It’s official: Spring is here. The time has come to get back in shape for the long-awaited summer months. Although the end of the semester can become stressful with finals looming ahead, students with even the most limited of time can start making healthy decisions when it comes to their eating habits.
Fast food may seem like the most convenient choice, but making an effort to cook a quick, healthy meal at home once or twice a week will save you money. VSU students have shared some delicious recipes that cooks of any experience level can master.

BBQ Meatloaf
1 lb. ground beef
½ a bag of stove top chicken dressing (dried)
1 cup BBQ sauce (leave ¼ aside)
1 egg
Mix together all ingredients and place in a meatloaf pan. Use leftover sauce to top the meatloaf. Preheat oven to 375 degrees and bake for 45-50 minutes.
Betsy Thaxton, Junior,Journalism

Bacon Wrapped Chicken
1 lb. boneless, skinless chicken breast (flattened)
1 cup cream cheese
1 tbs. dried chives
½ cup chopped onions
4 slices of bacon (1 per chicken breast)
Soften cream cheese, add onions and chives. Mix together. Place one spoonful of mixture in the center of the chicken. Roll up with bacon. Place in a square baking dish. Preheat oven to 350 degrees and cook for about an hour. When juices turn clear, broil for about five minutes to crisp bacon.
Betsy Thaxton, Junior, Journalism

Shepherd’s Pie
ground beef
mashed potatoes
cheddar cheese
Cook meat and mashed potatoes. Layer mashed potatoes, meat, mashed potatoes again and cheddar cheese. Bake at 350 degrees until cheese melts.
Nicole Alberson, Senior, Pre-Pharmacy

Chicken Casserole
1 can cream of chicken soup
1 can Swanson’s white chicken
2 boiled eggs
¼ cup mayonnaise
1 tsp. onion (finely chopped)
potato chips
cheddar cheese
Stir above ingredients together. Top with grated cheese and crushed potato chips. Bake at 350 degrees until bubbly.
Ansley Thomas, Junior, Dental Hygiene

No-Bake Chocolate Oatmeal Cookies
2 cups sugar
½ cup cocoa
1 stick butter
½ cup milk
1 tsp. vanilla
3 cups quick-cooking oatmeal
½ cup peanut butter
Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute. Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal. Drop by spoonful on to wax paper. Cool for 30 minutes.
Jennifer Faulconer, Junior, Journalism

Chicken Roll-Ups
1 can cut up chicken (cooked)
crescent rolls
shredded sharp cheddar cheese
1 can cream of chicken soup
½ cup milk
Open crescents; fill with chicken and cheese and roll together. Put them in a 13×9 greased pan. Mix cream of chicken soup with milk and pour over roll-ups. Sprinkle remaining cheese on top. Bake at 375 degrees until golden brown.
Haley Gay, Junior, Pre-Pharmacy