Recipe of the Week

As college students we must make time to eat!

Want to share your quick and easy recipes?
Email Danielle and Anna at
slate.shiplife@gmail.com


Berry English muffin bread

Ingredients:
Cornmeal
3 3/4 cups flour
3 tablesoons of sugar
1 teaspoon of salt
1/2 teaspoon of baking soda
1 package of active dry yeast
1 1/4 cups of warm buttermilk
1/3 cup of warm water
1 1/2 cups of mixed dried berries (blueberries, cherries, strawberries) Directions Step 1 Spray 9×5-inch loaf pan with cooking spray, or grease with shortening.

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Simple Spring Snack

As the semester comes to a close, the weather gets sunnier and hotter. Cool off with this refreshing and simple spring snack that is guaranteed to get your taste buds watering.

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Crab Stuffed Mushrooms

3 tablespoons butter, melted
6 fresh baby mushrooms
2 tablespoons butter
1 teaspoon lemon juice
1 cup diced cooked crabmeat
1/2 cup Panko bread crumbs
1 egg, beaten
1/4 cup dry white wine Preheat oven to 400 degrees.

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Recipe of the week: American Chop Suey

Ingredients: 1 pound ground beef
1 onion
1 14 oz. can corn
1 28 oz. jar spaghetti sauce
1 pound box of elbow macaroni Directions: Cook the macaroni according to the instructions on the package.

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White bean chicken chili

2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
14.5 ounces chicken broth
18.75 ounces tomatillos, drained and chopped
16 ounces diced tomatoes
7 ounces diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
2 ears fresh corn
1 pound diced, cooked chicken meat
15 ounces white beans Heat oil, and cook onion and garlic until soft. Stir in broth, tomatillos, tomatoes, chilies and spices.

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Taco Sandwiches

1 pound ground beef
1 loaf (1 pound) unsliced Italian bread
4 ounces cream cheese, softened
1/2 cup salsa
2 Tablespoons taco seasoning
1 cup shredded lettuce
1 large tomato, sliced
6 slices cheddar cheese 1.

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Chicken and Bows

Ingredients 1 package (16 ounces) bow tie pasta 2 pounds boneless skinless chicken breasts, cut into strips 1 cup chopped sweet red pepper 1/4 cup butter, cubed 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted 2 cups frozen peas 1-1/2 cups 2% milk 1 teaspoon garlic powder 1/4 to 1/2 teaspoon salt 1/4 teaspoon pepper 2/3 cup grated Parmesan cheese Directions Cook pasta according to package directions.

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