Try this, from Bon Appetit. The nuts should be husked (the papery part removed) for best results. These are really good and the coating could probably be used with other nuts -- would be good with almonds, for example. Roasted Hazelnuts If the nuts have been stored in the freezer, bring them to room temperature before roasting so the coating maintains a smooth consistency. Vegetable oil 4 cups hazelnuts, toasted, husked 1 cup (packed) dark brown sugar 1/3 cup coarsely chopped fresh rosemary 1 tablespoon coarse kosher salt 5 dashes of hot pepper sauce Preheat oven to 350°F. Brush 13x9x2-inch baking pan and large rimmed baking sheet generously with oil. Mix hazelnuts, brown sugar, rosemary, salt, and hot pepper sauce in large bowl to blend. Transfer to prepared baking pan. Bake until sugar melts and coats nuts, stirring every 5 minutes, about 20 minutes. Transfer to prepared baking sheet. Cool completely. Break hazelnuts apart and store in airtight container at room temperature. (Can be made 5 days ahead.) It's important to keep the hazelnuts hot during the entire baking time so the glaze doesn't clump. To prevent the hazelnuts from cooling off, don't remove them from the oven when stirring  just pull the oven rack out slightly. (It may take slightly longer to make the nuts than indicated -- but they're really good and worth the trouble. Be sure to use fresh rosemary; dried won't be the same). Makes 4 cups. And a more typical recipe. My mom makes these with cinnamon only -- really good, and really good in salads. Sweet-Hot Spiced Pecans In a bowl, mix 1/3 cup sugar, 3/4 teaspoon cayenne, 1/2 teaspoon salt, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground allspice. Whisk in 1 large egg white and 2 teaspoons vegetable oil. Stir in 2 cups pecan halves. Spread nuts in a single layer in an oiled nonstick 10- by 15-inch baking pan. Bake in a 300° regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes. Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely. Serve or store airtight at room temperature up to 2 weeks (I keep them much longer). Makes about 2 cups. Happy eating!

LOL, Annie...but I am able to get whatever my "culinary skills" out there....it is fun for me and exciting...and I did make more than min wage around these here parts when I did do it...I also got a catering job last weekend...I didn't make much...like $60 bucks...but they also didn't want me to home made anything..just coordinate...had me pick up that dastardly fried chicken from Walmart!! UGH!! I picked up 100 pieces...they took home 70 pieces..what a waste of money. I'd rather have been able to whip up some chicken and dumpling casserole for half the price and much tastier! They were very pleased with me and gave me a big ten dollar tip lol. I'll take it. And hopefully this will lead to other jobs...we'll see! Glenda, my little Buddy..you always have a good word for me and I luv ya for it!! Janice

I know what that's like! I attend a university and also work there. I may not live on campus, but feel like it! Anyway, our department just made a cookbook that included some easy healthy recipes in it. Hope some of these will interest you. If not, there is a book you can purchase called "The Healthy College Cookbook : Quick, Cheap, Easy" by Alexandra Nimetz. It's written by students for students with your same need. Good Luck and Happy Eating! Easy Fruit Salad 1 can (11 oz.) mandarin oranges 1 can (13 oz.) pineapple 1 banana, sliced Maraschino cherries (for color) 1 small pkg. instant vanilla pudding Make vanilla pudding by using 1 cup juice from mandarin oranges and pineapple instead of milk. Add oranges, pineapples and cherries. Refrigerate until serving time. Just before serving, add bananas. Sicilian Tomato Salad 4 large fresh tomatoes , sliced 1 cup Monterey Jack cheese, grated Large Romaine lettuce leaves 1/4 cup vegetable oil 2 T. of vinegar (half white vinegar & half red wine vinegar) 1 tsp. chili powder (optional) 1/4 tsp. salt 1/4 tsp. garlic powder or one clove, minced 1/8 tsp. black pepper Make the dressing by mixing together the oil, vinegar and four spice, then refrigerate while you prepare the salad platter. Line a very large platter with romaine lettuce leaves. Top with sliced tomatoes. Sprinkle on the grated cheese. Right before serving, stir and drizzle on all of the dressing Creamy Vegetables 1 can of cream soup (whatever you prefer-chicken, mushroom,celery, ect.) 2 tbsp. dried parsley salt and pepper 1 lb bag of your favorite frozen vegetables In a large microwave-safe bowl combine soup, parsley, and salt and pepper. Stir in vegetables. Cover and cook on 70 percent power for five minutes. Stir and continue cooking on 70 percent for five to seven minutes, or until heated through. Sprinkle with cheese if desired and cook on high for two minutes. Gourmet Pasta for the College Bound 16 ounces pasta 2 tablespoons butter 1/2 teaspoon garlic salt 1/4 cup milk 2 tablespoons Parmesan cheese Cook pasta in boiling salted water until tender. Drain. To a saucepan, add butter or margarine, salt, milk, and Parmesan cheese. Cook over low heat until combined. Pour mixture over pasta, and serve. Let stand three to five minutes before serving. Chicken Caesar Pita Sandwich 2 Boneless skinless chicken breast halves, cooked, cut into thin strips (You can buy them in the grocery store already cooked and cut into strips) 3 cups Torn romaine lettuce or mixed greens 2 Tbsp cup (1 oz.) 100% Grated Parmesan Cheese 1/4 cup Roasted Garlic Dressing (Or instead you can buy a caesar salad kit that includes the lettuce dressing and cheese in it) 2 Pita breads, cut in half Mix chicken, lettuce, cheese and dressing. Fill pita bread halves with chicken mixture. VARIATION: Prepare as directed, substituting flour tortillas for pita bread. Fill tortillas; roll up for a wrap sandwich. Macaroni Florentine 1 (14-oz) package Deluxe Macaroni and Cheese Dinner or Velveeta Macaroni and Cheese Dinner 1 can of sliced mushrooms 1 (10 oz) package Chopped Spinach, thawed and WELL drained salt and pepper if desired Directions: Prepare pasta as directed on package. Add mushrooms and spinach to pasta; mix lightly, serve.

A glass of milk,one fruit,a cup of sweetcorn,a cup of popcorn,sprouts,2 slices of bread and jam. You can select the snack accordingly till 100 cal. Sorry I cannot know how many calories each item consists of.