Dinner Party for the Single Ladies

With Valentine’s Day creeping around the corner (and my 22^nd birthday on the 9^th!) it is time to get together all of the single ladies and have a dinner party! I do not have as many recipes this week, but I do have some ideas on how to make it the best V-Day yet!

If you are the host…

Make a really fun table setting.

Get some red and pink cardstock paper and cut out gigantic hearts to be used as placemats.

Sprinkle the table with conversation hearts and fake rose petals.

Add some tealight candles.

And my favorite… make place cards with cookies! Make sugar cookie dough (or even better buy the pre-made dough in your refrigerator section) Use a cookie cutter and make some hearts. Lay them out on a cookie sheet and insert a stick into the bottom. Bake according to directions. Let cool and decorate with your guests names. Doubles as a party favor.

If you are the guest…

Each person bring over favorite pizza toppings. Pepperoni, green pepper, sausage, onions, pineapple, Canadian bacon, whatever you wish. Might I suggest more veggies? I can’t help it I need to be a nutrition supporter J

Some people can be designated to bring cheese, pizza sauce, and pre-made crusts (or if you get really ambitious you can go to your local pizza place and buy dough so you can roll it out yourself. Bet you didn’t know you could do that!)

Get together in the kitchen and create the pizza flavors of your choosing.

Vote on the best looking/tasting/creative pizza and have prizes.

If you are over 21…

Try this raspberry cosmopolitan recipe.

Makes two drinks

4 ounces Raspberry Vodka

1 ounce Triple Sec

Juice of one lime

3 ounces cranberry juice

2 raspberries

2 slices lime

Add the first 4 ingredients into a shaker with ice. Give it a shake, shake, shake. Pour in a glass and garnish with a raspberry and lime slice. Drink responsibly ladies!

If you are under 21…

Mix sparkling grape juice or 7Up with cranberry juice. Add frozen berries and serve in fun glasses.

No matter what you do, realize that you are surrounded by people that love you and know that they will never break your heart. Toast to loving your fabulous selves and having an amazing year!

Katy is an intern for CollegeLifestyles(TM). She is a student at Illinois State University. She loves when things are themed!

Valentine’s Day Dinner for Two

Before making your Valentine’s Day dinner reservations, think about how much more economical (and romantic) cooking with your significant other would be and you would save a lot of money! The recipe for the main dish is for filet mignon which can be expensive, but you can splurge a little because the rest of the meal is so inexpensive. If you do not know how to choose a piece of filet mignon, ask the butcher at the grocery store to give you enough for two- 4 ounce servings. They will do the cutting work for you. So whatever you decide to do: surprising your guy or cooking together, make this Valentine’s Day just another fun memory for you to share!

Herb-Coated Filet Mignon

Ingredients:

8 ounces filet mignon, about 2 inches thick, fat trimmed, and split into 2 portions (ask your butcher)

1 teaspoon extra virgin olive oil

1/8 teaspoon salt

1/8 teaspoon pepper

2 Tablespoons of fresh herbs (choose from parsley, thyme, tarragon, chives)

1 teaspoon Dijon mustard

Directions:

1. Preheat broiler (or as high as your oven will go)
2. Rub steaks will oil and sprinkle with pepper and salt. Place on a broiler pan in oven.
3. Broil until a thermometer reads 140 degrees for medium rare, or about 15-20 minutes, turning once halfway through cooking. Remove from oven and allow to rest on a cutting board for 5 minutes.
4. Place chopped herbs on a plate. Coat edges of steak evenly with mustard, then roll edges in the herbs, pressing gently to adhere.

Asparagus Parmesan

Ingredients:

1 1/2 Teaspoons butter

1/8 cup olive oil

½ pound asparagus

¼ cup grated parmesan cheese

salt and pepper to taste

Directions:

1. Melt butter and olive oil in a large skillet over medium heat.
2. Add asparagus spears to pan and cook for about 10 minutes or desired firmness.
3. Drain off oil and sprinkle with cheese, salt, and pepper.

