Devon-O'Brien
Devon-O'Brien

Devon O'Brien

As EatingWell's Senior Food Editor, Devon O'Brien handles all things weeknight dinner and fast meal solutions. She also works in the EatingWell Test Kitchen developing and testing recipes and shooting how-to videos. Outside of work, Devon enjoys whipping up batches of gluten-free sourdough and hitting the beautiful hiking trails of Vermont.
Eating healthy on a college budget isn't only possible, it can also be absolutely delicious. For those nights when the dining hall isn't calling your name try one of these healthy recipes you make in your dorm room. The Greek Salad Nachos and Vanilla-Cranberry Overnight Oatmeal are simple and delicious. Find easy microwave recipes, no-cook meals, healthy snacks and even a mug cake to satisfy all your cravings—no kitchen required.
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We use mirepoix—a combination of onion, celery and carrots—to flavor this white bean soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.
This one-pan chicken pasta combines lean chicken breast and sautéed spinach for a one-bowl meal that's garlicky, lemony and best served with a little Parm on top. I call it "Mom's Skillet Pasta" and she called it "Devon's Favorite Pasta." Either way it's a quick and easy weeknight dinner we created together and scribbled on a little recipe card more than a decade ago, and it remains in my weekly dinner rotation to this day. It's a simple dinner the whole family will love.
It only takes 3 easy steps to make the best oven-roasted vegetables every time. They're delicious, healthy and perfect for a side dish on busy weeknights or when you need to feed a crowd. Learn this technique and you'll be able to roast any vegetable without a recipe.
This cheesy chicken and cabbage casserole is creamy and briny with plenty of savory flavors thanks to sauerkraut and kielbasa. Gruyère (or Swiss) cheese adds a nutty flavor to the dish, while rye breadcrumbs on top give it a hint of caraway and a nice crunch.
Creamy Lemon-Pepper Dressing
Rating: Unrated
New!
This creamy lemon-pepper dressing is tangy and bright with a peppery bite! This dressing pairs well with greens or other veggie salads.
This chicken uses a creamy lemon-garlic marinade to bake up tender, moist and infused with garlic and lemon. The little bit of dressing reserved for serving adds a nice pop of extra flavor.
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Loaded Smashed Radishes
Rating: Unrated
New!
These smashed radishes have all the toppings you would expect from a loaded potato, but lower-carb radishes are used as a base instead. Radishes get nice and creamy in the center when baked, and their peppery flavor mellows to let the classic flavors of bacon, Cheddar cheese and sour cream shine through.
Chile-Garlic Dressing
Rating: Unrated
New!
This simple chile-garlic salad dressing has garlic-forward flavor with mild heat from crushed red pepper. Pair it with any greens, from spicy arugula to mild butterhead lettuce.
This chicken uses a creamy lemon-garlic marinade to bake up tender, moist and infused with garlic and lemon. The little bit of dressing reserved for serving adds a nice pop of extra flavor.
Loaded Smashed Radishes
Rating: Unrated
New!
These smashed radishes have all the toppings you would expect from a loaded potato, but lower-carb radishes are used as a base instead. Radishes get nice and creamy in the center when baked, and their peppery flavor mellows to let the classic flavors of bacon, Cheddar cheese and sour cream shine through.
Chile-Garlic Dressing
Rating: Unrated
New!
This simple chile-garlic salad dressing has garlic-forward flavor with mild heat from crushed red pepper. Pair it with any greens, from spicy arugula to mild butterhead lettuce.
This salad celebrates the fleeting season of sour cherries—it's short and they're extremely perishable, so scoop them up when you see them and enjoy them within a couple of days. Here we feature them along with dried sour cherries, chicken, toasted walnuts and blue cheese in a flavor-packed salad. When sour cherries are out of season, you can swap in frozen sour cherries; just be sure to thaw them before using.
If you don't love the idea of flipping each vegetable on the grill, enlist the help of a grill basket instead. Then you can just give the veggies a quick stir or toss halfway through cooking.
