Testing the Waters, with a Successful Catch!

Ta-da! College kids can cook!

It's Monday night, and the last of the parentals have wondered back to their respective homes.  Three roommates and an honorary friend are faced with their opening act of clown charades, also known as collegiate "cooking".  Not to be intimidated by our ominous task of creating the first edible (and preferably delicious) meal, we decided on the versatile fish that is tilapia, paired with some simple sauteed vegetables, all over a portion of the colossal bag of rice, purchased by a loving parent before disowning us college kids to sink or swim.

Amanda's sauteing vegetables?! You won't find those at an In 'n Out Burger.

This super simple and quick recipe quelled our nightmares of spam-filled meals and even gave light to future culinary endeavors. Be not afraid, my collegiate colleagues!

Lemon-Pepper Tilapia w/ sauteed Squash
4 tilapia fillets ($8.13)
1 tbsp. yogurt butter (bulk item)
lemon-pepper spice blend ($1.50)
1 yellow squash ($.67)
1 zucchini ($.67)
1/2 white onion ($.44)
garlic salt & pepper (bulk item)
2 tbsp. olive oil (bulk item)
1 c. rice (white or brown) (bulk item)
2 c. water


Melt butter and drizzle over fillets in a non-greased baking dish.  Season with lemon-pepper blend to taste.  Bake in oven at 400ºF until flaky and white (about 20 minutes).


Meanwhile, chop squash and zucchini and saute in a pan with olive oil until tender.  Sprinkle with garlic salt and pepper to taste.  Place rice and water in a saucepan, bring to a boil, then reduce to a simmer and cover for 15 minutes.
(Serves 4) $11.41/$2.85 per serving