With one busy semester after the next, college students are constantly searching for quick, cost-effective meals that will keep them satisfied as they move between classes and club meetings. A popular choice among students for grocery shopping is Trader Joe’s, a chain known for its unique snacks and convenient premade meals. Its low prices and fun, seasonal products attract college students all around Boston with shallow pockets and rumbling stomachs.
When scanning the grocery store aisles to find some tasty goods, a small section on the top shelf tends to go unnoticed. The canned goods sit patiently, collecting dust as their neighbors bid them adieu. The reasons for this neglect are a mystery, as these small cans come packed with flavors and nutrients that will last a lifetime in any pantry.
Next time you need to stock up on groceries for the week, run down to the world’s smallest Trader Joe’s at 899 Boylston St. It’s the closest one to campus, but if you’re feeling claustrophobic, just keep trekking down the street until you hit the bigger one at 500 Boylston St. Make sure to keep an eye out for these three delicious and nutritious canned goods: Greek Chickpeas with Parsley and Cumin; Grecian Style Eggplant with Tomatoes and Onions; and Giant Baked Beans in Tomato Sauce.
To help you get started with turning these canned goods into meals, here are three quick and easy recipes that take 10 minutes or less to prepare.
Beans and cheese (Giant Baked Beans in Tomato Sauce):Prep time: 3 minutes Cost: ~$2.50 Ingredients:
Directions:
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OUR HOT TAKES:MAYA: This recipe is nostalgic for me. It reminds me of chili, specifically the kind I would get served over fries at this burger joint across from my high school. EMILY: This could be a good option for a student in a rush who still wants a hearty, satisfying meal. The assembly was simple and quick, and the “chili” is savory and comforting, yet packed with protein and fiber. |
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Zucchini, eggplant and quinoa (Grecian Style Eggplant with Tomatoes and Onions)Prep time: 10 minutes Cost: ~$5 Ingredients:
Directions:
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OUR HOT TAKES:MAYA: I’m obsessed with zucchini, especially when it’s cooked in tomato sauce. This recipe fuels my obsession and pairs nicely with quinoa rather than the typical rice base. Next time, I would add some red onion for an extra pop of flavor. EMILY: In college, it can be tough to reach a healthy daily vegetable intake, but this recipe makes it simple. Just throw everything into a skillet and cook until done — it’s that easy. |
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Kale, feta and chickpea salad (Greek Chickpeas with Parsley and Cumin)Prep time: 5 minutes Cost: ~$7 Ingredients:
Directions:
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OUR HOT TAKES:MAYA: Salads are delicious, especially as a refreshing pick-me-up lunch to get the juices flowing during a long day. It can sometimes be difficult to get protein into an abundance of leafy greens, especially if you are vegetarian. Beans are amazing meat alternatives, and you cannot go wrong with these lemony herb chickpeas. I love the way the feta pairs with these chickpeas, and I would make this again with some extra veggies. EMILY: This salad is simple, and the marinade from the chickpeas serves as a really flavorful dressing. You can mix and match different vegetables with this and toss in leftover produce from your fridge. The salad is bright and refreshing — a great lunch option. |
