March 2025 Newsletter

Hey Highlanders! We hope you’re enjoying the springtime weather as the semester is in full swing! We know this is a busy time of year with project deadlines looming, so if you ever need additional support or someone to talk to, please reach out to a member of the CREW! We are here for you.

Spotlight: On-Campus Resource

With inflation and the rise in grocery prices, we want to again bring attention to Paulanne’s Pantry here at MCC! This FREE food resource is available to all currently enrolled McLennan and University Center students, as well as current faculty and staff. Appointments are required, and you can shop twice a month.

Please sign up for an appointment: Monday thru Friday, 9 am – 4 pm. If these hours do not work, contact crew@mclennan.edu or 254-299-8561 so we can work with your schedule.

Spotlight: Off-Campus Resource

Spring is in the air, and it’s time for all the Waco outdoor life to resume! If you’re looking for some great free and low-cost things to do with friends and family, here are some ideas:

Bridge Street Farmers Market: Every Wednesday night (5–8 pm) and Saturday morning (9 am – 1 pm). Stroll through, grab some food and produce, listen to live music, and engage with activities. Food access programs allow you to get food with SNAP and WIC benefits.
Levitt AMP Waco Music Series: Free, family-friendly concerts in partnership with the farmers market.
Brazos Nights Concert Series: Monthly free concerts in Indian Spring Park. See website for dates.

Shout-out!

Thank you to all the faculty, staff, students, and community members who came out during spring break to volunteer with the Shepherd’s Heart mobile food distribution! We always appreciate your generosity—especially during break!

Featured Event: Mission Waco Race ONE

On Saturday, April 26, 2025, join the community in a 5K race and 1-mile fun run supporting Mission Waco—one of our partners in supporting basic needs. Bonus: If you live in the Sanger Heights or Brook Oaks Neighborhoods, your entry is FREE! Sign up here.

Self-Care Tip

As the semester wraps up and finals approach, stress can feel overwhelming—but small, intentional actions can help you stay grounded. Try these simple ways to practice mindfulness and offer yourself grace:

✅ Pause & Breathe – Take a deep breath before starting a task. Inhale for four seconds, hold for four, exhale for four. Repeat.

✅ Reframe Negative Thoughts – Instead of “I’ll never get this all done,” try “I am doing my best, and that is enough.”

✅ Move Your Body – A short walk, stretching, or even standing up for a few deep breaths can reset your focus.

✅ Set a Stopping Point – Give yourself permission to take breaks and set a reasonable end time for studying.

✅ Celebrate Small Wins – Finished a reading? Submitted an assignment? Acknowledge your progress!

You are more than your to-do list. Be kind to yourself—you’re doing great!

Easy Recipe

Did you know?? I try to pick recipes based in part on what I’m craving and in part on what’s currently in stock in the pantry. This month, the ramen noodle salad stood out to me (also something I ate quite a bit in college). We will have this recipe and others printed off that you can grab when you’re shopping!

Need any ingredients? Swing by Paulanne’s for some non-perishable goods, grains, frozen meat, fresh fruit, cheese, and/or milk! There’s a good chance we’ll have most of the ingredients for this meal when you stop by to shop the pantry!

Ramen Noodle Salad (Budget Bytes)

Prep Time: 30 mins
Cook Time: N/A
Total Time: 30 mins
Servings: 6 (1.5 cups ea)

INGREDIENTS

Vinaigrette (if making your own)

1/4 cup neutral salad oil*
1/4 cup rice vinegar
2 Tbsp honey
2 tsp soy sauce
1 tsp ground ginger
1/4 tsp garlic powder
1 tsp toasted sesame oil

Salad

6 cups shredded cabbage**
1 carrot
4 green onions
1 - 3oz. package instant ramen***
1/4 cup sliced almonds
2 cups shredded rotisserie or canned chicken****

INSTRUCTIONS

Make the dressing first. Whisk together the salad oil, rice vinegar, honey, soy sauce, ginger, garlic powder, and toasted sesame oil. Set the dressing aside. (You can also use a store-bought vinaigrette)
Shred the cabbage as finely as possible. Shred the carrot and slice the green onions. Crush the instant ramen noodles (discard the seasoning packet or save it for another use).
Place the cabbage, carrot, green onion, almonds, crushed ramen noodles, and shredded chicken in a large bowl. Pour the prepared dressing over top. Toss the salad until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.

NOTES

*Use any light flavored or neutral oil like canola, peanut, sesame (not toasted), light olive oil, or avocado oil.

**You can use Napa cabbage, green cabbage, red cabbage, or even bagged pre-shredded coleslaw mix (cabbage and carrots). I used a mix of green and red cabbage to provide a lot of color while staying within budget.

***Ramen noodles are used dry (not boiled) in this recipe to give the salad a lot of delicious crunch!

****I use pre-cooked rotisserie chicken for this recipe to keep it simple and make the salad extra filling. You can leave the chicken out to make this a lighter side dish if preferred.

NUTRITION (per 1 serving)

CREW This Month

Thursday, 4/10, 3–4pm @ Parking Lot R || Shepherd’s Heart Food Distribution

Swing by Lot R for FREE food from Shepherd’s Heart! Free and open to anyone in the community!

Thursday, 4/17, 11:30am – 1:30pm @ SLC || Third Thursday Thoroughfare

Come for free lunch and learn about resources in McLennan County just for college students!

Thursday, 4/24, 11am – 2pm @ Under SSC building || Swap Meet

Come shop new and gently used clothing, shoes, home decor, kitchen supplies, and more!

Saturday, 4/26, 8am @ 1308 N 15th St || Mission Waco Race ONE

Run or walk a fun race and support a great organization!

More events are available on the CREW calendar! Be sure to save the calendar so you never miss an event!

View past newsletters.

*Composed by Emma Cartisano*