In my previous post I went into detail about how many college students suffer from housing and food insecurities. Some students can feel afraid to ask for resources that link them to housing or food or they may not know about them. In today’s section of my three-part series about college students, I will be focusing on food support and will share a couple of affordable meals you can make while on a budget and talk about some grocery stores that have low-cost items.

As I mentioned, many college campuses have food pantries that are available to students. To learn about your college’s food pantry and other basic needs support, you can check your college’s website (often under student resources) or speak to a counselor on your campus to ask what days and times the campus pantry is open and available for students. There are also many food pantries in and around LA County. Just open the WIN app and search for food pantries near you or in your area.

Most food pantries give you rice and canned veggies. Sometimes they will offer fresh produce and meat. If the pantry doesn’t supply meat, I would recommend going to Food 4 Less for cheaper meat and veggie options. A large pack of chicken breast can cost as little as five dollars and fresh green beans cost around a dollar per pound. They also have cheap options for certain seasonings. Aldie also has cheap veggie options.

Now I’m going to end this blog by sharing a few great recipes with you-they are easy, affordable, and nutritious!  Please keep in mind that these affordable options are not only meant for college students but for anyone who may need ideas to make an affordable meal.

Baked Chicken with Rice and Green Beans Recipe

I’ve selected this recipe because food pantries will usually give you rice and canned veggies. You would just need to purchase the meat.

For this recipe you need: 

• Half a pack of chickenthighs

• Half aonion
• 1 Bellpepper
• 2 cups ofrice
• Green Beans (fresh orcanned)
• Butter
• Salt
• Pepper
• Onionpowder
• Garlicpowder
• Paprika
• Oil

Preheat your oven to 375 degrees. While your oven is preheating, dice your onions and bell peppers. Make sure to wash your chicken thighs and pat dry with a paper towel. Next add a little oil to your chicken (this is optional but I do it so my seasoning can stick) add salt and pepper to your liking. You can also add other seasonings like onion and garlic powder. To your pan add half of the onion and bell pepper and place your chicken thighs on top. Then add the rest of the onion and bell peppers on top of the chicken evenly. Place your chicken in the oven for about an hour and ten minutes.

For the rice, boil two and a half cups of water and add butter and salt to the water. Rinse your rice about 3 times then once your water is bubbling add your rice to the pot. When the water boils down, turn heat down to low and cover for six minutes, stir the cover for five more minutes.

Rinse your green beans and add to the pan add four teaspoons of water, add butter and a pinch of salt and pepper. Add green beans and cover for 10 min.

And that’s how you make baked chicken thighs with rice and green beans.

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Next, I will be featuring a recipe from “Cooking with Pearl” . One of my fellow members of the team is studying to be a nutritionist and has created the new” Cooking with Pearl” cooking series, which may be viewed on the OurCommunityLA YouTube channel. Click here to watch and subscribe to “Cooking With Pearl”. She shows you how to make a delicious meal from the food you can pick up from food pantries and can get from the grocery store. I chose this recipe because this is a great option for those who are vegetarian and it’s delicious!

Vegetarian Skillet Enchiladas

• 1 tablespoon canolaoil
• 1 medium onion,chopped
• 1 medium sweet red pepper,chopped
• 2 garlic cloves,minced
• 1 can (15 ounces) black beans, rinsed anddrained
• 1 can (10 ounces) enchiladasauce
• 1 cup frozencorn
• 2 teaspoons chilipowder
• 1/2 teaspoon groundcumin
• 1/8 teaspoonpepper
• 8 corn tortillas (6 inches), cut into 1/2-inchstrips
• 1 cup shredded Mexican cheeseblend
• Optional:Choppedfreshcilantro,slicedavocado,slicedradishes,sourcreamandlimewedges

Add oil to a pan, then add onions, bell peppers, and minced garlic. Once cooked, add black beans to the pan then add your enchilada sauce and corn. add your seasonings, then cut your flour shells into small rectangles, then add them to the pan. Stir the shells through then add cheese on top. Preheat the oven to 400°. Place the pan in the oven until the cheese is melted completely. Once melted take your pan out then add your sour cream and cilantro on the top and enjoy!