A student reviews the meal-planning app, Mealtime.

Oatmeal isn’t just for breakfast anymore. Try these savory oats topped with garlicky kale for a cheap, healthy lunch or dinner.

New to meal prep? Try these five batch cooking recipes to save time, money, and energy during the week.

Learn how to how to cook a classic takeout style meal at home.

Make healthy eating a no-brainer by mastering the art of batch cooking.

Rate this article and enter to win

Did you know frozen veggies are just as nutritious as fresh? We’ll show you how to use your frozen peas for more than icing down sore knees—like making a simple veggie burger that’s big on flavor and short on time.

Before we begin, let’s clear the air: Frozen vegetables are real vegetables. Besides being just as nutrient-rich as fresh vegetables, according to recent research, they’re also way more affordable, require less prep, and can hang out in the back of the freezer without turning all sorts of moldy. Now that’s something we can get behind. 

Ingredients

• 1 15-ounce can white beans, drained and rinsed
• 1 cup frozen spinach, drained and squeezed
• 1 egg, beaten
• ¼ cup frozen corn
• ¼ cup diced onion, frozen or fresh
• 1 teaspoon garlic powder
• 1 tablespoon lemon juice

Optional

• 2 teaspoons your favorite herbs or seasonings (suggestion: thyme, parsley, or sage)
• ¾ cup breadcrumbs, plus extra if needed to bind the burger together
• 1 tablespoon oil
• Salt and pepper to taste
• Whole-wheat hamburger buns

Directions

1. Defrost spinach, strain out excess moisture, and squeeze dry with paper towels.
2. Mash drained and rinsed beans with a fork to make a thick paste.
3. Stir in remaining ingredients and form mixture into 4–6 patties.
4. Lightly coat a skillet with oil. Cook patties on medium heat for 3–4 minutes each side, until browned.
5. Serve on whole-wheat hamburger buns. Garnish with your favorite toppings.

Those wonderful white beans are fiber filled and protein packed. The spinach contains high amounts of Vitamins K and A, and the onions add Vitamin C to your diet.

Recipe review

Scott V.
Third-year student at St. Louis University School of Law, Missouri 

Finding a low-sodium, high-nutrient meal that still makes me excited for dinner is not easy, but this recipe meets the criteria. I especially appreciate the level of flavor because of how healthy it is.

Cost?

The total cost was about $20, which is fairly expensive, but you might have many of the ingredients on hand already if you cook regularly.

Taste?

I added some different seasonings (sage and parsley) to play with the flavor profile. Next time, I want to try a more Southwest style, with red pepper flakes, cumin, cayenne pepper, etc.

Prepared and photographed by Joanna Carmona

Adapted from:
https://naturallyella.com/chickpea-and-spinach-veggie-burgers/
https://cooking.nytimes.com/recipes/1012989-white-bean-burgers

[survey_plugin]

This DIY granola recipe is perfect for an easy breakfast or healthy snack.

When hanger hits mid study session, ramen isn’t the only answer. Enter microwavable mug meals.

Rate this article and enter to win
Are you a master or disaster in the kitchen? Most likely, you’re somewhere in between. If the thought of moving beyond the microwave creeps you out, that’s all the more reason to get the hang of basic cooking techniques and quickie recipes.

Your healthier, prep-it-yourself options go way beyond salads (not dissing salads—just saying). Want some grilled cheese with those fries? Here we demo a revamped version of the classic American comfort meal.

Gooey cheese melted between two slices of bread: Can it get any better than that? Actually, it can.

How we made this grilled cheese healthy

Veggies
The fresh tomato adds a burst of flavor, Vitamins A and C, and lycopene, an antioxidant. We’re sneaking in a bit of spinach too, because it’s packed with nutrients, including magnesium, calcium, zinc, iron, manganese, Vitamins A and C, folate, and fiber. You can hardly taste the spinach, so even if greens aren’t your thing, this likely will be.

Bread
Go for a whole-wheat or wholegrain bread. This crisps up nicely like a grilled cheese should, provides a sturdy base to balance the melting cheese, and adds fiber and antioxidants. Look for bread that has wholegrains or whole-wheat flour listed as the first ingredient and contains at least 3 g of fiber and 3 g of protein with little to no added sugar (aim for less than 3 g of sugar) per serving.

