Whether it’s your first year or your last, it’s pretty safe to assume that, while the cafeteria is a great place to hang out with your friends and grab a bite to eat, the food offered is probably not your mama’s cooking.

For those of you looking for a bit more variety in your diet, The Stampede has you covered with these easy, go-to recipes you can make in your dorm room.

For most of these recipes, you’ll need a Crock-Pot. Mini slow cookers can be purchased at fairly reasonable prices, some for around $10. Also, with Black Friday fast approaching, chances are you will be able to find some good deals on the products in a month or so.

Here are some recipes my roommate Michaela Wolfe and I live by. 

Michaela’s Barbeque Chicken

Supplies: Crock-Pot, measuring cups/spoons

Ingredients:

  • Chicken Breast Sugar
  • Garlic Powder Apple Cider Vinegar
  • Onion Powder Barbeque Sauce

Directions: Place 2 chicken breasts in the Crock-Pot and add ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon sugar, ¼ cup apple cider vinegar, and ½ cup of your preferred barbeque sauce. Cook on low for 3 hours, shred the chicken, then cook for another hour to allow the sauce to absorb.

Burrito Bowls

Supplies: Crock-Pot, rice-maker (optional), knife, bowls

Ingredients:

  • Chicken breasts Rice
  • Cilantro Corn
  • Water/Chicken Stock Black Beans
  • Lime/Lemon Juice Shredded Lettuce
  • Garlic Shredded Cheese
  • Onion Powder Sour Cream/Salsa
  • Salt and Pepper Guacamole

Chicken Directions: Place your chicken, 1 breast per person,  and 4 or 5 stems of fresh cilantro in your Crock-Pot. Add ½ cup water, ⅛ to ¼ teaspoons lime juice, and shake in some garlic, onion powder, salt and pepper to taste. Cook on low for about 4 hours or until the chicken shreds easily. If you’re not ready to eat it, turn the Crock-Pot to warm.

Assembling the Bowl: Cook your rice–minute rice works just fine. Pour any canned vegetables into microwave-safe bowls and heat those up in the microwave. Cut up some fresh cilantro and make your guacamole. Layer the rice, shredded chicken, black beans, vegetables, guacamole, and other toppings into a bowl and enjoy.

Guacamole

Supplies: Knife, fork, bowl

Ingredients:

  • Avocados Onion/Garlic Powder
  • Lime/Lemon Juice Tomato/Salsa (optional)
  • Cilantro Chopped Onion (optional)
  • Salt Chips

Directions: Cut avocados in half; remove the pit and squeeze/scoop into a bowl. Mash with a fork to desired consistency. Add the rest of the ingredients to taste. Michaela and I wing this recipe every time, so add what you want until it tastes the way you like. Just remember to start light and add more if needed–you can’t take a seasoning out once there’s too much.

Monkey Bread

Supplies: Crock-Pot, knife, measuring cups/spoons, cooking spray

Ingredients:

  • Canned Biscuits 5ct Brown Sugar
  • Butter Cinnamon

Directions: Cut biscuits into quarters. Melt 4 tablespoons of butter in the microwave and dip each biscuit piece. Set aside. Mix ¼ to ½ cup of brown sugar with 1½ teaspoons cinnamon. Coat each biscuit piece in the brown sugar mixture and place into the greased Crock-Pot. Drizzle leftover butter and any remaining brown sugar mixture on top. Cook on low for 2-3 hours or until biscuits are thoroughly cooked.

Overnight Maple and Brown Sugar Oatmeal

Supplies: Crock-Pot, measuring cups/spoons, cooking spray

Ingredients:

  • Uncooked Steel Cut Oats Brown Sugar
  • Milk Cinnamon
  • Water Butter
  • Maple Syrup Toppings (apples, raisins, blueberries, etc.) (optional)

Directions: Pour ½ cup oats, ¾ cup milk, and ¾ cup water into the Crock-Pot. Add 1 tablespoon maple syrup, 1½ tablespoons brown sugar, a dash of cinnamon, and ½ tablespoon of butter and stir. Cook on low for 5 or 6 hours or on high for 2-3 hours.

White Chicken Chili

Supplies: Crock-Pot, measuring cups/spoons

Ingredients:

  • Chicken Salt
  • Corn Montreal Steak Seasoning
  • Black Beans Chili Powder
  • Chicken Stock Cumin
  • Hot Sauce (optional) Heavy Whipping Cream
  • Pepper

Directions: Add 1 chicken breast, 1 cup corn, 1 cup black beans, and one 10-ounce can of chicken stock to the Crock-Pot. Shake in some hot sauce if you want, and add a pinch of pepper, ¼ teaspoon salt, ¼ tablespoon Montreal steak seasoning, a dash of chili powder, and 1 teaspoon or so of cumin. Stir together and cook on high for an hour then put on low for another 2 to 3 hours or cook on low for 4 to 5 hours. Let cool before stirring in ½ cup heavy whipping cream.

Bonus tips:

If you have a waffle maker, put a can of cinnamon rolls inside (one in each quadrant). Cook for a few minutes, and voila! Just make sure you spray both sides of the machine so that you don’t overcook them–no one likes a burnt cinnamon roll. Also, try not to cook anything right under the really sensitive smoke detector. Trust me, your suitemates and fellow residents will thank you.

And if you don’t have much of a sweet-tooth, you can make a quick and easy breakfast sandwich. Just buy bacon and follow the microwave directions. Buy a can of biscuits and cook those in a waffle maker. Place the bacon inside the biscuits and sprinkle cheese on top.

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