Chocolate Souffle

Ingredients:

3 Tablespoons granulated sugar, divided

2 ½ ounces bittersweet or semi-sweet chocolate, chopped

1 large egg separated, plus 2 egg whites

1 tablespoon heavy cream

1 teaspoon all-purpose flour

1/8 teaspoon cinnamon

1/8 teaspoon salt

Powdered sugar for dusting

Directions:

1. Position rack in center of oven and preheat to 375. Lightly coat 2 10-ounce ramekins with cooking spray and coat the insides with 1 ½ teaspoons sugar.
2. Place chocolate in small microwave-safe bowl. Microwave on medium for 20 seconds and stir. Continue for 1-2 minutes until fully melted.
3. Whisk egg yolk and cream in a bowl. Whisk in chocolate until smooth. Whisk in flour and cinnamon until incorporated.
4. Beat egg whites and salt in a medium bowl with an electric mixer until soft peaks form. Beat in remaining 2 tablespoons sugar, a little at a time, that was not used to coat inside of ramekins, until stiff, glossy peaks form.
5. Gently fold half of the beaten egg whites into chocolate mixture. Once combined, fold in remaining egg whites until no white streaks appear.
6. Divide between ramekins, place on a baking sheet and bake for 18-22 minutes until firm. Dust with confectioner’s sugar and serve immediately.

NEXT WEEK: Valentine’s Day Dinner Party ideas for all my single ladies !

Katy is an intern for CollegeLifestyles (TM). She is a senior at Illinois State University and is excited to turn 22 the week of Valentine’s Day!

The ULTIMATE Comfort Food

What is the ultimate comfort food? Macaroni and cheese. You can buy the generic boxed brand at your local grocery store for 50 cents a piece, or get super classy and get Kraft for around a dollar. But let’s take a look at what you are really eating. What exactly is that..umm…powdered cheese? It is actually processed cheese. This really means that you are putting various percentages of natural cheese, unidentified unfermented dairy products, emulsifiers, salt, and food coloring. Oh and all of this is so that it can sit in your cabinet through a nuclear war and it will still taste the same. This sickens me. If it can handle a nuclear war, picture how it won’t break down inside of your body. Instead of eating the boxed stuff, try out one of these recipes below to make your belly warm this winter without the guilt!

Chicken Macaroni and Cheese

2 large boneless chicken breasts

1 Tablespoon minced garlic

1 Tablespoon Italian herb seasoning

1 Tablespoon garlic salt

1 Tablespoon dried minced onion

¼ Bell pepper, diced

1 lb. macaroni

2 Tablespoons light margarine

1 Tablespoon cornstarch

½ cup milk (skim or 1%)

2 Tablespoons parmesan cheese (shredded or grated)

1 cup part-skim mozzarella cheese, shredded

1 can petite diced tomatoes

Boil water for pasta. Cook pasta. While water is heating, cut chicken into small pieces. Heat a pan on the stove with cooking spray. Added minced garlic, Italian seasoning, garlic salt, and minced onion. Then add chicken and sauté until it is cooked through. Add bell pepper and sauté until the peppers are softened

In a small saucepan add milk, butter, parmesan cheese, and cornstarch until it bubbles. Once blended, drain the can of tomatoes and add it to the sauce. Turn off the heat and allow to sit for a few moments.

Mix chicken mixture and milk mixture.

Spray a 9 X 13 pan with cooking spray. Pour cooked pasta into the dish and then the chicken and sauce mixture on top. Sprinkle with mozzarella cheese evenly. Cover with foil and place in 350 degree oven for 20-30 minutes, removing the foil for the last 5 minutes to brown the cheese. Makes 8 servings.

475 calories, 10 grams fat, 63 grams carbs, 31 grams protein

Baked Macaroni and Cheese (Vegetarian)

12 ounces macaroni, cook according to package

½ cup fat-free sour cream

12 ounces fat-free evaporated milk

8 ounces low fat cheddar or Colby jack cheese, shredded

1 Tablespoon Dijon mustard

¼ teaspoon salt

¼ teaspoon pepper

1/8 teaspoon ground nutmeg

2 Tablespoons dried bread crumbs

2 Tablespoons grated parmesan cheese

Preheat oven to 350 degrees.

Once pasta is cooked, drain and add sour cream; set aside.

Heat evaporated milk over medium heat until it bubbles. Reduce heat and add cheeses, stirring with a wire whisk constantly for two minutes. Remove from heat, add mustard, salt, pepper, nutmeg.

Add cheese mixture to pasta and mix well. Transfer to a 3 quart casserole dish.

Combine bread crumbs and parmesan; sprinkle over pasta.

Bake for abour 30 minutes.

Serving size 1 cup.