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Spatchcocking, or butterflying, a whole turkey is the best way to get the juiciest meat and the crispiest skin in half the time of traditional turkey roasting methods. Follow these easy steps to learn how to do it!
Air-Fryer Hash Browns
Rating: Unrated
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Air-fryer hash-brown potatoes will forever change how you cook hash browns. With less mess and a crispier crust, these air-fryer hash browns are sure to become a breakfast staple. The cheese not only helps the potatoes bind together, but it also adds a boost of flavor to each bite.
Air-Fryer Hard-Boiled Eggs
Rating: Unrated
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These air-fryer hard-boiled eggs are a fuss-free way to cook hard-boiled eggs without boiling water. Having some hard-boiled eggs on hand is great for meal prep or an easy grab-and-go snack.
Air-Fryer Blooming Onions
Rating: Unrated
New!
These air-fryer blooming onions are tender on the inside with a combination of spices and a slight amount of heat adding to the crispy outside. The creamy sauce is perfect for dipping.
Looking to start a plant-based diet? EatingWell is here to help with simple vegan recipes to help you make the transition in the easiest and most delicious way possible.
Air-Fryer Doughnuts
Rating: Unrated
New!
These grease-free air-fryer doughnuts are so easy—just pop open a can of store-bought biscuit dough, and you are on your way. Once cooked, you can choose between vanilla or chocolate glaze or a sweet cinnamon sugar topping. You can discard the doughnut holes or cook them up too! Arrange them in a single layer in the basket of your air fryer and cook at 350°F for 2 minutes.
Looking to sneak in some extra veggie servings? Sweeten it up! Here are 9 ways you can turn vegetables into dessert.
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Loaded Mashed-Potato Waffles
Rating: Unrated
New!
Consider these waffles our brunch take on loaded mashed-potato casserole. The potato-based waffles are loaded with cheese and scallions then topped with fried eggs and toppings of your choice—but you can't go wrong with a dollop of sour cream and a sprinkle of bacon.
Broccoli & Cheese Waffles
Rating: Unrated
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Creamy chunks of Brie and tender-crisp bites of broccoli stud these crisp waffles that make a great base for egg sandwiches. Or, eat them on their own with a smear of homemade Dijonnaise made by mixing 1/4 cup mayonnaise with 1 tablespoon Dijon mustard.
Here we stir cocoa powder into a classic waffle batter to yield rich, chocolaty waffles. Topped with homemade whipped cream and fresh strawberry slices, this decadent brunch could even pass as dessert.
Herbed Cornbread Pancakes
Rating: Unrated
New!
These corn-based cakes are naturally gluten-free; just make sure you buy certified gluten-free cornmeal and corn flour if you are making them for someone with a sensitivity. Serve these cornbread pancakes topped with a smear of honey butter (just mix 4 tablespoons softened butter with 1 tablespoon honey and a pinch of kosher salt) and a side of scrambled eggs and breakfast sausage.
Cinnamon-Roll Pancakes
Rating: Unrated
New!
Piping a cinnamon-sugar swirl into each pancake as it cooks gives these stacks the look of cinnamon rolls. Take it a step further by whipping up a cream cheese icing to top them with: Whisk 2 ounces softened cream cheese with 3 tablespoons room-temperature pure maple syrup until smooth.
Yeast Pancakes
Rating: Unrated
New!
Using yeast as the leavening agent in these pancakes, as opposed to baking powder or baking soda, creates a delightfully tangy flavor that sets the stage for sweet or savory toppings. We like these yeast pancakes topped with a simple cherry sauce made by simmering 2 cups pitted cherries, 1/4 cup sugar and 1 tablespoon lemon juice in a small saucepan until the cherries are broken down and the sauce is thick, about 20 minutes.
Hash-Brown Egg Cups
Rating: Unrated
New!
These muffin-tin egg bites pack a crunch thanks to a crispy hash-brown potato crust. Using fresh hash browns, found in the produce section of most grocery stores, ensures a crispier result than you'd get from frozen. Plus, wringing them out before baking removes excess moisture, ensuring they'll be even more crisp.