It’s a known fact that law students are strapped for time. Your schedules are usually filled with school responsibilities, and when they’re not, you’re normally too exhausted to take advantage of the break.
With limited time and energy to devote to non-school related activities, law students often become closely acquainted with the nearby restaurants and delivery services. Unfortunately, while eating out may be easy, it’s not necessarily the most healthy option, and it certainly isn’t the most financially practical one.
Luckily, cooking your own meals doesn’t need to take hours (contrary to what some cooking shows seem to indicate). Following online recipes can usually be quicker than you’d expect. P.S. Investing in a crockpot will save you loads of time and help you expand your efficient culinary possibilities!
Try out these recipes for some easy and delicious meals that will keep you fueled and satisfied.
The 15 Minute Chicken Stir-fry
- 1 lb boneless chicken breasts, cut into small cubes
- 1 cup carrots, sliced
- 2 cups broccoli, sliced
- 4 cloves minced garlic
- ¼ cup chicken broth
- ¼ cup soy sauce
- 3 tbsp honey
- 2 tsp cornstarch
- Pan fry your vegetables over medium heat for approximately 5-6 minutes. Once cooked remove from heat.
- Pan fry your diced chicken and minced garlic for 3-4 minutes per side over medium heat. Add the cooked vegetables to the pan and cook for 2-3 minutes.
- In a bowl, whisk together the chicken broth, honey and say sauce. Pour the mixture over the chicken and vegetables and cook for 1 minute.
- In another bowl, mix the 2 tsps of cornstarch with 1 tbsp of cold water. Pour the mixture into the pan and let it simmer until the sauce thickens.
- Serve on its own, or with rice.
The Five-Ingredient Enchilada
- 1 lb cooked chicken, shredded or finely chopped
- 1 cup salsa
- 1 10-ounce can of enchilada sauce
- 8 regular sized soft flour tortillas
- 2 cups shredded four-cheese Mexican cheese (1 bag)
- Preheat your oven to 350°F and lightly grease a large casserole dish.
- Spread ½ of the enchilada sauce along the bottom of the casserole dish.
- Fill each tortilla with approximately ¼ cup of chicken and tbsp of cheese. Roll the tortilla’s and place them into the dish with the seam facing down.
- Pour the other half of the enchilada sauce over the tortilla’s and sprinkle any remaining cheese on top.
- Cover the dish in tin foil and bake for 30 minutes.
The Fifteen Minute Alfredo
- 1 tbsp butter
- 1 tsp minced garlic
- 2 tbsp flour
- 3/4 cup chicken broth
- 1 cup half and half
- ¾ cup parmesan cheese, grated
- Grilled chicken, diced
- Cooked spaghetti
- Add noodles to boiling water and cook until tender, stirring occasionally (pour 1 tsp of oil into the pot to avoid the noodles sticking together). At the same time, pan-fry your chicken with salt and pepper.
- Melt butter in a pan over medium-high heat. Add garlic and cook for 1 minute before whisking in the flour, half and half, and chicken broth.
- Once the dry ingredients are absorbed, add the parmesan cheese, stirring constantly until it is fully melted and then remove from heat.
- Combine the cooked chicken and spaghetti, and pour the sauce over top. Add salt, pepper, or parsley for extra flavor.
The One Pot Beef and Broccoli
- 1 lb lean ground beef
- 2 cups chopped broccoli
- 3 cups white rice
- 1 cup teriyaki sauce
- Cook the beef in a large non-stick pan over medium-high heat, stirring frequently. At the same time, cook the broccoli in boiling water, and cook your rice according to the instructions.
- Once cooked, add the broccoli and rice to the pan with the beef. Pour the teriyaki sauce over the mixture and stir constantly for 2-3 minutes.