Most students never have had to worry about food because it was always provided for them – by parents throughout high school, by the University meal plan during freshman year and, in my case, by a fraternity house meal plan my sophomore year.

Beyond the two timeless classics – Easy Mac and Ramen noodles – students have trouble thinking of things to cook for themselves.

Through the Internet, friends and moms, I compiled a list of general tips and hints to make what you eat every day a little better.

 Mom suggested not using old Teflon pots and pans, as they have been found to be harmful, especially if chipped into by metal utensils.

Use stainless steel, copper and cast iron, instead.

 Poaching eggs in water provides many benefits.

It’s healthier and cheaper than frying in butter or oil, and it promises an easy cleanup.

 In smaller spaces such as apartments, the “George Foreman” can take the place of a grill and is excellent for paninis, wraps and quesadillas.

Don’t have one? Use a home iron with aluminum foil.

 Skip or combine steps to cut preparation and cook time.

Use frozen breaded chicken strips (instead of preparing and frying the chicken) with tomato sauce and mozzarella cheese in the oven. In 10 minutes you’ll have chicken Parmesan.

 Pasta is easy to cook, but the sauce can make all the difference.

Add basil, oregano, parsley, garlic and mushrooms to plain tomato sauce. Top with Parmesan cheese, and add ground beef or turkey for protein and taste.

 Spice up old favorites by adding ground beef or turkey to mac ‘n’ cheese and chili and spices to Ramen.

Also, try local Asian and Indian stores for Ramen-style instants.

Accent your main dish with easy sides:

 Bagged salads

 Instant mashed potatoes

 Frozen garlic bread or rolls

 Nachos (as an appetizer or side)

 Green beans (Cook with cinnamon and brown sugar, top with sliced almonds.)

 Baby carrots (Keep in a bowl of water in the refrigerator to avoid drying.)

 Frozen vegetable (They are cheaper, provide choices that you wouldn’t usually buy and are nutritious because they are picked in season when ripe.)

With the help of this list of tips and some time logged in the kitchen, you should be expanding your culinary prowess in no time.

Whatever you choose to eat, try to eat healthily and mix things up.

- Dima Abelsky is a contributing writer and a junior from Atlanta