Cheap Meals for College Students (Healthy + Quick!)

Inside: Easy recipes and meals for college students who are cooking for themselves on a budget.

When my college kid moved into an off-campus house this year, I knew he’d be facing new challenges.

Like keeping track of utility bills, splitting chores with roommates, and dealing with an occasional mouse in the basement.

But more than anything I wondered, What is this child going to eat? Because for the first time in his life, he wasn’t living at home or steps from a dining hall.

If your college kid is in the same boat, you might be worried they’ll exist on fast food and protein bars.

So I created this guide full of simple, affordable, and easy college meals for students–perfect for busy schedules, tiny kitchens, and small budgets

Pass it along to your college kiddo knowing that you’re helping them feel nourished, cared for, and maybe even (dare to dream!) a little excited about cooking.

Dinner Ideas for College Students

Cheap dinner foods

Potatoes
Beans
Lentils
Tofu
Pasta
Tuna (canned or pouch)
Eggs
Rice
Canned and frozen vegetables

20 dinner meals for college students

1. French bread pizzas: Cut a loaf of French bread in half, then cut it again lengthwise. Spread the cut half with pizza sauce, top with shredded mozzarella cheese, and the toppings you like. Put under the broiler for 3-5 minutes until melty and toasted.

2. Sheet pan sausage & veggies: This is a customizable recipe with whatever kind of sausage (including veggie sausage), potatoes, and veggies you like. It’s drizzled in a simple sweet-savory sauce. Get the recipe for Sheet Pan Chicken Sausage & Veggies.

3. Loaded baked potato: Use white potatoes or sweet potatoes. Poke the rinsed potato all over with a fork and microwave for about 8 minutes. Top with combos like butter, shredded cheese and steamed veggies or canned beans, shredded cheddar, and salsa.

4. Better burger: Meat is a great source of protein but can be one of the most expensive foods on your grocery list. Stretch ground beef (or turkey) further by mixing it with finely chopped mushrooms before making patties. The mushrooms will disappear into the mix and give a savory flavor boost. Here’s a recipe for a better-for-you burger.

5. Crispy tofu: Tofu that’s pressed and cooked in a skillet turns into a chicken-nugget-lookalike protein you can eat on rice with veggies and a favorite bottled sauce. Make a batch to have for a few meals during the week. Get the recipe for Crispy Tofu.

6. Veggie stir fry: Stir-Fry fresh or frozen veggies in a pan with some oil and soy sauce. Push veggies to the side and scramble 1-2 eggs in the pan. Mix everything together and serve over rice with an optional handful of chopped peanuts on top (peanuts are one of the cheapest nuts FYI!).

7. Ramen plus: Cook ramen noodles according to the package, then add in frozen veggies or greens, extra protein (like jerky, peanuts, scrambled egg, or chicken), and some sweet/hot chili sauce and cook on low until everything is heated through.

8. Pan-fried bean tacos: In a small bowl, mix a big spoonful of refried beans (or mashed black beans) with a spoonful of salsa, handful of shredded cheese, and a sprinkle of taco seasoning. Spread onto a tortilla, fold in half, and cook in a lightly-oiled skillet until browned and crispy.

9. Pesto tortellini: Cook a pot of cheese tortellini or ravioli, rinse, and drain. Add a few spoonfuls of jarred pesto. Top with Parmesan cheese.

10. Power salad: Start with a bagged salad and top with a protein (such as drained and rinsed chickpeas or edamame, canned tuna, chopped hard-boiled eggs, or rotisserie chicken), add a handful of nuts, sliced apple or other fruit, and a favorite salad dressing.

11. Fried rice: Place a portion of cooked rice in a skillet coated with cooking spray. Add frozen vegetables and cook until heated through. Move everything to one side of the pan, then crack an egg on the other side, pushing around until cooked through. Combine with rice, add a splash of soy sauce, and stir until everything is combined.

12. Sheet pan nachos: Spread out tortilla chips on a baking sheet. Top with drained, rinsed beans (or cooked ground beef or turkey), shredded cheese, and corn, . Put under broiler for 3-5 minutes or until melty. Take out and top with dollops of sour cream, guacamole, salsa, olives, or other favorite toppings.

13. Chicken parmesan: Cook a pre-breaded chicken breast (such as ALDI “red bag chicken”) in the oven. In the last 5 minutes of cooking, add a spoonful of pasta sauce and a slice of mozzarella cheese on top of and bake until melted and bubbly. Eat on top of pasta.

14. Meatball subs: Cook a few frozen meatballs with a little jarred spaghetti sauce in a saucepan. Spoon saucy meatballs onto a toasted sub or brat bun, top with shredded mozzarella, and pop under the broiler or in the toaster oven until cheese is melted.

15. Rice bowl: Start with a base of white or brown rice, farro, or quinoa. Add a protein (such as grilled chicken, crispy tofu, or crispy chickpeas), chopped veggies, and a favorite sauce such as Peanut Sauce or jarred teriyaki sauce. For crispy chickpeas, drain and rinse a can of chickpeas and toss with olive oil and favorite seasonings (such as 1/2 teaspoon each chili powder, paprika, cumin, garlic powder, onion powder, and salt for a taco-spiced version). Roast on a baking sheet at 400 degrees F for 20-30 minutes or until crispy, stirring halfway through baking.

