Cooking on campus may often seem out of the question. Tiny dorm rooms, books stacked on every spare surface, and no actual kitchen equipment all pose severe challenges to create a Michelin-star meal while at Western. However, through creative experimentation (and a little bit of a mess) I was able to test and develop the perfect, affordable dorm room recipes that everyone craves while living at college!
The majority of first-year students at Western–nearly 88%–reside in dorm rooms on campus. This is a fantastic way to become better integrated into the campus community. However, while staying in the dorms, students are required to purchase one of the various meal plan options that the school provides.
The dining halls have a wide selection of options available for every student. The rotating menu consists of items such as butter chicken, spaghetti, several tofu options, and a variety of vegetables, to name a few. Still, I often crave the heartfelt, homemade meals that the dining hall lacks.
For those with the smallest meal plan or people who just wish to have some fun experimenting with food in their kitchens, there are several ways you can easily cook like royalty while living in a dorm room with cheap ingredients and basic tools. I have compiled a menu for the ultimate dorm breakfast, lunch, snack, dinner, and dessert that promise to be tasty, easy, and unique.
Each recipe uses ingredients that build off prior recipes, so you will not have to buy thousands of different items just to throw out extras later.
While anyone can pop an instant meal in the microwave, you’ll be proud to cook up an elegant feast while living in your dorm room. Be sure to take pictures, share your food with others, experiment, and have fun!
Breakfast:
Egg ScramBowl:
Did you know that you could make eggs in the microwave? Believe it or not, you can! This egg scramble bowl will surprise you by how quick, easy, and delicious an egg scramble can be. It is also very customizable, so add your favorite fillers and experiment with the flavors.
Ingredients:
2 eggs
⅛ onion
1 clove garlic
¼ tomato
½ pepper
1 small potato
2 tbsp pre-cooked sausage
Cheese (any kind)
Pinch salt
Pinch pepper
¼ tsp italian seasoning
Small splash milk
Directions:
- Take the potato and poke it several times with a fork. Microwave on a microwave-safe plate for at least 4 minutes, or until soft and cooked through. Allow to cool, then chop the potato into small pieces.
- Dice the onion, garlic, and pepper. Place these in a microwave-safe bowl and microwave for at least two minutes, or until softened.
- In a microwave-safe bowl, add the eggs, milk, salt, pepper, and italian seasoning and whip with your fork until fluffy. Add in all other toppings, including the cheese. Sprinkle additional cheese on top.
- Microwave for about 2 ½ minutes, or until the eggs are set and not liquidy. Enjoy warm!
Lunch:
Microwave Enchiladas!
When lunch time comes around, I am always looking for a quick, easy way to eat some delicious food. These enchiladas come together in less than ten minutes, and only require a few simple ingredients. They are perfectly cheesy, warm, and full of flavor. Feel free to swap out the chicken for beef as well!
Ingredients:
3-4 small corn tortillas
½ cup shredded rotisserie chicken
⅛ onion
½ tomato
½ cup shredded cheddar or mexican blend cheese
½ cup enchilada sauce
Salsa or guacamole, for serving
Directions:
- Chop the onion and place in a microwave-safe bowl with a small amount of olive oil. Microwave for about one and a half minutes, or until the onion is cooked and translucent.
- Stir in chopped tomato, shredded chicken, ¼ cup enchilada sauce, and ¼ cup of cheese.
- Place ⅛ cup enchilada sauce at the bottom of a microwave-safe bowl. Heat the tortillas in the microwave until soft, about 10-15 seconds. Lay down a tortilla, fill with the filling, and roll the tortilla up.
- Place the enchilada in the bowl, and repeat with the remaining tortillas, shoving the enchiladas close together. Top with remaining sauce and cheese.
- Microwave for about two minutes, or until the cheese is melted. Serve with fresh salsa or guacamole.
Snack:
Mug Pizza
Trying to make a fresh pizza in the microwave can be tricky. The dough, since it is leavened with yeast, would have a hard time rising properly and getting crispy without a very hot oven. However, with this mug pizza recipe, you can have a deliciously cheesy pizza with a fluffy, cake-like crust. You’ll soon be making this cross between a pizza and mug cake all the time!
Ingredients:
4 tbsp flour
½ tsp baking powder
¼ tsp salt
1 tbsp olive oil
3 tbsp milk
4 tbsp mozzarella cheese, separated
1 tbsp pizza sauce
½ tsp italian seasoning
¼ tsp onion powder
¼ tsp garlic powder
Any pizza toppings of your dreams
Directions:
- In a microwave-safe bowl or mug, stir together the flour, baking powder, onion powder, garlic powder, and salt until combined.
- Add in the olive oil, milk, and 2 tbsp mozzarella cheese. Mix until a batter forms.
- Top with pizza sauce, then remaining cheese, toppings, and Italian seasoning.
- Microwave for 2 ½ to 3 minutes, or until the cheese is melted and the batter is baked through and puffy. Enjoy!
Dinner:
Stuffed Chili Squash
This is definitely my favorite microwaveable recipe that I have experimented with. An acorn squash is sliced in half and stuffed with a delicious chilli filling, packed full of veggies and protein. I think this checks all the boxes of nutritious, delicious, cheap, and easy.
Ingredients:
1 small acorn squash
1 tbsp olive oil
½ cup black or kidney beans
¼ cup corn
½ pepper
¼ onion
1 clove garlic
1 tbsp taco seasoning
½ tsp salt
½ tsp pepper
½ tsp red pepper flakes
½ cup rotisserie or grilled chicken
Directions:
- Poke several small holes in the acorn squash and place on a microwave-safe plate. Microwave for about 5 minutes, or until it becomes tender enough to cut. Cut the squash in half. Remove the seeds, drizzle with olive oil, salt, and pepper, and place face-down back on the plate. Microwave for about another 5 minutes, or until completely soft and cooked through.
- Chop the onion, pepper, and garlic, and place in a microwave-safe bowl. Heat until cooked through, about two minutes. Drain and rinse the beans from the can. Drain the corn. Add these to the bowl, as well as the taco seasoning, salt, pepper, red pepper flakes, and chicken.
- Scoop out most of the inside of the squash and remove it onto a cutting board. Set half of the squash aside. Chop the squash into small pieces and mix it with the other ingredients in the bowl. Pour this mixture back into the squash to stuff it and place on a microwave-safe plate.
- Top with shredded cheese, and microwave for about 2-3 minutes, or until the cheese on top is melted. Enjoy!
Dessert:
Mug Chocolate Chip Cookie
Now it’s time for everyone’s favorite part of the day–dessert! The nostalgic flavors of a classic chocolate chip cookie come shining through in this mug recipe. It is definitely the best mug cookie I have ever had! Feel free to drizzle the top with melted chocolate or scoop on your favorite ice cream for the ultimate dorm dessert.
Ingredients:
3 tbsp flour
½ tsp baking powder
⅛ tsp salt
2 tbsp butter, melted
1 tbsp sugar
1 tbsp brown sugar
½ tsp vanilla extract
½ egg
3 tbsp chocolate chips
Directions:
- In a mug, melt the butter in the microwave in about 2-3 20 second bursts. Stir in the sugar, brown sugar, and vanilla. Stir in the egg.
- In a separate bowl, mix together the flour, baking powder, and salt. Add this to the wet mixture. Stir in chocolate chips.
- Microwave for about a minute and a half, or until the top springs back when touched and it is no longer raw in the middle. If you like your cookies slightly gooier, start with one minute and then add more time later on. Enjoy!
