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.

Girls, finals are upon us. (And here are 10 ways I know it.) We’re all spending too much time in the library, a soul crushing activity when the weather outside is starting to look like it is actually spring and almost summer. Personally, all I want to do is lie outside in a bikini with an issue of Cosmo.

Speaking of bikinis… actually, you know what, are we ready to talk about bikinis? Personally, with all the homework I’ve been doing, a bikini is the last thing I want to think about, especially with all those late night snack binges to keep myself motivated. Let’s talk about healthy food instead; foods you can make quickly between writing term papers, cramming for that next exam, and stressing about everything you have to get done between now and then.

The recipe I’m featured today is probably one of the easiest ever. Soup is one of my favorite things to make because all you need is a small saucepan, a stove of some kind (or sometimes even just a microwave…more on that below), and your favorite ingredients, which can be pretty much anything. Soups are my solution the day after I eat too much – you know, those nights where you write a term paper in five hours and eat an entire pizza in 5 minutes. Soups, especially homemade soups, are light, healthy, and delicious.

Garbanzo beans are my favorite ingredient to use in soups. They are cheap source of protein, fiber, and iron. That’s why I picked a recipe with them today. With all the late night studying we’re doing lately, we need some extra nutrients.

Tomato and Garbanzo Bean Soup 

You will need…

1 can of garbanzo beans, rinsed
1 can of tomato sauce
1 can of diced tomatoes
1 teaspoon of pepper
1/4 teaspoon of red pepper flakes
1 teaspoon of garlic powder
1 teaspoon of paprika
1 teaspoon of onion powder
1 teaspoon of dried basil
1-2 tablespoons of parmesan cheese

(You can also toss in any other veggies you like. That’s the beauty of soup; you can do whatever you want with it!)

How to make it…

In a small saucepan over low to medium heat, combine garbanzo beans, tomato sauce, and diced tomatoes. If it’s a little thick, add water. Stir as the soup heats up and then add spices. Let simmer for 5-10 minutes and serve, adding parmesan cheese on top.

Note: This recipe can also be made in the microwave, as long as you use a microwave safe bowl! Just combine everything and microwave for a few minutes until warm and the flavors are combined.

Still hungs? 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!

Super Bowl detox is now in effect. I won’t tempt you with my cheesecake bar recipe or my cheeseburger pie casserole this week. But one of our lovely commenters last week had a great idea: all day stew! This week we’ll look at a veggie-based stew that you can savor slowly and that will keep you full all day (sans chocolate).

Featured ingredients:

Acorn squash: This little bugger is loaded with Omega 3 fatty acids, Vitamin A, and Vitamin C. Many studies suggest is also has anti-cancer properties, not to mention its rich texture and savory flavor make it seem way too tasty to be healthy.

Chickpeas: Sure, they taste amazing ground up as hummus, but chickpeas don’t have to be pulverized to be appreciated. They are loaded with protein and fiber while being low-fat.

You’ll need:

1 acorn squash
½ cup cooked chickpeas (canned will work best here)
1 white potato (or 2 or 3 red potatoes)
1 cup vegetable broth
1 carrot diced
1 celery stalk diced.
¼ TBS cumin
¼ TBS cinnamon

Recipe:

1. Before you do anything, you’ve got to roast your squash! Cut the acorn squash in half and remove seeds. Bake for about 30 minutes at 350 degrees, or until soft to the touch. Set aside to cool.

2. Once cool, peel away the skin and put the acorn squash flesh into a blender (or food processor) with the vegetable broth. You may want to pour the vegetable broth in gradually to be able to gauge what consistency you want your base to be. (For a true stew, it should be pretty thick.)

3. Pour the squash into your pot or, if you’ve got one, a Crockpot. (Sidenote: These things are, like, $30 and every college girl’s best friend. Get one. It will change your life.) Dice up your potato, carrot, and celery and put that into the mix. Add your chickpeas and spices.

4. If you are cooking on a stove top, cook at medium heat for about 10 minutes, until the veggies have softened and your stew is simmering. Or,  if you are really dig slow food, cook in a Crockpot on very low heat for an afternoon, stirring every so often so that none of the veggies burn.

If it’s your thing, add some cooked poultry or beef to the mix. If not, it’s just as tasty on its own. When you’re ready, eat it up! This is the one dish that might be able to make everyone happy, and healthy!

Featured Ingredient: Coconut

Coconut is rich in protein. It’s a favorite among fitness freaks (and CollegeCandy writers) for its ability to promote muscle growth. Coconut is also rich in Calcium, Vitamin A, and (good) fats. Studies show that it also helps maintain proper thyroid and kidney function. That makes it the perfect ingredient for a satisfying, tasty, easy, healthy meal!

