Easy recipes from Mom

Travis's Mother

If there’s one thing students miss most after leaving home, it’s Mom’s wholesome meals. It probably isn’t a good idea to room with your mother just for the sake of good food, but there has to be an alternative to ramen noodles and Easy Mac. That’s where news editor Travis Perry’s mom comes in.

Easy Taco Salad

2-4 servings (seasoned meat can be divided into individual servings and frozen. Reheat in microwave for a quick meal.)

Ingredients:1 pound ground meat (beef, turkey or chicken)1 pound taco seasoning, any flavor or brand

Crumble meat into a microwave safe container. Cook meat just until pink color is gone. Stir in the seasoning packet, and any additional water if needed. Continue to cook meat another 1-2 minutes until thoroughly cooked and hot. Layer meat with any of these additional ingredients: Lettuce, onion, tomato, cheese, jalapenos, tortilla chips, salsa, sour cream, guacamole. Easy Taco Salad

Buffalo Chicken Dip


2 (10 ounce) cans chunk chicken, drained2 (8 ounce) packages cream cheese, softened1 cup bleu cheese salad dressing3/4 cup Franks Red Hot pepper sauce1 cup shredded cheddar cheese1/2 cup crumbled bleu cheese1 bunch celery, cleaned and cut into 3-4 inch pieces1 box crackers

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in the cream cheese and dressing. Cook, stirring until well blended and warm. Mix in the shredded cheese and crumbled bleu cheese, and transfer the mixture to a slow cooker. Cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

(Can be made in microwave. Mix all ingredients until well blended and heat through. Serve immediately from microwave or transfer to a small slow cooker to keep warm.)