Recipes: Meals on the go

By Matthew Soulis

Meals on the go are more convenient than cooking at home, but too often they are messy or not enjoyable.

For the early birds, here’s something extra that will get you through that 3 o’clock class so you’re not snoring in a lecture. For night owls, check out these quick breakfast recipes so you can hit snooze without any guilt.

Stick-Free Caramel Apple

What you will need:

• Cutting board

• Chef’s knife

• Small Pot

• Metal tablespoon

• Melon baller

• Muffin tin

• To-go container or Ziploc bag

• 2 Granny Smith apples

• 1 bag of Werther’s Original Chewy Caramels

What to do:

1. Wash the apples and cut them in half vertically.

2. Using the melon baller, remove the seeds from the centers of the apples.

3. Carefully remove a portion of the apple from the stem and bottom without cutting to the hollow core of the apple.

4. In the small pot, melt the caramel on medium heat.

5. Once the caramel is in a liquid state, place the apples in the muffin tin with the skins facing down.

6. Remove the caramel from the heat.

7. Use the metal tablespoon to carefully ladle the caramel into the center of the apples.

8. Be careful not to overfill the apples.

9. Once the apples are full, carefully place them in the refrigerator and keep them there overnight.

10. In the morning, cut the apple halves into smaller portions and put them in your to-go container or Ziploc bag to enjoy later at class.

Syrup-Free Pancakes

What you will need:

• Frying pan

• Spatula

• Blender

• Ladle

• To-go container or Ziploc bag

• 1 1/4 cup all-purpose flour

• 3 teaspoons baking powder

• 1 teaspoon salt

• 5 teaspoons sugar

• 1 1/2 cup 2 percent milk

• 1 egg

• 2 tablespoons melted butter

• 1 1/2 teaspoons maple extract

What to do:

1. Pour the milk and egg into the blender.

2. Blend on a medium strength for two minutes.

3. Add all of the dry ingredients (flour, baking powder, salt, sugar).

4. Blend until the batter has become smooth in texture.

5. Preheat your frying pan on a medium high heat.

6. Melt the butter on your frying pan. Be sure to coat the entire surface of the frying pan.

7. Once completely melted, carefully pour the butter from your frying pan into the blender with the batter.

8. Add the maple extract to the batter.

9. Blend the batter for one minute on high.

10. Ladle small amounts of the smooth batter into the hot pan.

11. Wait until you begin to see little bubbles appear in your pancake before flipping it.

12. Carefully test your pancake with the spatula before flipping to ensure it will not rip or fold.

13. Once both sides of your pancake have become lightly browned and no batter is running out of your pancake, it is ready to serve.

Chicken Pockets

What you will need:

• Oven

• Greased cookie sheet for baking

• Bowl

• Large spoon

• Spatula

• Cooling rack

• To-go container or Ziploc bag

• 1 package of cream cheese

• 3 tablespoons oleo (melted)

• 2 cups chicken breasts (chopped, small pieces is best)

• 1 tablespoon chives (chopped, small pieces is best)

• 2 tablespoons 2 percent milk

• 1/4 teaspoon salt

• 2 packages of Pillsbury Crescent rolls

What to do:

1. Using your hands, beat together cream cheese, oleo, milk, chives and salt.

2. Meld in the chopped chicken. (Meld means add a little, stir, add a little more, stir again and repeat until complete.) This will keep the chicken juices from making the recipe soupy.

3. Unroll Pillsbury Crescent rolls but expect a small pop when you do. Try not to jump.

4. Carefully press and seal two triangles together to make a rectangle. The more secure your make the seal, the more stable your Chicken Pocket will be when eating.

5. Place the rectangle onto an already greased cookie sheet — butter or spray work the same.

6. Drop a spoonful of the chicken mixture onto a Pillsbury rectangle. The less the better until you can find a proper ratio that works best for your Chicken Pocket.

7. Fold the rectangle in half over the chicken mixture and seal it inside. The more secure your make the seal, the more stable your Chicken Pocket will be when eating.

8. Preheat your oven to 350 degrees.

9. Place your cookie sheet in the oven for 20-25 minutes.

10. Check on your Chicken Pockets every seven minutes to ensure they are not burning or leaking onto the cookie sheet.

11. If you are unsure whether or not your Chicken Pocket is fully cooked, use your finger and carefully press upon the top of the Chicken Pocket. You are checking to see if the Pillsbury Crescent Roll has hardened enough that it lightly flakes when you press it.

12. Remove the cookie sheet from the oven.

13. Using the spatula, remove the Chicken Pocket from the cookie sheet and place upon the cooling rack.