I love custard! BAKED ORANGE CUSTARD (serves 5-6) 1 cup cream 1 cup orange juice 1/4 cup sugar 3 eggs, lightly beaten 1 1/2 tsp grated orange zest Pinch of salt Preheat oven to 325°. Combine all ingredients & blend well. Pour the mixture into custard cups & place in a pan of hot water. Bake until a knife inserted in the center comes out clean, 40-50 minutes.~~Craig Claiborne Here's a plain baked custard that's a really old recipe: CUSTARD 2 cups scalded milk 3 eggs 4 TBL sugar 1/8 tsp salt 1/2 tsp vanilla Nutmeg Scald the milk. Mix sugar, eggs, salt & vanilla & combine with the scalded milk. Pour into custard cups set in a pan of hot water, sprinkle tops with grated nutmeg & poach in a preheated 300° oven until firm.~~ (Do the knife test.) CHOCOLATE CREME CARAMEL (serves 8 if using 1/2 cup molds) Caramel base: 1/2 cup sugar 2 TBL water Juice of 1/2 lemon Chocolate custard: 2 cups milk 4 oz semisweet chocolate 4 eggs 4 egg yolks 1/2 cup sugar Preheat oven to 350°. Combine the 1/2 cup sugar, water & lemon juice in a saucepan & bring to the boil. Let cook, bubbling until the syrup becomes a light amber color. Don't let the syrup burn or it will be bitter. when the syrup is ready, immediately pour equal amounts of it quickly into the 8 custard cups. Swirl the syrup around so it covers the bottom of each mold. Let cool at room temperature. Heat the milk w/the chocolate, stirring often until the chocolate is dissolved. Beat the eggs, egg yolks & 1/2 cup sugar until thickened & smooth. Pour the milk mixture into the egg mixture & blend well. Strain the custard & skim off & discard surface foam. Ladle the custard into the 8 prepared molds. Arrange the molds in a baking dish & pour boiling water around them. Place the dish in the oven & bake until the custard is set in the center, about 30 minutes. Remove the custard cups & let cool. Unmold when ready to serve.~~Craig Claiborne COLD LEMON CUSTARD SOUFFLES (serves 8) 1 cup sugar 1/4 cup flour 1/8 tsp salt 2 TBL butter, melted 5 TBL lemon juice Grated zest of 1 lemon 3 egg yolks, well beaten 1 1/2 cups milk, scalded 3 egg whites Preheat oven to 325°. Generously butter 8 custard cups. Combine the sugar, flour, salt & butter. Stir in the lemon juice & zest. Whisk a little of the hot milk into the beaten yolks; whisk all the yolks back into the milk. Stir the yolk mixture into the lemon mixture until well blended. Beat the whites until firm but not dry. Fold the lemon mixture into the beaten whites. Spoon into the prepared custard cups. Place the filled cups in a baking pan. Pour enough hot water into the pan to com halfway up the sides of the cups. Bake 45 minutes. Cool to room temperature. Refrigerate until chilled, about 4 hours. Serve cold.~~San Francisco Encore

This is the one I make when company comes and it's easy! You can easily add Kahlua or Amaretto to this but I wouldn't...it's just perfect the way it is. It has a great mouth feel. Dark Chocolate: Milk Chocolate: White Chocolate: 6 ounces semisweet (or milk or white) chocolate 3 tablespoons butter 4 medium, very fresh eggs, separated 1/2 teaspoon cream of tarter 2 tablespoons sugar 2 tablespoons powdered sugar 1/2 cup cold heavy cream 1/2 teaspoon vanilla whipped cream and chocolate curls; garnish First, place a stainless steel bowl and a wire whisk in the refrigerator. Then chop chocolate into small pieces and place in a medium, non-stick skillet along with the butter; melt over low heat stirring constantly. Remove from heat to cool slightly. In a medium size bowl, beat egg whites until foamy. Add cream of tarter and continue to beat gradually adding 2 tablespoons granulated sugar until it forms stiff peaks; set aside. Stir the egg yolks into the slightly warm chocolate in the skillet, 1 at a time. Using the chilled bowl and whisk, beat (donÂt use a mixer) 1/2 cup heavy cream until it begins to foam and gradually add 2 tablespoons powdered sugar then vanilla. Continue beating just until stiff peaks; do not over beat. Gradually and gently fold chocolate mixture into beaten egg whites then gently fold that mixture into whipped cream in cold bowl. Do not over work the mousse! Spoon into 4 martini glasses, cover and chill at least 2 hours. Garnish as desired. Marilyn

Spinach is a good option. You also have the option of using fake meat crumbles and fake ham, that you can get in the freezer section or perhaps the fridge section next to the produce, which is where I find that kind of stuff at a lot of markets. You can use one or both. The fake meat crumbles you can get almost anywhere, it's TVP. I like Morningstar Farms brand or Bocca also has this item. My favorite fake ham is Yves brand.

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.