usually come home from work or school, pop it in, go change and chill then pull it out about 20 minutes later. You want to make sure it has a chance to cool before you make your rice.
• 2. Pull your rice out of the microwave and put it aside. Make sure you wash your onion, zucchini, and mushrooms well. I usually chop everything and then put it all into a strainer. This makes it easy to give them all a good rinse at once. Then pat them dry.
• 3. Get a medium-large size sauce pan, or a wok. Let's be real though I don't know many college students or young adults with a wok. Drizzle some olive oil in the pan and bring it to a medium-high heat.
• 4. Throw your veggies in the pan and let them start to cook.
• 5. Once they have begun to sauté, put your rice in the pan with the veggies.
• 6. Cook rice and veggies together for about 3-4 minutes.
• 7. Next, create a whole in the middle of the pan and crack your eggs in the middle. Let the eggs scramble before mixing them in with the rice. Once they are almost cooked, incorporate them in with the rest of the ingredients.
• 8. Put about 2 tablespoons of soy sauce. Or as much as you would like, I pretty much just dash it in there until it looks like the amount I want. I get a little crazy sometimes and put some siracha as well to spice it up.
• 9. Cook until fully cooked through.
• 10. NOM NOM NOM

Night four:

Pizza Night

Feel free to get creative with this, it is super easy. I usually do this on Thursday's since it is so close to the weekend, and pizza is just on the mind.

Ingredients:

Trader Joe's Pizza Crust

Remainder of the Tomato Basil Sauce

Mozzarella

Basil (Optional)

Remainder Red Pepper

Half Container Cherry Tomatoes

• 1. Brush olive oil on both sides of the crust. Then, add your pizza sauce, mozzarella, chopped cherry tomatoes, red pepper.
• 2. Heat in the oven for about 5-12 minutes at 325 degrees.
• 3. Finish it off with fresh basil, red pepper flakes, or whatever you prefer.

Night five:

Chicken Broccoli Rice

Ingredients:

20 Ounces Chicken

Garlic

½ Onion

Remaining Broccoli

Lemon

Salt & Pepper

Olive Oil

1 Bag Quinoa

Vegetable Broth

• 1. Preheat oven to 375 degrees. Take remaining chicken, and season it with salt and pepper. Put olive oil on a baking sheet, place your chicken on the sheet. Cook chicken for 25-35 minutes.
• 2. While chicken is cooking microwave quinoa according to directions.
• 3. Once chicken is done cooking, let cool, shred with two forks.
• 4. Sauté chopped onion and garlic in a medium pan over olive oil on medium heat.
• 5. Add broccoli and let cook.
• 6. Add quinoa to pan, and about ½ cup of vegetable broth. Let simmer about five minutes.
• 7. Add shredded chicken, and more seasonings.
• 8. Squeeze lemon all over dish.
• 9. Eat it up!