Recipe- Kickin’ Chicken Salad

Growing up my dad would always make the best chicken salad, when I got to the age where I began to cook for myself I asked him for it and make it for myself often.



  1. 1 Rotisserie Chicken
  2. 1 pack of ritz crackers
  3. mayonaise
  4. relish
  5. salt
  6. pepper
  7. honey


  1. Pick the meat and dispose of the the bones of the chicken
  2. Chop chicken into small minced pieces…don’t want the pieces to be too chunky
  3. Place chicken into a big bowl
  4. Add 3/4 Cup mayo to bowl
  5. Add 1/2 cup relish to bowl
  6. Add 1/4 cup honey
  7. Add a sprinkle of salt and pepper to bowl
  8. Crush a about 1/2 the package of ritz crackers inside of the package and add to bowl
  9. Mix
  10. Serve on ritz crackers
    1. Goes great with Pepper-jack cheese
    2. Goes well on sandwiches
  11. Add buffalo sauce if you want a spicy kick, or bbq sauce for a smoky bbq flavor.

The Triple Threat-Meal Prep for SA’s

Being a student athlete for four years has taught me a lot on and off the field about myself. It has taught me how to be tough mentally, balance school and social life, and also how to take care of my body. As a younger college student I would go to the dining hall, or the restaurants on the schools campus, because I , lived on campus, had a meal plan and did not have a means of transportation. My body responded to the things I was eating and I was not in as good shape as I was in High School and ate better foods.

As I matriculated and moved off campus, I found myself eating out more than ever, at small mom and pop shops, corner stores, or chain restaurants whatever it was I rarely ever cooked. I made sure that I are more healthy, and made better choices which was good for my body, however I was spending too much money on food, and as a full time student-athlete money is hard to come by. Eventually I grew up and decided that it would be best for myself monetary wise and health wise, to cook my meals.


Meal Prepping has been around for many years, but more recently has been taking off.  After my Junior year I caught onto the trend and began to prepare my meals for the week ahead of time. There is not right or wrong way to do this, but I am going to tell you how I do mine.

Step 1. Go to your local supermarket with a shopping list of foods for the week.

I usually try and get uncooked chicken breast, a cooked hot rotisserie chicken, frozen vegetables, beef, salad ingredients, smoothie ingridience, rice, sandwich necessities and some kind of fruit juice. Depending on the store, I rarely spend more than $120 and the food lasts me about two weeks.

Step 2. Bring the groceries home and get ready to prep!!

Step 3. Cook!

I usually like to make chicken salad out of the rotisserie chicken, so that I can use it on sandwiches for lunch during the week, as well as a late night snack.

I cook the rice, chicken/beef and vegetables, then plate and pack them into individual ziplock containers. This makes it easy to measure out how much you are intaking, and also makes it easy to eat lunch or dinner on the go, which we always are as SA’s. There are many different recipes for meat and rice/pasta dishes out there and many different combinations you can make so get creative.

In the morning I was usually rushing to a lift or class and cooking breakfast would take too long. I found that making a smoothie in a ninja blender is one the quickest, healthiest starts to my day that I could get. So buying a large bag of frozen fruit, yogurt, protein powder and juice is a quick and easy way to get something good in your body in the morning.

Sometimes I can get home for lunch, so I will make myself a deli sandwich and a side salad.

For the most part, Meal Prepping is a very economical and easy way to eat while still in school. It does not take a lot of time to prepare the food, about 2 hours for the week. The only downside to this is that it gets repetitive if you use the same ingredients every week, which is a good reminder to explore different foods and try to cook things you have not before. Meal prepping is a triple threat, good for your body, wallet, and cooking experience.


Restaurant Review: A Colorful Surprise

Recently, my girlfriend received a new directors position for her employer, where she just started working, so to celebrate this achievement I surprised on a date!  Her favorite type of food is Mediterranean, so I figured she would appreciate being surprised to a nice dinner.  After looking around online , I made reservations at Lumbini restaurant in Baltimore. When we arrived to the restaurant, from the outside it did not look like the same illuminated, colorful place that the pictures online showed, honestly it looked closed. We saw a small sign that said “walk a half block” for the restaurant, and a few steps later we were looking through an enormous glass window into the lit up, brightly colored, lively Indian establishment.

We walked into the restaurant and were two of six other restaurant goers and a small family. I was surprised at how empty this place was for its size and high ratings, but its emptiness and quietness made the environment much more intimate. We were greeted and seated at a small table for two. The authentic decor, music and the amazing smell gave me the urge to get into some food right away so we began ordering soon after we sat down.  To start off our we ordered veggie samosas and Chicken Pakora, which came out quickly and you could literally hear them coming. The Chicken Pakora came out sizzling on a hot plate, along with the smells of curry and other seasonings. The Samosas were  steaming hot stuffed full of delicious vegetables and juices. The Samosas were a little bit hot, but once they cooled off they were very tasty. Our stomachs filled up quicker than expected from the appetizers, so we decided to share a meal for dinner. She ordered the vegetable marsala for us, if it were up to me we would have tried some meat, however it was her night.

Although I thought it would not be satisfying, I was extremely surprised with the entree. The waitress brought out a platter of rice, cooked vegetables, a side of Indian seasoned and cooked cheese and a red marsala sauce. I like that it was separate so that you could pick and choose how you would like to dress your plate. The cheese although unique, was very tasteful and had a texture similar to tofu. The Red marsala sauce was different from the orange marsala sauce I was used to seeing, but was better than the orange sauce with a more smooth taste that went well with the cheese. We barley made it through all of the marsala, and with full stomach’s we sat back and waited for the bill, which may have been the best part of the whole night.  After all of the food we ordered and a drink a piece the bill was around 45.00, which is not too expensive for a dinner for two.  I would defiantly would go back to Lumbini and would recommend stopping by and trying the Samosas.


Hello All,

My name is Pat Young, I am a Senior American Studies major at UMD College Park. I am in my last semester here and thought it would be fun to take some “fun” classes to finish off my college career. This English class where we have to write about food has really opened my eyes and made me think more about what I eat more than ever. My relationship with food has never been anything more than I eat when I am hungry, cook every here and there and try to maintain a healthy balance. I have never been one to look up a recipe to something and try and cook it, nor have I ever really taken the time to value the experience of a restaurant until this class.  I plan on writing about my food experiences here for the rest of the semester and share with my audience, who will hopefully be college students and student athletes what makes my eating experience here as a student both enjoyable but not break my bank.