"We know that it's easy to settle for unhealthy food when you don't have the time to prepare something," say the authors of The Healthy College Cookbook, all of them college students with busy schedules and tight budgets. "We hope that this book will provide you with alternatives to the evils of fast food." 

You don't have to be in college to appreciate the recipes these self-taught cooks put together. Ranging from Frittatas for breakfast and Sesame Chicken for dinner to Baked Garlic appetizers and Blueberry Scones for dessert, they offer more than 200 recipes that are cheap, convenient, and surprisingly nutritious when compared to the normal student diet. 

This cookbook shortens the learning curve for most beginning cooks with an opening chapter on setting up your first kitchen and stocking the shelves. Most recipes are made up of six ingredients or less and take less than a half hour to prepare. 

Low-fat, low-calorie, low-cholesterol, low-sodium, and vegetarian options are highlighted, with a full chapter devoted to meatless cuisine. Other chapters focus on soups and salads, pasta, seafood, side dishes, sauces and breads. 

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The (Reluctant , Nervous, Lazy, Broke, Busy, Confused) College Student's Cookbook

The College Cookbook : An Alternative to the Meal Plan

Recipe:
Quick Pasta Salad
Makes 10 servings

This recipe will make enough to serve a crowd. If you're cooking for just yourself, halve the ingredients and save the leftovers for quick lunches and snacks.

1 (16-ounce) (454 g) box tricolor pasta (we recommend fusilli)
1 cup (250 ml) chopped broccoli
2 carrots, peeled and chopped
1 onion, thinly sliced
1 red bell pepper, chopped
1 cup cucumber, peeled and sliced
3/4 cup (185 ml) Italian dressing

1. Bring a large pot of water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain.

2. While the pasta is cooking, place the broccoli, carrots, onion, and red pepper in a microwave-safe bowl. Cook in a microwave on high for 3 minutes. (If you don't have a microwave, blanch the vegetables.)

3. Combine the cooked vegetables and cucumber with the pasta. Cover and refrigerate until chilled.

4. Pour the dressing over the salad when ready to serve. Toss to coat.

Nutrition Per Serving

Calories - 210

Fat - 3 g

Protein - 7 g

Carbohydrates - 40 g

Cholesterol - 1 mg

Sodium - 153 mg