166 calories, 5 grams of fat, 16 grams carbs, 13 grams protein

Macaroni and 4 Cheese (Vegetarian)

Cooking spray

1 pound elbow macaroni

2 (10-ounce) packages frozen pureed winter squash

2 cups 1 percent lowfat milk

4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)

2 ounces Monterey Jack cheese, grated (about 2/3 cup)

1/2 cup part-skim ricotta cheese

1 teaspoon salt

1 teaspoon powdered mustard

1/8 teaspoon cayenne pepper

2 tablespoons grated Parmesan

2 tablespoons unseasoned bread crumbs

1 teaspoon olive oil

Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.

Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, Jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

Combine bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned. Makes 8 servings.

395 calories, 11.5 grams of fat, 55 grams carbohydrate, 18 grams protein

Katy is an intern for CollegeLifestyles (TM). She is a senior at Illinois State University. She misses dorm macaroni and cheese even though it was filled with mayonnaise and other unnecessary, saturated-fat filled things.

Healthy Chinese Food? YES!

Chinese food: so delicious, but so much sodium and fat. This winter, try making your own healthy versions as an alternative to Chinese take-out. Bonus: When it comes down to serving size, this will be cheaper than picking up the phone to call your local Chinese take-out! Make it more authentic by picking up a few Chinese take-out boxes from your local craft store to serve at dinner parties or eat alone on your couch!

Sweet and Sour Tofu (serving size: 1 ½ cups)

Ingredients:

1 20-ounce can pineapple chunks or tidbits, packed in juice

3 tablespoons rice-wine vinegar

2 tablespoons ketchup

2 tablespoons reduced-sodium soy sauce

1 tablespoon brown sugar

1 14-ounce package extra-firm water-packed tofu, drained, rinsed and cut into 1/2-inch cubes

2 teaspoons cornstarch

2 tablespoons canola oil, divided

2 tablespoons minced garlic

1 tablespoon minced ginger

1 large red bell pepper, cut into 1/2-by-2-inch strips

1 large green bell pepper, cut into 1/2-by-2-inch strips

Directions:

1. Drain and set aside pineapple, reserving 1/4 cup of the juice. Whisk the reserved pineapple juice, vinegar, ketchup, soy sauce and sugar in a medium bowl until smooth. Place tofu in a large bowl; toss with 3 tablespoons of the sauce. Let marinate for at least 5 minutes and up to 30 minutes.

2. Meanwhile, add cornstarch to the remaining sauce and whisk until smooth.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

Transfer the tofu to the pan using a slotted spoon; whisk any remaining marinade into the bowl of reserved sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.

4. Add the remaining oil to the pan and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add red and green peppers and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the reserved sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple and cook, stirring gently, until heated through, about 2 minutes more.

NutritionPer serving: 255 calories; 12 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 32 g carbohydrates; 10 g protein; 4 g fiber; 368 mg sodium; 537 mg potassium.

Note: Don’t like tofu? Add chicken, beef, pork, or add more veggies!!!!

Vegetable Fried Rice (serving size 1 cup)

Ingredients:

2 teaspoons dark sesame oil

3/4 cup sliced shiitake mushrooms

1/2 cup matchstick-cut carrots

1/2 cup sliced green onions

2 teaspoons bottled minced garlic

1/4 teaspoon pepper

4 cups chilled cooked brown rice

1 large egg, lightly beaten

2 tablespoons low-sodium soy sauce

1 tablespoon water

3 tablespoons dry white wine (may substitute with white grape juice or chicken stock)

1/3 cup frozen green peas

Directions:

Heat sesame oil in a large nonstick skillet over high heat. Add mushrooms and next 4 ingredients; stir-fry until tender. Add cooked rice; stir-fry 2 minutes. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and let cook 30 seconds; toss with rice, and stir-fry until egg is cooked. Stir in soy sauce and remaining ingredients; cook until thoroughly heated.

Nutrition Per Serving: 262 calories, 5.7 grams of fat, 8 grams of protein, 45 grams carbohydrate.

Fortune Cookies

Ingredients:

1 egg white

1/8 teaspoon vanilla extract

1 pinch salt

1/4 cup unbleached all-purpose flour

1/4 cup white sugar

Directions:

1. Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.

2. Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture.

3. Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do.

4. Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other.

5. Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg

Nutrient Per Cookie: 54 calories, 0.1 grams of fat

Katy is an intern for CollegeLifestyles (TM). She is a senior at Illinois State University. She feels bittersweet about the last semester of school starting on Monday. Good luck everyone this semester!

