While there are many perks to living on campus, the lack of a proper kitchen can certainly be a downside.

With only a microwave and a mini-fridge, there are a limited number of options available to campus residents for at-home cooking.  Most students stick to the core college food groups of Ramen, Chef Boyardee, cereal and assorted chips and cookies, but for those wanting a tastier, healthier option, here are a few simple recipes that can be made without the comforts of a full kitchen.

Bayou Shrimp Creole

Ingredients:

•  1 tablespoon olive oil
•  1 cup choppedonion
•  1 cup celery, thinly sliced
•  1 cupgreen pepper, chopped
•  1garlic clove, crushe
•  3/4 teaspoon  of thyme
•  1/2 pound medium frozen shrimp, thawed, peeled and halved lengthwise
•  1 (14 1/2 ounce) cancajun-style stewed tomatoes
•  1/4 cup tomato paste

Combine oil, onion, celery, green pepper, garlic and thyme in 1-1/2 quart microwavable dish.  Cover and cook on high three minutes or until tender-crisp.

Add shrimp, stewed tomatoes and tomato paste.  Cook on high six minutes, stirring halfway through or until shrimp is pink.

Serve with rice, if desired.

Original recipe courtesy of food.com.

Chocolate Peanut Butter Mug Cake

Ingredients:

•      3 tablespoons flour
•      2 tablespoons sugar
•      1 1/2 tablespoons cocoa powder
•      1/4 teaspoon baking powder
•      pinch of salt
•      3 tablespoons milk
•      1 1/2 tablespoons vegetable oil
•      1 tablespoon peanut butter

In a large mug, whisk (can be done with a fork) together the dry ingredients (flour, sugar, cocoa powder, baking powder and salt). Add the milk, vegetable oil and peanut butter. Whisk until smooth.  For variant flavors, substitute the peanut butter with nutella or add in miniature marshmallows and/or walnuts.

Cook in the microwave on high for one minute and 10 seconds. This recipe will rise a lot and then deflate. Serve immediately.

Original recipe courtesy of thenovicechefblog.com

Vegetarian Spinach Bake

Ingredients:

•      1 package frozen chopped spinach
•      1 medium onion, sliced
•      1 tablespoon butter
•      4 slices bread, cubed
•      1 to 2 cups cheese, shredded
•      1/2 cups sour cream
•      1/2 cups milk
•      2 eggs, beaten
•      1/4 teaspoon salt
•      1/4 teaspoon Italian seasoning
•      1/4 teaspoon pepper
•      1 medium tomato, chopped if desired

Unwrap spinach and place in 8-inch square microwave-safe baking dish. Add onion and butter. Cover with vented plastic wrap. Microwave (high power)  five to six minutes or until spinach is thawed. Add bread cubes, cheese, sour cream, milk, eggs and seasoning; mix well. Cover.

Microwave (medium power) four and a half to five minutes or until edges begin to set, rotating dish once. Stir to move cooked portion to the center, cover and microwave (medium power) six to eight minutes or until center is about set. Sprinkle tomato over top. Let stand covered five minutes before cutting into squares for serving.

Original recipe courtesy of cooks.com.

These recipes are perfect for residents who want leftovers or those who want to throw a dorm party with the rest of his or her hall. Enjoy, and happy eating, Southern Miss.