Three Easy Recipes From CSUF Students

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.

Turkey Tacos

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.

  1.     Drain the fat off the ground turkey, add some water, and season to your taste
  2.     Cook the turkey in a non-stick skillet over medium heat
  3.     While the turkey cooks, heat up the corn tortillas on low until golden brown on both sides
  4.     Chop lettuce and tomatoes
  5.     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.

  1.     Lightly salt a pot of water and bring it to a boil
  2.     Add the pasta and cook for 8-12 minutes
  3.     While the pasta cooks, dice the chicken and add to a lightly-oiled skillet over medium heat
  4.     Add chopped broccoli to the skillet and cook for five to seven minutes
  5.     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
  6. Dig in!

Fried Rice

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.

  1.   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
  2. Keep the stove on medium high, add olive oil and minced garlic to a wok or a pan
  3. Cut up a handful of carrots and add to the wok and a handful of peas
  4. Add your meat or veggie substitute back to the wok
  5. Fold in the day-old rice
  6. 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
  7. For some kick, dash a bit of white pepper or chili powder

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