The Dish on a CL Intern: Katy’s 15

1. Name: Katy

2. Dream job: Registered Dietitian or Diabetes Educator

3. One word to describe me: Jolly

4. Favorite movie(s): It’s Complicated, The Hangover, The Holiday

5. Favorite TV Show(s): Keeping Up With the Kardashians, Jersey Shore (guilty pleasure), GLEE

6. Favorite Color: Green

7. Coke or Pepsi: Pepsi

8. I can?t live without: My computer

9. Pet peeve(s): People snapping gum and when my pants get stuck in my shoe

10. This makes me smile: my hamster, Gus Gus        

11. If I had 1 million dollars I would: Travel and buy a house

12. Cats or dogs: Dogs

13. When I feel blue I: Dance

14. My friends say I am: Fun

15. Anything else to add: I get excited about very minor things.

Katy is an intern with College Lifestyles (TM). She is a nutrition major at Illinois State University. Her new year’s resolution is to practice what she preaches.

Warm-up This Winter: Mexican Style

Mexican food tastes great in the winter time. It keeps you warm and now you can enjoy without feeling the guilt!

Lean Meat Mix (Use for tacos, burritos, enchiladas, tostadas):

Ingredients:

8 ounces 93%-lean ground beef

8 ounces 99%- lean ground turkey breast

½ cup chopped onion

1 10-ounce can diced tomatoes with green chiles, preferably Rotel brand , or 1 1/4 cups petite-diced tomatoes

1/2 teaspoon ground cumin

1/2 teaspoon ground chipotle chile, or 1 teaspoon chili powder

1/2 teaspoon dried oregano

Directions:

Place beef, turkey and onion in a large nonstick skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked through, about 10 minutes. Transfer to a colander to drain off fat. Wipe out the pan. Return the meat to the pan and add tomatoes, cumin, ground chipotle (or chili powder) and oregano. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 6 minutes. Makes 6- ½ cup servings.

Nutrition Per serving: 98 calories; 2 g fat (1 g sat, 1 g mono); 35 mg cholesterol; 3 g carbohydrates; 17 g protein; 1 g fiber; 243 mg sodium; 26 mg potassium.

Vegetarian Tortilla Soup

Ingredients:

2 tablespoons vegetable oil

1 (1 pound) package frozen pepper and onion stir fry mix

2 cloves garlic, minced

3 tablespoons ground cumin

1 (28 ounce) can crushed tomatoes

3 (4 ounce) cans chopped green chile peppers, drained

4 (14 ounce) cans vegetable broth

salt and pepper to taste

1 (11 ounce) can whole kernel corn

12 ounces tortilla chips

1 cup shredded Cheddar cheese

1 avocado – peeled, pitted and diced

Directions:

Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.

Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado. (12 servings)

Nutrition per serving: Calories: 315 | Total Fat: 16.2g | Cholesterol: 12mg

(Fat and calories come from avocado and cheese, you could omit but this is a great source of vitamins and calcium that vegetarians, or anyone needs!)

Strawberry Mango Margarita Compote

Ingredients:

2 cups halved or quartered hulled strawberries

2 cups diced mango, (2 small or 1 large)

2 tablespoons sugar, or to taste, plus more for dipping

1 teaspoon freshly grated lime zest

2 tablespoons lime juice

1 1/2 tablespoons tequila

1 1/2 tablespoons Triple Sec, or other orange liqueur

(Under 21? Omit alcohol and use orange juice instead!)

Directions:

Place strawberries, mango, sugar, lime zest, lime juice, tequila and liqueur in a large bowl; toss gently to combine. Let stand for 20 minutes for the flavors to meld. If desired, serve in margarita glasses: rub the rims with additional lime juice and dip in sugar, then spoon in compote.

Nutrition Per serving: 134 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 28 g carbohydrates; 1 g protein; 3 g fiber; 3 mg sodium; 231 mg potassium.

Katy is an intern for CollegeLifestyles. She goes to Illinois State University. Chipotle is her weakness.

Comfort those Winter Blues…without the calories!

Trying to eat healthier? Wanting to learn how to become a better cook? Looking to be a more adventurous eater? Wanting to try something new? You can achieve all of these New Year’s resolutions with my newest weekly blog! I have decided to focus on culture and comfort foods. Not only will you be able to feel all warm and fuzzy during the winter months, but these recipes are all lower calorie versions of the original favorites. I will be including one entrée with meat, one vegetarian option, and a dessert. This week the focus will be on Italian food, but look forward to Asian, Mexican, and a comfort food favorite….Macaroni and cheese variations!

