(Weekly) Daily Dish – Hard Boiled Eggs

Having hard-boiled eggs prepped in the fridge allows me to eat during my busy days. It’s easy to make once you get the hang of it and great to throw on avocado toast, on top of a salad or seasoned with salt & pepper. Shout-out to my mom for coaching me over the phone throughout this one … twice.

Ingredients:

  1. Eggs
  2. Ice cubes

Directions:

  1. Fill a bowl with ice water.
  2. Place 5-6 eggs in medium pot. Cover eggs with cold water. Bring to a boil. 
    Six eggs boiling in water.
  3. When water starts to boil, set a timer for 5 minutes. Turn off stove and place eggs in ice water. Let sit for 5 minutes. Crack and peel eggs.Boiled egg being dropped in ice water.
  4. Enjoy now or store for later!
    Hard boiled eggs in container.

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Story and photography by: Alyssa Bauer, junior public relations major

(Weekly) Daily Dish – Chicken & Veggie Pasta

I see so many students (especially my roommate) eating plain pasta, which gets old… fast. I always try to add a type of protein and veggie(s) into my pasta to enhance the taste and quality of the meal – it adds a couple of steps but is well worth it!

Ingredients:

  • Pasta
  • Chicken
  • Spinach
  • Mushrooms
  • Pasta Sauce

Directions:

  1. Cook pasta according to labeled directions.
  2. Slice or cube chicken, saute in medium-large sized pan until cooked.
  3. While pasta water is boiling and chicken is cooking, chop mushrooms. Throw mushrooms and spinach into the pan.
    Photo of cooking mushrooms and pasta.
  4. Once pasta is cooked and drained, mix into pan. Add pasta sauce and stir. Enjoy!

    Photo of cooked chicken, pasta, mushrooms and spinach in a pot.
    Photo of the final chicken and veggie pasta meal.

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Story and photography by: Alyssa Bauer, junior public relations major

(Weekly) Daily Dish – Parmesan Chicken Cutlets

Ingredients:

  • Seasoned bread crumbs
  • Parmesan cheese
  • Chicken cutlets
  • Eggs

Directions:

  1. Preheat oven to 350 degrees. 
  2. Whisk 2 eggs in bowl. Then pour bread crumb and parmesan cheese in shallow dish. 
    Up-clsoe photo of egg wash (left) and spread out bread crumbs (right).
  3. Dip chicken in egg wash and then in bread crumbs. Place on pan. Cook for 20-30 minutes depending on how thin/thick your chicken is. Plate and enjoy!
    Up-close photo of the baked chicken paired with brussel sprouts and mushrooms.
    I paired the chicken with leftover veggies!

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Story and photography by: Alyssa Bauer, junior public relations major

(Weekly) Daily Dish – Zucchini Noodles

I eat zucchini noodles, or zoodles, at least twice a week. It’s a healthy, easy and filling meal that’s easy to modify!

Ingredients:

  • Package of zoodles

Directions:

  1. Heat and spray large saucepan. Place zoodles on pan once it’s hot.

    Photo of cooking zucchini noodles.
    I love adding a source of protein to every meal, so I chose cooked shrimp this time!
  2. Stir occasionally. Cook for 6-9 minutes, or until zoodles are soft. Enjoy!

Cooked and plated zoodles.

Rowan student, Max von Suskil tasting the zoodles.

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Story and photography by: Alyssa Bauer, junior public relations major

(Weekly) Daily Dish – BLT

This easy  BLT makes for the perfect light lunch!

Ingredients:

  • 2-4 slices of bacon/turkey bacon
  • 2 slices of bread
  • Half of an avocado
  • Tomatoes
  • Lettuce

Directions:

  1. Toast bread. While bread is toasting, line a plate with a paper towel, place bacon on plate and cover with another paper towel. (I microwaved my turkey bacon for 70 seconds and it came out pretty crispy). Turkey bacon topped with a paper towel.Microwaved turkey bacon.
  2. Spread avocado on toast, top with lettuce, tomato slices and bacon. Enjoy!

Toast topped with avocado, lettuce and tomatoes.

Finished BLT.

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Story and photography by: Alyssa Bauer, junior public relations major

(Weekly) Daily Dish – Healthy Pancakes

Pancakes are great, but healthy pancakes are even better—especially when there’s only two ingredients needed for the recipe.

Ingredients:

  • 2 eggs
  • 1 banana

Directions:

  1. Crack eggs in bowl, break up banana in the same bowl, and mash with a fork.Close up of the cracked eggs and broken banana in a bowl.
  2.  Pour mix into a medium sized pan on a medium heat. Flip after a few minutes or when the bottom is lightly browned.
    Pancake mix being poured into a pan.
    Cooking pancakes.
    I love adding fresh fruit to my pancakes! This time, I chose blueberries.
  3. Once both sides are browned, the pancakes are done!
    Plated pancaked being drizzled with syrup.
    Dust with cinnamon and add syrup for extra flavor!

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    Story and photography by: Alyssa Bauer, junior public relations major

(Weekly) Daily Dish – Microwavable Quesadilla

 This quesadilla is quick and easy to make – perfect for days where you only have 5 minutes to eat!

Ingredients:

  • 1 tortilla
  • 2 slices of cheese
  • Pre-cooked chicken

Directions:

  1. Microwave tortilla for 30 seconds.Up-close picture of microwaved tortilla.
  2. Place cheese and chicken (I added peppers for an extra topping) on half of the tortilla. Fold over the tortilla and microwave for 45 seconds and enjoy!
    Tortilla with chicken and peppers on it.
    Cooked and plated chicken quesadilla.

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Story and photos by:
Alyssa Bauer, junior public relations major

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