15 Affordable and Nutritious Meals for College Students on a Budget

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You can eat well on a budget with a variety of delicious meals that’ll keep you energized. Try vegetable stir-fry with rice, a quick chickpea salad, or chicken and vegetable quesadillas for protein. Pasta with marinara and spinach is satisfying, while lentil soup is both nutritious and easy to make. Quinoa salad with feta offers healthy ingredients, and homemade pizza is a fun and tasty option. Continue exploring for more great meals tailored for students like you!

Vegetable Stir-Fry With Rice

Vegetable stir-fry with rice is a fantastic choice for college students looking for an affordable and nutritious meal. This dish isn’t only easy to prepare but also allows for a lot of creativity, as you can use whatever vegetables you have on hand. The vibrant colors and textures of the vegetables make it pleasing to the eye, and the quick cooking process guarantees you won’t spend too much time in the kitchen, leaving you with more time for studying or socializing.

Adding rice to your vegetable stir-fry not only makes the dish hearty but also balances the flavors while serving as a great base. This simple and customizable recipe is perfect for those on a budget, as you can buy ingredients in bulk and make extra portions to enjoy later. With just a handful of ingredients and a bit of preparation, you’ll have a delicious meal that satisfies both your hunger and your wallet.

• 1 cup of rice (white or brown)
• 2 tablespoons vegetable oil
• 1 cup broccoli florets
• 1 cup bell peppers (any color), sliced
• 1 cup carrots, julienned
• 1 cup snap peas or green beans
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• Salt and pepper to taste
• Optional: sesame seeds or green onions for garnish

Begin by cooking the rice according to the package instructions. While the rice is cooking, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and sauté for about 30 seconds until fragrant.

Then, add the broccoli, bell peppers, carrots, and snap peas to the skillet. Stir-fry the vegetables for about 5-7 minutes or until they’re tender-crisp. Once the vegetables are cooked, pour the soy sauce over the stir-fry and season with salt and pepper to taste.

Serve the vegetable stir-fry over the cooked rice and garnish with sesame seeds or sliced green onions if desired.

When making your vegetable stir-fry, feel free to experiment with different vegetable combinations based on what’s available and in season. You can also add protein sources like tofu, chicken, or shrimp to make the dish more filling.

To save time, consider prepping your veggies in advance and storing them in the refrigerator. Remember, the key to a great stir-fry is to keep the heat high and the vegetables moving in the pan for excellent cooking. Enjoy your meal!

Chickpea Salad

Chickpea salad is a revitalizing and nutritious meal that’s perfect for busy college students seeking an affordable and healthy option. This dish isn’t only easy to prepare, but it also packs a punch with its protein-rich chickpeas and vibrant vegetables. You can whip up this salad in no time and enjoy it for a quick lunch or an easy dinner after a long day of classes.

What makes chickpea salad particularly appealing is its versatility. You can customize the ingredients based on what you have on hand, making it an ideal dish for using up leftover veggies or pantry staples. Whether you prefer a classic Mediterranean style with olives and feta or a zesty version with lime and cilantro, the possibilities are endless.

Plus, it stores well in the fridge, so you can make a large batch to enjoy throughout the week.

• 1 can of chickpeas (15 oz), drained and rinsed
• 1 cup of cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley or cilantro, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and fresh herbs. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well blended.

Pour the dressing over the salad ingredients and toss gently to mix everything together. Let the salad sit for about 10 minutes to allow the flavors to meld, then serve immediately or store it in the refrigerator for later.

For an even more filling meal, consider adding protein sources such as diced grilled chicken, feta cheese, or avocado.

You can also switch up your dressing by adding different herbs, spices, or even a bit of yogurt for creaminess. Don’t forget to taste and adjust the seasoning as you go—the key to a great salad is in balancing the flavors according to your preference. Enjoy getting creative with your chickpea salad!

Chicken and Vegetable Quesadillas

Chicken and vegetable quesadillas are a fantastic and budget-friendly meal option for college students. Not only are they quick to prepare, but they also provide a delicious way to pack in protein and veggies, making them a balanced choice for a busy lifestyle. With just a few simple ingredients, you can whip up a hearty meal that satisfies your hunger and nourishes your body.

These quesadillas are versatile; you can use leftover chicken or substitute it with a different protein, such as beans or tofu, for a vegetarian option. The incorporation of vegetables not only adds nutrients but also brings vibrant colors and textures to each bite. With a side of salsa or guacamole, chicken and vegetable quesadillas can easily become one of your go-to meals.

