The UCookbook

Getting Creative with Packaged Foods

• Chocolate-Peanut Butter Cupcakes
• Pesto Chicken With Noodles
• Tabbouleh Quinoa Tofu Salad
• More Recipes

Chocolate-Peanut Butter Cupcakes

Ingredients:

• 18.25 oz. box dark chocolate fudge cake mix
• 1.4 oz. sugar free instant chocolate pudding
• 1 c. canned pumpkin (not pumpkin pie filling)
• 1-1/3 c. water
• 5.3 oz. vanilla Greek yogurt
• 1 Tbsp. honey
• 1/2 tsp. ground cinnamon
• 1/2 c. smooth peanut butter
• 3/4 c. powdered sugar

Directions:

• Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners.
• Add the canned pumpkin and water in a large bowl and mix until combined. Add chocolate pudding mix and cake mix. Stir until blended. Fill cupcake liners 2/3 full and bake for 25-28 minutes or until a toothpick comes out clean.
• For the frosting, whisk the yogurt, honey, and peanut butter until well combined. While whisking, add the cinnamon, then the powdered sugar. Frost the cupcakes once they're completely cool.

-Jordan, Lasell College

Pesto Chicken With Noodles

Ingredients:

• 1 pkg. Ramen noodles (do not use seasoning)
• 6 Tbsp. olive oil, divided
• Pesto sauce seasoning packet
• 2 boneless, skinless chicken breasts, sliced
• 1 Tbsp. garlic, chopped
• Spring salad mix
• 2 tomatoes, diced

Directions

• Boil noodles in water for about 3 minutes. Drain and set aside.
• Mix 2 Tbsp. olive oil with pesto sauce packet in a small bowl. Toss in chicken to coat.
• Heat 4 Tbsp. olive oil in a pan over medium high heat. Stir in garlic and cook for 1 minute. Add pesto chicken mixture and stir until chicken is cooked through. Add cooked and drained noodles. Toss to coat.
• Place a large handful of spring salad mix into a bowl and add tomatoes. Serve with the chicken.

-Sean, Delgado Community College

Tabbouleh Quinoa Tofu Salad

Ingredients:

• Tabbouleh
• Salad greens
• 1 c. quinoa
• 2 c. water
• Tofu cubes

Dressing:

• 2 Tbsp. hummus
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. balsamic vinegar

Directions

• Combine the quinoa and water in a pot. Cook according to directions.
• Mix all of the dressing ingredients in a bowl until well combined. Add the tofu cubes and refrigerate.
• Chop the greens and place in a bowl. Add the quinoa and tabbouleh. Top off with the marinated tofu.

-Karlene, University of Alabama

More Recipes

We make mac and cheese with frozen veggies mixed in and with grilled chicken on top. More veggies and lean meat to the mac and cheese portion keep it more nutritious and healthier for you.

-Dawn C., Ashford University

I use ramen noodles (and throw out the flavor package). Boil 1 carrot, 1/4 large onion, and generous amounts of broccoli. Strain, leaving desired amount of water, and add chicken or turkey meat. Season with salt, pepper, onion powder, and garlic.

-Leland F., College of the Desert

Combine Greek yogurt, honey, and frozen berries for a healthy breakfast. Add some juice if you want to blend it into a smoothie.

-Elena C., San Diego State University

Never use the provided flavoring packets. They are always loaded with sodium and all sorts of unnecessary ingredients. Never be afraid to season things yourself.

-Mark W., Humboldt State University

I like to make chicken salad with canned chicken. I add grapes, nuts, seeds, apples, and Greek yogurt to make a delicious chicken salad. Quinoa and chicken sausage is also one of my recent favorites with veggies. Or try zucchini chips with panko breadcrumbs.

-Alisha V., Northern Illinois University

I buy oatmeal packages and add berries. I eat it with one slice of toasted bread. This is a good meal to eat every morning. No sugar is added to the oatmeal, and the natural flavor of raspberries makes the oatmeal taste good.

-Deanna B., Allan Hancock College

My favorite healthy snack to make is "homemade" granola. You can take granola bars (chewy or crunchy) and break them, and add things such as dried fruit to make it more delicious and nutritious!

-Rachel M., Cape Cod Community College

One of my favorites is to take prepackaged tortillas and spinach, and combine them with onions, garlic, tomatoes, and goat cheese for a nutritious snack/meal.

-Carol S., Hudson Valley Community College

I love Annie's Mac & Cheese mixed with anything green (peas or spinach) and tuna!

-Olivia R., Portland State University

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