Italian foods are known for rich, creamy sauces, tons of cheese, and heavy meats. Check out these recipes for healthier alternatives!

Easy Chicken and Pasta

Ingredients:

1/2 teaspoon olive oil

1 pound ground chicken breast, skinless, cooked

1/2 cup onions – chopped

1/2 cup red and green bell peppers, chopped

10 -3/4 ounce low-fat cream of mushroom soup

1/2 cup water

1cup twist pasta, cooked

1-1/2 cup frozen mixed vegetables, thawed

Directions:

In a skillet, heat oil over low heat.

Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender.

Stir in soup, water, pasta, and mixed vegetables.

Cover and cook over low heat for 5 minutes.

This recipe makes 4 servings Easy Chicken and Pasta.

Nutrition information per serving:

Calories: 288
Fat: 3g
Calories from fat: 10 percent
Protein: 31g
Carbohydrate: 28mg
Cholesterol: 66mg
Sodium: 206mg

Eggplant Parmesan (Vegetarian)

Ingredients:

2 eggplants, (about 2 pounds total)

3 egg whites

3 tablespoons water

1 cup fine dry breadcrumbs

1/2 cup freshly grated Parmesan cheese, (1 ounce), divided

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 cup slivered fresh basil leaves

2 1/2 cups tomato sauce

3/4 cup grated part-skim mozzarella cheese, (3 ounces)

Directions:

1. Preheat oven to 400°F. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray.

2.Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.

3.Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.

Nutrition Information per serving:

203 calories; 6 g fat (3 g sat, 2 g mono); 13 mg cholesterol; 29 g carbohydrates; 12 g protein; 8 g fiber; 563 mg sodium; 777 mg potassium.

BONUS RECIPE: Put eggplant parmesan on Italian or Foccaccia bread with wilted spinach and make a sandwich. Great idea for leftovers!

Baby Tiramisu

Ingredients:

1/2 cup nonfat ricotta cheese, (4 ounces)

2 tablespoons confectioners’ sugar

1/2 teaspoon vanilla extract

1/8 teaspoon ground cinnamon

12 ladyfingers, (about 1 3/4 ounces)

4 tablespoons brewed espresso, or strong coffee, divided

2 tablespoons bittersweet chocolate chips, melted (see Tip)

Directions:

1. Combine ricotta, sugar, vanilla and cinnamon in a medium bowl.

2. Place 6 ladyfingers in a 9-by-5-inch (or similar size) loaf pan. Drizzle with 2 tablespoons espresso (or coffee). Spread the ricotta mixture over the ladyfingers. Place another layer of ladyfingers over the ricotta and drizzle with the remaining 2 tablespoons espresso (or coffee). Drizzle with melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Nutrition Information per serving: 107 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 18 g carbohydrates; 3 g protein; 0 g fiber; 125 mg sodium; 29 mg potassium.

What is your favorite winter month comfort food?

Katy is an intern for College Lifestyles (TM). She is a nutrition major at Illinois State University. She loves snow!

Gifts for the Un-Chef

Looking for an inexpensive gift idea? Cookbooks are a great gift for college students, grad students, and new professionals just starting out on their own. These cookbooks are approximately $10 on Amazon (Shipping is free for the holidays!) They provide simple instructions, easy and great tasting recipes, and a little humor to get even the “I can only make Ramen noodles student” to cook. Each of these books really takes portions and budgets into consideration for those people cooking for one or two.

The Healthy College Cookbook ($10.17)

By: Emeline Starr

The Starving Students’ Cookbook ($9.35)

By: Dede Hall

Cooking Outside the Pizza Box: Easy Recipes for Today’s College Student ($10.17)

By: Jean Patterson and Danae Campbell

Katy is an intern for College Lifestyles ™. She goes to Illinois State University and loves cooking when she gets a chance.

Cookies in a Jar- Great Holiday Gift

Baked goods never last in my apartment. When my roommates and I bake brownies or cake, it lasts about a day. The only thing that we never make is cookies because we never have all of the ingredients, unlike brownies which is basically already made for us. Make these awesome Cookies in a Jar and give them as gifts to your apartment-living friends. This is a really inexpensive gift and you can find fun, decorative jars at your local craft store. They will love you forever! Check out http://www.razzledazzlerecipes.com/christmas/gifts/index.htm for other awesome gifts in a jar including: breads, soups, and drinks for the cold, wintery months!

