I know a girl going off to college in a few weeks. She asked for good recipes for college: no obscure ingredients, either quick to make, or long cooking (like in a slow cooker). Dinners that freeze well would work. I gave her several, and it got me thinking, LOTS of kids need good recipes for college.

Got one to share? Please add it below in the comments. Then we can all share the knowledge with our college-bound kids. Here are the recipes I gave her:

Slow Cooker Lasagna
Cooker: Medium round or oval

2 tablespoons vegetable oil (Pam)
1 pound ground beef or turkey
1 medium onion, diced
1 large garlic clove, crushed(or 1/2 t. garlic powder NOT garlic salt)
1 (28-ounce) can crushed tomatoes
1 teaspoon dried basil
1 teaspoon salt
1 (15-ounce) container ricotta cheese
1 large egg
1 cup shredded mozzarella cheese, divided
1 (16-ounce) box Mrs. T’s® potato and cheddar pierogies (freezer section)

Heat oil in 12-inch skillet over medium-high heat. Add ground meat and cook until well browned on all sides. Remove to medium bowl with slotted spoon. Add onion and garlic to drippings remaining in skillet; cook 5 minutes or until tender. Add crushed tomatoes, basil, salt and ground meat mixture. Heat to a boil over high heat; simmer 5 minutes to blend flavors.

Grease 5-quart slow-cooker*. Stir ricotta, egg and 1/2 cup mozzarella together in medium bowl. Spoon 1/3 of tomato mixture into slow-cooker. Top with half of frozen pierogies. Spread one half of ricotta mixture over pierogies. Repeat with half of tomato mixture, remaining pierogies and remaining ricotta mixture. Top with remaining tomato mixture and remaining mozzarella cheese.

Cover slow-cooker and cook on HIGH 2 to 2 1/2 hours or on LOW 4 hours. (Do not stir.) Serves 6.

*Oven Version: Prepare mixture as above. Preheat oven to 350° F. Grease 3-quart casserole. Bake 45 minutes or until mixture is hot and bubbly.

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Slow Cooker Sloppy Joes
(Serves 4)
Cooker: Medium round or oval
Setting and Cook Time: LOW for 6 to 7 hours
Ingredients:
• 1 lb. lean ground beef (you could use ground chicken pork or turkey)
• 1 medium sized onion, finely chopped
• 1/2 large bell pepper, seeded and finely chopped
• 1 large rib celery, chopped
• 1 clove garlic, minced
• 1 6-oz. can tomato paste
• 2 Tbsp. cider vinegar, or more if needed
• 2 Tbsp. firmly packed light or dark brown sugar, or more if needed
• 1 tsp. paprika
• 1/2 tsp. dry mustard
• 3/4 tsp. salt
• 1/2 tsp. chili powder, or to taste
• 1 tsp. Worcestershire sauce
• dash of hot sauce, such as Tabasco
• dash of cayenne pepper
• hamburger buns or other soft sandwich rolls for serving
Directions:
1. In a large, nonstick skillet over medium-high heat, cook the beef with the onion, bell pepper, celery and garlic, stirring to break up the meat.
2. When the meat is cooked through, transfer the meat and vegetables to the slow cooker.
3. Add the remaining Sloppy Joe ingredients and stir to combine well.
4. Cover and cook on LOW for 6 to 7 hours.
5. Taste and add more vinegar or sugar, if desired.
6. Serve the meat mixture spooned on to the buns.

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Mexican Stew
(on stovetop, in a big saucepan or stewpot)

1 bag of frozen chopped onions (or 2 bags, if you really like onions)
2 cloves garlic, chopped, (or some garlic paste, or even garlic powder, a spice)
About 1.5-pound package ground chicken, turkey, pork or beef (or even firm
tofu, crumbled)
1 can black beans, preferably low sodium, drained (if you don’t like beans, use hominy, a form of corn, in the canned vegetable aisle)
1 can diced tomatoes, preferably low sodium (I use Rotel tomatoes with
peppers, mild) with liquid
1 jar salsa (i use Zapata green chile salsa from Publix, on the chip
aisle, or the Greenwise area)
2 C. corn, frozen or canned
1 t. cumin
1 t. chili powder

Optional: 1 C. pre-chopped celery, red onion, or even shredded carrots or cubed zucchini
Optional: 2 C. V-8 or chicken or beef broth (I prefer low-sodium)
See end of directions for ideas on toppings/garnishes

Brown the meat, then the onions (you want them golden brown), add the garlic, spices and the contents of
the cans/jar, liquid of your choice + corn. Simmer 20 minutes and serve.

You can serve this over rice, if desired. If you don’t like beans, leave them out. If you like things hot, use hot/spicy Ro-Tel tomatoes (and/or hot beans and hot salsa) if you like it hot. It freezes well.

To serve, top with a little grated cheese, and/or guacamole or chunks of avocado, and/or sour cream, and/or chopped fresh cilantro or parsley. Or go minimalist, as this stew is delicious alone.