By Megan O’Connell, Alumna of University of Wisconsin-Platteville

This fall marks the first time since kindergarten that I will not be returning to school. How weird!

Though my journey into the post-grad, full-time job world has definitely kept me on my toes, I am already getting that nostalgic feeling seeing other people I know head back to campus for the fall.

I start missing a lot of things when I think back to my undergrad days, but one thing I certainly do not miss is the limited accessibility to a full kitchen while living in the dorms.

Here are five of my favorite recipes from my dorm days. These microwave-friendly recipes will help you avoid unnecessary buffets, save you time and help you kick off your college career with a healthy start.

Spaghetti

Ingredients:

• 1 cup spaghetti noodles, broken in half
• 2 cups water
• ½ cup spaghetti sauce

Directions:

1. Fill a medium-sized bowl with pasta and water. Place the bowl on a plate and microwave for approximately 14 minutes. Depending on your microwave, this time may vary. Check your noodles periodically to see how they are cooking. If they’re not done after 14 minutes, add another two minutes.
2. Once your noodles are cooked, strain them into a sink. If you don’t have a strainer, very carefully use a plate to strain out the water.
3. Microwave your sauce for 40 seconds.
4. Pour your sauce on your noodles and enjoy!

Easy Cheesy Nachos

Ingredients:

• 2 cups tortilla chips
• ½ cup shredded cheddar cheese
• 2 tbs. taco sauce
• 2 tbs. sour cream
• 2 tbs. guacamole

Directions:

1. Spread your tortilla chips out on a plate. It’s OK if they’re overlapping — it doesn’t have to be perfect.
2. Sprinkle your shredded cheese and drizzle the taco sauce over the tortilla chips.
3. Microwave for approximately 45 seconds or until the cheese has melted.
4. Top with sour cream and guacamole. Tip: If you have access to fresh veggies, add diced tomatoes and green peppers to your nachos!

Black Bean Tacos

Ingredients:

• 2 corn tortillas
• ½ cup refried black beans
• 2 tbs. shredded cheddar cheese
• 1 tbs. sour cream

Directions:

1. Microwave your corn tortillas on a plate for 15 seconds.
2. Remove from microwave and add black beans and shredded cheese.
3. Place back in the microwave for 30 seconds.
4. Remove from microwave and add sour cream.
5. Tip: If you have access to fresh veggies, add diced tomatoes and lettuce or any other veggies of your choice!

Blueberry Cobbler

Ingredients:

• ¾ cup fresh blueberries
• ¼ cup powdered sugar
• ⅓ cup flour
• 1 tbs. brown sugar
• ½ tsp. baking powder
• Dash of Cinnamon
• 1 tbs. butter
• 2 tbs. milk

Directions:

1. Combine blueberries and powdered sugar in a Mason jar.
2. In a separate bowl, combine flour, brown sugar, baking powder and cinnamon.
3. Add butter and milk to your dry ingredients and combine until it reaches a dough-like consistency.
4. Put your dough on top of the blueberries in the Mason jar.
5. Sprinkle the top with brown sugar and another dash of cinnamon.
6. Microwave for 1 minute and 30 seconds. Let cool and enjoy!

*This recipe is derived from here.

Chai Latte

Ingredients:

• One packet Oregon Chai The Original Chai Tea Latte
• 8 oz. almond milk
• Whipped cream

Directions:

1. Pour the 8 oz. of almond milk into a to-go coffee mug.
2. Place in the microwave for approximately two minutes.
3. Remove from microwave and mix in the packet of Chai Latte Mix.
4. Top with whipped cream, place the top on and head off to class!

Tip: I love these Chai packets because in the end it saved me so much money. It seems convenient to stop at the campus coffee shop every day, but that expense is one that can easily be avoided!