By Guest Blogger Jett Irlbeck

Over the years, with tuition costs rising, and the economy shrinking, food insecurity has become an increasingly pressing issue over the past decade. This problem is magnified in college campuses across the United States. Many universities, Texas Tech specifically, are combatting this issue by instating food pantries, food banks, and even SNAP benefits. These practices are helping, but they may not always be enough. That’s why I’m taking on a challenge that will impact many students on a local level at Texas Tech University.  

To help, I’ve interviewed Sheryl McCool over the subject of what needs done. She responded by saying that meal packages (boxed food and cans with a recipe) were the most popular thing among college students at the Raider Red Food Pantry, and that may be the best way to help. So, that’s what I plan to do. 

To contribute the most, we’ve determined that rice is one of the most popular things in the food pantry.  One of my friends and I have worked together to bag over 50 pounds of rice for the food pantry, and I also made a video over one of my favourite recipes. 

This recipe was called stir-fry ramen, and it’s a quick, simple, and versatile dish that involves ramen noodles, ground beef or any type of protein, and any choice of vegetables.  The steps are relatively simple:  

1. Chop up whatever vegetables you have and cook the ground beef. 

2. Combine ¼ of a cup of soy sauce, a clove of garlic, 1 T of apple cider vinegar, 1 T of brown sugar, and whisk together in a measuring cup. 

3. Boil 2 packets of ramen but discard the flavour packets. 

4. Combine all three things in a skillet, add the sauce, and stir together. 

Once you’ve completed these steps, you are ready to serve them! 

Another easy recipe:

Vegetable and Bean Soup 

Ingredients: 

1. 1 can of mixed vegetables 

2. 1 can of sliced carrots 

3. 1 can of green beans 

4. 1 can of pinto beans 

5. 1 can of tomato soup 

Steps: 

1. Combine all these ingredients in a pot and add 1-2 cups of broth. 

2. Spice and season it as you please. 

3. Bring to a boil and then simmer for 15-20 minutes. 

Then you can serve it hot and enjoy. 

These recipes are designed to be customisable, and the ingredients can all be found in The Davis College food pantry. 

Another simple recipe is a Canned Tex-Mex Rice Bake, and it can be prepared using only the ingredients found in the food pantry. 

Tex‑Mex Rice Bake 

Ingredients 

• 1 can of black beans (drained and rinsed) 

• 1 can of corn (drained) 

• 1 can of diced tomatoes with green chilies 

• 1 cup instant rice (white or brown) 

• 1 can of chicken (or use canned tuna for a twist) 

• ½ cup shredded cheese (optional if you have shelf‑stable cheese or powdered cheese) 

• 1 tsp chili powder 

• ½ tsp cumin 

• Salt and pepper to taste 

Steps 

1. In a large skillet or oven‑safe dish, combine the diced tomatoes (with their liquid) and instant rice. 

2. Add the beans, corn, and chicken. Stir well. 

3. Season with chili powder, cumin, salt, and pepper. 

4. Cover and cook on medium heat (or bake at 350°F if using an oven) until the rice absorbs the liquid — about 10–15 minutes. 

5. Sprinkle cheese on top and let it melt before serving. 

Optional Add-ons 

• Top with canned jalapeños or olives for extra flavour. 

• Add a spoonful of salsa or hot sauce if you have it. 

Thank you for reading. I wish you happy cooking.