Dinner: One-Pot Spaghetti

Dinner: One-Pot Spaghetti

Handwashing dishes is a hassle, and college dorm rooms don’t usually have dishwashers. Minimize the mess by making spaghetti in one pot — and eat right out of it afterwards. If you can’t find pot-size spaghetti, breaking normal spaghetti in half would also work. Jarred sauces are a must for the busy college student. For a finishing touch, garnish with basil, Parmesan or freshly diced tomatoes and bell peppers.

1/3 pound 80/20 ground beef

2 cups pasta sauce

½ teaspoon salt

1 cup water

4 ounces dry pot-size spaghetti

1. In a medium saucepan over medium heat, brown ground beef until no pink remains, about 7 minutes. Drain any grease and return the pan to the burner.

2. Stir in pasta sauce, salt and water. Add spaghetti, pressing down gently to ensure it’s submerged. Increase heat to high.

3. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, for 15 minutes or until spaghetti is tender.

4. Serve warm.

Note: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Dessert: Dark Chocolate Almond Nut Clusters

These almond nut clusters will satisfy your sweet tooth and provide multiple vitamins, healthy fats and antioxidants at the same time. They are also easily customizable and can contain more than chocolate and nuts; you could switch up the flavors with hemp seeds, sesame seeds, raisins and other dried fruits.

They should last for at least a few days in the freezer, so you can make them ahead of time in larger batches for parties and other special occasions.

1 cup dark chocolate chips

1 cup roasted whole almonds

2 teaspoons flaky sea salt

1. Line a baking sheet with parchment paper and set aside.

2. Place chocolate chips in a medium microwave-safe bowl and microwave for 45 seconds. Stir and microwave for another 15 seconds, then stir until fully melted and smooth.

3. Place almonds into chocolate and stir to fully coat. Use a spoon to drop small mounds of chocolate and almonds onto the prepared baking sheet, about 2 tablespoons per cluster. Leave 2 inches of space between clusters to avoid melting together. There should be 16 clusters. Sprinkle each with 1/8 teaspoon sea salt.

4. Place clusters on the baking sheet in the refrigerator for 1 hour to harden. Store leftovers in an airtight container for up to 5 days.