You Will Need:

2 TBS coconut or sesame oil (or cooking oil of choice)
¼ cup shredded coconut
1 small onion
1/2 cup broccoli
1/2 cup carrots
1 Package firm tofu
4 TBS peanut butter (or tahini sauce)
1 TBS soy sauce (optional)
Ginger or coriander to taste (optional)

Recipe:

1.     Cut your veggies to size of choice. Cut the tofu in cubes.

2.     In a large bowl, mix your oil, peanut butter (or tahini), and soy sauce. Add in veggies and tofu and mix until all is coated.

3.     Pour mixture into a baking-safe dish and bake at 375 degrees for 25 minutes. At this point, take the dish out and stir up the mixture to keep it from sticking. Add in the coconut. Bake for another ten or fifteen minutes, until the tofu is golden and the veggies are nice and soft.

Pour this over rice, quinoa or even some thai noodles and voila! You have a Thai-inspired dish faster than the delivery guy could bring one!

Need to cut back on the dining out to save some money? Get more awesome and yummy Intro to Cooking right here!

I have a feeling there are lots of half-empty bags of potato chips around our rooms now that we are coping with the stress of a brand new semester. (Or…er….uh….always?) Perfect. You have the not-so-secret ingredient for this week’s fun, tasty, and super-easy recipe:

Potato Chip Chicken Tenders.

….And if you don’t, well, start eating, ladies! You’ve got some dinner to make!

Ingredients:

2 lbs skinless, boneless chicken strips (you can buy ‘em already cut up!)
1 cup crushed potato chips (any flavor)
2 teaspoons of melted butter

Instructions:

1. Thoroughly wash your chicken strips after taking them out of the package.

2. Put the melted butter in one bowl. Put your crushed potato chips in another. Dip the strips in the butter and then roll them in the crumbs to coat them.

3. Place the strips in a glass baking dish. Bake for 45 minutes at 375 degrees.

Add even more flavor to your potato chip chicken tenders with dipping sauces to compliment your chips (barbecue sauce, ranch dip, and nacho cheese work great with this recipe). Now that you’ve found something to do with the crumbs at the bottom of the chip bag, you’ll just have to party more often!

Curious about foreign cuisine? Want to see vegan, gluten-free, or diabetic recipes? Need something quick and easy? Drop your suggestions in the comment box and I’ll see what I can cook up!

Need more recipes? Get more awesome and yummy Intro to Cooking right here!

I love peanut butter. As in, please don’t judge me but I could sit in front of the TV with a spoon (or my finger?) and eat it like a bowl of ice cream. Or strawberries. If only peanut butter had the same fat and calories as strawberries. Then I’m certain all of life’s biggest problems would be solved.

If I am going to indulge in my beloved PB I want it to be GOOD. We should all know by now that the stuff we grew up with (read: peanut butter made with hydrogenated oils, unnatural products, etc.) is so bad for us. And in my (not so humble) opinion, why eat a higher calorie food that’s bad for you when you can eat a version that is actually good for your body?

….And, might I add, tastes a hell of a lot better.

If you don’t know it yet, all-natural peanut butter is good for you (in portion control, as I’ve learned the hard way). It’s packed with protein and healthy fats, and it makes for a great snack! I’m a fan. A big fan. Quite possibly a bigger PB fan than a Badgers fan…but don’t tell anyone. I consider myself a Peanut Butter aficionado if you will. A connoisseur. Truth be told, if there was a talk show about Peanut Butter, I would be the Oprah Winfrey. Or at least Ryan Seacrest. And ladies and gentleman, I believe I’ve found the Mona Lisa of the natural peanut butter world:

Parkers Peanut Butter.

You can find this gooey gift from god in the fridge section of Whole Foods or online. On the scale of yummy-ness, creaminess (even their chunky versions have an amazing creamy consistency) and all around kick-ass-ness, Parkers Peanut Butter is the bomb.com

And there are four amazing varieties to choose from: Creamy, Crunchy, Honey Roasted Creamy and Honey Roasted Crunchy. (I haven’t tried the honey crunchy yet but word on the street is it is pretty much like crack in a jar.)

Trust me when I say you need to run, not walk, to Whole Foods for this peanut butter. You will thank me. You may also thank me for telling you to run because a calorie burned is a calorie more of PB that you can put on your spoon. And trust me you will want that extra calorie.

And if eating peanut butter with your finger out of the jar isn’t as much your thing as it is mine, there are a bunch of amazing recipes on Parkers Farm website. Here are two easy breezy ones (no oven required!) that are great to whip up for Super Bowl Sunday or any day, really.