• 2 cups cooked chicken, shredded
• 1 cup bell peppers, sliced (any color)
• 1 cup spinach, roughly chopped
• 1 cup shredded cheese (cheddar or mozzarella work well)
• 4 large flour tortillas
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: salsa, guacamole, or sour cream for serving

In a skillet, heat the olive oil over medium heat. Add the sliced bell peppers and sauté for 2-3 minutes until they’re tender. Then, add the spinach and cook until just wilted. Season the mixture with salt and pepper, then remove from the heat.

On a tortilla, layer some of the chicken, sautéed vegetables, and a generous handful of cheese before folding it in half. Repeat with the remaining tortillas. In the same skillet, cook each quesadilla for about 3-4 minutes on each side, or until golden and crispy, ensuring the cheese is melted inside.

To enhance the flavor, consider adding spices such as cumin or paprika to the vegetable mixture before cooking. You can also experiment with different types of cheese for a unique twist.

If you’re cooking for a larger group, you can easily double the recipe and make multiple quesadillas at once. Using a large griddle can help toast several at a time. Finally, never underestimate the power of dipping sauces; they can elevate the experience and provide an extra kick of flavor!

Pasta With Marinara and Spinach

Pasta with Marinara and Spinach is a quick and budget-friendly dish perfect for college students seeking a satisfying meal without breaking the bank. This recipe combines the robust flavors of marinara sauce with the nutritional benefits of fresh spinach, creating a delicious and wholesome option. Not only is it simple to prepare, but it also allows you to enjoy the comforting essence of pasta — a staple in any student’s diet.

In just a matter of minutes, you can whip up this dish, making it an ideal choice for busy weeknights or late study sessions. The best part? You can easily customize it with any additional ingredients you may have on hand, such as garlic, cheese, or your favorite protein. With minimal preparation and clean-up, this versatile recipe is sure to become a favorite in your culinary repertoire.

Ingredients:

• 8 ounces of pasta (spaghetti, penne, or your choice)
• 2 cups marinara sauce
• 2 cups fresh spinach
• 2 tablespoons olive oil
• 2 cloves garlic (minced, optional)
• Salt and pepper to taste
• Grated Parmesan cheese (for serving, optional)

Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. In a separate saucepan, heat the olive oil over medium heat and add the minced garlic, stirring for about a minute until fragrant.

Pour in the marinara sauce and bring to a gentle simmer. Add the fresh spinach and cook until wilted. Once the pasta is done, drain it and combine it with the sauce mixture. Stir everything together until well coated, adding salt and pepper to taste.

For the best flavor, always season your sauce after adding the pasta, as the salt can enhance the dish’s overall taste. If you prefer a creamier sauce, consider adding a splash of heavy cream or some ricotta cheese when combining.

Additionally, feel free to bulk up this meal with any leftover vegetables or proteins such as grilled chicken or sautéed mushrooms — both can add a delightful twist to this classic dish while maintaining its affordability.

Lentil Soup

Lentil soup is a nourishing and budget-friendly option perfect for college students looking for a warm and filling meal. Packed with protein, fiber, and a plethora of vitamins, lentils aren’t only economical but also incredibly versatile. This hearty soup can be adjusted to your taste, making it easy to incorporate whatever vegetables or spices you might’ve on hand.

With a preparation time of just around 10 minutes and a cook time of about 30 minutes, lentil soup is an efficient option for those busy student lives. Creating a pot of lentil soup is a great way to prepare meals in advance, as it stores well and tastes even better the next day when the flavors have melded together. Whether you’re cozying up for a study night or entertaining friends, this recipe delivers a satisfying dish that won’t break the bank.

In addition, it provides an excellent base for using leftovers from other meals, making it a practical choice for any college student trying to minimize waste and maximize their budget.

• 1 cup dried lentils (green or brown)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• 1 teaspoon thyme (dried or fresh)
• 4 cups vegetable broth or water
• Salt and pepper to taste
• Optional: bay leaf, diced tomatoes, spinach, or other vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onions, carrots, and celery; sauté until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic, cumin, thyme, and any optional spices or vegetables.

Cook for another minute before adding the dried lentils and broth (or water). Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 25-30 minutes, or until the lentils are tender. Season with salt and pepper before serving.

When making lentil soup, feel free to customize it with whatever spices or leftover vegetables you have at home. If you want a creamier soup, consider blending a portion of it with a blender or an immersion blender. You can also batch cook and freeze portions in individual containers for a quick meal on a busy day.