16. Quesadillas: Put a small drizzle of oil in a skillet. Place a medium-large tortilla in the skillet and top with any kind of leftover meat and/or roasted veggies you have in the fridge plus a generous handful of shredded cheese. Place another tortilla on top and heat until brown on one side. Flip and heat on the other side. Serve with salsa for dipping.

17. Egg burrito: Scramble 1-2 eggs. Add cooked eggs to the middle of a tortilla along with sliced avocado, shredded cheese, and some salsa. Roll up and eat.

18. BBQ salmon: Turn the broiler to HIGH. Place salmon fillets on a sheet pan (skin side down) and sprinkle with salt and pepper and place under the broiler for 3 minutes. Brush on a thin layer of bottled BBQ sauce and return to the broiler for an additional 6-10 minutes or until center is opaque. Brush on another layer of BBQ sauce and eat with a rice pouch and some veggies.

19. Chicken & waffles: Use either leftover/prepped chicken breast or a breaded, frozen chicken breast. Serve on top of 1-2 freezer waffles, drizzled with a quick sauce of softened butter, honey, and pinch of cayenne or hot sauce.

20. Bacon & eggs spaghetti: Otherwise known as spaghetti carbonara! Requires just a few basic ingredients, comes together fast, and is pure comfort food after a long day of classes. Get my recipe for Spaghetti Carbonara.

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Breakfast Ideas for College Students

Cheap breakfast foods

Eggs
Peanut butter
Cereal
Potatoes
Oats
Bananas
Cottage cheese
Yogurt

10 breakfast meals for college students

1. Protein overnight oats: In a small jar, mix 1/2 cup oats with 1 scoop protein powder, 1 shake cinnamon, 1 teaspoon honey, and 1/2 cup milk. Refrigerate overnight. In the morning, add more milk if needed, plus a dollop of nut butter and some sliced bananas.

2. Mug egg: In a mug or ramekin coated with cooking spray, mix together one egg, a splash of milk, a pinch salt and pepper, and some shredded cheddar cheese. Microwave, covered, for about a minute or until set. Place on a toasted bun or English muffin with a slice of ham or a microwaved frozen sausage patty.

3. Protein waffles: Taste like regular waffles but loaded with 15 grams of protein per serving. Get the protein waffle recipe here and eat them plain, spread with peanut butter, or top with fresh fruit and syrup or yogurt.

4. Yogurt parfait: Layer yogurt, granola, and fruit in a glass, jar, or thermos to take it to class. Greek yogurt has more protein (and less natural sugar).

5. Fancy toast: Spread toasted bread with nut or seed butter and add a layer of sliced bananas or berries and a shake of cinnamon. Or spread with mashed avocado and top with a fried egg and some chili flakes.

6. Peanut butter power smoothie: Blend 1 cup milk (dairy or non-dairy), 1 frozen banana, 2 tablespoons peanut butter (or peanut powder), 1 date (pit removed), and a dash of cinnamon.

7. Baked oatmeal cups: Combine oats, mashed banana, milk (dairy or non-dairy), brown sugar, baking powder, and vanilla. Add the mix-ins of your choice like chocolate chips or blueberries, and bake in a muffin tin. Get the full recipe for baked oatmeal cups.

8. Scrambled egg muffins: Like scrambled eggs, but way more portable. Use the fillings you like best, from meat and cheese to veggies. Get the recipe for Scrambled Egg Muffins

9. Cereal 2.0: Pour a bowl of your favorite low-sugar breakfast cereal (like plain Cheerios, plain shredded wheat, or bran flakes) and fresh fruit (like berries or banana slices), chopped nuts, and seeds (like chia, ground flaxseed, or hemp seeds).

10. Portable protein box: Fill a container with a hard-boiled egg, edamame, cheese, and whole grain cereal to take with you. See 50+ Meat-Free Protein Ideas for more inspiration.

How to Stock the Kitchen

Healthy staples for the pantry

Rice (boxed, bagged, or pre-cooked pouches to save time)
Dry pasta or pre-cooked pasta in pouches
Jarred pasta sauce
Tortillas
Whole grain bread
Peanut butter (or other nut/seed butters)
Oats
Canned beans: Such as black beans and pinto beans
Potatoes
Canned or pouch tuna and/or salmon
Canned fruits and vegetables
Ground flaxseed and chia seeds (to add to smoothies, oatmeal, and yogurt)
Salsa
Soy sauce
Jarred sauces like teriyaki, curry, and pesto
Broth (chicken, beef, or vegetable to use for soups, sauces, and cooking rice)
Canned soup
Salad dressing (for topping salads or using as a marinade)
Healthy oil such as olive, avocado, coconut, and canola
Basic spices: Start with salt/pepper, garlic powder, onion powder, Italian seasoning, paprika, and cinnamon
Cooking spray