Between classes, work and late-night study sessions, cooking often feels impossible. But eating well doesn’t have to mean planning a pilgrimage to the dining hall every time you’re hungry. With just a few small appliances and a little creativity, you can make filling meals right from your dorm kitchenette or apartment.
Whilst I aim to provide easy recipes for you, I also want to pivot your fridge stock towards local goods. Living in Iowa, we’ve got a wonderful selection of local farmers, grocery stores and farmers markets, so I will always let you know where all my ingredients are from. In these recipes specifically, you’ll see a lot of items from Wheatsfield Co-op alongside the Ames Main Street Farmers Market.
Appliances needed (dorm-friendly):
- Hot pot (or a pan if you have a stove — for dorms, check your kitchenette rules)
- Air fryer
- Microwave
Breakfast: Mozzarella Cheese Omelette (10 minutes)
Ingredients:
- Mozzarella cheese from Ames Main Street Farmers Market.
- Large eggs from Wheatsfield Co-op
- Seasoning of your choice (I use adobo, parsley and a garlic sea salt blend)
- Vegetable oil or any oil of your choice
Tools:
- Spatula (or two forks if, like me, you don’t have a spatula)
Instructions:
Crack two large eggs into a bowl and whisk until the yolk and white combine. Add your seasonings — adobo, parsley and garlic sea salt work great. A big part of lazy cooking is having a solid seasoning collection that keeps meals interesting, even if you eat the same breakfast every morning.
Heat your hot pot on the highest setting. Once hot, pour in about half a tablespoon of oil. Add the seasoned egg mixture and cover it. Cooking time will depend on your hot pot’s heat settings, but check every couple of minutes with a fork. Once the bottom is firm, use a spatula, forks or pure hot pot skill to flip it.
I usually cook mine for about six to seven minutes since I like softer omelettes. Serve onto a paper plate — in true college fashion — and taste test for seasoning.
You can pair your omelette with several sides that are easy to meal prep on weekends:
- A pack of pre-cooked microwaveable rice from the Union Drive West Side Market (I add soy sauce)
- Chorizo bites from Wheatsfield (air fry or cook on the leftover oil in the hot pot)
- A ramen cup
- Quinoa (you’ll need a strainer to wash it, but you can make a big batch in the hot pot and eat it throughout the week)
Lunch or Dinner: Microwave Baked Sweet Potato (10-12 minutes)
Ingredients:
- Sweet potato from Wheatsfield
- Toppings of your choice (I like shredded or goat cheese, honey and garlic sea salt blend)
Tools:
- Paper towel
- Knife or fork (avoid disposable ones; they’ll need to handle some pressure)
Instructions:
Rinse your sweet potato well (no soap) and wet two or three paper towels. Poke small holes all over the potato with a knife or fork to help it cook evenly. Wrap it in the damp towels and place it on a microwave-safe bowl or plate.
Microwave for five to six minutes, then carefully take it out, remove the tissues and slice it in half. Add your toppings — I opt for shredded or goat cheese, a drizzle of honey and a sprinkle of garlic sea salt blend. For an extra-melty finish and softer texture, microwave again for two to three more minutes.
Eat it straight from the plate or pair it with one of these sides:
- Chorizo bites (again, they go with almost everything)
- Cottage cheese from Wheatsfield for a cooling side
- A premade salad from Wheatsfield or Walmart
Cooking in college doesn’t have to mean endless ramen or dining hall runs. A hot pot, an air fryer and a microwave can take you far. As someone who has lived in dorms for two and a half school years, I can confidently tell you that this is all you need. With a little effort (and the right seasoning), you can turn your dorm kitchenette into a small but mighty lazy cooking oasis.