Cheese
What’s not to love? Cheese is flavorful, it melts into ooey gooey glory, and it tastes ridiculously good. It’s got protein and calcium, but it falls a little short on the healthfulness factor due to the high fat and calorie content. The solution? Choose a strongly flavored cheese, so a little goes a long way. Our favorite for grilled cheese is sharp cheddar. Other options: Swiss, pepper jack (for a spicy kick), goat (if you’re feeling adventurous), or crumbled feta. You can also use dairy-alternative cheeses made from soy or almond.

Directions

1. Rinse the tomato under running water because you never know.
2. Cut it into slices.
3. Assemble the sandwich. Use two thin slices of sharp cheddar (or whichever cheese), tomato slices, and a handful of baby spinach leaves.
4. Spray or spread a thin layer of oil in the frying pan. Turn a burner on to medium-high heat and let the pan heat up for 1–2 minutes.
5. Place your sandwich in the pan. Using a spatula,  press down on it to ensure the underside is crisping up.
6. Periodically check the bottom of the sandwich. You want it to turn brown but not burn. Once it’s a crisp brown color, flip the sandwich and reduce the heat to medium-low. If you find that your bread is turning brown very quickly, turn the heat down further. Once the second side is brown, flip the sandwich over again and heat for another 30 seconds, or until the cheese is melted.
7. Remove the sandwich from the pan, slice it in half, and artfully arrange it with the oven fries for your Instagram pic.
8. Eat. Savor. Be happy. Watch those likes accumulate.

Oven-baked fries

Who doesn’t love their french fries soft on the inside, crunchy on the outside? But that frying thing is so 10 years ago. Try this much- better-for-you baked version.

This recipe is what you’ve been looking for—the ideal way to recognize World Cancer Day (February 4) and National Wear Red Day (February 5), organized by the National Heart, Lung, and Blood Institute. Right? Way to let those awareness days keep you alive and kicking (as in kickboxing) longer.

Make these fries at home or school, and bake instead of fry them. Baking your fries removes that whole restaurant-trans-fat situation (the worst type of fat for your health) and reduces the amount of fats and calories overall. Deep-frying foods in oil—the way most french fries are cooked—adds a load of fat and increases your risk of chronic health issues, such as type 2 diabetes and heart disease. Also, you won’t set the kitchen on fire.

Ingredients

Serving size: 2

• 1 Russet potato (the long brown kind) or sweet potato (higher in nutrients than a regular potato)
• Canola or olive oil (the spray cans work great, or you can use the regular liquid version)
• Salt & pepper (to taste)
• Spices & herbs if desired (try any combination of rosemary, garlic powder, onion powder, paprika, or oregano)

Supplies you’ll need

• A sharp knife for chopping
• Chopping board
• One large baking sheet
• An oven (toaster or conventional)

Directions

1. Preheat the oven to 450° F. A toaster oven works for this too (use the conventional oven or bake setting).
2. Rinse the potato under running water, and scrub with a clean brush or dish towel.
3. Chop the potatoes into matchstick shape (as shown).
   • Note: The thinner you cut the fries, the crispier they’ll be. If you like softer fries, go for a thicker cut.
   • Learn basic knife skills and how to chop 
4. Lightly oil a baking pan with olive or canola oil. Alternatively, line the baking pan with parchment paper (no oil needed) or aluminum foil (needs oil). Spread the fries out on the pan.
5. Drizzle a small amount of oil (1 Tbsp.) or spray oil over the top of the fries, and sprinkle with salt and pepper (if desired). Mix the fries around so they are evenly coated. Spread the fries into a single layer so that they aren’t touching—this helps them crisp up more.
6. Bake for 25–30 minutes. Halfway through, use a spatula to flip them over and make sure they are cooking evenly. The fries are done when the edges are browned and they’re as crispy as you like.
7. Remove the fries from the oven. If desired, toss them in your favorite herbs or spices, such as garlic powder and rosemary. Serve them with ketchup or your favorite dipping sauce.

 

 

[survey_plugin] Article sources