Always taste and adjust the seasoning at the end, as the final flavors can vary based on the broth or vegetables used. Enjoy your warm and hearty dinner!

Greek Yogurt With Fruits and Nuts

Greek yogurt with fruits and nuts is a delicious and nutritious meal option that fits perfectly into a student’s busy lifestyle. It’s not only quick to prepare, but it also offers plenty of health benefits. Greek yogurt is rich in protein, probiotics, and calcium, making it an excellent choice for breakfast or a snack. Pairing it with fruits and nuts adds essential vitamins, minerals, and healthy fats, giving you the energy you need to power through study sessions or a day filled with classes.

This dish is incredibly versatile, allowing for personalization according to your taste and dietary preferences. You can use any combination of fruits—fresh, frozen, or even dried—as well as a variety of nuts to create a balance of sweetness, crunch, and creaminess. Preparing Greek yogurt with fruits and nuts isn’t only a feast for the taste buds but also an opportunity to experiment with different flavor combinations and textures.

• 1 cup Greek yogurt (plain or flavored)
• 1/2 cup assorted fruits (such as berries, banana slices, or diced apples)
• 2 tablespoons mixed nuts (like almonds, walnuts, or pecans)
• 1 tablespoon honey or maple syrup (optional)
• A sprinkle of cinnamon (optional)

In a bowl, scoop the Greek yogurt and spread it evenly. Top the yogurt with your assorted fruits and mixed nuts, and drizzle with honey or maple syrup for extra sweetness if desired. You can also sprinkle a little cinnamon for added flavor. Mix gently if you prefer a blend of flavors or enjoy it layered for an appealing presentation.

When preparing Greek yogurt with fruits and nuts, it’s important to take into account freshness. Choose seasonal fruits for the best flavor and texture. Additionally, if you’re short on time, you can prepare your ingredients in advance and store them separately in the fridge; simply assemble your yogurt bowl when you’re ready to eat.

For a more filling meal, think about adding granola or oats for an extra crunch and a boost of fiber!

Oatmeal With Bananas and Honey

Oatmeal with bananas and honey is a classic breakfast dish that’s not only delicious but also incredibly nutritious. Oatmeal is a fantastic source of fiber, which helps keep you full and satisfied throughout the morning. When combined with the natural sweetness of ripe bananas and a drizzle of honey, this dish transforms into a wholesome meal that’s quick and easy to prepare—a perfect choice for busy college students.

Not only is this meal budget-friendly, but it’s also highly customizable. You can add various toppings such as nuts, seeds, or even a sprinkle of cinnamon to make each bowl unique to your taste. Plus, making oatmeal in bulk can save you time during the week, allowing you to grab a quick breakfast before heading to class.

• 1 cup rolled oats
• 2 cups water or milk (or a combination)
• 1 ripe banana
• 1-2 tablespoons honey (to taste)
• Pinch of salt (optional)

In a medium saucepan, combine the rolled oats, water (or milk), and a pinch of salt if desired. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and simmer for about 5 minutes, stirring occasionally until the oats are tender and creamy.

While the oatmeal is cooking, slice the ripe banana. Once the oatmeal is ready, remove it from the heat and stir in the sliced banana and honey until well combined. Serve warm in a bowl.

For an extra kick, try experimenting with different types of milk, such as almond or oat milk for a dairy-free option. You can also enhance the flavor with a dash of vanilla extract or by adding a sprinkle of your favorite nuts or seeds right on top.

If you’re planning to make a larger batch, just store the leftover oatmeal in the fridge for a quick breakfast option later in the week—simply reheat and add your toppings before serving!

Black Bean Tacos

If you’re a college student looking for a nutritious and budget-friendly meal, black bean tacos are a fantastic option. Packed with protein and fiber, black beans aren’t only affordable but also versatile, making them a staple in many delicious recipes. These tacos can be whipped up quickly, perfect for a busy student lifestyle. Customize them to suit your taste with your favorite toppings, and you’ll have a satisfying meal that doesn’t break the bank.

Making black bean tacos is about simplicity and flavor. The base of the tacos is a mixture of black beans, spices, and fresh ingredients. You can serve them in traditional corn or flour tortillas, or even in lettuce wraps for a low-carb alternative. With a few vegetables and some salsa, you’ll have a colorful and delightful dish that provides nourishment and satisfies your cravings.

• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4-6 corn or flour tortillas
• Toppings: diced tomatoes, avocado, shredded lettuce, cilantro, salsa, cheese (optional)

In a skillet, heat the olive oil over medium heat, then add the diced onion and sauté until it becomes translucent. Add the minced garlic and cook for another minute before stirring in the black beans, chili powder, cumin, salt, and pepper. Mix everything well, allowing the beans to warm through for about 5 minutes.

While the mixture is heating up, warm the tortillas in a separate pan or microwave. Once warmed, fill each tortilla with the black bean mixture and top with your favorite toppings.

When making black bean tacos, feel free to get creative with your toppings to make the dish your own. For a zesty twist, consider adding freshly squeezed lime juice or a dollop of sour cream. If you have time, let the black bean mixture simmer for a bit longer to deepen the flavors, or even try adding corn or bell peppers for extra texture.

These tacos also keep well, making them great for leftovers the next day!

Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili is a hearty and delicious meal perfect for college students looking for a nutritious and budget-friendly option. Packed with wholesome ingredients, this chili isn’t only filling but also bursting with flavor. Sweet potatoes add a natural sweetness and creaminess that pairs wonderfully with the rich earthiness of black beans, while a blend of spices brings the entire dish to life.

This recipe is easy to prepare and can be made in large batches, making it ideal for meal prep. It also keeps well in the fridge and can be frozen for later use, allowing you to enjoy a homemade meal anytime. With minimal effort and time, you can whip up a pot of chili that will nourish you throughout your busy week.

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Olive oil for sautéing
• Optional toppings: avocado, cilantro, or shredded cheese

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes. Stir in the minced garlic, chili powder, cumin, and paprika, cooking for another minute until fragrant.

Add the diced sweet potato, black beans, diced tomatoes, and vegetable broth. Bring the mixture to a simmer, cover, and let it cook for about 20-25 minutes, or until the sweet potatoes are tender. Stir occasionally and season with salt and pepper to taste before serving.

When cooking this Sweet Potato and Black Bean Chili, feel free to customize the spice levels according to your preference. If you like it spicier, consider adding diced jalapeños or a dash of cayenne pepper. You can also throw in additional vegetables such as corn or zucchini for added nutrition and texture.

This chili freezes very well, so consider making a double batch to have on hand for those busy days when you need a quick and healthy meal.

Egg and Avocado Toast

Egg and avocado toast is a quick, nutritious meal that’s particularly popular among college students seeking an affordable yet satisfying option. This dish combines the creaminess of ripe avocado with the protein-packed goodness of eggs, making it a perfect breakfast, brunch, or even a snack.

It’s not only delicious but also easily customizable based on your taste preferences or what you have in your pantry. Making egg and avocado toast is incredibly simple and can be done in under 15 minutes. It’s a great way to start your day on a healthy note without breaking the bank.

Additionally, the ingredients are widely available and can be stored without much fuss, making it convenient for busy student life. Plus, it’s an Instagram-worthy dish that can impress friends during a brunch get-together!

• 1 ripe avocado
• 2 eggs
• 2 slices of whole-grain or sourdough bread
• Salt and pepper to taste
• Optional toppings: red pepper flakes, sliced tomatoes, feta cheese, or microgreens

Start by toasting the slices of bread to your desired level of crispiness. While the bread is toasting, heat a small amount of oil or butter in a pan over medium heat and crack the eggs into the pan, cooking them sunny-side up or scrambled according to your preference.

Once the toast is ready, smash the ripe avocado onto the bread, spreading it evenly. Place the cooked eggs on top of the avocado toast, sprinkle with salt, pepper, and any additional toppings you desire.

When preparing egg and avocado toast, confirm that your avocado is perfectly ripe, as an under- or over-ripe avocado can affect the taste and texture of the dish. You can also experiment with different kinds of bread, such as gluten-free options or bagels, to give this dish your own twist.

If you’re short on time, consider cooking the eggs in advance and reheating them when you’re ready to assemble your toast. Enjoying this meal at different times of the day can keep your routine fresh and exciting!

Vegetable Omelette

A vegetable omelette is a delicious and nutritious meal that’s perfect for college students looking to cook something quick and easy on a budget. Packed with protein and vitamins, this dish isn’t only filling but also allows for customization based on your favorite vegetables and any leftovers you may have in the fridge. Not only can you enjoy it for breakfast, but it also makes for a great lunch or dinner option. Plus, it’s a fantastic way to sneak in some healthy greens!

Making a vegetable omelette doesn’t require extensive culinary skills, making it an ideal choice for beginners. You can whip up this dish in approximately 15 minutes, making it perfect for those hectic days where time is of the essence. With just a few basic ingredients, this recipe can easily be adapted to suit your taste preferences and dietary restrictions. So let’s get cooking!

