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Get cooking on campus

Eating at dining halls on campus can become a monotonous routine for students with meal plans, especially for those who love to cook. So why not grab a to-go box, fill it with raw ingredients and get cooking? It saves money and a trip to the supermarket. Here are some recipes that can be made using only ingredients from USF dining halls. Some ingredients may only be available certain days, so take time to look around.

Marinated Tofu

– Tofu
– cup soy sauce
– 1/3 cup. vinegar
– 1/3 cup water
– 2 tsp.. olive oil
– 1 garlic clove
– Black pepper
– 3 packets sugar

1. Press water out of the tofu by wrapping in a towel and placing between two plates. Speed up the process by weighing it down with a heavy textbook.

2. Mix all other ingredients for the marinade. Add tofu and let sit for at least one hour.

3. Fry the tofu in a pan using a small amount of oil. When it is browned and crisp on the outside, it is finished.

4. Add this to stir-fried vegetables (carrots, celery, green pepper, etc.) and sweet and sour sauce, rice or a salad. Or make tofu tacos using tortillas, pineapples, carrots, tomatoes and lettuce.


– Chickpeas (about 30-40)
– 1 garlic clove
– tsp. salt
– 2 tbsp.. olive oil
– Any other spices or vegetables (tomatoes, basil, onion, lemon, etc.)

1. Mix all ingredients in a blender.

2. If you don’t have a blender, mash the chickpeas as much as possible, then add the other ingredients and stir until mixed well.

Chicken Vegetable Soup

– cup diced onion
– 1 tbsp. butter
– cup celery
– cup carrots
– 1-2 cup broth (can use broth from another soup)
– 1/2 cup potatoes
– cup cooked chicken, cut in small pieces

1. Heat pot on medium heat. Add butter and onion and cook until onion is clear.

2. Add celery and carrots. Saut for five minutes.

3. Add broth and potatoes. Bring to a boil. Cover and cook for 10 minutes.

5. Add chicken. Uncover and cook for another 15 minutes or until potatoes are soft. For variation, use different types of meat or add noodles.


– 1 cup fresh spinach leaves
– 3 tbsp. butter
– 2 garlic cloves
– Salt and pepper

1. Make sure spinach leaves are clean and dry. Cut off stems and discard.

2. Heat butter in pan over medium heat. Add garlic and let cook one minute.

3. Add spinach leaves and stir well. Cook for one minute. Stir, cover and cook for another minute, or until spinach is wilted. Add salt and pepper.

Pizza Bagels

– 1 bagel, sliced
– tomato sauce
– mozzarella cheese

1. Cover each half of the bagel with tomato sauce, then sprinkle cheese on top.

2. Bake in oven at 375 F for five minutes, or until cheese is melted.

3. For variation, add sausage, pineapple, ham, green peppers, mushrooms or any other available toppings. This may require ingredients from both breakfast and
lunch/dinner selections.

Egg Breakfast Casserole

– 5-6 slices bread without crust
– cup cheddar cheese
– cup sausage
– 1 cup Egg Beaters or other scrambled egg mixture
– cup milk
– 2 sliced bread, cubed
– 1 packet salt
– 1 packet pepper

1. Butter bread and lay flat in oven-safe pan or aluminum foil “pan,” about 9″x9″.

2. Sprinkle half the cheddar cheese and half the sausage over bread.

3. Mix other ingredients together in a bowl and pour over pan.

4. Bake in oven at 325 F for about 30 minutes.