Peanut Butter Dip
1/2 cup Parkers Farm Honey Roasted Peanut Butter
1/2 cup vanilla yogurt
1/4 tsp. ground cinnamon
1/4 cup miniature semi-sweet chocolate chips
Apple wedges & miniature pretzels

In a large mixing bowl, combine Parkers Farm Honey Roasted Peanut Butter, yogurt & cinnamon. Stir in chocolate chips. Serve with apples & pretzels.

YIELD: 1 (delicious!) cup

Rolled Oat Clusters (No Bake Cookies)
2 cup sugar
1/2 cup milk
1/2 cup butter
4 tbs cocoa
2 tbs vanilla
Dash salt
1 cup Parkers Farm Creamy Peanut Butter
3 cup rolled oats (quick or regular)

Combine sugar, milk, butter & salt in a heavy 3 quart pot. Stir. Bring to a full boil for 1 minute. Remove from heat. Add vanilla & peanut butter. Stir until smooth. Add rolled oats, cocoa and salt. Mix well. Cool until mixture holds shape, slightly. Drop by teaspoon onto waxed paper, cool, eat.

YIELD: Approximately 4 dozen clusters

[Check out all the other goodies Jill's been sharing right here.]

Brad Pitt and Jennifer Aniston may be ancient history, but there’s one American super-couple that isn’t going anywhere anytime soon: peanut butter and banana. Today’s recipe takes the classic sandwich and, well, turns it inside out to create a savory snack or a meal on the go.

The Ingredients: Everyone knows bananas are high in potassium, but their high fiber content and the variety of sugars they offer (glucose, fructose, and sucrose) make them ideal sources for extended energy. They are also high in iron. Besides being the one of the tastiest snacks, peanut butter is also one of the healthiest: it’s high in monosaturated (good!) fats that help prevent bad cholesterol from building up. PB also contains nutrients like niacin and calcium.

The Recipe:

3 large, very ripe (read: disgusting and brown) bananas

2 eggs

1/2 cup butter or substitute (my fave for baking is Earth Balance)

1 1/2 TBS sour cream or buttermilk

1 tsp lemon juice

1 cup sugar

1 cup natural peanut butter

1 1/2 tsp baking powder

1/2 tsp baking soda

2 cups flour

Note: For a real peanutty punch, replace 1/2 cup of flour with peanut flour

Instructions:

1. Place bananas, eggs, butter, sour cream, and lemon juice into a food processor (or mix by hand) until smooth.

2. In a separate bowl, mix together flour, baking powder, and baking soda.

3. Pour your banana mixture over the flour mixture and stir until both are incorporated. Then mix in your peanut butter.

4. Pour your batter into one big loaf pan, two small ones, or into papered cupcake pans for muffins. Bake at 350 degrees for 55 to 65 minutes. Your creation should be brown on top, but poke with a fork to make sure the middle is baked, too.

5. Cool in pan for five minutes after baking before removing.

If you want to change up an old favorite, substitute almond butter for the peanut butter and almond flour for the peanut flour. However you prefer to whip this recipe up, your friends and family are bound to go nuts over it!

You’ve been eating nothing but junk food for the past week and now you want to eat healthier. However, you don’t want to surrender eating what tastes good, either. Plus, you have another party coming up and no time to cook for it. Yes, there’s a recipe for all of that. Today I bring you three ingredient salsa. Why buy it from the store when in three minutes you can have gourmet?

Today’s ingredient: Red Mango

Mango is high in iron, antioxidants, Vitamin A and Vitamin E while remaining low in carbs. It also contains phenols, a nutrient associated with cancer prevention. Eating mango also relieves clogged skin pores. This fruit has a refreshing flavor, but what makes it even more perfect for inclusion in salsa is that it helps prevent acidity and indigestion.

Recipe:

½ cup chopped red mango

½ cup chopped sweet onion

1 can petite diced tomatoes

(You could also get really gourmet and prepare your own fresh tomatoes)

Instructions:

1.) Take your chopped mango and onion. If the pieces look too big for salsa, you can cut them finer by hand. I put them in the food processor for one minute for optimal results. Put finished onion and mango in a bowl.

2.) Likewise, look at your tomatoes. When you are satisfied with the size of your diced tomatoes, pour them in the bowl with the other ingredients.

3.) Fold the mixture with a spatula until all the ingredients are fully incorporated. If you’re a spice fan, feel free to add what you’d like: salt, sumin, oregano, pepper, or fresh cilantro are all amazing choices.  I just wouldn’t actually add all of them to the same salsa.

So there you have it! Three ingredients, three minutes, and three steps will give you what might remain the easiest snack recipe of 2011!