• 2 large eggs
• 1 tablespoon milk (optional)
• Salt and pepper to taste
• 1/4 cup diced bell peppers
• 1/4 cup chopped onion
• 1/4 cup chopped spinach or any leafy greens
• 1/4 cup mushrooms, sliced
• 1 tablespoon olive oil or butter
• Grated cheese (optional)

In a bowl, whisk together the eggs, milk, salt, and pepper until well blended. Heat the olive oil or butter in a non-stick skillet over medium heat, then add the chopped onions and bell peppers, sautéing for about 2-3 minutes until they soften.

Next, add the mushrooms and spinach, and cook for another 2 minutes. Pour the egg mixture into the skillet, tilting to guarantee it covers the vegetables evenly. Cook for about 3-5 minutes, until the edges begin to set, then fold the omelette in half and let it cook for another minute before serving.

When preparing your vegetable omelette, feel free to experiment with different vegetables depending on what you have on hand. Zucchini, tomatoes, or even leftover cooked vegetables can be great additions.

Additionally, if you want a firmer texture, let the omelette cook a little longer before folding it. Don’t forget to keep the heat at medium to prevent the eggs from burning while guaranteeing they cook through properly. Experimenting with herbs and spices can also elevate the flavor of your omelette, so don’t hesitate to try adding a pinch of garlic powder or fresh herbs!

Quinoa Salad With Feta and Veggies

Quinoa salad with feta and veggies is a delightful and nutritious dish that perfectly fits the budget and dietary needs of college students. Quinoa, often referred to as a superfood, is packed with protein and essential amino acids, making it a fantastic base for any meal. This salad isn’t just quick and easy to prepare, but it’s also versatile and can be customized based on what ingredients are available or in season.

You can make this dish ahead of time and store it in the refrigerator for a quick meal or snack throughout the week. This salad is both invigorating and satisfying, combining the earthy flavors of quinoa with the creaminess of feta cheese and the crunch of fresh vegetables. It’s an excellent way to sneak in some healthy greens and colorful veggies while still being budget-friendly.

Plus, you can easily scale the recipe up or down depending on your meal prep needs. Give this quinoa salad a try when you’re looking for something light yet filling!

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced (any color)
• 1/4 red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Fresh herbs (parsley or cilantro), for garnish (optional)

Rinse the quinoa under cold water to remove any bitterness and then boil it in a saucepan with the water or vegetable broth. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed.

In a large bowl, combine the cooked quinoa with the cherry tomatoes, cucumber, bell pepper, red onion, and feta cheese. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper, then pour it over the salad and toss everything together until well mixed.

When preparing quinoa salad, consider adding roasted vegetables or legumes such as chickpeas for extra protein and fiber. Feel free to experiment with your favorite ingredients or whatever is on sale that week.

Storing the salad in an airtight container in the fridge will keep it fresh for up to four days, making it a fantastic make-ahead meal option. Adjust the seasoning and dressing according to your taste preferences, and don’t hesitate to garnish with fresh herbs for an added layer of flavor.

Peanut Butter and Banana Sandwich

Peanut butter and banana sandwiches are a classic choice for college students looking for a quick, filling, and affordable meal. This simple yet satisfying snack isn’t only tasty but also packed with protein and essential nutrients, making it ideal for busy days when you need energy to study or grind through assignments.

Plus, the combination of creamy peanut butter and sweet bananas creates a delightful taste that can curb your cravings without breaking the bank.

Making a peanut butter and banana sandwich is incredibly easy, requiring minimal effort while delivering maximum flavor. You can whip this dish up in just a few minutes, making it perfect for breakfast, a snack between classes, or even a late-night treat.

With a handful of ingredients and no special equipment needed, you can enjoy this delicious sandwich with ease and convenience.

• Bread (whole grain or your choice)
• Peanut butter
• Banana
• Honey (optional)
• Cinnamon (optional)

To prepare the peanut butter and banana sandwich, start by taking two slices of your preferred bread and spread a generous amount of peanut butter on one side of each slice.

Next, peel and slice the banana into thin rounds. Arrange the banana slices evenly over the peanut buttered side of one slice, and optionally drizzle some honey or sprinkle a little cinnamon over the bananas for added flavor.

Place the other peanut buttered slice on top, peanut butter side down, and press gently to combine. Cut the sandwich in half and enjoy!

