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The Daily Wildcat

The Daily Wildcat


    4 meals every college student needs to master before graduation

    Hannah Djadavi
    Homemade garlic-seared steak, prepared in only 15 minutes. This steak can be easily prepared by college students tired of eating campus food.

    It’s safe to say that freshman year was filled with countless memories. A majority of those memories include late-night Jimmy John’s orders, pizza deliveries, microwavable macaroni and cheese and tons of ramen, which only further proved that the freshman 15 is a very real thing.

    Here are four (ramen-free) recipes that every college student needs to master before graduation:


    This garlic-buttery steak is super easy to make and will be the hit of any dinner party you host. Plus, you can cut it up and serve it as tacos or add veggies and create the perfect mouth-watering sandwich. This is an original recipe created from my kitchen that is a definite party hit.

    Start to finish: 15 minutes

    Servings: 1

    1 filet steak (I prefer this cut but you can substitute a filet with any cut)

    2 fresh garlic cloves, minced

    1/2 a stick of butter, cut into two pieces (you can substitute olive oil for butter)

    1 parsley stalk, minced

    Salt and pepper

    Begin by washing the steak and seasoning it with as much salt and pepper as is desired (but make sure it’s even on both sides).

    Put the pan on a medium-low heat and put the first piece of butter in the pan. After the butter has melted, add the meat.

    Let the meat fry on the pan for two minutes. Use a spoon and sprinkle the top of the meat with the leftover butter in the pan to make sure the meat doesn’t dry out during the process.

    After two minutes, flip the meat and continue the process, depending on how rare or well-done you prefer the meat to be.

    After four minutes, add the minced garlic and the other half of the butter.

    Flip the meat over and continue to do so every two minutes until it is cooked to your liking. If you like it well-done, cut slits into the meat: it cooks it better and creates a more tender texture and flavor.

    Before serving, add any leftover butter and garlic from the pan and garnish with the parsley flakes.

    (Created and made in my kitchen)

    Easy Ravioli Bake

    What’s better than choosing lasagna or ravioli? Having both. This dish is inexpensive to make and effortless when it comes to preparation, and is definitely a leftover must. You can find this recipe online at

    Servings: 8

    Frozen ravioli: 2 large 1 lb packages

    1 bag of shredded mozzarella cheese

    1 bag of shredded Parmesan cheese

    Marinara Sauce: 2 24oz. jars

    1 small package of fresh basil for garnish

    Heat the oven to 400 degrees Fahrenheit.

    Coat your baking dish with a layer of marinara sauce. Place a single layer of ravioli and cover lightly with more sauce. Cover with a layer of mozzarella cheese. Lay down a second layer of ravioli and cover it with sauce and another light layer of mozzarella cheese. If your dish is deep enough for three layers, add another layer of ravioli, sauce and mozzarella. Cover the top layer with Parmesan cheese.

    Cover the dish with aluminum foil and bake, covered, for 40 minutes. Remove the foil and bake uncovered for an additional 15 minutes.

    (Recipe from

    One-Pan Chicken and Veggies

    This chicken dish is easy to make and tastes even better. With these simple ingredients and directions, this meal will be a huge hit. Serve it fresh from the oven or save some for leftovers. Either way, your mouth will be watering. You can find this recipe online at

    Servings: 2

    2 boneless, skinless chicken breasts

    1 large sweet potato, diced

    1 head broccoli, or 1 large bag of broccoli florets

    4 garlic cloves, minced

    2 tablespoons rosemary

    1 tablespoon paprika

    Salt and pepper to taste

    2 tablespoons olive oil

    Preheat oven to 400 degrees Fahrenheit.

    Line a baking sheet with aluminum foil. Lay out the sweet potato, chicken breasts and broccoli. Evenly distribute the garlic, rosemary, paprika, salt and pepper over the entire pan. Drizzle with olive oil.

    Bake for 35 to 40 minutes or until the internal temperature of the chicken reaches 165 degrees Fahrenheit and the juices run clear.

    (Recipe taken from

    One-Pan Salmon and Veggie Dinner

    This Omega-3-loaded meal will not only leave you with wanting more, but is also one of the healthiest meals you can eat. It is filled with rich protein, vitamins and oils. You can find this recipe online at

    Servings: 2

    Aluminum foil

    Non-stick vegetable oil cooking spray

    2 pounds new potatoes (small, red and yellow potatoes)

    2 tablespoons olive oil

    4 tablespoons lemon juice

    4 cloves garlic, minced

    2 tablespoons fresh thyme

    Salt and pepper to taste

    2 tablespoons honey

    2 teaspoons ginger, chopped

    2 salmon fillets

    1 bunch of asparagus, about 1 pound

    Preheat the oven to 400 degrees Fahrenheit.

    Cover a sheet pan with aluminum foil and spray with non-stick cooking spray. Spread the potatoes out on the pan and drizzle with 1 tablespoon olive oil and 1 tablespoon lemon juice. Season with salt and pepper and sprinkle 1 clove minced garlic and 1/2 tablespoon thyme over the potatoes.

    Bake for 15 minutes, flip and bake for another 10 minutes.

    In the meantime, create your salmon glaze. Combine 2 tablespoons lemon juice, 2 tablespoons honey, 2 tablespoons lemon juice, 2 teaspoon ginger, 2 cloves minced garlic and 1 tablespoon thyme. Set aside.

    Take the potatoes out of the oven and push them to the top or side of the pan. Don’t cramp them: make sure to leave them spaced out a bit.

    Place your salmon fillets on the pan. Season both sides with salt and pepper, and brush the glaze onto both sides.

    Place the asparagus on the pan and top with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt and pepper, 1 clove minced garlic and 1/2 tablespoon thyme. Bake for 8 to 10 minutes. The salmon should flake easily with a fork when it’s ready.

    (Recipe and photo taken from

    Follow Hannah Djavadi on Twitter.

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