Adjusting to college involves learning independence and a significant part of autonomy is learning how to cook for yourself. In my first two years at John Carroll, I always had a meal plan so my trips to the dining hall served as my meals for the day. But, as I moved off campus and began to put my culinary skills to the test, I was met with a learning curve.

One may believe that their fridge and pantry are stocked, full of the necessary ingredients to master a filling, satisfying and delicious meal. But, that requires effort. And I’ll tell all my college-age readers that our busy schedules leave little time to exert vigor at the end of the day.

So, instead, I realized that it may be a safe bet to always have certain ingredients on hand. These elements have to be versatile but somewhat basic on the surface. For me, these ingredients are as follows: rice, frozen vegetables, quick oats, cheese sticks, eggs, rotisserie chicken, pasta, hot sauce, barbeque sauce and soy sauce.

Rice is a simple staple. It’s plain, it can be dressed up, it can be tossed into something more elaborate. Frozen vegetables are also versatile and can be thrown into a rice dish or mixed into some sort of pasta. It’s always important to prioritize some greens throughout the day, so if you can somewhat disguise them, it’s even better.

Quick oats are normally a breakfast item, but I’ve eaten them for dessert with a little honey, almond milk and some dark chocolate (those last three ingredients are not always in my pantry so I don’t always count on that). But, no matter what, quick oats are a foolproof way to get some energy in the morning (or at night)!

Cheese sticks and eggs fall into the refrigerated section, both serving as options for quick protein. Eggs, of course, can be fried, poached, scrambled or, my personal favorite, hard-boiled. Cheese sticks can be pocketed for an on-the-go snack in the afternoon or late morning.

As for more substantial options, we have rotisserie chicken. Hear me out. This substitute for grilled chicken remains a subject of debate, but I believe it holds admirable status. Rotisserie chicken can be added to soups and salads and can also be paired with a carbohydrate like rice or pasta, alongside some vegetables.

The last handful of ingredients can be utilized in several ways. Pasta is self-explanatory. As for the sauces, these can be used to differentiate based on what your palette is looking for on a given day.

Overall, it’s important to remember that a lot can be created with minimal ingredients. By releasing the overwhelming nature of creating elaborate dishes while maintaining a busy schedule, I’ve been able to take the pressure off cooking and enjoy my food for the fuel it gives me!