When making your peanut butter and banana sandwich, feel free to get creative with variations. You can experiment with different types of bread, such as whole grain, ciabatta, or even a wrap.

Replace peanut butter with other nut butters like almond or cashew, and for a tasty twist, try adding other toppings like sliced strawberries, chia seeds, or a sprinkle of granola for added crunch.

Mixing things up can keep your meals exciting while still being nutritious and budget-friendly.

Homemade Pizza With Whole Wheat Crust

Making homemade pizza with a whole wheat crust is a delightful and nutritious alternative to takeout. Not only does it allow you to customize your toppings to suit your taste, but it also helps you save money, making it perfect for college students trying to eat well on a budget. Whole wheat flour adds fiber and nutrients to the crust, ensuring you get a bit more out of your meal. With just a few simple ingredients, you can create a delicious pizza that’s far healthier than the average delivery option.

The beauty of homemade pizza lies in its versatility. You can experiment with different sauces, cheeses, and toppings based on what you have in your dorm or apartment. Whether you want a classic margherita with fresh basil or a loaded veggie pizza, the choices are endless. Plus, crafting your pizza not only satisfies your hunger but also can be a fun group activity to enjoy with friends, making it a perfect meal for sharing.

Ingredients:

• 2 cups whole wheat flour
• 1 packet (2 ¼ tsp) active dry yeast
• ¾ cup warm water (about 110°F)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar
• Pizza sauce (store-bought or homemade)
• Shredded mozzarella cheese
• Toppings of your choice (pepperoni, vegetables, etc.)

In a mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it bubbles. In another bowl, mix the whole wheat flour and salt. Once the yeast mixture is frothy, add it along with the olive oil to the flour mixture. Stir until a dough forms. Knead the dough on a floured surface for 5–7 minutes until it’s smooth and elastic.

Let it rise in a warm place for about an hour, then preheat your oven to 475°F (245°C). Roll out the dough into your desired pizza shape, spread the sauce, sprinkle the cheese, add your toppings, and bake for 12–15 minutes until the crust is golden and the cheese is bubbly.

For an even tastier pizza, consider letting your pizza crust rest for a few minutes after rolling it out before adding the sauce and toppings. This allows the gluten to relax, resulting in a lighter crust. Additionally, if you’re looking to add flavor, try mixing herbs like oregano or basil into the dough or brushing the crust with a little olive oil before baking.

You can also make a larger batch of dough and freeze half for future meals, making pizza night even easier on a busy week!

Stir-Fried Tofu and Broccoli

Stir-Fried Tofu and Broccoli is a delightful and nutritious dish that’s perfect for busy college students looking for an affordable and easy meal option. This dish is packed with plant-based protein from the tofu and a wealth of vitamins and minerals from the broccoli, making it not only a filling option but also a healthy one.

Plus, it comes together in less than 30 minutes, allowing you to whip it up even on the busiest of days. The versatility of stir-frying allows you to add your favorite sauces and spices, making it a customizable meal that can suit any palate. Serve it over rice, quinoa, or noodles to create a complete meal that satisfies hunger and fuels your studies.

With just a few simple ingredients and minimal cooking skills required, Stir-Fried Tofu and Broccoli is a go-to recipe perfect for any college kitchen.

Ingredients:

• 1 block firm tofu
• 2 cups broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced (optional)
• 1 tablespoon cooking oil (like vegetable or canola oil)
• Salt and pepper to taste
• Cooked rice or noodles (for serving)

Cut the firm tofu into bite-sized cubes and pat it dry with a paper towel to remove excess moisture. Heat the cooking oil in a large pan or wok over medium-high heat. Add the tofu and cook until golden brown on all sides, about 5-7 minutes.

Add the minced garlic and ginger (if using) and stir-fry for another minute until fragrant. Next, add the broccoli florets and stir-fry for about 3-4 minutes until they’re bright green and tender-crisp. Pour in the soy sauce and sesame oil, tossing everything to combine. Cook for an additional minute, then season with salt and pepper to taste before serving over your choice of rice or noodles.

When making Stir-Fried Tofu and Broccoli, one important tip is to guarantee the tofu is adequately pressed before cooking to achieve that golden, crispy exterior. You can do this by wrapping the tofu in a clean kitchen towel and placing a heavy object on top for about 15-30 minutes.

Additionally, feel free to experiment with different veggies such as bell peppers, snap peas, or carrots based on what you have in your fridge. Adjust the seasoning and sauce according to your taste preference—adding chili flakes or sriracha can give it a nice kick!