Speaking of bikini season, let’s talk about one of my favorite summer snacks: chips and salsa. Mmmm. I don’t know if it’s the crispy chips or the spicy salsa but there’s nothing quite like it, am I right? Especially on a summer day.

For this week’s recipe, I decided to switch salsa up a bit and add a fruity twist… and make it into a dessert, because I need healthier desserts in my life.

It took a long time for me to appreciate mangos – I used to really dislike their texture, even though I always loved the flavor. I got over it eventually, and now I love them. And it turns out, they love me, too! Mangos are a great source of fiber, as well as vitamins B6, A, D, and C. Summer for me is all about fruit, so this recipe is just perfect for a relaxing day reading books and lying in the sun. And the best part? It’s sweet and indulgent, but won’t have you feelin’ bloated in that bikini. Winning!

Mango Salsa with Cinnamon Sugar Tortilla Chips

You’ll need…

1 ripe mango, peeled and cut into small cubes
The juice of 1 lime
½ of an orange, peeled and the segments cut into cubes
1 small cucumber, peeled and cut into cubes
1 tbsp of cilantro (if you absolutely hate cilantro, feel free to substitute thyme!)
3-4 tortillas
2-3 tbsp of butter or oil
3 tbsp of sugar
1 tbsp of cinnamon

How to make it…

1. In a small bowl, combine the cubed mango, orange, and cucumber. Add cilantro or thyme and lime juice. Set aside.

2. Preheat oven to 350 degrees. In a microwave safe bowl, melt butter (or fill with 2-3 tbsp of oil).

3. Using a brush, apply to tortillas.

4. Combine sugar and cinnamon and sprinkle over tortillas until evenly distributed.

5. Cut tortillas into 8 triangles and arrange on a baking sheet. Bake for 5-10 minutes or until crisp.

6. Serve with mango salsa and enjoy!

Note: Salsa lasts for about 4-5 days if stored in an airtight container. 

Watermelon and pineapple are two of my favorite summer fruits. And guess what? They’re delicious together. And they’re delicious grilled, either outside on your dad’s charcoal grill or inside in a skillet.

And, obviously, they’re super good for you! Watermelon is high in antioxidants, as well as lycopene and vitamins C and A. Pineapple is an anti-inflammatory and it can also provide a boost to your digestive and immune systems. Pineapple is also a great fruit for the summer because it can help protect your eyes against macular degeneration, which is caused by sun exposure.

I picked this recipe because… I love to grill things. It’s a great way to spice up pretty much anything. And grilling is an inherently social activity. Plus, you can make it for cookouts and say, “Look guys, you don’t have to eat an entire week’s worth of calories today!”

Grilled Watermelon and Pineapple Salad

You will need…

About 1/2 of a pineapple, cut into slices
About 1/4 of a watermelon, cut into slices
Two limes
1 teaspoon of honey
About 1 teaspoon of thyme

How to make it….

Grill the pineapple and watermelon on a grill pan indoors, or on a grill outside, for about 3-4 minutes on each side. Remove from heat and allow to cool slightly. Cube the slices into bite size pieces. In a small bowl, juice the two limes. Combine with honey and thyme and drizzle over fruit. Toss and serve!

Stomach still growling? We got your….belly? Get more easy, college-friendly recipes here.

Peanut butter. Who doesn’t love to eat it on a spoon in front of the TV the stuff? Ever since we were little kids we ate peanut butter cookies, peanut butter and jelly sandwiches, and if your mom really loved you, those peanut butter crackers that came in the plastic wrappers.

Peanut butter is one of the cheapest, healthiest foods out there. But by healthiest, I don’t mean low-calorie. Peanut butter is a great source of protein, vitamin E, niacin, folate, and manganese. The downside is that it is primarily fat (it isn’t called “butter” for nothing), so a tablespoon usually equals about a 100 calories, which is an awful lot. The secret is moderation.

For this week’s recipe, I decided to feature something very different and cool: peanut butter noodles. Asian inspired, totally tasty, and dorm friendly, it is a healthy, exciting snack you can whip up while cramming for that big exam the next morning. Ready to give something new a shot? Let’s go!

You’ll need:

- 2 tablespoons of peanut butter
- Your favorite spices. I like lots of pepper, roasted red pepper flakes, paprika, and some chives (easy to store in your dorm fridge, I promise), about a teaspoon each of whatever you choose.
- 1 tablespoon of soy sauce
- 1-2 cups of cooked noodles (spaghetti noodles, egg noodles, chow mein noodles, etc.)
- About 1 cup of chicken or turkey, chopped up

How to make it:

1. Cook your noodles. Most noodles can actually be cooked in a microwave (make sure they’re in a microwave safe bowl!), but if you have access to a stove top, go for it.

