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Learn to Love Cooking

by: Sara Vukas ’18

Being out of college is a fun and exciting time. New job, new friends, new responsibilities, but one thing always seems to bog us down - cooking. It’s so much easier to grab something on your way home from work, than to have to go home and start dinner. We thought it would be helpful to have a couple of quick yummy recipes for you to have handy when going out isn’t an option!

Recipe Number One: PIZZA BAGELS

Sounds easy enough, right? Grab a bagel, some tomato sauce, mozzarella cheese, Italian spices and your favorite pizza toppings (optional). Toast the bagel in the oven or toaster, spread tomato sauce on it, top with mozzarella cheese and all your favorite toppings! Then put back in the oven for a few minutes to melt the cheese.


Grill two breasts of chicken on your stovetop or grill. Sauté a tortilla in a pan to get it crispy. Fill with chicken (chopped or shredded), your favorite cheese and all of the toppings you desire (salsa, green peppers, onions, etc.) Keep on heat for a few minutes and enjoy!

Recipe Number Three: BBQ CHICKEN TACOS
Adapted from (https://www.itisakeeper.com/12895/bbq-chicken-tacos/)


4 soft taco shells

4 Tyson crispy chicken strips

1/2 cup coleslaw

1/4 cup BBQ sauce

1 dill pickle – minced


  1. Prepare chicken according to package directions (I used the microwave).
  2. Place about 1/8 cup coleslaw in taco shell.
  3. Slice chicken into thin strips; place strips on top of coleslaw.
  4. Drizzle BBQ sauce on top of chicken.
  5. Top with 1/4 of the minced dill pickle.

Recipe Number Four: CHICKEN ALFREDO
Adapted from (https://i2.wp.com/www.eazypeazymealz.com/wp-content/uploads/2015/07/hero-for-pasta-dish.jpg?ssl=1)


1 tbsp butter
1 tsp garlic
2 tbsp flour
3/4 c chicken broth
1 c half and half
3/4 cup parmesan cheese
pepper to taste
Grilled chicken slices use pre-grilled or an option like Tyson Grilled and Ready
Parsley for garnish


  1. In a sauté pan, melt your butter over medium high heat
  2. Add garlic and sauté 1 minute
  3. Add in the 2 tbsp all-purpose flour, and stir to form a roux
  4. Add in half and half and chicken broth and whisk together
  5. Add in parmesan cheese and stir until it all melts
  6. Taste and add salt and pepper to taste, we found it did not need salt but did need a little pepper.
  7. Remove from heat
  8. Stir in grilled chicken pieces, or put them on top when serving
  9. Serve over cooked spaghetti noodles, and garnish with parsley



32 ounce carton low-sodium chicken broth
9 ounce package refrigerated cheese-filled tortellini
1 cup cherry tomatoes , sliced in half
1/3 cup good quality sun-dried tomato pesto
1/4 cup heavy cream
salt and pepper
red pepper flakes , optional
chopped fresh parsley


  1. In a medium pot, bring the chicken broth to a boil.
  2. Add in the tortellini; reduce heat to a simmer and cook for 7 minutes until pasta is almost tender.
  3. Add in tomatoes and continue to cook for another 1-2 minutes until tomatoes have just softened.
  4. Stir in the pesto and cream.
  5. Taste and adjust with a little bit of salt and pepper, if necessary. And a pinch of cracked red pepper flakes for a little kick, if desired.
  6. Ladle into bowls and sprinkle with some fresh parsley.


We hope these meals help you find some alternatives to going out and are quick and easy for you to enjoy!

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