5 Simple Life Saving Food Recipes

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Have you ever been hungry, but didn’t have time to prep an actual meal due to school or work? Don’t let food take the back burner anymore! With these TOP 5 flavorful recipes, you won’t have to worry about taking hours to prep for a meal!


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Dragon Noodles are practically famous for being the perfect alternative to take it on the go and they’re endless combinations.


– 4 oz. lo mein noodles
– 2 Tbsp butter
– ¼ tsp crushed red pepper
– 1 large egg
– 1 Tbsp brown sugar
– 1 Tbsp soy sauce
– 1 Tbsp sriracha
– 1 handful fresh cilantro
– 1 sliced green onion


1. Boil water for the noodles. Once the water reaches a full boil, add the lo mein noodles and cook to preference.
2. In a small bowl, stir together the brown sugar, soy sauce, and sriracha to prepare the sauce.
3. In a large skillet, melt 2 tablespoons of butter over medium to low heat. Add the red pepper to the butter as it melts. Whisk the egg in a bowl and then add it to the melted butter.
Stir gently and cook it through.
4. When the noodles are cooked to preference, drain the water and add the contents to the skillet along with the egg and the prepared sauce from step 2. Cook everything on low heat to
evaporate any excess moisture.
5. Sprinkle the sliced green onions and cilantro on top to serve.


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This specific vegan dish is packed with flavor and filling enough to gather vegetarians and carnivores together over this one meal!


– 2 Tbsp olive oil
– 1 small onion
– 2 cloves of garlic
– 1 inch fresh ginger
– 1 ½ Tbsp curry powder
– 8 oz spinach
– 15 oz can of tomato sauce
– 29 oz can chickpeas


1. Dice the onion and garlic, and grate the ginger on a grater. Sauté the onion, garlic, and ginger in a skillet with the olive oil over medium heat until the onions have softened up.
2. Add the curry powder to the skillet and continue to sauté for approximately one minute.
3. Add ¼ cup of water and the spinach to the skillet and cook until spinach has wilted.
4. Drain and rinse the chickpeas to add them to the skillet along with the tomato sauce.
5. Stir well to distribute the flavor amongst the entire dish.
6. Serve the meal over rice or bread.


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Grilled cheese is known to be the ultimate comfort food. With this recipe, you will not have a very fancy grilled cheese along with your daily dose of vegetables to place you in a win-win situation!


– ½ Tbsp olive oil
– 1 clove garlic
– ¼ frozen cut spinach
– Pinch of salt and pepper
– 2 ciabatta rolls
– 1 cup shredded mozzarella cheese
– 1 oz feta cheese
– Pinch red pepper flakes


1. Mince the garlic and add it to the skillet with the olive oil.
2. Cook over medium to low heat until it begins to soften.
3. Add the frozen spinach and turn the heat up to medium to cook for approximately 5 minutes while seasoning lightly with salt and pepper.
4. Cut the rolls in half and add ¼ cup of shredded mozzarella and ½ oz. of feta cheese to the bottom half of each roll.
5. Divide the cooked spinach between the two sandwiches followed by topping it with a pinch of red pepper flakes along with an additional ¼ more shredded mozzarella on each.
6. Finally, place the top half of the ciabatta roll on the sandwiches and transfer them to a large non-stick pan. Fill a large pot with a few inches of water to create weight, then place the pot on top of the sandwiches to press them down. Cook until they are crispy and golden brown.
7. Serve!


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Firstly, they’re packed with flavor. Secondly, They’re VERY easy to make. Lastly, they’re healthy!


– 15 oz. of black beans
– 1 cup of frozen corn kernels
– ½ of a small red onion
– 1 clove of garlic
– ¼ bunch of fresh cilantro
– 2 cups of shredded cheese
– 1 batch of taco seasoning
– 10 taco sized tortillas


1. Drain the can of beans and rinse to place them in a large bwon along with the corn.
2. Rinse the cilantro and chop roughly.
3. Dice the onion and mince the garlic.
4. Add all the cut greens and the shredded cheese to the bwol with the beans and corn.
5. Mix up a batch of taco seasoning and add to the bowl and stir.
6. Place a half cup of the filling on one side of each tortilla and fold it in half. Cook them on a non-stick pan over medium heat until golden brown and crispy and serve.


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Tired of the plain old sauce only pasta? Spend a couple more minutes to enrich the dish with more flavors!


– 2 Tbsp of olive oil
– 2-3 links of Italian sausage
– 2 cloves of garlic
– 1 small onion
– 8 oz. of button mushrooms
– 1 28oz. can of crushed tomatoes
– 1 tsp dried basil
– 1 tsp dried oregano
– 4 cups vegetable broth
– 1 lb. rigatoni
– ¼ cups of parmesan cheese


1. Add the olive oil and sausage links to a large pot and cook over medium heat until they are browned.
2. Remove the sausage from the pot to slice them into rounds, then return them to the pot and cook for a few minutes more until fully browned.
3. Slice the garlic, onions, and mushrooms.
4. Once the sausage is browned, add the crushed tomatoes, onion, garlic, mushroom, basil, and oregano to the pot and stir.
5. Add the vegetable broth and pasta and stir along with the contents of the pot. Place a lid on the pot and turn the heat to high to bring it to a rapid boil.
6. Let the contents of the pot simmer for 15 minutes
7. Stir the contents and serve!

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