Reese’s Peanut Butter Cups Cookie Mix in a Jar

3/4 cup sugar

1/4 cup packed brown sugar

1 3/4 cups flour mixed with 1 teaspoon baking powder and 1/2 teaspoon
baking soda

8 large Reese’s peanut butter cups candies cut into 1/2 inch pieces

Layer the ingredients in the jar in the order given above. Press each later firmly in place before adding the next ingredient.

Attach a cute recipe card with the following instructions:

Remove candies from jar and set aside. Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter, 1 egg slightly beaten and 1 teaspoon vanilla; mix until completely blended. Stir in candies. Roll dough into walnut sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375F for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely.

Potato Chip Cookies In a Jar

1 cup granulated sugar

1-1/2 cups crushed potato chips

2/3 cup chopped pecans

2-1/2 cups all-purpose flour

1 teaspoon baking powder

In a small bowl, stir together the flour and baking powder. Layer ingredients in order given in a 1 quart “wide mouth” canning jar. Press each layer firmly in place before adding next ingredient. It will be a tight fit.

On a tag, write the following instructions:

1 cup butter, softened

1 teaspoon vanilla extract

Pre-heat oven to 350 F. Empty this jar of cookie mix into a large mixing bowl. Mix well. Add butter and vanilla and stir until blended thoroughly blended. Shape into balls the size of walnuts, and place 3 inches apart on an ungreased baking sheet. Flatten balls with the palm of your hand. Bake for 14 to 18 minutes or until edges are very lightly browned. Cool 5 minutes on baking sheets then remove to wire racks to cool completely.

Chunky Chocolate Cookie Mix in a Jar

3/4 cup firmly packed dark brown sugar

1/2 cup sugar

1/4 cup cocoa powder

1/2 cup chopped pecans

1 cup jumbo chocolate chip morsels

1 3/4 cups flour mixed with 1 tsp. baking soda, 1 tsp. baking powder and 1/4 tsp. salt

Layer ingredients, in order, in a 1 quart wide mouth canning jar. Make sure you pack all down firmly before adding the flour mixture – it will be a tight fit.

Instructions to attach to jar:

1. Empty jar of cookie mix into a large mixing bowl. Use your hands to thoroughly blend mix.

2. Add: 1 1/2 sticks butter or margarine, softened at room temperature; 1 egg, slightly beaten; 1 tsp. vanilla

3. Mix until completely blended. The dough is sticky. You will need to finish mixing with your hands.

4. Shape into walnut size balls and place 2 inches apart on parchment lined baking sheets, DO NOT USE WAXED PAPER!

5. Bake at 350°F for 11 to 13 minutes. Cool 5 minutes on baking sheet.

Remove to racks to finish cooling. Makes 3 dozen cookies

Katy is an intern for College Lifestyles ™. She is a student at Illinois State University. She loves cookies, milk, and giving gifts!

Goal 2: HYDRATE

I do not drink enough water. I have always known that and every once in awhile I get into the mood to try and drink eight 8-oz. glasses per day. It really does make you feel better about yourself. So for my week 2 goal, in addition to bumping up my cardio workouts to 4 times per week at 30 minutes each time, I will consumed 64 ounces of water everyday and report on how I feel next week.

65% of our body weight is water. It is so important to stay hydrated throughout the day. It is something so simple, yet most people are probably walking around dehydrated. When you feel thirsty, it is your body sending out an alert that you need water, but you should be walking around with a water bottle to drink throughout the day to gain all of these great benefits!

• Lose weight- The more water you drink= the more full you feel = the less food you eat= less calorie intake= weight loss
• Boost your immune system- This is especially important during cold and flu season.
• More efficient workout- Water makes the body more energized to get through those final excruciating minutes of your workout.
• Better productivity- Your brain is made up of mostly water. Hydrate it and you will be able to concentrate and be more alert.
• FREE skin care- Water increases skin elasticity, replenishes tissues, and hydrates. Get that healthy glow.

I need your help! What are some creative ways to consume more water without having it look like a daunting daily task?

Katy is an intern for College Lifestyles ™. She is a student at Illinois State University. She loves that the holidays are coming up!

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