2. In a smaller microwave safe bowl, combine peanut butter, soy sauce, and your favorite spices. Microwave until the peanut butter is melty. Pour on top of the noodles and stir.

3. Chop up some pre-cooked chicken or turkey (available in the deli meats section of supermarkets) and add to the noodles.

4. Enjoy your easy, tasty, cheap, protein-packed dish!

When the weather outside is frightful, there’s only one that warms me up. And it’s not a Snuggie. It’s food. Warm, gooey, delicious comfort food, to be exact. And there’s nothing warmer, gooier, deliciousier than Cheeseburger Casserole. It will warm you up from the inside out after a long day of classes (it’s SO easy to make and can last you all week!), or is the perfect dish for girls night in when it’s 12 below zero and even the mere thought of putting on a cami and going to a party makes your teeth chatter.

Recipe:

For Filling:
1 lb ground beef
½ cup shredded cheese
1 small onion, chopped
4 servings instant potatoes
1 tsp salt
¼ tsp pepper

For Crust:
¼ cup butter (at room temp)
1 cup Bisquick
2 TBS boiling water

Instructions:

1.     Mix your Bisquick and butter together in a bowl. Add the water and stir, stir, stir until you get a doughy consistency. (Use those muscles/burn some calories before you chow down!)

2.     Line the bottom and the sides of a 9-inch pie pan (or square dish!) with your dough. Put it in the refrigerator while you get your filling ready.

3.     Brown the ground beef (breaking it up as you go) in a frying pan until meat is thoroughly cooked. Make your instant mashed potatoes in another bowl, then add the cooked meat to them. Chop your onion and add that as well, along with the shredded cheese, salt, and pepper. Mix.

4.     Add your filling into the pan lined with the crust.

5.     Bake at 350 degrees until the cheese is melted and the crust is golden brown. (This can be as short as 5 minutes, which is OK because the meat is already cooked!)

6. Serve with a side of steamed veggies and you’ve got a complete and filling meal.

Note: If you want a lid (and more comfort goodness) on your casserole, double the crust recipe and spread the remaining half over the top before baking.

Need to cut back on the dining out to save some money? Can’t bear to step outside to pick up take-out? Get more awesome and yummy recipes right here!

The problem with veggie burgers is that they either a) don’t taste anything like burgers or b) are packed with a lot of preservative filler (meaning you get less nutrition at an already sub-par taste).  Neither of those conditions are the case with this week’s Intro to Cooking recipe, which will crush any other bun-filler contender. Ladies, I present to you the economical,(g)astronomical, pinto-bean veggie burger!

This Week’s Ingredient: Pinto Beans
Most beans are excellent sources of fiber and protein, and the same is true for pinto beans. The speckled legumes,which also deliver daily doses of folate and iron, are the ideal choice for these burgers because of their rich, moist texture.

The Recipe
If you don’t happen to follow the mouth-watering blog Kath Eats Real Food, I highly suggest an addition to your bookmarks menu. Today’s do-it-yourself veggie burger is just one of her well-photographed and scrumptious offerings.

The Ingredients

1 cup pinto beans
3 tbsp whole wheat flour
1 tsp Worcestershire sauce
1 tsp red curry powder
Salt and pepper to taste
Monterey Jack Cheese, sliced

Instructions

1) In a large bowl, mix all of the ingredients (except cheese) together until they form an even-textured paste.
2) Break paste apart into three equal servings and form into patties with your hands.
3) Heat a greased skillet on high heat and place the patties in one at a time (unless you can fit them all simultaneously). Let sit for 3 minutes, then flip.
4) Placed sliced cheese on top of patty as the other side cooks. Serve on a toasted bun with ketchup!

If you’re enjoying a three-day weekend right now, you have your favorite Italian to thank for that. No, not The Situation – Cristoforo Colombo! (Ok. It’s not St. Patrick’s Day or Cinco de Mayo, but for us real-life Italian Stallions, Columbus Day is as legit of a holiday as we’re going to get). So, besides an extra night of shots at the bar, why not celebrate with an easy twist on an Italian favorite–sausage and peppers!

The Ingredient: Sweet Peppers

These are one of the most versatile vegetables in any pantry. Sliced, they make a great pair with carrot sticks to dip in hummus or ranch for a snack. They’re spectacular when grilled with a lick of butter or olive oil and slapped on a sandwich. And toss ‘em in any stir fry or omelet for extra crunch. What makes the pepper so nutritious? With more than a full day’s worth of vitamins A and C, they’re poppin’ with free-radical fighting antioxidants.

The Recipe: Stuffed Peppers with Sausage

These stuffed peppers are loaded with flavor and will keep well in the fridge for a few days.

