We’ve all been there. Come home after a long day, feel too exhausted to cook an extravagant meal so we settle for take-out. As delicious as it may be, it can eventually take its toll on our bodies (and wallets). There are, however, many ways to eat healthy that don’t involve just a cell phone and a credit card.
Here are a few ideas.
Pita Pizzas
This one is made from soft tortilla shells found in the bakery section of the grocery store. It’s a staple in the diet of almost all students. Perfect for girls’ night, game night, or date night!
Tortilla shells
Pizza sauce (found in most grocery stores)
Shredded mozzarella cheese
Toppings (can be anything you want—pepperoni, bacon, ham, vegetables, pineapple, it’s all up to you).
Preheat oven to 400°F. Put the pitas on a baking sheet and cover with sauce and cheese. Place on desired toppings and bake for approximately 8 minutes. Let pizzas cool for 5-10 minutes before serving.
Chicken Parmigana
It looks more difficult to make than it is.
Four boneless, skinless chicken breasts
1 can spaghetti sauce
Breadcrumbs (optional)
Shredded cheese
Preheat oven to 350°F. Make sure chicken breasts are defrosted, coat with bread crumbs, and place on a baking dish.
Coat chicken breasts with one spoonful of spaghetti sauce each before placing them in the oven. Bake for approximately 45 minutes.
Be sure the meat is thoroughly cooked (cut it open to make sure it’s all white on the inside, not pink).
Turn the oven off and put sprinkled cheese on top of each chicken breast, leaving them in the oven so the cheese melts as the chicken cools. Remove once cheese is melted and serve along with pasta.
Chili
This one freezes very well, and spices can usually be found at Bulk Barn (students get 10 per cent off every Wednesday).
1lb ground beef
1 16oz can of red kidney beans
1 28oz can diced tomatoes
1 15oz can tomato sauce
1 onion, diced (or other vegetables as you prefer)
1 cup water or beef broth
3 tbsp chilli powder
1 teaspoon of either basil, oregano or thyme
Salt and pepper to taste
Cook vegetables and defrosted ground beef until the meat is brown and vegetables are tender.
In a large pot, throw in the cooked meat and vegetables. Add kidney beans, tomatoes, tomato sauce, water or beef broth, and spices.
Bring to a boil and simmer for approximately 20 minutes. Serve along with sour cream as a side topper.
Crock-pot option: Prepare meat and vegetables as directed, add to the crock-pot along with the rest of the ingredients and cook on the low setting for around 8 hours.
