We’ve all been there ! You are in college.. you are homesick.. you want good food but got no money.. Wish you could come back home but …. .

This post is a little series for my sisters Tweenee and Reeva and my baby brother Dhruv whom we miss terribly. Tweenee and Reeva can probably cook since they have a kitchen but for Dhruv, you can just “hope” you had a kitchen.. I know, I am bad :))

Shrimp Singapore noodles

1 pound of shrimp (peeled and de-veined)

1 Green bell pepper (peeled and sliced lengthwise)
1 Carrot (peeled and sliced lengthwise)
1/2 Onion (sliced thin lengthwise)
Handful of peas
1 cup of snap peas

2-3 cloves of garlic
1″ ginger root (peeled and grated)

1 packet of Singapore rice noodles

Salt, red chili powder, curry/ turmeric powder, garam masala to taste
Whole red chillies (optional)
Soy Sauce – 1 Tbsp

Boil about 6-8 cups of water with salt. Remove from heat and soak the noodles for about 15 minutes till soft. Drain under cold water. Add a Tbsp of OO and run a fork through them to separate.

Heat 2Tbsps of OO/vegetable oil in a wok or a non stick pan. Add Ginger, garlic and onions (and whole red chili) when the oil is hot. Cook for about 2-3 minutes till the onions turn translucent. Add the Shrimp and cook till they turn light pink. Add the vegetables and cook on medium heat till they turn a bit soft. (The whole process is going to be about 6-7 minutes)

Add the spices and the noodles + the soy sauce. Shake the pan/wok till everything is incorporated. Remove from heat and dig in.. Use your favorite hot sauce for added kick.

Simple yet satisfying…

Easy Chicken pot pie “without the pie”

1 Rotisserie chicken – remove the chicken from the bones
2 cups of your favorite veggies (Any kind, I like carrots, potatoes, peas and corn)
1 can of mushroom soup (low sodium)
1/2 cup of milk
1 cup of crackers crushed (any kind)
salt and pepper to taste

Reserve half of the chicken for another recipe (look below).
Cook the vegetables on medium heat in a pot of salted water till firm yet cooked.
Drain the veggies. Combine the chicken (half of the whole), the soup, milk and the veggies in an oven proof dish. Sprinkle with the cracker crumbs and bake at 350 degrees for 25 minutes.

You are welcome to add cheese to make it hearty. Enjoy with some fresh baked bread or a green salad. Makes enough for left overs or to entertain someone while watching a movie at home 🙂

Pesto Chicken wraps

Half of the rotisserie chicken shredded
1/4 cup of Parmesan cheese
2 Tbsps of pesto sauce
A dash of hot sauce
Salt and pepper to taste

Mix all the above and wrap in lettuce ( to keep it light) or whole wheat tortilla.
OR Spread it on a flat bread and bake at 350 degrees for 10 minutes.

Love ya girls !! We are very proud of you !!