Ingredients

1  pound sweet Italian sausages, casings removed
1/2 cup finely chopped red onion
1/3 cup minced fresh parsley
1/4 cup fine dry breadcrumbs
1 large egg
1 teaspoon ground black pepper
3/4 teaspoon salt
1/2 teaspoon minced fresh rosemary
4 pats of butter
4 small to medium-size red bell peppers, tops removed and seeded

Instructions

1. Preheat an oven to 350 degrees. Mix first 8 ingredients in large bowl until well blended. Fill pepper with sausage mixture, dividing equally and mounding slightly.

2. Liberally rub the outside of each pepper with butter.

3. Sit each pepper on a piece of aluminum foil and push the sides in around the pepper, forming a base to keep the pepper upright and steady.

4. Place the peppers on a greased baking sheet. Cook until tops are browned and an instant-read thermometer inserted into the filling registers 165°F, about 1/2 an hour. Transfer peppers to platter, allow to cool for 5 to 10 minutes, then sit yourself down for a family dinner, Jersey Shore style.

Or, you know, enjoy ‘em.

Early fall yields the best crop of apples, so there is no better time than right now to go apple picking! If you’re planning an orchard getaway with friends, here’s your handy guide to some of the most popular types of apples (did you know some varieties make better pies than others?), and our foolproof recipe for sweet and crunchy apple crisp!

Macintosh- very sweet with a tart afterbite. Smaller apples, best used for apple sauce.

Gala- a supreme dessert apple that’s ideal for baking in pies.

Red Delicious- the best apple to bite right into! Their juicy texture does not bake as well as other varieties.

Granny Smith- crisp and tart, use the green queens for sprucing up dinner dishes.

Empire- Red Delicious too sweet? Macintosh too tart? You’ll get the perfect blend from their offspring, the Empire!

Jonagold- a larger apple that does well in sauces, pies, and yes–apple crisp!

The Recipe: Apple Crisp a la Mode!

Apple crisp  a la mode is truly a dessert for the senses: it combines sweet and savory, crunchy and chewy, fresh-oven warmth and refreshing ice cream. Plus, it’s easy to make and the perfect accompaniment to a Fall movie night with the girls. Wipe off the drool from your keyboard and get baking!

Ingredients:

4 apples (Jonagold or Macintosh, preferrably)
1/2 cup brown sugar
1 cup raw or steel-cut oats
1/2 cup all-purpose flour
3/4 cup white sugar (or agave nectar)
1 tsp ground cinnamon
1 tsp sliced almonds
1/4 tsp sald
1 egg
2 tsp butter.
Scoops ice cream–I like Ben & Jerry’s Creme Brulee

Instructions

1. Preheat the oven to 350 degress. Melt the butter in a microwave. Peel, core, and slice the apples.

2. Grease a 9 inch baking pan. Mix the sliced apples and brown sugar and line the pan.

3. In a mixing bowl, combine everything but the egg and melted butter.

4. Beat the egg into the melted butter, then add to the flour mixture.

5. Spread everything onto the apples. Bake for 30-40 minutes or until topping is golden and crisp.
Serve with rich ice cream!

Did you know these bite-sized crustaceans have virtually no fat and are very low in calories, AND are a tremendous source of protein? Just one 3 oz serving carries 84 calories, 1g of fat and 18g of protein! They’re also rich in heart-healthy omega-3 fatty acids, which are good for you, and cholesterol, which is not. That same serving will give you more than half of your daily recommended intake of cholesterol, so don’t go overboard!

Easy Swap-out Suggestions:

1. Ditch turkey and cobb salads for shrimp in a salad with mesclun greens, sugar snap peas, avocado, and a drizzle of lemon vinaigrette. Deeelish.
2. Sick of carrots and hummus? Boil shrimp and serve with cocktail sauce as a quick snack instead.
3. Kick up your pasta dish by switching chicken for sauteed shrimp in tomato sauce for drizzling over your fettuccine.

This Week’s Recipe: Grilled Shrimp Marinade

I tried this recipe with frozen shrimp from the grocery store–they’re easy to keep on hand for a meal in a pinch, and this marinade is essentially foolproof…and a great way to impress the roommates.

Ingredients:

2 pounds jumbo shrimp
1/4 cup vegetable oil
2 to 3 Tbsp fresh lemon juice
1 bunch green onions, with a few inches of green, thinly sliced
1/4 cup chopped parsley
3 cloves garlic, finely minced
1 teaspoon dried basil
1 teaspoon dry mustard
1 teaspoon salt
2 cups (dry) brown rice, cooked
1 bag spinach, steamed

Instructions

1. Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp. Cover and marinate for 3 to 4 hours.
2. Grill on the stove for about 5 to 7 minutes, turning halfway through the cooking time. Serve over brown rice, with a side of steamed spinach. Serves 4-6.

