CSUF is a diverse community of students with jam-packed schedules that leave little time for self-care. Necessary nourishment often gets overlooked when you’re stressed out, but it’s better for both you and your grade to make sure you’re not forgetting to grab a bite.
So what are students eating in a pinch?
Tusk took to the streets and found these palate-pleasing recipes.
“I like to make turkey tacos because it’s less than $20 and it guarantees leftovers,” says Rosalia Cato, a communications senior.
This recipe requires ground turkey, Lawry’s seasoning, corn tortillas, and whatever fixings you like on your tacos.
- Drain the fat off the ground turkey, add some water, and season to your taste
- Cook the turkey in a non-stick skillet over medium heat
- While the turkey cooks, heat up the corn tortillas on low until golden brown on both sides
- Chop lettuce and tomatoes
- Assemble the tacos and serve
Chicken Alfredo Pasta
“I’d probably do pasta just because it’s the easiest for me. I like to put garlic and a lot of cheese on my pasta, and chicken if I have it,” says Alejandra Esqela, a liberal studies freshman.
For this recipe, you’ll need angel hair pasta, alfredo sauce, broccoli, and chicken.
- Lightly salt a pot of water and bring it to a boil
- Add the pasta and cook for 8-12 minutes
- While the pasta cooks, dice the chicken and add to a lightly-oiled skillet over medium heat
- Add chopped broccoli to the skillet and cook for five to seven minutes
- Drain the pasta and place it back in the pot, add the chicken and broccoli, then blanket with as much alfredo sauce as your heart desires
- Dig in!
“I enjoy it because it’s quick, easy, and tastes really good. I grew up eating it. My grandma always made fried rice for me and my cousins, so it’s kind of our tradition,” says Nicol Yap, a linguistics master’s student.
This recipe calls for day-old rice, a source of protein, carrots, peas, an egg, seasoning, and olive oil.
- Dice your protein and cook in a pan with oil over medium heat, then set aside once cooked. Yap usually makes it with beef or chicken, but don’t worry vegetarians: you can swap in tempeh or tofu instead
- Keep the stove on medium high, add olive oil and minced garlic to a wok or a pan
- Cut up a handful of carrots and add to the wok and a handful of peas
- Add your meat or veggie substitute back to the wok
- Fold in the day-old rice
- Crack over the egg and drizzle soy sauce to bring out the flavor, let it simmer for 10 minutes and then stir the rice to mix it all together
- For some kick, dash a bit of white pepper or chili powder