For many of us who lived in dorms during our freshman and sophomore years, this is our first time living off-campus in a house or an apartment. That brings a lot of wonderful things—including more freedom to be able to cook whatever you want.

Unfortunately, moving off campus also comes with the limitations of starting a pantry from scratch and needing to spend money on groceries instead of the convenience of relying on the dining hall. Luckily, cooking for yourself should be a fun new way to embrace your newfound food freedom instead of living solely off food from around campus.

Celebrate the new horizons of a world without Sodexo with a few simple recipes. Most have variable measurements and can be tweaked according to different people’s tastes and preferences. They can also all be made to have leftovers for two to three more meals, which is not only convenient but also appreciated by everyone’s wallets. The best part is that all of the recipes come in at under ten ingredients.

Fried Rice

Ingredients:
– 1/3 bag of frozen edamame
– 2 eggs
– 2 servings of brown rice (according to the package)
– 1/2 any type of pepper (red or orange are really good in this recipe)
– 1/3 onion
– 6-8 sliced baby carrots
– Soy sauce (to taste)
– Chili powder (to taste)
– Cooking spray or olive oil

Cook the brown rice according to package directions; set aside. Dice the onion and pepper and with the olive oil or cooking spray, sauté them until they are soft and slightly brown, adding the frozen edamame in at the very end. At the same time, scramble the eggs in a different pan. Combine the brown rice, veggies, eggs, soy sauce and chili powder in a large mixing bowl.

This recipe can be tweaked depending on your preference. It is also good with frozen peas, scallions, broccoli and chicken. Add more rice or more of a certain type of veggie if you want. This recipe is great because it is one of those throw-it-all-in-a-pan types of meals and serves your friends or gives lots of leftovers. (Original/ adapted recipe)

Lasagna Roll-Ups
Ingredients:
– 1 cup Pesto
– Two 15-ounce containers Ricotta cheese
– 1 box Lasagna noodles
– 2 cups Marinara sauce
– 1 cup Mozzarella
– Cooking spray

Preheat the oven to 375 degrees, and coat a 9×13 pan with cooking spray. Cook lasagna noodles according to package directions. Combine the pesto, ricotta cheese and half of the mozzarella. Lay the lasagna noodles out on the pan and spread ricotta mixture on top. Roll up the lasagna noodles and place seam-side down in the pan. Repeat with the remaining noodles. Pour the marinara on top and sprinkle with remaining mozzarella. Bake for 25-30 minutes. You can also easily add chicken to this recipe, just mix it in with the cheese and pesto. (adapted from damndelicious.net)

Chicken Salad with Avocado
Ingredients:
– 1 frozen chicken breast, cooked (baked or sauteed)
– 1 avocado, mashed
– Optional add-ins: salsa, pesto, salt and pepper, cilantro
-For serving: crackers, tortillas, lettuce, bread or croissant (or whatever else looks yummy)

This one is exactly what it sounds like. It might be the easiest recipe of this whole list, and good for lunch or dinner. Sauté or bake the frozen chicken breast, cool it and chop it up. Then mix it with the mashed avocado. Then you can add in anything from pesto to salsa, or just salt and pepper for a simple option. This recipe is versatile enough to put in lettuce wraps for a low-carb meal, with crackers on the go, in a tortilla as a wrap or on some good bread or croissant for a sandwich. (adapted from hip2save.com)

Roasted Sausage Potatoes and Veggies
Ingredients:
-1 Smoked sausage, sliced
-1-pound fresh green beans
-1 pound red potatoes, cut into chunks
-1 medium onion, wedged
-Salt, pepper and garlic salt
-2 tsp. olive oil

Preheat the oven to 425 degrees. Mix all the ingredients together and bake, covered in foil, for 30 minutes. Stir and bake 10-15 minutes more until potatoes are tender. (courtesy of tallgirlcooks.com) This recipe has all the elements for a nutritious all-in-one meal with protein, carbs and veggies and will provide at least one night of leftovers.

With these easy recipes in mind, go conquer those kitchens, Pioneers.