Welcome back to school! Whether you’re just settling in to your dorm or high-five-ing your way through the halls of your sorority house, a new school year is a ripe time for new resolutions.

Looking to shed some pounds, or perhaps ward off the Freshman 15? Don’t worry – you can still indulge in college favorites if you swap some grease and extra calories for the healthy alternatives found here.

This Week’s Recipe: Low-Cal Spaghetti

The star:  Spaghetti Squash

Pasta isn’t necessarily unhealthy if you make it with whole-wheat ingredients and minimally processed sauce. The key to a balanced diet is to eat everything in moderation, but if your weakness is a big bowl of home-cooked penne, you can whip up this college-friendly (can you say, microwaveable?) alternative to swap out excess carbs for vegetables. Spaghetti squash is in season from early fall through winter, and just four ounces yields 37 calories. When picking one out, go for the unblemished squashes (which are high in fiber and vitamin C!) that have a density and substantial weight for their size.

The Ingredients:

One spaghetti squash, halved with seeds removed
Two cups marinara sauce
Parmesan cheese, to taste
Two tablespoons fat-free ricotta cheese
1/4 cup water

Instructions:

1. Place the halves of squash in a large bowl with water and cover with plastic wrap. Microwave on high for ten minutes, then let stand for five.

2. Unwrap the squash and comb through the insides with a fork–you’ll get spaghetti-like strands. Place in two bowls.

3. Microwave the marinara sauce in a small bowl, covered with plastic wrap, on high for 2 mins and 30 seconds. Pour over the squash.

4. Garnish with ricotta and Parmesan cheese. Serves two…. or one person now and late night later.

There are few culinary pleasures to match the first crunchy, buttery bite of a fresh ear of corn off the cob.  And with each rich mouthful, you’re taking in healthy doses of folate (to ward off heart disease, colon cancer and to prevent birth defects in the fetuses of pregnant women), thiamin (for better memory), and pantothenic acid (which eases energy production under stress).  So check out these three painfully simple recipes to shake up your serving of corn, with one each to satisfy any sweet, savory, or spicy craving you have!

Sweet: Rachael Ray’s Kettle Corn

Don’t settle for the overly-processed easy-pop bags when you can make your own without a hassle!

Ingredients

1/4 cup vegetable oil
1/2 cup popcorn kernels
1/4 cup sugar
1 teaspoon coarse salt

Instructions

1. In a large pot with a tight-fitting lid, heat the oil over medium-high heat. Add the popcorn.
2. When the oils sizzles, sprinkle the sugar over the kernels. Cover and shake the pan until the popping slows down, about 3 minutes.
3. Remove from the heat and toss with the salt.

Spicy: Fire-Hot Corn on the Cob

Modified from this Ezra Pound Cake recipe, this corn on the cob will pair well with a tall, icy glass of lemonade. And trust me, you’ll need it!

Ingredients

6 ears corn, husked
1 teaspoon chili powder
1/2 teaspoon salt
1/8  teaspoon freshly ground black pepper
Cooking spray
1/4 cup crema Mexicana (can be replaced with low-fat or regular sour cream)
6  lime wedges
Crushed red pepper, to taste

Instructions

1. Preheat grill to medium-high.

2. In a small bowl, combine chili powder, salt and pepper.

3. Place corn on a grill rack coated with cooking spray; cook 12 minutes or until corn is lightly browned, turning frequently. Place corn on a platter; drizzle with crema. Sprinkle with chili powder mixture and crushed red pepper. Spritz with lime juice.

Oven Directions: If you need to roast the corn in the oven, preheat the oven to 350 degrees F, and place the corn (in its husks) on the middle rack for about 30 minutes

Savory: Roasted Corn & Black Bean Salad

Concocted by my homeboy Mark Bittman, this salad is good enough to be a main course! I added sea salt for an extra kick.

Ingredients

2 tablespoons corn oil
4 to 6 ears corn, stripped of their kernels (or 1 cup frozen)
1 small red onion, chopped
1/2 red bell pepper,  chopped
1 teaspoon mild chile powder, like ancho
Salt and freshly ground black pepper
1 cup black beans (canned are fine)
Juice of 2 limes
1/2 cup chopped fresh cilantro leaves, more or less
1/2 tablespoon sea salt

Instructions

1. Put the oil in a large skillet  and turn the heat to high. When the oil is very hot but not yet smoking, toss in the corn. Let it sit for a minute or so, then stir or shake the pan; brown the corn a bit, 5 minutes or less, then turn off the heat and stir in the onion, pepper, chile powder, salt, and pepper.

2. Cool for a few minutes, then toss with the remaining ingredients. Taste, adjust the seasoning, and serve hot, warm, or at room temperature.