By: James Neyer ~Copy Editor~

Ritzy Ramen

Ramen is a traditional college food, mostly because it is cheap and easy to cook. If I had a nickel for every pack of ramen I have cooked, I would have enough money to eat ramen for a month straight. While most generic store-bought ramen is not very healthy—or all that tasty—that can be changed by a supply of cheap vegetables. After the water for the ramen has been boiled, you can add some corn, green beans and peas. Add these in while cooking the noodles, possibly including an egg if that is to your liking. A bit of soy sauce or crushed red pepper adds a nice tasty kick to the meal without making it less healthy.

Jazzy Mac

The cafeteria is very creative when it comes to its mac and cheese recipes, though it can get very repetitive. You can spice this old favorite up, creating a cheap, healthier alternative. When mixing in the cheese, you can mix in a pack, or can, of tuna or salmon, along with a couple spoonfuls of bread crumbs. If you do not like tuna or salmon, which are not the most popular foods (I will admit), you can add bacon bits—or a chopped-up hot dog or two—instead. In addition, some sliced broccoli would also go very well in the mixture, adding a bit of color and potassium. These mixtures can create three to four servings, meaning that you can prepare it early in the week when you have spare time, and eat it later when you do not have the time to cook a full meal or in case you get the “munchies.”

Swanky Salmon

One meal that never fails to impress is a nice dinner of salmon, rice and asparagus. In a glass container, place the salmon in the middle with the asparagus surrounding it. I coat the salmon with a little bit of mayonnaise and melt some butter to drizzle on top of the asparagus. Then I sprinkle some lemon pepper seasoning. Place the salmon in the oven and cook it at 400 degrees for around 20-25 minutes, depending on the size of the filet. You can tell when it is finished when the salmon has changed color on the inside from a translucent clearish color to a hearty, cloudy pink. While it is not difficult to cook, salmon can be a somewhat more expensive dish to make. If of age, a nice white wine can complement your dish. This recipe yields two to three portions.